Cynthia Nelson

I don’t know why I never thought of doing this before.

Last week Saturday, I made the best Dhal Puri I have ever made.

It is at once a fascination and education to see how food (ingredients and dishes) travels the world and is adapted and interpreted.

In case I have never said it, please know that I am coconut obsessed.

Picking up on the theme from last week, of time and developing flavour, this week I am sharing with you a curry chicken that took, wait for it, 1 hour and 22 minutes to cook.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.

You’ve had Aloo (potato) roti right? Spiced seasoned mashed potatoes encased in dough that when rolled thinly puffs up on the tawah.

I am not new to kohlrabi. I first found out about it back in 2008 at the annual Agriculture Festival (Agrofest) that year.

I miss my mother. In preparing for this week’s column, and because it happens to be on Mother’s Day, I decided to go through the columns I have written over the years related to Mother’s Day.

Crispy and crunchy are thin sticks of green plantains when fried until golden.

I am not going to lie, for the 29 years I lived in Guyana, I can count on one hand the number of times I ate cassava bread.

On My Plate (OMP) is a series in which I share with you what I’m eating.

You know the proverb, necessity is the mother of invention, right?

As exciting as cooking can be, we can get bored eating the same things, prepared the same way every time we eat them.

Whether you spread it or dip into it, you will be wanting more of this delectable smoky, creamy eggplant puree.

Long holiday weekends are delightful – you can sleep in, take long drives, have a mini vacation, binge-watch your favourite shows, have leisurely meals, or you can do absolutely nothing and simply enjoy the down time.

As someone who mostly eats vegetarian during the week, leaving the weekends to unleash the carnivore in me, there are times during the week when I just crave a piece of meat.

It’s the beginning of tomato season. Various sizes and shapes of the red plump fruit are piled high on stands; pieces of cardboard with their price per pound crookedly stuck between or at the side of them.

It’s not granola but it is easy to see how it can be part of the family of granola.

On my plate this week is Jamaica’s national dish, Ackee & Salt Fish.