• 2 cups water
  • 2 1/2 TBSP Yeast
  • 2 TBSP Oil
  • 4 cups of flour


  1. Heat Water in Microwave on High for 2:30
  2. Mix yeast in with hot water
  3. Add oil and mix until yeast melts
  4. Start with 1 cup of flour on a hard surface
  5. Slowly add water mixtures and remaining flour
  6. Add a little oil on surface and knead dough
  7. Pit kneaded dough back in original bowl and cover and let it rise for 40 minutes
  8. Cut dough in half
  9. Oil 2 pizza pans and sprinkly with flour / cornmeal
  10. Form dough in pan and let it rise again for 20 minutes
  11. Preheat over to 425 degrees
  12. Cook for 45 minutes
  13. Turn off oven  and let bread sit upside down for 10 – 15 minutes



  • 2 cabbage, chopped
  • 4 carrots, grated
  • 1 cup bell pepper, chopped
  • 2 onion, chopped
  • 2 garlic clove, minced
  • 4 tablespoons oil
  • 1/4 teaspoon allspice
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup hot water
  • 1 scotch bonnet pepper


  1. Saute onion and peppers in oil.
  2. Add garlic
  3. Add carrot and cabbage
  4. Add spices.
  5. Add water.
  6. Cover steam until crunchy.





  • 3 cups of brown rice
  • 1 can of Goya kidney beans
  • 5 cloves of garlic (finely chopped)
  • 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
  • 3 Scallions
  • 1  can Trader Joe’s coconut milk
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)


  1. In a deep saucepan, bring 6 cups of water to boil
  2. Crush the garlic and add to water
  3. Add your coconut milk, rice, salt, black pepper and thyme to the mix.
  4. Crush the scallion (do not chop) and add this.
  5. Add the uncut scotch bonnet pepper, nb – the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavor.
  6. Stir occasionally.  If needed, add more boiling water.
  7.  Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).

Curry Chicken


  • 1 whole chicken (about 2.5lb – 3lb)
  • 6 tablespoons of Jamaican curry powder
  • 2 potatoes diced
  • 1.5 tablespoons of vegetable oil
  • 2 cups water
  • 1 onion
  • 3 stalks scallion
  • 5 sprigs fresh thyme
  • 4 cloves garlic
  • 2 hot peppers (ideally scotch bonnet)
  • 2 teaspoons salt
  • 2 teaspoons pepper



  1.  Wash the chicken in lemon or lime Juice
  2. Chop the chicken up in to small pieces
  3. Chop the onion, scallion, pepper and garlic in to small pieces
  4. Rub all of the ingredients (apart from the potatoes and water) in to the chicken and allow to marinate in the fridge for 8 hours
  5. Chop the potato in to small pieces
  6. Put the chicken and with the marinating vegetables in a dutch oven and sear on medium heat.  (5-10 minutes)
  7. Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency (about 1 – 2 hrs)
  8. Serve with Rice and Peas

2 large Spanish onions, chopped
1 head garlic, divided into cloves, peeled, and chopped
5 to 6 tablespoons extra-virgin olive oil
2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.)
1 tablespoons crushed red pepper in 6 tablespoons of vinegar
4 cups of water
2 (16-ounce) cans crushed tomatoes or vegetable tomato juice
1/4 cup ketchup
1 teaspoon Portuguese allspice, optional
1/4 cup chopped parsley
3 to 5 red bliss potatoes
1 bunch garden green beans or pea pods
1  cup of any wine or vermouth
3 to 5 lobster tails
1 pound Cherrystone clams
1 pound mussels
1 pound cod or sea bass

You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.

Do the same exact thing in the other large saucepot. Cook until the chourico is browned and set aside.

To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.

Transfer the chourico and onions and garlic from the second pot.

Parboil the potatoes for 10 minutes and add potatoes, skins on, cut in desired pieces.

In the other pot, add the wine and steam the cod, mussels and littlenecks.

When potatoes are almost cooked, add fresh green beans or pea pods and the contents of the pot with the fish in it.

Let simmer for 10 – 15 minutes.  Serve in bowls with hot bread.