Indulge in Lesley Enston’s latest cookbook, Belly Full,, a culinary masterpiece that will make your taste buds dance with joy.
Get ready to savor delightful dishes like pumpkin fritters, coconut-stewed vegetables, sweet plantain omelettes, and meat stews infused with vibrant green sauces. These recipes not only taste amazing but also carry rich narratives.
Enston, raised in Toronto with a Trinidadian mother and Canadian father, beautifully blends flavors from various Caribbean islands like Puerto Rico, Dominica, Jamaica, Barbados, and Haiti in her recipes. She shares, “I felt at home in their food, their music, and that unmistakable vibe of a person who grew up with the sun in their face, surrounded by the Caribbean Sea.”
Her cookbook features over 100 recipes categorized by 11 key ingredients found in Caribbean cuisines like beans, coconut, okra, plantains, and Scotch bonnet peppers, each dish offering a unique culinary experience.
Featuring personal anecdotes, Enston’s cookbook is a treasure trove of heartwarming stories intertwined with beloved family recipes, like the mouthwatering Pelau.
Explore the essence of Caribbean cuisine through Enston’s lens with dishes that will not only fill your stomach but also satisfy your heart and soul.
Pelau (Chicken and Rice)
From Belly Full by Lesley Enston
Serves 6-8
Says Lesley: Discover the flavors of the Caribbean with this soulful Pelau. Combining chicken and rice in a magical blend, this dish is a favorite in many Caribbean households. Indulge in the secret sauce that makes this recipe truly special.
Ingredients:
- 3 pounds bone-in chicken thighs, skin removed, cut into bite-size pieces
- ¼ cup plus 2 tablespoons Green Seasoning, store bought or homemade
- 6 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons coconut oil or other neutral oil
- 2 tablespoons brown sugar
- 1 yellow onion, diced
- 2 scallions, thinly sliced
- 1 large carrot, diced
- 2 teaspoons fresh thyme leaves
- 1 15-ounce can kidney beans, drained
- ¼ cup ketchup
- 3 cups water
- 2 cups basmati or jasmine rice
Create mouthwatering magic with this Pelau recipe, perfect for both immediate enjoyment and delightful leftovers. Bon appétit!
Green Seasoning
In a food processor, blend the following ingredients until pureed and smooth. Store in a glass jar in the fridge for up to a month:
- 1 bunch culantro (or cilantro)
- 1 head garlic cloves
- 1 medium yellow onion
- 1 shallot
- 5 scallions
- 1/4 cup fresh thyme leaves
- 1 celery stalk
- 1 (1-inch) piece fresh ginger
- 1 seasoning pepper (optional)
- 1/4 cup fresh lime juice
Get ready to embark on a culinary journey through the Caribbean with Lesley Enston’s Belly Full cookbook!
