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INGREDIENTS

• 2-3 garlic cloves (minced)
• 1 onion (diced)
• All-purpose seasoning
• 2 cups of uncooked long grain rice
• 1 sprig of fresh thyme of 1 teaspoon of dried thyme
• 1 can of coconut milk
• 5 oz can of Red kidney beans, rinsed and drained
• 2 small bay leaves
• Salt and pepper to taste
• 1 whole scotch bonnet
• 1 tablespoon of paprika
• 2 ½ cups of Chicken broth or water
• 1 teaspoon of grated ginger
• 2 tsp of all spice

INSTRUCTIONS

1. Wash rice until water runs clear. Drain water.
2. Heat a saucepan with oil. Then add onions, garlic, thyme and ginger. sauté for about a minute.
3. Stir in Kidney beans add coconut milk, for about 2 minutes, then add bay leaf, scotch bonnet, all spices, with 3 cups of water, bring to a boil reduce heat for 15-20 minutes or until beans are soft
4. Add Rice
5. Cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
6. Adjust for salt and pepper. Discard bay leaves, scotch bonnet and fresh thyme

Serve warm

INGREDIENTS

• 1 whole mango slightly under ripe
• 2 large tomatoes ripe
• ¼ cup of red onion thin slices
• 1 tsp. sugar
• 2 tsp lime
• 2 tsp. of white vinegar
• ½ tsp salt
• ½ tsp of pepper

INSTRUCTIONS

1. Start by whisking together the lime, white vinegar, olive oil, sugar, salt, and black pepper for the salad dressing and set aside.
2. Then, cut the slightly under-ripe mango into thin strips and the red onion. Also, slice the tomatoes into half-inch slices.
3. First, arrange a layer of tomatoes on a large plate. Followed by placing the mango slices and red onion towards the middle.
4. Lastly, drizzle the salad dressing over everything to serve.

INGREDIENTS

• 5 medium sized tomatoes, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 medium sized onion, roughly chopped, set aside
• 2 scotch bonnet peppers
• 3 tbsp tomato paste
• 2 cups of rice
• 2½ cups of chicken stock
• 1 tsp salt to taste
• ½ tsp curry powder
• ½ tsp thyme
• 1 tsp All-purpose seasoning
• 1 tsp of curry powder
• 1 Knorr stock cube
• 3 bay leaves
• Water, as needed

INSTRUCTIONS

1. Blend tomatoes, red pepper, scotch bonnet peppers in a food processor/blender for approx. 30-40 seconds.
2. In a medium sized pot, heat a few tablespoons of oil and fry onions. Once onions are brown add the blended tomato mixture for about 30 minutes. Stir consistently to ensure the mixture does not burn.
3. After 30 minutes, lower the heat. Add stock cubes and add your seasonings (salt, thyme, curry powder etc)
4. Add the washed rice, mix well with the tomato mixture. (At this point you may need to add extra water to the rice is level with the tomato mixture)
5. Add the bay leaves. Cover the pot and leave to cook on a medium-low heat for 20-30 minutes
6. Once the liquid has completely dried up, turn off the heat, mix thoroughly.
7. Serve and enjoy!

INGREDIENTS

• 1lb of fresh okra
• 2 tbsp olive oil
• 1 tsp Paprika
• Salt (to taste)
• A pinch of cayenne pepper (optional)

INSTRUCTIONS

1. Preheat the oven to 450 degrees
2. Rinse the okra and dry with a paper towel. Trim away the stem ends, cut into ½ ¾ length pieces.
3. Spread the Okra in a single layer. Drizzle with olive oil, paprika, salt and a pinch of cayenne pepper. Stir
4. Bake the Okra for approx. 15 minutes. The Okra should be lightly browned and tender.
5. Serve and enjoy!

INGREDIENTS

• 2 Bell peppers, mixed
• 1 tsp Coriander, ground
• 4 Garlic cloves
• 1 tbsp Ginger
• 1 4 oz can Kidney beans
• 1 Onion, medium
• 2 Plantains, ripe yellow
• 2 Spring Onion
• 1 Scotch bonnet
• 1 handful Spinach (optional)
• 1 Sweet potato, medium sized
• 6 sprigs Thyme
• 1 medium Tomato
• 1 can Coconut milk
• 1 tbsp Curry powder
• 1 tsp salt to taste

INSTRUCTIONS

1. In a large pot, melt some oil on medium heat
2. Sauté the spring onion, onion and garlic until soft and translucent
3. Add the bell peppers and cook for approx. 5 minutes until the peppers are soft
4. Add thyme, chopped tomatoes, coriander, black pepper and curry powder
5. Mix together for approx. 2 minutes
6. Add the kidney beans, sweet potato and plantain*** (only if it is firm, not too ripe) add the scotch bonnet (whole) and coconut milk.
7. Bring to a boil, cover with a lid, reduce the heat to medium-low and simmer for approx. 25 mins
8. *** add plantain here if it is soft and overripe. Adding too earlier will cause the plantain to mush.
9. Serve with plain rice.

INGREDIENTS

• 1 Medium Red bell pepper
• 1 Medium Yellow bell pepper
• Fusilli Pasta
• Salt to taste
• Spring Onion
• 1 tbsp of grated ginger
• 1 tbsp of garlic chopped
• Sundried tomatoes (optional)
• Double Cream
• Mozzarella Cheese

INSTRUCTIONS

1. Boil Fusilli pasta, with a pinch of salt
2. In a separate pan – fry spring onion, sundried tomatoes, garlic & ginger
3. Add Seasonings
4. Add double cream and 2 tbsp of Jerk Paste
5. Cook on a medium heat, add cheese
6. One combined mix in with the pasta
7. Serve and enjoy (can be served with grilled salmon/prawns)