Hi Everyone, You know I like pepper right? Really hot pepper! Over the years I have written to you many times about my obsession with the fiery beauty in all forms – sauced, pickled, dried, boiled and flaked.
All right, brace yourself, today I am going to ask you to do something that may go against a practice you have been doing all your life, and one that you would have seen done by parents and grandparents long before you ever started cooking.
Hi Everyone, While I have eaten various types of souse – pig’s feet, cow heel and cow face as well as chicken feet, green banana and breadfruit – I had never had channa souse until a couple of months ago, while on that trip to Trinidad that I bet you are tired of hearing of by now.
There is a new twist to my love-hate relationship with the nightshade species that is also known as eggplant, aubergine, baigan, bolanger, brinjal, garden egg, and more popularly as melongene, in Trinidad and Tobago.
Hi Everyone, Last weekend I bought 2 breadfruit. I cooked one on Saturday and promised myself that I’d cook the other one on Sunday, and store it in the refrigerator to have with my meals during the week.