The Other Parts

Hi Everyone,  Ewww… Gross! Yuck! These sounds plus expressions of scorn and disgust are usually the reaction of many people when they are offered the other parts of meat, poultry or seafood.

‘Sweet hands’

Hi Everyone, “Sweet Hands means that a person is so talented in the kitchen that anything he or she makes… is like manna from the Gods.” That is how American journalist, chef and cookbook author, with roots in Trinidad, Ramin Ganeshram, explained the title of her book back in 2010 when it was published.

Have a cookie

Hi Everyone, This cookie ain’t gonna crumble. This cookie ain’t hard. This cookie is soft and chewy.

Taming & Emulsifying

Shrimp in Garlic Butter Sauce

Hi Everyone,   I had a craving for shrimp, and like most Guyanese, it takes no effort to convince me to make a curry.

Iron: An Essential Micronutrient

Hi Everyone, Last month, an article was published in Stabroek News (Friday, August 14) written by Guyana’s former Director of the Government Analyst Food & Drug Department, Marilyn Collins, titled – ‘Food Fortification & The Health of the Guyanese Population.’ In the article Ms Collins referenced the statistics of the most recent survey conducted in Guyana (in collaboration with the Pan American Health Organization PAHO) on iron deficiency anaemia.

Going Country

Hi Everyone, The August holidays are over and it’s time to get back to ‘reality’.


Hi Everyone,   For decades now, electrical devices have been conceptualized, designed and manufactured to make our lives easier in the kitchen.

Pan-tastic Cooking

Hi Everyone,  Like many people, when I travel overseas, I like to shop for electronic gadgets, fine jewellery, clothing and shoes.

Pickled Breadfruit Bajan eats part 2

Hi Everyone, This week we continue with another weekend favourite among Barbadians. Last week we talked about Bajan pudding, but a serving of pudding and souse would not be complete without pickled breadfruit.


Bajan Eats Pt. 1

Hi Everyone, This week begins a 4-part series featuring a few weekend favourites among Barbadians (Bajans).

Palate and passport under threat

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.

Stop! Wait! Don’t boil the salt fish

Hi Everyone, 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.

Channa Souse

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.

Smoky & Sweet: Melongene Jam

  Hi Everyone,   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.

A Taste of Home

Hi Everyone, I am currently working on an interview-based project called, MY FOOD, which I host on my blog, Tastes Like Home.

The sweet side of breadfruit

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.

Cooking in season Breadfruit Pie

Hi Everyone, Towering above houses, generously scattered across the length and breadth of the region, breadfruit trees are laden with globes of fruit hanging from strong stems.

Preserved Limes

Hi Everyone,   Limes are currently in season and it is usual that when certain fruits and vegetables are bountiful, we find ways of preserving them for later and varied uses.

Highlights of 2014

Hi Everyone, As I reviewed and reflected on the Tastes Like Home columns of 2014, there were certain editions that stood out for me.

A few reminders

Hi Everyone, With the holiday season now in full swing and the family starting to gather, keep your cool and don’t get flustered in the kitchen.

The Christmas meal

Switch sides but keep the main dishes traditional

Hi Everyone, The preparation for the Christmas feast kicks into high gear from this weekend.

Holiday Ham: A Primer

Hi Everyone, the pièce de résistance at Christmas is the ham – a very large cut of meat, cured, cooked and glazed to glistening perfection.

Conkies – Ole School Cooking

Hi Everyone, There are many old time foods that we can make today using the most modern of appliances and techniques, but Conkies (aka sweet dumplings) is not one of them.

Forbidden Love Bacon

Hi Everyone, Smoky, salty, fatty, crispy, bacon is all that and more. It is undeniably the number one breakfast meat that gets our tummies growling.

Okra Slush – It sweet fuh days!

Hi Everyone,  Have you ever had Okra Slush? No? Man you missing out, especially, if like me, you can’t get enough of the slender, green-apple-coloured vegetable called okra (ochroes).

Coconut Oil Pound Cake

Hi Everyone, I’ve been baking and experimenting. Again. With coconut oil. I had such delicious results with the coconut oil scones and pastry earlier this year that I wanted to make it a trio, so I decided to make a pound cake with coconut oil.

Hot Candy

Hi Everyone, Hot, spicy, peppery and sweet, candied ginger is a real sweet treat.

Kneading sweetness

Hi Everyone,  Making bread with potatoes is nothing new. People have been making potato breads for decades and maybe even longer.

Roll it!

Hi Everyone,  There are many cooking utensils that get passed down from one generation to the next – masala bricks, mortars and pestles, pots, pans and rolling pins too.