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One Kitchen, Many Cultures

Caribbean Classics

These are the iconic dishes every island kitchen knows—jerk chicken, rice and peas, curry goat, callaloo, and more. Timeless Caribbean recipes that honor the roots and rhythm of our cuisine.

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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.
Keyword Caribbean cocoa tea, Caribbean cookbook, Caribbean cooking, chocolate tea, cocoa tea, Dominica Cocoa tea, Grenada Cocoa tea, hot chocolate, hot cocoa, Jamaican cocoa tea, tea, Trinidad cocoa tea
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Beef Recipes Caribbean Classics Comfort Food Featured Soups & Stews Sunday Dinners

Classic Caribbean Salt(ed) Beef Callaloo

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Growing up in Trinidad and Tobago, Salt Beef Callaloo was a staple on our Sunday lunch table. Sunday lunch was the biggest meal of the week, the one my siblings and I looked forward to the most. Alongside a pot of callaloo, there was usually macaroni pie, stewed or oven-roasted meats, boiled plantain, fresh garden salads, a rice dish of some sort, and for dessert, my dad’s hand-cranked coconut ice cream. That meal was about more than food. It was about family, tradition, and taking time to sit together.

Over the years, I’ve shared several versions of callaloo with you, including ones made with salted pigtail, shrimp, lobster, and the classic callaloo made with fresh ocean crabs, which our ancestors relied on for flavor. This Salt Beef Callaloo is another deeply traditional variation, rich and hearty, with layers of flavor built slowly in the pot. The salt beef adds depth, while okra and pumpkin help give callaloo its signature body and texture.

Traditionally, callaloo is made with dasheen or taro leaves. Living in Canada means those aren’t always easy to find, so I use baby spinach with great success. Frozen spinach and okra also work, making this a practical recipe for home cooks anywhere who still want that authentic Trinidadian taste.

Ingredient Guide

  • Salted Beef Adds deep, savory flavor and makes this version of callaloo especially hearty and satisfying.
  • Lemon Used to wash the salt beef and help remove excess surface salt.
  • Olive Oil Starts the flavor base and helps gently cook the aromatics.
  • Onion Provides sweetness and balance to the salty, rich ingredients.
  • Garlic Adds depth and aroma to the callaloo base.
  • Black Pepper Brings gentle warmth without overpowering the dish.
  • Scallions Contribute fresh, oniony flavor that’s classic in Caribbean cooking.
  • Thyme Adds herbal notes that define traditional callaloo.
  • Okra Helps thicken the callaloo and gives it that unmistakable texture.
  • Pumpkin Adds natural sweetness, color, and body to the soup.
  • Pimento Peppers Provide Caribbean flavor without heat.
  • Salt Used sparingly and adjusted at the end due to the salted beef.
  • Baby Spinach A practical substitute for dasheen leaves with excellent results.
  • Coconut Milk Adds richness and rounds out the flavors.
  • Water Forms the cooking liquid for the callaloo.
  • Scotch Bonnet Pepper Infuses gentle heat when left whole, without overwhelming the dish.

Cooking Notes from the Kitchen

  • Salted beef sold in Canada often needs 1 1/2 to 2 hours of boiling to become tender, so plan.
  • Even after boiling, salted beef will retain some salt, so always taste before adding extra salt at the end.
  • Leave the scotch bonnet pepper whole for flavor without heat, and remove it before blending if you are sensitive to Caribbean sunshine (spice).
  • Pulse a stick blender instead of running it continuously to avoid a frothy texture.
  • Frozen spinach and okra are good substitutes and work well when fresh options are limited.

Shopping Made Easy

  • Look for salted beef labeled as “navel beef” or “salt beef” in Caribbean or international grocery stores.
  • Baby spinach is widely available year-round and is usually found in large clamshell containers.
  • Pimento peppers are often sold as seasoning peppers in Caribbean markets and some mainstream grocery stores.
  • Canned coconut milk works perfectly for this recipe; choose full-fat for the best flavor. However, you can use coconut powder, block coconut cream, and if you can source dried cococnuts and have the time to grate or puree the flesh to make coconut milk, this will give you the best results.

Classic Caribbean Salt(ed) Beef Callaloo

A rich Trinbagonian (Trinidad and Tobago) callaloo made with salted beef, coconut milk, okra, and spinach, slow-cooked for deep flavor and authentic Caribbean taste. Variations of Callaloo can be found throughout the Caribbean islands.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3/4 lb salted beef cut into pieces
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 6 cloves garlic smashed
  • 1/2 teaspoon black pepper
  • 4 sprigs 4–6 thyme leaves only
  • 10 okra 10–15 chopped
  • 2 cups pumpkin diced
  • 4 pimento peppers chopped
  • 1/2 teaspoon salt
  • 2 lbs baby spinach washed and chopped
  • 1 1/2 cups coconut milk
  • 3 1/2 cups water
  • 1 scotch bonnet pepper whole

Instructions
 

  • Wash the salted beef with cool water and the lemon juice. Place in a pot, cover with water, and bring to a rolling boil at 212°F (100°C). Boil for at least 1 hour until partially tender. Drain and set aside. Prep the other ingredients in the meantime.
  • Heat the olive oil in a deep pot on low heat, about 250°F (120°C). Add the onion, garlic, black pepper, scallions, and thyme leaves. Cook gently for 3 minutes, stirring often.
  • Add the precooked salted beef and cook for another 2 to 3 minutes to build flavor.
  • Stir in the okra, then add the pumpkin and pimento peppers. Cook for 4 minutes, stirring well.
  • Wash and give the spinach a rough chop, then add it to the pot and stir until it begins to wilt.
  • After 2 minutes, add the salt, water, and coconut milk. Bring to a boil at 212°F (100°C), then tuck in the whole scotch bonnet pepper. Reduce to a gentle simmer around 195°F (90°C).
  • Simmer for about 90 minutes until everything is fully cooked and breaking down.
  • Remove the pieces of salted beef and set aside. Remove the scotch bonnet pepper if you prefer a milder flavor. Using a whisk, stick blender, or swizzle stick, blend to your preferred consistency, pulsing if using a stick blender. I thoroughly enjoy the Caribbean Sunshine (heat) from breaking the braised Scotch Bonnet pepper.
  • Return the salted beef to the pot, taste, and adjust the salt if needed. Serve hot, ideally with coconut rice and stewed chicken. It’s essential to note that even after pre-boiling the salted beef, it will still contain trace amounts of salt. 

Notes

What is the difference between callaloo and spinach soup?

Callaloo is thickened with okra and often pumpkin, and it traditionally includes coconut milk and Caribbean seasonings, giving it a richer texture and flavor than typical spinach soup.

Can I make callaloo without okra?

Okra is important for the traditional texture of callaloo. Without it, the dish will be thinner and less authentic, though it will still taste good.

Is salted beef the same as corned beef?

No. Salted beef used in Caribbean cooking is cured with salt but not spiced like corned beef, which has a different flavor profile.

How spicy is callaloo with scotch bonnet?

When the pepper is left whole, the dish is gently flavored with the oils from the skin but not spicy. Breaking the pepper will significantly increase the heat.
Keyword beef callaloo, callaloo, callaloo soup, Caribbean cookbook, Caribbean cooking, chris de la rosa, how to make callaloo, how to make Trini callaloo, Jamaican callaloo, salt beef calloo recipe, salted beef callaloo, spinach soup, trinidad callaloo
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Caribbean Classics Drinks & Smoothies Easy Caribbean Recipes Featured Festive & Holiday Recipes In Season

Cribbean Guava Sorrel Concentrate

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Guava Sorrel Concentrate is a flavorful Caribbean drink base that brings together the tart, floral notes of dried sorrel with the tropical sweetness of ripe guava. While sorrel is a must-have drink during the Christmas holidays in the Caribbean, this Guava Sorrel Concentrate can be enjoyed throughout the year. I especially enjoy using it during the summer months when family and friends gather in the backyard, mixing it into cocktails or topping it with sparkling water for a refreshing drink.

This recipe also works beautifully for celebrations. On New Year’s Eve, try topping a glass with your favorite prosecco as you ring in the new year. The fruity, slightly tangy flavor pairs well with bubbles and feels festive without being overly sweet.

If you found this drink intriguing, you will also want to check out my Passionfruit Sorrel Drink, Sorrel Cranberry Drink, or my recently posted Pineapple Sorrel Drink. Each one stays true to the classic sorrel flavor while offering a slightly different twist.

This Guava Sorrel Concentrate can be reduced to different levels depending on how you plan to use it. Keep it lighter for drinks and shandies, or reduce it further into a thick syrup perfect for desserts, breakfast dishes, and even snow cones.

Ingredient Guide

Dried Sorrel: This ingredient gives the drink its signature tart flavor and deep red color, characteristic of traditional Caribbean sorrel drinks.

Dried Orange Peel: Adds citrus aroma and a gentle bitterness that balances the sweetness.

Cinnamon Stick: Brings warmth and subtle spice to the concentrate.

Fresh Ginger: Adds freshness and a mild heat that brightens the flavor.

Cloves: Provide a deep, aromatic spice note commonly used in holiday sorrel.

Guava: Adds tropical sweetness and softens the sharpness of the sorrel.

Water: Used to extract flavor from the sorrel, fruit, and spices.

Bay Leaf: Adds a light herbal background note during the reduction.

Sugar: Sweetens the concentrate and helps achieve the desired thickness.

Cooking Notes from the Kitchen

• Steeping the sorrel and guava overnight will give you deeper color and flavor.
• If you plan to drink this as juice, reduce the sugar slightly.
• Reducing by one-third creates a concentrate ideal for drinks.
• Reducing by two-thirds creates a thick syrup suitable for desserts.
• Use cheesecloth when straining to extract as much flavor as possible.

Shopping Made Easy

• Dried sorrel is easiest to find at Caribbean grocery stores, especially around Christmas.
• Fresh guava can be substituted with frozen guava if it is out of season.
• Whole spices such as cloves and cinnamon sticks are often found in the international aisle.

Cribbean Guava Sorrel Concentrate

A vibrant Caribbean sorrel concentrate infused with guava and warm spices, perfect for cocktails, festive drinks, or reducing into a dessert syrup. While sorrel is a popular drink during the Christmas season in the Caribbean, this sorrel concentrate can be used all year long.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Caribbean Classics, Drinks & Smoothies, Easy Caribbean Recipes, Festive & Holiday Recipes, In Season

Ingredients
  

  • 4 to 4 5 cups dried sorrel
  • 3 pieces dried orange peel, about 3 inches each
  • 1 small cinnamon stick
  • 3 slices fresh ginger
  • 1 teaspoon whole cloves
  • 1 lb guava, sliced
  • 16 cups water
  • 1 bay leaf
  • 3 cups sugar

Instructions
 

  • Add the dried sorrel, cinnamon stick, ginger slices, and cloves to a deep stock or soup pot.
  • Wash and cut the guava into pieces, and add it to the pot along with the dried orange peel. Some guavas can have a white, pink, or red interior. You may also use guava paste that can be found in Latino and Asian supermarkets.
  • Add the water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 35 to 40 minutes.
  • Turn off the heat and allow the mixture to steep for at least 4 hours or overnight.
  • Strain the liquid using a strainer lined with cheesecloth, squeezing the sorrel and guava to extract all the juice and flavor.
  • Return the strained liquid to a pot, add the bay leaf and sugar, and bring to a boil.
  • Reduce to a simmer (immediately as it comes to a boil – explained in the video below) and cook for 60 to 70 minutes, or until reduced by at least one-third. For a syrup, reduce by two-thirds.
  • Remove the bay leaf. Allow to cool completely, then bottle and store in the refrigerator.

Notes

Can I use fresh sorrel instead of dried?
Fresh sorrel can be used, but dried sorrel provides a stronger flavor and deeper color. You will need to adjust the quantity.
How long does guava sorrel concentrate last?
Stored in clean, airtight bottles, it will keep for several weeks in the refrigerator.
What is the difference between concentrate and syrup?
A concentrate is reduced by about one-third and is best for drinks. A syrup is reduced by two-thirds and is thick enough for topping desserts.
Can I make this without guava?
Yes, you can omit the guava for a more traditional sorrel concentrate, but the flavor will be less fruity.
Is this an alcoholic drink?
No, the concentrate is non-alcoholic, but it pairs well with prosecco, rum, or vodka.
Keyword Caribbean cookbook, Caribbean cooking, guava, guava juice, how to make sorrel, Jamaican sorrel drink, sorrel, sorrel concentrate, sorrel drink, sorrel guava concentrate, sorrel guava juice, Trinidad sorrel drink
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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.
Keyword beef pastelle, Caribbean cookbook, chicken pastelle, chris de la rosa, christmas, how to make chicken pastelles, how to make pastelles, trinidad, trinidad chicken pastelle, trinidad pastelle recipe, trinidad pastelles
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Caribbean Classics Drinks & Smoothies Featured Festive & Holiday Recipes In Season

Pineapple Sorrel Drink

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Every Christmas season, there’s one drink that signals the holidays have truly arrived, and for me, it’s always a glass of sorrel, even as a little fella in Trinidad and Tobago. This Pineapple Sorrel Drink builds on the traditional Caribbean sorrel drink we all know and love, while adding a gentle tropical twist that feels both festive and familiar. The deep ruby color, warm spices, and slightly tart finish are exactly what I grew up with, but the addition of fresh pineapple brings a subtle sweetness and body that works beautifully with the dried sorrel.

Over the years, I’ve shared a few creative takes on sorrel, including Sorrel Cranberry Rum Punch, Sorrel Lemonade, Passionfruit Sorrel, and even a Festive Sorrel Champagne drink. Still, there’s something special about keeping things close to tradition while making small, thoughtful upgrades. This version does just that, especially if you enjoy sorrel that’s full-bodied and naturally fruity without being overly sweet.

If fresh sorrel petals aren’t available where you live, don’t worry. Dried sorrel is widely sold at West Indian, Asian, and even some Hispanic grocery stores, and it’s also easy to find online at a very reasonable price. Once rehydrated and simmered with spices, it delivers that classic flavor we associate with Caribbean Christmas drinks.

This Pineapple Sorrel Drink is made in a full-size batch, perfect for bottling and keeping chilled in the fridge throughout the season. Serve it ice cold, garnish it nicely, and you’ll have a holiday drink that feels both nostalgic and just a little bit special.

Ingredient Guide

  • Dried Sorrel
    This is the backbone of the drink, providing the signature tart flavor and deep red color associated with Caribbean sorrel.
  • Water
    Used to rehydrate the sorrel and extract flavor from the spices and fruit.
  • Cinnamon Stick
    Adds warm spice and depth, balancing the natural acidity of the sorrel.
  • Bay Leaves
    Contribute a subtle herbal note that rounds out the flavor.
  • Dried Orange Peel
    Brings a gentle citrus aroma without overpowering the drink.
  • Cloves
    Provide warmth and a classic holiday spice note.
  • Ginger
    Adds mild heat and freshness to cut through the sweetness.
  • Pineapple
    Introduces natural sweetness, body, and a tropical layer of flavor.
  • Sugar
    Used to sweeten the drink to taste and balance the tartness of the sorrel.

Cooking Notes from the Kitchen

  • Washing the pineapple thoroughly is important if you plan to keep the skin on, as it adds flavor during simmering.
  • Steeping the sorrel overnight produces a deeper color and more developed flavor.
  • Squeezing the strained sorrel and pineapple is key to getting the most flavor out of the ingredients.
  • You can adjust the sweetness after straining, which gives you better control over the final taste.
  • This drink stores well in the refrigerator, making it ideal for holiday entertaining.

Shopping Made Easy

  • Look for dried sorrel in the Caribbean or international foods aisle at West Indian and Asian grocery stores.
  • Hispanic grocery stores often carry dried hibiscus flowers, which are commonly labeled as flor de jamaica and work the same way.
  • Whole spices like cinnamon sticks and cloves are usually more affordable in bulk spice sections.
  • Choose a ripe pineapple with a sweet aroma and golden skin for best results.

Pineapple Sorrel Drink

A festive Caribbean sorrel drink enhanced with pineapple, warm spices, and citrus for a rich, holiday-ready beverage perfect for Christmas entertaining.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 4 hours
Total Time 4 hours 55 minutes
Course Caribbean Classics, Drinks & Smoothies, Festive & Holiday Recipes, In Season

Ingredients
  

  • 4 cups dried sorrel
  • 13 cups 13–14 water
  • 1 cinnamon stick
  • 3 bay leaves
  • 8 inches dried orange peel
  • 1 teaspoon cloves
  • 2 slices ginger
  • 1 large pineapple chopped
  • 2 cups sugar

Instructions
 

  • Give the pineapple a thorough wash if keeping the skin on, or peel and wash it before chopping into 1 cm pieces. More is explained in the video below, especially if you’re keeping the skin on vs peeling.
  • Place the dried sorrel into a deep soup or stock pot.
  • Add the cinnamon stick, bay leaves, dried orange peel, ginger, and cloves with the stove turned off.
  • Add the chopped pineapple, followed by the water, then bring the pot to a boil over medium-high heat.
  • Reduce the heat to a simmer and cook for 30–40 minutes.
  • Turn off the stove and allow the mixture to steep for at least 4 hours. Overnight steeping gives the best flavor.
  • Strain the mixture, squeezing well to extract all the liquid from the rehydrated sorrel and pineapple. As mentioned in the video below, the pineapple and sorrel remnants can be used to make a jam, jelly, or chutney. Please comment below if you’d like to see the recipe.
  • Sweeten to taste, bottle, and store in the refrigerator for up to 6 weeks.
  • Serve chilled over ice and garnish with fresh pineapple or lemon slices if desired.

Notes

Can I use fresh sorrel instead of dried sorrel?

Yes, fresh sorrel can be used when in season. Dried sorrel is more commonly available year-round and produces consistent results.

How long does homemade sorrel drink last in the fridge?

When properly strained and refrigerated, sorrel drink can last up to six weeks.

What can I use instead of white sugar?

You can use brown sugar, cane sugar, honey, or agave, adjusting to taste.

Does pineapple change the traditional sorrel flavor?

The pineapple adds sweetness and body but does not overpower the traditional sorrel and spice profile.
Keyword caribbean beverage, Caribbean christmas sorrel, guyanese sorrel, how to make sorrel, jamaican sorrel, pineapple juice, pineapple sorrel juice, sorrel, sorrel drink, sorrel recipe, trinidad sorrel
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Weeknight Dinners

Curry Aloo with Leftover Stewed Pork

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If you grew up in a Caribbean household, you already know the magic that happens in the kitchen the day after a big cook. Leftovers weren’t just reheated — they were transformed. Mommy had a way of taking bits of stewed chicken, beef, or pork and turning them into dishes that tasted even better the next day.

This Curry Aloo with Leftover Stewed Pork is one of those dishes that instantly brings back memories. In this case, the leftover meat is stewed pork — or as many of us call it, brown-stew pork. It’s always fascinating how adding a single ingredient can completely shift a dish you thought you knew inside out.

Curry aloo (potato) on its own is already spectacular — soft, creamy potatoes cooked down in toasted curry powder and masala. But add stewed pork to the mix, and the curry becomes deeper, richer, and full of subtle notes from the pork: hints of ginger, caramelization from the browning process, and the unmistakable warmth of Caribbean green seasoning.

No wonder this has remained one of my favourite things to eat for as long as I can remember. And if you grew up with zabouca (avocado) season being something to celebrate, you’ll understand exactly why a thick slice of zabouca on the side — especially with hot paratha roti — makes this dish feel like pure comfort.

What Makes This Curry Aloo Different?

At first glance, it looks like a standard curry potato dish. But the leftover stewed pork does two important things:

1. It Enhances the Curry Base

The pork brings depth from the browning process and its own seasoning — ginger, garlic, herbs, and spices — melting into the curry and giving it a fuller, rounder flavor.

2. It Turns a Side Dish into a Full Meal

Curry aloo is often a side, but once you add the stewed pork, you have a hearty, filling main dish that pairs beautifully with a variety of Caribbean staples.

Ingredient Spotlight

Anchar Masala: This Indo-Caribbean blend adds a roasted, earthy note. If you can’t find it, roasted ground cumin will give you a similar vibe.

Scotch Bonnet Pepper: Optional, but traditional. Adds fruity heat and aroma.

Leftover Stewed Pork: Any style of Caribbean stewed pork works — the more seasoned, the better.

Culantro (Chadon Beni): Traditionally used for finishing this dish. If you can’t find it, cilantro works as a gentler substitute.

Curry Aloo with Leftover Stewed Pork

This flavourful Caribbean curry aloo with leftover stewed pork combines soft, tender potatoes with the rich, seasoned depth of brown-stew pork. Toasted curry powder and anchar masala build a bold, aromatic curry base, while the stewed pork adds savoury complexity. Easy to prepare and loaded with authentic island flavor, this dish is perfect with sada roti, paratha roti, or steamed coconut rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Pork Recipes, Weeknight Dinners

Ingredients
  

  • 1 ¾ tablespoons vegetable oil
  • 1 medium onion, sliced
  • 8 cloves garlic, smashed
  • 1 Scotch bonnet pepper optional
  • ½ teaspoon black pepper
  • 1 3/4 tablespoons curry powder
  • 1 tsp anchar masala or roasted ground cumin if unavailable
  • 2 ½ lbs potatoes, peeled, washed, and sliced
  • 1 tsp salt
  • 4 cups water
  • Leftover stewed pork
  • 3 Tbsp chopped cilantro or chadon beni/culantro, traditionally

Instructions
 

  • Heat the vegetable oil in a deep, wide pan over medium heat. Add the onion, garlic, and Scotch bonnet pepper. Reduce heat to low and cook for 3 minutes, allowing everything to soften and infuse the oil.
  • Add the black pepper, curry powder, and anchar masala. Cook on low for another 3 minutes, stirring to prevent burning. If the mixture gets too dry, add a small splash of oil. This step is essential — it develops the curry’s signature flavor.
  • Add the sliced potatoes. Mix thoroughly to coat each piece in the curry base. Turn up the heat to help everything come together. (Cutting the potatoes into different sizes helps some pieces dissolve and naturally thicken the sauce. Explained in the video below)
  • Add the salt and pour in the water. Bring to a boil, then reduce to a simmer for 20 minutes, or until the potatoes are tender and the sauce begins to thicken.
  • Stir in the stewed pork and cook for 3 minutes — just enough to warm through and blend with the curry.
  • Turn off the heat. Top with chopped cilantro or traditional chadon beni. Taste and adjust salt as needed.
  • Serve hot with sada roti,  a slice of zabouca, and kuchela.

Notes

This dish is the perfect example of Caribbean home cooking at its best — nothing wasted, everything transformed, and flavor always at the center. Whether you make it to use up leftovers or because you’re craving that unique curry meets stew fusion, this Curry Aloo with Stewed Pork deserves a regular spot in your kitchen.
Keyword aloo curry, Caribbean cookbook, Caribbean cooking, curry aloo, curry potato, curry stew, Guyanese potato curry, potato curry, stew pork, stewed pork, trini curry aloo, Trinidad curry potato
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Appetizers & Snacks Caribbean Classics Comfort Food Desserts Easy Caribbean Recipes Featured Vegan Vegetarian

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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Growing up in Trinidad and Tobago, Traditional Caribbean Pommecythere Jam was one of those treats that felt extra special. While sour cherry jam had its own place in my heart, pommecythere was the one I waited for. The fruit never ripens all at once, so my mother had to collect the ripe ones over several days to make a proper batch. Of course, my siblings and I didn’t make that task any easier because we’d eat them as soon as she turned her back. That’s part of why this jam always felt like a luxury.

Now living in Canada, finding ripe pommecythere is a challenge. The fruit shipped here is usually picked green, so it never develops that rich, sweet aroma I remember from my childhood. Still, whenever I manage to get my hands on some ripe ones, I make this simple, traditional Caribbean jam. It’s gently spiced with cinnamon and ginger, cooked until the fruit softens and falls apart, and thickened naturally as it cools.

This recipe stays true to the classic approach many of us grew up with. Just fruit, sugar, spices, and time. If you appreciate the old-school flavors of the islands or grew up enjoying pommecythere in season, this jam brings that memory back in every spoonful.

Ingredient Guide

  • Pommecythere (June Plum / Golden Apple) – A naturally tart Caribbean fruit that softens into a jammy texture when cooked.
  • Sugar – Helps sweeten the tart fruit and creates the syrup that thickens into jam.
  • Cinnamon Stick – Adds gentle warmth and classic Caribbean spice.
  • Ginger – Brings brightness and a subtle heat that balances the sweetness.
  • Water – Forms the base of the cooking liquid so the fruit can soften.
  • Salt – Enhances overall flavor and rounds out the sweetness.
  • Bay Leaf (Optional) – Adds an herbal note if you prefer a more complex flavor.

Cooking Notes from the Kitchen

  • Use fully ripe pommecythere for the best flavor and a natural sweetness that reduces the need for extra sugar.
  • Cutting the fruit in half before peeling speeds up the cooking process and softens the fibers more efficiently.
  • The jam continues to thicken as it cools, so avoid reducing it too far on the stove.
  • Store the jam in clean glass jars to maintain taste and freshness for up to one month in the refrigerator.

Shopping Made Easy

  • Look for pommecythere in Caribbean, African, or Asian grocery stores where imported tropical fruits are common.
  • Choose fruits that are turning yellow and feel slightly soft when pressed.
  • If you cannot find ripe pommecythere, purchase green ones and allow them to soften at room temperature, although the flavor will differ from tree-ripened fruit.
  • Fresh ginger is available in nearly every supermarket and stores well in the refrigerator for weeks.
  • Whole cinnamon sticks can be found in the baking aisle or the international spice section.

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

A classic Caribbean preserve made with ripe pommecythere (aka june plum or golden apple) slowly simmered with warm spices, creating a bright, tangy, and nostalgic jam perfect for toast, bakes, and desserts.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizers & Snacks, Caribbean Classics, Comfort Food, Desserts, Easy Caribbean Recipes, Vegan, Vegetarian

Ingredients
  

  • 6 ripe pommecythere peeled
  • 1 cup sugar
  • 1 stick cinnamon
  • 2 slices ginger
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 bay leaf optional

Instructions
 

  • Wash and peel the ripe pommecythere. As suggested in the video (below), cut them in half before peeling to help reduce the overall cook time.
  • Add the peeled pommecythere to a medium pot.
  • Add the sugar, cinnamon stick, ginger slices, salt, water, and the optional bay leaf.
  • Place the pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer.
  • Cook for 40 minutes to 1 hour, or until the pommecythere becomes tender and begins to fall apart.
  • Remove the cinnamon stick and ginger slices.
  • Transfer the jam to a clean glass container. It will thicken as it cools to a jam-like consistency. Store in the refrigerator for up to 1 month. The joy for my siblings and me when we were small, was getting the spiky seeds to suck on – be cautious. 

Notes

What Does Pommecythere Taste Like?

Pommecythere has a bright, tangy flavor with a tropical sweetness when fully ripe. The fruit softens into a naturally pulpy texture that makes it ideal for jams and preserves.

Can I Make This Jam With Green Pommecythere?

Green pommecythere will cook down, but the final jam will be more tart and less fragrant. Ripe fruit produces the best flavor and color.

How Do I Know When the Jam Is Finished Cooking?

The jam is ready when the fruit has fully softened, the fibers break apart easily, and the liquid reduces into a syrup that thickens as it cools.

Can I Reduce the Sugar?

Reducing the sugar will affect both texture and shelf life. Because pommecythere is naturally tart, the full amount helps balance flavor.

Can I Freeze Pommecythere Jam?

Yes, the jam freezes well. Cool completely, store in freezer-safe containers, and use within 3 months.
Keyword golden apple, golden apple jam, june plum, june plum jam, pommecythere, pommecythere jam, stewed golden apple, stewed june plum, stewed pommecythere
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Caribbean Classics Comfort Food Featured Side Dishes Sunday Dinners

Classic Caribbean Yam Pie

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Yam have always held a special place on my family table, especially during the cooler months when I crave the warmth and comfort of the Caribbean. This Classic Caribbean Yam Pie is my take on a dish made throughout the islands, where yam and other ground provisions are celebrated for their rich flavor and satisfying texture. If you’ve followed my work for a while, you may notice a familiar rhythm here, echoing the breadfruit pie I shared earlier. The inspiration is similar: slow-cooked vegetables, salted cod, creamy mashed yam, and layers of baked goodness that come together like a warm Caribbean hug.

In this version, white yam forms the base, cooked until tender and mashed with evaporated milk and cheese for a silky, hearty texture. The stewed mix of saltfish, pumpkin, okra, christophene, sweet peppers, and aromatics gives the dish its unmistakable island flavor. A layer of fried ripe plantain adds just the right touch of sweetness to balance the salty and savory notes. I love making this yam pie when winter sets in; it reminds me of the bright flavors and sunshine of home, and it’s a wonderful way to bring Caribbean comfort to your table. Whether you serve it as a main dish or as part of a Sunday spread, this pie never disappoints.

Ingredient Guide

  • White Yam — A starchy Caribbean ground provision that becomes creamy and smooth when mashed.
  • Salted Cod — Adds a savory, briny depth after being prepared to remove excess salt.
  • Olive Oil — Used to sauté and develop flavor in the saltfish mixture.
  • Black Pepper — Provides gentle heat and balances the dish’s richness.
  • Scallions — Fresh, mild onion flavor to brighten the vegetable mixture.
  • Onion — Forms the aromatic base for the stewed vegetables.
  • Scotch Bonnet Pepper — Adds classic Caribbean heat and aroma.
  • Garlic — Boosts savory depth in the stewed mixture.
  • Pumpkin — Adds color, natural sweetness, and body.
  • Bell Peppers — Provide sweetness and texture.
  • Christophene — A tender Caribbean vegetable that softens beautifully when cooked.
  • Okra — Helps thicken the stew and adds traditional island flavor.
  • Tomato — Enhances moisture and acidity.
  • Ripe Plantain — Brings sweetness when fried and layered into the pie.
  • Vegetable Oil — Used for frying the plantain.
  • Butter — Adds richness to the mashed yam.
  • Evaporated Milk — Creates a creamy texture when mashed with the yam.
  • Medium Cheddar — Melts smoothly into the yam mixture.
  • Aged Cheddar — Adds sharp, bold flavor to the top and inner layers.

Cooking Notes from the Kitchen

  • Always test the yam with a paring knife; it should slide in easily once fully cooked.
  • Be sure to stir the vegetable and saltfish mixture every few minutes so the pumpkin and okra don’t stick to the bottom of the pot.
  • Fry the plantain until deep golden for maximum flavor contrast in the final dish.
  • Allowing the pie to rest before cutting is essential; it helps the layers firm up for clean slices.
  • If desired, a light grating of nutmeg can be added to the mash, but use it sparingly.

Shopping Made Easy

  • Most large grocery stores carry white yam in the international or produce section.
  • Salted cod is widely available at Caribbean and Latin markets and increasingly in major supermarkets.
  • Scotch bonnet peppers may be found fresh or frozen; habaneros can be substituted in a pinch.
  • Christophene is sometimes labeled as chayote in North American stores.
  • Look for ripe plantains that are deep yellow with black spots for maximum sweetness.

Classic Caribbean Yam Pie

Hearty and layered with creamy mashed yams, savory saltfish, tender vegetables, and sweet fried plantain, this island-style yam pie is a comforting Caribbean classic perfect for cold-weather cooking.
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Course Caribbean Classics, Comfort Food, Side Dishes, Sunday Dinners

Ingredients
  

  • 5 lbs white yam peeled, chopped
  • water
  • 3/4 tablespoon salt
  • 3 tablespoons olive oil
  • 3/4 lb prepared salted cod
  • 1 1/2 teaspoons black pepper divided
  • 1 large onion sliced
  • 1/2 scotch bonnet pepper sliced thin
  • 4 cloves garlic minced
  • 1 lb pumpkin diced
  • 1/2 lb bell peppers sliced
  • 1 small christophene diced
  • 1 large tomato sliced
  • 2 large ripe plantain sliced
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 cup evaporated milk
  • 1 1/2 cups medium cheddar grated, divided
  • 1 1/2 cups aged cheddar grated, divided

Instructions
 

  • Peel and chop the yams, then place them in a large pot with salted water. Boil until tender, about 25 minutes. Drain and set aside. Prep the vegetables. 
  • Heat the olive oil in a pan on low, add the prepared salted cod, and gently fry for a few minutes.
  • Raise the heat to medium and add half of the black pepper, onion, garlic, scotch bonnet, scallions, bell peppers, christophene, okra, pumpkin, and tomato. Cover and cook on low heat for 20 minutes, stirring every 5 minutes until everything is tender.
  • Heat the vegetable oil in a frying pan over medium heat and fry the sliced plantain until golden on both sides, about 4–5 minutes. Set aside.
  • Test the cooked yam with a paring knife, drain fully if any liquid remains, and add the remaining black pepper, butter, and evaporated milk. Mash until smooth. Stir in three-quarters of the medium and aged cheddar. A small amount of freshly grated nutmeg may be added if desired.
  • Brush the baking dish with melted butter or olive oil. Add a layer of mashed yam, smoothing to settle it evenly. Spoon on two-thirds of the stewed saltfish mixture, followed by the fried plantain slices.
  • Add another layer of mashed yam, level it with a spoon, then top with the remaining cheeses and the rest of the stewed saltfish.
  • Place the dish on the middle rack of a preheated 375°F (190°C) oven. Bake uncovered for 1 hour. Allow the pie to cool for 20–30 minutes before serving so it can set.

Notes

Can I use a different type of yam or potato?

Yes. While white yam provides the most authentic flavor and texture, you can use yellow yam or even russet potatoes in a pinch, though the flavor will be slightly different.

What is the best substitute for salted cod?

A good alternative is smoked haddock or a mild white fish seasoned generously with salt. The flavor will differ, but it still works well in baked casseroles.

How do I keep okra from getting too slimy?

Cooking okra with acidic ingredients like tomato helps reduce sliminess. Gentle heat and minimal stirring also help.

Can I assemble the yam pie ahead of time?

Yes. Assemble it fully, cover tightly, and refrigerate for up to 24 hours. Bake it uncovered when ready.

Why does this recipe include both medium and aged cheddar?

Medium cheddar melts smoothly into the yam mixture while aged cheddar provides sharper flavor and better browning on top.
Keyword Caribbean cookbook, Caribbean cooking, Caribbean recipes, Caribbean yam, chris de la rosa, comfort food, Jamaican food, Trinidad yam pie, white yam, yam casserole, yam pie
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Caribbean Classics Featured In Season

How To Dehydrate Pimento Peppers

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Living in Canada has its blessings, but it also means some of the ingredients I grew up with in the Caribbean aren’t always easy to find. Take pimento peppers, also known as seasoning peppers — they’re the soul of so many of our island dishes, from stewed meats and curries to soups, rice, and sauces. While I can get them at West Indian or Asian grocery stores in Toronto, it often means a long drive and a steep price. So during the summer months, I make sure to grow as many pimento peppers as I can in my backyard garden.

Over the years, I’ve shared a few ways to preserve these peppers — from freezing to making sauces. But today, I’m showing you how to dehydrate pimento peppers, a simple method that locks in their unique aroma and flavor so you can enjoy them long after the growing season ends. The process is easy, whether you use a dehydrator or your oven, and the results are incredible — the flavor becomes more concentrated, adding deep Caribbean notes to any dish all winter long.

Ingredient Guide

  • Pimento Peppers – These small, fragrant seasoning peppers add a distinct Caribbean flavor to dishes without the heat. Perfect for soups, stews, rice, and marinades.

Cooking Notes from the Kitchen

  • Always sort through your peppers first and discard any that are bruised or moldy.
  • Cutting the peppers in half speeds up the dehydration process.
  • If you prefer a milder aroma, remove some of the seeds before drying.
  • Once dehydrated, pulse them into flakes or powder for an easy flavor boost.
  • Store in airtight glass jars away from sunlight to preserve color and taste.

Shopping Made Easy

  • Look for pimento peppers (seasoning peppers) at West Indian or Latin American grocery stores.
  • If you can’t find them fresh, buy plants or seeds in the spring to grow your own supply.
  • Substitute with Scotch Bonnet or Habanero peppers for a spicier version of this recipe.
  • Many Asian supermarkets in larger cities now carry frozen or dried seasoning peppers.

How To Dehydrate Pimento Peppers

A simple and effective method for preserving Caribbean pimento (seasoning) peppers by drying them for long-term storage and a more concentrated flavor.
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Prep Time 20 minutes
Cook Time 13 hours
Total Time 13 hours 20 minutes
Course Caribbean Classics, In Season

Instructions
 

  • Sort through the pimento peppers and discard any that are damaged or discolored. Wash them thoroughly under cool water, then pat dry or air dry completely.
  • Remove the stems and slice each pepper in half lengthwise.
  • Line cookie sheets with parchment paper or use wire racks. Arrange the sliced peppers in a single layer on the trays.
  • Place the trays into a low oven set to 140°F (60°C) or into a food dehydrator.
  • Allow the peppers to dehydrate for 12–14 hours, or until completely dry and brittle.
  • Once cool, pulse the dried peppers in a food processor to your desired texture — coarse flakes or fine powder.
  • Transfer to airtight containers and store in a cool, dark place.
  • Enjoy all winter long — the flavor of dehydrated pimento peppers is rich, concentrated, and deeply Caribbean.

Notes

What’s the Best Way to Store Dehydrated Peppers?

Keep them in airtight glass jars or sealed bags in a cool, dark cupboard. Properly dried peppers can last up to a year without losing much flavor.

Can I Use a Food Dehydrator Instead of an Oven?

Yes, a dehydrator is actually faster and more energy-efficient. Most peppers will dry completely in 8–10 hours at 135°F (57°C).

Do I Need to Remove the Seeds Before Dehydrating?

No, but removing them can slightly reduce drying time. The seeds don’t add heat, so it’s mostly a matter of texture preference.

What Dishes Can I Use Dried Pimento Peppers In?

Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.
Keyword Caribbean cookbook, Caribbean cooking, Caribbean peppers, how to dehydrate peppers, how to dehydrate pimento peppers, how to dry pimento peppers, pimento peppers, seasoning peppers, Trinidad pimento pepper
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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Global Favorites Grilling In Season

Incredible Smoked Jerk Turkey

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A Caribbean Twist on Thanksgiving Flavor

With Thanksgiving just around the corner, I thought it was only fitting that I shared my Incredible Smoked Jerk Turkey with you all. This recipe was born out of my dislike for traditional oven-roasted turkey, which I’ve always found to be bland. I wanted to honor North American holiday traditions while staying true to my Caribbean roots, and this turkey does exactly that.

Using a Traeger pellet smoker gives you amazing control, and the combination of cherrywood, pimento berries, and bay leaves adds a deep, smoky jerk flavor that reminds me of authentic jerk cooked over pimento wood in Jamaica. The result? A turkey that’s juicy, aromatic, and full of that island warmth and spice we all love.

And if you don’t have a smoker, no worries. You can still roast this jerk turkey in your regular oven and enjoy the same rich, mouthwatering results. This is the perfect centerpiece for your holiday table, especially if you want to bring a little Caribbean sunshine to your Thanksgiving feast.

Ingredient Guide

  • Scallions – Add freshness and a subtle onion flavor to balance the jerk seasoning.
  • Thyme – Essential in jerk marinades; gives that earthy, herbal note.
  • Scotch Bonnet Peppers – Bring authentic Caribbean heat and fruity spice.
  • Brown Sugar – Balances the spice with a touch of sweetness.
  • Pimento (Allspice) Powder – The heart of jerk flavor, deep and warm.
  • Ground Cinnamon – Adds a sweet, aromatic undertone.
  • Lime – Provides bright acidity and helps tenderize the meat.
  • Lemon – Adds zest and freshness to the marinade.
  • Ginger – Gives a warm, slightly spicy depth.
  • Garlic – Builds savory flavor in the marinade.
  • Olive Oil – Helps the marinade coat the turkey evenly.
  • Honey – Adds a natural sweetness and shine to the skin.
  • Rice Vinegar – Introduces tang and balance to the spice mix.
  • Dark Soy Sauce – Enhances color and adds umami depth.
  • Orange Juice – Adds a tropical citrus sweetness.
  • Onions – Give body and aromatic richness to the marinade.
  • Butter – Keeps the turkey juicy while basting and adds richness.
  • Bay Leaves – Infuse the steam with subtle herbal flavor.
  • Pimento (Allspice) Berries – Used in the steam pan for smoky authenticity.
  • Turkey – The star of the show; choose a large one for a crowd.

Cooking Notes from the Kitchen

  • Always pat the turkey dry before seasoning to help the marinade stick and the skin crisp up.
  • Marinate overnight (12 hours minimum) for the deepest flavor.
  • If your smoker cooks unevenly, rotate the turkey every hour for even color and texture.
  • A steam pan with pimento berries and bay leaves mimics the smoke from traditional jerk pits in Jamaica.
  • Tent the turkey with foil halfway through to prevent the skin from becoming too dark.
  • Let it rest for at least 30 minutes before carving to keep all those delicious juices inside.

Shopping Made Easy

  • Scotch bonnet peppers can be found at Caribbean, African, or Latin grocery stores.
  • Pimento berries are often sold as “whole allspice berries” in the spice aisle.
  • Use unsalted butter so you can better control the salt level.
  • Fresh thyme is best, but dried thyme works in a pinch.
  • Look for a fresh, not frozen turkey if possible—it will absorb marinade more effectively.

Incredible Smoked Jerk Turkey

Bring bold Caribbean flavor to your Thanksgiving table with this Incredible Smoked Jerk Turkey — marinated overnight in a fiery, aromatic jerk blend and smoked to juicy perfection with pimento, thyme, and scotch bonnet heat. If you’ve ever found traditional Thanksgiving turkey a little too plain, this Incredible Smoked Jerk Turkey is about to change everything. I created this recipe to blend the heart of Caribbean cooking with the warmth of North American holiday tradition. The result? A turkey that’s juicy, deeply flavorful, and smoky, with every bite reminding you of the islands.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Global Favorites, Grilling, In Season

Ingredients
  

  • 10 sprigs 10–14 thyme
  • 2 scotch bonnet peppers
  • 2 tbsp brown sugar
  • 1 tbsp pimento powder allspice
  • 1 tsp ground cinnamon
  • 1 lime (juice)
  • 1 lemon (juice)
  • 4 thick 4–5 slices ginger
  • 8 cloves garlic
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions
  • 10 bay leaves
  • 15 pimento berries 15–20 allspice
  • 1/2 lb butter
  • 2 cups 2–3 boiling water

Instructions
 

  • Blend the scallions, thyme, scotch bonnet peppers, brown sugar, pimento powder, cinnamon, lime, lemon, ginger, garlic, olive oil, honey, rice vinegar, soy sauce, orange juice, and onions to create a smooth jerk marinade.
  • Pat the turkey dry with paper towels. Rub half of the marinade all over the turkey, including the cavity. Cover and refrigerate for at least 12 hours to marinate.
  • Preheat the smoker to 300–325°F (149–163°C). Place the turkey on the smoker rack and tuck the wings under—position two metal pans on either side of the turkey. Insert a meat thermometer into the thickest part of the breast. Please refer to the video below, as it provides further explanation. 
  • In one pan, pour the boiling water, add the bay leaves and pimento berries. In the other pan, melt the butter and stir in the remaining jerk marinade.
  • Smoke the turkey for about 1 hour, then start basting with the butter-jerk mixture every 45 minutes. Rotate the turkey occasionally for even cooking.
  • After about 3 hours, tent the turkey loosely with foil to prevent over-browning. Continue smoking until the internal temperature reaches 165°F (74°C), about 5 to 5 1/2 hours total.
  • Remove from the smoker and let the turkey rest for 30 minutes before carving and serving.

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

Jerk turkey is marinated with bold Caribbean spices—like pimento, scotch bonnet, thyme, and citrus—then smoked or roasted for a rich, spicy flavor that traditional roasted turkey simply can’t match.

Can I Make Jerk Turkey Without a Smoker?

Yes. Roast the marinated turkey in a 325°F (163°C) oven and place a tray of water, bay leaves, and pimento berries underneath to mimic the jerk steam.

How Spicy Is Jerk Turkey?

It depends on how many scotch bonnets you use. For a mild kick, use one pepper and remove the seeds. For more authentic heat, use two or three.

What’s the Best Wood for Smoking Jerk Turkey?

Cherrywood provides a subtle sweetness that balances the spice. If available, use pimento wood chunks for the most authentic jerk aroma.

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.
Keyword how to jerk turkey, Jamaican jerk turkey, jerk smoked turkey, jerk turkey, smoked turkey, thanksgiving jerk turkey, thanksgiving smoked turkey, thanksgiving turkey, Traeger jerk turkey, Traeger smoked turkey
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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.
Keyword Caribbean cookbook, caribbean curry, cook caribbean, curry, curry chataigne, curry peas, curry pigeon peas, guyanese curry, Jamaican curry, katahar curry, trinidad curry, vegan curry
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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.
Keyword Caribbean, Caribbean food, cassava, dasheen, eddoes, food, ground provision, ital, plantain, root vegetables, taro, tubers, vegan, vegetarian, yams
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