During the summer months, I find myself leaning heavily into fresh local produce and making the most of ingredients while they’re naturally at their peak. These Grilled Peaches, along with my Juicy Jerk Pineapple Bites, Peach Chow, and Applewood Smoke Peach Chow I did with my good friend Chef Marc a few years back, are…
This Creamy Spinach With Okra and Pak Choi (Bok Choy) brings together the comforting traditions of callaloo and the way we cook Dasheen Bush aka Taro leaf bhaji in the Caribbean, especially in Trinidad and Tobago. It is a simple yet deeply satisfying dish in which leafy greens are gently simmered in coconut milk, creating a…
A hearty Caribbean vegan delight
While similar to the texture and flavor of the Channa (chickpeas) served when you purchase Doubles in Trinidad and Tobago, this version is a bit more runny and typically treated as a thick soup. Served in a bowl or cup and topped with chutneys and pepper sauces for a hearty meal before a meal. You’ll…
I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti. You’ll Need… 1 1/2 tablespoon veg oil1/2 medium…
Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra. You’ll Need… 1 1/2 tablespoon veg oil1/2 medium onion…
As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors….
While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes….
I know there will be a few who will want to take me apart for using somewhat unconventional ingredients (keep in mind I’m based outside the Caribbean) and the fact they didn’t see any crab or salted meats used in the making of the Callaloo. With that last part in mind, here’s proof you’re not…
Stewed Pumpkin or Pumpkin Talkari (takari) is definitely one of the easiest vegan dishes you’ll ever bless your tastebuds with. I have shared the Stewed Pumpkin With Salted Cod, Curry Pumpkin With Shrimp and back in 2012 we did the Stewed Pumpkin With Shrimp, this vegetarian version is still ranks as my fave. You’ll Need……
Back in 2010 I shared my version of the classic Caribbean Stewed Lentils, then we had the wicked Hearty Lentil Soup we did, followed by the Quick And Tasty Lentils we did using canned lentils and the Slower Cooker Stewed Lentils, but today it’s all about tradition. This is the lentils from my childhood, a…
As a lil fella growing up in the Caribbean I recall sweet potatoes being used in two primary ways. Boiled and served as a side with Sunday lunch (biggest meal of the week in Trinidad and Tobago) and as part of the ‘ground provision’ team in our rich, thick and delicious soups. Over the years…
