Chris De La Rosa, Author at CaribbeanPot.com

Over the years I’ve grown very fond of vegetarian type dishes and if you recall, back in July of last year (wow it’s been almost a year) I shared a recipe for cooking French beans in coconut milk. Today we’re using the same beans (is there a difference between French and string beans?), except they’re called string beans in the Caribbean and we’ll be giving it that added “kick” of flavour with some madras curry powder. In case you’re wondering, YES there is a difference in the curry you get in the Caribbean as compared to the ones from India.

There are 2 things you can add to this dish to make a bit different. 1 You can add some coconut milk to it instead of the water mentioned in the ingredients list. 2. By adding some shredded pieces of salted cod (dry) it gives the dish another level of flavour. But trust-me, the recipe below will amaze you and anyone you share it with.

You’ll Need…

1 lb string beans (French beans)
1 tablespoon curry powder
1/4 hot pepper (habanero, scotch bonnet or any of your faves)
1/2 teaspoon salt
1/2 onion sliced
4 gloves garlic grated or crushed
3 tablespoon water to mix the curry
1 tablespoon vegetable oil
3/4 cup water

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

Start by washing the beans and allow to drain. The next step is to remove both ends (stems) and cut into 1 1/2 inch pieces. For faster cooking time I usually then slice these 1 1/2 inch pieces down the middle (see pic below) using a pairing knife. But you don’t have to do this step if you don’t feel like it.

In a saucepan put the oil to heat on medium heat and add 1/2 of the onion and allow to cook for a couple minutes. Then take the curry powder and put it in a bowl with the 3 tablespoon of water (mix around). Then pour that into the pan and stir. Allow that to cook for a minute, then add the rest of the sliced onion, grate the garlic into the pan (or crush) and add the slice of hot pepper. Cook that for a few minutes until most of the liquid dries off, then add the sliced beans and stir around.

Stir thoroughly, add the salt and cook for a few minutes before adding the 3/4 cup of water. Once you add the water, turn down the heat to low, cover and cook for about 20 minutes. Stir about3-4 times during the cooking process.

The finished dish will not be as brilliant green as when you first started and please try to burn off all the liquid that we added. This is great with roti (sada and buss up shut) as well as rice and even breads. And there’s no reason why it can’t be a side dish at your next family dinner. Healthy and tasty, you just can’t beat this one.

———————————————————————————————-

WIN NEW CONTEST WIN

Special thanks to everyone who participated in last month’s contest. The winner was announce earlier today, so we’d like to hear from you if you were the winner so we know where to ship the prize.

For the month of May, the best month in the year (I’m a Taurus) I want to give one lucky contestant a KitchenAid Santoku Knife. All you have to do is leave me a comment below about the recipe, about the blog in general or just say hello. Then your name is automatically entered to win. It’s that simple. Here’s a pic of the knife I’ll personally ship out to you (I’ll cover all shipping charges as well).

Bring this new trend into your kitchen with this KitchenAid 7-inch Santoku knife with a cushioned non-slip silicone handle. Originally used by Japanese chefs, this knife offers the benefits of a cleaver with the control of a lighter knife. The handle is made from Dupont Delrin and has a comfortable grip with a fully contoured handle, which is easy on the hand with a rounded soft blade back. The strong, durable blade is made from a high-carbon stainless steel. The bolster has proper balance and control with full tang construction.

The fine print.

– this contest is open to everyone globally

– all you have to do is leave a comment on this post and you’ll be automatically entered to win

– feel free to get the other members in your house to enter

– if you’ve already won something from Caribbeanpot.com we’d appreciate it if you gave others a chance to win and refrain from entering.

– there’s no need to buy anything to enter

– the knife is valued at $25.95 and we’ll cover the shipping cost to you.

– this contest end May 31, 2010 and the winner will be announced within 5 days of the close date.

Friends, I encourage you to leave me a comment below and wait for the email at the end of the month saying if you’re a winner or not. It’s that simple.

Good Luck

——————————————————

If anyone would like to sponsor the monthly contest, feel free to contact me. This is a great opportunity to get some exposure for your business or service.

Caribbean Pot on Facebook

Meat & Poultry

How To Grill the Perfect Steak.

March 5, 2012May 1, 201014 Comments

With spring in the air, it means time to roll out the grill from the garage and get ready for BBQ season. Technically I don’t need warm temperatures to grill, since I’ve grilled outside even when there’s been a couple feet of snow on the ground. Oh how I envy those of you living in climates where is warm all 365 days of the year. Traditionally BBQ in the Caribbean means 2 things.. chicken and fish and getting good cuts of beef to grill is somewhat difficult at the grocery stores. Last October when we were down on the islands we had a terrible time sourcing a good cut of meat (t-bone,NY strip, prime rib or tenderloin) so we opted to hit a restaurant instead. BTW, where do these restaurants get their steaks from?

If you’re like me and love a good steak, here’s some of my tips for grilling a perfect steak. (sometimes I have to venture away from traditional dishes to show a little bit of variety on the site)

Start with a good cut of meat. One that’s trimmed and contains a bit of marbling. Check the beef has good marbling – little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.Ideally you’d like to have your steak aged as the top steak houses do, but without the right conditions this is almost impossible for us to achieve. And most true steak lovers will say that they like their steak “naked”, but I like to dress and marinate my steaks before grilling.

In this recipe you’ll need…

– steaks (I used NY Strip)

– Montreal steak rub

– 2-3 tablespoon olive oil

I start by patting dry my steaks with a paper towel (make sure they’re fully thawed and at room temperature), then I pour the olive oil (make sure it’s extra virgin) over them and finally I sprinkle on some Montreal steak rub. Then, using my hands (you can use tongs) I make sure every steak is evenly coated evenly. I seal with some plastic wrap and allow to marinate for about 30 minutes at least.

Time for grilling – I’ll be the first to admit that ABSOLUTELY nothing beats the flavour you get from a charcoal grill, but I also like the convenience of a gas grill. Therefore that’s the one I have stored in my garage. Hopefully when we move back to the Caribbean I’ll finally be able to build a brick fireplace/grill in our back yard that I’ve always wanted to. Clean off the grill and get it up to a high temperature (about 425 should be good). To avoid any sticking I usually spray some vegetable cooking spray (like Pam) or you can dip a paper towel in some oil and brush onto the grill.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 4 minutes at a time (for a total cooking time of 16 minutes), to get a medium steak with adequate char. See below for a way to test your steak for doneness, without having to cut through it.

Know when and how to turn the steak. Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top.The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.

* Note that cooking time will vary on two things, the temperature of your grill and thickness of your steak. So use the info I’m giving as a general guide.

How to get an idea on how done your steak is. (Follow with pictures below)

Place your hand open, palm side up and touch your thumb to your index finger. Then using a finger from your other hand, press gently onto the meaty portion at the base of your thumb as in the picture below. You’ll notice that it’s very soft. That’s the density of a rare steak if you were to press against it while it’s cooking. As you work your way using your other fingers (see pics below) you move from rare, to medium rare, medium and when press your pinkie finger to your thumb and press against the base of your thumb.. that’s what a well done steak will feel like if you were to press against it.

If you don’t have a jar of Montreal steak rub, you can create your own with the following combination: Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.

Corn on the cob (no salt and butter for me please), caesar salad, pan fried mushrooms (olive oil, dash of garlic powder, salt and pepper) and my friend.. Mr steak!

Almost forgot to mention one of the most important steps.. Resting: Now for the most important part, don’t serve it right away. Let the steak “rest” for about 5 to 10 minutes depending on the thickness. This allows the juices to move back into the meat. Resting should be done in a place that is about room temperature and with only a loose covering over it.

Got some grilling tips you’d like to share with us or maybe you have a question we can help with? Leave us your comments below.

Vegetarian

Buss Up Shut Roti Made Easy!

August 6, 2015April 27, 2010190 Comments

There’s been emails, Facebook wall messages and tons of comments from avid readers who are all interested in learning how to make one of the most popular roti on the islands. As I’ve mentioned in the past, our cuisine is heavily influenced by the many cultures that make up the cosmopolitan islands of the Caribbean, especially Trinidad and Tobago. When most people outside the Caribbean think about roti, they immediately associate it with being Indian, but if you’ve ever had the pleasure of eating any “Indian” influenced food from the Caribbean… you’ll know that we took their idea and perfected it 🙂 Not just Indian food, but the same can be said for Chinese as well. Over the years we’ve taken these wonderful ways of preparing foods and added a unique tropical twist to it and it’s become part of our culinary heritage. Don’t take my word for it… go into any Caribbean restaurant if you live outside the Caribbean and order any of their curry dishes and you’ll ‘taste” what I mean.

Personally this is my all-time favourite roti so when I make it, it’s usually done in batches so I can freeze some for days I don’t feel like cooking.. The recipe below will make 6 fairly large buss up shut roti. You have the option of placing (portion size) in freezer lock bags and freezing any leftovers. They can last up to 2 months and all you have to do is pop them (in the bag) into your microwave and heat on high for 50 seconds, then flip and nuke for another 40 seconds and they’ll be pretty close to the day they were originally made.

You’ll Need…

5 cups of flour (all purpose)
3 teaspoon baking powder
1/4 teaspoon salt
3 cups of water
1 tablespoon vegetable oil (to work into dough)
mixture of 1 tablespoon margarine and 5 table spoon vegetable oil

You’ll also need (for cooking)
– tawa or non stick skillet (frying pan)
– 2 wooden spatula
– pastry brush (grab a cheap 1 inch paint brush from the dollar store)
– rolling pin

* I’ll try to explain each step as best as I can with pictures, so you may find that this page will take a bit longer than usual to load. It’s due to the number of pics I have to include. Additionally, I’ll update the FaceBook fan page as well as the Youtube Channel with a video showing how to work the dough properly, so you can log on there to check it out as an added resource.

Start by getting the base dough ready. In a large bowl add the flour, salt and baking powder. Then add the water (add 2 cups first and add as needed) and knead. If you have a good food processor you can use that as well. After you’ve got a solid dough ball (large) add the 1 table spoon of oil and knead again. This entire kneading process should not take more than 5 minutes. Now cover the bowl with the dough with plastic wrap and allow to rest for about 15 minutes.

Now that the dough is rested, we’ve got to separate the dough into the size we’ll need for each roti. Break the big dough ball into 6 even-sized balls (keep some flour handy to dust your work surface and hands to prevent sticking). All you’re doing is breaking into 6 pieces, then go back and work into a well rounded ball as in the pictures below.

In a small bowl, place the margarine and 5 table spoons of oil and mix together (the margarine must be soft). Now take one of the small balls we just created and get ready to work a bit more. Dust your surface with flour and roll out into a full circle (the size of your tawa … about 10-12 inches in diameter), flip and roll as needed to form a complete circle. The next step is to use a knife and cut from the middle out … a straight cut (see pic below). Then using your fingers or brush, dip into the oil/ margarine mixture and rub onto the rolled out dough (lightly). Then we’ll take up one of the cut ends and start rolling in a clock-wise direction to form a roll (sort of log). As you come to the end of the roll, pinch the edge so it sticks together. Then using your fingers (refer to pic below and video mentioned above) press to tuck in both ends and place back onto the counter surface. Gently tap down onto the ball of dough to flatten a bit and set aside. Do the same for the remaining 5 dough balls.

Again cover with plastic wrap so it’s somewhat air tight and allow to rest for at least 1 hour. Typically, for best results I’d allow it to rest for about 4 hours. The step above will give you layers that buss up shut is so famous for and by adding the oil/margarine layer before we rolled it, it will have that sort of silky pastry-like texture. I’ve tested using butter, but I find that using margarine gives better results. Traditionally, I believe some people use ghee (clarified butter), but I’m quite happy with the results I get from the oil/margarine combo I use.

Let’s get to finally cooking now. (after the dough is full rested)

– place the tawa on medium/high heat and brush a layer of the same oil/margarine mixture we made earlier onto it

– dust your work surface with flour and roll out one of the dough balls we had resting

– make a complete circle to fit the size of the tawa or pan that you’re using., then place onto the now hot tawa

– brush the top (uncooked surface) with some of the oil mixture

– cook for about 25 seconds, then flip and brush this side with the oil now .. cook for another 25 seconds or so.

– flip one more time and cook until you get a sort of light golden colour happening on both sides (about 1 minute or so)

– take the 2 wooden spatulas and crush the now cooked roti (see the action in the pics below)

– repeat the process for the remaining 5. Brush tawa with oil, place rolled out dough, brush with oil, flip, brush with oil..flip a couple times more .. then beat with spatula.

That’s it! You’re done. Place onto a paper towel and wrap in a kitchen towel to keep warm. If you leave it open for too long, it may go a bit stiff and loose it wonderful “silky” texture.

Some of you may be asking what’s with the name “Buss Up Shut”. It’s due to the finished texture of the roti. Basically we’re comparing it to a torn or ripped shirt. So buss up shut is our island dialect or accent at work.

So what is a tawa? It’s basically a flat steel round pan that’s used to cook roti on the stove top. You can also search online for chapati tawa if you’re looking to purchase one. A stove top skillet or large non-stick frying pan works just as well.

TIP! If you find that “beating” the roti on the stove is difficult, simply place a kitchen towel into a large bowl and drop the cooked roti into it and with tongs (it will be hot) repeat. By dropping it, it will get to the right finished texture as if you “beat” it on the stove with the 2 spatulas. You don;t have to be gentle.. beat that roti!

I really hope you give this a try as not only is it very simple to make, it’s one of the best roti you’ll ever eat. Growing up I was intimidated by the prospect of making this, but Ive learn that it’s very simple to make, as long as you follow the stops I outlined above.

Please leave me you comments below.happy cooking

chris…

Meat & Poultry

A Hearty Chicken Soup For The Soul.

May 27, 2025April 14, 201034 Comments

Let’s be clear.. this is NOT your typical Caribbean style soup, but you’ll be amazed at how simple and tasty this is. Especially on those days when you’re drained or your suffering from the flu and your stomach can’t accommodate anything heavy. Kieana, our eldest daughter has been sick with flu like symptoms the past few days, so she called me from school and asked if I could make up a batch of my special Chicken soup for her. This is a hit in our home whenever anyone is sick. Unlike me who prefers extra spicy foods when I’m not feeling well, our girls like it a bit more simple.

I should also mention that the recipe below makes enough for about 4-5 people, but all remainder can be stored in a freezer bowl and frozen for another time (keeps for about 2 months). We’ve got some portion-sized bowls that we use to freeze leftovers, so on those days we’re tired.. we pop it in the microwave and we’ve got a hot, homemade meal. All you need then is some good French bread and butter. My Trinbagonian friends would probably prefer a couple hops bread or coconut bake for sure.

Note: If you like spicy, you can easily learn from my way of enjoying this soup. When I serve myself, I usually add a bit of pepper sauce, a few drops of soy sauce and if I have any.. some shredded shado beni or cilantro.

You’ll Need…

1 chicken breast (boneless | skinless)
1 tablespoon butter
1 tablespoon olive oil
1 stalk celery
1 scallion
3 cloves garlic sliced thin
2 sprigs thyme
1 carrot (peeled / sliced)
1 onion diced
3 medium potatoes (1/2 inch cubes)
4 cups chicken broth
egg noodles or pasta
salt to taste
1/4 teaspoon black pepper
1 cup frozen corn and/or peas (optional)

The first thing we’ll do is cook the chicken breast, so it can cool and make it easier for us to shred. Do so by putting a deep pot on medium heat and place the butter and olive oil to heat. Then add the chicken breast (make sure it’s dry) and cook on low/medium heat for about 15-20 minutes, depending on how thick the breast is. Be sure to flip every 4-5 minutes or so, to cook evenly.

As this cooks, lets prepare the vegetables that will go into the soup.

The chicken should be cooked all the way through by now. Remove from the pot and put aside to cool. Now in the same pot, turn the heat up to medium and add the onion, garlic and celery. Cook that for about 4 minutes, then add the carrots, scallion and potato… stir around. Allow that to cook for a couple minutes, before adding the thyme, black pepper and chicken broth.

Bring to a boil, then reduce to a simmer and cook for about 15 minutes.

All the vegetables should now be tender. It’s time to add the chicken. Using a fork (I used my fingers) pull away on the chicken breast to shred it into small pieces (see picture below). This is when I usually add my egg noodles or any pasta I have in the cupboard. I just grab a handful and add to the pot. As well as frozen peas or corn to the pot as well.

Since I used chicken broth that’s already a bit salty and I don’t like a lot of salt, I usually never have to add any salt to my dish. However, this is the time to check to see if there’s enough salt for your liking. Cook for about 5-7 minutes, just enough time for the pasta to cook.

Give this one a try the next time you need something light and energy boasting and be sure to leave me your comments and variations in the comments box below. I’d love to hear from you.

Caribbean Pot on Facebook

Vegetarian

A Creamy Caribbean Curry Pumpkin Soup.

March 5, 2012April 3, 201041 Comments

Though I’m a SOLID food kinda guy, I’m starting to really appreciate soups. As we’ve discussed in previous posts, the traditional soups in the Caribbean are very heavy, thick and full of carbs. Our soups are what would be seen as being “stews” in North America and is meant to be a true meal in one pot. But lately I’ve been experimenting with lighter (belly wash as my dad call them) soups, where the ingredient list is not overly complex.Simple and made from a few ingredients so you can really appreciate the main ingredient.

I first had this soup a few years ago while in Trinidad, but I can’t remember the name of the restaurant where we had lunch (some where in Port Of Spain)… I probably had some “beverages” that same day so the memory isn’t all that clear. After a few tries I came up with a recipe that’s as close to the real thing as far as I can remember.

You’ll Need…

1 medium onion diced
1 celery stalk diced
1 carrot diced
2 cloves of garlic diced
1/4 cup of butter (about 1/2 a stick)
1 tablespoon turmeric
1 tablespoon curry powder
3 cups pumpkin – peeled and diced
1/4 cup cream
water (about 3-4 cups)
Salt (about 1/2 teaspoon)
black pepper

IMPORTANT NOTE: I tried my best to get the sort of pumpkin we get in the Caribbean, but the Asian stall at the farmers market didn’t have any. I then tried a couple Caribbean food stores without any luck so I ended up using a sort of squash-like version. Though they probably belong to the same family, it’s really not the same as the real thing. Yes, squash will work, but the flavour and consistency does differ a bit. BTW, here’s a pic of sliced pumpkins at the San Fernando Market (Trinidad) that I took back in October 2009. You can view a lot more pics I took that day on the picture feed for the site (go a couple pages deep)

Start by putting the butter to melt on medium heat in a deep pot (on high heat the butter will burn very quickly). Then add the onions, carrots, garlic and celery to the pot. Allow this to cook until the onion is tender (about 3-5 minutes). Then add a dash of black pepper, the curry powder and turmeric… allow to cook for about 3 minutes. Quite honestly the aroma that comes out of this is probably the BEST I’ve smelled in quite some time.

Now we’ll add the cubed pieces of pumpkin and stir around. Then add enough water to cover the pumpkin, bring to a boil, then back down to a simmer (I used about 3 1/2 cups of water). Add the salt, cover and let cook on low heat for about 30 minutes or until the pumpkin is tender. If you find that it’s going thick, add a bit more water and/or turn down the heat a bit.

The final step is to add the cream and blend or puree the entire thing into a smooth soup. I used one of those immersion blenders to get the smooth consistency I was looking for. A couple tips if you’re using one… 1. Try to pulse to avoid the soup going frothy. 2. Rinse the blender off with water first before putting it into the soup. The turmeric can stain the blender, if yours is as white as mine. Yea, we got the cheaper plastic version and not the stainless steel one. You can also use a whisk or pour the entire thing into a regular blender or food processor if you wish. Bear in mind that you’re working with a hot liquid.

Next time I’ll be sure to get some of the authentic Caribbean type pumpkin to really test the difference in the final taste as compared to using the squash. I’ll also be testing using a combination of cream and coconut cream as I’m sure it will work well with the curry in this dish.

BTW, if you can’t get cream, I’m sure evaporated milk will work just as well.

Do you have a different version or a tip about this recipe you’d like to share? Please leave a comment in the area provided below.

happy cooking

chris…

Caribbean Pot on Facebook

Gluten Free Meat & Poultry

Tropical Curry Beef With Potato Recipe.

November 10, 2014March 29, 201054 Comments

One of the things I love doing is watching cooking shows, but ever since I reduced the amount of channels we get from our cable package, I was left without the cooking channel. I hated having to pay for channels we never watch, just to get the Cooking Channel. Even to get the cooking channel added as a stand alone within our current package, means having to pay pretty much the same price as I was paying before when it was packaged. The next option for me is Youtube, and it FREE.

There is no better source than YouTube for cooking videos and I can spend hours at a time.. well, if I didn’t have to work etc. It’s simply mind-blowing when you start looking at how people from all over the world use curry. It’s got to be one of those things that have the most variations I’ve ever come across. There’s no 2 regions that cooks curry the same… even within the Caribbean itself, there are a few different techniques for cooking with curry. That said, here’s my tropical curry beef with potato:

You’ll Need…

1 lb beef (cut into 1 inch cubes)
1 teaspoon salt
1 teaspoon green seasoning mix (optional)
1 scallion
1/2 hot pepper (habanero, scotch bonnet or whichever you like)
dash black pepper
1 medium tomato diced
2-3 tablespoon cilantro or shado beni (chopped fine)
1 teaspoon ketchup
1 heaping tablespoon curry powder
1/4 teaspoon geera powder (cumin)
1 onion sliced
3 cloves garlic (crushed and sliced)
3 tablespoons vegetable oil
1/4 cup water (for cooking curry)
3 1/2 cups water for final cooking stage
3 medium potatoes (1/4s)

* I used a special Madras blend of curry powder that I get from the islands. I find it to be uniquely Caribbean-like and not as heavy or pungent as the ones that comes directly from India. Be sure to read the label of the curry powder you use if doing this recipe gluten free as some may contain flour as a filler and will not meet your specific gluten free dietary needs.

Cube and wash the pieces of beef with the juice of a lime or lemon (not mentioned in the ingredients list) and water. Drain off the excess water and season with the salt, black pepper, ketchup, scallion, green seasoning, cilantro or shado beni and tomato. Then cover and place in the fridge to marinate for about 2 hours. If you’re in a rush, marinate for at least 15 minutes.

After the two hours of marinating, put a pan on medium/high heat and allow the 3 tablespoons of oil to heat. Now add the onion, garlic and hot pepper and allow to cook until you start seeing the edges go golden brown. This is an indication that it’s time to add the curry powder and ground geera (cumin). Cook for a couple minutes, then add the 1/4 cup of water. We’re now cooking the curry to allow it to bloom. This will cook for about 5 minutes before after it starts drying off. Allow all the liquid to burn off and you should have a sort of grainy paste on the bottom of the pan… add the seasoned beef at this point and stir.

Stir well so everything gets coated with the cooked curry. Then cover the pot, turn down the heat to low and allow this to cook for about 25-35 minutes. you will notice that it will spring a lot of natural juices.

While this cooks, peel, wash and cube your potato and place it in the bowl you had the seasoned beef in. Then pour in the 3 1/4 cups of water and try to pick up any seasoning that may have been left behind. TIP I like seeing pieces of potato when the dish is finished, so this is why I cut each potato into 4 pieces (big) so it will not totally melt away as we cook the beef to tenderness.

After about 25 minutes on very low heat (gentle simmer), remove the lid and turn up the heat to burn of any remaining liquid. After which you add the water and pieces of potato, bring to a boil and reduce to a gentle simmer. Ensure the pot is covered and cook for about 40-50 minutes. Basically until the beef is really tender and most of the liquid is gone. If you find that the liquid is till runny and the beef is tender, simply turn the heat up and cook until you get to the desired thickness. Check for salt near the end..since everyone preference for salt is a bit different.

I was lucky enough to have some buss-up-shut roti in the freezer, so I nuked it and had a wonderful dinner. BTW, if you ever have excess roti, simple place in a freezer lock bag and freeze. I have some that lasts up to 3 months (as long as there’s no air in the bag) and they heat rather well in the microwave. So if ever I go to a friend’s home and they’re serving roti and have extras at the end of the night.. I bring those babies home with me for future use.

I’d love to hear from you, so please leave me your comments in the area provided below.

happy cooking

chris…

Caribbean Pot on Facebook

Meat & Poultry

A classic lazy-man dish using canned corned beef.

March 5, 2012March 26, 201079 Comments

A combination of being tired, lazy and hungry forced me into our pantry to find something quick to eat with the leftover rice we had from the night before. I not much of a breakfast person, but when lunch time comes around I need to get some food in me. I work from home (have done so the past 11 years now) so I have the convenience of eating well if I want to. Today all I wanted was something fast, but I wasn’t ready to sacrifice on taste. There was Mr. Hereford corned beef staring at me, as if it was saying “I dare you”…

This dish takes me back to when we owned a “parlor” (like a variety store) in Trinidad and late at nights the local drunks and bachelors would come calling on us to sell them a can of corned beef or Vienna sausages so they could have a quick meal. Even though we had closed for business hours ago and were in bed (our house was at the back of the store). I still remember telling my brother to shut up and pretend we’re not hearing them.

You’ll Need…

1 can corned beef
1 medium tomato chopped
1 medium onion sliced
1 scallion sliced
1 hot pepper sliced (remove seeds to control heat) I used a habanero pepper
dash black pepper
1/4 teaspoon ketchup
1/4 bell pepper – optional (sliced thin)

Heat a pan on medium heat, then empty the contents of the can of corned beef into it and break it apart. The original way I’ve seen this done is to heat some oil in the pan first, but since I’m trying to get back in shape I’m holding off on amount of oil and fatty stuff I use.

The corned beef itself is very fatty, so basically there’s no real need for oil. The next step is to prepare the onion, pepper, tomato, scallion and bell pepper. Normally bell peppers and scallions are not used as this in it’s original form is very rustic. But not only do I like the added flavour, I like using up the stuff I have in the fridge when I cook, so it doesn’t waste. Then toss everything into the pan with the corned beef and hit it with a dash of black pepper. Stir and cook for about 5 minutes. Don’t cover or you’ll risk everything going soggy and into a “mush”. BTW, this is cooked on a medium heat and is good 5-7 minutes after adding all the ingredients.

This dish is only complete for me with sliced cucumber on the side as in the pictures below. Besides rice, this can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread.. even stuffed in pitas.

Do you have a different way of making this? Leave me your comments below as I’m always looking for different ways to prepare the dishes I grew up on and I’m sure everyone else would love to learn different techniques.

Did you enter the contest yet? Win the 2010 Tribe Carnival Magazine.

happy cooking

chris…

Caribbean Pot on Facebook

Desserts

A Quick And Simple Orange Flavored Loaf Cake.

March 5, 2012March 25, 201078 Comments

I’ll be the first to admit that baking is NOT one of my strong points, but I’m slowly getting the hang of this and I’m quite confident that I’ll perfect it pretty soon. I’m still to figure out why my cakes tend to split in the middle (top) when baked – maybe one of my readers can help with this? This recipe is pretty straight forward so I won’t go into much detail as with other recipes I post.But I still have a few pics to help you along the way.

Though I can’t recall, I was told by my mom that when I was younger I had a special craving for pound cake. However I do still remember the cake I would get every time someone from the islands came up for a visit, that my mom would send especially for me. I’m sure they broke all sorts of customs rules.

You’ll Need…

2 eggs
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon of fresh orange zest
1/2 cup of yogurt
1/2 cup fresh orange juice
1/2 cup of oil or butter
1 1/4 cup of sugar
2 cups of flour

Start by setting your oven to preheat at 375F. Then cream the butter, sugar, and vanilla together until light; beat the eggs and add to mixture. Then add the orange zest, juice, salt and yogurt. Finally add the baking powder and sift in the flour and mix thoroughly. I used a whisk, but if you prefer you can use a hand mixer or a food processor? Try to get it to a smooth batter.

All I did next was to spray some cooking (non stick) spray into the loaf pan that I was using and poured in the batter. If you don’t have non stick spray (and some people hate using that) grease and dust with flour to ensure that the cake is easy to remove once baked.

Now you oven should be up to the desired temperature. Bake on the middle rack for about 45 minutes or until you can stick a toothpick into it and get it out without any residue.

Enjoy… (allow to cool before slicing)

Don’t forget, if you know why my cake splits at the top, please do leave me a comment below. And don’t forget to enter this months contest, for the free magazine draw.

Caribbean Pot on Facebook

Site News

Spreading the culture of the islands.

May 28, 2025March 24, 201044 Comments

Friends, I do apologize for this not being a recipe post, but I hope you can spare me a few minutes of your time to help share some of the culture of the islands with you and the thousands of visitors that come here daily. BTW, thanks for your continued support. I promise to have a new recipe ready within the next 48 hours (maybe this time I’ll do some baking). As you all know (if you’ve been part of the Facebook Group we were unable to be in Trinidad and Tobago this year for carnival and it was very stressful knowing what we were missing. If you’ve ever had the opportunity to be part of Carnival, you’d know what I mean. And for those of you who’ve not had the pleasure yet, make it one of those things you MUST do in this lifetime.The people, culture, food, music and overall “let loose” fun is truly something to experience, at least once.

If you’d like a little taste of the festivities and live in Canada, you’re in luck. I’m helping in the distribution of the official “Tribe 2010 Carnival Magazine” but I have limited supplies so you must take action today!

About the magazine.

Basically the magazine is produced to showcase the efforts of one of the most popular bands in Trinidad and Tobago carnival, Tribe. It covers all the events they’re associated with, in pictures. The 115 plus pages are packed with hundreds of top quality pictures and is well put together in high quality paper that feels more like a book than an actual magazine. From all the fetes leading up to the big days as well as Jouvert and carnival Monday and Tuesday, you’ll be blown away by the rich colours of the costumes and the sexy nature of the people in the costumes. This is truly a collectors item and would make a great conversation piece on your coffee table or to just show friends and family a bit about the rich cultural heritage of the islands and the wonderful job the people at Tribe does on a yearly basis.

Personally I’ve been collecting these magazines ever since the first edition was published and I now have friends asking me if I got the latest issue when they know it’s carnival time. It just so happens that in the 2009 issue my wife and sisters were included in the magazine, so if you played mas with Tribe in 2010, who knows.. you could see yourself in this years issue.

Cost | Reservations.

As I mentioned above I have limited copies for distribution, so if you’re interested in getting a copy you must contact me quickly (I think I have about 25 copies left). The cost is $20 Canadian and that includes shipping within Canada. Once you contact me I’ll reserve a copy for you and discuss payment arrangements. Local pick-up is also available (so you don’t pay the shipping cost).

I really wish I could show you some of the pictures and the quality of the magazine itself, so you’ll know why I didn’t hesitate in making this recommendation.

To learn more about Trinidad Carnival and the Tribe band itself, see below for links.

Tribe Carnival Band

Carnival Scene (be sure to say hello to Richard for me and mention that I sent you over)

Trinidad Carnival Diary (probably one of the best I’ve come across) Saucy the owner is very comprehensive in the information she provides.

WIN! WIN! WIN! WIN! WIN! WIN! WIN! WIN!

I’d like to also run a little contest. If you leave me a comment below, your name will be entered to win one of these magazines. YUP! It’s that simple. I’ll cover the cost of the magazine as well as any shipping charges (no matter where in the world you are). All you have to do is leave a comment below and you could win. Feel free to enter (leave comment) as often as you want, since each time you comment your name will be entered. Good Luck. This contest will close April 30 21010

Thanks for your time .

Meat & Poultry

Ultimate Trinbagonian Stew Chicken.

May 27, 2025March 22, 201067 Comments

If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (Ultimate Curry Goat | Ultimate Curry Chicken), so today I’ll like to add another classic dish to the “Ultimate” series.

I think it was about 4 years ago and we were on the French side of St Maarten for the day. We had booked an all-day beach getaway with a brief tour of the island. It was about 11 am and we had already done the island tour and we had a 1 hr break in Marigot at one of the craft markets before heading off to the beach to spend the day. Our daughters were already getting bored (they hate tourist traps) and according to them..STARVING! As we walked around looking for something for them to eat, they noticed one of the restaurants had a huge sign up with their daily specials and a stew chicken platter was one of the featured items. Yup! They had found their own little shangrila! They were soon very disappointed and mad at me (don’t ask me why), as it turned out that the restaurant was only just serving breakfast and the lunch dinner menu would not be open until another couple hours. If only steupes (kiss teeth) could kill, that poor girl who told them that, would be dead on the spot. You couldn’t even force feed our daughters croissants even if their lives depended on it. Yea, that was a pretty grumpy day after that. I think their taste buds had already made reservations only to be canceled by the talk of breakfast and croissants.

In this “stew” we’ll be trying to only use fresh ingredients to truly get that “ultimate” taste at the end, so you’ll notice that I didn’t opt to use some of my already prepared green seasoning mix.

You’ll Need…

4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
3 tablespoon cilantro (or shado beni) chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

* If you can get Spanish Thyme (aka podina), use 1-2 medium leaves finely chopped with the seasoning of the chicken.
* CHICKEN – I used a whole chicken that I divided into servings size pieces. I like the mixture of dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs and if you only eat chicken breast (or chicken chest as it’s commonly called on the islands) as one of my good friends does.. basically it’s your choice. If using chicken breast, it’s important that you allow the seasoned meat to marinate at least 2hours to really infuse the meat and to help prevent it being overly dry when cooked.

TIP : Leave the ginger in large pieces if you’d like to fish out when the dish is done.

Since I don’t have a separate cutting board for meat and vegetables I usually prepare my seasonings first before getting the chicken all over the board. This simply means chopping the onion, pepper,thyme, shallot, cilantro, tomato, garlic and scallion.

The next step is to cut, wash and season the chicken. If you’re lucky enough to have drum sticks and thighs there’s no need for cutting the meat into serving size pieces. In a future video I’ll show you how to divide and part-off a whole chicken. Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.

Now season by adding everything except the sugar, oil and water mentioned in the ingredients list. Mix thoroughly and allow to marinate for a couple hours in the fridge. For best results, marinate overnight.

As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. If you use the search box above (providing you’re not reading this from an rss feed) and search for “stew” you’ll find the other recipes. On a medium to high heat, put the oil in a heavy and deep pan to heat. Then add the sugar.. move it around until it starts going liquid. Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below). As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.

After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.

After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).

I like my stew chicken with a bit of gravy to pour over rice, but I hate it being to thin. So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.

And here it is with some brown rice and the water cress salad I shared with you a few days ago.

So there you go, the Ultimate Stew Chicken recipe. Now I’m sure many of you may have your own unique way of preparing this dish, so I’d love for you to share your tips in the comment box below. This serves about 5-6 people as a side dish to rice, macaroni pie, roti, ground provisions, macaroni and cheese and even mashed potatoes. Besides rice, I love my with the prepackaged (white) mac and cheese. Trust me on this one.

happy cooking

chris…

Caribbean Pot on Facebook

Vegetarian

A sensational Watercress and Mango Salad.

March 5, 2012March 17, 201021 Comments

Watercress is one of those things you couldn’t even force-feed us when we were kids. I still remember there used to be a small fella in the village further up the road from where I grew up, who would go door to door every Sunday morning selling the produce from the garden he made with his grandmother. Picked fresh that morning, you’d get cucumbers, lettuce and watercress. Small man knew that along with our BIG meal (Sunday lunch), just about everyone had a wonderful side salad. People in our village depended on him for their salad ingredients, since he was convenient and his produce was always tops!

Watercress is one of those “salad greens” that’s enjoyed throughout the islands and though this recipe is a bit more complex than the basic way we would normally have it, I just had to share this with you. The watercress gives it a nice peppery flavour and it’s well balanced with the sweet/tart mango.

You’ll Need…

1 bunch watercress
1/4 ripe mango (half ripe works best…make sure it’s still firm)
salt and pepper to taste
1/4 small red onion
1/4 small red bell pepper
2-3 tablespoon cilantro chopped

* You can use shado beni if you have that instead of the cilantro, just use less as it’s a bit stronger in flavour.

* I didn’t use a dressing for this since I wanted to keep it diet friendly, but you can top with your favourite pre-made dressing. A simple oil and vinegar dressing would work great as well.

Start by rinsing the watercress under water, drain and trim off the stems. All you’re doing is removing the thick stems as they can be woody and really bitter (the tender parts can be included).

BTW, discard the stems. Then the next step is to slice the red onion (thinly), julienne the red pepper and do the same for the mango. With the mango you’ll have to peel off the skin with a sharp knife or potato peeler, then cut off a face (if you’d like me to explain this, leave me a comment below) and then julienne. Then rough chop the cilantro. Add everything to a large bowl and toss.

I don’t usually add salt or pepper to my salads and I do enjoy them with NO dressing. I hate covering the true taste of the ingredients I use in my salad. however you’re free to add whatever you want at this point.. even some sliced almonds if you wish.

Please leave me your comments below. If you’d like a quick vinaigrette to go with this, leave me a comment and I’ll share one with you.

Couple TIPS!

1. When buying watercress look for a bundle that’s not dark green. The darker the leaves, the stronger the taste will be and it can be bitter at times. Look for leaves that are not bruised or yellowish. That’s a true sign that it’s either old or going bad. Watercress should be sitting (stems) in water in your grocery store or packed among shaved ice.

2. This salad can remain in your fridge for a few days as long as you put it in a sealed container. If you plan on putting it in the fridge, don’t add salt or dressing until you’re ready to serve. If you store with dressing and salt it will become soggy and break down the freshness of the salad.

Caribbean Pot on Facebook

Meat & Poultry

Salted Pig Tail And Ground Provisions Soup.

May 27, 2025March 10, 201044 Comments

Like the recipe I posted back in May 2009 for a Saturday favourite “Pig Tail Soup“, the base ingredients for this soup is pretty much the same. Except the final texture (consistency) and overall taste does differ. Yet another traditional dish enjoyed through the islands, with variations according to every one’s own unique way of preparation. My uncle on my mom’s side would make this soup on a Monday after a weekend of feteing (partying) to according to him..revive! Before we get to the recipe I must mention that you must be careful when stewing (browning) the seasoned pigtail. Since the meat still has it’s skin and it’s very fatty, when it hits the oil/sugar it will splatter a bit. Use a deep pot if you can and a long handle cooking spoon. Just to be safe.

You’ll Need…

2 lbs salted pig tails (cut into 1 1/2 inch pieces)
1 sweet potato (about 1lb)
1-2 lbs yams
4 eddoes (about 1 lb)
3 medium/large potatoes
3 tablespoon chopped cilantro (if you don’t have shado beni)
1 onion
3 cloves garlic
1 carrot (cut into coins)
1/4 teaspoon blackpepper
1/4 hot pepper (adds great flavour and some bite)
1 scallion (green onions)
3 sprigs thyme
1 can black eye peas – 19 oz/540 ml (Use whatever canned beans you may have in the pantry)
6 cups hot water
3 tablespoon oil
1 heaping tablespoon brown sugar
1 teaspoon ketchup
1 tomato
1 pimento pepper (optional ..if you have)
1 tablespoon worcestershire sauce
Macaroni (optional)

* Feel free to add any other ground provision you may have (cassava, dasheen or green bananas). If you’re good at making dumplings, it would also make a great addition to this soup.

* I used black eye peas in this version, but my favourite is lentils which I didn’t have.

*NOTE: Try to get your butcher to cut the salted pigs tails for you, as it can do some serious damage to your knife if you try doing it for yourself.

The very first step is to cut the salted pig tails if you didn’t already get your butcher to do so. Then wash and place in a deep pot, to which you’ll add enough water to cover it by at least 1 inch. Bring this to a boil and then turn it down to a simmer. I cook this for a fairly long time (at least 1 hr), until it’s tender. This also works to remove some of the salt the pig tails were preserved in.

While that simmer away I peel and cut the provisions/vegetables I’ll be adding to the soup (potato,yams,eddoes,sweet potato,carrot etc). I then wash and place in a bowl with water to prevent it from going discolored. I also chop/dice the other ingredients..pepper, onion, garlic, tomato, scallion, thyme, cilantro..etc.

TIP : Try you best to cut the vegetables so they’re all pretty much the same size, so they can all cook at the same time.

After 60-70 minutes the pigtails should start getting really tender. Remove off the stove and drain well. In the same pot (no need to dirty a bowl) let’s season the cooked pigtail with: onion,garlic,pimento pepper, hot pepper (I use habanero), scallion, thyme, cilantro, garlic, ketchup, black pepper and worcestershire sauce. Mix well and get ready to brown or stew.

In a large pot over high/medium heat, heat the oil then add the brown sugar. Move around the sugar so it melts and start going caramel like. You’ll start seeing bubbles (frothy) and it will change colour, going from golden to dark brown. See pic below to see when we’ve reached the right colour. Now start adding (remember what I said above about splatters) the seasoned meat. Stir well so everything gets coated evenly.

Allow this to continue browning for about 5 minutes so we get a nice rich brown colour. Remember to stir often to avoid it sticking or burning. Then drain the provisions/vegetables we had sitting in the bowl of water and start adding the pieces to the pot. Stir well so they get coated as well.

The next step is to rinse the peas (remember you can use your favourite peas) under running water. I do this since I don’t care for the liquid it’s packaged in. Then add it to the soup pot.

Stir everything well, then add enough water to cover everything. In my case it was 6 cups of water. Bring to a boil, then cover and simmer for about 35 minutes. If you’re adding green bananas (remember to peel first) add the last 10 minutes of cooking, same can be said if you’re adding macaroni and/or dumplings . Check to see if your yams etc is cooked, by pushing a sharp knife through it. If there’s no resistance, you know it’s fully cooked.

The way to end this recipe is to add about 1 tablespoon of golden ray butter the last couple minutes. But since that butter is not the best for our health and sourcing it may be difficult if you live in North America… you can leave that out. However, that added flavour is truly unique.

Now check for salt. Notice I didn’t mention salt in the ingredients list, since the salt from the salted pic tails is usually enough for this dish. however, this is a personal preference so check at the end (after you’ve add the golden ray if you’re doing so) to see if you’d like to add some more.

I’d love to hear from you guys to know your recipe for making this. I know my mom browns the provisions instead of the pigtails (just her way I guess)… leave me your comments below.

happy cooking

chris…

Caribbean Pot on Facebook