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543 recipes

Rocoto rellenoStuffed rocoto peppers

Rocoto relleno is the pride of Arequipa's picanterías: fiery rocoto peppers stuffed with a sweet-savoury filling, topped with cheese and baked over sliced potato in an egg and milk custard. The traditional filling is minced beef; this vegetarian version uses mushrooms and lentils fried with ají panca, cumin, peanuts, raisins, olives and boiled egg, which gives the same rich, spiced, slightly sweet bite. The peppers are first blanched several times in fresh water with sugar and vinegar to tame their heat, which is the real skill of the dish. If you can't find rocotos, use small red bell peppers and add a little habanero to the filling. Chef's tip: taste a sliver of rocoto after the second blanching; stop when it is hot but pleasant, and blanch once more if it still burns.

90 min

Peruvian Vegetarian

by KrazyBadal 0 views

Tomaat-garnaalTomatoes stuffed with grey shrimp

Along the Belgian coast, from Ostend to De Panne, tomaat-garnaal is the starter that tells you you are at the seaside: a hollowed raw tomato heaped with tiny, sweet North Sea grey shrimp in homemade mayonnaise, served with lettuce, lemon and often a few chips. The shrimp are caught and boiled on the boats, so they come ready-cooked and peeled. Because the dish has so few parts, everything depends on good ripe tomatoes and very fresh shrimp. The thing people often get wrong is drowning the shrimp in mayonnaise; use just enough to bind them so their sweetness comes through. Chef's tip: salt the hollowed tomatoes and turn them upside down for 10 minutes so they do not leak water onto the plate.

20 min

Belgian Fish

by KrazyBadal 0 views

Rooh Afza sherbetRose syrup drink

During Ramadan almost every household in Pakistan breaks the fast at sunset with a jug of this bright red sherbet on the table, from Karachi apartments to village courtyards in Punjab. It is made with the herbal rose syrup sold as Rooh Afza (any rose sherbet syrup works), stirred into ice-cold water with a squeeze of lemon and a spoonful of swollen basil seeds (tukh malanga) that are said to cool the body after a long, hot day without water. Some families make it with cold milk instead, which turns it pink and creamy. The mistake people make is adding the basil seeds dry; they clump into hard lumps, so soak them first. Chef's tip: chill the water and syrup well before mixing so you need less ice and the sherbet does not taste watered down.

5 min

Pakistani Drinks

by KrazyBadal 0 views

BammyCassava flatbread

Bammy is one of Jamaica's oldest foods, a flatbread of grated cassava handed down from the Taíno people and still made by family producers in St Elizabeth, especially around Treasure Beach and the south coast. The cassava is grated, squeezed dry and pressed into firm rounds that keep for days. Before eating, they're soaked in coconut milk and fried, so they turn crisp outside and soft and chewy within, with a gentle nutty flavour. Serve with steamed callaloo, Ital stew or escovitch vegetables. Chef's tip: squeeze the grated cassava really, truly dry in a cloth, wringing it hard. Wet cassava steams into a gummy cake instead of setting into a firm bammy.

50 min

Jamaican Breads & Parathas

by KrazyBadal 0 views

FestivalSweet fried cornmeal dumplings

Festival is a slightly sweet fried dumpling made with flour and cornmeal, and it's the classic partner to everything sold from the beach shacks at Hellshire in St Catherine, just outside Kingston. Each one is shaped like a little tapered log, fried until golden and crackly outside and soft and fluffy inside, with a hint of vanilla. Here they're served with escovitch-style pickled vegetables, steamed callaloo or jerk tofu instead of fried fish. Chef's tip: fry at a steady medium heat, around 170°C. If the oil is too hot, festival browns in a minute and stays raw and doughy in the middle.

30 min

Jamaican Sides

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Sorrel drinkHibiscus drink

Sorrel is the drink of a Jamaican Christmas: in December the markets fill with the red flowers (the calyces of a hibiscus), and every home brews a big batch to share. They're steeped with lots of fresh ginger, pimento and cloves, then sweetened, giving a deep ruby drink that's tart, spicy and refreshing over ice. Many families add a splash of white or dark rum for the adults. Chef's tip: be generous with the ginger and let it steep overnight. A long, cool steep pulls out the colour and a fiery ginger bite without the bitterness of over-boiling.

30 min

Jamaican Drinks

by KrazyBadal 0 views

Ital stewPumpkin and sweet potato stew

Ital food is the cooking of the Rastafari, found from the hills of St Andrew to roadside Ital shops in Westmoreland and St Thomas. It is plant-based, close to the earth and traditionally made without added salt, built on fresh 'food' (ground provisions) and greens. This stew is golden and gently sweet, thickened by melting pumpkin and silky okra, with coconut milk, thyme and pimento giving warmth and a whole scotch bonnet giving fruity heat. Serve with rice and peas or boiled green bananas. Chef's tip: cut half the pumpkin very small and the other half in big chunks. The small pieces collapse into the coconut milk and thicken it naturally, while the big ones hold their shape.

45 min

Jamaican Curries

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GizzadaCoconut tarts

Gizzada (also called 'pinch-me-round') is a little Jamaican tart with a crisp, crimped crust and a chewy filling of grated coconut cooked with brown sugar, nutmeg and ginger. It's sold in bakeries and roadside stalls across Jamaica; the name is thought to come from the Portuguese 'queijada', brought by Portuguese Jewish settlers. Eat it with a cup of tea or as an afternoon treat. Chef's tip: cook the coconut filling until it's sticky and almost dry, with no syrup pooling in the pan. A wet filling soaks into the pastry and the crust goes soft instead of crisp.

60 min

Jamaican Baking

by KrazyBadal 0 views

Jamaican carrot juice

Jamaican carrot juice isn't a thin health drink but a creamy, sweet treat, blended fresh in homes and sold cold in bottles at markets and juice stands across the island, especially on Sundays and at Christmas. Grated carrots are blended with water and strained, then sweetened with condensed milk and spiced with nutmeg, vanilla and a squeeze of lime. Chef's tip: add a squeeze of lime and a little fresh ginger. The sharpness cuts through the sweetness and stops the drink tasting flat, the way Jamaican cooks make it.

10 min

Jamaican Drinks

by KrazyBadal 1 views

Cornmeal porridge

Cornmeal porridge is the breakfast many Jamaicans grew up on, cooked in homes across the island before school and work. Fine cornmeal is simmered slowly with milk and water until thick and velvety, then spiced with cinnamon, nutmeg and vanilla and sweetened with condensed milk. It's warm, filling and gently sweet. Chef's tip: whisk the cornmeal into cold water first to make a smooth slurry before it meets any heat. Adding dry cornmeal to hot liquid is how porridge goes lumpy.

20 min

Jamaican Breakfast & Brunch

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Steamed cabbage

Steamed cabbage is the everyday side dish of Jamaican home cooking, served at breakfast with fried dumplings and at dinner beside rice and peas or stew peas. Shredded cabbage and carrot are cooked with very little water, so they steam in their own juices and turn sweet, peppery and glossy rather than soggy. Chef's tip: use only a splash of water and keep the lid on. The cabbage should be tender-crisp and still pale green, never boiled limp, so take it off the heat while it still has a little bite.

15 min

Jamaican Sides

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Jerk tofu and vegetables

Jerk was born in the hills of Portland parish, where Maroon communities slow-cooked spiced meat over pimento wood, and Boston Bay is still its home today. The heart of it is the wet marinade: spring onion, thyme, scotch bonnet and plenty of pimento (allspice), blitzed into a coarse green-brown paste. Here it clings to slabs of pressed tofu and chunky vegetables that are charred until sticky at the edges, smoky, hot and fragrant. Serve with rice and peas, fried ripe plantain or festival and a squeeze of lime. Chef's tip: toast whole pimento berries in a dry pan and grind them yourself; ready-ground allspice tastes flat, and the warm clove-pepper perfume of fresh pimento is what makes jerk taste like jerk.

50 min

Jamaican Vegetarian

by KrazyBadal 1 views

Vegetable pattiesSpiced vegetable pastry pockets

The patty is Jamaica's favourite grab-and-go food, sold hot from glass cases in patty shops and school canteens across the island, from Half Way Tree in Kingston to Montego Bay. Its signature is the pastry: short, flaky and bright yellow from turmeric, wrapped around a spicy filling and crimped with a fork. This vegetarian version is filled with callaloo, potato, carrot and peas seasoned with curry, thyme and scotch bonnet. Eat them warm, on their own or squeezed inside soft coco bread. Chef's tip: use half butter and half solid vegetable shortening in the pastry, and keep everything cold. The shortening gives the patty its crumbly, flaky snap and the butter gives the flavour.

90 min

Jamaican Snacks & Starters

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Fried ripe plantain

Fried ripe plantain is on almost every Jamaican plate, from breakfast with ackee and callaloo to Sunday dinner beside rice and peas. When plantains are fully ripe their starch turns to sugar, so the slices fry up soft and custardy inside with dark, sticky, caramelised edges, sweet with a little salt. Chef's tip: wait until the skin is mostly black. A yellow plantain fries up firm and starchy; a black one gives that melting, toffee-sweet result, and medium heat lets the sugars caramelise without burning.

15 min

Jamaican Sides

by KrazyBadal 0 views

TotoCoconut cake

Toto is an old-time Jamaican country cake, the kind baked in a 'dutchie' over coals in rural St Mary and St Ann and sold in squares at bakeries and school tuck shops. It's dense and moist rather than light, packed with grated coconut, darkened with brown sugar and fragrant with nutmeg, cinnamon and vanilla. Lovely with a cup of tea, still slightly warm. Chef's tip: use fresh grated coconut if you can, or soak desiccated coconut in the warm coconut milk for 15 minutes first. Dry coconut steals moisture from the batter and leaves the cake crumbly instead of chewy.

60 min

Jamaican Baking

by KrazyBadal 0 views

Stew peas with spinnersKidney bean stew with dumplings

Stew peas is a thick, comforting Jamaican one-pot of red kidney beans simmered in coconut milk until creamy, studded with 'spinners', small hand-rolled dumplings. It's a classic Wednesday or Saturday dinner across the island, usually cooked with pig's tail and salt beef. Here mushrooms browned hard and a little smoked paprika bring the savoury depth instead, so nothing is missing. Serve over plain white rice. Chef's tip: when the beans are soft, crush a ladleful against the side of the pot. Stew peas should be thick enough to coat the back of a spoon, and the crushed beans give that body without any flour.

95 min

Jamaican Curries

by KrazyBadal 0 views

Jamaican callalooSteamed callaloo greens

In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.

20 min

Jamaican Sides

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Rice and peas

No Sunday dinner anywhere in Jamaica is complete without rice and peas, and 'peas' here means red kidney beans. The beans tint the rice a soft pinkish brown, the coconut milk makes it rich and creamy, and a whole scotch bonnet sitting on top perfumes the pot with fruity heat without burning anyone. Serve with jerk tofu, Ital stew, steamed cabbage and fried ripe plantain. This version uses tinned beans and their liquid for an everyday cook; with dried beans, soak 250 g overnight and simmer them for about an hour first, then use their cooking water. Chef's tip: once the rice goes in, don't stir it. Cover the pot tightly (a sheet of foil under the lid helps) and let the steam do the work, so the grains come out separate and fluffy instead of mushy.

50 min

Jamaican Rice & Grains

by KrazyBadal 1 views

Baklava

The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.

75 minMiddle Eastern Desserts

by KrazyBadal 1 views

CacıkCucumber yogurt dip

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

Arabian coconut halwaCoconut semolina cake in lemon syrup

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle Eastern Desserts

by KrazyBadal 0 views

Um Ali (banana & bread dessert)Bread and banana pudding

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle Eastern Desserts

by KrazyBadal 0 views

Arabian cigarsWalnut and almond fillo rolls

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle Eastern Desserts

by KrazyBadal 0 views

Baba ganoush

A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.

55 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

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