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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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vegetable chow mein recipe

Easy Vegetable Chow Mein (Better Than Takeout!)

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vegetable chow mein recipe

In preparing this Vegetable Chow Mein, I’m taken right back to my pre-teen days growing up in San Fernando, Trinidad. I remember the food trucks and the busy restaurants along Mucarapo Street, where this humble yet flavorful cabbage-based chow mein was always served alongside fried rice and an array of chicken and pork dishes. While most chow mein recipes around the world are built on noodles, what makes this version uniquely Trinbagonian is its use of cabbage as the base, a deeply rooted part of our Caribbean way of cooking.

Our Chinese culinary traditions in the Caribbean date back to October 12, 1806, when the first Chinese immigrants arrived in Trinidad aboard the ship Fortitude. They brought techniques, ingredients, and a way of cooking that blended beautifully with what we had locally, giving rise to dishes like this one.

Even today, when I’m back home, my dad and I make it a point to visit a favorite spot where this same chow mein is tucked into soft hops bread and topped with pepper sauce. The aroma of garlic and ginger hitting hot oil, the sizzle of fresh vegetables in the wok, and that final touch of sesame oil all come together in a way that’s both nostalgic and incredibly satisfying. If you’re exploring more of our Chinese-Caribbean flavors, be sure to check out my recipes for Chinese Style Fried Chicken, Crispy Pork Belly, Chinese Takeout Wings, Easy Hoisin Noodles, and the essential Chinese Five Spice Powder that helps bring many of these dishes together.

ingredients for vegetable chow mein

Ingredient Guide

Vegetable oil Used as the cooking fat to quickly stir-fry ingredients at high heat without overpowering their natural flavors
Onion Adds a mild sweetness and depth as it softens and releases its aroma
Garlic Brings a bold, savory base that defines the character of the dish
Ginger Adds warmth and a slightly spicy, fragrant note essential in Chinese-style cooking
Carrot Contributes color, subtle sweetness, and a slight crunch
Red bell pepper Offers sweetness and vibrant color to balance the dish
Green bell pepper Adds a slightly grassy, fresh flavor and texture contrast
Christophene (chayote) A mild, crisp vegetable that absorbs surrounding flavors beautifully
Cabbage The main base of the dish, providing volume, texture, and a slightly sweet, earthy flavor
Salt Enhances and balances all the flavors in the dish
Toasted sesame oil A finishing oil that adds a nutty aroma and depth at the end

Chinese cooking wine Adds complexity and depth to the sauce
Soy sauce Provides saltiness and umami, forming the backbone of the sauce
Sugar Balances the savory and salty elements with a touch of sweetness
Oyster sauce Adds richness and a deep umami flavor
MSG (optional) Enhances overall flavor and intensifies the savory profile

Shopping Made Easy

  • Most of the vegetables can be found in standard grocery stores, but Caribbean markets will more reliably carry christophene.
  • Look for fresh cabbage with tightly packed leaves and a firm feel for the best results.
  • Chinese cooking wine, oyster sauce, and soy sauce are typically available in the international aisle of most supermarkets.
  • Toasted sesame oil is usually sold in small bottles and should be used sparingly for finishing.
  • If christophene is unavailable, you can substitute with chayote, which is commonly labeled as such.

Cooking Notes from the Kitchen

  • Stir-frying happens quickly, so having everything prepped and within reach is essential before you start cooking.
  • The heat level should remain medium to high to achieve that signature sizzle and slight charring on the vegetables.
  • The natural moisture from the washed cabbage creates steam, which helps cook the vegetables while carrying the aroma throughout the kitchen.
  • Adjust the cooking time of the cabbage based on your preferred texture, from slightly crisp to fully tender.
  • Adding sesame oil at the end preserves its aroma and gives the dish a final layer of flavor.
vegetable chow mein recipe

Easy Vegetable Chow Mein (Better Than Takeout!)

A classic Trinidad-style vegetable chow mein made with cabbage instead of noodles, highlighting Chinese-Caribbean flavors, quick stir-fry cooking, and a rich, savory sauce.
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Course Caribbean Classics, Comfort Food, Side Dishes, Vegan, Vegetarian, Weeknight Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 1 1/2 tablespoon vegetable oil
  • 1 medium onion sliced
  • 2 cloves garlic crushed
  • 1 teaspoon ginger grated
  • 1/2 small carrot julienned
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1/2 christophene julienned
  • 1 lb cabbage shredded, washed, drained
  • 1/2 teaspoon salt
  • 1 tablespoon toasted sesame oil

Sauce

  • 2 tablespoon Chinese cooking wine
  • 3 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoon oyster sauce
  • 1/2 teaspoon MSG optional

Instructions
 

  • Prepare all the ingredients in advance so the cooking process flows smoothly.
  • In a bowl, combine the Chinese cooking wine, soy sauce, sugar, oyster sauce, and MSG if using. Mix well and set aside.
    sauce for vegetable chow mein
  • Heat the wok or large pan over medium heat and add the vegetable oil.
  • Add the onion, garlic, and ginger and stir for about 30 seconds until fragrant.
    onion, garlic and ginger in hot work for making vegetable chow mein
  • Add the carrot, christophene, and bell peppers and continue cooking for 2 to 3 minutes.
    base vegetables in wok for vegetable chow mein
  • quickly str frying vegetables for chow mein
  • Add the shredded cabbage and stir well. As it hits the hot pan, you’ll hear an immediate, lively sizzle as any remaining moisture reacts with the heat. A cloud of steam will rise almost instantly, carrying with it the deep aroma of the garlic and ginger as they bloom even further. The cabbage will begin to soften at the edges while still holding its structure, turning glossy as it absorbs the flavors in the pan. Keep tossing so everything gets coated evenly and that gentle sizzle continues, letting you know you’re building flavor with every movement.
    cabbage added to cabbage chow mein
  • Season with salt and continue to stir to combine.
  • Pour in the prepared sauce and mix well to coat all the vegetables evenly.
    soy and hoisin sauce added to vegetable chow mein
  • Cook over medium to high heat, stirring as needed, until the cabbage reaches your preferred texture, about 5 minutes.
    vegetable chow mein cooking
  • Just before turning off the heat, drizzle in the toasted sesame oil and stir to finish.
    taosted seasme oil added to chow mein for a deep finishing flavor
  • Taste and adjust salt as needed before serving.
    finished vegetable chow mein, Trinidad style

Video

Notes

Frequently Asked Questions

 

Can I make vegetable chow mein without oyster sauce?

Yes, you can omit the oyster sauce or replace it with a vegan or vegetarian alternative. The flavor will be slightly lighter, but soy sauce and sesame oil will still provide depth.

Why does Trinidad vegetable chow mein use cabbage instead of noodles?

Unlike traditional versions found globally, Trinidad vegetable chow mein reflects local ingredients and cooking traditions. Cabbage was more accessible and became the base, giving the dish its unique identity.

Can I add meat or other proteins to this recipe?

Yes, you can add chicken, shrimp, or tofu. Cook the protein first, set it aside, and return it to the pan after adding the sauce.

How do I keep the cabbage from becoming too soft?

Cook on medium to high heat and limit the cooking time. About 5 minutes will give you tender cabbage with a slight bite.

What is a good substitute for christophene?

Chayote or Cho Cho is the same vegetable and can be used interchangeably. If unavailable, zucchini can be used as a mild substitute.
Tried this recipe?Let us know how it was!
stewed beef liver recipe

Delicious Easy Stewed Beef Liver Recipe

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stewed beef liver recipe

This delicious, easy stewed beef liver recipe is for anyone who’s ever said they don’t like liver. Truth is, I used to feel the same way until I realized it wasn’t the liver, it was how it was prepared. That’s why the idea behind this dish, much like the message in my video “Stop Hating Liver! Try This Delicious Easy Stewed Liver Recipe,” is simple. Give it another chance, done the right way.

Growing up, I learned to appreciate liver through my mom’s cooking. She had her way of making stewed chicken liver, geera (cumin) liver, and now even curry chicken liver, and those recipes stayed with me. They weren’t just meals, they were lessons in how to treat simple ingredients with care, build flavor properly, and cook with confidence. This beef liver recipe is inspired by that same foundation she passed on to me, and it carries that same depth of flavor and tradition.

In the Caribbean, we’ve been cooking liver for generations, and once you understand the technique, it all comes together beautifully. One key step I always recommend in this beef liver recipe is soaking the liver in milk. It helps tame that strong, metallic taste people often complain about, while keeping the texture tender and enjoyable.

If you’ve been avoiding liver, this is the beef liver recipe that can change your mind. And if you already enjoy it, this version will easily become one of your go-to ways to prepare a proper Caribbean beef liver recipe.

ingredients for beef liver recipe

Ingredient Guide

Beef liver The star of this beef liver recipe with a rich, earthy flavor that becomes tender when cooked properly.
Milk Helps remove strong odors and mellows the liver’s natural intensity.
Salt Enhances and balances all the flavors.
Green seasoning A herb-based Caribbean blend that builds the flavor foundation.
Caribbean browning Adds rich color and a subtle caramelized depth.
Black pepper Provides mild heat and balance.
Olive oil Used to sear the liver and develop flavor.
Onion Adds sweetness and structure to the dish.
Scallions Bring a light, fresh onion flavor.
Garlic Deepens the savory base of the recipe.
Tomato ketchup Adds a hint of sweetness and tang.
Tomato Contributes acidity and helps create the sauce.
Oyster sauce Adds umami and richness to the gravy.
Water Forms the base of the sauce.
Parsley Brightens and freshens the finished dish.
Fresh thyme (optional) Adds a classic Caribbean herbal note.
Grated ginger (optional) Brings warmth and subtle spice.

Shopping Made Easy

  • Beef liver can be found at most supermarkets or requested fresh from the butcher.
  • Green seasoning is available at Caribbean markets or can be made at home.
  • Caribbean browning is typically sold in Caribbean grocery stores and online.
  • Oyster sauce and ketchup are easy to find in any major grocery store.
  • Fresh herbs like thyme, parsley, and scallions are widely available in the produce section.

Cooking Notes from the Kitchen

  • Soaking the liver in milk instead of the traditional lime or lemon wash helps reduce the strong metallic taste and gives this beef liver recipe a much more balanced flavor.
  • This milk method also removes any lingering odor and keeps the liver moist and tender during cooking.
  • Searing the liver first helps develop a deeper flavor base, which is key to a successful beef liver recipe.
  • Cooking uncovered at the start allows excess liquid to burn off and concentrate the overall flavor of the dish.
  • Adjust the gravy at the end to your personal preference, whether you like it thick or slightly saucy.
  • Finishing with fresh herbs brightens the dish and balances the richness of the liver.
stewed beef liver recipe

Delicious Easy Stewed Beef Liver Recipe

A comforting Caribbean beef liver recipe with tender pieces simmered in a rich, well-seasoned gravy for a bold and satisfying meal.
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Course Beef Recipes, Caribbean Classics, Easy Caribbean Recipes, Side Dishes, Weeknight Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 2 lbs beef liver chopped, cleaned
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1 tablespoon green seasoning
  • 1 tablespoon Caribbean browning
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 medium onion sliced
  • 2 scallions chopped
  • 2 cloves garlic crushed
  • 1 tablespoon tomato ketchup
  • 1 medium tomato diced
  • 1 tablespoon oyster sauce
  • 1 cup water
  • 2 tablespoon parsley chopped
  • fresh thyme optional
  • grated ginger optional

Instructions
 

  • Remove any membrane from the liver (as explained in the video), cut into 1 to 2 inch pieces, rinse, then soak in the milk for at least 2 hours. While we would normally wash the liver with lime or lemon juice following Caribbean traditions, this milk method works better in my opinion. It helps to eliminate that sort of chemical or metallic taste liver is known for, removes any unpleasant odor, and helps maintain a lovely moist texture when cooked.
    soaking liver in milk to tenderize it
  • Rinse the soaked liver, drain well, and season with salt, black pepper, green seasoning, and Caribbean browning.
    seasoned beef liver
  • Heat the olive oil in a wide pan over medium heat and add the seasoned liver pieces. Sear on all sides for 3–5 minutes uncovered to burn off excess liquid.
    searing the beef liver
  • browned beef liver for stewing
  • Rinse the bowl used to marinate the liver with 1 cup of water and set aside.
  • Add the onion, scallions, garlic, ketchup, additional green seasoning, tomato, and oyster sauce. Stir well to combine and add the optional thyme and ginger if using.
    aromatics added to beef liver when stewing
  • caribbean stewed beef liver
  • Pour in the reserved water, bring to a boil, then reduce to a rolling simmer with the lid on for 15 minutes.
    braising caribbean stewed liver
  • Taste and adjust salt as needed. Remove the lid and continue cooking to reduce and thicken the sauce to your liking. Under 5 minutes in most cases.
    finishing the beef liver recipe
  • Finish with chopped parsley and serve.
    caribbean style stewed beef liver

Video

Notes

Frequently Asked Questions

 
Can I use chicken liver instead of beef liver?
Yes, chicken liver works well, but it cooks faster and has a milder flavor compared to beef liver.
Why soak the liver in milk for this beef liver recipe?
Soaking in milk helps remove the strong metallic taste and improves the overall texture, making this beef liver recipe more enjoyable.
What can I use instead of Caribbean browning?
You can caramelize a small amount of sugar in oil to achieve a similar color and flavor profile. Or use 2 tablespoons of Soy sauce; however, you’ll need to be mindful of the sodium content.
How do I avoid overcooking liver?
Cook just until tender and avoid prolonged simmering, as overcooking can make the liver tough.
Can I make this beef liver recipe ahead of time?
Yes, it reheats well and often tastes even better the next day as the flavors develop further.
Tried this recipe?Let us know how it was!
easy pigeon peas dhal

Easy Pigeon Peas Dhal

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easy pigeon peas dhal

I’ll start by reminding you that Easy Pigeon Peas Dhal is not the same as Curry Pigeon Peas. I’ve been seeing more and more confusion around this, and it genuinely matters. As cooks and storytellers of Caribbean food, we have a responsibility to preserve and clearly define the dishes that shape our culinary identity.

Growing up in Trinidad and Tobago, this wasn’t something my mom made for us. We leaned heavily toward Curry Pigeon Peas, and that was always the favorite at the table. But as I got older, I developed a real appreciation for dhal in all its forms, and today this version with pigeon peas is a regular feature in my home, even here in Canada.

Fresh pigeon peas can be difficult to source depending on where you live, but thankfully, frozen pigeon peas are widely available in Asian, West Indian, and Latin supermarkets. They work beautifully in this dish, giving you the same hearty, comforting result. The aroma of garlic and cumin blooming in hot oil, and that signature finishing step, takes me right back to the kitchen memories I grew up with.

Ingredient Guide

Green pigeon peas These form the base of the dish, bringing a hearty texture and earthy flavor that defines this dhal.

Yellow split peas These cook down and dissolve as the dhal simmers, naturally thickening the consistency.

Garlic Used in two stages to build layers of flavor, from the simmering base to the final aromatic finish.

Scotch bonnet pepper Adds a gentle heat and distinct Caribbean character without overpowering the dish.

Onion Provides foundational sweetness and depth as it cooks into the dhal.

Caribbean green seasoning Brings herbal freshness and a subtle backbone of Caribbean flavor.

Black pepper Enhances the overall warmth and seasoning of the dish.

Salt Balances and lifts all the flavors.

Turmeric Adds color and an earthy undertone while contributing to the classic dhal profile.

Vegetable oil Used for the finishing step to carry and intensify the aromatics.

Geera seeds (cumin seeds) Deliver a nutty, toasted aroma that defines the final flavor.

Curry leaves (optional) Add an extra layer of fragrance if available.

Water Essential for cooking the peas until tender and achieving the desired consistency.

Shopping Made Easy

  • Frozen pigeon peas can be found in most Asian, West Indian, and Latin grocery stores.
  • Yellow split peas are widely available in the dried goods section of major supermarkets.
  • Scotch bonnet peppers are commonly stocked in Caribbean or international produce markets.
  • Caribbean green seasoning can be store-bought or found in Caribbean grocery stores.
  • Geera seeds are typically labeled as cumin seeds in most supermarkets.
  • Curry leaves are optional and usually found in specialty or South Asian markets.

Cooking Notes from the Kitchen

  • This dish is not meant to be confused with curry pigeon peas, as the flavor base and cooking approach are completely different.
  • The yellow split peas are essential for giving the dhal body as they break down during cooking.
  • Adding boiling water throughout the cooking process helps maintain consistent heat and texture.
  • Use a swizzle stick or pulse an immersion blender carefully to avoid making the dhal overly frothy.
  • The final chunkay step is where the dish truly comes alive with aroma and flavor.
  • Allowing the garlic to char in the oil is intentional and adds depth to the finished dish.
classic pigeon peas dhal

Easy Pigeon Peas Dhal

A comforting Caribbean pigeon peas dhal made with frozen pigeon peas and yellow split peas, finished with a traditional garlic and cumin chunkay for rich flavor and aroma.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Soups & Stews, Vegan, Vegetarian
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 4 cups green pigeon peas thawed, rinsed, drained
  • 3/4 cup yellow split peas
  • 12 cloves garlic divided
  • 1/4 scotch bonnet pepper
  • 1 medium onion roughly chopped
  • 1 teaspoon Caribbean green seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 3/4 tablespoon turmeric
  • 10 –12 cups water boiling
  • 2 1/2 tablespoons vegetable oil
  • 3/4 teaspoon geera seeds cumin seeds
  • 2 –3 curry leaves optional

Instructions
 

  • Add the thawed, rinsed, and drained pigeon peas to a deep soup pot, along with the yellow split peas, 7 cloves of garlic, the scotch bonnet pepper, onion, green seasoning, black pepper, salt, and turmeric.
    ingredients for making green pigeon peas dhal
  • Pour in 10 cups of boiling water, turn on the stove and bring to a boil. Reduce to a simmer and continue cooking, adding more boiling water as necessary as it simmers.
    making vegan pigeon peas dhal
  • After about 1 hour and 45 minutes, the pigeon peas should be fully cooked and tender.
    simmering pigeon peas dhal
  • Taste and adjust the salt to your liking, then use a swizzle stick (aka dhal gutney) to break down some of the peas. You may use an immersion blender, but pulse gently so you do not create too much foam, as it will change the texture of the finished pigeon peas dhal.
    dhal ghutney
  • In a small frying pan (traditionally a kalchul, also spelled karchul or kalchool would be used), add the vegetable oil, remaining garlic, geera (cumin) seeds, and curry leaves if using. Heat on a high flame and allow the garlic to burn or char.
    about to chunkay the dhal
  • dhal made with green pigeon peas
  • Being very careful, pour this hot oil mixture into the pigeon peas dhal and stir well. This step is known as chunkay. The moment the hot oil hits the dhal, your entire kitchen fills with a wonderful garlic and cumin scent, and that unmistakable sizzle takes me right back to my childhood.
    classic pigeon peas dhal

Video

Notes

Frequently Asked Questions

 
What is a kalchul?
A kalchul, also spelled karchul or kalchool, is a traditional metal ladle or small pan used in Caribbean and Indian cooking to perform the chunkay step. It allows you to heat oil and spices at high temperatures before pouring directly into dishes like dhal.
What is a dhal gutney?
A dhal gutney (or dal gotni) is a traditional wooden whisk or swizzle stick used in Caribbean cooking (Trinidad and Tobago, and Guyana), particularly to break down boiled yellow split peas into a smooth, creamy consistency when making dhal.
Do I need the yellow split peas?
Yes, the yellow split peas are important because they break down as the dhal simmers and naturally thicken the final dish, giving it the proper consistency.
Can I use fresh pigeon peas instead of frozen?
Yes, fresh pigeon peas can be used if available. The cooking time may vary slightly, but the overall method remains the same.
Tried this recipe?Let us know how it was!

Quick & Easy Brown Stew Mackerel in Tomato Sauce

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This Brown Stew Mackerel is one of those dishes that really speaks to how Caribbean cooking continues to evolve while staying rooted in tradition. Growing up in the Caribbean, fish was always a big part of our meals, especially during Lent leading up to Good Friday. That said, canned mackerel wasn’t something my mom ever prepared for us, as we leaned more toward fresh fish dishes at home.

Fast forward to today, and I’ve come to appreciate just how practical and flavorful canned options can be. After sharing my Jamaican Brown Stew Salmon recipe last week, a few of you reached out asking if canned fish could work. While it certainly can, I wanted to share something built specifically for that, and this easy Brown Stew Mackerel recipe delivers in both flavor and simplicity.

What makes this brown stew mackerel special is how the tomato sauce the mackerel is packed in blends seamlessly with the seasoned gravy, creating that rich, familiar base we expect from a proper brown stew. As it simmers, your kitchen will be filled with the aroma of thyme, garlic, peppers, and warm spices, instantly bringing back memories of those comforting Caribbean kitchens during Lent.

It’s a dish that bridges past and present, giving you a quick, affordable way to enjoy those traditional flavors, whether it’s a simple weeknight meal or a satisfying fish option for Good Friday.

Ingredient Guide

Olive oil adds a smooth base for sautéing and helps develop the initial flavor of the dish.
Carrot brings a subtle sweetness and texture that balances the savory elements.
Red bell pepper contributes natural sweetness and vibrant color.
Green bell pepper adds a mild bitterness that balances the overall flavor.
Onion forms the aromatic foundation and deepens the savory profile.
Thyme gives the dish its signature Caribbean herbal note.
Pimento berries (allspice) provide warm, slightly sweet spice typical in brown stew dishes.
Scallions add freshness and a mild onion flavor.
Scotch bonnet pepper delivers heat and fruity Caribbean character.
Garlic enhances the savory depth of the stew.
Salt seasons and brings all the flavors together.
Black pepper adds mild heat and balance.
Caribbean browning gives the stew its deep color and slight caramelized flavor.
Tomato ketchup adds tanginess and a subtle sweetness to the gravy.
Water helps create the sauce and adjust the consistency.
Canned mackerel in tomato sauce is the star protein, already rich and infused with tomato flavor.
Lime juice brightens the dish at the end with a fresh, citrus finish.

Shopping Made Easy

  • You can find canned mackerel in tomato sauce in most supermarkets or Caribbean grocery stores.
  • Scotch bonnet peppers are best sourced at Caribbean or international markets, but habaneros can be used as a substitute.
  • Caribbean browning is typically available in Caribbean aisles or specialty stores.
  • Fresh thyme, scallions, and bell peppers are widely available in most produce sections.
  • Pimento berries may be labeled as allspice in standard grocery stores.
Jamaican brown stew mackerel

Cooking Notes from the Kitchen

  • Cooking the carrots first helps soften them and bring out their natural sweetness.
  • Allowing the aromatics to cook together builds a strong flavor base before adding liquids.
  • The browning adds both color and a subtle depth, so use it carefully to avoid bitterness.
  • The tomato ketchup enhances the existing tomato sauce in the mackerel for a richer gravy.
  • Gently breaking the mackerel helps it absorb the sauce while keeping some texture.
  • This dish is especially fitting during Lent when fish becomes a central part of the table, offering a quick and satisfying Good Friday option.
Jamaican brown stew mackerel

Quick & Easy Brown Stew Mackerel in Tomato Sauce

A quick and flavorful Brown Stew Mackerel made with canned mackerel in tomato sauce, perfect for Lent and Good Friday meals with classic Caribbean seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Side Dishes, Weeknight Dinners
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 1/2 tablespoon olive oil
  • 1/2 small carrot julienned
  • 1/2 medium red bell pepper sliced
  • 1/2 medium green bell pepper sliced
  • 1 large onion sliced
  • 4 sprigs thyme
  • 6 pimento berries
  • 2 scallions chopped
  • 1/2 scotch bonnet pepper sliced (optional)
  • 1 clove garlic crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean browning
  • 2 tablespoon tomato ketchup
  • 1 1/2 cups water divided
  • 1 can mackerel in tomato sauce 425g
  • 1 large tomato chunky pieces
  • 1/2 lime juiced

Instructions
 

  • Prepare all the ingredients after a good wash and set them aside.
    vegetables for making brown stew mackerel
  • Heat the olive oil over a medium flame in a deep saucepan. Add the carrots and cook for about 2 minutes, allowing them to soften slightly and release their natural sweetness.
    vegetables cooking for brown stew mackerel
  • Add the bell peppers, onion, scallions, scotch bonnet pepper, pimento berries, thyme, and garlic. Reduce the heat to medium-low and cook for about 3 minutes so the aromatics come alive and build that base of flavor.
    sauce for brown stew mackerel cooking
  • Turn the heat back to medium and add the salt, black pepper, Caribbean browning, tomato ketchup, and 1 cup of water. As it comes to a boil, your kitchen should be perfumed with that lovely combination of bright Caribbean flavors, slightly tangy from the ketchup and fragrant from the herbs and spices.
  • Bring to a boil and let it simmer for about 3 minutes to allow everything to come together into a rich gravy. Should you want to add a teaspoon of Caribbean Green Seasoing, it would add another level of herbal notes to the finished dish.
    Jamaican brown stew mackerel
  • Add the mackerel along with the tomato sauce from the can. Rinse the can with the remaining water and add it to the pot. Gently break the mackerel into smaller pieces while still keeping its shape and form. Refer to the video where I showed how to break the pieces of mackerel while keeping it's integrity.
    can mackerel added to Jamaican brown stew sauce
  • jamaican brown stew mackerel simmering
  • Bring to a boil, then reduce to a simmer and cook for 4 to 6 minutes until the gravy thickens and coats everything nicely.
  • I like adding the chunky pieces of tomato near the end of cooking, so they keep their shape, but absorb some of the Jamaican borwn stew sauce. This allows me to stretch the brown stew mackerel for feeding more people.
    chunky tomato pieces added to brown stew mackerel
  • Taste and adjust the salt to your liking, then finish with freshly squeezed lime juice and turn off the stove.
    finished brown stew mackerel
  • Serve warm with rice, dumplings, boiled green bananas, sada roti, or as a traditional fish dish for Good Friday.

Video

Notes

Frequently Asked Questions

 
Can I use canned salmon instead of mackerel?
Yes, as mentioned in my recent Jamaican Brown Stew Salmon recipe, canned salmon can work, but mackerel in tomato sauce gives a richer, more traditional brown stew base.
What can I use instead of scotch bonnet pepper?
Habanero pepper is the closest substitute, or you can use a milder pepper if you prefer less heat.
Why add lime juice at the end?
The lime juice brightens the dish and balances the richness of the stew with a fresh, citrus note.
Is this a good Good Friday meal option?
Yes, this Brown Stew Mackerel is a great Good Friday option, offering a flavorful, meat-free dish that stays true to Caribbean traditions.
Tried this recipe?Let us know how it was!
garlic ginger scallion fried rice

Quick and Tasty Garlic Ginger Scallion Fried Rice

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scallion fried rice

Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right.

By now, you should know that, given the heavy Chinese influence on our culinary culture in the Caribbean, especially in Jamaica, Guyana, and Trinidad and Tobago, it’s natural to see us making fried rice in many different ways. Like the Pepper Shrimp Fried Rice, the Pineapple Fried Rice, Jerk Chicken Fried Rice, and the Salt Fish Fried Rice I’ve shared over the years, just to name a few, this scallion fried rice fits right into that legacy. If you were to search for fried rice on CaribbeanPot.com, you’d have at least 25 recipes to choose from, all Caribbean-inspired and rooted in traditions passed down to us over the past 200 years by the Chinese indentured laborers who were brought to our shores after slavery was abolished.

This version keeps things simple, allowing the garlic, ginger, and scallions to shine, while making the most of leftover rice for a quick, satisfying meal without sacrificing flavor.

Ingredient Guide

Vegetable oil Used to start the cooking process and evenly distribute heat across the aromatics.

Celery Adds a subtle crunch and freshness that balances the dish.

Scallions The key ingredient in scallion fried rice, delivering a mild onion flavor and aroma.

Garlic Provides depth and a rich savory base.

Ginger Brings a warm, slightly spicy brightness to the dish.

Cooked rice The base of the recipe, best used chilled for a firm, separated texture.

Light soy sauce Adds saltiness and umami while keeping the rice balanced.

Chili crisp Optional, but adds a smoky heat and extra texture.

Toasted sesame oil Finishes the dish with a deep, nutty aroma.

genger scallion fried rice

Shopping Made Easy

  • All fresh ingredients like scallions, celery, garlic, and ginger are easy to find at most grocery stores.
  • Light soy sauce and sesame oil are typically in the international or Asian aisle.
  • Chili crisp can be found in Asian markets or specialty food stores.
  • Leftover rice works best, but you can cook rice ahead and chill it before using.

Cooking Notes from the Kitchen

  • Always chill your rice before using it to avoid soggy fried rice.
  • Prep everything in advance since the cooking process moves very quickly.
  • Use a wide pan to give the rice enough space to heat evenly.
  • Toasted sesame oil will give you a richer finish than regular sesame oil.
  • Adjust chili crisp based on your preference for heat.
garlic ginger scallion fried rice

Quick and Tasty Garlic Ginger Scallion Fried Rice

A quick and flavorful scallion fried rice made with garlic, ginger, and leftover rice, inspired by Caribbean-Chinese cooking traditions.
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Prep Time 10 minutes
Cook Time 6 minutes
Course Easy Caribbean Recipes, Featured, Vegan, Vegetarian, Weeknight Dinners
Cuisine General Caribbean
Servings 2

Ingredients
  

  • 1 1/2 tablespoon vegetable oil
  • 1 stalk celery sliced
  • 3 scallions chopped
  • 3 cloves garlic rough chopped
  • 3/4 tablespoon ginger grated
  • 3 cups cooked rice chilled
  • 1 1/2 tablespoon light soy sauce
  • 1 tablespoon chili crisp optional
  • 1 tablespoon toasted sesame oil

Instructions
 

  • Prep all of the ingredients in advance as this is a very quick recipe to put together. I’d recommend chilling the rice to give you that grainy or shelly texture and not have soggy fried rice.
    ingredients for scallion fried rice
  • Heat the oil in a wide pan on medium-high heat and add the celery as this takes the longest to cook.
    celery for fried rice
  • 90 seconds later add the scallions, garlic, and ginger, and stir-fry for about 40 seconds. As the scallion, garlic, and ginger hit the hot oil, they chunkay, igniting a sharp, frantic hiss that immediately fills the kitchen with an aroma so bold it’ll have the neighbors knocking on your door.
    ginger garlic and scallion for making fried rice
  • Add the rice, followed by the soy sauce, chili crisp if using, and sesame oil.
    rice added to wok for making scallion fried rice
  • Mix well, heat the rice through for about 2 to 3 minutes and combine all of the flavours.
    sauces added to scallion fried rice
  • final stir of scallion fried rice in the wok
  • Taste and adjust the salt (add if necessary). We didn't add any as the rice was cooked in salted water and the soy sauce will have a level of added sodium, along with the chili crisp.
    garlic ginger scallion fried rice

Video

Notes

Frequently Asked Questions

 

Can I make scallion fried rice without chili crisp?

Yes, the chili crisp is optional. The scallion fried rice will still have plenty of flavor from the garlic, ginger, and sesame oil. The chili crisp will give the finished scallion fried rice a lovely smoky heat.

Why should I use chilled rice for scallion fried rice?

Chilled rice helps the grains stay separate and firm, giving you the proper texture instead of a mushy result.

Can I use freshly cooked rice?

It’s not recommended, but if you must, spread it out to cool and dry before using to reduce moisture.

Is scallion fried rice vegan?

Yes, this recipe is naturally vegan as written, making it perfect for a quick plant-based meal.

What other ingredients can I add?

You can add vegetables, tofu, or even leftover proteins to customize your scallion fried rice to your liking.
Tried this recipe?Let us know how it was!
jamaican brown stew fish

Classic Jamaican Brown Stew Salmon

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jamaican brown stew fish

Jamaican Brown Stew Salmon is a comforting, flavor-rich dish that reflects the deep traditions of Caribbean cooking. While it’s widely known as a Jamaican classic, the truth is you’ll find similar brown stew techniques used across many islands, each with its own subtle touch. Traditionally, this style of dish is made with whole fish such as snapper, including lane snapper, yellowtail snapper, or even a whole spanner, which are more common across the region.

For this recipe, I used salmon belly, which is not only beautifully rich and tender but also a more affordable option compared to other cuts of salmon. It works exceptionally well here, soaking up the sauce while remaining delicate and flavorful. The fish is seasoned, lightly dusted, and fried until just golden, then gently simmered in a deeply aromatic gravy with bell peppers, ginger, thyme, and a tomato-based backbone.

As the sauce comes together, the kitchen fills with warm, inviting aromas that instantly remind me of home. Whether you’re observing Lent or simply craving a satisfying Caribbean fish dish, this Jamaican Brown Stew Salmon delivers comfort, depth, and that unmistakable island flavor.

Note: Other options for delicious Caribbean Salmon recipes, see my Stewed Salmon, Oven Baked Salmon, Classic Jerk Salmon, and my Ultimate Jerk Salmon.

ingredients for making jamaican brown stew salmon

Ingredient Guide

Salmon Rich, tender fish that absorbs the stew’s flavors while maintaining a delicate texture.
Lime juice Helps cleanse the fish and adds a bright, fresh undertone.
Caribbean green seasoning A herb-based blend that forms the foundation of Caribbean flavor.
Salt Enhances and balances all the flavors in the dish.
Fish seasoning Adds depth and complements the natural taste of the salmon.
Black pepper Brings mild heat and warmth.
All-purpose flour Creates a light coating for the fish to achieve a slight crust when fried.
Oil Used for frying and building the base of the sauce.
Onion Adds sweetness and body to the stew.
Green bell pepper Contributes a slightly bitter, earthy flavor.
Red bell pepper Adds sweetness and color.
Carrot Introduces subtle sweetness and texture.
Scotch bonnet pepper Provides authentic Caribbean heat and aroma.
Pimento berries Delivers a warm, allspice flavor essential to Jamaican cooking.
Ginger Adds a fresh, zesty note to the sauce.
Tomato ketchup Forms the base of the stew with tangy sweetness.
Caribbean browning Gives the dish its signature deep color and slight caramel bitterness.
Brown sugar Balances acidity and enhances the sauce’s richness.
Water Helps create the stew consistency.
Scallions Adds a fresh, mild onion finish.
Garlic (optional) Deepens the savory base of the sauce.
Bay leaves (optional) Adds subtle herbal depth.
Soy sauce (optional) Boosts umami and saltiness.

Shopping Made Easy

  • Look for salmon belly at your fish market as it is usually more affordable and rich in flavor.
  • If you prefer a more traditional approach, ask for whole snapper, such as lane or yellowtail.
  • Caribbean green seasoning can be found at Caribbean grocery stores or made fresh at home.
  • Scotch bonnet peppers are available at West Indian markets and can be substituted carefully if needed.
  • Caribbean browning is typically sold in the international aisle or Caribbean specialty shops.

Cooking Notes from the Kitchen

  • This dish is known as Jamaican Brown Stew, but similar versions are enjoyed across many Caribbean islands using local fish.
  • Traditionally, whole snapper, lane snapper, yellowtail, or even spanner are used instead of salmon.
  • Salmon belly is a great option as it is more affordable and remains tender and flavorful.
  • Washing the fish with lime juice helps remove any raw scent and brightens the final flavor.
  • Fry the salmon just until lightly golden to avoid overcooking before it simmers in the sauce.
  • Cooking the aromatics low and slow helps release their natural oils and deepen the flavor base.
jamaican brown stew fish

Jamaican Brown Stew Salmon Recipe

A rich and comforting Jamaican brown stew salmon recipe featuring lightly fried salmon simmered in a fragrant, savory tomato-based sauce with classic Caribbean herbs and spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, In Season, Main Dishes, Seafood & Fish, Sunday Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 2 lbs salmon cut into 2–3 inch pieces
  • 1 lime juiced
  • 1 1/2 tablespoon Caribbean green seasoning
  • 3/4 tablespoon salt divided
  • 1 teaspoon fish seasoning
  • 1 teaspoon black pepper divided
  • 1 cup all-purpose flour
  • 2 –3 tablespoons oil plus oil for frying
  • 1 large onion sliced
  • 1 medium green bell pepper sliced
  • 1 medium red bell pepper sliced
  • 1/2 medium carrot julienned
  • 1/2 scotch bonnet pepper thinly sliced
  • 5 pimento berries
  • 1 tablespoon ginger grated
  • 1/2 cup tomato ketchup
  • 1 tablespoon Caribbean browning
  • 1 tablespoon brown sugar
  • 2 cups water
  • 2 scallions chopped
  • 4 cloves garlic crushed, optional
  • 2 bay leaves optional
  • 1 –2 tablespoons soy sauce optional

Instructions
 

  • Cut the salmon into 2–3 inch pieces, being mindful of any small bones, then wash with lime juice and cool water. Drain well and place in a bowl.
  • Season the salmon with half of the salt, half of the black pepper, Caribbean green seasoning, and fish seasoning. Allow it to sit briefly so the flavors can settle into the fish.
    seasoned salmon for making jamaican brown stew
  • Lightly dust each piece of salmon in flour, shaking off any excess. Heat oil (about 2-3 cups veg oil) over medium heat and fry the pieces for 4–6 minutes until they turn a light golden color. The gentle sizzle will be melodious as the fish fries, so be sure to ventilate your kitchen as the aroma of fried fish fills the air and this scent can lingure.
    flour dusted salmon for frying to make brown stew
  • salmon frying for jamaican brown stew
  • Remove the salmon and place on paper towels to drain excess oil. Continue frying in batches if necessary.
    crispy fried salmon pieces for making Jamaican brown stew
  • In a deep saucepan, heat 2–3 tablespoons of the same oil used for frying as it contains a lot of flavour, over medium-low heat. Add the onion, bell peppers, carrot, pimento berries, ginger, and scotch bonnet. Cook gently until softened and fragrant, as the warm, comforting scent of the Caribbean fills your kitchen.
    seasoning for Jamaican brown stew salmon
  • Stir in the tomato ketchup and Caribbean browning until fully combined. Add the water and brown sugar, then bring to a gentle boil. Rinse the bowl used to season the fish with a bit of water and add it to the pot to capture any remaining seasoning. This is also when you'd add soy sauce and bay leaves if you dediced on using.
  • Allow the sauce to simmer for about 6 minutes, then add the remaining salt and black pepper as it deepens into a rich, classic brown stew sauce.
    add fried salmon to Jamaican brown stew sauce
  • Gently place the fried salmon pieces into the sauce, spooning the rich gravy over them. Let it simmer for another 4 minutes so the salmon absorbs the deep, savory flavors while staying tender.
    salmon in brown stew sauce
  • Taste and adjust salt as needed, then finish with chopped scallions for a fresh, bright finish.
    final seasoning of salmon in jamaican brown stew
  • Served with roasted breadfruit, refried cassava, coconut rice, or rice and peas, it's a delightful dish to serve this Good Friday, or anytime you feel like a warm, comforting Caribbean fish dish.
    brown stew salmon jamaican style

Video

Notes

Frequently Asked Questions

 
What fish is traditionally used in Jamaican brown stew?
Traditionally, whole snappers such as lane snapper, yellowtail, or even spanner are used across Jamaica and the wider Caribbean.
Can I substitute salmon in this recipe?
Yes, you can use any firm fish, especially traditional Caribbean choices like snapper or kingfish.
Is Jamaican Brown Stew Salmon very spicy?
The heat level depends on the amount of scotch bonnet used. You can reduce or omit it for a milder version. Using Habanero pepper/s is also an option for a milder heat and more fruity flavour.
What does Caribbean browning add to the dish?
Caribbean browning gives the stew its signature deep color and a slightly bitter caramel note.
Can I skip frying the fish?
Frying helps the fish hold its shape and adds flavor, but you can skip it for a softer texture. I also recommend flour-dusting the seasoned fish before frying. The crust will help absorb the Jamaican brown stew sauce, and near the end, the flour will help thicken the gravy or sauce wonderfully. 
Tried this recipe?Let us know how it was!
guyanese mango sour with pholourie

Guyanese Mango Sour Recipe

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simple guyanese mango sour recipe

Guyanese Mango Sour is one of those bold, spicy, and tangy condiments that is incredibly simple to put together, yet it delivers a punch of flavor that instantly wakes up anything you serve it with. This Effortless Guyanese Mango Sour is especially perfect when paired with hot, fresh-out-of-the-oil fried pholourie, where the heat and crisp texture of the fritters meet that bright, peppery sourness.

Much like the green mango chutney I shared with the Saheena Bites recently, this version leans into the classic balance of heat, garlic, and roasted geera (cumin), while still maintaining the signature sour profile the condiment is known for. The key to an authentic Guyanese mango sour is starting with a mature green mango that is not yet ripe. That firm, tart flesh is what delivers the sharp, mouthwatering flavor that defines the dish.

As it cooks down, the mango softens and blends beautifully with the garlic and pepper, creating a thick, rustic sauce that is both fiery and tangy. If you grew up in the Caribbean, that first taste of Guyanese mango sour often triggers memories of childhood, when that sharp burst of sour would hit your cheeks and make you smile instantly.

Ingredient Guide

Green mango Provides the bold, sour flavor that defines Guyanese mango sour and gives the sauce its natural thickness as it cooks down.

Garlic Adds a deep aromatic base that balances the sharpness of the mango and complements the heat from the peppers.

Scotch bonnet pepper Brings the signature Caribbean heat and fruity spice that gives the sauce its bold character.

Roasted geera (cumin) Adds a warm, nutty layer of flavor that is traditional in many Guyanese condiments.

Salt Enhances all the flavors and helps balance the sourness of the mango.

Water Helps cook the mango until soft and creates the base consistency of the finished sauce.

Lime juice Brightens the finished mango sour with fresh citrus acidity and enhances the tangy flavor.

Shopping Made Easy

• Look for firm green mangoes that are mature but not ripe, as the sour flavor is essential for authentic Guyanese mango sour.
• Scotch bonnet peppers are commonly available in Caribbean grocery stores and many larger supermarkets.
• If possible, purchase whole cumin seeds and toast them before grinding to make fresh roasted geera.
• Wiri Wiri peppers can sometimes be found at Caribbean markets and are traditionally used in Guyanese cooking.
• Fresh limes are preferred over bottled juice for the brightest citrus flavor.

Cooking Notes from the Kitchen

• The mango should be mature but still green to ensure the proper sour flavor and firm texture during cooking.
• Including the pepper seeds will increase the heat level, so adjust based on your spice tolerance.
• A potato masher gives the sauce a more rustic texture while a stick blender creates a smoother finish.
• Wiri Wiri peppers can replace Scotch bonnet peppers for a more traditional Guyanese flavor profile.
• Lime juice adds a fresher citrus brightness compared to vinegar, which can taste sharper in this sauce.

guyanese mango sour with pholourie

Guyanese Mango Sour Recipe

This Guyanese mango sour is a bold, spicy, and tangy Caribbean condiment made with green mango, garlic, and roasted geera. The sharp tart flavor and heat make it the perfect dipping sauce for pholourie and other fried snacks.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizers & Snacks, Caribbean Classics, Easy Caribbean Recipes
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 1 green mango (about 1 lb) peeled and roughly chopped
  • 4 cloves garlic smashed
  • 1 scotch bonnet pepper roughly chopped
  • 3/4 teaspoon roasted geera cumin
  • 3/4 teaspoon salt
  • 3 cups water
  • 1/2 lime juiced

Instructions
 

  • Wash and peel the mango, then give it a rough chop and discard the seed or pit.
    ingredients for guyanese mango sour
  • Place the chopped mango into a pot along with the smashed garlic and the chopped scotch bonnet pepper, including the seeds for heat. Traditionally in Guyana, Wiri Wiri peppers are the pepper of choice, so if you can source them you can use about five instead.
    mango for mango sour
  • adding spicy notes to mango sour
  • Add the water and roasted geera, then bring everything to a boil.
    add roasted cumin to mango sour
  • Reduce to a steady rolling boil and cook for about 25 to 35 minutes, or until the mango softens and begins to fall apart, filling the kitchen with that warm aroma of garlic and toasted geera.
    cook mango sour for 30 minutes
  • Reduce the heat or take the pot off the stove for safety, then use a potato masher or stick blender to puree everything. You can control the texture of the finished Guyanese mango sour, whether you prefer it rustic or smooth.
    puree mango sour
  • Taste and adjust the salt if needed. As you sample it, you should feel that familiar tartness hitting the sides of your cheeks, the same kind of sharp sour taste many of us remember from childhood and our first encounter with this wicked condiment.
    mango sour served with hot pholourie
  • Finish by stirring in the fresh lime juice. I prefer lime over white vinegar (traditionall used in most Giyanese homes) because the citrus brightens the finished Guyanese mango sour and lifts the natural tang of the green mango. If the finished mango sour is ovely tart, add sugar, starting with 1/2 teaspoon.

Video

Notes

Can I make this quicker?

 
Quick Method for Guyanese Mango Sour
Wash, peel, and roughly chop the green mango, discarding the seed.
Place the chopped mango into a blender along with the smashed garlic, the chopped hot pepper of choice, and about 3/4 of the water. Blend until you get a coarse puree. It does not need to be perfectly smooth.
Pour this mixture into a pot and place it over medium heat.
Add the roasted geera and salt, then bring the mixture to a gentle simmer.
Let it cook for about 15 minutes, stirring occasionally, until the raw mango flavor softens and the sauce thickens slightly. The aroma of the garlic and roasted geera will begin to come through as it cooks.
Taste and adjust the salt if needed. You should still get that sharp tartness on the sides of your cheeks, the same sour punch that makes mango sour so memorable.
Finish by stirring in the fresh lime juice, which brightens the sauce and lifts the natural tang of the green mango.
This method keeps the same flavor profile, but cuts the cooking time roughly in half.
Cooking Notes
• Pureeing the mango first helps it break down faster, which shortens the cooking time.
• You still want to simmer the sauce so the raw garlic and mango flavors mellow slightly.
• Keeping the puree slightly coarse gives the finished mango sour a more traditional texture.
Tried this recipe?Let us know how it was!
salmon head broff (soup)

Incredible Salmon Head Broff (Caribbean Fish Broth)

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During the Lenten season leading up to Easter, many Caribbean families turn to seafood-based meals as part of the tradition of avoiding meat. It is a time when simple, nourishing dishes take center stage in the kitchen, and soups like this one are especially comforting. This Incredible Salmon Head Broff is a perfect example of how humble ingredients can come together to create something deeply flavorful and satisfying.

With the current state of food prices in Canada, the cost of fish has climbed to almost unaffordable heights, even at Asian supermarkets, where it is usually cheaper than in most grocery stores. Luckily, some of the less desirable parts of the fish, like the head, are still somewhat within my budget. And if you grew up in the Caribbean, you would know that the fish head is where a lot of the real flavor lives.

While growing up in Trinidad and Tobago, broff was typically made with fish like King Fish, Carite, or Red Snapper, and green fig (green cooking bananas), along with macaroni (bucantini style) would almost always be an integral part of the pot. The recipe itself is already close to perfection, with hearty vegetables, herbs, and the natural richness of the fish creating a beautiful broth.

This Incredible Salmon Head Broff is also quite close to Jamaican Fish Tea. Across the Caribbean, you will see variations of this soup with ingredients like yam, dasheen, cabbage, flour dumplings, or green bananas added to the pot depending on the island and the home cook.

Ingredient Guide

Salmon Head The main ingredient which gives the broth its rich seafood flavor and depth.

Lemon Used to wash the fish and help remove any raw fish scent before cooking.

Caribbean Green Seasoning Adds a foundational layer of fresh Caribbean herb flavor to the fish.

Fish Seasoning (Fish Stock Powder) Intensifies the seafood flavor and enriches the broth.

Potato Adds body and heartiness while helping make the soup more filling.

Sweet Potato Contributes natural sweetness and balances the savory elements in the broth.

Christophene (Chayote / Chocho) A mild vegetable that absorbs the flavor of the broth beautifully.

Pumpkin Adds subtle sweetness, color, and richness to the soup.

Onion Builds the aromatic base of the broth.

Garlic Adds warmth and depth to the overall flavor.

Celery Brings gentle aromatic balance to the soup.

Carrot Adds sweetness and color while contributing texture.

Black Pepper Provides gentle heat and depth.

Thyme A classic Caribbean herb that perfumes the broth while it cooks.

Salt Enhances and balances the flavors in the soup.

Water Forms the base of the broth while extracting flavor from the fish and vegetables.

Scotch Bonnet Pepper Brings the signature Caribbean heat and fragrance to the soup.

Light Soy Sauce Adds umami and a deeper color to the broth.

Okra (Ochro) A traditional Caribbean vegetable that slightly thickens the broth.

Broccoli An optional addition that adds extra nutrition and texture.

Lime Added at the end to brighten the finished broth.

Chadon Beni (Culantro) A bold Caribbean herb that finishes the soup with fresh herbal flavor.

Shopping Made Easy

• Salmon heads are commonly available at Asian supermarkets or fish markets and are usually far more affordable than fillets.
• Christophene may also be labeled chayote or chocho, depending on the grocery store.
• Chadon beni is typically found at Caribbean or West Indian grocery stores.
• If chadon beni is unavailable, cilantro can work as a substitute, though the flavor will be slightly different.
• Caribbean green seasoning can be purchased at Caribbean markets or made fresh at home.
• Scotch bonnet peppers are usually available at Caribbean or international grocery stores.

Cooking Notes from the Kitchen

• Keeping the root vegetables in larger pieces helps them maintain their structure during cooking.
• Leaving the Scotch bonnet pepper whole gives the soup flavor without making it overly spicy.
• Skimming the surface while the soup cooks helps keep the broth clean and clear.
• Fish heads release collagen and oils, which create a rich and nourishing broth.
• This soup often tastes even better the following day as the flavors deepen.

salmon head broff (soup)

Incredible Salmon Head Broff (Caribbean Fish Broth)

A warm and comforting Caribbean fish broth made with salmon heads, hearty vegetables, and fresh herbs. This nourishing soup is especially popular during Lent when seafood dishes are commonly enjoyed leading up to Easter.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Caribbean Classics, Featured, In Season, Seafood & Fish, Soup, Winter Recipes
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 2 lbs salmon head
  • 1 lemon juiced
  • 2 tablespoons Caribbean green seasoning
  • 3 tablespoons fish seasoning fish stock powder
  • 1 lb potato cut in large chunks
  • 3/4 lb sweet potato cut in large chunks
  • 1 large christophene cut in large chunks
  • 3/4 lb pumpkin cut in large chunks
  • 1 large onion sliced
  • 6 cloves garlic smashed
  • 2 stalks celery chopped
  • 1 large carrot chopped
  • 1 tablespoon black pepper divided
  • 6 sprigs thyme
  • 3/4 tablespoon salt adjust to taste
  • 10 cups water adjust as needed
  • 1 scotch bonnet pepper whole
  • 1 1/2 tablespoons light soy sauce
  • 12 –16 okra trimmed
  • 1/2 lb broccoli optional
  • 1 lime juiced
  • 3 tablespoons chadon beni chopped

Optional Ingredients

  • Fish stock instead of water
  • Cabbage
  • Green cooking banana

Instructions
 

  • Wash the salmon head with the lemon juice and cool water, then drain and season with the Caribbean green seasoning and fish seasoning.
    seasoned salmon heads for making soup
  • Wash and prep the other ingredients, trying to keep the sweet potato, potato, carrot and christophene in large pieces so they hold their shape when the soup is completed.
    vegetables for making fish broff
  • Place the sweet potato, potato, carrot, celery, onion, garlic, fish, half of the black pepper, salt and thyme in a large soup pot.
    vegetables for making salmon head broff
  • Tuck the seasoned fish pieces in between the vegetables, then add the water. Add the soy sauce and place the whole scotch bonnet pepper in the pot. Bring to a boil, then reduce to a rolling simmer, adjusting the water level if needed as it cooks.
    seasoned salmon head in soup
  • Cook for about 25 minutes, skimming off any scum from the top and discarding it.
    salmon head soup simmering
  • Add the okra and stir well, but be gentle as you do not want to break up the fish.
    adding okra to fish soup
  • About 10 minutes later add the broccoli. This is not traditional to the recipe but it is a great way to add more beneficial vegetables to the mix. Spinach or shredded dasheen bush leaves would also work nicely here.
  • Four minutes later taste and adjust the seasoning to your liking. Remove the scotch bonnet pepper or break it open to release the sizzle of the Caribbean sunshine (heat) if you want more kick in the broth. Add the remianing black pepper.
    final seasoning of fish soup made with salmon
  • Finish by adding the lime juice to brighten everything up and the chopped chadon beni for that final herbal note. Turn off the stove and enjoy.
    hot salmon head broff (soup)
  • Caution. The more you stir the pot as the broff cooks, it will break up the salmon head and it may relase bones. I'd also recommend letting your guests know about the bones of the fish as it can be a potential choking hazard.

Video

Notes

Frequently Asked Questions

 
Can I use another type of fish instead of salmon head?
Yes. Traditional Caribbean broff is commonly made with fish such as King Fish, Carite, or Red Snapper. Any firm fish head or bone-in fish pieces will work well for this soup.
Is Salmon Head Broff similar to Jamaican Fish Tea?
Yes. Both dishes are light Caribbean fish soups built with fresh herbs, vegetables, and fish. Jamaican Fish Tea sometimes includes yam, dumplings, or green bananas, depending on the region.
Can I add green fig to this recipe?
Yes. Green cooking bananas are very traditional in many Caribbean broths and would work beautifully in this recipe.
How spicy is this soup?
When the Scotch bonnet pepper is left whole, it mainly adds aroma and gentle warmth. Breaking the pepper releases the sizzle of the Caribbean sunshine and will increase the heat in the broth. Discard once the soup is finished cooking and be mindful not to break it as it simmers.
Tried this recipe?Let us know how it was!
fried saheena bites with classic mango chutney

Tasty Saheena Bites With Mango Chutney

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Saheena is one of those beloved Caribbean (Trinidad and Tobago, Guyana) snacks that instantly brings back memories of roadside vendors outside my primary school in Marabella, family gatherings during Divali, and the comforting aroma of freshly fried treats filling the kitchen. These Tasty Saheena Bites With Mango Chutney are my smaller, bite-sized take on the traditional version enjoyed throughout Trinidad and Tobago and Guyana. While the classic saheena is often made with dasheen (taro) leaves and sometimes rolled or stuffed with curried channa, this version keeps things simple, approachable, and just as delicious.

For this recipe, I used baby spinach, which is much easier to find in most grocery stores outside the Caribbean. When I’m back home in the islands, I would absolutely reach for fresh dasheen (taro) leaves, just as our ancestors traditionally did. The spinach works beautifully here, creating tender, flavorful fritters with flecks of green throughout the batter.

As the saheena bites fry, the gentle sizzling becomes almost musical, and the scent of garlic, roasted cumin, turmeric, and herbs fills the kitchen most invitingly. They develop crisp golden edges while remaining soft inside. Paired with a bright, raw green mango chutney made with lime, garlic, and chadon beni, each bite delivers a perfect balance of savory, tangy, and slightly spicy flavors. In my opinion, this chutney is the absolute best condiment for dipping these warm, crispy saheena bites.

fried spinach saheena

Ingredient Guide

Green Mango The tart base of the chutney, bringing a sharp, refreshing acidity that balances the fried saheena perfectly.

Chadon Beni A deeply aromatic Caribbean herb that adds a bold, grassy flavor to the chutney and the batter.

Cilantro Used as an alternative to chadon beni when it is not available, providing a similar herbal brightness.

Garlic Adds savory depth and pungency to both the chutney and the saheena batter.

Salt Enhances the natural flavors of the mango and the seasoned fritters.

Lime Juice Brings fresh citrus acidity to the chutney and balances the mango’s tartness.

Sugar Softens the sharpness of the mango and lime while rounding out the chutney.

Water Helps loosen the chutney to the right dipping consistency.

All Purpose Flour Provides the structure that holds the saheena batter together.

Ground Split Peas (Split Pea Flour) A traditional component that adds body, flavor, and a slight nuttiness to the fritters.

Baby Spinach The leafy base of the saheena bites, offering color, flavor, and tenderness.

Yeast Creates a slightly airy texture and lightness in the batter as it rests.

Scotch Bonnet Pepper Brings authentic Caribbean heat and a fruity pepper flavor.

Turmeric Adds a subtle earthy flavor and a warm golden hue.

Geera (Ground Roasted Cumin) A classic Caribbean spice that delivers a deep, nutty aroma and flavor.

Vegetable Oil Used for frying the saheena bites until crisp and golden.

Shopping Made Easy

• Look for a firm green mango that is completely unripe, as ripe mangoes will be too sweet for this chutney.

• Chadon beni is commonly sold at Caribbean and Latin markets, but cilantro is a good substitute if it is unavailable.

• Ground split peas or split pea flour can usually be found at Caribbean, Indian, or international grocery stores.

• Baby spinach is widely available at most supermarkets and works well when dasheen leaves are not accessible.

• Scotch bonnet peppers are often sold in Caribbean markets, though habanero peppers can be used if needed.

Cooking Notes from the Kitchen

• When chopping the spinach, aim for a fine cut so it distributes evenly throughout the batter.

• Using your hands to mix the batter helps work the spinach and flour together more evenly than using a spoon.

• Allowing the batter to rest gives the yeast time to activate and helps create a lighter texture.

• The oil should produce a gentle sizzling sound when the batter hits the surface. If the oil is too hot, the outside will brown too quickly.

• Fry the saheena bites in batches so the oil temperature stays consistent and the fritters cook evenly.

• A wok or deep pot with high sides helps reduce oil splatter while frying.

fried saheena bites with classic mango chutney

Tasty Saheena Bites With Mango Chutney

These crispy Caribbean saheena bites made with spinach and split pea flour are served with a bright, tangy green mango chutney for the perfect savory snack or appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Course Appetizers & Snacks, Caribbean Classics, Easy Caribbean Recipes, Vegan
Cuisine General Caribbean
Servings 30 bites

Ingredients
  

For The Mango Chutney

  • 1 green mango peeled and chopped
  • 1 tablespoon chadon beni chopped
  • 3 cloves garlic crushed
  • 1/2 teaspoon salt
  • 2 limes juiced
  • 1/2 teaspoon sugar
  • 2 tablespoons water

For The Saheena

  • 1 1/2 cups all purpose flour
  • 3/4 cup split pea flour
  • 3/4 lb baby spinach washed and finely chopped
  • 1 tablespoon yeast
  • 4 cloves garlic crushed
  • 3/4 teaspoon salt
  • 2 tablespoons chadon beni chopped
  • 1/2 scotch bonnet pepper finely diced
  • 1/3 teaspoon turmeric
  • 3/4 teaspoon geera ground roasted cumin
  • 1 cup water adjust as needed

Instructions
 

  • Wash, peel, and cut the green mango into small pieces. Try to select a mature green mango that is firm and tart rather than ripe, as the chutney should have a slightly sour edge that balances the fried saheena.
    ingredients for green mango chutney
  • Place the mango pieces into a blender along with the chopped chadon beni, crushed garlic, salt, lime juice, sugar, and water. Blend until smooth. If you prefer a chutney with more texture, you can grate the mango instead and blend the remaining ingredients before mixing them together.
    blender making green mango chutney
  • crush garlic for making raw green mango chutney
  • Taste the chutney and adjust the salt or pepper if needed. Set aside or refrigerate. This chutney can be stored in the refrigerator for up to one week.
    store finished green mango chutney in the fridge
  • Thoroughly wash the baby spinach, drain well, and chop it very finely.
  • In a large bowl combine the all purpose flour, split pea flour, chopped spinach, yeast, crushed garlic, salt, chopped chadon beni, diced scotch bonnet pepper, turmeric, and ground roasted cumin.
  • Add 3/4 of the water to start with and add as needed, and mix well to form a thick batter. You can use a spatula, but I prefer using my hands (as explained in the video), working the batter through my fingers to ensure everything is evenly distributed and properly combined.
  • Cover the bowl and allow the batter to rest for about 30 to 45 minutes so the yeast can activate.
  • Heat about 3 cups of vegetable oil in a wok or deep pot over medium heat. The oil should be hot enough that the batter sizzles gently when added, but not aggressively.
    heat oil for frying saheena
  • Using two tablespoons, scoop portions of the batter and carefully drop them into the hot oil. The fritters should begin sizzling immediately.
    begin frying saheena bites in hot oil
  • Allow the saheena bites to fry for about 4 to 6 minutes, turning them occasionally so they cook evenly and develop crispy golden edges while cooking fully through the center.
    6 minutes of frying the saheena will get golden crispy edges
  • As they fry, the gentle sizzling will fill the kitchen with a wonderful aroma from the garlic, cumin, and herbs.
  • Remove the saheena bites with a slotted spoon and place them on paper towels to absorb excess oil. If you like, you can lightly sprinkle them with salt while they are still hot.
    fried spinach saheena
  • Continue frying in batches so the pot is not overcrowded.
    place fried saheena on paper towels for excess oil
  • Serve the saheena bites warm with the green mango chutney for dipping. Excess can be refridgerated and reheated in an air fryer.
    serve hot saheena bites with mango chutney

Video

Notes

Frequently Asked Questions

 

Can I use dasheen leaves instead of spinach?

Yes. Traditional saheena is made with dasheen (taro) leaves, which provide a slightly more robust flavor and texture. Spinach is used here because it is easier to find and still produces excellent results.

What can I substitute for chadon beni?

If chadon beni is unavailable, cilantro works as a good substitute. While the flavor is slightly different, it still adds the herbal freshness the recipe needs.

Can I make the mango chutney less spicy?

Absolutely. Simply reduce or omit the scotch bonnet pepper when blending the chutney. The tart mango and lime will still give you a vibrant dipping sauce.

How do I reheat leftover saheena bites?

Saheena bites can be reheated in an air fryer for a few minutes until heated through. This helps restore much of the crisp texture.

Can I make the batter ahead of time?

It is best used after the resting period once the yeast activates. If preparing ahead, mix the dry ingredients and add water shortly before frying.
Tried this recipe?Let us know how it was!
rou cou roasted chicken resting

Simple Oven Roasted Rou Cou (Annatto) Chicken

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Simple Oven Roasted Rou Cou (Annatto) Chicken is one of those dishes that connects modern home cooking with some of the oldest traditions of Caribbean food culture. Rou cou, also known as annatto or achiote, has been used by Indigenous communities across the Caribbean and South America for generations. In my own kitchen, this vibrant ingredient delivers both beautiful colour and a subtle earthy flavour that pairs wonderfully with roasted meats.

While researching my upcoming BBQ and grilling cookbook and speaking with native Warao elders, I was reminded how simple many traditional marinades truly were. Fresh herbs, rou cou, and time were often all that was needed before cooking meat over a wood or charcoal fire. That gentle smoke combined with annatto created something truly special.

This Simple Oven Roasted Rou Cou (Annatto) Chicken brings those same flavours into a home kitchen where an open fire may not always be practical. By spatchcocking the chicken and roasting it in the oven, you still achieve juicy meat, crisp skin, and that unmistakable annatto colour that makes the dish so inviting.

The result is a vibrant roasted chicken built on a strong foundation of fresh herbs and classic Caribbean seasonings. It works beautifully for a family dinner or when entertaining guests and is one of those recipes that proves simple ingredients can deliver big flavour.

Ingredient Guide

Whole Chicken The foundation of the dish. Spatchcocking the chicken allows it to cook more evenly while helping the skin roast beautifully.

Lemon or Lime Used to wash the chicken before seasoning, which is a common Caribbean preparation step that helps clean and freshen the meat.

Olive Oil Helps the seasoning spread evenly across the chicken and assists with browning during roasting.

Rou Cou (Annatto Extract) Provides the signature deep orange-red colour and a mild earthy flavour that defines the dish.

Sea Salt Enhances the natural flavour of the chicken and balances the other seasonings.

Black Pepper Adds gentle heat and depth to the marinade.

Caribbean Green Seasoning A fragrant blend of fresh herbs and aromatics that brings the herbal backbone typical of many Caribbean marinades.

Angostura Bitters A classic Caribbean ingredient that adds subtle herbal complexity and depth to the marinade.

Smoked PimentĂłn (Paprika) contributes colour and a mild smoky accent that complements the roasted chicken.

Shopping Made Easy

• Rou cou or annatto extract is commonly sold in Caribbean grocery stores and Latin markets.
• Caribbean green seasoning is often available pre-made at West Indian markets, though many cooks also make it fresh at home.
• Smoked paprika can be found in most major supermarkets in the spice section.
• Angostura bitters are widely available in liquor stores and many grocery stores with cocktail supplies.
• If purchasing a whole chicken, ask your butcher to spatchcock it for you if you prefer not to do it at home.

Cooking Notes from the Kitchen

• Spatchcocking the chicken allows it to roast evenly and shortens cooking time while helping the skin crisp nicely.
• Allowing the chicken to marinate for several hours gives the rou cou and herbs time to penetrate the meat.
• Elevating the chicken on a wire rack ensures hot air circulates underneath for more even roasting.
• Basting the chicken halfway through roasting helps build flavour and deepen the colour of the skin.
• Resting the chicken before slicing helps keep the juices inside the meat.

rou cou roasted chicken resting

Simple Oven Roasted Rou Cou (Annatto) Chicken

This oven roasted rou cou chicken uses annatto, Caribbean green seasoning, and fresh herbs to create a vibrant Caribbean-style roasted chicken with beautiful colour and deeply herbal flavor.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Caribbean Classics, Chicken Recipes, Easy Caribbean Recipes, Sunday Dinners, Weeknight Dinners
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 whole chicken about 3 lbs, spatchcocked
  • 1 lemon or lime juiced, for washing
  • 2 tablespoons olive oil
  • 4 tablespoons rou cou annatto extract
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon Angostura bitters
  • 3/4 tablespoon smoked pimentĂłn paprika

Instructions
 

  • Spatchcock the chicken by cutting down the spine and pressing firmly on the breastbone to flatten it.
    spatch cock chicken for rou cou roasted chicken
  • Wash the chicken with the juice of the lemon or lime and cool water, then pat dry with paper towels.
    seasoning chicken for rou cou roasted chicken
  • Place the chicken skin side down and season with the olive oil, rou cou, sea salt, black pepper, green seasoning, Angostura bitters, and smoked paprika. As the rou cou touches the meat, you will notice the beautiful orange-red colour develop along with its light earthy aroma and the fresh herbal fragrance of the green seasoning.
    seasoned rou cou chicken
  • Rub the marinade evenly over the chicken and place it in the refrigerator to marinate for 4 hours. Reserve any marinade left in the bowl after marinating.
    rou cou seasoned chicken
  • Preheat the oven to 380°F.
    rou cou marinade
  • Line a baking pan and place a wire rack inside so the chicken is elevated while roasting.
    seasoned rou cou chicken for roasting
  • Place the chicken skin side down on the rack and roast uncovered on the middle rack of the oven for 30 minutes.
  • At this stage your kitchen should begin to fill with the rich scent of roasting chicken and fresh herbs. Carefully remove the pan from the oven, flip the chicken so it is skin side up, and baste with the reserved marinade.
    baste chicken with rou cou and herb marinade
  • chicken roasting in rou cou marinade
  • Return the chicken to the oven and continue roasting uncovered for another 40 to 45 minutes until the skin deepens in colour and the chicken is fully cooked.
    baste the rou cou chicken while roasting
  • Remove from the oven and allow the chicken to rest for 5 to 8 minutes before slicing so the juices settle back into the meat.
    I enjoy this Oven Roasted Rou Cou Chiken with chesy mashed cassava, but any side of carb or sald will be just an wonderful.
    rou cou roasted chicken resting

Video

Notes

Frequently Asked Questions

What is rou cou and how does it affect the flavor of chicken?

Rou cou, also known as annatto or achiote, comes from the seeds of the achiote tree. It is primarily used for its deep red-orange colour and mild earthy flavour. When used in roasted chicken, it adds beautiful colour and subtle depth without overpowering the meat.

Can I substitute annatto if I cannot find rou cou?

If rou cou or annatto extract is unavailable, you can use annatto powder mixed with oil as a substitute. While the colour will be similar, the flavour may be slightly milder depending on the brand.

Why is the chicken spatchcocked for this recipe?

Spatchcocking allows the chicken to lie flat while roasting. This helps the bird cook faster and more evenly while also allowing more of the skin to crisp up during roasting.

Can this rou cou chicken be cooked on a grill instead of the oven?

Yes, this marinade works beautifully on a charcoal or wood grill. Cooking the chicken over live fire adds a light smoky flavour that pairs exceptionally well with annatto.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast or thigh, and the juices run clear when pierced.
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Easy Slow Cooker Jerk Pork

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Jamaican jerk pork

Easy Slow Cooker Jerk Pork is one of those meals that fills your kitchen with the warm, comforting scent of the Caribbean long before dinner is ready. While jerk chicken may be more popular with many who enjoy Caribbean cuisine, jerk pork has always been my preference. Over the years, I’ve shared my Lazy Man’s Jerk Pork and the Ultimate Jerk Pork done on the grill, especially during the summer months. But this slow cooker jerk pork is perfect for when you want that same bold Jamaican jerk flavor without having to tend to a grill.

Using a slow cooker or crock pot means you can get this Jamaican jerk-inspired roast pork started and let it do its thing while you focus on other chores or simply relax. The spices bloom as the pork sears, and as it slowly cooks, the layers of citrus, thyme, and allspice develop into something truly satisfying. Whether you slice it or let it go a little longer for a pulled texture, this slow cooker jerk pork delivers authentic island flavor with very little fuss.

Ingredient Guide

Pork – The star of this recipe. I recommend a cheaper bone-in cut because the slow cooking process breaks it down beautifully, giving you tender, flavorful results.

Lime or Lemon – Used to wash the pork in traditional Caribbean fashion. It freshens the meat and prepares it for seasoning.

Jamaican Jerk Marinade – This is where the bold flavor comes from. It carries the warmth of allspice, cinnamon, nutmeg, heat, and herbs that define jerk cooking.

Vegetable Oil – Necessary for searing the pork and helping to bloom the spices in the marinade.

Apple Juice – Used to deglaze the pan and add subtle sweetness and moisture to the slow cooker.

Salt – Enhances all the flavors and balances the sweetness and spice.

Orange – Adds natural citrus sweetness and aromatic depth as it slowly cooks with the pork.

Onion – Provides savory backbone and helps build layers of flavor in the slow cooker.

Bay Leaves – Infuse the dish with gentle herbal notes during the long cook.

Brown Sugar – Balances the heat from the jerk marinade and supports caramelization.

Pimento Berries (Allspice) – A classic Caribbean spice that reinforces the authentic jerk profile.

Thyme – Essential in Caribbean cooking, bringing earthy, herbal freshness.

Celery – Adds aromatic depth and subtle savory balance.

Scotch Bonnet Pepper – Optional, but adds true Caribbean heat and intensity.

Honey or Maple Syrup – Optional replacement for brown sugar, offering a different layer of sweetness.

Scallions – Optional fresh finish that adds brightness and mild onion flavor.

crock pot jerk pork

Shopping Made Easy

Most supermarkets carry affordable bone-in pork shoulder or similar cuts that work well for slow cooking.

Jamaican jerk marinade can be found in Caribbean grocery stores and often in the international aisle of larger supermarkets.

Whole allspice is typically labeled as pimento berries or allspice in spice sections.

Scotch bonnet peppers are easiest to find in Caribbean markets, though habaneros can be substituted.

Fresh thyme, citrus, onions, celery, and bay leaves are widely available year-round.

Cooking Notes from the Kitchen

Searing the pork is not just about color, it helps awaken the spices in the jerk marinade.

Deglazing the pan ensures none of that flavor is left behind.

Cooking time determines texture; sliceable at four hours and shreddable closer to four and a half hours on high.

Resting the pork before slicing helps it retain moisture.

The strained liquid can be reduced into a rich gravy to serve alongside the pork.

Easy Slow Cooker Jerk Pork

This slow cooker jerk pork delivers bold Jamaican-inspired flavor with minimal effort. The gentle, slow cooking process creates tender pork that can be sliced or shredded for a satisfying Caribbean meal.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Featured, Pork Recipes, Sunday Dinners, Weeknight Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 3 lbs pork bone-in
  • 1 lime or lemon juiced for washing
  • 4 tablespoons Jamaican jerk marinade spicy
  • 3 tablespoons vegetable oil
  • 1 cup apple juice
  • 1 teaspoon salt
  • 1 large orange cut into wedges
  • 1 large onion rough chopped
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon pimento berries allspice
  • 6 sprigs thyme
  • 2 stalks celery rough chopped
  • 1 scotch bonnet pepper diced, optional
  • 2 to 3 tablespoons honey or maple syrup optional
  • 2 tablespoons fresh scallions chopped, optional

Instructions
 

  • Wash the pork with the juice of the lime or lemon and cool water, then pat it dry. This is something I grew up doing and it helps freshen the meat before seasoning.
    seasoning and flavour ingredients for making jamaican jerk pork
  • Season the pork with the jerk marinade. I use my hands to really rub it into the meat, especially into the crevices. Be mindful that the marinade can irritate your skin, so wearing gloves is a good idea if you are sensitive. You can allow it to marinate for a few hours or overnight, but since we are slow cooking this, I went ahead immediately.
    seasoned jerk pork for slow cooker
  • Heat the vegetable oil in a wide pan over medium heat and add the seasoned pork. After about four minutes, flip it and continue until all sides are nicely browned. This step gives the pork color and helps seal in the juices, but more importantly it blooms the spices in the jerk marinade. Almost immediately you will get that warm scent of cinnamon, nutmeg, and allspice throughout your kitchen. Such a comforting aroma.
  • Remove the pork and place it in the slow cooker.
    sear jerk pork on all sides
  • Discard most of the oil from the pan and turn the heat down to low. Deglaze the pan with the apple juice, scraping up all the flavorful bits as it comes to a boil. As soon as it reaches a boil, turn off the stove and pour this liquid into the slow cooker.
  • Add the salt, orange wedges, onion, bay leaves, brown sugar, pimento berries, thyme, celery, and any optional ingredients to the slow cooker.
    seasoned jerk pork
  • Close the lid and cook for 4 1/2 hours on high or 7 to 8 hours on low.
    jerk seasoned pork in the slow cooker
  • After about three hours, flip the pork in the slow cooker and continue cooking.
    flip the jerk pork after 3 hours in the slow cooker
  • At the four hour mark, test the pork for tenderness. At this stage it will be perfect for slicing. If you continue to about four and a half hours on high, it will begin falling apart and take on the texture of pulled pork.
    finished slow cooker jerk pork
  • Remove the jerk pork from the slow cooker and allow it to rest for about 15 minutes before slicing or shredding.
  • Strain the liquid, discard the solids, and skim off the fat. You can use it as is or reduce it further to create a rich sauce or gravy to serve with the pork.
    creating jerk gravy for roasted pork
  • Serve on sandwiches, with rice and peas, or alongside your favorite side dishes.
    sliced slow cooker jamaican jerk pork

Video

Notes

Frequently Asked Questions

How long does slow cooker jerk pork take to cook?
Slow cooker jerk pork cooks for about 4 1/2 hours on high or 7 to 8 hours on low. At four hours, it will be sliceable, and slightly longer cooking will give you a pulled pork texture.
Can I make slow cooker jerk pork less spicy?
Yes. Use a milder jerk marinade and skip the optional scotch bonnet pepper. You can also slightly increase the sweetness to balance the heat.
What is the best cut of pork for slow cooker jerk pork?
A bone-in pork shoulder or similar affordable cut works best. The slow cooking process breaks down the connective tissue for tender results.
Do I have to sear the pork first?
While you can technically skip it, I highly recommend searing. It deepens the flavor and allows the spices to bloom, creating that signature aroma in your kitchen.
Tried this recipe?Let us know how it was!
Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion

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Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean. Not having traveled home to Trinidad and Tobago for Carnival this winter, my sister gave me a taste of home by sharing some black pudding she had tucked away in her freezer. While nothing compares to enjoying it fresh from Charlie’s in San Fernando with a generous drizzle of extra hot pepper sauce, this version truly warmed my heart.

The sweetness of slowly caramelized onions melting into the richly spiced pudding creates a beautiful contrast of flavors and textures. It is savory, slightly smoky, gently sweet, and carries just enough heat to remind you of its roots. Whether served as a topping for crackers or layered into sandwiches, this dish transforms simple leftovers into something deeply satisfying and full of Caribbean character.

Side Note! If you wanted to add pieces of black blood pudding to the Sweet Potato Hash recipe I shared a few days back, it would add a lovely taste and texture to a perfect breakfast dish.

Ingredient Guide

Butter Adds richness and helps gently cook the onions while enhancing their natural sweetness.

Onions The foundation of the dish, bringing sweetness and depth once caramelized to a deep amber color.

Sea Salt Helps draw moisture from the onions so they soften and caramelize evenly.

Blood Pudding The star ingredient, richly seasoned and deeply savory with traditional Caribbean spices.

Scallions Provide a fresh, mild onion flavor that brightens the finished dish.

Parsley Adds freshness and subtle herbal balance to the richness of the pudding.

Habanero Pepper Brings authentic Caribbean heat and a fruity spice note.

Thyme Contributes earthy, aromatic undertones essential to many Caribbean savory dishes.

Olive Oil Used to sauté the aromatics and build flavor in the same pan.

Black Pepper Adds gentle warmth and enhances the overall savory profile.

Shopping Made Easy

• Blood pudding can usually be found at Caribbean grocery stores or specialty butchers.
• Fresh thyme, scallions, and habanero peppers are commonly available in most supermarkets.
• If shopping at a standard grocery store, ask the butcher if they carry blood sausage.
• Choose firm onions with no soft spots for the best caramelization results.

Cooking Notes from the Kitchen

• Cooking the onions slowly is key to achieving that deep amber color and natural sweetness.
• Stirring every few minutes prevents the natural sugars in the onions from burning.
• Do not wash the pan after removing the onions because the browned bits add extra flavor.
• Crushing the black pudding while stirring helps create the ideal paste-like consistency.
• The caramelized onions can be folded in or used as a topping, depending on your presentation preference.

Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion

Transform leftover blood pudding into a rich Caribbean spread with caramelized onions, herbs, and habanero heat.
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Prep Time 10 minutes
Cook Time 1 hour
Course Appetizers & Snacks, Caribbean Classics, Featured, Pork Recipes, Street Food
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 tablespoon butter
  • 2 large onions sliced
  • 1/4 teaspoon sea salt
  • 3/4 lb blood pudding casing removed
  • 2 scallions finely chopped
  • 2 tablespoons parsley finely chopped
  • 1 habanero pepper finely chopped, no seeds
  • 3 sprigs thyme leaves only
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the butter in a saucepan over medium heat and add the sliced onions, followed by the sea salt. Stir to coat, place a lid on the pan, and cook over medium to low heat for about 15 minutes until softened and beginning to release their moisture.
  • Remove the lid, reduce the heat slightly, and continue cooking until the onions turn a deep amber color. Stir every five minutes to ensure the natural sugars caramelize without burning. This process will take about 50 minutes in total and you will notice the onions becoming richly sweet and fragrant as they deepen in color.
  • Remove the casing from the black pudding and break it into smaller pieces. Prep the others ingeredients as well.
  • After removing the caramelized onions from the pan and setting them aside, increase the heat to medium to low and add the olive oil without washing the pan. Add the parsley, habanero pepper, scallions, thyme leaves, and black pepper. Cook for about 3 minutes until you hear the gentle sizzle and the aroma of the herbs and pepper fills the kitchen.
  • Add the black pudding to the pan and crush it as you stir, combining all the flavors into a somewhat thick, paste-like consistency.
    black blood pudding added to herbs
  • After 3 to 4 minutes, fold in the caramelized onions and heat through for about 2 minutes.
    refried black blood pudding
  • Serve warm as a topping for sandwiches or crackers. Alternatively, keep the caramelized onions separate and spoon them over the finished pudding as a topping.
    caramelized onion added to refried blood pudding
  • finished black pudding with caramelized onion
  • blood pudding with caramelized onion sandwich

Video

Notes

Frequently Asked Questions

Can I use store-bought blood sausage instead of traditional Caribbean black pudding?
Yes, store-bought blood sausage can be used if Caribbean-style black pudding is unavailable. Keep in mind that seasoning profiles may vary slightly.
How spicy is Black Pudding With Caramelized Onion?
The heat level depends on the habanero pepper. Removing the seeds reduces the intensity, and you can substitute a milder pepper if preferred.
Can I make this recipe ahead of time?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator and warm gently before serving.
Should I mix the caramelized onions in or serve them on top?
Traditionally, you can do either. Folding them in creates a balanced sweetness throughout, while topping the pudding gives visual contrast and texture.
Can I store caramelized onions?
Yes, caramelized onions store well in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing and reheat gently before using.
Can I store leftover refried black pudding?
Yes, leftover refried black pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, adding a small splash of oil if needed to loosen the texture.
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