3 Cookout Condiments for the CultureBy BLACK FOODIESummer 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.
Callaloo Collard GreensBy KhadijaThis recipe is my take on Trini callaloo that I created for the Soul Food Remix episode of the BLACK FOODIE Battle. It's a twist on traditional Southern collard greens with a Caribbean kick. If you don't like spicy food, you can leave the scotch bonnet pepper out.
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.
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.
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!
Guinness Spice BunsBy BLACK FOODIEFor the Guinness episode of the BLACK FOODIE Battle, cooking instructor Monique Creary whipped up a batch of her spiced buns. The Jamaican cousin of the British hot cross bun, these treats are packed with Guinness-soaked raisins that deliver a punch of depth you don't expect. Pair them with a thick slice of sharp cheddar cheese. Click here to watch the recipe video!
Guinness-Braised Oxtail with Pan-Fried SpinnersBy BLACK FOODIEFor the Guinness edition of the BLACK FOODIE Battle, Chef Noel Cunningham developed this rich and savoury dish that marries Jamaican flavours with the rich chocolate notes of Guinness Draught stout. Click here for the recipe video!
Poul Ak Nwa – Haitian Chicken with CashewsBy Chef LemairePoulet aux noix, aka Poul Ak Nwa, or chicken with cashews is a very popular dish in Haiti. It is notably from the northern side, especially around Cap Haitian, which is very known for its use of cashews. In Haiti, Sunday is considered as the family day, and it's the day of the week where the "best" dishes like Poul Ak Nwa are made because the entire family gets together, dines, and has great time together before the start of a new week. This dish holds a very special spot in my childhood memories, as I can recall how excited I was whenever I knew that my mom was making it. I can truly say that this is one of the dishes that drew me into the kitchen and spiked my interest in cooking. The fact that my mom took it upon herself to make it instead of the house cook, always stuck with me. She always wanted to make sure that Sunday meals were well prepared and tasted exactly as she wanted it. I hope you enjoy this recipe.
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