Air Fryer Curried Chickpeas

January 7, 2026June 12, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Are air fryer chickpeas healthy?

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

Can I use dried chickpeas?

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

How spicy is this?

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

What can I use instead of green seasoning?

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

Do I need to peel the chickpeas?

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

Air Fryer Curried Chickpeas

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

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Cook Time 20

Total Time 20

Course Appetizers & Snacks, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

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

Instructions

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

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Pommecythere Chow (Golden Apple Pickle)

January 7, 2026June 11, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is pommecythere?

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

How spicy is this chow?

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

Can I use cilantro instead of chadon beni?

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

How long will the chow keep?

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

What can I serve with chow?

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

Pommecythere Chow (Golden Apple Pickle)

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

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Prep Time 15

Total Time 15

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

Cuisine Fusion, Trinidadian

Ingredients

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

Instructions

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

Notes

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

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Orange bowl containing four cheese dip with spinach

Creamy 4-Cheese Spinach Dip

January 7, 2026May 30, 2025Leave a Comment

Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you’re now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It’s no secret that we love cheese in the Caribbean, and the same can be said for any “greens” like spinach, so it’s only natural that this recipe would show up here.

This Creamy 4-Cheese Spinach Dip is a hybrid of my daughter Kieana’s recipe, which I tweaked and kinda called my own. It combines creamy cheeses, vibrant herbs, and a hint of Caribbean heat for a delightful appetizer. Combining cheddar, cream cheese, Romano, Asiago, and optional Parmesan with chopped spinach and a touch of bird’s eye pepper, this baked dip is both comforting and exciting. Whether you’re hosting a gathering or enjoying a quiet evening, this dish is sure to impress.

Ingredient Guide

Spinach: Adds texture and substance to the dip; make sure it’s well-drained to avoid excess moisture.
Bird pepper: Brings a subtle kick of heat and Caribbean flavor; use as much or as little as you like.
Bell pepper: Adds natural sweetness and crunch that balances the richness of the cheeses.
Parsley: Contributes a fresh, herbal brightness that cuts through the creamy base.
Cheddar cheese: Provides a sharp, bold flavor and excellent meltability.
Cream cheese: Acts as the creamy, tangy base that holds the dip together.
Romano cheese: Lends a salty, aged flavor that deepens the cheesy profile.
Parmesan cheese (optional): Offers a nutty, savory layer if included—great for extra umami.
Asiago cheese: Brings a slightly sweet and tangy complexity to the mix.
Garlic: Adds pungent, aromatic depth that infuses the entire dip.
Lemon juice: Brightens the overall flavor and balances the richness of the cheeses.
Scallions: Give a mild onion flavor and vibrant color.

Shopping Made Easy

Cheeses: Look for fresh blocks to grate yourself for better melting and flavor.
Spinach: Frozen chopped spinach works well; thaw and squeeze out excess water.
Bird pepper: If unavailable, substitute with a small amount of Scotch bonnet or jalapeño, adjusting for heat preference.
Fresh herbs and vegetables: Available in the produce section; opt for vibrant, fresh options.

Can I prepare this dip ahead of time?

Yes, assemble the dip and refrigerate it covered for up to 24 hours before baking. You can also freeze it for longer storage; bake from frozen, adding extra time as needed.

What can I serve with this spinach dip?

Serve with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like carrots and celery.

How spicy is this dip?

The bird pepper adds a mild heat. Adjust the quantity or substitute with a milder pepper to suit your taste.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then cool and chop before using. Ensure excess moisture is removed.

Is this dip suitable for vegetarians?

Yes, as long as the cheeses used are made with vegetarian-friendly rennet.

Cooking Notes from the Kitchen

Cheese topping: Reserve some grated cheddar and Asiago to sprinkle on top before baking for a golden crust.
Baking dishes: Divide the mixture into two smaller dishes if desired; bake one now and freeze the other for later.
Baking from frozen: Bake at 350°F (175°C) for about 35 minutes, adding extra time as needed to heat through.

Creamy 4-Cheese Spinach Dip

A rich, cheesy spinach dip with a Caribbean twist, perfect for parties or cozy nights in.

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Prep Time 15

Cook Time 25

Rest Time 40

Total Time 1 20

Course Appetizers & Snacks, Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

2-3 cups chopped spinach frozen, thawed and drained
1 Bird’s Eye pepper deseeded
¾ cup diced bell pepper
1 tablespoon parsley
2 cups cheddar cheese
1 cup cream cheese
½ cup Romano cheese
½ cup Parmesan cheese optional
½ cup Asiago cheese
1 clove garlic finely diced
1 tablespoon lemon juice
3 stalks scallions chopped
1 tablespoon vegetable oil or cooking spray; for greasing the baking dish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with vegetable oil or spray.
In a large bowl, combine the drained spinach, bird pepper, diced bell pepper, parsley, garlic, lemon juice, and chopped scallions.
Add the cream cheese, cheddar, Romano, Asiago, and Parmesan (if using) to the bowl.
Mix thoroughly with a spatula until everything is evenly combined.
Spoon the mixture into the prepared baking dish and smooth the top.
Bake uncovered for 25 minutes or until bubbly and golden at the edges.
Remove from the oven and let rest for 5–7 minutes before serving.

Notes

Parmesan is optional, technically making this a five-cheese dip.

Use gloves when handling bird pepper or substitute with a pinch of chili flakes if needed.

Be sure to squeeze out excess moisture from the spinach to prevent a watery dip.

Let the dip rest for 5–7 minutes after baking before serving to allow it to firm up.

Serve with tortilla chips, pita wedges, or toasted bread slices.

Tried this recipe?Let us know how it was!

Shrimp cocktail on picnic table with a background of grass

The Ultimate Shrimp Cocktail

January 7, 2026May 5, 2025Leave a Comment

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom

Ingredient Guide

Cilantro: Brightens the mix and adds a fresh, citrusy lift.
Avocado: Offers creamy contrast to the acidity and spice.
Tomatoes: Form the juicy base of the cocktail.
Scallions and Shallot: Add oniony bite and subtle sharpness.
Garlic: Builds savory depth.
Lemon and Lime Juice: Essential for brightness and balance.
Salt and Sugar: Adjust flavor and reduce acidity.
Black Pepper: Gives a warm, earthy kick.
Tomato Ketchup: Forms the sweet and tangy base of the sauce.
Cucumber and Celery: Provide crunch and freshness.
Worcestershire Sauce and Tabasco: Add savory, spicy notes.
Horseradish: Brings that classic shrimp cocktail zing.
Thyme: Earthy and aromatic, enhances complexity.

Shopping Made Easy

Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
Fresh horseradish is best, but bottled works if needed.
Choose firm avocado and tomatoes for best texture.
Tabasco and Worcestershire are pantry staples—don’t skip them.
For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.

Cooking Notes from the Kitchen

Hand-chop all ingredients for the best texture; avoid using a food processor.
Chill the cocktail sauce for at least an hour to let flavors meld.
Adjust salt and sugar after chilling, not before.
Serve in shooter glasses for an elegant, party-ready presentation.
Wash hands thoroughly after handling Scotch Bonnet peppers.

Can I make this shrimp cocktail ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.

What if I don’t have horseradish?

You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.

Can I serve this without avocado?

Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.

The Ultimate Shrimp Cocktail

A fresh, citrusy, and spicy shrimp cocktail that will impress your family and friends this summer, when you whip up a batch at your backyard BBQ.

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Prep Time 20

Total Time 20

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Seafood & Fish, Side Dishes, Summer Recipes

Cuisine Fusion

Ingredients

1 tablespoon cilantro chopped finely
1 small avocado cubed
1 1/2 tomatoes diced fine
2 scallions chopped fine
1 clove garlic crushed
1 lemon juiced
1/2 lime juiced
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot diced fine
3/4 cup cucumber diced fine
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery diced fine
1 tablespoon horseradish grated
3 sprigs thyme leaves chopped finely
1 1/2 cooked shrimp tails on
Scotch Bonnet pepper optional, finely chopped

Instructions

Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
Cover and chill for at least 1 hour to allow flavors to meld.
Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.

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Coconut Curry Pumpkin Soup served in three small white bowls

Caribbean Coconut Curry Pumpkin Soup

January 7, 2026April 16, 2025Leave a Comment

As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth. The combination of savory aromatics, gentle spice from Scotch Bonnet, creamy coconut milk, and sweet pumpkin makes a welcoming opener for festive meals. It’s vegetarian, gluten-free (with the right ingredients), and effortlessly impressive.

Ingredient Guide

Coconut Oil: Adds subtle coconut aroma and richness.
Onions, Garlic, Celery: Form the base of flavor with aromatic sweetness and texture.
Ginger: Freshly grated for bright, warming spice.
Curry Powder & Ground Coriander: Bring classic Caribbean curry flavor.
Scotch Bonnet Pepper (optional): Adds heat—remove seeds to reduce spiciness.
Diced Pumpkin: Delivers sweet body and natural thickness to the soup.
Vegetable Broth: Provides the savory liquid base—swap in chicken stock if preferred.
Coconut Milk: Adds creamy texture and tropical flavor.
Salt: Balances and enhances all flavors.
Chives (for garnish): Bring a fresh, mild onion finish.

Shopping Made Easy

Any medium or sugar pumpkin works—look for firm, unblemished flesh.
Coconut oil adds flavor but you can use plain vegetable oil.
Substitute celery garnish if you don’t have chives on hand.
Use full-fat coconut milk for creaminess; check label if gluten-free is needed.

Cooking Notes from the Kitchen

Sweat aromatics gently on low to build a balanced flavor foundation.
Toasting the curry and coriander briefly enhances the final taste.
Simmer until pumpkin is tender enough to blend smoothly.
Blend gently to avoid frothy texture.
Serve warm in small bowls or elegant shooter glasses.

What kind of pumpkin works best?

Use sugar or small baking pumpkins for sweet, creamy texture. Butternut squash is also a great substitute.

How spicy is it?

Mild by default with a hint of warmth from ginger and curry. Add Scotch Bonnet for a bold Caribbean kick.

Is this soup gluten-free?

Yes, as long as your vegetable broth and coconut milk are certified gluten-free.

Can I make it ahead?

Absolutely. Refrigerate for up to 3 days or freeze in batches. Reheat gently and stir before serving.

Can I serve this as a main dish?

Yes! Double the recipe and serve in large bowls alongside crusty bread or salad.

Caribbean Coconut Curry Pumpkin Soup

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

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizers & Snacks, Soups & Stews, Vegan, Vegetarian

Cuisine Bahamian, Jamaican, Trinidadian

Ingredients

2 tablespoon coconut oil
1 cup chopped onion
1 clove garlic minced
1/2 cup celery diced
1/2 teaspoon ginger grated
1 tablespoon curry powder
1/4 teaspoon ground coriander
4 cups diced pumpkin
3 cups vegetable broth
1 cup coconut milk
1 Scotch Bonnet pepper finely chopped; optional
1/2 teaspoon salt
chives for garnish

Instructions

Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
Using an immersion blender, blend gently for about 1 minute until silky smooth.
Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.

Notes

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

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Applewood Smoked Pineapple Chow

January 7, 2026April 16, 2025Leave a Comment

Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.

I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.

I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.

Ingredient Guide

Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
Red Onion: Adds sharpness and crunch to balance the sweetness.
Garlic: Brings warmth and depth.
Sea Salt: Enhances flavor and balances acidity.
Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
Shado Beni: Earthy and bright—double up on cilantro if needed.
Lime or Lemon: Provides the necessary acidity to brighten and preserve.
Fresh Black Pepper: Adds aromatic heat and contrast.
Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.

Shopping Made Easy

Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
Applewood chips are available in the barbecue section of most hardware or kitchen stores.
If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
Shado beni is sometimes labeled as culantro; cilantro makes a good backup.

Cooking Notes from the Kitchen

You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
Grill the pineapple just enough to caramelize and warm it, not cook it through.
Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.

What is chow?

Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.

Can I make this without a grill?

Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.

What can I use instead of applewood chips?

In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.

Is this chow very spicy?

That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.

Applewood Smoked Pineapple Chow

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 pineapple ripe
1/2 red onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 Scotch Bonnet pepper
2 tablespoon shado beni or cilantro
1/2 lime or lemon
1 pinch Black pepper
1 handful apple wood chips

Instructions

Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Peel and slice the Pineapple (1) into 1/2 inch slices.
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.

Tried this recipe?Let us know how it was!

avocado dip in the middle of a pile of chicken wings

Zesty Garlic Avocado Yogurt Dip

January 7, 2026April 16, 2025Leave a Comment

I’m addicted to avocados, or zabouca, or pear, as it’s also known in the Caribbean. However, the variety of avocados grown in the Caribbean is much different than the ones you’d get from California, Mexico, and other Central American countries. Ours are much bigger, have a different texture (less creamy and more cheese-like), and can be stringy at times.

This zesty garlic avocado yogurt dip is a delightful fusion of creamy avocado, tangy yogurt, and aromatic garlic, inspired by Caribbean flavors. Perfect as a snack, appetizer, or spread, it’s both healthy and satisfying. Whether you’re hosting a gathering or looking for a quick treat, this dip is sure to impress.

Ingredient Guide

Ripe Hass avocado: Provides a creamy base and rich flavor. For this recipe, I’ll be using a Hass avocado as I love the rich and creamy texture of it.
Plain yogurt: Adds tanginess and smooth texture; Greek yogurt can be used for extra creaminess.
Garlic cloves: Impart a pungent, savory depth to the dip.
Lemon juice: Brightens the flavors and helps prevent the avocado from browning.
Salt: Enhances the overall taste.
Black pepper: Adds a subtle heat and complexity.
Fresh herbs (optional): Such as cilantro or parsley, for added freshness and color.

Shopping Made Easy

Avocados: Choose ripe avocados that yield slightly to gentle pressure.
Yogurt: Plain, unsweetened yogurt is ideal; opt for Greek yogurt for a thicker consistency.
Garlic: Fresh garlic cloves provide the best flavor; pre-minced garlic can be used in a pinch.
Lemon: Fresh lemons offer the best juice and flavor; bottled lemon juice can be a convenient alternative.
Herbs: Fresh cilantro or parsley can be found in the produce section.caribbeanpot.com

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker, creamier dip. It also adds a higher protein content.

How can I make this dip spicier?

To add heat, incorporate a pinch of cayenne pepper, a dash of hot sauce, or a small amount of finely chopped chili pepper.

What can I serve with this dip?

This dip pairs well with tortilla chips, pita bread, fresh vegetables, or as a spread on sandwiches and wraps.

How long does this dip last in the refrigerator?

Stored in an airtight container, the dip will last up to 2 days in the refrigerator. To minimize browning, place plastic wrap directly on the surface of the dip.

Is this dip suitable for vegetarians?

Yes, this dip is vegetarian-friendly. For a vegan version, use a plant-based yogurt alternative.

Cooking Notes from the Kitchen

Blending: For a smoother texture, use a food processor or blender. For a chunkier dip, mash the avocado by hand and mix in the other ingredients.
Flavor adjustment: After blending, taste the dip and adjust the seasoning as needed by adding more lemon juice, salt, or pepper to suit your preference.
Serving suggestion: Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil for an appealing presentation.
For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
For a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados or they will taste flat and discolor faster.

Zesty Garlic Avocado Yogurt Dip

This creamy dip combines ripe avocado, Greek yogurt, fresh herbs, and a hint of Caribbean heat. Ideal with chips, wings, or as a fresh sandwich spread.

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Prep Time 10

Total Time 10

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

Servings

Ingredients

1 – 1.5 cups plain Greek yogurt
1 ripe avocado
1 clove garlic
1/4 cup cilantro chopped
1/2 lemon juiced
1 pinch sea salt
1/4 pepper scotch bonnet pepper seeds removed
fresh ground black pepper to taste
1 pinch sugar

Instructions

Slice the avocado in half, remove the seed, and scoop out the flesh. Roughly dice it.
Finely dice the garlic and scotch bonnet pepper. Roughly chop the cilantro.
Place avocado, yogurt, garlic, scotch bonnet, cilantro, lemon juice, salt, sugar, and black pepper into a food processor or blender.
Pulse until smooth and creamy. Scrape down the sides as needed to ensure full incorporation.
Taste and adjust the seasoning to your liking. Serve chilled.

Notes

For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
If you prefer a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados, or they will taste flat and discolor faster.

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Baigan Choka (Eggplant Dip) in an orange serving bowl

Baigan Choka (Oven-Roasted Eggplant Dip)

January 7, 2026April 16, 2025Leave a Comment

Baigan Choka is a beloved Trinidadian dish that traditionally involves roasting eggplant over an open flame or, for even deeper flavor, directly on hot coals. While this method delivers unmatched smokiness, it’s not always practical, especially if you live in a temperate climate or want to avoid the cleanup that comes with open-flame cooking. This oven-roasted version was developed to capture those signature flavors using a more accessible method. Whether you’re a student working with a toaster oven or want a no-fuss recipe, this version of Baigan Choka delivers rich, roasted flavor with ease.

Ingredient Guide

Eggplant (Baigan): The main ingredient, providing a creamy base when roasted and mashed.
Scotch Bonnet Pepper: Adds a fiery kick; adjust quantity to control heat level.
Garlic: Infuses the eggplant with aromatic depth; used both in roasting and in the pepper paste.
Onion: Sliced and sizzled in hot oil to create a flavorful topping known as “chunka.”
Olive Oil: Used for the chunka, adding richness to the dish.
Vegetable Oil: Coats the eggplant and pepper for roasting, ensuring even cooking.
Salt: Enhances the natural flavors of the ingredients.

Shopping Made Easy

Eggplant: Look for firm, glossy eggplants without blemishes; medium-sized ones are ideal.
Scotch Bonnet Pepper: Available at Caribbean or international markets; habanero peppers can be a substitute.
Garlic and Onion: Common pantry staples; ensure freshness for the best flavor.
Oils: Both olive and vegetable oils are widely available; use high-quality olive oil for the chunka.

Cooking Notes from the Kitchen

Roasting Method: Traditionally, baigan choka is made by roasting eggplant over an open flame or hot coals for a deep smoky flavor. This version uses the oven’s broiler to simulate that effect; no open flame or winter weather limitations.
Stove Caution: While some prefer roasting directly over a gas burner, be prepared for a major cleanup afterward. The oven method avoids that hassle.
Student-Friendly: This recipe works well in toaster ovens, making it ideal for students or those with limited cooking space.
Chunka Technique: Pouring hot oil over raw onions atop the mashed eggplant not only cooks the onions but also infuses the dish with a distinctive flavor.
Serving: Best enjoyed warm with sada roti, but also pairs well with other flatbreads or as a dip for chips.

Baigan Choka (Oven-Roasted Eggplant Dip)

A classic Trinidadian dish, baigan choka is traditionally made by roasting eggplant over an open flame. This oven-broiled version captures the essence of the original, delivering that smoky flavor with less mess, perfect for those in cooler climates or without access to a grill.

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Prep Time 5

Cook Time 30

Total Time 35

Course Appetizers & Snacks, Grilling

Cuisine Trinidadian

Servings

Ingredients

2 medium eggplants about 2-3 lbs
1/4 teaspoon salt
2 tablespoon olive oil
1 teaspoon vegetable oil
2 cloves garlic divided
1 pepper scotch bonnet pepper seeds removed
1 small onion

Instructions

Set your oven to the broil setting 525 degrees F (275 degrees C).
Prepare the Eggplant (2). Trim off the stem area, make some slits in the eggplant for maximum flavor.
Slice one of the Garlic (2 clove) thinly and place them into the slits in the eggplant.
Line a sturdy baking tray with tin foil.
Place the eggplant and Scotch Bonnet Pepper (1) and drizzle Vegetable Oil (1 teaspoon) on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.
After 5 minutes, remove the scotch bonnet – it should be slightly charred now.
In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and Salt (1/4 teaspoon) and pound to a smooth paste.
After 25-30 minutes, your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl as garlic-pepper mixture.
Now crush the eggplant you scooped out until it’s somewhat smooth.
Heat the Olive Oil (2 tablespoon) in a small frying pan just until it starts to smoke.
Meanwhile, thinly slice the Onion (1) and place it on top of the eggplant mixture (do not mix it yet). Now pour the heated oil onto the onion.
Mix well and serve.

Notes

Baigan is another name for eggplant.

This dish is both vegetarian and gluten-free.

Adjust the amount of scotch bonnet pepper to control the heat level.

Be cautious when handling hot peppers; wash hands thoroughly after use.

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Avocado Grapefruit Salad

January 7, 2026April 11, 2025Leave a Comment

This simple Avocado Grapefruit Salad is one of those effortless dishes that highlights natural Caribbean flavors without fuss. Perfect for a light lunch or a fresh appetizer, this salad balances creamy avocado, tangy grapefruit, and a hint of spice, ready in just minutes and ideal for vegan, gluten‑free, and health-conscious diets.

Avocado and grapefruit salad on a plate ready to serve

Ingredient Guide

Avocado: Creamy fruit that adds richness and pairs beautifully with tangy citrus.
Red Onion: Brings a sharp, crisp bite to balance the avocado’s creaminess.
Grapefruit: Bright and juicy, its citrus segments provide fresh tartness.
Scotch Bonnet Pepper: Adds a mild hint of Caribbean heat—seeded for less spice.
Cilantro: Offers fresh, herbaceous notes that lighten the salad.
Sea Salt: Enhances all flavors in the dish.
Black Pepper: Adds a warm, subtle heat to finish.

Shopping Made Easy

Choose ripe, creamy avocados and ripe grapefruits for better flavor.
Use a sharp knife or segmenting tool to cleanly remove grapefruit segments.
Make sure scotch bonnet peppers are fresh; substitute a smaller chili if preferred.

Cooking Notes from the Kitchen

Slice the avocado just before serving and drizzle with lemon juice to prevent browning.
Segment grapefruit by cutting away peel and pith, then slicing between membranes.
Thinly slice onion for a slight crunch without overwhelming the dish.
Seed the scotch bonnet to add controlled heat, or omit completely if you prefer no spice.

Can I omit the pepper for no heat?

Yes, with the seeds removed, the pepper adds gentle warmth, but you can skip it entirely for a mellow flavor.

Is this salad meal-prep friendly?

Best to serve fresh; avocado may brown, and grapefruit juices can make it soggy if stored for more than a few hours.

Can I use lime instead of grapefruit?

Lime juice works for drizzling over avocado, but for grapefruit’s distinct sweetness and texture, fresh grapefruit is key.

What’s a good dressing for this salad?

This salad doesn’t need extra dressing. The grapefruit adds brightness, but a light citrus vinaigrette would also complement the flavors perfectly.

Avocado Grapefruit Salad

A quick, vegan, gluten-free salad featuring creamy avocado, tangy grapefruit, crisp onion, and a hint of Caribbean heat, accented by the heat of bird’s eye pepper, perfect for a quick, healthy meal.

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Prep Time 12

Total Time 12

Course Appetizers & Snacks

Cuisine Fusion

Servings

Ingredients

2 ripe avocados
1/4 red onion
1 tablespoon cilantro chopped
1 grapefruit segmented
1 pinch sea salt
1 pinch black pepper
1 Bird’s Eye pepper seeded

Instructions

Slice the avocados into wedges. If not serving immediately, drizzle with lemon juice to prevent them from browning.
Thinly slice the red onion and finely chop the cilantro.
Segment the grapefruit, removing all peel and pith, and separate the segments.
On a serving plate, arrange the avocado slices, grapefruit segments, and red onion.
Sprinkle the chopped cilantro and bird’s eye pepper over the salad.
Season with sea salt and black pepper to taste. Serve immediately and enjoy this refreshing Caribbean-inspired salad.

Notes

If you’re making this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

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Spicy Trinidad Moruga Scorpion Peanuts.

May 29, 2025October 29, 20164 Comments

I’m a HUGE fan of spicy foods, so it wasn’t surprising that I fell in love with Scorpion Nuts the very moment they came into contact with my taste-buds. I think it was a couple years back when my sister was here (Toronto) on business and she brought back a bottle each for my dad, sister and myself, from Trinidad. Very similar to typical spicy fried nuts or channa (chick peas) you’d get in plastic bottles in grocery stores or from road-side vendors throughout Trinidad and Tobago, but these were made with Trinidad Moruga Scorpion. Once the hottest pepper in the world (ranked 2nd now).

You’ll Need…

1 1/2 tablespoon olive oil
2 cloves garlic (diced fine)
1 Trinidad Moruga scorpion (diced)
1 1/2 cups unsalted peanuts (cooked)
2-3 tablespoons cilantro (chopped)
3/4 teaspoon sea salt

IMPORTANT! Be sure to wear gloves when handling such HOT peppers and be sure to wash your hands with soap and water immediately after. I would also recommend that you turn the fan on over your stove and open the window in your kitchen. if you cannot source Scorpion peppers, you can always use a Scotch Bonnet or Habanero pepper.. or any pepper you can tolerate the heat.

Heat the olive oil on a low in in a wide saucepan, then add the garlic, cilantro and diced Scorpion pepper. Cook gently for 3-5 minutes.

Make sure the heat is low so you don’t burn the garlic.. now go in with the peanuts and toss well.

I used fully cooked (but unsalted) peanuts to make this super-fast. You’re free to use raw nuts, just make sure you cook them for a much longer time.

Cook/toss for about 3-5 minutes, then remove off the heat and sprinkle the salt. Allow to cool then place in an air tight container.. it will last for up to 2 weeks. Serve warm if you can for a more pronounced Scorpion kick!

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Fried Channa (spicy chickpeas snack).

May 29, 2025February 9, 20166 Comments

A while back I did a more traditional recipe of this “fried” channa (chickpeas), except it was not fried but done in the oven for a more healthy twist. And I know many of you who are familiar with this crunchy snack will certainly find it strange that I’m topping it with grated Parmesan, but I assure you that the addition of the cheese compliments the overall flavor of it. During my primary school days this was sold by street vendors outside the school compound in paper cone shaped parcels and one of the ‘choice’ snacks for me at recess and lunch.

You’ll Need…

1-2 cups dried channa (chickpeas)
1/4 teaspoon salt (add more if necessary)
3 tablespoon grated Parmesan
2 tablespoon chopped cilantro (shado beni is better)
1 scotch bonnet pepper
2 cloves garlic
2-3 cups veg oil for frying
* water to soak the peas

In a large bowl, place the dried channa and top it with water. Go about 2-3 inches above the channa.. as it soaks it will absorb the water and double in size. I like going through the channa before soaking them, to make sure there’s no debris in the package (you’ll be surprised at what you find sometimes).

Soak the chickpeas overnight, then drain well and get ready to fry. Do try to get them as dry as possible so you don’t get flare-ups when you add them to the heated oil.

Now heat your vegetable oil in a deep/wide pan on medium heat and fry the chickpea for 12-15 minutes. They will float and go golden brown. Quickly place them on paper towels to get rid of the excess oil, then immediately transfer to mixing bowl (we need them still hot/warm).

As they fry you can prep the other ingredients. Chop the scotch bonnet pepper very fine (don’t include any seeds, unless you want it very spicy).. do the same for the garlic and cilantro. If you have access to shado beni (Chadon beni / culantro), that’s a better option than the cilantro. Grate your cheese and get ready to mix it all together.

Basically all you have to do now is add all the other ingredients and toss well.

If you’re serving them warm, you can top it with a little more of that grated Parmesan. You can store this spicy fried channa snack in an airtight container for about a week or so. Please adjust the salt and level of heat to your own liking. The traditional way is to not use the Parmesan cheese, but I assure you, you’ll be pleasantly surprised by it’s inclusion.

Jamaican Festivals – The Ultimate Fried Dumplings!

May 29, 2025May 30, 2013519 Comments

My first true encounter with ‘good’ Jamaican festivals was breakfast at our friend Dino’s home in Portmore Jamaica several years ago. Imagine waking up to a full spread of festivals, ackee and saltfish, boiled green bananas and to top it all off, a piping hot cup of rich and creamy Milo! Moms (Dino’s mom) had us set for the day! When the day came for us to continue our trek through Jamaica (Ocho Rios > Montego Bay then Negril) it was painful to know that we won’t be waking up to such a wonderful home-cooked breakfast anymore.

My inquisitive self had to investigate this wonderful Jamaican Festivals recipe in more detail, so with some arm-twisting I got mom to leave me with some hints. Here we go…

You’ll Need…

1 1/2 cups flour
3 tablespoons cornmeal
1/2 cup water
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon vanilla

* About 3 cups of veg oil for frying.

In a large bowl sift in the flour and baking powder, then add the cornmeal, sugar and salt. Give that a quick whisk to mix the ingredients, before we start adding water.

It’s now time to start adding the liquids, so pour in the vanilla and start adding the water a little at a time as you whisk everything around. As it stars to take the shape of dough, you will need to get your hands in there and start kneading. If you find that the 1/2 cup of water was not enough, do drizzle in some more. The idea is to work it for 5-7 minutes, until you have a well formed dough ball that’s firm dough and slightly sticky. Cover with plastic wrap or a tea towel and allow the dough to rest for about 1/2 hr.

After it’s rested, dust your work surface with four and divide the dough ball into 8 equal (as best you can) parts. Then using your hands form each piece into a cigar shape. Try to make them about 6-8 inches long and not overly thick. They will increase in size as they fry.

It’s now time to fry these until they are golden brown and get ready to enjoy some of the best fried dumplings you’ve ever had. Heat the vegetable oil on med, then gently add the shaped festivals dough into the pan. Allow to cook for about 2-3 minutes before you flip them over. In total you’ll probably need between 5-6 minutes for each to be fully cooked and take on that lovely golden color we’re looking for. Have paper towels ready to drain off the excess oil after they’re cooked.

These Jamaican festivals are just amazing and you’ll love the crunchy exterior and the fluffy interior will have a lovely texture followed by the flavored sweetness of the vanilla and sugar.

Do try to serve warm and if you want to get a bit creative you can certainly dust them with some icing sugar if you want to make them more like a snack for the kids.

WINNER WANTED!

As I promised on Facebook a few days back, we’ve got a lovely 7 piece Tomodachi knife set to give out to one lucky winner. There was a lot of excitement when I posted that note, so I do expect to see a lot of entries for this giveaway. All you have to do is watch the following video and in the comment section directly below, let me know if the tutorial was helpful (basically what you like about it).

Your name will be automatically entered to win this beautiful knife set which I’m sure you’ll enjoy using. One lucky winner will then be chosen (randomly) and we’ll mail out the prize to you as we normally do.

Here are the rules pertaining to winning this knife set.

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

– 1 winner will be chosen at random

– contest is open from May 30 – to midnight June 30.

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

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful collection of knives out to you. It’s simple, free and fun!

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Are air fryer chickpeas healthy?

Can I use dried chickpeas?

How spicy is this?

What can I use instead of green seasoning?

Do I need to peel the chickpeas?

Air Fryer Curried Chickpeas

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is pommecythere?

How spicy is this chow?

Can I use cilantro instead of chadon beni?

How long will the chow keep?

What can I serve with chow?

Pommecythere Chow (Golden Apple Pickle)

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Can I prepare this dip ahead of time?

What can I serve with this spinach dip?

How spicy is this dip?

Can I use fresh spinach instead of frozen?

Is this dip suitable for vegetarians?

Cooking Notes from the Kitchen

Creamy 4-Cheese Spinach Dip

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this shrimp cocktail ahead of time?

What if I don’t have horseradish?

Can I serve this without avocado?

The Ultimate Shrimp Cocktail

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What kind of pumpkin works best?

How spicy is it?

Is this soup gluten-free?

Can I make it ahead?

Can I serve this as a main dish?

Caribbean Coconut Curry Pumpkin Soup

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is chow?

Can I make this without a grill?

What can I use instead of applewood chips?

Is this chow very spicy?

Applewood Smoked Pineapple Chow

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Can I use Greek yogurt instead of regular yogurt?

How can I make this dip spicier?

What can I serve with this dip?

How long does this dip last in the refrigerator?

Is this dip suitable for vegetarians?

Cooking Notes from the Kitchen

Zesty Garlic Avocado Yogurt Dip

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients