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One Kitchen, Many Cultures

Breakfast

Start your day island-style. From coconut bake and saltfish to plantain fritters and porridge, these Caribbean breakfast recipes bring warmth and comfort to your morning table.

Showing: 1 - 12 of 25 Articles
Breakfast In Season Vegan Vegetarian

Quick and Easy Sweet Potato Breakfast Hash

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Sweet Potato Breakfast Hash (something mommy never made for us growing up) is one of those simple, satisfying meals I turn to when I want something hearty, nutritious, and flexible enough for breakfast or brunch. This Quick and Easy Sweet Potato Breakfast Hash is naturally vegan and vegetarian. Still, it also welcomes add-ins like crispy bacon, cooked sausage, or even salted cod if you want to push it firmly into Caribbean territory. With Japanese sweet potatoes often on sale here in Ontario around this time of year, this dish fits perfectly into the In Season Series I’ve been sharing over the past year.

Japanese sweet potatoes, also known as satsuma-imo, are a nutrient-dense, fiber-rich ingredient that makes this Sweet Potato Breakfast Hash especially satisfying. They’re known for supporting digestive health, helping with weight management, and contributing to healthy skin thanks to their natural levels of vitamins A, C, and E. Their potassium content plays a role in supporting healthy blood pressure, while naturally occurring antioxidants help with inflammation and overall cell health. Beyond the nutrition, they cook up creamy on the inside with a gently sweet, earthy flavor that works beautifully in a breakfast hash.

What I love most about this Sweet Potato Breakfast Hash is how forgiving it is. You can keep it meat-free, add eggs right in the pan, or bulk it up with smoked meats for a weekend-style breakfast. It’s fast, filling, and ideal for those lazy mornings when you want real food without a lot of fuss.

Ingredient Guide


• Japanese Sweet Potatoes Rich in fiber and antioxidants, they form the hearty base of the Sweet Potato Breakfast Hash and help keep you full longer.
• Olive Oil Adds richness and helps develop flavor while preventing the potatoes from sticking.
• Fresh Thyme Brings an earthy, herbal note that balances the natural sweetness of the potatoes.
• Smoked Paprika Adds gentle smokiness and depth without overpowering the dish.
• Black Pepper Provides warmth and subtle heat to round out the flavors.
• Hot Pepper Flakes Introduces optional heat for those who enjoy a little kick at breakfast.
• Onion Adds sweetness and aroma as it softens in the pan.
• Bell Pepper Contributes color, freshness, and mild sweetness.
• Garlic Builds a savory backbone that ties everything together.
• Scallions Finish the dish with a fresh, mild onion bite.
• Salt Enhances and balances all the flavors in the hash.

Shopping Made Easy
• Japanese sweet potatoes are often labeled as satsuma-imo and can be found in Asian grocery stores or well-stocked supermarkets.
• If Japanese sweet potatoes are unavailable, orange-fleshed sweet potatoes will still work well.
• Smoked paprika is usually found in the spice aisle and may be labeled as pimentón.
• Fresh thyme can be replaced with dried thyme if needed.

Cooking Notes from the Kitchen


• Leaving the skin on the sweet potatoes adds extra fiber and nutrients, but peeling is fine if you prefer a smoother texture.
• Cooking the potatoes covered at first helps them steam and soften before browning.
• This Sweet Potato Breakfast Hash is ideal for customizing with proteins like salted cod, bacon, sausage, or eggs.
• For a more Caribbean herbal note, Caribbean green seasoning can be added during cooking.

Quick and Easy Sweet Potato Breakfast Hash

This Sweet Potato Breakfast Hash is quick, easy, and packed with flavor and nutrition. A perfect vegetarian or vegan breakfast ready in minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Easy Caribbean Recipes, In Season, Weeknight Dinners
Cuisine Fusion
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 large Japanese sweet potatoes washed and cut into 1-inch cubes
  • 4 sprigs thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon hot pepper flakes
  • 1 medium onion cut chunky
  • 1 medium bell pepper cut chunky
  • 3 cloves garlic smashed
  • 3 scallions roughly chopped

Instructions
 

  • You may peel the skin off the sweet potatoes or keep it with the skin on offering concentrated amounts of fiber, antioxidants, and minerals compared to the flesh alone. Cut into 1 inch pieces. Rinse and keep covered in water if peeling in advance.
  • Heat the olive oil in a wide skillet over low heat. Add the wet sweet potato cubes along with the thyme, black pepper, salt, smoked paprika, and hot pepper flakes. I prefer using sweet and smoky Spanish Pimenton
    cubed sweet potato for making breakfast hash
  • Cover the pan with a lid and cook for 7 minutes to allow the potatoes to steam and soften.
    seasoned sweet potato for making breakfast hash
  • Create a space in the center of the pan and add the onion, bell pepper, garlic, and scallions. You may add any vegetable of choice here if you wish.
    sweet potato hash with added diced onion, garlic and bell peppers for making breakfast hash
  • Stir everything together, leave the pan uncovered, and cook for another 5 to 7 minutes, or until the sweet potatoes are fully cooked and the vegetables reach your desired texture.
  • Taste and adjust the salt if needed. Serve hot and enjoy.
    caribbean sweet potato breakfast hash
  • Optional: About 5 minutes after adding the vegetables, you can create small wells in the hash, crack in eggs, cover, and cook for 4 minutes to make a complete breakfast. Top the eggs with more smoked paprika, black pepper and salt.
    finished sweet potato breakfast hash

Video

Notes

Frequently Asked Questions

Can I make Sweet Potato Breakfast Hash ahead of time?
Yes, you can cook the hash ahead and reheat it in a skillet or microwave. It’s best to add eggs fresh if using them.
What can I add to make this more Caribbean-style?
Salted cod, smoked meats, or a teaspoon of Caribbean green seasoning (when you add the garlic) will give this Sweet Potato Breakfast Hash a Caribbean twist.
Can I use regular sweet potatoes instead of Japanese sweet potatoes?
Yes, regular orange-fleshed sweet potatoes work well, though the flavor will be slightly sweeter. Sweet Potatoes can also be called Yams in North America. 
Is Sweet Potato Breakfast Hash vegan?
The base recipe is completely vegan. Just avoid adding eggs or meat-based toppings.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Easy Caribbean Recipes General Caribbean Seafood & Fish Side Dishes

String Beans With Potato And Salted Cod

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I’ve always been a fan of string beans, as my parents always had them growing in our kitchen garden as a child in Trinidad. But my appreciation for this humble legume really deepened after I moved from the comforting shores of the Caribbean to Canada. In those early days, bodi, also known as bora or yard beans, were almost impossible to find, so I learned to work with what was available. Over time, string beans became a regular part of my kitchen, whether cooked in curry with aloo, paired with tomato and saltfish, or stretched with leftover stewed meats to create something satisfying and economical.

This String Beans With Potato And Salted Cod recipe is built on that same idea of simple Caribbean cooking that feeds more people without sacrificing flavor. Thinly sliced potato adds body to the dish, while salted cod brings depth and that unmistakable savory note many of us grew up with. A little coconut cream rounds everything out, turning everyday ingredients into a comforting pot of food.

This is not fancy cooking. It’s honest, practical, and rooted in how many of us learned to cook at home. Serve it hot with sada roti or rice, and you’ll understand why string beans continue to hold such a special place in my kitchen.

Ingredient Guide

String Beans add freshness, texture, and a clean vegetal flavor that forms the foundation of the dish.
Salted Cod provides savory depth and protein, seasoning the entire pot as it cooks.
Potato stretches the dish, add body, and help make the meal more filling.
Onion builds the base flavor and adds natural sweetness as it cooks down.
Garlic enhances aroma and brings a classic savory backbone to the dish.
Scotch Bonnet Pepper contributes gentle heat and authentic Caribbean character.
Ginger adds warmth and a subtle spicy note that complements the salted fish.
Tomato introduces acidity and moisture to balance the richness of the cod and coconut.
Coconut Cream softens the flavors and gives the dish a light, creamy finish.
Black Pepper adds mild heat and background seasoning.
Salt is used sparingly to balance flavors after the cod has been prepared.
Olive Oil helps sauté the aromatics and carries flavor throughout the dish.
Water creates steam and allows the vegetables to cook evenly.

Shopping Made Easy

Look for salted cod in the international or Caribbean section of your grocery store.
String beans are often labeled as green beans or French beans and work just as well.
Coconut cream is thicker than coconut milk and is usually sold in cans.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in some markets.

Cooking Notes from the Kitchen

Always soak or preboil salted cod to remove excess salt before cooking.
Even boneless salted cod should be checked carefully for small bones.
Slice the potatoes thinly so they cook evenly with the string beans.
Cook covered first to soften the vegetables, then uncover to reduce excess liquid.
This dish tastes even better after resting for a short while before serving.

String Beans With Potato And Salted Cod

A classic Caribbean recipe for string beans cooked with potato, salted cod, and coconut cream. Simple, comforting, and full of flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Seafood & Fish, Side Dishes
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1/3 lb salted cod soaked, rinsed, and shredded
  • 1 medium onion sliced
  • 3 cloves garlic smashed
  • 1/4 Scotch bonnet pepper optional
  • 2 thin slices ginger
  • 1/3 teaspoon black pepper
  • 1 1/2 lbs string beans cut into 1-inch pieces
  • 2 medium potatoes sliced 1/8-inch thick
  • 1 tomato chopped
  • 1/2 teaspoon salt
  • 2 tablespoons coconut cream
  • 3/4 cup water

Instructions
 

  • Heat the oil on a medium flame in a deep pan and add the prepared salted cod. Reduce the heat to medium-low and cook for 3 minutes.
  • Add the onion, garlic, Scotch bonnet pepper (habanero will also work), ginger, and black pepper. Cook on low for about 3 minutes until fragrant.
  • Add the string beans and stir well to coat with the seasoned base.
  • Increase the heat to medium and add the potato and tomato. Stir well.
  • Add the coconut cream, salt, and water. Cover the pan and bring to a boil, then reduce to a gentle simmer.
  • Cook with the lid on for 20 to 30 minutes, depending on how tender you like your string beans.
  • Remove the lid to allow any remaining liquid to cook off. Taste and adjust salt if needed. Serve hot with sada roti.

Video

Notes

FAQ

Can I use green beans instead of yard beans?
Yes, green beans or French beans are a perfect substitute and are commonly used outside the Caribbean.
How do I properly prepare salted cod?
Soak it in hot water or boil it for 5 to 10 minutes, then rinse and shred while removing any bones. Even if you purchase ‘boneless’ salted fish (called saltfish in the Caribbean), please keep a keen eye out for tiny bones.
Is this dish very spicy?
No, the heat is mild. You can reduce or omit the Scotch bonnet pepper entirely. Remember to wash your hands immediately after handling hot peppers, even if you wear gloves.
What can I serve with string beans and salted cod?
Sada roti, rice, or boiled provisions all pair very well with this dish.
Can this be made ahead of time?
Yes, the flavors improve after resting, making it ideal for leftovers. However, I don’t recommend freezing any cooked string bean recipe as it tends to fall apart when thawed and the texture gets ruined IMHO.
Tried this recipe?Let us know how it was!
Appetizers & Snacks Breads & Bakes Breakfast Caribbean Classics Desserts Featured

Individual Coconut Sweet Bread Muffins

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The original Coconut Sweetbread recipe I shared over a decade ago is still one of the most loved recipes on CaribbeanPot.com, and for good reason. That classic loaf brings back memories of childhood in Trinidad and Tobago, where coconut sweet bread was a staple at holidays, family gatherings, and quiet afternoons with a cup of tea. This Individual Coconut Sweet Bread Muffins recipe takes that same nostalgic flavor. It reshapes it into a smaller, more convenient form that feels right at home beside your morning coffee or as an afternoon snack.

These individual-sized coconut sweet breads are inspired by my grandmother’s (Ma Whiskey) dense and fragrant version, the kind my siblings and I eagerly waited for as children. While the foundation stays true to tradition, I’ve added a generous mix of dried fruits along with optional orange liqueur and port for depth and aroma. If you prefer an alcohol-free version, you can easily skip those additions without sacrificing flavor. The result is a moist, rich coconut sweet bread muffin that delivers all the comfort of the original loaf, just portioned for everyday enjoyment.

Whether you are baking for breakfast, brunch, or a simple treat to share, this recipe for Individual Coconut Sweet Bread Muffins offers a familiar Caribbean flavor with a modern, practical twist.

Ingredient Guide

  • Grated Coconut: Provides texture and the signature coconut flavor that defines sweet bread.
  • Evaporated Milk: Adds richness and moisture to the batter.
  • Candied Pineapple: Brings sweetness and a subtle tropical note.
  • Raisins: A classic addition that adds chewiness and balance.
  • Dried Strawberries: Contribute color and a mild fruity sweetness.
  • Dried Cranberries: Add tartness to balance the richness of the bread.
  • Orange Liqueur: Enhances aroma and complements the citrus notes. Optional.
  • Port: Adds depth and warmth to the fruit mixture. Optional.
  • All-Purpose Flour: Forms the structure of the sweet bread.
  • Baking Powder: Helps the muffins rise.
  • Nutmeg: Adds warmth and traditional Caribbean spice.
  • Cinnamon: Provides gentle sweetness and spice.
  • Ground Ginger: Adds subtle heat and complexity.
  • Salt: Balances sweetness and enhances flavor.
  • Sugar: Sweetens the batter.
  • Eggs: Bind the ingredients and add richness.
  • Vanilla Extract: Enhances overall flavor.
  • Honey: Adds moisture and a mild floral sweetness.
  • Butter: Adds richness and tenderness to the crumb.
  • Orange Zest: Brightens the flavor with citrus oils.
  • Sour Cream: Keeps the muffins moist during baking.
  • Maraschino Cherries: Add color and a touch of sweetness on top.
  • Granulated Sugar: Used to make the simple syrup glaze.
  • Water: Combines with sugar to create the glaze.
  • Raw Cane Sugar: Adds a light crunch and finishing sweetness.

Cooking Notes from the Kitchen

  • Soaking the dried fruits briefly helps soften them and distribute flavor evenly throughout the batter.
  • Do not overmix the batter once the flour is added to keep the muffins tender.
  • Sour cream is key to preventing dryness, especially with the long bake time.
  • The simple syrup brushed near the end of baking adds shine and keeps the tops moist.

Individual Coconut Sweet Bread Muffins

These individual-size coconut sweet bread muffins deliver all the traditional flavor of Trinidad-style coconut sweet bread in a convenient, muffin-style portion, perfect for breakfast or afternoon tea.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings 18 muffins

Ingredients
  

  • 1 cup grated coconut
  • 1 cup evaporated milk
  • 1/2 cup candied pineapple roughly chopped
  • 1/2 cup raisins
  • 1/2 cup dried strawberries roughly chopped
  • 1/2 cup dried cranberries roughly chopped
  • 2 tablespoons orange liqueur optional
  • 2 tablespoons port optional
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 2 tablespoons honey
  • 1 cup butter melted
  • 1 teaspoon orange zest
  • 1/2 cup sour cream
  • 1/2 cup maraschino cherries halved
  • 2 tablespoons granulated sugar
  • 4 tablespoons water
  • 2 tablespoons raw cane sugar

Instructions
 

  • Mix the grated coconut and evaporated milk together in a bowl and set aside.
  • Combine the candied pineapple, raisins, dried strawberries, and dried cranberries in a bowl. Pour over the orange liqueur and port and mix well, (if using) and allow to soak for a few minutes.
  • In a separate bowl, mix the flour, baking powder, nutmeg, cinnamon, ginger, and salt until evenly combined. Sift everything if you'd like.
  • In another bowl, whisk the eggs and sugar until slightly thickened, or use a hand mixer. Add the vanilla, honey, melted butter, and orange zest, and mix until smooth.
  • Pour the egg mixture into the flour mixture and mix until just combined.
  • Add the sour cream, followed by the coconut and milk mixture, and gently fold to incorporate.
  • Fold in the soaked dried fruits, taking care not to overwork the batter.
  • Preheat the oven to 325°F (165°C). Lightly grease a muffin pan and divide the batter evenly between the cups.
  • Place half of a maraschino cherry on top of each muffin and bake for 35 minutes.
  • While the muffins bake, combine the granulated sugar and water in a small saucepan and heat until the sugar dissolves to form a simple syrup.
  • After 35 minutes, brush the tops with the simple syrup and return the pan to the oven for an additional 5 minutes.
  • Insert a toothpick into the center of a muffin. If it comes out clean, remove from the oven. Sprinkle the tops with raw cane sugar while still warm, then remove the muffins from the pan and place on a cooling rack to cool completely.
  • Enjoy warm.

Video

Notes

Can I make coconut sweet bread without alcohol?

Yes, you can omit the orange liqueur and port entirely. The muffins will still be flavorful thanks to the dried fruits and spices.

What makes Caribbean coconut sweet bread different from regular muffins?

Caribbean coconut sweet bread is denser, more spiced, and richer than typical muffins, with coconut as a key ingredient.

Can I freeze individual coconut sweet bread muffins?

Yes, once fully cooled, they freeze well when wrapped tightly and stored in an airtight container.

Can I use fresh coconut instead of frozen?

Yes, freshly grated coconut works well as long as it is finely grated and not overly dry.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Side Dishes Sunday Dinners

Simple and Tasty Steamed Cabbage With Ham

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Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.

Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.

If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.

Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.

Ingredient Guide

  • Olive Oil: Used to gently sauté the aromatics and build the flavor base.
  • Onion: Adds sweetness and depth once softened.
  • Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
  • Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
  • Black Pepper: Adds warmth and subtle spice.
  • Garlic: Boosts savory flavor and fragrance.
  • Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
  • Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
  • Salt: Enhances all the other ingredients.
  • Water: Creates the steam needed to cook the cabbage gently.
  • Carrot: Adds color, sweetness, and texture.
  • Bell Pepper: Brightens the dish and adds freshness.
  • Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.

Shopping Made Easy

  • Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
  • Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
  • Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
  • Look for fresh thyme rather than dried for the most authentic flavor.

Cooking Notes from the Kitchen

  • Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
  • Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
  • Do not overcook the cabbage; steamed cabbage should still have a slight bite.
  • This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.

Simple and Tasty Steamed Cabbage With Ham

This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion sliced
  • 1/4 Scotch bonnet pepper sliced
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon black pepper
  • 1 clove garlic smashed
  • 1 1/2 cups ham chopped
  • 1 lb cabbage rough chopped
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 small carrot julienned
  • 1 small bell pepper rough chopped
  • 3/4 teaspoon curry powder

Instructions
 

  • Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
  • Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
  • Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
  • After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
  • After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
  • Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.

Video

Notes

Frequently Asked Questions About Steamed Cabbage

Can I make steamed cabbage without ham?
Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body.
What type of cabbage works best for steamed cabbage?
Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process.
How do I prevent the steamed cabbage from getting soggy?
The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage.
Is steamed cabbage supposed to be spicy?
Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish.
Can I make steamed cabbage ahead of time?
Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
Tried this recipe?Let us know how it was!

Breakfast Caribbean Classics Drinks & Smoothies Easy Caribbean Recipes Featured Featured Festive & Holiday Recipes Winter Recipes

Festive Sorrel Infused Cocoa Tea (hot cocoa)

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Let’s stray just a little from the typical hot cocoa tea we enjoy throughout the Caribbean and give it a festive twist with the addition of sorrel. Cocoa tea has always been a staple in our kitchens, especially for breakfast, and growing up in Guaracara, Trinidad, it was something we looked forward to on cooler mornings. While mommy didn’t make this version with sorrel, I can say without hesitation that it’s a welcome addition that works beautifully.

For those unfamiliar, cocoa tea isn’t hot chocolate as many outside the Caribbean know it. This is the real thing made with grated pure cocoa, whole spices, and milk gently simmered to pull out layers of flavor. By adding dried sorrel calyces from the Hibiscus sabdariffa plant, also known as roselle or flor de Jamaica, you introduce a subtle tartness and floral note that pairs surprisingly well with the richness of the cocoa and cream. It also gives the drink a slightly deeper color and a holiday feel, making it perfect for Christmas mornings or any time you want something a bit special.

The process starts low and slow, which is key. You bring the milk up gently, never rushing it, and then layer in the cinnamon stick, bay leaves, cardamom, cloves, ginger, nutmeg, and the dried sorrel pods. As everything simmers, the kitchen fills with that unmistakable cocoa tea aroma that feels like home. Heavy cream is added for body and richness, though coconut milk or evaporated milk works just as well if that’s what you have on hand.

While the tea does its thing, I like to whip some cream with a touch of pure maple syrup (adding that Canadian element to the final drink) until it holds its shape. This isn’t traditional, but it adds a luxurious finish that makes this version feel festive without being over the top. Once the cocoa is grated into the pot and sweetened with raw cane sugar and honey, the tea is allowed to simmer just a bit longer so everything comes together properly.

Straining at the end is important. You want all that flavor without bits of spice or sorrel floating around. What you’re left with is a smooth, deeply flavored cocoa tea that still feels traditional but carries a gentle holiday twist. In the Caribbean, this is still very much a breakfast drink, often enjoyed in our household with hot Sada Roti off the tawa, slapped with a layer of Irish butter.

If you’re already a fan of cocoa tea, this version is a nice way to switch things up without losing the soul of the drink. And if you’re new to it, this is a great introduction to why cocoa tea holds such a special place in Caribbean kitchens.

INGREDIENT GUIDE

Milk This forms the base of the cocoa tea and carries all the spice flavors.

Cinnamon Stick Adds warmth and depth to the drink.

Bay Leaves A classic cocoa tea ingredient that brings subtle herbal notes.

Cardamom Contributes light citrusy warmth and fragrance.

Cloves Adds bold spice and aroma.

Nutmeg A traditional Caribbean flavor that enhances cocoa and dairy.

Ginger Brings gentle heat and balance.

Sorrel Pods Adds tartness, color, and a festive character to the drink.

Heavy Cream
Increases richness and body.

Whipping Cream Used as a topping for a creamy finish.

Pure Maple Syrup Lightly sweetens the whipped cream.

Pure Cocoa The heart of traditional cocoa tea.

Raw Cane Sugar Adds sweetness with a mild molasses note.

Honey Rounds out the sweetness and smooths the finish.

COOKING NOTES FROM THE KITCHEN

Keep the heat low throughout to prevent scorching the milk.
Dried sorrel pods vary in strength, so start with four if you prefer a milder flavor.
Freshly grated cocoa gives the best flavor and aroma.
Coconut milk or evaporated milk can replace the heavy cream if preferred.
Always strain before serving for a smooth, refined drink.

SHOPPING MADE EASY

Dried sorrel pods are commonly found in Caribbean or Latin grocery stores, especially around Christmas.
Pure cocoa is often sold as cocoa balls or blocks in Caribbean markets.
Whole spices can usually be found in the international aisle or bulk spice section.
Raw cane sugar may be labeled as turbinado or demerara sugar.

Festive Sorrel Infused Cocoa Tea (hot cocoa)

A rich Caribbean cocoa tea (aka chocolate tea) infused with dried sorrel, warm spices, and pure grated cocoa for a festive holiday twist that’s perfect for breakfast or special mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Caribbean Classics, Drinks & Smoothies, Easy Caribbean Recipes, Featured, Festive & Holiday Recipes, Winter Recipes

Ingredients
  

  • 5 cups milk
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cardamom pods
  • 2 whole cloves
  • 1/2 teaspoon nutmeg grated
  • 2 slices ginger
  • 4 sorrel 4–6 pods dried
  • 1 cup heavy cream
  • 1 cup whipping cream
  • 1 1/2 tablespoon pure maple syrup
  • 3 tablespoon 3–4 pure cocoa grated
  • 1/2 cup raw cane sugar
  • 2 tablespoon honey

Instructions
 

  • Place the milk into a saucepan over low heat and bring to a gentle simmer at about 180°F (82°C).
  • Add the cinnamon stick, bay leaves, cardamom, cloves, ginger, nutmeg, dried sorrel pods, and heavy cream. Stir well and return to a gentle simmer.
  • Allow the mixture to simmer for 6 minutes, keeping the heat low.
  • While the tea simmers, whip the whipping cream with the maple syrup until it holds stiff peaks. Set aside.
  • Grate in the cocoa, then add the raw cane sugar and honey. Stir well and continue simmering for another 5 minutes.
  • Strain the cocoa tea to remove the spices and sorrel.
  • Serve hot, topped with whipped cream (optional) for a more elegant touch.

Notes

FREQUENTLY ASKED QUESTIONS

Can I make cocoa tea without sorrel?
Yes, omit the sorrel for a classic cocoa tea.
What is the difference between cocoa tea and hot chocolate?
Cocoa tea uses grated pure cocoa and whole spices, while hot chocolate usually relies on cocoa powder or chocolate.
Can this be made dairy-free?
Yes, coconut milk works very well as a substitute.
Is cocoa tea traditionally a breakfast drink?
Yes, in the Caribbean it is commonly enjoyed with breakfast. However, being based in Canada, it’s the norm in my family to have some on those cold wintery evenings when you settle down to relax before heading to bed.
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Appetizers & Snacks Breakfast Caribbean Classics Chicken Recipes Featured Festive & Holiday Recipes In Season

Trinidad Chicken Pastelle Recipe.

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The Trinidad Chicken Pastelle Recipe is one of those dishes that lets you know Christmas has arrived in Trinidad and Tobago. While beef pastelles are the traditional standard, this chicken version is the one I make for my family every year, and it signals the real start of our holiday cooking. It keeps the familiar flavors and techniques we all grew up with, but uses ground chicken for a lighter filling that still delivers plenty of depth.

Ground chicken gives the herbs, stock, and seasonings room to shine. Simple additions like dried cranberries, capers, olives, and good chicken stock create a filling that is savory with just enough sweetness to feel right for Christmas morning. It may be a little different from what purists expect, but it stays true to the spirit of pastelles and fits perfectly alongside the classics on the table.

I still remember my neighbor across the road from where our family home is in Guaracara. She worked long days filling large orders of beef pastelles for the caterers she worked with, and on a few occasions, she would bring some home for us. Those pastelles, still warm and wrapped in banana leaf (no foil in those days), are memories I carry with me every Christmas. This chicken pastelle is my way of honoring that tradition while sharing a version my family truly enjoys, using a bit of dried cranberries to give it a subtle Canadian touch.

If you want to add a proper Caribbean touch to your Christmas menu, this Trinbagonian Chicken Pastelle Recipe is a must.

INGREDIENT GUIDE

Ground Chicken: This forms the base of the filling and creates a lighter alternative to the traditional beef pastelle.

Olive Oil: Used to sauté the chicken and prevent it from drying out.

Black Pepper: Adds gentle heat and depth.

Scallions: A key flavor base in Caribbean cooking.

Thyme: Brings warmth and a familiar herbal note.

Parsley: Adds freshness and balance.

Tomato: Helps build moisture and body in the filling.

Capers: Introduce a salty, briny contrast.

Chicken Stock: Used in both the filling and the cornmeal dough for added flavor.

Pimento Peppers: Contribute aroma and mild heat without overpowering the dish.

Dried Cranberries: Add subtle sweetness that works beautifully for Christmas pastelles.

Raisins: A traditional element that adds texture and sweetness.

Olives: Bring a savory bite that balances the sweet elements.

Salt: Enhances and ties all the flavors together.

Butter: Adds richness to the cornmeal mixture.

Corn Meal: Forms the outer layer that wraps the filling.

Banana Leaves: Used for wrapping and steaming, adding aroma and authenticity.

SHOPPING MADE EASY

• Banana leaves are usually found frozen at Caribbean or Latin grocery stores.
• Look for fine cornmeal rather than coarse polenta for the best texture.
• Pimento peppers may be labeled as seasoning peppers in Caribbean markets.
• Capers and olives are typically found in the condiment or international aisle.

COOKING NOTES FROM THE KITCHEN

• Ground chicken cooks quickly, so keep the heat at medium to avoid drying it out.
• Allow the filling to cool completely before assembling the pastelles.
• The cornmeal dough should be soft and slightly tacky, but firm enough to hold together.
• Banana leaves should be wiped clean and dry before using.
• Pastelles freeze very well and are ideal for make-ahead Christmas cooking.

Trinidad Chicken Pastelle Recipe.

A classic Trinidad Christmas favorite, this Trinbagonian Chicken Pastelle Recipe features seasoned ground chicken simmered with herbs, dried fruit, and aromatics, then wrapped in cornmeal dough and steamed in banana leaves for a festive Caribbean holiday dish.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetizers & Snacks, Breakfast, Caribbean Classics, Chicken Recipes, Festive & Holiday Recipes, In Season

Ingredients
  

  • 1 1/2 lb ground chicken
  • 3 tablespoons olive oil divided
  • 1/2 tablespoon black pepper
  • 1 tablespoon thyme chopped
  • 1 tablespoon parsley chopped
  • 1 medium tomato diced
  • 1 teaspoon capers
  • 4 1/2 cups chicken stock divided
  • 2 pimento peppers chopped
  • 1/4 cup dried cranberries chopped
  • 1/4 cup raisins
  • 2 tablespoons sliced olives
  • 3/4 tablespoon salt divided
  • 2 tablespoons butter
  • 3 cups fine corn meal
  • banana leaves cut and washed

Instructions
 

  • Heat 1 tablespoon of the olive oil in a wide pan over medium heat at about 350°F (175°C). Add the ground chicken and break it up into small pieces as it cooks. Cook for 7 to 10 minutes until lightly browned.
  • Add the black pepper, scallions, thyme, parsley, tomato, and capers. Stir well.
  • Add 1 1/2 cups of the chicken stock, bring to a boil, then reduce to a gentle simmer at 212°F (100°C). Cook for 20 to 25 minutes.
  • Stir in the salt, the pimento peppers, cranberries, raisins, and olives. Cook for 2 to 3 minutes, then turn off the heat and allow the filling to cool completely.
  • Heat the remaining chicken stock with the butter, then turn off the heat just before it reaches a simmer at approximately 200°F (93°C). Add more butter for a richer taste and texture to the cornmeal.
  • Place the cornmeal in a bowl and add half of the warm stock. Mix, adding more stock gradually, until a soft but firm dough forms. (A tacky feel is expected)
  • Roll into balls slightly larger than a ping pong ball and rub them lightly with the remaining olive oil to prevent them from drying out as we begin filling them.
  • Prepare the tortilla press with parchment paper (place a piece on the bottom, then another after you place the dough ball), lightly greased. Press each ball into a thin circle.
  • Place about 2 tablespoons of filling in the center, fold over all sides, and seal gently with your fingers.
  • Place the filled pastelle on a piece of banana leaf, top with another piece, wrap in foil, and seal like a small package. Most Asian, West Indian, and Latin grocery stores will have frozen banana leaves. Thaw, wipe with a warm clot,h and cut into pieces.
  • Steam at 212°F (100°C) for 25 to 30 minutes.
  • Serve warm, traditionally with pineapple pepper sauce. Pastelles can be left wrapped and frozen for up to 2 months. Thaw, warm in the microwave, or re-steam and enjoy. 

Notes

FREQUENTLY ASKED QUESTIONS

Can I use beef instead of chicken?
Yes, beef is the traditional filling and can be substituted directly.
What can I use if I cannot find banana leaves?
Parchment paper and foil can be used, but you will miss the aroma from the leaves.
Are chicken pastelles supposed to be sweet?
They are savory with a mild sweetness from the dried fruit, especially for Christmas.
How long can pastelles be frozen?
They can be frozen, fully wrapped, for up to two months.
Do I need a tortilla press?
It makes shaping easier, but a rolling pin between parchment paper also works.
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Breakfast Caribbean Classics Featured Vegan Vegetarian

Classic Caribbean Curry Chataigne With Pigeon Peas

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A Taste of Home in Every Bite

Growing up in Trinidad, I remember the aroma of curry chataigne with pigeon peas drifting through the neighborhood on quiet Sunday mornings. It was the kind of dish that brought everyone to the table — warm, rich, and layered with earthy, nutty flavor. While I prefer using fresh pigeon peas and chataigne (also called breadnut or katahar in Guyana), those can be expensive and hard to find outside the Caribbean. So in this version of Classic Caribbean Curry Chataigne With Pigeon Peas, I’ll show you how to get that same authentic flavor using frozen ingredients you can easily find at any West Indian grocer.

Chataigne is a true Caribbean gem — tender yet hearty, with a texture that holds up beautifully to slow cooking. Pairing it with pigeon peas gives this vegan curry extra protein and body. The coconut milk softens the spice, the curry base ties everything together, and the gentle simmer coaxes deep, nostalgic flavors from simple ingredients.

This recipe takes me back to the mornings when my mom’s great-aunt would call out from her kitchen window, “Chris! Come have breakfast!” A plate of this curry alongside hot buss-up-shut (paratha roti) and mango talkari was pure comfort. Whether you’re recreating a taste of home or discovering this Caribbean classic for the first time, this curry is a perfect example of how simple, humble ingredients can come together to make something truly special.

Ingredient Guide

  • Chataigne (Breadnut or Katahar): A starchy fruit similar in texture to jackfruit; used here for its nutty flavor and meaty bite.
  • Pigeon Peas: A hearty legume with a creamy interior that adds protein and texture to the curry.
  • Coconut Milk: Adds richness and balances the heat of the curry while enhancing the overall depth of flavor.
  • Curry Powder: The foundation of Caribbean curry flavor — use a blend with turmeric, coriander, cumin, and fenugreek for authentic taste.
  • Caribbean Green Seasoning: A vibrant herb paste made from culantro (shadow beni), thyme, green onions, garlic, and peppers for fresh island flavor.
  • Cumin Seeds (Geera): Adds a nutty, aromatic note to the base of the curry.
  • Anchar Masala: A spice blend made with roasted cumin and fenugreek; brings depth and a slightly smoky tone to the dish.
  • Scotch Bonnet Pepper: Delivers bright heat and fruity flavor; adjust to your spice tolerance.
  • Onion and Garlic: Provide a savory backbone and richness to the curry sauce.
  • Olive Oil: Used for sautéing the aromatics and toasting the spices for the curry base.

Cooking Notes from the Kitchen

  • Always preboil the pigeon peas to soften them and remove any raw taste before adding them to the curry.
  • Squeeze excess water from the thawed chataigne to help it absorb the flavors of the curry base better.
  • Cooking the curry base slowly ensures the spices bloom and the raw flavor of the curry powder cooks out.
  • If you can’t find Anchar Masala, use a mix of ground roasted cumin (geera) and a pinch of methi (fenugreek).
  • To make the dish more substantial, you can add cubed potatoes during the last 30 minutes of cooking.
  • The curry thickens as it cools, making it ideal for serving with roti, rice, or even over-boiled ground provisions.

Shopping Made Easy

  • Look for frozen chataigne (katahar) in the freezer section of your local West Indian or Asian grocery store.
  • Frozen pigeon peas are available year-round and often labeled as “gungo peas.”
  • Curry powder and anchar masala are pantry staples in Caribbean grocers; opt for brands from Trinidad or Guyana for the best results.
  • Coconut milk in cans gives a creamier consistency than boxed or diluted versions.
  • Caribbean green seasoning can be homemade or purchased fresh in jars at West Indian markets.

Classic Caribbean Curry Chataigne With Pigeon Peas

A hearty vegan curry made with tender chataigne (breadnut or katahar) and creamy pigeon peas, simmered low and slow in a rich, coconut curry sauce. This dish celebrates the flavors of the Caribbean with bold spices, traditional techniques, and wholesome plant-based ingredients.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Breakfast, Caribbean Classics, Vegan, Vegetarian

Ingredients
  

  • 1 1/2 lb pigeon peas
  • 1 1/2 lb chataigne breadnut or katahar
  • 2 tablespoons olive oil
  • 1 large onion, divided
  • 8 cloves 8–10 garlic, divided
  • 1/2 teaspoon cumin seeds geera
  • 1 tablespoon Caribbean Green Seasoning
  • 2 1/2 tablespoons curry powder
  • 3/4 cup water for cooking the curry base
  • 1 tablespoon Anchar Masala
  • 1 scotch bonnet pepper adjust to taste
  • 1 1/2 cups coconut milk
  • 3/4 tablespoon salt adjust to taste
  • 2 cups water

Instructions
 

  • Preboil the thawed pigeon peas for 20 minutes, drain, then repeat for another 20 minutes. Drain well and set aside. If using canned pigeon peas, skip this step.
  • Thaw the frozen chataigne completely, then squeeze out any excess liquid.
  • Heat the olive oil in a large pot over medium heat. Add the cumin seeds, half of the chopped onion, half of the minced garlic, and half of the scotch bonnet pepper. Reduce the heat to low and sauté for 3 minutes.
  • Stir in the Caribbean green seasoning and cook for another 2 minutes. Add the curry powder and continue to cook on low for 3 minutes, stirring often.
  • Pour in 3/4 cup of water and cook the curry base to remove the raw taste of the spices. Add the remaining onion, garlic, scotch bonnet pepper (optional for extra heat), and anchar masala. Increase the heat to medium and allow the liquid to reduce.
  • Turn the heat to high, add the chataigne, and mix well to coat in the curry base. Stir in the preboiled pigeon peas.
  • Add the salt, remaining 2 cups of water, and coconut milk. Bring to a boil, then reduce to a gentle simmer. Cover partially with the lid and cook for 90 minutes, stirring occasionally.
  • Taste and adjust salt as needed. The curry should be thick and rich, and the peas and chataigne tender. Remove from heat and serve hot with Sada or paratha roti, rice, or your favorite flatbread.

Notes

What Does Chataigne Taste Like?

Chataigne (also known as breadnut or katahar) has a mild, nutty flavor with a firm, meaty texture similar to that of jackfruit or artichoke hearts. When cooked in curry, it absorbs the spice beautifully and develops a satisfying, hearty bite.

Can I Use Fresh Pigeon Peas Instead of Frozen?

Yes! If you have access to fresh pigeon peas, simply shell and rinse them before boiling. They’ll cook faster and have a sweeter, fresher flavor than frozen peas.

What Can I Substitute for Anchar Masala?

If anchar masala isn’t available, mix ground roasted cumin (geera) with a pinch of ground methi (fenugreek). This combination will yield a similar, earthy, roasted flavor.

How Do I Know When the Curry Is Done?

The curry is ready when the chataigne and pigeon peas are tender, the liquid has thickened into a rich sauce, and the oil begins to rise slightly to the top.

What Can I Serve With Curry Chataigne?

This dish pairs beautifully with buss-up-shut (paratha roti), dhal and rice, or even plain jasmine rice. It’s also delicious with boiled green bananas or cassava for a full vegan Caribbean meal.
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Breakfast Caribbean Classics Easy Caribbean Recipes Favourite Featured Side Dishes Vegan Vegetarian

Steamed Ground Provisions

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Steamed Ground Provisions

Steaming ground provisions instead of boiling them brings out a richer, more natural flavor while keeping their texture firm and nutrient-packed. This simple cooking method utilizes natural steam to gently cook staples like yams, cassava, eddoes, dasheen or taro, green cooking bananas (say figs), or plantains—no salt water is needed, and no nutrients are lost when draining the pot. If you’ve ever found your provisions turning mushy and prorridge-like after boiling, this is a game-changer. Additionally, it’s an ideal option for those watching their sodium intake or seeking a cleaner, more wholesome way to enjoy these Caribbean classics. I especially like steaming green bananas and plantains with the skin still on—just as you’ll see in the video below—so they peel easily once cooked.

Ingredient Guide

  • Eddoes – A small root vegetable with a creamy interior and earthy flavor once cooked.
  • Taro (Dasheen) – A starchy provision with a nutty flavor and slightly purple flesh; it steams beautifully.
  • Ripe Plantain – Brings a subtle sweetness and balance to the plate; choose one that’s firm but yellow.
  • Water – The essential element for generating steam and gently cooking the provisions.
  • Salt (Optional) – Adds seasoning if you’re not on a low-sodium diet, though these provisions are flavorful even without it.

Cooking Notes from the Kitchen

  • Always place the harder provisions like eddoes or dasheen at the bottom of the steamer, where they’ll cook more evenly.
  • Use a sharp knife to test doneness—if it slides through easily, the provisions are ready.
  • If you have sensitive skin, wear gloves or rub your hands with a bit of oil before peeling taro or eddoes to prevent itching.
  • Allow provisions to cool slightly before removing skins from plantains or green bananas.
  • Leftovers make an excellent base for a breakfast hash or frittata.

Shopping Made Easy

  • Caribbean or international groceries often stock eddoes and dasheen year-round.
  • Look for firm, unblemished taro roots without soft spots.
  • Choose plantains that are just starting to turn yellow for the perfect firm yet sweet texture.
  • If you can’t find a traditional steamer, a metal colander placed over a pot of boiling water works well.
  • Steam baskets or electric steamers are convenient and help maintain consistent heat.

Steamed Ground Provisions

A healthy, flavor-packed alternative to boiling, these steamed ground provisions hold their shape, retain their nutrients, and deliver the pure taste of Caribbean roots.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Caribbean Classics, Easy Caribbean Recipes, Favourite, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 1 lb eddoes
  • 1 lb taro dasheen
  • 1 large ripe plantain
  • water
  • salt optional

Instructions
 

  • Wash and peel the eddoes if you prefer, then cut them in half. You can also steam them with the skin on—just scrub thoroughly before cutting.
  • Trim the ends off the ripe (but firm) plantain, then cut it into 2–3 inch pieces. Slice the skin lengthwise the thickness of the peel to help it open during steaming.
  • Peel the taro, discard the skin, and slice into 1 1/2 inch rounds. Rinse well with cool water.
  • Arrange the provisions in the steamer, placing the denser eddoes on the bottom layer and the softer plantain pieces on top, along with the Taro pieces, which are notorious for cooking quickly when boiled.
  • Steam for 35–45 minutes. Test doneness by inserting a knife through the thickest part of an eddoe or taro—it should slide in easily.
  • Once cooked, let the plantain cool slightly, then peel off the loosened skin.
  • Serve warm as a wholesome side or main.

Notes

What’s the Best Way to Steam Ground Provisions?

The best way is to use a two-layer steamer or insert, placing the denser roots like eddoes and taro on the bottom and softer ones like plantains on top. Steam for 35–45 minutes, checking with a knife for tenderness.

Can I Steam Provisions with the Skin On?

Yes! Keeping the skin on helps retain nutrients and prevents the roots from becoming too soft. After steaming, the skin peels off easily, especially from plantains and green bananas.

What’s the Difference Between Boiling and Steaming Provisions?

Boiling can leach nutrients and sometimes cause the provisions to become mushy. Steaming locks in flavor, keeps nutrients intact, and preserves texture, giving you a more satisfying bite.

How Do I Store Leftover Steamed Provisions?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat by gently steaming again or pan-frying in a little oil for crisp edges.

What Can I Serve with Steamed Provisions?

They pair perfectly with saltfish buljol, stewed meats, callaloo, or even fried fish. It’s a hearty, traditional base for any Caribbean meal.
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Appetizers & Snacks Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Vegan Vegetarian

Jamaican-Inspired Roasted and Fried Breadfruit

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If you’ve ever tasted breadfruit, you know it’s one of the Caribbean’s most versatile and satisfying foods. With a texture similar to potato and a flavor that deepens beautifully when cooked, breadfruit can be roasted, fried, boiled, or baked — but this version combines the best of both worlds.

This recipe for roasting, then frying breadfruit, takes me right back to the Caribbean. Typically, a full or mature breadfruit—just on the verge of ripening—is roasted over a wood or charcoal fire until the outer skin is charred, then peeled, cored, sliced, and fried until golden with crisp edges.

You could stop after roasting (which is already delicious), but taking the extra step to fry the slices makes this dish truly unforgettable.

Serve it alongside Jamaican steamed cabbage, carrots, bell peppers, Scotch bonnet, and salted fish (cod) for a comforting, truly Caribbean meal.

What Is Breadfruit?

Breadfruit (Artocarpus altilis) is a starchy tropical fruit native to the South Pacific and beloved across the Caribbean. When roasted or fried, the flesh becomes soft, buttery, and slightly nutty — often compared to freshly baked bread or roasted potato.

It’s a staple in many island kitchens because it’s hearty, naturally gluten-free, and perfect for soaking up bold Caribbean flavors.

Why You’ll Love This Breadfruit Recipe

  • Authentic Caribbean flavor: Just like traditional roasted breadfruit made over a wood fire.
  • Simple ingredients: All you need is a fresh breadfruit, a bit of oil, and salt.
  • Crispy and soft: The best texture combo — golden outside, tender inside.
  • Perfect anytime: Great for breakfast, lunch, or a savory snack.

Jamaican-Inspired Roasted and Fried Breadfruit

This oven-roasted and fried breadfruit recipe captures the heart of Caribbean home cooking — simple, wholesome, and deeply satisfying. Whether you’re revisiting a childhood favorite or exploring breadfruit for the first time, this method brings out the fruit’s best qualities: tender, golden, and unforgettable.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizers & Snacks, Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Vegan, Vegetarian

Ingredients
  

  • 1 mature breadfruit about 3 lbs
  • ½ cup olive oil or coconut oil or butter
  • ½ teaspoon sea salt

Instructions
 

  • Cut a small X on the bottom of the breadfruit to allow steam to escape during roasting.
  • Place the breadfruit on the middle rack of a 425°F (220°C) oven.
  • Roast for 90 minutes, or until the skin is evenly charred and the flesh is tender.
  • Allow the roasted breadfruit to cool slightly.
  • Peel off the skin and remove the core.
  • Slice into wedges or thick pieces.
  • Heat oil in a frying pan over medium heat.
  • Fry the breadfruit slices for 3–4 minutes per side, or until golden brown and crisp at the edges. Remove and drain on paper towels. Sprinkle with salt while still hot.
     

Notes

Frequently Asked Questions

Can you eat breadfruit skin?
No — the skin becomes tough after roasting and should be peeled before eating.
What does breadfruit taste like?
When cooked, breadfruit tastes mildly sweet and nutty, similar to a cross between potato and freshly baked bread.
Is breadfruit healthy?
Yes! It’s high in fiber, potassium, and complex carbohydrates — a great gluten-free energy source.
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Breakfast Caribbean Classics Featured Winter Recipes

Charred Sweet Corn Porridge

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Growing up in Trinidad and Tobago, I was never a big fan of corn porridge. But after moving to Canada in my late teens, those long, cold winters quickly changed my mind. There’s something deeply comforting about a warm bowl of porridge when it’s freezing outside, and over time, it became a breakfast staple in my home.

While traditional Caribbean corn porridge is made from dried cornmeal rather than fresh corn, this Charred Sweet Corn Porridge offers a homely twist. Grilling the corn first adds a subtle smoky note that pairs perfectly with coconut milk, nutmeg, and cinnamon. It’s rich, creamy, and filled with that old-fashioned warmth we all crave on chilly mornings.

This recipe blends my childhood memories with a touch of modern Caribbean flavor. Whether you serve it plain or top it with dried fruit, this corn porridge will remind you that comfort can be both simple and soulful.

Ingredient Guide

  • Sweet Corn: Fresh, grilled corn gives the porridge its natural sweetness and smoky flavor.
  • Coconut Milk: Adds creaminess and a classic Caribbean taste.
  • Evaporated Milk: Enriches the texture and depth of flavor.
  • Cornmeal: Helps thicken the porridge and gives it body.
  • Sweetened Condensed Milk: Sweetens the dish and creates a velvety finish.
  • Nutmeg: Brings warmth and a fragrant spice to balance the sweetness.
  • Cinnamon: Adds a cozy spice note; can be replaced with a cinnamon stick.
  • Vanilla Extract: Enhances the dessert-like aroma of the porridge.
  • Dried Cranberries: Optional, but adds color and a hint of tartness.
  • Bay Leaf: Optional; gives a light herbal note if simmered with the porridge.

Cooking Notes from the Kitchen

  • Freshly grated nutmeg makes a noticeable difference in flavor and aroma.
  • Stir the porridge continuously while it cooks to prevent sticking or burning.
  • For a smoother texture, strain the blended corn mixture before cooking.
  • Add more milk or water if the porridge thickens too much as it cools.
  • For a dairy-free option, use additional coconut milk instead of evaporated milk.

Shopping Made Easy

  • Fresh sweet corn is best, but frozen corn can be used when fresh isn’t available.
  • Look for coconut milk in cans or cartons in the international foods aisle.
  • Cornmeal comes in various grinds; medium grind works best for porridge.
  • Sweetened condensed milk and evaporated milk are typically found in the baking section.
  • Purchase whole nutmeg for grating fresh flavor—available in most spice aisles.

Charred Sweet Corn Porridge

Warm, creamy, and kissed with the flavor of grilled corn, this Charred Sweet Corn Porridge is a Caribbean-inspired twist on a traditional comfort food. The char adds a gentle smokiness that beautifully complements the sweet coconut and nutmeg notes, creating a perfect bowl for cool mornings or cozy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Caribbean Classics, Winter Recipes

Ingredients
  

  • 3 ears sweet corn about 2 cups kernels
  • 2 1/2 cups water divided
  • 1 cup coconut milk
  • 1 1/2 cups evaporated milk
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon nutmeg divided
  • 3/4 cup sweetened condensed milk
  • 1/4 cup dried cranberries optional
  • 1 bay leaf optional
  • 1 stick cinnamon optional, in place of powder

Instructions
 

  • Grill the corn until lightly charred to add a smoky undertone to the finished porridge. Allow to cool, then carefully remove the kernels from the cob using a sharp knife.
  • Place about 3/4 of the grilled corn into a blender along with the coconut milk and 1 cup of water. Blend until smooth.
  • Pour the blended mixture into a saucepan. Add the remaining water, evaporated milk, cornmeal, and salt. Stir well to combine.
  • Add the remaining grilled corn kernels, ground cinnamon (or cinnamon stick), vanilla extract, sweetened condensed milk, and half of the nutmeg. If using, add the bay leaf.
  • Cook over medium heat, stirring constantly to prevent sticking. Add the dried cranberries or other dried fruit if using. Continue to cook for about 10 minutes, or until the porridge reaches your desired thickness.
  • Remove from heat, adjust the salt to taste, and sprinkle with the remaining nutmeg. Serve warm and enjoy.

Notes

What makes charred sweet corn porridge different from traditional cornmeal porridge?

Charred sweet corn porridge uses fresh grilled corn blended into the mixture, creating a naturally sweet, smoky, and creamy texture. Traditional cornmeal porridge is made with dried cornmeal and has a more uniform, grainy consistency.

Can I make this corn porridge vegan?

Yes. Substitute evaporated milk with more coconut milk or almond milk, and use a plant-based sweetener instead of condensed milk.

How can I make the porridge thicker or thinner?

Cook longer for a thicker porridge, or add a bit of warm milk or water to loosen the texture if it thickens too much.

Can I prepare this corn porridge ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.

What toppings go well with corn porridge?

Dried cranberries, raisins, toasted coconut, or a sprinkle of nutmeg are all delicious finishing touches for this creamy Caribbean breakfast.
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Breakfast Caribbean Classics Comfort Food Fall Recipes Featured In Season Seafood & Fish Side Dishes

Classic Caribbean Butternut Squash With Shrimp

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I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

  • Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
  • Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
  • Salt – Enhances flavor and balances the natural sweetness of the squash.
  • Black Pepper – Adds a gentle heat and depth.
  • Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
  • Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
  • Olive Oil – Used for both seasoning and cooking.
  • Garlic – Infuses the oil and lays the foundation for the stew.
  • Butternut Squash – The star ingredient, sweet and hearty when stewed.
  • Onion – Brings sweetness and body to the dish.
  • Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
  • Habanero Pepper – Optional, for those who love a bit of spice.
  • Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

  • Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
  • If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
  • The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
  • You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

  • Most supermarkets carry butternut squash year-round, especially in the fall.
  • Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
  • Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
  • If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
  • Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Instructions
 

  • Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store. 
  • Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
  • Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
  • Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
  • After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
  • Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
  • Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
  • Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
  • Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
  • Serve warm with roti, rice, or your favorite sides.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Featured Vegan Vegetarian Weeknight Dinners

Jamaican Callaloo with Baby Spinach.

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A Classic Caribbean Vegetable Dish with a Modern Twist

Jamaican Callaloo (amaranth ) with Baby Spinach is one of those recipes that always feels like home. Growing up in Trinidad and Tobago, we called it Chorai Bhagi, and it was a staple on the table. In Jamaica, callaloo has its own distinct identity, often cooked down with saltfish; however, this version celebrates the leafy greens themselves. I’ve been growing callaloo in my Canadian garden for many years, and every time I prepare it, I’m reminded of the earthy flavors of the Caribbean kitchen.

This recipe is not a callaloo “soup,” and it’s not the salted codfish version that many Jamaicans love. Instead, it’s a vegan-friendly, flavor-packed vegetable dish that highlights fresh callaloo and pairs it with baby spinach for extra body. I’ve also shared similar versions using Swiss chard, pak choi, dasheen bush, and even Malabar spinach (poi bhagi). Each has its own charm, but the combination here is especially satisfying.

Cooked with onion, garlic, tomato, and a touch of coconut cream, the dish has just the right balance of savory, spicy, and creamy notes. The Scotch bonnet or habanero pepper adds a hint of fire, while the lemon juice at the end helps to smooth out any bitterness from the greens. It’s a perfect side dish to accompany rice, sada roti, or cassava dumplings, and it can just as easily stand alone as a light vegan or vegetarian main course.

If you’ve never tried making Jamaican Callaloo at home, this recipe with baby spinach is the perfect place to start. Let’s dive in.

Ingredient Guide

  • Olive Oil – Provides the base for sautéing and adds richness.
  • Onion – Brings sweetness and depth of flavor to the greens.
  • Garlic – Essential for building that signature Caribbean flavor.
  • Pimento Pepper – A mild seasoning pepper that adds fragrance without heat.
  • Habanero Pepper – Brings a touch of heat; use sparingly or omit if preferred.
  • Black Pepper – Balances the flavors with a subtle warmth.
  • Jamaican Callaloo – The star of the dish, earthy and nutrient-rich.
  • Salt – Enhances and balances the natural flavors of the greens.
  • Water – Helps steam and soften the callaloo during cooking.
  • Coconut Cream – Adds body, creaminess, and a subtle sweetness.
  • Baby Spinach – Bulks up the greens and adds freshness.
  • Tomato – Brings acidity and a little natural sweetness.
  • Lemon Juice – Finishes the dish and helps balance any sharpness in the greens.

Cooking Notes from the Kitchen

  • Always wash your callaloo leaves thoroughly to remove grit or sand.
  • You can include the tender stems of the callaloo if you prefer, but this recipe uses just the leaves.
  • If fresh pimento peppers aren’t available, substitute with a mild sweet pepper for aroma.
  • For a creamier dish, use 3/4 cup coconut milk instead of coconut cream and water.
  • Adding lemon juice at the end helps reduce the “itchy throat” sensation that some people experience from eating callaloo or spinach.

Shopping Made Easy

  • Look for Jamaican callaloo in Caribbean grocery stores or farmers’ markets. If unavailable, Swiss chard or kale make good substitutes.
  • Baby spinach is widely available in supermarkets, usually pre-washed, but it’s always a good idea to rinse it before use.
  • Pimento peppers can be tricky to find outside the Caribbean. Sweet bell peppers or ají dulce can work as substitutes.
  • Coconut cream is often sold in cans. If you only find coconut milk, that works too; adjust the liquid balance accordingly.
  • Fresh hot peppers like habanero or Scotch bonnet are available in most international or Caribbean sections of the store.

Is Jamaican Callaloo the Same as Trinidad Callaloo?

No, Jamaican callaloo refers to a sautéed leafy green dish, whereas Trinidad callaloo is a soup-like dish made with dasheen, okra, and often crab or salted meats.

What Can I Use Instead of Jamaican Callaloo?

If you can’t find callaloo, Swiss chard, collard greens, or kale, make good substitutes. The flavor is slightly different, but the texture and cooking method remain similar.

How Spicy Should Jamaican Callaloo Be?

The spice level is up to you. Traditionally, a Scotch bonnet or habanero is used for flavor, but you can remove the seeds for less heat or omit it entirely.

Can I Make Jamaican Callaloo Ahead of Time?

Yes, it reheats well. Store in the fridge for up to 3 days. The flavors often deepen after a day.

Jamaican Callaloo with Baby Spinach.

A vegan-friendly Caribbean side dish where Jamaican callaloo and baby spinach are simmered with coconut cream, onion, garlic, and fresh pepper for a wholesome and flavorful result.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Caribbean Classics, Vegan, Vegetarian, Weeknight Dinners

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 medium onion diced
  • 6 cloves garlic smashed
  • 1 pimento pepper sliced
  • 1/2 habanero pepper sliced
  • 1/2 teaspoon black pepper
  • 1 lb Jamaican callaloo leaves washed and chopped
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons coconut cream
  • 1 lb baby spinach washed
  • 1 medium tomato diced
  • 1 tablespoon lemon juice

Instructions
 

  • Prepare the Jamaican Callaloo (chorai bhagi) by removing the leaves from the stems (yes, you can include the stems, but I didn’t), washing them thoroughly, then chopping. Wash the spinach. Chop the tomato, onion, and peppers. Smash the garlic.
  • Heat olive oil in a wide pan over medium heat. Add onion, garlic, pimento pepper, habanero, and black pepper. Reduce heat to low and cook for 3 minutes.
  • Stir in the prepared callaloo leaves, raise the heat, and allow them to wilt.
  • Add salt, tomato, and water. Stir well.
  • Mix in the coconut cream, then add the baby spinach. Cover with a lid to help the spinach wilt. Layering the ingredients is important as explained in the video below.
  • After 5 minutes, remove the lid and cook uncovered to reduce excess liquid.
  • At about 20 minutes, stir in the lemon juice. Continue cooking until 25–30 minutes total, when most liquid has evaporated and traces of oil are visible.
  • Turn off the heat and serve hot with sada roti, cassava dumplings, or as a side dish with rice.
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