RECIPES

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.
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.
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