1 cup dry black-eye peas, soaked overnight in 3 cups water, or 1 cup canned

1 tablespoon canola oil

2 small onions, chopped

2 lbs lean oxtails

2 or 3 medium carrots, peeld and chopped

2 o 3 cloves garlic, minced

3 tablespoons minced chives

2 sprigs fresh thyme

1 whole scotch bonnet pepper

1 teaspoon salt, or to taste

1 tablespoon sherry

8 oz fresh ginger, peeled and grated on the large holes of a box grater

2 tablespoons fresh lime juice

1/4 teaspoon ground mace

1 1/2 cups light brown sugar

1/2 vanilla bean spilt lengthways

3 quarts boiling water

6 sprigs mint

900 g Japanese sushi rice

10 pieces nori seaweed

225 g cucumber

285 g carrot

110 g pineapple

225 g spinach

170 g shiitake mushrooms

55 g hijiki

115 ml rice wine vinegar

115 ml mirin

170g baby corn

225 g crab meat

55 g mayonnaise, prepared

425 g yellow fin tuna

225 g wasabi

225 g pickled ginger

15 g sesame seeds

15 g black sesame seeds

240 ml soy sauce

6 eggs for sushi omelet

360 g sugar

FOR THE DASHI (STOCK)

Dried Bonito flakes

Kombu seaweed

Water

330 g dark chocolate

330 g unsalted butter

330 g sugar

160 g all purpose flour

1 pinch mixed spice

10 eggs

3 lbs tannias

12 dasheen leaves

5 onions, diced or grated

1 cup seasoning peppers

1 1/2 teaspoons salt

1/2 teaspoon black pepper

6 cloves garlic, chopped

4 large onions, cut into rings

3 cups tomatoes, sliced

2 tablespoons oil

2 tablespoon margarine

1 1/2 cups coconut milk

3 lbs dasheen

Salt to taste

1 bottle of mango chutney (16 oz)

1/2 bottle mango anchar (16 oz)

4 cloves garlic, chopped

10 tablespoons brown sugar

1 tablespoon oil

1 cup water

3 lbs oxtail

1 cup seasoned flour (flour with salt and pepper)

5 cups chicken or beef stock

1 bottle of green stuffed olives (seedless)

4 onions, cut into rings

8 carrots, sliced

3 tomatoes, diced, or 1/2 can crushed tomatoes

4 celery sticks, sliced

4 tablespoons of oil

1 1/2 lbs whole grouper, cleaned

3 bunches chives

6 cloves garlic

2 bunches green onions

1 bunch chadon beni or cilantro

FOR THE STUFFING

1 1/2 cups of potato, boiled and crushed

3 cups mushrooms, sliced

2 large yellow onions, sliced

3 tablespoons butter for sauteing

Seasoning peppers, sliced

1 bunch of chives, finely chopped

Salt and pepper to taste