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One Kitchen, Many Cultures

Comfort Food

These recipes are all about cozy vibes and satisfying flavors—whether it’s a classic stew, a creamy pasta, or a warm bowl of soup. Some are Caribbean, some are fusion, and some are just downright comforting. Perfect for when you need a little extra love on the plate.

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Beef Recipes Caribbean Classics Comfort Food Featured Soups & Stews Sunday Dinners

Classic Caribbean Salt(ed) Beef Callaloo

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Growing up in Trinidad and Tobago, Salt Beef Callaloo was a staple on our Sunday lunch table. Sunday lunch was the biggest meal of the week, the one my siblings and I looked forward to the most. Alongside a pot of callaloo, there was usually macaroni pie, stewed or oven-roasted meats, boiled plantain, fresh garden salads, a rice dish of some sort, and for dessert, my dad’s hand-cranked coconut ice cream. That meal was about more than food. It was about family, tradition, and taking time to sit together.

Over the years, I’ve shared several versions of callaloo with you, including ones made with salted pigtail, shrimp, lobster, and the classic callaloo made with fresh ocean crabs, which our ancestors relied on for flavor. This Salt Beef Callaloo is another deeply traditional variation, rich and hearty, with layers of flavor built slowly in the pot. The salt beef adds depth, while okra and pumpkin help give callaloo its signature body and texture.

Traditionally, callaloo is made with dasheen or taro leaves. Living in Canada means those aren’t always easy to find, so I use baby spinach with great success. Frozen spinach and okra also work, making this a practical recipe for home cooks anywhere who still want that authentic Trinidadian taste.

Ingredient Guide

  • Salted Beef Adds deep, savory flavor and makes this version of callaloo especially hearty and satisfying.
  • Lemon Used to wash the salt beef and help remove excess surface salt.
  • Olive Oil Starts the flavor base and helps gently cook the aromatics.
  • Onion Provides sweetness and balance to the salty, rich ingredients.
  • Garlic Adds depth and aroma to the callaloo base.
  • Black Pepper Brings gentle warmth without overpowering the dish.
  • Scallions Contribute fresh, oniony flavor that’s classic in Caribbean cooking.
  • Thyme Adds herbal notes that define traditional callaloo.
  • Okra Helps thicken the callaloo and gives it that unmistakable texture.
  • Pumpkin Adds natural sweetness, color, and body to the soup.
  • Pimento Peppers Provide Caribbean flavor without heat.
  • Salt Used sparingly and adjusted at the end due to the salted beef.
  • Baby Spinach A practical substitute for dasheen leaves with excellent results.
  • Coconut Milk Adds richness and rounds out the flavors.
  • Water Forms the cooking liquid for the callaloo.
  • Scotch Bonnet Pepper Infuses gentle heat when left whole, without overwhelming the dish.

Cooking Notes from the Kitchen

  • Salted beef sold in Canada often needs 1 1/2 to 2 hours of boiling to become tender, so plan.
  • Even after boiling, salted beef will retain some salt, so always taste before adding extra salt at the end.
  • Leave the scotch bonnet pepper whole for flavor without heat, and remove it before blending if you are sensitive to Caribbean sunshine (spice).
  • Pulse a stick blender instead of running it continuously to avoid a frothy texture.
  • Frozen spinach and okra are good substitutes and work well when fresh options are limited.

Shopping Made Easy

  • Look for salted beef labeled as “navel beef” or “salt beef” in Caribbean or international grocery stores.
  • Baby spinach is widely available year-round and is usually found in large clamshell containers.
  • Pimento peppers are often sold as seasoning peppers in Caribbean markets and some mainstream grocery stores.
  • Canned coconut milk works perfectly for this recipe; choose full-fat for the best flavor. However, you can use coconut powder, block coconut cream, and if you can source dried cococnuts and have the time to grate or puree the flesh to make coconut milk, this will give you the best results.

Classic Caribbean Salt(ed) Beef Callaloo

A rich Trinbagonian (Trinidad and Tobago) callaloo made with salted beef, coconut milk, okra, and spinach, slow-cooked for deep flavor and authentic Caribbean taste. Variations of Callaloo can be found throughout the Caribbean islands.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3/4 lb salted beef cut into pieces
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 6 cloves garlic smashed
  • 1/2 teaspoon black pepper
  • 4 sprigs 4–6 thyme leaves only
  • 10 okra 10–15 chopped
  • 2 cups pumpkin diced
  • 4 pimento peppers chopped
  • 1/2 teaspoon salt
  • 2 lbs baby spinach washed and chopped
  • 1 1/2 cups coconut milk
  • 3 1/2 cups water
  • 1 scotch bonnet pepper whole

Instructions
 

  • Wash the salted beef with cool water and the lemon juice. Place in a pot, cover with water, and bring to a rolling boil at 212°F (100°C). Boil for at least 1 hour until partially tender. Drain and set aside. Prep the other ingredients in the meantime.
  • Heat the olive oil in a deep pot on low heat, about 250°F (120°C). Add the onion, garlic, black pepper, scallions, and thyme leaves. Cook gently for 3 minutes, stirring often.
  • Add the precooked salted beef and cook for another 2 to 3 minutes to build flavor.
  • Stir in the okra, then add the pumpkin and pimento peppers. Cook for 4 minutes, stirring well.
  • Wash and give the spinach a rough chop, then add it to the pot and stir until it begins to wilt.
  • After 2 minutes, add the salt, water, and coconut milk. Bring to a boil at 212°F (100°C), then tuck in the whole scotch bonnet pepper. Reduce to a gentle simmer around 195°F (90°C).
  • Simmer for about 90 minutes until everything is fully cooked and breaking down.
  • Remove the pieces of salted beef and set aside. Remove the scotch bonnet pepper if you prefer a milder flavor. Using a whisk, stick blender, or swizzle stick, blend to your preferred consistency, pulsing if using a stick blender. I thoroughly enjoy the Caribbean Sunshine (heat) from breaking the braised Scotch Bonnet pepper.
  • Return the salted beef to the pot, taste, and adjust the salt if needed. Serve hot, ideally with coconut rice and stewed chicken. It’s essential to note that even after pre-boiling the salted beef, it will still contain trace amounts of salt. 

Notes

What is the difference between callaloo and spinach soup?

Callaloo is thickened with okra and often pumpkin, and it traditionally includes coconut milk and Caribbean seasonings, giving it a richer texture and flavor than typical spinach soup.

Can I make callaloo without okra?

Okra is important for the traditional texture of callaloo. Without it, the dish will be thinner and less authentic, though it will still taste good.

Is salted beef the same as corned beef?

No. Salted beef used in Caribbean cooking is cured with salt but not spiced like corned beef, which has a different flavor profile.

How spicy is callaloo with scotch bonnet?

When the pepper is left whole, the dish is gently flavored with the oils from the skin but not spicy. Breaking the pepper will significantly increase the heat.
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Beef Recipes Comfort Food Featured Featured Festive & Holiday Recipes Soups & Stews Sunday Dinners

Incredible Wine Braised Oxtail

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As I developed this Incredible Wine Braised Oxtail, I wanted to highlight the rich depth that a good red wine can bring to slow-cooked meats, especially when paired with the familiar flavors of Caribbean cooking. You’ll still find the herbs, pimento, and warmth you expect in a comforting oxtail dish, but this version leans into the bold, silky qualities of wine. I chose a bottle from Nyarai Cellars, a Jamaican-owned winery known for its remarkable craftsmanship, and it added a beautiful layer of character to the pot.

This dish is a bit more indulgent than a weeknight stew, but if you love tender oxtail that falls off the bone, rich gravy, and slow-braised comfort with a Caribbean twist, you’ll find this one worth every minute—definitely a dish worth adding to your holiday gatherings. If you’re after something more traditional, my Jamaican Oxtail in Butter Beans recipe is the classic you know and love—but this wine-braised version brings a different kind of warmth and elegance to the table. Once you try it, I’m sure it will find a home in your dinner rotation.

Ingredient Guide

  • Oxtail – The classic base of many Caribbean stews, rich in collagen for a silky gravy.
  • Lemon – Used to clean the oxtail and remove any strong aromas.
  • Salt – Essential for seasoning in layers and building balanced flavor.
  • Black Pepper – Adds mild heat and depth to the braise.
  • Flour – A light dusting helps with browning and adds body to the gravy.
  • Vegetable Oil – A neutral oil for browning the oxtail.
  • Onion – Forms the aromatic foundation of the stew.
  • Garlic – Adds sharp, savory depth that complements the wine.
  • Scallions – A classic Caribbean aromatic that brightens slow-cooked dishes.
  • Thyme – Brings earthiness and traditional island flavor.
  • Allspice Berries – Known in the Caribbean as pimento, essential for authentic flavor.
  • Tomato Paste – Adds richness and natural sweetness once cooked down.
  • Chili Flakes – Optional heat for balance.
  • Red Wine – Provides body, acidity, and deep flavor during the braise.
  • Beef Stock – Builds the base of the gravy.
  • Bay Leaves – Adds a subtle herbal layer to slow-simmered dishes.
  • Golden Brown Sugar – Balances acidity and rounds out the flavors.
  • Chives – Fresh garnish that lifts the final dish.

Cooking Notes from the Kitchen

  • Always dry the oxtail thoroughly after washing to get the best possible browning in the pot.
  • Browning the tomato paste directly against the heat brings out its natural sweetness and prevents metallic flavors.
  • Allow the wine to reduce fully before adding stock so its flavor concentrates rather than diluting the dish.
  • Check the pot often while braising; oxtail benefits from slow, steady heat and enough liquid to keep everything moist.
  • If the gravy is too thin at the end, finishing uncovered helps tighten the sauce without overcooking the meat.

Shopping Made Easy

  • Most supermarkets now carry cut oxtail; look for pieces with a good ratio of meat to bone.
  • Fresh thyme and scallions are usually available in the produce section near packaged herbs.
  • Allspice berries may be in the international or Caribbean aisle if not stocked with regular spices.
  • Use any dry, full-bodied red wine if Nyarai Cellars is not available locally.
  • Beef stock can be boxed or canned; choose low-sodium so you can control the seasoning.

Incredible Wine Braised Oxtail

Incredible Wine Braised Oxtail Recipe. Rich, fall-off-the-bone oxtail slow-braised in red wine with Caribbean aromatics creates a deep, silky gravy perfect for rice, mashed provisions, or crusty bread.
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Course Beef Recipes, Comfort Food, Featured, Festive & Holiday Recipes, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3 lbs oxtail
  • 3/4 tablespoon salt divided
  • 3/4 tablespoon black pepper divided
  • 2 tablespoons flour
  • 3 tablespoons vegetable oil
  • 1 medium onion diced
  • 4 cloves garlic smashed
  • 6 sprigs thyme
  • 8 allspice berries
  • 2 tablespoons tomato paste
  • 1/2 teaspoon chili flakes optional
  • 3/4 cup red wine
  • 5 cups beef stock
  • 3 bay leaves
  • 1 tablespoon golden brown sugar
  • 2 tablespoons chopped chives

Instructions
 

  • Wash the cut oxtail pieces with the lemon juice and cool water. Drain and pat dry.
  • Season the oxtail with 3/4 of the salt and black pepper, then dust with the flour.
  • Heat the vegetable oil in a heavy oven-proof pot over medium heat and brown the oxtail on all sides in batches. Set aside.
  • Leave about 1 tablespoon of oil in the pot. Reduce the heat to medium-low and add the onion, garlic, scallions, thyme, and allspice berries. Cook for 3 minutes. Add the remaining salt.
  • Clear a space in the center of the pot and add the tomato paste so it touches the heat directly. Cook for 2 minutes.
  • Pour in the red wine and cook until it evaporates. Return the oxtail to the pot.
  • Add the chili flakes and beef stock. Bring to a boil. Add the bay leaves and stir in the brown sugar.
  • Cover and place the pot into a 325°F (165°C) oven for 3 hours, checking every 30 minutes and adding more stock if needed.
  • Taste and adjust salt. Remove the bay leaves and thyme sprigs. If the gravy is too thin, cook uncovered for 10 minutes.
  • Once the gravy is rich and the oxtail is tender, top with chopped chives and serve hot. Be mindful of the allspice berries when serving.

Notes

What type of wine works best for braising oxtail?

A dry red wine with body works best—something with enough structure to stand up to slow-cooked beef. Avoid sweet wines, which can throw off the balance.

Can I make wine braised oxtail without alcohol?

Yes. You can replace the wine with extra beef stock plus 1 tablespoon of balsamic vinegar for acidity, though the flavor will be different.

Why is my oxtail not getting tender?

Oxtail needs low heat and long cooking time. If it’s still tough after three hours, continue cooking until it’s fully soft and the meat pulls from the bone.

Should I remove the allspice berries before serving?

Yes, whole pimento can be strong and should be removed or mentioned to guests when serving.

Can I braise oxtail on the stovetop instead of the oven?

Yes, but keep the flame low and check the liquid more often to ensure nothing scorches on the bottom.
Keyword Caribbean cookbook, Caribbean cooking, Caribbean oxtail recipe, how to cook Jamaican oxtail, how to cook oxtail, Jamaican oxtail recipe, Jamaican oxtail stew, oxtail, oxtail stew, oxtails, red wine oxtail, wine braised oxtail
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Weeknight Dinners

Curry Aloo with Leftover Stewed Pork

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

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

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

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

What Makes This Curry Aloo Different?

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

1. It Enhances the Curry Base

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

2. It Turns a Side Dish into a Full Meal

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

Ingredient Spotlight

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

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

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

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

Curry Aloo with Leftover Stewed Pork

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

Ingredients
  

  • 1 ¾ tablespoons vegetable oil
  • 1 medium onion, sliced
  • 8 cloves garlic, smashed
  • 1 Scotch bonnet pepper optional
  • ½ teaspoon black pepper
  • 1 3/4 tablespoons curry powder
  • 1 tsp anchar masala or roasted ground cumin if unavailable
  • 2 ½ lbs potatoes, peeled, washed, and sliced
  • 1 tsp salt
  • 4 cups water
  • Leftover stewed pork
  • 3 Tbsp chopped cilantro or chadon beni/culantro, traditionally

Instructions
 

  • Heat the vegetable oil in a deep, wide pan over medium heat. Add the onion, garlic, and Scotch bonnet pepper. Reduce heat to low and cook for 3 minutes, allowing everything to soften and infuse the oil.
  • Add the black pepper, curry powder, and anchar masala. Cook on low for another 3 minutes, stirring to prevent burning. If the mixture gets too dry, add a small splash of oil. This step is essential — it develops the curry’s signature flavor.
  • Add the sliced potatoes. Mix thoroughly to coat each piece in the curry base. Turn up the heat to help everything come together. (Cutting the potatoes into different sizes helps some pieces dissolve and naturally thicken the sauce. Explained in the video below)
  • Add the salt and pour in the water. Bring to a boil, then reduce to a simmer for 20 minutes, or until the potatoes are tender and the sauce begins to thicken.
  • Stir in the stewed pork and cook for 3 minutes — just enough to warm through and blend with the curry.
  • Turn off the heat. Top with chopped cilantro or traditional chadon beni. Taste and adjust salt as needed.
  • Serve hot with sada roti,  a slice of zabouca, and kuchela.

Notes

This dish is the perfect example of Caribbean home cooking at its best — nothing wasted, everything transformed, and flavor always at the center. Whether you make it to use up leftovers or because you’re craving that unique curry meets stew fusion, this Curry Aloo with Stewed Pork deserves a regular spot in your kitchen.
Keyword aloo curry, Caribbean cookbook, Caribbean cooking, curry aloo, curry potato, curry stew, Guyanese potato curry, potato curry, stew pork, stewed pork, trini curry aloo, Trinidad curry potato
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Appetizers & Snacks Caribbean Classics Comfort Food Desserts Easy Caribbean Recipes Featured Vegan Vegetarian

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

Ingredients
  

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

Instructions
 

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

Notes

What Does Pommecythere Taste Like?

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

Can I Make This Jam With Green Pommecythere?

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

How Do I Know When the Jam Is Finished Cooking?

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

Can I Reduce the Sugar?

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

Can I Freeze Pommecythere Jam?

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

Classic Caribbean Yam Pie

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

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

Ingredient Guide

  • White Yam — A starchy Caribbean ground provision that becomes creamy and smooth when mashed.
  • Salted Cod — Adds a savory, briny depth after being prepared to remove excess salt.
  • Olive Oil — Used to sauté and develop flavor in the saltfish mixture.
  • Black Pepper — Provides gentle heat and balances the dish’s richness.
  • Scallions — Fresh, mild onion flavor to brighten the vegetable mixture.
  • Onion — Forms the aromatic base for the stewed vegetables.
  • Scotch Bonnet Pepper — Adds classic Caribbean heat and aroma.
  • Garlic — Boosts savory depth in the stewed mixture.
  • Pumpkin — Adds color, natural sweetness, and body.
  • Bell Peppers — Provide sweetness and texture.
  • Christophene — A tender Caribbean vegetable that softens beautifully when cooked.
  • Okra — Helps thicken the stew and adds traditional island flavor.
  • Tomato — Enhances moisture and acidity.
  • Ripe Plantain — Brings sweetness when fried and layered into the pie.
  • Vegetable Oil — Used for frying the plantain.
  • Butter — Adds richness to the mashed yam.
  • Evaporated Milk — Creates a creamy texture when mashed with the yam.
  • Medium Cheddar — Melts smoothly into the yam mixture.
  • Aged Cheddar — Adds sharp, bold flavor to the top and inner layers.

Cooking Notes from the Kitchen

  • Always test the yam with a paring knife; it should slide in easily once fully cooked.
  • Be sure to stir the vegetable and saltfish mixture every few minutes so the pumpkin and okra don’t stick to the bottom of the pot.
  • Fry the plantain until deep golden for maximum flavor contrast in the final dish.
  • Allowing the pie to rest before cutting is essential; it helps the layers firm up for clean slices.
  • If desired, a light grating of nutmeg can be added to the mash, but use it sparingly.

Shopping Made Easy

  • Most large grocery stores carry white yam in the international or produce section.
  • Salted cod is widely available at Caribbean and Latin markets and increasingly in major supermarkets.
  • Scotch bonnet peppers may be found fresh or frozen; habaneros can be substituted in a pinch.
  • Christophene is sometimes labeled as chayote in North American stores.
  • Look for ripe plantains that are deep yellow with black spots for maximum sweetness.

Classic Caribbean Yam Pie

Hearty and layered with creamy mashed yams, savory saltfish, tender vegetables, and sweet fried plantain, this island-style yam pie is a comforting Caribbean classic perfect for cold-weather cooking.
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Course Caribbean Classics, Comfort Food, Side Dishes, Sunday Dinners

Ingredients
  

  • 5 lbs white yam peeled, chopped
  • water
  • 3/4 tablespoon salt
  • 3 tablespoons olive oil
  • 3/4 lb prepared salted cod
  • 1 1/2 teaspoons black pepper divided
  • 1 large onion sliced
  • 1/2 scotch bonnet pepper sliced thin
  • 4 cloves garlic minced
  • 1 lb pumpkin diced
  • 1/2 lb bell peppers sliced
  • 1 small christophene diced
  • 1 large tomato sliced
  • 2 large ripe plantain sliced
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 cup evaporated milk
  • 1 1/2 cups medium cheddar grated, divided
  • 1 1/2 cups aged cheddar grated, divided

Instructions
 

  • Peel and chop the yams, then place them in a large pot with salted water. Boil until tender, about 25 minutes. Drain and set aside. Prep the vegetables. 
  • Heat the olive oil in a pan on low, add the prepared salted cod, and gently fry for a few minutes.
  • Raise the heat to medium and add half of the black pepper, onion, garlic, scotch bonnet, scallions, bell peppers, christophene, okra, pumpkin, and tomato. Cover and cook on low heat for 20 minutes, stirring every 5 minutes until everything is tender.
  • Heat the vegetable oil in a frying pan over medium heat and fry the sliced plantain until golden on both sides, about 4–5 minutes. Set aside.
  • Test the cooked yam with a paring knife, drain fully if any liquid remains, and add the remaining black pepper, butter, and evaporated milk. Mash until smooth. Stir in three-quarters of the medium and aged cheddar. A small amount of freshly grated nutmeg may be added if desired.
  • Brush the baking dish with melted butter or olive oil. Add a layer of mashed yam, smoothing to settle it evenly. Spoon on two-thirds of the stewed saltfish mixture, followed by the fried plantain slices.
  • Add another layer of mashed yam, level it with a spoon, then top with the remaining cheeses and the rest of the stewed saltfish.
  • Place the dish on the middle rack of a preheated 375°F (190°C) oven. Bake uncovered for 1 hour. Allow the pie to cool for 20–30 minutes before serving so it can set.

Notes

Can I use a different type of yam or potato?

Yes. While white yam provides the most authentic flavor and texture, you can use yellow yam or even russet potatoes in a pinch, though the flavor will be slightly different.

What is the best substitute for salted cod?

A good alternative is smoked haddock or a mild white fish seasoned generously with salt. The flavor will differ, but it still works well in baked casseroles.

How do I keep okra from getting too slimy?

Cooking okra with acidic ingredients like tomato helps reduce sliminess. Gentle heat and minimal stirring also help.

Can I assemble the yam pie ahead of time?

Yes. Assemble it fully, cover tightly, and refrigerate for up to 24 hours. Bake it uncovered when ready.

Why does this recipe include both medium and aged cheddar?

Medium cheddar melts smoothly into the yam mixture while aged cheddar provides sharper flavor and better browning on top.
Keyword Caribbean cookbook, Caribbean cooking, Caribbean recipes, Caribbean yam, chris de la rosa, comfort food, Jamaican food, Trinidad yam pie, white yam, yam casserole, yam pie
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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Global Favorites Grilling In Season

Incredible Smoked Jerk Turkey

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A Caribbean Twist on Thanksgiving Flavor

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Incredible Smoked Jerk Turkey

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

Ingredients
  

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

Instructions
 

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

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

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

Can I Make Jerk Turkey Without a Smoker?

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

How Spicy Is Jerk Turkey?

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

What’s the Best Wood for Smoking Jerk Turkey?

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

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.
Keyword how to jerk turkey, Jamaican jerk turkey, jerk smoked turkey, jerk turkey, smoked turkey, thanksgiving jerk turkey, thanksgiving smoked turkey, thanksgiving turkey, Traeger jerk turkey, Traeger smoked turkey
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Appetizers & Snacks Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Vegan Vegetarian

Jamaican-Inspired Roasted and Fried Breadfruit

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If you’ve ever tasted breadfruit, you know it’s one of the Caribbean’s most versatile and satisfying foods. With a texture similar to potato and a flavor that deepens beautifully when cooked, breadfruit can be roasted, fried, boiled, or baked — but this version combines the best of both worlds.

This recipe for roasting, then frying breadfruit, takes me right back to the Caribbean. Typically, a full or mature breadfruit—just on the verge of ripening—is roasted over a wood or charcoal fire until the outer skin is charred, then peeled, cored, sliced, and fried until golden with crisp edges.

You could stop after roasting (which is already delicious), but taking the extra step to fry the slices makes this dish truly unforgettable.

Serve it alongside Jamaican steamed cabbage, carrots, bell peppers, Scotch bonnet, and salted fish (cod) for a comforting, truly Caribbean meal.

What Is Breadfruit?

Breadfruit (Artocarpus altilis) is a starchy tropical fruit native to the South Pacific and beloved across the Caribbean. When roasted or fried, the flesh becomes soft, buttery, and slightly nutty — often compared to freshly baked bread or roasted potato.

It’s a staple in many island kitchens because it’s hearty, naturally gluten-free, and perfect for soaking up bold Caribbean flavors.

Why You’ll Love This Breadfruit Recipe

  • Authentic Caribbean flavor: Just like traditional roasted breadfruit made over a wood fire.
  • Simple ingredients: All you need is a fresh breadfruit, a bit of oil, and salt.
  • Crispy and soft: The best texture combo — golden outside, tender inside.
  • Perfect anytime: Great for breakfast, lunch, or a savory snack.

Jamaican-Inspired Roasted and Fried Breadfruit

This oven-roasted and fried breadfruit recipe captures the heart of Caribbean home cooking — simple, wholesome, and deeply satisfying. Whether you’re revisiting a childhood favorite or exploring breadfruit for the first time, this method brings out the fruit’s best qualities: tender, golden, and unforgettable.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizers & Snacks, Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Vegan, Vegetarian

Ingredients
  

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

Instructions
 

  • Cut a small X on the bottom of the breadfruit to allow steam to escape during roasting.
  • Place the breadfruit on the middle rack of a 425°F (220°C) oven.
  • Roast for 90 minutes, or until the skin is evenly charred and the flesh is tender.
  • Allow the roasted breadfruit to cool slightly.
  • Peel off the skin and remove the core.
  • Slice into wedges or thick pieces.
  • Heat oil in a frying pan over medium heat.
  • Fry the breadfruit slices for 3–4 minutes per side, or until golden brown and crisp at the edges. Remove and drain on paper towels. Sprinkle with salt while still hot.
     

Notes

Frequently Asked Questions

Can you eat breadfruit skin?
No — the skin becomes tough after roasting and should be peeled before eating.
What does breadfruit taste like?
When cooked, breadfruit tastes mildly sweet and nutty, similar to a cross between potato and freshly baked bread.
Is breadfruit healthy?
Yes! It’s high in fiber, potassium, and complex carbohydrates — a great gluten-free energy source.
Keyword breadfruit, Caribbean breadfruit recipe, fried breadfruit, how to roast a breadfruit, Jamaican roast breadfruit, roasted breadfruit
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Caribbean Classics Comfort Food Featured Seafood & Fish Soups & Stews Sunday Dinners

The Ultimate Trinbago Seafood Callaloo

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The Story Behind My Ultimate Trinbago Seafood Callaloo

Callaloo is one of those iconic dishes that tells the story of Trinidad and Tobago in every spoonful. Growing up, the version my mom made was all about the fresh ocean crabs we’d get from the market. But over the years, I’ve come to appreciate the variations—some families add salted pigtails, smoked turkey, or crayfish, and every pot tells a different story.

This version of The Ultimate Trinbago Seafood Callaloo takes that classic Sunday dish and gives it a luxurious spin by highlighting the ocean’s best: shrimp, lobster, and crab. Living in Canada now, I’ve adapted the ingredients slightly based on what’s available here, while keeping the soul and flavor of home intact. The coconut milk adds that smooth richness, the dasheen leaves and spinach bring the earthiness, and the seafood turns this into something truly special.

Callaloo has always been more than just a side dish—it’s a tradition, a comfort food, and for many of us, the centerpiece of Sunday lunch alongside rice, macaroni pie, or boiled ground provisions and stewed, BBQ, or oven-roasted meats.

Ingredient Guide

  • Limes or Lemon – Used to wash and brighten the seafood, removing any briny aroma.
  • Butter – Adds richness and helps develop the base flavor of the seafood stock.
  • Onion – Used in both the stock and the callaloo base for sweetness and depth.
  • Thyme – Essential Caribbean herb that balances the richness of coconut milk.
  • Parsley – Adds freshness and a mild herbal note to the stock.
  • Celery – Builds aromatic depth, especially when combined with onion and thyme.
  • Black Pepper – Adds warmth and subtle spice to both the stock and the finished dish.
  • Sea Salt – Used to season the stock and callaloo base.
  • Oil – Helps sauté the aromatics without burning the garlic.
  • Garlic – Infuses deep flavor into the base of the callaloo.
  • Pimento Pepper – Brings mild heat and signature Trinidadian flavor.
  • Pumpkin – Adds body and natural sweetness, thickening the callaloo as it cooks down.
  • Okra – Helps achieve that smooth, velvety texture classic to callaloo.
  • Dasheen Leaves – The traditional greens used for authentic Trinbago-style callaloo.
  • Baby Spinach – Adds color and texture, complementing the dasheen leaves.
  • Lobster, Shrimp, and Crab Legs – The stars of this seafood callaloo, bringing sweetness and depth of flavor.
  • Coconut Milk – Adds creamy texture and balances the spices.
  • Scotch Bonnet Pepper – Brings heat and that unmistakable Caribbean aroma.
  • Caribbean Green Seasoning – Enhances the seafood flavor with herbs and spices.
  • Lemon Juice – Used to season the shrimp and lobster tails before finishing the dish.

Cooking Notes from the Kitchen

  • Always wash the seafood thoroughly with lime or lemon juice before cooking.
  • Use fresh dasheen (taro) leaves when possible for the most authentic texture.
  • Avoid over-blending the callaloo—pulsing with an immersion blender preserves texture and flavor.
  • For a mild dish, remove the scotch bonnet pepper before blending. For heat lovers, burst it gently for that slow-building spice.
  • Serve hot with rice, macaroni pie, or boiled ground provisions like sweet potato and plantain.

Shopping Made Easy

  • You can find dasheen leaves (taro leaves) at Caribbean, Asian, or African grocery stores.
  • Fresh okra and pumpkin are available year-round at most supermarkets.
  • Frozen crab legs and shrimp work perfectly well if fresh seafood isn’t available.
  • Look for full-fat coconut milk for the creamiest results.
  • Caribbean green seasoning is available in bottles, but homemade versions are often considered the best.

The Ultimate Trinbago Seafood Callaloo

A creamy, rich, and deeply flavorful seafood twist on the traditional Trinidad and Tobago Callaloo—made with fresh lobster, crab legs, shrimp, and the vibrant greens of dasheen leaves and spinach, simmered in coconut milk.
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Prep Time 35 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Soups & Stews, Sunday Dinners

Ingredients
  

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

Instructions
 

  • Clean and prep the shrimp, lobster, and crab legs by removing shells and washing thoroughly with cool water and lime or lemon juice. Follow along with the video below. 
  • In a large stock pot over medium heat, melt butter, then add onion, thyme, parsley, celery, and black pepper. Cook for 4 minutes, then add the seafood shells and continue cooking for another 4 minutes.
  • Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.
  • In a separate soup pot over medium heat, add oil, onion, garlic, black pepper, and pimento pepper. Cook for 3 minutes. Add the pumpkin and okra, and cook for another minute.
  • Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
  • Add the lobster claws and crab legs. Strain the seafood stock into the pot, add coconut milk, and bring to a boil. Cover partially and simmer.
  • Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
  • After 90 minutes, remove the lobster claws and crab legs. Use an immersion blender to pulse the callaloo mixture—avoid continuous blending, as it will change the texture and overall flavor. Remove the scotch bonnet pepper if you prefer mild heat. In my case, I broke the pepper to give the finished Callaloo a slight kick from its heat. 
  • Add the shrimp and lobster meat, stir, then return the claws and crab legs. Simmer for 2 minutes, taste, and adjust salt to your liking.
  • Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.

Notes

What’s the difference between Trinidad Callaloo and Jamaican Callaloo?

Trinidad and Tobago Callaloo is made with dasheen (taro) leaves, coconut milk, okra, and seasonings, while Jamaican Callaloo refers to a leafy green (amaranth) that’s sautéed like spinach. They share the same name but are completely different dishes.

Can I make seafood callaloo without lobster?

Absolutely. You can make this dish with just crab and shrimp for a simpler version, or even substitute fish fillets like snapper or cod for an easier weeknight option.

How do I prevent callaloo from becoming too slimy?

Okra naturally thickens callaloo, but over-blending can make it too viscous. Pulse with the immersion blender instead of blending continuously to control texture.

What can I serve with callaloo?

Traditional sides include white rice, macaroni pie, boiled provisions like sweet potato, or plantain. It’s also delicious with roasted chicken or stewed beef.

Can I use spinach only instead of dasheen leaves?

Yes, spinach works as a substitute, especially if dasheen leaves aren’t available, though the flavor will be milder and the texture slightly thinner.
Keyword callaloo, callaloo soup, Caribbean callaloo, crab callaloo, Jamaican callaloo, lobster callaloo, seafood callaloo, shrimp callaloo, Sunday callaloo, Trini callaloo, trinidad callaloo
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Breakfast Caribbean Classics Comfort Food Fall Recipes Featured In Season Seafood & Fish Side Dishes

Classic Caribbean Butternut Squash With Shrimp

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I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

  • Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
  • Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
  • Salt – Enhances flavor and balances the natural sweetness of the squash.
  • Black Pepper – Adds a gentle heat and depth.
  • Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
  • Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
  • Olive Oil – Used for both seasoning and cooking.
  • Garlic – Infuses the oil and lays the foundation for the stew.
  • Butternut Squash – The star ingredient, sweet and hearty when stewed.
  • Onion – Brings sweetness and body to the dish.
  • Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
  • Habanero Pepper – Optional, for those who love a bit of spice.
  • Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

  • Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
  • If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
  • The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
  • You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

  • Most supermarkets carry butternut squash year-round, especially in the fall.
  • Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
  • Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
  • If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
  • Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Instructions
 

  • Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store. 
  • Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
  • Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
  • Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
  • After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
  • Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
  • Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
  • Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
  • Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
  • Serve warm with roti, rice, or your favorite sides.
Keyword butternut squash, curry shrimp with pumpkin, guyana, pumpkin curry, pumpkin stew, pumpkin with shrimp, shrimp curry with pumpkin, squash, squash with shrimp, stewed butternut squash, stewed pumpkin, stewed pumpkin with shrimp, trinidad
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Comfort Food Easy Caribbean Recipes Featured Seafood & Fish Sunday Dinners Weeknight Dinners

Quick Shrimp & Bok Choy Stir Fry

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A TrinBago-Inspired Chinese Takeout Classic Recreated at Home

This Quick Shrimp & Bok Choy Stir Fry takes me right back to a trip I made to Trinidad and Tobago with my sister. She treated me to takeout from a popular Chinese restaurant in Penal, a small town in southern Trinidad, and the flavors left a lasting impression. Ever since, I’ve been recreating dishes like this in my Canadian kitchen, blending Caribbean memories with everyday cooking.

What makes this shrimp stir fry so special is the balance of flavors and textures—tender shrimp, crunchy bell peppers, and the slightly earthy, refreshing bite of bok choy. It’s also a fast weeknight meal, ready in under 30 minutes. If you’ve seen my Oyster Sauce Flavoured Shrimp Stir Fry, you’ll notice some similarities, but this version celebrates bok choy as the star.

This is the type of recipe that allows for flexibility. You can add more heat with Thai chilies, toss in extra vegetables like mushrooms or zucchini, or enjoy it as-is with steamed jasmine rice or coconut rice. No matter how you prepare it, you’ll find this shrimp stir-fry deeply satisfying, quick to pull together, and perfect for when you’re craving that Trinidad-Chinese restaurant flavor at home.

Ingredient Guide

  • Shrimp – The primary protein, tender and juicy when quickly stir-fried.
  • Salt – Enhances flavor and balances the sauces.
  • Light Soy Sauce – Adds salty depth without overpowering the dish.
  • Sesame Oil – Provides nutty aroma and classic stir-fry flavor.
  • Chinese Cooking Wine – Boosts umami and authentic taste.
  • MSG – Optional, but enhances savoriness.
  • Hot/Spicy Stir-Fry Oil – Infuses gentle heat and fragrance. Any neutral oil works.
  • Onion – Adds sweetness and body to the stir-fry.
  • Red Bell Pepper – Brings color and a slight crunch.
  • Ginger – Bright, fresh zing that cuts through richness.
  • Garlic – Builds aromatic flavor (optional).
  • Bok Choy – The highlight vegetable, slightly bitter yet refreshing.
  • Mushroom Flavoured Soy Sauce – Deepens umami and complements vegetables.
  • Oyster Sauce – Adds signature richness and shine to the stir fry.

Cooking Notes from the Kitchen

  • Prep all vegetables and shrimp before you start cooking, as stir-fries move quickly.
  • Any variety of bok choy or pak choy works well in this recipe.
  • Add sliced hot peppers, such as Thai chili, if you prefer more heat.
  • Other vegetables such as carrots, mushrooms, or zucchini can be added for variety.
  • Taste at the end and adjust salt to your preference, since soy and oyster sauces are already salty.

Shopping Made Easy

  • You can find bok choy at most Asian grocery stores, but many larger supermarkets also carry it in the produce section.
  • Shrimp is best purchased fresh or frozen, already peeled and deveined for convenience.
  • Mushroom soy sauce and Chinese cooking wine are available at Asian supermarkets or online.
  • Oyster sauce is widely available in the international aisle of most grocery stores.
  • If you can’t find spicy stir-fry oil, substitute it with vegetable or canola oil.

Is bok choy the same as pak choy?

Yes, bok choy and pak choy refer to the same leafy green vegetable, though names vary by region. Both can be used interchangeably in this recipe.

What can I use as an alternative to oyster sauce?

If you need a substitute, hoisin sauce or a mix of soy sauce with a bit of sugar can provide a similar sweet-savory depth.

Can I make this dish vegetarian?

Absolutely. Replace the shrimp with firm tofu or mushrooms and adjust sauces to taste.

How can I prevent shrimp from overcooking in stir-fry?

Shrimp cook very quickly. Add it near the end and stir-fry for just 2–3 minutes until pink and slightly curled.

Quick Shrimp & Bok Choy Stir Fry

A fast and flavorful shrimp stir fry that celebrates bok choy with bold flavors of soy, oyster sauce, and ginger. Perfect with steamed jasmine rice or coconut rice.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Comfort Food, Easy Caribbean Recipes, Seafood & Fish, Sunday Dinners, Weeknight Dinners

Ingredients
  

  • 1 lb medium shrimp peeled, deveined
  • 1 teaspoon salt divided
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese cooking wine
  • 1/2 teaspoon msg optional
  • 1 tablespoon hot/spicy stir fry oil or any oil
  • 1 large onion cubed
  • 1 medium red bell pepper cubed
  • 1 teaspoon grated ginger
  • 2 cloves garlic grated, optional
  • 1 lb bok choy rough chopped
  • 1 1/2 tablespoons mushroom flavoured soy sauce
  • 2 tablespoons oyster sauce

Instructions
 

  • Peel, devein, and wash the shrimp. Pat dry. Prep the vegetables in advance, as this recipe goes quickly. 
  • Season shrimp with 1/2 teaspoon salt, light soy sauce, sesame oil, Chinese cooking wine, and MSG. Mix well and set aside.
  • Heat stir-fry oil in a wok over medium heat. Add the onion and bell pepper. Cook for 3 minutes.
  • Add garlic and ginger. Stir and cook for 30 seconds.
  • Add bok choy and cook for 4 minutes, stirring occasionally. In the video below, I discuss other vegetables you can add to this stir fry. 
  • Add mushroom soy sauce, oyster sauce, and remaining 1/2 teaspoon salt. Stir to coat vegetables.
  • Push vegetables to the side of the wok. Add the shrimp and cook for 2 minutes until they turn pink.
  • Combine everything in the wok. Cook for 1 more minute, then taste and adjust seasoning.
  • Serve hot with steamed rice or the coconut rice dish I shared with you a few years back.
Keyword how to stir fry, quick dinner, quick meal, quick stir fry, shrimp, shrimp stir fry, stir fry, stir fry recipe, stir fry shrimp, trinidad, Trinidad and Tobago
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Appetizers & Snacks Chicken Recipes Comfort Food Featured

Fried Chicken Wings, Chinese Takeout Style

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Chinese crispy wings are a hit in my home, especially with Zyair and his sisters; however, finding a restaurant that makes them noteworthy has become challenging over the last few years. After conducting extensive research, I began using this recipe with excellent results.

Chinese takeout-style crispy chicken wings are a true comfort food classic. This recipe captures the crunch and flavor I remember from growing up in San Fernando, Trinidad, where fried chicken was part of the must-have combo with fried rice and chow mein at Chinese restaurants and food trucks along Mucurapo Street. Today, I make these wings at home, and they deliver the same irresistible flavor and golden crispiness. Double-fried for the perfect texture, these wings require no dipping sauce, but they pair beautifully with Pineapple Peppersauce for a little extra heat.

Ingredient Guide

  • Chicken Wings: Use flats and drumettes for the best bite-sized results.
  • Black Pepper: Adds subtle earthy heat.
  • White Pepper: Lighter and more fragrant than black pepper, it is often used in Chinese cooking.
  • Garlic Powder: Provides savory depth and aroma.
  • Sea Salt: Enhances flavor throughout the marinade.
  • Sugar: Balances the salt and soy with a touch of sweetness.
  • Soy Sauce (Light): Adds umami and savory seasoning.
  • Chinese Cooking Wine: Helps tenderize the wings while adding authentic flavor.
  • Sesame Oil: Brings a nutty aroma to the marinade.
  • Egg: Helps the coating stick to the wings.
  • Cornstarch: Creates the crisp, light crust.
  • All-Purpose Flour: Works with cornstarch to form a crunchy coating.
  • Vegetable Oil: Neutral oil for frying.

Cooking Notes from the Kitchen

  • Cutting the wings into flats and drumettes ensures even frying.
  • Marinate for at least 2 hours to let the seasoning penetrate.
  • Remove wings from the fridge 30 minutes before frying so they cook evenly.
  • Fry in batches to avoid crowding the pan, which drops oil temperature.
  • Always drain fried wings on a wire rack, not paper towels, to keep them crispy.
  • The double fry at higher heat locks in the crunch and gives that restaurant-quality texture.

Shopping Made Easy

  • Look for party packs of chicken wings at most supermarkets for the best value.
  • Chinese cooking wine can be found in the Asian section of larger grocery stores or at Asian markets.
  • Use light soy sauce, not dark, for the proper flavor balance.
  • Cornstarch and sesame oil are pantry staples worth keeping for other Asian-inspired dishes.
  • If you don’t have a wire rack, pick one up in the baking section—it makes a big difference in keeping fried foods crispy.

What’s the secret to crispy Chinese-style chicken wings?

The secret lies in the double-fry method. The first fry cooks the wings through, while the second fry at a higher heat makes them extra crispy. Using cornstarch with flour also helps create the perfect crunchy coating.

Can I use an air fryer instead of deep frying?

Yes, you can air fry these wings. Cook them at 375°F (190°C) for 20–25 minutes, flipping halfway. While they won’t be quite as crispy as deep-fried, they’ll still be delicious.

What can I substitute for Chinese cooking wine?

If you can’t find Chinese cooking wine, dry sherry makes a good substitute. Avoid sweet wines, as they alter the flavor balance.

Do I need to double-fry the wings?

Double-frying is essential for achieving a texture similar to that of Chinese takeout wings. If you only fry once, the wings may still be tasty, but they won’t have the same shattering crispiness.

Fried Chicken Wings, Chinese Takeout Style

Crispy double-fried chicken wings seasoned with soy sauce, Chinese cooking wine, and sesame oil for the classic takeout flavor you love.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Appetizers & Snacks, Chicken Recipes, Comfort Food

Ingredients
  

  • 3 lbs chicken wings flats and drumettes
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 Tbsp sea salt or any salt
  • 1 tsp sugar
  • 1 1/2 Tbsp light soy sauce
  • 2 Tbsp Chinese cooking wine
  • 1 Tbsp sesame oil
  • 1 1/2 Tbsp cornstarch
  • 3 Tbsp all-purpose flour
  • 6 cups 6–7 vegetable oil for frying

Instructions
 

  • Cut chicken wings into flats and drumettes. Remove any stray feathers. Those of us from the Caribbean will wash the wings with lime or lemon juice, or white vinegar. Then rinse with cool water. 
  • Place wings in a mixing bowl and season with black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Chinese cooking wine, and sesame oil. Mix well. For additional flavor (as mentioned in the video below), you may add a tablespoon of Oyster sauce. 
  • Add the beaten egg, then mix in the cornstarch and flour until wings are well coated.
  • Cover and marinate in the refrigerator for 2 hours.
  • Remove wings from the fridge 30 minutes before frying.
  • Heat vegetable oil in a deep frying pot to 325°F (163°C). Fry wings in batches for 7–8 minutes until golden. Remove and drain on a wire rack set over a baking sheet. You can use any oil you typically use for deep-frying.
  • After the first fry, increase oil temperature to 350°F (177°C). Return wings in batches to the oil and fry for 3–4 minutes until extra crispy.
  • Drain again on the wire rack. Sprinkle lightly with salt while still warm if desired.
  • Serve hot with Pineapple Peppersauce or the more fragrant Grilled Pineapple Peppersauce, or enjoy on their own.
Keyword chicken wings, chicken wings recipe, Chinese chicken wings, chinese restaurant wings, chinese take out wings, crispy wings, crispy wings recipe, take out wings, wings recipe
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Caribbean Classics Comfort Food Featured Seafood & Fish Weeknight Dinners

The Ultimate Bhagi (Spinach) Rice

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There are certain dishes in Caribbean cooking that feel like pure comfort in a pot, and for me, The Ultimate Bhagi (Spinach) Rice is one of them. This one-pot rice dish is rooted in island tradition, layered with deep flavors, and built to nourish body and soul. Similar in spirit to Cook-up Rice and closely related to the Pigtail Spinach Rice I shared earlier, this version relies on salted cod, coconut cream, and dasheen bush (or spinach) for a truly satisfying meal.

Growing up in Trinidad, rice dishes like this always carried more than just flavor; they also held a sense of history. They represented community, family, and resourcefulness—stretching humble ingredients into something filling and delicious. When the cold of a Canadian winter hits, this recipe takes me right back to warmer days in the Caribbean, where a steaming pot of bhagi rice would be waiting on the stove.

The beauty of this dish lies in its flexibility. Dasheen bush is traditional, but spinach or even callaloo bush will give you excellent results. The pumpkin and carrot bring sweetness, while coconut cream adds that unmistakable richness Caribbean cooks love. The salted cod infuses every bite with flavor, and if you’re brave enough to burst the wiri wiri peppers, you’ll unlock a fiery kick that elevates the dish even more.

This recipe is hearty, comforting, and easy to adapt, making it perfect for family dinners or meal prep. Whether you keep it grainy or let it go a little more on the soggy side, The Ultimate Bhagi Rice will transport you right to the islands with every bite.

Ingredient Guide

  • Dasheen Bush Bhagi (Spinach) – Traditional leafy greens for the dish; spinach is a great substitute.
  • Coconut Oil – Adds richness and enhances flavor; olive oil or vegetable oil can be used as a substitute in a pinch.
  • Salted Cod (Fish) – A classic Caribbean protein that brings deep, salty, savory notes.
  • Onion – Builds the flavor base with sweetness and aroma.
  • Garlic – Essential for bold Caribbean flavors.
  • Black Pepper – Brings gentle heat and balance to the dish.
  • Bell Peppers – Adds color and sweetness to the rice.
  • Tomato Paste – Deepens the flavor and adds richness.
  • Caribbean Green Seasoning – A traditional herb blend that infuses layers of flavor.
  • Curry Powder – Lends warmth and spice undertones.
  • Pumpkin – Sweet and earthy; helps balance the saltiness of the cod.
  • Carrot – Adds natural sweetness and texture.
  • Long-grain brown rice – holds up well to simmering and adds a nutty depth.
  • Water – Used for simmering and cooking the rice.
  • Coconut Cream – Adds creaminess and a signature Caribbean flavor.
  • Salt – Enhances all flavors; adjust carefully, as cod is naturally salty.
  • Wiri Wiri Peppers – Brings heat and a fruity kick if crushed.

Cooking Notes from the Kitchen

  • Always wash and soak salted cod to remove excess salt before cooking.
  • If using spinach instead of dasheen bush, expect it to cook down faster, so be mindful of your timing.
  • Coconut cream can be swapped with canned coconut milk if needed.
  • Smoked paprika is optional but adds a lovely depth and slight smokiness.
  • Decide whether you prefer your bhagi rice grainy (drier) or soft (moist), and adjust the water accordingly.

Shopping Made Easy

  • Most large grocery stores carry salted cod in the international or seafood section.
  • Fresh spinach is widely available, but frozen spinach is also a viable option.
  • Coconut cream can usually be found in the Asian or Caribbean aisle.
  • Wiri wiri peppers may be harder to find; substitute with Scotch bonnet peppers if needed.
  • Pumpkin or squash is available in most produce sections year-round.

What’s the difference between bhagi and spinach?

Bhagi refers to dasheen bush leaves, a Caribbean staple green with a slightly different texture and flavor than spinach. Spinach is often used as a substitute outside the Caribbean and works beautifully in this recipe.

Can I make bhagi rice without salted cod?

Yes, you can make a vegetarian version by omitting the salted cod. The coconut cream, green seasoning, and vegetables will still provide plenty of flavor.

How do I keep bhagi rice from becoming mushy?

To keep your rice grainy, use less water and avoid stirring too much during the cooking process. Let the rice steam gently with the lid on, then fluff it at the end.

What can I substitute for pumpkin in bhagi rice?

Squash is an excellent substitute for pumpkin, offering a similar sweetness and texture. Sweet potato can also be used if squash is unavailable.

The Ultimate Bhagi (Spinach) Rice

A classic Caribbean one-pot rice dish made with dasheen bush (or spinach), salted cod, and coconut cream for a hearty, flavorful, and comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Caribbean Classics, Comfort Food, Seafood & Fish, Weeknight Dinners

Ingredients
  

  • 1 lb dasheen bush bhagi any spinach will work
  • 2 tbsp coconut oil
  • 1/2 lb salted cod prepared
  • 1/2 medium onion diced
  • 6 cloves garlic crushed
  • 1/2 tsp black pepper
  • 3/4 cup bell peppers diced
  • 1 tbsp tomato paste
  • 1 tbsp Caribbean green seasoning
  • 1 tsp curry powder
  • 1 cup pumpkin grated
  • 2 cups long grain brown rice washed
  • 5 cups 5–6 water adjust as needed
  • 2 tbsp coconut cream
  • 1/2 tsp salt
  • 3 wiri wiri peppers

Instructions
 

  • Wash, trim, and prepare the dasheen bush leaves. Bundle and cut into thin ribbons. Prep the other ingredients at this time as well. 
  • Heat the coconut oil in a wide pan over medium flame. Add the prepared salted cod and stir well.
  • After 3 minutes, add the onion, garlic, and black pepper. Reduce heat to medium-low and cook for 2 minutes.
  • Add the diced bell peppers, stir, then make space in the center of the pot. Add the tomato paste (and smoked paprika if using). Cook for 2 minutes.
  • Add the Caribbean green seasoning and curry powder. Stir to combine.
  • Add the grated carrot and pumpkin (or squash). Cook for 2 minutes.
  • Increase heat to medium and add the bhagi (or spinach). Stir well and cook for 3 minutes.
  • Add the washed rice and mix to coat with seasonings.
  • Pour in water and bring to a boil. Once bubbling, add the coconut cream and wiri wiri peppers.
  • Reduce to a simmer, add salt, and cover. Cook until liquid is absorbed and rice is fully cooked and plump, 20–25 minutes. Add more water if necessary.
  • Adjust salt to taste, remembering the salted cod contributes saltiness. Decide if you want the rice soggy or grainy. Keep wiri wiri peppers whole for mild heat, or burst them for spice.
  • Turn off the heat, cover, and let rest for 5–10 minutes. Fluff with a fork before serving.
Keyword bhagi rice, bhagi rice recipe, bhaji rice, caribbena spinach rice, featured, how to make bhagi rice, how to make spinach rice, spinach rice, spinach rice recipe, trinidad bhagi rice
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