Date nut balls
Alica's Pepperpot
by Alica
1y ago
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
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Cassava salad
Alica's Pepperpot
by Alica
1y ago
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
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Pot Roast Chicken with Chef Devan Rajkumar
Alica's Pepperpot
by Alica
1y ago
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
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Shrimp and broccoli stir fry
Alica's Pepperpot
by Alica
4y ago
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
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Guyanese Fry Bora with Chicken
Alica's Pepperpot
by Alica
4y ago
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
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Baked Jerk Salmon
Alica's Pepperpot
by Alica
4y ago
Jerk salmon is an easy protein to pull together for a quick weeknight meal or party. What I love most about using salmon for this recipe is that the firmness of the fish holds up well to the heavy seasoning and spices of the jerk marinade. To really give it some extra flavor, I add green seasoning, some dried spices and some tomato paste to the jerk marinade. This salmon cook quickly and doesn’t need a long time to marinate. I cook it for 15 minutes at 375 degrees then broil for an additional 5 minutes to brown the top. The inside is flaky, yet soft. I’m using a store-bought jerk marinade. I ..read more
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Guyanese dhal – instant pot version
Alica's Pepperpot
by Alica
4y ago
Dhal and rice is popular comfort food in many Guyanese households. It’s accompanies a variety of vegetable dishes and is perfect when ladled over rice and served with any kind of meat curry. It is made from dried yellow split peas and can take 45 minutes or more to cook on the stove top, but cooking it in the instant pot significantly reduces the time. What I love most about the instant pot version is that I can set it and forget it instead of hovering over the stove top to gotay (mashing and swirling repeatedly) with a dhal ghutni. Using the instant pot is the easiest way to make Guyanese dh ..read more
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Chicken and zucchini stew
Alica's Pepperpot
by Alica
4y ago
Warm and comforting chicken stew gets jazzed up when cooked with zucchini. If you love any kind of summer squash, you’ll love the flavors here. It’s slightly spicy, juicy and tomato-y. And I love when the zucchini cooks till almost tender, it just melts away in your mouth! It’s perfect with piping hot rice or ripped up pieces of warm pita bread or roti. I love Guyanese-style squash, but when I can’t find it at my local Asian market, I use zucchini in place. My family loves this for dinner. I make it without chicken for my older son and I watch him pick out each zucchini from his plate and e ..read more
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French Toast Recipe
Alica's Pepperpot
by Alica
4y ago
This classic french toast is perfect for a lazy weekend morning or any brunch menu. Thick slices of brioche bread dunked in a spiced custard then cooked till crisp on a cast iron skillet is the most comforting thing you’ll eat all weekend. I’ve been making this recipe so long that I’ve perfected it to have the right balance of everything you’d expect from a good french toast. Crisp edges, soft center, and intense flavor. The ingredient list is short, but I feel making french toast is mostly about technique and for that reason today’s post is tip-heavy! Try to follow the recipe as is and I pro ..read more
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