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.
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.
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.Â
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.
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.
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.
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.Â
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.Â
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?
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.
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.
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.
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.Â
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.
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.
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.
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.Â
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.Â
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.
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.
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.
When it comes to quick and satisfying meals, rice dishes hold a special place in Caribbean kitchens. This Easy Chicken Flavoured Rice Recipe is one I reach for when I want something full of flavor but not too heavy. It’s a versatile rice dish that works just as well in the heat of summer as it is very light, yet warm and comforting during the cozy months of fall and winter.
Growing up in Trinidad and Tobago, I remember enjoying versions of seasoned rice made by my aunt. That same comforting flavor is what I wanted to capture here, with the added richness of chicken bouillon and the earthy, slightly nutty taste of roucou (annatto extract). Roucou not only deepens the flavor but also gives the rice a beautiful color—something we inherited from the native peoples of the Caribbean.
This dish is also closely related to the loosely named “Spanish Rice” that we often enjoy on the islands. What makes it special is how easily it adapts to what you have on hand. You can keep it simple for a weekday meal, or elevate it with garlic, ginger, and even a bit of heat from scotch bonnet pepper if you like things spicy. Either way, this seasoned rice delivers big flavor in a straightforward recipe anyone can master.
I recommend following along with the video below, as it covers more information.
Onion: Provides a savory, slightly sweet flavor that builds the foundation of the dish.
Black Pepper: Balances the richness with a mild, earthy heat.
Sea Salt: Enhances the natural flavors of the rice and vegetables.
Thyme: A staple Caribbean herb that adds depth and fragrance.
Celery with Leaves: Brings freshness and a subtle herbal note.
Pimento Peppers: Mild, fruity peppers used across the Caribbean for gentle flavor and aroma.
Chicken Bouillon Powder: Infuses the rice with savory, chicken-style seasoning.
Roucou (Annatto Extract): Adds earthy flavor and a striking red-orange hue.
Par-Boiled Brown Rice: Holds its texture well during cooking, resulting in fluffy grains.
Chicken Stock: Deepens the flavor and gives the rice body.
Water: Helps balance the liquid ratio for perfect texture.
Chives: A fresh, grassy finish is added at the end for brightness.
Optional Ingredients: Garlic, ginger, and hot peppers add extra layers of flavor and spice.
Cooking Notes from the Kitchen
Do not over-stir the rice after adding the liquid, or the grains can become mushy.
Butter adds richness, but you can substitute it with vegetable oil, olive oil, coconut oil, or a combination of butter and oil if you prefer.
If using white rice, reduce the cooking time as it cooks faster than par-boiled brown rice.
For a spicy kick, add finely chopped scotch bonnet pepper during cooking or sprinkle with red pepper flakes at the start.
Shopping Made Easy
Roucou (also known as annatto extract) can be found in Caribbean grocery stores or purchased online. Some Latin markets may carry it under the name annatto.
Pimento peppers are often sold in Caribbean and Latin American stores. If you cannot find them, use a sweet pepper for a mild flavor.
Par-boiled brown rice is widely available in supermarkets and is sometimes labeled as converted rice.
Fresh thyme is best, but dried thyme is a suitable substitute in a pinch. Use less if dried, as it’s more concentrated.
Chives can be substituted with green onions if needed.
What is roucou (annatto extract) and why is it used in rice?
Roucou, also known as annatto extract, is made from the seeds of the achiote tree. It’s used across the Caribbean and Latin America for its earthy flavor and natural coloring. This roucou adds both taste and a beautiful red-orange tint.
Can I substitute white rice for brown rice in this recipe?
Yes, you can substitute white rice for brown rice, but keep in mind that the cooking time will be shorter, as well as the amount of liquid you use. Keep an eye on the pot to ensure the rice doesn’t overcook and turn mushy.
What can I substitute for pimento peppers if I’m unable to find them?
If pimento peppers are unavailable, you can use a small sweet bell pepper or a cubanelle pepper. They won’t have the same flavor, but they provide a similar mild sweetness.
Is this rice dish spicy?
Not necessarily. The base recipe is mild, but you can make it spicy by adding diced scotch bonnet pepper or red pepper flakes. This makes it easy to adjust the heat level to your liking.
Easy Chicken Flavoured Rice Recipe
Chicken-flavored rice. A comforting and flavourful seasoned rice with Caribbean roots, this dish balances lightness for summer with warmth for fall and winter. The addition of roucou (annatto extract) lends both earthy flavor and a vibrant color, a culinary gift from the native peoples of the Caribbean. Similar to “Spanish Rice” enjoyed across the islands, this recipe is versatile, simple, and deeply satisfying.
Heat the butter in a wide pan over medium heat. Add the onion, black pepper, salt, thyme, celery, and pimento peppers. Lower the heat to medium-low and cook for 3 minutes.
Push everything to the side of the pan, clearing the center. Add the chicken bouillon powder and toast lightly.
Stir in the roucou and mix well to combine the flavors. Cook for another 2 minutes.
Add the washed and drained rice, stirring gently to coat with the seasonings.
Pour in the chicken stock and water. Increase the heat and bring to a boil.
Reduce to a simmer, partially cover with a lid, and cook for 25 minutes.
Turn off the stove, cover fully, and let the rice rest on the hot burner for 10–15 minutes.
Optional Ingredients: 1 teaspoon grated garlic | 1 teaspoon grated ginger | 1 small scotch bonnet pepper (finely diced) or dried pepper flakes. To make this rice dish fully vegan or vegetarian, use vegan or vegetarian stock and stock powder.Â
Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve shared a few of my favorite versions here on CaribbeanPot.com. From my original Caribbean Garlic Sauce back in 2010 to the creamy Chicken Wings Avocado Garlic Sauce with a touch of heat, in 2021, these sauces have become staples for many readers.
This new version of Incredible Chadon Beni Garlic Sauce is a lighter take (as explained in the video below), using sour cream for a smooth finish while keeping all the fresh herbs and bold garlic flavors that make it so addictive. Fresh cut fries, BBQ chicken, grilled fish, even roast vegetables—this sauce takes them all up a notch. It’s quick to prepare, easy to adjust to your taste, and keeps well in the fridge. Just like back home, you’ll want to keep a jar of this garlic sauce on hand, especially during the summer grilling months.
Ingredient Guide
Chadon Beni (Culantro, Bandania) – The key herb that gives this sauce its signature earthy, citrus-like flavor.
Chive – Brings mild onion notes and freshness.
Black Pepper – Adds a gentle kick that balances the creaminess.
Salt – Enhances the overall taste of the sauce.
Mayonnaise – Provides smooth body and richness.
Sour Cream – Lightens the texture and adds tang; can be swapped with Greek yogurt or replaced with more mayo.
White Sugar – Balances acidity; honey or agave are great alternatives.
Pimento Pepper (Seasoning Pepper) – Adds aroma and subtle fruitiness without heat.
Garlic – The star of the recipe, bold and pungent.
Lemon Juice – Brings brightness and a fresh citrus finish.
Rice Vinegar – Offers a gentle acidity that ties everything together; white vinegar works too.
Cooking Notes from the Kitchen
Wash and roughly chop the herbs and peppers before blending for a smoother sauce.
Taste and adjust after blending—aim for a balance of creamy, garlicky, slightly sweet, and tangy flavors.
The sauce thickens as it chills. If it’s too thick, stir in a splash of water or lemon juice before serving.
Store in a glass jar in the fridge for up to 1 week.
Always serve this sauce chilled for the best flavor and texture.
Shopping Made Easy
Look for chadon beni (culantro) at West Indian, Latin American, or Asian grocery stores. If unavailable, cilantro can be used but the flavor will be milder.
Pimento peppers are usually sold fresh in Caribbean markets; they’re small, colorful, and aromatic. They’re also found in the produce area of West Indian and Asian supermarkets in Canada.
Rice vinegar is found in the international section of most supermarkets.
Mayonnaise, sour cream, garlic, and lemon are standard pantry and grocery items.
Can I use cilantro instead of chadon beni?
Yes, cilantro can be used, but the flavor will be less pungent and earthy compared to authentic chadon beni.
How long does homemade Chadon Beni Garlic Sauce last?
It will keep well in the fridge for up to 1 week when stored in a sealed glass container.
What can I serve this garlic sauce with?
This sauce pairs perfectly with BBQ chicken, pork, fish, french fries, roasted vegetables, or as a drizzling sauce for sandwiches and wraps.
Can I make this garlic sauce without sour cream?
Yes, you can use all mayonnaise for a richer version, or substitute plain Greek yogurt for a tangier, lighter sauce.
Incredible Chadon Beni (Culantro) Garlic Sauce
A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.
1pimentopepperoptional, also called seasoning pepper
8clovesgarlic
1/4cuprice vinegar
Instructions
Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.
A Refreshing Vegetarian Twist on a Caribbean Classic
Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied to weekend limes, rum shop gatherings, and stories of it being a cure for hangovers. As a child growing up in the Caribbean, I never really gravitated to souse—it felt more like an adult dish than something for kids.
Over the years, I’ve shared many versions here: Pig Foot Souse, Chicken Foot Souse, and even Octopus Souse. Today, I’m sharing something a little different—a Caribbean Vegan Corn Souse recipe. This one is vegetarian, even vegan, making it accessible for anyone who may not eat meat but still wants to enjoy the vibrant, refreshing flavors of souse. With sweet summer corn as the star, balanced with cucumber, fresh lime juice, and plenty of herbs, it’s a lighter take on tradition while staying true to Caribbean flavors.
This corn souse is best enjoyed chilled, making it perfect for hot days. It’s a refreshing side dish for barbecues, a conversation starter at summer parties, and a taste of the islands that anyone can prepare at home.
Ingredient Guide
Sweet Corn: The base of this souse, steamed until tender to highlight its natural sweetness.
Cucumber: Adds crunch and a refreshing contrast to the corn.
Sea Salt: Enhances flavors and balances the lime juice.
Limes: Provides the essential tang that defines souse.
Chadon Beni (Culantro): A classic Caribbean herb with a bold, earthy flavor; cilantro can be used if needed.
Chives: Adds a mild onion-garlic note.
Scotch Bonnet Pepper: Brings heat and fruity undertones; adjust for spice preference.
Onion: Brings sharpness, softened with lime juice.
Garlic: Adds depth and savory balance.
Black Pepper: For seasoning and a gentle warmth.
Parsley: A fresh herbal addition, not traditional, but adds a lovely brightness.
Thyme: Adds an earthy flavor that complements the other herbs.
Water: Lightens the broth and brings everything together.
Cooking Notes from the Kitchen
Always steam the corn instead of boiling it. This keeps the natural sweetness intact.
Add the hot corn to the herbs and lime mixture so the heat “blooms” the flavors.
If you can’t find chadon beni, cilantro makes an excellent substitute.
Go easy on the Scotch bonnet if you’re not used to the heat. You can always add more later.
This dish tastes even better after sitting for a few hours as the flavors deepen.
Shopping Made Easy
Fresh corn is widely available at most grocery stores in the summer. Look for bright yellow kernels that are firm and plump.
If you can’t find chadon beni, check Latin or Asian grocery stores, or use fresh cilantro instead.
Scotch bonnet peppers are usually found in Caribbean or international markets, but habanero peppers can be used as a substitute.
Fresh herbs like parsley, thyme, and chives are available in the produce section of most supermarkets year-round.
Can I make Caribbean Corn Souse ahead of time?
Yes, corn souse benefits from sitting for 30 minutes in the fridge as the flavors meld together. It will keep for up to 5 days refrigerated.
What can I use instead of chadon beni?
If you can’t find chadon beni (culantro), the best substitute is fresh cilantro. While the flavor is slightly different, it will still give you that vibrant herbal taste.
Is Caribbean Corn Souse spicy?
It can be as spicy or mild as you like. Traditionally, Scotch bonnet is added whole for flavor and a bit of heat. If you prefer less spice, use half a pepper or substitute with a milder chili.
Can I use canned or frozen corn instead of fresh?
Fresh corn is best for this recipe because of its natural sweetness and crunch. However, if corn is out of season, you can use frozen corn—just steam or boil it briefly before adding. Canned corn is not recommended as it will be too soft.
What do you serve Caribbean Corn Souse with?
Corn souse is refreshing on its own but pairs well with grilled meats, fried fish, or other Caribbean appetizers. It’s also a great side dish at summer barbecues.
Caribbean Corn Souse Recipe
A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat. Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands.
Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
Pour in the water and stir to combine.
Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
Store leftovers in the fridge for up to 5 days, but I’m sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.Â
When I think of true Caribbean comfort food, a rich pot of Brown Stew Oxtail comes to mind. Once considered a cheap cut, oxtail has become a prized ingredient for its deep, beefy flavor and melt-in-your-mouth texture. This dish is a celebration of slow cooking, where the oxtail is gently braised until the meat is tender enough to fall off the bone, then simmered in coconut milk with herbs, spices, and beans.
I didn’t grow up seeing oxtail cooked in my household nor others in my village (Guaracara, Trinidad and Tobago), but as a new immigrant in Canada, I remember spending time at my Jamaican friend’s home where his granny prepared it almost weekly. Back then, oxtail was inexpensive and considered undesirable by many, but her kitchen transformed it into pure magic. She always used butter beans, while I like to stretch the dish with red kidney beans for a slightly different take.
Brown Stew Oxtail is a dish that brings people together. It’s rich, hearty, and perfect for serving a crowd, especially with steamed rice, rice and peas, or ground provisions to soak up that silky gravy. If you’ve never cooked oxtail before, don’t let the long cooking time scare you. Low and slow is the secret here, and the reward is worth every minute.
Ingredient Guide
Oxtails – The star of the dish, cut into thick pieces that braise beautifully.
Lime or Lemon – Used to wash the oxtail and remove any gamey odor.
Salt – Balances flavors and seasons the meat.
Light Soy Sauce – Adds a savory, umami depth.
Caribbean Browning – Gives the stew its signature deep color and roasted flavor.
Tomato Ketchup – Provides sweetness and helps round out the sauce.
Caribbean Green Seasoning – A fresh herb and spice blend that infuses the meat with flavor.
Black Pepper – Brings a subtle heat and earthiness.
Onion & Scallion – Essential aromatics for building the base flavor.
Garlic – Infuses the stew with warmth and depth.
Olive Oil – For browning the oxtail pieces.
Tomato – Adds acidity and balance to the rich sauce.
Allspice Berries (Pimento Seeds) – A classic Caribbean spice that gives warmth and fragrance.
Bay Leaves – Layer in subtle herbal notes.
Ginger – Adds a fresh, zesty kick.
Bell Peppers – Provide sweetness, color, and texture.
Thyme – A must-have herb in Caribbean cooking.
Red Kidney Beans – Stretch the dish and make it heartier.
Scotch Bonnet Pepper – Gives the stew a gentle heat and signature flavor.
Coconut Milk – Creates a rich, silky gravy that ties everything together.
Cooking Notes from the Kitchen
Always trim excess fat from the oxtail pieces before cooking.
If you prefer less heat, keep the scotch bonnet whole or remove it before serving.
You can swap red kidney beans for butter beans, which are more traditional in Jamaican versions.
Remove thyme sprigs, pimento seeds, and bay leaves before serving for a smoother eating experience.
Cooking times may vary depending on the toughness of the oxtail, so allow extra time if needed.
A pressure cooker can reduce the cooking time, but slow simmering develops a deeper flavor.
Shopping Made Easy
Most large supermarkets now carry oxtail, but it’s often sold at specialty Caribbean, Asian, or Latin butchers for better prices.
Caribbean browning sauce is usually found in the international or Caribbean section of grocery stores.
If you don’t see Caribbean green seasoning, you can make your own at home using a blend of herbs, garlic, and peppers.
Scotch bonnet peppers can sometimes be tricky to find outside the Caribbean; look for habanero peppers as a substitute.
Coconut milk is widely available canned in most grocery stores, but for best results, choose unsweetened.
What does Caribbean Brown Stew Oxtail taste like?
Brown Stew Oxtail is rich, savory, and slightly sweet from the coconut milk and ketchup. It has layers of flavor from fresh herbs, spices, and slow braising, with a silky gravy that coats every bite.
Can I use butter beans instead of red kidney beans?
Yes. Butter beans are more traditional in Jamaican-style oxtail stew and add a creamy texture. Red kidney beans are a great alternative and make the dish more hearty.
How long does it take to cook oxtail until tender?
On the stovetop, oxtail takes about 4 to 5 hours of simmering until the meat is fall-off-the-bone tender. A pressure cooker can shorten this time to about 1 hour.
Is Caribbean Browning Sauce necessary?
Browning sauce gives the stew its signature dark color and deep roasted flavor. While not required, the dish won’t taste quite the same without it.
What’s the best way to serve Brown Stew Oxtail?
This dish is best served with steamed white rice, rice and peas, or ground provisions like yam, cassava, and green banana. The gravy is perfect for soaking into starchy sides.
Classic Caribbean Brown Stew Oxtail
Falling-off-the-bone tender oxtail, slow-braised in a rich coconut milk and tomato gravy with red kidney beans, fresh herbs, and warming spices. A true Caribbean comfort food classic, this hearty stew is perfect with rice, ground provisions, or dumplings.
Season the oxtail with salt, soy sauce, browning, ketchup, green seasoning, black pepper, onion, scallions, and garlic. Mix thoroughly, cover, and marinate in the fridge for 3–4 hours or overnight.
Heat olive oil in a heavy pot over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding.
Add the reserved marinade to the pot and stir well.Â
Stir in the tomato, ginger, bay leaves, and pimento seeds. Continue cooking until the oxtail is very tender, adding extra time if necessary. Pour in 6 cups of water and bring to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 4 to 4 1/2 hours, adding more water as needed (up to 10 cups total). Skim off any froth that rises.
Add the sliced bell peppers, thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Stir gently. Add the sliced bell peppers, please thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Unless you want the kick of that pepper like me, crush it during cooking. May I also remind you to wash your hands with soap immediately after handling such hot peppers.
Bring the pot back to a boil, then reduce to a simmer and cook uncovered for 30 minutes, allowing the flavors to deepen and the gravy to thicken.
Taste and adjust seasoning with salt as needed. Discard thyme sprigs, pimento seeds, and bay leaves before serving.
Garnish with chopped scallions or parsley if desired. Serve hot with rice or your favorite Caribbean sides.
When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.
Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.
This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.
Ingredient Guide
Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
Evaporated Milk – Adds creaminess and richness to the casserole.
Honey – Enhances the natural sweetness of the corn.
Black Pepper – Balances the sweetness with gentle heat.
Thyme – A classic Caribbean herb that brings earthy depth.
Scallions – Give a mild onion note and brightness.
Salt – Essential for seasoning.
Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
Garlic – Infuses the dish with warm, savory notes.
Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
Egg – Helps bind the mixture together.
Carrot – Adds natural sweetness and color.
Cornmeal – The body of the pie, giving it its unique texture.
Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.
Cooking Notes from the Kitchen
Freshly grated nutmeg always has a stronger, more fragrant flavor than pre-ground.
If you prefer a cheesier top, feel free to add extra cheddar.
Pimento (seasoning) peppers have the aroma of scotch bonnet without the heat, making them perfect for this dish.
If the mixture feels too thick before baking, stir in a splash of extra milk to loosen it slightly.
Always allow the pie to cool for at least 10–15 minutes before slicing so it sets properly.
Shopping Made Easy
Look for frozen or fresh corn at your local grocery store; both work well for this recipe.
Evaporated milk is usually found in the baking aisle or with canned dairy products.
If you can’t find pimento peppers, substitute with a small piece of red bell pepper for color and mild flavor.
Sharp cheddar cheese is traditional, but you can use your favorite melting cheese such as Colby, Monterey Jack, or even a mix.
Cornmeal should be fine-textured rather than coarse for the best consistency.
Frequently Asked Questions
What is the difference between Trinidad corn pie and cornbread?
Corn pie has a creamier, more casserole-like texture compared to the drier crumb of cornbread. It is made with milk and cheese, giving it a moist, rich bite.
Can I make corn pie without cheese?
Yes, but the cheese adds flavor and helps form a golden crust. If you skip it, the pie will still set, but the taste will be less rich.
Can I substitute fresh corn for frozen corn?
Absolutely. Fresh sweet corn will give the best flavor, but frozen corn works perfectly well, especially outside of summer.
What cheese works best in corn pie?
Sharp aged cheddar is traditional, but you can use Colby, Monterey Jack, or even a mix of cheeses for a different twist.
How do I know when corn pie is fully baked?
The pie is ready when the top is golden brown, the edges pull slightly from the baking dish, and the center feels set when lightly pressed.
Ultimate Trinbagonian Corn Pie (Corn Casserole)
A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.
Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well.Â
Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
Transfer mixture to a greased baking dish and top with the remaining cheese.
Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
Look for a firm set with a golden cheesy top.
Allow to cool for 10–15 minutes before slicing and serving.
When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.
The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.
What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.
Ingredient Guide
String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
Tomato (optional) – Adds acidity and a natural sweetness for balance.
Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.
Shopping Made Easy
Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
Full-fat canned coconut milk works best for a rich finish if you choose to add it.
Cooking Notes from the Kitchen
Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
Cut the beans into even lengths so they cook evenly.
The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.
What’s the difference between string beans and French beans?
String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.
Can I make Curry String Beans with Potato without Scotch Bonnet pepper?
Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.
How do I keep the beans bright green in curry?
Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.
Can I prepare this dish ahead of time?
Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.
What’s the best roti to serve with this curry?
Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.
Curry String Beans with Potato (Aloo)
A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.
1 1/2lbstring beanstrimmed, cut into 1–1 1/2 inch pieces
3largepotatoescubed, boiled in salted water
2tablespoonsvegetable oil
8clovesgarlicsmashed
1teaspoongeera seedscumin
1/2teaspoonblack pepper
1tablespoonCaribbean green seasoning
1/2ScotchBonnet pepperoptional
3/4tablespoonground masala
2tablespoonscurry powder
1/2tablespoonsaltadjust to taste
1cupwater
1mediumoniondiced
1mediumtomatodiced – optional
1/2cupcoconut milkoptional
Instructions
Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
Add the string beans and salt, mixing well to coat in the curry base.
Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side. The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.
