Chile Pinto Bean Dip - Serves 6


  • 1 can (15 ounces) Lakay brand pinto beans, rinsed and drained
  • 1-tablespoon red-wine vinegar
  • 2 tablespoons olive oil, plus more for drizzling (optional)
  • 1 small garlic clove
  • 1/2-teaspoon ground coriander
  • 1/2-teaspoon paprika, plus more for garnish
  • 1/8-teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • Flatbread crackers, for serving


Preparation: 10minutes

  • In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
  • Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.


Tomato Soup with Coconut Milk


  • 4 tablespoons unsalted butter, olive oil, or coconut oil
  • 2 medium yellow onions, thinly sliced
  • 1-teaspoon fine grain sea salt, plus more to taste
  • 3 teaspoons curry powder
  • 1-teaspoon ground coriander
  • 1-teaspoon ground cumin
  • 1/2-teaspoon Chile flakes
  • 2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
  • 1 can (14-ounces) Lakay brand coconut milk


Preparation: 30minutes

  • In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions soften up - 10 minutes.
  • Stir in the curry powder, coriander, cumin, and Chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly.
  • Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water.
  • Simmer for fifteen minutes or so, then puree with a hand blender until smooth. Add water for a thinner version or coconut milk for a creamier version. Taste and adjust with more salt to taste.


Can be served over a scoop of rice with a squeeze of lemon, or toasted almonds, and a mixture of fresh herbs.


Shrimp Mango and Jicama Salad - Serves 6


  • 3 tablespoons fresh lime juice
  • 2 tablespoons pineapple juice concentrate
  • 1/4-cup extra-virgin olive oil
  • 6 cups water
  • 1/4 cup Lakay brand fresh lemon juice
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon whole black peppercorns
  • 1 pound uncooked large shrimp, peeled & deveined
  • 2 large mangoes, peeled, pitted, cut into 1/2-inch cubes
  • 2 cups 1/2-inch cubes peeled jicama
  • 1/2 cup chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 6 large Boston lettuce leaves


Preparation: 50 minutes

  • Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
  • Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.


Entrée Recipes


Coconut Shrimp - Serves 6


  • Vegetable oil (for frying)
  • 1/2-cup plain breadcrumbs
  • 1/2-teaspoon salt
  • 2 pinches ground cayenne pepper
  • 1 1/2 teaspoons Chinese five-spice powder
  • 1 lime
  • 1 cup shredded coconut
  • 2 egg whites
  • 1-pound large shrimp (deveined & peeled)



  • Heat two inches of oil over medium-high heat. A cube of bread should brown in a count to 10 when the oil is ready.
  • Season breadcrumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
  • Toss coconut with seasoned breadcrumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry the shrimp for 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.


Jerk Chicken - Serves 4


  • 1 bunch scallions, chopped (1 1/2 cups)
  • 2 garlic cloves, chopped
  • 1 jalapeño Chile, chopped (can remove ribs and seeds for less heat)
  • 2 tablespoons freshly squeezed Lakay brand lime juice
  • 2 tablespoons olive oil, plus more for grates
  • 1 tablespoon Lakay brand light-brown sugar
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • 1/2-teaspoon ground cinnamon
  • Coarse salt
  • 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat


Preparation: (about 2 hours and 40minutes)

  • Make marinade: In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
  • Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
  • Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
  • Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.


Peanut-Curry Chicken & Rice - Serves 4


  • 1-cup Lakay brand Jasmine or basmati rice
  • 1 small bunch scallions, coarsely chopped
  • 1 1-inch piece of ginger, peeled and grated
  • 2 large cloves garlic, grated or finely chopped and mashed into paste
  • 1 small red chili pepper, seeded and chopped
  • 1/2-cup cilantro leaves (a couple of handfuls)
  • 2 rounded tablespoons curry powder
  • 1 1/2 cups chicken stock or broth, plus an additional splash, divided
  • 1 tablespoon Lakay vegetable oil
  • 4 boneless, skinless chicken breasts
  • 1/3-cup chunky peanut butter
  • 1 cup Greek-style yogurt



  • Prepare the rice, according to the package directions.
  • While the rice cooks, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
  • Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice.

Side Dish Recipes


Delicious Black Beans - Serves 4


  • 1-pound Lakay brand dry black beans, washed
  • 1/4-cup olive oil
  • 1 medium onion, minced
  • 4 cloves minced garlic
  • 1 jalapeño, seeded and minced
  • 2 teaspoons kosher salt
  • 2 sprigs Mexican oregano
  • 6 cups water
  • 1/2 cup crumbled Cotija cheese



  • Sort the beans, discard any pebbles, twigs, imperfect or moldy beans.  Wash the beans under cold running water twice and drain.
  • In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeño and salt.  Sauté until the onions are translucent, about 4 to 5 minutes.
  • Add the beans, oregano, and water.  Stir well then cook (following the manufacturer’s instructions) by adding lid and locking in pressure.
  • Turn heat down to medium to maintain pressure, and cook for 25 minutes.
  • Remove from heat and let rest for 5 minutes.
  • Release the steam and allow pressure to release.
  • Remove the lid and simmer with the lid off for 5 minutes to reduce some of the liquid.
  • Taste and adjust seasoning as required.
  • Garnish beans with crumbled cotija.


Spicy Almond Coconut Rice - Serves 4


  • 1 3/4 cups Chicken Broth
  • 1/2 cup Lakay brand unsweetened coconut milk
  • 1 cup uncooked Lakay brand long grain white rice
  • 1 teaspoon grated lemon zest
  • 1/4-teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup toasted, slivered almonds
  • 2 green onions, sliced (about 1/4 cup)


Preparation: 25minutes

  • Heat the broth and coconut milk in a 3-quart saucepan over medium-high heat to a boil.  Stir in the rice, lemon zest, garlic powder and red pepper.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.
  • Stir the almonds and onions in the saucepan. Enjoy!


Corn & Pinto Bean Salad - Serves 8


  • 1-bag Lakay brand fresh corn kernels
  • 1 can (about 15 ounces) Pinto beans, rinsed and drained
  • 1 large green pepper
  • 1 medium onion, chopped
  • 1/2 cup chopped cilantro
  • 1 jar (16 ounces) Chunky Salsa


Preparation: 4hours

  • Stir the corn, beans, green pepper, onion and cilantro in a medium bowl. Add the salsa and stir to coat.
  • Cover and refrigerate for 4 hours. Stir before serving and enjoy!

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