Caribbean Classics Archives - Page 4 of 5

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.

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Prep Time 15

Rest Time 20

Total Time 35

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.

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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

January 7, 2026July 25, 2025Leave a Comment

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.

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Prep Time 10

Cook Time 10

Total Time 20

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.

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Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

January 7, 2026June 10, 2025Leave a Comment

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.

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.

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Prep Time 20

Cook Time 1

Total Time 1 20

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.
Add the pre-boil the salted pigtail pieces.
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 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).
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.

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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Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

January 7, 2026June 10, 2025Leave a Comment

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.

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.

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.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners

Cuisine Trinidadian

Servings

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.
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.
Add 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.
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.

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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Breakfast Caribbean Classics Fall Recipes Featured Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes

Ultimate Curry Eggs

January 7, 2026May 28, 20251 Comment

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.

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.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes

Servings

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.
Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.

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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)

January 7, 2026May 25, 2025Leave a Comment

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.

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.

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Prep Time 15

Cook Time 5

Total Time 20

Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes

Cuisine Trinidadian

Servings

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.
Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
Layer the thinly sliced onion over the top; do not stir.
Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear.
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).
Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.

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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

January 7, 2026May 25, 2025Leave a Comment

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.

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.

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Prep Time 5

Cook Time 15

Total Time 20

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

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.
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.
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.
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.
Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.

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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

January 7, 2026May 19, 2025Leave a Comment

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.

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.

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.

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Prep Time 15

Total Time 15

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.
Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use

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Caribbean Classics Featured Fusion Seafood & Fish Side Dishes

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

January 7, 2026April 17, 2025Leave a Comment

I finally got around to growing bitter melon (Carilie) successfully this past summer—an ingredient I’ve shied away from since childhood. But in this Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry, the vibrant heat of scotch bonnet and savory shrimp turn its bitterness into something deliciously addictive. Cooking this dish in chilly Canada brought the taste of the islands right into my backyard.

The shrimp and spices complement the mellowed melon, softened with water on medium-low heat until just tender. This dish is a quick one-pan stir-fry packed with bold Caribbean flavors, featuring the unique bitterness of carilie balanced by sweet shrimp, fragrant green seasoning, and a splash of heat. It’s a gardener’s delight and a nostalgic nod to Caribbean heritage.

Ingredient Guide

Bitter Melon (Carilie): Ridged green gourd with robust bitterness: it’s the centerpiece of the dish.
Shrimp: Brings tender seafood sweetness and protein.
Caribbean Green Seasoning: Flavorful herb and spice blend adds authentic island zest.
Curry Powder: Infuses warm, earthy notes.
Black Pepper: Balances with mild heat.
Veg Oil: Used for searing shrimp and cooking melon.
Bird’s Eye Peppers: Adds fiery heat; adjust to taste.
Garlic: Provides aromatic depth.
Ginger: Adds fresh, spicy dimension.
Water: Helps soften the melon gently.
Brown Sugar: Adds a touch of sweetness to balance bitterness.
Salt: Enhances all flavors.

Shopping Made Easy

Bitter melon (Carilie) is available at Caribbean or Asian markets. Choose firm, unblemished fruit.
Caribbean green seasoning and curry powder can be found in the spice aisle or international foods section.
Bird’s eye peppers are in produce. Wear gloves when handling.

Cooking Notes from the Kitchen

Pat shrimp dry before seasoning to ensure a good sear.
Sauté peppers, garlic, and ginger on low to avoid burning.
Cook bitter melon with water on medium-low for about 10 minutes for a tender-yet-crisp texture.
Adjust cooking time if you prefer firmer melon.

What is bitter melon?

Bitter melon, also known as carilie in the Caribbean, is a tropical vine fruit with a ridged green skin and intensely bitter taste. It’s used in many Asian and Caribbean dishes and is prized for its health benefits and unique flavor.

How bitter will Carilie be?

The bitterness remains but is softened—slicing, salting, and gently simmering mellows it without losing character.

Can I skip the shrimp?

Yes. Use firm tofu or sliced mushrooms for a vegetarian version. Adjust seasoning accordingly.

Is this gluten-free?

Yes. Just make sure your curry powder and green seasoning are gluten-free.

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

A Caribbean-style stir-fry featuring ridged bitter melon and shrimp, seasoned with curry and green seasoning. It’s flavorful, nutritious, and quick to make.

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Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes

Cuisine Fusion

Ingredients

3 bitter melons Carilie
1/3 pound shrimp peeled, deveined
1 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
1/2 teaspoon black pepper
2 tablespoons vegetable oil divided
1-5 Bird’s Eye peppers sliced
3 cloves garlic smashed
1 thumb-sized piece ginger sliced thin
2-3 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon salt adjust to taste

Instructions

Pat the shrimp dry, then season with Caribbean green seasoning, curry powder, and black pepper.
Mix and set aside to marinate.
Make about 4 incisions on each of the Bird’s eye peppers without cutting through.
Slice the bitter melon in half and using a spoon scrape the insides out.
Heat half the vegetable oil in a wok over medium heat. Stir-fry the shrimp for about 1 minute until pink, then remove and set aside.
Add remaining oil on low heat. Sauté bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
Cover and cook for 10 minutes or until the melon is tender.
Return shrimp to the wok and add brown sugar. Cook for 1 more minute.
Taste and adjust seasoning before serving.

Notes

If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour.

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Caribbean Classics Featured Seafood & Fish Trinidadian Weeknight Dinners

Spicy Geera Shrimp (Caribbean Roasted Cumin)

January 7, 2026April 17, 2025Leave a Comment

I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.

Ingredient Guide

Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
Cumin Seeds: Toasted in oil for added texture and aroma.
Coriander Seeds: Adds citrusy warmth underneath the heat.
Garlic: Lends savory complexity.
Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
Olive and Vegetable Oil: Used for cooking and flavor layering.
Salt and Black Pepper: Essential seasoning for harmony.
Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

Shrimp are available fresh or frozen in seafood sections.
Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
Scallions come in bunches in the produce section.
Wiri wiri peppers are specialty but Scotch bonnet works well too.

Cooking Notes from the Kitchen

Let seasoned shrimp sit 15–60 minutes to absorb flavors.
Always start spice base on low to avoid burning.
Use a wide pan to cook shrimp in one layer—this helps develop sear.
Serve immediately—overcooking shrimp makes them rubbery.

Is this very spicy?

Yes, this dish is meant to be hot. For milder heat, reduce the peppers or remove seeds.

Can I use other proteins?

Absolutely, chicken cubes or tofu absorb geera beautifully with the same cooking method.

Can I prep this ahead?

Mix shrimp with dry seasonings a few hours ahead. Cook just before serving for best texture.

Is it gluten‑free?

Yes, just confirm your green seasoning is gluten-free.

Spicy Geera Shrimp (Caribbean Roasted Cumin)

A quick and fiery Caribbean-style shrimp dish, flavored with roasted cumin (geera), aromatic spices, and fresh herbs that’s ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Caribbean Classics, Seafood & Fish, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

1 1/2 pounds shrimp peeled, deveined
1 tablespoon roasted cumin powder geera
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 habanero pepper sliced, seeds optional
5 Wiri Wiri peppers or Scotch bonnet peppers, sliced
3 cloves garlic diced
1 scallion chopped
2 tablespoons cilantro chopped

Instructions

Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.

Notes

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Breakfast Caribbean Classics Featured Jamaican Vegan

Delicious Vegan Ackee and “Saltfish”

January 7, 2026April 16, 2025Leave a Comment

Vegan Ackee and “Saltfish” reimagines Jamaica’s national dish for plant-based diets, using ackee fruit and hearts of palm for a delicious, comforting meal. Inspired by Caribbean roots and crafted with love, this breakfast staple is bright, flavorful, and entirely vegan. With buttery ackee, tender veggies, and flaky hearts of palm that mimic salted fish, it offers a nostalgic taste of home, even without cod.

This version is perfect for anyone craving a traditional Jamaican breakfast with a modern, health-conscious twist. It’s a great dish to share on weekends, impress guests with Caribbean flair, or add variety to your weekday rotation.

Ingredient Guide

Ackee: Jamaica’s national fruit, with a creamy texture like scrambled eggs when cooked.
Hearts of Palm: Firm, mildly flavored veggie that shreds like saltfish and absorbs seasoning beautifully.
Garlic, Onion, Bell Pepper, Tomato, Scotch Bonnet, Thyme, Scallion: Build a deeply aromatic, colorful base.
Coconut Oil: Adds richness and helps sauté the vegetables.
Salt & Pepper: Balance flavors.
Optional Kelp or Seaweed Flakes: Enhance the “sea” flavor in the hearts of palm.

Shopping Made Easy

Find canned ackee in Caribbean or international aisles—drain and rinse before cooking.
Hearts of palm are available in jars or cans in the produce or international section.
Adjust the amount of scotch bonnet based on your spice tolerance.
Check the expiry date—fresh flavors come from well-preserved canned goods.

Cooking Notes from the Kitchen

Drain and rinse both ackee and hearts of palm thoroughly before cooking.
Cook vegetables first until soft, then gently stir in ackee and hearts of palm to avoid breaking the ackee chunks.
Use kelp flakes or nori for a seafood hint if you miss saltfish.

What is ackee and where can I buy it?

Ackee is Jamaica’s national fruit, creamy and mild, found canned in Caribbean or international aisles.

Can hearts of palm really replace saltfish?

Yes, when shredded and seasoned, hearts of palm mimic saltfish’s flaky texture and absorb flavors beautifully.

Is this dish gluten-free and vegan?

Absolutely, it’s dairy-free, meat-free, and gluten-free as long as kelp flakes or seasonings don’t contain additives.

How spicy is authentic vegan ackee?

Typically moderately spicy from scotch bonnet; adjust the pepper for milder or bolder heat.

What can I serve with vegan ackee and saltfish?

It’s delicious with fried plantains, breadfruit, dumplings, callaloo, or avocado, traditional Jamaican pairings.

Delicious Vegan Ackee and “Saltfish”

A plant-based take on the iconic Jamaican dish, blending creamy ackee with flaky hearts of palm in a savory, spicy sauté.

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Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Caribbean Classics, Vegan

Cuisine Jamaican

Ingredients

1 can ackee drained and rinsed
1 can hearts of palm 14 oz., drained and rinsed
2 tablespoons coconut oil
4 cloves garlic finely diced
1/2 cup onion diced
1/2 cup bell pepper diced
2 tomatoes diced
1/2 Scotch Bonnet pepper finely chopped; or to taste
3 sprigs fresh thyme leaves only
3 scallions sliced
Salt to taste
black pepper to taste
1 teaspoons kelp or seaweed flakes; optional for “sea” flavor

Instructions

Heat coconut oil in a large skillet over medium heat. Sauté garlic, onion, and bell pepper until softened, about 5 minutes.
Add tomatoes, scotch bonnet, and thyme leaves, and cook another 3 minutes.
Gently stir in ackee and hearts of palm. Cook for 5–7 minutes until warm and blended.
Season with salt, pepper, and optional kelp flakes.
Stir in scallions, cook 1 minute more, then remove from heat. Serve hot.

Notes

If making this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Lamb Chops Braised In A Coconut Curry Sauce

Beef Recipes Caribbean Classics Fall Recipes Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian Winter Recipes

Caribbean Coconut Curry Lamb Chops

January 7, 2026April 16, 2025Leave a Comment

This Caribbean Coconut Curry Lamb Chops brings a surprising Caribbean twist to succulent lamb, slathered in a warm and fragrant curry gravy enriched with creamy coconut milk. Growing up in the islands, lamb was a rare treat, goat often took center stage, but this dish proves lamb shines in this comforting curry.

It’s all made in one deep pot: lamb chops seared to perfection, sautéed with garlic, ginger, curry powder, thyme, and shado beni, then simmered in coconut milk and water until fork-tender. The result is a hearty, flavorful meal with a rich sauce that’s perfect served alongside rice, roti, ground provisions, or a side salad.

Ingredient Guide

Lamb Chops: Meaty, bone-in chops that lend deep flavor and remain tender when braised.
Vegetable Oil: For searing the chops and sautéing aromatics.
Salt and Black Pepper: Basic seasoning to enhance the lamb.
Garlic and Ginger: Build a warm, aromatic base.
Shallot (or Onion): Adds sweet depth.
Curry Powder: The heart of the sauce with Caribbean spice signature.
Shado Beni (Culantro) and Scotch Bonnet Pepper: Infuse traditional island heat and herb flavor.
Scallions, Thyme & Parsley: Add fresh herbal brightness.
Coconut Milk and Water: Create a rich, creamy curry sauce.
Grape Tomatoes (or regular tomatoes): Add acidity and sweetness to balance the richness.

Shopping Made Easy

Ask the butcher for 5 bone-in lamb chops (about 3 pounds).
Jamaican curry powder is ideal; avoid blends with flour if gluten-free.
Shado beni may be sold as culantro; use cilantro if unavailable.
Opt for full-fat canned coconut milk to achieve creamy sauce.

Cooking Notes from the Kitchen

Pat lamb chops dry before searing to ensure a golden crust.
Allow curry powder to toast briefly with aromatics for deeper flavor.
Simmer with lid slightly ajar, stirring every 10–15 minutes to develop a rich gravy.
Finish with parsley and ripe tomatoes off the heat for freshness.

How long should I braise the lamb?

Simmer covered for about 1½ hours, stirring periodically until the meat is fork-tender and the gravy has thickened.

What is shado beni and can I substitute it?

Shado beni, also known as culantro, is a herb with a bold, citrusy flavor similar to cilantro. If you can’t find it, fresh cilantro makes a good substitute.

Can I use boneless lamb for this recipe?

Yes, but bone-in lamb chops add extra flavor during braising. Boneless cuts will cook faster, so adjust your cooking time accordingly.

How spicy is this dish with scotch bonnet?

Scotch bonnet peppers are very hot. Using just 1/4 pepper adds warmth without overwhelming heat, but you can reduce or increase it based on your spice preference.

Can I make this recipe ahead of time?

Absolutely. The flavors develop even more after a day. Store in the fridge for up to 3 days and reheat gently on the stove.

What can I serve with coconut curry lamb chops?

These lamb chops pair well with steamed rice, roti, mashed provisions (like yam or green banana), or a crisp green salad.

Caribbean Coconut Curry Lamb Chops

One-pot Caribbean-style lamb chops simmered in a creamy coconut curry sauce, infused with island spices and fresh aromatics.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Beef Recipes, Caribbean Classics, Fall Recipes, Rice & One-Pot, Soups & Stews, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

5 lamb chops about 3 lbs
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 stalks scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 pepper scotch bonnet pepper finely diced – no seeds
1 shallot finely chopped or onion
2 tablespoon chopped parsley flat leaf

Instructions

Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.
Brown the chops on each side for a few minutes.
Remove the browned lamb chops and set aside.
Turn the heat down to low and add a tablespoon more oil if necessary.
Toss in the Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.
Now add the Curry Powder (1 1/2 tablespoon) and stir well.
Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Stir well.
Add Coconut Milk (1 1/2 cup) and Water (1 cup).
Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.
The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.

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