Arepas originated in Colombia and have become a staple dish in both Colombia and Venezuela. They can be prepared in an oven, or pan fried on a skillet.
It’s known for its colorful palette that includes pork, shrimp, sausage and vegetables.
Ingredients 3-4 boneless skinless chicken breasts – cooked and diced 1 stalk of celery – chopped ½ white onion – diced 2 teaspoons minced garlic ½ cup shredded carrots 1 tablespoon olive oil 4 cups low sodium chicken broth salt and pepper – to taste 1 teaspoon thyme 16 ounces
A dish that was originally introduced by international chef Lorraine Washington in Negril, Jamaica, in 1985, has now become a common menu item and is prominent throughout the world.
Chicken Piccata. This dish originated from Italy, but has made its way to the U.S. as a tasty, zesty dish. If you want a piece, check out this recipe!
Belizean cuisine is inspired by many different regions including Britain, the Carribean and Mexico and more.
Before the dish became what we know as shepherd’s pie, it went by the name cottage pie for over 50 years from 1791 to 1854.
The soup can be elevated by adding several ingredients like mushrooms, daikon, carrots, potatoes and fish.
Accra also referred to as Akra, is a malanga fritter filled with few ingredients including green onions, parsley, scotch bonnet peppers and more that create a filling and flavorful snack with a hint of spice. The recipe originated in West Africa and was later brought to Haiti during the slave
Jerk chicken. This dish has become widely popular in the Caribbean and West Indian regions, and has made its way to Europe and North America.
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