5 Savoury Staples for Your Next Picnic

Mango Chow

Our picnic foods are savoury staples that combine our love of Caribbean food, midwestern BBQ, NYC, and bright fresh summer flavours. It truly represents us at our core and has all the staples we are used to eating at family gatherings, on the beach, or on the streets of NYC. We hope you like the recipes, grab a blanket or a picnic table, and dig in with us! 

Here’s our top five:

Gluten-free Jamaican Patties


Mango Chow

Colourful Beet Salad


Baked BBQ Pork Ribs

Halal Cart-Style Chicken and Rice

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The next #blackfoodiepicnicday is coming up so we are sharing a NY classic for you to try! If you’re a New Yorker like us, you must recognize this street-food staple: chicken and rice, halal cart style! It’s the perfect dish for a picnic, packed with protein, grains, veggies, and FLAVOUR! P.S. replace the chicken with tofu, the butter and mayo with vegan versions, and boom: VEGAN! .. . . MATERIALS 🍽 ~CHICKEN~ – 2 lbs boneless skinless chicken thighs – 1 tsp salt – 2 tsp black pepper – 1 tsp ground coriander – 1 tbsp fresh oregano – 5 gloves garlic, crushed – 1 tsp dried parsley – pinch ground allspice – 2 tsp ras el hanout (or curry powder) – 3 tbsp lemon juice – 1/4 cup olive or avocado oil – additional oil for cooking . ~RICE~ – 3 tbsp butter – 2 tsp turmeric – 1 tsp curry powder – 1/2 tsp cumin – 2 cups long grain rice – 3 cups chicken broth – salt to taste . ~ WHITE SAUCE ~ – 1/3 cup yogurt (dairy free: @lovvelavva) – 1/2 cup mayonnaise – 1/3 cup chopped parsley – 2 tsp apple cider vinegar – juice from 1 lemon – 2 cloves crushed garlic – salt and pepper to taste . . METHODS 🍽 – blend all chicken spices into a marinade. Marinate chicken in 2/3 of the marinade for 2-4 hours. – start the rice with 30 min left of chicken marinating. Melt butter in pot on medium heat and add the spices, toss the rice in and toast, tossing frequently for 5 min. Add the broth and bring to a boil, then reduce to low simmer for about 30 min, or until rice is fully cooked. Stir occasionally. – while the rice simmers, heat oil in a cast iron pan on medium high heat. Cook the chicken thighs for about 4 min on each side (they should be nicely browned!). Remove from heat, rest for 5 min, then chop into 2 cm pieces and toss with remaining marinade. – for the sauce, mix everything together! – serve chicken over rice with chopped lettuce and tomatoes. Garnish with white sauce, hot sauce, extra parsley, and lemon juice. Enjoy this New York classic! . . #blackfoodie #blackfoodfolk #blackswhocook #harlemfoodie #harlemcooking #glutenfreedairyfree #glutenfree #glutenfreerecipes #glutenfreefood #blackfoodies #blackfoodlife #blackfoodbloggers #blackfoodiebloggers #halalcartchickenandrice

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