Recipes
The 2026 FIFA World Cup is here!
Many football fans will be glued to their screens supporting their favourite teams for the next month. And that’s a lot of snacks!
Whether you are an avid football supporter or maybe just part of the big football lime, here are a few tasty recipes perfect to get you through those matches.
Spiked fruit chow.
SPIKED FRUIT CHOW
• 2 ripe pineapples
• 4 apples
• 1 lb seedless grapes
• ¼ cup vodka
• 4-5 blades chadon beni, finely chopped
• ½ tsp black pepper
• 1 Scotch bonnet pepper, chopped
• ½ tsp salt
• 2-3 cloves garlic, finely grated
Peel, core and slice pineapple into cubes. Place in a large glass bowl. Squeeze a little lime juice into a small bowl.
Remove seeds from apples and chop. Add to the lime juice and toss. This will prevent the apples from turning brown. Add to the pineapple. Rinse the grapes and add to the rest of fruit.
Squeeze the remaining lime juice over the fruit. Add the remaining ingredients and mix well. Refrigerate for 2 hours before serving.
Teriyaki drumsticks.
TERIYAKI DRUMSTICKS
From Cup of Joe Caribbean.
• 12-15 chicken legs, washed and patted dry
• Salt and black pepper
• 2 tsp green seasoning
• ¾ cup teriyaki sauce
• 1 tsp oyster sauce
• 2-3 cloves garlic, minced
• 1 1-inch knob ginger, peeled and grated
• Sesame seeds
• Chopped chives
Season chicken legs with salt, pepper and green seasoning. Let marinate at least 1 hour or up to overnight.
Preheat oven to 375°F. Heat a small pan over medium heat on the stove.
Add the minced ginger, minced garlic, teriyaki sauce and oyster sauce to the heated pan. Stir well and let cook for 1-2 minutes. Remove from heat.
Place the chicken in a dish in one layer. Brush the chicken evenly with the sauce on all sides, making sure the chicken is well covered. Reserve some of the sauce.
Bake in the preheated oven for 15-20 minutes. Remove and brush the chicken again with more of the sauce. Return to the oven to finish cooking for about another 20 minutes depending on the size of the drumsticks.
Remove from oven and place on a serving dish. Sprinkle with sesame seeds and chives to garnish.
Cheesy chicken bacon quesadillas.
CHEESY CHICKEN BACON QUESADILLAS
• 2 boneless, skinless chicken breasts, cut into small cubes
• Salt and black pepper
• ½ tsp ground cumin
• 1 Tbsp oil
• 3-4 slices bacon
• 1 sweet pepper, seeded and diced
• 1 small onion, diced
• 1 cup sliced fresh mushrooms
• ½ tsp paprika
• Pinch of salt and pepper
• ½ tsp pepper sauce
• 1 pack cheddar cheese slices
• 1 ½ cups grated Edam cheese
• 2 oz butter
• 8-10 flour tortillas
Season the chicken with cumin, salt and black pepper. Let marinate for ½ hour. Heat the oil in a sauté pan and cook the chicken. Remove and set aside.
In a pan, cook the bacon until fairly crisp. Remove and chop into small pieces. Set aside.
In the same pan with the hot bacon fat, heat over medium-high heat. Add the onions, mushrooms and the sweet peppers and cook just until the vegetables are tender. Add the paprika, salt, pepper and pepper sauce. Mix well. Taste and adjust seasoning if necessary. Remove from heat.
Begin to assemble the tortillas. Place a flour tortilla flat on a board. Place a couple of the cheese slices in one even layer on the tortilla. Evenly top the cheese with some of the chicken. Sprinkle with some of the vegetables and chopped bacon. Top with some of the grated Edam cheese. Top with another tortilla.
Heat a sauté pan over medium-high heat. Add a little of the butter and let it melt . Place the assembled quesadilla in the pan, pressing down as the cheese begins to melt to seal the quesadilla. After 1-2 minutes, carefully flip the quesadilla over and let crisp a bit on the other side. The quesadillas should be a bit crisp and the cheese melted.
Remove and repeat until done. Cut the quesadillas into triangular shapes and serve with sour cream, and salsa. Avocado or guacamole is also a good addition. Serve warm.
CURRIED CORN
• 4-6 ears corn, peeled and corn silk removed
• 3 Tbsp minced fresh green seasoning (chives, thyme, chadon beni)
• 3-4 cloves garlic, minced
• Salt and black pepper to taste
• 1 onion, chopped
• 2 Tbsp curry powder
• 2-3 cups coconut milk
• 1 Tbsp all-purpose seasoning
• 1 hot pepper, chopped into large chunks
• 2 Tbsp vegetable oil
Slice corn into 1-inch pieces and place in a bowl. Add all the seasonings—including the pepper, if using. Mix well.
Heat oil in a large pot over medium heat.
Dissolve curry powder in ¼ cup water to make a paste. Add to the oil, stirring constantly and cook for 1 minute.
Add the seasoned corn to the curry and mix well. Leave to cook for a few minutes, being careful not to let it burn.
Add coconut milk which should be enough to cover the corn. Add the all-purpose seasoning and mix well. Let cook until the mixture reduces and the sauce begins to thicken, approximately 15-20 minutes.
Taste and adjust seasoning if necessary. Serve.