Chris De La Rosa, Author at CaribbeanPot.com

While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share the traditional way with you.

You’ll Need…

2 cups dried chickpeas (soak in 4 cups water)
6 medium potatoes (1/4’s)
12-16 cups water (adjust)
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 tablespoon Anchar Masala
1 medium onion (diced)
6-8 cloves garlic
5 bird’s eye pepper
2 tablespoon olive oil | 1 teaspoon salt.
2 tablespoon chopped parsley

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain fillers. And remember to wash your hands with soap and water immediately after handling spicy peppers.

Place the dried chickpeas in a deep bowl and cover with water (not mentioned in the ingredient list) and allow it to soak for 4-6 hours. In my case I did it overnight. Make sure there’s about 1 inch of water above the dried chickpeas when you start. This step will help to quicken the cook time. Yes you can do this recipe with the aid of a pressure cooker, but I prefer to cook low and slow, plus we’re trying to stick to the traditional way of preparing this dish.

Let’s make a sort of slurry to start things off. In a bowl place the Curry Powder along with the Anchar Masala (use 1 teaspoon of ground roasted cumin if you cannot source the Anchar Masala), the Caribbean Green Seasoning and 3/4 cup water. Give this a good mix!

Heat the olive oil in a deep pot on a medium flame, pour in the curry slurry we created and turn the heat down to low. We want to gently cook the curry to allow all the spices which makes up a good curry powder, to bloom.

Let it cook on that gentle heat for 5 minutes, then crank-up the heat to HIGH to burn off all that liquid.

As you start seeing the oil we started with, take the heat all the way back down to low. Now add the onion, garlic and pepper (in my case I used birds eye pepper, but you can add any spicy pepper and in the amounts you like). Stir to mix well. Remember, the heat is on low.

Rinse the soaked chickpeas a couple times with cool water, drain and place in the pot now.

Also add in the potatoes (yea I like them in big pieces so as they cook and start falling apart, some will still keep their shape and add texture to the dish). Stir well to coat everything in that curry niceness we created.

It’s now time to add the salt and cover everything with water, then crank up the heat to medium/high to bring it to a boil. I used between 13-15 cups of water in cooking, as I stared with 12 cups but added more as it slowly cooked. This is a BIG batch of curry, so feel free to freeze the leftovers.

As it comes to a boil, lower the heat to a simmer and place the lid of the pot on, but slightly ajar. Cook for an hour and 15 minutes. Add more water if necessary. Providing the channa is soft, it’s time to adjust the salt to your own liking.

To thicken things, I used my potato masher to smash a bit of the chickpeas, but do keep in mind that as the pot cools it will thicken naturally.

Typically you’d toss in chopped shado beni (chandon beni aka culantro) or cilantro, but in my case all I had was parsley on hand.

So there you have it, channa and aloo from scratch, an iconic veg or vegetarian curry, which is guaranteed to delight your tastebuds.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Pig Foot Souse.

May 27, 2025January 26, 20232 Comments

How do you improve a classic? I shared my version of Pig Poot Souse, just over 12 years ago, and while that version remains a classic (according to fans), I thought it was time to give it a refresh. In that recipe I spoke about how Souse is more of a cure for hangovers and something you also enjoyed at local watering holes (rum shops). However, I learned (social media again) that it’s just as popular, removed from the adult beverages scene.

You’ll Need…

2- 4 pig feet (cut into pieces)
1 heaping tablespoon Caribbean Green Seasoning
6-8 cloves garlic (smashed)
3 scallions (chopped)
1/2 teaspoon black pepper
1 teaspoon sea salt
water

2 medium cucumber (sliced thin)
1/2 large onion (sliced thin)
2 stalks celery (diced fine)
2 scotch bonnet peppers (diced fine)
4 cloves garlic (sliced or crushed)
2-4 limes (juice)
3 tablespoon chopped shado beni (culantro) (chopped fine)
1/2 teaspoon black pepper
1/2 teaspoon sea salt
water

Notes! I like my Souse spicy so I used 2 whole scotch bonnet pepper (including seeds), but you can tailor it to your heat tolerance level. Remember to wash your hands with soap and water after handling such spicy peppers.

Important. As mentioned in the previous 2 recipe posts, my camera for stills is not functioning properly so I could not take step by step pics as I normally do. Should you run into any questions the post doesn’t explain, please refer to the video below.

Get your butcher to cut the pig feet. Wash with the juice of a lime or lemon (not mentioned in the ingredient list above) and cool water. Watch my tip on getting rid of any remaining hairs on the feet, in the video below.

Place the cleaned pig feet pieces (I got 10 pieces from 2 feet) in a deep pot covered with water and cook for 2 hours or until tender. As it comes to a boil (high heat) add the items mentioned in the first part of the ingredient list.

After 2 hours on a simmer (lower your heat) they should be tender, drain and rinse with cool water and place in a deep bowl to assemble. The water in the pot will reduce over the cooking time, so add more when necessary.

While they boil, it’s a great time to prep the other ingredients.

Try to get the onion sliced as thin as you can and while a lot of people like to crush the garlic, I’m a HUGE fan of garlic, so I sliced mine to get pieces as I enjoyed a bowl of this Souse.

Place all the ingredients (mentioned in the 2nd part of the ingredient list) along with the cooked/cooled pig feet pieces and cover with cool water. This is served by the cup-full, so add a lot of water (I had about a liter and 1/2 of water in this batch).

Taste and adjust the salt to your liking. I’d recommend allowing this to marinate in the fridge for a couple hours before serving and when you do serve a bowl or cup.. make sure you have a wedge of lime to juice on fresh.

It’s probably the only soup-like dish we have in the Caribbean that we serve cold. TIP! Should you have a pressure cooker, you can cook the pig feet for about 25-30 minutes, instead of the 2 hours I did. Personally I like low and slow.

Pork not your thing? I got you – Chicken Foot Souse!

If you cannot source the Shado Beni, cilantro is an excellent substitute. Not traditional, but I also like adding trimmed branches of watercress to the mix, so it’s a bit more filling and for the added crunch and flavor.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Topi Tambo (petite tambo).

May 28, 2025January 24, 20232 Comments

Now here’s an old-school ingredient I had not seen in over 25 years, nor had the pleasure to eat in just as long a time. Growing up in the countryside (Guaracara) in Trinidad and Tobago we called this petite tambo, but I do know others who called it tipi tambo and/or topi tambo as well.

You’ll Need...

2-3 lbs Topi Tambo
1 teaspoon sea salt (any salt)
water

Note! As I mentioned in the previous recipe post, the camera I use for taking stills to use on website posts isn’t functioning properly, so I’m unable to make the post images focused… so it’s easier to follow along. That said, this is as simple a recipe can come, but you can still follow along using the video below.

Place the topi tambo in a large bowl filled with water and give them a good wash/scrub. In the process, remove any stems and tiny little roots.

Topi Tambo are grown in the dirt, like yams, potato, peanuts etc, so a good washing is necessary. If memory serves me correct, the plants look similar to ginger as well as turmeric (same type of foliage).

After they’ve been washed thoroughly, place them in deep pot covered with water and bring to a boil. Toss in the sea salt (use any salt you have on hand) and stir well.

Then reduce to a rolling boil and cook for 30-45 minutes or until tender. It’s as if you’re cooking potatoes basically.

Once cooked, drain and cool. Then peel back the skin and enjoy. They will have the same sort of texture of water chestnuts, but with a more pronounced (clean) flavor. While I’ve never tried it, I think tossing in some salted pigtail or smoke meats (turkey etc), could enhance the flavor.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Featured

Spicy Mango Anchar (achar).

May 28, 2025January 23, 20232 Comments

Mango Anchar (or you may say Mango Achar), is one of those spicy condiments enjoyed with curry dishes (or on it’s own as a snack), typically made when mango are in season in the Caribbean. Green (not fully matured) mangoes are cut into slices and dried in the tropical sun, before being flavored with with spices, garlic and Scotch Bonnet peppers.

You’ll Need..

5-8 green mangoes
1 1/2 tablespoon sea salt
1 heaping tablespoon brown sugar
4 scotch bonnet peppers
10 cloves garlic
2 heaping tablespoon ground roasted cumin (geera)
3 tablespoon anchar masala
2 cups Vegetable oil (see my note below)

Important! Due to camera difficulties (I film with one camera and do still-shots for the website with another. That camera is giving major issues) I could not take stills for the recipe post. Hopefully I can remedy this situation soon.

Please refer to the video below for more info where additional explanation may be needed.

Remove the stems from the mango (discard), then using a SHARP clever or large chefs knife, cut the mangoes into 1 cm size pieces. Remove the inner core (discard) and wash well with cool water 9 (drain).

Place the drained mango pieces into a bowl and toss with the salt. Now place in a drainer and let it sit for a couple hours. This step helps to remove some of the tart taste from the mangoes as well as some moisture.

Since I don’t have access o the tropical sun as it’s traditionally done (mango pieces are placed in the sun for 3-4 days to dry), I use my oven.

Place the mango pieces evenly on a baking sheet and onto the middle rack of the oven. Set it anywhere between 140 and 180 F. Should your oven not go so low, go as low as you can and leave the door slightly open.

It will take between 11 and 15 hrs to dry off, so I usually do this overnight. Should you have a food dehydrator, feel free to use it.

The next step in to place the garlic and scotch bonnet peppers into a blender and pulse to get tiny bits and not too much of a liquid. I added 2-3 tablespoons of veg oil to help it. Or you can simply chop both things by hand.

When I shared the Apple Kuchela and other kuchela recipes I got a lot of “talk” about it’s not traditional since I didn’t use mustard oil.

I suggest you do your research on the process of making Mustard Oil and why it’s should be avoided. See the image below, especially where it says, For External Use Only.

It’s time to finish up. Place the dried mango pieces in a bowl and cover with hot water for 10 minutes (explained in the video below). As this happens, place the oil in a pan, toss in the blended garlic and peppers and heat on a very LOW flame for 5 minutes. Very low as want to infuse the garlic and peppers into the oil.

Drain the mango pieces well. Place them into a large bowl and toss with the Anchar Masala and ground roasted Cumin (geera). I like adding a bit of sugar here as well, to help with the tartness of the mango.

Please note that if you want a deeper garlic flavor or have it more spicy you can adjust the amounts to your liking. No need to add salt as we dry brined it at the start.

Now pour the heated garlic pepper infused oil all over it and stir well. NO need to have the oil screaming hot, just a gentle warming is all you need.

Into a sterilized glass container and it will last months. For a longer shelf life you can store it in the fridge. I used a lot of oil in my recipe as while most people go for the mango pieces, I like to drizzle the oil onto my plate.

Yes, a little different than the traditional method of making Mango Anchar, but just as spicy and delicious on it’s own or as a side to your fav curry and vegetarian dishes. FYI in the little village in Trinidad and Tobago where I grew up, we called this Anchar, but most people refer to this an Achar.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Grilled Butter Garlic Shrimp.

January 28, 2023November 3, 20221 Comment

Here’s one of those recipes I’ve adopted as my own over the years. My first encounter with this (similar) was on a vacation in the Caribbean, where it was grilled over charcoal and it wasn’t shrimp which were used, but massive spiny lobsters.

You’ll Need…

4-6 large shrimp
6 cloves garlic (chopped finely)
2 1/2 tablespoon butter (melted)
1 tablespoon parsley (chopped)
1/2 teaspoon thyme
2 birds eye pepper (optional)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 sprigs thyme (leaves)
2 lemons (divided)
1 scallion (chopped finely)

Note… add as much garlic as you like and if doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Butterfly the shrimp (prawns) with kitchen scissors. Refer to the video below on how I did them. Wash with the juice of one lemon and cool water and pat dry.

Place the shrimp in your roasting (oven proof) pan.

Top with the salt and black pepper, then spoon on the combination of the melted butter mixed with the garlic, parsley, thyme, the juice of a lemon and the finely chopped Bird’s Eye pepper (optional).

Allow this to marinate for about 5 minutes – the time it takes for your oven to heat up. The oven will be very hot as we’re broiling these at 525F

On the middle rack in the oven it may take between 7-11 minutes (depending on the size of the shrimp or lobster tails you use). Yes you may use small lobster tails if you so prefer.

Top with some more freshly chopped parsley and a squeeze of lemon juice. The liquid at the bottom of the roasting pan will be packed with that lovely shrimp flavored garlic butter sauce – get some bread to dip!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/ BTW, I believe our friends in Europe (especially the UK refer to these big shrimp as prawns.

Meat & Poultry

Breadfruit With Smoked Pigtails Simmered In Coconut Milk.

May 27, 2025October 31, 2022Leave a Comment

Yet another CLASSIC Caribbean one-pot dish from my childhood, which holds a special place in my heart. Usually mom would make this with Salted Pigtails, but in my case, I had smoked salted pigtails on hand. The kiss of smoke adds a a lovely layer of flavor to the entire dish… tell ah friend!

You’ll Need…

2 lbs smoked (salted) pigtails (cut 1 inch pieces)
1 lime (juice)
1 large breadfruit (cut into wedges)
1 scotch bonnet pepper (sliced)
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 1/2 cup coconut milk
2-3 cups water
1 tomato (diced)
3 slices ginger
1/2 large onion (sliced)
4-6 cloves garlic (smashed)
2 scallions (chopped)
2 pimento peppers (aka seasoning peppers)
1/2 teaspoon salt (adjust)
3 wiri wiri peppers
2 tablespoon chopped parsley

Cut the smoked (salted) pigtails into 1 inch pieces, then place in a bowl with water and add the lime juice. Let it soak for about 1 hour.

Lets prep the breadfruit (refer to the video below). Cut off the stem (giving you a flat surface to work with), then cut into wedges, remove the core (discard) and then the skin. Wash with cool water.

Season the pigtail pieces. Drain and rinse with cool water. Now add the Caribbean Green Seasoning, Worcestershire sauce and black pepper. Mix well. Allow to marinate for about 30 minutes (maybe you can do this and then get to preparing the breadfruit).

Heat the olive oil (use any oil you like cooking with) on a high heat in a deep, heavy pot. Add the brown sugar (watch the video below) and stir (with a dry spoon). The sugar will melt, go frothy, then amber in color. This is when you’ll add the seasoned pigtail pieces to the pot. Should the sugar GO BLACK … STOP! Allow the pot to cool completely, wash and start back. Or it will be bitter tasting.

Stir well to coat the pieces of pig tails. Lower the heat to medium and cook for about 4-5 minutes. Then add the breadfruit pieces and stir well to coat those as well. Now add the coconut milk and stir to loosen up the bits on the bottom of the pot.

Top with everything else but the parsley and bring to a boil.

As it comes to a boil, skim off any froth at the top and discard. Turn the heat down to a simmer (low) and cook with the lid on, but slightly ajar. It will take about 1hr and 45 minutes to cook through. Add more water if needs be.

Note! Do not break the Wiri Wiri peppers (if you have them) or they will release the raw heat. Remember you can remove the seeds off the Scotch Bonnet to control some of it’s heat. Or leave both out if heat is not your thing. Add a pinch of curry powder for a lovely addition of flavor.

Top with the chopped parsley and enjoy. At the end you can personalize this by adjusting the salt and the consistency of the gravy. Remember it will thicken as it cools. All of this is explained in the video below.

Yet another comforting dish for me on those cold winter days when I miss the tropical sun of the Caribbean. If pork is not your thing, you can easily use smoked turkey as a replacement. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Vegetarian

Delicious Curry Potato With Spinach.

November 20, 2024October 25, 20222 Comments

Unlike 95% of the curry dishes you’ll find in the Caribbean, where there’s usually a gravy or sauce, this one is dry. Don’t let the word ‘dry’ confuse you into thinking it will be bland and reminiscent of cardboard. Quite the opposite.. it’s banging with flavor and I can guarantee you that you and your family will quickly fall in love with this dish.

You’ll Need…

4 large potatoes
2-3 tablespoon coconut oil
13/4 lb spinach
3/4 tablespoon salt (divided) | 1/2 teaspoon black pepper
2 medium onions (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon cumin seeds (geera)
1 1/2 tablespoon curry powder
1 medium tomato (diced)
2-3 tablespoon water
6 bird’s eye pepper

Peel, cube (large pieces) and wash the potatoes. Then put them into a pot with water with 3/4 of the salt and bring to a boil. Reduce to a rolling boil for 15-20 minutes (until tender). Drain and set aside.

In a deep pot heat the coconut oil (or any oil you prefer using) on a medium flame, then add the onion, garlic, Geera (cumin seeds) and the Bird’s Eye pepper (leave whole – don’t break or cut – UNLESS you want the raw heat). Go in with the fresh ground black pepper and turn the heat to low and let it gently cook for 3-4 minutes.

It’s time to add your curry powder (heat still on low) and stir well. The goal is to bloom or release the spices which makes up a good curry powder. For a bit of balance, add the diced tomato, remaining salt and the water. Cook for a further 3-4 minutes.

Add the pre-boiled potato to the pot and stir well. Heat up to medium now so we can get a slight crust to the potato.

After about 5 minutes add the washed and drained spinach. It will pile up, but rest assured it will wilt. 5 minutes later and you’re done!

Remember to taste for salt and adjust to your liking and cook the spinach to the way you enjoy it. For me, it’s just past when it wilts down. BTW, you can always add a bit of coconut milk or cream at the start when cooking out the curry base for even more flavor. You may use any spicy pepper you like or feel free to leave them out if heat is not your thing.

My fav way to enjoy this dish? Top with a couple over-easy eggs and boom! #Breakfast Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Channa (chickpeas) & Aloo (potato) With Chicken.

May 27, 2025October 23, 2022Leave a Comment

Here’s one of my favorite dishes to make when I have leftover Stewed Chicken and plan to make hot Sada Roti. While it does take a little work to remove the sort of skin off the Channa (Chickpeas), I highly suggest you do as the end result is simply delicious.

You’ll Need…

2 cans chickpeas (540 ml each)
1 medium onion (diced)
4 cloves garlic (smashed)
left over stewed chicken

1 tablespoon Caribbean Green seasoning
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon roasted cumin (ground geera)
1/2 cup water (for curry slurry)
3/4 teaspoon salt (adjust)
1/2 teaspoon black pepper

4 medium potatoes (cut into 1/4)
4-6 cups water
1/2 scotch bonnet pepper
3 chili peppers (optional)
2 tablespoon chopped cilantro

Note! Be mindful to read the label of the curry powder and chick peas you use, to make sure they are gluten free. If rocking this dish for a gluten free diet. Also note that you should wear gloves and wash your hands with soap and water when working with spicy peppers, like the Scotch Bonnet.

Drain and rinse the chick peas from the can (watch the video below for my tip). Then place them into a bowl covered with water and using your hands/finger, give them a rub to remove the outer skin (see the video below). Yes, you don’t have to do this step. However in my humble opinion.. it’s well worth the effort.

Place the curry powder in a small bowl, add Geera (cumin), the Caribbean Green Seasoning, garlic, onion, black pepper and 1/2 cup water. Stir to create a thick slurry.

With your large pot on a med/high flame, add the oil of your choice (I use olive oil when cooking) and then pour the curry slurry into the pot. Stir well. Add a tablespoon of water in the same bowl where you had the slurry.. to rinse off any remaining curry and pour it into the pot as well.

Turn the heat down to low and let it cook for 4-5 minutes. This will help bloom the spices which makes up a good curry powder. After-which, turn up the heat to burn off all that liquid in the pot. The goal is to see the oil we started with at the bottom of the pot. This step will help to develop that rich curry flavor. It may take 3-5 minutes.

Add the Scotch Bonnet pepper, stir.. then add the chick peas (channa) to the pot and stir well to coat the peas with the curry base and use the remaining liquid from the rinsed chickpeas to deglaze the bottom of the pot. Add the potatoes as well.

With the heat still on high, add 5 cups of water and bring to a boil.

Turn the heat down to a rolling boil and cook for about 20 minutes or until the potato pieces are tender and start falling apart. Toss in the Chili peppers (whole) should you decide you want to use them. And here’s where you can add the salt to the pot.

Here’s where you can adjust the salt to your liking and keep this dish fully vegan. However we’re not! We’re adding the leftover stewed chicken to the pot at this point.

Heat through for about 4-5 minutes and you’re basically done. Couple things to keep in mind. Add more water when cooking if you find that it’s too thick. Should it be too runny at the end (knowing it will thicken as it cools), use your spoon to press down and crush some pieces of the potato and the chicken peas. Adjust the salt to your liking.

Top with Chadon Beni or cliantro and BOOM.. You’re Done!

The combination of the spicy curry with the deep flavors of the stewed chicken, added to the pillowy / silky texture of the chickpeas and potato – this dish just scream #comfortfood Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Caribbean Pepper Calamari.

May 28, 2025September 28, 2022Leave a Comment

Pepper Calamari (or Squid, depending on where on the island you order from) is a MUST-HAVE dish whenever I visit my homeland of Trinidad and Tobago. I find that the more expensive the restaurant, it’s called Calamari and the cheaper the cost on a menu, they would call it Pepper Squid. So where’s my fave spot to order from.. read on!

You’ll Need…

1/3 lb calamari rings
1 teaspoon black pepper (divided)
1 cup all purpose flour
1/2 cup corn starch
1 cup butter milk
3 scallions (chopped)
2 scotch bonnet peppers (sliced, include seeds)
6 cloves garlic (chopped fine)
2 cups veg oil (for frying)
1/2 teaspoon sea salt
1/4 red bell pepper (diced fine)
1/4 orange bell pepper (diced fine)
1/4 lemon (juice)

Note! This is a SPICY dish, but if you wanted to cut back on the heat, use less of the Scotch Bonnet pepper and do not include the seeds or the white membrane surrounding the seeds.

I got the calamari rings in the frozen section of my grocers. They were thawed and washed with lemon juice and cool water. Then drained and placed in a deep bowl. I then covered them with the butter milk. Watch the video below for my tip if you don’t have buttermilk. Let that sit in the fridge for 2 hours.

We’ll toss the calamari rings in a sort of dusting or dredge. For that, combine the flour, corn starch and 1/2 the black pepper .

Prep the other ingredients.

Couple hours later, take the rings and toss them in the dredge and set aside. I placed them (once I shook off the extra dredge) on a sheet pan. Now heat the oil on a med/high flame and get ready to quickly fry them.

Fry them in batches and try to NOT over-cook them or they will go chewy. Once you see golden edges, remove and continue frying the rest (3-4 minutes tops). I placed them on a wire rack over a sheet pan. I find that if you place them on paper towels, they can go soggy.

While they’re still hot, sprinkle the salt over them.

Heat 2 tablespoon of the same oil we fried the Calamari with. When the wok (use a frying pan if you don’t have a wok) is still cool (with the oil), add the garlic, peppers and scotch bonnet pepper. This will gently flavor the oil. VENT your kitchen! Toss in the scallions and the remaining black pepper.

Three minutes (med/low heat), add the fried Calamari and toss to coat. Add a couple drops of sesame oil if you want a lovely additional flavor. I’m NOT a fan of sesame oil.

2 minutes later.. You’re DUN! Drizzle on the lemon juice as you serve and do include some lemon wedges on the side in the event your guests want a bit more of that citrus. Feel free to sprinkle on more salt if you wish.

Grab a cold beer and enjoy! Oh Yea.. my fave spot to have these pepper Calamari in Trinidad and Tobago is Town Restaurant in POS. However the last time I was there on the outdoor patio area, I kinda made my way onto the menu. Local mosquitoes were fascinated with my freshly shaved head. I fed a few!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

The Ultimate Seafood Pelau.

November 3, 2022September 25, 20221 Comment

A traditional Caribbean Pelau is a one-pot rice dish, loaded with rice, pigeon peas, carrots and meat or protein of some sort (chicken, beef, salted pigtails or salted salted beef), simmered in a rich broth of flavored with coconut milk and herbs. While this version is basically the same, since we’re using seafood as the ‘protein’, being mindful of the cooking time is the key to an iconic meal.

You’ll Need…

1 lb shrimp (large)
1 lb Cod (fish)
1 lb mussels
1 lb clams
1 lb lobster tail
1 tablespoon butter
2 scallions (chopped)
2 tablespoon Caribbean Green Seasoning (divided)
1 teaspoon black pepper (divided)
4 sprigs thyme
1 1/2 cups diced pumpkin
4-6 cloves garlic
1 large carrot (diced)
1 can pigeon peas (rinsed)
1 tablespoon olive oil
2 tablespoon golden brown sugar
1 1/2 cups coconut milk
1 tablespoon salt (adjust)
2 cups long grain par-boil brown rice
1/2 teaspoon grated ginger
3-5 bird’s eye pepper
4-7 cups of water (adjust)
3-4 tablespoon parsley (chopped)
1/2 lemon (juice)

you’ll need lemon or lime juice and cool water to wash the seafood

Clean and prep the seafood (watch the video below). With the shrimp and lobster, remove and save the shell as we’ll use those for making a rich stock. Tip! Use scissors to cut and peel back the lobster tails.

In a saucepan on medium flame, add the butter, scallions, 1/2 the black pepper and thyme. Give it about 30 seconds, then add the washed lobster and shrimp shell. Turn the heat down to low and let it go for about 4-5 minutes. Now add 3 cups cold water and bring to a boil (turn the heat to high). When it comes to a boil, reduce to a simmer and let it reduce by 2/3 (so we’re left with just over 1 cup of stock).

As the stock comes together, heat a heavy (large) pot on a high flame. This is the ‘stewing’ part of things. Add the olive oil followed by the brown sugar (watch the video below for mastering this step). The goal here is to melt the sugar, it will then go frothy and finally.. a deep amber in color (DO NOT ALLOW IT TO GO BLACK). When you get that amber color (it will go smokey) add the pigeon peas, pumpkin and carrots. Stir well.

Turn the heat to medium, add the garlic, onion, bird’s eye pepper (optional – or use your fav spicy pepper) and grated ginger. A minute later add the coconut milk and bring to a boil., then reduce to a simmer

As this comes up to the boil, chop the lobster into bite-sized pieces and the Cod into 1 inch pieces. Place all the seafood into a large blow, add the remaining black pepper, 1/3 of the salt and 1/2 Caribbean Green Seasoning. Stir well to coat everything.

Back to the main pot. 10 minutes on that simmer, add the washed rice, the remaining salt and the remaining Green Seasoning. Add 2 1/2 cups hot water and bring to a boil. Simmer with the lid on for 10 minutes.

Drain/Strain the stock and add it to the pot. That will add a lovely flavor to the dish, so do try to keep this step.

After about 7 minutes, tuck the clams and mussels into the pot making sure they’re in the sort of broth. After 3 minutes add the lobster and shrimp and mix (be gentle). Put the lid on and let it cook a further 4 minutes. Add the Cod to the pot and again being gentle, stir.

3 minutes later, taste and adjust the salt, top with the parsley and hit it a fresh squeeze of lemon juice.

Some key parts of the recipe to keep in mind. Depending on the rice you use, you will need to adjust the cook time and the amount of liquid you add in total. This version of Pelau is meant to be a bit “wet”, but do keep the lid on the pot after you switch off the stove and don’t open/serve for about 5 minutes. Try to NOT overcook the seafood. Typically I don’t like straying from traditional techniques, but adding a bit of white wine (before adding the water) when making the stock, will add a another subtle layer of overall flavor.

Serve warm and with a side salad, thick slices of Zabouca (avocado, pear) and make sure you have some peppersauce to kick things up further.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Jamaican Fish Tea (soup).

September 28, 2022August 24, 20223 Comments

I know the title of the recipe will rub some people wrong in some way or the other, as every time I place a country’s name in one of my recipes, it’s just the norm. Hateful and sometimes ridiculous comments. Yes, throughout the Caribbean we have fish soup in one form or the other and they are usually very similar. For example, in Trinidad and Tobago (and many of the islands in the southern Caribbean) we have Fish Broff (broth).

You’ll Need…

1 fish head (about 2-3 lbs)
12 cups water
6-8 cups fish stock
3/4 tablespoon salt
1 onion (diced)
2 stalks celery (chopped)
6 cloves garlic (smashed)
6-8 sprigs thyme
3 med potatoes (cubed)
1 large sweet potato (cubed)
1-2 lbs pumpkin (cubed)
8-10 okra (chopped)
1 scotch bonnet pepper
2 small corn (cut into small pieces)
2 small carrots (diced)
1-2 lbs Jamaican yellow yam (diced)
6-8 pimento (allspice) berries
1/2 lime

May I recommend cubing the sweet potato, pumpkin, potato and yellow yam the same size for uniform cooking (time). In a traditional Jamaican Fish tea you’ll find that they use those packaged fish soup mixes (like Grace) and sometimes they may use all-purpose seasoning powder as well. I’m not the biggest fan of using such.

Prep the ingredients and set aside. I usually put the pumpkin, carrots, potatoes and yam in a bowl and cover it will cool water to prevent them from going discolored.

I’m using the head of a King Fish, but you can use your fav fish and if you’re concerned about the bones etc.. use boneless. Keep in mind that the true flavor will come from those bony parts. I washed the fish with the juice of a lemon (not mentioned in the ingredient list above) and cool water.

Put you big soup pot onto a high flame and go in with 12 cups of water. Place the fish into the pot as the water comes up to a boil, along with the thyme (see the video below for a lovely time), celery (leaves too), garlic, onion, salt, scallion and black pepper. Bring to a boil, then reduce to a simmer for 10 minutes.

It’s now time to add the body of the soup.. carrots, pumpkin, potato, sweet potato, Jamaican yellow yam and give it good stir. Top with the fish stock!

Float the Scotch Bonnet pepper, and try your best NOT TO BREAK IT or you’ll release the raw heat. Once you see it boiling, skim off any scum at the top (discard) and reduce to a simmer. Do add the pimento berries at this point.

After 14-20 minutes you can remove the thyme and you may also remove the scotch bonnet pepper now (we got the flavor from it) so you don’t risk breaking it. At this point I like removing the fish pieces out of the pot, remove the bones and add back the pieces of fish to the pot. It will take a few minutes and be sure it’s cool enough to handle.

Now add the okra and corn (I used Canadian sweet corn) and cook for (see my tip on fish stock addition in the video below) for 10 minutes and then get ready to personalize.. check and adjust the salt and if you like heat you can always break that Scotch Bonet pepper!

As you turn off the stove, add the lime juice and top with chopped parsley if you want. Serve hot and with a wedge of lime.

Be sure to tell everyone that they may encounter fish bones and should you have excess, be sure to freeze for a later date. See my tip on thawing/reheating in the video below.

I’m sure my Jamaican Fish Tea will be different than yours, but I can GUARANTEE YOU, it doesn’t lack in flavor! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Curry Duck With Pigeon Peas.

May 27, 2025August 20, 2022Leave a Comment

While I’ve shared several Curry Duck Recipes with you over the years, only after receiving a request via Instagram for Curry Duck With Pigeon Peas, did I realize that had not already shared this classic Caribbean curry recipe. And while using freshly harvested Pigeon Peas would make for an even better tasting dish, the frozen version still gives you an EXCELLENT result.

You’ll Need…

6-7 lbs duck (prepared)
3/4 tablespoon salt
1 teaspoon black pepper
3 tablespoon Caribbean Green Seasoning (divided)
1 tablespoon ground masala
2-3 tablespoon Olive oil
1 tomato (diced)
2 scotch bonnet peppers (sliced)
1 medium Onion (sliced)
8 cloves Garlic (smashed)
Cumin (geera) seeds
2 1/2 – 3 tablespoon Curry Powder
5-8 dried curry leaves
1 tablespoon dehydrated Chadon beni (optional)
1 tablespoon Anchar Masala
3 tablespoon chopped cilantro
5-8 Wiri Wiri peppers (optional)
2 3/4 cups water (divided- adjust)
2-3 cups frozen pigeon peas + water to boil

Important! This version is very spicy, but you can adjust the amount of Scotch Bonnet and Wiri Wiri you use, to your own preference.

Pre boil the pigeon peas in water for 30 mins, drain and repeat for another 30 minutes. This step will help to tenderize the peas, but more importantly, it will remove that sort of bitter taste you can get if you don’t do this step. Drain and set aside after.

Season the clean duck (remove skin and fat, wash with lemon juice and cool water – drain). Yea, I removed most of the skin as the additional fat in really not good for us. Tip… get your butcher to cut the duck for you, using his band-saw. Duck bones are very brittle and will shatter with a conventional chefs knife or cleaver. Watch the video below for more tips, including why you flame the duck’s skin during the butchering process.

In a large bowl with the clean (cut) duck, add the salt, black pepper, 2 tablespoon of the Caribbean Green seasoning, ground Masala, Scotch Bonnet (use as much as you can handle, I like my curry duck SPICY) and tomato. Mix well and try your BEST to allow it to marinate in the fridge overnight.. or at least 2 hours. The tomato’s acidity will help to balance off overall flavor of the curry, plus help us with a thicker gravy at the end.

In a large pot (iron works best) heat the oil (of your choice) on a medium flame, add the onion and garlic, turn the heat down to low and cook for 2-3 minutes.

Now add the cumin seeds and stir well. We’re trying our best to not burn anything. A minute later add the remaining tablespoon of Caribbean Green Seasoning. Stir.

One minute later add the curry powder of your choice (I used my blend) and cook gently for 3-5 minutes. Watch the video below for more tips.

Now turn the heat up to high, stir and add 3/4 cup of water. This step cooks off the rawness of the curry, giving you a much more rounded finished curry at the end. As it comes to a boil, reduce to medium (heat) and add the curry leaves and chadon beni.

The goal is to cook this until the water burns off and you start seeing the oil we stared with, add the Anchar Masala and stir well.

You’re looking for a thick slurry (see my tip in the video)! With the heat still on high, add the seasoned duck to the pot and stir well to coat the duck with this lovely curry base.

Put the lid on and bring to a boil. It will take a couple minutes.. reduce to a medium/low heat and cook. After ten minutes (stir a few times) crank up the heat to high and burn off all that liquid.

Once you can see the oil on the bottom of the pot we started with (and all the liquid is gone), add the pre-cooked pigeon peas and stir well. Now add 2 cups of water and bring back to a boil, then reduce to a simmer to cook the duck until it’s tender. Lid on , slightly ajar.

Do stir ever so often and pay attention to the liquid (add more water if you find it’s too dry).

1 hour later and the duck (depending on the age of it when it was butchered) should be tender. Now it’s time to personalize things, taste and adjust the salt, cook the gravy to the consistency you like (keep in mind it will thicken as it cools) and make sure the tenderness is to your liking. I like fall-off-the bone, some people do like a little chew.

Turn off the stove, top with the cilantro and wiri wiri peppers and ENJOY!

Served with hot steamed rice or with off the tawa Buss-Up-Shut Roti! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/