My Favourite things

My family likes this tried and true dish for lunch especially on Sunday.
Kidney bean rice and curry chicken.

If you like the recipe


  • 175 g red kidney beans
  • 4 tomatoes, peeled, seeds removed and chopped, optional We don't add the tomatoes
  • 3 spring onions, chopped, optional
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 sprigs thyme, enough to give ½ tsp fresh leaves, plus extra for finishing
  • 25 g butter
  • 350 g long grain rice
  • 2 x 400 ml cans coconut milk
  • freshley ground black pepper 


1. Drain the pre-soaked kidney beans, reserving the water. Put them in a pan and cover with the soaking water. Bring to the boil and then reduce the heat and simmer for 5 minutes. Skim any foam from the surface and discard.

2. Add the tomatoes and chopped spring onion (if using) along with the onions, garlic, thyme and butter to the beans and continue simmering for about 45 minutes, or until tender. Season well.

3. Pour in the coconut milk and add the rice – the liquid should cover the grains by about 3-4cm. Top up with extra hot water if you need to. Stir well, cover with a lid, and simmer for a further 15-20 minutes, or until rice is tender. Stir occasionally as it cooks to prevent the rice catching on the bottom of the pan. Sprinkle with a few extra thyme leaves to finish.

This recipe is actually quite similar in ingredients to the way I do mine so I added it .

At Independence time there's nothing like having a nice conkie. I love the smell of the banana leaves as they are steaming in that pot.
Let me share with you my mum's conkies.


3 lbs Pumpkin
1 1/2 lb Coconut
 lbs Sweet Potatoes
2 tsp Essence
2 tsp Spice
1/4 tsp salt
2 cupc Sugar
2 tbsp Margarine
4 oz raisins
Banana Leaves

  1. Grate pumpkin, coconut and sweet potato and combine in a large bowl.
  2. To mixture ad essence, spice, salt, sugar and stir well.
  3. Add margarine (Sunflower Margarine) and continue to stir well
  4. Last add the raisins and stir.
  5. Place about 2 tbsp of mixture on each leaf and fold, tucking ends under. 
To Prepare banana leaves
  1. Cut the leaves which are in good condition.
  2. Pass them over the fire to synge (heat lightly) them. This also releases the aroma of the leaf.
  3. Wipe them off and cut them leaving the stalk.
  4. Cut the stalks of the leaves. Cut them and place into a large pot in a criss-cross pattern.
  5. Place a leaf over the stalks.
  6. Place the wrapped conkie in the saucepan.
  7. Pour in 1 cup of water and let the conkies steam, add more water as needed.
  8. Cook for about 45 mins to 1 hr. Take out conkie, let cool. Enjoy.
  9. Refrigerate/ freeze the remainder .


I like to include this drink not only at Christmas time but through out the year as long as it's available.

Zoe's Recipe is really nice

1 Pack of dried sorrel

8 cups of water
10 clove pods
2 sticks hard spice

Simmer in large pot for about 1 hour adding water as needed.
Let stand until cool.
Strain into glass bottle.
Dilute and add sugar to taste.
Makes a refreshing drink. Mmmm refreshing.



A friend introduced me to this snack. It doesn't look too delicious BUT looks are taste great. Try it with chips or vegetables, pita or as a spread on toast. If you like Chick peas, you'll like Hummus, the blended version, flavoured with garlic and paprika. Yum yum.

Hope you like it............


  1. This is one satisfying meal as we Bajans would say "It hits the spot" mmmmm good.

    Try it let know what you think

  2. Conkies are quite filling and they are sooooo delicious. They are easy to make and store in the refridgerator. A personal favourite of mine.