While we use the same ingredients and for the most part cook similar dishes, you'll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I've shared several methods of cooking curry goat so far, but it seems we've not had a go at a Jamaican version, until now.
Breakfast was usually a grab and go routine for me as a young fella on the islands during the week, as I went to school in the city and it meant leaving our sleepy village very early in the morning. I had to take a 2nd taxi (shared) when I got into San Fernando (2nd largest city in Trinidad) to make it in time for the first bell. So weekends was when mom would go all out with whatever we wanted for breakfast. Now this sort of breakfast was never included as I only developed a liking for many of the ingredients you'll see me use, during my travels across the Caribbean as an adult.
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!
As I’ve discussed in my Cookbook, there’s much debate in the Caribbean when it comes to callaloo. In the southern Caribbean it’s a delicious soup-like dish made with young dasheen bush leaves, flavored with crabs (for the most part) and simmered in coconut milk. However in Jamaica, callaloo is the bush or plant (amaranth) which is […]
After seeing the price of dasheen at the market, I opted for the much cheaper taro as I had a craving for what we call ground provisions, in the Caribbean. Dasheen, yams, eddoes, sweet potato and cassava all fall under the ‘ground provisions’ umbrella – also known as ‘food’ in Jamaica. The taro is very similar […]
My first true encounter with ‘good’ Jamaican festivals was breakfast at our friend Dino’s home in Portmore Jamaica several years ago. Imagine waking up to a full spread of festivals, ackee and saltfish, boiled green bananas and to top it all off, a piping hot cup of rich and creamy Milo! Moms (Dino’s mom) had […]
Today we’ll induct yet another dish into the series “The Ultimate” (keyword search ‘ultimate’ in the search box – top right of this page for more recipes in the series). This time we’re doing one of those classic Jamaican dishes… Jerk Pork. The first time I made this dish was about 5 years ago when […]
As many of you know, there’s been several “Ultimate” dishes I’ve shared in the past and I’d like to add this Ackee and Saltfish dish to that list of amazing meals. We were fortunate to have visited Jamaica a few weeks ago and even more lucky to have our friend’s mom cook us a traditional […]
Why is it when you return from vacation, you feel so drained that you could use another week or two just to get back into your groove? I’m not one to do the normal tourist thing, especially when I’m in the Caribbean, as I see every island as “home” And as I would do when […]