Caribbean Fondue

Cut the meat into small cubes and place in a shallow dish. Arrange the crayfish tails as well. Rinse the limes with hot water and dry them. Grate the peel and squeeze the limes. Peel the garlic cloves and cut into very fine cubes.

Rinse the peppers under cold running water and finely dice. Stir everything together, adding the rum if desired. Pour the marinade over the meat as well as over the crab tails form and mix. Allow to marinate for about six hours.

Peel the plantains, cut into thin slices and arrange. Cut the peppers into quarters. Remove the seeds and white ribs. Rinse the peppers, cut into cubes about 2 x 2 cm and arrange.

Dry the meat and the crab tails with kitchen roll and arrange. Heat the oil in a saucepan on the kitchen stove and transfer to a fondue pot. Place on a teapot warmer. Skewer the meat, crab tails, plantains and diced peppers on fondue forks and roast in the hot oil until crispy.

Serve with mango chutney, avocado dip, cranberry and onion sauce, fresh mango slices and fresh pineapple cubes, beer or white wine.

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