Triangular Traded Spices

Cooking is all about mastering techniques; once you do, you can get bold and creative by switching up spices and other ingredients for entirely new dishes.

My mission is simple: To create spice blends and inspire home cooks to transform their dishes by experimenting with different spices. I want to help you get comfortable using your imagination in the kitchen. This is how I cook at home, and I've been doing it professionally for a decade. That's why I created my Triangular Traded Spice blends—to show you, the home cook, just how essential our seasonings are for transforming your meals.

_*Mofongo & Peppa Sauce. Pickled Green Mango 🥭. Chicharrones/Marjoram/ Viagem Spice Blend*_

Mofongo – History of a Puerto Rican Classic

Mofongo (or fufu to Cubans), is a dish that is usually made from boiled or fried, pulverized, unripe plantains(I decided to use semi ripe), though it is not uncommon to see it made with yuca. This starchy goodness serves as a base for which to add a variety of veggies and proteins. Popular ingredients include garlic, prawns, lobster, and bacon. This classic dish is popular comfort food for Puerto Ricans and other Caribbean countries.

The history of this dish is older than the slave trade that brought it to this part of the world. Originally from Western and Central Africa, the dish was made from pulverising any starchy plant. Yuca, plantain, yam, and cassava were often used. The consistency was like that of porridge. The food moved with the people forcefully pulled from their country, and even then preserved their culture.