Yesterday I realized that I had accidentally made the most blatantly pretentious fusion snack possible. As I got home with steaming bag of Korean takeaway food, my first instinct was to use the Korean fried chicken for some sort of sandwich. I quickly took stock of what was in the fridge and made a wrap […]Read More The battle of the spicy vegetable condiments – Kimchi vs. Pikliz
(Spoiler alert – this post will buck all the hard won knowledge I have gleaned in 4 years of blogging regarding what sparks a reader’s interest. As a result, I’ll probably be able to count the actual views of this post on one hand. So be it.)Read More Who am I, what am I, what am I doing here?
Probably the biggest sin for a Caribbean cook is to make boring rice. Caribbean cooks have, of course, a number of rightly famous and delicious rice recipes (red beans and rice, dirty rice, congo beans and rice and, of course, the inimitable Haitian riz djondjon to name but a few). Their biggest “hidden talent”, in […]Read More The best “plain” rice you’ve ever had