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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.

Showing: 1 - 12 of 33 Articles
Caribbean Classics Chicken Recipes Comfort Food General Caribbean Main Dishes Meat & Poultry Soups & Stews

Incredible Caribbean Stew Chicken Soup

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Over the years, I’ve shared countless soup recipes because soup is a cornerstone of Caribbean cooking. Across the region, Saturday soup is almost sacred, whether the weather is blazing hot or the rainy season has settled in and there’s a slight chill in the air. From Salted Beef Soup and Split Peas and Dumpling Soup like grandma used to make, to Comforting Beef Soup, which remains one of the most popular recipes on CaribbeanPot.com, these meals are about more than food. They’re about family, sharing, and tradition.

This Incredible Caribbean Stew Chicken Soup is especially close to my heart. It’s the kind of soup my mom would make for us during the August holidays when school was out, and everyone was home. It’s rich, hearty, and made in a big pot because that’s just how Caribbean soup is done. You cook enough to feed everyone, share with neighbors, and freeze a few portions for another day.

What makes this Stew Chicken Soup stand out is the brown stew base. The chicken is seasoned, caramelized with sugar, and slowly cooked with ground provisions, coconut milk, dumplings, and fresh herbs. It’s filling, comforting, and deeply satisfying. This is the kind of soup that brings people together and keeps the tradition alive, one bowl at a time.

While I followed the traditional (Caribbean) way my mom, grandma, and great-grandma would make this comforting soup, you’ll notice some personalizations I’ve added over the years to make this recipe uniquely mine.

Ingredient Guide (Ingredients and Benefits)

  • Chicken – Provides the base flavor for the soup and creates a rich, satisfying broth when stewed properly.
  • Carrot – Adds natural sweetness and balances the savory elements.
  • Pumpkin – Helps naturally thicken the soup while adding mild sweetness.
  • Eddoes – A traditional ground provision that adds body and creaminess.
  • Sweet Potato – Brings sweetness and soft texture to the soup.
  • Yukon Gold Potato – Holds its shape well and adds comforting starch.
  • Cassava – Makes the soup hearty and filling, perfect for a one-pot meal.
  • Lemon – Used to clean and brighten the flavor of the chicken.
  • Salt – Enhances and brings together all the flavors.
  • Black Pepper – Adds gentle heat and depth.
  • Worcestershire Sauce – Boosts umami and savory richness.
  • Caribbean Green Seasoning – The backbone of Caribbean flavor, packed with herbs and aromatics.
  • Pimento Peppers (Seasoning Peppers) – Add authentic Caribbean aroma without heat.
  • Tomato – Balances the stew with acidity and freshness.
  • Fresh Ginger – Adds warmth and subtle spice.
  • Olive Oil – Used to build the stew base and brown the sugar.
  • Brown Sugar – Creates the signature brown stew color and flavor.
  • Chicken Stock – Adds depth and richness to the broth.
  • Onion – Builds savory flavor in the soup.
  • Bay Leaves – Add background herbal notes.
  • Thyme – A classic Caribbean herb that defines the soup’s aroma.
  • Scotch Bonnet Pepper – Adds flavor and optional heat depending on how it’s used.
  • Coconut Milk – Gives the soup richness and a silky finish.
  • Spinach – Adds freshness and color near the end of cooking.
  • Okra – Slightly thickens the soup and adds traditional texture.
  • Scallions – Provide a fresh, mild onion finish.
  • Parsley – Brightens the final dish.
  • All-Purpose Flour – Forms the base of the dumplings.
  • Coconut Milk (for dumplings) – Adds flavor and richness to the dough.

Shopping Made Easy

  • Caribbean grocery stores are the best place to find cassava, eddoes, pumpkin, and pimento peppers.
  • Scotch bonnet peppers may be sold fresh or frozen. Whole habanero peppers are the closest substitute.
  • Bottled Caribbean green seasoning works well if homemade is not available.
  • Frozen spinach and okra are good alternatives when fresh produce is limited.
  • Chicken legs with backs attached are commonly available at Caribbean and Latin markets.

Cooking Notes from the Kitchen

  • Cut cassava and eddoes into larger pieces so they don’t break down during cooking.
  • When browning sugar, watch carefully and stir constantly to avoid burning.
  • Floating the scotch bonnet whole gives flavor without heat. Breaking it releases spice.
  • This Stew Chicken Soup thickens as it cools and tastes even better the next day.
  • Leftovers freeze well and are perfect for busy weeknights.

Incredible Caribbean Stew Chicken Soup Recipe

This hearty Caribbean Stew Chicken Soup is made with brown stewed chicken, ground provisions, dumplings, and coconut milk for true island comfort.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Marinating 2 hours
Servings 12

Ingredients
  

  • 1 large carrot peeled and chopped
  • 1 lb pumpkin peeled and cubed
  • 2 lbs eddoes peeled and cut into large pieces
  • 2 lbs sweet potato peeled and cubed
  • 2 lbs Yukon gold potato peeled and cubed
  • 2 lbs cassava peeled, de-veined, and cut into large pieces
  • 4 lbs chicken legs with backs attached cut into pieces and trimmed
  • 1 lemon juiced
  • 1 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Caribbean green seasoning
  • 2 pimento peppers chopped
  • 1/2 tomato chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 8 cups water
  • 6 cups chicken stock
  • 1 large onion quartered
  • 2 bay leaves
  • 6 sprigs thyme
  • 1 scotch bonnet pepper whole
  • 1 1/2 cups coconut milk
  • 1 lb spinach roughly chopped
  • 8 –12 okra stems removed and chopped
  • 2 scallions chopped
  • 3 tablespoons chopped parsley

Flour Dumplings

  • 1 1/2 cups all-purpose flour
  • Pinch of salt
  • 1 teaspoon brown sugar
  • 3/4 cup coconut milk

Instructions
 

  • Peel, wash, chop, and drain the carrot, pumpkin, eddoes, sweet potato, Yukon gold potato (use your fav potato), and cassava. Cut the cassava and eddoes into larger pieces to prevent them from falling apart.
  • Cut the chicken into pieces and remove excess skin and fat. Wash with lemon juice and cool water, then drain.
  • Season the chicken with salt, black pepper, Worcestershire sauce, green seasoning, pimento peppers, tomato, and grated ginger. Mix well and marinate for at least 2 hours at 40°F (4°C).
  • Heat a deep soup pot on high heat. Add the olive oil and brown sugar and stir continuously until the sugar melts, froths, and turns amber. Do NOT allow it to go black or you will end up with bitter tasting soup. Explained in the video below.
  • Add the seasoned chicken and stir to coat evenly. Cook for 5 to 8 minutes, stirring often.
  • Add the prepared vegetables and stir to coat with the base flavors. Add the water and chicken stock and bring to a boil at 212°F (100°C). Additiionally you can add Caribbean yams, dasheen, green cooking bananas and semi ripe or green plantain to the soup.
  • Add the onion, bay leaves, thyme, and float in the scotch bonnet pepper.
  • Add the coconut milk, spinach, and okra. Bring back to a boil, then cook at a steady rolling boil with the lid slightly ajar for 30 minutes. If you prefer to add chopped cabbage instead on the spinach (traditionally dasheen bush aka taro leaves would be used), thats an option.
  • Combine the flour, salt, brown sugar, and coconut milk to form a semi-firm dough. Rest for 10 minutes, then shape into dumplings.
  • Add the dumplings to the soup and cook for 10 minutes. They will float when fully cooked. In MHO the real prize with these dumplings is when they've had time to absorb the soup broth and go pillow soft, the next day.
  • Taste and adjust salt if needed. Remove the scotch bonnet pepper if desired. Top with scallions and parsley and turn off the heat. Keep in mind that if you break the Scotch Bonnet pepper it will relase the Caribbean Sunshine (heat), unless you're like me and enjoy spicy foods.

Video

Notes

Frequently Asked Questions

Is Stew Chicken Soup spicy?
If the scotch bonnet is left whole, the soup will be flavorful but not spicy.
Can I substitute other ground provisions?
Yes, green cooking banana, green plantain, dasheen, or yam all work well.
Is chicken stock traditional in Stew Chicken Soup?
Traditionally, water is used, but chicken stock adds extra depth.
Can Stew Chicken Soup be frozen?
Yes, portion into freezer-safe containers and freeze for up to three months.
Tried this recipe?Let us know how it was!
Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Grilling Main Dishes Meat & Poultry Sunday Dinners

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

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There was a time when winter never stopped me from firing up the grill or smoker. I would bundle up, brave the cold, and cook outside even when the temperatures dipped well into the negative Celsius range. These days, I am far less interested in standing outdoors in freezing weather, but that does not mean I am willing to give up on bold Caribbean flavors. That is exactly how these Jamaican jerk turkey legs became a regular part of my winter cooking routine.

Ideally, jerk cooking gets a kiss of smoke from charcoal or pimento wood, and if you have the weather and setup, that will always be my first recommendation. However, the oven does an impressive job, especially when you start with a proper homemade Jamaican jerk marinade. These Jamaican jerk turkey legs come out juicy, deeply seasoned, and packed with flavor, without having to step outside.

The marinade is the real foundation of this recipe. It is fresh, fragrant, and incredibly easy to put together using ingredients like scallions, thyme, allspice, citrus, and scotch bonnet pepper. While there are bottled versions available, making your own delivers better flavor and control. For a true touch of authenticity, marinating the turkey legs overnight is key, whether you are cooking them indoors during the winter or grilling them outside in the summer.

Ingredient Guide

• Scallions: Form the backbone of many Jamaican marinades and provide a mild onion flavor that blends beautifully with herbs and spices.

• Lime: Adds brightness and acidity, helping to tenderize the turkey and balance the heat from the pepper.

• Garlic: Delivers depth and savoriness, essential in any jerk seasoning.

• Ginger: Adds warmth and a subtle bite that complements the spice blend.

• Scotch bonnet pepper: Brings authentic Jamaican heat and fruity flavor. Adjust the amount to suit your tolerance.

• Brown sugar: Rounds out the heat with a touch of sweetness and helps with caramelization.

• Bay leaf: Adds background aroma and depth to the marinade.

• Onion: Provides sweetness and body to both the jerk marinade and the roasting pan.

• Dark soy sauce: Contributes deep color and rich umami flavor.

• Light soy sauce: Seasons the meat without overpowering the other ingredients.

• Thyme: A must for classic Jamaican jerk flavor.

• Olive oil: Helps bind the marinade and keeps the turkey moist during cooking.

• Allspice (pimento): The defining spice of jerk cooking and essential for authentic flavor.

• Black pepper: Adds gentle heat and sharpness to the marinade.

• Turkey legs: Meaty, flavorful, and ideal for absorbing the jerk seasoning.

Shopping Made Easy


• Scotch bonnet peppers are usually found at Caribbean or Latin grocery stores, with habanero peppers as a suitable substitute.
• Fresh thyme delivers better flavor than dried and is worth seeking out.
• Choose good-quality soy sauces with simple ingredient lists for best results.
• Turkey legs are widely available and often very affordable at most supermarkets.

Cooking Notes from the Kitchen


• Marinating overnight gives the best flavor and is strongly recommended.
• You can blend the marinade smoothly or leave it slightly chunky based on preference.
• Basting with pan juices keeps the turkey moist and intensifies the jerk flavor.
• Honey, maple syrup, or orange juice can be added for a touch of sweetness if desired.
• This recipe works beautifully on a grill or smoker when the weather allows.

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

These oven-baked Jamaican jerk turkey legs are deeply seasoned with a homemade jerk marinade and roasted until juicy, tender, and full of bold Caribbean flavor. This recipe can used on your outdoor grill or smoker for a more aunthetic Jamaican jerk flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinate 12 hours
Course Caribbean Classics, Comfort Food, Featured, Global Favorites, Main Course, Sunday Dinners
Servings 6

Ingredients
  

  • 3 scallions chopped
  • 2 limes juiced, divided
  • 3 cloves garlic crushed
  • 4 slices ginger
  • 1 scotch bonnet pepper
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1/2 medium onion chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 6 sprigs thyme
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice pimento
  • 3/4 teaspoon black pepper
  • 6 turkey legs

For The Oven

  • 1 medium onion sliced
  • 3 scallions cut into large pieces
  • 5 sprigs thyme
  • 2 tablespoons olive oil

Instructions
 

  • Give the onion, scallions, scotch bonnet pepper, and garlic a rough chop.
  • Add the juice of one lime, garlic, ginger, scotch bonnet pepper (a habanero pepper will work as well), bay leaf, onion, dark soy sauce, light soy sauce, thyme, olive oil, ground allspice, and black pepper to a blender and puree until smooth or slightly chunky.
  • Wash the turkey legs with the juice of the remaining lime and cool water. Drain and pat dry.
  • Place the turkey legs in a bowl or resealable bag, pour the jerk marinade over them, and mix well to coat evenly. Refrigerate overnight for best flavor.
  • Preheat the oven to 375°F (190°C). Line a baking dish with foil and place the marinated turkey legs inside.
  • Tuck in the sliced onion, scallions, and thyme, then drizzle with olive oil. Lightly cover with foil and place in the oven.
  • After 45 minutes, remove the foil and baste the turkey legs with the pan juices. Repeat basting a few times.
  • Continue cooking uncovered for another 20 to 25 minutes until fully cooked and nicely colored.
  • Serve hot with rice and peas or your favorite Caribbean sides.

Video

Notes

Frequently Asked Questions about making Jerk Turkey Legs in the oven.
How spicy are Jamaican jerk turkey legs?
The heat level depends on how much scotch bonnet pepper you use. You can reduce the heat by removing the seeds or using only part of the pepper.
Can I substitute ingredients in the Jamaican jerk marinade?
Yes, orange juice (or clementine) can replace lime juice, and whole allspice berries or a small amount of ground cinnamon can be added as optional variations. Over the years, I’ve also added pineapple juice, maple syrup, and honey to the jerk marinade.
How long should turkey legs cook in the oven?
At 375°F (190°C), turkey legs typically take about 1 hour 10 minutes to 1 hour 20 minutes, depending on their size.
Tried this recipe?Let us know how it was!
Caribbean Classics Comfort Food Main Dishes Rice & One-Pot Soups & Stews Sunday Dinners

Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

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Here’s another version of stew peas, also known as stewed red kidney beans, similar to the Jamaican stew peas I shared some time ago. As you travel across the Caribbean and even into the southern states of the USA, you’ll find many variations of this warm and comforting dish. Each version reflects local traditions, available ingredients, and family preferences.

In this version, I’m using a ham bone saved from our Christmas ham, but you can easily substitute any smoked meat you prefer, such as ham hocks, smoked turkey legs or wings, or smoked ribs. In the previous version I shared, I used salted pigtail, an ingredient deeply rooted in Caribbean cooking since the days of slavery, which was pre-boiled before being added to the pot.

With the addition of dumplings, this stew peas becomes a rich, thick, and satisfying one-pot meal. You can also serve it with steamed or boiled rice on the side if you prefer. Either way, it’s a hearty dish that becomes even better as it cools and the flavors continue to develop.

INGREDIENT GUIDE

Ham Bone: Adds deep, smoky flavor as it slowly simmers.

Dried Kidney Beans: The foundation of stew peas, providing body and natural thickness.

Onion: Builds the savory base of the dish.

Bay Leaf: Adds subtle background flavor during long cooking.

Scallions: A staple in Caribbean cooking for mild onion notes.

Thyme: An essential Jamaican herb for stews and beans.

Garlic: Enhances depth and overall savoriness.

Pimento Berries (Allspice): A classic Caribbean spice that defines stew peas.

Black Pepper: Adds gentle warmth and balance.

Salt: Enhances and ties together all the flavors.

Carrot: Adds color and a touch of natural sweetness.

Scotch Bonnet Pepper: Provides authentic Caribbean aroma and controlled heat.

Coconut Milk: Creates the rich, creamy gravy stew peas are known for.

Brown Sugar: Balances the savory and smoky elements.

All-Purpose Flour: Used to prepare soft dumplings.

Water: Controls cooking and final consistency.

COOKING NOTES FROM THE KITCHEN

• Ham bone can be replaced with ham hocks, smoked turkey, or smoked ribs.
• Keep the scotch bonnet pepper whole to flavor the pot without overwhelming heat.
• Optional additions include ginger or diced pumpkin.
• Remove the bay leaf, thyme sprigs, and pimento berries before serving.
• Stew peas will continue to thicken as it cools.

Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

This Jamaican stew peas recipe is a classic Caribbean dish made with red kidney beans slowly simmered in coconut milk and seasoned with fresh herbs and spices. A smoky ham bone adds depth and richness as the stew thickens naturally during cooking. Finished with soft dumplings, this stew peas recipe delivers the hearty, comforting flavors that have made it a favorite in Jamaican and Caribbean kitchens for generations.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Main Course, Soups & Stews, Sunday Dinners, Winter Recipes
Servings 8

Ingredients
  

  • 1 ham bone
  • 2 cups dried kidney beans soaked overnight, drained and rinsed
  • 1 large onion diced
  • 1 bay leaf
  • 2 scallions
  • 6 sprigs thyme
  • 6 cloves garlic smashed
  • 8 pimento berries allspice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large carrot cut into 1/4-inch wheels
  • 1 scotch bonnet pepper whole
  • 4 cups coconut milk prepared from powder
  • 7 cups water divided
  • 3/4 tablespoon brown sugar

Dumplings

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 3-4 tablespoons water

Instructions
 

  • Place the ham bone into a deep soup pot along with the soaked kidney beans.
  • Add the onion, bay leaf, scallions, thyme, garlic, and pimento berries.
  • Add the black pepper, salt, carrot, scotch bonnet pepper (keep whole and don't break), coconut milk, and 5 cups of the water.
  • Bring to a boil, then reduce to a gentle simmer. Cook with the lid slightly ajar for about 2 hours, stirring occasionally, until the beans are tender and beginning to break down. Add more water as needed and stir in the brown sugar.
  • Combine the flour, salt, brown sugar, and water to form a soft dough. Cover with a damp paper towel and allow it to rest for 10 minutes.
  • Add the dumplings to the pot along with additional water if needed (it will thicken futher, so I recommend adding at least another cup). Continue cooking for another 20–30 minutes. At this stage, you can remove the scotch bonnet pepper if desired. to control the heat, or break it to release that lovely Caribbean heat to the dish.
  • Taste and adjust salt, keeping in mind the stew will thicken further as it cools.
  • Turn off the heat, remove the bay leaf, thyme sprigs, and pimento berries, and serve warm. Serve with Coconut Rice.

Video

Notes

FREQUENTLY ASKED QUESTIONS ABOUT STEW PEAS
 
What meat is traditionally used in Jamaican stew peas?
Salted pigtail is traditional, though ham bone, ham hocks, and smoked turkey are commonly used variations.
Can stew peas be made ahead of time?
Yes. Stewed peas often taste even better the next day as the flavors deepen. And the dumplings becomes plum and pillowy as they soak in the deep rice coconut flavour.
Why does stew peas thicken so much?
As the kidney beans cook, they release starch and begin to break down, naturally thickening the stew.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Side Dishes Sunday Dinners

Simple and Tasty Steamed Cabbage With Ham

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Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.

Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.

If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.

Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.

Ingredient Guide

  • Olive Oil: Used to gently sautĂ© the aromatics and build the flavor base.
  • Onion: Adds sweetness and depth once softened.
  • Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
  • Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
  • Black Pepper: Adds warmth and subtle spice.
  • Garlic: Boosts savory flavor and fragrance.
  • Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
  • Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
  • Salt: Enhances all the other ingredients.
  • Water: Creates the steam needed to cook the cabbage gently.
  • Carrot: Adds color, sweetness, and texture.
  • Bell Pepper: Brightens the dish and adds freshness.
  • Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.

Shopping Made Easy

  • Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
  • Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
  • Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
  • Look for fresh thyme rather than dried for the most authentic flavor.

Cooking Notes from the Kitchen

  • Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
  • Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
  • Do not overcook the cabbage; steamed cabbage should still have a slight bite.
  • This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.

Simple and Tasty Steamed Cabbage With Ham

This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion sliced
  • 1/4 Scotch bonnet pepper sliced
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon black pepper
  • 1 clove garlic smashed
  • 1 1/2 cups ham chopped
  • 1 lb cabbage rough chopped
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 small carrot julienned
  • 1 small bell pepper rough chopped
  • 3/4 teaspoon curry powder

Instructions
 

  • Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
  • Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
  • Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
  • After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
  • After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
  • Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.

Video

Notes

Frequently Asked Questions About Steamed Cabbage

Can I make steamed cabbage without ham?
Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body.
What type of cabbage works best for steamed cabbage?
Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process.
How do I prevent the steamed cabbage from getting soggy?
The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage.
Is steamed cabbage supposed to be spicy?
Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish.
Can I make steamed cabbage ahead of time?
Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
Tried this recipe?Let us know how it was!

Caribbean Classics Chicken Recipes Comfort Food

Easy Caribbean Curry Chicken with Romano Beans

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In the Caribbean, curry chicken is often stretched with potatoes, vegetables, or even green cooking bananas to help feed a larger family. That’s part of our food culture and nothing to be ashamed of. But this Easy Caribbean Curry Chicken with Romano Beans is intentionally different. This is a dish I make specifically when romano beans are in season in my small kitchen garden here in Canada, and I want their flavor and texture to shine.

Romano beans add a special touch to curry. Beyond soaking up all that rich curry flavor, they add a natural creaminess to the sauce that you don’t get from potatoes alone. That creamy finish works beautifully with bone-in chicken, which I always recommend for curry dishes. While you can use chicken breast, bone-in pieces with the skin removed will give you a deeper, more traditional curry flavor.

This recipe follows the classic Caribbean method of blooming curry, cooking it off properly, and building layers of flavor slowly. There’s no coconut milk here, by design, because it would change the overall character of the dish. You can replace some of the water used in the recipe with coconut milk if you prefer the sweet undertone it will add to the finished curry chicken. What you get instead is a bold, savory curry that pairs perfectly with rice, coconut rice, or rice and peas.

INGREDIENT GUIDE

Chicken Thighs: Bone-in chicken provides depth and richness to the curry sauce.

Salt: Essential for seasoning the chicken properly from the start.

Caribbean Green Seasoning: Adds herbaceous, traditional Caribbean flavor.

Tomato: Helps balance the curry with acidity and body.

Scallions: Provide aromatic flavor that blends into the sauce.

Scotch Bonnet Pepper: Adds heat and fruity pepper notes with adjustable spice.

Black Pepper: Rounds out the seasoning.

Olive Oil: Used to build the curry base and bloom the spices.

Onion: Forms the foundation of the curry sauce.

Garlic: Adds depth and savory character throughout the dish.

Romano Beans: Absorb curry flavor and create a naturally creamy sauce.

Curry Powder: The heart of the dish, providing color and spice.

Roasted Geera (Cumin): Adds warm, nutty undertones.

Anchar Masala: Contributes tangy, complex flavor typical of Caribbean curries.

Chadon Beni (Culantro): Adds a fresh, finishing herb flavor.

COOKING NOTES FROM THE KITCHEN

  • Bone-in chicken delivers better flavor than boneless cuts for curry dishes.
  • Always bloom and burn off curry powder to remove raw spice flavors.
  • Romano, aka Roma beans, should be pre-cooked so they finish tender, not crunchy.
  • Coconut milk is optional, but it will significantly change the traditional flavor profile.
  • Let the curry reduce properly so the sauce clings to the chicken.

SHOPPING MADE EASY

  • Romano beans are often available seasonally at farmers’ markets or international grocers. Dried beans (soak overnight) are easily sourced at major grocery stores as well.
  • Caribbean curry powder, green seasoning, and anchar masala are best sourced from Caribbean grocery stores or online.
  • Shadon beni may be labeled as culantro and is sometimes found frozen if fresh is unavailable. West Indian, Latino, and Asian supermarkets are great sources.
  • Bone-in chicken thighs are usually more affordable and more flavorful than breast meat.

Easy Caribbean Curry Chicken with Romano Beans

This Easy Caribbean Curry Chicken with Romano Beans is a seasonal island-style curry where tender chicken pieces simmer in a deeply flavored curry sauce, finished with creamy romano beans that absorb the spices beautifully without needing potatoes or other fillers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Marinating 30 minutes
Course Chicken Recipes, Comfort Food, Main Course, Side Dish
Servings 6

Ingredients
  

  • 6 lbs chicken thighs skin and fat removed
  • 1 tablespoon salt
  • 2 tablespoons Caribbean green seasoning
  • 1 large tomato diced
  • 2 scallions chopped
  • 1 scotch bonnet pepper optional
  • 1/2 teaspoon black pepper
  • 2 –3 tablespoons olive oil
  • 1 medium onion diced
  • 10 cloves garlic divided
  • 2 –3 cups water divided
  • 2 cups romano beans pre-cooked
  • 1 3/4 tablespoons curry powder
  • 1 tablespoon roasted geera cumin
  • 1 tablespoon anchar masala
  • 3 tablespoons Chadon beni (culantro) culantro, chopped

Instructions
 

  • pre-cook the Romano beans in boiling water for 45 minutes. Drain and set aside.
  • Season the chicken with salt, Caribbean green seasoning, tomato, scallions, scotch bonnet pepper, and black pepper. Mix well and allow to marinate while the beans cook.
  • Heat the oil in a deep pot over low heat. Add the onion and half of the garlic. Cook for 2 to 3 minutes until softened.
  • Add the curry powder and stir constantly to bloom the spices which makes a good curry powder. Cook for about 4 minutes.
  • Increase the heat to medium-high and add 1/2 cup of water along with the roasted geera and anchar masala. Bring to a boil and maintain a rolling boil until the liquid cooks off and the oil separates.
  • Add the seasoned chicken and stir well to coat each piece in the curry base. Cover the pot. After about 3 minutes, the chicken will release its own liquid.
  • Remove the lid and cook uncovered for about 5 minutes to burn off that liquid. This step helps cook-off the 'rawness' of the curry.
  • Add the pre-cooked romano beans and stir gently.
  • Pour in 2 cups of water and bring to a boil, then reduce to a rolling simmer. Add the remaining garlic. Add more water during cooking if necessary.
  • After 25 minutes, taste and adjust salt as needed. Increase the heat if the sauce is too runny and allow it to reduce.
  • Turn off the heat and stir in the chadon beni or cilantro. Serve hot with coconut rice or rice and peas.

Video

Notes

Frequently Asked Questions.

What makes Caribbean curry chicken different from Indian curry chicken?
Caribbean curry chicken uses different spice blends, seasonings, and techniques.
Can I use canned beans instead of romano beans?
Yes, but add them in the final 10 minutes of cooking, or they will break down considerably and thicken the overall curry dish. I recommend rinsing the canned beans with cool water before using to wash out the brine they’re packaged in. 
Why is curry cooked off before adding chicken?
This step removes bitterness from raw curry powder and deepens the overall flavor.
Can I freeze curry chicken with Romano beans?
Yes, it freezes well, though the beans may soften slightly when reheated.
Can I use cilantro (coriander)  if I cannot source culantro? Absolutely.
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Caribbean Classics Comfort Food In Season Pork Recipes Rice & One-Pot Dishes Soups & Stews

Caribbean Soup Recipe: Authentic & Hearty Traditional Soup

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Regardless of which Caribbean island you call home or where you may originate, Saturday almost always meant one thing: soup. A big, thick, comforting pot bubbling away on the stove or over a wood fire, filling the air with familiar aromas. Even when temperatures climbed into the mid-30s Celsius, soup was still on the menu. As children, my siblings and I didn’t always appreciate that routine, but as an adult, especially during a cold Canadian winter, it’s something I truly look forward to.

This Caribbean Saturday Soup is rooted in that tradition. It’s hearty, nourishing, and built with ground provisions, salted meat, coconut milk, and fresh herbs. It’s also the kind of recipe that inspired me to write an entire cookbook dedicated to Caribbean soups. There’s something special about a pot of soup that brings everyone together, slows the day down, and delivers comfort with every spoonful.

While I’m cooking this soup over an outdoor fire for that subtle smoky flavor our ancestors relied on, you can absolutely make it on your stovetop or even in a slow cooker. This is a large batch recipe meant for sharing, freezing, and enjoying again later. It thickens naturally as it cools, so keep that in mind when reheating and adjusting the liquid.

INGREDIENT GUIDE

Salted Pigtail: Adds rich, savory depth and traditional flavor to the soup.

Olive Oil: Used to build the flavor base with aromatics.

Onion: Forms the backbone of the soup’s savory profile.

Garlic: Adds warmth and depth to the broth.

Pimento Peppers (Seasoning Peppers): Provide classic Caribbean aroma without overwhelming heat.

Scotch Bonnet Peppers: Bring fruity heat and allow you to control the spice level.

Green Cooking Bananas: A traditional ground provision that helps thicken the soup.

Sweet Potatoes: Add body and a gentle natural sweetness.

Eddoes: Contribute earthy flavor and starch.

Yukon Gold Potatoes: Help make the soup filling and hearty.

Caribbean Green Seasoning: Adds herbaceous, island-style flavor.

Black Pepper: Balances the richness of the soup.

Coconut Milk: Provides creaminess and rounds out the broth.

Fresh Thyme: Adds a signature Caribbean herbal note.

Chicken Bone Broth: Used here for added body, though it is not traditional.

Pumpkin: Thickens the soup naturally and adds subtle sweetness.

Spinach: Used as a substitute for dasheen or taro leaves.

COOKING NOTES FROM THE KITCHEN

  • Always pre-cook salted pigtail to remove excess salt and tenderize the meat.
  • Wear gloves when handling scotch bonnet peppers and wash your hands thoroughly afterward.
  • Leaving one scotch bonnet whole during cooking lets you control the final heat level.
  • This soup will continue to thicken as it cools, so adjust the liquid when reheating.
  • This is a large, family-style pot of soup designed for sharing and freezing.

SHOPPING MADE EASY

  • Look for salted pigtail at Caribbean or Latin grocery stores.
  • Ground provisions such as eddoes and green cooking bananas are often found in international produce sections.
  • Pumpkin can be substituted with your favourite squash.
  • Caribbean green seasoning is widely available bottled, but fresh-made versions offer the best flavor.

Caribbean Saturday Soup (Traditional Hearty Island Soup)

A hearty and authentic Caribbean soup made with salted pigtail, ground provisions, pumpkin, and coconut milk. This traditional island soup is slow-simmered for deep flavor, naturally thick, and perfect for family meals, cold weather comfort, and make-ahead freezing.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Soups & Stews
Servings 10

Ingredients
  

  • 3 lbs salted pigtail chopped into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 6 cloves garlic sliced
  • 3 pimento peppers aka seasoning peppers sliced
  • 2 scotch bonnet peppers optional
  • 2 lbs green cooking bananas peeled, chopped
  • 1 lb sweet potatoes cut into large chunks
  • 2 lbs eddoes halved
  • 1 lb Yukon gold potatoes cut into chunks
  • 1 1/2 tablespoons Caribbean green seasoning
  • 3/4 tablespoon black pepper
  • 2 cups coconut milk
  • 5 sprigs thyme
  • 4 cups chicken bone broth
  • 10 cups water adjust as needed
  • 1 lb pumpkin cubed
  • 1 lb spinach washed, chopped

Instructions
 

  • Place the salted pigtail in a pot and cover with water. Bring to a boil and cook for 50 to 70 minutes to remove excess salt and help tenderize. Drain and set aside.
  • While the pigtail cooks, peel and chop all ground provisions and keep them soaking in cool water to prevent discoloration.
  • Heat the olive oil in a deep stock pot over medium-low heat. Add the onion, garlic, pimento peppers, and one scotch bonnet pepper (chopped). Cook for about 4 minutes until fragrant.
  • Add the pre-cooked pigtail pieces, stir well, and cook for another 2 to 3 minutes.
  • Add the cooking bananas, eddoes, sweet potatoes, potatoes, and any other provisions. Do not add salt at this stage. Stir in the Caribbean green seasoning, black pepper, and thyme.
  • Add the remaining scotch bonnet pepper whole. Pour in the coconut milk, chicken bone broth, and water. Bring to a boil, then reduce to a steady simmer.
  • Peel, wash. and cube the pumpkin or squash.
  • After 15 minutes, add the pumpkin and stir to incorporate.
  • About 70 minutes into cooking, add the spinach. Taste and adjust salt if needed. Add more water if the soup is too thick and continue cooking for another 30 minutes.
  • Traditionally dasheen or taro leaves would be used. The spinach will wilt quicky, if you're concerend about the pile.
  • MAke sure you stir the pot every 5-8 minutes the last 30 minutes of cooking and adjust the liquid level. This is when it would start sticking to the bottom of the pot.
  • If adding dumplings, add them during the final 15 minutes of cooking. Remove the whole scotch bonnet pepper before serving.

Video

Notes

Frequently Asked Questions

What makes Caribbean Saturday Soup different from other soups?
Caribbean Saturday Soup uses ground provisions, coconut milk, and salted meat, making it thicker and more filling than most brothy soups. For most people, outside the Caribbean, it would seem similar to a hearty stew.
Can I make Caribbean soup without salted pigtail?
Yes, you can omit the salted pigtail and rely on coconut milk or cream for richness, though the flavor will be lighter. Smoked turkey, ham bone, or basically any smoked meat will also work.
How do you control the heat in Caribbean soup?
Leaving a scotch bonnet pepper whole during cooking and removing it before serving helps manage the spice level. Additionally, you can remove the seeds and white membrane/ribs from inside the pepper and discard.
Can Caribbean soup be frozen?
Yes, this soup freezes very well and can be reheated with added liquid as needed.
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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.
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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 Âľ 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.
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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.
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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 sautĂ© 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.
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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.
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