Recipe courtesy of Ric Orlando





Puree medium fine in food processor. Reserve until needed.


In a heavy pot, sizzle the ginger in the oil for a minute. Add the salt, pineapple and the rice and stir with a wooden spoon to coat. Add the juice and water and bring to a rolling boil. Reduce heat. Top with lime slices and the thyme sprig. Reduce to very low heat, cover and allow to steam for 30 to 40 minutes or until perfect. Turn off heat and leave covered until ready to serve. METHOD FOR THE SHELLFISH STEAM: Prepare the vegetables. Slice the cabbage and peeled onion into thin wedges (1 1/4 to 1 1/2 inch thick at the widest part). It's okay to leave the cabbage and onions attached at the core. Snip the stem ends from the beans. Peel the yams and slice into 1/2 inch thick rounds. Discard ends Set up steamer. You have 2 options to accommodate 6 to 8 people. You can use 2 large (10-12 inch) steamers stacked, either steel or bamboo or arrange individual portions on 4 inch bamboo steamers and stack them Fill steamer pan at least 2 1/2 inches with water. Line steamer baskets with a single layer of banana leaf (or alternative). Layer some cabbage, yam, onion pieces and clams. Spoon on 2 to 3 tablespoons of Bajan Seasoning. In a medium bowl, toss the shrimp, mussels and beans with 1 1/2 cups of Bajan Seasoning. Layer the shrimp, mussels, and beans attractively over the first layer. Top with butter in small pieces, the bay leaves and the thyme. Lay another leaf on top and tuck around for a snug fit. You may now cover the steamer with a lid and steam over medium-high heat for 20 to 30 minutes or until clams pop open and cabbage is gently cooked. Serve with pineapple-ginger rice.

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