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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.

Showing: 25 - 36 of 45 Articles
Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Summer Recipes Sunday Dinners Vegetarian Winter Recipes

Ultimate Trinbagonian Corn Pie (Corn Casserole)

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When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.

Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.

This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.

Ingredient Guide

  • Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
  • Evaporated Milk – Adds creaminess and richness to the casserole.
  • Honey – Enhances the natural sweetness of the corn.
  • Butter – Provides flavor and helps sauté the aromatics.
  • Onion – Builds the savory base of the dish.
  • Celery – Adds subtle flavor and freshness.
  • Black Pepper – Balances the sweetness with gentle heat.
  • Thyme – A classic Caribbean herb that brings earthy depth.
  • Scallions – Give a mild onion note and brightness.
  • Salt – Essential for seasoning.
  • Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
  • Garlic – Infuses the dish with warm, savory notes.
  • Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
  • Egg – Helps bind the mixture together.
  • Carrot – Adds natural sweetness and color.
  • Cornmeal – The body of the pie, giving it its unique texture.
  • Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.

Cooking Notes from the Kitchen

  • Freshly grated nutmeg always has a stronger, more fragrant flavor than pre-ground.
  • If you prefer a cheesier top, feel free to add extra cheddar.
  • Pimento (seasoning) peppers have the aroma of scotch bonnet without the heat, making them perfect for this dish.
  • If the mixture feels too thick before baking, stir in a splash of extra milk to loosen it slightly.
  • Always allow the pie to cool for at least 10–15 minutes before slicing so it sets properly.

Shopping Made Easy

  • Look for frozen or fresh corn at your local grocery store; both work well for this recipe.
  • Evaporated milk is usually found in the baking aisle or with canned dairy products.
  • If you can’t find pimento peppers, substitute with a small piece of red bell pepper for color and mild flavor.
  • Sharp cheddar cheese is traditional, but you can use your favorite melting cheese such as Colby, Monterey Jack, or even a mix.
  • Cornmeal should be fine-textured rather than coarse for the best consistency.

Frequently Asked Questions

What is the difference between Trinidad corn pie and cornbread?

Corn pie has a creamier, more casserole-like texture compared to the drier crumb of cornbread. It is made with milk and cheese, giving it a moist, rich bite.

Can I make corn pie without cheese?

Yes, but the cheese adds flavor and helps form a golden crust. If you skip it, the pie will still set, but the taste will be less rich.

Can I substitute fresh corn for frozen corn?

Absolutely. Fresh sweet corn will give the best flavor, but frozen corn works perfectly well, especially outside of summer.

What cheese works best in corn pie?

Sharp aged cheddar is traditional, but you can use Colby, Monterey Jack, or even a mix of cheeses for a different twist.

How do I know when corn pie is fully baked?

The pie is ready when the top is golden brown, the edges pull slightly from the baking dish, and the center feels set when lightly pressed.

Ultimate Trinbagonian Corn Pie (Corn Casserole)

A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Summer Recipes, Sunday Dinners, Vegetarian, Winter Recipes
Servings 6

Ingredients
  

  • 1 1/2 cups corn kernels divided
  • 2 cups evaporated milk divided
  • 1 tablespoon honey
  • 2 tablespoons butter
  • 1 medium onion diced fine
  • 1 stalk celery diced fine
  • 1 teaspoon black pepper
  • 4 sprigs thyme leaves only
  • 2 scallions chopped fine
  • 1/2 tablespoon salt adjust to taste
  • 2 pimento peppers chopped
  • 2 cloves garlic crushed
  • 1/2 teaspoon nutmeg grated
  • 1 egg
  • 1 carrot small, grated
  • 1 cup fine cornmeal
  • 1 cup aged cheddar cheese grated, divided

Instructions
 

  • Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
  • After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
  • In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well. 
  • Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
  • Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
  • Transfer mixture to a greased baking dish and top with the remaining cheese.
  • Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
  • Look for a firm set with a golden cheesy top.
  • Allow to cool for 10–15 minutes before slicing and serving.
Keyword cooking vegetarian, corn casserole, corn pie, corn pie recipe, corn recipe, how to make corn pie, sweet corn, the ultimate corn pie, trini corn pie, trinidad corn pie, vegetarian recipe, what is corn pie
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Side Dishes Vegan Vegetarian

Curry String Beans with Potato (Aloo)

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When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

  • String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
  • Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
  • Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
  • Garlic – Smashed to release its full aroma into the curry base.
  • Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
  • Black Pepper – For a gentle background heat and flavor.
  • Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
  • Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
  • Ground Masala – A spice mix that layers in complex, roasted flavors.
  • Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
  • Salt – Essential for seasoning the beans and potatoes.
  • Water – Helps simmer and cook the beans in the curry base.
  • Onion (optional) – Adds sweetness and depth when sautéed in the base.
  • Tomato (optional) – Adds acidity and a natural sweetness for balance.
  • Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

  • Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
  • Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
  • Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
  • If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
  • Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

  • Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
  • Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
  • Cut the beans into even lengths so they cook evenly.
  • The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
  • Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.

Curry String Beans with Potato (Aloo)

A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian
Cuisine General Caribbean

Ingredients
  

  • 1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
  • 3 large potatoes cubed, boiled in salted water
  • 2 tablespoons vegetable oil
  • 8 cloves garlic smashed
  • 1 teaspoon geera seeds cumin
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean green seasoning
  • 1/2 Scotch Bonnet pepper optional
  • 3/4 tablespoon ground masala
  • 2 tablespoons curry powder
  • 1/2 tablespoon salt adjust to taste
  • 1 cup water
  • 1 medium onion diced
  • 1 medium tomato diced – optional
  • 1/2 cup coconut milk optional

Instructions
 

  • Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
  • In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
  • Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
  • After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
  • Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
  • Add the string beans and salt, mixing well to coat in the curry base.
  • Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
  • Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
  • Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side.  The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.
Keyword caribbean curry, curry, curry beans, curry recipe, curry string beans, guyana curry, how to cook string beans, Jamaican curry, string bean curry, trinidad curry, vegan, vegan recipe, vegetarian recipe
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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Grilling Spring Recipes Summer Recipes Sunday Dinners Winter Recipes

A Smoked Jamaican Jerk Duck

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As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

  • Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
  • Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
  • Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
  • Black Peppercorns – Add sharp heat and depth to the dry rub.
  • Red Pepper Flakes – Optional, but perfect for layering in more heat.
  • Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
  • Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
  • Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
  • Sea Salt – Enhances all the flavors and helps the rub penetrate.
  • Scallions – Part of the aromatic base in the roasting pan.
  • Ginger – Adds sharp brightness and subtle heat.
  • Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
  • Clementines – Add natural sweetness and moisture while smoking.
  • Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

  • You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
  • Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
  • Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
  • Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
  • If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

  • Use tweezers to remove any fine pinfeathers for better presentation and texture.
  • Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
  • The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
  • If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
  • For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients
  

  • 1 whole duck 7 lb
  • 1 lemon juice
  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon pepper flakes optional
  • 2 bay leaves crushed
  • 1/2 teaspoon nutmeg freshly grated recommended
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sea salt
  • 4 scallions
  • 5 slices fresh ginger
  • 12 sprigs thyme
  • 2 clementines halved
  • 1 can Nyarai Cellars Origin Wine Spritzer
  • 1 teaspoon dehydrated chives optional
  • 1 teaspoon onion powder optional
  • 1 teaspoon garlic powder optional

Instructions
 

  • Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
  • With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
  • In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
  • Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
  • In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
  • Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
  • Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
  • Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
  • For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
  • Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.
Keyword Caribbean Classics, Caribbean smoking, cherry wood smoked, Grilling, intermediate recipe, Jamaican, Jamaican jerk, jerk duck, Main Dishes, Nyarai wine, Poultry Recipes, smoked duck, Summer, summer grilling, Sunday Dinners
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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

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Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

  • Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
  • Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
  • Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
  • Onion: Adds sweetness and body to the base of the stir fry.
  • Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
  • Garlic: A must-have for depth and aroma in the dish.
  • Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
  • Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
  • Hoisin Sauce: Optional for a hint of sweetness and complexity.
  • Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
  • Soy Sauce: Provides saltiness and depth to the sauce mixture.
  • Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
  • Scallions: Added at the end for freshness and colour.
  • Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

  • Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
  • Oyster sauce can be found in the international aisle or at any Asian grocery store.
  • Toasted sesame oil is often near the oils section or with Asian condiments.
  • For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
  • Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
  • Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
  • If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

  • To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
  • Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
  • Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
  • Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
  • You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners
Cuisine Fusion, General Caribbean

Ingredients
  

  • 1 lb medium shrimp 16-20 count, peeled and deveined
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 1 tablespoon ginger grated
  • 6 cloves garlic finely chopped
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 tablespoons oyster sauce
  • 3/4 tablespoon hoisin sauce optional
  • 1 tablespoon sesame oil toasted
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon sesame seeds

Instructions
 

  • Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
  • Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
  • In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
  • While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
  • Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
  • Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
  • Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
  • Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.
Keyword Guyanese Chinese, Jamaican Chinese food, oyster sauce shrimp, quick shrimp stir fry, quick stir fry, shrimp recipe, shrimp stir fry, shrimp stirfry, Trini Chinese, trini Chinese food, Trinidad Chinese
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Caribbean Classics Featured General Caribbean Seasonal Recipes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

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Chennette chow in a bowl ready to serve

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

  • Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
  • Ackee – mild, creamy fruit that softens the spiciness and adds texture
  • Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
  • Onion – adds savory crunch and depth in the mix
  • Garlic – essential pungent flavor base
  • Carrot – sweet crunch and color contrast
  • Vinegar (white or apple cider) – pickling acid for tang and preservation
  • Sugar – balancing sweetness to offset the tartness
  • Salt – seasoning coordination
  • Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

  • You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
  • Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
  • Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
  • Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
  • Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

  • Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
  • Look for canned ackee labeled “ready to eat” and rinse off excess brine
  • Scotch bonnet peppers are available fresh or dried; wear gloves when handling
  • Choose crisp carrots and firm onion to maintain texture during pickling
  • Use distilled white or apple cider vinegar, both work well for preserving flavor
  • Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Rest Time 20 minutes
Total Time 35 minutes
Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine General Caribbean, Trinidadian

Ingredients
  

  • 1 lb chenette peeled
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pimenton smoked paprika
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 1/2 Scotch Bonnet pepper sliced thinly
  • 1 tablespoon Chadon Beni chopped, about 4 leaves
  • 2 tablespoons water

Instructions
 

  • Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
  • Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
  • Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
  • Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
  • Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
  • Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
  • Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.
Keyword ackee, Appetizers & Snacks, Caribbean Classics, chenette, chenette chow, chow, comfort food, guinep, spanish lime, summer recipes, trinidad
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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

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There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

  • Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
  • Sugar: Used to balance the tartness of the passionfruit.
  • Water: Helps steep the syrup and thins the final drink to the perfect consistency.
  • Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
  • Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
  • Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
  • Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

  • You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
  • Look for frozen mango pieces in the same section where you find smoothie ingredients.
  • West Indian groceries often carry both pulp and fresh passionfruit in season.
  • If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
  • Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

  • Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
  • Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
  • Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
  • This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
  • For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan
Cuisine General Caribbean

Ingredients
  

  • 1 cup passionfruit pulp thawed
  • 1 cup sugar
  • 9 cups water divided
  • 2 cups frozen mango pieces
  • 1 teaspoon vanilla essence optional
  • Few drops Angostura bitters optional
  • 1 of Juice lime or lemon optional

Instructions
 

  • Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
  • In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
  • Pour the mango puree into a large mixing bowl or jug.
  • Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
  • Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
  • Chill before serving or serve over crushed ice.
  • For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.
Keyword beginner, Caribbean Classics, drinks, Fusion, mango recipes, passionfruit, refreshing juices, summer recipes, Sunday Dinners, tropical drinks
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Jamaican stewed peas (kidney beans) ina pot on the stove
Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

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This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

  • Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
  • Salted Pigtails: Provide richness, collagen, and deep savory flavor.
  • Lime or Lemon: Used to clean the pigtails before boiling.
  • Onion and Scallions: Build a flavor base for the broth.
  • Garlic: Infuses the stew with warmth.
  • Thyme and Bay Leaves: Add herbaceous depth and aroma.
  • Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
  • Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
  • Smoked Paprika: Optional, but adds a pleasant smoky undertone.
  • Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
  • Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

  • Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
  • Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
  • Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
  • Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

  • If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
  • Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
  • Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
  • Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
  • Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Jamaican stewed peas (kidney beans) ina pot on the stove

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican

Ingredients
  

  • 2 cups Red Kidney Beans soaked
  • 2 lbs salted pigtails 1.5-inch pieces
  • 1 lime or lemon juice
  • 1 medium onion diced
  • 3 stalks scallions chopped
  • 8 cloves garlic
  • 8 sprigs thyme
  • 2 bay leaves
  • 1 Scotch Bonnet pepper
  • 1 teaspoon black pepper
  • 6-10 allspice berries pimento seeds
  • 3/4 teaspoon smoked pimento smoked paprika
  • 1 pack coconut milk powder 1.76 oz
  • 9-12 cups water
  • 1 cup flour dumplings
  • 1 teaspoon salt dumplings
  • 1/2 teaspoon brown sugar
  • 3/4 teaspoon salt adjust to taste

Instructions
 

  • Add 2 cups of red kidney beans to a pot.
    Red kidney beans in a pot
  • Add the pre-boil the salted pigtail pieces.
    Add in slted pig tails to pot
  • In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika. 
    Add seasoning to the pot
  • Add coconut milk powder and 9 cups of water. Bring to a boil.
  • Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
    Reduced to a simmer in the pot
  • To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
  • Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
  • Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.
    Jamaican stewed peas (kidney beans) ina pot on the stove

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.
Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.
Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.
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Chicken wings Pelau in a red pot on the stove
Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

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Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Chicken wings Pelau in a red pot on the stove

Ingredient Guide

  • Chicken Wings: Split wings soak up the marinade and cook evenly.
  • Salt and Black Pepper: Essential base seasoning.
  • Grated Ginger: Adds brightness and mild heat.
  • Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
  • Worcestershire Sauce: Brings umami and complexity.
  • Tomato and Onion: Forms the base of the seasoning blend.
  • Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
  • Vegetable Oil: Used to brown the sugar and cook the meat.
  • Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
  • Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
  • Pigeon Peas: A traditional addition; canned peas make prep easier.
  • Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
  • Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
  • Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

  • You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
  • Pigeon peas are often found canned in the international or Latin aisle.
  • Chadon beni (culantro) can be substituted with cilantro if needed.
  • Look for parboiled brown rice for the best texture; it won’t get mushy.
  • Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

  • Watch the browning sugar closely; it should be deep amber, not black.
  • Let the pelau rest after cooking to allow herbs to infuse the dish.
  • Adjust water or coconut milk if you prefer a drier or wetter pelau.
  • Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
  • Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

Chicken wings Pelau in a red pot on the stove

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners
Cuisine Trinidadian
Servings 6

Ingredients
  

  • 3 pounds chicken wings split
  • 3/4 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon grated ginger
  • 2 tablespoons Caribbean Green Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 tomato roughly chopped
  • 1 onion diced
  • 1 Scotch Bonnet pepper optional
  • 1 tablespoon vegetable oil
  • 2 tablespoons golden brown sugar
  • 1 large carrot diced
  • 1 can pigeon peas drained, rinsed
  • 3 pimento peppers roughly chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons scallions chopped
  • 2 tablespoons chadon beni chopped
  • 2 cups parboiled long-grain brown rice washed
  • 3 cups water
  • 2 cups coconut milk

Instructions
 

  • Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
  • Heat the oil in a heavy and wide pot and add the brown sugar. 
  • Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
    Coating raw chicken wings in pot with seasoning
  • It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
    Chicken wings getting juicy in a pot on the stove
  • Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
    Adding in the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
  • Stir well.
  • Add the washed rice, along with the coconut milk and water.
    Add in rice to pot
  • Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
  • Taste and adjust the salt to your liking.
  • Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.
    Add in scallions to mixture on the stove

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).
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Curry Eggs in a pan
Breakfast Caribbean Classics Fall Recipes Featured Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes

Ultimate Curry Eggs

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Curry Eggs in a pan

I’m excited to share this Ultimate Curry Eggs, a humble but satisfying Trinidadian classic that turns hard‑boiled eggs into a flavorful curry experience. These are a beloved Caribbean dish made by simmering eggs in a richly seasoned sauce with aromatics and curry, offering a comforting, protein‑rich meal in under 30 minutes. Bringing back childhood memories of mom’s kitchen, I’ve simplified the process to highlight bold flavor and ease.

Ingredient Guide

  • Hard Boiled Eggs – perfectly cooked eggs as the hearty base of curry eggs
  • Onion or Shallot – builds savory depth in the curry sauce
  • Pimento or Hot Pepper – adds a hint of traditional Caribbean heat
  • Wiri Wiri or Scotch Bonnet Pepper – optional spice element for bold curry eggs
  • Tomato – light acidity and texture in the curry eggs sauce
  • Garlic – aromatic foundation for Curry Eggs
  • Curry Powder – essential Caribbean spice blend for flavor
  • Cumin Seeds (Geera) – warm spice tones in the curry eggs sauce
  • Caribbean Green Seasoning – herbal accent typical in Curry Eggs
  • Scallions – fresh garnish to finish Curry Eggs
  • Black Pepper – gentle seasoning to balance the curry
  • Salt – brings out the flavors in Curry Eggs
  • Vegetable Oil – medium for sautéing aromatics in curry eggs

Cooking Notes from the Kitchen

  • Cook eggs to firm but not overdone; cut in half to expose yolk and increase absorption of curry sauce.
  • Flavor develops by toasting curry powder and spices over low heat before adding liquid..
  • Leaving Wiri Wiri or Scotch Bonnet peppers whole gives a milder heat; slice or remove seeds for more kick.
  • Eggs may be gently fried before adding to the sauce for a crisp exterior (optional variation).
  • Adjust curry sauce consistency by simmering longer to reduce, or adding water if needed.
  • Serve with roti, rice, fry bake, or bread to enjoy the rich curry eggs sauce.

Shopping Made Easy

  • Look for fresh hard‑boiled eggs or cook your own for curry eggs—preferably farm‑fresh eggs.
  • Onions or shallots and garlic are standard aromatics; ensure freshness for bold flavor.
  • Pimento peppers and Wiri Wiri or Scotch bonnet peppers can be found in Caribbean grocery sections.
  • Use Caribbean green seasoning or a blend of cilantro, chives, and herbs to mimic traditional curry eggs flavor.
  • Caribbean curry powder and cumin seeds bring authenticity to the dish.
  • Roti, fry bake, or sada roti make great accompaniments; they are sold frozen or fresh in many West‑Indian grocers.

What makes this unique in Caribbean cooking?

Curry Eggs is a protein‑rich Trinidadian comfort dish where hard‑boiled eggs are simmered gently in a spiced curry sauce made with aromatics, green seasoning, and traditional curry powder

How do I prevent eggs from falling apart?

Do not stir vigorously once eggs are added. Cut the eggs in half, yolk side down, to absorb the curry, then gently spoon the sauce over them. You may fry them lightly beforehand for stability.

Can I add potatoes or aloo?

Absolutely, that variation is commonly known as “Curry Eggs and Aloo.” Pre‑boil potatoes and simmer with the curry sauce before adding the eggs for a more substantial meal.

Are these eggs gluten‑free and vegetarian-friendly?

Yes, Curry Eggs is naturally gluten‑free and suitable for lacto‑ovo vegetarians, as long as all seasonings are verified gluten‑free.

What is the best way to serve Curry Eggs?

Serve Curry Eggs alongside warm roti, fry bake, sada roti, or steamed rice so you can soak up the rich curry sauce. Bread or provisions also complement it well.

Curry Eggs in a pan

Ultimate Curry Eggs

Simple yet satisfying, these Curry Eggs features hard‑boiled eggs simmered in a rich curry sauce with aromatics and warm spices, delivering bold Caribbean flavor in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes
Servings 4

Ingredients
  

  • 4 hard boiled eggs halved
  • 1 shallot or onion, diced
  • 4 cloves garlic crushed
  • 1 pimento pepper sliced
  • 1-2 Wiri Wiri peppers or Scotch bonnet peppers, whole or sliced
  • 1 tomato diced, seeds removed
  • 1 tablespoon Caribbean Green Seasoning
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon vegetable oil
  • 1 cup water
  • 2 scallions chopped, for garnish
  • 4 cloves garlic crushed
  • 1 pimento pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt to taste
  • 2 tablespoon vegetable oil to taste
  • 1 cup water to taste

Instructions
 

  • Heat oil in a saucepan over medium heat. Add shallot, garlic, pimento pepper, and cumin seeds; cook until fragrant.
    pan with oil and garlic for curry eggs
  • Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
    curry seasoning added to the pan with sauteed garlic
  • Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
    tomatoes added to pan
  • Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
    eggs added halved, yolk down in pan
  • Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.
    Curry eggs cooking in pan
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Smoked herring in a bowl
Caribbean Classics Easy Caribbean Recipes Featured Seafood & Fish Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

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smoked herring choka in a bowl

Over the years, I’ve shared several ways to prepare smoked herrings, stewed, paired with cabbage, and now this Quick and Easy Smoked Herring Choka that remains a perennial favorite. This updated version brings a few subtle changes, but it stays deeply rooted in the bold Caribbean flavors we love. If you ever find yourself in Barbados, be sure to try it stuffed inside roasted breadfruit, an unforgettable combination.

It’s made for busy weeknights or chilly days when you’re craving something bold, smoky, and satisfying. By soaking and flaking store-bought smoked herring, then layering in fresh aromatics like tomato, scallion, Scotch Bonnet, and a final pour of sizzling oil, we capture that traditional flavor with very little effort.

This dish brings together the smoky depth of prepared herring fillets, the punch of fresh Scotch Bonnet pepper, and a finishing “chunkay” of hot oil poured over raw onions. It’s quick to assemble, deeply satisfying, and pairs beautifully with rice and dhal or fried bake. 

Make sure to prepare your smoked herring well, removing excess salt and any lingering bones before assembling the dish. The rest comes together in just minutes and delivers big on Caribbean taste.

You can find smoked herring in most West Indian and Caribbean markets, and once you’ve prepped the ingredients, it comes together in less than 15 minutes. Whether you serve it with rice and dhal, roasted breadfruit, or fried bakes, this is a dish that speaks of home, heritage, and good food made with love.

Ingredient Guide

  • Smoked herring fillets: Packed with smoky, salty flavor, best when soaked to reduce excess salt and carefully deboned.
  • Scotch Bonnet pepper: Adds the characteristic Caribbean heat; seeds can be removed for a milder version.
  • Scallion: Light onion flavor without overpowering the dish.
  • Tomatoes: Provide bright freshness and balance.
  • Onion: Sliced thin to crisp in hot oil and mellow with the chunkay technique.
  • Parsley: Bright, herbal note and a pop of color.
  • Black pepper: Adds spice depth and complexity.
  • Garlic: A savory essential—freshly crushed for intensity.
  • Olive oil: Heated to sizzle through aromatics and add richness.

Cooking Notes from the Kitchen

  • Make sure to soak and rinse smoked herring thoroughly before cooking to manage saltiness.
  • Pour hot oil carefully to achieve chunkay without splattering.
  • Use gloves or utensils when handling Scotch Bonnet peppers for safety.
  • This dish can be served warm or at room temperature and still tastes delicious.
  • Chunkay is a traditional Indo‑Caribbean technique that softens raw onions and infuses aromatics with flavor.

Shopping Made Easy

  • Smoked herring fillets are available vacuum‑packed or dried at West Indian and Caribbean markets.
  • Choose Roma tomatoes for firm texture and fewer seeds.
  • Fresh Scotch Bonnet peppers may need gloves to handle safely.
  • Use extra‑virgin olive oil or a neutral oil with a high smoke point.
  • Fresh parsley and scallions are best for flavor and finish.

What is choka in Caribbean cooking?

Choka is a traditional Caribbean preparation where vegetables or fish are roasted, mashed or flaked, and then mixed with aromatics and a hot oil “chunkay.” It’s a method deeply rooted in Indo-Caribbean cuisine, bringing rich flavor with minimal ingredients.What is choka in Caribbean cooking?

How do I prepare smoked herring for choka?

To prepare smoked herring, soak the fillets in hot water for 15–20 minutes, drain, then repeat as needed to reduce salt. Remove bones and flake before adding to the dish.

Can I make smoked herring choka ahead of time?

Yes, smoked herring choka can be made ahead and refrigerated for up to 3 days. In fact, the flavors deepen and meld the longer it rests.

What can I serve with smoked herring choka?

Traditionally, it’s enjoyed with rice and dhal, fried bakes, or roasted breadfruit. You can also try it with boiled provisions like cassava or green banana.

Is smoked herring choka gluten-free?

Yes, as long as you use certified gluten-free oil and seasonings. Smoked herring choka contains no wheat or gluten-based ingredients.

Smoked herring in a bowl

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

A classic Smoked Herring Choka made with smoky herring, hot pepper, fresh onions and a sizzling oil chunkay, bringing Caribbean flavor and texture in minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 8-10 smoked herring fillets prepared, boned, soaked
  • 1 Scotch Bonnet pepper sliced
  • 1 scallion chopped
  • 2 medium tomatoes diced
  • 1 medium onion sliced thin
  • 1 tablespoon parsley chopped
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 4 tablespoons olive oil

Instructions
 

  • Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
    Smoked herring in a bowl
  • Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
    smoked herring and chopped vegetables in bowl
  • Layer the thinly sliced onion over the top; do not stir.
    sliced onions in a bowl
  • Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear. 
    heated olive oil in a pan
  • Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
  • Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
    Smoked herring in a bowl
  • Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.
    Smoked Herring Choka in a glass bowl resting on the stove
Keyword Caribbean fish recipes, fish choka recipe, hot oil chunkay, how to make choka, Indo-Caribbean food, rice and dhal pairing, smoked herring Trinidad recipe, smoky herring dish
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mac and cheese in a bowl
Caribbean Classics Chris's Kitchen Comfort Food Easy Caribbean Recipes Fall Recipes Featured Rice & One-Pot Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy One-Pot Mac and Cheese

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mac and cheese in a bowl

I LOVE rice and roti, but when it comes to comfort food, nothing hits quite like a creamy plate of mac and cheese with stew chicken gravy. This Quick and Easy One-Pot Mac and Cheese is inspired by the version I grew up with in Trinidad and Tobago, made with thick bucatini noodles and sharp white cheddar; no oven, no béchamel, just rich flavor and nostalgia.

Whenever I’m pressed for time, the boxed stuff is tempting. But this version comes together just as quickly and gives you that homemade taste we all crave. I often add a kick of jalapeño gouda or a few drops of my favorite pepper sauce when I’m feeling for extra heat. Some days, it’s all about stew gravy on top, and other days I relive childhood memories by adding a bit of ketchup or boiled egg slices.

What makes this recipe special is its simplicity, just one pot, a handful of ingredients, and no baking involved. If you’re looking for a fast, fuss-free Caribbean mac and cheese recipe, this one’s for you.

Ingredient Guide

  • Bucatini Pasta
    A thick, tube-shaped pasta that holds sauce well and offers a satisfying bite, traditionally used in Trinidad-style mac and cheese.
  • Sharp White Cheddar
    Adds bold flavor and melts smoothly into the pasta for a rich, creamy texture.
  • Salt
    Essential for seasoning the pasta water and enhancing the overall taste.
  • Black Pepper
    Adds subtle heat and depth to balance the creamy cheese.
  • Evaporated Milk
    Contributes creaminess without watering down the cheese flavor.
  • Mayonnaise
    An unconventional but effective addition that adds smoothness and tang.
  • Pepper Sauce (Optional)
    For those who enjoy a little Caribbean heat, a few drops go a long way.
  • Jalapeño Gouda (Optional)
    Adds spice and extra creaminess when used alongside the cheddar.
  • Butter (Optional Substitute for Mayo)
    Can be used instead of mayo for a classic buttery finish.

Shopping Made Easy

  • Bucatini pasta can be found in the international or pasta aisle; if unavailable, substitute with elbow or shell pasta.
  • Look for aged white cheddar in the specialty cheese section for the best flavor.
  • Evaporated milk is usually located near the baking goods or canned milk section.
  • Use any trusted Caribbean pepper sauce you have on hand for an authentic kick.
  • Mayonnaise from any grocery store brand works fine—no need for anything fancy.

Cooking Notes from the Kitchen

  • Do not rinse the pasta after draining—residual heat helps melt the cheese faster.
  • Grating cheese is easier if you briefly chill it in the freezer first.
  • Stir continuously after adding the cheese to achieve a smooth, creamy texture.
  • For a creamier version, increase the evaporated milk slightly or add extra cheese.
  • Butter makes a good alternative to mayo but may alter the tanginess slightly.

What’s the best cheese for Caribbean-style mac and cheese?

Sharp white cheddar is traditional and brings out bold flavor. You can add jalapeño gouda for extra spice or use a mix of your favorite cheeses for depth.

Can I use other pasta shapes besides bucatini?

Yes, elbow macaroni or shell pasta work just as well. Bucatini is preferred in Trinidad for its thickness and nostalgic value.

Do I have to use mayonnaise in mac and cheese?

No, mayonnaise adds creaminess and a slight tang, but butter is a fine substitute if you prefer a more neutral taste.

Is this recipe good for meal prep?

Yes, it reheats well. Store in an airtight container and warm gently on the stovetop or microwave with a splash of milk to restore creaminess.

mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese

This simple, stove-top mac and cheese comes together in minutes with bold Caribbean flavor, aged white cheddar, and no oven time. A childhood favorite in Trinidad and Tobago, this no-fuss recipe is creamy, comforting, and perfect with a splash of pepper sauce or stew gravy on top.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Caribbean Classics, Chris’s Kitchen, Comfort Food, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Weeknight Dinners, Winter Recipes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 1 lb bucatini pasta
  • 1/2 lb sharp white cheddar grated
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup evaporated milk warmed
  • 2 tablespoons mayonnaise

Optional

  • pepper sauce to taste
  • jalapeño gouda for extra kick
  • butter as a substitute for mayo

Instructions
 

  • Cook the bucatini in a large pot of salted water according to package instructions until al dente.
    Raw pasta added to boiling water
  • While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
    Shredded cheese in a bowl
  • Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
    Drained pasta still in pot
  • Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
    Drained pasta with black pepper
  • Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
    shredded cheeese sprinkled on pasta
  • Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.
    mac and cheese in a bowl
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Jerk marinade in a jar surrounded by ingredients
Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

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Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Jerk marinade in a jar surrounded by ingredients

Ingredient Guide

  • Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
  • Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
  • Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
  • Brown Sugar: Balances the heat with sweetness and aids in caramelization.
  • Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
  • Ground Cinnamon: Adds subtle sweetness and warmth.
  • Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
  • Ginger: Imparts a spicy, zesty kick.
  • Garlic: Adds pungency and depth.
  • Olive Oil: Helps blend the marinade and coats the meat.
  • Honey: Introduces a touch of sweetness and helps with browning.
  • Rice Vinegar: Adds mild acidity and balances flavors.
  • Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
  • Orange Juice: Adds a sweet citrus note that complements the spices.
  • Onions: Provide a savory base flavor.

Shopping Made Easy

  • Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
  • Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
  • Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
  • Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
  • Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
  • Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

  • Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
  • Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
  • Store the marinade in a sealed container in the refrigerator for up to one month.
  • Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 6 stalks scallions  roughly chopped
  • 14 sprigs thyme stems removed
  • 2 peppers scotch bonnet
  • 2 tablespoons brown sugar
  • 1 tablespoon Pimento (allspice) powder
  • 1 teaspoon ground cinnamon
  • 1 lime juiced
  • 1 lemon  juiced
  • 5 thick slices of ginger
  • 8 cloves garlic
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions roughly chopped

Instructions
 

  • Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
  • Place all ingredients into a food processor or blender.
    blended marinade ingredients
  • Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
    marinade completed
  • Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use
    Jerk marinade in a jar surrounded by ingredients
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