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Recipes

Confetti Garden Salads

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Ingredients

  • 1 bunch of watercress, remove 2/3 from the root, tear into bite size pieces
  • 1 bunch green leaf lettuce, washed, dry and tear in to bite size pieces
  • 1 bunch patchoi, green leaves only, thinly sliced
  • 1 red onion, thinly sliced into strips
  • 2 cucumbers, peeled and de-seeded and thinly sliced into strips
  • 1 carrot, thinly sliced into strips
  • 2 oz. pumpkin thinly cut into strips
  • 5 tomatoes, cut into quarters, remove the inner flesh and slice into strips
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • Herbed croutons [optional]

Method

Mix the watercress, leaf lettuce and patchoi together and place onto a serving platter or bowl. Next, arrange the remaining ingredients to maximize the various colors and textures. Serve with your favorite dressing.

Caribbean Vegetable Soup

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Ingredients

  • 3 tbsp. oil
  • 4 tsp. minced garlic
  • 3 tbsp. minced chives
  • 1 cup medium diced yellow onion
  • 1 bunch local celery, cut into small dice
  • 3 tsp. minced fine thyme
  • 4 tsp. chili powder sweet, not hot
  • 1 tsp. ground geera
  • 3 tbsp. tomato paste
  • 6 cups vegetable stock
  • 1 lb. peeled, seeded and chopped tomatoes
  • 1 tin channa rinsed, drained
  • 1 tin red beans, rinsed, drained
  • 2 cups shredded white cabbage
  • 1 cup diced sweet potatoes
  • 1 cup diced pumpkin
  • 4 tbsp. tomato paste
  • 1 cup carrots
  • 4 oz. bodi cut into ¼ inches
  • Salt and pepper to taste

Method

In a large soup pot sauté the garlic, chives, onions and celery with the oil until transparent. Add the remaining ingredients and bring to a boil, lower the flame and allow the soup to simmer for 30 minutes. Adjust the seasoning with salt and pepper if necessary.

Cassava & Thyme Griddle Cakes

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Ingredients

  • 2 lbs cassava, peeled and cut into 4 inch pieces
  • 3 tbsp. fine thyme
  • 2 tsp. minced garlic
  • 1 medium onion, finely diced
  • 2 tbsp. olive oil
  • 1 cup fine cornmeal for dusting
  • 2 tsp. paprika
  • 2 tsp. dried thyme
  • ¼ tsp. cayenne
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt and pepper to taste
  • Oil for frying

Method

Place the peeled cassava into a pot and cover with water. Add salt to taste and bring the contents to a boil. Reduce the flame and simmer until the cassava is cooked through but not mushy. Strain at once into a colander and allow cooling for 5 minutes. Remove the middle thread and mash in a food processor (pulse or use a fork). Sauté the garlic and onion in the olive oil until transparent. Add to the mashed cassava along with the fine thyme.

Adjust the salt and pepper. With an eight ounce scoop shape into balls, then flatten. In a separate bowl mix the cornmeal with the paprika, thyme, cayenne, garlic, and onion powder. Dust the two sides of the 'cakes' with the seasoned cornmeal. In a shallow fry pan heat the oil over medium to high heat and fry the cakes until golden brown. These "cakes" can also be heated over a griddle or heated through in the oven.

Spicy Tomato Salsa

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Ingredients

  • 6 cloves garlic, finely minced
  • 2 pimento peppers, finely minced
  • ¼ tsp. hot pepper, chopped (optional)
  • ½ cup olive oil
  • 2 tbsp. lime juice
  • 4 tsp. freshly ground geera
  • ¼ cup chopped chives
  • ¼ cup small diced yellow onion
  • 1 tsp. finely minced shandon beni
  • 2 cups tomatoes, peeled, seeded and chopped
  • 1 medium cucumber, peeled, seeded and diced into1/2 inch cubes
  • 1 small green pepper, finely diced
  • Salt to taste

Method

Combine the above ingredients in a medium size bowl. Allow to marinate for at least two hours or overnight. Adjust the salt as necessary and serve with chips or grilled meats.

Geera Bodi & Cabbage

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Ingredients

  • 2 red onions, thinly sliced
  • 6 cloves minced garlic
  • 2 pimento peppers, finely minced
  • 3 tbsp. olive oil
  • ¼ tsp. finely minced hot pepper [optional]
  • ½ cup vegetable stock
  • 6 tbsp. freshly parched geera
  • 3 cups sliced white cabbage
  • 2 lbs young bodi, cut into 1-inch pieces
  • Salt to taste

Method

Sauté the onions, garlic and pepper in the olive oil until golden brown. Add the remaining ingredients, cover and allow to simmer until the bodi is tender and the cabbage has wilted. If there is any more liquid in the pan increase the heat and reduce until the vegetables begin to "fry" in the pan. Adjust the salt as necessary.

Chicken Gumbo

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Ingredients

  • ½ cup flour
  • ½ cup oil
  • 2 cups green bell peppers
  • 1½ cups yellow onion, diced
  • ¼ cup minced garlic
  • ¼ cup celery, small diced
  • 1 bay leaf
  • 2 cups tomato pulp
  • ¼ tsp. cayenne pepper
  • 4 cups ochro
  • 1 cup scallions, chopped
  • ½ cup large diced pumpkin
  • 2½ lbs boneless chicken cut into 2-inch pieces, seasoned with salt and pepper
  • 1½ tsp. dried fine thyme

Method

In a large deep saucepan, heat the oil over medium to high heat. Using a wire whisk add the flour and continually stir until the roux is golden brown if you see black specks appear you have burnt the roux and need to start over!

Once the roux is golden brown add the peppers, onions, celery and garlic and sauté until the vegetables are tender. Add the tomatoes, pumpkin, ochro, scallions, bay leaf, cayenne and hot chicken stock. Reduce and simmer for 30 to 45 minutes.

While the gumbo is simmering, dust the chicken with the dried thyme and in a separate pan, sear on both sides. Remove from the pan and add it to the gumbo sauce to simmer for the last 20 minutes.

String Bean & Tuna Salad

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Ingredients

  • 8 oz. chunky tuna
  • 1 cup chopped, seeded cucumbers
  • 1 cup blanched string beans
  • 2 hard boiled eggs (optional)
  • 1 cup chopped tomatoes
  • 1 red bell pepper thinly sliced (optional)
  • 4 cups washed, dried and torn local green leaf lettuce [or half watercress/ half local lettuce]

Dressing:
  • ¼ cup olive oil
  • 1 tsp. minced garlic
  • 2 tbsp. fine diced red onion
  • 2 tbsp. chopped chive
  • 2 tbsp. chopped celery
  • 2 tsp. honey
  • ½ tsp. yellow mustard
  • Juice of 2 limes
  • Salt and pepper to taste

Method

Place all the ingredients for the dressing in a blender and mix well. Set aside. Arrange the lettuce on a platter and top with the remaining ingredients, alternating in rows.

Eggplant Casserole

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Ingredients

  • 5 medium eggplants, sliced horizontally into 1-inch strips
  • Olive oil for brushing
  • 2 tbsp. Italian seasoning
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 cups grated cheddar cheese
  • 2/3 cup Parmesan cheese mixed with 2 tsp. Italian seasoning and 1 tsp. garlic powder
  • 3 cups spaghetti sauce

Method

Brush the eggplant with the olive oil and sprinkle with the Italian seasoning, garlic powder and onion powder. Place onto a lined baking tray (lined with wax paper) and bake in a 350 degree oven for 10-15 minutes (depends on oven calibration).

In a casserole dish place approximately 1/2 cup of spaghetti sauce and sprinkle with some cheddar cheese. Overlap the eggplant slices and completely cover the base of the dish, then sprinkle some of the Parmesan mixture. Continue to create the layers and sprinkle the top layer with some of the cheddar cheese. Bake in a 350 degree oven until the cheese on top is golden brown.

Shandon Beni & Channa Dip

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Ingredients

  • 15 oz. can channa, drained and rinsed
  • ½ yellow onion, rough diced
  • 2 bunches shandon beni leaves only - washed and dried
  • 1 bunch chive (washed, cleaned and rough chopped)
  • 6 cloves garlic
  • 3 tbsp. fresh lime juice
  • 3 tbsp. olive oil
  • ¼ tsp. pepper sauce
  • ½ cup finely chopped frozen spinach
  • ¼ cup soft fresh bread crumbs
  • 5 oz. cream cheese
  • Salt to taste

Method

Place the above ingredients into a food processor and using the "pulse' button mix well until all of the ingredients are incorporated together. Put into a bowl and allow to marinate for at least two hours. Garnish and serve with crackers.

Caribbean Sorrel Pepper Jelly

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Ingredients

  • 2 tsp. red chili pepper flakes
  • ½ cup dried sorrel
  • 1 lb apples, [weight after peeling and coring. Dice into ½ inch pieces]
  • 1½ cups granulated sugar
  • 7 fl. oz. apple cider vinegar
  • 9 fl. oz. white vinegar
  • 2 tbsp. lemon juice
  • ½ cup honey
  • 6 fl. oz. pectin

Method

Put the apples, sorrel and pepper flakes into the vinegar and cook until tender, but not mushy or broken: approx. 8 to 10 minutes. Add the sugar and stir over a low heat until the sugar has completely dissolved and then add the remaining ingredients; increase the flame and boil for approx 5 minutes. Remove from the heat, add the liquid pectin. Stir well. Place into hot jars and seal. Allow to cool and place into the fridge where it will form a jelly within a few days.

Spanish Style Caraille with Ochroes

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Ingredients

  • 3 caraille, sliced in half length-wise. Remove seeds and white "lining", cut into ½-inch slices.
  • 2 dozen ochroes, cut into ½ inch slices
  • 3 tbsp. olive oil
  • 8 cloves of garlic, finely minced
  • 2 pimento peppers, finely minced
  • 2 yellow onions, thinly sliced
  • 2 red bell peppers, thinly sliced
  • ½ cup salt fish flakes - soaked, washed and flaked (optional )
  • 6 tomatoes, peeled, seeded and diced
  • 2 tbsp. capers rinsed
  • ¼ cup Spanish olives
  • 3 tsp. dried oregano
  • Pinch of turmeric
  • Salt to taste

Method

Sprinkle the cut-up caraille with a little salt and allow to sit for an hour. Remove the water it has sprung and squeeze the caraille to remove additional liquid. In a medium sized sauté pan, sauté the garlic and onion until golden brown. Add the caraille and sauté over low heat until soft - approx. 25 minutes. Add the remaining ingredients and allow to simmer for an additional 20 minutes.