Recipes

Recipes

a plate of hot dogs in buns with various toppings with some chips and coleslaw on the side

3 Cookout Condiments for the Culture

Leave a Comment / By

Summer is officially here which means it’s time to get back to cookouts with friends and family. If you’re a foodie, you probably picked up a few new recipes and skills in the kitchen during the pandemic — allow us to introduce you to three more!

These three condiments are savoury, tangy, and totally addictive. You’ll be the toast of the cookout when you dish up Ethiopian/Eritrean awaze, Caribbean green mayo, and Haitian pikliz to be used with everything from hot dogs to fries, burgers, and kebabs. The rich umami flavours in each recipe will keep your guests coming back for more, so don’t be surprised if they’re hangning around your kitchen at the end of the night looking for more.

3 Cookout Condiments for the Culture Read More »

three corn cobs covered in toasted coconut and jerk mayo, with lime wedges on the side

Street-Style Jerk Corn

Leave a Comment / By

I was inspired to create this recipe by one of my favourite spots, SugarKane Restaurant in Toronto. This recipe is a Caribbean take on elote, Mexican street corn, and is covered in the best flavours of the islands.

Like most of my recipes, you can customize it however you want, so feel free to turn up the heat or make it with sweetened coconut flakes.

Street-Style Jerk Corn Read More »

a skillet with golden brown cornbread on a marble countertop with a bowl of shredded cheese and a block of cheddar cheese on the side

Cookout-Ready Cheesy Jalapeno Cornbread

Leave a Comment / By

Memorial Day is the official start to summer in the US and that means it’s cookout season! If you know, you know that cookouts are all about the side dishes, so if you’re in charge of bringing one, you have to come correct.

Luckily for you, this cheesy jalapeno cornbread is so good and so easy, so don’t worry if this year you’re asked to bring a side dish. Everyone will want a slice of this cornbread! For extra flavour, use Tillamook medium cheese and drizzle honey over the cornbread while it’s still warm.

Cookout-Ready Cheesy Jalapeno Cornbread Read More »

4 crispy and crunchy fried tenders on a plate beside a small bowl of hot sauce

Seriously Good Vegan Fried Chicken

Leave a Comment / By

This vegan fried “chicken” is so good, I don’t know if I’ll ever go back to regular fried chicken. No joke.

The key to the juiciness of these tenders are the oyster mushrooms – make sure that you’re using that specific type to get the familiar crunch and bite that usually comes with fried chicken. You can mix up the spices of the batter however you want, but don’t forget the pickle juice! It adds the tang and moisture that make this recipe so irresistible.

Seriously Good Vegan Fried Chicken Read More »

A serving of dark brown rice with bright green peas spread on a marble countertop. A wooden spoon with a portion of rice sits on top.

Djon Djon – Haitian Mushroom Rice

Leave a Comment / By

Djon djon rice is to Haitians what gold is to royalty. Commonly known as “black rice”, it’s one of our most unique and delicious dishes. When the djon djon comes out, you know it’s a celebration.

Djon djon translates to “mushroom”, specifically those mushrooms grown in the northern part of Haiti. As a result, the mushrooms aren’t easily available for most folks so I like to suggest cooking the rice with a Maggi cube. The substitution is frowned upon by some but it does the exact same job in my opinion.

If there are a lot of Haitians in the area where you live, you might get lucky and find djon djon at a Caribbean market. Either way, this recipe delivers amazing flavor and once you make it, you’ll never want to eat rice & peas any other way.

This recipe takes a lot less time than the traditonal method, thanks to the use of a rice cooker.

Djon Djon – Haitian Mushroom Rice Read More »

a round, pale yellow cheesecake with a slice cut out of it, topped with soft whipped cream and sprinkles of toasted coconut

Coconut Cheesecake

Leave a Comment / By

The first time I made a cheesecake was when I was in culinary school. We had to create a dessert for someone we care about and I knew my sister loved cheesecakes, so I made her one.

After that, I started putting cheesecakes on my dinner party menus and making them for friends, so they’re pretty much my staple dessert. My background is Jamaican, so I’m adding some coconut flavoring and coconut flakes to this classic cheesecake recipe to give a different taste to something very very familiar.

Coconut Cheesecake Read More »

Start typing and press enter to search

Scroll to Top