INGREDIENTS Cooking Margarine - 3 tbsp Onion (finely chopped) - 1 cup Pimento Pepper (finely chopped) - 1/4 cup Hot Pepper (finely chopped) - 1/2 tsp Chive (finely chopped) - 1/2 cup Garlic (minced) - 3 tbsp Cooked Salted Fish - 2 cups Tomatoes (Diced) - 1 cup Cooked Cassava (1” cubes) - 1/2 lb Cooked Dasheen (1” cubes) - 1/2 lb Cooked Green Bananas (1” cubes) - 1 1/2 cups ANGOSTURA® aromatic bitters - 4 dashes ANGOSTURA® orange bitters - 2 dashes Salt - to taste

Yield - 4 Portions INGREDIENTS For The Rice: 3/4 cups Basmati Rice 1 tbsp Butter 2 tbsp Golden Raisins ½ tsp Turmeric ¼ tsp Whole Cumin Seeds ¼ tsp Whole Coriander Seeds 3 Whole Cardamom Pods 1 Cinnamon Stick (broken in half) 1½ cups Water 6 Dashes of ANGOSTURA® aromatic bitters 1 tsp Salt For The Vegetables: 2 tbsp Butter 1/4 cup Yellow Onion (finely chopped) 1 tbsp Fresh Ginger (minced) 1 tbsp Garlic (minced) 2 tbsp Golden Raisins 1½ tsp Whole Coriander Seeds ½ tsp Whole Cu

Yield: 25 Servings INGREDIENTS Brown Sugar - 1 1/2 cups Seasoned Whole Chicken - 3 (cut into pieces) Rice - 4 lbs Pigeon Peas - 6 tins (410g) Water Scotch Bonnet Pepper - 1 whole Carrots - 3 (cubed) Pimento Pepper - 25 (finely chopped) Garlic - 10 (finely chopped) Onion - 2 lb (finely chopped) Pumpkin - 2 lb (cubed) Coconut Milk - 2 cups Golden Ray - 4 oz Chive - 6 bundles Chadon Beni (Culantro) - 6 bundles Salt - to taste METHOD Heat iron pot over high heat. Once iron pot is

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. #caribbean #meat #cookup #trinidadandtobago

YIELD: 6-8 SERVINGS *FC: Finely Chopped INGREDIENTS Small Ochros - 20 (Chopped) Pigtail - 1/2 Lb Smoked Bone - 1/2 Lb Olive Oil - 1/4 Cup Onion - 2 Medium FC Pimento - 10 FC Garlic - 5 Cloves FC Chadon Beni - 2 Bundles FC Thyme - 1 Sprig Chive - 2 Bundles FC Pumpkin - 1/2 Lb (Chopped) Rice - 2 Cups Coconut Milk - 1 Cup Golden Ray Margarine - 1 Tbsp Hot Pepper - 1 Salt - To taste Black Pepper - To taste Warm Water METHOD Wash and boil pigtail for one hour. Drain and set aside.

YIELD: (6-8) SERVINGS INGREDIENTS 3 lbs Beef 1 lb Rice 800 Grams Pigeon Peas 50 Grams Coconut Milk 2 Tbsp Extra Virgin Olive Oil or Peanut Oil 1/2 Cup Brown Sugar 15 Finely Chopped Pimentos (Seeds Optional) 1/2 lb Onions 1 Bundle of Chive 2 Bundles of Chadon Beni or 10-12 Leaves (Culantro) 1 Bundle of Thyme 5 Garlic Cloves 1/2 lb Pumpkin 1/8 Cup Soy Sauce (Optional) 2 Tbsp Golden Ray (Vegetable Cooking Butter) 1 Hot Pepper Salt & Black Pepper (to taste) METHOD Cut and trim be

YIELD: (10-12) SERVINGS INGREDIENTS 1 Bunch Callaloo Bush (Dasheen Leaves) 15-20 Okras 1/2 Lb Pumpkin 2 Chive Stems (Chopped Coarsely) 5 Chadon Beni Leaves 1 Onion (Medium, Sliced) 1 Sprig Thyme (Stem and Leaves) 1 Bunch Celery (Chopped Roughly) 3 Garlic Cloves (Crushed) 1 Whole Hot Pepper 4 Pimentos (Chopped) 2 Tbsp Golden Ray (Vegetable Cooking Butter) 2 1/2 Cups Coconut Milk (Freshly Squeezed, Coconut Milk Powder or Frozen can be used) Optional: 1/4 Lb Salted Pork Tail (Bo