One of my favorite dishes growing up on the islands was when mom would make pak choi with leftover stewed pork. The slight crunch from the pak choi (not over-cooked) combined with the flavors brought to the game by the tender pieces of stewed pork with hints of ginger.. I may have to get that…
With both Jamaican callaloo (aka amaranth, callaloo, chorai or bhagi) and Swiss chard both in abundance in my garden this summer, I thought I’d combine them both for a delicious vegetarian recipe. Here’s the thing, DON”T for one minute think this will be a bland or petty recipe since you heard me use the word…
Today we’ll be using two of my favorite ingredients in a combination similar to how our mom would do bhaji (dasheen bush) and salted fish (salt cod) when we were kids. With a little heat from scotch bonnet peppers and with a wicked garlic/onion base, it will be outstanding. And very quick to put together….
I’ll be honest and confess that I have little experience cooking Ital food (no salt, no meat.. usually not for me), but I’ve had several requests over the past few months and a friend of mine who’s a practicing Rastafarian commented that I’m not showing him much love with my offerings. So with a little…
True to the vibrant island vibe, this banana dessert combines the use of two ingredients we’re known for in the Caribbean. Fragrant ripe bananas and shredded dry coconut for that wonderful nutty finish. Very similar to banana fritters, this banana dessert is a great on it’s own or with a heaping scoop of ice cream(rum…
Growing up on the islands pastelles were not on our hit-list for Christmas, as it wasn’t something made by our mom or dad. I do recall the lady who lived a couple houses across from us had a part time job around the holiday season where she assisted in making pastelles by the hundreds and…
Yes it’s a bread, but we call it a bake. Just as the fry bake recipe I shared with you a while back, which isn’t really baked… we try our best to confuse the heck out of people with our food names. Walking into the house after school or on those days when in…
The majority of people I know are turned off by liver and when you mention chicken gizzards they have this look on their face as if they think I’m joking. People actually eat gizzards? I don’t blame the average North American for disliking liver as I too was turned off the first time I had…
I was hoping to be a bit more creative with the title of the post, but it is what it is. After posting a pic on the Facebook fan site asking everyone to guess what I had cooking on the stove, someone responded by saying it was corned beef hash. Rewind a few years back…
Here’s a another dish our mother could not get us to eat as kids. Our reason being.. “it eh have no colour”. On the islands we tend to do a lot of eating with our eyes and we expect everything cooked to have some “colour” to it or it’s automatically unappetizing for us. But like…
