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Soca Sardines on Toast

October 28, 2012

Lively Food

People always ask me why I have so much energy and I simply tell them that I stay up-beat, practice my passions and eat real good food.  I believe that every meal should be full of life and love.  There are thousands of people who do not have the simplest privileges so it is best to be grateful and make the most out of… everything.  Even open sandwiches!  Levi Roots has made up this wicked recipe using sardines and sweet red pepper,  I added a few more vegetables and hot pepper sauce.   I can see why Levi associated this snack with soca, once you taste it for the first time you feel like smiling and dancing.  Which is exactly what happens when I listen to soca music! Roll it Ladies!

This recipe was adapted from ‘Levi Roots’ Reggae Reggae Cookbook’ (Haper Collins Publishers Ltd, 2008).


1tbsp sunflower oil, 1 onion (chopped), 1 clove of garlic (peeled and chopped), 1/2 red pepper (deseeded and chopped), 1x 3oz can sardines (drained), 1 tbsp fiery tomato ketchup, a handful of cherry tomatoes (quartered), a handful of spinach (chopped), 2 tsps of hot pepper sauce, margarine and wholemeal bread to serve.


1. Heat the oil in a pan on a medium heat.
2. Add the onion, garlic, red pepper and fry to soften.
3. Add the sardines, tomatoes, ketchup and spinach. Cook for 3 minutes.
4. Add the hot pepper sauce then season to taste.
5. Make toast and butter it then top it with the Soca Sardines.


From → Snacks

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