How did you learn to cook?
Simply put from my Mother and then many of my Aunties and Uncles within my immediate circle. The kitchen was probably the most active place in the house: it was the boardroom, the classroom and even the Therapists chair! Cooking has become a form of therapy for me…its less about the consuming and more about the creativity and challenging myself to see what subtle changes I can make to classic dishes!
Who is your inspiration?
First and foremost God! I am ever thankful for the influential and positive people He has placed in my life, who have encouraged me to cook and share my love of food and the well-being others. Next comes my family, cooking should be a communal experience, many an argument can be settled with the right dish! LOL! I come from large family and large extended family where both men and women share the ‘burden’ of cooking and cooking in large quantities at that. But its all good it now ensures the legacy will continue to generations to come!
Do you take your own photographs? If so what equipment do you use?
Yes! every one of these pictures on this site have been taken by me and my humble iPhone 5 can you believe. I kid you not! I am not boasting in my limited resources, I would love to one day have my own large kitchen with lighting and cameras. But yes all the pictures have been taken with my shaky hand.
How did you start your blog?
It started with my Instagram account really. I would share pictures of food I had cooked, normally on a Sunday afternoon. Following good feedback I thought I should unburden people from my regular updates and transfer it to this site.
Share a challenge you had with the food blog
Measurements! We (Caribbean people) don’t do measurements! I never grew up using ‘cups’ or ‘pounds’ or ‘pinches’ it was all about, taste and texture and in many of my dishes I will be pushing people to rely on taste and texture a lot more. I always adjust recipes that I find and so I would encourage you to do the same. Be adventurous!
Do you have a book?
No but one is in the making.
Can I copy your photographs?
© Ranette Prime and Love Loretta’s Kitchen, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ranette Prime and Love Loretta’s Kitchen with appropriate and specific direction to the original content
Hi again
I hope you are well. Just wondered if it’s possible to have the recipe for pepper-pot with lime and ginger. I’ve made pepper-pot twice now, with orange/tangerine peel and when I gave some to my brother, he said it tasted just like mummy used to make. Made me feel real good! So, I’m looking to experiment to see if there are other ways of cooking Pepper-pot. Have a good week-end!
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yes definitely please send me your e-mail and I’ll do that ;-)
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Ok. magwhittaker@yahoo.co.uk
Maggie Whittaker
Many thanks!
Have a great day.
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I went to Guyana about 14 years ago and bought a bottle of Cassaa Cassareep to make hotpot but never got around to it….it had gone solid so I put it in hot water and its come back to its natural self would it still be good to use?
How long can I keep it to use as I wish?
Thanks for your help
J
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Oh Giovanni! Thank you for contacting me. I think the Cassareep has probably passed its sell by date. Where do you live? I know that amazon sells cassareep:http://www.amazon.co.uk/Baron-Cassareep-500g/dp/B018MLB0S4/ref=sr_1_1?ie=UTF8&qid=1453669582&sr=8-1&keywords=cassareep and that you can buy it in certain markets in London. If you live in London I can give you more information of where to buy it from. Once open, I think it lasts up to 6 weeks
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I live in Sydney Australia.
I was advised via a friend of the family that it does not go off and has a total life span?
John
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I err on the side of caution, cassareep is not manufactured the way it used to. It’s really your choice. Yes I grew up hearing the same thing, but this was coming from someone who grew up eating pepperpot all her life in Guyana. I really hope you can prove me wrong!
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From: Lorettas Kitchen To: vcandjc@hotmail.com Sent: Tuesday, 26 January 2016, 8:09 Subject: [New comment] FAQHi Ranette, I kept your email until my brothers Guyanese mate emailed him…please see his reply below…. Yes David, Cassava Cassareep is a preservative and would be perfect to be used in your Pepperpot. Its like honey and its not made from the poisonous version of the Cassava. Kind regards, #yiv5913216537 a:hover {color:red;}#yiv5913216537 a {text-decoration:none;color:#0088cc;}#yiv5913216537 a.yiv5913216537primaryactionlink:link, #yiv5913216537 a.yiv5913216537primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv5913216537 a.yiv5913216537primaryactionlink:hover, #yiv5913216537 a.yiv5913216537primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv5913216537 WordPress.com Ranette commented: “I err on the side of caution, cassareep is not manufactured the way it used to. It’s really your choice. Yes I grew up hearing the same thing, but this was coming from someone who grew up eating pepperpot all her life in Guyana. I really hope you can prov” | |
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Hi Johnny, that’s interesting thanks for the insight!
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