Recipe of the Week

The menu is a mix of regional cuisines, and the menu grows with each season. Be sure to check back weekly!


Cassava Soup (Suriname)

  • 2 pounds cassava (also called yuca) root, peeled, cubed, boiled, and pulverized or processed into a mash
  • 1 quart chicken broth
  • 6 large cloves of garlic, peeled and chopped fine
  • 1 large onion, peeled and chopped fine
  • 4 tbsp. olive oil
  • 1 lb. beef shank bone
  • 2 bay leaves
  • Salt, and ground cumin, to taste
  • 1 red bell pepper, cored, seeded, and chopped fine
  • 3 stalks of celery, leaves and tough bottoms removed, and chopped fine
  • 1 lb. smoked fish fillet
  • 2-3 cups coconut milk, or to taste
  • 3 quarts water
  • fresh cilantro, chopped, for garnish
  • freshly prepared crispy bacon chunks, for garnish
  1. Put the water in a large cooking pot, add in the smoked fish and beef shank, and boil them for 15 to 20 minutes.
  2. Remove the shank and fish, scoop the marrow out of the shank bone, and mince the fish.
  3. Add the mashed cassava into the pot, along with the finely chopped red pepper, onion, celery and garlic.
  4. Add in the chicken broth, bay leaves, and salt and cumin to taste, then cook at a gentle boil for about half an hour.
  5. Lastly, add in the cooked and minced meat and fish, and the coconut milk, stir everything together well, and cook at just a simmer now, for another 15 minutes.
  6. Cassava soup, Surinamese style, can be served as is, alone in a bowl, garnished with cilantro and bacon bits. Also, traditionally it is often served with freshly cooked rice, added right on top and into the soup.


Quincy Moore’s Spicy Country Meatloaf (American South)


  • 1 Cup finely diced onions
  • 1 Tbsp extra virgin olive oil
  • ½ Cup whole milk
  • 1 ½ – 2 lbs ground sirloin
  • 2 Tbsp parm garlic herb seasoning blend
  • 2 Tbsp cajun seasoning
  • 2 Tbsp hot pepper sauce
  • 4 Oz Trappey’s cut okra and tomatoes
  • 4 Oz La Costena Mexican Hot Sauce
  • 1 Can tomato sauce
  • 1 Tsp Red Pepper Flakes
  •    Hawaiian sweet bread
  • 1 egg
  • 1 green bell pepper (sliced into strips)
  • 1 red bell pepper (sliced into strips)
  • 1 sweet fire-roasted pepper ( sliced into stips)
  •    Salt ( to taste)
  •    Pepper ( to taste)


Preheat the oven to 350 degrees.

In a skillet saute 1 cup of finely diced onions in a tablespoon of extra virgin olive oil, stirring until soft and slightly brown. 

In a large bowl soak ½ cup of cut up Hawaiian sweet bread in ½ cup of whole milk until softened. Add 1 ½ – 2 lbs of ground sirloin, the cooked onions, 1 slightly beaten egg,  2 Tbsp of parm garlic herb seasoning blend, 2 Tbsp of Cajun seasoning, 2 Tbsp hot pepper sauce, 4 oz of Trappey’s cut okra and tomatoes, and 4 oz of La Costena Mexican Hot Sauce. Season to taste with salt and pepper. Shape into a loaf.

Bake Loaf in a large greased baking dish or loaf pan for 1 hour, covered with aluminum  foil. Remove foil and pierce meat several times with a fork. Mix 1 can of tomato sauce, 4 oz La Costena Mexican Hot Sauce, and 1 tsp of red pepper flakes and pour over the meat. Place 4 strips of green and red bell peppers and 3 strips of sweet fire-roasted peppers on top of meat. Baked uncovered  for 30 minutes. 

Let stand for 15 minutes before serving

Yield 6 servings.

Chef Noel Cunningham Curry Oxtails


  • 4 lbs oxtails cut and trimmed
  • 1 teaspoon salt
  • pinch of black pepper
  • 3 tablespoon curry powder
  • 2 tbsp oxtail seasoning
  • 2 tablespoon veg oil
  • 1 onion (diced)
  • 5 cloves garlic (diced fine or crushed)
  • 1 scotch bonnet pepper
  • 4 allspice (pimento) berries
  • 4 sprigs thyme
  • 5 cups water
  • 2 tbsp grated ginger – (optional)


  1. Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, oxtail seasoning mix well and let marinate in the fridge for a few hours.
  2. Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which make up the curry blend.
  3. Add oxtail to the pot and Meanwhile in the same bowl you marinated the oxtail, add the water and move around to pick up any remaining marinade (set aside). Place the lid on the pot and bring to a boil. It will release natural juices.. as it comes to a boil, lower the heat to a simmer, cover the pot and let it go for about an hour to two-15 Remember to stir frequently and add boiling water as needed. Then remove the lid, turn up the heat add thyme, scallion, pimento, and seasoning to taste leave to simmer for an additional 15 minutes.

Grilled Jerk Eggplant



  • 2 tablespoon fresh thyme
  • 4 cloves minced garlic
  • 1 tablespoon fresh grated ginger
  • 3 tablespoon lime juice
  • 2 tablespoon melted coconut oil
  • 3 green sliced onions
  • 1 thinly sliced serrano or habanero pepper
  • 1/4 cup tamari or coconut aminos
  • 2-3 tablespoon coconut sugar or maple syrup
  • 1 tablespoon ground cinnamon
  • 1 large or 2 small eggplants
  • 1 tablespoon ground coriander
  • 1/4 tablespoon all spice
  • 1/4 tablespoon cayenne pepper
  • 1/2 tablespoon each sea salt and black pepper


  • 1 tablespoon lime juice
  • 1 tablespoon fresh grated ginger
  • ¼ cup vegan Jerk Seasoning sauce
  • Pinch each sea salt and black pepper
  • 1 green sliced onion
  • 1 tablespoon grapeseed or olive oil
  • 1 tablespoon coconut sugar or maple syrup
  • Pinch cayenne pepper (optional)


Take a small bowl and mix together cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger and lime juice

Then, add tamari, coconut sugar, coconut oil, green onions or scallions, and serrano / habanero pepper.

Taste and adjust flavor as needed.

Slice eggplant vertically into 1/2-inch-thick steaks.

Then, generously brush both sides with the marinade.

Take a grill pan and lightly oil it over medium-high to prevent the eggplant from sticking.

Add eggplant and grill on both sides until golden brown for about 3-5 minutes each side.

In the meantime, prepare sauce.

Callaloo by Michelle Blackwood, RN

  • 4 cups callaloo, chopped and tightly packed
  • 1 tablespoon olive oil, or coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • Salt to taste
  • 1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper
  • 2 tablespoons water
  1. Peel outer membrane of each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables. Discard water then rinse with water and drain. Chop callaloo
  2. Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.

Ackee and Salt Fish

  • 4-6 bacon slices chopped
  • ½ pound boneless salted codfish
  • ¼ cup vegetable oil or more
  • 1 teaspoon minced garlic
  • 1 sprig fresh thyme
  • 1 onions chopped
  • 2 tomatoes diced
  • 2 scallions chopped
  • 1 small bell pepper sliced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika optional
  • 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
  • 18-20 ounce can ackee, drained
  • Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
  • In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
  • Then remove bacon form skillet and transfer to a plate.
  • There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
  • Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
  • Sauté for about a minute, stirring occasionally to prevent any burns.
  • Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
  • Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more – adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Tips & Notes:

FYI, you can’t find the fresh Ackee here in the U.S, because it is considered Poisonous. Yeah! Poisonous yet Precious! If not picked or boiled properly. Rest assured, the ones here, have been vetted by the FDA and are considered safe.

Fish Masala

  • 2 lb. fresh fish steaks or fillets (trout, cod, almost any favorite fish of yours)
  • Large onion, peeled and chopped into cubes
  • 4 large cloves of garlic, peeled and rough chopped
  • 2 tbsp. Garam Masala seasoning powder
  • 3 tbsp. tomato ketchup
  • Sunflower oil, for frying
  • 1 or 2 Scotch Bonnet hot chili peppers (leave them out altogether if you don’t like hot/spicy dishes – these little peppers are hot!)
  • 1 tsp. sugar
  • Salt, to taste
  1. Sauté the fish fillets in sunflower oil until tender and browned, then remove from the skillet and set aside.
  2. Add the diced onion and chopped garlic into the pan, and fry until both are nice and glazed.
  3. Now add in the garam masala, stirring as you do.
  4. Add the fried fish fillets back in now, with the hot peppers, sugar, and salt to taste, and just enough water to loosen the mixture so it simmers well.
  5. Simmer for about 10 minutes, stirring now and then, and turning the fillets over to get them evenly coated in the spicy masala sauce.
  6. Serve your Fish Masala with steamy white rice, and garnishes of lemon wedges and sliced raw onions.


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