Sorrel “Hibiscus sabdariffa” Drink Recipe

The sorrel drink recipe below is super easy to make. If you can boil water and stir a cup you will have no problem at all. In Jamaica, Trinidad and throughout the English speaking Caribbean sorrel is served religiously at Christmastime.  In recent years sorrel has shown up in tea bag form in many grocery stores. Made by steeping sorrel flowers in hot water for several hours, sorrel drink is then sweetened with sugar and flavored with ginger. Rum and aromatic spices such as orange peel or cloves are often added but are not required.  In recent years sorrel has become very popular in and outside the Caribbean. You can… Read More

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Red Peas Soup Recipe

What’s in a Name? The ‘red peas’ in the name refers to red kidney beans that give the soup its signature color. We call most beans peas. It’s a Jamaican thing. Traditionally a hearty portion of dried kidney beans are slow cooked with fresh herb and cured meat until the meat and beans are tender. Common meats include pig tails, corned beef and my personal favorite smoked turkey necks. PLAYING FAVORITES If ever there was a favorite Jamaican soup, Red Peas would be the one. This thick rich hearty soup is traditionally made with lots of red kidney beans and salted pig tails then finished with vegetables, dumplings and ground provisions.… Read More

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Rice Porridge Recipe

The only difference between this Jamaican rice porridge recipe and it’s cousin the more popular rice pudding is the consistency of the finished dish. Rice is one of the many varieties of porridge commonly served for breakfast in the Caribbean. Thick and sweet, rice porridge is laced with fragrant spices like nutmeg, cinnamon and vanilla. Porridge in sweet and savory varieties is a common part of North American and Asian cuisine. Still I daresay it is more popular in the Caribbean than in other cultures. Even though I love cooked rice plain or with other ingredients rice porridge is not a personal favorite. The sentiment is likely shared by many… Read More

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Cassava Pone Recipe

The first time I made cassava pone I was on a desperate quest to find recipes from other Caribbean nations beside Jamaica. You see, I was on the verge of finishing up up first cookbook Nyammings: 88 Authentic Caribbean Recipes. My research led me to this gluten free pudding like Trinidadian/ Guyanese confection. There are a couple other Cassava pone recipes out there but this version with its short simple list of ingredients and minimal instructions caught my eye. After reviewing a few recipes online I fashioned the recipe below. The first bite of this chewy sweet coconut flavored treat was all it took to get me hooked. And I… Read More

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Cooking With Chef Sian: Pass The Dutchie

“Pass The Dutchie” For a country gal like myself those words are more than just the title to a catchy reggae tune. They are words to live by.  Countless times I have heard and said  ‘pass the dutchie’ while on a quest to whip up something or another. As of this writing I own 5 dutchies not counting the cast iron ones, in varying sizes. In my defense I’m  old-fashioned way so for tough to cook dishes like curry goat and braised oxtails a varied selection of Dutch pots are a must in my line of work.   Cast iron ‘pots’ come in various shapes and sizes so they get their… Read More

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