Category Archives: Cuisine – Foods

Philippines: The country training people to leave – BBC Report

Philippines: The country training people to leave

The Philippines government schools tens of thousands of maids, chauffeurs, mechanics and gardeners every year, with the express purpose of launching them into long-term service abroad.

Trainee maids learning to cook

The Philippines has one of the fastest growing economies in Asia – but there aren’t enough jobs to go around. So every year the government teaches thousands of people the skills they need to get jobs abroad.

When I arrive at the state-run Housemaids Academy in Manila morning exercises are well under way. A squad of uniformed cleaners is poking feather dusters into all corners of the sitting room. In the kitchen trainee cooks are immersed in the finer points of salad preparation.

Continue reading

Cuisine:Two Caribbean islands on Top 10 National Dishes list

Two Caribbean islands on Top 10 National Dishes list

Ackee-and -Saltfish


NEW YORK, United States, Thursday January 22, 2015 – It may not be haute cuisine, but most countries have a favourite or traditional dish that, according to National Geographic, forms part of a country’s identity and is an essential experience for visitors.

In its book “Food Journeys of a Lifetime” (pub Oct. 2009), Nat Geo compiled a list of the Top 10 National Dishes that met this criteria and remain enduringly popular with residents

Two Caribbean dishes placed highly on the list, with Jamaica’s ackee and saltfish and Barbados’ flying fish and cou-cou taking second and third place, respectively.   Continue reading

NORTH WEST PEPPERPOT! – By Dennis A. Nichols

Dennis Nichols

Dennis Nichols

By Dennis A. Nichols
Guyana’s North West region – a vast area of heavily-forested highland and sand hills, pristine beaches, (including our world-famous Shell Beach), pockets of savannah, mangrove swamps, and a labyrinth of serpentine rivers and creeks – just the place for a dream-struck, adventurous, young coastlander fresh out of the teacher’s training college – Me!

From the Venezuela border settlements of Imbotero to Yarakita, from the Rio Orinoco to the Moruka River, Region One is a place of rugged and enchanting beauty. One of its rivers, the Aruka, a tributary of the mighty Barima, became my home for eight years in the ‘70s and ‘80s. My life has never since been the same. Continue reading

A SLICE OF CHRISTMAS – By Dmitri Allicock


By Dmitri Allicock

Black cake

Fruits soaked in wine, eggs, orange peel and some flour too

Baking powder, rum, butter, black treacle & sugar that grew

Perhaps some roasted nuts, then mixed with eggs cracked

Grease or line pan with parchment paper then oven ‘ill react

Place into preheated oven and give it about 2 hours to cook Continue reading

CUTTING SUGARCANE – By Dmitri Allicock

cane cutter


 By Dmitri Allicock


In the blazing heat or pouring rain

Cutlass chopping stalks of sugarcane

Guyanese men like steel and leather

Breaking backs in the humid weather


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Breakfast, lunch and dinner: Have we always eaten them? – BBCNews

Neon sign for breakfast, lunch and dinner

British people – and many others across the world – have been brought up on the idea of three square meals a day as a normal eating pattern, but it wasn’t always that way.

People are repeatedly told the hallowed family dinner around a table is in decline and the UK is not the only country experiencing such change.

The case for breakfast, missed by many with deleterious effects, is that it makes us more alert, helps keep us trim and improves children’s work and behaviour at school.   Continue reading

Ten years of Thanksgiving at Calvary Mission in NYC

November 20, 2014 / Arts & Entertainment /

Ten years of Thanksgiving at Calvary Mission

By Tangerine Clarke – Caribbean Life News

Photo:Volunteers at Calvary Mission after serving food to more that 800 Queens residents. (L-R) Ravi Seopersad, Nina Rampersaude, Amanda Hardyal, Farida Manoharlall,Tony Singh, and Cecil Semple. Photo by Tangerine Clarke

Calvary Mission food pantry in Jamaica, Queens will provide members of the community with all the trimmings for a turkey dinner during its 10th annual of Thanksgiving sustenance program.

Guyanese-American Tony Singh, manager of the pantry expects more than 800 culturally diverse people to join the food line on Saturday, Nov. 22 at the church, located at 102-6 89th Avenue. The food will be handed out from 9 am to 1 pm, according to Mr. Singh. Continue reading

From the kitchen to stores it’s lip-smacking good- By Tangerine Clarke

From the kitchen to stores it’s lip-smacking good

By Tangerine Clarke  October 1, 2014 / Caribbean Life

Lorna Welshman-Neblett

Click photo to enlarge

Lorna Welshman-Neblett showcasing her Lorna’s Lip Smacking Hot Sauce at the Guyana Folk Festival in Brooklyn. Photo by Tangerine Clarke

Lorna’s Lip Smacking Pepper Sauce — Guyanese style received rave reviews from customers who lined her kiosk at the recent Guyana Folk Festival in Brooklyn, to purchase the delicacy. “The relish is a must have, on cook-up rice, or any dish from back home,” said entrepreneur, Lorna Welshman-Neblett who is excited about her cottage industry.   Continue reading

The amazing Calabash of Guyana – By Dmitri Allicock


By Dmitri Allicock


Calabash Tree

The calabash was one of the first cultivated plants in the world, grown not primarily for food, but for use as a water container. The bottle gourd may have been carried from Africa to Asia, Europe and the Americas in the course of human migration.

This tough prehistoric stubby looking tree belongs to the family Bignoniaceae and is rarely seen much taller than 15 feet with a leafy canopy that provide a natural shady cool playground for Guyanese children. Continue reading

Cuban ambassador tours Barbados cassava projects

Cuban ambassador tours Barbados cassava projects
Published on June 24, 2014 Caribbean News Now
cassavaAmbassador Lissette Bárbara Pérez Pérez of Cuba (centre) and Dr J.R. Deep Ford, FAO Subregional Coordinator (right) take a closer look at a local cassava crop in Barbados


BRIDGETOWN, Barbados — In its ongoing effort to address the region’s mounting $US4 billion-plus annual food import bill, the Food and Agriculture Organization, in close collaboration with other regional agricultural agencies, has identified cassava development as a key pillar of its programme of assistance.

In this regard, FAO, Caribbean Agriculture Research and Development Institute (CARDI), and the Barbados Ministry of Agriculture, mounted a recent field trip with the ambassador of Cuba to Barbados, Lissette Bárbara Pérez Pérez. The aim is to develop a south-south cooperation program of assistance to develop a cassava industry in Barbados and the Caribbean. Continue reading


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