How To Make Haitian Griot.

While this is my take on the iconic Haitian Griot, it's heavily influenced by the way my friend's mom would make it when I'd find excuses to stay to play Super Mario at their apartment. Pieces of pork (usually a cheap cut with marbling of fat) seasoned with herbs, braised until tender and finally fried until golden and crisp. Back in those days playing Nintendo and patiently waiting for his mom to ask if I'd stay for dinner, my mind was never far from the Pikliz (Picklese) which automatically made it's way on the table.

How To Make Haitian Griot. How To Make Haitian Griot.

Classic Island Pepper Shrimp.

Another Pepper Shrimp recipe Chris? Yea, it's definitely one of my weaknesses when it comes to snacking. We've gone though about 4 different styles of pepper shrimp to date, but I must admit that this one is my absolute favorite. And to be quite honest, it's not only super easy to make, it's also super-quick to put together. On it's own as a snack, as a side to fried rice or stir fried noodles or on sandwiches, you'll love this shrimp recipe. You can be the BOSS when it comes to how HOT you make it.

Classic Island Pepper Shrimp. Classic Island Pepper Shrimp.

Traditional Cocoa Tea (Caribbean hot chocolate).

Did you know that any hot drink you have along with breakfast in the Caribbean is mainly refereed to as being 'tea'? That said, here's the most classic of Caribbean 'tea".. Cocoa Tea! My dad would tell me stories about when he lived with my great grandparents as the kid, on their cocoa and coffee estate in Trinidad and Tobago, and how rich and creamy his grandmother would make his tea in the morning. From the cocoa he would have helped to harvest and process the season before.

Traditional Cocoa Tea (Caribbean hot chocolate). Traditional Cocoa Tea (Caribbean hot chocolate).
The Ultimate Pommecythere Chow (pickled ambarella).

The Ultimate Pommecythere Chow (pickled ambarella).

18 January 2014

This Trinbago (Trinidad and Tobago) style Pommecythere Chow (pickled ambarella) is so simple to make that you really don’t need a recipe. However, for those of you not familiar with the whole concept of ‘chow’ will find this helpful. Chow in Trinidad and Tobago and many of the southern Caribbean islands is simply fruit (tart) […]

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Posted in Bits and Bites, Gluten Free, Salads, VegetarianComments (4)

Caribbean Stewed Chicken With Red Beans Recipe.

Caribbean Stewed Chicken With Red Beans Recipe.

08 January 2014

This recipe is one of my favorite dishes to prepare when I’m homesick or when things are not going well and I need a pick-me-up! It combines two dishes I just adore, Trinidad stew chicken and stewed red beans. Two things mom would cook on Sunday’s when the entire family were together… pure joy! It […]

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Posted in ChickenComments (29)

How To Make Kurma (known as mithai in Guyana).

How To Make Kurma (known as mithai in Guyana).

05 January 2014

Kurma is one of those snacks I fondly recall buying with my daily school allowance at recess and at lunch break as it was not something regularly made at home and which kid does not like sweets? Mind-you, come Divali time, mom’s cousin who was a Hindu would always invite us to her home to […]

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Posted in Desserts, VegetarianComments (31)

Curry Cabbage With Leftover Caribbean Stewed Chicken.

Curry Cabbage With Leftover Caribbean Stewed Chicken.

29 December 2013

Cabbage is another one of those vegetables mom could never get us to eat, unless it was in chow mein or if she added leftover stewed meats to it. However these days you can always find cabbage in our crisper in the fridge as I add it to many dishes I prepare. Especially if I’m […]

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The World’s Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia).

The World’s Hottest Pepper Sauce Using Trinidad Moruga Scorpion and Ghost Peppers (Bhut Jolikia).

26 December 2013

At the time of putting this recipe together the Trinidad Moruga Scorpion was the hottest pepper in the world and in all honesty it was indeed pure fyah! I had never tasted anything as hot and some may think I’m nuts for using them in a pepper sauce. However there’s news coming out of the […]

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Posted in Bits and Bites, VegetarianComments (12)

The Ultimate Pepper Roti Recipe.

The Ultimate Pepper Roti Recipe.

22 December 2013

Pepper roti is one of those delightful dishes which became popular after I left the islands for North American shores. I was only introduced to this a few years back when my cousin hosted us for dinner during one of our Carnival visits and I immediately fell in love with it. What a treat! Stuffed […]

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Posted in Bits and Bites, VegetarianComments (27)

Spreading The Culinary Culture Of The Caribbean – COCO Magazine.

Spreading The Culinary Culture Of The Caribbean – COCO Magazine.

21 December 2013

It’s been an amazing journey with COCO magazine this past year and as they celebrate their one year anniversary I thought there’s no better time to place the spotlight on the amazing things being done over at COCO. Over the years I’ve tried my best to feature websites, publications and authors who are helping to […]

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Traditional Coconut Chutney.

Traditional Coconut Chutney.

07 December 2013

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or […]

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Posted in Bits and Bites, Gluten Free, VegetarianComments (4)

A Non Traditional Caribbean Ginger Beer.

A Non Traditional Caribbean Ginger Beer.

05 December 2013

Give the kids some orange juice and let’s make some big-people ginger beer. Spiked with rum and balanced with the juice of freshly squeezed limes, this is NOT your grandmas ginger beer recipe. I took ah-borrow of my dad’s ginger beer recipe (which is very traditional), but you know I had to add my own […]

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Posted in DrinksComments (9)

How To Cook Curry Lobster The Caribbean Way.

How To Cook Curry Lobster The Caribbean Way.

28 November 2013

If I were to count using my fingers the amount of times this dish was cooked in our home growing up, I’d have room left to count 10 other dishes. Curry lobster (or lobster curry as our Guyanese cousins say) never made it to our dinner table as far as I could remember. However curry […]

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Posted in FishComments (8)

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