Hey all, welcome to my corner of the web!  Be sure to follow me on Instagram and Facebook!

The first time that I’ve had this Jamaican Guinness Punch, it was made by my father-in-law.  My husband and I were visiting him and his Trinidadian wife in Florida for the week, and they ensured that our bellies were never empty.   We feasted on traditional Jamaican and Trinidadian dishes, which were some of the best that we’ve ever had.


From roti and shrimp curry with curry mango to perfect Jamaican fried dumplings with ackee and saltfish; we were in heaven!   My father-in-law is a culinary master and he made sure to show off his skills during our visit.  One night he whipped up a batch of Guinness Punch.  I was hesitant since I absolutely will not drink stouts, but decided to give it a try and was pleasantly surprised.

Guinness-1-6It was smooth, thick, creamy and perfectly balanced with the sweet condensed milk and the bitter Guinness.    It was very good; I’ve come to realized that once condensed milk in involved there can be no wrong.  Quick, simple and damn good…how can you go wrong?  While there are versions of this drink that include a raw egg, I decided against it and it’s still tasty.   Bottoms up!

                                               Have you ever had Jamaican Guinness Punch?




Jamaican Guinness Punch

12 oz Guinness

1 cup whole milk

½ cup condensed milk

1/8 tsp ground cinnamon

1/8 tsp nutmeg

¼ tsp pure vanilla extract

Whipped cream to garnish(optional)

Place Guinness, milk, sweetened condensed milk, cinnamon and nutmeg in a blender and whip to combine.   Serve cold.  Garnish with a dollop of whipped cream and freshly grated nutmeg.






 Rolls-1-11 Hey all, welcome to my corner of the web!  Be sure to follow me on Instagram and Facebook!
The recipe for Tennis Rolls seems to be the best kept secret.  Not even What’s Cooking In Guyana cookbook has a recipe, and no one seems to know what gives it it’s unique flavor.   

Rolls-1-13Luckily I found the key to Tennis Rolls’ flavor on Tastes Like Home, the blog of Guyanese author Cynthia Nelson.   Thanks Cynthia!   Rolls-1-6I must admit at first I was a bit skeptical, but once I mixed up the dough I was greeted with the undeniable scent.   Let me just say that there’s nothing like the smell of bread baking in the oven, it was simply intoxication.   I had to have one…ok two straight out the oven with butter and the flavor was spot on! I didn’t add too much of the zest and essence because I didn’t want it to overpower the bread.  You can adjust as you feel fit, but I think that this is the perfect amount.  So give it a try and let me know what you think!  Do I have a winner?


Guyanese Tennis Rolls

3 ½ cups all purpose flour

1 tbsp yeast

¾ cup water

½ cup warm milk

¼ cup butter

1 tsp salt

¼ cup sugar

½ tsp lemon zest

½ tsp vanilla

Yields: 12 rolls

Preheat oven to 375 degrees.

In a large bowl place warm water and sugar then sprinkle yeast on to and let sit for 10 minutes allow the yeast to proof.   

Add milk, flour, melted butter, lemon zest, vanilla and salt in the mixture with the yeast and mix to form a dough.    Knead for 15 minutes.   A stand up mixer with the dough hook attachment would be an excellent alternative to hand kneading the dough.

 Cover bowl with a cloth, set in a warm place and allow to rise for 45 minutes or until the dough has doubled. 

Remove the dough from the bowl then place on a lightly floured surface.   Knead for 2 minutes to form a smooth ball, this shouldn’t take long.    Next cut the dough into 12 even pieces then roll each piece into even balls.    

Let rise for 35 minutes.  

Place in preheated oven and bake for 20 minutes.  Remove from oven and brush with melted butter.

Friedrice-1-4Hey all, welcome!  Be sure to follow me on Instagram and Facebook.

Here’s a quick and simple recipe for when you’re in the mood for takeout.   All it takes is 15 minutes to make this delicious Vegetable Fried Rice.  I served this along with Chinese BBQ rib tips for lunch on Sunday and it was a hit.

Friedrice-1-7 The key to making the perfect fried rice is to slightly under cook the rice and make sure that it’s completely cold before you start cooking.  If you’re cooking the rice the same day, simply spread the warm rice on a sheet pan until room temperature then place into refrigerator until cold.  What I love about Vegetable Fried rice is not only the ease but that these ingredients are always in my pantry.   I hope you enjoy it as much as we did!



Recipe Type: 10 minute meal
Cuisine: Guyanese Chinese
Author: Jehan P
Prep time:
Cook time:
Total time:
Serves: 6
  • 6 cups cold rice
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • 1 tbsp crushed garlic
  • 1 tsp crushed ginger
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 2 tbsp canola oil
  • ½ tsp 5 spice
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • Scallion to garnish
  1. Place wok over high fire and add sesame and canola oil.
  2. When oil is hot add garlic and ginger and stir fry for 10 seconds, then add carrots and peas. Stir fry for 1 minute.
  3. Add rice, 5 spice, red pepper flakes, soy sauce and salt. Mix well to evenly coat rice.
  4. Stir fry for 3-5 minutes, until rice is hot. Remove from heat, then add scallion to garnish.