With the abundance of fruit this season, juicing and smoothie making comes naturally and constantly.  Enjoy the beautiful mix of fruit below. The frozen watermelon and banana gives texture and thickness and long an provides a natural sweetness with creamy tones.

Spring in a glass

200 ml milk
11/2 cups plain yoghurt
250 g paw-paw (don't you love that name)
300 g watermelon, frozen
2 large bananas, frozen
1 tbsp brown sugar
8 long an
Juice of one orange
*Dash of Angostura Bitters


1. Cut fruit based on your blender. If you got one of those super bullet thingy, no cutting for you. For an ordinary blender, cube with compassion.

2. First blend frozen and then fresh fruit together. Follow up with liquids and sugar. Lastly but optional, Angostura Bitters.

3. Decorate with edible flowers or sprinkle with bee pollen for the true spirit of Spring.

2 layer Hot Pot: Safety inside, fire outside.

In Chongqing, the city of spice and 麻 (numbness), yin and yang come into play and save the day. Eating hot pot is always accompanied with drinks of some kind. Coca Cola, orange juice and bean milk for the kids,  local beer for the after work lime and bai jiu (Chinese white liquor) for those who have mislocated their nerve endings. However for the first timers, not so often-ers and the 'never will get accustom-ers', this particular drink can prevent bruised tongues and bruised egos. Imagine diving into your hot pot, underestimating the waves of pepper before you but despite the danger, you don't want to leave just yet. Wang lao ji is the banana boat that allows you to keep the fun and thrill all at once.
Wang lao ji is a natural plant beverage with the ability to 'remove' heat from the body. All it needs is a super-hero endorsement. The mixture is made up of Mesona chinensis*, common frangipani, Microcos paniculata*, chrysanthemum, honey suckle, Prunella vulgaris*, and licorice root along with water and sugar. The healing properties of these plants include removing heat as mentioned, regulating the liver and kidney, halting dysentery and treating fevers and headaches. They are brewed together in a proportion known only to the makers. The result is a dark, sweet tea with slight velvety and bitter tones. First time drinking it, it awakens the taste buds and you may not like it. Try it a couple months later and you may not even recognize it. My story, at least.

This household drink even has its own name scandal but you'll have to come to Chongqing for me to share it with you. Over a hot pot dinner of course!

*Common name unknown

Before cooking, the sausage is soaked in warm water (55 C) for about an hour and then rinsed to remove excess salt. Finally it is boiled for 20 minutes and ready to eat. It is mainly served as its own dish. Left overs can be cut into fine pieces and used in fried rice. Flavor is compared among aunties and grannies, along with compliments and next year's requests.

This is nothing like your store-bought sausage because for one, the meat is chopped not ground or minced. You really feel like you are chewing on something. Secondly, you know exactly what you are eating, not isn't questionable body parts or left overs. After avoiding sausages for a long time, this makes me consider eating them again.

This dish makes you re-evaluate the way you think of chicken. From the north-west of China, the people of Xin Jiang 新疆 bring a blend of spices that always hits the spot when I have craving for curry. Truth is, a new craving has developed. Tomato sauce is flavoured with chili peppers, prickly ash peppers, green peppers, white onions, cumin, ginger, cinnamon, cardamon and aniseed. Phew...just about every spice in the book. By the time the chicken and potatoes are 'cousumered' in this sauce, the final flavor develops into that familiar home made curry taste. Now you know why we appreciate this so much in Chongqing.

Of course the final choice and proportions of spices vary from restaurant to restaurant so it's up to the chef to do you right. Extra veg like spinach, cabbage or carrots may be added. It is served with a humble home made bread, noodles or rice. As seen by the BIG plate, the more the merrier so don't be stingy with this one.

I'm not sure if this is just a Caribbean thing, but generally when we prepare to leave home for a long period of time, we are loaded blessed with many gifts and essentials of food and the like. Kind of like young Maroon warriors on their first hunt after passing the Coming of Manhood ceremony. Kind of like maybe we may never see home again. Or just in case we land on a deserted island, we have all that we need. Smoke signal who?

I don't know about you but for the most part I'm grateful. Once I accomplish carrying those heavy logs of suitcases to my abode and receive a restorative Chinese massage, I go straight into promotion mode. Start marketing my goods as organic, untainted and the best tasting in the world. It also brings out the collectivist in me as I ration my treats to last as long as they can. Two minutes on a packet of ginger fudge seems long enough. Okay, I'm just kidding. But it takes muscles of control not to.

This time around my 'Home in a Suitcase' contains...

• Confectioneries like Coconut Sugar Cake, Fudge, Tamarind balls and Guava Cheese

Cocconut Sugar Cake

Tamarind Balls and Guava Cheese

Milk Fudge

• Definitely Cocoa balls for cocoa tea. Also spices and herbs for all my cooking and baking needs like nutmeg, cinnamon, mint, rosemary, curry. Food never taste like home without condiments from home.

• Angostura Bitters for sure. As a kid, before there was rum and coke, there was bitters and coke for all your diarrhea needs. It took me years to distinguish the taste from the memory and it's maybe the reason why I have never had Coca Cola cravings. However Angostura Bitters has proven to add that kick to any recipe and is quite the kitchen wing man.

• Without Clarks Court Pure White Rum, my Sorrel Drink is incomplete. And it doesn't hurt to share with friends.

• Saltfish for a finger-licking saltfish souse. To be welcomed by warm Coconut Bakes or Dumplings.

• Farine which is a Cassava cereal has a variety of uses. Porridge, dumplings, baking and best of all mixed up some granulated sugar and eaten raw ( I'm an 80s baby). 

• Snacks play a pivotal role in how long I spend in the books. There has to be some scientific explanation as to why one must snack while studying and why it is so effective. I will get to the bottom of this.

• Fruit Cake and Bread from the Aunties to make up for missing Christmas.

• Cheese. Real Cheese. Foreigners who live in China will understand.

• Jam and jellies from De La Grenade. This brand is synonymous with nutmeg in Grenada for quite some time. Quality product from a quality source.

Nutmeg syrup, Nutmeg Jam, Nutmeg Jelly

Sometimes I worry that 20 years from now, most of these foods won't be available and my tummy will go into withdrawal. If you had a choice, what local food item would you carry into the future?

Firstly, much thanks to marvelous person who came up with chocolate-covered strawberries. A combination of heart shaped berries and the food of the gods can only be considered eternal bliss. Seems like the Chinese have taken it a notch higher and placed the chocolate flavor in the strawberries.


The vendor claimed that chocolate was used in the growing process to accomplish the flavor fusion. To add to the hype, he offered to sell me milk flavored strawberries while treating me to a mischievous eye twinkle. Felt like Snow White buying that dreadfully beautiful apple. Playing along, I purchased a couple and put my friends to the test.


At first sniff, most persons registered notes of pineapple and of course strawberry but definitely nothing of a chocolate nature. It was much sweeter and less acidic that the most strawberries, especially as the season is coming to an end, so at least the vendor kept his promise that it was more 'deelishush'.


At the end of the day I was going to have my chocolate strawberries so I did what anyone would in my position. I melted 2 squares Belmont Estate Nib-a-licious Dark Chocolate. Double the antioxidants, double the fun...Next time I'm buying cheese flavored watermolon *wink wink*

With only a short period in transit and a tummy to feed, my visit in Beijing became sort of a hunt. I needed something tasty, hygienic and I was hoping at least 20% healthy. I came across an alley of street vendors in Sanlitun 三里屯 that offered quite an array of foods. There were 15 RMB Mojitos, fruit bowls of pineapples, watermelons and cantaloupes, home made fries and these...





all ready to be grilled to my 'delight'. I have yet to come across extremes such as larvae and oysters in Chongqing so it being 2014 and all, I got excited. Then I remembered my trip in a couple hours and thought of how an upset stomach would reek of embarrassment. In other words, I punked out. Yup, I know ... shame on me. Now I'm left to wonder what could have been.

However, I did find something tasty, hygienic and 100% healthy. Freshly squeezed and bottled fruit juice.

This particular vendor offered Orange, Pomegranate or a mixture of both. No added water or sugar. For my blend, he squeezed 5 of each fruit and after straining, capped my bottle with tight, factory precision. This meant that this juice could last at least a week unopened.  Give me this over a sidewalk Mojito anyday! And did I mention how smooth and sweet it was? Better than any drink on the shelf. Although I did miss grilled frog and its accompanying belly ache, this was definitely a worthy drink for a worthy cause. Check out the juice making process below!


Which would you have chosen, grilled delicacies or 100% pure juice on the sidewalks of Beijing? Let me know below!

Common Fig

I'm blessed to have a sister with a sweet tooth that's larger than mine. She especially loves a moist fruit bread so for her birthday the only shopping I had to do took place in the supermarket. This bread features two main ingredients and they are both called Fig. First is Rock Fig, a local name for dwarf bananas in my home town. Second is the Common fig which I shed light on in 'Green Thumbs and Red Fingers'. Given the rarity of this fruit in Grenada, I had only one shot to get it right. Some shoddy baking soda got in the way of perfection but I promise that if you get all you ingredients in order and up to date, you will have the most delicate tasting fruit bread.

Double Fig Bread

3 Rock Figs, mashed equivalent to one large banana
1 tsp baking soda
1 tsp mixed essence
1 tsp all spice
3/4 cup plain yoghurt
pinch of salt

1. Preheat oven at 375 C.
2. Mix sifted flour, baking powder, baking soda, salt and all spice. Set aside.
3. Mix yoghurt and Rock Fig together and set aside.
4. Cream butter and sugar together. Beat in eggs one at a time.
5. Add essence and yoghurt banana mixture and mix in well.
6. Stir in the dry mixture and end by folding in Common Figs.
7. Bake for 40 mins at 400 C or remove when tooth pick comes out clean.
8. Cool and slice..Happy Bday Sis!

Corn in Grenada is mainly harvested in August, therefore during rest of the year, there is an abundance of corn dishes to enjoy. Roasted corn on the cob is like a definite favorite. It's a popular street food that involves roasting an ear of corn, in its husk, over a coal-pot fire. Like with any roasted or barbecued food, personal preference is applied. Some love it black and crunchy (well done), others prefer golden grains that are lightly singed (rare). I'm more of a medium rare kinda girl, perfect balance. Of course be prepared for the yellow and black spangled smile that will follow you for the rest of the day.

Roasted Corn on the Cob

We have another winner in Coucou. This is made by cooking cornmeal in a variety of seasonings and ochro (Caribbean kid's broccoli) and allowing it to set in a casserole dish. Most times, it's served with callaloo and ochro, stewed fish or any dish with a tasty gravy. Leftovers can be fried for breakfast the next day. In China, my African friends introduced me to the mama of the family, Fufu. It is considered sacrilege to use anything but cornmeal, water and salt as other ingredients would get in the way of the flavours of the accompanying meat sauce. It is also fluffier in nature and more filling.

Local Coucou and Callaloo

Coucou's sweet variant is called Conkie. Cornmeal, pumpkin, coconut milk and spices are mixed and steamed in banana leaf packages.  Sweet potato and raisin are sometimes added for extra texture and flavour.

Conkie compliments NB Photography

My hearts beats for Asham. After the corn is removed from the cob, it is parched, ground and finally sweetened with white or brown sugar. Asham was the source of powdered faces and hands for many '80s kids, especially when the Feast of All Saints drew near. In Trinidad it is called Chilli Bibi and served in cones.

Asham compliments Reggaetreats.com

Corn is extremely versatile and cultures have found many ways to manipulate it. What do you do with corn in your country? Feel free to share below.

It is Valentine's day and no matter how much you try to ignore it, passing couples, pink and red decor and cravings for chocolate will be around every corner. So I give in and I celebrate with my partner in crime...good old faithful 肚子 Dùzi (belly).

These are some of the cherished moments we have spent over the past couple of weeks.

Breakfast:

Bang Bang

He loves a traditional breakfast of Bang Bang. Bang Bang is a local flat bread made from cassava after it has been grated, fermented and washed. It's then shaped and roasted. After eating one of these with a cup of cocoa tea, he is so satisfied, that I have to call him at lunch time. Sometimes, we skip it all together.

Lunch:

Falafel Pita at Umbrella's Beach Bar

Lunch is a new twist on an old favorite. He loves Chickpeas (Garbanzo beans), so this Middle Eastern dish hits the spot. The falafels are spicy, covered in greens and super healthy. Perfect for any vegetarian.

Snack:

Fruit plate

A fruit plate of sweet paw-paw and tart carambola coupled with fresh coconut water and jelly is easy on Duzi without being too filling.

Dinner:

Fish and Chips at Le Chateau Restaurant

Fried Fish and Chips is a classic Grenadian dinner. He isn't fooled by the extra greens on the side that attempt to make this look healthy. But it's pleasure eating, so he loves it anyway.

Dessert:

Banana Split at Le Chateau Restaurant

A local banana split featuring a favourite, nutmeg ice cream. Local chocolate sauce and peanuts seal the deal.

Moko Jumbie

This delightful treat is not just ice cream and brownies. Moko Jumbie is a stilt dance made popular in Trinidad. This dessert makes you feel like you can climb those stilts and dance all the way down Maurice Bishop Highway. If you are in the area, check Umbrella's Beach Bar on Grand Anse Beach for sweet bliss.

Trinidad Moko Jumbie Dancer

My tummy had more than enough treats since visiting Grenada and this is an experience that neither of us will forget.

But in all seriousness, don't forget to spread the love with everyone around. And not just today, Valentine's day. Everyday take the opportunity to show others you care. You will be one step closer to making the world a brighter place.

If love were a language, chocolate would be its translator and Valentines day would be celebrated every day. Belmont Estate Bon Bon Chocolates brought me close to that kind of love this week. Belmont Estate, located in Grenada, is known for their award winning organic chocolate. When eating their bon bons, the rich, dark chocolate blends so easily with local fruit and nuts that you really do forget where you are at the moment. Here are the ones that captured my taste buds. I apologise in advance for the butchering you will see below.

With Grenada's 40th Independence being celebrated on February 7th, the week was filled with celebrations and colourful displays of patriotism. The kids and adults go all out to represent their country. Here are a burst of creative outfits from a queen show I attended.

National wear by various teenagers

If you're not Grenadian or you don't have a Grenadian relative/friend, you need to get one kuai yi dian (quickly). How else will you taste Oil Down? It's finger licking good. It's the only national dish in the entire Caribbean known to stop time and knock out the strongest of men.


It's a tight cook-up of salted meat, breadfruit, green bananas, local ground provision, dumplings, callaloo (dasheen leaves), in that order, covered in coconut milk and saffron or curry. Evolved varieties include chicken, salted fish, and whatever vegetables you desire. My first Chinese Oil Down even had prawns in it. As my good friend always says, don't hate, appreciate!

Coconut trophy

I am officially addicted to stealing sampling coconut before it is grated for fresh coconut milk. Guess old habits live to die another day.

Layers of an Oil Down

Layering is the key to a successful oil down and as a bonus the sticky bottom, locally called the 'burn burn' (pronounced as bun bun) offers the richest flavor of the entire dish so you know the possibility of leftovers is rare. Oil down is never limited by place, people or time. There is roadside, beach, and work oil down. It can feed a family days and is usually the official food of Independence week.

In addition to food and clothes, everyone will gather at the National Stadium to watch the parade of uniformed groups, be entertained by cultural performances and Venezuelan paratroopers and rebuff their national shine with speeches by government officials. Because at the end of it all, true loyalty to your country is celebrating its victories and doing the best you can to ensure more of them.

Bermuda Triangle cocktail

Cheers Grenada and Happy 40th Independence Anniversary to all my country mates at home and abroad!! Celebrate loud and proud!!