#sueinthekitch: Vegan Plantain Black Bean Hash

It’s been two years since I posted here and as I type, it feels so nostalgic!

After what feels like a lifetime later, I’m back — mostly because a few folks have been asking for recipes to meals I’ve been sharing on my Instagram, and this is the easiest place to share.

Yesterday, it was a plantain black bean hash. It was just perfect for a lazy-day brunch.

Here’s what you’ll need

  • 1 slightly ripe plantain, chopped
  • 2 medium-sized yellow potatoes, cleaned and scrubbed
  • 1/2 medium red bell pepper, chopped
  • 1/4 medium red onion, chopped
  • 3 large garlic cloves, chopped
  • 1 cup black beans, cooked
  • extra virgin olive oil
  • smoked paprika, to taste
  • black pepper, to taste
  • sea salt, to taste
  • cilantro for garnish

Here’s how to make it

Microwave two well-washed yellow potatoes until just done but not overdone. Chop, leaving skin on, and set aside.

Cover surface of frying pan with about an inch of olive oil and bring to medium heat. Add chopped plantains. Watch carefully and turn until all sides are golden brown. Remove plantain and drain on paper towels.

Add garlic, red onion, and bell pepper to frying pan and sauté until golden brown. Add chopped potatoes and add sea salt, smoked paprika, and black pepper to taste.

Add black beans and stir until well combined.

Add plantains to mixture.

Top with cilantro as desired and serve.

Hope you enjoy as much as I did. It was so filling, yummy, and just perfect for a blissfully relaxing holiday morning.

Seven Mistakes you Might be Making with your Bajan Macaroni Pie


If you’re from Barbados, you know that macaroni pie is a staple on most dinner tables, particularly on Sundays and on holidays. It’s that one thing most Bajans born in the 80’s and beyond can’t seem to get enough of.

Truth is, perfecting my Bajan macaroni pie recipe has taken me years but finally, I think I’ve got it.

In this post, I’m sharing the mistakes I made along the way so you don’t have to, as well as tips for making this yummy-in-your-tummy Barbadian dish.

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#sueinthekitch: Making my Fave Nando’s Meal at Home

nando's peri-peri butternut squash recipe

In case I’ve never said it, Nando’s Peri-Peri is one of my favorite fast-casual restaurants.

My “usual” is a veggie burger topped with a pineapple slice and halloumi, and a side of butternut squash and grilled corn. It is so delicious!

On Friday, I just had to have it. Thousands of miles away from D.C. and with no Nando’s in sight in Barbados, I headed to the kitchen to recreate it–with a twist.

I’m so delighted with how it turned out, I’m sharing the photos and tips for making it with you.

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7 Days of Salads: Easy-to-Make Recipes

easy_salad_recipesAt the start of 2016, I got a medical wake-up call that revealed how flawed my eating habits were. I was eating way too much sugar and bad carbs, and not enough vegetables, fresh foods and the right kinds of protein.

To get things started, I challenged my self to seven days of eating healthy meals, including salads.

Just two days in, I realized how hard it can be to come up with ideas that are filling and taste great. So I decided to document my salad-making process in the kitchen and share the recipes here with you.

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