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Simple coconut & bean soup

10 Aug

Simple coconut & bean soup

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients.

PREP: 10 MINS

COOK: 20 MINS

Ingredients

1 tbsp sunflower oil
½ bunch spring onions
, whites and greens separated and sliced
1 red pepper, diced
1 Scotch bonnet chilli
, deseeded and pounded to a paste
1 garlic clove, chopped
1 tsp dried thyme
1 tsp medium curry powder Continue reading

Caribbean beef patties

4 Aug

Caribbean beef patties

Spice up beef mince with turmeric, thyme and hot pepper sauce before folding in shortcrust pastry for a tasty dinner or lunch

Ingredients:

  • drizzle of oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g beef mince
  • 1 potato, cut into 1cm/½ in cubes
  • 2 tsp turmeric
  • 2 tbsp tomato purée
  • few thyme sprigs
  • 2 tbsp hot pepper sauce
  • 500g block shortcrust pastry
  • 1 egg, beaten
  • green salad, to serve

Continue reading

Curry Chicken Pelau.

3 Aug

curry chicken pelau (1)

Ingredients:

2 boneless/skinless chicken breast (1.5-2 lbs)
1 tablespoon Caribbean Green seasoning
2 scallions (chopped)
1/4 scotch bonnet pepper
1 med tomato (diced)
1/4 teaspoon black pepper
3/4 tablespoon salt (adjust)
1/4 teaspoon garam masala (optional)
1 teaspoon tomato ketchup
2 tablespoon curry powder (divided)
2 tablespoon veg oil
1 can coconut milk (abt 1.5 cups)
2 cups water
2 cups parboiled brown rice (washed)
1 can pigeon peas (drained/rinsed)
1 carrot
4 cloves garlic
1/2 small onion
2 tablespoon chopped cilantro

curry chicken pelau (11)

Instructions: Continue reading

Video

#NewVideo – Stephen Marley – Scars On My Feet ft. Waka Flocka Flame

2 Aug

From the album Revelation Part II: “The Fruit of Life” available here: http://flyt.it/FruitOfLife

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Ocean 362 – Uncover your Caribbean

27 Jul

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Source: Uncover you Caribbean

An atmosphere of casual elegance, expertly crafted dishes using fresh local ingredients, and a killer sunset view make Ocean 362 one of St. John’s best choices for a night of fine dining. Chef/owner Shaun Brian, who grew up on St. John, created his own menu based on ingredients he can source locally.

From wild island thyme to locally harvested salt, nearly every dish incorporates something Shaun has sourced, or foraged for himself, in the Virgin Islands. His appreciation for the art of running a restaurant extends beyond the kitchen; Shaun makes ceramic dishes and cutting boards from local wood.

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Located at Gallows Point Resort in Cruz Bay, a table along the rail is the best spot to take in the sun setting over St. Thomas to the west. Shaun makes sure his staff is well-educated on Ocean 362’s menu offerings, and they’ll gladly talk you through the evening’s specials.

Don’t miss the house crafted pickles appetizer; pickling is a passion for Shaun, and it’s an art that he’s perfected. The duck confit gravy fries appetizer with cheese curds and fresh herbs is a huge portion of the most rib-sticking comfort food you can imagine. Don’t try to conquer this dish on your own;

It’s perfect for sharing with your dinner companion. The Coral Bay organic gardens salad features greens grown on island at a farm where Shaun was home-schooled for part of his early education.

IMG_3851 Continue reading

#TropixsFood

13 Jul

Liver, Callaloo with Fried Breadfruit Green Bananas, Fried Plantains, Pear (avocado) and Tannia* 😫 📸 @iamsimplytia

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#Jamaican Breakfast – Ackee, Saltfish and Breadfruit

8 Jul

Photo Source: Riddim Mag

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