INGREDIENTS

1. 1 cups white sugar
2. 1 can (12 ounce) evaporated milk AYITI CHERI
3. 1 can (14 ounce) Coconut Milk AYITI CHERI
4. 1 can (14 ounces) sweetened condensed milk
5. 1/2 cup milk
6. 6 eggs
7. 1/2 cup fresh shredded coconut
8. 1 teaspoon vanilla

INSTRUCTION

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted and turned into a golden-brown caramel. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
3. In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, shredded coconut and vanilla; mix until blended, about 2 minutes.
4. Pour the egg mixture into baking dish over the caramel.
5. Place the baking dish inside of a larger dish and set in the oven. Fill the outer large dish with water to 1 inch. Deep.
6. Bake in preheated oven for 45 minutes until set. When done, remove from oven, and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides.

 

INGREDIENTS

• 1 lb shrimps cleaned & cooked
• ¹⁄₄ cup green bell pepper, chopped
• 1 teaspoon chopped scotch bonnet pepper
• ¹⁄₂ cup onion, chopped
• 1 garlic clove, minced
• 3 tablespoons butter
• 1 can tomato sauce 14 oz. AYITI CHERI
• ¹⁄₂ cup water
• ¹⁄₂ teaspoon sugar
• 1 teaspoon salt
• ¹⁄₈ teaspoon ground black pepper
• 1 bay leaf

      DIRECTIONS

1. Sauté bell pepper, Scotch Bonnet pepper, onion, and garlic in butter, for 3-5 minutes.
2. Add tomato sauce, water, sugar, seasonings, and bay leaf.
3. Simmer 20-25 minutes, stirring often.
4. Add shrimp and simmer 10 minutes longer.
5. Remove bay leaf.
6. Serve with Jasmine Rice AYITI CHERI and enjoy!

 

 

INGREDIENTS

• 1 tablespoon butter

• 1 cup AYITI CHERI Jasmine Rice

• 1 tablespoon of AYITI CHERI lemon blend.

• 2 garlic cloves

• 1/2 teaspoon salt

• 2 tablespoons finely chopped cilantro

• 1 1/2 cup of water

 

DIRECTION

• Place cilantro, garlic, salt, and water in the blender.

• Melt butter in a saucepan over medium-high heat and add rice to saucepan for 1-2 minutes until coated with butter. 

• Add the cilantro water to saucepan and bring to boil. 

• Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender. 

• Remove from heat, add the tablespoon of lemon blend.

• Fluff with a fork and serve.   ENJOY!

INGREDIENTS

• 1-cup Jasmine Rice AYITI CHERI

• 1-cup green pigeon peas AYITI CHERI

• 1-cup coconut milk AYITI CHERI

• 3 Tablespoons AYITI CHERI cooking oil

• 1 tablespoon tomato paste AYITI CHERI

• ½ medium onion chopped

• 2 green onions

• ½ bell pepper

• 1-teaspoon fresh thyme

• 1-teaspoon garlic

• 1 whole scotch bonnet pepper

• 1 teaspoon bouillon powder

• 1 cup of water

• Salt and pepper to taste

DIRECTIONS

 

1. Wash rice until water runs clear. Drain water.
2. Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, thyme, scotch bonnet pepper, sauté for about 2 minutes.
3. Stir in rice, to the pan, followed by pigeon peas. Sauté for about a minute.
4. Pour in coconut milk, bouillon powder and tomato paste with 1 cup of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18-20 minutes.
5. Stir occasionally from the sides to prevent burns.
6. Add salt and pepper to taste.

 

 

 

INGREDIENTS

2 lbs. oxtails

1 medium onion (chopped)

½ bell pepper (chopped)

2 garlic cloves (minced)

2 scallion (chopped)

1/2 scotch bonnet pepper (chopped)

1 tbsp. dried thyme

½ tsp ground allspice

½ tsp ground black pepper

1 tsp salt

5 cups water

3 tbsp. Vegetable oil AYITI CHERI

1 cup of carrots (sliced)

14 oz. canned tomato paste AYITI CHERI

 

DIRECTIONS

1. Rinse the oxtails under cool water, then place the oxtails in a large bowl.
2. Season the oxtail with scallions, bell pepper, garlic, scotch bonnet pepper, thyme, black pepper, allspice, and salt. Use hand to mix everything.
3. Cover the oxtails, and refrigerate for a minimum of 3 hours.
4. In a large pot, pour in the vegetable oil and turn the heat to medium high.
5. Once the oil is hot, stir fry the chopped onion first and then the oxtails with all the seasoning for about 8 minutes.
6. Brown the oxtails, then add in the water.
7. Turn down the heat and let the oxtails simmer for 2½ hours.
8. Once the oxtails are nice and tender, add in the carrots.
9. Next add in the tomato paste and let simmer for 20-30 more minutes. Serve with Ayiti Cheri Jasmine rice and ENJOY!

 

 

 

 

Ingredients:

• 1 cup AYITI CHERI BASMATI RICE.

• 1 pound medium shrimp, peeled and deveined

• 2 cans AYITI CHERI COCONUT MILK

• 1 onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 4 cups Shrimps stock (or vegetable stock)

• 2 tablespoons of AYITI CHERI LEMON BLEND

• 2 tablespoons chopped fresh cilantro leaves

• 2 tablespoons red curry paste

• 2 tablespoons butter

• Salt and freshly ground black pepper, to taste

 

Directions:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

• Melt butter in a large stockpot over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

• Add garlic, onion, and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes.

• Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and shrimps or vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.

• Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

• Stir in rice, shrimp, lime juice and cilantro.

• Serve immediately. ENJOY!

INGREDIENTS

• 1.5 (16oz) AYITI CHERI MACARONI packages
• 1 can of AYITI CHERI EVAPORATED MILK
• 2 cups of Edam cheese (grated)
• 1 cup of parmesan cheese
• 2 chicken cubes (broth)
• 1 onion, diced
• ½ cup of butter
• (optional ham diced)

DIRECTIONS

1. Bring a large pot of water to boil over high heat, add the macaroni and let it cook until soft yet firm.
2. Drain the pasta and then add the onion and chicken cube broth.
3. Reduce heat and keep stirring occasionally
4. Stir in the cheese until melted.
5. Keep stirring to avoid the cheese from sticking to the bottom; add butter and some of the parmesan cheese.
6. Pour in the evaporated milk and stir.
7. Remove from heat and pour into a greased baking container. Put the rest of the parmesan cheese on top and bake it for 1 hour in the preheated oven to 300 degrees.

 

           

 

              INGREDIENTS

• 1 can of AYITI CHERI SARDINES (Tomato Sauce, Hot Sauce or Brine)
• 1 small onion – peeled and chopped
• 4 Medium Potatoes – boiled, peeled & mash
• 1 cup of grated parmesan cheese.
• 1/2 Cup of Parsley chopped
• 2 cups breadcrumbs
• 1 egg
• 1 cup of AYITI CHERI VEGETABLE OR CORN OIL.

  DIRECTIONS

1. Sauté onion until soft, and then add in sardines with tomato sauce.
2. Add in mash potatoes, parsley and grated parmesan cheese.
4. Remove the mix from heat and allow to cool for about 5 minutes.
5. To make croquettes, shape the mixture into oval.
6. Place breadcrumbs on a plate.
7. Lightly beat egg in a bowl. Dip each croquette into the egg to coat completely, and then roll lightly over crumbs. Place on a tray and chill in the fridge for about 30 minutes.
8. Heat cooking oil in a pan. Deep fry croquettes until golden brown and crispy. Drain on paper towels.      ENJOY!

 

 

 

INGREDIENTS

• 2 cans of MACKEREL AYITI CHERI (Tomato Sauce or Hot Tomato sauce)
• 6 peppers (Red and Yellow)
• 1 cup of Rice AYITI CHERI JASMINE RICE.
• Grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 375°F.
2. Prepare peppers, boil 5 minutes and drain.
3. Make Jasmine rice according to package directions.
4. Break up Mackerels (adding also the tomato sauce) fold them into cooked rice.
5. Fill pepper shells.
6. Place in greased baking dish.
7. Add Grated parmesan on top.
8. 8)Bake in over for 30 minutes.