• preparation

Shuck the corn.
Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Halve the corn:
On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

Bring the liquids to a boil, then simmer:
In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


Boil the corn:
Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Serve: Once the corn is cooked remove it from the pot and serve it warm or at room temperature.
Serve coconut milk in bowls and enjoy with the corn. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

• preparation

Heat oil in large sauté pan over medium heat. Add onion, peppers, celery, garlic, thyme and ¼ teaspoon salt. Cook until tender and starting to brown, about 10 minutes. Add vinegar, tomatoes, tomato paste and ¼ cup water. Reduce heat to low, and cook 10 minutes. Add salt to taste. Reserve sauce.

To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.

In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.

To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.

• preparation

1. Season some flour with salt and pepper and coat the goat meat with it.

2. Heat cooking oil in a large pot and brown the meat.

3. Add a quart (1 litre) of water and bring to a boil.

4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.

6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.

7. Add the dumplings and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).