2011 - CaribbeanPot.com

Turn Leftover Ham Bone Into A Comforting Caribbean Soup.

May 27, 2025December 31, 201125 Comments

As my family and friends enjoy the blistering heat of the Caribbean sun, I have to settle for temperatures which are starting to dip below the freezing point and it will only get colder as we move into January and February. However, with a huge pot of ham bone soup simmering away on the stove, nothing brings me more comfort and memories of the sunny Caribbean. Ham bone soup is one of those meals I look forward to after the holidays… not only is it very delicious and easy to make, it helps me forget how cold it is outside as we get set for the shorter days and frigid temperatures.

Soup is a traditional “Saturday” dish on the islands and it’s one of those traditions we take with us wherever we may now call home. Go to any West Indian market on a Friday evening or early Saturday morning and see people busy shopping for salted meats and ground provisions. No joke.. I even saw two women almost fight for the last ‘hand’ of green fig (banana) a few years back at a West Indian store.

This is one of those soups where you put everything in the pot and allow it to do it’s thing as it takes about an hour and a half to cook. Ham bone soup is an excellent one pot meal when you don’t feel like staying hours in the kitchen and it’s very delicious and filling.

You’ll Need…

1 Ham Bone (or any smoked bones)
1 1/2 cup coconut milk
1 1/4 tablespoon salt (see note below)
1/2 teaspoon black pepper
1 habanero or scotch bonnet pepper
1 large onion
1 large carrot
3 large potatoes
3 cloves garlic
4 sprigs thyme
2 scallions
2 cups dry yellow split peas
1 1/2 lb butternut squash
2 tablespoon olive oil (or veg)
10 cups water

Optional – (flour dumplings)
1 1/2 cup all purpose flour
pinch of sugar
water

Notes. If you don’t have a ham bone, you can use ham hocks and if pork is not your thing, smoked turkey or beef bones would work just as well. I used about 1 1/4 tablespoon salt, but since your tolerance for salt will be different than mine, start off with a tablespoon and adjust accordingly. You can certainly use stock instead of the 10 cups of water I mentioned, but I like to get the true flavor of the ham bone, so I try not to overpower it with any sort of stock.

We’ll start off by peeling and chopping all the ingredients. With the squash, carrots and potato, be sure to leave them in huge pieces so when they cook down they won’t totally melt away.

In a large pot, heat the olive oil on a med/high heat, then add the sliced garlic and onion and cook for a couple minutes (until they’re soft and edges start going brown). Now add the black pepper, thyme (I left the thyme on the sprig as I love the extra flavor from it – at the end of cooking I can remove the sprigs), cubed potato, cubed quash and carrot. Give the split peas a good rinse with cool water, drain and add it to the pot as well. Give everything a good stir.

Since I had some leftover meat with my ham, I stripped what I could off the bone and gave it a rough chop (cubes). Now add the coconut milk and salt to the pot and give it a good stir.

Add the pieces of ham, the ham bone and the scallions (rough chop them) to the pot and stir as best as you can (it may be difficult with the huge ham bone).

Now is when you add the water (make sure everything gets covered) and place the habanero (or any hot pepper you have available) whole, to the pot. By adding the pepper whole, we’ll get some flavor and not the heat. However if heat is your thing, you can chop the pepper before adding or burst it later on in the cooking process as I did.

Turn up the heat and bring the pot to a boil. As it starts to boil you’ll notice some frothy stuff at the top, skim that off and discard. Now turn down the heat to a gentle simmer, cover and allow to cook for one and half hours. Remember to stir things every 15 minutes or so. You will notice that as the split peas become tender the soup itself will get very thick… this is when it’s important to stir as the peas can stick to the bottom of the pot and burn.

After 1 hr and 15 mins the split peas should be close to being fully cooked and there should be a wonderful scent throughout your kitchen and home. It’s now time to make the dumplings. In a bowl add the flour and a pinch of sugar, give it a stir with a fork, then start adding water to form a dough. In the video below you’ll see how I did it. Basically you’re looking for a soft, smooth dough. After the dough is made, pinch off pieces (about the size of a large marble) and form into a large cigarette and add to the pot. Basically all you do is… roll the dough between both hands to form the shape of the dumplings.

After adding the dumplings, allow it to cook for another 15 minutes, then it’s all done. Check for salt as I’m sure your tolerance for salt will be a bit different than mine. Now is when you would fish out the habanero pepper and the sprigs from the thyme we added earlier in the cooking process.

This is a huge pot of soup, so why not make it a family affair and invite some relatives and friends over. If not, put the remainder in a freezer container and freeze for a couple months at least. All you do is thaw, add some water in a pot and reheat. Additionally, this soup will get VERY thick when it cools down, so if you’re reheating on the stove, do add about 1/2 cup of water to thin it out a bit.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

The Ultimate Curry Shrimp.

June 4, 2012December 26, 201133 Comments

Here’s another recipe to add to the “Ultimate” series I’ve been sharing from time to time with you. Curry shrimp is one of those simple dishes to make, but it’s very easy to overcook it and end up with shrimp the texture of leather. In this curry shrimp recipe I’ll show you how to have perfectly cooked shrimp that’s very attractive and full of that unique flavor from the way we cook curry in the Caribbean. Enjoyed with rice, roti or any which way you partner your curry dishes, this curry shrimp will definitely excite your taste buds and make an impression on family and friends.

You’ll Need….

1 lb shrimp (peeled deveined)
1 heaping tablespoon Madras blend curry powder (I like using a Caribbean variety)
2 scallions
1/2 habanero pepper (as much as you like)
1 medium tomato
1 medium onion
3 cloves garlic
1 tablespoon chopped cilantro
1 teaspoon thyme
3/4 teaspoon salt
2 tablespoon vegetable oil
1/4 bell pepper (sweet pepper)
4 tablespoon water for cooking the curry
1/4 teaspoon black pepper

* you’ll also need a couple tablespoon of lime or lemon juice to wash the cleaned shrimp.

Note: If you have the Caribbean style green seasoning mix, use a teaspoon instead of the thyme and cilantro. If you can source fresh shado beni, that would be ideal instead of the cilantro. Bell pepper is something new to this recipe but I like the added flavor, texture and overall look it brings to this dish. I like using a Caribbean style curry powder as I find it to be unique in it’s depth and flavor.

The first thing you need to do (if it’s not already done as some groceries sell already cleaned and deveined shrimp) is to remove the outer shell of the shrimp and devein them. Then squeeze the lime or lemon juice over it, give it a good stir, then rinse with cool water. Drain and get ready to season so it can marinate for a bit.

Chop the scallion, cilantro, onion, peppers, tomato and garlic… I like using the thyme on it’s sprig for the added flavor. When you’re done cooking you can them remove the sprigs. In a large bowl place the now cleaned shrimp and add the salt, black pepper, chopped peppers (habanero and bell), cilantro, thyme and scallions. Give it a good stir and allow it to marinate for at least 20 minutes.

In a large sauce pan, heat the oil over a med/high heat, then add the sliced onions and garlic. Allow that to cook on a med heat for about 3-4 minutes or until they get soft and edges start going golden. Now add the curry powder, give it a good stir and cook for a couple minutes. The goal is to heat the curry powder so it releases all those wonderful flavors. You will notice that the curry will go a bit darker and it will become very grainy. If you find that it’s burning, turn down the heat as we really need this to cook for about 2-3 minutes.

Now it’s time to add the water and make a sort of curry paste (be prepared for that burst of curry scent). It will be runny at first, but allow it to come to a boil, then reduce the heat to a gentle simmer. This step will cook the curry initially so we don’t get that ‘raw’ curry taste when the dish is done. After 4 minutes, turn up the heat to burn off all that water. you will now have a sort of paste.

Now it’s time to add the seasoned shrimp and give it a good stir to pick up all those curry bits from the bottom of the pan. Add everything in the bowl to the pan and have the heat at about medium. You can jump-start things by placing the lid on the pan if you want… this will cause the shrimp to spring a lot of it’s only natural juices (only keep the lid on for a minute or 2). With the lid open and the shrimp going at a rolling boil, you’ll notice the shrimp will start to curl and change color. All we want to do is cook the shrimp for 5-7 minutes from the time you add them. So if after 5 minutes you notice you have a lot of liquid in the pan, turn up the heat. I like my curry shrimp with a bit of gravy for dipping roti or to put on my rice. But that gravy must be somewhat thick. My mom would never leave gravy and to be honest, if you cook it down all the way… the taste will be a bit different.

Wasn’t that simple? I assure you this could well be the best curry shrimp you’ve ever had.. trust me! In the video below you can follow along in the event I was confusing above in my description.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

How To Make Caribbean Black Cake Part 2

May 26, 2025December 24, 2011110 Comments

In part one of this black cake making recipe we focused on preparing the aromatic fruits we’ll be using to give the cake it truly unique Caribbean flavor. Black cake is one of those desserts you’ll find in just about every Caribbean home during the Christmas holidays and as we’ve discussed in part 1, just about everyone does things a bit different. This black cake recipe is one which takes me back to my childhood in Trinidad and Tobago as we all (brothers and sisters) assisted my mom in making these the night before Christmas. Besides the scent of freshly painted walls, varnished floors, new curtains and bed sheets… the tempting fragrance out of the oven leading up to and including Christmas day is one of pure joyful memories for me. Cake, bread, bake pork and the smoked ham.

Let’s get baking…

You’ll Need…

2 sticks unsalted butter (1/2 lb)
1 cup brown sugar
6 large eggs
1 teaspoon vanilla
1 teaspoon mixed essence
4-5 cups dried fruits (puree/soaked)
2 cups allpurpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg (freshly grated if possible)
2 teaspoon baking powder
1 tablespoon browning (see note below)
1 teaspoon lime zest (grated)
dash of angostura bitters (optional) and a pinch of salt

Note: The browning required to give the cake the dark rich color and Caribbean flavor is not your typical gravy browning. It’s a Caribbean style burnt sugar browning. Its consistency will be similar to molasses (thick). You can source this at any West Indian grocery store or you can make your own if you prefer.

* Make sure the eggs are room temperature and the butter is soft.
* if you prefer to use granulated sugar instead of the brown sugar I mentioned, by all means do so. This is just my preference.

We’ll start off by creaming the butter and sugar until you have a fluffy and smooth consistency. You will also notice that the color will become more pale as you cream the butter. This is one of those times you’ll be thankful if you have a standing mixers. we don’t own one (Santa, please bring Chris a Kitchen Aid for Christmas. please boss), so in a large bowl I put the sugar and butter and using my handy hand mixer I went to work. Back in the old days I remember it was my dads job to do this with a large spoon. Mr Man was old school.

After you have a smooth and fluffy batter base, it’s time to start adding the eggs. Remember to have them at room temperature for best results, add one at a time and mix it thoroughly. Tip : Crack each egg into a small bowl first so you can fish out any shell if any pieces fall in.. this way you’re not diving in the batter for it)

After you’ve added and worked in all the eggs, it’s time to add the vanilla, bitters, mixed essence and lime zest and give it a good mix. Seeing that I was using a hand mixer I added the soaked fruits in two batches to make less work for the mixer. I added 3 cups, worked it in with a spatula, then gave it a good mix with the hand mixer.. then repeated with the other 2 cups of fruits. I now had the ‘wet’ batter completely mixed.

By now you’ll start getting that wonderful scent of cake batter, spiced by the wonderful soaked fruits. Now it’s time to work with the dry ingredients, then combine everything. In another bowl I placed the flour, pinch of salt, cinnamon, nutmeg (if you have freshly grated that would work best) allspice and baking powder. Give that a good mix and I would even suggest sifting to really have it mix evenly. We’ll now start adding the dry ingredients to the wet batter, but do so in 1/3 amounts (so three times). To make mixing easier and to allow for even mixing.

With the batter completely mixed, it’s time to add the browning (see note above about type) and time to give the entire batter it’s final mix.

You’ll have enough batter here for 2 round pans (10-12 inches) or as in my case I used 3 disposable rectangle pans. Not only did I grease then, I also lined them with parchment paper to avoid any issues when they were done baking (to remove them). I got the pans in the dollar store and I like the fact that they came with lids, so I could easily seal them when they were cooled. Great for giving as Christmas gifts.

Pour in enough batter to 2/3 up the pan and place in a preheated 250 F oven for 2.5 hours. Since your oven will differ from mine, I suggest you give the cake the toothpick test after the 2.5 hrs to see if it’s fully baked. In the video below I explain this. If it’s not fully cooked, put it back in for another 20-30 minutes. I baked mine on the middle shelf of my oven if you’re wondering and it was completely baked after 2.5 hours.

After you remove the cakes from the oven allow it to cool for a bit, then you can brush a mixture of rum and sherry over it and allow it to soak through the cake. This will give it that added kick! Trust meh!

Before you go I invite you to leave me your comments below, even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

How To Make Caribbean Black Cake Part 1

May 26, 2025December 24, 201128 Comments

I still recall my dad getting instructions from our mom when it was his job to grind the fruits for preserving in making black cake. He had to adjust the mill the right coarseness for the consistency of the final fruit mixture to be perfect, or my mom would have an ear-full for him. I don’t think he cared much as he would sample the rum and cherry brandy during the process for that mellow state of mind. As we got older, this job became ours (I still have a love for prunes as I’m sure my mom’s recipe had about 1/4 lb less prunes than what she started off with)… if only I could convince our daughters to help me!

Black cake, rum cake, fruit cake… yea, it’s well known throughout the Caribbean and I can bet my last dollar that no two recipes are the same. Our grandmother’s cake is uniquely different than our mom’s and I’m sure when my mom sample the cake I sent for her.. she’ll notice that it’s nothing like hers. Please use the recipe below as a guide to come up with your own unique twist to this most loved cake and do get your children and loved ones involved. It’s a wonderful feeling to have the entire family involved… ladies, have your girlfriends over for a girls nite and you could all have your fruits ready for black cake making.

Today we’ll spend some time preparing the fruits we’ll be using in the actual black cake recipe, as it’s important for the fruit to soak or marinate for at least a month before it’s ready for making the batter for the black cake. In some cases I know people who do this step as soon as the use the fruits and have it soak for a full year until it’s Christmas time again.

You’ll Need…

dark rum 2 cups (try to get a spiced rum)
sherry 4 cups
prunes 1 lb (pitted)
mixed peel 1 lb
raisins 1/2 lb
maraschino cherry 1/2 lb
lemon peel 1/4 lb

* Traditionally cherry wine or cherry brandy (an alcoholic drink unique to the Caribbean) is used along with rum, but I used Sherry instead since it was the only option I had available. In all honesty, the Sherry gave it a wonderful rounded fruity flavor which I quite liked. Additionally, I used a dark spiced rum which complimented the overall bouquet I was looking for. Remember you can always tailor this to your own taste by adding any other dried fruits you may like.

I’ll be using a food processor to mince or puree the fruits, but if you’re old school and want to use a food mill.. do your thing. We’ll start by giving the prunes a rough chop to make it easier for the food processor and it also allows us to verify that each prune is truly seedless. Prunes are a favorite snack of mine and to this day I remember the look on Caron’s face the first time we went grocery shopping as a couple and I picked up a bag proudly in the store. I didn’t realize that in North America, prunes are associated with constipation…. even the young girl in the checkout gave me a sort of weird look.

The next step is basically to put everything into the food processor and to add about a cup or two of the rum/sherry into it and puree to help the processor. The consistency is totally up to you. I started giving it a few pulses (just to get things going), then I had it run until I got a thick but smooth consistency (with a little chunkiness). Some of you may like to actually get little bits of the fruit when the cake is made, so keep an eye on the consistency.

The next step is to pour the entire mixture into a large bowl and add the rest of the rum and sherry. Give it a good stir to make sure the fruit absorbs all the liquor goodness and get ready to place it all into a container which can be sealed. I used a glass bottle.

Using a large spoon I poured everything into the glass bottle I purchased (cleaned) especially for this purpose as it can be reused yearly.

If you prefer you can always “soak” the fruits without pureeing and do that step the day you’re actually making the cake, but I find that not only is it more convenient to have this step done in advance, but the fruits seems to absorb all that rum flavor and goodness much better when everything is pureed. This can be stored in any cool dark spot in your kitchen or pantry.

In the next step to making the black cake, we’ll go though the making of the dough and the actual baking of the cake itself. You can always refer to the video below for help in preparing the fruits for making this Caribbean black cake.

Note: The longer you allow the fruits to ‘soak’ or marinate the more flavor it will absorb and it will make for a more rounded and fruity cake. This explains why most people go though this step as soon as they use the preserved fruits and allow the new batch to marinate for a full year. I must also warn you that if you were to open this bottle during the ‘soaking’ period, you’ll be tempted by the lovely aroma to grab a spoon and eat some.

Pastelles A Caribbean Christmas Tradition.

May 27, 2025December 18, 2011101 Comments

Growing up on the islands pastelles were not on our hit-list for Christmas, as it wasn’t something made by our mom or dad. I do recall the lady who lived a couple houses across from us had a part time job around the holiday season where she assisted in making pastelles by the hundreds and that’s pretty much all I knew about this tasty Christmas treat. Made from beef, pork or chicken, I do crave pastelles in my adult days and it seems that by the number of requests I get every year for this recipe, it’s a must-have in many homes in Trinidad and Tobago. Very similar to recipes made in Venezuela and Latin America, our pastelle is a true refection of the diverse culture we proudly claim in Trinbago. As there are many variations today and one could even find vegetarian editions being made by suppliers.

One of the problems I encounter as a cook/chef outside the islands, is sourcing the right ingredients. So in the recipe below you’ll see that I encountered a problem with the corn meal, but with some creativity I was able to correct and tweak things. I do hope you appreciate the creativity.

You’ll Need…

For the filling

1.5 lb mixed ground meat (pork | beef | veal)
2 onions, chopped
2 scallions
2 tablespoon thyme
1/2 habanero or scotch bonnet pepper
2 pimento peppers
2 cloves garlic
1 tsp black pepper
1 teaspoon salt
¼ cup ketchup
1 tsp Worcester sauce
3 tbsp capers (optional)
2 tbsp olives, chopped
½ cup raisins (I didn’t have any so I had to do without this time)

For the cornmeal outer layer.

2 cups cornmeal (I see my note below)
3 cups lukewarm water
4 tbsp cooking oil
1 ¼ tsp salt

Banana leaves for wrapping and about 2 tablespoon veg oil for brushing the leaves.

Note 1. I like the rounded flavor and texture of using the mixed grounded meats I mentioned in the ingredients list. The traditional way is to use beef or pork and maybe chicken and it’s not common to mix the meats. Most people stick to one type of meat.
Note 2. I was lucky to find banana leaves in the freezer section at the Asian supermarket. If you can’t source banana leaves, feel free to use aluminum foil to wrap them in. You may also want to check with Latin grocery stores for the banana leaves as I know they use it in many of their recipes.
Note 3. In 95% of the recipes you’ll see online and in cookbooks you’ll notice that they call for corn meal, I strongly believe they mean to say corn flour as I was told on the Facebook fan page.

The first thing we’ll do is to prepare the filling since we must allow it to cool before we can proceed with actually making the pastelles. In a large sauce pan (no oil needed) add the ground meats and proceed to brown on a medium heat. Please use a wooden spoon (I find this works best) to continuously break up the meat as it cooks. We don’t want any large lumps.

As the meat cooks, lets prepare the other ingredients for adding to the filling mix. Chop the onion, garlic, peppers and scallion… give the olives and capers a rough chop as well.

The ground meat should be fully cooked by now. I used lean ground meats so there’s residual fat in the pan. If you find that you have oil at the bottom of the pan, try to spoon it out. Now add the diced onion, garlic, peppers and scallion to the pan and on a low/med heat allow to cook until soft (about 3-4 minutes). Next up, add the capers and olives give it a good stir. Finally add the black pepper, ketchup, Worcester sauce and salt. If you have raisins, add them now as well. Allow this to cook for a couple minutes, then turn off the stove and allow to cool.

As the filling cools, lets work on the outer layer. Here’s where I ran into problems as the brand and texture of the corn meal I used wasn’t working for me. It was suggested by the group on Facebook, that I should use a brand called Promasa cornmeal flour.. next rongs I guess. Basically all you’re doing is in a large bowl, mix the water, corn meal flour, oil and salt to make a dough. After trying that I realize that the water and meal I was using was not binding. So I quickly placed it in a pot and on a low heat cooked it for a few minutes. But you must continuously stir.. that is if your corn meal gives problem as mine did. If you have the right corn foul as I suggested there’s no need for cooking as I did.

So after my issues with the dough.. I moved on. Make 12 equal balls with the dough, but as you make them.. be sure to cover with plastic wrap pr a damp tea towel or they will dry up.

Let’s prepare the green banana leaves for wrapping these packets of heaven. If you’re using fresh cut leaves you’ll have to pass them over an open flame to make them easier to work with. If not, they will not fold and will burst/crack on you. Since I was using frozen leaves which I found at the Asian store (also check Latin groceries as well) I didn’t have to pass them over any flame (make sure they’re thawed though). Cut them into 8 to 10 inch squares, wipe with a wet towel to clean off any residue and get ready to assemble.

I had a small bowl with vegetable oil and a brush handy. Brush some oil in the middle of each leaf, then place a ball of dough and worked it till I got a fairly large circle (make sure you have even thickness). If you have a tortilla press, it will make this step very easy for you. Now grab a heaping tablespoon (or more) of the cooled filling and place in the center. Using the sides of the leaf, fold until you get a small package (see video below). Now tie with some string and repeat for the rest of them.

You’ll find that some people choose to boil these, but I much prefer to have them steamed. Since I don’t own a steamer, I made one with what I already have. In a large pan, I put about 1-2 cups of water, brought that up to a boil, then placed a wire strainer on top (do not have the water touch the pastelles). I then I placed the uncooked pastelles on top, made sure the heat was set so I had a gentle simmer (to create steam) and I placed the laid of the pan over it to trap that steam. In the video below you’ll see what I mean. Steam for about 20-25 minutes and they should be fully cooked.

Well, after 20 minutes I was enjoying my pastelles with some good pepper sauce. If I find the time before Christmas, I’ll try to share a chow chow recipe with you all. That’s one of the main condiments to go with the foods we enjoy around the holidays.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Christmas Gift Giving Ideas For People Who Love To Cook.

March 5, 2012December 13, 201111 Comments

Over the past few weeks I’ve been receiving emails asking for advice on Christmas gift giving ideas for 2011, so I thought I’d share this post with everyone. Below you’ll find my top 8 gifts for the person who love to cook or who are interested in becoming more comfortable in the kitchen. I know from experience that there are certain things you must have to make your recipes blossom. Like measuring cups, a scale, the right pot and other conveniences which make putting recipes together a breeze.

Kieana who loves baking will tell you that her measuring cups are probably her best friends when it comes to baking the perfect cookie (she’s making some chocolate chips cookies as I type this). She’s not like her grandma who’s hand and fingers doubles for measuring devices as her averages are usually spot-on. I’m sure your mom and grandma are the same way, especially if you’re from the Caribbean (these women never measure anything with cups and spoons and their food is always ah bess).

In the list of gift giving ideas below I’ll show you an image of what I’m speaking about as well as a link where you can get more info on each product. Simply click on the images and you’ll get all the info you need to see if that item would make the perfect gift this holiday season for those on your list. Or you can send you’re loved ones to this page.. hint! hint! Tell them you don’t want socks this Christmas. And tell those teenage kids of yours that macaroni crafts just won’t cut-it this year.

1. Lodge Color 3-Quart Dutch Oven. Absolutely nothing beats cooking in one of the traditional iron pots we use in the Caribbean, but I must admit that I love my enamel dutch oven I purchased a year or so ago. If you’re looking for perfect results when stewing meats as we do in the Caribbean, these sort of heavy dutch ovens can’t be matched. Soups, stews and even rice and peas comes out perfect every time! I just love cooking up a batch of curry goat in it as well… the even distribution of heat, makes for perfect braising (even in a curry sauce) and your curry goat will be falling off the bone with tenderness. Click here >> Lodge Color 3-Quart Dutch Oven to learn more.

2. Krups 203-42 Electric Coffee and Spice Grinder with Stainless-Steel blades. The mortar and pestle will never be replaced in the kitchen, but the electric grinder is surely taking it’s deserved place in the kitchen. I just love the scent of toasting geera seeds (cumin) on the stove top, then using my electric grinder to pulse it to the perfect powdered form for making dhalpuri roti or geera pork. How about the aroma and freshness of freshly ground coffee brewed to perfection?

At under $20, this spice and coffee grinder would make an excellent Christmas for yourself or anyone on your list this year. Click Here >> Krups 203-42 Electric Coffee and Spice Grinder with Stainless-Steel blades

3. Progressive International Deluxe Potato Cutter. Growing up we never had those frozen sticks they parade in the freezer section of the grocery store they call fries. Other than the crap you get at McDonalds (must admit I love them hot) we always have fresh cut fries at our house. I’ve never had the frozen fries you get pre-packaged as far as I know and though the cutting of the potato is a bit of work, it’s one chore I don’t mind. With this potato cutter you’ll find that not only will you make less work of cutting the potatoes, you’ll have the perfect size and shape every time. One piece of advice I must give though.. try to get a baking potato like a Russet for the ultimate in fresh cut fries. Click [full info] >> Progressive International Deluxe Potato Cutter

4. Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome by Cuisinart. As you all know, I’m not a huge fan of using an electric blender when making Callaloo as I’ve stated when I shared that recipe recently. However, there are so many other uses for this kitchen gadget that I just had to include it on my list. Just think about making a curry pumpkin soup and achieving a level of creaminess you couldn’t before. Soups, shakes, sauces, dessert toppings and even mashed potato will turn out perfect every time. My personal favorite is to puree frozen fruits like mango and strawberries into a healthy shake in the morning. Click here >> Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender for more info.

5. Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker by Hamilton Beach. It’s funny how we all associate the slow cooker with a busy lifestyle and in many instances that probably true. You wake up before work, place the food in the slow cooker, program (time to start, temp and end time), then head out to work. As you and your family return home, you have a wickedly hot and delicious meal waiting for you guys. Personally I make use of the slow cooker when I’m trying to get tough pieces of meat like goat, oxtail and stubborn beef, tender. I brown the oxtails, then add it with it’s seasonings and anything else I want it to simmer with into the slow cooker and allow it to do it’s thing patiently. Soups, stews, chili… even rice and peas is always a hit when I use the slow cooker. If you’re considering sending this as a gift this Christmas or maybe you could use one, remember to consider the size of the family and how they’ll be using it. What I mean is… will they benefit from a programmable one or not (if they’re people who’s on the ‘go’.. they’ll thank for for the programmable setting). Click Here >> Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker by Hamilton Beach for more info.

6. Piece Stainless Steel Set by RSVP. When you’re trying to document recipes for others to follow, especially when it’s coming from a Caribbean background where measurements were never used (a little of this and a little of that), you’re best friends are the measuring cups and spoons you have available. The same can be said if you’re new to cooking and find it a bit intimidating. It’s hard to screw up a dish when you have a good recipe to follow and the right measuring cups and cooking utensils. Trust me, this will be the BEST kitchen investment you can make (it’s less than $25). Click Here >> 7 Piece Stainless Steel Set by RSVP for more info.

7. Tefal ActiFry FZ700015 Low Fat Electric Fryer. This is the one thing I’m begging Santa for this year (memory eh all that good, but I think I was a good fella this year). I first saw this about 2 years ago when it was just being launched to the general public and though it was a bit cheaper then… I’d still like to get my hands on one. Imagine making fresh cut fires (yes FRIED) with just one tablespoon of oil? Yes, unheard..right? With the technology built into this electric fryer, you’re as close to making deep fried good for you. I’ll confess that I have a love affair with fried foods and my waist line shows… rather than cutting those foods entirely from my diet, I know I can make them a bit healthier. It’s a bit expensive, but it may well be worth the price. Click Here >> Tefal ActiFry FZ700015 Low Fat Electric Fryer for more info.

8. Wall Mount Grocery Bag Holder, Brushed Stainless Steel by Simplehuman. If you’re from the Caribbean or have friends from the Caribbean I’d like you to say yes or no (in the comment section below). Do you have or have you seen a bag in their kitchen cupboards with a bunch of other plastic store bags? I recall my mom having one and to date we had one until recently when we now have a mounted container like this one. We Caribbena people love to save plastic bags we get from stores… we probably perfected recycling when it comes to plastic bags (no lie). This attractive and handy wall mounted bag storage unit will bring you into the modern age! So are you shaking your head in approval (my question about collecting bags)? Click Here >> Wall Mount Grocery Bag Holder, Brushed Stainless Steel
by Simplehuman for more info.

There were a number of other things I wanted to include in this list, but we’ll leave those for next year. I do hope you find this post informative and don’t stick.. you have a few days left before the big morning, so get cracking.

Happy Cooking!

Chris…

Coconut Shrimp With A Spicy Mango Dipping Sauce Recipe.

November 13, 2014December 5, 201124 Comments

Here’s one of those recipes where tourists to the Caribbean may have more experience with than everyday islanders. When I posted the video (see below) for this coconut shrimp recipe on facebook, a fan mentioned that this is something more common in the tourist areas in the Caribbean. Though I tend to agree, I must also point out that any sort of fusion restaurant you go to in the Caribbean you may find this on their menu and I’m sure these restaurants are not in business to only cater to tourists (open to the public).

Whenever we’re in the Caribbean it’s our mission to search out restaurants with coconut shrimp on their menu as nothing beats having this made with freshly caught shrimp and flakes of coconut done earlier in the day. Rather than the frozen and prepackaged stuff we get in North America. Additionally, with the cool Caribbean breeze… along with an ice-cold Stag (any Caribbean larger) and a spicy mango dipping sauce.. time to relax and take it easy island style.

Here’s a quick coconut shrimp recipe you can whip-up the next time you have friends coming over or you’re attending a company potluck and something “island like” is expected from you…

You’ll Need…

2 eggs
3 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 tea spoon pepper flakes (see note below)
1 lb shrimp (16-20)
1-1/4 cups coconut flakes (I used sweetened)
vegetable oil, for frying (about 3-4 cups)

*Lime juice for washing the cleaned shrimp (lemon juice works just as well)

Note: I used 16-20 tiger shrimp since that’s what I got on sale. Tiger shrimp tends to be a bit more expensive, so use what’s affordable. Instead of using the pepper flakes I mentioned in the ingredient list, I opted for habanero pepper (freshly chopped), as I love the flavor and heat from it. You may also use scotch bonnet, cayenne powder or any flavorful hot pepper you like. If that sort of heat is not your thing, use fresh grounded black pepper. BTW, check your Asian grocery store as they usually have the bets deals on shrimp.

We’ll start off by preparing the shrimp. I was lucky enough that my shrimp was already deveined, so all I had to do was remove the sort of shell-like outer layer. But I kept the tail part for appearance and handling. Then using a pairing knife, I cut a deeper slit along the same line as it was deveined (around the natural curve) to butterfly the shrimp. The idea is to cut deep enough, but not cut all the way through. The video at the bottom should help you better understand the technique. Wash with the juice of 1 lime and cool water. Then drain/pat dry.

Next up we’ll make the batter. In a bowl, place the eggs, salt, pepper (I diced my habanero pepper very small) and flour.. then give it a good whisk. You should have a smooth, but runny batter.

The next step is to set up a sort of assembly line with the cleaned shrimp, coconut flakes (on a plate) and batter. I also lined my chopping board (you can use a cookie sheet) with parchment paper. The idea is to batter all the shrimp before you start, as they will cook very fast and you may not be quick enough when frying.

Holding each shrimp by the tail we left back when cleaning, dip them into the batter (coat evenly), then pat onto the coconut flakes. You may need to pat it on a bit to stick properly. Then place the now coated shrimp onto the parchment lined chopping board. Repeat until all the shrimp are coated.

I don’t use a thermometer to check actual temperature, but the oil should be heated to about 375°F (190°C). Start adding the shrimp (about 5-6 at a time) and try not to over-crowd the pan. They will start curling in and change color as they cook. Cook for 1-2 minutes on each side, then take out and drain on paper towels to get rid of the excess oil. If you’d like to prevent the shrimp from curling, see the video below to see how I used a skewer to help them keep their shape. The idea is to get the coconut golden brown that the shrimp is coated with.

This coconut shrimp is best enjoyed hot. However, you can cover them with plastic wrap and store in the fridge for about 4 hours. Then heat in a warm oven at 350F/180C oven until crisp and hot, about 6 minutes. The mango dipping sauce to accompany these tasty coconut shrimp is very easy to make and the full recipe for that can be found in the video below.

Though not a traditional “Caribbean” dish, this coconut shrimp is very tasty and be warned that you will get hooked the very fist time you try it. Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Enticing Garlic Pork At Christmas.

May 27, 2025November 18, 201142 Comments

While it’s common in Guyana and Trinidad and Tobago to see garlic pork served on Christmas morning and during the holiday season, that was not the case in our home. Pork dishes did make it to the table, but it was stewed, baked in the oven, grilled and even fried, but no garlic pork as far as I recall. On the islands food plays a huge part of the Christmas celebrations and as a kid I remember getting excited with the scent of cake and ham baking in the oven and the many other delicacies being prepared in the kitchen, than I would to open gifts on Christmas morning. Christmas memories for me surround scents (food, new curtains, paint and the new sheets on the bed that had a hint of moth balls), sounds (parang, people singing and the odd intoxicated person rambling on) and joyous emotions (the smiles, inviting people to your home and everyone in an overall good mood).

Garlic pork is one of those dishes where the influence came from people who arrived from other countries and settled in the Caribbean. This is why it’s mainly popular in Guyana and Trinidad and Tobago, since this is where most of the Portuguese settlers called home. Looking at the preparation I can only assume that this was done out of necessity, as there were no readily available refrigerators back then, to keep the meat for long periods of time.

Here’s my take on this classic Christmas dish called garlic pork.

You’ll Need…

4 lbs pork
2 cups vinegar (everyday white vinegar)
1 scotch bonnet or habanero pepper (any hot pepper you like)
1/2 cup shado beni (optional)
2 tablespoon salt
20 cloves garlic
oil for frying (vegetable or any oil which can handle high heat)

* You’ll need some patience as this must marinate for a few days at least.

Notes. Shado beni may not be traditional to this dish, but it’s what make’s it uniquely Trinbagonian so you know I had to add it. Thyme works great with this as well as oregano, but I didn’t have any fresh herbs so I couldn’t be bothered. If using thyme and/or oregano, I’ll recommend using about 1-2 tablespoon chopped. After marinating, I’ve seen some people boil the pork, then fry.. not my thing, so I just fried. You may also see some recipes call for cider vinegar.. since this will be marinating in a ton of garlic, I really don’t see the use for anything but basic vinegar.

It’s now time to trim the pork. In my case I purchased a leg portion with the middle bone… so all I did was cut away into 1 inch cubes. You’ll notice that I did leave back a bit of the fat.. that’s just my preference. Try to use a cheap piece of pork and not something expensive like a tenderloin (unless you have the coins). For those of you worried about the fat, a regular loin would be a great option for this.

I then rinsed the pieces of cut pork with a little vinegar and water and drained. Then I chopped the shando beni, garlic and pepper very fine. Again, this is just my way of doing things, but you can certainly put everything except the pork into a food processor or blender and make a paste instead.

In a bowl I placed the vinegar, salt, shando beni, pepper and garlic and gave it a good whisk.

Up next is to marinate this (I did say you’ll need some patience). Traditionally this is marinated in an earthen jar or anything that’s non reactive, but in my case I’m using a freezer strength zip lock bag (which I will double up on in case of any leaks). First I placed the washed and drained pieces of pork, then I poured the seasoning mixture in and made sure every piece got coated. I also try to remove all the air I can, so the only thing the meat gets into contact with during the marinating process is the seasoning/vinegar.

After doubling up on the bags, I placed it in the fridge and allowed it to marinate for 4-5 days. During which time I’ll massage it a couple times at least, to move the pieces of meat and seasoning around a bit. You will notice a couple things…. if your bag/s is not sealed good, you will have a very strong garlicky scent when you open your fridge (not good) and the pieces of meat will go from being pink to a very non attractive pale white. That is normal. The vinegar is breaking down the meat and curing it at the same time. BTW, I’ve been told that traditionally this was left in a cool dark corner of the kitchen/house and not in the fridge as I did.

After 5 days I removed it from the fridge and drained it using a colander. I then removed most of the big pieces of garlic and discarded them. Now try to get as much liquid/moisture away from the pork. Squeeze, then place on paper towels, as we all know what will happen when liquid hits heated oil.

In a heavy saucepan, heat a couple tablespoons of vegetable oil (enough to cover the bottom of the pan) on a med/high setting. Ensuring you’ve dried up most of the liquid the pork was marinating in, start adding a few pieces to the pan. Try not to overcrowd the pan or if they touch they can form steam and you’ll get boiled pork rather than fried.You may have to cook the pieces for about 7-10 minutes or so and flip them around so you get that golden brown color on all sides. You’ll obviously have to do these in batches. I had a paper towel lined plate waiting to soak up all the excess oil when they were done cooking.

During each batch you may be required to add a bit more oil to the pan to avoid the pieces of meat sticking. While this fry you may notice that (if you have pieces of fat as I did) it will ‘burst’ and splatter, so use a splatter screen if you have one. How long and how brown/crisp you want your garlic pork pieces is entirely up to you. If I was making this for my dad I know he’d want it crispy, so I’d have to keep it cooking for a bit over the 10 minutes I mentioned above.

I do hope you guys give this garlic pork a test drive this holiday season and if you’re stuck in the bitter cold of Northern climates, pretend for a second that you’re enjoying a tropical Christmas.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Jamaican Inspired Pepper Shrimp Recipe.

November 12, 2014November 12, 201135 Comments

The call went out via the Facebook Fan Page a couple days back and within seconds I had a delicious sounding recipe, rearing to go for Jamaican style pepper shrimp. Last Spring after we came back from of Jamaican trek, one of the first questions I got asked was “did you try any pepper shrimp?” Must have been all the Guinness, but I still can’t remember coming across pepper shrimp while on the island. However, speaking with our friends who we traveled with, they assured me that several times we were approached by ladies selling them in little plastic bags on the side of the road. The home of pepper shrimp in Jamaica is “Middle Quarters” (Saint Elizabeth Parish) and though their method of preparing them is a bit different that what I’m about to share with you, Christine who sent me this recipe assures me that this recipe will rival any found on the island.

You’ll Need…

1 lb shrimp (I believe they were 30/40)
1 habanero pepper (or any hot pepper you like)
2 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon paprika
2 tablespoon parsley
4 cloves garlic

Note: Traditionally parsley and paprika are not used in this dish, however I love the brightness the parsley brings and the sort of smokey undertones from the paprika is a good addition. In true Jamaican fashion, I’m sure a dash of pimento (allspice) would be a good inclusion as well. In the video for this recipe I mentioned that I used 1/2 teaspoon salt, but I felt I had to adjust that to 3/4 teaspoon after tasting the finished dish. You’ll also notice that I used a habanero pepper, but in the Caribbean scotch bonnets are the peppers of choice.

You’ll notice that I used whole shrimp, with the head still attached and in it’s sort of shell. This is the way it’s traditionally done in Jamaica, plus I love the sweetness of the shrimp when it’s cooked this way. The shrimp steams in it’s own shell and this process seems to heighten the rich flavor of the overall dish. I hate seeing the legs and antennae sort of thing, so using my kitchen scissors I trimmed those out. I then gave the now trimmed shrimp a good rinse and allowed them to drain.

TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.

Next up I gave the garlic and pepper a very fine dice, as I didn’t want to get big pieces of pepper or garlic when eating. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.

Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt and paprika and stir well to coat everything.

As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice. This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan. The shrimp will also let out it’s own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery. Within 7 minutes or so and my shrimp were done.

Top with the chopped parsley, give it a final stir and get ready to serve.

This a wonderful spicy snack that’s great when having some drinks with friends, or as in my case… reminiscing about a great Jamaican vacation. Remember to check out the ladies in Middle Quarters when you visit Jamaica next and tell them Chris @ CaribbeanPot.com said to look them up for the best pepper shrimp on the island.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Distinctive Curry Seim With Potato.

March 5, 2012November 10, 201114 Comments

Seim (see Hyacinth Bean if you don’t know what they are) was yet another dish my mom would cook occasionally, which she couldn’t even force us to eat as kids. She would add coconut milk, left over pieces of stewed meats and even pieces of salted cod to try and get us to eat it… no luck! As a grown man I still don’t have much of an appetite for it and it’s mainly due to the distinctive flavor it possesses. Though it’s cooked in the same manner as bodi, something which I really like, I just can’t fully appreciate that unique sort of flavor seim has. A flavor which is very difficult to describe… can a vegetable/bean be ‘gamey’?

This curry seim recipe is a wonderful vegetarian dish but you can also add pieces of meats as mentioned above, if you’d like to enhance the overall flavor.

You’ll Need…
1 pound seim (cleaned and trimmed)
1 tablespoon madras curry powder (Caribbean blend)
3/4 cup coconut milk
3/4 cup water
1/2 small onion
3 chilies (I had some bird pepper in the fridge)
2 cloves garlic
1/2 teaspoon salt
1 tablespoon veg oil
dash black pepper
2 medium potatoes cubed (I like Yukon gold’s creaminess)

*3 tablespoons water for cooking the curry.

First up, we need to wash, clean and trim the seim (see video at the bottom of the post). Using a sharp pairing knife, strip the edges off the seim, then cut into 2 pieces. The edges will not cook down and will be stringy and tough, so we must remove them. Depending on the size of your seim, cut into 2 or 4 pieces and remember to keep the peas (seeds) as well. Prepare the potato, onion, garlic and pepper so we’re good to go when we get started.

In a fairly deep saucepan, heat the vegetable oil on medium heat, then toss in the madras curry powder, stir and allow to cook for a couple minutes. Then add the sliced onion, garlic and hot pepper so they release their oils and flavor the dish. Give that another minute, then add 3 tablespoons of water and allow to cook for about 3-5 minutes on a low heat. After which you can turn up the heat and allow the curry mixture to cook down completely.(you can also make a slurry with the curry powder, garlic, onion, pepper and water and add to the heated oil as well)

When the liquid dries down and the curry paste we just made starts to get darker and stick to the bottom of the pan, add the trimmed seim, potato chunks, salt, black pepper and give it a good stir.

Next up is to add the coconut milk and water. Bring that up to a boil by raising the heat. Now reduce that to a very gentle simmer, cover the pot and allow to cook for about 30 minutes.

Remember to stir occasionally while it cooks. After 30 minutes the seim should be tender and the potato should start to melt away to form a thick sort of gravy. If there’s a lot of liquid left in the pan, raise the heat so that can burn-off. I recall my mom making this very dry (no gravy), but I do like some gravy to eat with my roti or rice.

I just so happened to have some buss up shut roti in he freezer which I reheated, along with some mango kuchela to round off my meal. This recipe should be enough for four people as a side dish in case you’re wondering.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

A Refreshing Spiced Caribbean Sorrel Drink.

May 28, 2025November 6, 201158 Comments

When our daughters were younger I remember that whenever anyone was coming to visit from Trinidad and Tobago they always had a few bottles of Sorrel Shandy in their suitcase for them. Especially Tehya, who felt grown-up drinking from a bottle which looked similar to a beer bottle. My memories of sorrel (the drink and not the salad greens) is one of much joy, especially since it’s a drink most people from the Caribbean associate with the holiday season around Christmas.

My mom and dad would always plant sorrel between their corn and pigeon peas in the garden and come the later part of the year is when the flowers would be in full bloom and ready for harvesting. The flowers of the plant is what’s used for making the sorrel drink. In the recipe below I’ll be using dried sorrel which is commonly available in most West Indian and some Asian markets as I couldn’t source fresh sorrel petals. This will also serve to prove that sorrel does not have to be a drink enjoyed around Christmas time as the dried sorrel works just as great as the fresh stuff and is available all year long.

Before we get to the recipe I must mention that if you use less water and no sugar (as mentioned in the recipe) you can make a concentrated syrup, which you can bottle and keep in the fridge for quite a while. Then all you do when you’re ready for a refreshing glass of sorrel on a hot day, is to pour some out, add sugar and water and you’re good to go.

You’ll Need…

2 cups dried sorrel
8 cups water
1 teaspoon grated ginger
1 stick cinnamon
1 cup sugar (see note below)
4 cloves

Note: I started off with 1 cup of sugar, but ended up using 2 cups. I only mentioned 1 in the recipe since your tolerance for sugar will be a bit different than mine. This way we have a starting point to which you can use as a gauge to add more (to your liking).

This is a very simple recipe, which does need a bit of time and patience since the sorrel must steep to release all it’s wonderful flavors.

Bring the water to a boil in a large pot, then add all the ingredients to the pot. Bring back to a boil and reduce the heat to a rolling boil. Allow this to boil for about 5 minutes, then turn off the heat, cover the pot and allow this to steep for at least 4 hours (overnight would be best).

Next up, strain the contents into a juice jug and add more sugar as needed (see note above). You can store this in the fridge for about a week… if you don’t finish it before then.

* You can certainly add more cinnamon and cloves if you want to give it a more ‘spiced’ flavor and if memory serves me correctly, I believe my dad would also put some dried orange peel when boiling. I add my sugar when the water is hot so it dissolves faster… just my way of doing things. If you want a grown-up version you can always add a shot or two of dark rum or vodka to your glass.

Here’s the video I did when I put this sorrel recipe together:

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Spreading The Culinary Culture Of The Caribbean – Ramin Ganeshram.

May 28, 2025October 28, 2011226 Comments

For those of you familiar with the blog know that the only time I stray from posting actual recipes is when I feel it necessary to acknowledge the work others are doing to promote the rich and diverse culinary heritage which comes out of the Caribbean. Though today’s featured work is not necessarily a cook book as I’ve done in t he past, the author is not only a published author, she’s a best seller on Amazon.com as well. You may best know Ramin Ganeshram from her hugely successful ‘“Sweet Hands – Island Cooking From Trinidad And Tobago”” which I gave away on the post I did on making dhalpuri roti (see the bottom of the page) a few weeks back.

Ramin sent me a copy of her latest work “Stir It Up” back in late spring of this year and if you look closely at the image above you’ll notice that I got one of the copies before the final editing (says not for sale). Besides getting free stuff in the mail, I also appreciate it when others acknowledge my passion for food and everything Caribbean with small tokens like this. I finally got around to reading it about a month ago and I thought it should be something I should share with you guys. And though “Stir It Up” is a novel with teenage readers in mind, I found it to be inspiring, especially since it dealt with the struggles of immigrant families when their traditions and values are threatened by those of their new homeland.

“Stir It Up” is the inspirational story of Anjali, the teenage daughter of a hard-working immigrant family from Trinidad and Tobago who lives in Queens NY, who’s dream is to one day have her own television show on the Food Network. Her real struggle begins when she gets accepted as a challenger on a reality show on the Food Network to determine their next teen star, but the main audition is the same day as the entrance exam to one of the most prestigious academic schools in NY. Without giving away too much… the story shows the inner struggle not to disappoint her parents, but at the same time follow her dreams.

Though “Stir It Up” was meant for teenage readers I found it quite captivating, since I could identify with the characters in the book. Ramin portrays the true mentality of the average immigrant from the Caribbean who sees everything other than academics as hobbies and our hardworking nature which we use to make a “life” in the new country we call home. I especially like the way actual recipes are blended seamlessly into a novel as I’ve never seen it done before. Recipes you can easily duplicate in your kitchen with the step by step instructions.

You can certainly tell that you’re reading the work of someone from the Caribbean, but when you come across words like “hockey puck” and “softball” in describing situations, you can tell that the author is also trying to accommodate all readers with words they can identify with. Tracing the route Anjali would take from school to her dad’s roti shop in Queens, was like listening to my mom and dad speak after they go visit my brother who live sin New York. The street names, the buses and subway… it’s as if I’ve been there before.

A wonderful piece of literature which could easily double as a mini recipe book with it’s inclusion of tasty recipes. Hard work, determination and creativity is certainly the recipe for success and the story of Anjali highlights this.

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— Winner Wanted!—

It’s that time again – with the kind consideration of Ramin Ganeshram we’re giving away two copies of “Stir It Up” That’s right, two lucky readers will have a chance to win a copy of this fantastic novel.A ll you have to do is leave a comment below saying what part food played during your childhood. Maybe it can be a favorite memory or a dish you’d look froward to.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there. I don’t care what your comment is, but it would be nice if you could tell me what you like about Caribbean food and if the recipes I share are helpful.

Here are the rules pertaining to winning the copy of “Stir It Up”…

– contest is open to everyone globally

– there are 3 ways to enter your name (see above)

– 2 winners will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from October 28 – to midnight November 15.

– winners will be announced within 1 week of the official close date.

– the winners will have 1 week to contact us with mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this book out to you. It’s simple, free and would make for a great Christmas gift to a teenager in your house or someone you may know. If you’re like me, you’ll even find it interesting.

Good Luck!

————————–0————————- — Winner Wanted!—

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— Winner Wanted!—