This guide details how to prepare a classic Caribbean meal featuring fried parrot fish, peas and rice, and sweet plantains, as demonstrated by Yoki Sturrup. It covers traditional cleaning techniques for the fish, building flavor for the rice with rendered fats and aromatics, and frying the fish and plantains to perfection. The instructions emphasize using specific ingredients like Louisiana Fish Fry batter and Goya pigeon peas for authentic flavor.
This video provides a step-by-step guide to making Cuban-style oxtail (Rabo Ensendido) from scratch. It details the ingredient preparation, cooking process for both the oxtail and accompanying jasmine rice, and the creation of crispy tostones. The recipe is presented as an authentic family heritage dish.
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