Category Archives: Recipe of the Week

Ingredients

• 4 cups Breadfruit (cooked and blended)
• 6 cups Coconut milk
• 5 medium ripe Bananas
• 2 Cinnamon stick
• 4 Bay leaf
• 1 Tsp. Nutmeg
• 1 Tsp. Ginger
• ½ cup Sugar or Condensed milk if needed.

Directions
Combine Coconut milk, nutmeg, ginger, cinnamon, and bay leaf in a saucepan. Bring to a boil for 5 minutes, and then reduce heat, add the breadfruit puree and simmer, stirring, until thick and creamy. (3 to 5 minutes). Mash bananas and add to porridge. Stir over low heat for 2 more minutes. Serve hot.

Ingredients

1¼ cups Carrots (finely shredded)
1 cup Christophene (shredded)
2 sprig Chive & Thyme (chopped)
2 Eggs (whisked)
3 Garlic (grated)
4 Seasoning Peppers (chopped)
1 Tbsp. Parsley (Chopper)
1 Tsp. Salt
½ Tsp. Turmeric
½ Tsp. Black Pepper

Directions

• Grate the christophene coarsely and let it sit for about 5-10 minutes to drain off some water. Squeeze to drain out all the excess water.
• Coarsely chop the shredded carrots into smaller pieces.
• Mix all ingredients except oil, in a large bowl until well incorporated.
• Heat oil in a frying pan over medium heat.
• Once the pan is heated, scoop out ¼ cup of the mixture (or use a tablespoon). Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture.
• Fry each side for about 3-4 minutes.

Ingredients

4 cups. Carrots (Grated)
4 cups- Cooked Bluggoes (Grated)
2 Tbsps. Onion (Chopped)
5 cloves of Garlic (Grated)
2 Tbsps. Celery (Chopped)
2 Tbsps. Seasoning Pepper
1 Tbsp. Chives & Thyme
1 Tbsp. Basil (Chopped)
1 cup. Oats (easy cooking)
1 cup of Saltfish (Shredded & salt removed)
2 cups. Breadcrumbs
1 Tbsp. Dry Oregano
2 Tsps. Turmeric Powder
4 oz. Oil

Directions

• Heat 3 oz. of oil in a frying pan over medium heat for a few seconds. Add all the seasonings, except turmeric powder and dry oregano.
• Sauté the seasonings until they begin to release an aroma, add the carrot and salt fish, allow to sauté for about 3 minutes, stirring occasionally.
• Turn off the fire and add the sautéed mixture to the grated bluggo, add Oat and mix well. Knead to desired texture, a firm dough that is not very dry.
• Use heaping tablespoons of the mixture to form balls with your hands and then flatten into patties. Mix them with the turmeric and dried oregano into the breadcrumbs. Drop the patties into the breadcrumb until evenly covered and pat to secure the crumbs into the dough.
• Preheated oven at 350°F. Place patties on a greased tray and bake for 15 to 20 minutes, or until the patties are cooked, or firm to touch.

Note: These patties can be fried in the Air fryer.

Ingredients: SERVES 20

• 4 lbs. Breadfruit
• 4 single Ripe Plantain
• 1 lb. Cheese (Grated)
• 1 tin Evaporated Milk
• 2 Tbsps. Corn Starch
• 3 single Seasoning Peppers
• Half of 1 Onion
• 1 Tbsp. Celery
• 1/4 cup Butter
• 2 cloves Garlic
• 2 Tsps. Dry Oregano
• 2 Tsps. Thyme
• 1 Tsp. Salt
• 1 Tsp. Mustard
• 1 ½ L. Water
• Bell Peppers red and green for decoration

Procedure:

1. Wash and peel breadfruit and plantain, cut the breadfruit into 4 pieces and put them to boil with salt. Cook until firm.
2. Slice breadfruit and plantain thinly and reserve.
3. In a blender pour the milk, all seasoning except the oregano and bell peppers, and blend well.
4. In a pot on medium heat, add the butter, cornstarch, and mustard and stir the mixture with half of the cheese on low fire until thick, like creamy cheese texture, (optional) add salt and taste.
5. Grease a baking dish 12’’x 8’’x 2’’. Add the breadfruit slices to cover the base of the pan, spoon some of the creamy cheese, and add some plantain and cheese sauce, continue until all the breadfruit and plantain are used. Top with the remaining cheese.
6. Bake in the oven uncovered for 20 minutes until golden brown.
7. Garnish with oregano and bell pepper

Ingredients
1 Coconut (chopped into pieces)
2 Tbsps. Sea moss gel
1 bundle Coriander (chopped)
1 Tbsp. Cumin
1 Tsp. Turmeric
3 cloves garlic (grated)
1 Tsp. Curry
2 Tbsps. Oil
2 pieces. Red chili
1 piece ginger (grated)
2 single hot green pepper
4 oz. Chickpeas (cooked)
1 Tbsp. Mustard
½ cup. Vinegar or Lime Water if needed
8 oz. Sugar Salt – to taste

Directions

• Mix and blend all the ingredients, except, garlic, mustard, oil, red chili, cumin, curry, and turmeric.

• Sautéed the remaining ingredients in a pot with the Oil

• Add the blended coconut mixture to the sautéed ingredients and cook for 10 to 15 minutes. Let cool before consuming or storing.

NOTE:
The chutney can be refrigerated for months.