Stewed Turkey,Breadfruit, And Pigeon Peas/Pavo Guisado, Panapen, Y Gandules



Hi everyone! I decided to take time out from blogging for a while and refresh my ideas, as well as accommodation issues. I realised in that time, that I had a small backlog of recipes that I hadn’t posted. So without further ado, I give you this recipe as a filling and flavourful dinner and light stew for the blustery and slightly warmer spring days.


1 Smoked Turkey Wing-these are hot smoked, albeit a little bit tough, and require extra cooking to tenderize it. Buy these from a specialist store or Halal/Kosher butcher.

1 Medium to Large piece of Breadfruit-Breadfruit is a starchy vegetable that grows in tropical climates like the Caribbean, Various countries in Africa, and Asia.

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SPICE MIX(To be ground in a coffee/spice grinder):

Powdered Ginger, Pimento Allspice Berries, Coriander Seeds, Crushed Chilli Flakes, Cumin Seeds, Nutmeg, and Bay Leaf.. All to taste, add in small quantities.

Pigeon Peas, around a cup and 1/2. I used fresh-frozen peas, but you can use canned if desired.

Pigeon Peas, frozen
These are used in Caribbean cultures, in lots of savoury dishes, particularly in the Jamaican and Puerto Rican dishes, Rice and Peas/Arroz con Gandules.

1/2 Onion,1/2 Bell Pepper and 1/2 Spring Onion, chopped

2 Cloves of Garlic, crushed

Oil to sauté

**NOTE: Be very careful with SALT, as there is salt in the wings. Do not add any salt until near the end of cooking time, if you feel the dish needs it.



Firstly, if you haven’t sliced the meat from the wings, slice in a motion away from you with the knife. Reserve the meat and the bones-This will enrich the broth that everything will cook in.

Sliced Smoked Turkey
Sliced Turkey, with the bones reserved.







Chop the onion and crush the garlic.


Blend the spices together and set the pan to heat. Fry the onions, and garlic for around 7 minutes.


Then add the spice mix and pigeon peas, and meat, with around 500 mls of water, or at least to cover the mixture. Simmer for at least 45 minutes to an hour or the meat is tender.


Meanwhile, peel and chop the *breadfruit into pieces, removing the seeds. Then set a pot to boil, and add the peeled, cut and washed bread fruit.


Cook for at least 20 minutes, be sure to time it so that doesn’t get too soft, but just tender. Check the peas(Which should be tender with a brown/deep green colour) and meat, and if both are to the level of tenderness desired, add the pieces of breadfruit. Cook for a further 10 minutes for the breadfruit to absorb the flavours.  Stir well, being careful not to break the pieces of breadfruit, lower the heat.


Check seasoning, and serve with other vegetables and rice if desired, even on its own. Disfrutalo!!


*HOW TO PREPARE BREADFRUIT- Firstly, you will have to cut the piece of breadfruit into chunks. Afterwards, hold the piece of breadfruit in one hand; and then using a knife, with the forefinger resting on the top side of the knife, and the thumb resting below the blade part of the knife. Push down with the forefinger, slowly moving the thumb slowly and steadily, to avoid injuries from the knife. Continue until the skin has come away, repeat to get rid of the skin on all the pieces. To remove the seeds, use the same motions.


Smoked Turkey and Pigeon Pea Rice/Pavo Ahumado, Gandules Y Arroz

Hi all! Getting into the spirit of Christmas and all, I’m finding all kinds of birds,berries,and beers to buy or inspire me to create new recipes. This time it’s smoked turkey wings from a specialist butcher, and fresh frozen pigeon peas(that I had never cooked with before) cooked in one pot with rice. Simple yet delicious!



1 Turkey Wing

2 Spring Onions,Red Pepper,Chilli, and Garlic cloves,blended.


Pimento Berries, Coriander Seeds,Cinnamon powder,Annatto,Bay Leaf, and Mexican Oregano

1 1/2 Cups of Long Grain Rice,rinsed through.

Half a bag of Frozen Pigeon Peas-These peas are common in Caribbean,African, and South Asian.

Oil to sauté

Salt to taste


Firstly, blend the spring onions, pepper,and garlic until it becomes a paste. Set aside.

Then in a dry frying pan, toast the whole spices, setting the powdered ones and nutmeg aside.

Grind in a spice grinder. Grate nutmeg,and set aside with other spices.

Slice the meat off the turkey wing and reserve the bones for the broth.Heat oil in a pot and sauté the onion-pepper paste. Add the spices and herbs after 5 minutes.

After around 10 minutes in total, add the meat, bones and peas. Then cover with water. 

Leave it to bubble for at least 45 minutes or until the turkey and peas have become tender. Take out the bones, from the pot, and rinse and add the rice,mixing the ingredients equally. 

Leave to simmer until all the liquid has dissolved and the rice has cooked.

Serve with a salad, or steamed vegetables. Disfrutalo!!

Fried Chicken#4(Epazote Fried Chicken)/Pollo Frito#4(Pollo Frito Con Sabor Epazote)

Hello all! As you may well know, I try to use ingredients different to both myself and you, my followers.. This time I’ve been looking for the best way to use unusual herbs and spices.. This time I went to Mexico for inspiration, by using Epazote. Epazote is a herb used in bean dishes and some meat and fish dishes, to add flavour and take the flatulence problem away from eating beans. Click here for more information on Epazote

I decided that after some research, that I would buy some and use it-I bought some dried online. I also decided that due to the flavour of the herb, I would try to use it on chicken. I first tried it stewed, and the flavour was subtle, and was a cross between dill and mint, and slight floral accents. Then I decided that I would try the next chicken recipe in a batch of fried chicken, making this my FOURTH fried chicken recipe for Mariposaoro! Who can resist the lure of crispy chicken!! In this recipe I also decided to make a change from the regular cornmeal flour or even using wheat flour, using CASSAVA FLOUR (Or GARI to my West African Followers) instead. This has resulted in the most crispy, non oily, and tasty gluten free coating that I’ve used in any of my fried chicken recipes!


500 grams of Chicken wings, or other  chicken pieces, cleaned in salt water and drained.

Add a teaspoon or to, taste of each:

Cracked Black Pepper, Pimento(Allspice Berries), Garlic Powder


Hickory Smoke Powder, Sea Salt, Bay leaves and Epazote
Cassava Flour, Salt, and Cooking Oil
Cassava Flour, Sea Salt, and Cooking Oil

1-2 Whisked Eggs


Grind the seasonings and season the chicken. This is best done overnight for all the flavours to soak into the meat.

Chicken Wings Marinated with Spices incl Epazote, Close Up
Chicken Wings Marinated with Spices incl Epazote, Close Up
Marinated Chicken Wings Aerial View

 After allowing the meat to be at room temperature, set up your ‘flour’, egg, and meat stations. You can lightly add salt to the cassava.. Although you could just leave it as it is, due to the meat already being seasoned, especially for those on a limited sodium diet.

Chicken, Egg and Cassava Flour Stations
Chicken, Egg and Cassava Flour Stations

 Meanwhile, heat some oil in a shallow frying pan or skillet-The trick is not to deep fry here, only to seal the coating onto the meat (If you’re frying, cook on medium heat for at least fifteen minutes, until cooked through.). Alternately, you can minimize the fat content, by simply placing in the oven to cook with spray oil. It will taste the same! When the oil has heated add at least four pieces at a time, frying on a high heat for 4 minutes in total. Or at least until the meat has become golden and crispy like this:

Chicken frying in a pan-Remember this is only to seal the coating!
Chicken frying in a pan-Remember this is only to seal the coating!







Whilst doing this preheat the oven, to at least 200 degrees. place the meat on a baking tray:

Fried chicken done!
Fried chicken done!





Cook for at least 20 minutes, or until cooked through and the juices run clear. Serve with beans and rice, salad/salsa, and tortillas. Disfrutalo!!

Fried Chicken #3/Pollo Frito #3

Want gluten free and tasty fried chicken? Look no further because I’ve got yet another fried chicken recipe which is spicy,crunchy, and moreish!



1kg Whole Chicken, cut into around 8 pieces.

Spice Mix:
Garam Masala
Garlic powder
Sweet Paprika

Seasoned Gram (Chickpea)Flour:


Around 1/2 teaspoon of: Fenugreek, Chilli flakes,Pimento, Cumin Seeds,Cardamom pods, Salt, Coarse Black Pepper.

1 Cup or so of Gram Flour-This is chickpea flour, commonly used in South Asian cuisine, for sweet and savoury dishes.

2 Eggs whisked.

Oil for frying


Firstly, cut(or get chicken pieces!) and wash the chicken. Drain the bird, and season.


In a dry pan, toast most of the spices except the chilli flakes, salt and black pepper. When golden and popping, place all spices for the seasoned flour into a spice grinder. When blended, add to the chickpea flour.


Get your egg-flour-chicken stations ready:


Heat a pan a quarter of the way up with oil-you are aiming to seal the coating on the chicken. Not to fry it all the way through. If you choose to deep fry add more oil, heat on high, then fry on a medium heat, until deeply golden and juices run clear.

Dip the meat in the egg and then flour,dust and repeat the steps a second time. Seal the coating in the oil by frying, and place in a baking dish.


Repeat this for all of the meat. Bake in an oven on 180° for around 30 minutes or until cooked though and juices run clear, with no blood oozing out.

Serve hot with rice, carrots and beansprout,and alfalfa salad or mashed potatoes,greens, gravy,stuffing or any other side dish of choice.



Fried Chicken #2-,

Fried Chicken #1-

Onion Chicken-Pollo Encebollado

This is a quick recipe for those of us who have half a chicken or a few pieces of chicken!



Half to a whole 1kg Chicken of choice, with skin(Cornfed, Free Range,Organic or Grade A)

Half a cup or to taste of Crispy Fried Onions

Spice mix:
Fenugreek, Chilli Flakes,Rosemary,Annatto, and Salt, up to 1/2 teaspoon each, ground in a coffee/spice grinder. Add half a teaspoon extra for the whole chicken, particularly where the fenugreek and chilli are concerned. Omit the chilli if desired.


Firstly, wash and drain the chicken,sprinkle the ground spices and rub onto the meat. Set aside, and preheat the oven. Place bird in a roasting tray.


Pour the onions into a bowl, and stuff the meat under the skin, with the onions.


When you have finished, sprinkle some onions onto the skin. Sprinkle a little oil too.


Cook in an oven for 200 degrees for about 15 minutes, then turn down to 180 degrees, cooking for another 30 minutes. Or until juices run clear and the meat is tender with crispy skin.


Serve hot with side dishes of choice. Disfrutalo!

Turkey Gizzards With Greens/ Mollejas De Pavo Con Verduras





Hi WordPress fans!! I promised you a recipe last week or so, and finally after all that wait, here it is! Its a typical fusion food mix, using offal and dried greens!

The meat in question, may be adventurous for some, but is a cheap,tasty and nutritious meat that can be prepared numerous ways. Dominicans and Puerto Ricans, serve Gizzards(innards of poultry like chicken and turkey! Don’t be put off by what cut of meat it is- they are delicious!), as part of a dish called Guineos con Mollejas en Escabeche(Green Bananas with Gizzards in Escabeche)!

In Nigeria, they call them small chops(Snacks like Suya Barbecue) or it is stewed with other meats.. In The Deep South, and maybe parts of the Midwest, they are coated in fried chicken flour mix and deep fried!

This recipe uses this underused meat, and an unheard of ingredient.. DRIED PAK CHOI! In Chinese supermarkets, it may also be known as Dehydrated Coles, and they make a great addition to soups and stews like this one.



**1kg of Turkey Gizzards, scraped of all fat and sinew. Cut into bitesize pieces.**
1 Onion, chopped
2 Stalks of Celery, chopped finely
2 Cloves of Garlic, crushed
2 Teaspoons of Dried Basil, and Oregano
Chicken Stock(Optional)
3 Teaspoons of Coriander powder
1 Can of Chopped Tomatoes

2 Handfuls of Dehydrated Coles/Dried Pak Choi, rehydrated with hot water for 30 minutes or until pliable. Drain, rinse, and chop into bite size pieces.
Salt and Black pepper to taste
1 Teaspoon of Amchoor(Dried Mango Powder, used to tenderize meats.)
1 Tablespoon of Oil


Firstly, clean and wash the gizzards, in lemon juice and water. Set aside to drain. Chop the onion, celery and crush garlic. Then fry them in a heated pan, on a moderate heat, adding the spices and then the cleaned gizzards.

Try to coat the meat in the spices and brown the pieces lightly. Add water or chicken stock, covering the meat. Also add the pak choi and tomatoes. Lower the heat, and leave it to cook for around one and a half hours, or until the meat and pak choi are not chewy. Check seasoning and reduce the sauce. Serve with rice, noodles, or whatever starch and vegetables you wish to enjoy with this meal. Disfruta!!


Use a small knife and on the plump part of the gizzard, hold the meat and use the knife to scrape and pull the fat away. Use your thumb and forefinger to make a scraping and light tugging action.

To remove the thick skin(it may look yellow to light brown in colour.) on the flat side of the gizzard, make a steady pulling action to gently peel the skin away. When done, cut into bitesize pieces(Especially turkey gizzards, as they’re quite big) and wash the meat in lime juice and water.

Mixed Meat Stirfry-Stirfry De Carnes Mezclados

This is quick and easy and you can use any assortment of meats or vegetables… I used things in my fridge that I mixed together and ended up with this. Have fun cooking!


4 Pieces of Chicken Legs and Thighs stripped of the meat with a sharp knife.
1 Kielbasa Sausage(Smoked Polish Sausage),sliced
Matchbox Sized Piece of Ginger,peeled and sliced into small matchsticks.

2 Spring Onions,sliced
2-3 Cloves of Garlic
Sesame Oil to taste
Dark and Light Soy Sauce to taste
1-2 Teaspoons of Chilli Flakes or to taste(I made mine very spicy!)
Half a Cup of Cloud Mushrooms/Black Fungus-Rehydrate in hot water,and rinse at least twice to get rid of grit. Slice into bitesized pieces.
1/4 of Savoy Cabbage
1 Tablespoon of Cornflour


Firstly,remove the meat from the bone. You do this by making an incision into the leg and then making downward strokes away from you until the meat comes away from the bone. Repeat as necessary,and slice the meat into bite sized pieces. Chop,wash and drain the cabbage.

Chop the spring onions,and scrape the skin away the thin skin on the ginger,and chop into little sticks. Crush the garlic and chop the sausage. Heat some oil in a wok or pot,and add the spring onions,then the ginger and garlic. Fry for 3 minutes,and then add the meats; The chicken first,and then the sausage and cabbage. Fry for a further 5 minutes. Add the cornflour,and soy sauces to taste, and then add about a cup and a half of water. Leave on a moderate heat,for around 15 minutes,or until the chicken is tender,turn up the pan if the sauce is not the right consistency for you. Serve with sticky rice,kimchi,or pak choi. Enjoy!

Chicken Hearts And Butter Beans-Corazones De Pollo Con Frijoles De Mantequilla

This can be an alternative to the weekly stews that you may have during the week.. Especially, as winter comes along.. Adapt the recipe as necessary to the spices that you have in your cupboard..





1 Teaspoon Each Of:
Fennel Seeds, Mustard Seeds, Cumin, Chilli, Turmeric, Aamchoor Powder(Unripe Mango Powder-This is a meat tenderiser,use this similar to unripe papaya!!), Sichuan Peppercorns.

1 Packet of Chicken hearts, cleaned–See Previous Chicken Heart Recipes
1 Can of Butter Beans, drained and rinsed of brine.
Salt and Black Pepper to taste
Chicken Stock


Blend the fennel seeds, and onion together in a food processor. Fry the paste and add other seasonings.Add this to the chicken hearts and marinate the meat, and sauté for 3 minutes. Add water/chicken stock and simmer, for upto 30 minutes, adding the butter beans, halfway though the cooking time. If the hearts are not tender enough,leave for another 15 minutes. Serve with rice and steamed vegetables.

Dinie’s Mustard Chicken-Pollo Con Mostaza Por Dinie

This is a simple and tasty way to season chicken, and makes a great dish to serve for Sunday Dinner!!


1 Whole Medium-Large Roasting Chicken
3 Tablespoons of  French Mustard
1 Tablespoon of Dried Thyme
A little Salt and Black Pepper(The mustard can contain salt, so if on a low salt diet, lightly season..Add more black pepper rather than salt!)
3 Crushed Cloves of Garlic
Handful of Basil, chopped
A Tablespoon of oil


Mix all the seasonings and oil together, and set aside. Clean and gut the chicken(The best way to do this is by using a teaspoon to scoop the innards from the bird.), washing it in lemon juice and water. Leave to drain, and when this is done, massage the seasoning over the bird and also in the inner cavity, and under the breast and pour some so that it can reach the thigh meat. Preheat the oven to 200 degrees, and then after 10 minutes, and on a baking tray place the chicken inside. Roast for 15 minutes and then turn down to 180 degrees, and leave to cook for around 35 minutes. Turn the bird halfway through cooking time, leaving it breast side down, and then turn on the other side. Serve with roast potatoes, mixed vegetables, chicharrones(Roasted Pork Fat), and gravy(See recipes in Seasonings and Sauces).


Chicken Hearts and Barley ‘Rice’-Corazones De Pollo y ‘Arroz’ Cebada

This is similar to a risotto, but instead of Arborio Rice, it uses barley instead..Try this as an interesting recipe, and a change to the risotto that you usually have.


1 Packet of Chicken Hearts-
* TO CLEAN CHICKEN HEARTS: To do this take a chicken heart and knife, and using the knife hand, grip the knife in your palm, and place a thumb and forefinger near to the blade-Be careful though!
Use a downwards scraping action, to trim the fat from the base of the heart. Use the same action for the top of the heart, but at the same time, slice off the vein which is at the top. Slice each heart in half, and continue with the others. You could also use kitchen scissors to cut off the vein and leave the small amount of fat if you wish.
1 Onion, chopped
2 Cloves of Garlic
2 Teaspoons of  Dried Oregano and Rosemary
Powdered Chilli, to taste
1 Can of Tomatoes
1 Cup of White Wine
1 Cup of Chicken Stock
Salt and Cracked Black Pepper, to taste
1 Cup of Barley Grains


Clean the hearts according to my instructions.. Then fry the onions and garlic, adding the dried herbs, to release their flavour. Add the tomatoes, chilli, wine and stock. Add the hearts, and simmer on a moderate heat for 20 minutes,after this time has elapsed, add the barley and cook until the barley has an ‘Al dente'(Chewy) texture..I may also add, that you will have to add liquid a few times to the pot, once the barley has gone in. Remember to stir the pot every so often, to prevent sticking. Serve hot with a small salad, or steamed broccoli.