Stripped in the kitchen! Rihanna bares her bottom in Esquire's Food And Drink Special
SHE MAY be the world's biggest female pop star but it seems Rihanna has other strings to her talented bow.
Rihanna has bared her bottom Esquire's Food And Drink Special
The star has appeared in next month's Esquire magazine giving hints and tips on the latest food and drink.
Talking in the Esquire Food And Drink Special Rih offered up her own take on some of the staples of Caribbean cuisine including Garbanzo Bean (Chickpea) Salad, Cod Fish Cakes, Salt Fish And Callaloo and Bajan Rum Punch.
Talking about a dish she calls Mac A Rih's, the star said it was discovered entirely by accident.
Rihanna said: "This was discovered by accident due to our gas running out halfway through making the original dish, but I fell in love with the taste and texture, so I’ve been making it to perfection ever since."
The star was pictured bent over a sink in a pair of white pants
The singer gave the magazine a recipe for mac and cheese
Although she's spoken of her love of food it's clear from the saucy photoshoot running with the article the singer's got a vested interest in her health too.
Showing off her simply incredible body, Rihanna is pictured in various positions flaunting her toned abs and firm thighs. The a steaming hot seven page shoot shows the singer stripped back and naturally beautiful.
Rihanna's recipe for Mac A Rih is as follows:
Ingredients
· 450g small elbow macaroni
· Salt (to cook macaroni)
· 1 medium white onion, grated
· 1 red pepper, julienned
· 6 spring onion stalks, sliced
· 1/4 cup yellow mustard
· 1/4 cup ketchup
· 11/2 tbsps Eaton’s brand scotch bonnet pepper sauce
· 1 cup water
· 900g Colby-Jack cheese, shredded
Method
Follow the directions on the package and cook the macaroni and drain in a colander. Leave a little of the water back in the pot, maybe a quarter cup or so. Place the macaroni back in the pot and return it to the stove.
On a low flame add the onion, peppers and half the spring onion mixed together with a rubber spatula. Once combined, add the mustard, ketchup and pepper sauce and mix together. Add the cheese a handful at a time and incorporate. If the sauce too stiff, add more water to loosen to your desired consistency.
Top with remaining spring onions and serve immediately.
Check out all of Rihanna’s delicious Bajan recipes in the Esquire December issue - on sale Thursday 6 November. Also available as a digital edition