SALAD INGREDIENTS:  

1 Avocado (sliced)

1 Mango (sliced)

½ Red Onion (sliced)

Cilantro (optional)

VINAIGRETTE INGREDIENTS:

1 small sliced of mango

1  tablespoon of Natural AYITI CHERI LEMON BLEND

1 tablespoon of perfect acidity AYITI CHERI WHITE VINEGAR

½ cup of water

Salt

Pepper

VINAIGRETTE DIRECTIONS:

Blend 1 slices of mango, 1 tablespoons of lemon blend, 1 tablespoons of vinegar, 1/2 cup of water, and salt & pepper to taste.    Dress your salad with it and ENJOY!

 

INGREDIENTS:

3 lbs. fish fillets

1 can of AYITI CHERI COCONUT MILK

2 tablespoon of AYITI CHERI LEMON BLEND

3 Tablespoon of olive oil

6 Garlic cloves (chopped)

1 Red bell pepper (chopped)

1 Onion (chopped)

3 tomatoes (chopped)

3 Teaspoons of saffron powder

 

DIRECTIONS:

1. Cut fish in serving pieces and soak them in AYITI CHERI LEMON BLEND.
2. Heat the olive oil over medium-high heat in a large pot.
3. Sear the fish pieces and put them on a separate plate. Do not cook through.
4. Reduce the heat to minimum and Sauté the onion, garlic and pepper until the onion is semi-transparent.
5. Stir in the tomatoes and bring to a boil. Add the AYITI CHERI COCONUT MILK, saffron and salt to taste.
6. Add the fish fillets, cover the pot and simmer until the fish is cooked through, about 10 minutes.
7. Serve with AYITI CHERI JASMINE RICE and ENJOY!

 

INGREDIENTS:

1 AYITI CHERI Can of sardines in hot tomato sauce or tomato sauce 15oz.

2 cups of AYITI CHERI Jasmine Rice

3 cups of water

1/2 red bell pepper (diced)

1/2 carrot (diced)

1/2 cup fresh green peas

¼ cup of scallions (chopped)

2 garlic cloves (minced)

2 tablespoon of Olive oil

5 green olives (optional)

DIRECTION

1. 1.-  Open the can of sardines and separate the sardines from sauce.
2. In a saucepan, sauté the scallions, garlic, peppers, carrots and peas in 1 tablespoon of olive oil over low heat. Cook and stir 2 to 3 minutes.
3. Increase heat to medium and add the sardine sauce. Then add half of the sardines (keep the other half for later).
4. Add 3 cups of water. Bring to a boil and add the rice. Stir constantly to prevent the rice from sticking. When the liquid is completely evaporated, add the remaining sardines, (the green olives optional) and stir.
5. Cover and cook over very low heat for 15 minutes.
6. Add 1 tablespoons of olive oil. Stir, cover again and continue to cook for 4 minutes.

Serve with  sweet plantains or avocado.  Enjoy!

 

 

 

 

INGREDIENTS:

1 Can of AYITI CHERI Coconut Milk 400ml

1 cup of AYITI CHERI Parboiled Basmati Rice

1 cup of onion (finely chopped)

2 garlic cloves (minced)

1 teaspoon of Olive oil

1/2 teaspoon of saffron powder

1 /2 teaspoon of salt

1/4 cup of water (for shrimps)

1  1/2 cup of water (for rice)

1 pound raw peeled  and deveined shrimps (with or without tail)

DIRECTIONS: (Coconut Milk Shrimps)

1. Heat olive oil in a medium size sauté saucepan on medium heat, add the copped onion and garlic and cook until translucent, about 2-3 minutes.
2. Add to the saucepan 1/4 cup of water, saffron powder and salt and cook 2 more minutes.
3. Stir in  Ayiti Cheri Coconut milk and simmer for 5 minutes.
4. Add shrimps to the sauce and spread out evenly in the pan.   Simmer for 5 more minutes, stirring occasionally, until the shrimps have turned from grey to pink and just cooked through.    (Do not overcook the shrimps or they will be rubbery)

DIRECTIONS: (Parboiled Basmati Rice)

1. Rinse measured rice 1 to 2 times to removed extra starch, then drain.
2. In a medium saucepan with a tight-fitting lid, combine 1 cup of Ayiti Cherie Parboiled Basmati Rice , 1 1/2 cups of water and 1/2 teaspoon of salt.
3. Bring the rice to boil, uncovered.
4. When the water has come to a boil, stir once and reduce heat to low.
5. Simmer for 20 minutes (do not lift the lid or stir)
6. Remove from heat and let stand covered for 5 minutes.
7. Fluff  with a fork, serve and ENJOY!

INGREDIENTS:

2 cups of Ayiti Cheri Bitter Orange

8 garlic cloves (minced)

1/4 cup of olive oil

1 teaspoon of dry oregano

1 teaspoon of honey

3 teaspoons of soy sauce

Salt & Black pepper to taste.

DIRECTIONS:

Mix all the ingredients and then pour the marinate evenly over the chicken.

Cover the marinated chicken with plastic and refrigerate for 4 hours.

Oven roast the chicken, serve and ENJOY!

 

 

INGREDIENTS:

1 cup of Ayiti Cheri Jasmine Rice

3/4 cup Ayiti Cheri Coconut Milk

1 cup of water

1 teaspoon of butter

1 pinch ground nutmeg

1/2 shallot (minced)

1 can black beans (rinsed & drained)

DIRECTIONS:

1. Melt the butter in a small saucepan over medium heat.
2. Stir in the shallots and cook until they are softened and turned translucent about 3 minutes.  Add the rice and stir until coated with the butter.
3. Stir in coconut milk, water and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until liquid has been absorbed and the rice is tender, about 18 minutes.
4. Add the black beans and cook a few minutes until hot.
5. Serve and ENJOY!

 

 

INGREDIENTS:

2 lbs Pork meat.

1 cup Ayiti Cheri Bitter Orange.

1 cup of Ayiti Cheri Lemon Blend.

4 garlic cloves, minced.

1 cup chopped onion.

1/2 cup chopped green pepper.

1/2 cup chopped red pepper.

1/4 cup chopped parsley.

1 teaspoon of thyme.

1/2 teaspoon of rosemary.

1 teaspoon of black pepper.

1 teaspoon of paprika.

2 teaspoons of salt.

DIRECTIONS:

1. Cut the pork in cubes
2. Wash the pork thoroughly with the cup of lemon blend.
3. In a medium sized bowl add pork cubes, the cup of bitter orange and season well with onion, garlic, green pepper, red pepper, parsley, thyme, black pepper, paprika and salt.
4. Cover, refrigerate and let marinate minimum 4 hours.
5. In a saucepan add water, marinated pork and boil until tender, about 30 to 45 minutes.
6. Remove the meat and set aside.
7. In a deep fryer, heat oil and fry each side to brown evenly.
8. Serve and ENJOY!

INGREDIENTS:

1 cup of Ayiti Cheri Jasmine Rice

1  1/2 cup of water

1/2 teaspoon of salt

DIRECTIONS:

1. In a medium saucepan with a tight-fitting lid, combine 1 cup of Ayiti Cherie Jasmine Rice , 1 1/2 cups of water and 1/2 teaspoon of salt.
2. Bring the rice to boil, uncovered.
3. When the water has come to a boil, stir once and reduce heat to low.
4. Simmer for 20 minutes (do not lift the lid or stir)
5. Remove from heat and let stand covered for 5 minutes.
6. Fluff  with a fork, serve and ENJOY!

INGREDIENTS:

16 oz package of Ayiti Cheri Spaghetti

1/2 cup of your favorite sausage (sliced)

2 spoons of Ayiti Cheri Tomato Paste

5 cups of water

1 small onion (chopped)

1 teaspoon of chicken bouillon powder

2 teaspoon of thyme (fresh chopped)

2 spoons of Olive oil

1/2 Scotch bonnet pepper minced (optional)

Salt to taste

DIRECTIONS:

1. In a large pot bring 4 cups of water, 1 spoon of olive oil and salt to taste on to boil.
2. Add the spaghetti to the water and cook until Al dente.
3. Drain the spaghetti and set aside.
4. In a large saucepan add 1 spoon of olive oil and sauté the sausage for 2 minutes. Add the onion, thyme, scotch bonnet pepper, chicken bouillon powder, tomato paste and sauté for 2 more minutes.  Add 1 cup of water and bring to boil.
5. Add the cooked spaghetti and mix thoroughly.
6. Reduce the heat and let simmer for 4 minutes, and serve.   Enjoy!