In his exploration of Dutch Caribbean cuisine, Chef Irie came across a recipe for savory curried peanut chicken and long beans. The Thai influence in the Dutch Caribbean islands makes surprising combinations like this one, fairly regular. Of course, Chef Irie made it his own.
In an oversize frying pan over medium-high heat, add the curry powder and stir for 30 seconds.
Add the onion, garlic and chicken to the pan, stirring so the chicken becomes coated in the curry. Add the red pepper flakes, ginger, garlic powder, paprika, coriander, oregano, and lime juice, mix well, and continue to cook for 10 minutes. Remove the chicken and set aside.
Add 1 cup of hot water and the peanut butter to the pan, stir well then add stock. Mix until the peanut butter has blended with the stock. Add the chicken back to the pot. Let simmer on low heat, covered, for 30 – 45 minutes. Cook for another 15 minutes if using bone in thighs.
Garnish with peanuts and enjoy with steamed white rice or Chef Irie’s Long Beans.
Foregoing the creamy milk based version of Jamaican Carrot Juice, Chef Irie opted to create a cool carrot juice cocktail modification to the traditional lime-infused recipe. It’s made with the juice of a Granny Smith apple for tartness, nutmeg for spice and some white rum for a mellow kick.
1 ½ pounds Carrot, roughly chopped
1 Granny Smith Apple, cored and roughly chopped
2” piece fresh Ginger, peeled
¼ cup fresh Lime Juice
1 tsp. Nutmeg
6 tbsp. Brown Sugar
2 tbsp. White Sugar
2-4 oz. White Rum, optional
Blend the chopped carrot, apple, ginger and six cups of water until fully pulverized.
Line a strainer or fine-mesh sieve with a cheesecloth and place over a bowl or pitcher. Pour the juice through, squeeze by hand to extract all the liquid, and then discard the pulp.
Add the lime juice, nutmeg, brown sugar, white sugar and, if desired, rum. Stir until the sugar is completely dissolved, then place in the refrigerator to chill. Serve cold.
Try this carrot juice cocktail next time you’re gathering with grown up friends.
In the Afro-Caribbean themed episode of Taste the Islands Season II, Chef Irie prepares these scallops with French Caribbean sauce chien or ‘dog sauce’, so called because of the bite it has from the spicy peppers blended in. He used 5 scotch bonnets in the original recipe. Follow at your own risk!
For the Scallops:
10-12 large Bay Scallops
2 tsp. Garlic Powder
1 tsp. ground Black Pepper
2 tsp. Paprika
1 ½ tsp. Cumin
1 tsp. Red Pepper Flakes
2 tbsp. Canola Oil
For the Sauce Chien:
½ cup White Onion, roughly chopped
5 cloves Garlic, roughly chopped
1 tbsp. Oregano
1-2 Scotch Bonnet Peppers, whole with stems removed
2 tbsp. fresh Lime Juice
3 tbsp. Canola Oil
Gently peel off and discard the “foot” or appendage of each scallop. Toss the scallops, garlic powder, black pepper, paprika, cumin, red pepper flakes, and canola oil together and allow to rest for a few minutes.
Heat the canola oil in a frying pan over high heat. When the oil is hot, add the scallops and sear about 2-3 minutes per side until golden brown.
For the sauce chien, add all ingredients to a food processor and pulse a few times to roughly combine.
Add 1 cup of hot water and continue to pulse until the consistency is semi smooth, but still a bit chunky. Serve over hot scallops.
Sweet potato pudding recipes have many iterations throughout the Caribbean. In this version, familiar elements like baking spices and raisins are present, but so are elements like rum, ripe bananas, and three types of milk that make it extra creamy. This method starts on the stove and ends in the oven. Chef Thia created this dessert, served in adorable little ramekins on an episode of Taste the Islands Season II.
Remember that Caribbean sweet potatoes aren’t the same as the orange American ones. Look for “boniatos” or the Asian-style white or purple skinned sweet potatoes when making this. Try the delicious Haitian sweet potato pudding recipe here.
Add boniatos and cook for 4-5 minutes while stirring.
Add 1/4 cup of coconut milk and continue stirring for about 2 minutes.
Stir in sugar until it is melted, then mix in 1/2 cup of the coconut milk along with ginger, cinnamon and nutmeg.
Fold mashed banana into the mixture and add remaining coconut milk, then stir until bananas are melted.
Add condensed milk, evaporated milk, raisins and white rum while stirring for another 5 minutes. The mixture should be moist and approaching a semi-firm texture by this stage.
Mix in vanilla, cover and let simmer at low heat for 5 minutes until the mixture has reduced and become sticky in texture.
Spoon mixture into ramekins and bake for 25 minutes until an inserted toothpick comes out clean and the crown of the pudding is dark brown.
Enjoy this Haitian sweet potato pudding recipe warm with ice cream.
If someone could blind you with a smile, Cynthia “Chef Thia” Verna would probably be the one to do it! With huge, sparkling eyes and contagiously joyful energy, the Haitian American social media maven is the new culinary co-host of national television series Taste the Islands.
Though she’s classically trained in French techniques, and graduated at the top of her class, her recipes are often simple, and her island roots consistently shine through.
She’s from a region of Haiti called Pelerin, just outside the capital city of Port au Prince. Family members mentored young Thia who opened her first restaurant, ‘Ateliers le Bamboo’, at 17.
Since then she has deliciously satisfied the cravings of presidents and celebrities, and represented Haiti’s consulates in Italy, Thailand and Suriname. Today, she is a private chef and caterer, living and working in South Florida, but her long term goal is to operate restaurants, develop mass market food products, write more books, and build a sustainable brand around her name.
One of the food products you might see in the near future is the element she talks about most, Chef Thia’s Spice. It’s her own version of Haitian epis, a blend of fresh herbs used as a base for savory dishes. Like Haitian culture overall, her food reflects a blend of African, Indonesian, European, Latin and native Taino elements reflected in frequent use of ingredients like star anise, parsley, watercress, cinnamon and thyme.
She says that what sets her food apart is simply the love and passion she puts into making it. Rather than throwing things hurriedly together, she’ll take the time to roast fresh garlic, or saute her special spice to release other layers of flavor, before adding them to her recipes.
CHEF THIA IMAGE GALLERY: BEHIND THE SCENES ON THE SET OF TASTE THE ISLANDS
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The ingredients she uses in her own cooking are usually natural and fresh, and she is acutely aware of the health benefits they offer. According to Chef Thia, fresh herbs and spices are the fountain of youth, as evidenced by her family members who “refuse to die”. She plans, like them, to stay healthy and functional way into her 90s with prolific use of garlic, and secret recipes like parsley tea.
As a survivor of physical assault, she is a staunch advocate for abused girls and uses her platform to raise awareness of social issues. In her 2015 book “Ordeals”, she shared her story of family, food, victimization and triumph, and now she focuses her energy on uplifting messages of hope for her legions of online fans.
She is a mother to three beautiful children, and a devout Christian. Look out for her first cookbook “50 Favorite Haitian Recipes” as part of the Taste the Islands Essentials collection, available now on Amazon. Catch her warm Haitian energy on Season 2 of Taste the Islands, on Create TV or a public television station near you.
In Haiti, turkey is eaten as commonly as chicken. Chef Thia created this recipe on an episode of the Taste the Islands TV show, where she showcased the food of her native island. This fried turkey recipe sees turkey breast well seasoned, fried, and then sauteed in tomato paste (a common ingredient in Haitian cooking) for a rich, robust flavor. Try it with Djon Djon Rice for a delicious dinner.
2 lbs lean Turkey Breast, diced into 1 1/2” pieces
2 tsp. Mustard
1 tsp. Red Pepper Flakes
1 tsp. Salt
1 tsp. Black Pepper
2 tsp. Lakay Foods Tomato Paste
3 tbsp. Scallions, chopped
4 tbsp. Canola Oil
1/3 cup Red Bell Peppers, diced
1/3 cup Green Bell Peppers, diced
1 1/2 cups White Onions, thinly sliced
1/2 cup White Wine
1/2 cup Chicken Stock
Place turkey into a large mixing bowl and season with mustard, pepper flakes, salt and black pepper. Toss to combine and place in refrigerator to marinate for 30 to 40 minutes, or overnight for maximum flavor.
Over high heat, heat canola oil and sear turkey breast for 3-5 minutes on each side until browned. Remove turkey and drain excess oil from pan.
Reduce heat to medium and add tomato paste. Stir in 1/4 cup of white wine and bring sauce to a light simmer. When sauce is simmering, add green and red bell peppers. Allow to cook for about 2 minutes and then add scallions to the pan.
Increase heat to medium-high and add turkey along with any juices released. Add the onion, remaining white wine and 1/2 cup of stock or water, and stir.
Allow to simmer for about 10 minutes, until there is no pink coloration inside the turkey breasts and they are soft and juicy.
Enjoy Chef Thia’s Haitian fried turkey recipe with Djon Djon Rice (Haitian Black Rice) or Diri Kole (Haitian Rice and Beans).
Djon Djon Rice is a uniquely Haitian black rice recipe made with wild black trumpet mushrooms called “djon djon” grown in the north of the island. Well seasoned from start to finish, it is very popular in the Haitian communities at home and abroad.
1 cup Red Bell Pepper, diced
1 cup Chef Thia’s Spice (or other Haitian Epis)
2 cups frozen Lima Beans, thawed
1/4 cup Canola Oil
1 cup Button Mushrooms, sliced
4 cups Djon Djon Mushrooms
3 cups Lakay Food Yellow Long Grain Rice
Bring dried djon djon mushrooms to a boil in 4 ½ cups of water over medium heat and allow to boil for 15 minutes. Remove from heat, cover and allow it to sit for at least 30 minutes while you prepare the other ingredients. When it’s ready to use, strain the mushrooms and silt from the water using a fine sieve or strainer lined with cheesecloth.
Heat oil over medium-high heat in dutch oven and add Chef Thia’s spice (or other Haitian epis).
Add red bell pepper, stir, and allow to cook for 2-3 minutes or until the seasoning begins to lightly caramelize on the bottom of the pot. Add lima beans and button mushrooms while still stirring.
Add strained djon djon water and bring to boil.
Once water is boiling, add rice and reduce heat to medium high.
When the water is dried out, cover and reduce heat to low for 20 minutes until the rice is cooked.
Enjoy this Haitian black rice recipe with Chef Thia’s Tasso de Dinde (Fried Turkey) or any other Haitian food dish you’d like to try.
The story behind the TV show and the Taste the Islands Experience
How Taste the Islands began
When we started this journey four years ago, I knew that we would end up on national television. I didn’t know how, but the idea for Taste the Islands was conceived with mass market, family friendly potential in mind, so it was only natural. I also knew that regardless of our team’s resources, whatever we produced would be worthy of a large mainstream audience.
Calibe, Adam, Rory, Irie, Lisa Lee, Brandon, Lukkee and Tyler on the set of Taste the Islands Season 2 | Photo by David I Muir
The quick version of the inception story is that one evening in 2013 over a casual conversation, Chef Irie shared that he wanted to host a TV show, and I shared that I wanted to create one. Without much in the way of liquid assets, I sold my 2007 Toyota Corolla for cash, solicited the services of some recent film school graduates, borrowed a friend’s kitchen, and we got to work. Chef Irie researched his Caribbean culinary history, I went knocking on doors for support. We got a few episodes recorded but no one was giving us money and no one was offering us national distribution.
Fast forward to 2014, and Chef introduces me to a contact at Channel 2. They loved the pilot that had been sitting on my hard drive for almost a year, and our team agreed to deliver seven episodes without having a clue about how we’d bring it all together. You know the saying, “say yes first and then figure it out later.” We pulled a few favors and got some of our celebrity friends on board. We finally had the episodes completed, but still no money to cover the distribution fees!
I remember sitting in my office on the morning that the funds were due, frantically calling, texting and emailing everyone I had tried to solicit up to that point to let them know that we needed a decision. The hours rolled by and 6:00PM approached with not even crickets responding to me.
Instead of sinking, my spirit calmed. My heart and mind knew that we would not have been brought to this point, only to be left outside the doorway.
In the quiet room I turned to my computer and continued editing, determined to be ready for the opportunity that was sure to manifest.
At about 6:30 that night I received a text message from Paul Pennicook of the Jamaica Tourist Board letting me know that Jamaica would underwrite our first national broadcast. I cried. And now our team is forever in their debt.
The choosiest beggar
I occasionally refer to myself as the choosiest beggar you’ll ever come across. Yes, I generally am a little self-deprecating, but when I make this comment it’s about practical reality.
When you are creating something new, without a track record and without a whole lot of money, you have to do a whole lot of persistent solicitation (begging). Many people in this position take that to mean that they should simply accept whatever they get. While true to a certain extent, I believe that what you make of the goods and services you receive should reflect the quality of the brand you are trying to establish. You must use your solicitations to prove to other potential benefactors that you are a worthwhile investment.
With that in mind, regardless of our resources we ensure that our product, whether on screen, in print or in person, represents only the best of what we have to offer.
Lukkee, Rory, Thia, Calibe and Chef Irie
We are now entering the second season of our national television show Taste the Islands, and while it has been challenging, it is also truly gratifying to hear from viewers across America, and even from Canada and the Caribbean, who love and appreciate our efforts. We’ve heard from parents in Texas about enjoying the show together with their young children. We’ve heard from travelers in Colorado, Ohio, California and New York about the island memories the show has conjured for them. We’ve heard from expatriates of the Caribbean in Florida, Pennsylvania and North Carolina who reminisce about the flavors of home.
This season on Taste the Islands, with the inclusion of island footage from Barbados, Jamaica and Haiti, we expect that our broadcast will be even better received and more broadly distributed. We are all excited about our imminent foray into the realm of streaming services and look forward to presence on Amazon Worldwide in the coming months.
The Taste the Islands Experience
When we came up with the idea to produce a live event that would be an extension of the TV show, as usual our broad view was big and shiny. We imagined something like The South Beach Wine and Food Festival, but with a Caribbean spin to it. We envision fans from across the country coming to South Florida to indulge in the flavorful gastronomic delights that we explore on our show, and bringing their friends and family when they attend in subsequent years.
Fortunately, there’s a team of people who have bought into this idea. We’re currently planning the 2018 “Taste the Islands Experience” in a fabulous, multi-day, outdoor setting, and looking to invite a few thousand friends from around the region and the country to enjoy it with us.
Instead of doing a typical event program, we have chosen to publish a magazine that reflects all that is wonderful about the cuisine, culture and people in the Caribbean American community, and back home in the islands. Depending on the response, we may make it an ongoing thing.
Like everything we do, these projects are pretty awesome. And since we now have a track record, both community and corporate support have been way more forthcoming than in the days of the silent crickets.
Gratitude
None of our accomplishments would be possible without the people and organizations who have been early believers. Our profuse thanks to our series team including Chef Irie, Chef Thia, Lisa Lee, Lukkee, Adam, Tyler, Mike, Allison, David, Katie, Rory Lee, Ben, Sara, Maria and Bella, our broadcast partners American Public Television, South Florida PBS (and BECON-TV for the Island Origins TV show), underwriters Barbados Tourism Marketing Inc, Grace Foods and Lakay Food, and our in-kind supporters Caribbean Airlines and Wright Style clothing.
TASTE THE ISLANDS PHOTO GALLERY: BEHIND THE SCENES OF SEASON 1 AND SEASON 2
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David and I thank the members of the event production team including Tyrone, Marsha, Donna, Allison and all the volunteers involved, as well as Mayor Wayne Messam and the City of Miramar for hosting us.
To the viewers, attendees and supporters, we are most thankful to you, and hope that like us, you’re excited to see what happens next!
Shooting the on-location part of Taste the Islands Season 2, there were only four team members that made the trip, but we made the most of it! We were able to visit the small, warm island of Barbados on the east end of the lesser Antilles. Our camera operators Adam and Tyler are both from the US south, and it was their first time on the island. They were more into the fresh fruits and coconuts than they were into the fish and seafood, but Lisa Lee and I did quite a bit of sampling with all that was available at almost every stop on our Taste the Islands culinary Barbados tour.
Taste the Islands show host Lisa Lee Arneaud talks to Darrio Prescod of Mt Gay Rum Factory about the making of the Caribbean’s Favorite spirit at the oldest rum factory in the world.
After a restful arrival night and continental breakfast the following morning, we were off to the races. Our first day started at historic Mt Gay, the oldest documented rum factory in the world. While no one gets access to the inside of the processing facility because of the secret methods they use, we were given some clues as to how the unique flavor of the rums is developed. Some elements include a double distilling process using traditional copper pot stills, the use of charred oak Kentucky Bourbon barrels to cure the rum, and the unique coral filtered water only available in Barbados. (Apparently even their water is different because the island was not formed by volcanic activity, unlike many of the others in the Caribbean). The rums were certainly nice to look at… but we couldn’t drink on the job so it was on to the next location on our Taste the Islands culinary Barbados tour!
Bay Tavern is a large dive restaurant by the seaside, fairly removed from the city, but attended by the locals for their Thursday afternoon “lime”. Liming is the eastern Caribbean word for hanging out. We saw karaoke singers, pig’s tails on the grill and folks enjoying flying fish, cou cou and cold Banks beers. But the highlight of that stop was our interview with Alison Hinds, where we learned about the liming culture and the traditional food that is enjoyed around the time of Crop Over, Barbados’ carnival season. The queen of soca music who is actually pescatarian, refused to leave the location without her requisite fried fish, and hugs and photos with her fans.
Day one ended in a sunset conversation with the head chef at the upscale Cliff restaurant. Paul Owens, a British native, travels the world visiting Michelin 3 star restaurants to find inspiration, and then returns to his current home of Barbados to present high end menu options to the island’s most affluent visitors. The restaurant sits on a rocky cliffside by the edge of the ocean. Fiery torches light the columns all around, and you can see huge tarpon fish swimming in the deep waters nearby at a certain time in the evening. Although we only partook of cocktails and arancini (rice and cheese balls) from the more casual sister restaurant The Cliff Beach Club, we were intrigued by the Kobe beef from Japan, fresh vegetables from France, and local seafood like scallops and shrimp being served at the main restaurant.
Videographers Tyler Council and Adam Heim
Throughout the following days we made quite a few memorable stops on our culinary Barbados tour. The adventurer’s spot, The Souse Factory, is where we found vinegar cured pig’s feet and other unusual animal parts that both locals and visitors swear by. Mustor’s is the place for the “bread and two”, that’s a salt bread sandwich made with two fish cakes (saltfish fritters) or two meatballs. Locals and foreigners, officials and men on the street, all lunch at this downtown eatery run by the third generation of its founding family. Cuzz’s Fish Shack wasn’t too far from our hotel. One of his customers was visiting from Australia and confessed that he had eaten there on all three of the three mornings he and his friend had been guests on the island. Cuzz’s “cutters”, fish sandwiches made with Bajan salt bread, fresh mahi mahi or kingfish, and any combination of egg and / or cheese, are a favorite of celebrity chef Marcus Samuelsson, so of course we had to try them too. Oistins is the Friday night “lime” where tourists and locals mingle over seafood caught literally steps away. And the unassuming rasta man that runs Bonzo’s Vegetarian serves up macaroni pie, veggie fritters and rice and peas made the “ital” way, with no meats and only sea salt and fresh herbs as seasoning.
On this Barbados tour, we were able to see and share so much of our host island. We told stories about the variety of food, warm people and the rich culture we learned about in a most authentic way. I think we’re all looking forward to doing more of that in upcoming seasons. Cheers!
As if you needed another reason to visit the beautiful sunshine state! Along with the inviting beaches, cultural diversity and the steady beat of South Florida’s nightlife there’s a year-long lineup of Caribbean events with a spectacular culinary side to enjoy as well. Here are some of the Caribbean food festivals in South Florida you should know about.
The Taste the Islands Experience
New kid on the block ‘The Taste the Islands Experience’ promises to become an annual behemoth in future years, mixing the fine presentation of higher end food and wine events, with the spice, vibrancy and joie de vivre of the Caribbean. Guests sample gourmet bites and Caribbean cocktails in a tropical setting with other fabulous people. It is presented by the producers of national Caribbean culinary and travel series ‘Taste the Islands’, and takes the delicious Caribbean fare and island exploration in the show, from screen to table. Viewers from around the country are expected to flock to South Florida to “taste the islands” as the event grows. Learn more at ttiexperience.com.
The Taste the Islands Experience | Photo by Gregory Reed
Taste of Haiti
In May, America celebrates Haitian Heritage Month, and each year Miami enjoys a ‘Taste of Haiti’. The outdoor food festival is a favorite of Top Chefs, celebrities and local officials. It is free to attend and offers a range of activities from the chefs’ cooking competition to cooking demos, Haitian art displays and live music. In its 5th year, ‘Taste of Haiti’ drew over 5000 people from the Haitian and international communities. Learn more at tasteofhaitiusa.com.
Taste of Haiti, Miami | Courtesy RSCMEDIAGROUP
Calle Ocho
‘Calle Ocho’ is the biggest street party in the country, and one of the most popular Caribbean food festivals in South Florida. The Cuban heritage celebration is named for the street shut down by the city of Miami to accommodate the almost 1 million people who attend each year. The Kiwanis Club of Little Havana has staged the event for 40 years, with the hottest Latin music performers, and multiple stages throughout the area. Attendees can try dishes from Central and South America including Citrus Sea Scallop Salad, Green Shrimps with Peruvian Bean Hummus, and Pigeon Peas Escabeche. They can also enjoy cooking contests, eating contests and VIP tours. Learn more at carnavalmiami.com.
Jamaican Jerk Festival
Since 2001, the annual Grace Jamaican Jerk Festival in Sunrise, Florida has been highlighting the best in Jamaican culture and cuisine. Around 25,000 attendees each November enjoy the Jerk Cook-Off, cultural stage, dozens of food vendors including from Jamaica and around the US, and a main stage with comedians, veteran reggae artists and international performers. Though traditional Jamaican jerk pork and chicken are massive sellers, festival-goers look forward to an array of more interesting offerings including spicy jerk cheese, mouthwatering jerk lobster, and fan favorite jerk ice cream. In recent years the festival has grown to include New York and DC installments as well. Learn more at jerkfestival.com.
DC Grace Jamaican Jerk Festival | Courtesy Derrick Reckord
Taste of the Caribbean
The ‘Taste of the Caribbean’ educational experience, cultural showcase and culinary competition is hosted in Miami early each June by the Caribbean Hotel and Tourism Association (CHTA). The event appeals both to those in the world of hospitality who aim to build supplier relationships, and to the general consumer who enjoys a selection of great food and drink. A competition for top honors rages between culinary teams from the Bahamas, Curacao, Puerto Rico, St. Lucia, the U.S. Virgin Islands and beyond. As part of their weekend of activities, the CHTA is introducing a new, more upscale event called ‘Caribbean 305’ in 2017. Learn more at chtataste.com.
Taste of the Caribbean | Courtesy CHTA
Caribbean Village
Caribbean Village is a fairly new music, arts, food and wellness festival celebrating Caribbean American Heritage Month. Presented by the Galleon Foundation, its higher purpose is to raise funds for scholarship programs in Jamaica and the Caribbean. There are cultural presentations from across the islands, traditional table and yard games for children and adults, and a concert featuring local and international performers.
This represents just a “taste” of what South Florida has to offer. With many more events in store, you can bring your hungry belly and dancing shoes, and we will see you at one of these amazing Caribbean food festivals in South Florida!
