steamed callaloo

Steamed Callaloo Recipe, Jamaican style

Side dish or entrée, Steamed Callaloo is a tasty, versatile green that is enjoyed in countless Jamaican homes all day everyday. Jamaican callaloo aka Amaranth (Not to be confused with Trinidadian callaloo (dasheen leaves) is a nutrition packed powerhouse that is heavily featured in Jamaican cuisine. Loaded with calcium, protein and other essential nutrients callaloo is especially prominent in the Rastafarian’s Ital diet. Callaloo can be cooked solo or combined with other vegetables or saltfish to make a tasty entrée. Steamed callaloo is similar to Spinach in flavor and nutritional value. Callaloo can be prepared any number of ways. It is one of the main ingredients in Pepperpot Soup. In Jamaica, callaloo is often served… Read More

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Jerk Salmon Recipe

Quick and easy to prepare, this jerk salmon recipe has become one of my favorite go to meals. It’s also a great option when entertaining guests. 5 ingredients and about 30 minutes is all you need to prepare this delicious entree. Serve Jerk Salmon with rice & peas  and steamed veggies or add your favorite sides for a complete meal.   Easily found in grocery stores across the US, salmon also happens to be a personal favorite. So it shows up quite a bit in my fish & seafood recipes. A firm meaty fish like tuna or Wahoo or bluefish makes a great substitute. Besides the well touted health benefits (unless… Read More

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Chef Noel's Jerk Marinade

Cooking with Chef Sian: Chef Noel’s Smoky Jamaican Jerk

When a Jamaican Chef decides to distribute his own jerk marinade, there is bound to be a little pressure. When he is one of Jamaica’s most popular chefs you know ‘the jerk’ better be good. smoky jerky? From the first moment I read the name of Chef Cunny’s Smoky Jamaican Jerk marinade I was intrigued.  According to the good chef I had a sample of his own “special blend smoky jerk marinade” awaiting me so you can understand my excitement. Being a Chef who specializes in cooking and writing about Caribbean cuisine I have seen and tried a whole lotta jerk seasonings in my time. And let me tell you, some of… Read More

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Cooking with Chef Sian: Taste of the Caribbean 2016

Last week I dolled up myself, just a little and strutted over to the Hyatt Regency in downtown Miami. It was time for the Taste of the Caribbean 2016.  Hosted by the Caribbean Hotel and Tourist Association. Taste of the Caribbean (TOC)  is a 4- day long showcase of Caribbean food and drink put on by the best talent across the region. For a food-obsessed Caribbean Chef like yours truly this was the ultimate high. As I entered the venue, teeming with the activities of 14 teams at work,  I was immediately drawn to team Barbados. Their movements were so in sync it was obvious that they had spent time working… Read More

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cut breadfruit

Cooking with Chef Sian: Breadfruit, the Superfood

Is breadfruit a superfood? What exactly is a ‘superfood’ and is breadfruit a superfood? Well. Let’s take a closer look at this perfect(ly) delicious, totally healthy, specimen called Breadfruit? Breadfruit can be cooked and eaten at all stages of growth; from small and immature, when it is similar to artichoke hearts; to starchy mature; to ripe when it is soft and sweet. Breadfruit is typically consumed when it is mature, but still firm. Breadfruit has a unique mild flavor that is hard to describe. The fresh fruit can be baked, boiled, roasted, or steamed. When it is roasted breadfruit, a full unripe breadfruit, has a texture and odor similar to… Read More

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