After obsessing over countless recipes on Jollof Rice from African cooks on YouTube, I have arrived at this recipe which follows more of a Ghanian style and does not use meat. There is an ongoing culinary debate about how this recipe is made between countries, so feel free to read up for more insight. Long-story…
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Sriracha-Ginger Coleslaw
If you’re in the mood for coleslaw but looking for a spicy edge and not into all the mayonnaise, then consider this vegan alternative featuring Sriracha sauce and grated ginger. If you really miss the mayo, I’m sure you could add it at your own risk quite successfully. Ingredients • 1 juice of 1 large…
Black-Eyed Pea Dip with Roasted Garlic
Consider this super simple method of cooking black-eyed peas to impress any Southern/Soul food aficionados in your life. Roasting garlic is a crucial step you certainly don’t want to skip, as it takes only 20 minutes and ideal to be done in a toaster oven. Once the peas are cooked (about one hour), you just…
Homefries
These crispy, well-seasoned, oven-made homefries can enhance any meal if you just follow just a few simple concepts. Be sure to briefly boil them (for just a few minutes) prior to seasoning, don’t be shy with the seasonings, and use extreme temperatures. You can achieve similar results using one of two methods — frying in…
Fried Yam Fixings
These sweet, crispy bits of shallow-fried yams can be a relatively healthy addition to any sandwich, wrap, salad topping, or a snack by itself. No matter if you are vegan, vegetarian, or meat-loving, these fixings work with literally everything. Be on the lookout for a hand-held matchstick slicer (pictured down below), available online or any…
Jerk Chicken from the Jar
While researching recipes for jerk chicken I found many people tend to add their own “other” ingredients, so I really wanted to get to the bottom of it all to experience this Jamaican comfort food for what it really is from the perspective of numerous Jamaican-based sources. I have yet to successfully make jerk chicken…
Black-Eyed Pea and Mashed Jalapeño-Yam “Gumbo”
While traditional gumbo gets its thick texture from making a roux at the start of the recipe, for this vegan interpretation achieves a similar consistency from mixing some mashed yams into your bowl at the very end. This recipe includes making your own vegetable stock so it’s super important to maintain a low boil 90…
Sautéed Collard Greens
This recipe for preparing collard greens does not involve the classic method of cooking, in which hours of simmering with a ham hock or smoked turkey wing breaks down all the valuable nutrients. Instead, you can try this vegan option in only 20 minutes. The introduction of black pepper, a little allspice (or Jamaican “pimento”),…
Smoky Sofrito Pulled Chicken Breast
When faced with the challenge of finding new ways to cook chicken breast, consider this extremely easy method of stewing for 3 hours and delicately pulling it apart with a fork. Use this recipe for making pulled chicken sandwiches, chicken tacos, empanada filling, over salad, or just eating it over simple white rice with a…
Poblano Salsa Verde
When indulging in Mexican food, the most difficult decision for me ends up being the decision of choosing red sauce or green sauce. Whether you’re just having simple tortilla chips for an appetizer or making a dinner of enchiladas, this version of salsa verde will convince you that green is the way to go. Many…