3 inca kola recipes

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Sauteed plantains pan-fry ripe yellow plantains in canola oil until golden and caramelized. Three ingredients, ten minutes, the simplest Caribbean side.

Grilled turkey breast slathered in canola oil, seasoned with salt, pepper, and cayenne, then slow-grilled over charcoal for an hour. Optional butter and hickory wood add smoky bacon-like flavor.