2012 - CaribbeanPot.com

Caribbean Christmas Ham.

May 27, 2025December 27, 20129 Comments

Christmas ham is a must in just about every pork eating home in the Caribbean. There are many who choose not to dine in the swine, but I refuse to be prejudice against this wonderful meat, so you know I had to share this wicked recipe. I fondly recall the ham sandwiches our mom would have ready for us at breakfast on Christmas morning as she had other delectable goodies going in the oven and stove. Speaking about ham, don’t forget to check out the chow chow recipe I shared a few days back.

You’ll Need…

Ham (smoked/bone in) * about 8lbs
5 sprigs thyme
8 cloves
2 scallions
=========>
Glaze…

1 cup pineapple juice
1 table spoon grated ginger
1 tablespoon orange marmalade
1/2 cup brown sugar (golden)
2 table spoon honey
pinch of cinnamon

Dressing the ham when glazing…

5-8 slices of pineapple
10-15 cloves
tooth picks for securing the pineapple slices

Note: If using a shoulder ham with a fat cap on the top, be sure to place that side up when roasting. As the fat melt it will keep the ham nice and juicy.

If your ham is encased in a cloth mesh be sure to leave it on at this point, but you’ll have to remove it before get it in the oven. Give the ham a rinse (btw I used a smoked leg), then place it in a deep pot. Cover with water, add the scallions, cloves and fresh thyme. Bring to a boil, then reduce to a gentle boil and cook for about 30 minutes. This will help remove some of the smoky impurities and infuse it with the herbal notes.

Drain and get ready to finish cooking in the oven. Set your oven to 350F and you’ll be using the lower rack. Remove the cloth mesh if your ham is covered in one, then wrap the entire ham in tin foil and place in a roasting tray. On average you’ll need to cook for 20 minutes per pound.

* Please use a roasting pan with a rack, so you can add a couple cups of water to the pan without the ham sitting directly in it. If you find that the water dries out before it’s fully cooked, do add a cup or 2 more. This will help keep the ham moist.

As we wait for the ham to roast evenly, lets prepare the glaze. In a sauce pan add all the ingredients mentioned above, bring it to a boil then simmer for about 5 minutes. Remember to whisk it so the sugar melts and everything is blended.

When you ham is fully cooked (use the 20 minutes per pound guide), it’s time to dress it up and start the glazing process. Trim off the skin and most of the fat (a little good), then stick in the cloves in a pattern evenly. Attach slices of the pineapple with the toothpicks and hit it a good dose of the glaze (I used a brush). Then place back in the oven for 10 minutes.

Repeat the glaze a couple more times.. brush and place in the oven for 10 minutes. You will start getting a lovely shiny finish on the ham, the slices of pineapple will start getting lovely caramelized edges and the entire kitchen will have a lovely aroma. Remember to brush on the glaze evenly. For additional color I turned on my broiler (about 450 – 500 F) and allowed the ham to sit in there for about 5 minutes. Be sure to keep an eye on it as the high heat can burn it very fast.

* You’re free to add as many layers of glaze as you like. For me.. 3 layers was enough.

Allow the ham to rest (cover in tin foil) before slicing. I assure you this will be the best ham you’ve ever had or serve… don’t be surprised if your kids start giving you unexpected hugs and your “special” someone may even get frisky.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

The Ultimate Caribbean Rum Punch.

November 3, 2014December 23, 201231 Comments

When most people think about the Caribbean (if you’ve never lived on the islands) one of the things which comes to mind is sipping on a cold glass of rum punch, decorated with slices of fresh fruit while sitting taking in the rays on white sandy beach (or a swim-up bar at an all-inclusive resort). Truth be told, rum punch is not as common a drink with locals as you would think. A more classic drink would be rum and coke or if you were in Cuba, a Mojito and if in Puerto Rico, it would be Piña Colada.

I’m going back to my “ultimate” series and in doing so, give you what I think is the perfect rum punch recipe.

You’ll Need…

1 cup fresh lime juice
2 cups grenadine syrup
2 cups rum (Caribbean rum)
1 cup coconut rum
2 cups pineapple juice
2 cups orange juice
5-8 drops of Angostura bitters
dash nutmeg

Orange slices, for garnish
Pineapple slices, for garnish

Notes. The traditional way of making rum punch is to use a strong white rum, but I much prefer a dark rum as I love the undertones you get from it. If you don’t have Grenadine, use a simple syrup or if you have a cane juice syrup that would work well also. Be sure to add crushed or cubed ice before serving.

The only real work here is to squeeze the limes for that freshly squeezed juice we need (you’ll need about 8 limes). Basically all you have to do is add all the ingredients mentioned above into a large container, mix well and put in the fridge to chill.

If you’d like you can also add 1 cup of carbonated water to the mix before serving for that extra zing. Then pour into your serving jug or punch bowl, add some ice and watch your guests hover around as they enjoy what is sure to be the ultimate rum punch. Remember to garnish with slices of orange to make everything look pretty. Speaking about punch bowl, I recall my mom had one and to this day I’ve never seen any punch in that thing. My dad used it for tossing receipts and other things from his pocket.. that’s where you’d also find our house keys as well.

Do remember this holiday season to partake in the beverages in moderation and NEVER drink and drive. BTW, you’ll get about 10 cups of rum punch from this recipe and more if you add the carbonated water and ice.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Trini Chow Chow Recipe.

May 28, 2025December 21, 20127 Comments

I have to confess that as a kid growing up on the islands, we never had chow chow with our Christmas ham. However, the variety of ‘pepper sauce” (hot sauce) mom would always have in the kitchen, was all we ever needed. Well that, some soy sauce and ketchup (wicked combo..trust me). In some parts of the Trinidad and Tobago it’s customary to have chow chow, which is somewhat like the cross between a relish and pickle with their slices of holiday ham. With all the requests I’ve been getting on the facebook fan page, I decided to share this traditional chow chow recipe with you all, just in time for the Christmas season.

You’ll Need…

I cup carrot
1 cup cauliflower
1 cup green beans *
2 cups sweet peppers (bell peppers..red and green)
1 cup onion *
1 cup zucchini *
6 pimento peppers (aka seasoning peppers)
15 cloves
6 tablespoons sugar
2 tablespoons turmeric*
3 1/2 cups vinegar
3 tablespoon mustard
2 tablespoon cornstarch
2 tablespoon grated ginger

Notes: You’ll need salt and water to form a brine for soaking the vegetables overnight. I used green beans, but traditionally bodi or yard beans are used. Typically a cooking onion would work, but I used a white/sweet onion. The zucchini is not traditional to this recipe, but as I opened the fridge this morning… it started screaming “me! me! me!” so in the pot it went.Turmeric is what we call sorfran in Trinidad and Tobago. If you can’t source the pimento peppers, opt for any pepper with flavor and not heat.

The first step is to dice the vegetables into tiny pieces and soak them overnight in a simple brine. Please try to cut all the vegetables the same size.

Then place all the chopped vegetables in a large bowl, add the salt (about 1 heaping tablespoon) and cover with water. Be sure to mix well so the salt dissolves and store overnight.

The next day it’s time to put this chow chow recipe together. In a large pot, place the vinegar, turmeric, sugar, mustard, ginger, cloves and corn starch, whisk as you bring to a boil. Turn down the heat and allow to simmer for about 10 minutes. Do remember to keep whisking.

Now strain this liquid to remove the cloves and any lumps and return back to the pot on medium heat. Drain the vegetables and add to the pot.

Give everything a good stir and bring to a boil. Then reduce to a rolling boil/simmer and cook for 10-15 minutes of until it thickens up like a relish.

Do remember to stir every few minutes so everything gets incorporated well with each other for that perfectly blended chow chow. It will thicken up further as it cools, so try to keep that in mind. Store in clean glass bottles in the fridge or preserve (store in sterilize glass containers while hot) as you would normally do with summer fruits.

I’ve put some aside for testing as a relish with grilled hot dogs and sausages next summer when it’s grilling season. But for now.. it’s all about chow chow and ham this Christmas morning.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

The Ultimate Breadfruit Pie

May 29, 2025December 14, 201223 Comments

I grew up eating breadfruit in a number of ways, but only as an adult when we visited Tobago some years ago, did I have my first delicious encounter with breadfruit pie. It was a long day of driving around the island, when we stopped at Jemma’s Seaview Kitchen for a late lunch. The stewed fish with this amazing breadfruit pie hit the spot and with the soothing sound of the waves crashing just feet away.. the ‘ritis’ kicked in. Since that day I vowed to come up with a recipe for breadfruit pie to equal what we enjoyed that memorable day.

You’ll Need…

1 breadfruit (about 4lbs)
1.5 cups evaporated milk
2 tablespoons parsley (chopped)
1 cup grated “medium” cheddar
1/2 cup Monterrey jack Cheese
3 tablespoon butter
3 tablespoons flour
1/2 cup onion, finely diced
1 tablespoon powdered mustard
1/4 scotch bonnet pepper diced fine
pinch of nutmeg
1/4 teaspoon black pepper
* salt the water when cooking the breadfruit (1/4 teaspoon)

Notes: Top with bread crumbs (optional).. reserve 1/4 cup of cheddar to top the mix before going in the oven. You may need an extra 1/4 cup of liquid (milk, cream or water) to thin the cheese sauce if it goes too thick. You can use your favorite type of cheese to personalize this dish if you wanted. Remember to wear gloves when handling scotch bonnet peppers and wash your hands with soap immediately after. Do NOT include any seeds as that’s where most of the heat is.

We’ve got to pre-boil the breadfruit before we can assemble it in the pie for baking. Cut off the stem part, then rest that flat side down on your counter and cut into wedges. Then peel the skin off with a potato peeler or sharp pairing knife. The final step is to remove the sort of spongy center (almost like the continuation of the stem), so you’re left with a wedge that all breadfruit meat.

Rinse with cool water, place in a deep pot and cover with water. Bring to a boil, salt and allow to cook until it’s tender. It will take about 20 minutes and as it boils you’ll notice it will change color (a bit darker). To be sure it’s fully cooked, pierce with a sharp knife and make sure there’s no resistance. Drain and set aside to cool a bit.

In another sauce pan heat the butter on low heat, then as it melts add the flour and cook for about 4-5 minutes. It’s important that you constantly whisk it, so the flour does not clump or burn. Now add the evaporated milk, turn up the heat to medium and whisk. Add all the other ingredients (except the breadfruit.. remember to save back a bit of cheese for topping) and cook for a couple minutes. Until you have a thick, but smooth sauce. Remember to add a bit more liquid if it’s overly thick.

It’s now time to assemble the breadfruit pie. Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese, then another layer of sliced breadfruit and top with the remaining cheese sauce. Sprinkle on the grated cheese we reserved.

Place on the middle rack of a pre-heated 350F oven and bake for about 30 minutes. Since I used a shallow baking dish I placed it onto a cookie sheet, so it would be easy to remove from the oven and if any cheese bubbled over, it wouldn’t cause a mess in my oven. After 30 minutes I turned on my broiler and let it go for 2-3 minutes to give it that wicked golden touch on top.

Allow it to cool for a couple minute to really set, then dig in. This breadfruit pie would be enough to serve 5-6 people as a side dish. I assure you that this one will be a hit with your family. The lovely texture or the breadfruit, combined with that wicked cheese sauce we made and the slight zing for the scotch bonnet peppers, will have you wanting more. The first time I put this one together it took me right back to that day we had lunch in Tobago… the only thing missing was the sound of the waves and cool ocean breeze.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Everyday Cornmeal Dumplings

May 26, 2025December 8, 201221 Comments

This is one of those meals I like to refer to as being ‘country food’ from it’s rustic feel and simplicity. One of my favorite “bush cook” meals as a kid on the islands was corn meals dumplings with dasheen bush bhaji cooked in coconut milk, on the side. A meal which was guaranteed to give you the sleepies after devouring a huge plate. These corn meal dumplings are also excellent in those heavy soups we enjoy on the islands and if all fails, just top with a bit of butter and you’re good to go.

You’ll Need…

1 cup all purpose flour
1/2 cup cornmeal
1 teaspoon sugar (granulated)
1 1/2 teaspoon baking powder
pinch of cinnamon
lukewarm water

* The cinnamon and sugar is optional, but I assure you that it’s a great way to add some flavor to what would normally be a bland dumpling.

This is so simple you’ll be done in under 20 minutes. Add all the ingredients (except the water) to a bowl and give it a good whisk to mix everything. Then start add a bit of the luke warm water at a time and mix until you have a dough. The dough should be firm but soft. Knead for about 2-3 minutes then get ready to separate into dumplings.

Pinch off a piece (depends on how large you want your finished dumplings – remember they will swell as they boil), then shape like a small cigar. Now flatten out from the center, until you have a shaped dumpling.

All you have to do now is place them into a boiling pot of salted water (about 8 cups of water with 1/2 teaspoon salt) and cook for about 15 minutes . They will get bigger in size and float when they’re fully cooked.Drain and serve warm.

If you don’t have a topping for these, you can certainly toss it in some butter or olive oil and crack in some fresh black pepper. But you can also top these with saltfish buljol, Caribbean style stewed meats or any of the vegetarian type sides I’ve share on here in the past. Today I had some smoked herrings I did specifically for these corn meal dumplings and I can let you know that the ethnic fatigue did set in immediately after this lovely meal.

* If you’re wondering what a “bush cook” is… back in the days when we would go swimming at the river across the road from where I grew up, we’d usually have a pot bubbling away as we swam. I guess it could be compared to cooking in the wild as in North America when you go camping. Pot on 3 rocks over a wood flame.. food had a special taste. But cleaning that pot after was a job!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Savory Stuffed Corn Muffins.

December 3, 2012December 3, 201210 Comments

One of the key ingredients used in many of the dishes we enjoy in the Caribbean is salted fish or saltfish as it’s lovingly known. Traditionally salted cod was the choice of the day, but in recent years there’s been more variety (other whitefish, such as pollock, haddock, blue whiting, ling and tusk). Though the thought of eating salted fish may turn some of you off, I assure you that these savory corn muffins will impress. If there’s one time to give this wonderful ingredient a try, it’s now.

You’ll Need…

Filling…

1 cup shredded salted cod
1 1/2 tbsp mayo
1 tsp chopped scotch bonnet pepper
1/4 tsp Worcestershire sauce
1 tsp fresh grated lemon zest
3/4 cup old cheddar (grated) divided
1 tablespoon chopped parsley
2 tablespoon diced bell peppers

Muffin batter…

1 cup all-purpose flour
1 cup corn meal
1/2 tsp salt
1/2 tsp baking soda
1 tbsp minced green onions
2 eggs
1 cup buttermilk
1/2 cup melted butter

Notes: The salted cod will come in as a fillet (hard and very salty)and I recommend you purchase the boned one. In a deep pot place the salted cod and pour cold water over it (cover) and allow to soak (overnight is best). Then drain, refill with water and bring to a boil. reduce to a simmer and cook for about 25 minutes. Drain, rinse with cool water and shred. This will remove most of the salt from the fish and rehydrate it so it’s flaky and tender.

Place the shredded salted fish into a fairly large bowl and add the ingredients for the filling (Please reserve about 1/4 cup of the cheese for topping the muffins). Remember to use gloves when handling scotch bonnet peppers, wash your hands immediately after use with soap and don’t include any seeds. If you don’t have scotch bonnet peppers, you can use a 1/2 teaspoon of pepper sauce (hot sauce). For a bit of contrast I used red and yellow sweet bell peppers.

Give it a good stir and set aside.

It’s now time to make the batter for these delicious cornmeal muffins. In a deep bowl add the dry ingredients (flour, corn meal, salt and baking powder) and give it a good mix. Then add everything else and mix well. Please try to not over-mix. Once incorporated..STOP!

Spray some cooking spray in a 12 cup muffin tray and divide the batter into them evenly. Then drop in a teaspoon full of the saltfish filling in the middle of each and using your fingers, gently push it down so it’s peeking at you from the top of each muffin. Now top with the 1/4 cup of grated cheese we reserved.

Place on the middle rack of a 350F pre-heated oven for 25-30 minutes and you’re good to go. Remove from the muffin tray (you may need to use a knife to release the sides) and allow to cool on a cooling rack for a few minutes before serving.

These savory corn muffins are excellent at breakfast and perfect for the family who are always on the go. Grab a couple as you head out the door and you’re set. Remember, don’t be turned off by the use of the salted cod as it’s a wonderful flavor to add to just about ‘any’ (so my dad thinks) dish.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Jerk Chicken Wraps.

May 27, 2025November 28, 2012243 Comments

With just 3 recipes left in the “party food” theme we have going for November, I thought it was time to do something with bold Caribbean flavors. These jerk chicken wraps are excellent as everyday sandwiches for your family or watch your guests make a dash for the platter when you present these at your holiday gathering. You’ll be astonished at how moist and juicy the jerk chicken will be and with the fresh tropical fruit.. your taste buds will achieve a level of excitement reserved for food your mom makes which you still crave.

You’ll Need…

3 lb chicken breast (boneless)
1 1/2 cups jerk marinade
1 tablespoon veg oil
1 1/2 cups carrots (julienne and blanched)
1 1/2 cups lettuce
1 1/2 cup mango julienne
1 1/2 cup cucumber (ribbons)
1 1/2 cup pineapple chunks
10 inch flour tortillas (about 8-10)

Notes: I used my favorite packaged jerk marinade and suggest you do the same to save time. There’s been many requests since posting the video for this recipe, for the sort of garlic spread I used when putting it together. Directly below this recipe I’ll share that with you and since I don’t have a video for it, I’ll get one posted in the coming weeks.

The first step in making these jerk chicken wraps is to broil the chicken. Wash, drain and pat the chicken breasts dry with paper towels, then pour in the marinade and allow to marinate for at least 1 hr. Set your oven on the broil setting and move the rack so it’s about 6-8 inches away from the main heat source. Line a baking pan with tin foil (easy clean up after) and brush on the oil or you can certainly use cooking spray. Now place the chicken on the tray, pour remaining marinade onto them and broil for 10 minutes. Then remove from the oven, flip over and broil for another 8 minutes. If you’re using thick chicken, broil an additional 4 minutes. Set aside to cool as you prepare the other ingredients.

As the chicken cools, it’s time to prepare the mango, carrots, cucumber and lettuce. With the carrots, you’ll need to bring about 3 cups of water to boil and toss in the julienne carrots into it for 25 seconds. Then place immediately into a bowl with ice water to stop the cooking process. Drain and pat dry with paper towels. Shred the lettuce (I used iceberg) and make sure the mango is firm and not over-ripe or it will be difficult to julienne .When the chicken is cool, slice into1/4 inch strips and if you have any drippings in the pan you broiled it in, pour it over the sliced chicken and give it a good mix.

It’s all about assembling the jerk chicken wraps now. Open out one of the flour tortillas, then spread about a teaspoon of the garlic spread across a 1 inch strip across the tortilla. Now place (across one end) a bit of the chicken, mango, pineapple, lettuce and cucumber ribbons and roll (try to tuck in everything as you roll) tightly. Then slice on a bios in the middle so you have two pieces of jerk chicken wrap. You’ll need toothpicks to hold these together.

If you’re wondering if we need a dipping sauce for this, the answer is no. The flavors of this will be enough to captivate everyone’s appetite on it’s own. You can make these ahead of time, cover with plastic wrap and store in the fridge.

For the garlicky spread you’ll need:

2 (8 ounce) containers plain Greek yogurt
2 cucumbers – peeled, seeded and diced
1 tablespoon olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic

Directions: In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

* you can add a drop or 2 of honey as well if you want.

Winner Wanted!

Yes, it’s that time again. I’ve got a cool Keith Haring tote bag to give away to one lucky reader and I’m hoping it’s you. Over the past few months we’ve been giving away a lot of cookbooks on the site, so we thought we’d do something a little different tonight. This wicked looking tote bag is very stylish and I’m sure you’ll find use for it on your grocery shopping trips. All you have to do is leave me a comment below and your name will be automatically entered to win. Yea.. it’s that simple.

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 cuisine.

Here are the rules pertaining to winning this tote bag

– contest is open to everyone globally (even if you won something here before)

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

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

– contest is open from November 28– to midnight December 10.

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

– the winner will have 1 week to contact us with their 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 Keith Haring tote bag out to you. It’s simple, free and fun

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Baiganee A Vegetarian Classic.

November 18, 2012November 18, 20126 Comments

Though a very popular side dish/snack sold by many road-side vendors in Trinidad and Tobago, our only encounter with these tasty treats came yearly. Our mom’s cousin would always invite us to her home for Divali, where she would have a buffet of Indian influenced dishes and treats waiting for us. I can still remember that distinct scent of coconut oil burning in the deyas and the lovely aroma from the variety of dishes she prepared earlier in the day. Cousin Ivy is no longer with us (sadly), but the wonderful memories we have of her and the influence she’s made in my culinary journey will never be forgotten.

As part of the ‘party food’ theme for the month of November, I know you’ll be greeted with rave reviews after serving up a batch of these.

* In Trinidad and Tobago eggplant is sometimes called baigan.. maybe that’s where we get baiganee from?

You’ll Need…

I large eggplant (baigan.. about 1.5 lbs)
1 cup split peas powder/flour
1 clove garlic (crushed)
1 teaspoon salt (for eggplant)
1/4 teaspoon salt (for batter)
Pinch curry powder
1/4 teaspoon tumeric powder
1 teaspoon baking powder
1/2 cup allpurpose flour
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (minced)
Water (see notes)
2 cups veg oil

Notes: I ended up using close to 1 1/2 cups of water in making the batter. You may have to adjust this slightly as the flours you’ll be using may be a bit different than the one I had. I used 2 smaller eggplant as I wanted them to be somewhat slim so the slices would not be like huge tires.

Wash, trim and dry the eggplant (cut off the stems and discard). Then cut into wheels about 1/4 inch thick.

The eggplant (baigan) usually has a sort of bitter aftertaste and contains a lot of moisture, so we need to remedy this. Line a cookie sheet or cutting board with paper towels (or tea towel), then arrange the sliced eggplant one layer thick. Now sprinkle the 1 teaspoon of salt over the cut surface (press into it), then flip over and do the other side. Allow this to sit for about 1 hour. You’ll have soaked paper towels and beads of liquid on top of each slice of eggplant. Using a towel or more paper towels, blot (press) and soak up this moisture.

Set aside and lets make the batter. Put all the dry ingredients into a bowl and give it a good whisk, to incorporate everything. Start adding water and whisk until you have a thick, well mixed batter. It’s important that the batter is thick (but runny enough) so it can coat each piece of eggplant.

It’s very important that the slices of eggplant are dry for the batter to really hold on to them. Tip: You can certainly dust each piece in flour before placing then into the batter if you wish. Heat the vegetable oil on a medium high flame, then set up a sort of frying station. You’ll have the slices of eggplant, the batter, the heated oil and a basket (or bowl) lined with paper towels to soak up the excess oil after they’re fried.

Dip each slice into the batter and coat evenly. Shake of excess batter and gently place into the hot oil. Cook for a minute on one side, then flip and cook for another minute. Cook for a minute or two after and flip for an even golden colour. They will float as they cook and will only take about 3-4 minutes to fully cook. Fish out with tongs and allow to drain on the paper towels.

Depending on the size of frying pan you use, only fry about 3 slices at a time. Try not to over-crowd the pan, or you will alter the temperature of the oil and end up with soggy baiganee. These are best served warm and with a spicy dipping sauce. On the recipe index page, there’s the mango chutney, tamarind sauce and other spicy condiments you can serve these with.

After further thought I think our mom never made these at home since we were not fans of it as children… oh how that’s changed over the years. This is a wonderful vegetarian treat to pass around during the holiday season and if you’re having guests over for Divali (or have no friends to invite you these days like me), you can whip up a batch of these… they’re sure to be a hit.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Caribbean Spiced Nuts

May 29, 2025November 11, 20122 Comments

In keeping with the “party food” theme for the month of November, I knew I’d have to share this classic spiced nuts recipe with you all. Roasted with a wonderful glaze to give you that sweet crunchy taste and texture and spiced up with some lovely elements of the Caribbean. I must warn you though that you won’t be able to stop at just a handful, so be prepared for the bowl disappearing in front of your eyes as your guests zero in.

The scotch bonnet pepper will give this a subtle kick, but if you’re overly concerned, you can tame things down with a touch of paprika and cayenne instead.

You’ll Need…

1 cup unsalted peanuts
1 cup raw pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/4 teaspoon finely chopped scotch bonnet pepper
1/4 teaspoon curry powder (madras)

For the syrup:

1 or 2 tbsp butter
1/2 cup sugar
1/4 cup water

The first thing we need to do is create the simple glaze we’ll be using. In a sauce pan, place the water, sugar and butter. Bring to a boil (med heat), then lower to a simmer, whisk and cook for 1 minute.

Empty the nuts into a large metal bowl and toss in the other ingredients (mix well). Please remember to chop the scotch bonnet pepper as fine as you can and do wash your hands with soap immediately after. Don’t include any of the seeds form the pepper as the heat will then be very intense.

Pour in the glaze we made and toss well. The idea is to coat each nut with the glaze and spices. Pre-heat your oven at 350F and we’ll be using the middle rack. Now line a cookie sheet with tin foil and spray on some cooking spray or as I did.. brush on some veg oil. Pour the now coated nuts onto the lined sheet and spread evenly (one layer).

Place in the oven for 10 minutes., then remove and toss well. There will be melted glaze on the lined cookie sheet, the idea is to pick up all of that as you move the nuts around. It will take a couple minutes and you will notice that the nuts may start to clump together and form a coating at the same time.

Place it back in the oven now for an additional 6 minutes on the middle rack. And that’s about it. Your kitchen will have the lovely scent of freshly roasted nuts and the bit of spices we used will only enhance this captivating aroma. Please allow to cool, then transfer to your serving bowl and enjoy. Store in an air-tight container. These are very similar to beer nuts as well as honey roasted peanuts.. but with more flair!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Spicy Fish Balls

May 29, 2025November 8, 201229 Comments

After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. In keeping with this month’s theme of party food with a Caribbean twist for the holiday season.. I give you the most delicious fish balls you’ll ever try. With the use of panko bread crumbs and Parmesan cheese, you’ll see how international this recipe really is.

WARNING! The diced scotch bonnet will give this a wicked kick, so feel free to cut back on it or leave it out if you’re overly concerned about the heat (chicken).

You’ll Need…

1 lb fresh cod fillets
2 cloves garlic (crushed)
3/4 cup Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped thyme
2 eggs
3/4 cup panko bread crumbs (any bread crumbs should work)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (diced finely)
2-3 cups veg oil for frying
1/2 cup flour for dusting

Wash and pat the fish dry with some paper towels. If you’re using frozen (pre packaged) cod, give it a good squeeze as there’s usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don’t have one, don’t fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl.

Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying.

Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing.

Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency.

Now it’s time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don’t stick as they await their turn in the hot oil

Heat your oil on a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides, I don’t make a mess on the stove. Drain on paper towels and serve with one of the many sauces I’ve shared over the past few years. Check the recipe index for the tamarind sauce, there’s the honey mustard mango sauce, the shado beni sauce and about 8 other spicy sauces there.

These fish balls are excellent on their own if you don’t feel like making a dipping sauce and if all fails, just get some ranch salad dressing from the grocery store and you’re good to go. These are best served warm in case you’re wondering.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Coconut Curry Pumpkin Soup

June 2, 2025November 6, 201215 Comments

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.

You’ll Need…

2 tablespoon coconut oil
1 cup chopped onions
1 minced garlic clove
3 cups vegetable broth
1 tablespoon curry powder
1/2 tsp salt
1/4 tsp ground coriander
4 cups diced pumpkin
1 Cup coconut milk
1/4 scotch bonnet pepper
1/2 cup diced celery
1/2 teaspoon grated ginger

* chives for garnishing

Notes: I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.

Start off by prepping all the ingredients. Peel, wash and cube the pumpkin into 3/4 inch pieces. Dice the onion, garlic and celery and chop the scotch bonnet pepper very finely. Remember to wear gloves and wash you hands with soap immediately after handling such hot peppers. Don’t include any of the pepper seeds or white membrane surrounding the seeds as that’s where the true fire is.

Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients (celery, garlic and onion). Allow that to sweat down for 3-4 minutes on low heat. Then add the curry powder and ground coriander. With your heat still on low, stir so the curry gets an opportunity to toast and start coating the bottom of the pot. Grate in the ginger and allow this to cook on low for 4 minutes.

Now that we have a wicked flavor base it’s time to add the diced pumpkin and give it a good stir.

It’s now time to add all the other ingredients (salt, veg broth and coconut milk) and bring to a boil. Then reduce to a gentle simmer and allow to cook until the pumpkin pieces becomes tender and starts to fall apart (about 25 minutes).

The ideal way to serve this pumpkin soup is to have it smooth, so out came my hand blender and with about 1 minutes of working it, I had a silky soup. Try not to overwork it or you’ll end up with a frothy mess. Do remember to taste for salt and adjust accordingly.

As your guests arrive you can pour some of this coconut curry pumpkin soup in little serving bowls or in shooter glasses and serve. This soup is packed with true Caribbean flavor and I assure you that though it’s fully vegetarian, your guests will be craving every drop.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Classic Homemade Caribbean BBQ Sauce.

May 29, 2025October 29, 201222 Comments

One of the things I like best about having been exposed to traditional Caribbean cooking from day 1, is that it allows me to use basic principles of cooking and apply it to the variety of flavors I grew up enjoying. When you think about grilling on hot coals in the Caribbean, the first thing which comes to mind is “jerk”, but there so much more to grilling in the Caribbean. In this BBQ sauce you’ll obviously see elements of a ‘jerk’ marinade, but I’ve used the basic steps of a tomato based BBQ sauce to merge the two into one of the most delightful bbq sauces I’ve ever tasted.

I no longer have the pleasure of having a cut oil drum filled with coals and meat sizzling away on a metal grate, but I get similar results on the gas grill I use during the summer months.. and during those cold snowy days when I MUST have a good piece of grilled chicken (neighbors must think I’m nuts).

You’ll Need…

5 scallions (green onions)
7 sprigs of fresh thyme (about 1 tablespoon chopped)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers (no seeds)
1/3 cup soy sauce
2 tablespoon vegetable oil
1 onion
1/2 cup pineapple juice
2 cloves garlic
1/4 cup brown sugar (packed)
1/4 cup cider vinegar
1 large onion diced
2 cups ketchup
1/4 cup Worcestershire sauce
2 tablespoons molasses
1 tablespoon honey
1 tablespoon grated ginger
1 teaspoon Dijon mustard

It does seem like a lot of ingredients, but I assure you you’ll be very pleased once you get a taste of this Caribbean BBQ sauce. Start off by chopping the onion, scallions, scotch bonnet pepper and thyme. Be sure to wear gloves when handling scotch bonnet peppers and wash your hands immediately after with soap and water.

Heat the oil in a deep pot and add in the chopped ingredients, grate in the ginger and add the spices (cinnamon, nutmeg and allspice). Turn your heat down to low and allow this to cook for about 4 minutes. We’re building a wicked flavor base at this point.

Basically all you have to do now is add all the other ingredients, turn up the heat to medium and bring it up to a boil.

When it comes up to a boil, reduce the heat to a gentle simmer and cover the pot. Allow this to cook for 25-35 minutes, but remember to stir very often. You should have a sort of chunky sauce at this point. You can allow it to cook for a further 10 minutes and end up with a rustic/chunky sauce. I used my stick blender to pulse it into a more smooth consistency. You can also pour it into a conventional blender and give it a few pulses until you achieve the consistency you like.

In the pics above you’ll notice I used this wonderful Caribbean style BBQ sauce on some ribs and they were absolutely fabulous. The scotch bonnet peppers gives it a wicked kick and the balance of spices and fresh herbs takes this to a level on it’s own. It’s rich color alone is enough to get your taste buds going! Not only is this a wonderful BBQ sauce, but it acts as a great dining sauce as well. Store in the fridge in a air tight container for up to 3 months.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.