1. Heat the oil in a pan, add the onion and celery and cook for 2-3 minutes. Add the soup mix, the sweet potato, the tomatoes, the coconut milk and the water.

2. Cook for 15-20 minutes untill the vegetables are just tender. 3. Add the black eye peas and season to taste with the hot pepper sauce.

1. cook pasta as packet instructions, pour off water and set aside.

2. Heat margarine in a pan.

3. stir fry frankfurters for 2-3 minutes then saute onions, sweet pepper, string beans and carrots. Add tomato ketchup and sugar. Drain liquid from sweetcorn and add. Mix well until thoroughly heated.

4. Toss in pasta and allow to heat for an additional 3 minutes.

1. Score the flesh of the chicken and place in a shallow dish. Add salt to taste.

2. Mix together the remaining ingredients and pour over the chicken. Marinate for at least 2 hours, turning occasionally, or in the refridgerator overnight.

3. Place the chicken on the grill for 25-30 minutes turning frequently, basting with any remaining marinade until cooked.

1. Heat butter in a heavy saucepan, add onion and garlic, stir gently until soft.

2. Mix spices and seasoning to a paste with vinegar and tomato ketchup.

3. Add mixture to the pan and fry for 3 minutes, stirring continuously.

4. Stir in Grace coconut milk and simmer for 10 minutes. Add prawns and allow to cook in sauce for 5 minutes.

5. Transfer to a heated serving dish and serve immediately.

1. Drain the liquid from the can of beans and place beans into a large pot. Add the can of coconut milk and 550ml of water or, enough water to make 1,250ml of liquid. Bring to the boil.

2. Add chopped onions, spring onion, garlic, thyme, sugar and bring to the boil on medium heat for 15minutes. Salt and pepper to taste.

3. Wash rice and add, stir for a minute. Bring to the boil then reduce heat to low.

4. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or untill rice is cooked. Remove scotch bonnet pepper before serving.

This recipe can also be made using other peas.

We always like to break new ground and that’s why we were delighted to be the only Caribbean company exhibiting at the first ever 'lunch!' show in London.

Held at Old Billingsgate, the two-day show was for shopkeepers and business managers looking to develop their lunchtime trade, particularly in the fast-growing food to go market.

Our specially designed stand featured a selection of our best-selling products, including the new type of Nurishment that's set to take the market by storm (more details to follow on this soon).

Enquiries came flooding in thick and fast and we’re now busy supplying people with more details on our products.

Thanks to everyone who visited our stand and for helping to make the show such as success.

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Enco Products sampling campaign brought plenty of Caribbean sunshine to carnival goers all over the UK this summer.

Tens of thousands of people flocked to our colourful stand to say ‘hello’ and to enjoy free samples of the UK’s most popular Caribbean products.

Special recipes were created to show just how easy it is to make great-tasting dishes with our products – and they went down a treat with everyone!

And we also gave away thousands of free products on our larger than life spin 'n' win wheel – once played, never forgotten!

For those of you who missed out on seeing us this summer, just click on our recipe section for a feast of superb dishes.

And who knows, maybe we'll see you on our travels next year!

• Place the banana, Vanilla Nurishment, yogurt, ice cubes and honey in a blender or food processor
• Blend until smooth
• Serve in a tall glass with grated nutmeg
  

• In a frying pan add the olive oil and sauté the bell peppers, onions, thyme, diced tomato and Encona Hot Pepper sauce for a few minutes
• Add the drained Grace Saltfish, stir fry for a minute and add the Dunn’s River or Grace Ackee and black pepper, allow to cool.
• Put the flour in to a bowl with the sugar and salt and add the water gradually, checking the mixture for the right dough consistency, you do not want the dough to be too dry or too sticky.
• Roll the dough in to small balls, about 10, make a small pocket in each dough ball and fill with the Dunn’s River or Grace Ackee and Saltfish mixture, cover over with the excess dough, making sure the mixture inside is well covered so when you fry them the mixture will not escape.
• Place a deep pot on a medium to low flame.
• Warm the vegetable oil (not too hot) and place the dough in to the pan for 2-3 minutes. Make sure the bites do not brown too much on the outside before they are cooked inside.
• Serve with Encona’s Sweet Mango Chilli dip.