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

YIELD: 4-6 Servings INGREDIENTS Oxtail - 2 lbs Salt - 1 tbsp Black Pepper - 1/2 tsp Minced Garlic - 1 tbsp Chive - 1/4 cup (finely chopped) Chadon Beni (Culantro) - 1/3 cup (finely chopped) Pimento Pepper - 1/4 cup (finely chopped) Green Seasoning - 1/4 cup Coconut Oil - 1/8 cup Brown Sugar - 1/2 cup Fine Thyme - 10 sprigs Cooking Butter - 1 tbsp Scotch Bonnet Pepper - 1 whole METHOD Wash and drain oxtail. Place oxtail in a bowl and add salt, black pepper, garlic,

Yield - 15 (2 inch) Discs PASTELLE BASE INGREDIENTS 1 Tbsp of Vegetable Oil 2 Tbsp of Butter 1 1/2 Tbsp of Minced Garlic 1 1/2 Tbsp of Minced Onions 1 Tbsp of Minced Pimento Peppers 2 Cups of Vegetable Stock 1 Cup of Heavy Cream 1 Cup of Cornmeal 1/4 Cup of Shredded Cheddar Cheese 1/2 Tsp of Black Pepper 1 Tsp of Salt 3 Dashes of ANGOSTURA® orange bitters 1 1/2 Tbsp of Finely Minced Parsley METHOD In a medium sauce pan over medium heat, add oil and butter. Add min

YIELD - 12 Servings INGREDIENTS Beef - 3 lb (1/2 inch cubes) Vinegar - 1/4 cup Salt - 1 tbsp Black Pepper - 1 tbsp Onion - 1/2 cup (finely chopped) Pimento Pepper - 1/4 cup (finely chopped) Chive - 1/8 cup (finely chopped) Chadon Beni/Culantro - 1/4 cup (finely chopped) Fine Thyme - 5 sprigs Garlic - 5 cloves (finely chopped) Scotch Bonnet Pepper - to taste Olive Oil - 1 tbsp Brown Sugar - 1/3 cup Melongene/Eggplant - 5 cups (cubed) METHOD Wash beef in water and

*FC - Finely Chopped INGREDIENTS Beef - 1 lb Onion - 2 medium FC Chive - 1 bundle FC Scotch Bonnet Pepper - 1 tsp FC Pimento - 2 FC Garlic - 3 FC Chadon Beni - 3 bundles FC Fine Thyme - 1 bundle Ketchup - 1/2 cup Worcestershire Sauce - 4 Dash Capers - 3 tbsp (optional) Raisins - 3 tbsp (optional) Olives - 10 (optional) Oil - To Taste (optional) Cornmeal (very fine) - 2 1/2 cups Salt - 1 1/4 tsp Cayenne Pepper - 1 tsp All Purpose Seasoning - 1 tbsp Butter - 8 oz Vegetable Oil

Yield: (6-8) Servings *FC - Finely Chopped INGREDIENTS Cow Heel - 1 lb Water - 10 cups Split Peas - 1 cup Onion - 1/2 cup FC Pimento - 3 FC Garlic - 4 cloves FC Chive - 2 bundles FC Chadon Beni - 2 bundles FC Potato - 1/2 lb (1 inch cubes) Dasheen - 1/2 lb (1 inch cubes) Green Fig - 4-5 halved Carrots - 1 (thinly sliced) Pumpkin - 1/2 lb (1 inch cubes) Chicken Noodle Soup - 1 pack (optional) Black Pepper - 1/2 tsp Salt METHOD Add cow heel, salt and 4 cups of water to a pressu

YIELD - 8 Servings *FC - Finely Chopped DOUGH INGREDIENTS Flour - 2 Cups Salt - 1 Tsp Sugar - 1/2 Tsp Baking Powder - 2 Tsp Butter - 1 oz Water - 3/4 Cup Oil - For Frying METHOD Sift together all dry ingredients into a bowl. Cut in the butter until it resembles cornmeal. Add water and knead until the dough forms. (5-10 minutes) Cover and let rest for 15 minutes. Divide the dough into 8 balls, cover and let rest for 10 minutes. Roll out the balls using a rolling pin into 5" in