Pork and Yuca Baguette Bites
Boiled sweet yuca binds pan-cooked pork, tender okra, finely diced radish, allspice and cilantro. Spoon the topping onto crisp baguette toasts.
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Rice and Avocado with Ginger Yogurt
Cooked rice and sautéed pimento pepper are seasoned with cinnamon and folded with freshly diced avocado off the heat. Serve with ginger yogurt and crisp baked filo.
Sweetcorn and Beans with Ginger
Sweetcorn, beans and black-eyed peas are warmed with ginger and thyme, then spooned over natural yogurt. Crisp bread cubes finish the small plates.
Sweetcorn and Cabbage Salad with Cinnamon
Chilled quinoa, sweetcorn, cabbage and avocado are tossed with cilantro and a cinnamon vinaigrette.
Sweetcorn and Pimento Pepper Pita Bites
A coarse sweetcorn and bean paste is combined with pimento pepper, finely minced Scotch bonnet chilli, cucumber, feta and cinnamon. This very hot topping is spooned onto crisp pita.
Sweetcorn and Pimento Pepper Soup
Sweetcorn, sweet pimento peppers and onion simmer with coconut milk, thyme and garlic. Cooked black-eyed peas are heated in the broth before serving.
Yuca and Black-Eyed Pea Pasta with Avocado
Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.
Yuca and Plantain Sauce with Lime
Boiled sweet yuca and ripe plantain are mashed by hand into a pale sauce with a generous squeeze of both lime and lemon. Chopped thyme and parsley run through the tangy mixture; the yuca cooking water is discarded.