- 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
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, garlic, thyme and ginger. sauté for about a minute.
- 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
- Add Rice
- 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.
- Adjust for salt and pepper. Discard bay leaves, scotch bonnet and fresh thyme
- 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
- Start by whisking together the lime, white vinegar, olive oil, sugar, salt, and black pepper for the salad dressing and set aside.
- Then, cut the slightly under-ripe mango into thin strips and the red onion. Also, slice the tomatoes into half-inch slices.
- First, arrange a layer of tomatoes on a large plate. Followed by placing the mango slices and red onion towards the middle.
- Lastly, drizzle the salad dressing over everything to serve.
- 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
- Blend tomatoes, red pepper, scotch bonnet peppers in a food processor/blender for approx. 30-40 seconds.
- 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.
- After 30 minutes, lower the heat. Add stock cubes and add your seasonings (salt, thyme, curry powder etc)
- 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)
- Add the bay leaves. Cover the pot and leave to cook on a medium-low heat for 20-30 minutes
- Once the liquid has completely dried up, turn off the heat, mix thoroughly.
- Serve and enjoy!
- 1lb of fresh okra
- 2 tbsp olive oil
- 1 tsp Paprika
- Salt (to taste)
- A pinch of cayenne pepper (optional)
- Preheat the oven to 450 degrees
- Rinse the okra and dry with a paper towel. Trim away the stem ends, cut into ½ ¾ length pieces.
- Spread the Okra in a single layer. Drizzle with olive oil, paprika, salt and a pinch of cayenne pepper. Stir
- Bake the Okra for approx. 15 minutes. The Okra should be lightly browned and tender.
- Serve and enjoy!
- 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
- In a large pot, melt some oil on medium heat
- Sauté the spring onion, onion and garlic until soft and translucent
- Add the bell peppers and cook for approx. 5 minutes until the peppers are soft
- Add thyme, chopped tomatoes, coriander, black pepper and curry powder
- Mix together for approx. 2 minutes
- Add the kidney beans, sweet potato and plantain*** (only if it is firm, not too ripe) add the scotch bonnet (whole) and coconut milk.
- Bring to a boil, cover with a lid, reduce the heat to medium-low and simmer for approx. 25 mins
- *** add plantain here if it is soft and overripe. Adding too earlier will cause the plantain to mush.
- Serve with plain rice.
- 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
- Boil Fusilli pasta, with a pinch of salt
- In a separate pan – fry spring onion, sundried tomatoes, garlic & ginger
- Add Seasonings
- Add double cream and 2 tbsp of Jerk Paste
- Cook on a medium heat, add cheese
- One combined mix in with the pasta
- Serve and enjoy (can be served with grilled salmon/prawns)
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