When you grow up in the 'country' areas on the islands, you're sure to have a kitchen garden where most of the vegetables, herbs and peppers you use in in the kitchen, comes directly from. My brother and I were gardeners from a very young age (not by choice.. especially when we wanted to run football and not tend to plants). Looking back, it seems we always had some sort of beans planted in that small plot of land at the back of our home. Maybe this is where my love for beans of all types originated? In this recipe we'll use two of my favorite ingredients, string beans and shrimp along with that lovely curry base, this will definitely be delightful.
With the increase in demand for both vegetarian and gluten free recipes, I thought I'd take one of the most traditional dishes of the Southern Caribbean and remove a key ingredient - meat! Meat lovers can tune in here for the Chicken pelau video. This one pot dish was a must whenever we'd spend a day at the beach, go to the Oval to watch touring cricket teams and whenever pigeon peas was in season. Back then freshly shelled peas were used, but today living in North America I have no choice but to reach for the canned stuff. I assure you, you won't know there isn't meat in this dish when it's done 'bubblin' and you serve yourself a plate.
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!
I was recently challenged to put together a coconut rice recipe, however the recipe must be foolproof. According to the person who emailed me, they have a difficult time cooking rice as it usually ends up a messy mush in the pot or under-cooked. They were looking for perfectly cooked coconut rice, grainy in texture and rich in Caribbean coconut flavors. Being a rice dish I thought it would be a good time to also have it appeal to vegetarians and friends on a gluten free diet at the same time.
Every July I go in search of smoke, fire and flavors with our annual month of grilling. And in doing so I usually get a number of emails from people without a grill/bbq pit who are in search of that sticky goodness you get with grilled meats. Here's my take on doing bbq pork ribs during those cold winter months, in the oven. Remember if you're doing this recipe gluten free, you will have to use your favorite gluten free bbq sauce for the finishing touches near the end.
This recipe takes me back to my childhood days when my brother and I would go scavenging for conch (small and large black snails) in the rivers and ravines surrounding our small village. So to be clear, these are not the ocean conch that's turned into salads, soups and stews, especially in the Bahamas. It was like a treasure hunt for us, looking between roots, rocks and all the debris in the water to find these. Good Times!
Having leftover rice is quite normal in our home as I purposely make extra and store it in the fridge for making quick and tasty fried rice dishes. However when it comes to having 'extra' jerk chicken.. let's just say that we're true carnivores! With our girls off in college, sometimes I tend to forget and end up cooking the same amounts as if they were still living at home. Thus the extra jerk chicken in this case.
Where did the taste, flavor and scent of tomatoes go? As a kid on the islands I remember helping mom and dad in the garden, which meant getting between the tomato bushes during harvest time to pick those lovely beauties off the tree (yes, I’ve had a love affair with tomatoes since as early as […]
This past summer our annual Month Of Grilling was a huge success with fans around the world. One of the featured recipes this year was the grilled stuffed peppers, where I played around with some classic “Caribbean” ingredients to achieve what I believe is a delightful way to do stuffed peppers. Though this recipe was done on […]
Curry wasn’t cooked often in our home when we were growing up (dad was not a fan of curry), especially pork. Mom’s go-to recipe when it came to pork was either stewed (stewed pork recipe) or roasted in the oven. When I moved to Canada and started living with my aunt (mentioned her in my cookbook), […]