With only 8 basic ingredients instead of 19, you can enjoy this easy version of the traditional Tuscan soup in half the time. You will need:

2 x 14 oz cans chopped tomatoes

1 tsp each, dried: basil, oregano, thyme, rosemary

9 oz roughly shredded cabbage

14 oz can of white cannellini beans

Extra Virgin olive oil

Salt and freshly ground black pepper to taste

Grated Pecorino cheese

I had the distinct pleasure of spending a week in Antigua for Sailing Week, a couple of years ago and have for you a recipe of Sweet West Indian Plantain Cakes, which was prepared by the skipper of the boat we slept on; we enjoyed it with BBQ fish.


3 Ripe Plantains

½ tsp Baking Powder

1 tbsp Sugar (or substitute w/ sweetener that can be cooked

Vegetable oil for frying

First bring a large pan of water to boil. Cut the ends off the plantains, place the plantains in the water and cook until they are soft. Then drain and when they are cool enough to handle peel the plantains, mash them well with a fork and mix in the baking powder and sugar.

Next shape the mixture into small cakes and heat the vegetable oil in a heavy frying pan and fry (over medium low) the cakes on both sides until golden. These sweet West Indian Plantain cakes will go well with grilled or BBQ Chicken or fish and try them with a dash of hot chili sauce for the more daring.


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About Josué, life and business in the

Josué Merced- Reyes is President of InterEmarketing, the Caribbean gastronomy, food and beverage consulting firm that specializes in the Hospitality Industry, as well as promoting products and services we enjoy.