by Betsy | Jul 14, 2023
Bija – Annatto – Achiote Bija are the red seeds of a small tree, abundant throughout tropical America. Because of their deep red color, the natives of the Caribbean Islands used the seeds for decorating their bodies. Clay stamps have also been found with...
by Betsy | Jul 14, 2023
Adobo Adobo is a staple of Latin – Caribbean cuisine. It is very easy to make so there is no need to buy store-bought which may contain preservatives or even Monosodium glutamate. It is just a simple combination of several wonderful spices and herbs to make a...
by Betsy | Jul 14, 2023
Tamarind – Tamarindo Tamarind originated in Africa but has spread all over the world. The fruit pod turns brown when ripe and it’s seeds are surrounded by and acid edible pulp used in desserts, milk shakes and sherbets. Available canned or frozen in Latin American...
by Betsy | Jul 14, 2023
Pineapple – piña The pineapple takes it name from the resemblance it bears to the pine cone of temperate regions. Although it is associated with Hawaii since they grow a lot of the fruit in the market, it is a native of the West Indies and Central America, although...
by Betsy | Jul 14, 2023
Papaya – Lechoza The papaya is native to the Americas. The Spanish found it growing in Hispaniola and the mame comes from the Taino Indian. It is now grown all over the world. Hawaiian small papayas are very popular in the US. Unfortunately, I never buy them here...
by Betsy | Jul 14, 2023
Mango Chutney A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping...
