Stewed Pigtails With Pepita Seasoning #2/Cola De Cerdo Con Sazón De Pepita #2

Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning  in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.


Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.

Cumin, Ground Ginger, Pimenton Dulce, Tomato Paste,Pepita Seasoning, and Ground Pimento.

1/2 a Jar of Pepita Seasoning #2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.

Click here for Pepita Seasoning#2 recipe


Pepita Seasoning#2

1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste


Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for  around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
Cooked boiled pigtails
Cooked boiled pigtails

When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.


Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.

Pigtails simmering

The end dish should have a lovely velvety sauce, which is thick and flavoursome.  Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!

Pigtails, Rice and Salad with Wine




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.

Boiled Cows Tongue-Lengua De Res Hervido

Tongue..Isn’t the most likely meat to cook, but with some cultures and households, it is a hit! I was skeptical about this cut of meat..But, after giving it a try and finding out how versatile and tasty it was, I have decided to share my recipe with you guys! Please do not be put off by the fact that it’s an animals tongue.. If cooked correctly and seasoned just the way you like, then you can’t go wrong!
Cows Tongue Raw Cooking Liquid of Cow Tongue <a


1 Cows Tongue scraped and washed in vinegar and water.

 Half an Onion,peeled and sliced.
4 Cloves of Garlic, crushed/chopped.
Bunch of Rosemary, with the leaves stripped and chopped
1 Heaped Teaspoon each of:
Sichuan Peppercorns,Cumin,Coriander
3 Bay Leaves
1 Whole Dried Lime
Water to cover the tongue and other contents in the pot 
Salt and Black Pepper to taste
1/2 of  A Scotch Bonnet Chilli


Scrape and wash the tongue(Place the meat on a chopping board, and use a knife or cleaver and scrape away from yourself,in a forwards motion, to get rid of the thick residue.), trying to cut away the sinew. Add  meats, onions,garlic and spices to a pot. Leave to cook in a pressure cooker for 40-50 minutes. If using a slow cooker like I did 2 1/2-3 hours, or overnight on a low simmer. Leave to reduce when tender for around 30 minutes and add extra seasoning if needed. When you are about to prepare the tongue, reserve the cooking liquid, which has lots of flavour. Serve warm in sandwiches, or as part of a cold platter with ham, and other meats traditionally served cold.

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.

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.


Tripe and Bean Stew/Guisado De Tripa(Modongo) Y Frijoles

Here is another offal recipe which uses a less than favourable cut of meat, but tasty nonetheless… Try it yourself!



3-4 kgs of “Honeycomb” Beef Tripe, scraped,chopped and washed several times(Particularly if using the unbleached tripe which has gritty remnants.)
1 Medium sized Spanish Onion chopped
Salt and Black Pepper to taste
2 Teaspoons of:
1 Tablespoon of Garlic Powder/6 Crushed Garlic Cloves
Dried Thyme and Oregano
OR to taste depending on how much or little meat you want to be seasoned.
*2 Chopped Tomatoes skinned-Steep whole tomatoes that have been scored on the bottom with an “X”,for 10 minutes. When the skin is ready to be peeled-It should float way from the tomato flesh a little. Chop and use in the stew.
600mls-750mls of Chicken Stock
**Canned OR Dried Butter Beans/Pinto(Rosecoco/Borlotti)Beans


Firstly, wash the tripe in lemon juice or vinegar and water, at least 3 times. Leave to drain in a colander. Chop the onions and crush the garlic cloves if using fresh garlic.  Put the meat in a pot and add around 600-750mls of chicken  stock. Ad the seasonings, and chopped tomatoes. For the fresh beans add at the same time as the meat.Cover, and pressurise for at least 30-40 minutes, or until tender.Afterwards, allow the pot to bubble for at least 20 minutes to help the gravy reduce.

Slow Cooking:Put the meat into a pot of stock and water, and add seasonings. Leave to cook for 3-4 hours, adding the canned butter beans/Pinto(Rosecoco/Borlotti Beans) beans last 20 minutes of cooking. If you wish, you can use fresh beans, but add them an hour after the meat has begun to cook. Serve with potatoes, rice or “hard food”,and cabbage or other vegetable of choice. Enjoy!

Caribbean Liver And Onions

You may never think of liver in the same way again after eating this! Try calves liver or lambs liver for a tasty and less stronger taste.. Enjoy!


500 grams-1kg of Calves/Lambs/Pigs/ Ox Liver
1 Onion
2 Cloves of Garlic, or to taste
2 Teaspoons-1 Tablespoon of Pimenton Dulce
Salt and Black Pepper
2 Teaspoons to 1 Tablespoon of Dried or Fresh Thyme
2 Teaspoons or 1 Tablespoon of Dark Soy Sauce
2 Teaspoons of Crushed Pimento
1/2- 1 Bell Pepper/Sweet Pepper
Chilli-To taste and optional
Cooking Oil
Splash of Water


Clean the liver, by carefully peeling the membrane with a knife, and unless cut already, slice in a diagonal manner, in order to minimise the gristle being in the finished product. Wash in lemon juice and water and drain in a colander. When it has been drained enough, pour the meat into a bowl, and the seasonings, mixing the meat with hands. Make sure to incorporate all the seasonings. Heat some oil in a pan, allowing it to start smoking, and put the meat in the pan. Allow it to fry, for 7 minutes, maybe more on a high heat until browned and the onions have softened a little. Turn the heat down, and add a splash of water. Leave to simmer for around 10 minutes or until tender. Serve hot with Mashed sweet potato, and green beans. Or plain white rice and green beans. For a variation, on this dish add 200-400 grams of washed and chopped okra. Add it to the pot and cook for 10 minutes, or until soft. Enjoy!!

Southern Fried Chicken Hearts

I know what you’re thinking…..The thought of eating chickens hearts is a bit daunting, if you dont eat offal, or have had really bad memories of it…
A little bit of offal, is quite good and rich in iron and minerals.This is the most ‘mouth-friendly’ offal, as I was inspired by Southern American cooking, and came up with my own take on things.. Most of the recipes used just salt, pepper and flour…I have used the herbs and spices that were available to me. You could also try this with precooked chicken gizzards and beef heart…Just dip in egg before you apply the coating.



500 grams-1kg of *Chicken Hearts-Cleaned of surplus fat and vein
200mls to 300mls of Vegetable oil for frying-You may need more or even less if you are frying in batches and the flour turns the oil black.
1-2 Eggs beaten


Pimenton Dulce(Sweet Spanish Paprika)
Dried Sage
Dried Thyme
Ground Cumin
Powdered Garlic
500 grams of Plain/Harina Pan-This is a precooked Cornmeal flour(It come in Yellow or White varieties), used in Latino communities, to make Arepas(Corn breads), Tamales etc, and is also good to make a crunchy coating for the hearts, or any other Southern Fried recipe.

**Remember to check that the mixture has enough seasoning, by coating a piece and frying it, and tasting it.


Clean the hearts, trimming off any small amounts of fat and more importantly, removing the vein, the slice in half. It helps to prepare the meat a day before usage, to save time, as the vein must be cut off. wash off any blood and place in a colander to drain excess water.

In a bowl, crack an egg or two,(If using two.), and use an electric whisk, or whisk with a manual whisk/fork…Whichever is easier for you. Whisk until foamy and light. Which should only take a few minutes. In another bowl, pour out the flour, and a tablespoon of each of the seasonings. Fold the seasoning mixture,scooping the mixture in from the sides of the bowl and incorporating the seasonings and flour until all of the mixture is thoroughly distributed. Heat some of the oil, and put a small batch of heart halves into the whisked egg/s.

Take the pieces out of the egg and toss into the seasoned flour. Shake off any surplus flour and put into the pan,in small batches on a medium heat to prevent burning.Turn them after about 3-5 minutes, by which time, they should be cooked through and be a golden brown colour. Repeat these steps with every batch, place the cooked hearts and place on kitchen towel, to soak up any extra fat.

Serve with spring greens and mashed potato, with a gravy/sauce of choice…. It is also good with coleslaw and harddough bread(A Jamaican Bread). Divertais!!

* 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.