C.R. Walker Senior School's Taniesha Rolle earned the right to compete in the National Young Chef competition after capturing the New Providence Senior Young Chef contest.Rolle will compete for the national senior title during the 21st Annual Mahatma Rice/Robin Hood Flour National (All Island) Sr. Young Chef Championship on Thursday, March 14 at C.C. Sweeting Senor School.

Along with the national senior title at stake is a $10,000 scholarship which will be awarded to the first place national winner; a one-week career exploration program from Johnson and Wales University which will be awarded to the top three overall winners; and the $3,300 in scholarship money from Mahatma Rice and Robin Hood Flour.Rolle's Spicy Coconut Conch Jambalaya with Tropical Relish and her Bahama Chocolate Lava Cake were judged the Best Mahatma Rice and Best Robin Hood Flour dishes respectively.

Judge Chef Edwin Johnson from Gilgan Holdings said Rolle was creative with both of her dishes. And that her taste and flavors were excellent. He also said her presentation during the competition was clean and neat and that he was looking forward to seeing her compete in the final. "She was well organized, and executed good skills which were gained through work experience at Graycliff Restaurant," he said.

Rolle had also participated in the Johnson and Wales University summer young chef program.Anatol Rodgers School's Oralnique Burrows finished in the second place position. She prepared Coconut Ginger Risotto Balls with Conch and Plantain Ragout for her rice dish and a Mango Pudding for her flour dish.Burrows will join Rolle in the hunt for the senior national title in March.R.M. Bailey School's Warrenisha Rolle's Curry Spicy Conch Rice Balls and her Savory Conch Crepe were scored for a third place finish.Judging the senior championship along with Chef Johnson were Ocean Club Executive Chef Emmanuel Gibson, private chef Keisha Bonimy and Chef Devain Maycock from the Culinary and Hospitality Management Institute (CHMI).Taneisha Rolle's rice dish voted Best Mahatma Rice Dish

Spicy Coconut Conch Jambalaya with Tropical Relish

(Fresh conch must be marinated for 10 to 15 minutes before being sauteed)

Conch marinade

2-3 fresh conch, tenderized

3 garlic cloves, sliced

1/2 inch fresh ginger, grated

1 tablespoon fresh thyme

1 goat pepper, thinly sliced

2 tablespoons soy sauce

2 tablespoons dark brown sugar

1/4 cup coconut milk

1/4 cup coconut, grated

Small handful basil leaves, chopped

2 tablespoons vegetable oil

Combine all ingredients in a bowl cover with plastic wrap. Refrigerate for 10 to 15 minutes

Coconut Jasmine Mahatma Rice

1/2 cup Mahatma Jasmine Rice

1/2 cup coconut milk

1/4 cup water

Pinch of salt

Put Mahatma Jasmine rice, coconut milk, water and salt in a saucepan. Bring to a simmer. Cover and gently simmer until liquid is absorbed.

Spicy Coconut Conch Jambalaya

1/2 onion, diced

1/4 yellow bell pepper, diced

1/4 red bell pepper, diced

1/4 orange bell pepper, diced

1/4 green bell pepper, diced

Taneisha's conch marinade

1/2 tomato, chopped

Heat oil in skillet over medium-high heat. Add onion and bell peppers. Cook, stirring occassionaly, until onion begins to soften. Stir in tomatoes.

Add Taneisha's conch marinade mixture. Stir occassionally for 4 to 6 minutes.

Add cooked coconut Jasmine Mahatma rice. Cover, and let simmer over medium heat until all liquids have been absorbed for approximately 15 to 20 minutes. Serve with tropical relish.

Tropical Relish

1 medium rip tomato, diced

2 teaspoons goat pepper, chopped

1/4 cup green bell peppers, diced

1/2 red onion, diced

1/4 cup pineapple, diced

1/4 cup mango, diced

1-2 tablespoons sugar

Dice all ingredients. Mix in sugar. Refrigerate. Serve cold.Taniesha Rolle Bahama Chocolate Lava Cake with Guava Mango Sauce voted Best Flour Dish

Bahama Chocolate Lava Cake

10 (5 ounces) tablespoons butter

7 ounces chocolate

4 eggs

2 egg yolks

1/2 cup granulated sugar

6 tablespoons Robin Hood Flour

4 teaspoons cocoa powder

Orange zest

Pinch of salt

Powdered sugar

Melt butter and chocolate in a microwave for 1 minute, stir to combine.

Whisk together eggs and sugar until light and fluffy. Stir in warm chocolate mix until combined.

Sift in flour, cocoa powder and salt. Fold in with a spatula until combined. Grease four ramekins. Dust ramekins with cocoa powder.

Fill each ramekin to the half mark with batter. Using a spoon, make a well in the center. Gently fill with Guava Mango Sauce. Use the remaining batter to fill each ramekin. Tap on table to settle air bubbles. Refrigerate for at least 20 to 30 minutes.

Place ramekins in a baking dish, add water (water bath) until it is halfway up the outside of the ramekins.

Bake at 425 degrees for 15 to 20 minutes. Dust with powdered sugar and serve warm with glazed fruits.'

Guava Mango Sauce

1/2 cup guava

1/2 cup mango

3 tablespoons sugar

1/2 lime, squeezed

Glazed Fruits

1/2 cup granulated sugar

1 tablespon water

1/4 mango, chopped

Star fruit, sliced

Strawberries, hulled and halved

Heat sugar and water in a small skillet. When sugar starts to bubble vigorously toss in fruit to coat. Remove from heat and serve.

Click here to read more at The Nassau Guardian