RECIPES

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Jamaican Escovitch Fried Red SnapperBy Briana RiddockWhen we travelled from Kingston to Ocho Rios, I remember grabbing food from street merchants. We stuck our hands out of the car to buy bags of guinep, peppered shrimp, mangoes and coconut water. Guinep is a peculiar fruit. I snapped the leathery skin open to reveal a pulpy flesh reminiscent of lychee with notes of a sweet and sour. The fruit was mostly seeded, so we devoured a bag quickly. It was the perfect snack for travelling cross country. Roads were narrow, filled with potholes, and the drivers drove fearlessly around mountainsides. We ventured through Fern Gully, a magical winding road covered in a thick fern that was once a river. The starking sun rays bounced everywhere as it peaked through the greenery. When we reached the Ochie, we made a stop at Dunn’s River Fall, the most popular waterfall in Jamaica. I would grab the hands of my brother and sister, while the freshwater gushed over our faces as we climbed the slippery waterfall rocks. Memories of Jamaica will always make it my piece of paradise.
Dominican Mangú Con los Tres GolpesBy Elle AsieduTo celebrate Afro-Latinx heritage month in October, we connected with Ana Guisbell of Inspired with a Twist to takeover our Instagram page and share one of her favourite recipes from the Dominican Republic, Mangú con los tres Golpes. The dish, like many in the Caribbean, is of African descent and can be connected to the Congo where the word mangusi refers to any mashed vegetable, or so Ana’s mother says. Mangú con los tres Golpes — translated as mangú with the three strikes — is an anytime dish that relies on the strong flavours of its four main ingredients to deliver a simple but filling meal that’s savoury, crispy, and crunchy. Try this Dominican delight for yourself this weekend!
Summer-Ready Tostones & Spicy Mango ChowBy Eden HagosWhen I think of summertime, I think of fun moments with friends at my favourite restaurant patios. It’s there you’ll find me snacking on fried plantains with lots of hot sauce on the side and a refreshing mango drink in my hand. This recipe is my way of capturing those bright flavours and feelings of summer at home. Below you’ll find my remixed recipes for my favourite Caribbean snacks like Haitian Banane peze (fried plantains) that have been fried twice for extra crunch and mango chow, a spicy Trinidadian salad.
How to Make Your Own Coconut Oil in 8 Easy StepsBy BLACK FOODIE

Imagery and fables like “Ansani” have travelled seas, languages and cultures and to this day, remains a nostalgic memory. Recipes, just like these imageries and fables, must continue to remind, teach and mystify as we bridge our stories with the next generations’. They are a glimpse into the beautiful and nuanced souls of black folk. These recipes and stories permeate into the future and become the knowledge that we will all evolve from.

The ways of making coconut oil were taught to my mother by my grandmother and were then taught to me by her. As we shared laughter over our busy hands, my mom told me about how my grandmother used to sit on the back step and crack up to 100 coconuts to make oil. It was storytelling in motion. Within this recipe that I am sharing below with you resides generations bonded over a traditional, painstaking, but ultimately satisfying labour of love.

Homemade Coconut Oil in 8 Easy Steps

I have added to a few of the steps a shortcut, often an easier, quicker, and sometimes safer way to the more traditional method. Also, be aware that not all coconuts are created the same! Some naturally yield more oil than others. My mom and I usually use three coconuts, and it yielded roughly a ⅓ cup of coconut oil.

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