Guide to Frying Ripe Plantains

Frying ripe plantains can seem an elusive task for many, particularly if you are not familiar with this vegetable/fruit. There are certain basic things that once understood will always lead to successfully frying ripe plantains. The first of course is choosing the plantain. I've prepared a guide here that I am sure you will find useful. It also discusses, the pan, the oil and heat needed to create these pleasurable bites.

For a step-by-step photographic demonstration, look here. Be sure to click on the images to enlarge them so that you have see more details. And here's the recipe.

I hope everyone is having a good week.

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Fresh Black Eye Peas & Haitian Accras

A dear friend and owner of one of the best written blogs on the internet has kindly invited me to be a part of her featured guest-posters for the 4th-year helping of her exciting and truly fabulous event - My Legume Love Affair.

Since Susan began this event, I have thoroughly enjoyed learning more about legumes and I have admired, cooked and devoured many of the dishes all you have made and contributed to MLLA. I am truly honoured to be a part MLLA 4. To everyone that reads my blog, I hope that you will join in the celebration.

Click here to read my guest post on using fresh Black Eye Peas to make Haitian Accras.

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Another kind of Roti & Curry

When I first read about Tashreeb Dijaai - an Iraqi-styled stewed chicken, it immediately made me think of a very Caribbean dish of curry and roti. Everything about this dish was different, the flavour, taste and even the way in which it is served.

The spice mixture added a new dimension to the curry and the addition of sumac, made this uniquely delicious. Here in the Caribbean, roti and curry, as a dish, is served two ways: The curry in one plate and the roti in a separate plate; the other way is the curry, encased/wrapped in the roti. I love the way in which Tashreeb Dijaai is served - the roti is torn and laid at the bottom of the plate, the gravy/sauce from the curry is then drizzled generously over the roti and the meat and potatoes piled on. Oh gosh, just writing about it is making me hungry. The roti becomes wet and pregnant with the spiced, savoury sauce and each morsel leaves you wanting more.

Don't even think of eating this meal with a knife and fork, get in touch with your food and eat with your hands! It's so good! Click here for the recipe. Don't worry if you can't find all of the ingredients, just make it.

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