WE COOKBOOK: EASY & HEALTHY ECLECTIC VINCY RECIPES VOL.I

TO ALL WE COOKIN' FAMS., FRIENDS, FANS, & SPONSORS. PLEASE BE ADVISED THAT WE ARE CURRENTLY WORKING ON THE FINAL STAGES OF OUR LATEST COOKBOOK. YES!!!!! FINALLY THE TEXT IS AT THE PRINTERS AND WE ARE LOOKING FORWARD TO HAVING THEM HERE IN ST. VINCENT & THE GRENADINES IN TIME FOR OUR NEW SEASON 2013. WE WILL SEND OUT A GENERAL INVITATION FOR THE BOOK SIGNING RECEPTION, WHEN YOU CAN SAMPLE SOME OF OUR RECIPES AND PURCHASE THE COOKBOOK.
WE ALSO WANT TO REMIND YOU THAT WE COOKIN WILL NOW BE SCHEDULED ON SVGTV ON TUESDAYS 6P.M. & THURSDAYS 11:30 A.M. ON IKTV, IT WILL BE SCHEDULED ON SUNDAYS 4 P.M. & RANDOM TIMES THROUGHOUT THE WEEK, UNTIL FURTHER NOTICE. WE APPRESHELOVE OUR FANS, SPONSORS & VIEWERS, AND ASK FOR YOUR CONTINUED SUPPORT OF WE COOKIN:ECLECTIC VINCY CUISINE. CURRENTLY PLANNING THE PRODUCTION OF OUR THIRD YEAR ANNIVERSARY AND NEW SEASON FOR OCTOBER 2013. STAY TUNED!!!

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SWEET POTATO PORRIDGE

TO ALL WE COOKIN FANS AND FAMS!!! HOPE YOU ARE HAVING A PRODUCTIVE CARNAVAL MONDAY. WANNA SHARE WITH YOU ONE OF MY FAVORITE BREAKFAST RECIPES. SWEET POTATO PORRIDGE. REMEMBER, YOU GOT IT RIGHT HERE ON WE COOKIN' ECLECTIC VINCY CUISINE.
SWEET POTATO PORRIDGE

INGREDIENTS:
2 CUPS WATER
1 CUP SWEET POTATO FLOUR
½-1 CUP COCONUT MILK
¼ CUP HONEY OR BROWN SUGAR
2 CINNAMON STICKS
¼ TSP. CINNAMON POWDER
¼ TSP. GINGER POWDER *Optional
1 TBS. REAL BUTTER (NOT MARGARINE)


PROCESS:
In a cooking pot add 1 cup of water, ¼ cup honey or brown sugar, 2 cinnamon sticks, stir together and heat until liquid comes to a boil. In a small mixing bowl add 1 cup of water to 1cup of sweet potato flour, stir until flour and water become thick liquid without lumps. Add the ¼ tsp. of cinnamon powder, ¼ tsp. of ginger powder *optional, to the liquefied potato flour. Once you’ve stirred all these ingredients together, and there are no lumps; slowly add everything to the boiling water. Stir with a wooden spoon, lowering heat as the liquid thickens. Let simmer for 8-10 minutes, stirring occasionally. As the porridge thickens you can add ½ to 1 cup of coconut milk, stirring until all blended in mixture. Let simmer another 5 minutes, add ½ tbs. butter. Remove from heat, serve in a bowl with a pat of butter.
You can also add fresh fruits like banana or fresh berries as a side to porridge.

Sweet Potato Porridge is best served hot for breakfast. However, it becomes a tasty desert when chilled.

SWEET POTATO FLOUR IS PRODUCED LOCALLY IN ST. VINCENT, BY PURPLE GUINEA PEPPER LABEL. WE COOKIN' KEEPING WITH THE PHILOSOPHY OF GROWING, AND SUPPORTING LOCAL AGRICULTURAL PRODUCERS & PROCESSORS.

VINTAGE EPISODES

PRIVACY NOTICE: Warning - any person and/or institution and/or Agent and/or Agency of any governmental structure including but not limited to the United States Federal Government also using or monitoring/using this website or any of its associated websites, you do NOT have my permission to utilize any of my profile information nor any of the content contained herein including, but not limited to my photos, and/or the comments made about my photos or any other "picture" art posted on my profile.

You are hereby notified that you are strictly prohibited from disclosing, copying, distributing, disseminating, or taking any other action against me with regard to this profile and the contents herein. The foregoing prohibitions also apply to your employee, agent, student or any personnel under your direction or control.The contents of this profile are private and legally privileged and confidential information, and the violation of my personal privacy is punishable by law. UCC 1-103 1-308 ALL RIGHTS RESERVED WITHOUT PREJUDICE.

This coming week of March 19th-25th, We Cookin': Eclectic Vincy Cuisine will present a vintage episode of Chef Mauricio. Master Chef, at the Brazilian Ambassador's residence in St. Vincent & the Grenadines; Senor Mauricio took time from his busy schedule to share his "Snapper Roll & Roll".

For this recipe you will have to tune in to We Cookin' this week, starting Tuesday March 19th, 6:30 P.M. on SVGTV.

 In addition to Chef Mauricio, this week on We Cookin'; Empress Modupe will share a treat made from the Carambola (Star Fruit or Five Fingers.  Our special thanks to Our sponsors YDelima, C.K. Greaves & Co. Ltd. & St. Vincent Distillers Ltd.; and to you our viewers and supporters.

Please see the viewing schedule for St. Vincent & the Grenadines. WE COOKIN': ECLECTIC VINCY CUISINE , can be viewed on the following stations:

SVGTV:

TUESDAY: 6:30 P.M.

THURSDAY: 11:30 A.M.

IKTV:

WEDNESDAY: 5:00 P.M.

THURSDAY:  5:00 P.M.

SATURDAY: 5:00 P.M.

PRIVACY NOTICE: Warning - any person and/or institution and/or Agent and/or Agency of any governmental structure including but not limited to the United States Federal Government also using or monitoring/using this website or any of its associated websites, you do NOT have my permission to utilize any of my profile information nor any of the content contained herein including, but not limited to my photos, and/or the comments made about my photos or any other "picture" art posted on my profile.

You are hereby notified that you are strictly prohibited from disclosing, copying, distributing, disseminating, or taking any other action against me with regard to this profile and the contents herein. The foregoing prohibitions also apply to your employee, agent, student or any personnel under your direction or control.

The contents of this profile are private and legally privileged and confidential information, and the violation of my personal privacy is punishable by law. UCC 1-103 1-308 ALL RIGHTS RESERVED WITHOUT PREJUDICE.