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.

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.

Spicy Fish Balls

May 29, 2025November 8, 201229 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.

Fry Channa Done A Bit Healthier.

May 29, 2025October 19, 201147 Comments

Fry channa is one of those spicy snacks that’s sold by street vendors in either a cone shaped paper package or in reused bottles (like rum) all over the country. However my connection to fry channa is going to my moms cousin’s home for Divali and she would have a huge bowl for us to snack on while the many vegetarian culinary delights were making it’s way to the table. Though Ivy is no longer with us, I have fond memories of her and the way she always had time for a chat and her talents in the kitchen were unsurpassed.

By controlling the amount of pepper you add, this can be a treat enjoyed by everyone… but if its for you and your friends while enjoying some ‘beverages” don’t hold back on the heat. Let’s see how much heat they can handle!

Channa (Indian influence) is just another word for chickpeas or garbanzo beans.

The traditional way of making this is to fry in a couple cups of vegetable oil, then season. But in trying to give you a healthier option, we’ll roast these in the oven and you won’t be able to taste the difference, except they’ll be a bit healthier for you.

You’ll Need…

2 cups dried chick peas (channa)
4 cups water
1.5 tablespoon extra virgin olive oil
1 tablespoon salt
1/4 habanero pepper (no seeds to control the heat)
3 cloves garlic
2 tablespoon chopped shado beni
1/4 teaspoon black pepper

Notes: You can certainly use any sort of hot pepper you like and add as much as you can tolerate. If you don’t have fresh hot peppers you can certainly use pepper sauce or cayenne powder, which would also give it a lovely kick. If you can’t source shado beni you can use cilantro or parsley. If using parsley, I would only use 1 tablespoon of it (it has that sort of bitter after-taste) When I did this recipe I used 3 tablespoon of olive oil (see the video), but I learned that I would have achieved the same results by cutting that by half.

The night before measure out the chickpeas into a large bowl and cover with 4 cups of water. Allow this to soak overnight. Remeber to use a large bowl as it will double in size as it soaks.

The next day you’ll notice a few things…. 1. Most of the water was absorbed by the chickpeas. 2. They’ve doubled in size. and 3. The color changed to a lighter shade. Drain whatever water was left back, rinse and place in a colander to drain off. We’re trying to get this as dry as possible for seasoning.

While this air-dries, lets prepare the seasoning. Chop as fine as you can, the garlic, shando beni (remember you can also use cilantro or parsley as well) and habanero pepper. Then in a small bowl, pour the olive oil (one and a half teaspoon) and add all pepper, garlic, shado beni and black pepper.

Pour the pre-soaked chickpeas into a large bowl and using a paper towel or kitchen towel, dry to get as much moisture as you can off the chickpeas. Now give the seasoned oil a good stir, then add it to the bowl with the chickpeas. Sprinkle the salt and give the entire batch a good stir. The idea is to pick up all the seasoning and have it coat each chickpea.

Preheat your oven to 350 degrees and get ready to roast. I learned my lesson from the jerk chicken wings recipe and this time I lined my baking tray with aluminum foil to make clean-up a breeze after. The cookie sheet should be big enough so there’s one layer of seasoned chickpeas, to allow for even roasting. My tray was a bit small, so midway through roasting I had to give them a toss to make sure they all get roasted perfectly.

With the oven at 350 degrees, I placed them on the middle rack and allowed them to roast for 50 minutes (which should have been perfect), but since they were not single layered on the sheet they didn’t have the ‘crunch’ I desired. So back in the oven for another 15 minutes and they were not only perfectly golden in colour, they had that wonderful crunch good fry channa is supposed to have.

These can be enjoyed warm out of the oven or days and weeks after. However it’s important that you store them in an airtight container (thus the bottles mentioned above) to keep it’s freshness. Though this is not the traditional way of making this, I find that by roasting with the seasoning… the wonderful taste of the garlic, shado beni and pepper, combined with the olive oil is just spectacular.

You can always dust with salt when they come out of the oven for that unique salted texture that fry channa usually have (but then depends on how much salt you like, as they should already be seasoned perfectly).

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

In memory of Aunty Veeya!