Cook the rice and keep warm. Melt 1/2 oz. butter and saute quartered tomatoes gently. Add sliced mushrooms. Set aside. Using rest of butter, fry thin liver slices after sprinkling with salt, pepper and garlic. Place liver on top of rice, pour warmed brandy over liver and serve immediately. Garnish with tomatoes and mushrooms.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

Photo via donaldrussell.com

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Cook tongue in 3 cups water, vinegar, 1 teaspoon salt, 1 clove garlic and bay leaf in pressure cooker for about 25-30 minutes (varies according to size).

Remove from liquid and set ox tongue aside. Saute onion in margarine. Add 1 cup water and bring to a boil. Add salt, pepper and sherry. Thicken with mixture of 1 tablespoon flour and 1 tablespoon warm water. Add tongue which has been sliced, and allow simmering for 3 minutes. Serve immediately on warm plates.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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Wash and drain chicken. Put into a bowl and sprinkle with salt, pepper, and garlic. Mix well and allow standing for 2-3 hours. In a large skillet, heat butter and brown chicken pieces Рremoving from pan as they are done. Then saut̩ onions, green pepper and tomato until wilted. Add paprika and stock. Bring to a boil point and add chicken pieces. Cover and simmer until tender (about 40 minutes). Remove chicken to platter and keep warm. Stir in sour cream, but do not allow it to boil. Spoon over chicken and serve hot.

Recipe by:Yolande Cools-Lartigue