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In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond. You’ll Need……
While lemon pepper ‘anything’ wasn’t on the menu when I was growing up on the islands, I noticed that over the years it’s gaining a bit of footing as an adored ‘seasoning’. I’m not a fan of these pre-packaged seasonings due to the high sodium content. Finding a low sodium one at Sam’s Club meant…
Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera…
Two years back we kicked off the New Year with my incredibly tasty Cook Up Rice, loaded with chicken, salted pigtail pieces and black eyed peas for the good luck associated with using it at the start of a new year. While you’ll see similarities with that recipe and the beef version we’re about to…
While it’s currently summertime and most of us in northern climates prefer to not have our indoor oven going, as explained in the video below this recipe can also be effectively done on an outdoors grill. If you’re doing this outdoor on the grill you can do so in a baking dish or grill the…
One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish…
Here’s one of those classic childhood dishes mom would make for us, served with hot Sada Roti and usually I’d reach for a bit Kuchela on the side, when we were younger and living in the Caribbean. While I did use leftover Stewed Pork in the recipe, you may use Stewed Beef, Stewed Chicken (leftovers)…
While Stewed Chicken With Red Beans is a hit in my home and with fans of the website, this version of making Caribbean style stew chicken with the addition of canned (tin) lentils, is yet another comforting dish I enjoy making and serving. Side note, you can also make this dish using the Jamaican Brown…
Across the Caribbean we’ve got our ‘own’ way of making Curry Goat and over the years I’ve shared the sort of Classic Curry Goat, an Outdoor Fiery Curry Goat, Slow Cooker Curry Goat, a One Hour Curry Goat using a pressure cooker, Curry Goat Done In The Oven and the Classic Jamaican Curry Goat. While…
This Bok Choy (Shanghai Bok Choi) recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish as well as her classic Fry Pak Choi with Stewed Pork, we grew up enjoying with Sada Roti. In this version we’re simply using leftover Corned Beef (bully beef) I had from dinner…
While I make excellent Chinese Crispy Skin BBQ Pork Belly, I started doing this stir fry recipe after having leftover BBQ Pork from Chinese BBQ joints I usually visit. I purposely purchase a bit extra, knowing that I’d either make a stir fry or a BBQ Pork Fried Recipe with leftovers. You’ll Need… 1 1/2…
Traditional Caribbean Dhal is something that’s close and dear to me, a dish which takes me back to being a lil fella on the islands. While mommy didn’t cook curry very often, the days after school when we’d come home to Rice, Dhal and Curry (you may say curried) Chicken, was something we (brother and…
