Simply delicious: Fried Potatoes

Hi Everyone, Picture this: finely chopped onions cooked slowly until soft and sweet; tomatoes cooked on low heat until they break down and melt, rustically pulpy; crushed garlic so soft that it creams easily when pressed against the back of a spoon.

Lenten eating

Hi Everyone, As a self-confessed weekday vegetarian, my friends tease me that I have it easy during Lent; that I have a readymade forbearance.

What’s Cooking: Steaming

Hi Everyone, What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.

Food For Thought, Really

Hi Everyone, Guyana opened its latest fast food restaurant chain in December – Burger King – and from all accounts, it’s a huge success.

I keep it traditional

Hi Everyone, At this time of the year several people always say to me, “I’d love to come to your home one Christmas; I can just imagine the fancy things on your table.” I laugh and shake my head; “You’d be disappointed; I keep it traditional at Christmas.

Let the good times roll

-With these Pumpkin-Rosemary Rolls

Hi Everyone, Grace your holiday table with these stunning rolls and watch them quickly disappear.

A Meal In A Can

Hi Everyone, It’s dinnertime. The last roti has been clapped; it collapses in a soft leafy mound atop the other roti in the bowl.

Fried eggs

August holidays Part 3

Hi Everyone, This is part 3 of the 5-part series on Tastes Like Home August Holidays.

De salt meat in de rice

Hi Everyone, Several years ago while standing in the cashier line at one of the supermarkets here in Barbados, a man (tourist) standing immediately behind me pointed to the small tray I had just put on the cash belt and asked what it was.

What’s cooking: Spices

Hi Everyone, What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.

Keeping promises

Three-Mustard Mango Sauce

Hi Everyone, Have you had your fill of mangoes yet? Me? Almost. Next week I am going in to preservation mode – pureeing the pulp and freezing in half cup portions for use later in the year.

Maiwiri versus Wiri Wiri

Talking heat, talking flavour

Hi Everyone, This week begins a 3-part series on hot peppers that are currently enjoying a bountiful season.

Fresh Mango Tart

Layers of sweetness

Hi Everyone, How are you enjoying the bountiful mango season? I love gazing at the basket of mangoes on my kitchen counter.

What’s Cooking

Pressuring with liquid

Hi Everyone, What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.

Watermelon Rind

Don’t Toss It; Eat It

Hi Everyone, Eat and drink your belly full of sweet juicy watermelon but don’t toss the rind; cook it.

Behind the scenes of Tastes Like Home

Hi Everyone, You may be surprised to know that I rarely get a chance to eat some of my favourite dishes like fried rice, rice and peas, stewed chicken, potato salad, and chicken salad among other things.

Green Tomato Salsa Verde

Another Green Sauce

Hi Everyone, The tomato season here in Barbados is short this year due to a prolonged dry spell, but I read recently that Guyana is enjoying a bounty of produce at excellent prices; more on that later.

The resistance is over

Hi Everyone, I’ve told you this before – being raised Catholic meant that Lent consisted of strict dietary conditions during that period, as dictated by my mother.

What’s Cooking: Rice

Rinsing, soaking

Hi Everyone, What’s Cooking is a series in which I address questions you may have about food and cooking but maybe too shy to ask.

Clapped, pounded or shaken?

Hi Everyone, A couple of weeks ago, in response to my column on fish curry, a very good friend of mine insisted that the roti for his curry must be hand-clapped.