I’m a HUGE fan of spicy foods, so it wasn’t surprising that I fell in love with Scorpion Nuts the very moment they came into contact with my taste-buds. I think it was a couple years back when my sister was here (Toronto) on business and she brought back a bottle each for my dad, sister and myself, from Trinidad. Very similar to typical spicy fried nuts or channa (chick peas) you’d get in plastic bottles in grocery stores or from road-side vendors throughout Trinidad and Tobago, but these were made with Trinidad Moruga Scorpion. Once the hottest pepper in the world (ranked 2nd now).

You’ll Need…

1 1/2 tablespoon olive oil
2 cloves garlic (diced fine)
1 Trinidad Moruga scorpion (diced)
1 1/2 cups unsalted peanuts (cooked)
2-3 tablespoons cilantro (chopped)
3/4 teaspoon sea salt

IMPORTANT! Be sure to wear gloves when handling such HOT peppers and be sure to wash your hands with soap and water immediately after. I would also recommend that you turn the fan on over your stove and open the window in your kitchen. if you cannot source Scorpion peppers, you can always use a Scotch Bonnet or Habanero pepper.. or any pepper you can tolerate the heat.

Heat the olive oil on a low in in a wide saucepan, then add the garlic, cilantro and diced Scorpion pepper. Cook gently for 3-5 minutes.

Make sure the heat is low so you don’t burn the garlic.. now go in with the peanuts and toss well.

I used fully cooked (but unsalted) peanuts to make this super-fast. You’re free to use raw nuts, just make sure you cook them for a much longer time.

Cook/toss for about 3-5 minutes, then remove off the heat and sprinkle the salt. Allow to cool then place in an air tight container.. it will last for up to 2 weeks. Serve warm if you can for a more pronounced Scorpion kick!

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Appetizers & Snacks Vegetarian

Fried Channa (spicy chickpeas snack).

May 29, 2025February 9, 20166 Comments

A while back I did a more traditional recipe of this “fried” channa (chickpeas), except it was not fried but done in the oven for a more healthy twist. And I know many of you who are familiar with this crunchy snack will certainly find it strange that I’m topping it with grated Parmesan, but I assure you that the addition of the cheese compliments the overall flavor of it. During my primary school days this was sold by street vendors outside the school compound in paper cone shaped parcels and one of the ‘choice’ snacks for me at recess and lunch.

You’ll Need…

1-2 cups dried channa (chickpeas)
1/4 teaspoon salt (add more if necessary)
3 tablespoon grated Parmesan
2 tablespoon chopped cilantro (shado beni is better)
1 scotch bonnet pepper
2 cloves garlic
2-3 cups veg oil for frying
* water to soak the peas

In a large bowl, place the dried channa and top it with water. Go about 2-3 inches above the channa.. as it soaks it will absorb the water and double in size. I like going through the channa before soaking them, to make sure there’s no debris in the package (you’ll be surprised at what you find sometimes).

Soak the chickpeas overnight, then drain well and get ready to fry. Do try to get them as dry as possible so you don’t get flare-ups when you add them to the heated oil.

Now heat your vegetable oil in a deep/wide pan on medium heat and fry the chickpea for 12-15 minutes. They will float and go golden brown. Quickly place them on paper towels to get rid of the excess oil, then immediately transfer to mixing bowl (we need them still hot/warm).

As they fry you can prep the other ingredients. Chop the scotch bonnet pepper very fine (don’t include any seeds, unless you want it very spicy).. do the same for the garlic and cilantro. If you have access to shado beni (Chadon beni / culantro), that’s a better option than the cilantro. Grate your cheese and get ready to mix it all together.

Basically all you have to do now is add all the other ingredients and toss well.

If you’re serving them warm, you can top it with a little more of that grated Parmesan. You can store this spicy fried channa snack in an airtight container for about a week or so. Please adjust the salt and level of heat to your own liking. The traditional way is to not use the Parmesan cheese, but I assure you, you’ll be pleasantly surprised by it’s inclusion.

Appetizers & Snacks Vegetarian

Jamaican Festivals – The Ultimate Fried Dumplings!

May 29, 2025May 30, 2013519 Comments

My first true encounter with ‘good’ Jamaican festivals was breakfast at our friend Dino’s home in Portmore Jamaica several years ago. Imagine waking up to a full spread of festivals, ackee and saltfish, boiled green bananas and to top it all off, a piping hot cup of rich and creamy Milo! Moms (Dino’s mom) had us set for the day! When the day came for us to continue our trek through Jamaica (Ocho Rios > Montego Bay then Negril) it was painful to know that we won’t be waking up to such a wonderful home-cooked breakfast anymore.

My inquisitive self had to investigate this wonderful Jamaican Festivals recipe in more detail, so with some arm-twisting I got mom to leave me with some hints. Here we go…

You’ll Need…

1 1/2 cups flour
3 tablespoons cornmeal
1/2 cup water
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon vanilla

* About 3 cups of veg oil for frying.

In a large bowl sift in the flour and baking powder, then add the cornmeal, sugar and salt. Give that a quick whisk to mix the ingredients, before we start adding water.

It’s now time to start adding the liquids, so pour in the vanilla and start adding the water a little at a time as you whisk everything around. As it stars to take the shape of dough, you will need to get your hands in there and start kneading. If you find that the 1/2 cup of water was not enough, do drizzle in some more. The idea is to work it for 5-7 minutes, until you have a well formed dough ball that’s firm dough and slightly sticky. Cover with plastic wrap or a tea towel and allow the dough to rest for about 1/2 hr.

After it’s rested, dust your work surface with four and divide the dough ball into 8 equal (as best you can) parts. Then using your hands form each piece into a cigar shape. Try to make them about 6-8 inches long and not overly thick. They will increase in size as they fry.

It’s now time to fry these until they are golden brown and get ready to enjoy some of the best fried dumplings you’ve ever had. Heat the vegetable oil on med, then gently add the shaped festivals dough into the pan. Allow to cook for about 2-3 minutes before you flip them over. In total you’ll probably need between 5-6 minutes for each to be fully cooked and take on that lovely golden color we’re looking for. Have paper towels ready to drain off the excess oil after they’re cooked.

These Jamaican festivals are just amazing and you’ll love the crunchy exterior and the fluffy interior will have a lovely texture followed by the flavored sweetness of the vanilla and sugar.

Do try to serve warm and if you want to get a bit creative you can certainly dust them with some icing sugar if you want to make them more like a snack for the kids.

WINNER WANTED!

As I promised on Facebook a few days back, we’ve got a lovely 7 piece Tomodachi knife set to give out to one lucky winner. There was a lot of excitement when I posted that note, so I do expect to see a lot of entries for this giveaway. All you have to do is watch the following video and in the comment section directly below, let me know if the tutorial was helpful (basically what you like about it).

Your name will be automatically entered to win this beautiful knife set which I’m sure you’ll enjoy using. One lucky winner will then be chosen (randomly) and we’ll mail out the prize to you as we normally do.

Here are the rules pertaining to winning this knife set.

– contest is open to everyone globally (even if you won something here before)

– 1 winner will be chosen at random

– contest is open from May 30 – to midnight June 30.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful collection of knives out to you. It’s simple, free and fun!

Appetizers & Snacks Vegetarian

How To Make Tostones And Cookbook Giveaway

May 29, 2025January 29, 2013178 Comments

Plantains are an integral part of our diet in the Caribbean as well as in Latin America. Boiled, steamed, fried and mashed, we’ve got various ways to prepare this cousin of the banana. Growing up on the islands boiled ripe plantains was a key component to the spread our mom would put out for our Sunday lunch (biggest meal of the week in most Caribbean islands). These day when I hit my favorite Jamaican restaurant, the man have the nerve to ask me with his raspy voice “wha plantain with dat?” (every freaking time). Man don’t waste my time, you know that I WANT fried plantains! Besides if the meal comes with plantains, you know you need to put it in my container (I pay for dat!).
You’ll Need…

2 green (unripe) plantains
vegetable oil (for frying)
sea salt

Notes: You’ll need green (fully matured) plantains. I used about 2 cups of vegetable oil for frying and the amount of sea salt you need will be based on your tolerance for salt(just a pinch for me). I used a can and some parchment to press the once fried plantains into the tostone shape. There’s an actual tostone press you can purchase for this, but I find the can works great.. you can even press with your hands if you want, just be sure they’re cooled before you do.

Trim off both end of the plantain, then discard. Using a pairing knife, run a cut length-wise along the natural ridges of the plantain (as deep as the thickness of the skin), then using a butter knife, place the blade in the cut we made and peel back the skin. Depending on how freshly picked (harvested) your plantains are they may have a sort of white cloudy sap as you cut the skin. Wear gloves or rub some vegetable oil on your hands to protect them. Especially if you have sensitive skin. Finally cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.

Put the oil to heat in a fairly deep sauce pan and heat on med/high. Drain the plantain pieces (if you had them in water) and pat dry with paper towels. All we have to do now is to fry them in hot oil for about 4 minutes in total.. be sure to flip them so they cook on all sides. Drain on paper towels and allow them to cool for a couple minutes before we press then and fry for a second time.

Here’s where we’ll now need a bit of parchment paper and a can ( I used a can of soup). Fold the paper in 2 and place a piece of the fried plantain on it, then flip the other piece to cover it. Using a little force, press down with the can to flatten it.

All you have to do now is give them a minute or 2 back in the hot oil, drain and sprinkle on a bit of seas salt and enjoy. If you like potato chips you’ll love these tostones with it’s sort of sweet undertones and crispy edges. They can be enjoyed on it’s own, with your favorite dip or as a side to any dish you normally serve.

Now on to the cookbook giveaway….

Winner Wanted!

Yes, it’s that time again. I’ve got a wicked cookbook to give away to one lucky reader and I’m hoping it’s you. Each recipe comes with a beautiful picture so you know what the dish is supposed to look like, simple step by step instructions and best of all.. they’re very easy to put together. All you have to do is tell me which is your favorite chicken recipe I’ve shared to date (click on recipe index at the top of this page to see the full list) in the comment section below and your name will be automatically entered..

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there.

Here are the rules pertaining to winning this cookbook.

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from January 29– to midnight February 25.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful cookbook out to you. It’s simple, free and fun!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Recipe Card

Print Recipe

Tostones

Courses: Side Dishes

Instructions

Using a paring knife, run a cut lengthwise along the natural ridges of the Plantain (2) as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
Heat the Vegetable Oil (as needed) in a fairly deep saucepan on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
Drain on paper towels and allow them to cool for a couple minutes.
Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it.
Using a little force, press down with a can of soup, or any can, to flatten it.
Now re-fry plantains for minute or two in the hot oil and drain.
Sprinkle on Sea Salt (to taste) as soon as you remove them from the oil and enjoy.

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Appetizers & Snacks

Caribbean Spiced Nuts

May 29, 2025November 11, 20122 Comments

In keeping with the “party food” theme for the month of November, I knew I’d have to share this classic spiced nuts recipe with you all. Roasted with a wonderful glaze to give you that sweet crunchy taste and texture and spiced up with some lovely elements of the Caribbean. I must warn you though that you won’t be able to stop at just a handful, so be prepared for the bowl disappearing in front of your eyes as your guests zero in.

The scotch bonnet pepper will give this a subtle kick, but if you’re overly concerned, you can tame things down with a touch of paprika and cayenne instead.

You’ll Need…

1 cup unsalted peanuts
1 cup raw pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/4 teaspoon finely chopped scotch bonnet pepper
1/4 teaspoon curry powder (madras)

For the syrup:

1 or 2 tbsp butter
1/2 cup sugar
1/4 cup water

The first thing we need to do is create the simple glaze we’ll be using. In a sauce pan, place the water, sugar and butter. Bring to a boil (med heat), then lower to a simmer, whisk and cook for 1 minute.

Empty the nuts into a large metal bowl and toss in the other ingredients (mix well). Please remember to chop the scotch bonnet pepper as fine as you can and do wash your hands with soap immediately after. Don’t include any of the seeds form the pepper as the heat will then be very intense.

Pour in the glaze we made and toss well. The idea is to coat each nut with the glaze and spices. Pre-heat your oven at 350F and we’ll be using the middle rack. Now line a cookie sheet with tin foil and spray on some cooking spray or as I did.. brush on some veg oil. Pour the now coated nuts onto the lined sheet and spread evenly (one layer).

Place in the oven for 10 minutes., then remove and toss well. There will be melted glaze on the lined cookie sheet, the idea is to pick up all of that as you move the nuts around. It will take a couple minutes and you will notice that the nuts may start to clump together and form a coating at the same time.

Place it back in the oven now for an additional 6 minutes on the middle rack. And that’s about it. Your kitchen will have the lovely scent of freshly roasted nuts and the bit of spices we used will only enhance this captivating aroma. Please allow to cool, then transfer to your serving bowl and enjoy. Store in an air-tight container. These are very similar to beer nuts as well as honey roasted peanuts.. but with more flair!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Appetizers & Snacks Seafood Vegetarian

Spicy Fish Balls

May 29, 2025November 8, 201228 Comments

After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. In keeping with this month’s theme of party food with a Caribbean twist for the holiday season.. I give you the most delicious fish balls you’ll ever try. With the use of panko bread crumbs and Parmesan cheese, you’ll see how international this recipe really is.

WARNING! The diced scotch bonnet will give this a wicked kick, so feel free to cut back on it or leave it out if you’re overly concerned about the heat (chicken).

You’ll Need…

1 lb fresh cod fillets
2 cloves garlic (crushed)
3/4 cup Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped thyme
2 eggs
3/4 cup panko bread crumbs (any bread crumbs should work)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (diced finely)
2-3 cups veg oil for frying
1/2 cup flour for dusting

Wash and pat the fish dry with some paper towels. If you’re using frozen (pre packaged) cod, give it a good squeeze as there’s usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don’t have one, don’t fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl.

Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying.

Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing.

Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency.

Now it’s time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don’t stick as they await their turn in the hot oil

Heat your oil on a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides, I don’t make a mess on the stove. Drain on paper towels and serve with one of the many sauces I’ve shared over the past few years. Check the recipe index for the tamarind sauce, there’s the honey mustard mango sauce, the shado beni sauce and about 8 other spicy sauces there.

These fish balls are excellent on their own if you don’t feel like making a dipping sauce and if all fails, just get some ranch salad dressing from the grocery store and you’re good to go. These are best served warm in case you’re wondering.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Appetizers & Snacks

Spicy Trinidad Moruga Scorpion Peanuts.

Fried Channa (spicy chickpeas snack).

Jamaican Festivals – The Ultimate Fried Dumplings!

WINNER WANTED!

How To Make Tostones And Cookbook Giveaway

Winner Wanted!

Recipe Card

Tostones

Instructions

Caribbean Spiced Nuts

Spicy Fish Balls

Recipe Card

Spicy Fried Fish Balls

Description

Ingredients

Instructions

Note

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