NEW YORK, NY - This week we bring you a unique recipe from Guyana called Metemgee or simply, Metem. Metem is a Guyanese Creole soup of sorts made with dumplings, cassava, yam, plantains, okra and a hot peppery coconut milk sauce. It’s normally served with crispy fried fish of your choice on the side in addition to the meats and eggs added.
NEW YORK, NY - In the Caribbean and Jamaica, Ital is the Rastafarian term for vegetarian. As such, Ital or veggie is the vegetarian option for a stew peas dish that is especially popular in Jamaica. Here’s the recipe.
NEW YORK, NY - Callaloo soup is a great way to warm up in the cold temperatures of Fall. This hearty meal is packed with nutrients and will do wonders for satisfying your food cravings. Here’s the recipe that you do can enjoy royally this weekend.
NEW YORK, NY -This week, we bring you a recipe that is popular in the Caribbean island of St Lucia. It’s green fig or green banana salad. Give it a shot!
GEORGETOWN, Guyana – Guyana's government says that within the next 12 months it will begin transporting fresh produce directly from the interior to Caribbean Community (CARICOM) states.
NEW YORK, NY - This week we bring you a recipe that is especially popular in the Indo-Caribbean communities in the region and the Diaspora. It is dhal, which is usually served with rice and meat or vegetable curries or with roti or drank as a soup. Here’s the recipe.
PORT-AU-PRINCE, Haiti – For years, low-quality seeds have been a concern in Haiti, with continual climate shocks and political insecurity adding to the existing challenges that farmers face in their attempts to grow food.
NEW YORK, NY - Foo Foo in the Caribbean, especially in Guyana and Jamaica, is a dish that is similar to the African Fu Fu. The term foo-foo refers to any root vegetable that has been boiled, mashed and formed into balls. Here’s a recipe with plantain as is done in Guyana and Jamaica.
NEW YORK, NY - There is no stopping Caribbean cuisine, especially because of the melting pot of ethnicities and cultures that make up this region. Among the unique dishes of the Caribbean is one known mostly in Guyana, Trinidad and Tobago and Suriname. It’s baiganee, a fritter made from eggplant and chick pea flour. Here’s the recipe.
NEW YORK, NY - This week, we bring you a recipe from the U.S. Virgin Islands that is a very easy and quick dish to prepare. Here is the recipe for Crab and Rice.
NEW YORK, NY - Cou-Cou, served with flying fish, is the national dish of Barbados. Somewhat similar to polenta or grits, Cou-Cou is made with cornmeal and okra. Here’s the recipe.
ROSEAU, Dominica – In just 10 months, Bleu Magic, a bold new premium rum from Dominica, has captivated the Caribbean and beyond with its sleek branding, cultural storytelling, and meteoric social media rise—cementing itself as the fastest-growing premium rum brand in the region.
NEW YORK, NY - This week we spotlight a Caribbean dish that is most popular in Antigua & Barbuda. Here’s the recipe for the unusual but delicious combination of Fungie and Saltfish Buljolde.
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