Ingredients:
2 cups dried red kidney beans
2 lb. corned beef, cut into pieces
1 cup pumpkin, peeled and cut into small pieces (optional) 
1 bay leaf 
1 cup coconut milk
1 medium onion, chopped
3 cloves garlic, minced or 1 teaspoon garlic powder 
2 scallions, chopped
3 thyme sprigs
1 Scotch bonnet pepper (whole, not chopped)
1 teaspoon black pepper
1/2  teaspoon allspice (pimento) berries
Salt to taste
2 to 3 cups water (or enough to cover the beans and meat)

Dumplings/Spinner
1 cup flour (for dumplings/spinners)
1/2 teaspoon salt (for dumplings)
1/2 cup water (for dumplings)

Instructions:

1. Soak the kidney beans overnight in enough water to cover them.
2. Rinse the corned beef and cut into medium pieces. 
3. Add the soaked beans and beef into a large pot. Add enough water to cover them, about 3 cups. Add bay leaf, pimento seed, ½ teaspoon back pepper, ½ onion, 2 sprig thyme, ½ teaspoon garlic and pumpkin.  
4.  Bring to a boil, reduce the heat, and simmer until the beans and meat are tender (about 2 hours).
5. Once the beans and meat are tender, add the coconut milk and the remaining onion, garlic, scallions, thyme, Scotch bonnet pepper, black pepper, and salt to taste the pot. Stir to combine. Continue to cook while you prepare the spinners/dumplings. 
6. In a bowl, combine the flour and salt. Gradually add water while kneading to form a firm dough. Pinch off small pieces of dough and roll them into the palm of your hand to create a soft, tapered cylindrical shape.   
7. Add the dumplings to the pot, submerging them in the liquid. Add the remaining onion, scallion, thyme, garlic, black pepper, and salt to taste. Simmer for an additional 20 - 30 minutes, stirring occasionally, until the stew thickens.
8. Taste the stew and adjust the seasoning as needed, adding more salt and pepper if necessary. Do not burst the Scotch bonnet pepper unless you want the stew spicy.
9. Remove the Scotch bonnet and pimento seeds before serving. Serve the stew peas hot, with white rice.  

Notes: 

• You can add any type of stew meat to this recipe. Traditional it is made with salted pigtail and beef or salted beef. 
• To make it with salted pigtail (or salted beef), remove the excess salt and boil it in a pot of water for about 10-15 minutes. Drain and rinse again before adding it to the pot with the beans. 
• You can substitute habanero pepper for scotch bonnet pepper.  
• You can cook it in a pressure cooker on high for 10 minutes before releasing the pressure. Once the pressure is released and your meat and beans are tender, you can follow the recipe by adding the dumplings and remaining seasoning. ​

Ackee and Saltfish
INGREDIENTS
2 cans (19oz) canned ackee (about 24 ackees), drained and rinsed in cold water
½ pound boneless salted Cod fish
1 small onion, chopped 
1 stalk of scallion, chopped 
1 to 2 plum tomatoes, chopped 
1 small red or green bell pepper. Chopped
2 garlic cloves  
½ scotch bonnet or habanero pepper, chopped (optional) 
2 spring thyme (1 teaspoon thyme leaves)
Salt and black pepper to taste 
1 tablespoon avocado or coconut oil

DIRECTIONS

1. Rinse the cod fish to remove the salt, add it to a saucepan, and cover with cold water. Place the pot on the stove and cook on high until it boils. Boil for about 5 minutes. Remove from the stove and drain. Rinse with cold water and drain well; flake the fish and set aside. 
2. Heat the oil in a large pan. Add the onion, garlic, peppers, scallion, and tomatoes, and saute for about 5 minutes. Add the salted cod fish and saute for another 1 to 2 minutes. Then add the Ackee, toss gently seasoned with salt and black pepper, and simmer for about 10 minutes. 

Serve with boiled green bananas and boiled dumplings. 

Boiled Dumplings

INGREDIENTS
1 cup all-purpose flour 
¼ teaspoon salt
About 1/2 cup of room temperature water 

DIRECTIONS

1. Boil water into a large pot and add salt.
2. Place the flour in a mixing bowl and add salt. Slowly stir in the water to make a stiff dough. Knead the dough until smooth. 
3. Break them into eight small balls, roll them into your hand's palm, and flatten them. 
4. Drop the dumplings into boiling salt water and cook them for 15 - 20 minutes. 

Boiled Green Bananas 

INGREDIENTS
3 to 4 green bananas, peeled 

DIRECTIONS

1. Boil water into a large pot and add salt.
2. Drop the peeled green bananas into boiling salt water and cook them for 15 - 20 minutes.

​

INGREDIENTS
900 grams Organic all-purpose flour  (about 5 ¾ cup flour + 1 tablespoon)
2 teaspoons of salt 
¾ teaspoon active dry yeast  
730 ml - room temperature filtered water  (about 3 cups plus 1 tablespoon + 1 teaspoon) 

DIRECTIONS

1. Mixing the Dough:

• Combine the flour and salt in a large mixing bowl, mixing them well before adding the yeast.
• Add the water and stir until all the ingredients are combined using the handle of a wooden spoon. The dough will be sticky. Continue to mix until it forms a ball. Once it forms a ball and sticks to the spoon handle, check to make sure no loose mixed flour is left in the bowl. Scrape the flour mixture from the spoon handle.  

Rise:

• Cover the bowl with plastic wrap, a pot lid, or a clean kitchen towel.
• Let the dough rise at room temperature for 7 to 10 hours. It should be bubbly and double in size.

Shaping the Baguettes:

• Generously flour your work surface or a pizza pan, and gently turn the dough onto it using a dough scraper or a rubber spatula. Be sure not to press the dough; you want to keep the air inside. 
• Sprinkle more flour on top of the dough. Shape the dough into an elongated shape. Divide the dough into four sections with a knife or your dough scraper. 
• Carefully take each portion of dough and fold it over so there is less flour on it. Gently stretch the dough out without pressing it to shape each portion into a rough baguette. 
• Divide the dough into two equal portions.
• Place the shaped baguettes on a parchment-lined baking rack.

Preheat the Oven:

• Preheat your oven to 485°F (250°C).
• Place the baking rack with your baguettes in the oven to heat the oven and bake for 25 minutes.
• Remove from the oven and let rest for 5 minutes.

Notes:

• I recommend measuring your ingredients using a kitchen scale and using metric measurements instead of U.S. customary units. 
• Everyone’s oven bakes differently, so watch your baguettes. They should come out golden brown. 
• You can freeze your baguettes and defrost them 24 hours before using them. 
• Your baguettes can last up to 5 days and are great toasted 3-to 5 days later.

Ingredients:
2-3 pounds of oxtail pieces
1 medium onion, chopped
4 cloves garlic, minced
3-4 sprigs of fresh thyme or 1 teaspoon dried thyme
1 Scotch bonnet peppers (adjust for heat preference) (optional)
2-3 scallions, chopped
1 tablespoon Jerk seasoning
1 can (14 ounces) butter beans or butter beans, drained and rinsed. (optional)
3 - 4 cups of water - enough to cover the meat
1 1/2 teaspoons salt to taste
1/4 teaspoon black pepper to taste
Optional: 1-2 tablespoons browning sauce for color or mushroom soy sauce
Traditional spinner (small/long flour dumpling) optional
1-2 Carrots diced
Instructions: 

1. Preparation: Rinse the oxtail pieces thoroughly under cold water. Drain all the water off the meat, then season it with salt and jerk seasoning mix, cover, and marinate for at least one hour in the refrigerator.
   
2. Browning: Turn the oven on to broil. Add the oxtail pieces in a large, heavy-bottomed baking pan or your broiler pan. Then place the pan in the oven on the top rack and cook for 4- 5 minutes on each side until brown. This step adds depth to the flavor.
   
3. Cooking and Simmer: In the large pot, add the oxtail from the pan, chopped onions, minced garlic, thyme, and 3- 4 cups of water, enough to cover the meat. (Give your baking pan a good scrape with a small amount of water to get some of that flavor into the pot).
   
4. If you are using dried uncooked butter beans, browning, or mushroom soy sauce, add them to the pot. Cover and bring to a boil, then reduce the heat and cook on medium-low (simmer) for about 2.5 to 3 hours or until the meat and beans are very tender. Stir the pot occasionally and add more water if needed. (If you use an instant pot, cook for 20 minutes for meat and beans to be tender.).
   
5. Add Veggies and Flavor: Once oxtails are tender, add the chopped carrots, scallion, dumpling, and canned butter beans. Taste and adjust your seasoning with salt and black pepper. Simmer for an additional 30 minutes to thicken the sauce. Make sure you have enough gravy in the pot.
   
6. Serve: Once the oxtail is tender and the sauce has thickened to your liking, you can Serve your Jamaican Oxtail Stew with hot Traditional Jamaican Rice and Peas
   

Recipe for Spinners
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup water - as needed

1. In a small bowl, combine the flour and salt. Mix well, then slowly add the water. Mix well and make your dough. Your dough should be stiff, not soft and sticky. Allow to rest for 5-10 minutes.
   
2. Pull a small piece into your hand and roll it into a tapered share about 2 1/2 to 3 inches long.
   
3. Place it into the hot liquid section of the pot to cook with the oxtail.
   

NOTE:

1. Cook time can vary based on the cut of your oxtails. The bigger the cut, the longer the cooking time.
   
2. If using an Instant Pot, once the meat is done cooking under pressure, you open the pot, add your remaining seasoning, and continue to cook the oxtail in the Instant Pot without the pressure cooker lid for an additional 20-30 minutes after adding veggies and flavor.
   
3. Try using my all-natural small batch of Jerk Seasoning for a bold, flavorful oxtail.
   
4. Browning and mushroom soy sauce can be found at your local Caribbean grocery store.
   

This dish is known for its robust and savory flavor, making it a favorite in Jamaican cuisine. Enjoy!

Making naan without yeast is simple and results in a soft, fluffy bread perfect for scooping up curries and sauces. Here's a straightforward recipe for yeast-free naan that you can easily make at home.
Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/2 cup plain yogurt (can use dairy or plant-based)
1-2 tablespoons oil (sunflower, avocado oil), plus more for cooking
Optional: minced garlic, chopped cilantro, or other herbs for flavor
Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix together until well mixed.
2. Make the Dough: Pour the yogurt mixture into the dry ingredients. Mix with a spoon or your hands, then add water until a soft dough forms. If the dough feels too sticky, add a little more flour; if it's too dry, add a bit more water. Knead the dough for about 2-3 minutes until smooth. Rub 1 to 2 tablespoons of oil onto the dough.
3. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 20 to 30 minutes at room temperature. This resting time helps the dough to soften and makes it easier to roll out.
4. Divide and Roll: After resting, divide the dough into 6-8 equal portions. Roll each portion into a ball and then flatten it with a rolling pin on a lightly floured surface. Aim for a thickness of about 1/8 to 1/4 inch. You can shape the naan into traditional teardrops or keep them circular.
5. Cook the Naan: Heat a cast iron skillet or a frying pan over medium-high heat. Lightly brush one side of the naan with oil and place it oil-side-down in the skillet. Cook for 1-2 minutes or until bubbles form on the surface and the bottom is golden brown. Brush the top side with oil, flip, and cook for another 1-2 minutes. Repeat with the remaining dough.
6. Optional Garlic Butter: If you enjoy garlic naan, melt some butter with minced garlic and brush it over the hot naan right after cooking.
7. Serve: Serve the naan warm, as a side to your favorite dishes.

Tips:

1. For an extra touch of flavor, you can sprinkle your naan with minced garlic or finely chopped cilantro leaves before cooking.
2. If you prefer a vegan version, use plant-based milk and yogurt.
3. The key to soft, fluffy naan is getting your skillet hot enough so that the naan cooks quickly, forming those characteristic bubbles.

Enjoy your homemade, yeast-free naan with curries, dips, or as a delicious accompaniment to any meal!

The aromatic richness of curry. It's a simple yet flavorful dish that can be prepared quickly, making it a perfect choice for weeknights and special occasions.
Ingredients:
1 lb shrimp, peeled and deveined
2 tablespoons coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 to 2 teaspoons fresh ginger, grated
1 tablespoon curry powder (adjust to taste)
1/2 cup coconut milk
3/4 cup water
1 medium potato, diced into small cubes
1 cup diced pumpkin or butternut squash
1 small red bell pepper, sliced
1 scallion, chopped
1/4 cup chopped tomatoes
1 hot pepper (optional)
Salt and pepper to taste
1 tablespoon cilantro or culantro, chopped
Cooked rice or naan for serving

Instructions:

1. Prep the Shrimp: Ensure the shrimp are properly cleaned, peeled, and deveined. Pat them dry with paper towels to remove any excess moisture. Season with salt and black pepper. 
2. Sauté the Aromatics: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 minutes until the onion becomes translucent and fragrant.
3. Add the Curry Powder: Stir in the curry powder in the skillet. Let it cook for about a minute until the spices release their aromas, stirring constantly to prevent burning.
4. Add Coconut Milk and Vegetables: Pour the water and coconut milk into the skillet, and add the hot pepper, chopped tomatoes, scallion, potatoes, pumpkin, and sliced red bell pepper. Stir well to combine.
5. Reduce the heat to low and let the curry simmer for 5-10 minutes, or until the sauce thickens slightly and the vegetables are tender.
6. Cook the Shrimp: Add the shrimp to the skillet and season with additional salt and pepper if needed. Cook for 3-4 minutes or until the shrimp turns pink and opaque. Avoid overcooking the shrimp to keep them tender.
7. Garnish and Serve: Taste the curry and adjust the seasoning with additional salt and pepper, if needed. Garnish with chopped fresh cilantro just before serving. 
8. Serve the curry shrimp over cooked rice or alongside naan for a complete meal.

Tips:

1. For a spicier curry, consider adding a pinch or two of chili pepper, a diced chili, or hot pepper with other spices.
2. You can add other vegetables like spinach, peas, or carrots to the curry to increase its nutritional value and color.
3. If you prefer a thicker sauce, you can simmer the curry longer to reduce the liquid or mash some potatoes into the sauce at the end of cooking.
4. If you prefer you can blend the hot pepper, scallion, cilantro and water before adding it to the pot.  

Enjoy your delicious curry shrimp, a dish that promises a burst of flavor with every bite!
Visit our storefront and order our flavorful, authentic curry today! ​

Ingredients:
For the Pastry:
2 1/2 cups all-purpose flour 
1/2 tsp salt
1/2 cup (1 sticks) cold unsalted butter, cubed
1/2 cup lard, cold, cubed
6 tbsp ice-cold water

For the Filling:
1 pound beef (chunk steak) or chicken, diced
1 onion, finely chopped
1 medium potatoes, peeled and diced
1 carrot, peeled and diced
1 small rutabaga, peeled and diced
Salt and black pepper to taste
1-2 tablespoons of chopped fresh thyme
unsalted butter (for filling)
1 egg, beaten (for egg wash)

Instructions:
 Prepare the Pastry:

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter and lard to the flour mixture.
3. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
4. Gradually add ice-cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to over mix . 
5. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

1.  In a large bowl, combine the diced meat, chopped onion, potatoes, carrot, and rutabaga.
2. Season the mixture with salt, black pepper, and thyme

​Assemble the Pasties:

1. Preheat your oven to 350°F.
2. On a floured surface, roll out your ball into the shape of a log. Divide the dough into six equal portions. Shape pieces into a ball, then roll the dough into a circle, about 6-8 inches in diameter.
3. Place a portion of the filling on one half of the pastry circle, leaving a border around the edge. Then dot with 1 tablespoon butter.
4. Fold the other half of the pastry over the filling to create a half-moon shape.
5. Crimp the edges to seal the pasty. You can use a fork to press down and create a decorative edge.

Bake the Pasties:

1. Place the assembled pasties on a baking sheet lined with parchment paper.
2. Brush the pasties with beaten egg to give them a golden finish.
3. Make a small slit on the top of each pasty to allow steam to escape during baking.
4. Bake in the preheated oven for about 45-50 minutes or until the pasties are golden brown and the filling is cooked through.  

Serve:
Allow the pasties to cool for a few minutes before serving. They are delicious both warm and at room temperature.
Enjoy your homemade Cornish pasties!

Note: 
This classic pasty (pronounced "pass-tee") recipe, is a type of savory hand pie traditionally associated with Cornwall, England. This recipe makes approximately 4 pasties.

Fun Fact  - Rutabagas are a nutritious, low-calorie root vegetable with a slightly sweet and nutty flavor. They're packed with vitamin C, potassium, and dietary fiber. Swap them for potatoes to reduce calories in your dishes. Enjoy rutabagas roasted, mashed, or in soups for added flavor and health benefits.