One day as I sat enjoying a small bowl of Lucian-style (St Lucia) fig (green banana) salad, I began to wonder how salt fish (a key ingredient in Lucian fig salad) would taste in a regular potato salad.
Sometimes many of the combinations and things I cook, and the dishes I come up with are borne out of happenstance, experimentation, making do or laziness.
I don’t know about you but I didn’t get much work done last week because I was caught up with all the happenings of Guyana’s elections.
If you like ripe plantains and are looking for another way to enjoy them, minus the richness of having to pan-fry them, then I think you’ll like these grilled ripe plantains.
Anyone up for some savoury dumplings? You know, there are times when one can take too many liberties with food.
Corn is in season. Fresh sweet plumb cobs of corn; they are so sweet that I like to eat them raw.
Thinking about salads to serve with Sunday lunch can cause some head scratching.
For as long as I can remember, tea and tea parties have always been associated in some way with the celebration of Easter.
This is one of those situations where there is excess on the market so you buy extra and find ways to preserve it.
Fish en Papillote is fish in parchment paper. It is a style of cooking fish.
Most recipes that tout the title “oven fried chicken” require that the chicken either be flash fried (fried quickly to crisp up) and then be finished off in the oven.
Fish broth made with any part of a fish is like soul food.
I take it that you are still thinking of ways to use your preserved limes.
This sauce is quick and easy and it requires no cooking. All it needs is some smoking hot oil to preserve it.
(Adapted from My Bread) While I don’t eat bread often, I am always making bread – just because I love baking breads.
With the start of the new semester and very little time to cook during the week, I find myself making large pots of soups on the weekends and then placing them into individual containers so that I can consume them during the week.
I prefer to eat carrots raw. The exceptions are when they are diced or julienned and cooked to make Fried Rice or Chowmein.
When I first moved to Barbados in the late 90’s to work at the Caribbean Broadcast-ing Union (now Carib-bean Media Corporation, CMC), it meant getting home closer to 8 each evening after Caribbean Newsline, one of the flagship programmes of the organization.
Believe it or not, there are some people who still have Garlic Pork that they made for the just-concluded holidays.
With the holidays officially over, it seems mandatory that we turn to light cooking.
We are still officially in the Christmas season with 12th night soon upon us.
By now, most of us have had our fill of cake and will be getting ready to toast 2014, wondering where it went… simultaneously, we will welcome 2015, full of hope for betterment in all aspects of our lives and indeed for the world.
The mains for most holiday meals come in the form of a large piece of meat that has been baked/roasted.
Generally speaking, the way we present our food here in the Caribbean does not come as a 3-course meal; rather it is served in 2 courses – the main/entrée (which would also include a variety of side dishes and what in other cuisines would be referred to as appetizers).
You are getting two recipes out of this one dish. For the other part of the dish, you will need to cook some plain rice – regular white, parboiled or brown rice, just as long as it is cooked plain.