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.
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.
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.
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.
1/2Scotch Bonnet pepperfinely chopped; or to taste
3sprigsfresh thymeleaves only
3scallionssliced
Saltto taste
black pepperto taste
1teaspoonskelpor 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.
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.
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.
1/4pepperscotch bonnet pepperfinely diced – no seeds
1shallotfinely choppedor onion
2tablespoonchopped parsleyflat 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.
Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.
I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.
I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.
Ingredient Guide
Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
Red Onion: Adds sharpness and crunch to balance the sweetness.
Garlic: Brings warmth and depth.
Sea Salt: Enhances flavor and balances acidity.
Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
Shado Beni: Earthy and bright—double up on cilantro if needed.
Lime or Lemon: Provides the necessary acidity to brighten and preserve.
Fresh Black Pepper: Adds aromatic heat and contrast.
Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.
Shopping Made Easy
Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
Applewood chips are available in the barbecue section of most hardware or kitchen stores.
If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
Shado beni is sometimes labeled as culantro; cilantro makes a good backup.
Cooking Notes from the Kitchen
You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
Grill the pineapple just enough to caramelize and warm it, not cook it through.
Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.
What is chow?
Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.
Can I make this without a grill?
Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.
What can I use instead of applewood chips?
In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.
Is this chow very spicy?
That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.
Applewood Smoked Pineapple Chow
A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.
Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Peel and slice the Pineapple (1) into 1/2 inch slices.
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.
Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.
Ingredient Guide
Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
Tomato: Adds acidity and sweetness to balance the saltiness.
Fresh Thyme and Scallions: Contribute bright herbal notes.
Vegetable Oil: Used to sauté vegetables and enhance flavor.
Salt and Black Pepper: Seasoning to complete the dish.
Shopping Made Easy
Look for taro (dasheen) in the produce section—choose firm, smooth roots.
Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
Scotch bonnet peppers vary in heat—use more or less depending on preference.
Fresh thyme adds authentic flavor, but dried can be used in a pinch.
Cooking Notes from the Kitchen
Boil or steam taro until fork-tender before combining with saltfish.
Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
Gently fold cooked taro into the stewed mixture to avoid mashing it completely.
How long do I soak or boil saltfish?
Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.
Can I use other ground provisions instead of taro?
Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.
What can I serve with taro and stewed saltfish?
It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.
Stewed Saltfish with Taro (Dasheen)
Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.
Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add tomato, Scotch bonnet pepper, and thyme.
Cook 3 minutes more until fragrant.
Stir in flaked saltfish and cook for 5 minutes to meld flavors.
Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
Season with salt and pepper to taste, stir in scallions, and serve hot.
Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.
Ingredient Guide
Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.
Shopping Made Easy
Use fresh callaloo or substitute baby spinach or amaranth if not available.
Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
Adjust heat level by including or omitting the Scotch bonnet.
Ensure fresh scallions and thyme—aromatics make a big flavor difference.
Cooking Notes from the Kitchen
Wash greens thoroughly to remove grit between stalks.
Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
Cook shrimp last to prevent overcooking—just until they curl and become opaque.
For a richer flavor, finish with a small pat of butter or a dash of coconut milk.
Can I make this vegan?
Yes, just don’t add the shrimp and sauté the greens longer until tender.
What can I serve with callaloo and shrimp?
It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.
What is callaloo?
Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.
When is callaloo in season?
Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.
How do I store and prepare callaloo?
Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.
Jamaican Callaloo With Shrimp
Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.
Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners
Cuisine Jamaican
Ingredients
1lbcallaloo greensor substitute spinach/amaranth
1lbshrimp, peeled and deveined
2tablespoonsvegetable oil
3clovesgarlicthinly sliced
1onionor scallion whites, sliced
2scallionschopped
3-4sprigsfresh thyme
1Scotch Bonnet peppersremove before serving
saltto taste
black pepperto taste
1tomatochopped
Instructions
Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.
Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.
Ingredients Guide
Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.
Shopping Made Easy
Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.
Cooking Notes from the Kitchen
Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.
Can I use a blender instead of a food processor?
Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.
What is cherry brandy, and can I use something else?
Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.
Does Caribbean Black Cake contain alcohol?
Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.
Can I make this cake gluten-free?
Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.
What’s the purpose of browning?
Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.
How long does this cake last?
Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.
Moist Caribbean Black Cake with Soaked Fruit
A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.
Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.
Ingredient Guide
Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.
Shopping Made Easy
Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.
Cooking Notes from the Kitchen
Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.
What is rice and peas?
Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.
When is it in season?
Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.
How do I store rice and peas?
Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.
Can I make this ahead?
Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.
What pairs well with rice and peas?
Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.
Jamaican Rice and Peas
Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.
There’s something deeply comforting about a pot of easy curry chicken simmering on the stove, filling the kitchen with warm, aromatic spices and rich Caribbean flavor. This Simply Delicious 20 Minute Curry Chicken is my refreshed take on a recipe I first shared years ago, and it remains one of the most satisfying ways to get a bold, home-cooked meal on the table in no time.
This easy curry chicken is the kind of meal I’d make for my daughters on those long, busy days when energy was low, but my heart still wanted to give them something warm and meaningful. As the curry gently bubbled away, the kitchen would come alive with that familiar aroma, wrapping around us like comfort itself. It wasn’t just about getting dinner on the table, it was about giving them a piece of home, something steady and loving they could feel with every bite.
There’s a quiet kind of love in a dish like this. The way the spices bloom in the oil, releasing their deep, fragrant notes. The way the chicken slowly absorbs that golden curry, becoming tender, rich, and full of flavor. It’s simple, yes, but deeply satisfying. The kind of easy curry chicken that draws everyone closer, where even the silence at the table feels full.
What I love most about this easy curry chicken is how quickly it comes together without sacrificing authenticity. It’s rooted in traditional Trinbago cooking, yet flexible enough to suit your kitchen and your taste. Whether you’re cooking for family or just craving something soulful, this dish delivers comfort, flavor, and a sense of home in every spoonful.
Ingredient Guide
Boneless chicken (dark meat) Provides juicy, tender pieces that absorb the curry beautifully and remain succulent during quick cooking. Olive oil Acts as the base for sautéing and helps bloom the spices for deeper flavor. Onion Builds the foundational sweetness and aroma essential to Caribbean curry dishes. Garlic Adds depth, warmth, and a slightly pungent richness to the curry base. Tomato Introduces a gentle acidity and body to the sauce. Black pepper Enhances the overall spice profile with subtle heat. Scotch bonnet pepper Brings authentic Caribbean heat and a fruity undertone. Ground roasted cumin (geera) Adds a nutty, earthy flavor that defines Trinbago-style curry. Caribbean Green Seasoning Infuses the dish with fresh herbs and layered island flavor. Curry powder The star spice blend that gives the dish its signature color, aroma, and taste. Anchar Masala Adds a tangy, spiced complexity unique to Caribbean curry dishes. Salt Balances and enhances all the flavors. Water Forms the gravy and allows the chicken to simmer and absorb flavor. Shado Beni (culantro) Finishes the dish with a bold, herbal brightness.
Shopping Made Easy
Look for boneless chicken thighs and legs for the best flavor and tenderness. Caribbean Green Seasoning can be found pre-made at Caribbean grocery stores or easily blended at home. Scotch bonnet peppers are available in Caribbean or international markets, but habanero can be used as a substitute. Shado Beni may be labeled as culantro in Latin or Caribbean stores. Anchar Masala is typically found in Caribbean spice sections or specialty markets.
Cooking Notes from the Kitchen
Maintaining steady heat is key to developing the rich curry base quickly without burning the spices. Allow the curry powder to cook in the oil long enough to remove any raw taste and deepen the flavor. Dark meat chicken is preferred for its ability to stay juicy and flavorful in a quick curry. Adjust the Scotch bonnet to control the heat level without losing the signature Caribbean character. The sauce will naturally thicken as it cools, so avoid over-reducing during cooking.
Simply Delicious 20 Minute Curry Chicken
A quick and easy curry chicken recipe made with Caribbean spices, tender boneless chicken, and a rich, flavorful gravy perfect for busy weeknights and comforting family meals.
3lbsboneless chickencut into 1 to 1 1/2 inch pieces
2tablespoonolive oil
1medium oniondiced
6–8 cloves garlicsmashed
1medium tomatodiced
1/2teaspoonblack pepper
1large scotch bonnet peppersliced
1teaspoonground roasted cumingeera
1 1/2tablespoonCaribbean Green Seasoning
2tablespooncurry powder
1teaspoonAnchar Masala
3/4teaspoonsaltadjust
2cupswater
2tablespoonchadon benichopped
Instructions
Wash the chicken with cool water and the juice of a lemon, lime, or vinegar if desired, then drain and pat dry. IMPORTANT! It's part of my Caribbean heritage to wash meats before using, if this does not sit well with you, please skip this step (safety reasons).
Heat the olive oil (use any oil you prefer) in a heavy pan on medium heat, keeping a steady flame for this easy curry chicken.
Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch bonnet pepper, black pepper, and roasted geera. Cook for 2 minutes, allowing the base to become fragrant and deeply aromatic. The gently sizzle of the action in the pot, along with the fragrance of it all happening, will fill your kitchen with a comforting hug.
Add the curry powder and Anchar Masala and stir well. Cook for 3 minutes to fully develop the flavor of this easy curry chicken base. We're blooming the spices which makes up a curry powder.
Add the chicken pieces and stir well to coat evenly in the curry. Cook for 5 minutes, allowing the chicken to take on that rich color and flavor.
Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the easy curry chicken gravy forms.
Taste and adjust salt, and check the consistency of the sauce to your liking. Keep in mind that the sauce or gravy will thicken as the curry cools.
Turn off the heat and stir in the chopped shado beni (aka culantro). Cilantro is a suitable replacement for culantro. Typically, I'd serve this with hot Sada Roti, my Easy Coconut Rice, or the Dry Pigeon Peas Rice.
Video
Notes
Frequently Asked Questions
How can I make this easy curry chicken less spicy? You can reduce or remove the Scotch bonnet pepper. This keeps the dish flavorful while making the easy curry chicken milder.Can I use chicken breast in this easy curry chicken? Yes, chicken breast works well, but be mindful not to overcook it as it can dry out faster than dark meat.What makes this an authentic curry chicken? The use of Caribbean Green Seasoning, roasted geera, and Anchar Masala gives this easy curry chicken its traditional Trinbago flavor.Can I add coconut milk to this easy curry chicken? Yes, coconut milk will add richness and a slightly creamy texture while still keeping the dish simple and delicious.What should I serve with easy curry chicken? This easy curry chicken pairs well with rice, roti, or boiled ground provisions for a complete meal.
When people search for a proper Jamaican stewed oxtail recipe, they’re usually looking for deep flavor, tender meat, and that rich, dark gravy that only comes from patience and tradition. While I grew up in Trinidad and Tobago, where oxtail wasn’t always front and center, my real introduction to Jamaican-style stewed oxtail came through a friend’s grandmother in Canada. She cooked with confidence, instinct, and no shortcuts, and that lesson stuck with me.
This dish is all about layering flavor. From properly seasoning the oxtail, browning it well, and then letting it simmer low and slow until the meat relaxes and pulls away from the bone, every step matters. The butter beans are added near the end so they soak up the gravy without breaking down, and the scotch bonnet gives you that unmistakable Caribbean aroma, whether you leave it whole or cut it for heat.
This is comfort food with roots. It’s the kind of meal you cook on a weekend, freeze in portions, and look forward to every time you reheat it. If you take your time and respect the process, this Jamaican stewed oxtail recipe will reward you every single time.
Ingredient Guide
Oxtail Rich, collagen-heavy cut that becomes tender and silky when slow-cooked. Lemon Helps clean the meat and removes excess odor before seasoning. Black Pepper Adds warmth and background spice to the seasoning blend. All-Purpose Seasoning Builds a savory base with layered Caribbean flavor. Salt Enhances all other flavors throughout the dish. Garlic Provides depth and aromatic backbone to the stew. Caribbean Browning Gives color and a slight bitterness that balances the gravy. Dark Soy Sauce Adds umami and deepens the color of the finished dish. Worcestershire Sauce Boosts savory complexity with subtle tang. Olive Oil Used to brown the oxtail and develop flavor at the start. Tomato Paste Adds body, mild acidity, and sweetness to the gravy. Onion Builds the flavor base as it softens into the sauce. Thyme Brings an earthy herbal note that defines Caribbean stews. Scotch Bonnet Pepper Provides authentic Caribbean aroma and adjustable heat. Ginger Adds warmth and a gentle sharpness to balance the richness. Scallions Contribute fresh onion flavor without overpowering the stew. Caribbean Green Seasoning Infuses herbs and aromatics into the meat. Water Creates the braising liquid for slow cooking. Brown Sugar Rounds out bitterness and balances savory elements. Pimento Berries (Allspice) Adds classic Jamaican spice notes. Butter Beans Absorb flavor while adding creaminess and contrast. Parsley Freshens the dish at the very end.
Shopping Made Easy
• Ask your butcher to cut the oxtail into evenly sized pieces for consistent cooking. • Look for Caribbean browning and green seasoning in West Indian grocery stores or international aisles. • Canned butter beans (aka Lima beans in the USA) are widely available and work perfectly for this recipe. • Fresh thyme and scotch bonnet peppers are often found in Caribbean or Latin markets. Habanero pepper or a teaspoon of Caribbean Peppersauce will also work if you want to keep with Jamaican tradition and have the finished stewed oxtail with a bit of Caribbean sunshine (heat).
Cooking Notes from the Kitchen
• Marinating overnight produces the best depth of flavor, but a minimum of two hours still works. • Browning the oxtail in batches prevents steaming and improves the final gravy. • Keep the scotch bonnet whole if you want flavor without intense heat. • Slow cooking is essential; rushing this dish will result in tough meat. • Remove thyme stems and pimento berries before serving for a smoother eating experience.
Jamaican Stewed Oxtail With Butter Beans.
Learn how to make an authentic Jamaican stewed oxtail with butter beans, rich gravy, and deep Caribbean flavor. With easy step by step instructions from uncle Chris of CaribbeanPot.com
Wash the oxtail with lemon juice and cool water, trimming excess fat (discard). Rinse and pat dry. Lime juice (2 limes) or white vinegar (1 cup) will also work
Season the oxtail with salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, browning, and Worcestershire sauce. Mix well and marinate.
Heat the oil in a heavy pot over medium heat and brown oxtail in batches for 4 to 6 minutes per batch. Remove and set aside.
Lower heat, leave about one tablespoon oil, add tomato paste (for a bit of acidity and sweetness) , and cook for 2 to 3 minutes.
Return oxtail to the pot and add onion, scallions, thyme, garlic, ginger, scotch bonnet, and green seasoning. Stir well.
Increase heat, add water, bring to a boil, then add brown sugar and pimento berries while scraping the pot bottom.
Cover partially and cook on low heat for about 2 hours 45 minutes until tender. Keep an eye on the liquid level and add more water if necessary. Older oxtail will (age of cow) take much longer to get tender, so adjust the cooking time accordingly.
Add butter beans (rinsed) and cook for 15 minutes. Taste and adjust the salt to your liking.
Why is my Jamaican stewed oxtail tough even after cooking for hours? Oxtail stays tough when it hasn’t been cooked long enough at a low temperature. It needs slow, gentle heat for the connective tissue to break down. High heat or rushing the process will tighten the meat instead of tenderizing it.How long does Jamaican stewed oxtail need to cook to get tender? Most Jamaican stewed oxtail takes between 3 and 3 1/2 hours on low heat. Older oxtail can take longer. The meat should be soft and pulling away from the bone when ready.Do you have to brown oxtail before making Jamaican stewed oxtail? Yes, browning is essential. It builds deep flavor and color in the gravy and prevents the stew from tasting flat or boiled.What does browning sauce do in a Jamaican stewed oxtail recipe? Browning sauce adds color, slight bitterness, and depth to the gravy. It helps create that dark, rich look and taste associated with authentic Jamaican stewed oxtail.Can I make Jamaican stewed oxtail without browning sauce? You can, but the stew will be lighter in color and slightly different in flavor. Properly browning the meat and tomato paste helps compensate, but traditional recipes usually include browning. Should oxtail be fully covered with water when stewing? No. The liquid should come just up to the meat, not drown it. Oxtail releases liquid as it cooks, which helps form a rich, concentrated gravy.When do you add butter beans to Jamaican stewed oxtail? Butter beans are added near the end of cooking, once the oxtail is tender. This prevents the beans from breaking apart while allowing them to absorb the gravy.Can I substitute kidney beans for butter beans in Jamaican oxtail? Yes, kidney beans can be used, but butter beans are traditional. They are creamier and absorb flavor better without overpowering the dish.What is the best cut of oxtail for Jamaican stewed oxtail? Evenly cut oxtail pieces with some meat and bone are best. Avoid pieces that are all bone or overly fatty, as they won’t cook evenly.Is Jamaican stewed oxtail supposed to be thick or soupy? It should have a thick, glossy gravy that coats the meat. Jamaican stewed oxtail is not meant to be soupy.Why does authentic Jamaican stewed oxtail taste slightly sweet? The slight sweetness comes from browning sauce, caramelized tomato paste, and a small amount of brown sugar, which balances the savory and spicy elements.Can Jamaican stewed oxtail be cooked the day before serving? Yes, and many cooks prefer it that way. The flavors deepen overnight, and the dish reheats very well on low heat.What do Jamaicans traditionally serve with stewed oxtail? Jamaican stewed oxtail is commonly served with rice and peas, white rice, mashed potatoes, or boiled ground provisions.Does Jamaican stewed oxtail taste better the next day? Yes. As it rests, the flavors meld, and the gravy thickens, making leftovers especially rich and flavorful.What is the best oil to use when browning oxtail? A neutral oil with a moderate smoke point works best. Olive oil is commonly used at home, but vegetable or canola oil also works well.
