by Betsy | Jul 15, 2023
Stewed Eggplant – Berenjena Guisada This recipe makes a dish that can be served over rice or eaten cold as a dip with crackers or pita chips. It is very versatile. And not so hard to make. The same recipe is then used to make a souffle. It is similar to baba...
by Betsy | Jul 15, 2023
Eggplant – Berenjena Eggplants are believed to be originally from India, but have been cultivated all over the world for eons. Caribbean eggplant (Graffiti Eggplant) is slightly different from the eggplant usually available in the USA. They are smaller and teardrop...
by Betsy | Jul 15, 2023
Corn Fritters (Mom’s) – Frituritas de Maíz de Mami These are not as healthy because of the sugar, but they are just yummy. Ingredients 1 cup corn meal 1 tsp salt 2 tsp baking powder 2 eggs, beaten 1 can creamed corn Step by Step Instructions Step 1 Mix all...
by Betsy | Jul 15, 2023
Corn Fritters – Frituritas de Maíz Every day in my mom’s house, there was something fried: corn fritters. fried batata, fried yuca, eggplant, something. And, we all looked forward to it. But the corn and the yuca were my favorites. Ingredients 1 cup corn flour...
by Betsy | Jul 14, 2023
Corn – Maíz Corn is a staple in most of the world. It is a simple grain and yet, the amount of things you can do with corn are endless. From corn bread, to tortillas, to corn on the cob, corn is always good and always welcome. I live in Central Florida, the home of...
by Betsy | Jul 14, 2023
Stuffed Tayotas My mother used to make these often. I love them. They are not that difficult to make either. Ingredients 6 large tayotas 1/8 pound Ham, chopped 1 small clove garlic, crushed 1 small onion, chopped 1 Cubanelle pepper, chopped Tomato paste 2-3 olives,...
