I'm not a huge fan of turkey, especially when it's done the traditional North American way - roasted in the oven. I much prefer getting the cheaper cuts like the necks (Curry Turkey Necks) and in this case, wings. Though a bit tougher than chicken wings, I find that they hold up well to the Caribbean way of stewing and the outcome is quite delightful. Tender pieces of meat, with a wonderful gravy which is excellent on rice, potato, dumplings, roti or ground provisions. The key is in the way we'll season, marinate and finally braise these turkey wings in a process which is most traditional to the Southern Caribbean.
My passion for peppersauce (homemade hot sauces) is fueled by having been surrounded by very creative peppersauce makers even as a little boy on the islands, but more importantly... my daughters possess the same sort of intense affection for the fiery stuff as I do. There's no better motivation than having those close to you share the same traits, so when you get creative in the kitchen, you know it's something you will connect with as a family. With the use of the Trinidad Moruga Scorpions which at the time of making this sauce is the 2nd hottest pepper in the world, you're getting a hot sauce which should be used with extreme caution. But I find that by using the blueberries, you get a lovely fruity roundness.
Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you're now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It's no secret that we love cheese in the Caribbean and the same can be said for any type of "greens" like spinach, so it's only natural that this recipe would show up on this website sooner rather than later. I must confess that this 4 cheese spinach dip is a hybrid of my daughter Kieana's recipe, which I tweaked and kinda called my own?
Salsa is not a "Caribbean" type dish! Really? How easily we forget the Spanish speaking Caribbean, like Dominican Republic, Cuba and Puerto Rico. I started making this take on salsa for my girls after I read the label of the pre-packaged stuff they were buying at the grocery stores. Called salsa, but lacked any real flavor and loaded with sodium and preservatives. You'll notice that I've taken the technique we use in Trinidad and Tobago for making Tomato Choka and applied it in making this salsa.. for what I believe is the best salsa you'll ever have/enjoy! Ask my daughters and their friends.
Kuchela is one of those spicy condiments traditionally made with green mangoes and a must-have topping for 'doubles', saheena and pholourie (street food in Trinidad and Tobago). Being that I call Canada home and green mango is not something I can go in my back yard and pick off the trees as I did for my mom when I was a young fella on the islands, Granny Smith apples are my new choice. Though sweet, the slight tartness and sturdy texture of these green apples makes an ideal kuchela when you can't source mangoes.
This is as old school as a recipe could possibly get on CaribbeanPot.com. Not just the recipe but the tool and technique I'll be using. Before the days of electric blenders and food processors, we had food mills. Used to grind the dhal for making dhalpuri roti, preparing the dried fruits for making traditional black/rum cake, making homemade pepper sauces, grinding dried corn for making chilli bibbi and so many other uses in the kitchen. Luckily my mom brought a mill for me many years back and with the abundance of fiery hot peppers in my garden last summer, I thought I'd dust out the Mr. mill and share this recipe with you all. Hopefully I'll give you a glimpse into a glorious past.. something we seem to be losing touch with.
(Hamilton, Ontario Canada) CaribbeanPot.com, headed by Chris De La Rosa, is pleased to announce that their first off-line cookbook, The Vibrant Caribbean Pot: 100 Traditional and Fusion Recipes Vol.2, has won a Gourmand World Cookbook award for 2014 in the category of Best Foreign – International Cuisine Book in English Canada. De La Rosa shares this award with editor Izabela Szydlo. The Gourmand World Cookbook Awards, founded by, Edouard Cointreau, celebrates global cookbook and wine book publishing from over 144 countries. This award is sometimes referred to as the “Oscars of food awards”.
Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you're not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you'd get from the conventional method of cooking this dish. However we'll employ the use of a rice cooker!
When you hear a Guyanese person speak about Christmas the conversation always heads in the direction of Pepperpot. You have to love the passionate manner in which my fellow Caribbean people speak about this lovely meat stew most Guyanese serve on Christmas morning with a thick slice of their traditional plait bread. The tender pieces of meat falling of the bones and the rich gravy.... oh that rich gravy! You'd rip a piece of the bread and dunk in into that lovely gravy, spiced with cinnamon, herbs and cassareep (a thick molasses like reduction made from cassava). Other that what goes into making the pepperpot, patience is key... low and slow and you'll be rewarded.
This being the holiday season I thought I'd take a classic recipe for making saltfish buljol and put a little festive spin on it, to serve at your holiday party or to take with you as you visit family this holiday season. We'll follow the same basic rules of making traditional saltfish buljol (basically a fish salad) and add a few other ingredients to help balance and brighten up the overall flavors of this classic dish. You'll notice that I did post this under the gluten free recipe section, but do keep in mind hat you'll need a gluten free bread or cracker to serve these on, to meet with your complete gluten free dietary needs.