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Spicy Green Mango and Coconut Meat SaladBy Nutritionniste DédéThis super delicious vitamin C-loaded salad is the perfect side dish for any meal. It's going to become your next favorite, I’m telling you!
The mix of the mango, coconut, and hot peppers can’t be described with words, you just have to make it, eat it, and experience the flavor explosions in your mouth!
Djon Djon – Haitian Mushroom RiceBy Jeffery MorneauDjon 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. Coconut CheesecakeBy Briana RiddockThe 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.Black-eyed Pea Hummus & Zaatar ChipsBy Eden HagosIf you're a carb lover like me, this recipe will become a staple in your roster! Traditional hummus gets kicked up a notch with the replacement of chickpeas with canned black-eyed peas and the addition of berbere spice and homemade Zaatar pita chips.
Make it tonight to snack on during the week! You won't regret it.Japanese Curry Ribs with Korean Sweet Potatoes and Sweet Mustard Thai GreensBy Suneeta WilliamsListen, I created this recipe for the vegan BLACK FOODIE Battle using my Smackin ribs and it's so good. You have to make this tonight!Jerk Tofu Rasta PastaBy Lauren HaynesFor the BLACK FOODIE Battle, I decided to make two vegan staples with a Caribbean flair. Everyone loves pasta, so choosing to make this delicious, creamy pasta with jerk tofu was a no-brainer.
This dish ties in comfort food and honours my Jamaican heritage. Jerk seasoning is packed with flavour and a variety of delicious spices! I love jerk tofu because tofu soaks up whatever flavour you introduce it to. The texture can also be manipulated and I just love that! Enjoy!Vegan Macaroni Pie and BBQ Portobello MushroomsBy Mark MontfortIn Guyana, macaroni pie is a staple dish at Sunday dinners and an easy way to add colour, texture, and flavour to the dinner table. Its aroma is one that instantly makes you hungry when entering the kitchen and its creamy, cheesy texture infused with spices tingle the taste buds and opens the appetite.
I decided to pair this macaroni pie with barbecued portobello mushrooms because BBQ goes well with macaroni as the contrast in flavours balances out the meal. It’s a match made in heaven! Welcome to Chef Monty’s Sunday dinner, vegan style. Plantain Tacos with Fried GumboBy Laurie HernandezI'm Cameroonian, Italian, and Spanish, so I like using produce from the African continent and cook them in a non-traditional way to blend several cultural influences into one dish. That makes it truly my own. This dish is quite representative of my cooking style.
When I tried plantain tacos for the first time, I was pleasantly surprised by how easy they were to make. As a flexitarian, I also like to experiment with different ways of cooking vegetables. I had cooked tacos with oyster mushrooms, for a more meat-like flavour and texture, but this time around I really wanted to highlight the vegetables and work with different textures.
I hope you enjoy this recipe!TriFongoBy Luis MartinezTriFongo is a legendary cousin of the famous Mofongo. It comes 100% from Puerto Rico's African roots and is a mixture of three kinds of vegetables fried to perfection then mashed with garlic to create an explosion of flavour. We took a few twists and turns to perfect the vegan version of this recipe with the traditional Boricua Sazon! It can be easily paired with your favourite vegetables, mojo, or protein of choice.
If you feel adventurous, go ahead and get saucy with it and give it your own take!