Yield: 40 Ounces (About 10 Portions) INGREDIENTS 200 Grams of Vermicelli 1 Cup Full Cream Milk 1 ¾ Cup Evaporated Milk ¾ Cup Water 7 oz Condensed Milk 1/8 Tsp Freshly Minced Ginger 3 Cardamom Pods 1 Stick Cinnamon Dash of Freshly Grated Nutmeg ½ Tsp Vanilla Essence Pinch of Salt ¼ Cup Golden Currants 3 Tbsp Slivered Almonds METHOD Place a medium sauce pan over low to medium heat. Take vermicelli threads and break into smaller pieces about 1 inch in length. This can be done by

Yield: 6-8 Portions INGREDIENTS Marinade for Shrimp 2 Lbs Shrimp, peeled & deveined 1 ½ Tsp Salt ½ Tsp Black Pepper 2 Minced Pimento/Jalapeno Peppers 2 Tbsp Chopped Chives 2 Tbsp Green Seasoning To Cook Shrimp 3 Tbsp of Vegetable Oil ½ Tsp Whole Geera/Cumin Seeds 2 Tbsp of Minced Garlic ¼ Cup of Julienned Onions 2 Tbsp Curry Powder ¾ Tbsp Geera/Cumin Powder ¾ Tbsp Saffron (Turmeric) Powder ½ Tbsp Garam Masala Powder 1 ½ Cups of Water ½ Cup Chopped Tomatoes 1 Tbsp Tamarind Chu

Yield: 12 Ounces INGREDIENTS 15 Hot Peppers (Scotch Bonnet/Habanero) 6 - 7 Chadon Beni/Culantro Leaves 7 Cloves Garlic, peeled 1 Inch Piece of Carrot, peeled ½ Inch Piece of Fresh Ginger, peeled 1 ½ Tsp Salt ½ - ¾ Cup Vinegar Juice of 1 Lime METHOD If your hands are sensitive to pepper/capsicum, put on a pair of gloves for preparation. Remove stems from peppers by gently twisting and turning them out and discarding. Wash peppers under running water as well as the chadon beni.

Use a clean wooden cutting board and place a wet napkin or cloth below the board to prevent the board from moving and sliding while cutting. Find a Chef’s knife that works for you, the size should fit well in your hand and not be oversized and clunky. The handle should be forged (that is the handle and knife should be one piece) and not two separate pieces of material. Ensure that your knife is sharp, as blunt or dull knives bruise your vegetables and are also dangerous to wo

Yield: 8 Portions INGREDIENTS 3 Tbsp Vegetable Oil ½ Cup Chopped Onions 5 Cloves Garlic, minced 3 Pimento Peppers, minced 2 ½ Tbsp Curry Powder 2 Tsp Geera (Cumin) Powder 1 Tsp Garam Masala 1 Tsp Saffron (Turmeric) Powder 1 Cup Water 10 oz Potatoes, peeled and medium diced 2 ¼ Cups Water 1 Tsp Salt 1 ½ Lbs Canned Corned Beef (2 Tins) 2 Tbsp Green Seasoning ¼ Cup Chopped Tomatoes 3 Sprigs of Fine Thyme Leaves 1 Tsp Tamarind Sauce Salt and Black Pepper to taste METHOD Place a m

GREEN SEASONING INGREDIENTS Chive - 6 Sprigs Chadon Beni (Culantro) - 30 Leaves Garlic - 10 Cloves Thyme - 5 Sprigs Scotch Bonnet Pepper - 1 or To Taste (Seeds Optional) Pimento Pepper - 10 Water - 1/4 Cup METHOD Wash all ingredients. Grind all ingredients in food processor or blend in blender. Add water to food processor if seasoning is too thick and isn't grinding. Store in a sealed container in your refrigerator for up to ten days. CHICKEN PREPARATION INGREDIENTS 1 Whole C

Yield: 8 – 10 Portions INGREDIENTS 2 Lbs of King Fish/Red Snapper Juice of 1 Lime 1 Tsp Salt ¾ Tsp Black Pepper 3 Tbsp Fresh Green Seasoning 2 Tbsp Vegetable Oil ½ Cup Onions, chopped 1 Tbsp Garlic, minced 6 Pimento Peppers, minced 2 Sprigs of Fine Thyme 2 Medium Carrots, peeled and sliced ¼ inch thick ¼ Cup Celery, medium chopped ¾ Cup Pumpkin, medium diced ¼ Cup Tomatoes, medium diced 8 Cups of Water 6 Small Ochros/Okras, sliced in half, head and tips remo