Chris De La Rosa, Author at CaribbeanPot.com

There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.

The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).

Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.

Ingredient Guide

Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
Sea Salt: Balances the spices and adds a crunchy texture.

Shopping Made Easy

Grab canned chickpeas; no soaking or long prep needed.
Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
Use good-quality olive oil or substitute with avocado or canola oil.

Cooking Notes from the Kitchen

Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
Let them cool completely before storing to maintain crunch.
Store in a sealed jar or container at room temperature for up to 3 weeks.

Are air fryer chickpeas healthy?

Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.

Can I use dried chickpeas?

Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.

How spicy is this?

That’s up to you—leave the pepper whole for mild heat or chop it for more kick.

What can I use instead of green seasoning?

Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.

Do I need to peel the chickpeas?

Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.

Air Fryer Curried Chickpeas

Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.

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Cook Time 20

Total Time 20

Course Appetizers & Snacks, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can chickpeas drained, rinsed, dried
1 tablespoon olive oil
1/2 Scotch Bonnet pepper whole or chopped
3 cloves garlic crushed
1 teaspoon Caribbean green seasoning
1/4 teaspoon sea salt

Instructions

Drain, rinse, and towel-dry chickpeas. Toss with olive oil.
Meanwhile, crush garlic and pepper.
When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
Serve warm or store in an airtight container at room temperature for up to 3 weeks.

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Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

January 7, 2026June 12, 2025Leave a Comment

Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Ingredients Guide

Vegetable Oil: For building the base flavor of the curry.
Onion: Adds sweetness and body to the sauce.
Garlic: A savory foundation to balance the curry spices.
Caribbean Green Seasoning: Delivers herbaceous, island depth.
Curry Powder: The heart of the dish; use your favorite blend.
Tomato: Adds brightness and slight acidity.
Scotch Bonnet Pepper: Brings fruity heat to the curry.
Salt and Black Pepper: Essential seasonings to round out flavor.
Roasted Geera: Toasted cumin adds deep, earthy spice.
Sweet Corn Kernels: The star of the dish; juicy and crisp.
Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

Use frozen or fresh corn kernels depending on availability.
Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
Green seasoning can be homemade or store-bought.
Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
Using only the corn kernels makes this dish easier to eat and faster to cook.
Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.

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Prep Time 10

Cook Time 15

Total Time 25

Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

2 tablespoons vegetable oil
1 onion diced
7 cloves garlic smashed
1 1/2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 cup water for cooking curry
1 tomato diced
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted geera ground roasted cumin
6 large sweet corn kernels
2 cups water for cooking corn
1/2 cup chives chopped fine
1 medium onion diced
7 cloves garlic smashed
1 1/2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 cup water for cooking curry
1 medium tomato diced
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted geera ground roasted cumin
6 large sweet corn kernels only
2 cups water for cooking corn
1/2 cup chives chopped fine

Instructions

Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
Add corn kernels and stir to coat fully in the curry.
Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

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Curry chicken liver and hearts in a skillet on the stove

Featured

Curry Chicken Hearts And Liver

January 7, 2026June 12, 2025Leave a Comment

Curry Chicken Hearts And Liver

As a lil fella growing up in the Caribbean, I enjoyed Stewed Chicken Liver, something I came to learn was not the norm for children my age. That love graduated to hearts and gizzards, and not only the sort of Caribbean stewed version, but in a deep and rich curry base as well.

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Ingredients

2 tablespoons olive oil
1 medium onion sliced
7 cloves garlic smashed
1/2 teaspoon black pepper
3/4 tablespoon Garam masala
1 1/2 tablespoons Caribbean Green Seasoning
1 3/4 tablespoons curry powder madras blend
2-2 2 1/2 cups water divided
1 small tomato diced
3/4 tablespoon salt
1 Scotch Bonnet pepper
1 lemon juice
1 lb chicken hearts sliced 1/2
1 lb chicken liver 1 1/2 inch pieces
1 teaspoon Amchar Masala or ground roasted cumin
2 tablespoons chopped parsley

Instructions

Heat the oil on a medium flame in a wide pan and add the onion, garlic, and black pepper. Reduce the heat and cook for 3 minutes before adding the Caribbean Green Seasoning and Garam Masala. Cook for another 3 minutes on low.
Add the curry powder and stir until well combined. Cook for 3 minutes, then turn the heat to medium and add 3/4 cup water. Stir in the tomato, salt, and Scotch Bonnet pepper. Bring to a rolling boil and cook for 4-5 minutes.
Do not cover the pan as we want to burn off that liquid.
In the video, I explained how I achieved separation when I passed my spoon across the bottom of the pan, meaning all the liquid was gone. Both the chicken hearts and liver were washed with the juice of a lemon and cool water, then drained. At this point, add the chicken hearts to the pot and stir well to coat with the curry base we created.
Add 1 1/2 cups of water to the pot, bring to a boil, then reduce the heat to a simmer and cook for 25 minutes.
It’s now time to add the liver to the pan and stir gently. As it comes back to a boil, reduce to a simmer, add the Anchar Masala, and cook for 5-7 minutes.
Everything should be fully cooked at this point, so you may taste and adjust the salt to your liking. Top with the chopped parsley.
Were I in the Caribbean, I’d use chopped culantro (also known as Chadon Beni) instead, and the other option is chopped coriander (also known as cilantro).

Notes

Follow along with the video, as more about the recipe is discussed there. Including why I chose a green Scotch Bonnet pepper, how to add additional flavor to the curry by incorporating ginger, cinnamon, and bay leaves, and how to achieve a lovely gravy, if desired.

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Drinks & Smoothies Featured

Invigorating Tropical Starfruit Juice

January 7, 2026June 11, 2025Leave a Comment

This Tropical Starfruit Juice (also known as carambola) is a vibrant and healthful drink that showcases the sweet‑tart flavor of starfruit. Loaded with vitamin C, antioxidants, and fiber, this juice is refreshing and good for you. It’s perfect for starting the day, pairing with brunch, or enjoying poolside on a hot afternoon. With its glowing golden hue and crisp citrus notes, this juice is both invigorating and visually stunning.

Ingredient Guide

Starfruit (Carambola): Offers a tart-sweet base and striking star-shaped slices when garnished.
Water: Adjust to taste for thickness and intensity—less for a richer flavor.
Sugar: Balances acidity—opt for granulated or any sweetener you prefer.
Lemon Juice: Brightens and provides refreshing zest.
Orange Extract: Adds tropical citrus aroma.
Optional Flavor Boosters: Almond extract, mixed essence, or bitters for unique layers of flavor.

Shopping Made Easy

Starfruit: Look for firm fruit with smooth, glossy edges and a light golden color.
Sugar and Citrus Juice: Regular pantry items—freshly squeezed lemon juice is best.
Flavor Enhancers: Small bottles of orange extract, almond extract, and bitters are great to have on hand for occasional use.
Water: Use filtered water for clean, crisp taste.

Cooking Notes from the Kitchen

Blend in batches if needed, start with 6 cups of water for a stronger flavor, add more if desired.
Strain thoroughly to remove pulp and achieve a smooth, clear juice.
Add lemon juice right after straining to protect the bright color and add freshness.
Adjust sweetness after chilling, as cold temperatures can dull perception of sweetness.
Serve chilled, garnished with starfruit slices and a sprig of mint for visual appeal.

Invigorating Tropical Starfruit Juice

A refreshing Caribbean beverage made with fresh starfruit (carambola), citrus juice, and tropical flavor enhancers. This vibrant starfruit juice is rich in vitamin C, perfect for cooling down on hot days or brightening up any brunch table with its tangy-sweet profile.

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Prep Time 10

Total Time 10

Course Drinks & Smoothies

Servings

Ingredients

3 large starfruit about 2 lbs; washed and roughly chopped
2/3 cup sugar or preferred sweetener
2 lemons juiced
6-8 cups water adjust to taste
1 tablespoon orange extract

Optional

1 teaspoon almond extract
1 teaspoon mixed essence
a few drops of bitters

Instructions

Clean and chop the starfruit. Rinse thoroughly, trim the ridges, remove any seeds, and roughly chop.
In a blender, combine starfruit and 6–7 cups water.
Blend on high for 1–2 minutes until very smooth.
Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing to extract all the juice.
Immediately stir in lemon juice; this preserves the bright color and adds freshness.
Add sugar, orange extract, and any optional extracts/bitters. Stir until fully dissolved.
Taste and adjust sweetness or water level, especially if serving over ice. Chill thoroughly, then stir before pouring to recombine any separated ingredients.
Serve cold, garnished with starfruit slices and mint leaves (optional).

Notes

Additional ingredients you may use for subtle flavor enhancements are almond extract (1 teaspoon), mixed essence (1 teaspoon), and a few drops of Angourtara Bitters. I used granulated sugar as the sweetener, but you may use anything you prefer.

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Carrot juice in a pitcher and a tall glass on a counter with pulped carrot in the background

Drinks & Smoothies Featured Jamaican Vegetarian

Easy Jamaican Carrot Juice (Carrot Punch)

January 7, 2026June 11, 2025Leave a Comment

This Jamaican-style Carrot Juice (Carrot Punch) brings back warm memories of sipping bright orange drinks served at breakfast tables during visits to Kingston. Made with fresh carrots, ginger, warm spices, and a touch of sweetened condensed milk, this recipe is delightfully creamy and comforting. It’s perfect chilled over ice or turned into a festive adult beverage with a splash of rum. If you’re looking for a naturally vibrant, drinkable treat that’s both flavorful and soothing, this is it.

Ingredient Guide

Carrots: The bold base, providing natural sweetness, vibrant color, and essential nutrients.
Ginger: Adds a spicy-lively warmth that elevates the flavor.
Water: Used to blend and extract full juice; divide between blender batches.
Lime Juice: Brightens the color and adds refreshing citrus balance.
Ground Cinnamon & Nutmeg: Infuse the drink with comforting, fragrant Caribbean spice notes.
Sweetened Condensed Milk: Delivers creamy sweetness and rich texture—adjust to taste.
Vanilla Extract: Aromatic depth and subtle sweetness.
Optional Rum: Turns this juice into an adult-friendly, festive cocktail.

Shopping Made Easy

Carrots: Choose firm, brightly colored carrots; organic if available; any variety works here.
Ginger: Look for plump roots with smooth, unwrinkled skin; store extra in your freezer for future use.
Sweetened Condensed Milk: Standard cans work well; use dairy-free versions to make this recipe vegan.
Ground Spices: Freshly grated nutmeg and ground cinnamon bring genuine flavor; use pantry staples if needed.
Vanilla and Lime Juice: Always check labels for pure vanilla extract and fresh limes for the best aromatic quality.

Cooking Notes from the Kitchen

Blend in batches to ensure smooth consistency and prevent overworking your blender.
Strain twice for silky texture; use cheesecloth for an ultra-smooth finish, or a fine sieve for quicker prep.
Add lime juice immediately after straining to preserve the beautiful bright orange color and prevent oxidation.
Adjust sweetness thoughtfully. Start with about two-thirds of the condensed milk, taste, and whisk in more if needed, especially if serving over ice.
Chill thoroughly before serving—this drink is far more refreshing when cold and settles naturally, so stir before pouring.
For an adult twist, stir in rum just before serving and garnish with a lime wheel or mint leaf.

Easy Jamaican Carrot Juice (Carrot Punch)

A creamy, spice-infused Caribbean drink made from fresh carrots, ginger, and warm seasonings.

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Prep Time 15

Total Time 15

Course Drinks & Smoothies, Vegetarian

Cuisine Jamaican

Ingredients

3 pounds carrots trimmed, chopped
2 pieces ginger sliced
8 cups water
1 lime juiced
1/2 teaspoon ground cinnamon
3/4 teaspoon nutmeg grated
1 can sweetened condensed milk
1 tablespoon vanilla extract

Option

dark rum to taste, for adult version

Instructions

Peel and roughly chop the carrots. Add half the carrots, one slice of ginger, and 4 cups of water to a blender. Puree until smooth. Repeat with the remaining carrots, ginger, and water.
Puree until smooth. Repeat with the remaining carrots, ginger, and water.
Strain the blended mixture using a fine mesh strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard the pulp.
Add lime juice immediately after straining to prevent discoloration. Stir in cinnamon, grated nutmeg, vanilla extract, and sweetened condensed milk. Start with 2/3 of the can, then taste and adjust sweetness as needed.
Whisk until fully combined. Chill in the refrigerator before serving. Stir before pouring, as the drink may settle.
To serve, pour over ice. For a festive adult version, add a splash of dark rum.

Notes

If you are making this drink gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements. I suggest that you follow along with the video below, as it provides additional information, including alternative sweeteners you can use and instructions on how to keep the drink dairy-free if desired.

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Featured Rice & One-Pot Side Dishes Trinidadian Vegan Vegetarian

Curry Cassava

January 7, 2026June 11, 2025Leave a Comment

About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

Ingredient Guide

Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
Vegetable Oil: Helps build the curry base and bloom spices evenly.
Onion: Adds sweetness and depth when gently sautéed.
Garlic: A must in Caribbean curry bases—use plenty for full flavor.
Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
Salt and Black Pepper: Season to balance and sharpen all the flavors.
Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
Water: Braises cassava and forms the sauce.
Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

Shopping Made Easy

Look for peeled frozen cassava in West Indian or international grocery freezers.
Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
Green seasoning can be homemade or store-bought. It freezes well if making in batches.
If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

Cooking Notes from the Kitchen

Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

2 1/2 tablespoons vegetable oil
1 medium onion sliced
8 cloves garlic roughly chopped
3/4 tablespoon cumin seeds geera
1 Scotch Bonnet pepper sliced
1 tablespoon Caribbean green seasoning
2 1/2 tablespoons curry powder
3 pounds cassava fresh or frozen, peeled, deveined, cubed
3/4 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon garam masala or ancho masala
3-4 cups water
Optional
2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions

Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
After 3 minutes, stir in green seasoning and cook for 2 more minutes.
Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
Add the cassava chunks, stirring thoroughly to coat with the spiced mixture.
Turn heat to medium-high, add salt, pepper, and garam masala.
Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes.
Monitor liquid and add water if necessary.
Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.

Tried this recipe?Let us know how it was!

Quick spicy Caribbean pepper pickle in a silver skillet

Easy Caribbean Recipes Featured Sauces, Condiments & Marinades Side Dishes

Spicy Scotch Bonnet Pepper Pickle

January 7, 2026June 11, 2025Leave a Comment

This Spicy Scotch Bonnet Pepper Pickle is one of my go-to condiments when I’m making a pot of Chicken Pelau or any richly spiced Caribbean dish. Quick to prepare and full of bold heat, this fresh pickle is made with fiery Scotch Bonnet and Wiri Wiri peppers, plus garlic, lime, and onion for balance and punch. Though not a traditional long-fermented pickle, this Caribbean-style mix is cured briefly in citrus juice for instant flavor and can also be made with vinegar if you want it to last longer in the fridge.

It’s a lively and versatile table addition, perfect alongside curry chickpeas, rice dishes, or grilled meats. And don’t be shy about tailoring the heat level; just remove the seeds and use fewer peppers if you want a milder version. Whether spooned on the side or served as a spicy dip, this pickle brings serious island flavor to your plate.

Ingredient Guide

Scotch Bonnet Pepper: Delivers bold, Caribbean-style heat.
Wiri Wiri Peppers: Small, punchy peppers often used in Guyanese cooking.
Garlic: Adds aromatic depth and balances the spice.
Onion: Offers texture and subtle sweetness.
Sea Salt: Helps season and cure the mixture.
Black Pepper: Enhances the flavor and adds mild heat.
Cilantro: Brings brightness and a fresh herbal finish.
Water: Used for quick pickling; can be swapped with vinegar for longer storage.
Lime Juice: Acts as a citrus cure, balancing the spicy elements.

Shopping Made Easy

Wear gloves when handling hot peppers—this recipe is no joke!
Use white vinegar instead of water if you plan to store the pickle for several days.
Wiri Wiri peppers may be found at Caribbean or South American groceries. Substitute with bird pepper or cayenne if needed.

Cooking Notes from the Kitchen

Including the seeds and membranes intensifies the heat, remove them for a milder pickle.
Finely chopping the peppers creates more uniform flavor, but you can leave them chunkier for texture.
This pickle pairs beautifully with any savory dish needing a bold kick—think Pelau, curry lentils, or grilled snapper.

Can I make this less spicy?

Yes! Remove the seeds and membranes from the peppers and reduce the quantity to your comfort level. You can also use milder chili varieties as a base.What is Scotch Bonnet Pepper Pickle?

How long will this pickle last?

If made with lime juice and water, it should be eaten within 1–2 days. Made with white vinegar, it can last 3–4 days refrigerated in an airtight container.

Spicy Scotch Bonnet Pepper Pickle

This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.

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Course Easy Caribbean Recipes, Sauces, Condiments & Marinades, Side Dishes

Ingredients

1 Scotch Bonnet pepper
6-8 Wiri Wiri peppers
2 cloves garlic
1/2 medium onion
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons chopped cilantro
2 tablespoons water

Instructions

Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
Add the salt and black pepper. You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.
If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.
TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.

Notes

This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.

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Ultimate curry beef in a silver skillet on the stove

Featured Jamaican Soups & Stews Trinidadian

Caribbean Curry Beef

January 7, 2026June 11, 2025Leave a Comment

Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.

This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.

While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.

Ingredient Guide

Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
Vegetable Oil: Helps bloom the curry and brown the beef evenly.
Water or Stock: Used to build the sauce and braise the beef to tenderness.
(Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.

Shopping Made Easy

Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
Green seasoning can be made in batches and stored in the fridge or freezer.
Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
Use beef stock instead of water for extra richness, especially if not marinating overnight.

Cooking Notes from the Kitchen

Marinate the beef for at least an hour (or overnight) to deepen the flavor.
Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
Cook low and slow; rushing the beef will leave it tough.
Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
Add vegetables only after the beef is tender to avoid them turning mushy.

What cut of beef is best for curry?

Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.

Can I make this dish ahead?

Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.

How spicy is it with Scotch Bonnet?

Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.

Can I use a pressure cooker?

Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.

What sides go well with curry beef?

White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.

Caribbean Curry Beef

Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

2 1/2 pounds stewing beef cubed
1 tablespoon Caribbean green seasoning
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion sliced
6 cloves garlic crushed
1 Scotch Bonnet pepper sliced
3-4 cups water or beef stock
2 medium potatoes peeled, cubed

Instructions

Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.

Notes

Follow along with the video, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.

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Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

January 7, 2026June 11, 2025Leave a Comment

Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.

Ingredient Guide

Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
Sea Salt: Enhances flavors and balances tartness—use sparingly.
Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
Garlic: Adds pungent, savory depth to the marinade.
Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
Red Onion: Thinly sliced for a crisp, sharp bite.
Lime & Lemon Juice: Brightens and puckers up the chow.
Water: Helps distribute flavor evenly without diluting.
Black Pepper: Rounds out the peppery notes and adds warmth.

Shopping Made Easy

Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
Wear gloves when handling Scotch Bonnet—its oils can irritate skin.

Cooking Notes from the Kitchen

Peel and chop pommecythere over a bowl to capture all juices.
Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
Combine everything in a bowl and taste—add more salt if overly tart.
Chill at least two hours to let flavors meld, though overnight is even better.
Store chow in the fridge and enjoy within a few days for best flavor and texture.

What is pommecythere?

Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.

How spicy is this chow?

The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.

Can I use cilantro instead of chadon beni?

Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.

How long will the chow keep?

Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.

What can I serve with chow?

Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.

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Prep Time 15

Total Time 15

Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 teaspoon sea salt
2 Scotch Bonnet peppers crushed or thinly sliced
5-8 chadon beni leaves chopped
6 cloves garlic crushed
10-15 Chinese salted prunes
1/2 medium red onion thinly sliced
2 limes juiced
1 of lemon juiced
3/4 cup water
1/4 teaspoon black pepper

Instructions

Wash, peel, and chop the Pommecytheres.
Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.

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Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

January 7, 2026June 10, 2025Leave a Comment

I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.

This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.

Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.

Ingredient Guide

Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
Water: Used to simmer vegetables and create a silky curry gravy.

Shopping Made Easy

Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
Caribbean green seasoning and curry powder are available in international or West Indian aisles.
Scotch Bonnet peppers may be replaced with habanero if unavailable.
Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.

Cooking Notes from the Kitchen

Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
Stir bodi frequently to prevent sticking and to ensure even spice coating.
Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.

Is this curry gluten-free?

Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.

How spicy is this dish?

With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.

Can I use other beans instead of bodi?

Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.

Can I prepare this ahead of time?

Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.

What consistency should the curry have?

It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Seafood & Fish

Cuisine Fusion, Trinidadian

Servings

Ingredients

1 pound shrimp 41–15, peeled, deveined
1 lime or lemon, juiced
3 tablespoons olive oil divided
1 tablespoon salt divided
1 teaspoon black pepper divided
2 tablespoons Caribbean green seasoning divided
2 1/2 tablespoons curry powder divided
1 medium onion diced
8-10 cloves garlic smashed
3/4 tablespoon Amchar Masala
2 pounds bodi yard beans, washed & trimmed
1 large potato sliced
1 cup water
1 medium tomato diced
2 tablespoons coconut cream

Optional

1/2 Scotch Bonnet pepper

Instructions

Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
Add bodi and stir to coat with the spice base.
Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.

I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.

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Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

January 7, 2026June 10, 2025Leave a Comment

This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
Salted Pigtails: Provide richness, collagen, and deep savory flavor.
Lime or Lemon: Used to clean the pigtails before boiling.
Onion and Scallions: Build a flavor base for the broth.
Garlic: Infuses the stew with warmth.
Thyme and Bay Leaves: Add herbaceous depth and aroma.
Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
Smoked Paprika: Optional, but adds a pleasant smoky undertone.
Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Ingredients

2 cups Red Kidney Beans soaked
2 lbs salted pigtails 1.5-inch pieces
1 lime or lemon juice
1 medium onion diced
3 stalks scallions chopped
8 cloves garlic
8 sprigs thyme
2 bay leaves
1 Scotch Bonnet pepper
1 teaspoon black pepper
6-10 allspice berries pimento seeds
3/4 teaspoon smoked pimento smoked paprika
1 pack coconut milk powder 1.76 oz
9-12 cups water
1 cup flour dumplings
1 teaspoon salt dumplings
1/2 teaspoon brown sugar
3/4 teaspoon salt adjust to taste

Instructions

Add 2 cups of red kidney beans to a pot.
Add the pre-boil the salted pigtail pieces.
In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika.
Add coconut milk powder and 9 cups of water. Bring to a boil.
Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.

Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.

Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.

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Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Drinks & Smoothies Featured Fusion Vegan Vegetarian

Summertime Pineapple Strawberry Juice

January 7, 2026June 10, 2025Leave a Comment

There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Ingredient Guide

Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

Blend in two batches so you don’t overload your blender and to keep the juice smooth.
Strain well and skim off any foam for a clean, refreshing drink.
Chill before serving; it’s best when ice cold.
Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.

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Prep Time 10

Total Time 10

Course Drinks & Smoothies, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 large ripe pineapple cubed
1 lb strawberries
8-10 cups water
1 lemon
3/4 cup sugar
1 tablespoon Mixed Essence
1 teaspoon Angostura bitters

Instructions

Peel, core, and cube the pineapple. Hull and halve the strawberries.
In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher.
Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.

Tried this recipe?Let us know how it was!

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Can I use dried chickpeas?

How spicy is this?

What can I use instead of green seasoning?

Do I need to peel the chickpeas?

Air Fryer Curried Chickpeas

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Easy Caribbean Curry Corn with Green Seasoning

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Option

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Curry Cassava

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Spicy Scotch Bonnet Pepper Pickle

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Caribbean Curry Beef

Ingredients 1x2x3x

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Shopping Made Easy

Cooking Notes from the Kitchen

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Ingredients

Ingredients

Ingredients

Ingredients