INGREDIENTS

• 3 cups grated cassava
  
• Pinch of salt
  
• Pinch of salt
  
• 1/2 cup flour (if using cassava flour, mix with all-purpose)
  
• Pot of boiling water
  

RECIPE

• Place grated cassava pulp in bowl and add salt.
• Fold in flour and mix with a spoon until dough is slightly sticky and holds.
• Roll mixture with hands or use cookie cutter for preferred shape.
• Add dumplings to boiling water and cook until they float, about 10–15 minutes.

INGREDIENTS

• 2 firm green mangoes
  
• 4–5 chadon beni leaves
  
• 2 cloves garlic
  
• Pinch of salt
  
• Pinch of sugar
  
• Hot pepper (scotch bonnet or habanero) or pepper (hot) sauce to taste
  

RECIPE

• Wash and peel mangoes and cut into bite-sized pieces.
• Chop chadon beni and fresh garlic.
• Toss mangoes with chadon beni, garlic, salt, sugar, and hot pepper to taste.
• Add a splash of water to the mixture.
• Cover and marinate at room temperature for 30 minutes.

INGREDIENTS

• 6 unripe green bananas
  
• 1 small carrot, diced
  
• 1 small sweet pepper, finely chopped
  
• 3 celery stalks, finely chopped
  
• ½ cup onion, finely chopped
  
• 2 garlic cloves, finely chopped
  
• 2 tablespoons parsley finely chopped
  
• 4 tablespoons mayonnaise
  
• 1 teaspoon mustard powder
  
• Salt and pepper to taste
  

RECIPE

• Bring a pot of water to a boil. Add carrots, cook for 10 minutes, and drain. Set aside.
• Bring a pot of water with 1 teaspoon of oil to a boil. Add bananas with skin on and cook until firm, about 10-12 minutes. Drain, peel bananas, and cut into 1/2 inch pieces.
• Mix finely chopped sweet pepper, celery, onion, garlic, and cooked carrots. Add banana to mixture.
• Toss lightly with mayonnaise, mustard powder, and salt and pepper.
• Sprinkle with parsley.
• Cover and chill for at least 2 hours.

INGREDIENTS

• 1 cup tamarind
  
• 1 cup brown sugar
  
• 1 clove garlic, finely chopped
  
• Pinch of salt
  
• 1 hot pepper (optional), finely chopped
  

RECIPE

• Remove shell, stems, and seeds from tamarind.
• Mash tamarind with fork until soft.
• Mix tamarind with sugar, garlic, salt, and pepper.
• Roll into balls and coat with sugar.

INGREDIENTS

• 5 unripened green bananas, washed with skin on
  
• 1 kirby cucumber, sliced
  
• 1/2 onion, sliced
  
• 1 garlic clove, chopped
  
• 3 chadon beni leaves, chopped
  
• 1 Hot pepper
  
• Salt
  
• Lime juice
  
• 1/2 bundle watercress
  

RECIPE

• Bring a pot of water to boil and add bananas with skin on. Cook until firm, about 10-12 minutes. Drain.
• Peel and slice bananas.
• Combine bananas, onion, cucumber, garlic, chandon beni, watercress, salt, hot pepper (to taste), and lime juice and toss lightly.
• Adjust seasoning to taste.
• Cover and chill for 3–4 hours.

INGREDIENTS FOR CARIBBEAN GREEN SEASONING

• 2-3 sprigs thyme, leaves removed
  
• 3-5 Spanish thyme Leaves
  
• 5-7 chadon beni or culantro leaves, more or less as desired (if not locally available, substitute cilantro)
  
• 5 garlic cloves, more or less as desired
  
• Half thumb ginger
  
• 3-5 Caribbean pimento peppers
  
• 7-9 chives or scallions, more or less as desired
  
• 1/2 cup parsley, chopped
  

INGREDIENTS FOR CARIBBEAN STUFFED FISH

• 1 whole fish per person (any variety of mild white fish such as red snapper, yellowtail snapper, porgy, or sea bass)
  
• Celery seeds
  
• Fresh ground black pepper
  
• Paprika
  
• Carrot
  
• Onion
  
• Okra
  
• Pimento seeds (all spice)
  
• Thyme sprigs
  
• Yellow or orange bell peppers
  
• Lemon slices
  
• Olive oil
  

INGREDIENTS FOR SPICY PINEAPPLE CHOW AND ROASTED CORN

• 1 whole pineapple, peeled and chopped into 1 inch cubes (or substitute green mango or apple)
  
• 3-5 garlic cloves
  
• 1 haberno pepper, sliced, or hot sauce of choice
  
• 5-7 chadon beni or culantro leaves, more or less as desired (if not locally available, substitute cilantro)
  
• 1 whole corn per person
  

RECIPE

• Preheat oven to 350 degrees (unless using a grill).
• Combine ingredients for Caribbean green seasoning in a food processor or blender. Pulse until combined with a coarse texture. Refrigerate and reserve any extra to use in dishes such as peas, beans, or marinated meats
• Prepare spicy pineapple chow. Stir together garlic and culantro then add pineapple and toss well. Add sliced habanero or pepper sauce based on heat preference. Cover and refrigerator for 30-60 minutes.
• Wash fish in cold water and pat to dry. Cut 3-5 diagonal slits along the sides of the fish. Soak in fresh lime juice for 15-20 minutes to cut freshness.
• Coat the fish with green seasoning including slits and cavity. Stuff cavity with onions, carrots, okra, pimento seeds (allspice), thyme, bell peppers, and lemon slices. Season with celery seeds, fresh ground black pepper, and paprika and drizzle lightly with olive oil. Let stand for 15-20 minutes.
• Wrap fish in foil and place in a baking pan, or place directly in a baking pan lightly coated with olive oil and cover pan with foil.
• Bake for 20-25 minutes or grill [for how long].
• Peel outer layers of corn leaving 2 layers of husk. Grill, turning occasionally until singed, and remove from grill. Once cool, remove singed husks and return to grill, cooking until charred on all sides.

INGREDIENTS FOR FRY BAKE

• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 pinch kosher salt
  
• 1 pinch granulated sugar
  
• 1/2 cup vegetable oil, plus more as needed
  
• 1 dash milk (optional)
  
• 3/4 cup water
  

INGREDIENTS FOR SALTFISH SALAD

• 1/2 pound salted cod (or herring)
  
• 1/2 cup tomatoes, chopped
  
• 1/3 cup sweet or pimento peppers, chopped
  
• 1/3 cup onion, sliced1 handful culantro or cilantro leaves, chopped, plus more for garnish
  
• 4 scallions, sliced
  
• 2 tablespoons extra-virgin olive oil
  
• 1 garlic clove, sliced
  

RECIPE FOR FRY BAKE

• Mix flour, baking powder, salt, sugar, and milk (optional) in a large bowl.
• Add water and gently knead until the dough is sticky. Dust with flour and continue kneading until smooth.
• Cover with a damp towel and let dough rest for 30 minutes or more.
• Separate dough into balls.
• Heat oil on high heat in a cast iron skillet. Dough should be able to be covered by the oil.
• Roll balls with rolling pin into 1/4 inch circles. Cut into triangles.
• Fry in hot oil on both sides until golden brown. Drain on paper towels.

RECIPE FOR SALT FISH SALAD

• Bring a pot of water to boil.
• Add salted cod and boil over high heat for 15 to 20 minutes (repeat or soak overnight to remove additional salt if desired).
• Drain and rinse with cool water.
• Shred salted cod and gently toss with chopped vegetables.
• Heat oil over low heat and add garlic clove. Cook for 2 to 3 minutes.
• Drizzle garlic-infused oil over salt fish. Garnish with additional chopped culantro or cilantro.
• Enjoy with pepper sauce, ground provisions (plantain, cassava, green banana), and avocado.

INGREDIENTS

• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 pinch kosher salt
  
• 1 pinch granulated sugar
  
• 1 dash of milk (optional)
  
• 3/4 cup lukewarm water
  
• 1/2 cup vegetable ghee, vegetable oil, or butter
  

RECIPE

• Mix flour, baking powder, salt, sugar, and milk (optional) in a large bowl. Add water and gently knead until the dough is sticky.
• Dust with flour and continue kneading until smooth.
• Cover with a damp towel and let dough rest for 30 minutes or more.
• Separate dough into balls.
• Heat tawa on medium heat.
• Sprinkle counter with flour to prevent dough from sticking. Roll balls with rolling pin, alternating sides, into 6-7 inch circles or until very thin.
• Brush roti with ghee, oil, or butter, then roast both sides on the tawa until golden brown.