Ingredients 80 gm Onion 250 gm Sweet Potato 330 gm Corn, thawed frozen works great 1 l Vegetable stock 200 gm Carrots 200 gm green Cabbage 1 Scotch Bonnet 1 Lime, juiced ¼ tsp gnd Clove ½ tsp dried Thyme 1 tsp Sea Salt Serve with yoghurt and fresh thyme Method Peel and chop Onion and sweet Potato into...
Ingredients 450 gm black Beans 250 ml Coconut milk 1 tbls Salt 1 tbls Pepper 2 tbls Olive oil 1 tsp Gnd Cloves 10 gm Vegeta 2 l water Method In a medium pot, boil Water and Beans until soft, approx 1 hour. You may need to add more Water as the Beans boil. ...
Ingredients 60 gm Butter 80 gm Onion, finely chopped 1 Red Capsicum, finely chopped 3 Garlic cloves, minced ½ cup tomato sauce 2 cups Red Kidney beans, cooked 1 tsp Thyme 2 tsp Oregano 1 Bay leaf 1 cup long-grain white Rice 1 ¾ cups Vegetable stock 2 Scotch Bonnet pepper Method Heat the Butter in a large...
Ingredients 1 kg Butternut pumpkin, seeded, peeled cut into 2 cm chunks 2.5 l water, plus more if needed Salt and pepper to taste 2 Scotch Bonnet 10 whole Cloves 4 Carrots, peeled and sliced 2 Turnips, peeled and cut into 1cm chunks ½ small head green Cabbage, cored and roughly chopped ½ tsp...
Ingredients 2 ½ cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds about 1/4 large cabbage 1 Carrot julienned or grated ½ cup thinly sliced Eshallots 6 Scotch Bonnets, stemmed, quartered 3 sprigs Thyme 8 whole Cloves 1 tsp Salt Flakes 3 cups distilled white Vinegar 60 ml fresh Lime juice Method Pack...
Ingredients 1 tsp Olive oil 80 gm Onion, chopped 2 Scotch Bonnet , chopped 80 gm Red Capsicum, chopped 3 Garlic cloves, chopped 2 tbls Tomato paste Salt and Pepper to taste 40 ml Apple cider vinegar ½ a Lemon Juiced 1 cups water (or more as desired) Method Heat a pot over medium heat, add...
Ingredients 200 gm unsalted toasted Peanuts 20 ml peanut oil 1 ½ Scotch Bonnets 1/2 tsp salt Method Pulse the Peanuts in the food processor until it becomes a smooth paste. Add oil if the food processor is struggling, or you want a smoother paste Add half the Chilli, and...
Ingredients 2 cups garlic cloves 2 cups leek chopped 2 cups onion chopped 1 ½ cup red Capsicum 1 ½ green Capsicums 1 ½ cup Spring Onions chopped 1 cup celery chopped 1 cup parsley ½ cup thyme unstemmed 3 Scotch Bonnets 60 ml bitter orange 40 gm salt 10 gm pinches brown sugar 40 ml Rice Bran oil 80gm...
St LUCIAN AVOCADO SOUP (CAN BE SERVED HOT OR COLD) INGREDIENTS: 2 ripe avocadoes ( preferably hass) 600ml vegetable stock 2 tspn SHASHEMANE JAMDUNG CURRY BLEND 1 serrano chilli , seeded & chopped 200ml natural coconut yoghurt 1/2 tspn black pepper METHOD: * remove flesh from the avocadoes. * blend avocadoes with 1 cup of vegetable...
ROGAN JOSH Click here for a video tutorial INGREDIENTS x 10 serves 120ml (¼ cup) vegetable oil 750ml 6 bay leaves 20 4 tsp cloves 240 gm 6 brown cardamom pods 20 1 tbsp green cardamom pods 200 gm 2 piece of cassia bark 12 2 tsp fennel seeds 2 TBsp 8 small dried chillies...