Brampton, what’s your recipe?

The Spice take-and-make program is designed to introduce you to different spices and culinary dishes that you may not have otherwise encountered on your own. This page will provide information on each kit, how to submit images of your culinary creations for a chance to win an impressive cookbook, and references to other recipes within our Brampton Library collection. Engage in food literacy and different means of cultural expression with us and our local chefs!

About the kits

In October, November, and December, we will be releasing a new spice kit and recipe card at your nearest library branch. By attempting the recipe on your own and capturing an image of your creation, you have a chance to win The Modernist Cuisine at Home cookbook.

Here’s what to expect:

October: Chef Horace Spence’s curry chicken

Starting October 19, spice mixes complete with curry seasoning and pimento (allspice) powder will be packaged with the following recipe card to your nearest Brampton Library branch. There is no need to register. Just simply go into your nearest branch and ask for kit while supplies last. 

About Chef Horace Spence:

Chef Horace Spence posing with chef hat and jacketChef Horace Spence is a part-time professor at George Brown College, a wellness coach, entrepreneur and founder of Hasco Inc., and a published author. His most recent cookbook is “Culinary Journey: Cuisine Exploration”.

Video Recipe and Contest Details

Scan the QR code on your recipe card or click here to have Chef Horace Spence walk you through his chicken curry recipe. The video will inspire other ways to prepare this curry if you’re not a fan of chicken. Once you’ve tried the recipe, snap a photo of your creation and submit it to This email address is being protected from spambots. You need JavaScript enabled to view it. by November 16, for a chance to win The Modernist Cuisine at Home, a cookbook valued at $150.

Related Resources and Recipe Books in Our Collection

Chicken night : dinner solutions for every day of the week by McMillan, Kate

Curry : eating, reading, and race by Ruthnum, Naben

Curry : classic and contemporary by Singh, Vivek

The chicken bible : say goodbye to boring chicken with 500 recipes for easy dinners, braises, wings, stir-fries, and so much more

Yawd : modern Afro-Caribbean recipes by Forte, Adrian

November: Chef Rachel Adjei’s massalé seafood stew

On November 16, pick up Chef Rachel Adjei’s massalé spice blend from Seychelles at your nearest branch while supplies last.

November Recipe card for Massale seafood stew

About Chef Rachel Adjei

Chef Rachel smiling at camera wearing ApronChef Rachel Adjei is the owner and founder of the Abibiman Project: a food concept focused on celebrating the diverse cultures and cuisines from the African continent and Black diaspora. The project aims to reveal rich culinary culture and stories that come out of Africa through exposure to spice blends and recipes specific to the continent. A portion of profits are donated to the Afri-can Food Basket.

Video Recipe and Contest Details

Scan the QR code on your recipe card or click here to have Chef Rachel Adjei introduce you to her version of massalé seafood stew. The video will highlight tofu or vegetables as substitutes to the seafood of choice. Snap a photo of the dish you come up with after watching Chef Adjei’s video, then submit it to This email address is being protected from spambots. You need JavaScript enabled to view it. by December 14 to enter the contest.

Related Resources and Recipe Books in Our Collection

Afro-Vegan Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Terry, Bryant

Black Food Stories, Art, and Recipes from Across the African Diaspora (A Cookbook)

Food from across Africa : recipes to share by Timothy, Duval.

In Bibi's Kitchen The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (A Cookbook) by Hassan, Hawa

Seafood : how to buy, prepare, and cook the best sustainable fish and seafood from around the world

Succulent seafood shrimp, crab & lobster (DVD)

Super Easy Soups and Stews 100 Soups, Stews, Broths, Chilis, Chowders, and More!

December: Chef Joyce Leung Red Thai veggie dish

Chef Joyce wearing apron and smiling at camera while holding a spring roll using chopsticksOn December 14 from 7-8 p.m. join us in person at our Four Corners branch for a special presentation by Chef Joyce Leung. She will walk you through her Red Thai veggie dish, discuss how her Red Thai veggie paste can be preserved, and answer any of your culinary questions. All participants will be guaranteed a spice take-and-make, which will be provided at the time of the event. Register here. 

About Chef Joyce Leung

Chef Joyce Leung is the founder of Joyce of Cooking, a food blog and set of cooking programs that aim to break the intimidation that may be attached to cooking, especially when it comes to Asian food.

Contest Details

If you do not wish to join the in-person event with Chef Leung, you are still welcome to pick up a spice kit at your nearest branch while supplies last beginning December 14. Submit an image of your Red Thai veggie dish to This email address is being protected from spambots. You need JavaScript enabled to view it. by January 11. The winner of the Modern Cuisine at Home cookbook will be announced on January 13. 

Related Resources and Recipe Books in Our Collection

Canning & Preserving Your Own Harvest An Encyclopedia of Country Living Guide by Emery, Carla

Creativebug: Canning Basics (Online Resource)

Hot Thai kitchen : demystifying Thai cuisine with authentic recipes to make at home by Chongchitnant, Pailin.

Nong's Thai kitchen : 84 classic and contemporary recipes that are quick, healthy and delicious by Nongkran Daks

Rosa's Thai cafe : the vegetarian cookbook by Moore, Saiphin

Simple Thai food : classic recipes from the Thai home kitchen by Punyaratabandhu, Leela.

True Thai : real flavors for every table by Thaimee, Hong

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