Category Archives: Recipe of the Week

PORTIONS- 20

INGREDIENTS
1 cup. Green papaya pulp
1 cup. Ripe papaya pulp
1Tbsp. Oil
1/2 onion cut
1 garlic clove (grated)
1 Lemongrass leaf
1 Tsp. mace powder
1/2 cup brown sugar
4 single seasoning peppers
1Tbsp. Lemon juice
3 Tbsps. Orange or tangerine juice 200g
Chicken or vegetable broth
2 Tbsps. sea moss jelly or 1 Tbsp. Cornstarch
1Tsp. grated ginger

METHOD

Sautee half of the seasoning in a pot with the oil for 2 minutes. Add the green and ripe papaya pulps, the broth, lemon and orange juice and the sea moss jelly or cornstarch, cook over medium heat. Add the sugar and reduce the heat until you obtain a sauce with a semi-creamy texture, not very thick.

Serve as desired.

INGREDIENTS

• 1/4 cup thinly sliced red onion
• 1/4 cup fresh lime juice (from 2 large limes)
• 5 to 6 cups seedless watermelon, cut into 1-inch.  
• 2 cups chopped cucumbers,  
• 1 cup packed mint leaves
• 1/3 cup crumbled homemade cheese or preferred cheese.
• 1/4 cup extra-virgin olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste

METHOD

Combine the sliced red onions and lime juice in a small bowl. Let it sit until slightly softened (10 to 15 minutes).

In a very large bowl, combine the watermelon, cucumber, mint, and cheese, toss gently. Add the red onion only, not the juice.  

To make the dressing, add the olive oil to the small bowl with the lime juice from the onions. Whisk together and add salt and pepper to taste.

Add the dressing to the salad and toss gently to incorporate. Taste and add more salt and pepper if desired. Serve immediately, or chill for up to 2 hours before serving.

How to Store Watermelon Salad

This salad is best eaten as soon as it’s made, but you can refrigerate it, for a day or two, max, before the watermelon starts to break down.

INGREDIENTS
5 Ripe bananas
2 Ripe Mango
1 cup. Oil
4 cups baking flour
4 Eggs
1/2 cup. Molasses
1 cup. Brown sugar
1/2cup. Raisins
1 tsp. Anise essence
1 tsp. Mix essence
2tsp Nutmeg
2 tbsp. Cinnamon powder
Grated ginger – to taste
2 tsp. Lemon zest-
2 tbsp. Baking powder
1tsp. Baking soda
Butter to grease

DIRECTIONS

• Preheat the oven to 350F
• Peel the bananas and crush them with a fork, reserve them in a bowl.
• Peel the mangoes and cut into small pieces, add to the banana.
• Grease and flour 2 baking loaf pans.
• Mix the eggs, essences, lemon zest, and oil with the banana and mango then sift in the flour and all the dry ingredients and mix well with a wooden spoon.
• Place in the pans and bake for 30 to 45 minutes. Remove from the oven and let cool, remove from pan. Cut into slices and serve.

NOTE

To make the Banana and Gingerbread; Substitute mango for 2 tbsp. of powder ginger and add an extra banana.

INGREDIENTS

2 cups green beans, cleaned and stemmed
1 cup cherry tomatoes (about 20)
1 tablespoon minced garlic
2 teaspoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

METHOD

• Preheat oven to 400°F (200°C). Place a little oil on a baking tray.

• In a medium bowl, place stemmed green beans, tomatoes, garlic, olive oil, basil, oregano, onion powder, salt, and pepper; Mix until the beans are evenly coated with olive oil and seasonings.

• Place green beans on a baking sheet and Spread evenly. Bake for 10 minutes; remove and stir. Place in oven again for 5 minutes.
  
  Plate and serve.

1 lb. Cassava – grated
1 coconut – grated
½ cup. Cassava flour
1 cup Brown sugar.
¾ cup. Coconut oil
3 tsp. baking powder
1 tsp baking soda
2 tsp, Mixed Essence
1 tsp. nutmeg
1 tsp cinnamon
1 tsp. ginger powder
1 tbsp. butter (to grease)

METHOD

Grease 2 loaf baking pans with the butter and flour. Preheat the oven to 350 F.

In a bowl, combine all the liquid ingredients and the eggs, add sugar, and beat for 5 to 6 minutes.

In another bowl, combine the dry ingredients, mix well.

Add the dry ingredients to the previously beaten egg mixture, mix gently until you obtain a smooth mixture. Pour the mixture into the loaf baking pans. Bake for 25 to 30 minutes or until a wooden stick is inserted and it comes out dry.

NOTE

It is advisable to squeeze the cassava with a cloth to remove some of the liquid.

PORTIONS – 20

World Food Day Recipe – 2023