Breads & Bakes Archives - CaribbeanPot.com

There’s no Sunday lunch more iconic across the Caribbean than a rich, cheesy macaroni pie fresh out of the oven. Known throughout Trinidad and Tobago and beyond as the ultimate baked macaroni and cheese, this dish is a staple on every family table, especially on weekends and special occasions. This version of Caribbean macaroni pie, developed with love and flavor by Chef Marc, delivers bold spices, creamy cheese sauce, and a golden breadcrumb topping that’s impossible to resist.

Whether you’re serving it alongside stewed chicken, callaloo, or fried fish, this macaroni pie recipe brings the perfect balance of comfort and tradition to your plate. Ideal for gatherings, meal prep, or that one perfect slice with Sunday dinner, this is the baked macaroni and cheese Caribbean-style you’ve been looking for.

Ingredient Guide

Bucatini Pasta (or thick pasta): Bucatini is a thick spaghetti-like pasta with a hole running through the center, perfect for holding onto the rich cheese sauce.
Aged Cheddar Cheese: Provides a sharp, tangy flavor that adds depth to the dish.
Regular Cheddar Cheese: Milder than aged cheddar, it balances the sharpness and contributes to the creamy texture.
Pimento Peppers: Sweet peppers that add a mild flavor and vibrant color.
Bird’s Eye Pepper: A small, fiery chili that brings heat; adjust quantity to taste.
Bell Peppers (Sweet Peppers): Add sweetness and crunch to the pie.
Scallions (Green Onions): Impart a mild onion flavor and freshness.
Garlic: Enhances the overall flavor with its pungent aroma.
Nutmeg: A warm spice that adds a subtle depth to the cheese sauce.
Parsley: Fresh herb that adds color and a hint of earthiness.
Breadcrumbs: Create a crispy topping when baked.
Bacon: Adds a smoky, savory flavor and crunchy texture.

Shopping Made Easy

Pasta: Look for bucatini or other thick pasta varieties in the pasta aisle.
Cheeses: Aged and regular cheddar cheeses are commonly available in the dairy section.
Peppers: Pimento and bird’s eye peppers can be found in the produce section; if unavailable, substitute with red bell peppers and a pinch of cayenne pepper, respectively.
Scallions and Parsley: Fresh herbs are typically located in the produce section.
Breadcrumbs: Available in the baking aisle; choose plain or seasoned based on preference.
Bacon: Find in the refrigerated meats section; opt for thick-cut for more texture.

Cooking Notes from the Kitchen

Cheese Sauce Consistency: Ensure the flour is well-cooked to avoid a raw taste, and whisk continuously when adding milk to prevent lumps.
Layering: For a thicker pie, use a smaller baking dish; this will result in more layers and a denser texture.
Cooling Time: Allow the pie to rest after baking; this helps it set and makes slicing easier.
Customization: Feel free to add other ingredients like cooked vegetables or different cheeses to suit your taste.

Can I make this macaroni pie vegetarian?

Yes, omit the bacon and ensure all cheeses used are vegetarian-friendly. You can also add vegetables like mushrooms or spinach for added flavor and nutrition.

What can I use instead of bucatini pasta?

If bucatini is unavailable, substitute with other thick pasta, like penne, rigatoni, or elbow macaroni. These shapes hold the cheese sauce well and are commonly used in macaroni pie.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Can I prepare this dish ahead of time?

Yes, assemble the macaroni pie and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the baking time if needed.

Is it possible to freeze macaroni pie?

Absolutely. Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Caribbean Macaroni Pie (Baked Macaroni and Cheese)

A rich and savory baked pasta dish layered with creamy cheese sauce, crispy bacon, and a golden breadcrumb topping, is a true Caribbean comfort food.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Breads & Bakes, Side Dishes

Servings

Ingredients

1 lb bucatini pasta
1 stick butter divided
5-8 strips bacon fried crispy, chopped
2 pimento peppers finely diced
1/2 bird’s eye pepper finely diced
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 cups aged cheddar cheese grated
2 cups cheddar cheese grated
1 cup breadcrumbs
2 tablespoons parsley finely chopped
2-3 cloves garlic crushed, grated, or finely diced
1 cup bell pepper diced
2 stalks scallions chopped
3 tablespoons flour
2 1/2 cups milk
1/4 teaspoon nutmeg freshly grated
1-2 tablespoons butter for greasing the baking dish

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped bacon and cook for 20–30 seconds. Add the breadcrumbs and toast, stirring well. Reduce heat to low, add the chopped parsley, mix, and remove from heat. Set aside.
In a deep saucepan, melt the remaining butter over low heat. Add the pimento peppers, bird’s eye pepper, garlic, and bell peppers. Cook for 3–4 minutes, stirring continuously.
Add the black pepper and salt to the saucepan. Stir in the flour and cook for another 3–4 minutes to eliminate the raw flour taste.
Gradually add the milk, whisking constantly to prevent lumps. If needed, return the pan to the burner for 1–2 minutes to thicken the sauce.
Remove the saucepan from heat and stir in 2/3 of the grated cheeses until melted and smooth. Add the chopped scallions and mix well.
Add the cooked pasta to the cheese sauce, folding gently to combine. Grate the nutmeg into the mixture and stir.
Grease a 9×13-inch baking dish with butter. Pour the macaroni and cheese mixture into the dish, spreading evenly.
Top the macaroni with half of the reserved cheese, followed by half of the breadcrumb mixture. Repeat with the remaining cheese and breadcrumbs.
Bake uncovered on the middle rack for 40 minutes, until the top is golden brown.
Remove from the oven and let it cool for about 10 minutes before serving.

Tried this recipe?Let us know how it was!

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Breads & Bakes Chris's Kitchen Comfort Food Fall Recipes Featured Fusion Grilling Side Dishes Summer Recipes Vegetarian

Easy Jalapeño Cornbread

January 7, 2026May 14, 2025Leave a Comment

While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Ingredient Guide

All-Purpose Flour: Provides structure and lightness.
Cornmeal: The heart of the recipe, adding texture and flavor.
Baking Soda: Helps the batter rise.
Salt: Enhances flavor throughout.
Jalapeño Pepper: Gives a subtle spicy kick.
Sugar: Balances the savory and gives a touch of sweetness.
Butter: Adds richness and helps develop a crisp edge in the pan.
Eggs: Bind the batter and create a soft crumb.
Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

Preheat the skillet with butter for a golden, crispy edge.
Don’t overmix the batter; stir just until the flour disappears.
If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

Look for cornmeal in the baking aisle; medium or fine grind works best.
Fresh jalapeños are in the produce section; choose firm, green peppers.
If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian

Cuisine Fusion

Servings

Ingredients

3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 jalapeno diced fine
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk

Instructions

Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
Pour the batter into the greased skillet or baking dish. Smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Tried this recipe?Let us know how it was!

Breads & Bakes Desserts Featured Festive & Holiday Recipes Jamaican

Jamaican (Easter) Spice Bun

January 7, 2026May 8, 2025Leave a Comment

I don’t just bake. For me, Jamaican (Easter) Spice Bun holds memories of that moment my friend’s wife returned from the grocery in Ocho Rios holding “bun and cheese” and his delight was contagious. My friend said his grandma made this every Easter, and I wanted to recreate that tradition; sweet, fragrant with spices, and perfect with cheese.

This Jamaican (Easter) Spice Bun is more than a seasonal treat, it’s a beloved symbol of Easter for many in the Caribbean and across the diaspora. If you’ve ever had bun and cheese during the holidays, you know just how special this combination can be. The rich aroma of cinnamon, nutmeg, and allspice warming through the kitchen signals that something good is in the oven.

This recipe keeps things easy and accessible, while holding onto the depth of flavor we expect from traditional Jamaican spice bun. It’s packed with raisins, mixed peel, cherries, and dark stout, and sweetened with molasses, brown sugar, and honey. A brush of simple syrup gives it the signature glossy finish. Serve it thick-sliced with cheese or enjoy it with tea. Either way, it’s a Caribbean classic you’ll come back to again and again.

Ingredient Guide

Sugar (golden brown): Provides the sweet caramel tone and balances the dark stout flavor.
Vanilla: Offers fragrant warmth that complements the rich fruit.
Molasses: For deep, sticky sweetness—classic in Caribbean baking.
Caribbean Browning: Lends color and a hint of caramel flavor.
Honey: Adds both sweetness and moisture to the fruit mixture.
Guinness Stout: Combines with spices to infuse the fruit with rich, dark flavor.
Raisins: Add chewy sweetness throughout the bun.
Mixed Fruit (peel): Brings bright, candied fruit flavor.
Cherries (chopped): Offer bursts of juiciness and color.
Butter: Adds richness and helps bind the dough.
All-Purpose Flour: Forms the structure of the bun.
Baking Powder: Leavens to give the bun a light, tender crumb.
Egg: Binds ingredients and enriches the dough.
Salt: Balances sweetness with a hint of savory.
Cinnamon: Brings warm spice depth.
Nutmeg: Adds aromatic richness.
Allspice: Offers iconic Caribbean aromatic warmth.
Ginger Powder: Complements the spice blend with gentle heat.

Shopping Made Easy

Look for Jamaican browning and molasses in Caribbean or Latin grocery aisles.
Buy unsweetened candied fruit to control sweetness; mixed peel and cherries are staples.
Choose a stout like Guinness for authentic flavor.

Cooking Notes from the Kitchen

Dissolve sugar, molasses, vanilla, browning, honey, stout, raisins, cherries, and peel together over medium heat until bubbling—this infuses the fruit with perfectly balanced sweetness.
Stir the dry mixture separately—flour, salt, spices, and baking powder—before combining to ensure even spice distribution.
Melted butter is added along with the beaten egg and fruit mixture; mix into a dough but be careful not to overwork it to keep the bun tender.
Place the dough into a greased 11×5-inch pan and bake on the middle rack at 350°F (175°C) for about 60 minutes or until a toothpick comes out clean.
Brush the hot bun with simple syrup (equal parts sugar and water) right after baking to give it that classic shiny finish. Slice only when fully cooled to avoid crumbling.

What size pan is recommended?

Use an 11×5-inch loaf pan so the dough bakes evenly without spilling.

Can I make this without Guinness?

Yes, you can substitute coffee, stout, or dark rum for a similar depth of flavor.

How long does this bun stay fresh?

Equipment Gallery Nutrition Notes Extended Content FAQs Call to Action

Recipe Info

Recipe SubtitleWrite with AI

Enter the subtitle text for the recipe. The text will be displayed below recipe title.Recipe DescriptionWrite with AI

A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.

Enter the description text for the recipe. The text will be displayed in recipe card section.Recipe KeywordsWrite with AI

Enter comma separated recipe keywords. The keywords will be used in recipe card and for SEO Schema.Difficulty LevelSelect Difficulty LevelBeginnerIntermediateAdvanced

Select the difficulty level for this recipe.TimePreparation TimeMinutesHoursCooking TimeMinutesHoursRest TimeMinutesHours

Enter the preperation time ( number ) for the recipe and choose desired unit.

Total Duration: 0 hour(s) 0 minute(s).Cooking TempCelciusFahrenheit

Enter the cooking temperature ( number ) for the recipe and choose desired unit.Estimated Cost

Enter the estimated cooking cost ( number ) for the recipe and currency.Calories

Enter number of calories for this recipe.Best Season

Select best season for the recipe

WPCode Page Scripts

Move upMove downToggle panel: WPCode Page ScriptsOpen save panel

Recipe

Store at room temperature, lightly wrapped, for 3–4 days. Rewarm gently before serving.

Jamaican (Easter) Spice Bun

A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breads & Bakes, Desserts, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3/4 cup golden brown sugar
1 teaspoon vanilla
1/2 tablespoon molasses
1 tablespoon Caribbean browning
2 tablespoon honey
1 3/4 cups Guinness stout
1 cup raisins
1 cup mixed fruit peeled
3/4 cup chopped cherries
4 tablespoon butter melted
3 cups all-purpose flour
2 1/2 teaspoon baking powder
1 egg beaten
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon ginger powder

Instructions

Preheat oven to 350 °F (175 °C). Grease an 11×5-inch loaf pan.
In a saucepan over medium heat, combine sugar, vanilla, molasses, browning, honey, stout, raisins, cherries, and peel. Stir until bubbles form at the edges, then remove from heat.
In a large bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
Add melted butter, beaten egg, and fruit mixture to the dry ingredients. Mix into a dough. Avoid overworking.
Transfer dough to the prepared pan. Bake for about 60 minutes or until a toothpick inserted comes out clean.
Once baked, brush the bun with simple syrup while still warm.
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Tried this recipe?Let us know how it was!

Breads & Bakes Featured Side Dishes Trinidadian Vegetarian

Ultimate Breadfruit Pie

January 7, 2026April 16, 2025Leave a Comment

I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.

Ingredient Guide

Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
Layer the cheese evenly through the middle and on top for full flavor in every bite.
Broil carefully for the golden crust; keep a close eye as it browns fast.
Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.

Ultimate Breadfruit Pie

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 50

Rest Time 5

Total Time 1 20

Course Breads & Bakes, Side Dishes, Vegetarian

Cuisine Trinidadian

Servings

Ingredients

1 large breadfruit about 4 lb
1 1/2 cups evaporated milk
2 tablespoons parsley chopped
1 cup cheddar cheese grated
1/2 cup Monterey Jack cheese grated
1 medium onion chopped
Salt and black pepper, to taste

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
Sprinkle top with reserved cheddar (and breadcrumbs if using).
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Rest 5 minutes before serving.

Tried this recipe?Let us know how it was!

Breads & Bakes Breakfast Desserts Fall Recipes Featured Fusion Seasonal Recipes

Diabetic-Friendly Ginger Mango Muffins

January 7, 2026April 16, 2025Leave a Comment

When I saw my Ginger Mango Muffins featured in LIAT’s in-flight magazine, I knew this lighter, sweeter treat needed to be available to everyone, especially those watching their sugar intake. These muffins are packed with fresh mango and zesty ginger, staying fruity and moist without excess sweetness. Dawned in tropical flavor and low in added sugar, they’re perfect for breakfast, snack time, or a healthier dessert option.

Ingredient Guide

Almond Flour: Provides a naturally sweet, low-carb base that helps make the muffins diabetic-friendly.
Coconut Flour: Adds structure and fiber so the muffins hold together.
Baking Powder and Baking Soda: Work together to give the muffins lift and a tender crumb.
Salt: Enhances all the flavours and balances sweetness.
Sliced Mango: Choose ripe mango for tropical sweetness and juicy texture.
Grated Fresh Ginger Root: Adds warmth and a gentle spice kick.
Orange Zest: Lifts the mix with fresh citrus brightness.
Eggs: Provide structure and richness without needing more sugar.
Sour Cream: Keeps the muffins tender and moist while adding tang.
Unsalted Butter: Adds richness and helps the muffins brown slightly.
Vanilla Extract: Brings depth and balances the fruit and spice notes.
Splenda (Granulated): A sugar substitute that measures cup-for-cup to reduce sugar content.
Molasses: A touch adds mineral-rich sweetness for flavor complexity.
Pistachio Nuts (Optional): Provide color and healthy crunch on top.

Shopping Made Easy

Look for almond and coconut flours in the baking aisle or the natural foods section.
Use ripe, aromatic mango for better flavor, but frozen, thawed mango works well too.
If Splenda isn’t available, use another sugar substitute, but check to match sweetness.
If unavailable, molasses is optional and adds a subtle depth; feel free to omit it.

Cooking Notes from the Kitchen

Puree mango and ginger until smooth, then mix with orange zest and molasses for a fragrant base.
Toss dry flours and leavening agents together to prevent clumping before mixing wet ingredients.
Combine wet and dry ingredients gently—overmixing can lead to dense muffins.
Chill the batter slightly if the flour seems absorbent; a moist muffin batter creates a better texture.
Top with pistachios before baking for added crunch and presentation (optional).
Bake on the middle rack at 375 °F (190 °C) for even browning and a golden crust.

How do these muffins stay diabetic-friendly?

They’re made with almond and coconut flour instead of wheat, and sweetened with Splenda and a touch of molasses, keeping sugars low without compromising tough.

Can I use regular sugar instead of Splenda?

Yes, but that will increase the sugar content. You can substitute granulated cane sugar 1:1, though muffins will be sweeter.

Can I freeze these muffins?

Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat before serving.

What if I don’t have pistachio nuts?

No problem, just skip them or use chopped almonds for crunch.

Diabetic-Friendly Ginger Mango Muffins

Low‑sugar, tropical muffins sweetened with mango and Splenda, perfect for health‑friendly snacking.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Rest Time 5

Total Time 40

Course Breads & Bakes, Breakfast, Desserts, Fall Recipes, Seasonal Recipes

Cuisine Fusion

Ingredients

1 cup almond flour
2/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mango sliced
2 teaspoon fresh ginger root grated
1 Tbsp orange zested
1/2 cup sour cream
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
3/4 cup Splenda granulated
1 tablespoon molasses
2 tablespoon pistachio nuts chopped, optional
Nonstick cooking spray or muffin liners

Instructions

Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
Divide batter among muffin cups and top with pistachios if using.
Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.

Tried this recipe?Let us know how it was!

Breads & Bakes Caribbean Classics Desserts Featured Festive & Holiday Recipes Jamaican Seasonal Recipes Trinidadian Winter Recipes

Moist Caribbean Black Cake with Soaked Fruit

January 7, 2026April 16, 2025Leave a Comment

I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Ingredients Guide

Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 2

Total Time 2 25

Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

Fruit Soak

2 cups dark rum
4 cups sherry or cherry brandy
1 pound prunes pitted
1 pound mixed peel
1/2 pound raisins
1/2 pound maraschino cherries
1/4 pound lemon peel

Cake Batter

1/2 pound unsalted butter softened
1 cup brown sugar
6 large eggs room temperature
1 teaspoon vanilla
1 teaspoon mixed essence
1 tablespoon lime zested
1 dash Angostura bitters optional
4-5 cups soaked dried fruit
2 cups all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg freshly grated
2 teaspoons baking powder
1 tablespoon burnt sugar browning
1 pinch salt

Instructions

Roughly chop the prunes.
Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
Blend until it is a thick but smooth consistency (with a little chunkiness).
Pour the entire mixture into a large bowl.
Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
Repeat.
Add browning and mix to combine.
Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
Brush the cake tops with a mix of rum and sherry.
Cool completely, then brush again before wrapping and storing.

Tried this recipe?Let us know how it was!

Classic Jamaican peas and rice in a white dish

Breads & Bakes Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Rice & One-Pot Seasonal Recipes Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian Weeknight Dinners Winter Recipes

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.

Ingredient Guide

Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.

Shopping Made Easy

Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.

Cooking Notes from the Kitchen

Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.

What is rice and peas?

Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.

When is it in season?

Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.

How do I store rice and peas?

Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.

Can I make this ahead?

Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.

What pairs well with rice and peas?

Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

1/2 cup dry red kidney beans
1/4 teaspoon black pepper
1-1/2 cups coconut milk
1 pepper Scotch Bonnet peppers
1 bulb onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain brown rice par boiled
1/4 teaspoon ground allspice
2 stalks scallions
2 cups water

Instructions

If using dried beans, rinse and soak overnight.
Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
Fluff rice gently with a fork and serve hot.

Notes

water according to your rice cooker directions for cooking brown rice
treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

Tried this recipe?Let us know how it was!

Breads & Bakes

Homemade Plait (braided) Bread.

May 28, 2025February 14, 20201 Comment

This plait (braided) bread is a MUST in Guyanese households during the Christmas season. And why not… you need something to dip into that Guyanese Pepperpot, to soak up all that gravy and slow-cooked goodness. Here’s my take on this classic homemade bread.

You’ll Need…

3 1/2 cups all purpose flour
1 heaping tablespoon dry active yeast
1 1/4 cup warm milk
1 stick butter (1/2 cup – melted)
3/4 teaspoon salt
2 tablespoon sugar
2 tablespoon honey

tablespoon of melted butter to brush onto the finished bread

I’d recommend watching the video below to following along with the kneading and braiding, as it’s better to watch than try to have me describe the process without overly confusing you.

I warmed the milk (luke warm), then added the sugar, honey and yeast to the milk and allowed it to bloom for 15 minutes.

Did you know… Lukewarm actually comes from the Middle English word lukewarme. It was a combination of “luke” and “warm,” and the “luke” part was an alteration of the Middle English word lew, which meant tepid. Tepid means neither hot nor cold…or about room temperature.

In a large bowl add the flour, salt, melted butter and mix. Add the milk/yeast mixture. Then go in with your hands and knead it to a smooth, soft dough. Yes you can use a dough ring on your electric mixer.

Takes about 8-10 minutes to work the dough. Then cover with plastic wrap and let it proof for about 45-50 minutes in a warm spot in your kitchen – it will double in size.

Punch down the inflated dough and divided into 3 equal parts. Knead into smaller dough balls and let it rest for 10 minutes.

Now form long logs with each being the same lenght and thickness. Please watch the video below showing what I did and how to braid them into the bread. Keep dusting the surface and dough with flour as you work.

Place the braided dough on you lined baking sheet and allow it to rest for 30 minutes (place a towel over it).

It will get bigger (so don’t be alarmed). Now into a 375 F oven – middle rack for about 27-35 minutes. Until golden brown basically! (as oven temperatures will vary)

As soon as it comes out of the oven, brush the top of the bread with the melted butter and get ready to enjoy a comforting (yea I said comforting) slice of heaven.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Breads & Bakes Desserts Holiday Recipes

Jamaican (Easter) Spice Bun Recipe.

June 2, 2025April 11, 2019Leave a Comment

I remember being in Jamaica with my one of best friends for a quick break. His wife had gone to the local grocery in Ocho Rios to get us stuff to prepare for dinner at our condo that night. She came back and with a joyous shout, she screamed… “I got you your fave.. bun and cheese”. My guy could not control himself.. suffice to say he didn’t share any either. As a kid growing up in the area, he mentioned that his grandma would make this for him and it’s been his fave since then.

You’ll Need…

3/4 cup sugar (golden brown is preferred)
1 teaspoon vanilla
1/2 tablespoon molasses
1 tablespoon browning
2 tablespoon honey
1 3/4 cups Guinness (stout)
1 cup raisins
1 cup mixed fruit (peel)
3/4 cherries (chopped)
4 tablespoon butter (melted)
3 cups all-purpose flour
2 1/2 teaspoon baking powder
1 egg (beaten)
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon ginger (powder)

Please note that this is my version of this classic Jamaican recipe.

In a saucepan add the Guinness, vanilla, molasses, browning, honey, raisins, cherries, sugar and mixed fruit. Place on a medium flame, stir well and as soon as you start seeing bubbles on the edges turn off the stove and set aside to cool.

Now it’s time mix the dry ingredients in a large bowl. In goes the flour (sift if you want), salt, cinnamon, nutmeg, allspice, ginger and baking powder. Stir well to incorporate. Now add the melted butter, egg and everything from the sauce pan. You’ll have some work here. Mix into a dough, but try your best to not over-work.

Place the dough into a greased/flour-dusted baking pan (about 11 x 5) and set aside while the oven preheats to 350 F.

Place on the middle rack of the oven and get ready to have your entire house smell like the Caribbean around Easter and/or Christmas time. The allspice, cinnamon and nutmeg will definitely perfume your house.

It will take about one hour to fully cook. Stick a toothpick through the middle of the bun and if it comes out clean, it’s fully cooked. Set aside to cool. Then brush with a simple syrup (equal parts water and sugar) to give it that classic shine. Don’t slice until it’s fully cooled.

I’m sure you see the crack down the middle of my bun.. lets discuss below in the comment section.

Why do my cakes crack in the middle after baking? Answer: There can be a few reasons behind a cake that cracks, but the most common culprit is an oven that is too hot. When the temperature is too high, the exposed surface of the cake starts to become firm while the interior is still wet and rising.

I don’t believe my oven was too hot, but I think I may have over-worked the dough. That said I do know that the thermostat in my oven is not accurate.

A classic Jamaican treat around Easter time. Luckily for me, the very same day we went back to the grocery to get some for me since my friend did refuse to share his (smile).

Do you own a copy of my cookbook? – The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Breads & Bakes

Quick And Tasty Corn Bread Recipe.

May 28, 2025February 13, 2018Leave a Comment

While I make a “killa” Corn Bread (as I’m about to share), my fondest memory of corn bread takes me back to when my girls were much younger and we took a trip to Disney World Orlando. We had been going all morning and as it came time to have lunch we decided on fried chicken, which came with a mini corn bread. While there wasn’t anything really ‘special’ about the corn bread itself.. sometimes it’s about the scenery, people you’re with and overall memory of the event, which makes a meal/dish stand out.

You’ll Need…

3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 jalapeno (diced fine)
1/2 cup sugar
1/2 cup butter
2 eggs (med)
1 cup buttermilk

Preheat your oven to 350 F. In a heavy cast-iron pan I heated (on low) the butter on the stove top, then went in for 1 minute with the diced jalapeno pepper. The goal is to soften the diced pepper and flavor the butter with the slight kick.

Allow the butter to cool a bit, then add it to a large bowl along with the butter milk, eggs and sugar. Using a whisk, give it a go until it was relatively smooth (no more gritty bits from the sugar).

In another bowl, combine the corn meal, flour, baking soda and salt. Then add it all to the bowl with the wet ingredients and combine. Try to not over-work the batter.

Since I would be using the same cast-iron pan to bake the corn bread and it was already greased from the butter earlier, all I had to do now was pour in the cornbread batter and level off. Then into the preheated 350 oven on the middle rack. If you’re not using a cast iron pan as I did, you ca use an 8 x 8 baking dish (greased).

On average it will take between 30-35 minutes depending on your oven (oven heat can vary). Stick a toothpick in the center and if it comes out clean, you’re ready to enjoy! I allowed it to cool a bit before using an offset spatula to gently work the edges before removing it out on the pan.

One of the simplest and tasty cornbread you’ll make for you and your family.. you can use this recipe as a base for employing your creativity! Move on to some added cheese and crumbled bacon next time.

Unfortunately our time at Disney wasn’t all fun and games.. never take kids on the roller coaster at Space Mountain after they’ve had lunch. Messy!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Breads & Bakes Vegetarian

The Ultimate Pepper Roti Recipe.

May 28, 2025December 22, 201330 Comments

Pepper roti is one of those delightful dishes which became popular after I left the islands for North American shores. I was only introduced to this a few years back when my cousin hosted us for dinner during one of our Carnival visits and I immediately fell in love with it. What a treat! Stuffed with freshly grated vegetables and creamy from the addition of New Zealand cheddar, the layers of roti is really something you must try at least once. With moms help.. let’s go through the steps in making classic Trinbagonian pepper roti!

You’ll Need…

Roti

2 cups all purpose flour
pinch salt
2 tablespoon baking powder
1 teaspoon butter
1 – 1 1/4 cups water
1 teaspoon veg oil

Stuffing

1 scotch bonnet pepper finely diced (no seeds)
1/2 cup grated carrot
1 cup grated potato
1 cup grated cheese (cheddar aged)
3 cloves garlic (crushed)
1/2 cup sweet pepper (bell pepper) grated

Note: for the filling you can always add ingredients you like.. even more scotch bonnet if you want it even more lethal!

First we need to make the dough for the roti (basically the same as we did with buss up shut or paratha roti) . In a large bowl place the flour, salt and baking powder and give it a good mix. Then start adding some of the water and start kneading… add more water as necessary to form a smooth and somewhat soft/firm dough.

Cover the dough with a tea towel or plastic wrap and let it rest for 15 minutes. Then divide into two dough balls, dust your work surface with flour and with a rolling pin, roll out to a circle. With the aid of the pictures below and by watching the video directly below the post, you can follow along. In a small bowl place the butter and oil and mix well.. the butter should be soft. You’ll need a small brush (pastry brush).

After rolling out one of the dough balls flat (about 12-14 inches wide and 1/4 inch thick… the size of your tawa), make a cut from the center out. Then brush on some of the oil/butter combination over the surface. Now, roll to form a sort of cone.

Then tuck in both ends to seal. This will give the roti the layers that paratha or buss up shut roti normally have when cooked. Tap town to sort of flatten, cover with plastic wrap and set aside to rest for about 10 minutes.

Prepare the filling in the meanwhile (grate, chop etc).

Then place it all in bowl and mix it evenly so when we spread it on the roti we’ll have a uniform blend.

It’s now time to get back to the dough. On a flour dusted surface, roll out one of the dough balls the size of your tawa (tawa is the baking stone (iron) we’ll be using to cook this on the stove top). With your tawa on a low flame, brush on some of the oil/butter mixture onto the tawa, then place the rolled out dough onto it. The oil will prevent it from sticking, help develop color and give it a sort of fried exterior when fully cooked. Now top with the filling as evenly as you can, but leave about 1/4 inch off the side bare. This way we can seal the roti when we add the other layer.

Roll out the other dough ball the same shape and size as the previous one, then gently place on the one on the tawa. It can be a bit tricky! Then using a fork, press down on the edges to help seal the pepper roti.

By this time the underside will start developing some colour and firm up a bit. Brush some of the oil/butter combo on the top layer we just added, then try to flip the roti so the raw side is now sitting on the tawa. Turn the heat up a bit, so we can cook the inside of the roti with it’s stuffing. I’ve seen some people blanch the grated carrot and potato, but since we grated it finely.. you should be fine. After 3-4 minutes, brush a little more oil/butter on top and flip back so the original side is on the tawa again. Give it a minute or tow and you’re dun!

You’re looking for a golden crust, with a lovey creamy filling as the cheese melts and the other ingredients cook. Give it a minute or two to cool before slicing so you don’t end up with a mess! You can multiply the recipe if you want to make enough for large crowd. I guess this is a Caribbean version of quesadilla? Serve warm and do tell your guests to expect the kick from the finely chopped scotch bonnet pepper.

Side note: You can use a griddle or non stick frying pan (with low sides) to cook this pepper roti if you don’t have a traditional baking stone or tawa.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Breads & Bakes Vegetarian

Fried Bake For Bake And Shark.

May 28, 2025October 2, 201261 Comments

Ever since Andrew Zimmerman raved about the Bake and Shark sandwiches he gobbled down on Maracas beach in Trinidad a few years back, requests for this recipe were overwhelming at times. This prompted me to post a recipe where I cheated a bit and used pizza dough I found at a local grocery store: Rustic Fry Bake Recipe. I’m not a huge fan of kneading dough, which explains why I used pre-made dough. Today we’ll start off a three part series, where I’ll show you (with the help of my mom…and dad) how to make fried bakes from scratch, the fried shark for the sandwich filling and finally… the creamy coleslaw as the topping.

If you’re like me and intimidated by making dough.. “moms” will show us how simple it is and how easily we can be BEST at making fried bakes. BTW, these may also be known as fry roti, floats and fried dumplings.. very close to johnny cakes as well.

You’ll Need…

3 cups all-purpose flour *
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon yeast (instant)
1 cup water * (warm)
1 tablespoon vegetable shortening
1 tablespoon margarine or butter
veg oil for frying

Notes: You can certainly use a combo of whole wheat flour and all purpose flour if you’d like… to make it a bit healthier? You may need a bit more water as the flour you’re using may be a bit different than the one I used..adjust accordingly. I ended up using 1 1/4 cups water.

In a large bowl place the flour, yeast, salt, margarine, shortening and baking powder. Use your hands to mix everything together.. break up the margarine and shortening. The flour will take on the consistency of peas. Now start adding the water and form into a smooth dough. Please make sure the water is luke warn to help the yeast activate. It will take about 5 minutes of kneading to form a smooth dough. You can always use your standing mixer or food processor if you wish.

Now cover the bowl with a piece of plastic wrap to make it air tight and place it in a warm corner of your kitchen. Allow it to ‘rest’ for about 45 minutes. (we dusted the top of the dough with some flour)

After 45 minutes, it’s time to work the dough into smaller dough balls. All you have to do is break the main dough ball into 5 equal sized smaller balls (like the size of a tennis ball). Place them on a parchment lined cookie sheet (after you smooth them out) and cover with a kitchen towel to ‘rest’ further. All it takes is 15 minutes this time.

It’s now time to shape them into bake-like form and fry them. Set up a sort of station… the frying pan with the vegetable oil and a draining basket lined with paper towels.

Rub a little veg oil on your kitchen counter surface (we won’t be using a rolling pin) and place one of the dough balls.. rub some veg oil on your fingers and start to stretch the dough while pressing to form a 6 inch (diameter) circle. Work from the center out.

Heat about 2 cups of vegetable oil (any oil you like) on med/high and gently add the now formed bakes into the pot. Remember to place it away from your body, when adding it to the hot oil.

As soon as it hits the oil, be prepared to flip them over (my dad used a fork), this way you’ll have evenly fried and shaped fry bales. Allow them to cook for about 3 minutes, flipping them a couple times so each side cooks evenly. You can also spoon the hot oil on the exposed surface if you like.. not really necessary though. You’re looking for a crispy surface and a golden colour.

It’s then time to fish them out of the hot oil and place on the paper towels to drain off the extra oil. Repeat the steps until they are all fried.

See how easy this was? All you have to do now is slice them open and stuff with the fried shark, saltfish buljol or any of your favourite Caribbean dishes. I also like ripping these and eating with curry dishes..especially vegetarian ones.

Stay tuned for the other 2 parts in this bake and shark 3 part series.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this macaroni pie vegetarian?

What can I use instead of bucatini pasta?

How do I store and reheat leftovers?

Can I prepare this dish ahead of time?

Is it possible to freeze macaroni pie?

Caribbean Macaroni Pie (Baked Macaroni and Cheese)

Ingredients 1x2x3x

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I make this without jalapeño?

What’s the best way to store cornbread?

Can I freeze cornbread?

What meals go well with jalapeño cornbread?

Can I use a different type of pepper?

Easy Jalapeño Cornbread

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What size pan is recommended?

Can I make this without Guinness?

How long does this bun stay fresh?

Recipe Info

WPCode Page Scripts

Jamaican (Easter) Spice Bun

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What can I use as a substitute for breadfruit in this pie?

Is this pie okay for vegetarians?

How long can I store breadfruit pie leftovers?

Can I prep it ahead of time?

Ultimate Breadfruit Pie

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How do these muffins stay diabetic-friendly?

Can I use regular sugar instead of Splenda?

Can I freeze these muffins?

What if I don’t have pistachio nuts?

Diabetic-Friendly Ginger Mango Muffins

Ingredients

Instructions

Ingredients Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use a blender instead of a food processor?

What is cherry brandy, and can I use something else?

Does Caribbean Black Cake contain alcohol?

Can I make this cake gluten-free?

What’s the purpose of browning?

How long does this cake last?

Moist Caribbean Black Cake with Soaked Fruit

Ingredients

Fruit Soak

Cake Batter

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is rice and peas?

When is it in season?

How do I store rice and peas?

Can I make this ahead?

What pairs well with rice and peas?

Jamaican Rice and Peas

Ingredients 1x2x3x

Instructions

Notes

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients