Caribbean Sweet, Sticky, Spicy Chicken Recipe

Caribbean Sweet, Sticky, Spicy Chicken Recipe

Culture, Food

Looking for something cool to try? Something soft, succulent, and creates a feeling of “Please don’t let this end”? Try the Caribbean styled sweet, sticky spicy chicken recipe.

What would you need?

Ingredients

How is it made?

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Heat oil in a large skillet over medium heat. Add chicken strips and allow it to become brown on both sides. This should take about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens for 8 to 10 minutes and viola! Simple right?

Sweet and Spicy Chicken – Han Guuk Guan Korean©Alpha/Flickr

10 Great Christmas Dishes From Around The Caribbean

10 Great Christmas Dishes From Around The Caribbean

Culture, Food

Christmas is a time for sharing and family, along with the celebration of Jesus’ Birthday. Wrong! Jesus was not born in December and you have the rest of the year to care. So that leaves food! Case in point Christmas is for Food! So when somebody comes to your house here are 10 dishes that will bring out the Caribbean feeling in Christmas.

10. Glazed Ham with Pineapples and Cherries 

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Glazed ham©Pulaw/Flickr

Ingredients

3/4 cup Dijon mustard
1/2 cup light brown sugar, plus more for sprinkling
2 teaspoons chopped fresh thyme leaves
1 (14-pound) cooked and smoked cured ham, shank end
3/4 cup pineapple juice
20 tinned pineapple rings
1/2 cup maraschino cherries

How to Make it?
Preheat your oven to 175°C. Then put your oven rack in the middle of the oven. Get a bowl, and mix together the Dijon mustard, brown sugar, with the thyme. Put the ham in a large roasting pan, then rub the ham with mustard glaze. Pour some pineapple juice into the bottom of the pan then place the ham into the oven for 2 hours. Every 20 minutes brush the ham with pineapple juice. Remove the ham after 2 hours from the oven. Make sure it is tender. Using toothpicks, place pineapple rings around the ham and put a cherry in the center of each ring. Sprinkle the rings lightly with brown sugar and place the ham back in the oven uncovered until the pineapples turn a light golden brown. Remove from the oven then let it cool for 15 minutes, then serve.

 

9. Sorrel Cocktail 

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DCP_4721 ©stu_spivack/Flickr

Ingredients
2 litres water
180g dried red sorrel buds
120g ginger, sliced thin
Ice cubes
Sugar syrup, as needed
60ml lime juice
120ml rum (recommended: 151)

How to make it?
Boil some water, and add the sorrel and ginger. Let it boil for 45 minutes, then strain.  Add ice to a shaker. Add to the shaker about 60-90ml of strained juice, then sugar, a splash of lime juice, and a measure of rum. Shake well and then pour.

 

8. Arroz con Dulce

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Coconut rice pudding – Arroz con leche de coco ©Lablascovegmenu/Flickr

Ingredients
  • 2 cups medium or short grain rice
  • 5 14 oz cans coconut milk
  • 1 5 oz can evaporated milk
  • 4 cinnamon sticks
  • 12 whole cloves
  • 1 teaspoon ground ginger
  • 1½ teaspoons salt
  • 1½ cup sugar
  • 1 cup raisins
How to make it?
Pour rice into a bowl and add water until it covers the rice by two-inches. Leave it there overnight. Then in a large pot combine four cans of coconut milk, evaporated milk, cinnamon sticks, cloves, salt, and ginger together, then boil them and let it simmer. Let steep for 15 minutes. After that, drain the rice and add to a large heavy bottom pot. Heat the pot over medium-low heat, then the coconut milk over low heat. Add four ladles of coconut milk, about two cups, to rice. Stir in the coconut milk with the rice. Continue to stir until the rice has absorbed most of the coconut milk. Continue this process one ladle at a time until you have used almost half of the coconut milk. Add the remaining coconut milk, stir until well combined and cover. Let it cook for a further on low heat for 15 – 20 minutes, stirring occasionally. the final step involves you adding sugar and raisins, stir until well combined. Cover and cook for an additional 15 minutes, or until rice is tender, stirring frequently to keep it from sticking to the bottom. (Add 1 – 2 ladles at a time if the rice begins to dry out until it becomes tender.) Add the remaining can of coconut milk to rice pudding and stir until well combined. Continue to cook uncovered until a creamy like a soft pudding develops. Pour pudding out on a serving platter and let cool at room temperature before serving. Sprinkle some cinnamon into the pudding.

7. Arroz con Gandules (Rice and Peas) 

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Arroz con Gandules ©Jose Kevo/Flickr

Ingredients

1½ cups GOYA® Medium Grain Rice

6 GOYA® Whole Cloves

1 inch piece fresh ginger, peeled

1 GOYA® Cinnamon Stick

1 tsp. GOYA® Salt

1 can (15.5 oz.) Coco GOYA ® Cream of Coconut

½ cup raisins

Whipped cream (optional)

Ground cinnamon (optional)

Berries (optional)

How to make it?

Get a medium bowl, add rice and enough water to cover the rice by 2 inches. Let the rice soak for an hour then drain it and set it aside. In a medium saucepan over medium-high heat boil 4 cups of fresh water, cloves, ginger, cinnamon and salt. Lower the heat to medium-low and let the mixture simmer for 10 minutes. Remove and discard the spices then reserve water in a saucepan. Stir cream of coconut into reserved water then bring it to boil. Add the reserved rice and raisins. Lower heat to medium-low; simmer, covered, until rice is soft and liquid is absorbed, 15-20 minutes. Transfer rice pudding to large casserole dish; transfer to refrigerator to cool. To serve, scoop pudding onto serving plate. Serve with whipped cream, ground cinnamon, and berries, if desired.

 

 

6. Black Cake 

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fruit cake side view ©Dani Lurie/Flickr

Ingredients

½ lb butter (2 sticks), room temperature (I used organic salted butter), plus more for buttering pans
½ lb sugar (1 cup)
5 eggs, room temperature, whisked
4 oz raisins (packed 1/3 cup)
4 oz currants (about 1/3 cup)
4 oz prunes (about 1/3 cup)
4 oz mixed peel (about 1/3 cup)
1 cup cherry wine
1 cup red rum
½ lb flour (about 1 ½ cups)
1 heaping teaspoon ground cinnamon
2 ½ tablespoons browning
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons aluminum free baking powder

 

How to make it?

Three days before baking, chop all the fruits and place in a large bowl. Pour cherry brandy and rum in then leave in a cool corner, covered, so that it can  soak up the alcohol.  The longer you leave it the better.

On baking day, pour the soaked fruit and remaining juices into a blender and blend until it is thick and chunky. Burn the sugar until it has caramelized and add hot water gradually. Let the mixture cool. Preheat oven to 275F  and cream the butter and sugar. Add eggs one at a time, mixing in the lemon zest, almond essence, and vanilla. Then mix and sift the flour, baking powder, mixed spice and nutmeg together in a separate bowl. After that, gradually add the sifted ingredients to creamed mixture then mix in fruit base and browning prepared earlier. Pour batter into greased baking dishes and bake for 3 hours. When finished remove from the oven and soak the cake with the rum to your liking.

 

 

5. Coquito 

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Coquito For One © Ria Field/Flickr

Ingredients

2 cans (12 oz. each) GOYA® Evaporated Milk

1 can (15 oz.) Coco GOYA® Cream of Coconut

1 can(13.5 oz.) GOYA® Coconut Milk

½ cup GOYA®Sweetened Condensed Milk

½ cup white rum

1 tsp. vanilla extract

½ tsp. ground cinnamon, plus more for garnish, if desired

Cinnamon sticks

How to make it?

Add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (optional), vanilla extract and ground cinnamon to in a blender. Blend on high until the mixture is well combined. Should take 1-2 minutes. Pour coconut mixture into glass bottles then cover it. Place in a refrigerator to chill until cold.

 

4. Jug Jug 

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Photo courtesy: https://www.pinterest.com/pin/38280665558375967/

Ingredients
8 cups green or dried pigeon peas 1 cup guinea corn flour,1/2lb salt beef

1 cup guinea corn flour,1/2lb salt beef

1/2lb salt beef briskett or ham or other salted meat

1/4 fresh pork or chicken

2 tbs margarine,

2 medium onions chopped

a few blades chive

4-5 cups water

1 bunch fresh mixed herbs, thyme, marjoram, parsley, chives or shallots finely chopped

salt and pepper to taste.

How to make it?

 Boil the fresh meat in water and add peas and herbs. Cook until peas become soft, then strain, saving the stock. Mince all the meat and seasonings together. Cook the guinea corn in the stock for about 10 minutes stirring constantly, on a low heat, then add minced ingredients, stirring and cooking until the mixture reaches fairly stiff consistency. Cover and allow the ingredients to steam for 15 minutes. Before removing the heat, stir in the margarine (or butter).

 

3. GARLIC PORK/LAMB/BEEF/CHICKEN

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Pepper & Garlic Pork  (3)© Stuart Webster/Flickr

Ingredients :
3 lbs of 1-inch pork, or choice of meat. The meat must be one (1) inch thick; tender cuts are preferred
12 large cloves garlic
½ cup of fresh thyme leaves (stem reserved) or
2 tbsp. of dried Thyme
8-10 wiri-wiri peppers
1 ½ tbsp. sea salt
½ tsp black pepper
2 cups of white distilled vinegar
2 cups of boiled water (brought to room temp.)
3-4 whole cloves
3 additional cloves of garlic, unpeeled
4-5 sprigs of fresh thyme

How to make it?

Wipe the meat clean with a damp cloth or paper towel. Make little gashes into the meat on both sides with a knife. Grind the garlic, thyme, and wiri-wiri peppers in a food processor/mortar and pestle, then pour the seasoning rub in a small bowl. Using a butter knife or your fingers, spread a generous amount to fill the small gashes in the meat. Salt and pepper both sides, reserving ½ tsp salt. Rub any left-over seasoning mixture on meat slices. Using a wide-mouthed glass jar, start by layering pieces of seasoned meat, stacking until all meat has been placed in the jar. Combine vinegar and water, and pour cautiously into the jar of layered meat until meat is covered by two inches. Gently shake the jar to distribute meat evenly, and place thyme stems and cloves in the jar. Add three cloves of unpeeled garlic, as part of the garnish, and the peppercorns. Place additional sprigs of thyme on top of the jar, or slide it down the sides. Sprinkle with ½ teaspoon salt, and seal jar tightly. Store in a cool dark place (The refrigerator is not an option), let it rest for 3-5 days. After the curing period, drain meat on a rack, and discard liquid. Do not allow seasoning in the gashes to fall out. In a skillet, pour 3 tbsp. Canola oil. Pan-fry on medium heat, until nicely browned for about 2-3 minutes per side. Remove and serve.

 

 

2. Black English Pudding

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I had this for my tea ©Smabs Sputzer/Flickr

Ingredients

2 bottle blood (26 ozs.each)

  • 1 lb onions, finely chopped, minced
  • 1 head garlic, finely crushed
  • 1 fresh hot pepper
  • 1 bunch green onions or chives
  • ½ lb fat or 1 cup vegetable oil
  • 3 tablespoon salt
  • 1 dessert spoon chopped fresh thyme
  • 3 slice soaked bread (squeezed dry)
  • 6 yards sausage casing

How to make it?

Chop onions, peppers, garlic, chives, thyme. Chop fat very fine until it is almost a pulp. In a skillet over medium heat, melt fat or heat oil. The sauté seasonings for a couple minutes they must not be overcooked. Then remove from heat and add all other ingredients except blood. Mix well and allow it to stand until cold. Then add blood. Mix them together.

Using a big funnel, fill sausage casing to form sausages by tying end with string and every six inches or so, tying casing with a piece of string. When you have formed 6-8 sausages, again secure end with a piece of string and cut away and continue forming the sausages. Do this until all the filling is used up. Then set aside.

Line a large pan with a clean towel. Add water to about half way and place over medium heat. When water is warm, add the pudding, lower heat and allow it to cook slowly. Never allow it to boil because the pudding will burst. Check pan often and as soon as the blood is hardened; the black pudding is ready to be served. To check, prick with a pin.

 

 

1. Coconut Bread

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Coconut Bread ©Neil Conway/Flickr

Ingredients:
1/3 cup butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 ¼ cup milk
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup fresh shredded coconut

How to make it?
Preheat oven to 350 degrees Fahrenheit and grease an eight by four-inch loaf pan. In a large bowl, beat the butter and sugar until light and creamy. Stir in eggs, one at a time, mixing well after each addition, and then add the milk, vanilla, and mix until smooth. Set aside. In a medium bowl, whisk the flour, baking powder, cinnamon, and coconut. Add the mixture to the wet ingredients in the large bowl and stir just until combined. Pour into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool for five to ten minutes, remove loaf from pan, and let it cool.

 

Bonus Recipe:

Pastelle

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Ingredients

1 lb. minced beef
2 onions, finely chopped
1 bunch chive
1 bunch big leaf thyme
1 hot pepper to taste, finely chopped
1 pimento pepper, finely chopped
1 stalk celery
2 cloves garlic
20 leaves chadon beni
1 bunch fine leaf thyme
salt to taste
¼ cup roucou (or ketchup)
2 tbsp. capers (optional)
2 tbsp. raisins (optional)
8 olives chopped finely (optional)
Dough

2 cups yellow cornmeal (very fine)
3 cups lukewarm water
4 tbsp. vegetable oil or coconut oil
¼ lb. butter
1¼ tsp. salt

Wrapping

2 -3 large fig (banana) leaves

String to tie

Season your minced meat. Stew the seasoned meat for 15 minutes. Then add roucou or ketchup. Remove from heat and set aside. Then combine cornmeal, water, salt, and butter to make a soft pliable dough. Divide the dough into small balls. Cover them with a damp cloth to prevent drying. Strip the fig leaves from the midrib. Place the leaf over a low fire on the stove. When you notice the colour of the leaf changing move the leaf along the fire. Do not burn the leaf. When done wipe the leaves clean. Grind the green seasoning and mince the meat again. Mix the seasoning and the meat then add salt to taste, then allow to cool. Dip the balls in the oil and place on an oiled fig leaf. Place another oiled leaf  on the other side then press. Use your hands to flatten the dough. Spoon out about 2 tbsp of meat placing it in the centre of the dough. Fold the fig leaf and tie into a neat package using the string. Place in a pot of water and boil for 15-20 minutes. After it is completed, drain the water, and there you go, Pastelle! You should freeze them, if it’s not going to be eaten soon.

 

Christmas Around The Caribbean

Christmas Around The Caribbean

Culture, Food

Christmas in the Caribbean can be quite enjoyable. Laughter, food, presents, food, music, drinks and lots of great things like… food. But how do we in the Caribbean celebrate Christmas? What’s different? Well, Pellau Magazine presents to you Christmas in the Caribbean.

5915535045_0e8f9936d6_bANTIGUA AND BARBUDA
A trip to Market Street should be in your schedule and Rule number one for Christmas day: you must eat pork. Baked or stewed or corned…..it does not matter. But be sure to bring out the pepperpot for Boxing Day.

Market Street©David Stanley/Flickr

 

5309400931_e833aa26d3_bThe BAHAMAS
Christmas and Carnival mixed? Well in the Bahamas they got Junkanoo. A colourful street parade with dance, music, and costumes from Igbo origins throughout many towns across the country. This is held every Boxing Day (December 26) until New Year’s Day (January 1).

Junkanoo©Cathy T/Flickr

 

8308684232_1818993430_kBARBADOS
For Bajans, it’s all about the food. Christmas Plum Pudding, jug-jug, green peas and rice, baked ham, roast turkey with its stuffing with gravy, roast pork with crackling and gravy, fish, pepperpot, yam pie (starting to feel hungry at this point), candied sweet potatoes, plantain, conkies, Christmas cake, cassava pone, and lots more make up what is known as a Bajan Christmas. Just ask Rihanna.
Toad in the Hole © Robb1e/Flickr

 

play-jankunu-playBELIZE
In Belize, John Canoe bands with costumed drummers, chanters, and dancers fill the air. Not to mention, Rum-and-eggnog or “rum popo” and oh don’t forget the bird census that is conducted during festivities.

Photo by Oliver N. Greene Jr
http://www.der.org/films/filmmakers/oliver-greene.html

 

11374954234_a7a6bb6ce6_hGRENADA
In Carriacou, parang festivals ring off bass drums, iron, guitar, quarto, violin, maracas (shack – shack), mandolin, saxophone, tambourine to create feel good melodies. Unlike Trinidad and Tobago the songs are in English with a calypso-like style.

Fairytale New York©Frankieleon/Flickr

 

8309372474_e6ecf8836c_kGUYANA
In Guyana, food trumps all and there’s family time too. The famous black cake, ginger beer, imported apples, imported grapes, garlic pork, pepperpot, pickled onions, and ham are necessary. Along with ginger beer, sorrel, mauby, sweet potato fly (not an actual fly but a drink), other kinds of fly, falernum, shandy, rum, and wines.

Christmas Food ’12 (#0935)©reagan7

 

8414755973_a5b969f3d0_kTrinidad and Tobago
Now mix everything you read from above, except Junkanoo and John Canoe, add wild meat, Spanish Parang and pastelle, and you will have a very Merry Trini Christmas.

Christmas Treats©Richard Potts/Flickr

In the Caribbean, during Christmas, we share a lot of our cultures but one thing we have in common is the ability to have a good time. So whatever last minute shopping you have to do just be safe and have an enjoyable festive period.

4 Great One Pot Meals For You To Try

4 Great One Pot Meals For You To Try

Food

Food makes it into our thoughts at least three times a day. Yet, sometimes it can be quite a dilemma  to decide what to eat. Variety is always welcomed so let’s help you out a bit with 4 One Pot meals that will change your taste buds forever.

#4 Stewed Peppers and Tomatoes with Eggs

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INGREDIENTS

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, quartered lengthwise, then sliced crosswise
  • 1 orange bell pepper, quartered lengthwise, then sliced crosswise
  • kosher salt
  • black pepper
  • 4 cloves garlic, finely chopped
  • 1 (28-oz.) can whole tomatoes
  • 8 large eggs
  • Chopped cilantro, for serving
  • 4 slices toasted bread

DIRECTIONS

  1. Heat the oil in a large skillet, then add the onion and cook. Cover this, for 4 minutes. From here add the peppers, season with 1/2 teaspoon of salt and pepper then leave it to cook covered, stirring occasionally, until it becomes tender. It takes 6 to 8 minutes. Stir the garlic in and cook for 1 minute.
  2. Crush the tomatoes with your hands and add to the skillet along with their juices. Get the pot boiling , then reduce heat and simmer until the mixture has slightly thickened, for 5 minutes.
  3. Create 8 small wells in the sauce, crack an egg and carefully place it into a well. Repeat until all wells a filled, then cover and gently simmer for 6 minutes. Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks. Sprinkle with chopped cilantro, if desired.

Per Serving 351 CAL, 17 G FAT (4 G SAT FAT), 372 MG CHOL, 808 MG SOD, 18 G PRO, 29 G CAR, 4 G FIBER

 

#3 Slow Cooker Smoky Split Peas Soup

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INGREDIENTS

  • 1 lb. Green Split Peas
  • 4 medium carrots
  • 2 medium parsnips
  • 2 stalk celery
  • 2 clove garlic
  • 1 large onion
  • ½ tsp. dried thyme
  • 2 ham hocks (about 1 1/2 lb total)
  • Kosher salt and pepper

 

DIRECTIONS

  1. In a 5- to 6-qt slow cooker mix split peas, parsnips, carrots, garlic, celery, onion, thyme and 6 cups water.
  2. Then add ham hocks, cover the cooker and leave to cook until the meat is tender and easily pulls apart. You should have the cooker on low for 7 to 8 hours or on high for 4 to 5 hours.
  3. Move the ham hocks to a plate. Shred the meat when it cools, discarding the skin and bones. Stir the meat back into the soup along with 1/2 tsp salt and 1/4 tsp pepper.

 

#2 Curried Lentil Soup

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INGREDIENTS

  • 1 1/2 tbsp. olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp. ground cumin
  • 6 c. low-sodium vegetable broth
  • 1 1/2 c. red lentils
  • 2 large carrots, coarsely grated
  • 4 sprigs fresh thyme
  • 1 tsp. curry powder
  • 1/2 tsp. ground cinnamon
  • 2 Bay leaves (optional)
  • 1 c. light coconut milk
  • kosher salt
  • black pepper
  • Cilantro, for serving

 

DIRECTIONS

  1. Heat oil in a large pot over medium heat, then add onion to the oil. Allow it to cook keeping the pot covered. Stir occasionally, for 6 minutes, then stir in the garlic and cumin. Keep stirring for 1 minute.
  2. After add the broth, thyme, lentils, carrots, curry powder, cinnamon and bay leaves to the pot; bring to a boil. Then reduce heat and let it simmer, stirring occasionally until the lentils are just tender, this should take 12 to 15 minutes.
  3. SFinally add coconut milk and 1/2 teaspoon each of salt and pepper, letting it simmer for 5 minutes. Serve with cilantro, if desired.

Per Serving 348 CAL, 9 G FAT (4 G SAT FAT), 0 MG CHOL, 496 MG SOD, 20 G PRO, 55 G CAR, 8 G FIBER

 

#1 Corn and Potato Chowder

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INGREDIENTS

  • 12 oz. red potatoes, cut into 3/4-in. pieces
  • 1 medium onion, chopped
  • 1 bulb fennel, cut into 1/4-inch pieces, plus fronds for serving
  • 1 1/2 c. frozen corn
  • 2 cloves garlic, finely chopped
  • 3 oz. cured chorizo, cut into 1/4-inch pieces
  • 2 tbsp. all-purpose flour
  • kosher salt
  • black pepper
  • 4 c. low-sodium chicken broth
  • 6 sprigs fresh thyme
  • 1/3 c. half-and-half

DIRECTIONS

  1. In a 5- to 6-quart slow cooker, throw in the potatoes, corn, fennel, garlic, onion, and half the chorizo with the flour and 1/2 teaspoon each salt and pepper.
  2. Stir in the chicken broth and thyme. Let it cook, leaving the cooker covered until the potatoes are tender. This should take 5 to 6 hours on low or 3 1/2 to 4 1/2 hours on high.
  3. Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.
  4. Discard the thyme sprigs from the chowder, then stir in the half-and-half. Sprinkle the crispy chorizo and fennel fronds over the top, if desired

Per Serving 311 CAL, 12 G FAT (4 G SAT FAT), 26 MG CHOL, 600 MG SOD, 15 G PRO, 37 G CAR, 4 G FIBER.

Photo courtesy:

Potato and corn chowder©Joe Szilagyi/Flickr

Yellow Split Pea Soup©Q Family/Flickr

Shakshuka – red pepper & tomato stew, baked eggs, merguez sausage©Arnold Gatilao/Flickr

Elate’s Breakfast Pizza for Mother’s Day Brunch© Kurman Communications Inc/Flickr

Curried Lentil Soup©Mack Male/Flickr

 

 

Foods That Can Turn Toxic When Reheated

Foods That Can Turn Toxic When Reheated

Food, Health

Sometimes after eating a delectable meal, you are forced to pack away the leftovers. But did you know that if you are not careful you can be inviting toxins into your body by reheating certain foods? Here’s a list of foods that become toxic when reheated.

Mushrooms

15358312317_79d49918ec_kThis has the highest health risk attached to it when reheated. Mushrooms should be eaten immediately after being prepared, or if refrigerated it must be eaten cold. If reheated, you are putting yourself at risk of digestive, and heart problems over time.

Mushrooms©Mary Shattock/Flickr

Eggs

5930958714_c7923b027c_bReheating fried and boiled eggs can create lethal bacterium within your system, so never do that.

Egg©Kjetil Ree/Flickr

Potato

340933520_6a76d5405f_bPotatoes are essential to your diet. It is high in starch, and have many health benefits, but if left to cool at room temperature and unrefrigerated, a certain something called botulism begins to grow. After this, reheating potatoes makes them dangerous for your body.

Potato©Toshihiro Oimatsu/Flickr

Chicken

14895611816_e924cec56c_kChicken, one of the most common foods around, is exceptionally dangerous when consumed a day later. If refrigerated, it should be eaten cold. If not, some digestive problems will be on the way because the structure of proteins in chicken changes when chilled. However, if you must heat it, make sure and do it at a low temperature for a long period.

Chicken©Stu Spivack/Flickr

Spinach

5375353078_720d37cef3_bSpinach can never be reheated. Eat it immediately right after being cooked. Why? Nitrates form into nitrites when reheated becoming carcinogenic for your body.

Spinach©Ted Major/Flickr

Celery

5112057844_540c3529d4_bUsed as a seasoning, celery is widely used in many dishes including soups. However, it contains nitrates just like spinach that transform into nitrites after being reheated. If you need to reheat the soup remove the celery.

Celery©wikioticslan/Flickr

Beets

2881003468_1b4613540e_bHere’s the third addition to the nitrates team, Beets are very harmful and destructive for the body if reheated.

Beets©Jing/Flickr

 

Everything you need to know about …. Surinamese Food

Everything you need to know about …. Surinamese Food

Food


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Suriname, the dutch element of the Caribbean. Colonized by Netherlands until the 1970’s, the Surinamese culinary identity has a nice blend of Indonesian, Chinese, East Indian, Native American, European and African flavours to caress the taste buds. Also, Suriname being tropical, and coastal, has some exotic fruits and plates of seafood that are featured highly in their cuisine. But what you will observe is that within most dishes, there has to be one of the basic ingredients such as cassava , rice, potatoes, sweet potatoes, lentils, plantains, tayer, malanga, or plantains.

Famous Surinamese delicacies include Pom (a chicken dish made with tayer), Pastei (a creole-style chicken pot pie), Dhal, Roti and Curry Dishes, Massalakip a chicken curry dish, pindasoep (a spicy peanut soup), her heri (a stew of cassava, sweet potato, plantain, with salted cod), and the Indonesian Vegetables with Peanut Sauce (gado-gado style).16711172056_b0d98fa4ae_k

In Albert Cuypmarket in De Pijp there are a cluster of Surinamese restaurants where you can find heavenly tasting servings like Bakbana, which is fried plantain with peanut sauce, Goedangan  a mixed vegetable salad laced with coconut dressing, Phulauri (fried lentil or chickpea balls), Mango Chutney and scrumptious bonne bouche like Coconut Desserts and Bojo cake (Made with coconut and cassava).

Some places where you can enjoy Surinamese food in Suriname are the famous Eetcafé de Gadri, Restaurant Jawa, and Moments Restaurant.  You got to love Suriname for its rich culture, although situated in South America, we still call them our neighbours.

Photos:

Joosei’s Roti House Vegetarian Platter Paramaribo Suriname © Mandy/Flickr

Ik hou van Suriname © David Stanley/Flickr

Spicy fried spare ribs eggplant hot pot fried tofu Paramaribo Suriname © Mandy/Flickr