Morgan Freeman dishes up Caribbean cuisine

To make the ketchup
Heat the oil in a skillet over medium-high heat. Add the onion and sauté for 5 to 7 minutes, until translucent. Reduce the heat to low, add the bananas, and cook for 5 minutes. Add the raisins, curry powder, orange juice, vinegar, lime juice, guava juice and brown sugar, and simmer for 15 minutes. Season with salt and pepper, then transfer to a food processor and blend until smooth.

To make the fritters
Melt the butter in a skillet over medium-high heat. Add the celery, onion, carrot and leek, and sauté just until soft. Remove from the heat. When the vegetables are cool, add the conch, thyme, basil, oregano, eggs, baking powder, flour, garlic and milk. Season with the salt and pepper.

In a deep fryer, heat the oil to 350°F (180°C). Working in batches, gently slip the conch mixture into the oil by the tablespoonful and fry until golden brown, about 4 minutes. Transfer to paper towels to drain. Serve with the Banana-Guava Ketchup.

To make the cake
Preheat the oven to 350°F (180°C). Coat an 8-inch (20 cm) round cake pan with butter or cooking spray.

In a medium bowl, using an electric mixer, cream together the sugar, molasses, lime zest and butter until light and fluffy. Beat in the eggs one at a time. Gently fold in the flour, baking powder, nutmeg, cinnamon, allspice, milk and salt to form a smooth, fluffy batter.

Pour into the prepared pan and bake for 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

To make the pineapple
Cut the pineapple lengthwise into 4 pieces, then slice into 1/4-inch (0.6 cm) pieces.

Split the vanilla pods lengthwise and scrape out the seeds with a small spoon, then place the seeds and pods into a small saucepan over medium-high heat. Add the sugar and 2 cups (480 ml) water and bring to a gentle boil. Add the pineapple, reduce the heat to low, and simmer for 3 minutes, or until the liquid is syrupy.

Remove the pan from the heat and add the rum. Transfer to a bowl and refrigerate before serving. (You can make the pineapple 1 or 2 days in advance.)

To assemble the dessert
Cut the cake into 3 layers. Place the bottom layer in a 9-inch (23 cm) cake or springform pan, spoon on 1/4 cup (60 ml) pineapple syrup, then spread lightly with the jam. Repeat with the other layers, then pour 1/4 cup (60 ml) syrup on the top of the cake. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

Slice the cake and serve with the pineapple and whipped cream or coconut sorbet.

To make the relish
In a large bowl, combine the mango, black beans, lime juice, chile pepper, cilantro, bell pepper, scallions, and syrup. Toss to combine, and season to taste with the salt. Let stand for at least 1 hour before serving

To make the snapper
Preheat the oven to 400°F (200°C).

Heat the banana leaves in a dry skillet or over an open flame until they become pliable. Place a fish fillet in the center of each and drizzle with the lime juice. Add a sprinkling of cilantro and 1 or 2 slices of tomato, then top with more cilantro and a dash of red pepper sauce. Season to taste with the salt and pepper and fold the leaves over the fish, securing both ends with wooden toothpicks.

Arrange the packets in a large baking dish and roast in the oven for 20 to 25 minutes, until the fish flakes easily. Before serving, split the banana leaves open and top with the relish.

Note: Wear plastic gloves when handling chile peppers, and wash your hands thoroughly with soap and water before touching sensitive parts of your body, especially your face. To reduce the heat in the finished dish, use only the sides of the pepper (discard seeds and core).

To make syrup, heat equal parts water and sugar over high heat until dissolved, or substitute honey for the syrup.