Yield - 2 to 4 servings INGREDIENTS Channa/Chickpeas - 1 (15oz) can Oil for frying - 3 cups Garlic - 1 tsp (finely chopped) Scotch Bonnet Pepper - 1 tsp (finely chopped) Chadon Beni/Culantro - 1 tbsp (finely chopped) Salt - 1/4 tsp or to taste METHOD Strain, wash and air dry channa. Make sure channa is completely dry! *IMPORTANT* Place oil into a pot and heat over high heat. Once the oil is ready for frying, fry channa until golden brown and crispy. Remove from oil and let dr

Yield: 8 – 10 Portions INGREDIENTS 1 Bundle of Dasheen Bush Bhagi (Approximately 1 Lb) 1 Tbsp Vegetable Oil 1/3 Cup Onions, chopped 2 Tsp Garlic, minced 5 Pimentos, minced ¼ Cup of Celery, chopped 10 Ochros/Okras, chopped 1 Cup Pumpkin, medium diced ½ Tsp Thyme Leaves, picked 2 Tsp Chadon Beni/Culantro, minced ¼ Tsp Rosemary Leaves, minced (Optional) 3 Cups Coconut Milk 1 Scotch Bonnet Pepper 2 Tbsp Salted Butter Salt & Black Pepper, to taste METHOD Prepare

Yield: 2 - 3 Servings INGREDIENTS Cream of Wheat - 1 cup Water - 3 cups Cinnamon Stick - 1 Bay Leaf - 2 Full Cream Milk - 2 cups Brown Sugar - 1/4 to 1/2 cup METHOD Add cream of wheat, water, cinnamon and bay leaf to pot. Cover and let soak for 1 hour. Heat pot over medium heat and allow to boil. Bring to a boil, then reduce heat to low. Whisk in milk and sugar. Enjoy! #caribbean #trinidadandtobago #breakfast #porridge

Yield: 15 Portions INGREDIENTS 16 Oz of Macaroni 3 Tsp Salt 2 Tbsp Butter 1 Tbsp Salted Butter 4 Pimento Peppers, minced finely 2 Tbs Onion, minced finely 1 ½ Cups Evaporated Milk or Heavy Cream 2 Tsp Mustard ½ Tsp Paprika Powder (Optional) ½ Tsp Chili Powder (Optional) ½ Tsp Black Pepper 3 ½ Cups New Zealand Cheddar Cheese/Sharp Aged Cheddar, grated 3 Eggs 2 Tbsp Chives, minced finely ¼ Cup Breadcrumbs METHOD Fill a high sided shallow pot with enough wat

Yield: 4 - 6 Servings Ingredients: Chicken Feet - 1 lb Water - 4 cups + more Salt - 1 tbsp + 1 tsp Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - 1 tsp or to taste (finely chopped) Chadon Beni/Culantro - 1/3 cup (finely chopped) Onion - 1/2 cup (thinly sliced) Cucumber - 1/2 cup (thinly sliced) Lime Juice - 1/4 cup or to taste METHOD Remove toes from feet. Crack the leg bone to allow feet to cook faster. Wash feet. Bring water to a boil. Add 1 tbsp of salt an

Yield: 12 Portions INGREDIENTS 2 Tbsp Vegetable Oil 2 Tbsp Onions, minced 1 Tsp Garlic, minced 4 Pimento Peppers, minced 2 Tbsp Celery, minced 1 Tsp Chadon Beni/Culantro, minced ½ Tsp Fresh Thyme Leaves ¼ Cup Carrots, small diced 8 Ochros/Okras, medium diced 3 Cups Coconut Milk 1 ½ Cups Water (Vegetable Stock Optional) ¼ Tsp Paprika (Optional) ¼ Tsp Chili Powder (Optional) 1 ½ Cup Cornmeal 3 Tbsp Butter 1 ½ Tsp Salt ¾ Tsp Black Pepper METHOD Place a medi

Yield: 4 - 6 Servings INGREDIENTS Channa/Chickpeas - 1 (15oz) can Water - 2 tbsp + 2 tbsp Coconut Oil - 2 tbsp Lemon Juice - 1 tbsp Garlic - 1 tsp (finely chopped) Ground Geera/Cumin - 1/2 tsp Salt - 1/2 tsp or to taste Chadon Beni/Culantro - 2 tbsp (finely chopped) METHOD Strain and wash channa under cold water. Let drain. Add channa, 2 tbsp of water, oil, lemon juice, garlic, geera and salt to your food processor. Process into a thick paste. Add the remaining water and cont