This is a Caribbean twist on the classic scalloped potato. Instead of potatoes, thinly sliced eddoes are used, layered with seasoned coconut milk in place of dairy milk, then baked until golden in an 8x8 pan. It's a decadent side dish that's perfect for a weekend meal when you have extra time or a casserole […] The post Scalloped Eddoes in Coconut Milk first appeared on Alica's Pepperpot ..read more

Salmon cakes are a tasty budget-friendly fish cake that can be served as an appetizer, in-between-meal high-protein snack, or made part of a main dish. They're versatile, pair well with sauces, and can be shallow-fried, pan-fried, or air-fried. About Salmon Cakes This canned salmon recipe is the perfect solution for adding protein to your meal […] The post Salmon Cakes (using canned salmon) appeared first on Alica's Pepperpot ..read more

This savory version of Caribbean fry bake has scallions and spicy peppers, adding a flavorful twist to the traditional recipe. Serve this scallion fry bake with your favorite fillings for breakfast or brunch. About this Scallion Fry Bake recipe I grew up having bakes on the weekend when my family had more time to prepare... Read More The post Scallion Fry Bake first appeared on Alica's Pepperpot ..read more

This small batch fried rice is perfect for smaller households. It's great for using up leftover rice or making a flavorful meal by combining same-day cooked rice with scrambled eggs, soy sauce, and a mix of colorful vegetables. In West Indian cooking, dishes like fried rice are typically prepared in large batches. At home, my family would make a big tray that served four or more, with enough leftovers for everyone. Fried rice is perfect for big gatherings because it stretches easily and goes a long way. However, a small batch is often preferable for smaller households but can be difficult to ..read more

Guyanese casareep lamb is a finger-licking dish made with chunks of lamb simmered in casareep, a thick, dark syrup derived from cassava. Small cuts of lamb are sautéed with aromatics, then simmered in casareep. This dish is perfect as an appetizer or served alongside chow mein, fried rice, or sliced bread. This recipe was inspired by my friend Roxanne whom you might remember from my beef curry post. She left a voice message on Whatsapp (because that's how busy moms communicate these days) telling me about this absolutely delicious casareep lamb she had and that I had to share it with my follo ..read more

Two ingredients are all you need to make these date and nut balls. It's a quick no-bake snack perfect while fasting for Ramadan or anytime throughout the year. They're chewy, sweet, and satisfying. [feast_advanced_jump_to] Because of Ramadan, dates are abundant and affordable at the middle eastern markets here in Orlando, FL. After learning more about this sacred time of year and the profound significance of dates, I felt inspired to share a recipe with dates that would help those fasting. I regularly make date and nut balls as an energy snack, which works well throughout the year. I like to ..read more

A Caribbean spin on a classic favorite. Chunks of cassava enveloped in a homemade mayonnaise dressing and studded with capers, celery, and carrots for the ultimate crunch. [feast_advanced_jump_to] What is cassava? Cassava which is also known as yuca is an essential root vegetable used in Caribbean cooking. We add it to soup, boil and sauté it with onions, mash it with seasonings, fry it as chips, and use it to make a popular sweet snack known as pone. Cassava is quite starchy and has a velvety smooth texture when cooked, similar to a creamy red potato, though the flavors are not alike. It mak ..read more

This Guyanese pot roast chicken starts with caramelized sugar as its base. Then it's simmered with bright aromatics and cassava casareep until it reduces to a luscious sauce. Easy to make and even easier to eat! [feast_advanced_jump_to] I have long been a fan of Chef Devan Rajkumar's social media. I particularly loved his documentary on Guyana's culinary landscape. If you haven't seen it yet, be sure to check it out on his YouTube channel. On a full stomach though, because it WILL make you hungry! Chef Devan Rajkumar is an internationally known chef, media personality, and entrepreneur. In ad ..read more

One of my favorite Chinese take-out meals is shrimp and broccoli. I love the way it’s cooked at Chinese-American restaurants. Luscious shrimp stir fried with crunchy broccoli and a bit of piping hot rice just hits the spot when you’re hungry! We do take out every now and then, but I love making it at home. My version isn’t quite like take out, but it’s delicious and everyone always goes back for seconds. This shrimp and broccoli stir fry is perfect for a busy weeknight when you need a quick dinner. What I love about this recipe is how fast it comes together. Once you’ve got the ingredients pr ..read more

Fry bora is one of my favorite Guyanese vegetable dishes. It is also known as Chinese long beans, yard beans, or snake beans. It’s delicious with seafood, meat, or all by itself, but I enjoy it best with chicken. My mother probably laughs every time I tell her I’m making fry bora for dinner. I couldn’t stand it in my younger days! I just didn’t like the taste of it and now as an adult it’s become a staple in my weekly diet. My kids love it, too. My older son loves to eat it raw. He is fascinated by how long the the beans are and enjoys the crunch with each bite! This is delicious curried or s ..read more