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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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Simple and Tasty Steamed Cabbage With Ham

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

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Simple and Tasty Steamed Cabbage With Ham

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

Ingredients
  

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

Instructions
 

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

Video

Notes

Frequently Asked Questions About Steamed Cabbage

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

Easy Caribbean Curry Chicken with Romano Beans

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In the Caribbean, curry chicken is often stretched with potatoes, vegetables, or even green cooking bananas to help feed a larger family. That’s part of our food culture and nothing to be ashamed of. But this Easy Caribbean Curry Chicken with Romano Beans is intentionally different. This is a dish I make specifically when romano beans are in season in my small kitchen garden here in Canada, and I want their flavor and texture to shine.

Romano beans add a special touch to curry. Beyond soaking up all that rich curry flavor, they add a natural creaminess to the sauce that you don’t get from potatoes alone. That creamy finish works beautifully with bone-in chicken, which I always recommend for curry dishes. While you can use chicken breast, bone-in pieces with the skin removed will give you a deeper, more traditional curry flavor.

This recipe follows the classic Caribbean method of blooming curry, cooking it off properly, and building layers of flavor slowly. There’s no coconut milk here, by design, because it would change the overall character of the dish. You can replace some of the water used in the recipe with coconut milk if you prefer the sweet undertone it will add to the finished curry chicken. What you get instead is a bold, savory curry that pairs perfectly with rice, coconut rice, or rice and peas.

INGREDIENT GUIDE

Chicken Thighs: Bone-in chicken provides depth and richness to the curry sauce.

Salt: Essential for seasoning the chicken properly from the start.

Caribbean Green Seasoning: Adds herbaceous, traditional Caribbean flavor.

Tomato: Helps balance the curry with acidity and body.

Scallions: Provide aromatic flavor that blends into the sauce.

Scotch Bonnet Pepper: Adds heat and fruity pepper notes with adjustable spice.

Black Pepper: Rounds out the seasoning.

Olive Oil: Used to build the curry base and bloom the spices.

Onion: Forms the foundation of the curry sauce.

Garlic: Adds depth and savory character throughout the dish.

Romano Beans: Absorb curry flavor and create a naturally creamy sauce.

Curry Powder: The heart of the dish, providing color and spice.

Roasted Geera (Cumin): Adds warm, nutty undertones.

Anchar Masala: Contributes tangy, complex flavor typical of Caribbean curries.

Chadon Beni (Culantro): Adds a fresh, finishing herb flavor.

COOKING NOTES FROM THE KITCHEN

  • Bone-in chicken delivers better flavor than boneless cuts for curry dishes.
  • Always bloom and burn off curry powder to remove raw spice flavors.
  • Romano, aka Roma beans, should be pre-cooked so they finish tender, not crunchy.
  • Coconut milk is optional, but it will significantly change the traditional flavor profile.
  • Let the curry reduce properly so the sauce clings to the chicken.

SHOPPING MADE EASY

  • Romano beans are often available seasonally at farmers’ markets or international grocers. Dried beans (soak overnight) are easily sourced at major grocery stores as well.
  • Caribbean curry powder, green seasoning, and anchar masala are best sourced from Caribbean grocery stores or online.
  • Shadon beni may be labeled as culantro and is sometimes found frozen if fresh is unavailable. West Indian, Latino, and Asian supermarkets are great sources.
  • Bone-in chicken thighs are usually more affordable and more flavorful than breast meat.

Easy Caribbean Curry Chicken with Romano Beans

This Easy Caribbean Curry Chicken with Romano Beans is a seasonal island-style curry where tender chicken pieces simmer in a deeply flavored curry sauce, finished with creamy romano beans that absorb the spices beautifully without needing potatoes or other fillers.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Marinating 30 minutes
Course Chicken Recipes, Comfort Food, Main Course, Side Dish
Servings 6

Ingredients
  

  • 6 lbs chicken thighs skin and fat removed
  • 1 tablespoon salt
  • 2 tablespoons Caribbean green seasoning
  • 1 large tomato diced
  • 2 scallions chopped
  • 1 scotch bonnet pepper optional
  • 1/2 teaspoon black pepper
  • 2 –3 tablespoons olive oil
  • 1 medium onion diced
  • 10 cloves garlic divided
  • 2 –3 cups water divided
  • 2 cups romano beans pre-cooked
  • 1 3/4 tablespoons curry powder
  • 1 tablespoon roasted geera cumin
  • 1 tablespoon anchar masala
  • 3 tablespoons Chadon beni (culantro) culantro, chopped

Instructions
 

  • pre-cook the Romano beans in boiling water for 45 minutes. Drain and set aside.
  • Season the chicken with salt, Caribbean green seasoning, tomato, scallions, scotch bonnet pepper, and black pepper. Mix well and allow to marinate while the beans cook.
  • Heat the oil in a deep pot over low heat. Add the onion and half of the garlic. Cook for 2 to 3 minutes until softened.
  • Add the curry powder and stir constantly to bloom the spices which makes a good curry powder. Cook for about 4 minutes.
  • Increase the heat to medium-high and add 1/2 cup of water along with the roasted geera and anchar masala. Bring to a boil and maintain a rolling boil until the liquid cooks off and the oil separates.
  • Add the seasoned chicken and stir well to coat each piece in the curry base. Cover the pot. After about 3 minutes, the chicken will release its own liquid.
  • Remove the lid and cook uncovered for about 5 minutes to burn off that liquid. This step helps cook-off the 'rawness' of the curry.
  • Add the pre-cooked romano beans and stir gently.
  • Pour in 2 cups of water and bring to a boil, then reduce to a rolling simmer. Add the remaining garlic. Add more water during cooking if necessary.
  • After 25 minutes, taste and adjust salt as needed. Increase the heat if the sauce is too runny and allow it to reduce.
  • Turn off the heat and stir in the chadon beni or cilantro. Serve hot with coconut rice or rice and peas.

Video

Notes

Frequently Asked Questions.

What makes Caribbean curry chicken different from Indian curry chicken?
Caribbean curry chicken uses different spice blends, seasonings, and techniques.
Can I use canned beans instead of romano beans?
Yes, but add them in the final 10 minutes of cooking, or they will break down considerably and thicken the overall curry dish. I recommend rinsing the canned beans with cool water before using to wash out the brine they’re packaged in. 
Why is curry cooked off before adding chicken?
This step removes bitterness from raw curry powder and deepens the overall flavor.
Can I freeze curry chicken with Romano beans?
Yes, it freezes well, though the beans may soften slightly when reheated.
Can I use cilantro (coriander)  if I cannot source culantro? Absolutely.
Tried this recipe?Let us know how it was!

Caribbean Soup Recipe: Authentic & Hearty Traditional Soup

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Regardless of which Caribbean island you call home or where you may originate, Saturday almost always meant one thing: soup. A big, thick, comforting pot bubbling away on the stove or over a wood fire, filling the air with familiar aromas. Even when temperatures climbed into the mid-30s Celsius, soup was still on the menu. As children, my siblings and I didn’t always appreciate that routine, but as an adult, especially during a cold Canadian winter, it’s something I truly look forward to.

This Caribbean Saturday Soup is rooted in that tradition. It’s hearty, nourishing, and built with ground provisions, salted meat, coconut milk, and fresh herbs. It’s also the kind of recipe that inspired me to write an entire cookbook dedicated to Caribbean soups. There’s something special about a pot of soup that brings everyone together, slows the day down, and delivers comfort with every spoonful.

While I’m cooking this soup over an outdoor fire for that subtle smoky flavor our ancestors relied on, you can absolutely make it on your stovetop or even in a slow cooker. This is a large batch recipe meant for sharing, freezing, and enjoying again later. It thickens naturally as it cools, so keep that in mind when reheating and adjusting the liquid.

INGREDIENT GUIDE

Salted Pigtail: Adds rich, savory depth and traditional flavor to the soup.

Olive Oil: Used to build the flavor base with aromatics.

Onion: Forms the backbone of the soup’s savory profile.

Garlic: Adds warmth and depth to the broth.

Pimento Peppers (Seasoning Peppers): Provide classic Caribbean aroma without overwhelming heat.

Scotch Bonnet Peppers: Bring fruity heat and allow you to control the spice level.

Green Cooking Bananas: A traditional ground provision that helps thicken the soup.

Sweet Potatoes: Add body and a gentle natural sweetness.

Eddoes: Contribute earthy flavor and starch.

Yukon Gold Potatoes: Help make the soup filling and hearty.

Caribbean Green Seasoning: Adds herbaceous, island-style flavor.

Black Pepper: Balances the richness of the soup.

Coconut Milk: Provides creaminess and rounds out the broth.

Fresh Thyme: Adds a signature Caribbean herbal note.

Chicken Bone Broth: Used here for added body, though it is not traditional.

Pumpkin: Thickens the soup naturally and adds subtle sweetness.

Spinach: Used as a substitute for dasheen or taro leaves.

COOKING NOTES FROM THE KITCHEN

  • Always pre-cook salted pigtail to remove excess salt and tenderize the meat.
  • Wear gloves when handling scotch bonnet peppers and wash your hands thoroughly afterward.
  • Leaving one scotch bonnet whole during cooking lets you control the final heat level.
  • This soup will continue to thicken as it cools, so adjust the liquid when reheating.
  • This is a large, family-style pot of soup designed for sharing and freezing.

SHOPPING MADE EASY

  • Look for salted pigtail at Caribbean or Latin grocery stores.
  • Ground provisions such as eddoes and green cooking bananas are often found in international produce sections.
  • Pumpkin can be substituted with your favourite squash.
  • Caribbean green seasoning is widely available bottled, but fresh-made versions offer the best flavor.

Caribbean Saturday Soup (Traditional Hearty Island Soup)

A hearty and authentic Caribbean soup made with salted pigtail, ground provisions, pumpkin, and coconut milk. This traditional island soup is slow-simmered for deep flavor, naturally thick, and perfect for family meals, cold weather comfort, and make-ahead freezing.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Soups & Stews
Servings 10

Ingredients
  

  • 3 lbs salted pigtail chopped into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 6 cloves garlic sliced
  • 3 pimento peppers aka seasoning peppers sliced
  • 2 scotch bonnet peppers optional
  • 2 lbs green cooking bananas peeled, chopped
  • 1 lb sweet potatoes cut into large chunks
  • 2 lbs eddoes halved
  • 1 lb Yukon gold potatoes cut into chunks
  • 1 1/2 tablespoons Caribbean green seasoning
  • 3/4 tablespoon black pepper
  • 2 cups coconut milk
  • 5 sprigs thyme
  • 4 cups chicken bone broth
  • 10 cups water adjust as needed
  • 1 lb pumpkin cubed
  • 1 lb spinach washed, chopped

Instructions
 

  • Place the salted pigtail in a pot and cover with water. Bring to a boil and cook for 50 to 70 minutes to remove excess salt and help tenderize. Drain and set aside.
  • While the pigtail cooks, peel and chop all ground provisions and keep them soaking in cool water to prevent discoloration.
  • Heat the olive oil in a deep stock pot over medium-low heat. Add the onion, garlic, pimento peppers, and one scotch bonnet pepper (chopped). Cook for about 4 minutes until fragrant.
  • Add the pre-cooked pigtail pieces, stir well, and cook for another 2 to 3 minutes.
  • Add the cooking bananas, eddoes, sweet potatoes, potatoes, and any other provisions. Do not add salt at this stage. Stir in the Caribbean green seasoning, black pepper, and thyme.
  • Add the remaining scotch bonnet pepper whole. Pour in the coconut milk, chicken bone broth, and water. Bring to a boil, then reduce to a steady simmer.
  • Peel, wash. and cube the pumpkin or squash.
  • After 15 minutes, add the pumpkin and stir to incorporate.
  • About 70 minutes into cooking, add the spinach. Taste and adjust salt if needed. Add more water if the soup is too thick and continue cooking for another 30 minutes.
  • Traditionally dasheen or taro leaves would be used. The spinach will wilt quicky, if you're concerend about the pile.
  • MAke sure you stir the pot every 5-8 minutes the last 30 minutes of cooking and adjust the liquid level. This is when it would start sticking to the bottom of the pot.
  • If adding dumplings, add them during the final 15 minutes of cooking. Remove the whole scotch bonnet pepper before serving.

Video

Notes

Frequently Asked Questions

What makes Caribbean Saturday Soup different from other soups?
Caribbean Saturday Soup uses ground provisions, coconut milk, and salted meat, making it thicker and more filling than most brothy soups. For most people, outside the Caribbean, it would seem similar to a hearty stew.
Can I make Caribbean soup without salted pigtail?
Yes, you can omit the salted pigtail and rely on coconut milk or cream for richness, though the flavor will be lighter. Smoked turkey, ham bone, or basically any smoked meat will also work.
How do you control the heat in Caribbean soup?
Leaving a scotch bonnet pepper whole during cooking and removing it before serving helps manage the spice level. Additionally, you can remove the seeds and white membrane/ribs from inside the pepper and discard.
Can Caribbean soup be frozen?
Yes, this soup freezes very well and can be reheated with added liquid as needed.
Tried this recipe?Let us know how it was!

Festive Sorrel Infused Cocoa Tea (hot cocoa)

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

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

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

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

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

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

INGREDIENT GUIDE

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

Cinnamon Stick Adds warmth and depth to the drink.

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

Cardamom Contributes light citrusy warmth and fragrance.

Cloves Adds bold spice and aroma.

Nutmeg A traditional Caribbean flavor that enhances cocoa and dairy.

Ginger Brings gentle heat and balance.

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

Heavy Cream
Increases richness and body.

Whipping Cream Used as a topping for a creamy finish.

Pure Maple Syrup Lightly sweetens the whipped cream.

Pure Cocoa The heart of traditional cocoa tea.

Raw Cane Sugar Adds sweetness with a mild molasses note.

Honey Rounds out the sweetness and smooths the finish.

COOKING NOTES FROM THE KITCHEN

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

SHOPPING MADE EASY

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

Festive Sorrel Infused Cocoa Tea (hot cocoa)

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

Ingredients
  

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

Instructions
 

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

Notes

FREQUENTLY ASKED QUESTIONS

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

Classic Caribbean Salt(ed) Beef Callaloo

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Classic Caribbean Salt(ed) Beef Callaloo

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

Ingredients
  

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

Instructions
 

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

Notes

What is the difference between callaloo and spinach soup?

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

Can I make callaloo without okra?

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

Is salted beef the same as corned beef?

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

How spicy is callaloo with scotch bonnet?

When the pepper is left whole, the dish is gently flavored with the oils from the skin but not spicy. Breaking the pepper will significantly increase the heat.
Tried this recipe?Let us know how it was!

Cribbean Guava Sorrel Concentrate

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

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

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

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

Ingredient Guide

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

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

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

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

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

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

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

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

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Cribbean Guava Sorrel Concentrate

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

Ingredients
  

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

Instructions
 

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

Notes

Can I use fresh sorrel instead of dried?
Fresh sorrel can be used, but dried sorrel provides a stronger flavor and deeper color. You will need to adjust the quantity.
How long does guava sorrel concentrate last?
Stored in clean, airtight bottles, it will keep for several weeks in the refrigerator.
What is the difference between concentrate and syrup?
A concentrate is reduced by about one-third and is best for drinks. A syrup is reduced by two-thirds and is thick enough for topping desserts.
Can I make this without guava?
Yes, you can omit the guava for a more traditional sorrel concentrate, but the flavor will be less fruity.
Is this an alcoholic drink?
No, the concentrate is non-alcoholic, but it pairs well with prosecco, rum, or vodka.
Tried this recipe?Let us know how it was!

Trinidad Chicken Pastelle Recipe.

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

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

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

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

INGREDIENT GUIDE

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

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

Black Pepper: Adds gentle heat and depth.

Scallions: A key flavor base in Caribbean cooking.

Thyme: Brings warmth and a familiar herbal note.

Parsley: Adds freshness and balance.

Tomato: Helps build moisture and body in the filling.

Capers: Introduce a salty, briny contrast.

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

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

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

Raisins: A traditional element that adds texture and sweetness.

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

Salt: Enhances and ties all the flavors together.

Butter: Adds richness to the cornmeal mixture.

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

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

SHOPPING MADE EASY

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

COOKING NOTES FROM THE KITCHEN

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

Trinidad Chicken Pastelle Recipe.

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

Ingredients
  

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

Instructions
 

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

Notes

FREQUENTLY ASKED QUESTIONS

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

Pineapple Sorrel Drink

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

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Pineapple Sorrel Drink

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

Ingredients
  

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

Instructions
 

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

Notes

Can I use fresh sorrel instead of dried sorrel?

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

How long does homemade sorrel drink last in the fridge?

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

What can I use instead of white sugar?

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

Does pineapple change the traditional sorrel flavor?

The pineapple adds sweetness and body but does not overpower the traditional sorrel and spice profile.
Tried this recipe?Let us know how it was!

Curry Aloo with Leftover Stewed Pork

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

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

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

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

What Makes This Curry Aloo Different?

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

1. It Enhances the Curry Base

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

2. It Turns a Side Dish into a Full Meal

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

Ingredient Spotlight

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

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

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

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

Curry Aloo with Leftover Stewed Pork

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

Ingredients
  

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

Instructions
 

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

Notes

This dish is the perfect example of Caribbean home cooking at its best — nothing wasted, everything transformed, and flavor always at the center. Whether you make it to use up leftovers or because you’re craving that unique curry meets stew fusion, this Curry Aloo with Stewed Pork deserves a regular spot in your kitchen.
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Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

Ingredients
  

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

Instructions
 

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

Notes

What Does Pommecythere Taste Like?

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

Can I Make This Jam With Green Pommecythere?

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

How Do I Know When the Jam Is Finished Cooking?

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

Can I Reduce the Sugar?

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

Can I Freeze Pommecythere Jam?

Yes, the jam freezes well. Cool completely, store in freezer-safe containers, and use within 3 months.
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Classic Caribbean Yam Pie

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Classic Caribbean Yam Pie

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

Ingredients
  

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

Instructions
 

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

Notes

Can I use a different type of yam or potato?

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

What is the best substitute for salted cod?

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

How do I keep okra from getting too slimy?

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

Can I assemble the yam pie ahead of time?

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

Why does this recipe include both medium and aged cheddar?

Medium cheddar melts smoothly into the yam mixture while aged cheddar provides sharper flavor and better browning on top.
Tried this recipe?Let us know how it was!

How To Dehydrate Pimento Peppers

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

How To Dehydrate Pimento Peppers

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

Instructions
 

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

Notes

What’s the Best Way to Store Dehydrated Peppers?

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

Can I Use a Food Dehydrator Instead of an Oven?

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

Do I Need to Remove the Seeds Before Dehydrating?

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

What Dishes Can I Use Dried Pimento Peppers In?

Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.
Tried this recipe?Let us know how it was!