by Betsy | Jul 15, 2023
Peppers – Ajíes – Chiles Ranging from sweet to very hot, peppers are an essential part of Latin American cuisine. Native to Mexico, the pepper has spread widely all over the world. Think what Chinese and Indian cuisine would be like without them. Growing up we...
by Betsy | Jul 15, 2023
Ñame – Real Yam Ñame is a very starchy root widely used throughout the Caribbean. It is the real Yam. It has rough brown skin and white flesh. Can be used as a potato, although it has a more fibrous texture. Peel with a potato peeler, cut into pieces and boil, in...
by Betsy | Jul 15, 2023
Piña Colada I happen to be allergic to pineapples, which is a tragedy. I loved pineapples, specially the little ones you can buy around Santiago, Dominican Republic called Pan de Azucar (sugar bread). I guess I ate too many and my body rebelled. I don’t remember...
by Betsy | Jul 15, 2023
Papaya Milkshake 1 cup of milk ½ Papaya (small Hawaiian variety), or 1 slice of Caribbean variety which are much larger Honey or sugar to taste Ice Blend and serve...
by Betsy | Jul 15, 2023
Coconut Milk & Cream Coconut milk and cream are used in many recipes. Ripe coconuts are available in most supermarkets. If fresh coconut is not available, try to find packaged coconut cream. If this is not possible, then use dry coconut, available in most...
by Betsy | Jul 15, 2023
Eggplant Souffle – Souffle de Berenjena I have been making this recipe forever. Back in the 1970s I bought a little cookbook: Quiches and Souffles. It was a treasure. I Made a lot of the recipes, specially the cheese souffle. One day I had leftover stewed...
