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One Kitchen, Many Cultures

Easy Caribbean Recipes

These simple, no-fail Caribbean dishes are perfect for beginners or anyone looking for quick, approachable meals with bold island flavor. Start with the basics and build your confidence, one recipe at a time.

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Breakfast Caribbean Classics Drinks & Smoothies Easy Caribbean Recipes Featured Featured Festive & Holiday Recipes Winter Recipes

Festive Sorrel Infused Cocoa Tea (hot cocoa)

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Let’s stray just a little from the typical hot cocoa tea we enjoy throughout the Caribbean and give it a festive twist with the addition of sorrel. Cocoa tea has always been a staple in our kitchens, especially for breakfast, and growing up in Guaracara, Trinidad, it was something we looked forward to on cooler mornings. While mommy didn’t make this version with sorrel, I can say without hesitation that it’s a welcome addition that works beautifully.

For those unfamiliar, cocoa tea isn’t hot chocolate as many outside the Caribbean know it. This is the real thing made with grated pure cocoa, whole spices, and milk gently simmered to pull out layers of flavor. By adding dried sorrel calyces from the Hibiscus sabdariffa plant, also known as roselle or flor de Jamaica, you introduce a subtle tartness and floral note that pairs surprisingly well with the richness of the cocoa and cream. It also gives the drink a slightly deeper color and a holiday feel, making it perfect for Christmas mornings or any time you want something a bit special.

The process starts low and slow, which is key. You bring the milk up gently, never rushing it, and then layer in the cinnamon stick, bay leaves, cardamom, cloves, ginger, nutmeg, and the dried sorrel pods. As everything simmers, the kitchen fills with that unmistakable cocoa tea aroma that feels like home. Heavy cream is added for body and richness, though coconut milk or evaporated milk works just as well if that’s what you have on hand.

While the tea does its thing, I like to whip some cream with a touch of pure maple syrup (adding that Canadian element to the final drink) until it holds its shape. This isn’t traditional, but it adds a luxurious finish that makes this version feel festive without being over the top. Once the cocoa is grated into the pot and sweetened with raw cane sugar and honey, the tea is allowed to simmer just a bit longer so everything comes together properly.

Straining at the end is important. You want all that flavor without bits of spice or sorrel floating around. What you’re left with is a smooth, deeply flavored cocoa tea that still feels traditional but carries a gentle holiday twist. In the Caribbean, this is still very much a breakfast drink, often enjoyed in our household with hot Sada Roti off the tawa, slapped with a layer of Irish butter.

If you’re already a fan of cocoa tea, this version is a nice way to switch things up without losing the soul of the drink. And if you’re new to it, this is a great introduction to why cocoa tea holds such a special place in Caribbean kitchens.

INGREDIENT GUIDE

Milk This forms the base of the cocoa tea and carries all the spice flavors.

Cinnamon Stick Adds warmth and depth to the drink.

Bay Leaves A classic cocoa tea ingredient that brings subtle herbal notes.

Cardamom Contributes light citrusy warmth and fragrance.

Cloves Adds bold spice and aroma.

Nutmeg A traditional Caribbean flavor that enhances cocoa and dairy.

Ginger Brings gentle heat and balance.

Sorrel Pods Adds tartness, color, and a festive character to the drink.

Heavy Cream
Increases richness and body.

Whipping Cream Used as a topping for a creamy finish.

Pure Maple Syrup Lightly sweetens the whipped cream.

Pure Cocoa The heart of traditional cocoa tea.

Raw Cane Sugar Adds sweetness with a mild molasses note.

Honey Rounds out the sweetness and smooths the finish.

COOKING NOTES FROM THE KITCHEN

Keep the heat low throughout to prevent scorching the milk.
Dried sorrel pods vary in strength, so start with four if you prefer a milder flavor.
Freshly grated cocoa gives the best flavor and aroma.
Coconut milk or evaporated milk can replace the heavy cream if preferred.
Always strain before serving for a smooth, refined drink.

SHOPPING MADE EASY

Dried sorrel pods are commonly found in Caribbean or Latin grocery stores, especially around Christmas.
Pure cocoa is often sold as cocoa balls or blocks in Caribbean markets.
Whole spices can usually be found in the international aisle or bulk spice section.
Raw cane sugar may be labeled as turbinado or demerara sugar.

Festive Sorrel Infused Cocoa Tea (hot cocoa)

A rich Caribbean cocoa tea (aka chocolate tea) infused with dried sorrel, warm spices, and pure grated cocoa for a festive holiday twist that’s perfect for breakfast or special mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Caribbean Classics, Drinks & Smoothies, Easy Caribbean Recipes, Featured, Festive & Holiday Recipes, Winter Recipes

Ingredients
  

  • 5 cups milk
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cardamom pods
  • 2 whole cloves
  • 1/2 teaspoon nutmeg grated
  • 2 slices ginger
  • 4 sorrel 4–6 pods dried
  • 1 cup heavy cream
  • 1 cup whipping cream
  • 1 1/2 tablespoon pure maple syrup
  • 3 tablespoon 3–4 pure cocoa grated
  • 1/2 cup raw cane sugar
  • 2 tablespoon honey

Instructions
 

  • Place the milk into a saucepan over low heat and bring to a gentle simmer at about 180°F (82°C).
  • Add the cinnamon stick, bay leaves, cardamom, cloves, ginger, nutmeg, dried sorrel pods, and heavy cream. Stir well and return to a gentle simmer.
  • Allow the mixture to simmer for 6 minutes, keeping the heat low.
  • While the tea simmers, whip the whipping cream with the maple syrup until it holds stiff peaks. Set aside.
  • Grate in the cocoa, then add the raw cane sugar and honey. Stir well and continue simmering for another 5 minutes.
  • Strain the cocoa tea to remove the spices and sorrel.
  • Serve hot, topped with whipped cream (optional) for a more elegant touch.

Notes

FREQUENTLY ASKED QUESTIONS

Can I make cocoa tea without sorrel?
Yes, omit the sorrel for a classic cocoa tea.
What is the difference between cocoa tea and hot chocolate?
Cocoa tea uses grated pure cocoa and whole spices, while hot chocolate usually relies on cocoa powder or chocolate.
Can this be made dairy-free?
Yes, coconut milk works very well as a substitute.
Is cocoa tea traditionally a breakfast drink?
Yes, in the Caribbean it is commonly enjoyed with breakfast. However, being based in Canada, it’s the norm in my family to have some on those cold wintery evenings when you settle down to relax before heading to bed.
Keyword Caribbean cocoa tea, Caribbean cookbook, Caribbean cooking, chocolate tea, cocoa tea, Dominica Cocoa tea, Grenada Cocoa tea, hot chocolate, hot cocoa, Jamaican cocoa tea, tea, Trinidad cocoa tea
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Caribbean Classics Drinks & Smoothies Easy Caribbean Recipes Featured Festive & Holiday Recipes In Season

Cribbean Guava Sorrel Concentrate

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Guava Sorrel Concentrate is a flavorful Caribbean drink base that brings together the tart, floral notes of dried sorrel with the tropical sweetness of ripe guava. While sorrel is a must-have drink during the Christmas holidays in the Caribbean, this Guava Sorrel Concentrate can be enjoyed throughout the year. I especially enjoy using it during the summer months when family and friends gather in the backyard, mixing it into cocktails or topping it with sparkling water for a refreshing drink.

This recipe also works beautifully for celebrations. On New Year’s Eve, try topping a glass with your favorite prosecco as you ring in the new year. The fruity, slightly tangy flavor pairs well with bubbles and feels festive without being overly sweet.

If you found this drink intriguing, you will also want to check out my Passionfruit Sorrel Drink, Sorrel Cranberry Drink, or my recently posted Pineapple Sorrel Drink. Each one stays true to the classic sorrel flavor while offering a slightly different twist.

This Guava Sorrel Concentrate can be reduced to different levels depending on how you plan to use it. Keep it lighter for drinks and shandies, or reduce it further into a thick syrup perfect for desserts, breakfast dishes, and even snow cones.

Ingredient Guide

Dried Sorrel: This ingredient gives the drink its signature tart flavor and deep red color, characteristic of traditional Caribbean sorrel drinks.

Dried Orange Peel: Adds citrus aroma and a gentle bitterness that balances the sweetness.

Cinnamon Stick: Brings warmth and subtle spice to the concentrate.

Fresh Ginger: Adds freshness and a mild heat that brightens the flavor.

Cloves: Provide a deep, aromatic spice note commonly used in holiday sorrel.

Guava: Adds tropical sweetness and softens the sharpness of the sorrel.

Water: Used to extract flavor from the sorrel, fruit, and spices.

Bay Leaf: Adds a light herbal background note during the reduction.

Sugar: Sweetens the concentrate and helps achieve the desired thickness.

Cooking Notes from the Kitchen

• Steeping the sorrel and guava overnight will give you deeper color and flavor.
• If you plan to drink this as juice, reduce the sugar slightly.
• Reducing by one-third creates a concentrate ideal for drinks.
• Reducing by two-thirds creates a thick syrup suitable for desserts.
• Use cheesecloth when straining to extract as much flavor as possible.

Shopping Made Easy

• Dried sorrel is easiest to find at Caribbean grocery stores, especially around Christmas.
• Fresh guava can be substituted with frozen guava if it is out of season.
• Whole spices such as cloves and cinnamon sticks are often found in the international aisle.

Cribbean Guava Sorrel Concentrate

A vibrant Caribbean sorrel concentrate infused with guava and warm spices, perfect for cocktails, festive drinks, or reducing into a dessert syrup. While sorrel is a popular drink during the Christmas season in the Caribbean, this sorrel concentrate can be used all year long.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Caribbean Classics, Drinks & Smoothies, Easy Caribbean Recipes, Festive & Holiday Recipes, In Season

Ingredients
  

  • 4 to 4 5 cups dried sorrel
  • 3 pieces dried orange peel, about 3 inches each
  • 1 small cinnamon stick
  • 3 slices fresh ginger
  • 1 teaspoon whole cloves
  • 1 lb guava, sliced
  • 16 cups water
  • 1 bay leaf
  • 3 cups sugar

Instructions
 

  • Add the dried sorrel, cinnamon stick, ginger slices, and cloves to a deep stock or soup pot.
  • Wash and cut the guava into pieces, and add it to the pot along with the dried orange peel. Some guavas can have a white, pink, or red interior. You may also use guava paste that can be found in Latino and Asian supermarkets.
  • Add the water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 35 to 40 minutes.
  • Turn off the heat and allow the mixture to steep for at least 4 hours or overnight.
  • Strain the liquid using a strainer lined with cheesecloth, squeezing the sorrel and guava to extract all the juice and flavor.
  • Return the strained liquid to a pot, add the bay leaf and sugar, and bring to a boil.
  • Reduce to a simmer (immediately as it comes to a boil – explained in the video below) and cook for 60 to 70 minutes, or until reduced by at least one-third. For a syrup, reduce by two-thirds.
  • Remove the bay leaf. Allow to cool completely, then bottle and store in the refrigerator.

Notes

Can I use fresh sorrel instead of dried?
Fresh sorrel can be used, but dried sorrel provides a stronger flavor and deeper color. You will need to adjust the quantity.
How long does guava sorrel concentrate last?
Stored in clean, airtight bottles, it will keep for several weeks in the refrigerator.
What is the difference between concentrate and syrup?
A concentrate is reduced by about one-third and is best for drinks. A syrup is reduced by two-thirds and is thick enough for topping desserts.
Can I make this without guava?
Yes, you can omit the guava for a more traditional sorrel concentrate, but the flavor will be less fruity.
Is this an alcoholic drink?
No, the concentrate is non-alcoholic, but it pairs well with prosecco, rum, or vodka.
Keyword Caribbean cookbook, Caribbean cooking, guava, guava juice, how to make sorrel, Jamaican sorrel drink, sorrel, sorrel concentrate, sorrel drink, sorrel guava concentrate, sorrel guava juice, Trinidad sorrel drink
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Weeknight Dinners

Curry Aloo with Leftover Stewed Pork

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

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

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

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

What Makes This Curry Aloo Different?

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

1. It Enhances the Curry Base

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

2. It Turns a Side Dish into a Full Meal

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

Ingredient Spotlight

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

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

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

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

Curry Aloo with Leftover Stewed Pork

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

Ingredients
  

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

Instructions
 

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

Notes

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

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam

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

Ingredients
  

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

Instructions
 

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

Notes

What Does Pommecythere Taste Like?

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

Can I Make This Jam With Green Pommecythere?

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

How Do I Know When the Jam Is Finished Cooking?

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

Can I Reduce the Sugar?

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

Can I Freeze Pommecythere Jam?

Yes, the jam freezes well. Cool completely, store in freezer-safe containers, and use within 3 months.
Keyword golden apple, golden apple jam, june plum, june plum jam, pommecythere, pommecythere jam, stewed golden apple, stewed june plum, stewed pommecythere
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Appetizers & Snacks Chicken Recipes Easy Caribbean Recipes Featured Weeknight Dinners

Simple Chinese-Style Chicken Wings

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If you’ve followed my recipes here, on Instagram, or on TikTok, you’ll know I often get comments asking why a “Chinese” recipe is coming from a Caribbean food creator. But if you understand the history of the Caribbean—colonization, slavery, and indentureship—it all makes sense. Our food culture is a living record of those influences.

Growing up in Guaracara, Trinidad, I was surrounded by Chinese-Trinbagonian food culture. As a youth, chicken wings weren’t exactly the prized part of the bird—but today, in my home, they’re a favorite. Back then, soy-marinated fried chicken legs with fried rice and chow mein was the meal my dad treated us to on Saturday movie days in San Fernando. Whether from one of the many Chinese restaurants or the food trucks that were popular in the 80s, it was always something to look forward to.

These wings are marinated overnight (or at least a few hours) in a bold mix of five spice, ginger, soy sauce, and Chinese cooking wine. Once fried, they get that signature golden exterior and a gentle aromatic sweetness that makes them perfect for snacking or serving alongside fried rice, noodles, or even a simple green salad. If you’ve ever enjoyed “Chinese chicken” from a local shop in Trinidad and Tobago, this recipe will feel like a warm trip back in time.

Ingredient Guide

  • Chicken Wings — The main protein; splitting them ensures even cooking.
  • Five Spice Powder — Adds warm, aromatic notes traditional to Chinese-style dishes.
  • Chinese Cooking Wine — Provides depth and umami; a key flavor in the marinade.
  • MSG — Optional, but enhances savory flavor.
  • Mushroom Soy Sauce — A rich, earthy soy sauce that boosts color and complexity.
  • Ginger — Bright and sharp, it cuts through the richness of the chicken; fresh is best.
  • Vegetable Oil — Used for deep frying the wings.

Cooking Notes from the Kitchen

  • Fresh ginger delivers a more vibrant flavor than powdered ginger. If using powder, reduce the amount.
  • A long marinating time improves both flavor and texture, so overnight is ideal.
  • Patting the wings dry before frying ensures better browning and crispness.
  • Maintaining consistent oil temperature helps develop an even, golden crust.

Shopping Made Easy

  • Most grocery stores carry five spice powder in the international aisle.
  • Mushroom soy sauce can be found at Asian markets or in well-stocked supermarket specialty sections.
  • Chinese cooking wine is often sold as Shaoxing wine; if unavailable, look for it near the soy sauces.
  • Fresh ginger is inexpensive and widely available in the produce section.
  • Ask your butcher to split whole wings if you prefer not to do it at home.

Simple Chinese-Style Chicken Wings

A simple, fragrant, Trinibago-Chinese inspired fried chicken wing recipe marinated with five spice, ginger, and mushroom soy sauce for authentic island takeout flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers & Snacks, Chicken Recipes, Easy Caribbean Recipes, Weeknight Dinners

Ingredients
  

  • 3 lbs chicken wings split
  • 3/4 tablespoon five spice powder
  • 2 tablespoons Chinese cooking wine
  • 1 teaspoon msg optional
  • 2 tablespoons mushroom flavor soy sauce
  • 1 tablespoon grated ginger
  • 3 cups vegetable oil

Instructions
 

  • Season the chicken wings with the five spice powder, Chinese cooking wine, msg, mushroom soy sauce, and grated ginger. Mix well to coat evenly. Cover and let marinate overnight or at least 5 hours in the refrigerator.
  • Heat the vegetable oil in a heavy pot to 375°F (190°C). The temperature will drop once the wings are added; try to maintain 350°F (177°C) during frying.
  • Remove the wings from the marinade and shake off the excess. Pat each piece dry with paper towels so they fry evenly.
  • Fry the wings in small batches, avoiding crowding the pot. Cook for 7–10 minutes, turning as needed to brown on all sides.
  • Transfer the fried wings to a wire rack to drain while you continue with the remaining batches.
  • Dust with sea salt (optional) while still hot. The mushroom-flavored soy sauce will have enough sodium to season the wings properly; however you can add salt as suggested if you prefer.  
  • Serve warm with lemon slices and pepper sauce.

Notes

What’s the Best Oil Temperature for Frying Chicken Wings?

For crispy, juicy chicken wings, start your oil at 375°F (190°C). The temperature will drop once the wings are added, and you want to maintain around 350°F (177°C) for even cooking.

Can I Use Ginger Powder Instead of Fresh Ginger?

Yes, ginger powder can be used, though fresh ginger gives brighter flavor. Use about 1 teaspoon of ginger powder if substituting.

Should I Add White Pepper to the Marinade?

You can add white pepper for mild heat and aroma. It complements the five spice beautifully but is optional.
Keyword best chicken wings, chicken wings, Chinese chicken wings, Chinese style fried chicken wings, fried chinese wings, fried wings, how to fry wings, soy chicken wings, soy wings, trinidad chicken wings, trinidad chinese wings, trinidad fried chinese wings
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Breakfast Caribbean Classics Easy Caribbean Recipes Favourite Featured Side Dishes Vegan Vegetarian

Steamed Ground Provisions

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Steamed Ground Provisions

Steaming ground provisions instead of boiling them brings out a richer, more natural flavor while keeping their texture firm and nutrient-packed. This simple cooking method utilizes natural steam to gently cook staples like yams, cassava, eddoes, dasheen or taro, green cooking bananas (say figs), or plantains—no salt water is needed, and no nutrients are lost when draining the pot. If you’ve ever found your provisions turning mushy and prorridge-like after boiling, this is a game-changer. Additionally, it’s an ideal option for those watching their sodium intake or seeking a cleaner, more wholesome way to enjoy these Caribbean classics. I especially like steaming green bananas and plantains with the skin still on—just as you’ll see in the video below—so they peel easily once cooked.

Ingredient Guide

  • Eddoes – A small root vegetable with a creamy interior and earthy flavor once cooked.
  • Taro (Dasheen) – A starchy provision with a nutty flavor and slightly purple flesh; it steams beautifully.
  • Ripe Plantain – Brings a subtle sweetness and balance to the plate; choose one that’s firm but yellow.
  • Water – The essential element for generating steam and gently cooking the provisions.
  • Salt (Optional) – Adds seasoning if you’re not on a low-sodium diet, though these provisions are flavorful even without it.

Cooking Notes from the Kitchen

  • Always place the harder provisions like eddoes or dasheen at the bottom of the steamer, where they’ll cook more evenly.
  • Use a sharp knife to test doneness—if it slides through easily, the provisions are ready.
  • If you have sensitive skin, wear gloves or rub your hands with a bit of oil before peeling taro or eddoes to prevent itching.
  • Allow provisions to cool slightly before removing skins from plantains or green bananas.
  • Leftovers make an excellent base for a breakfast hash or frittata.

Shopping Made Easy

  • Caribbean or international groceries often stock eddoes and dasheen year-round.
  • Look for firm, unblemished taro roots without soft spots.
  • Choose plantains that are just starting to turn yellow for the perfect firm yet sweet texture.
  • If you can’t find a traditional steamer, a metal colander placed over a pot of boiling water works well.
  • Steam baskets or electric steamers are convenient and help maintain consistent heat.

Steamed Ground Provisions

A healthy, flavor-packed alternative to boiling, these steamed ground provisions hold their shape, retain their nutrients, and deliver the pure taste of Caribbean roots.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Caribbean Classics, Easy Caribbean Recipes, Favourite, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 1 lb eddoes
  • 1 lb taro dasheen
  • 1 large ripe plantain
  • water
  • salt optional

Instructions
 

  • Wash and peel the eddoes if you prefer, then cut them in half. You can also steam them with the skin on—just scrub thoroughly before cutting.
  • Trim the ends off the ripe (but firm) plantain, then cut it into 2–3 inch pieces. Slice the skin lengthwise the thickness of the peel to help it open during steaming.
  • Peel the taro, discard the skin, and slice into 1 1/2 inch rounds. Rinse well with cool water.
  • Arrange the provisions in the steamer, placing the denser eddoes on the bottom layer and the softer plantain pieces on top, along with the Taro pieces, which are notorious for cooking quickly when boiled.
  • Steam for 35–45 minutes. Test doneness by inserting a knife through the thickest part of an eddoe or taro—it should slide in easily.
  • Once cooked, let the plantain cool slightly, then peel off the loosened skin.
  • Serve warm as a wholesome side or main.

Notes

What’s the Best Way to Steam Ground Provisions?

The best way is to use a two-layer steamer or insert, placing the denser roots like eddoes and taro on the bottom and softer ones like plantains on top. Steam for 35–45 minutes, checking with a knife for tenderness.

Can I Steam Provisions with the Skin On?

Yes! Keeping the skin on helps retain nutrients and prevents the roots from becoming too soft. After steaming, the skin peels off easily, especially from plantains and green bananas.

What’s the Difference Between Boiling and Steaming Provisions?

Boiling can leach nutrients and sometimes cause the provisions to become mushy. Steaming locks in flavor, keeps nutrients intact, and preserves texture, giving you a more satisfying bite.

How Do I Store Leftover Steamed Provisions?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat by gently steaming again or pan-frying in a little oil for crisp edges.

What Can I Serve with Steamed Provisions?

They pair perfectly with saltfish buljol, stewed meats, callaloo, or even fried fish. It’s a hearty, traditional base for any Caribbean meal.
Keyword Caribbean, Caribbean food, cassava, dasheen, eddoes, food, ground provision, ital, plantain, root vegetables, taro, tubers, vegan, vegetarian, yams
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Appetizers & Snacks Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Vegan Vegetarian

Jamaican-Inspired Roasted and Fried Breadfruit

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

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

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

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

What Is Breadfruit?

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

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

Why You’ll Love This Breadfruit Recipe

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

Jamaican-Inspired Roasted and Fried Breadfruit

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

Ingredients
  

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

Instructions
 

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

Notes

Frequently Asked Questions

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

Quick Shrimp & Bok Choy Stir Fry

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A TrinBago-Inspired Chinese Takeout Classic Recreated at Home

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Is bok choy the same as pak choy?

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

What can I use as an alternative to oyster sauce?

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

Can I make this dish vegetarian?

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

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

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

Quick Shrimp & Bok Choy Stir Fry

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

Ingredients
  

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

Instructions
 

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

Simple Caribbean Vegan Fried Rice.

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Every summer when my garden is overflowing with fresh produce, I find myself creating quick, healthy, and satisfying dishes that highlight the season’s best flavors. One of my favorites is this vegan fried rice with Jamaican callaloo (aka chorai bhagi or spinach) and garden vegetables. Fried rice has long been a staple in many Caribbean households, and while it often takes on bold colors and rich flavors from sauces, this version is a lighter take that allows the natural taste of the vegetables to shine.

This recipe is influenced by whatever is in season in my backyard, but don’t worry if you don’t grow your own callaloo or bodi. The beauty of this fried rice is that it’s flexible—you can easily swap in vegetables you already have in the fridge. While the color may be a bit pale compared to traditional fried rice, you can easily deepen the flavor and appearance with a splash of dark soy sauce or a tablespoon of Guyanese cassareep.

Whether you’re preparing a quick weeknight dinner or using leftover rice from the night before, this dish is a nutritious and hearty vegan option. Callaloo, bodi, and bitter melon bring that Caribbean garden-to-table authenticity, while sesame oil and soy sauce add depth and fragrance. With just a few steps, you’ll have a vibrant one-pan meal that feels both homestyle and wholesome.

Please follow along with the video below, as it discusses the recipe in more detail, especially how to make this fried rice fully vegan.

Ingredient Guide

  • Vegetable Oil – Used for sautéing the aromatics and vegetables.
  • Onion – Adds a sweet and savory base flavor.
  • Jamaican Callaloo – Nutritious leafy green that gives the dish a signature Caribbean touch.
  • Bodi – Also known as yard beans or snake beans, these add crunch and texture.
  • Bitter Melon – A unique Caribbean vegetable that brings a slight bitterness and depth.
  • Black Pepper – Balances flavors with gentle spice.
  • Pimento Pepper – Adds mild heat and Caribbean aroma.
  • Thyme – Fresh thyme leaves provide earthy, herbal notes.
  • Chives – Bright and mild onion flavor to finish the dish.
  • Garlic – Essential aromatic for building flavor.
  • Sesame Oil – Adds a nutty, toasty flavor typical in fried rice.
  • Cooked Rice – Best when chilled and day-old for the right texture.
  • Celery – Adds crunch and freshness.
  • Light Soy Sauce – Brings salty umami flavor.
  • Oyster Sauce – Adds richness (optional for vegan preparation).
  • Tomato – Provides slight sweetness and acidity to balance the dish.

Cooking Notes from the Kitchen

  • Separate the stems from the callaloo leaves and cook the stems a little longer since they take more time to soften.
  • Day-old rice straight from the fridge works best for fried rice because it’s firmer and won’t clump.
  • Omit the oyster sauce if you’re keeping the dish vegan.
  • For extra color and flavor, add a tablespoon of Guyanese cassareep or dark soy sauce.
  • Always taste and adjust salt at the end, keeping in mind that soy sauce and rice cooked in salted water both add sodium.

Shopping Made Easy

  • Jamaican callaloo may be available fresh at Caribbean or West Indian markets. If you can’t find it, substitute with spinach or Swiss chard.
  • Bodi is often sold at Caribbean or Asian grocery stores. Green beans or long beans are a good alternative.
  • Bitter melon can be found in Asian or Caribbean stores, usually in the produce section.
  • Cassareep is a Guyanese ingredient, available at specialty West Indian stores or online.
  • Light soy sauce and sesame oil are widely available in the international aisle of most supermarkets.

Is Jamaican callaloo the same as spinach?

Jamaican callaloo is not the same as spinach, but they are similar in flavor and texture. Callaloo has a slightly earthier taste and thicker leaves. Spinach or Swiss chard makes a good substitute when callaloo isn’t available.

Can I make vegan fried rice without oyster sauce?

Yes, simply leave out the oyster sauce to keep the dish completely vegan. The light soy sauce and sesame oil still give plenty of depth and flavor.

Why is day-old rice better for fried rice?

Day-old rice has less moisture, which prevents clumping and allows the grains to fry up individually. Freshly cooked rice tends to be too soft for fried rice.

What does bitter melon taste like?

Bitter melon has a distinct bitter flavor that can take some getting used to. In this recipe, it adds complexity and balances the sweetness of the onions and tomatoes.

Simple Caribbean Vegan Fried Rice.

A wholesome vegan fried rice recipe made with Jamaican callaloo, bodi, and bitter melon, bringing together fresh garden flavors with a Caribbean twist.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Chris’s Kitchen, Easy Caribbean Recipes, Rice & One-Pot, Summer Recipes, Vegan, Vegetarian

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 1/4 lb Jamaican callaloo stems and leaves separated
  • 1/2 cup bodi chopped
  • 1 small bitter melon sliced
  • 1/2 teaspoon black pepper
  • 1 pimento pepper sliced
  • 2 sprigs thyme leaves only
  • 2 tablespoons chives chopped
  • 3 cloves garlic finely chopped
  • 3/4 tablespoon sesame oil
  • 3 cups cooked rice preferably chilled, day-old
  • 1 stalk celery chopped, including leaves
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 medium tomato chopped

Instructions
 

  • Prep the vegetables in advance.
  • Heat the vegetable oil in a wok or large frying pan over medium heat.
  • Add the onion and cook until softened, about 2 minutes.
  • Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
  • Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
  • Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
  • Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I’d recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
  • Add the chopped tomato last and cook for 1–2 minutes, just until softened.
  • Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.
Keyword Caribbean Classics, Caribbean vegan recipes, comfort food, fried rice, fried rice recipe, how to make fried rice, Jamaican callaloo, One-Pot, Summer, summer recipes, vegan, vegan fried rice, vegetarian, weeknight dinners
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Appetizers & Snacks Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Soups & Stews Summer Recipes Vegan Vegetarian

Caribbean Corn Souse Recipe

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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers & Snacks, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Soups & Stews, Summer Recipes, Vegan, Vegetarian

Ingredients
  

  • 2 large sweet corn cut into 1-inch pieces
  • 1/2 large cucumber sliced
  • 1 teaspoon sea salt
  • 6 leaves chadon beni culantro / chopped
  • 2 tablespoons chives chopped
  • 1 Scotch bonnet pepper whole or to taste
  • 1 medium onion sliced
  • 2 cloves garlic crushed
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley chopped
  • 2 sprigs thyme leaves only
  • 3 cups water adjust as needed

Instructions
 

  • Prepare all the ingredients before you begin.
  • 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. 
Keyword Barbados souse, corn souse, Grenada souse, Guyanese souse, pickled corn, spicy corn pickle, summertime soup, sweet corn, sweet corn souse, Trinidad souse, vegan recipe
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Side Dishes Vegan Vegetarian

Curry String Beans with Potato (Aloo)

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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.
  • Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
  • Garlic – Smashed to release its full aroma into the curry base.
  • Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
  • Black Pepper – For a gentle background heat and flavor.
  • Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
  • Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
  • Ground Masala – A spice mix that layers in complex, roasted flavors.
  • Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
  • Salt – Essential for seasoning the beans and potatoes.
  • Water – Helps simmer and cook the beans in the curry base.
  • Onion (optional) – Adds sweetness and depth when sautéed in the base.
  • 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian
Cuisine General Caribbean

Ingredients
  

  • 1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
  • 3 large potatoes cubed, boiled in salted water
  • 2 tablespoons vegetable oil
  • 8 cloves garlic smashed
  • 1 teaspoon geera seeds cumin
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean green seasoning
  • 1/2 Scotch Bonnet pepper optional
  • 3/4 tablespoon ground masala
  • 2 tablespoons curry powder
  • 1/2 tablespoon salt adjust to taste
  • 1 cup water
  • 1 medium onion diced
  • 1 medium tomato diced – optional
  • 1/2 cup coconut milk optional

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.
Keyword caribbean curry, curry, curry beans, curry recipe, curry string beans, guyana curry, how to cook string beans, Jamaican curry, string bean curry, trinidad curry, vegan, vegan recipe, vegetarian recipe
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Easy Caribbean Recipes Featured Fusion Seafood & Fish Side Dishes Trinidadian

Caribbean Boil and Fry Sweet Potatoes with Saltfish

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Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

  • Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
  • Salt: Used in the boiling water to season the potatoes from the inside out.
  • Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
  • Butter: Adds richness, can be skipped for dairy-free versions.
  • Onion: Adds sweetness and depth to the sautéed mix.
  • Garlic: Smashed for maximum flavor and quick infusion.
  • Fresh Thyme: Classic Caribbean herb with earthy notes.
  • Scallions: Add color and a mild onion bite.
  • Black Pepper: Lends warmth to balance the sweet and savory.
  • Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

  • Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
  • Choose sweet potatoes with smooth skin and no bruises for the best results.
  • Fresh thyme and scallions are usually available year-round in produce sections.
  • Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

  • Peel sweet potatoes before or after boiling—whichever you prefer.
  • Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
  • Saute aromatics first to layer flavor before adding the potatoes.
  • Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
  • Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Easy Caribbean Recipes, Seafood & Fish, Side Dishes
Cuisine Fusion, Trinidadian

Ingredients
  

  • 3 pounds sweet potatoes
  • 1 teaspoon salt for boiling
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion diced
  • 6-8 cloves garlic smashed
  • 1 teaspoon fresh thyme leaves only
  • 1/2 teaspoon black pepper

Optional

  • 1/2 cup salted cod

Instructions
 

  • Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
    Ingredients laid out for Caribbean Style Boil and Fry Sweet Potatoes
  • Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
    cut up sweet potatoes cooling in a white decorative dish on the counter
  • In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
  • Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
    Add in sweet potatoes
  • Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.
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