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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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Caribbean Classics Drinks & Smoothies Featured Festive & Holiday Recipes In Season

Pineapple Sorrel Drink

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

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Pineapple Sorrel Drink

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

Ingredients
  

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

Instructions
 

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

Notes

Can I use fresh sorrel instead of dried sorrel?

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

How long does homemade sorrel drink last in the fridge?

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

What can I use instead of white sugar?

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

Does pineapple change the traditional sorrel flavor?

The pineapple adds sweetness and body but does not overpower the traditional sorrel and spice profile.
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Weeknight Dinners

Curry Aloo with Leftover Stewed Pork

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

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

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

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

What Makes This Curry Aloo Different?

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

1. It Enhances the Curry Base

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

2. It Turns a Side Dish into a Full Meal

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

Ingredient Spotlight

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

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

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

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

Curry Aloo with Leftover Stewed Pork

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

Ingredients
  

  • 1 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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Appetizers & Snacks Caribbean Classics Comfort Food Desserts Easy Caribbean Recipes Featured Vegan Vegetarian

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

Ingredients
  

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

Instructions
 

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

Notes

What Does Pommecythere Taste Like?

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

Can I Make This Jam With Green Pommecythere?

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

How Do I Know When the Jam Is Finished Cooking?

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

Can I Reduce the Sugar?

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

Can I Freeze Pommecythere Jam?

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

Classic Caribbean Yam Pie

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

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

Ingredient Guide

  • White Yam — A starchy Caribbean ground provision that becomes creamy and smooth when mashed.
  • Salted Cod — Adds a savory, briny depth after being prepared to remove excess salt.
  • Olive Oil — Used to 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.
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Caribbean Classics Featured In Season

How To Dehydrate Pimento Peppers

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

How To Dehydrate Pimento Peppers

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

Instructions
 

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

Notes

What’s the Best Way to Store Dehydrated Peppers?

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

Can I Use a Food Dehydrator Instead of an Oven?

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

Do I Need to Remove the Seeds Before Dehydrating?

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

What Dishes Can I Use Dried Pimento Peppers In?

Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.
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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Global Favorites Grilling In Season

Incredible Smoked Jerk Turkey

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A Caribbean Twist on Thanksgiving Flavor

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Incredible Smoked Jerk Turkey

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

Ingredients
  

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

Instructions
 

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

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

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

Can I Make Jerk Turkey Without a Smoker?

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

How Spicy Is Jerk Turkey?

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

What’s the Best Wood for Smoking Jerk Turkey?

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

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.
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Breakfast Caribbean Classics Featured Vegan Vegetarian

Classic Caribbean Curry Chataigne With Pigeon Peas

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A Taste of Home in Every Bite

Growing up in Trinidad, I remember the aroma of curry chataigne with pigeon peas drifting through the neighborhood on quiet Sunday mornings. It was the kind of dish that brought everyone to the table — warm, rich, and layered with earthy, nutty flavor. While I prefer using fresh pigeon peas and chataigne (also called breadnut or katahar in Guyana), those can be expensive and hard to find outside the Caribbean. So in this version of Classic Caribbean Curry Chataigne With Pigeon Peas, I’ll show you how to get that same authentic flavor using frozen ingredients you can easily find at any West Indian grocer.

Chataigne is a true Caribbean gem — tender yet hearty, with a texture that holds up beautifully to slow cooking. Pairing it with pigeon peas gives this vegan curry extra protein and body. The coconut milk softens the spice, the curry base ties everything together, and the gentle simmer coaxes deep, nostalgic flavors from simple ingredients.

This recipe takes me back to the mornings when my mom’s great-aunt would call out from her kitchen window, “Chris! Come have breakfast!” A plate of this curry alongside hot buss-up-shut (paratha roti) and mango talkari was pure comfort. Whether you’re recreating a taste of home or discovering this Caribbean classic for the first time, this curry is a perfect example of how simple, humble ingredients can come together to make something truly special.

Ingredient Guide

  • Chataigne (Breadnut or Katahar): A starchy fruit similar in texture to jackfruit; used here for its nutty flavor and meaty bite.
  • Pigeon Peas: A hearty legume with a creamy interior that adds protein and texture to the curry.
  • Coconut Milk: Adds richness and balances the heat of the curry while enhancing the overall depth of flavor.
  • Curry Powder: The foundation of Caribbean curry flavor — use a blend with turmeric, coriander, cumin, and fenugreek for authentic taste.
  • Caribbean Green Seasoning: A vibrant herb paste made from culantro (shadow beni), thyme, green onions, garlic, and peppers for fresh island flavor.
  • Cumin Seeds (Geera): Adds a nutty, aromatic note to the base of the curry.
  • Anchar Masala: A spice blend made with roasted cumin and fenugreek; brings depth and a slightly smoky tone to the dish.
  • Scotch Bonnet Pepper: Delivers bright heat and fruity flavor; adjust to your spice tolerance.
  • Onion and Garlic: Provide a savory backbone and richness to the curry sauce.
  • Olive Oil: Used for sautĂ©ing the aromatics and toasting the spices for the curry base.

Cooking Notes from the Kitchen

  • Always preboil the pigeon peas to soften them and remove any raw taste before adding them to the curry.
  • Squeeze excess water from the thawed chataigne to help it absorb the flavors of the curry base better.
  • Cooking the curry base slowly ensures the spices bloom and the raw flavor of the curry powder cooks out.
  • If you can’t find Anchar Masala, use a mix of ground roasted cumin (geera) and a pinch of methi (fenugreek).
  • To make the dish more substantial, you can add cubed potatoes during the last 30 minutes of cooking.
  • The curry thickens as it cools, making it ideal for serving with roti, rice, or even over-boiled ground provisions.

Shopping Made Easy

  • Look for frozen chataigne (katahar) in the freezer section of your local West Indian or Asian grocery store.
  • Frozen pigeon peas are available year-round and often labeled as “gungo peas.”
  • Curry powder and anchar masala are pantry staples in Caribbean grocers; opt for brands from Trinidad or Guyana for the best results.
  • Coconut milk in cans gives a creamier consistency than boxed or diluted versions.
  • Caribbean green seasoning can be homemade or purchased fresh in jars at West Indian markets.

Classic Caribbean Curry Chataigne With Pigeon Peas

A hearty vegan curry made with tender chataigne (breadnut or katahar) and creamy pigeon peas, simmered low and slow in a rich, coconut curry sauce. This dish celebrates the flavors of the Caribbean with bold spices, traditional techniques, and wholesome plant-based ingredients.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Breakfast, Caribbean Classics, Vegan, Vegetarian

Ingredients
  

  • 1 1/2 lb pigeon peas
  • 1 1/2 lb chataigne breadnut or katahar
  • 2 tablespoons olive oil
  • 1 large onion, divided
  • 8 cloves 8–10 garlic, divided
  • 1/2 teaspoon cumin seeds geera
  • 1 tablespoon Caribbean Green Seasoning
  • 2 1/2 tablespoons curry powder
  • 3/4 cup water for cooking the curry base
  • 1 tablespoon Anchar Masala
  • 1 scotch bonnet pepper adjust to taste
  • 1 1/2 cups coconut milk
  • 3/4 tablespoon salt adjust to taste
  • 2 cups water

Instructions
 

  • Preboil the thawed pigeon peas for 20 minutes, drain, then repeat for another 20 minutes. Drain well and set aside. If using canned pigeon peas, skip this step.
  • Thaw the frozen chataigne completely, then squeeze out any excess liquid.
  • Heat the olive oil in a large pot over medium heat. Add the cumin seeds, half of the chopped onion, half of the minced garlic, and half of the scotch bonnet pepper. Reduce the heat to low and sautĂ© for 3 minutes.
  • Stir in the Caribbean green seasoning and cook for another 2 minutes. Add the curry powder and continue to cook on low for 3 minutes, stirring often.
  • Pour in 3/4 cup of water and cook the curry base to remove the raw taste of the spices. Add the remaining onion, garlic, scotch bonnet pepper (optional for extra heat), and anchar masala. Increase the heat to medium and allow the liquid to reduce.
  • Turn the heat to high, add the chataigne, and mix well to coat in the curry base. Stir in the preboiled pigeon peas.
  • Add the salt, remaining 2 cups of water, and coconut milk. Bring to a boil, then reduce to a gentle simmer. Cover partially with the lid and cook for 90 minutes, stirring occasionally.
  • Taste and adjust salt as needed. The curry should be thick and rich, and the peas and chataigne tender. Remove from heat and serve hot with Sada or paratha roti, rice, or your favorite flatbread.

Notes

What Does Chataigne Taste Like?

Chataigne (also known as breadnut or katahar) has a mild, nutty flavor with a firm, meaty texture similar to that of jackfruit or artichoke hearts. When cooked in curry, it absorbs the spice beautifully and develops a satisfying, hearty bite.

Can I Use Fresh Pigeon Peas Instead of Frozen?

Yes! If you have access to fresh pigeon peas, simply shell and rinse them before boiling. They’ll cook faster and have a sweeter, fresher flavor than frozen peas.

What Can I Substitute for Anchar Masala?

If anchar masala isn’t available, mix ground roasted cumin (geera) with a pinch of ground methi (fenugreek). This combination will yield a similar, earthy, roasted flavor.

How Do I Know When the Curry Is Done?

The curry is ready when the chataigne and pigeon peas are tender, the liquid has thickened into a rich sauce, and the oil begins to rise slightly to the top.

What Can I Serve With Curry Chataigne?

This dish pairs beautifully with buss-up-shut (paratha roti), dhal and rice, or even plain jasmine rice. It’s also delicious with boiled green bananas or cassava for a full vegan Caribbean meal.
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Breakfast Caribbean Classics Easy Caribbean Recipes Favourite Featured Side Dishes Vegan Vegetarian

Steamed Ground Provisions

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Steamed Ground Provisions

Steaming ground provisions instead of boiling them brings out a richer, more natural flavor while keeping their texture firm and nutrient-packed. This simple cooking method utilizes natural steam to gently cook staples like yams, cassava, eddoes, dasheen or taro, green cooking bananas (say figs), or plantains—no salt water is needed, and no nutrients are lost when draining the pot. If you’ve ever found your provisions turning mushy and prorridge-like after boiling, this is a game-changer. Additionally, it’s an ideal option for those watching their sodium intake or seeking a cleaner, more wholesome way to enjoy these Caribbean classics. I especially like steaming green bananas and plantains with the skin still on—just as you’ll see in the video below—so they peel easily once cooked.

Ingredient Guide

  • Eddoes – A small root vegetable with a creamy interior and earthy flavor once cooked.
  • Taro (Dasheen) – A starchy provision with a nutty flavor and slightly purple flesh; it steams beautifully.
  • Ripe Plantain – Brings a subtle sweetness and balance to the plate; choose one that’s firm but yellow.
  • Water – The essential element for generating steam and gently cooking the provisions.
  • Salt (Optional) – Adds seasoning if you’re not on a low-sodium diet, though these provisions are flavorful even without it.

Cooking Notes from the Kitchen

  • Always place the harder provisions like eddoes or dasheen at the bottom of the steamer, where they’ll cook more evenly.
  • Use a sharp knife to test doneness—if it slides through easily, the provisions are ready.
  • If you have sensitive skin, wear gloves or rub your hands with a bit of oil before peeling taro or eddoes to prevent itching.
  • Allow provisions to cool slightly before removing skins from plantains or green bananas.
  • Leftovers make an excellent base for a breakfast hash or frittata.

Shopping Made Easy

  • Caribbean or international groceries often stock eddoes and dasheen year-round.
  • Look for firm, unblemished taro roots without soft spots.
  • Choose plantains that are just starting to turn yellow for the perfect firm yet sweet texture.
  • If you can’t find a traditional steamer, a metal colander placed over a pot of boiling water works well.
  • Steam baskets or electric steamers are convenient and help maintain consistent heat.

Steamed Ground Provisions

A healthy, flavor-packed alternative to boiling, these steamed ground provisions hold their shape, retain their nutrients, and deliver the pure taste of Caribbean roots.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Caribbean Classics, Easy Caribbean Recipes, Favourite, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 1 lb eddoes
  • 1 lb taro dasheen
  • 1 large ripe plantain
  • water
  • salt optional

Instructions
 

  • Wash and peel the eddoes if you prefer, then cut them in half. You can also steam them with the skin on—just scrub thoroughly before cutting.
  • Trim the ends off the ripe (but firm) plantain, then cut it into 2–3 inch pieces. Slice the skin lengthwise the thickness of the peel to help it open during steaming.
  • Peel the taro, discard the skin, and slice into 1 1/2 inch rounds. Rinse well with cool water.
  • Arrange the provisions in the steamer, placing the denser eddoes on the bottom layer and the softer plantain pieces on top, along with the Taro pieces, which are notorious for cooking quickly when boiled.
  • Steam for 35–45 minutes. Test doneness by inserting a knife through the thickest part of an eddoe or taro—it should slide in easily.
  • Once cooked, let the plantain cool slightly, then peel off the loosened skin.
  • Serve warm as a wholesome side or main.

Notes

What’s the Best Way to Steam Ground Provisions?

The best way is to use a two-layer steamer or insert, placing the denser roots like eddoes and taro on the bottom and softer ones like plantains on top. Steam for 35–45 minutes, checking with a knife for tenderness.

Can I Steam Provisions with the Skin On?

Yes! Keeping the skin on helps retain nutrients and prevents the roots from becoming too soft. After steaming, the skin peels off easily, especially from plantains and green bananas.

What’s the Difference Between Boiling and Steaming Provisions?

Boiling can leach nutrients and sometimes cause the provisions to become mushy. Steaming locks in flavor, keeps nutrients intact, and preserves texture, giving you a more satisfying bite.

How Do I Store Leftover Steamed Provisions?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat by gently steaming again or pan-frying in a little oil for crisp edges.

What Can I Serve with Steamed Provisions?

They pair perfectly with saltfish buljol, stewed meats, callaloo, or even fried fish. It’s a hearty, traditional base for any Caribbean meal.
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Appetizers & Snacks Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Vegan Vegetarian

Jamaican-Inspired Roasted and Fried Breadfruit

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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.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizers & Snacks, Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Vegan, Vegetarian

Ingredients
  

  • 1 mature breadfruit about 3 lbs
  • ½ cup olive oil or coconut oil or butter
  • ½ teaspoon sea salt

Instructions
 

  • 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.
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Caribbean Classics Comfort Food Featured Seafood & Fish Soups & Stews Sunday Dinners

The Ultimate Trinbago Seafood Callaloo

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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 sautĂ© 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.
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Prep Time 35 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Soups & Stews, Sunday Dinners

Ingredients
  

  • 2 limes or lemons for washing seafood
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 6 sprigs 6–8 thyme
  • 4 stems parsley
  • 1 stalk celery with leaves
  • 3/4 teaspoon black pepper
  • 3/4 tablespoon sea salt for stock
  • 8 cups water for stock
  • 2 tablespoons oil
  • 1 medium onion sliced
  • 4 cloves garlic smashed
  • 3/4 teaspoon black pepper
  • 1 pimento pepper chopped
  • 1/3 lb pumpkin cubed
  • 10 okra 10–15 sliced
  • 2 lbs dasheen leaves chopped, include stems
  • 2 lbs baby spinach roughly chopped
  • 1 tablespoon salt divided
  • 2 lbs lobster
  • 1 lb wild-caught shrimp
  • 1 lb crab legs
  • 1 1/2 cups coconut milk
  • 1 green scotch bonnet pepper whole
  • 1 teaspoon Caribbean green seasoning

Instructions
 

  • 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.
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Appetizers & Snacks Caribbean Classics Featured Sauces, Condiments & Marinades Side Dishes Vegan Vegetarian

How To Make Pommecythere Talkari

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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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Appetizers & Snacks, Caribbean Classics, Sauces, Condiments & Marinades, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 teaspoon geera cumin
  • 8 cloves garlic smashed
  • 8 Wiri Wiri peppers
  • 2 tablespoons anchar masala
  • 10 green pommecythe peeled, thick sliced
  • 2 cups 2–3 water
  • 3/4 tablespoon salt
  • 2 tablespoons brown sugar

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Featured Winter Recipes

Charred Sweet Corn Porridge

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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Caribbean Classics, Winter Recipes

Ingredients
  

  • 3 ears sweet corn about 2 cups kernels
  • 2 1/2 cups water divided
  • 1 cup coconut milk
  • 1 1/2 cups evaporated milk
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon nutmeg divided
  • 3/4 cup sweetened condensed milk
  • 1/4 cup dried cranberries optional
  • 1 bay leaf optional
  • 1 stick cinnamon optional, in place of powder

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!