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.
If you’ve ever tasted breadfruit, you know it’s one of the Caribbean’s most versatile and satisfying foods. With a texture similar to potato and a flavor that deepens beautifully when cooked, breadfruit can be roasted, fried, boiled, or baked — but this version combines the best of both worlds.
This recipe for roasting, then frying breadfruit, takes me right back to the Caribbean. Typically, a full or mature breadfruit—just on the verge of ripening—is roasted over a wood or charcoal fire until the outer skin is charred, then peeled, cored, sliced, and fried until golden with crisp edges.
You could stop after roasting (which is already delicious), but taking the extra step to fry the slices makes this dish truly unforgettable.
Serve it alongside Jamaican steamed cabbage, carrots, bell peppers, Scotch bonnet, and salted fish (cod) for a comforting, truly Caribbean meal.
What Is Breadfruit?
Breadfruit (Artocarpus altilis) is a starchy tropical fruit native to the South Pacific and beloved across the Caribbean. When roasted or fried, the flesh becomes soft, buttery, and slightly nutty — often compared to freshly baked bread or roasted potato.
It’s a staple in many island kitchens because it’s hearty, naturally gluten-free, and perfect for soaking up bold Caribbean flavors.
Why You’ll Love This Breadfruit Recipe
Authentic Caribbean flavor: Just like traditional roasted breadfruit made over a wood fire.
Simple ingredients: All you need is a fresh breadfruit, a bit of oil, and salt.
Crispy and soft: The best texture combo — golden outside, tender inside.
Perfect anytime: Great for breakfast, lunch, or a savory snack.
Jamaican-Inspired Roasted and Fried Breadfruit
This oven-roasted and fried breadfruit recipe captures the heart of Caribbean home cooking — simple, wholesome, and deeply satisfying. Whether you’re revisiting a childhood favorite or exploring breadfruit for the first time, this method brings out the fruit’s best qualities: tender, golden, and unforgettable.
Cut a small X on the bottom of the breadfruit to allow steam to escape during roasting.
Place the breadfruit on the middle rack of a 425°F (220°C) oven.
Roast for 90 minutes, or until the skin is evenly charred and the flesh is tender.
Allow the roasted breadfruit to cool slightly.
Peel off the skin and remove the core.
Slice into wedges or thick pieces.
Heat oil in a frying pan over medium heat.
Fry the breadfruit slices for 3–4 minutes per side, or until golden brown and crisp at the edges. Remove and drain on paper towels. Sprinkle with salt while still hot.
Notes
Frequently Asked Questions
Can you eat breadfruit skin? No — the skin becomes tough after roasting and should be peeled before eating.What does breadfruit taste like? When cooked, breadfruit tastes mildly sweet and nutty, similar to a cross between potato and freshly baked bread.Is breadfruit healthy? Yes! It’s high in fiber, potassium, and complex carbohydrates — a great gluten-free energy source.
Keyword breadfruit, Caribbean breadfruit recipe, fried breadfruit, how to roast a breadfruit, Jamaican roast breadfruit, roasted breadfruit
The Story Behind My Ultimate Trinbago Seafood Callaloo
Callaloo is one of those iconic dishes that tells the story of Trinidad and Tobago in every spoonful. Growing up, the version my mom made was all about the fresh ocean crabs we’d get from the market. But over the years, I’ve come to appreciate the variations—some families add salted pigtails, smoked turkey, or crayfish, and every pot tells a different story.
This version of The Ultimate Trinbago Seafood Callaloo takes that classic Sunday dish and gives it a luxurious spin by highlighting the ocean’s best: shrimp, lobster, and crab. Living in Canada now, I’ve adapted the ingredients slightly based on what’s available here, while keeping the soul and flavor of home intact. The coconut milk adds that smooth richness, the dasheen leaves and spinach bring the earthiness, and the seafood turns this into something truly special.
Callaloo has always been more than just a side dish—it’s a tradition, a comfort food, and for many of us, the centerpiece of Sunday lunch alongside rice, macaroni pie, or boiled ground provisions and stewed, BBQ, or oven-roasted meats.
Ingredient Guide
Limes or Lemon – Used to wash and brighten the seafood, removing any briny aroma.
Butter – Adds richness and helps develop the base flavor of the seafood stock.
Onion – Used in both the stock and the callaloo base for sweetness and depth.
Thyme – Essential Caribbean herb that balances the richness of coconut milk.
Parsley – Adds freshness and a mild herbal note to the stock.
Celery – Builds aromatic depth, especially when combined with onion and thyme.
Black Pepper – Adds warmth and subtle spice to both the stock and the finished dish.
Sea Salt – Used to season the stock and callaloo base.
Oil – Helps sauté the aromatics without burning the garlic.
Garlic – Infuses deep flavor into the base of the callaloo.
Pimento Pepper – Brings mild heat and signature Trinidadian flavor.
Pumpkin – Adds body and natural sweetness, thickening the callaloo as it cooks down.
Okra – Helps achieve that smooth, velvety texture classic to callaloo.
Dasheen Leaves – The traditional greens used for authentic Trinbago-style callaloo.
Baby Spinach – Adds color and texture, complementing the dasheen leaves.
Lobster, Shrimp, and Crab Legs – The stars of this seafood callaloo, bringing sweetness and depth of flavor.
Coconut Milk – Adds creamy texture and balances the spices.
Scotch Bonnet Pepper – Brings heat and that unmistakable Caribbean aroma.
Caribbean Green Seasoning – Enhances the seafood flavor with herbs and spices.
Lemon Juice – Used to season the shrimp and lobster tails before finishing the dish.
Cooking Notes from the Kitchen
Always wash the seafood thoroughly with lime or lemon juice before cooking.
Use fresh dasheen (taro) leaves when possible for the most authentic texture.
Avoid over-blending the callaloo—pulsing with an immersion blender preserves texture and flavor.
For a mild dish, remove the scotch bonnet pepper before blending. For heat lovers, burst it gently for that slow-building spice.
Serve hot with rice, macaroni pie, or boiled ground provisions like sweet potato and plantain.
Shopping Made Easy
You can find dasheen leaves (taro leaves) at Caribbean, Asian, or African grocery stores.
Fresh okra and pumpkin are available year-round at most supermarkets.
Frozen crab legs and shrimp work perfectly well if fresh seafood isn’t available.
Look for full-fat coconut milk for the creamiest results.
Caribbean green seasoning is available in bottles, but homemade versions are often considered the best.
The Ultimate Trinbago Seafood Callaloo
A creamy, rich, and deeply flavorful seafood twist on the traditional Trinidad and Tobago Callaloo—made with fresh lobster, crab legs, shrimp, and the vibrant greens of dasheen leaves and spinach, simmered in coconut milk.
Clean and prep the shrimp, lobster, and crab legs by removing shells and washing thoroughly with cool water and lime or lemon juice. Follow along with the video below.
In a large stock pot over medium heat, melt butter, then add onion, thyme, parsley, celery, and black pepper. Cook for 4 minutes, then add the seafood shells and continue cooking for another 4 minutes.
Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.
In a separate soup pot over medium heat, add oil, onion, garlic, black pepper, and pimento pepper. Cook for 3 minutes. Add the pumpkin and okra, and cook for another minute.
Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
Add the lobster claws and crab legs. Strain the seafood stock into the pot, add coconut milk, and bring to a boil. Cover partially and simmer.
Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
After 90 minutes, remove the lobster claws and crab legs. Use an immersion blender to pulse the callaloo mixture—avoid continuous blending, as it will change the texture and overall flavor. Remove the scotch bonnet pepper if you prefer mild heat. In my case, I broke the pepper to give the finished Callaloo a slight kick from its heat.
Add the shrimp and lobster meat, stir, then return the claws and crab legs. Simmer for 2 minutes, taste, and adjust salt to your liking.
Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.
Notes
What’s the difference between Trinidad Callaloo and Jamaican Callaloo?
Trinidad and Tobago Callaloo is made with dasheen (taro) leaves, coconut milk, okra, and seasonings, while Jamaican Callaloo refers to a leafy green (amaranth) that’s sautéed like spinach. They share the same name but are completely different dishes.
Can I make seafood callaloo without lobster?
Absolutely. You can make this dish with just crab and shrimp for a simpler version, or even substitute fish fillets like snapper or cod for an easier weeknight option.
How do I prevent callaloo from becoming too slimy?
Okra naturally thickens callaloo, but over-blending can make it too viscous. Pulse with the immersion blender instead of blending continuously to control texture.
What can I serve with callaloo?
Traditional sides include white rice, macaroni pie, boiled provisions like sweet potato, or plantain. It’s also delicious with roasted chicken or stewed beef.
Can I use spinach only instead of dasheen leaves?
Yes, spinach works as a substitute, especially if dasheen leaves aren’t available, though the flavor will be milder and the texture slightly thinner.
A Taste of the Caribbean: Sweet, Spicy, and Masala-Rich
There’s something truly special about Pommecythere Talkari, a dish that captures the heart of Caribbean home cooking with its sweet-spicy balance and earthy masala depth. Known across the islands as June plum, ambarella, or golden apple, the Pommecythere fruit transforms beautifully in this Trinbago-style talkari. It’s simmered low and slow in a rich, spiced sauce made with roasted geera (cumin), garlic, fiery Wiri Wiri peppers, and anchar masala — the cornerstone of this tangy, savory treat.
Growing up in Trinidad and Tobago, this was more than just a condiment for curry dishes; it was a snack we’d scoop straight from the pot, licking our fingers as the sweet, tangy sauce hit all the right notes. The beauty of this recipe is its adaptability — you can use green mangoes if pommecythe isn’t available, and the results are just as satisfying. Whether you’re serving it alongside a hot roti or enjoying it cold from the fridge, Pommecythere Talkari brings a taste of island nostalgia right into your kitchen.
Ingredient Guide
Pommecythere (June Plum) – A green, tart Caribbean fruit that softens beautifully when simmered; provides the sweet-tangy base for the dish.
Vegetable Oil – Helps toast the spices and form a rich flavor base.
Geera (Cumin) Seeds – Adds a deep, roasted earthiness and authentic masala aroma.
Garlic – Builds savory depth and complements the cumin perfectly.
Wiri Wiri Peppers – Traditional small, round chili peppers from Trinidad that bring signature island heat.
Anchar Masala – A blend of roasted spices (often cumin, fenugreek, and mustard seed) used in Caribbean-Indian cooking.
Salt – Balances the tartness of the fruit and enhances the masala.
Brown Sugar – Adds sweetness and caramelization that rounds out the flavor profile.
Water – Used to simmer the pommecythe until tender and saucy.
Cooking Notes from the Kitchen
You can leave the skin on the Pommecythere for a rustic version — it softens nicely during cooking.
Adjust the number of Wiri Wiri peppers to control heat; substitute with Scotch bonnet or Thai chili if needed.
For best results, use firm, mature green Pommecythere that are not yet ripe.
Allowing the liquid to cook down and caramelize gives the talkari its signature depth and sticky finish.
This talkari keeps well in the refrigerator for up to one week and tastes even better the next day.
Shopping Made Easy
Look for Pommecythere (June plum) or ambarella in Caribbean, Asian, or Latin grocery stores, often sold near green mangoes.
Anchar masala can be found at Indo-Caribbean markets or online under “achar masala.”
Wiri Wiri peppers are traditional, but if unavailable, substitute with small hot peppers like bird’s eye or Scotch bonnet.
Geera (cumin) seeds are available in the spice aisle of most supermarkets.
Choose brown sugar over white sugar for its deeper caramel flavor.
How To Make Pommecythere Talkari
This Pommecythe Talkari is a traditional Caribbean condiment and snack made from green pommecythe simmered in spiced masala with garlic, cumin, and fiery Wiri Wiri peppers. It’s a perfect blend of sweet, tangy, and spicy flavors — a true taste of Trinbagonian street and home cooking. You’ll see variations of this dish in Guyana and Surinam as well.
Peel the green Pommecythere, cut into wedges, then wash and drain well.
In a wide pan over medium heat, add the vegetable oil. Once hot, add the geera (cumin) seeds and toast gently for 3 minutes on low heat until fragrant.
Add the smashed garlic and Wiri Wiri peppers, stirring for about 2 minutes to release their aroma.
Add the anchar masala and continue cooking on low heat for 3–4 minutes, stirring often so it doesn’t stick. Smash the peppers if you’d like this extra spicy, or keep them whole to control the heat a bit.
Add the sliced Pommecythere pieces and stir well to coat them evenly in the spiced oil mixture.
Turn the heat up to medium, pour in the water, and bring to a boil with the lid on.
Once boiling, add the salt and brown sugar. Stir to combine, then reduce the heat to a gentle simmer.
Cook covered (slightly ajar) for about 70 minutes, stirring occasionally, until the Pommecythere pieces are tender. Add more water if needed during cooking.
Taste and adjust the salt and sugar to balance sweetness, heat, and spice.
Increase the heat to reduce any remaining liquid. Allow the sauce to caramelize slightly for a deeper, richer flavor. Please note that the Pommecythere does have a spiky core or seed, and if it’s your first time having them, you’d want to keep this in mind when eating the Pommecythe talkari. Also note that the perfect Pommecythere for making this dish is the ‘full’ (meaning mature but not ripe) Pommecythere, which would have a green skin. And yes, you can keep the skin on as in the original recipe for Pommecythere Anchar I shared a few years ago.
Remove from heat and let cool. Store in the refrigerator for up to one week. Serve warm or chilled as a snack or condiment.
Notes
What Is Pommecythe Talkari Made Of?
Pommecythe Talkari is made from green pommecythe fruit simmered in oil with toasted cumin seeds, garlic, Wiri Wiri peppers, anchar masala, salt, brown sugar, and water. The fruit absorbs the spices, creating a sweet, tangy, and spicy chutney-like dish.
Can I Make Pommecythe Talkari With Mango Instead?
Yes! If you can’t find pommecythe, green mangoes make an excellent substitute. The texture and tartness are similar, and mango talkari is a beloved variation across Trinidad and Guyana.
How Spicy Should Pommecythe Talkari Be?
Traditionally, it’s quite spicy due to the Wiri Wiri peppers, but you can adjust the heat to your preference by reducing or omitting the peppers.
How Long Does Pommecythe Talkari Last?
Stored in an airtight container in the refrigerator, Pommecythe Talkari lasts up to one week and actually develops a richer flavor after a day or two.
What Do You Eat With Pommecythe Talkari?
It’s delicious on its own as a snack or served as a condiment alongside curry dishes, roti, or rice and dhal.
Growing up in Trinidad and Tobago, I was never a big fan of corn porridge. But after moving to Canada in my late teens, those long, cold winters quickly changed my mind. There’s something deeply comforting about a warm bowl of porridge when it’s freezing outside, and over time, it became a breakfast staple in my home.
While traditional Caribbean corn porridge is made from dried cornmeal rather than fresh corn, this Charred Sweet Corn Porridge offers a homely twist. Grilling the corn first adds a subtle smoky note that pairs perfectly with coconut milk, nutmeg, and cinnamon. It’s rich, creamy, and filled with that old-fashioned warmth we all crave on chilly mornings.
This recipe blends my childhood memories with a touch of modern Caribbean flavor. Whether you serve it plain or top it with dried fruit, this corn porridge will remind you that comfort can be both simple and soulful.
Ingredient Guide
Sweet Corn: Fresh, grilled corn gives the porridge its natural sweetness and smoky flavor.
Coconut Milk: Adds creaminess and a classic Caribbean taste.
Evaporated Milk: Enriches the texture and depth of flavor.
Cornmeal: Helps thicken the porridge and gives it body.
Sweetened Condensed Milk: Sweetens the dish and creates a velvety finish.
Nutmeg: Brings warmth and a fragrant spice to balance the sweetness.
Cinnamon: Adds a cozy spice note; can be replaced with a cinnamon stick.
Vanilla Extract: Enhances the dessert-like aroma of the porridge.
Dried Cranberries: Optional, but adds color and a hint of tartness.
Bay Leaf: Optional; gives a light herbal note if simmered with the porridge.
Cooking Notes from the Kitchen
Freshly grated nutmeg makes a noticeable difference in flavor and aroma.
Stir the porridge continuously while it cooks to prevent sticking or burning.
For a smoother texture, strain the blended corn mixture before cooking.
Add more milk or water if the porridge thickens too much as it cools.
For a dairy-free option, use additional coconut milk instead of evaporated milk.
Shopping Made Easy
Fresh sweet corn is best, but frozen corn can be used when fresh isn’t available.
Look for coconut milk in cans or cartons in the international foods aisle.
Cornmeal comes in various grinds; medium grind works best for porridge.
Sweetened condensed milk and evaporated milk are typically found in the baking section.
Purchase whole nutmeg for grating fresh flavor—available in most spice aisles.
Charred Sweet Corn Porridge
Warm, creamy, and kissed with the flavor of grilled corn, this Charred Sweet Corn Porridge is a Caribbean-inspired twist on a traditional comfort food. The char adds a gentle smokiness that beautifully complements the sweet coconut and nutmeg notes, creating a perfect bowl for cool mornings or cozy evenings.
Grill the corn until lightly charred to add a smoky undertone to the finished porridge. Allow to cool, then carefully remove the kernels from the cob using a sharp knife.
Place about 3/4 of the grilled corn into a blender along with the coconut milk and 1 cup of water. Blend until smooth.
Pour the blended mixture into a saucepan. Add the remaining water, evaporated milk, cornmeal, and salt. Stir well to combine.
Add the remaining grilled corn kernels, ground cinnamon (or cinnamon stick), vanilla extract, sweetened condensed milk, and half of the nutmeg. If using, add the bay leaf.
Cook over medium heat, stirring constantly to prevent sticking. Add the dried cranberries or other dried fruit if using. Continue to cook for about 10 minutes, or until the porridge reaches your desired thickness.
Remove from heat, adjust the salt to taste, and sprinkle with the remaining nutmeg. Serve warm and enjoy.
Notes
What makes charred sweet corn porridge different from traditional cornmeal porridge?
Charred sweet corn porridge uses fresh grilled corn blended into the mixture, creating a naturally sweet, smoky, and creamy texture. Traditional cornmeal porridge is made with dried cornmeal and has a more uniform, grainy consistency.
Can I make this corn porridge vegan?
Yes. Substitute evaporated milk with more coconut milk or almond milk, and use a plant-based sweetener instead of condensed milk.
How can I make the porridge thicker or thinner?
Cook longer for a thicker porridge, or add a bit of warm milk or water to loosen the texture if it thickens too much.
Can I prepare this corn porridge ahead of time?
Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.
What toppings go well with corn porridge?
Dried cranberries, raisins, toasted coconut, or a sprinkle of nutmeg are all delicious finishing touches for this creamy Caribbean breakfast.
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A fiery-sweet Caribbean-style pepper sauce that balances tropical heat with juicy peaches and rich maple syrup.
When I first made this Peach Habanero Sauce, my plan was to add a kiss of smoke to both the habaneros and peaches using my Traeger grill. But as luck would have it, my smoker quit on me that day. So, I turned to the oven—and honestly, I’m glad I did. Most of you have an oven handy, and the roasted flavor turned out beautifully rich and layered.
Like many of my homemade pepper sauce recipes, this one is fiery—use it sparingly. The natural fruitiness of the habaneros blends perfectly with the ripe peaches, and when you stir in pure maple syrup, the sauce takes on a lovely sweet finish that complements the heat. Which is why I refer to this habanero peach sauce as being perfect for crispy fried chicken wings.
This small-batch recipe reminds me of my Grilled Pineapple Peppersauce, with that same balance of sweetness and heat. It’s part of my #InSeason series, made with freshly harvested habaneros from my garden, ripe peaches from the local market, and maple syrup from a nearby producer I’ve befriended. Brush it over grilled wings, toss it on shrimp, or drizzle it sparingly over roasted vegetables—it’s island heat with a touch of summer sweetness.
Ingredient Guide
Habanero Peppers – The star of this sauce, providing the signature Caribbean heat and fruitiness.
Peaches – Add natural sweetness and body, helping mellow the habanero’s fire.
Sea Salt – Enhances flavor and balances the acidity.
Garlic – Adds a savory depth to the sweetness of the fruit.
Ginger – Fresh or powdered, it brings a touch of warmth and brightness.
Maple Syrup – Sweetens the sauce naturally and gives it a velvety texture.
Carrot – Adds mild sweetness and helps control heat intensity.
Mustard Powder – Gives the sauce a tangy, slightly earthy backbone.
Apple Cider Vinegar – Provides acidity for flavor balance and preservation.
Cooking Notes from the Kitchen
You can use ginger powder if fresh ginger isn’t available.
Add more carrot if you prefer a milder sauce.
White vinegar works in place of apple cider vinegar, though the flavor will be slightly sharper.
Substitute brown sugar for maple syrup (start with 2 tablespoons).
The sauce will keep for 6–10 months in the fridge.
Always remember to vent your kitchen when roasting hot peppers to avoid irritation.
Shopping Made Easy
Most grocery stores carry fresh habaneros year-round in the produce section.
Maple syrup adds a distinct flavor—choose pure Grade A for best results.
Use locally grown peaches during summer for the sweetest, juiciest flavor.
Stock up on apple cider vinegar from any supermarket; it’s essential for acidity and preservation.
Mustard powder can usually be found in the spice aisle near curry or chili powders.
Habanero Peach Chicken Wing Sauce.
Sweet, fiery, and full of Caribbean flavor! This Peach Habanero Sauce blends ripe peaches, spicy habaneros, and maple syrup for the perfect hot sauce balance.
Course Caribbean Classics, In Season, Sauces, Condiments & Marinades
Ingredients
2lbs2–3 habanero peppers
2lbsripe peachesseeds removed
1tablespoonsea salt
2clovesgarlic
1teaspoongrated ginger
1cupmaple syrup
1smallcarrotrough chopped
3/4tablespoonmustard powder
2 1/2cupsapple cider vinegaradjust to desired consistency
1tablespoonJuice lemonfreshly squeezed, to finish
Instructions
Preheat the oven to 300°F (150°C).
Wash the habanero peppers and remove the stems. Wash and halve the peaches, then remove their seeds.
Arrange the peppers and peaches, cut side up, on a baking tray and roast for 1 hour. Be sure to vent your kitchen well, as roasting hot peppers can be intense. (If smoking instead, cook at 250°F (120°C) for 2–3 hours.)
Once cooled, transfer the roasted peppers and peaches to a blender, along with the sea salt, garlic, ginger, maple syrup, carrot, mustard powder, and apple cider vinegar. Blend until smooth, working in batches if necessary.
Taste the sauce and adjust salt to your preference. Stir in the fresh lemon juice to finish.
Pour into sterilized glass jars and store in a cool, dark place or refrigerate. The sauce will keep for 6–10 months in the fridge.
(You can cook the blended sauce before bottling, but it doesn’t significantly affect shelf life or flavor.)
Notes
Frequently Asked Questions
How hot is Peach Habanero Sauce?
It’s quite hot—habaneros are among the spicier chili peppers. The sweetness of peaches and maple syrup helps balance the heat, but it’s still fiery. Start with small amounts until you know your comfort level.
Can I make Peach Habanero Sauce without fresh peaches?
Yes. Frozen peaches (thawed and drained) work well outside of peach season. Avoid canned peaches in syrup as they can make the sauce overly sweet.
How long does homemade Peach Habanero Sauce last?
When stored in clean glass jars and refrigerated, it lasts 6–10 months. The vinegar and salt act as natural preservatives.
Can I use this sauce for more than chicken wings?
Absolutely. It’s fantastic on grilled shrimp, pork chops, roasted vegetables, and even as a glaze for baked salmon.
What’s the difference between this and traditional Caribbean peppersauce?
Traditional peppersauce tends to use more vinegar and fewer sweet ingredients. This version is a fusion-style Caribbean hot sauce, blending classic island heat with North American sweetness for balance.
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I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.
This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.
One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.
Ingredient Guide
Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
Salt – Enhances flavor and balances the natural sweetness of the squash.
Black Pepper – Adds a gentle heat and depth.
Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
Olive Oil – Used for both seasoning and cooking.
Garlic – Infuses the oil and lays the foundation for the stew.
Butternut Squash – The star ingredient, sweet and hearty when stewed.
Habanero Pepper – Optional, for those who love a bit of spice.
Brown Sugar – Balances the savory flavors and helps with caramelization.
Cooking Notes from the Kitchen
Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
You can control the spice level easily by adding or omitting the habanero peppers.
Shopping Made Easy
Most supermarkets carry butternut squash year-round, especially in the fall.
Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.
What’s the difference between cooking with butternut squash and pumpkin?
Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.
Can I use frozen shrimp in this recipe?
Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.
What can I serve with Caribbean butternut squash and shrimp?
This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.
Can I make this recipe vegetarian?
Absolutely. Leave out the shrimp and focus on the stewed butternut squash.
Classic Caribbean Butternut Squash With Shrimp
A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.
Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes
Instructions
Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store.
Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
Serve warm with roti, rice, or your favorite sides.
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A Caribbean classic made with green mango, curry powder, and spices for a tangy, savory, and slightly sweet dish perfect with roti or as a side.
Incredible Curry Mango is one of those timeless Caribbean dishes that takes something simple—green mango—and transforms it into something unforgettable. Not to be confused with mango talkari (takari) or mango anchar (achar), this recipe relies heavily on curry powder for its distinct flavor. The result is a tangy, savory, and spicy dish with just the right touch of sweetness to balance it all out.
In Trinidad and Tobago, as well as Guyana, curry mango is a favorite filling for dhalpuri roti or sada roti. You’ll also find it served in small portions as a snack or side, especially during religious fasting and leading up to and on Divali, making it a natural fit for vegans and vegetarians. The combination of tender mango flesh, aromatic green seasoning, and earthy spices makes it not just a dish, but an experience of flavor and culture.
For this recipe, we’ll be using mature green mangoes—the kind just on the edge of ripening—for the perfect balance of tartness and a subtle hint of natural sweetness. Cooked down with curry, garlic, pepper, and a touch of brown sugar, curry mango becomes thick and glossy, with every bite carrying a little piece of Caribbean tradition.
Ingredient Guide
Green Mangoes – Choose mature ones just before ripening for the best balance of tart and sweet.
Vegetable Oil – A neutral base for sautéing aromatics.
Onion – Adds depth and sweetness when cooked down.
Habanero Pepper – Brings heat with a fruity note; substitute with any hot pepper of your preference.
Garlic – Provides rich, savory flavor to balance the tart mango.
Black Pepper – Enhances the spice base with gentle heat.
Cumin Seeds (Geera) – Toasted for earthy, smoky undertones.
Caribbean Green Seasoning – A mix of fresh herbs for brightness and fragrance.
Curry Powder – The star seasoning that defines this dish.
Salt – Balances flavor and helps temper tartness.
Brown Sugar – Softens the acidity of the mango with mild sweetness.
Anchar Masala – Adds deep roasted spice notes for complexity.
Water – Helps simmer and tenderize the mango into a curry base.
Cooking Notes from the Kitchen
Cut mangoes into long pieces with the seed included; these pieces are known as “mango bone” in Trinidad and Tobago.
Toasting curry powder in oil until dark and clumpy is key to unlocking its full flavor.
Simmer the curry with the lid slightly ajar to develop a thick, glossy sauce.
Adjust sugar and salt at the end based on how tart your mangoes are.
Store leftovers in the refrigerator for up to one week or freeze for up to two months.
Shopping Made Easy
Look for green mangoes at Caribbean or Asian groceries; ask for mature green ones for cooking.
Caribbean curry powders and anchar masala can often be found in West Indian markets or online.
Fresh green seasoning can be made at home with culantro, parsley, thyme, and garlic.
If you cannot find habaneros, substitute with Scotch bonnets or any other hot chili pepper available locally.
Brown sugar is preferred for its mellow sweetness, but white sugar can be used as a substitute in a pinch.
Is curry mango the same as mango talkari?
No, curry mango is different from mango talkari. Talkari relies more on amchar masala and spices, without curry powder, as its main base, while curry mango is built around curry powder for its signature flavor.
What type of mango is best for curry mango?
The best mangoes for curry mango are mature green ones that are just about to ripen. They’re firm enough to hold their shape when cooked but carry a slight natural sweetness that balances the tartness.
Can I make curry mango ahead of time?
Yes, curry mango tastes even better the next day as the flavors develop. Store it in the fridge for up to a week or freeze it for a month or two.
What can I serve with curry mango?
Curry mango pairs perfectly with dhalpuri roti, sada roti, or paratha. It can also be enjoyed as a condiment with rice dishes or eaten on its own as a snack.
Incredible Curry Mango
Curry Mango – A beloved Caribbean vegan dish made with tart green mangoes simmered in curry powder, green seasoning, and spices until tender and full of flavor.
Wash the green mangoes, remove the stems, and cut them into long pieces, including through the seed (referred to as “bone” in Trinidad and Tobago). Rinse and drain well.
Heat oil in a wide deep pan over medium heat. Add onion, habanero, garlic, and cumin seeds. Cook on low for 3 minutes.
Add the curry powder, mix well, and cook until the mixture is darker and has begun to clump, about 3 minutes, allowing the spices to develop fully. If you are making this dish as part of your gluten-free diet, please read the label of the curry powder (if you don’t make your own) you use, as some may have fillers that could be made from gluten.
Increase heat to medium-high and add mango pieces. Stir well to coat with the curry base.
Add brown sugar, anchar masala, salt, and water. Bring to a boil, then reduce heat and simmer with the lid slightly ajar for 20 minutes.
Remove the lid and continue cooking for 10 minutes, or until sauce is thickened and mango is tender.
Taste and adjust seasoning with additional salt or sugar if needed. Serve warm with roti or as a side dish. If it’s a bit tart, you can add a bit more sugar and/or salt to help balance the flavors.
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There are certain dishes in Caribbean cooking that feel like pure comfort in a pot, and for me, The Ultimate Bhagi (Spinach) Rice is one of them. This one-pot rice dish is rooted in island tradition, layered with deep flavors, and built to nourish body and soul. Similar in spirit to Cook-up Rice and closely related to the Pigtail Spinach Rice I shared earlier, this version relies on salted cod, coconut cream, and dasheen bush (or spinach) for a truly satisfying meal.
Growing up in Trinidad, rice dishes like this always carried more than just flavor; they also held a sense of history. They represented community, family, and resourcefulness—stretching humble ingredients into something filling and delicious. When the cold of a Canadian winter hits, this recipe takes me right back to warmer days in the Caribbean, where a steaming pot of bhagi rice would be waiting on the stove.
The beauty of this dish lies in its flexibility. Dasheen bush is traditional, but spinach or even callaloo bush will give you excellent results. The pumpkin and carrot bring sweetness, while coconut cream adds that unmistakable richness Caribbean cooks love. The salted cod infuses every bite with flavor, and if you’re brave enough to burst the wiri wiri peppers, you’ll unlock a fiery kick that elevates the dish even more.
This recipe is hearty, comforting, and easy to adapt, making it perfect for family dinners or meal prep. Whether you keep it grainy or let it go a little more on the soggy side, The Ultimate Bhagi Rice will transport you right to the islands with every bite.
Ingredient Guide
Dasheen Bush Bhagi (Spinach) – Traditional leafy greens for the dish; spinach is a great substitute.
Coconut Oil – Adds richness and enhances flavor; olive oil or vegetable oil can be used as a substitute in a pinch.
Salted Cod (Fish) – A classic Caribbean protein that brings deep, salty, savory notes.
Onion – Builds the flavor base with sweetness and aroma.
Garlic – Essential for bold Caribbean flavors.
Black Pepper – Brings gentle heat and balance to the dish.
Bell Peppers – Adds color and sweetness to the rice.
Tomato Paste – Deepens the flavor and adds richness.
Caribbean Green Seasoning – A traditional herb blend that infuses layers of flavor.
Curry Powder – Lends warmth and spice undertones.
Pumpkin – Sweet and earthy; helps balance the saltiness of the cod.
Carrot – Adds natural sweetness and texture.
Long-grain brown rice – holds up well to simmering and adds a nutty depth.
Water – Used for simmering and cooking the rice.
Coconut Cream – Adds creaminess and a signature Caribbean flavor.
Salt – Enhances all flavors; adjust carefully, as cod is naturally salty.
Wiri Wiri Peppers – Brings heat and a fruity kick if crushed.
Cooking Notes from the Kitchen
Always wash and soak salted cod to remove excess salt before cooking.
If using spinach instead of dasheen bush, expect it to cook down faster, so be mindful of your timing.
Coconut cream can be swapped with canned coconut milk if needed.
Smoked paprika is optional but adds a lovely depth and slight smokiness.
Decide whether you prefer your bhagi rice grainy (drier) or soft (moist), and adjust the water accordingly.
Shopping Made Easy
Most large grocery stores carry salted cod in the international or seafood section.
Fresh spinach is widely available, but frozen spinach is also a viable option.
Coconut cream can usually be found in the Asian or Caribbean aisle.
Wiri wiri peppers may be harder to find; substitute with Scotch bonnet peppers if needed.
Pumpkin or squash is available in most produce sections year-round.
What’s the difference between bhagi and spinach?
Bhagi refers to dasheen bush leaves, a Caribbean staple green with a slightly different texture and flavor than spinach. Spinach is often used as a substitute outside the Caribbean and works beautifully in this recipe.
Can I make bhagi rice without salted cod?
Yes, you can make a vegetarian version by omitting the salted cod. The coconut cream, green seasoning, and vegetables will still provide plenty of flavor.
How do I keep bhagi rice from becoming mushy?
To keep your rice grainy, use less water and avoid stirring too much during the cooking process. Let the rice steam gently with the lid on, then fluff it at the end.
What can I substitute for pumpkin in bhagi rice?
Squash is an excellent substitute for pumpkin, offering a similar sweetness and texture. Sweet potato can also be used if squash is unavailable.
The Ultimate Bhagi (Spinach) Rice
A classic Caribbean one-pot rice dish made with dasheen bush (or spinach), salted cod, and coconut cream for a hearty, flavorful, and comforting meal.
Add the grated carrot and pumpkin (or squash). Cook for 2 minutes.
Increase heat to medium and add the bhagi (or spinach). Stir well and cook for 3 minutes.
Add the washed rice and mix to coat with seasonings.
Pour in water and bring to a boil. Once bubbling, add the coconut cream and wiri wiri peppers.
Reduce to a simmer, add salt, and cover. Cook until liquid is absorbed and rice is fully cooked and plump, 20–25 minutes. Add more water if necessary.
Adjust salt to taste, remembering the salted cod contributes saltiness. Decide if you want the rice soggy or grainy. Keep wiri wiri peppers whole for mild heat, or burst them for spice.
Turn off the heat, cover, and let rest for 5–10 minutes. Fluff with a fork before serving.
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A Classic Caribbean Vegetable Dish with a Modern Twist
Jamaican Callaloo (amaranth ) with Baby Spinach is one of those recipes that always feels like home. Growing up in Trinidad and Tobago, we called it Chorai Bhagi, and it was a staple on the table. In Jamaica, callaloo has its own distinct identity, often cooked down with saltfish; however, this version celebrates the leafy greens themselves. I’ve been growing callaloo in my Canadian garden for many years, and every time I prepare it, I’m reminded of the earthy flavors of the Caribbean kitchen.
This recipe is not a callaloo “soup,” and it’s not the salted codfish version that many Jamaicans love. Instead, it’s a vegan-friendly, flavor-packed vegetable dish that highlights fresh callaloo and pairs it with baby spinach for extra body. I’ve also shared similar versions using Swiss chard, pak choi, dasheen bush, and even Malabar spinach (poi bhagi). Each has its own charm, but the combination here is especially satisfying.
Cooked with onion, garlic, tomato, and a touch of coconut cream, the dish has just the right balance of savory, spicy, and creamy notes. The Scotch bonnet or habanero pepper adds a hint of fire, while the lemon juice at the end helps to smooth out any bitterness from the greens. It’s a perfect side dish to accompany rice, sada roti, or cassava dumplings, and it can just as easily stand alone as a light vegan or vegetarian main course.
If you’ve never tried making Jamaican Callaloo at home, this recipe with baby spinach is the perfect place to start. Let’s dive in.
Ingredient Guide
Olive Oil – Provides the base for sautéing and adds richness.
Onion – Brings sweetness and depth of flavor to the greens.
Garlic – Essential for building that signature Caribbean flavor.
Pimento Pepper – A mild seasoning pepper that adds fragrance without heat.
Habanero Pepper – Brings a touch of heat; use sparingly or omit if preferred.
Black Pepper – Balances the flavors with a subtle warmth.
Jamaican Callaloo – The star of the dish, earthy and nutrient-rich.
Salt – Enhances and balances the natural flavors of the greens.
Water – Helps steam and soften the callaloo during cooking.
Coconut Cream – Adds body, creaminess, and a subtle sweetness.
Baby Spinach – Bulks up the greens and adds freshness.
Tomato – Brings acidity and a little natural sweetness.
Lemon Juice – Finishes the dish and helps balance any sharpness in the greens.
Cooking Notes from the Kitchen
Always wash your callaloo leaves thoroughly to remove grit or sand.
You can include the tender stems of the callaloo if you prefer, but this recipe uses just the leaves.
If fresh pimento peppers aren’t available, substitute with a mild sweet pepper for aroma.
For a creamier dish, use 3/4 cup coconut milk instead of coconut cream and water.
Adding lemon juice at the end helps reduce the “itchy throat” sensation that some people experience from eating callaloo or spinach.
Shopping Made Easy
Look for Jamaican callaloo in Caribbean grocery stores or farmers’ markets. If unavailable, Swiss chard or kale make good substitutes.
Baby spinach is widely available in supermarkets, usually pre-washed, but it’s always a good idea to rinse it before use.
Pimento peppers can be tricky to find outside the Caribbean. Sweet bell peppers or ají dulce can work as substitutes.
Coconut cream is often sold in cans. If you only find coconut milk, that works too; adjust the liquid balance accordingly.
Fresh hot peppers like habanero or Scotch bonnet are available in most international or Caribbean sections of the store.
Is Jamaican Callaloo the Same as Trinidad Callaloo?
No, Jamaican callaloo refers to a sautéed leafy green dish, whereas Trinidad callaloo is a soup-like dish made with dasheen, okra, and often crab or salted meats.
What Can I Use Instead of Jamaican Callaloo?
If you can’t find callaloo, Swiss chard, collard greens, or kale, make good substitutes. The flavor is slightly different, but the texture and cooking method remain similar.
How Spicy Should Jamaican Callaloo Be?
The spice level is up to you. Traditionally, a Scotch bonnet or habanero is used for flavor, but you can remove the seeds for less heat or omit it entirely.
Can I Make Jamaican Callaloo Ahead of Time?
Yes, it reheats well. Store in the fridge for up to 3 days. The flavors often deepen after a day.
Jamaican Callaloo with Baby Spinach.
A vegan-friendly Caribbean side dish where Jamaican callaloo and baby spinach are simmered with coconut cream, onion, garlic, and fresh pepper for a wholesome and flavorful result.
Prepare the Jamaican Callaloo (chorai bhagi) by removing the leaves from the stems (yes, you can include the stems, but I didn’t), washing them thoroughly, then chopping. Wash the spinach. Chop the tomato, onion, and peppers. Smash the garlic.
Heat olive oil in a wide pan over medium heat. Add onion, garlic, pimento pepper, habanero, and black pepper. Reduce heat to low and cook for 3 minutes.
Stir in the prepared callaloo leaves, raise the heat, and allow them to wilt.
Add salt, tomato, and water. Stir well.
Mix in the coconut cream, then add the baby spinach. Cover with a lid to help the spinach wilt. Layering the ingredients is important as explained in the video below.
After 5 minutes, remove the lid and cook uncovered to reduce excess liquid.
At about 20 minutes, stir in the lemon juice. Continue cooking until 25–30 minutes total, when most liquid has evaporated and traces of oil are visible.
Turn off the heat and serve hot with sada roti, cassava dumplings, or as a side dish with rice.
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When it comes to quick and satisfying meals, rice dishes hold a special place in Caribbean kitchens. This Easy Chicken Flavoured Rice Recipe is one I reach for when I want something full of flavor but not too heavy. It’s a versatile rice dish that works just as well in the heat of summer as it is very light, yet warm and comforting during the cozy months of fall and winter.
Growing up in Trinidad and Tobago, I remember enjoying versions of seasoned rice made by my aunt. That same comforting flavor is what I wanted to capture here, with the added richness of chicken bouillon and the earthy, slightly nutty taste of roucou (annatto extract). Roucou not only deepens the flavor but also gives the rice a beautiful color—something we inherited from the native peoples of the Caribbean.
This dish is also closely related to the loosely named “Spanish Rice” that we often enjoy on the islands. What makes it special is how easily it adapts to what you have on hand. You can keep it simple for a weekday meal, or elevate it with garlic, ginger, and even a bit of heat from scotch bonnet pepper if you like things spicy. Either way, this seasoned rice delivers big flavor in a straightforward recipe anyone can master.
I recommend following along with the video below, as it covers more information.
Ingredient Guide
Butter: Adds richness and a silky base for sautéing the aromatics.
Onion: Provides a savory, slightly sweet flavor that builds the foundation of the dish.
Black Pepper: Balances the richness with a mild, earthy heat.
Sea Salt: Enhances the natural flavors of the rice and vegetables.
Thyme: A staple Caribbean herb that adds depth and fragrance.
Celery with Leaves: Brings freshness and a subtle herbal note.
Pimento Peppers: Mild, fruity peppers used across the Caribbean for gentle flavor and aroma.
Chicken Bouillon Powder: Infuses the rice with savory, chicken-style seasoning.
Roucou (Annatto Extract): Adds earthy flavor and a striking red-orange hue.
Par-Boiled Brown Rice: Holds its texture well during cooking, resulting in fluffy grains.
Chicken Stock: Deepens the flavor and gives the rice body.
Water: Helps balance the liquid ratio for perfect texture.
Chives: A fresh, grassy finish is added at the end for brightness.
Optional Ingredients: Garlic, ginger, and hot peppers add extra layers of flavor and spice.
Cooking Notes from the Kitchen
Do not over-stir the rice after adding the liquid, or the grains can become mushy.
Butter adds richness, but you can substitute it with vegetable oil, olive oil, coconut oil, or a combination of butter and oil if you prefer.
If using white rice, reduce the cooking time as it cooks faster than par-boiled brown rice.
For a spicy kick, add finely chopped scotch bonnet pepper during cooking or sprinkle with red pepper flakes at the start.
Shopping Made Easy
Roucou (also known as annatto extract) can be found in Caribbean grocery stores or purchased online. Some Latin markets may carry it under the name annatto.
Pimento peppers are often sold in Caribbean and Latin American stores. If you cannot find them, use a sweet pepper for a mild flavor.
Par-boiled brown rice is widely available in supermarkets and is sometimes labeled as converted rice.
Fresh thyme is best, but dried thyme is a suitable substitute in a pinch. Use less if dried, as it’s more concentrated.
Chives can be substituted with green onions if needed.
What is roucou (annatto extract) and why is it used in rice?
Roucou, also known as annatto extract, is made from the seeds of the achiote tree. It’s used across the Caribbean and Latin America for its earthy flavor and natural coloring. This roucou adds both taste and a beautiful red-orange tint.
Can I substitute white rice for brown rice in this recipe?
Yes, you can substitute white rice for brown rice, but keep in mind that the cooking time will be shorter, as well as the amount of liquid you use. Keep an eye on the pot to ensure the rice doesn’t overcook and turn mushy.
What can I substitute for pimento peppers if I’m unable to find them?
If pimento peppers are unavailable, you can use a small sweet bell pepper or a cubanelle pepper. They won’t have the same flavor, but they provide a similar mild sweetness.
Is this rice dish spicy?
Not necessarily. The base recipe is mild, but you can make it spicy by adding diced scotch bonnet pepper or red pepper flakes. This makes it easy to adjust the heat level to your liking.
Easy Chicken Flavoured Rice Recipe
Chicken-flavored rice. A comforting and flavourful seasoned rice with Caribbean roots, this dish balances lightness for summer with warmth for fall and winter. The addition of roucou (annatto extract) lends both earthy flavor and a vibrant color, a culinary gift from the native peoples of the Caribbean. Similar to “Spanish Rice” enjoyed across the islands, this recipe is versatile, simple, and deeply satisfying.
Heat the butter in a wide pan over medium heat. Add the onion, black pepper, salt, thyme, celery, and pimento peppers. Lower the heat to medium-low and cook for 3 minutes.
Push everything to the side of the pan, clearing the center. Add the chicken bouillon powder and toast lightly.
Stir in the roucou and mix well to combine the flavors. Cook for another 2 minutes.
Add the washed and drained rice, stirring gently to coat with the seasonings.
Pour in the chicken stock and water. Increase the heat and bring to a boil.
Reduce to a simmer, partially cover with a lid, and cook for 25 minutes.
Turn off the stove, cover fully, and let the rice rest on the hot burner for 10–15 minutes.
Optional Ingredients: 1 teaspoon grated garlic | 1 teaspoon grated ginger | 1 small scotch bonnet pepper (finely diced) or dried pepper flakes. To make this rice dish fully vegan or vegetarian, use vegan or vegetarian stock and stock powder.
A Refreshing Vegetarian Twist on a Caribbean Classic
Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied to weekend limes, rum shop gatherings, and stories of it being a cure for hangovers. As a child growing up in the Caribbean, I never really gravitated to souse—it felt more like an adult dish than something for kids.
Over the years, I’ve shared many versions here: Pig Foot Souse, Chicken Foot Souse, and even Octopus Souse. Today, I’m sharing something a little different—a Caribbean Vegan Corn Souse recipe. This one is vegetarian, even vegan, making it accessible for anyone who may not eat meat but still wants to enjoy the vibrant, refreshing flavors of souse. With sweet summer corn as the star, balanced with cucumber, fresh lime juice, and plenty of herbs, it’s a lighter take on tradition while staying true to Caribbean flavors.
This corn souse is best enjoyed chilled, making it perfect for hot days. It’s a refreshing side dish for barbecues, a conversation starter at summer parties, and a taste of the islands that anyone can prepare at home.
Ingredient Guide
Sweet Corn: The base of this souse, steamed until tender to highlight its natural sweetness.
Cucumber: Adds crunch and a refreshing contrast to the corn.
Sea Salt: Enhances flavors and balances the lime juice.
Limes: Provides the essential tang that defines souse.
Chadon Beni (Culantro): A classic Caribbean herb with a bold, earthy flavor; cilantro can be used if needed.
Chives: Adds a mild onion-garlic note.
Scotch Bonnet Pepper: Brings heat and fruity undertones; adjust for spice preference.
Onion: Brings sharpness, softened with lime juice.
Garlic: Adds depth and savory balance.
Black Pepper: For seasoning and a gentle warmth.
Parsley: A fresh herbal addition, not traditional, but adds a lovely brightness.
Thyme: Adds an earthy flavor that complements the other herbs.
Water: Lightens the broth and brings everything together.
Cooking Notes from the Kitchen
Always steam the corn instead of boiling it. This keeps the natural sweetness intact.
Add the hot corn to the herbs and lime mixture so the heat “blooms” the flavors.
If you can’t find chadon beni, cilantro makes an excellent substitute.
Go easy on the Scotch bonnet if you’re not used to the heat. You can always add more later.
This dish tastes even better after sitting for a few hours as the flavors deepen.
Shopping Made Easy
Fresh corn is widely available at most grocery stores in the summer. Look for bright yellow kernels that are firm and plump.
If you can’t find chadon beni, check Latin or Asian grocery stores, or use fresh cilantro instead.
Scotch bonnet peppers are usually found in Caribbean or international markets, but habanero peppers can be used as a substitute.
Fresh herbs like parsley, thyme, and chives are available in the produce section of most supermarkets year-round.
Can I make Caribbean Corn Souse ahead of time?
Yes, corn souse benefits from sitting for 30 minutes in the fridge as the flavors meld together. It will keep for up to 5 days refrigerated.
What can I use instead of chadon beni?
If you can’t find chadon beni (culantro), the best substitute is fresh cilantro. While the flavor is slightly different, it will still give you that vibrant herbal taste.
Is Caribbean Corn Souse spicy?
It can be as spicy or mild as you like. Traditionally, Scotch bonnet is added whole for flavor and a bit of heat. If you prefer less spice, use half a pepper or substitute with a milder chili.
Can I use canned or frozen corn instead of fresh?
Fresh corn is best for this recipe because of its natural sweetness and crunch. However, if corn is out of season, you can use frozen corn—just steam or boil it briefly before adding. Canned corn is not recommended as it will be too soft.
What do you serve Caribbean Corn Souse with?
Corn souse is refreshing on its own but pairs well with grilled meats, fried fish, or other Caribbean appetizers. It’s also a great side dish at summer barbecues.
Caribbean Corn Souse Recipe
A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat. Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands.
Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
Pour in the water and stir to combine.
Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
Store leftovers in the fridge for up to 5 days, but I’m sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.
When I think of true Caribbean comfort food, a rich pot of Brown Stew Oxtail comes to mind. Once considered a cheap cut, oxtail has become a prized ingredient for its deep, beefy flavor and melt-in-your-mouth texture. This dish is a celebration of slow cooking, where the oxtail is gently braised until the meat is tender enough to fall off the bone, then simmered in coconut milk with herbs, spices, and beans.
I didn’t grow up seeing oxtail cooked in my household nor others in my village (Guaracara, Trinidad and Tobago), but as a new immigrant in Canada, I remember spending time at my Jamaican friend’s home where his granny prepared it almost weekly. Back then, oxtail was inexpensive and considered undesirable by many, but her kitchen transformed it into pure magic. She always used butter beans, while I like to stretch the dish with red kidney beans for a slightly different take.
Brown Stew Oxtail is a dish that brings people together. It’s rich, hearty, and perfect for serving a crowd, especially with steamed rice, rice and peas, or ground provisions to soak up that silky gravy. If you’ve never cooked oxtail before, don’t let the long cooking time scare you. Low and slow is the secret here, and the reward is worth every minute.
Ingredient Guide
Oxtails – The star of the dish, cut into thick pieces that braise beautifully.
Lime or Lemon – Used to wash the oxtail and remove any gamey odor.
Salt – Balances flavors and seasons the meat.
Light Soy Sauce – Adds a savory, umami depth.
Caribbean Browning – Gives the stew its signature deep color and roasted flavor.
Tomato Ketchup – Provides sweetness and helps round out the sauce.
Caribbean Green Seasoning – A fresh herb and spice blend that infuses the meat with flavor.
Black Pepper – Brings a subtle heat and earthiness.
Onion & Scallion – Essential aromatics for building the base flavor.
Garlic – Infuses the stew with warmth and depth.
Olive Oil – For browning the oxtail pieces.
Tomato – Adds acidity and balance to the rich sauce.
Allspice Berries (Pimento Seeds) – A classic Caribbean spice that gives warmth and fragrance.
Bay Leaves – Layer in subtle herbal notes.
Ginger – Adds a fresh, zesty kick.
Bell Peppers – Provide sweetness, color, and texture.
Thyme – A must-have herb in Caribbean cooking.
Red Kidney Beans – Stretch the dish and make it heartier.
Scotch Bonnet Pepper – Gives the stew a gentle heat and signature flavor.
Coconut Milk – Creates a rich, silky gravy that ties everything together.
Cooking Notes from the Kitchen
Always trim excess fat from the oxtail pieces before cooking.
If you prefer less heat, keep the scotch bonnet whole or remove it before serving.
You can swap red kidney beans for butter beans, which are more traditional in Jamaican versions.
Remove thyme sprigs, pimento seeds, and bay leaves before serving for a smoother eating experience.
Cooking times may vary depending on the toughness of the oxtail, so allow extra time if needed.
A pressure cooker can reduce the cooking time, but slow simmering develops a deeper flavor.
Shopping Made Easy
Most large supermarkets now carry oxtail, but it’s often sold at specialty Caribbean, Asian, or Latin butchers for better prices.
Caribbean browning sauce is usually found in the international or Caribbean section of grocery stores.
If you don’t see Caribbean green seasoning, you can make your own at home using a blend of herbs, garlic, and peppers.
Scotch bonnet peppers can sometimes be tricky to find outside the Caribbean; look for habanero peppers as a substitute.
Coconut milk is widely available canned in most grocery stores, but for best results, choose unsweetened.
What does Caribbean Brown Stew Oxtail taste like?
Brown Stew Oxtail is rich, savory, and slightly sweet from the coconut milk and ketchup. It has layers of flavor from fresh herbs, spices, and slow braising, with a silky gravy that coats every bite.
Can I use butter beans instead of red kidney beans?
Yes. Butter beans are more traditional in Jamaican-style oxtail stew and add a creamy texture. Red kidney beans are a great alternative and make the dish more hearty.
How long does it take to cook oxtail until tender?
On the stovetop, oxtail takes about 4 to 5 hours of simmering until the meat is fall-off-the-bone tender. A pressure cooker can shorten this time to about 1 hour.
Is Caribbean Browning Sauce necessary?
Browning sauce gives the stew its signature dark color and deep roasted flavor. While not required, the dish won’t taste quite the same without it.
What’s the best way to serve Brown Stew Oxtail?
This dish is best served with steamed white rice, rice and peas, or ground provisions like yam, cassava, and green banana. The gravy is perfect for soaking into starchy sides.
Classic Caribbean Brown Stew Oxtail
Falling-off-the-bone tender oxtail, slow-braised in a rich coconut milk and tomato gravy with red kidney beans, fresh herbs, and warming spices. A true Caribbean comfort food classic, this hearty stew is perfect with rice, ground provisions, or dumplings.
Season the oxtail with salt, soy sauce, browning, ketchup, green seasoning, black pepper, onion, scallions, and garlic. Mix thoroughly, cover, and marinate in the fridge for 3–4 hours or overnight.
Heat olive oil in a heavy pot over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding.
Add the reserved marinade to the pot and stir well.
Stir in the tomato, ginger, bay leaves, and pimento seeds. Continue cooking until the oxtail is very tender, adding extra time if necessary. Pour in 6 cups of water and bring to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 4 to 4 1/2 hours, adding more water as needed (up to 10 cups total). Skim off any froth that rises.
Add the sliced bell peppers, thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Stir gently. Add the sliced bell peppers, please thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Unless you want the kick of that pepper like me, crush it during cooking. May I also remind you to wash your hands with soap immediately after handling such hot peppers.
Bring the pot back to a boil, then reduce to a simmer and cook uncovered for 30 minutes, allowing the flavors to deepen and the gravy to thicken.
Taste and adjust seasoning with salt as needed. Discard thyme sprigs, pimento seeds, and bay leaves before serving.
Garnish with chopped scallions or parsley if desired. Serve hot with rice or your favorite Caribbean sides.
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