• preparation

Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

• preparation

1. Set a grill skillet over high heat. Add the red bell peppers, red onions and garlic pods with skin on. Dry roast them until charred and black spots form. Remove from the grill skillet set aside to cool. Remove the skin from the garlic pods.
2. blend in a food processor or immersion blender; add the red serrano peppers, Thai red chili, ¼ tsp lemon zest, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, oregano, black pepper, kosher salt. Blend them into a paste.
3. Pour the blended puree into a medium saucepan and heat over moderate heat. Add in a bay l eaf (optional), add the rest of the apple cider vinegar, lemon zest, lemon juice and olive oil. Mix everything well. Simmer for just 2 minutes. Discard the bay leaf.
4. The Peri Peri sauce is ready. Use it as an accompaniment, spread, marinade or a dip.

• preparation

1. Wash the rice and set it aside. Add tomato, bell pepper, half of the onion in a blender, and puree until smooth.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add tomato paste and cook for about 3 minutes. Add in pureed tomato mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.

• preparation

In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.

• preparation

1. Set a grill skillet over high heat. Add the red bell peppers, red onions and garlic pods with skin on. Dry roast them until charred and black spots form. Remove from the grill skillet set aside to cool. Remove the skin from the garlic pods.
2. blend in a food processor or immersion blender; add the red serrano peppers, Thai red chili, ¼ tsp lemon zest, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, oregano, black pepper, kosher salt. Blend them into a paste.
3. Pour the blended puree into a medium saucepan and heat over moderate heat. Add in a bay l eaf (optional), add the rest of the apple cider vinegar, lemon zest, lemon juice and olive oil. Mix everything well. Simmer for just 2 minutes. Discard the bay leaf.
4. The Peri Peri sauce is ready. Use it as an accompaniment, spread, marinade or a dip.