October 16, 2020

Kezzianne and Chef Jason finally get around to making the highly requested Peanut Punch recipe:

Yield: 4 (6 oz) Portions

INGREDIENTS

1½ Cup Evaporated Milk 
1½ Cup Whole Milk 
Dash of Cinnamon Powder 
Pinch Fresh Grated Nutmeg 
1 Tsp Va...

October 14, 2020

INGREDIENTS

Boneless King Fish - 8 oz (cubed)
Salt - to taste
Black Pepper - to taste
Green Seasoning - 1/8 cup
Minced Chadon Beni/Culantro - 1/8 cup
Minced Garlic - 1 tbsp
Minced Ginger - 1 tbsp
Vegetable Oil - 3 cups
Soft Taco Shell...

October 12, 2020

Kezzi stops by Adam's Bagels to satisfy her cravings for sweet treats!

October 9, 2020

Our friends at Khan's Poultry & Meats put us up to yet another challenge; a health-conscious Citrus Garlic Chicken Breast:

Yield: 2 Portions 

INGREDIENTS

2 each (4 oz) boneless chicken breast 
¾ tsp salt
¼ tsp freshly ground black peppe...

October 2, 2020

Chef Jason lets out his "closely guarded secret" recipe for Carrot Cake: 

Yield: 1 (9 Inch) Cake 

INGREDIENTS

4 eggs 
1¼ cups Simply Natural Coconut Oil 
2 cups white sugar 
2 tsp vanilla extract 
2 cups all-purpose flour 
2 tsp baking...

September 30, 2020

INGREDIENTS

Mackerel - 2 (15oz) tins

Lime Juice - 1/4 cup

Coconut Oil - 1/3 cup

Onion - 1/2 cup (finely chopped)

Pimento Pepper - 1/2 cup (finely chopped)

Garlic - 1 tbsp (finely chopped)

Scotch Bonnet Pepper - to taste (finely chopped)

Fine...

September 28, 2020

Jadee reflects on the nostalgia of the Queen's Park Savannah in Port of Spain, Trinidad & Tobago with a Snow Cone and freshly-cut Coconut.

Please reload

RECENT POSTS

October 14, 2020

Please reload

INSTAGRAM FEED

  • Instagram Social Icon
  • Pinterest Social Icon
  • Twitter Social Icon
  • YouTube Social  Icon
  • Facebook Social Icon

©2020 FOODIE NATION LIMITED TRINIDAD & TOBAGO