Sat | Jul 11, 2020

Recipes for learning -Scotiabank trains canteen cooks

Published:Tuesday | July 3, 2018 | 12:00 AM
Teriyaki chicken
French toast.
Vegetarian-pumpkin and callaloo pasta.
Lo mein with vegetables and sausage.
Oatmeal porridge.

As Scotiabank steps up its Nutrition for Learning (NFL) programme, targeting students in 38 primary level institutions, it recently hosted workshops for several school canteen cooks. The workshops, which have been conducted by master chef Jacqui Tyson, sought to equip canteen and administrative personnel in schools with the knowledge and skill to prepare nutritional and healthy meals for students.

In addition to training the canteen staff in meal preparation, Scotiabank has been assisting the institutions in establishing vegetable gardens from which they can get produce to include in the meals prepared at school.

"We also want to equip parents and guardians with the knowledge and skills to be able to creatively incorporate vegetables into their children's meals as well as other ways to increase their nutritional value," says Joylene Griffiths, Executive Director, ScotiaFoundation.

Below are some of the recipes that Chef Tyson have shared with cooks in schools.


Teriyaki chicken


4 oz chicken breast

1/4 tsp vegetable oil

1 tbsp garlic

1/4 tsp minced ginger

1 tsp brown sugar

1/4 cup light soy sauce

Escallion for garnish




In a sauce pan, saute garlic and ginger.

Add soy sauce and sugar and cook on low until thick and liquid is reduced by half for about 10 mins.

In a separate pan, saute chicken with oil until brown. Add to reduced glaze.

Cook in sauce for about 3-4 mins.

Garnish with escallion. Can be served with 4-6 oz of vegetable and 2oz of starch.


Oatmeal Porridge


1 cup oats

1 cup water

1/2 cup fortified/enriched Lasco/milk

2 tsp mango jam

1 cup fruits - Otaheite apple/ripe banana




Bring 1 cup of water to a rolling boil

Add oats and stir until thick. For about 3-4 minutes

Add 2 tsp of mango jam.

Reduce heat and add milk/ enriched Lasco.

Serve in a bowl and garnish with fresh fruit.


French Toast


1 Slice whole what bread

2 eggs

1/4 cup milk

1tsp cinnamon

1/2 tsp nutmeg

1/2 cup fruit




Whisk eggs, milk, and powdered seasoning in a bowl until well combined.

Place a nonstick pan over low/medium heat for 2 minutes.

Submerge the slice of bread into the egg mixture, flip over and repeat.

Immediately transfer bread from egg mixture to frying pan.

Cook for 4 minutes on the first side, and flip over and repeat cooking time.

Remove from pan and serve with fresh fruit.


LO Mein with Vegetables and Sausage


1 cup egg noodles or any other noodle pasta

1 1/2 cup of any combination of vegetables

1/2 cup slice chicken sausage

1/4 cup soya sauce

2 tbsp sugar




Boil noodles/pasta until cooked and set aside.

In a separate pot, combine sugar and soya sauce. Cook on low heat until thick.

In a frying pan, add 1tsp of vegetable oil, add sausage and vegetables. Cook for 2 minutes, continuously stirring.

Add soya sauce mixture and stir.

Add noodles.

Cook for another 2 minutes and serve.


Vegetarian-Pumpkin and Callaloo pasta


1 cup pasta

1 cup steamed Callaloo

1/2 cup boiled pumpkin

1/4 cup coconut milk

Garlic, onion, sweet pepper, salt, pepper,

Cheese (optional




Cook pasta until al dente

In a pan, saute garlic with onions and sweet pepper.

Add steamed callaloo, pumpkin and coconut milk. Cook on low heat for 5 minutes until thick.

Add pasta and stir.

Serve in bowl and finish with a sprinkle of cheese.