November 27, 2020

Christmas is right around the corner. No need to pull out the pastelle press because we’re making Beef Pastelle Pie! This one’s a special request by Chef Jason who will say ‘see you later’ to the Foodie Nation fam soon. He'll make a...

November 23, 2020

Jadee is back in the east for hot and tasty SHRIMP and CHICKEN PIES from B&R at the Eddie Hart Savannah Food Court.

T-shirt link: https://teespring.com/stores/foodie-nation-merch?page=1

November 20, 2020

Chef Jason teaches Kezzianne how to make Chadon Beni & Garlic Mayonnaise… from scratch:

Yield: 10 oz

INGREDIENTS

1 Whole Egg
1 Tsp Yellow Mustard 
1 Tbsp Lime Juice
½ Tsp Salt 
¼ Tsp Black Pepper
¼ Tsp Paprika Powder
½ Cup Vegetable O...

November 16, 2020

Rum, pineapple, coconut... need I say more? Kezzianne and Raakesh are back at the bar, this time they’re mixing up two versions of a Caribbean classic… Piña Coladas!

Traditional Recipe:

2 oz. White Rum
1 oz. Coconut Cream (Coco Lopez)
...

November 13, 2020

Get your ice cream maker ready because this weekend we’re making Coconut Ice Cream:

Yield: 6 Cups 

INGREDIENTS

1 Dried Coconut (About 1 Cup)

2½ Cups Evaporated Milk 

3 Cups Heavy Cream 

1¼ Cup Condensed Milk or 9 Oz Sugar 

1 Tsp Vanilla Ess...

November 11, 2020

Yield: 6 to 8 Servings

INGREDIENTS

Potato - 2 lb (1 inch cubes)
Carrot - 1 cup (grated)
Sweet Pepper - 1/2 cup (finely chopped)
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - to taste (finely chopped)
Chadon Beni/Culantro - 1/...

November 9, 2020

After years in the making, we finally made it to (the very popular) SOUTH PORK, and Jadee wasn’t ready for the HEAT!

T-shirt link: https://teespring.com/stores/foodie-nation-merch?page=1

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