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One Kitchen, Many Cultures

Caribbean Classics

These are the iconic dishes every island kitchen knows—jerk chicken, rice and peas, curry goat, callaloo, and more. Timeless Caribbean recipes that honor the roots and rhythm of our cuisine.

Showing: 61 - 72 of 76 Articles
Chicken wings Pelau in a red pot on the stove

The Ultimate Chicken Wings Pelau

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

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

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

Chicken wings Pelau in a red pot on the stove

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is the difference between pelau and rice and peas?

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

Can I use a different cut of chicken in pelau?

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

What’s the purpose of browning sugar in pelau?

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

Can I make pelau with white rice?

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

Chicken wings Pelau in a red pot on the stove

The Ultimate Chicken Wings Pelau

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

Ingredients
  

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

Instructions
 

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

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).
Tried this recipe?Let us know how it was!
Curry Eggs in a pan

Ultimate Curry Eggs

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Curry Eggs in a pan

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

What makes this unique in Caribbean cooking?

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

How do I prevent eggs from falling apart?

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

Can I add potatoes or aloo?

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

Are these eggs gluten‑free and vegetarian-friendly?

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

What is the best way to serve Curry Eggs?

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

Curry Eggs in a pan

Ultimate Curry Eggs

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

Ingredients
  

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

Instructions
 

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

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

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smoked herring choka in a bowl

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

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

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

What is choka in Caribbean cooking?

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

How do I prepare smoked herring for choka?

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

Can I make smoked herring choka ahead of time?

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

What can I serve with smoked herring choka?

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

Is smoked herring choka gluten-free?

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

Smoked herring in a bowl

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

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

Ingredients
  

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

Instructions
 

  • Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
    Smoked herring in a bowl
  • Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
    smoked herring and chopped vegetables in bowl
  • Layer the thinly sliced onion over the top; do not stir.
    sliced onions in a bowl
  • Heat the olive oil in a small sautĂ© pan over medium-high heat until wisps of smoke appear. 
    heated olive oil in a pan
  • Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
  • Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
    Smoked herring in a bowl
  • Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.
    Smoked Herring Choka in a glass bowl resting on the stove
Tried this recipe?Let us know how it was!
mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese

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mac and cheese in a bowl

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

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

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

Can I use other pasta shapes besides bucatini?

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

Do I have to use mayonnaise in mac and cheese?

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

Is this recipe good for meal prep?

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

mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese

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

Ingredients
  

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

Optional

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

Instructions
 

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

Sizzling Jamaican Jerk Marinade

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

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

Jerk marinade in a jar surrounded by ingredients

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Why use both orange juice and vinegar?

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

How spicy is this jerk marinade?

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

Can I make this gluten-free?

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

Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

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

Ingredients
  

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

Instructions
 

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

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

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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.

Bitter Melon with Shrimp Stir-Fry

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.
  • SautĂ© 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.

Bitter Melon with Shrimp Stir-Fry

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.
    Shrimp and bitter melon on a cutting board.
  • 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.
    Bitter melon on cutting board with insides scooped 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.
    Seasoned shrimp in a pan with olive oil
  • Add remaining oil on low heat. SautĂ© bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
    Shrimp with pepper in a heated pan on the stove
  • Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
    Bitter melon heating in a pan on the stove
  • 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.
    Bitter melon and shrimp with a bit of water on the stove
  • Taste and adjust seasoning before serving.
    Bitter melon and shrimp in a heated pan on the stove

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 Fiery Geera (Cumin) Shrimp

Spicy Geera Shrimp (Caribbean Roasted Cumin)

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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.

spicy cumin shrimp

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.

Caribbean Fiery Geera (Cumin) Shrimp

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Caribbean Classics, Seafood & Fish, Weeknight Dinners
Cuisine Trinidadian
Servings 4

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.
    Seasoned shrimp in a glass bowl
  • 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.
    Cumin seeds, coriander, garlic, habanero pepper, scallion and pimento peppers heating in a pan on the stove
  • Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
    Shrimp and spices heating on the stove in a sliver sautee pan
  • Remove from heat; stir in scallion and cilantro. 
    Wiri Wiri peppers and chopped cilantro in pan with shrimp and spices on the stove
  • Taste and adjust salt or heat, then serve immediately.
    spicy geera shrimp iin a pan

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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Vegan Ackee and Saltfish

Delicious Vegan Ackee and “Saltfish”

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vegan ackee and saltfish

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 sautĂ© 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.

Vegan Ackee and Saltfish

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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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. SautĂ© garlic, onion, and bell pepper until softened, about 5 minutes.
    ingredients laid out on the table
  • Add tomatoes, scotch bonnet, and thyme leaves, and cook another 3 minutes.
    Scallions and bell pepper in a sautee pan on the stove
  • Gently stir in ackee and hearts of palm. Cook for 5–7 minutes until warm and blended.
    smoked paprika, tomato and parsley cooking with previous ingredients on the stove
  • Season with salt, pepper, and optional kelp flakes.
    Vegan ackee and saltfish in a pan on the stove
  • Stir in scallions, cook 1 minute more, then remove from heat. Serve hot.
    Vegan Ackee and Saltfish

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

Caribbean Coconut Curry Lamb Chops

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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, sautĂ©ed 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.

Lamb Chops Braised In A Coconut Curry Sauce

Ingredient Guide

  • Lamb Chops: Meaty, bone-in chops that lend deep flavor and remain tender when braised.
  • Vegetable Oil: For searing the chops and sautĂ©ing 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.

Lamb Chops Braised In A Coconut Curry Sauce

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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.
    Ingredients laid out for lamb chops
  • Brown the chops on each side for a few minutes.
    Browning the lamb chops
  • 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.
    Shallot and clove heating in a saucepan on the stove
  • Now add the Curry Powder (1 1/2 tablespoon) and stir well.
    Adding in curry powder
  • 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.
    Browned lamb chops
  • 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).
    Add in shado beni, scotch bonnet pepper, scallions, thyme and black pepper
  • 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.
    Browned lamb chops in coconut milk curry sauce on stove
  • 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.
    Coconut curry lamb on the stove
  • The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.
    Coconut curry lamb in a red dish
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Applewood Smoked Pineapple Chow

Applewood Smoked Pineapple Chow

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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.

pineapple chow served in a pineapple

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

Applewood Smoked Pineapple Chow

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian
Cuisine Fusion
Servings 4

Ingredients
  

  • 1 pineapple ripe
  • 1/2 red onion
  • 2 cloves garlic
  • 1/4 teaspoon sea salt
  • 1/4 Scotch Bonnet pepper
  • 2 tablespoon shado beni or cilantro
  • 1/2 lime or lemon
  • 1 pinch Black pepper
  • 1 handful apple wood chips

Instructions
 

  • 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.
    Applewood chips in a tinfoil pouch
  • Peel and slice the Pineapple (1) into 1/2 inch slices.
    Slicing pineapple
  • 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.
    Grilling slices of pineapple
  • Grill for 2 minutes, then flip and grill for another 2 minutes.
    Grilled pineapple on the grill
  • Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
    Slicing red onion with scallions nearby on a cutting board
  • 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).
    Grilled pineapple in a white bowl surrounded by other ingredients
  • 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.
    Ingredients assembled in a glass bowl
  • Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.
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taro and stewed saltfish and garnish on plate

Stewed Saltfish with Taro (Dasheen)

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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.

taro and stewed saltfish and garnish on plate

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 sautĂ© foundation.
  • Tomato: Adds acidity and sweetness to balance the saltiness.
  • Fresh Thyme and Scallions: Contribute bright herbal notes.
  • Vegetable Oil: Used to sautĂ© 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.
  • SautĂ© 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.

taro and stewed saltfish and garnish on plate

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican
Servings 4

Ingredients
  

  • 2 pounds taro dasheen
  • 1/2 pound saltfish, cod; soaked and flaked
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 1/2 cup bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tomato diced
  • 3 sprigs fresh thyme leaves only
  • 2 scallions chopped
  • Salt to taste
  • Black pepper to taste

Optional

  • 1 Scotch Bonnet pepper seeded and finely chopped

Instructions
 

  • 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.
    Taro
  • Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
    Taro in a pot
  • While taro cooks, heat oil in a large pot over medium heat. SautĂ© onion, bell pepper, celery, and garlic until softened, about 5 minutes.
    Shredded saltfish in a pan on the stove
  • Add tomato, Scotch bonnet pepper, and thyme.
    Added garlic and onion
  • Cook 3 minutes more until fragrant. 
    Added pepper and tomato
  • Stir in flaked saltfish and cook for 5 minutes to meld flavors.
    saltfish cod in the pan
  • 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.
    Taro with stewed saltfish in a blue and white serving dish
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Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo With Shrimp

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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.

Jamaican callaloo with shrimp cooked in a pan with lemons

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 sautĂ©ing 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 sautĂ© 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.

Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 1 lb callaloo greens or substitute spinach/amaranth
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic thinly sliced
  • 1 onion or scallion whites, sliced
  • 2 scallions chopped
  • 3-4 sprigs fresh thyme
  • 1 Scotch Bonnet peppers remove before serving
  • salt to taste
  • black pepper to taste
  • 1 tomato chopped

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.
    callaloo cut into ribbons
  • 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 sautĂ© for 3–4 minutes.
    onion, garlic, black pepper and scallion heating in a pan on the stove
  • 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.
    Added shrimp
  • Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
    callaloo added to pan
  • 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.
    sliced lemon on counter
  • Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
    Liquid burning of the callaloo and shrimp mixture
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