Re-watch all of this year's BLACK FOODIE Week programming here.
Vegan Macaroni Pie and BBQ Portobello MushroomsBy Mark MontfortIn Guyana, macaroni pie is a staple dish at Sunday dinners and an easy way to add colour, texture, and flavour to the dinner table. Its aroma is one that instantly makes you hungry when entering the kitchen and its creamy, cheesy texture infused with spices tingle the taste buds and opens the appetite. I decided to pair this macaroni pie with barbecued portobello mushrooms because BBQ goes well with macaroni as the contrast in flavours balances out the meal. It’s a match made in heaven! Welcome to Chef Monty’s Sunday dinner, vegan style. 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!Guinness-Braised Chicken Arepas RellenasBy BLACK FOODIEFor the Guinness episode of the BLACK FOODIE Battle, Chef Suzanne Barr flexed her skills to create stuffed arepas. The malty flavour of the Guinness-braised chicken pairs perfectly with the deep Caribbean flavours of the marinade and the spiciness of the Carrot Pepper slaw. Click here to watch the video recipe!
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