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. 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 brawtacaribbean.com.Lip-Smacking Sòs Pwa NwaBy Eden HagosNothing compares to Sòs Pwa Nwa with sliced avocados, fried plantains, pikliz, and a big bowl of rice, but to be honest, I love it so much I often eat it on its own!
It’s a creamy sauce that’s packed with flavour and the perfect addition to your winter lineup of soups and stews.
Over the years I’ve modified the original recipe a bit (don’t we all? #blackfoodielife) by adding more coconut cream and pepper to make the dish a little creamier and a whole lot spicier but feel to adjust the coconut cream and spice to your liking once you've made it a couple times.Foolproof Cruzan Rum CakeBy Anquanette GaspardIn St. Croix, our “picnics” were almost ALWAYS held on the shores of one of the island’s best beaches either in Frederiksted at Dorsche or Rainbow Beach or out east end at Cramer’s Park.
Out of all the foods and drinks, my favorite part of any family gathering was the dessert. That’s because it was most likely going to be a Cruzan Rum cake and as a kid, the anticipation of this dessert was the highlight of my day. I can still remember running up to the picnic tables from the sea water with soaking wet hands to get a piece of rum cake. I would sit on the sand and savor every single bite since I knew it would be a while before I had another taste.
Here is my foolproof Cruzan Rum Cake recipe that I make a few times a year because it’s easy to make and a hit at every party it attends. Take it as your contribution to the next family gathering. I pray it brings as much joy to your family as it does to mine.
Enjoy!Corn SoupBy Eden HagosThroughout my travels in the US and Canada, I’ve noticed that after the club or party people head over to 24 hr Breakfast spots like IHOP or if you’re in Toronto, Frans to grab some food. But if you go to a lime (I’m not referring to the fruit- it’s a Trini word used for a chill get together) or a Soca Fete (high energy party with Soca music) you’re more likely to find folks lined up around a large pot of delicious corn soup outside.
I got my first taste after a Soca Fete during Caribana, after leaving the party I found people lined up to buy soup from a woman with a large pot of something that smelled delicious. I got in line and have been hooked on it ever since. I even found some on the street in Jamaica!
The good thing is you don’t have to wait for another party, lime or fete or a trip to the islands to try this.
My friends at Twice the Spice shared their Trini Corn Soup recipe with us. Twice de Spice is made up of twin sisters and cooking pair Marida and Narida. Former Master Chef Canada contestants, their Trini heritage influences their catering and products.
Corn soup is also great for the fall. Use it to warm you up!Caribbean-Inspired CornbreadBy Monique Taylor Yee ShuiThis recipe is a sweet cornbread that includes West Indian mixed essence. Mixed essence has a deliciously unique flavour and can be found in many West Indian drinks and baked goods.
Serve this Caribbean inspired cornbread with my Jamaican Rum Glazed Turkey! Try it next you are hosting for a special occasion.Jamaican Rum Glazed TurkeyBy Monique Taylor Yee ShuiWhile thinking of the menu for this year’s family Thanksgiving dinner, I wanted to switch things up a bit. Although I love turkey and no one makes one quite like my mom, I wanted to add my own twist to our thanksgiving staples and this year.
Having been raised in a West Indian home, rum was incorporated in holiday drinks and desserts such as black cake, rum cake, ponche de crème, and sorrel. Feeling inspired by our recent trip to Jamaica, I decided to make our turkey using Jamaican rum and I must say it was delicious!
So as you gear up for the holiday season, this juicy turkey with a twist is a great addition to your family’s holiday dinner table. It features a hit of dark Jamaican rum mixed with a medley of sugar and spices that will have your family asking for more!
I also have a perfect Caribbean Cornbread recipe that goes perfectly with this turkey. Enjoy both at your next holiday feast! Sweet Plantain PorridgeBy Amanda Olivia WooleryMy mom is easily one of the best cooks in the family. She is the embodiment of the popular Jamaican phrase, “tun yuh han fi mek fashion” – translated to “turn your hand to make fashion”, meaning use what you have to make something special. Plantain porridge is a classic Jamaican breakfast, but like many cultural dishes, porridge has variations from person to person, family to family. There’s a base, but cooking is about evolution and individuality. About finding new methods and flavours through your own curiosity. Here’s my recipe with variations and alternatives.
