Spicy! Yea, it’s without any doubt that I enjoy spicy condiments. Back in 2020 I shared Granny’s Insane Pepper Oil and not to be outdone, I followed up with my take on The Ultimate Caribbean Pepper Oil. Today’s version is a bit more tame, with a wonderful balance of flavors for your Dim Sum, steamed Dumplings, drizzled on BBQ meats and vegetables and why not excite your breakfast eggs with a drop or TEN.
You’ll Need…
2 tablespoon minced garlic 2 tablespoon chopped scallions (spring onion/ green onion) 2 tablespoon chopped pepper (I used bird’s eye) 2 tablespoon white sesame seeds 2 tablespoon chili flakes 1 cup veg oil 2 tablespoon light soy sauce 2 tablespoon black (Chinese) vinegar 2 tablespoon Oyster sauce 3/4 teaspoon salt 1 teaspoon Chicken Powder (stock/bouillon) 1 teaspoon white sugar 2 tablespoon chopped cilantro 3/4 teaspoon grated ginger
Notes! May I recommend you watch the video below as much more about the recipe is discussed there. You’re working with very hot oil, so precaution is necessary.
Prep everything in advance as it’s just a matter of assembling after.
In a THICK (deep) bowl add the garlic, scallion, chopped pepper, sesame seeds and chili flakes. Then heat the oil until it starts smoking.
Being very careful, pour the hot oil onto everything and when it’s safe, stir to combine.
Once stirred completely, it’s time to add all of the other ingredients.
Give it a final stir and your Chili oil is ready.
Store in a clean container (I used a glass container as it will stain plastic). It will last a couple days on the kitchen counter and a few weeks in the fridge. You will need to shake/stir well before using as it will settle.
2 tablespoon olive oil 7 cloves garlic (minced) 1 teaspoon Caribbean Green Seasoning 1/2 teaspoon black pepper 5 lbs pumpkin (peeled, washed, sliced) 1 medium onion sliced 3/4 teaspoon salt (adjust) 1/2 Scotch Bonnet pepper (optional) 1 tablespoon brown sugar
1/4 cup water (optional)
Notes! May I recommend that you follow along with the video below as much more is discussed there. Traditionally you’ll find that people use a bit of ground roasted Geera (cumin) in the recipe, however I’m not a fan of cumin, so I don’t. Additionally, mom would always add a bit of prepared salted Cod (saltfish) or shrimp to her stewed pumpkin. Those recipes are available here on the website as well. I wanted to keep this version fully vegan/vegetarian.
IMPORTANT! If you’re making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.
Peel, wash and slice the pumpkin. Yes, you may use your fav squash with similar results. My preference would be Butternut Squash if Caribbean (Calabaza) pumpkin is difficult to source.
Heat the oil in a deep pot on a medium flame, then add the olive oil followed by the garlic. Turn the heat down to low, then add the Caribbean Green Seasoning and cook for 3 minutes.
Turn the heat back up to medium and add the prepared pumpkin and stir well. This is when you’d add the water to help bring it to a boil. Add the salt, onion and Scotch Bonnet pepper. Remember to wash your hands with soap and water after handling such hot pepper. And use as much spicy pepper (any spicy pepper you like) as you can handle. Leave it out if ‘spicy’ is not your thing.
If you wanted to add a teaspoon of ground roasted cumin (geera) you may do so now. Alternatively you could have added a teaspoon of cumin seeds with the garlic at the start.
Mom was insistent that pumpkin is naturally sweet and didn’t need any sugar (when I told her what I was making for dinner with the last of the frozen buss up shut aka paratha roti she left before they left Canada for the winter). Yea, add the brown sugar now. Stir well, place the lid on the pot and bring to a boil.
Once it comes to a boil you have two options, leave the lid on slightly ajar or as I did, remove it completely. Turn the heat to med/low and cook until everything breaks down. You will notice (as explained in the video) that the pumpkin will release a lot of natural liquid and according to my family, stewed pumpkin is judged on how dry (without burning) you get it at the end.
It will take between 35 and 45 minutes to get to the right texture and you will be required to stir it relatively often as the sugars will want to assist it in burning in the area directly above the flame source. Scrape the bottom of the pot as you stir.
In the pic above you’ll see how dry (yet creamy) my stewed pumpkin turned out (a spatula can stand upright). Taste and adjust the salt to your liking and you’re done.
Served with your favorite rice, Sada roti or as I do sometimes.. on it’s own! It’s that good! If you’re interested in a version of Stewed Pumpkin with slated Pigtails, drop a comment below and I’ll get to it soon.
Over the years I’ve shared a number of Curry Shrimp recipes with you and while the Masala Shrimp seems to be on everyone’s list of fav recipes, I get just as many emails about the Curry Crab with Lobster I most recently published. As mentioned in the video of this recipe, we are changing things up slightly from the traditional way some islands make Curry Shrimp in the Caribbean.
You’ll Need…
1 lb medium shrimp (peeled, deveined and washed) 1 lemon (juice) 2-3 tablespoon olive oil 1 medium onion (sliced) 8 cloves garlic (crushed) 1 heaping tablespoon Caribbean Green Seasoning 1/2 teaspoon black pepper 3-5 Bird’s Eye peppers (bird pepper) 1 teaspoon ground roasted cumin (geera) 1 teaspoon Ground Masala 2 tablespoon curry powder 3/4 teaspoon salt 1 1/2 cups water 1 medium tomato (diced) 3 medium potatoes (pre-boiled in salted water) 2 tablespoon chopped cilantro
Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your dietary requirements (especially the curry powder you use as some may contain fillers). May I recommend that you follow along with the video below as much more about the recipe is discussed there.
Prepare the shrimp. Peel, devein and wash with cool water and the juice of a lemon (lime or 1/4 cup of white vinegar will work as well).
Heat two tablespoons of olive oil (use your fav oil) on a medium flame, then add the onion, garlic and black pepper. Turn the heat to low to gently cook things.
Then add the peppers (use any, as many peppers as you like) and continue cooking for another 2 minutes on low.
It’s time to add the Green Seasoning, Cumin (geera) and Masala. Stir well, then in go the salt and curry powder. Visit your local Caribbean grocers for that best curry, roasted geera and masala.. online stores may stock them as well.
Continue cooking on the low heat for 4 minutes to help bloom the spices we added. Should it be dry you may add the extra tablespoon of oil we reserved.
Once things go darker and start clumping, you may add the water and turn the heat up so it comes to a boil. Add the diced tomato.
Cook on a rolling boil for 4-6 minutes, then add the preboiled (in salted water) potatoes to the pot and cook for 3 minutes so the potato absorbs the rich curry sauce we created.
After about 4-6 minutes (depending on how much of the sauce has reduced), it’s time to add the clean shrimp to the pot and stir well. As mentioned in the video, the goal is to NOT overcook the shrimp. With that in mind, taste and adjust the salt to your liking and cook for about a minute to 90 seconds, then turn off the stove.
Keep in mind that the residual heat will continue cooking the shrimp and will further thicken the sauce. Toss in the cilantro, cover the pot and allow it to sit for 2-3 minutes before serving.
Should your sauce or gravy be overly runny, you may crush a couple pieces of the potato and mix well. That will further thicken things.
Back in 2010 I shared my version of the classic Caribbean Stewed Lentils, then we had the wicked Hearty Lentil Soup we did, followed by the Quick And Tasty Lentils we did using canned lentils and the Slower Cooker Stewed Lentils, but today it’s all about tradition. This is the lentils from my childhood, a recipe which differs slightly from the original way my great grandmother would make, however the base flavor and texture remains intact.
You’ll Need…
1 tablespoon veg oil 1 large onion (diced) 1 carrot (diced) 2 stalks celery (diced) 8 cloves garlic (smashed) 1/2 teaspoon black pepper 8 sprigs thyme (divided) 1/2 lb pumpkin (sliced or diced) 3/4 tablespoon salt 3 cups green lentils (washed) 1 large tomato (diced) 3 tablespoon golden brown sugar (divided) 12-14 cups of water 1 scotch bonnet pepper (optional) 1 tablespoon olive oil 2 scallions (chopped fine) 3 tablespoon chopped parsley 1 tablespoon Worcestershire sauce 1 teaspoon grated ginger 2-3 tablespoon coconut cream
Notes! Please follow along with the video below as much more is discussed about the recipe there. I used an entire Scotch Bonnet pepper, but that may be optional or at least use in the amounts you know you can handle. Remember to wear gloves and to wash your hands with soap and water IMMEDIATELY after handling such hot peppers. IMPORTANT! To make this dish fully vegan, LEAVE OUT the Worcestershire sauce.
Heat the olive oil in a deep pot on a medium flame and add the carrot, celery, onion, garlic, 1/2 of the thyme and black pepper. Turn the heat down to med/low and cook gently for 4-5 minutes, then add the pumpkin and salt. Continue cooking for 3 minutes.
Now add the washed lentils along with the diced tomato, stir well.
Turn the heat up, add 12 cups of water and 1 tablespoon of brown sugar. As it comes to a boil, reduce the flame so it simmer for about 45-55 minutes. Here’s when you’ll also add the scotch Bonnet (any spicy pepper you like or can source) as well.
Once the lentils are tender, remove the pot off the heat and set aside. It’s time for the stewing step. Keep an eye on things as it cooks as you may need to add more water so it doesn’t dry-off before getting tender.
Heat another heavy pot on a medium/high flame, add the remaining oil. Go in with the remaining 2 tablespoons of brown sugar and stir. Watch the video for this step. Essentially the sugar will melt, go frothy, then a deep amber in color (if it goes black, STOP – allow the pot to cool completely before you wash it and start over – explained why in the video). It will go smoky in your kitchen! I used a measuring cup with a handle to add the previously boiled lentils to the caramelized sugar. Had I poured it directly from pot to pot, I risked getting burned.
Once you have all of the lentils in the pot, add the scallions, parsley, ginger and coconut cream and stir well. Cook for another 10 minutes to allow all of those flavors to make their magic. Then taste and adjust the salt to your liking.
Keep in mind it will thicken further as it cools, but if you find that it’s too runny, you may crush some of the lentils to naturally thicken things. ENJOY!
A few years back I shared the recipe for making Stewed Red Herrings(as it’s known in Barbados) and even further back we did Cabbage With Smoked Herrings and in 2010 we did this very same way of preparing Smoked Herrings, however you will see slight differences with this updated version. Should you visit Barbados, do try to get to a local restaurant which serves roasted breadfruit stuffed with the Stewed Red Herrings – thank me after!
You’ll Need…
8-10 smoked herring fillets (prepared) 1 large scotch bonnet pepper (sliced) 1 scallion (chopped) 2 med tomatoes (diced) 1 med onion (sliced thin) 1 tablespoon chopped parsley 1/2 teaspoon black pepper 2 cloves garlic (crushed) 4 tablespoon olive oil
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I quite enjoy this dish spicy. You may use as much as you can tolerate and should you not be able to source Scotch Bonnet peppers, any of your fav hot peppers will work. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.
In a large bowl place the prepared Smoked Herrings (remember to go though it for bones and remove), tomato (I used Roma tomatoes as they are less acidic and have less seeds), scallions, parsley, Scotch Bonnet (I explain why I sliced it thick in the video below), black pepper and garlic.
Give it a good mix, then top with the thinly sliced onion.
We’re almost there! Heat the olive oil (use any oil you prefer) until you see whispers of smoke, then (be careful) pour it directly over the onion slices.
I know this step as “chunkay”, which is basically tempering the onion to quickly cook it and to allow for the hot oil to disperse some of that onion flavor throughout the dish. Basically taking the rawness out of the onion.
Finally, give it a good mix and get ready to serve.
You’ll notice that I didn’t add any salt as I find that the smoked herrings can be a bit salty, even after they’ve been prepared in boiling water. However, taste at the end and adjust accordingly. A classic meal would be rice, Dhal and this Smoked Herring Choka.
About 12 years ago I shared my original take on Okra With Shrimp, and while that recipe is still very popular, I thought I’d share another version with slight differences with you. One of the most common questions I received after sharing a quick Reel on Instagram was, “can I use pre-cooked shrimp?“. The short answer is yes, however you won’t get much (if any) flavor from them.
You’ll Need…
2 lbs okra (trimmed) 3/4 lb small shrimp (washed, peeled, deveined) 1 lemon (juice) 3 tablespoon olive oil (divided) 1 teaspoon Caribbean Green Seasoning 3/4 tablespoon salt (divided) 3/4 tablespoon black pepper (divided) 1 teaspoon curry powder 1 medium onion (sliced) 5-7 cloves garlic (smashed) 1 scotch bonnet pepper (optional)
Notes! I used an entire Scotch Bonnet pepper in the recipe, but you can use as much as you can handle or leave it out. May I suggest you follow along with the video below as much about the recipe is discussed there. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Season the cleaned shrimp with 1/3 of the salt, 1/3 of the black pepper, Caribbean Green Seasoning, Curry powder and 1 tablespoon of olive oil. Mix well and set aside as we prep the okra.
In the video I explained that I like to wash the okra (say ochro in the Caribbean) and allow them to air-dry for a bit before prepping. Which includes removing the stems and ends (discard), then cutting each into 1/4 inch pieces.
Using a dry non-stick (explained why in the video) on a medium flame, add the seasoned shrimp, stir and cook for 2-3 minutes. Then remove and set aside.
In the same pan add the remining olive oil and add the okra. Stir well, then add the remaining ingredients.
After about 25 minutes (try to maintain the same heat and stir every 5 minutes or so), the okra should have dark to golden edges and would have lost most of its moisture. As explained in the video, these dark edges bring out a lovely sweetness.
TIP! Use a wide non-stick frying pan to save on having to go heavy with oil and to avoid the okra pieces stacking up. This will create steam, which equals moisture and it will result in slimy okra.
Once you’re happy with the texture and color of the Okra, add the precooked shrimp back to the pan, stir well and cook for another 1-2 minutes.
Remember to taste and adjust the salt at the end, to your liking and may I recommend you have some hot Sada Roti on the side with this.
Over the years I’ve noticed that fish and seafood recipes do really well on the website, maybe it’s due to the shift from more traditional pork, beef and chicken recipes and more exploration of pescatarian type dishes. While you may notice similarities with this recipe and the Coconut Stewed Fish I did back in 2009, with the additional step of starting with the puree of tomato, onion and garlic, the overall flavor is superb.
You’ll Need…
2 lbs Cod fillet (washed) 3/4 tablespoon sea salt (divided) 1 teaspoon black pepper (divided) 3/4 tablespoon Caribbean Green Seasoning 1 teaspoon curry powder 1 tablespoon olive oil 2 medium tomatoes (rough chop) 6 cloves garlic (rough chop) 1 large onion (rough chop) 1/4 cup water 1 1/2 tablespoon tomato concentrate puree 3/4 tablespoon smoked paprika 1 teaspoon grated ginger 2 cup coconut milk 2 tablespoon chopped parsley
Notes! May I recommend using a firm white fish like snapper, flounder, haddock, halibut or grouper (besides the Cod I used). And if you want it to hold its shape while cooking, get fillets with the skin on, on one side. Additionally you can use a whole fish, simply cut it into pieces, but be mindful of the bones. Please use the video below to follow along as much more about the recipe is discussed there.
Season the Cod (cut into 2 inch pieces) with 1/2 the salt, 1/2 of the black pepper, Caribbean Green Seasoning and curry powder. Set aside to marinate for about 10 minutes.
In a blender, puree the onion, tomato and garlic with 1/4 cup of water. Then heat the olive oil (use any oil you prefer) on a medium flame and as it comes up to temperature add that tomato puree to the saucepan.
As it starts to boil, lower the heat to med/low, add the ginger and smoked paprika and stir well. The goal is to cook this down until all of the liquid is gone. After a few minutes, add the tomato concentrate puree, remaining salt and black pepper and continue cooking.
It will take about 10-12 minutes to cook-down until you get a thick paste and you start seeing the oil we started with.
It will go a much darker red in color and by removing all of the liquid the natural sweetness of the tomato will shine through, along with the other flavors we added.
At this point you’ll add the coconut milk and bring back to a boil (raise the heat back to medium). Stir well to incorporate and cook on a rolling boil for 4 minutes to cook out the rawness of the coconut milk (see video).
It’s time to add the seasoned pieces of Cod fish to the saucepan and being very gentle, stir to make sure the pieces are all coated with the rich coconut tomato sauce.
It will take between 4-5 minutes for the fish to fully cook. You will notice that the Cod will start to flake and the sauce thickens. Top with the chopped parsley and turn off the stove. You may add the juice of 1/2 of a lemon if you wish.
Taste and adjust the salt just before you turn off the stove and should you prefer, you may add chopped cilantro (coriander) or Shado Beni(culantro) instead of the parsley. Additionally, if you want this dish spicy, you may add any hot pepper you like (at the start) and in the amounts you can tolerate.
This is arguably not a “Caribbean” recipe, however I must mention that mommy would do French Fries (say chips) for us in a similar way when we were children, as mentioned in the video below. She would season the cut potatoes with Caribbean Green Seasoning and then fry them as you would normally with fries.
You’ll Need…
2 1/2 lbs potatoes (Yukon Gold) 2 tablespoon olive oil 1/4 teaspoon salt 1 teaspoon Italian seasoning 1 teaspoon Creole seasoning 1 tablespoon Caribbean Green Seasoning 3/4 teaspoon black pepper
Notes! Be mindful that the Creole seasoning will have a noticeable sodium element. Should you not be able to find Creole seasoning you may use any of your fav bbq rubs, especially those with smoked paprika. You can easily make your own bbq rub for this by combining equal parts onion powder, garlic powder, smoked paprika, crushed pepper flakes or cayenne pepper powder.
While I used Yukon Gold potatoes, you may use your fav potato or if you wanted, sweet potatoes will also work. Since I cut them into wedges with the skin on, be sure to give them a good wash.
Do rinse (again) the potatoes after cutting them into wedges to get rid of the starch. Then place everything into a large bowl and give it a toss to coat evenly.
As your oven comes to 400 F, line a baking tray with parchment (or foil) and spread the potatoes on one layer. Be sure to drain all the oil from the bowl onto the potatoes.
Then into the oven on the middle rack for 15 minutes.
After 15 minutes, remove them from the oven, flip/toss and return back into the oven for a further 15 minutes.
As soon as you remove them from the oven for the final time, give them a toss to coat with any remaining seasoned oil on the parchment/tray. In 30 minutes you’ll have delightful roasted potato wedges reminiscent of those seasoned fries mommy would make for us all those years ago.
This is my go to dish to enjoy with eggs and coffee on the weekends, but it would also make for an excellent side at dinnertime.
This recipe is loosely based on a ‘newer’ method my mom has used for making Stewed Salmon the past 12 years or so. It’s definitely not your typical “Caribbean” stewed fish, however it ranks right up there with the flavors we have across the region.
You’ll Need…
1 lb salmon fillet 1 lime (juice) 1/2 teaspoon salt 5 cloves garlic (chopped finely) 1 teaspoon black pepper (divided) 1 teaspoon smoked paprika 1 teaspoon Caribbean Green Seasoning 1 medium onion (sliced) 2 scallions (chopped) 1 cup all-purpose flour 2 cups veg oil 1 tablespoon olive oil 1/2 medium bell pepper (sliced) 1 package Sazon 1 tablespoon tomato paste (concentrate) 2 tablespoon tomato ketchup 1- 1 1/2 cups water 1 teaspoon smoked paprika 2 medium tomato (large chunks) 2 scallions (chopped)
Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there, especially why I used a package of Sazon and how you can take up the heat/spice level by adding your favourite hot pepper/s.
There are 3 simple steps to this recipe. Prep the ingredients, fry the fish, then finish with the sauce. Cut the salmon fillets into 1 inch strips, make sure to do a once-over to verify and remove any bones (sometimes there can still be some even though they are fillets) and wash with the juice of the lime and cool water.
Season the salmon pieces (skin on one side) with the Caribbean Green Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I also added the white (bottom) parts of the scallions. Mix well and allow to marinate for about 10-15 minutes.
It’s now time to fry the salmon (explained why in the video). Heat the vegetable oil on a medium flame, then flour dust the pieces of salmon (shake off the onions, but keep in the same bowl) and fry for about 5-7 minutes. Basically until they get a bit of color and crust. Be sure to flip them as they fry, so they cook evenly.
As they come out of the frying pan, you can set them on a paper-towel lined plate or wire rack to drain off the excess oil.
The final step is to create the base sauce to which we’ll add back the salmon pieces to finish up. Heat the olive oil in another saucepan (yes you can use a tablespoon of the same oil you fried the fish with if you prefer) on a medium flame, then add the bell pepper and stir well. Then add the Sazon to the bowl where we marinate the salmon and mix well. Everything in that bowl will also be added to the saucepan as well. Stir well and turn the heat down to medium low.
Add the remaining black pepper and stir well. After 4 minutes add the tomato paste to the pan and stir. The goal is to get the natural sugars from that tomato paste (as explained in the video) to heighten.
Add the water to the bowl you marinated the salmon in and swish it around to pick up any marinade which may still be there. Add that water to the pan, along with the tomato ketchup and bring to a boil (raise your heat to medium).
Let it boil for about 3-4 minutes, then add the tomato pieces (cut large) and bring to a boil and cook for another 2 minutes before adding the fried salmon pieces to the pan.
Cook on a simmer for 3 minutes, then it’s time to personalize things. Taste (sauce) and adjust the salt to your liking and determine if you’re happy with the sauce’s consistency. Reduce further or add a bit more water. Keep in mind that the sauce will further thicken as it cools and with the residual heat from the pan.
Top with the green parts of the scallion (or parsley) and should you want to finish with a few drops of lemon juice, it’s all up to you.
Being in the Lenten season, it means there’s an increase in requests for more fish recipes. With that in mind and with my occasional craving for ocean fish (I dislike ‘sweet-water” fish, meaning anything from lakes and rivers), I figured I’d share a one-pan fish recipe. Something even the novice can easily put together with ease and confidence.
You’ll Need…
1 1/2 lb Snapper 2 lemons (divided) 8 sprigs thyme (divided) 8 cloves garlic (divided) small bunch of parsley (divided) 3/4 tablespoon sea salt (divided) 1 teaspoon Italian seasoning 3/4 teaspoon red pepper flakes 1/2 teaspoon black pepper 1 1/4 cup olive oil 4-5 medium potatoes (pre-boiled) 2 bell peppers (rough chop) 1 medium zucchini (rough chop)
Notes! If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements. May I suggest you follow along using the video below as much more about the recipe is discussed there.
Give the potatoes a good wash and boil in salted water until tender. There’s no need to peel them and the potato you decide to use is totally up to you. I used Yukon Gold. Set aside to cool.
Wash the fish with the juice of 1/2 a lemon and cool water, then give it a couple shallow cuts across the belly on both sides (see image below). In the cavity of the fish you’ll place 3 sprigs of thyme, 3 slices of lemon, 2 cloves of garlic sliced and 3 sprigs of parsley. Then tie with kitchen string to secure everything (explained in the video).
Next up is to make the seasoning or dressing to coat everything with. In a bowl place the olive oil, salt, black pepper, remaining parsley (chopped fine), remaining garlic (crushed), thyme leaves (remove from stems), and juice the remaining lemon. Then toss in the Italian seasoning and pepper flakes for a slight kick. Mix well to combine.
Preheat the oven to 400F. It’s important that you reserve 1/3 of this dressing to drizzle onto the fish after it comes out of the oven.
Place the stuffed fish, bell peppers, zucchini and pre-boiled potatoes onto the same roasting pan and coat with the 2/3 of the dressing we made. Mix well. Into the oven uncovered on the middle rack. See my tip on adding carrots in the video below.
Depending on the size of the fish you used, in 20 minutes you can remove it from the oven, drizzle on the remaining dressing and enjoy! If you want you can flip the vegetables 1/2 way though roasting. For a larger fish, you’ll need a few minutes more of roasting time. You can also squeeze on some fresh lemon juice before serving.
IMPORTANT! Whole fish (as I used) will have bones, so please be mindful of this when serving to children.
Way back in 2009 I shared the original Pong-up yam with saltfish recipe, a recipe that’s very dear to me as it reminds me of “home” and being a carefree lil fella on the islands. In that recipe we explored how it’s done from scratch, however with this version we’ll use leftover boiled yam and stewed saltfish.
You’ll Need…
1 tablespoon salted butter 1 medium onion (sliced) 1 medium tomato (diced) 1/4 teaspoon black pepper 1 cup leftover stewed saltfish 4 pieces Yam (preboiled in salted water)
Notes! I used leftover yam with the stewed saltfish (salted pollock), but you may use boiled green bananas, dasheen, cassava, eddoes or any pre-cooked ground provision with similar results as explained in the video. This is why I suggest you watch the video below as much more about the recipe itself is discussed there. If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.
Heat the butter in a saucepan on a medium flame, then add the onion, tomato and black pepper. Turn the heat to med/low and cook for 4 minutes or until the onion is soft and the tomato starts falling apart.
At this point you’ll add the stewed saltfish and mix well to heat through. Keep in mind that my stewed saltfish had scotch bonnet pepper in it, so there was already a spicy element to it. That said, if you want to add a bit of spicy pepper to the mix, do so when you add the onion and tomato.
Using the pestle from my mortar and pestle, I crushed the leftover yam.
Then it’s just a matter of adding the crushed yam to the pot and stir well to combine. Turn the heat up to medium and you’ll get a lovely crust forming. I used a non-stick pan and with my wooden spoon I scraped the bottom as I stirred everything. 4-5 minutes later and we’re done.
Mommy would serve this with hot Sada Roti(four people), but today I ate this as it was for lunch!
In the original Coconut Rice recipe we employed the assistance of a rice cooker, so I thought I’d share a stove-top version with subtle differences from that original recipe. Adding the dried pineapple and raisins (any dried fruit), is simply a personal choice and it’s really up to you to go that route or not.
Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you be doing this recipe gluten free, go through the full list of ingredients to ensure they meet your specific gluten free requirements. Should you want the finished coconut rice spicy, you may add a bit of spicy pepper like Habanero, Scotch Bonnet etc.
Heat the coconut oil in a deep pot on a medium flame, then add the scallions, thyme and black pepper. Lower the heat and cook for 3 minutes.
Then add the garlic, raisins and chopped dried pineapple and cook for another 2-3 minutes. Should you want to add nuts (cashew or peanuts) it will certainly add a bit of texture and protein to the dish. Additionally, you may add any dried fruit (chopped) you like.
Turn the heat back up to medium and add the washed basmati rice (basically any rice you like using) and stir well.
Add the water and bring to a boil. This is when you’ll add the salt and coconut cream to the pot.
Should you want to replace the coconut cream with coconut milk, replace a cup of the water with coconut milk. The coconut cream will come in a block, but will dissolve as it boils.
At this point (once it comes to a boil), reduce to a simmer, cover the pot and cook for 15-17 minutes (explained in the video).
Turn the stove off, leave the pot on the same burner and allow the residual heat to finish cooking it. Cover the pot and do not open for 7-10 minutes.
The final step is to taste for salt and adjust to your liking, then using a fork, fluff the rice.
Such a simple yet delicious rice dish… stay tuned, I’ve got a lovely Stewed Fish recipe which will pair perfectly with this Coconut Rice.
