Juliana Dinnall

Ingredients 

• 3 small onions chopped. 
• 1tlable spoon 
• 3 medium green peppers chopped. 
• large Aubergine cubed.
• 1 tsp salt 
• 1/4 tsp of black pepper or add according to your taste 
• 1 clove crushed garlic 
• x1 tin of tomatoes 
• grated cheese 
• Handful of crushed cornflakes

Method 

1. Sauté the onion and green pepper on a low heat for 3 min.
2. Cube the aubergine. If you wish you can peel the skin off. 
3. Add the cube aubergine.
4. Add salt, peppers, tomatoes and 1 cup of water. Cover and cook for 10 minutes until the aubergine is nearly tender. Pour into a casserole dish

Sprinkle it with cheese and cornflake crumbs. Bake uncovered at 350°F  / 180°C gas mark 4 serves 4 

Steamed Cabbage and SaltFish is a well-known dish from the Caribbean islands The dish can be eaten for dinner or breakfast.  

Ingredients 

• 1 medium white cabbage
• 1 packet of saltfish. There are many varieties of salt fish. Traditionally salted cod is used, salted pollock is also common. The choice is yours
• 2 tablespoon coconut oil or cooking oil of your choice
• ¼ , ½  or 1 scotch bonnet pepper according to your taste
• 2 sprigs thyme
• 1 crushed garlic or 2 tsp of garlic powder
• 2 carrots
• 2 or 3 small slices of a sweet green pepper
• 1 medium chopped onion 
• 1 scallion 
• black pepper and salt to taste.
• 1/4 cup water
• Optional all purpose or fish seasoning ( add according to your taste)

Method

1. Put the salt fish in a pot and cover with cold water. 
2. On medium heat boil for approx. 5 minutes, drain, and add fresh cold water again covering the fish and bring to a boil. Repeat this process until you’re happy with the saltiness when tasted; approximately boil the fish two or three times in total to get a good balance of salt in the fish. (i.e. not too salty). 
3. Drain and leave to cool. Once cooled use a fork to shred the salt fish into pieces and set aside.
4. Slice cabbage and give it a quick rinse.
5. Thinly slice the carrots and rinse.
6. Sauté saltfish, onion, garlic, pepper, thyme in your oil of choice.
7. Add cabbage, carrots, water and stir.
8. Cover saucepan and cook down until cabbage and carrots are tender.
9. Add scotch bonnet pepper. 
10. Sprinkle it with pepper and your seasoning of choice.
11. Simmer for approx. 5 min. The dish is then ready to serve.  

(Steamed Cabbage and Saltfish can be served with boiled dumpling, boiled, green banana, yam, rice, or hard dough bread.)

Ingredients 

Lettuce 

Cherry Tomatoes 

Method 

Wash lettuce pat dry and place in serving dish.

Wash tomatoes and pat dry and chop in half. Place tomatoes on top of lettuce. 

You can leave the salad plain or drizzle over your salad dressing of choice.

Ingredients 

• 1 medium size butternut squash 
• 1 tsp of oil olive or coconut oil  
• 1 can of coconut milk 
• Handful of kale
• Vegetable stock cube 1 or 2 according to your taste 

Method 

Butternut Squash.

Peel and dice the squash. Wash and place on a baking tray. Coat with oil  

Roast in the oven at 180°C for approx. 35 min until soft. 

Place squash in a blender with the tin of coconut milk and blend until smooth. Put the contents in a pan and simmer on a low heat for 5 to 10 minutes. Feel free to add water if needed.

Kale 

Place kale in the air fryer for 2 minutes, if you don’t have an air fryer the kale can be crisped in the oven 180 for approx. 5 minutes or until crispy.

Plate butternut squash soup in a bowl. Place kale on top and voila it’s ready to serve. 

In Guyana, Cook-up Rice, a one pot rice dish is known to be the must have dish on Old Year’s Night (New Year’s Eve). Traditionally meat such as pork, lamb or beef is used in the dish as well as a range of vegetables. This recipe is a vegetarian option.

Ingredients

• 300g/10½oz long grain rice  
• 1 tbsp vegetable or rapeseed oil
• 2–3 garlic cloves
• 1 onion finely chopped.
• 1 tsp grated ginger  
• 1 x 400g/14oz tin cooked pigeon peas aka gungo peas, (black-eyed peas) or red kidney beans), drained.
• 200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks.
• 2 carrots peeled and cubed.
• 2 okra, sliced
• 150g / 5½oz baby spinach 
• 1 tin of coconut milk 
• few sprigs thyme 
• 1 chilli scotch bonnet finely chopped.
• 2 tsp salt 
• 1 tsp freshly ground black pepper
• 15g/½oz coriander, roughly chopped

Method

1. “wash” the rice.  Tip the rice into a bowl and rinse with cold water. Repeat two- or three-times until the water is clear. Drain, then set aside.
2. Heat the oil in a pan over a low heat stir in the garlic, onion, and ginger.
3. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan.
4. Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer.
5. Season with the salt and pepper, then add the rice. Stir until everything is mixed and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated.
6. Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice.
7. Scatter over the roughly chopped coriander and serve.

A suggestion.

If you would like less heat. leave the scotch bonnet chilli whole instead of chopping up.