Welcome to our blog. Here you’ll find what’s inspiring us lately. As a bonus, you’ll get the latest on our From the Kitchen series - these are tasty recipes that we try at home. After all, the only thing better than making food, is eating it! Don’t miss a recipe. Sign up here to get our recipe alerts!
Summer grilling season is here, so we decided to make recipe planning easy for you. We’ve compiled this list of favorites from our From the Kitchen series. Check out the links for the recipes on our blog to learn how to make tasty and easy recipes for your next summer BBQ.
Read MoreBefore summer officially comes to a close, we decided to squeeze in one more recipe on the grill. We made grilled kabobs because it’s basically a meal on a stick. Add your veggies, fruit, and meat in any combination, and viola, you’ve got a medley of flavors to enjoy!
Read MoreTo be young, gifted, and Black is to do what we do every day, heads down with intention but standing tall in our power. We journey on along this quest, because it’s so important that we work in our talents – in our God given gifts – and put them to use. We take from the bounty of earth, and we give back.
Read MoreWhen you have a bunch of tomatoes, we recommend pico de gallo as a good alternative to a summer salad. Ours is chock full of other great summertime favorites such as bell peppers. Don’t worry, we’re keeping this recipe spicy.
Read MoreWe’re excited to be participating in DC Dog Days with our bold Caribbean flavors. Be sure to shop with us online on Saturday, August 8th and Sunday, August 9th. Use code DCDOGDAYS for 10% off your online purchase. Our flavors are fantastic for use at home and on-the-go!
Read MoreWe’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Plantain Stew with Black Beans from Maxine of Dontmissmyplate. This plant-based meal will satisfy your cravings for something comforting and spicy, while also packing up on the protein!
Read MoreIf you're in the DC metro area, you can now catch us at Thamee. Recognizing that so many Black and brown businesses faced a double whammy due to the pandemic, Thamee created a few initiatives to help bolster support and much needed resources for those unduly impacted. One of those initiatives is the BIPOC Pantry. As the name implies, the Pantry is stocked with goods created by Black, Indigenous, and people of color makers.
Read MoreWe’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Chickpea Curry with Flatbread from Maxine of Dontmissmyplate. There's nothing like a hot curry served with warm flatbread and a condiment to cool the tongue. Even if you’re an avid meat eater, if seasoned right you’ll love it too. It's a good transitional dish if you're trying to eat less meat and adopt a plant-based diet.
Read MoreWe’re happy to announce that for this summer, we are offering a Trini Baked Goods Box for pickup. Drop everything and roll through to our place for some delicious treats! We’re offering two options for our baked goods boxes (curbside pickup in Largo/Upper Marlboro - just 30 minutes outside of Washington, DC). We’ll have coconut drops (buns), currants rolls, and cheese rolls. See inside for more info!
Read MoreWe’re Caribbean and as two women from Trinidad and Tobago, we know how to spice up food! If you missed it, we previously dropped a guide for our Island Herb Blend (Caribbean green seasoning). We make it with fresh herbs that come from our community, because it’s important for us to support local farmers. It’s really important that you as a consumer take the reins on making informed decisions about your own food. The power to make more conscious choices about food is in your hands!
Read MoreWe’re stepping out of our kitchen to bring you a post from a guest. Check out this guide for creative ways to use Mango Pepper Sauce (or any of our other pepper sauces) from Anela Malik of Feed the Malik.
“I recently tried the Mango Pepper Sauce from Camella's Kitchen and WHEW. With robust flavors and a fiery heat, this sauce is one I plan to use in the kitchen for a long while to come.”
Read MoreWe’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Herb Roasted Chicken Thighs from Feed the Malik. Get ready for tender, herby, delicious chicken thighs cooked up in one skillet with potatoes and carrots for an ultra simple meal! Skip the fuss with this recipe and get straight down to the good part...
Read MoreAs Black women, running our own business has been no easy feat. But it’s been one of our greatest joys and we wouldn’t trade it for the world. We recently had the chance to speak with Anela Malik of Feed the Malik about our experience running our food business in the DC metro area, and it was such a treat! The interview really reaffirmed the importance sharing our bold Caribbean flavors with our community, and hammered home why it’s so important that we, as Black women, share our story.
Read MoreIf you’ve been following our journey from the very beginning, then you know that Camella’s Kitchen was officially started in 2019. We opened our doors (figuratively) to customers in March and have been selling our flavors ever since. It’s been an exciting experience to sell online and at pop-ups! We’re still very new to the journey of entrepreneurship, so along the way, we’ve turned to different resources to help. We attended various in person events last year, in an effort to learn from our peers and others in the industry. Similarly, we surrounded ourselves with knowledge. Business and how-to books have been a mainstay, along with listening to podcasts. One of our favorite podcasts to listen to is Dreams in Drive, which is hosted by chief storyteller Rana Campbell.
Read MoreOne of our favorite things to eat is steamed shrimp. Here, we’re going to show you how to do it Caribbean style. We like it because it’s so fresh and delicious. The addition of herbs has it bursting with flavor! As an alternative to cocktail sauce, we used our spicy mango chutney. The chutney adds a nice sweet heat to the shrimp once you dunk it in. Give it a try for yourself to experience what we’re talking about!
Read MoreAs a virtual vendor for the Virtual Juneteenth celebration held by the Prince George’s County Department of Parks and Recreation, we decided to demonstrate how to make mango chow. As Trinis, it’s one of our favorite snacks to make. It’s healthy, delicious, and hands down just a great way to chow down for the summer. Check out our virtual cooking demonstration to learn more about how to make it!
Read MoreLet’s talk about freedom. Coming from the Caribbean, we’d say freedom encapsulates that moment when the sun is shining, you’re breathing in fresh air, and the wind is whipping your hair. Really, nothing better than a sea breeze! In all seriousness, when we came to America, we were excited to be in the land of the free and the home of the brave. Continue reading to see why we celebrate Juneteenth and all that it means to be free.
Read MoreWe recently had the pleasure of being featured on FOX 5 DC. We spoke to Maureen Umeh about our minority owned business, and why we take pride in showcasing our Caribbean heritage through our flavors. As two Black women from Trinidad and Tobago, we never imagined in our wildest dreams that we would be on TV. But it happened, and it was such an amazing experience!
Read MoreWe love us some chicken wings. If you haven’t gotten the memo, then you must have missed our curry chicken wings recipe! Regardless, we were excited to show off some of the creative ways in which we’ve used our spicy mango chutney to enhance our chicken wing addiction.
Read MoreRice and peas is such a quintessential Caribbean dish. Next to pelau, it’s what often comes to mind when you think of Caribbean-style rice. During the summer when we’re usually out and about, rice and peas is a go-to favorite of ours to get at local restaurants or when we’re at festivals. Since our summer will look a little different this year, we decided to make this recipe at home. Of course we’ll continue to get it from our favorite spot, but it doesn’t hurt to know how to make the dish in a pinch.
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