Geera Cassava

It is time for me to post this fantastic geera cassava recipe.  It has been some time that I had this idea to post and I feel that it is the opportune time to post it. As some of you would know by now, if you were on my facebook fanpage, I recently suffered the loss…

Read More »

Curry Tannia and Saltfish

Tannia (Xanthosoma sagittifolium) is one of the rarer provisons or staples available here on the islands. At least to me, it seems rare because the only time I see it, most times, is around the lenten season or once in a while at the market. Maybe I’m wrong, but it could be one of the…

Read More »

Baked Kalounji

Kalounji has come from humble beginnings; from being fried over many wood fired chulhas to gracing many tables with its spicy bitter presence. Today I’m taking it to new heights – let’s serve it as an appetizer instead of a side dish. Generally, caraili is eaten with a meal, hardly as an appetizer.  But if…

Read More »

Curried Goat and Pigeon Peas

This curried goat and pigeon peas is the bomb.  When you’re tired of the same old same old way of preparing goat I would recommend that you try adding some pigeon peas into the mix. It really brings out the taste of the curried goat and makes it a complete side dish that you could…

Read More »

Eddoes Choka

This morning Maracas is making cold which is usual during this time of the year. Normally I sleep with a fan but these days I’ve exchanged the fan for a warm blanket and sleep longer than usual. But this morning was different. I got up early with camera in hand because mom was making breakfast…

Read More »

Masala Cherry (Gooseberries)

What do you do when you have bundles of sour cherries (Phyllanthus acidus) and need to process them before they spoil?  Well, you can make wine, chow, preserved cherries, and our latest concoction; masala cherry.  Never in my wildest dreams had I ever thought of  masala cherry.   Yes, you heard me correctly.  Masala cherry is…

Read More »

Spicy Egg Salad

This is not an ordinary egg salad; this is a spicy egg salad made with one of my favourite sauces, chadon beni chutney.  It is also one of my mom’s favourite ways to prepare boiled eggs.   Not everyone likes plain boiled egg.  This way makes it a lot more tasty and interesting with a little…

Read More »

Channa Soup Cutters

With the carnival season upon us, this channa soup cutters recipe has come at the right time.  As local traditions suggest, alcohol is always complemented with a spicy appetizer.  Why spicy?  It is said that the spiciness in the appetizer prevents one from getting intoxicated too quickly. Preventing Hangover This is what some people claim;…

Read More »

Sorrel Kuchela

Kuchela is a popular condiment in East Indian Cuisine on the island.  There are many versions of it, but this one is one that caught my attention and I could not wait to share it with my readers.  You see this sorrel kuchela was an inspiration for my mom – a person who loves all…

Read More »

Masala Caraili (Bitter Gourd)

Masala Caraili does a number on your tastebuds. Believe you me it does, especially if you’re not used to the taste of bitter gourd. First, it attacks you with a spicy, savoury masala  taste that entices you to have a bit more, but after the masala flavour subsides and starts to roll down your tongue…

Read More »