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Coconut CheesecakeBy Briana RiddockThe first time I made a cheesecake was when I was in culinary school. We had to create a dessert for someone we care about and I knew my sister loved cheesecakes, so I made her one.
After that, I started putting cheesecakes on my dinner party menus and making them for friends, so they're pretty much my staple dessert. My background is Jamaican, so I'm adding some coconut flavoring and coconut flakes to this classic cheesecake recipe to give a different taste to something very very familiar.Black-eyed Pea Hummus & Zaatar ChipsBy Eden HagosIf you're a carb lover like me, this recipe will become a staple in your roster! Traditional hummus gets kicked up a notch with the replacement of chickpeas with canned black-eyed peas and the addition of berbere spice and homemade Zaatar pita chips.
Make it tonight to snack on during the week! You won't regret it.Japanese Curry Ribs with Korean Sweet Potatoes and Sweet Mustard Thai GreensBy Suneeta WilliamsListen, I created this recipe for the vegan BLACK FOODIE Battle using my Smackin ribs and it's so good. You have to make this tonight!Plantain Tacos with Fried GumboBy Laurie HernandezI'm Cameroonian, Italian, and Spanish, so I like using produce from the African continent and cook them in a non-traditional way to blend several cultural influences into one dish. That makes it truly my own. This dish is quite representative of my cooking style.
When I tried plantain tacos for the first time, I was pleasantly surprised by how easy they were to make. As a flexitarian, I also like to experiment with different ways of cooking vegetables. I had cooked tacos with oyster mushrooms, for a more meat-like flavour and texture, but this time around I really wanted to highlight the vegetables and work with different textures.
I hope you enjoy this recipe!Mom’s LasagnaBy Eden HagosLike a lot of people, my mom is the one who taught me everything I know in the kitchen. Her recipes are a mainstay in my kitchen but nothing stands out as much as her Ethiopian lasagna. It was always the main attraction during holiday meals, celebration dinners, and church picnics.
The key to its distinct flavour is the sugo, the rich meat sauce spiced with classic Ethiopian berbere. Its a spice blend that I can never get enough of. Make sure to add nutmeg to the bechamel sauce and load this dish with high-quality cheese for a drool-worthy slice of heaven that's perfect every time.Cheesy Jerk Chicken NachosBy Eden HagosCut the heat of perfectly seasoned jerk chicken with a generous handful of creamy Tillamook Mexican 4Cheese and Medium Cheddar blends in this Caribbean-inspired nacho recipe. And if that flavour combination isn't enough, top the finish dish with tangy and sweet Trini mango-pineapple chow for a loaded snack that's equal parts crunchy, savoury, and filling. 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!
Monique’s Jerk Popcorn Chicken & Waffle WrapsBy BLACK FOODIEFor the Fried Chicken episode of the BLACK FOODIE Battle, Monique submitted this savoury twist on chicken and waffles.Teff Breakfast BowlBy Eden HagosTired of cereal? Want to switch up your oatmeal? Try this Teff bowl instead.
Teff is a nutrient packed grain from East Africa, that can be used in baked goods, injera, and more.
This Teff grain bowl is versatile and you can add whatever fresh fruits you like on top. The grain has a nutty flavour that pairs perfectly with warm spices, and my personal favourite, pecans.
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