This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I'd follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.
Here's one of those drinks which is guaranteed to give you a boost of energy, especially during those draining winter months we experience in Canada. I was visiting mom and dad in Toronto a while back and I saw she had brought back a ton of Turmeric from our garden in Trinidad and Tobago. She went on to mention that she makes this drink for dad and my sister (who lives close to them), so I got her to share the concoction with me. I've been making this smoothie ever since then.
With my love for peppersauce (hot sauce) I'm always challenging myself to find different flavors to compliment the scorching heat of our beloved Scotch Bonnet Peppers, to add balance, depth and a unique finish. While this peppersauce is fiery, the fruity undertones of the passion fruit makes it very tasty and bearable for those of you who are not into pure heat! My mom like many from her generation, will argue that when making a 'good' peppersauce, there's no room for fruit. However with the success I've had with the 10 + fruity pepper sauces I've shared on here, that mindset can be challenged.
19 July 2013
No joke.. I disliked roast (grilled) corn as a boy on the islands and even today it’s not something I automatically prepare when sweet corn is in season here in Ontario. I absolutely hate the kernels getting stuck between my teeth! However, you can feed me boiled corn (naked.. no butter or salt) everyday and […]
16 July 2013
The past three recipes during this the official month of grilling on Caribbeanpot.com, we’ve done our cooking on a propane grill but today we’ll go old school and dust out the charcoal bbq for that extreme flavor you can only get by using coals. With just two steps and a few ingredients you’ll not only […]
13 July 2013
As we work our way through July’s month of grilling I thought I’d share a lovely breakfast done on the grill, but one which can easily be done in your kitchen oven as well. Yes I do read your emails, so this one is especially for those of you without a grill or bbq. Kieana, […]
06 July 2013
After posting a picture of steaks I had marinating, on the Facebook Fan Pages a few months back, there were several requests (and demands) for this recipe. So as promised (I try not to forget), here goes. Admittedly I like steaks ‘naked”… salt, black pepper and a very hot grill, but there are times when […]
03 July 2013
As we begin July’s month of grilling as we’ve done in the past, I thought I’d start off with a dish which is very easy to prepare and has the wonderful flavors of the Caribbean in every bite. Don’t be intimidated with the amount of scotch bonnet pepper we used as it’s well balanced with […]
30 June 2013
In the past we’ve used beef and shrimp as the base for delightful stir fry Caribbean style, but there’s no reason why we can’t use one of the most popular ingredients in the Caribbean with similar or dare I say better results. Saltfish (dry slated cod or other white fish) is a much revered ingredient throughout […]
23 June 2013
The Caribbean is flooded with pepper sauces and condiments of all kinds as it’s simply part of our culinary culture. The textures, heat level, ingredients, ways of preserving and overall vibrancy of them all are unique to the maker and individual island. In Trinidad and Tobago you’ll find a lot of chutneys and amchars, while […]
17 June 2013
As a young fella on the islands I knew this vegetable as the one our mom would sometimes use to scrub blackened pots with and to be quite honest, I was never a fan of it. As we’ve discussed before, that lack of appreciation quickly went away as I grew older. When dried the jingi […]
11 June 2013
Our mom would make a very similar dish for when my dad would have his friends over to play cards and she called her’s steamed breadfruit. Basically stewed pork, topped with breadfruit and simmered in freshly made coconut milk. That was and still is a hit with anyone who’s ever had the pleasure of having […]
05 June 2013
Carrot punch or carrot juice as it’s also called in the Caribbean is one of those rich and creamy drinks you’ll find being made throughout the region. Recipes may differ, but the base ingredient of freshly grated (or food processor as in my case) carrots is constant. Chilled with a few cubes of ice on […]