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.
We’re currently updating all of the categories and archived recipes! Can’t find a dish? Please use the search bar; it’s all there.
Many of you may be perplexed by this recipe as eggs in a curry sauce may seem strange. However this was a typical dish mom would make for us when she little in the cupboards (we always had fresh eggs from our chickens) or ran out of ideas to keep the menu fresh for 4…
Confession! I don’t like ‘sweet’ foods, especially French toast… nor did I grow up seeing this being made in my home as a child on the islands. I was asked (challenged) by a fan to demo my take on a Caribbean French toast, thus the recipe. If you’re on a diet or diabetic, I guarantee you that this recipe is not for you. However if you’re into French Toast you’ll luv this version, especially the caramel passion fruit sauce it’s topped with. You’ll UP your brunch game with this recipe!
With all the requests I’ve been getting for more breakfast / brunch type recipes, I thought I’d share a classic Plantain Frittata with you. While not something you’d traditionally see in the Caribbean, I came up with this recipe a few years ago when I had friends visiting for the weekend. The idea behind this frittata was to include 3 things we’re passionate about (ingredients) in the Caribbean… Salted Cod, Fresh Herbs and Ripe Plantains. You can be as creative as you want in your version.
Breakfast was usually a grab and go routine for me as a young fella on the islands during the week, as I went to school in the city and it meant leaving our sleepy village very early in the morning. I had to take a 2nd taxi (shared) when I got into San Fernando (2nd largest city in Trinidad) to make it in time for the first bell. So weekends was when mom would go all out with whatever we wanted for breakfast. Now this sort of breakfast was never included as I only developed a liking for many of the ingredients you’ll see me use, during my travels across the Caribbean as an adult.
I’ll admit that I have a weakness for all types of ground provisions, but I have a special attachment to yams. In soups, steamed, boiled, mashed, scalloped, roasted.. I’m country to heart and love ground provisions (or “food” as my Jamaican brothers and sisters would say) in all forms. Moving to Canada all those moons…
This is really known as “curry eggs” and when potato is added it’s called “curry eggs and aloo”, but I just had to give it a more dignified name. For those of you who’ve never had this, you’re probably debating the use of eggs in a curry, but trust me – it’s wonderful. After posting…
One of the first things you learn to cook as a kid growing up on the islands is Vienna sausages for breakfast or a snack. I don’t recall when I first started making this but I ‘v gone and passed this simple recipe on to my cousins and now our daughters. Kieana was in love…
