Alwyn Berkeley is doing 22 things including…

Learn to cook

19 cheers


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Alwyn Berkeley has written 49 entries about this goal

Salmon Fillet & Fungee

I made this back in July. This a bowl of Salmon that I pan fried until browned and then stewed. The stew had some browning in it naturally so the stew had a great savory yet caramel-like taste. On the side you will see some fungee there, which is basically corn meal and okra. This is the only way I am ever willing to eat okra.

Another quickee

Would you believe that this really resulted from a can of mixed vegetables. I only had a can of mixed vegetables in water on hand so as much as I don’t like canned food I made it work. I turned those vegetables into a curry and layered it over some rice and peas with platano on the side. This all took about 20-25 minutes and the best thing about it is that it is vegetarian/vegan.

In a crunch

I didn’t have a lot of time and I was hungry so I just threw this together real quick. It is just some stewed pigeon peas over some dumplins. As you can see I love garlic so you see soem minced garlic in there among the tomatoes. It is is more of a snack than a mean.

Nothing new, just dinner

Rice & Peas, channa (chickpeas), and some roti on the side. Nothing special, just made it for dinner one night.


Just some tostones


Just some fried plantain

Shrimp with plantain balls

This is some shrimp with plaintain balls I made earlier today. Happy mother’s day to all the mothers of the world!

Curry Chicken Roti

This is a Curry Chicken Roti (Caribbean/West Indian style). Cooking curry chicken is run of the mill and simple enough. However, it took me a couple attempts to get the Roti skin the way it needed to be.

Roti skin seems to have a lot of variables. Thickness, when you flatten out the Roti skin with the rolling pin the thickness will affect the consistency and whether the Roti skin puffs up. Sitting time, because if you let the dough sit for a shorter or longer amount of time it will affect whether the Roti skin puffs up. Heat, because when you cook the Roti skin different amounts of heat(med vs med-high vs high) affects how well it puffs up. As you can see there is a theme here, try to get the Roti skin to puff up. Roti is good, but the best ones are the ones that puff up well imo.

Lastly, a tip for getting your Roti skin to puff up. Cook the Roti halfway on one side. The moment it is strong enough to be held, take it off the griddle/tawa and put it in the microwave for 30 seconds. I normally don’t condone the usage of the microwave but in this case it is a useful for getting that puff up effect we are looking.

Good West Indian Roti skin is like Japanese noodles, it is an art not a science.

Asopao De Camorones

I made this last night. It is a Puerto Rican dish, in English it is Shrimp Stew. It is similar to a gumbo. I used brown rice so this is a pretty healthy dish.

Fava bean soup

Unfortunately I don’t have an image of the food but I made fava bean soup and I suggest it because it is really good. It is basically Fava beans cooked with spices and then at the end of the simmering period it is put in a blender and blended into a nice thick soup.

Alwyn Berkeley has gotten 19 cheers on this goal.


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