PHOLOURIE

Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack 🙂

INGREDIENTS

  • 6 cups flour
  • 2 cups split peas powder
  • 2 packs yeast
  • 2 tsps salt (or to taste)
  • 2 tsps saffron powder
  • 4 tsps minced bandania (or cilantro)
  • 2 tsps minced garlic
  • minced hot pepper (to taste)
  • warm water
  • vegetable or canola oil for frying

DIRECTIONS

1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough

2.Then cup your hand and beat air into the dough

3. Let rest for 30 mins

4. Heat about 1 inch of oil over medium high heat

5. Drop rounded dough by the tbsp into oil and fry until golden

6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.

TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls

AVOCADO SALAD

I stumbled across three recipes today and they all looked so delicious that I had to try it! I’ve been trying to eat healthier and I’m on the search for easy and delicious recipes. I ate this salad for dinner with turkey that I seasoned with spicy taco seasoning mmmhmmmm!

Here’s the recipe

1 lb Roma tomatoes

 1 English cucumber 

1/2 medium red onion, sliced 

2 avocados, diced 

2 Tbsp extra virgin olive oil or sunflower oil 

Juice of 1 medium lemon (about 2 Tbsp)

 1/4 cup (1/2 bunch) cilantro, chopped

1 tsp sea salt or 3/4 tsp table salt 

1/8 tsp black pepper 

DIRECTIONS 

Gently stir all the ingredients together, add the salt and pepper just before serving.

BLACK BEANS

When I moved to the United States, I was amazed at the variety of foods! Almost every country’s dishes could be found. Immediately I was drawn to Mexican food, my first experience was Taco Bell and needless to say I was sorely disappointed until I had the real deal at a small authentic Mexican restaurant that didn’t even serve cheese on their tacos! The little lady chef muttered “That’s for Americans! We no do that in Mexico!”

I was blown away, the intense flavors, the spiciness, the savoriness and the desserts Oh my goodness! Give me a coconut macaroon every day please! or maybe a cream filled churro dipped in a ton of cinnamon and sugar *drool* but I digress. Since Mexican food is quickly becoming a favorite, I’ve tried to make a few dishes myself. I found this black bean recipe on Food Network. It’s pretty basic, but very tasty and it goes great with tacos, burritos, carne asada, mexican grilled chicken or by itself! I just love the different shades of purple and navy you see after soaking, so pretty 🙂

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Ingredients
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Kosher salt
Queso fresco and fresh cilantro, for topping (optional)

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Directions

  1. Soak the beans in a pot of water overnight. Drain.
  2. Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. 11232373_10155538310335431_92394095838773082_o
  3. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. (Usually takes about 90 mins but some beans are just difficult 🙂 )  11234826_10155538309220431_3610207200900571750_o
  4. Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.11145064_10155538306350431_8649880011039190911_o10931639_10155095922915431_9103119380237797008_o

MEXICAN RICE

This here is my absolute favorite Mexican Rice recipe, it turns out perfect every time and I always make extra to freeze for later meals. The rice smells amazing while its being cooked but at the end when you throw in the fresh cilantro and jalapenos and a squeeze of lime juice, the flavor goes over the top! A must try! I’m sure you will also add this recipe to your regular rotation!

I usually make this rice with black beans, pico de gallo, guacamole and carne asada!

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INGREDIENTS

  •  12 ozs tomatoes, very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice (I used brown)
  • 1cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 tsp tomato and chicken bouillon (optional)
  • 1 1teaspoons salt
  • 1cup fresh cilantro, minced
  • 1 lime
 DIRECTIONS
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.11255535_10155538307265431_2976728615470210383_o
  3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight-fitting lid over low-medium heat about 2 minutes.( I just used a regular frying pan and transferred to a glass dish covered tightly with foil). Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.10845871_10155095921315431_5041143329489425294_o
  6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. ( I didn’t have an oven safe pan so i transferred rice mixture to a baking dish tightly covered in foil)1269366_10155538307680431_3718644683125039388_o
  9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  10. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through

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TROPICAL SALSA

I love love love salsa and this tropical spin is so fresh and perfect on grilled meats! I’m making this to go along with Jamaican jerk pork. My tummy is going to be happy tonight!

  • 2 cups fresh pineapple, chopped
  • 1 semi-ripe mango, chopped
  • 1 kiwi, chopped
  • 1cup purple onion, chopped
  • 1cup fresh cilantro, chopped (or to taste)
  • 1/2  tablespoon fresh ginger, chopped fine (or to taste)
  • 1 tablespoon lime juice
  • 1 tablespoon rum (or to taste)
  • 1 tablespoon jalapenos (or to taste)
  • 1/2 tsp salt (or to taste)

DIRECTIONS

  1. Put all ingredients in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.

So easy!

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My family had this salsa, with jerk pork and Jamaican rice and peas!

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I’m bringing this dish to Fiesta Friday because every fiesta needs salsa!   The party is hosted at blogFiestaFriday.net.Thanks to the new co-host Anna @Anna International! For having us!

The Big Green Secret behind Caribbean Food

SHHHHHH!!! You can’t tell anyone about this!..*comes closer*… Do you want to know why Caribbean food always tastes sooooo good??? Well I’m going to tell you but you must promise to never share! Ok?! Excellent!… I trust you!

It’s this! Green seasoning! We all make it, everyone has their own variation, there’s never an exact measurement, you know you’ve got the right amounts of ingredients by a certain smell! Once you know it, you’ll remember it forever! I just can’t explain it!

Green seasoning is used on meats, fish, vegetables and even for a body scrub *ok maybe not a body scrub…really don’t do that*.

My preferred blend includes;

  • chives
  • cilantro (shadow benny/ bandania is used in the Caribbean, cilantro is in the same family)
  • celery
  • thyme
  • spanish thyme
  • oregano
  • congo/ scotch bonnet/habanero pepper
  • pimento pepper
  • ginger
  • garlic
  • onion
  • salt
  • lime or lemon juice
  • water

Then you blend it together until smooth and store in the fridge. Use this pesto looking mixture to marinate meats, fish and vegetables for incredible flavor! So go on! Grab an islander and have them tell you if you’re on the right track! 🙂
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