VINCY CHICKEN BOILIN "A LA MARKS"

ATTORNEY & GUEST CULINARY ARTIST 

RONNIE MARKS ON WE COOKIN': ECLECTIC VINCY CUISINE.

THIS COMING WEEK ON We Cookin Eclectic Vincy Cuisine, We Cookin' with Attorney Ronnie Marks who is doing a Vincy Chicken Boilin. Guest taster is Ingrid Punnet. The new episode airs on SVGTV Tues. 6p.m. & Thurs. 11:30 AM. Our Vintage episodes also premiere on Carib Vision, starting Tues. October 15th 7PM. Wednesdays 5.00 a.m. & 3.00 p.m., Saturdays at 8.00 a.m. STAY TUNED. —

GUEST TASTER & WINE MAKER EXTRAORDINAIRE INGRID PUNNETT

 GROUND PROVISIONS & GREEN BANANA

 ATTORNEY & GUEST CULINARY ARTIST RONNIE MARKS

 LOCAL FREE RANGE, NON-STEROID, HORMONES OR GMO CHICKEN

 LOCAL VEGGIES USED IN RONNIE'S RECIPE

 WHICH CULINARY PROGRAM DO WE LOVE? WE COOKIN'

 RONNIE SERVING INGRID.

SHARE YOUR RECIPE IDEAS ON WE COOKIN COME AND JOIN US AS A GUEST CULINARY ARTIST. CONTACT US FOR MORE INFORMATION.

CELEBRATING THREE YEARS OF WE COOKIN' OCTOBER 2013

October 2013 will mark the 3^rd Anniversary of the production and airing of We Cookin’: Eclectic Vincy Cuisine™, on SVGTV, & IKTV in St. Vincent & the Grenadines; it will also be the 2^nd Anniversary on Carib Vision.  We will be starting our New Season 2013-2014 premiere on SVGTV, & IKTV.  All new episodes will be shown in St. Vincent and the Grenadines SVGTV & IKTV.

Carib Vision will feature in our new season 2013, all the episodes filmed 2012,  as they have not been viewed by this audience. We will post a schedule of day and times as we get closer to October.

This New Season of filming will be done again at Fairview Guesthouse in New Montrose. “…Your home away from home…” . We  also begin the season with a Teen Segment; featuring Khadijah Diop, our youngest culinary artist.  She will be featured regularly on We Cookin’™; as she  demonstrates easy, healthy, fast recipes for teenagers. 

This season, we will continue to focus on the use of local agricultural and marine produce. We will also feature guest advisors such as artists,  farmers, herbalists, lawyers, nutritionists and other professionals; who will share their vast knowledge with We Cookin’™ friends, fans, fams., sponsors & supporters.

On another note, Wondo Ghenet, the producers of We Cookin’™, has created a recent publication entitled We Cookbook: Easy, Healthy Eclectic Vincy Recipes Vol I. This text has 60 pages which features 15 recipes with a color illustration for each recipe, and includes a glossary of terms describing the foods used in creating these scrumptious bites.

We hope that you will continue to support We Cookin’ by watching the weekly program.  Please feel free to send us your constructive critique, ideas on recipes you would like to see featured, or sharing your own recipe.  You can post them on our FaceBook Page : We Cookin’  and/or https://www.facebook.com/WeCookinEclecticVincyCuisine?ref=hl.  Once again we thank all our fans, family, friends, sponsors, supporters and viewers. Looking forward to a very creative and productive New Year for We Cookin’: Eclectic Vincy Cuisine. See You then!

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!!!

WE COOKIN': ECLECTIC VINCY CUISINE ©

CREATED & PRODUCED BY

WONDO GHENET FILM PRODUCTIONS

ALL IP & OTHER RIGHTS RESERVED

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.