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Presented by Abou Ayeman Ingredients 3-4 lbs pork shoulder or pork loin 3 tbsp jerk seasoning (store-bought or homemade) 2 tbsp olive oil 1 tbsp brown sugar 2 tbsp soy sauce Juice of 1 lime 3 cloves garlic, minced 1 tsp grated fresh ginger 2 sprigs fresh thyme (or 1 tsp dried thyme) 1/2 tsp allspice Salt and freshly cracked black pepper to taste Instructions Prepare the pork: Pat the pork dry with paper towels. Using a sharp knife, make shallow slits all over the surface of t

Presented by Samantha Motilal

Presented by Samantha Motilal

Author: Dassana Amit Ingredients: 2 medium sized mangoes - yields approx 1.5 cups mango pulp 3 teaspoons black tea or 2-3 black tea bags 4 cups water ½ or ¾ tablespoon lemon juice or as required organic unrefined cane sugar or regular sugar as required a few mint leaves for garnishing Directions: 1. peel and chop the mangoes. 2. puree them in a blender and refrigerate. 3. heat water on a stove top or in the microwave. 4. remove the pan of hot water. 5. add the black tea and s

Ingredients Serving 8 For the Bara dough: ¼ cup dried yellow split peas (ground) 2/3 cup warm water ¼ tsp sugar 1 tsp active dry yeast 2 cups all-purpose flour 1 tablespoon baking powder ¼ tsp ground turmeric or saffron powder ½ tsp ground cumin (optional) ½ tsp salt ½ tsp pepper 1-2 cups vegetable oil (for frying) For the Channa: 2 15.5 oz cans of chickpeas or 2 cups dried chickpeas (soaked overnight in 6 cups of water) 2-3 tablespoons vegetable oil 2 onions, diced 6 cloves

PREP TIME: 10 Mins COOK TIME: 15 Mins TOTAL TIME: 25 Mins SERVINGS: 4 Persons by Karina cafedelites Ingredients 24 ounces skinless salmon fillets sea salt and lemon pepper (or black pepper), to taste 1/4 cup flour 2 tablespoons unsalted butter 1 tablespoon olive oil 4 cloves garlic minced 1/3 cup dry white wine (optional. Replace with extra broth, but the wine adds amazing flavour!) 1 cup low-sodium chicken stock/broth (fat free if you can find it) 1 teaspoon cornstar

Presented by Darlene at International Cuisine Guyana Pholourie Pronounced pho-lo-ree is a delicious treat made from split pea. This is a clear Indian influence in the Guyanese cuisine. They are spicy and have the flavors of India with curry and other seasonings. They are best eaten right out of the fryer and awesome dipped in Mango Sour a Mango chutney. A perfect beginning to our Guyanese meal as these are a very popular street food there. Often times you will see th

Author: Charla Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Yield: 2 INGREDIENTS 1 cup cornmeal (fine and non GMO) 2 Garlic cloves, minced 2 tbsp of dairy free butter 2 cups of coconut milk 1/2 cup of warm water 1 small onion, diced 8 okras, sliced finely 2 tbsp of pimiento peppers or 2tbsp of sweet red peppers salt to taste INSTRUCTIONS Boil the coconut milk and then reduce to a low heat. Add the finely sliced okra and leave to simmer until tender, this should t

Presented by Miss in the Kitchen Ingredients Russet potatoes Onion Cheddar cheese Sour cream Heavy cream Butter Chicken base Black pepper Kosher salt Instructions How to Shred Potatoes for Hashbrowns Wash and dry potatoes. Peel if desired. Shred on the large side of a box grater or use a food processor. Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your

COURSE: SALAD PREP TIME: 20 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 50 MINUTES SERVINGS: 4 PEOPLE AUTHOR: JULIA INGREDIENTS 1/2 medium-sized butternut squash chopped into 1/2" pieces, about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3 pieces thick-cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup pomegranate arils ORANGE VINAIGRETTE: 1/4 cup olive oil 1/2 teaspoon orange zest 2 tablespoons fresh orange juice 1 tablespoon c

Ingredients 500 g (1 lb.) chicken breast 500 g (1 lb.) chicken liver 2 spring onion bunches 1 green garlic bunch 1 dill bunch 1 parsley bunch 8 eggs 15 ml (1 tablespoon) oil 15 g (1 tablespoon) butter Salt and pepper to taste Directions In three different pots, boil the chicken breast, the chicken liver and 4 eggs. The chicken breast should be ready in 45 minutes, the liver in 30 minutes, and the eggs in 20-25 minutes. Finely chop the spring onions, the spring garlic, the dil

PREP TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVINGS 2 AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS Ingredients 4-5 oz fresh baby spinach 1/2 cup chopped broccoli 1/2 cup chopped grapes green or red 1 apple half or whole, chopped (I used honey crisp) 1/4 cup crumbled feta cheese 2-4 TBSP dried cranberries 2-4 TBSP roasted pepitas (pumpkin seeds) black pepper to taste (optional) POPPYSEED RANCH DRESSING: 1/2 cup plain greek yogurt or sour cream 1/4 cup buttermilk extra if desired 1/

Cooking Time: Approximately forty five (45) minutes. Yield: Six (6) ounces to each portion for all soups. Ingredients Needed: 1 Gal. Beef Stock (cold) 1 T. Turtle Herbs Or. 1/2 lb. Chopped Beef 1 Bayleaf - 3 Poporns - 1/2 Thyme 4 Egg Whites 1 Stick Celery - chopped 1 Leek - chopped 1/2 Can Tomatoes 2 Parsley Stems 1/2 Dozen Ice Cubes Method of Preparation: 1. Combine the vegetables and chopped beef well in a thick pot. 2. Add beaten egg whites and combine well with other ingr

Presented by Duncan Edwards Ingredients 3 Tomatoes, 3 cucumbers, 1 onion, 1/2 cup apple cider vinegar, 1 teaspoon of coarse pepper, 1 table spoons of sugar 1teaspoons of salt, 1 cup of water, 1/4 cup of olive oil, mix well. Done

Presented by Duncan Edwards Ingredients: 1 large breadfruit 3 dasheen leaves, chopped 1 medium carrot, diced (optional) 1 medium tomato, diced (optional) 2 tablespoon cooking oil 1 large onion, finely chopped 3 clove garlic, minced 3 pimiento peppers, finely chopped 1 scallion, finely chopped 1 sprig celery, finely chopped 1 sprig thyme, finely choped 4 leaves chadon beni (bandania) 1 scotch bonnet (whole) 1 tsp ground black pepper 1 tsp salt 2 cups coconut milk (if you are u

Presented by Chef Zouheir Ingredients 2 lobster tails, cut into bite-sized pieces 4 tablespoons butter 3 cloves garlic, minced 4 Yukon gold potatoes, peeled and cubed 1/2 teaspoon saffron threads 1/2 cup heavy cream Salt and pepper, to taste Fresh parsley, for garnish Instructions Prepare the Saffron Mash: Place the peeled and cubed Yukon gold potatoes in a pot. Add the saffron threads and enough water to cover the potatoes. Bring to a boil and cook until the potatoes are ten

PREP TIME: 8 MINUTES Serves 8 persons Ingredients 4 cups of cubed pineapple 1 cup of peeled, quartered and sliced kiwis 2 cups of mandarin orange or clementine segments 1 cup pomegranate 2 tablespoons lemon or lime juice 4 tablespoons honey 1 tablespoon poppy seeds fresh mint leaves Instructions Place the pineapple, kiwi, mandarin oranges, and pomegranate bowl. Whisk together the lemon juice, honey, and poppy seeds separately. Pour the dressing over the fruit and toss. Ga

Presented by Big Mama's Recipes Ingredients 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup plain yogurt 1/2 cup vegetable oil 1/2 cup milk 1 tsp vanilla extract 1 tbsp vinegar (or lemon juice) Instructions Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the yogurt, o

Ingredients by GENA HAMSHAW 1 tablespoon coconut oil 1 onion, diced 1 clove garlic, minced 1 tablespoon grated ginger 1 pound collard greens, stems removed, cut into ribbons 3/4 cup coconut milk 1/2 cup vegetable broth, plus more as needed 1 tablespoon lime juice 2 tablespoons tamari, to taste 1 pinch salt, plus more to taste 1 pinch red chile flakes, to taste Directions Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 m

Ingredients 15 Minutes + Marinating Serves 2 skinless chicken breasts 2, cut into 3cm pieces jerk sauce or seasoning 3 tbsp red pepper 1, cut into pieces yellow pepper 1, cut into pieces red onion 1, cut into pieces sunflower oil Method STEP 1 Put the chicken in a bowl, season, then add the jerk sauce and marinate for a couple of hours in the fridge. STEP 2 Thread the chicken and vegetables on 8 pre-soaked wooden skewers, brush with oil and grill, or griddle, for 6-8 minutes,