By 300 Sandwiches
Here in the islands, the sun comes up so early that most of the kitesurfing group wakes up around 6 AM. When I finally stirred in bed at 8, most had already headed out to the beach to go kiting.
I found white precooked cornmeal at the grocery store around the corner where we picked up rice, beans, butter, and rum—the essentials—the night before.
I grilled up some arepas, then scrambled eggs with cheddar cheese, and sautéed some tomatoes and onions in a pan with some seasonings and butter for an easy breakfast for the gang. To finish off the sandwiches, and give them a local flavor, we topped the arepas with Bajan hot pepper sauce. It’s hot, like the Barbados sun, but the stuff is spicy, flavorful, perfect condiment goodness right there.
After an early morning kiting session, everyone dug in around the kitchen table overlooking the ocean. As, in, not the abandoned building across the street or another high rise apartment building, as we see from our apartment in Brooklyn. The OCEAN.
I may not come home, people. You might have to forward my mail and send for my belongings. Paradise is hard to part with.
2 cups masarepa, or precooked arepa flour
3 cups water
2 medium sized tomatoes, chopped
2 medium sized onions, chopped
2 cloves garlic
2 tablespoons shredded cheddar cheese
a few pats butter, to make eggs and sautee tomatoes and onions
Bajan Hot Pepper Sauce (THIS makes this sandwich a local treat. Get a bottle shipped in online if you can’t find at your local grocer).
For arepas: Combine masarepa, water, and salt into a bowl, until a wet dough forms. Let sit a few minutes to let flour absorb the water. Then, form dough into 4 inch patties of about an inch thickness. Melt pat of butter in skillet. Brown patties about 4-5 minutes on each side, flipping once. Then pop patties on to a greased baking sheet at 300 degrees for about 10-20 minutes. When done, remove from oven and let cool.
In another skillet, combine pat of butter, tomatoes garlic and onions, and sautee until about 10 minutes, until onions are slightly brown.
Finally, in another skillet, scramble eggs to desired consistency (we like them porridge-like here), adding cheddar cheese at the end.
Slice arepas in half, spoon in scrambled eggs, tomato and onion, and a little Bajan hot pepper sauce, and serve. Goods above are enough for about a dozen arepas.