Unconventional Easter traditions of the Caribbean
Many of the Caribbean Islander’s Easter customs stem from the region’s deep seated Christian beliefs.
Egg Whites and Fortunes
Tradition in the Caribbean is to take the egg white of a raw egg, leave it in a bowl to dry in the sun, the shape it dries into is interpreted to tell the future of the one that cracked the egg.
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No Beach on Good Friday
Caribbean Legend says swimming on Good Friday will turn you into a fish.
Kite Flying and the Ascension
Another tradition that has been so embraced, it has actually become a competitive competition in several of the islands is kite flying. Kites symbolize Jesus rising from the dead and ascending into heaven.
The Blood of Christ
On Good Friday, the sap is extracted from the physic nut trees. This is refered to as “sticking the tree”. Legend says the sap is only red on Good Friday. This symbolises the blood of Christ.
The Easter Bun
You can’t have an Easter celebration in the Caribbean without the Easter Bun.
2 cups all-purpose flour
1 heaping tablespoon baking powder
½ teaspoon instant rising yeast
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon orange zest
½ teaspoon ground nutmeg
½ teaspoon ground clove
½ teaspoon salt
½ cup raisins plus 1 tablespoon
½ cup mixed fruits, plus 1 tablespoon
2 tablespoon coconut milk
½ cup dark stout beer
½ cup brown sugar
2 tablespoons softened butter or margarine
3 tablespoons vegetable
2 tablespoon honey
2 -3 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon anise extract
For Glaze & Topping:
¼ cup mixed fruit or maraschino cherries
1⁄4 cup brown sugar
3 tablespoon water
Add the first 12 ingredients to a large bowl.
Add raisins and mixed fruit to the flour mix and combine.
Whisk together coconut milk and egg, set aside.
Combine beer, softened butter or margarine, oil, honey and molasses in a small pan over medium flame, bring to a simmer for about 5 minutes making sure the butter is melted and the sugar and honey are dissolved. Set Aside for about 10 minutes.
Preheat oven to 350 degrees with rack in the middle.
Grease a large loaf pan and set aside.
Now, add the beer mixture to the dry flour ingredients and mix, add the egg and coconut mixture, add the molasses and both essences/extracts, mix and combine well.
Allow the dough mixture to sit covered with a damp kitchen or paper towel for about 15 minutes.
Pour Batter into well-greased loaf pan, then sprinkle the top of the loaf with an additional ¼ cup of mixed fruit or maraschino cherries.
Place loaf pan on a sheet pan with about ¾ cup water, making a water bath to prevent it from burning.
Bake at 350 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for another 30 minutes.
For the glaze, combine ¼ cup brown sugar and water in a small saucepan. Bring to a simmer until the sugar thickens.
Brush with glaze the bun cools for about 10 minutes before you take it out of the pan.
Enjoy with a nice piece Cheddar Cheese
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