Bahamian Stew ChickenBy Chef Raquel FoxThis hearty bowl is infused with my favourite Caribbean herb, thyme, and original Bahamian heritage. It's a one-pot dish that'll keep you full for days. Be sure to enjoy it with my buttery 18th-Century Johnny Cakes.
Bahamian Chicken SouseBy Chef Raquel FoxChicken Souse (pronounced sowse) is a tasty chili-lime based soup with a zesty flavour profile. It is essentially the chicken soup of the Caribbean with medicinal properties to give your immune system a boost when you are feeling “under the weather.” Serve the souse with buttery Johnny Cakes for a complete meal.
18th-Century Bahamian Johnny CakesBy Chef Raquel FoxThe origins of Johnny Cake dates back to the the 18th century. Fishermen and sailors made this bread on the decks of their vessels by building a fire in a box filled with sand to keep the flames from spreading to the craft. It was originally called "journey cake" because it was quick to make and sustainable while travelling.
An Ode to The Coconut: The Coconut TurnoverBy Arianne Pollonais DyerOh, coconut! What love and affection we Caribbean people have for you. For generations, we have used it in its entirety, such as the hydrating water and jelly for cooking, as a moisturizer, the shells for bowls and decorative pieces, the husks to start fires and hold the heat very much like a lump of coal would, the milk for all sorts of homemade yummies, and the grated flesh for numerous desserts. This particular dessert, the coconut turnover, is found in every bakery. I was first introduced to the turnover by my grandfather who loved them! It's traditionally in a sweet bread dough with grated coconut filling aromatized with an assortment of essences. The treat is believed to be a fusion of pastries brought to Trinidad and Tobago through colonization by the Europeans, who were fond of their pastries. It is also believed to be a descendant of the ‘coconut pie,’ a dish that originates from our African slave heritage. Not only is it close to the heart of the people in Trinidad and Tobago, but it is also very much so in the hearts of many across the Caribbean. But enough chatter for now - check out the recipe below. Your family and friends will not be disappointed!
Banana, Ackee and Saltfish – A Paleo & Candida Diet RemixBy Sherese NicoleI want to share one of my favourite dishes that I eat, even on this highly restrictive diet. The candida diet means I don’t eat any wheat, sugars, fruit, yeast, or dairy, so I find myself eating meals that are a cross between paleo and the candida diet. I mix it with the paleo diet because the candida diet closely resembles paleo, except there’s no fruit allowed (not even natural sugars). Paleo is commonly referred to as a “caveman” diet because it is the presumed diet of early humans which was comprised of: lean meats, vegetables, fruits, and seeds/nuts. Ackee and saltfish are, hands down are some of my favourite Jamaican meals. My paleo/candida diet remix for the very traditional ackee and saltfish is quite simple. Although I love boiled dumplings, it’s not permitted on my diet, so I decided to substitute it with fried okra instead.
Mayi Moulin & Coconut StewBy NathalieMayi moulin (or polenta) is another great staple of Haitian cuisine. This cornmeal-based dish is usually served for breakfast in Haiti, with either a side of avocado, bean sauce, or a type of protein, like codfish. Tonight, I’ve decided to pair it with a savoury coconut stew. Although I try to avoid corn-based products, I do indulge once in a while, especially with this combination: pure perfection.
Plantain GranolaBy SusanGranola. Also known as a ‘step up’ from porridge.. with a crunch. It’s a worldwide breakfast fave for those who like to start the day the healthy way. I’m not ashamed to say that granola boxes used to be a staple in my weekly shop. Forget bowls, more like: Box. Hand. Mouth. In that order! But one day, I turned that box around. What do I find? Nasties like sugar syrup, hydrogenated oil, flavouring and much more. There was no question. I was left with no choice but to create & make my own. Since making my own, I’ve morphed into a homemade granola nut. What do I love about it the most? You would think like an average person. It would be the cost-effectiveness or the healthiness. Hey, these reasons are great, but what I love most about granola is the customizability. I love being creative with granola. Whether that being marrying orange with chocolate or coconut with chia or even chilli with paprika for more savoury granola. My favourite granola recipe has to be my Plantain Granola I’m sharing with you! Those of you who maybe don’t know what a plantain is, they’re a bit like bananas but slightly larger and tend to be eaten in its sweetest state when the skin is yellowy-black. I have been on a bit of a plantain kick lately. I always find such great deals on them (sometimes cheaper than bananas), so I end up buying loads and buy day 2, I get sick of boiling, broiling or baking them that one day I thought, why not create a spin-off on granola, namely plantain-ola? I know banana works well in granola buy giving it body and flavour, so why not try it’s an older cousin? This recipe is crunchy, sweet, simple and makes a great on-the-go snack. It’ll last up to a month (or a day) in a cool, dry place. I love to have it as a snack or with some coconut yogurt. You can eat it plain, add it to ice cream, pour almond milk over it, make it a cereal, or mix it up with some fruit. The possibilities are endless!
Green Seasoning: A Caribbean EssentialBy CharlaI bet you're wondering if there was a mistake with the title of this post. Doesn't this resemble pesto? Well, I have news for you, my friend. This herbaceous seasoning is known as Caribbean green seasoning. The equivalent of Italy's pesto, green seasoning is a poignant element in Caribbean cooking. The Eastern Caribbean islands such as Trinidad, Barbados tend to use this as a marinade in meat or fish dishes to enhance the flavour. In the Spanish-speaking Caribbean islands, they call it Sofrito, which is essentially the same thing. Each cook has their version of the quantity of herbs that are used, so the taste will differ ever so slightly. The ingredients range from; cilantro, culantro, parsley, celery, pimento, bell peppers, onion, scallion, garlic, thyme, Spanish thyme and scotch bonnet for a kick. I like to add red peppers to green seasoning, which creates a dark green/brown hue instead. Despite any personal adaptations, it is important to note that there is an undeniable trend of how deliciously green and nutritious the result is. One of the key ingredients is culantro (Chandon beni and Spanish thyme). Sadly living in the diaspora doesn't offer me the luxury of obtaining these two staples. Now the secret is out there, and everyone will know the quintessential foundation to exotic tasting Caribbean food. Your meat dishes will permeate thoroughly with the aromatic flavour of Caribbean green seasoning, and you will thank me for sharing this wondering taste of paradise with you. I usually chop up all of the ingredients and rinse them thoroughly in a colander to eliminate any dirt. The next step is to pulse in either a blender or food processor – I used my blender, which created a puree texture. If you want a coarse texture, then I recommend using a food processor instead. You might need to add some 1tbsp or two of olive oil to help liquidize the seasoning. Depending on the frequency of use, store in a freezer (ice cube tray) to preserve shelf life. If you intend to use it often, store it in the refrigerator for up to 1 month.
Winslow’s Spicy Coconut Fried Chicken SandwichBy BLACK FOODIEFor the Fried Chicken episode of the BLACK FOODIE Battle, Chef Winslow created a spicy tribute to his island roots with this fried chicken sandwich. Grab coco bread from your local Caribbean grocer and his very own Citrus and Herb/Greens + Garlic seasoning online at
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