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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.

Showing: 13 - 21 of 21 Articles
Vegan curry corn in a skillet
Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

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Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Vegan curry corn in a skillet

Ingredients Guide

  • Vegetable Oil: For building the base flavor of the curry.
  • Onion: Adds sweetness and body to the sauce.
  • Garlic: A savory foundation to balance the curry spices.
  • Caribbean Green Seasoning: Delivers herbaceous, island depth.
  • Curry Powder: The heart of the dish; use your favorite blend.
  • Tomato: Adds brightness and slight acidity.
  • Scotch Bonnet Pepper: Brings fruity heat to the curry.
  • Salt and Black Pepper: Essential seasonings to round out flavor.
  • Roasted Geera: Toasted cumin adds deep, earthy spice.
  • Sweet Corn Kernels: The star of the dish; juicy and crisp.
  • Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

  • Use frozen or fresh corn kernels depending on availability.
  • Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
  • Green seasoning can be homemade or store-bought.
  • Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

  • This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
  • Using only the corn kernels makes this dish easier to eat and faster to cook.
  • Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
  • You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine
  • 1 medium onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 medium tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels only
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine

Instructions
 

  • Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
    Ingredients laid out next to a skillet on a grill
  • Add the Caribbean Green Seasoning and cook for another 3 minutes.
  • Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
    Heating seasoning in a skillet
  • Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  • Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  • If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
  • Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
    Cooked curry corn kernels in a skillet
  • Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
    Add in chives

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
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Quick spicy Caribbean pepper pickle in a silver skillet
Easy Caribbean Recipes Featured Sauces, Condiments & Marinades Side Dishes

Spicy Scotch Bonnet Pepper Pickle

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This Spicy Scotch Bonnet Pepper Pickle is one of my go-to condiments when I’m making a pot of Chicken Pelau or any richly spiced Caribbean dish. Quick to prepare and full of bold heat, this fresh pickle is made with fiery Scotch Bonnet and Wiri Wiri peppers, plus garlic, lime, and onion for balance and punch. Though not a traditional long-fermented pickle, this Caribbean-style mix is cured briefly in citrus juice for instant flavor and can also be made with vinegar if you want it to last longer in the fridge.

It’s a lively and versatile table addition, perfect alongside curry chickpeas, rice dishes, or grilled meats. And don’t be shy about tailoring the heat level; just remove the seeds and use fewer peppers if you want a milder version. Whether spooned on the side or served as a spicy dip, this pickle brings serious island flavor to your plate.

scotch bonnet pepper pickle in a bowl

Ingredient Guide

  • Scotch Bonnet Pepper: Delivers bold, Caribbean-style heat.
  • Wiri Wiri Peppers: Small, punchy peppers often used in Guyanese cooking.
  • Garlic: Adds aromatic depth and balances the spice.
  • Onion: Offers texture and subtle sweetness.
  • Sea Salt: Helps season and cure the mixture.
  • Black Pepper: Enhances the flavor and adds mild heat.
  • Cilantro: Brings brightness and a fresh herbal finish.
  • Water: Used for quick pickling; can be swapped with vinegar for longer storage.
  • Lime Juice: Acts as a citrus cure, balancing the spicy elements.

Shopping Made Easy

  • Wear gloves when handling hot peppers—this recipe is no joke!
  • Use white vinegar instead of water if you plan to store the pickle for several days.
  • Wiri Wiri peppers may be found at Caribbean or South American groceries. Substitute with bird pepper or cayenne if needed.

Cooking Notes from the Kitchen

  • Including the seeds and membranes intensifies the heat, remove them for a milder pickle.
  • Finely chopping the peppers creates more uniform flavor, but you can leave them chunkier for texture.
  • This pickle pairs beautifully with any savory dish needing a bold kick—think Pelau, curry lentils, or grilled snapper.

Can I make this less spicy?

Yes! Remove the seeds and membranes from the peppers and reduce the quantity to your comfort level. You can also use milder chili varieties as a base.What is Scotch Bonnet Pepper Pickle?

How long will this pickle last?

If made with lime juice and water, it should be eaten within 1–2 days. Made with white vinegar, it can last 3–4 days refrigerated in an airtight container.

Quick spicy Caribbean pepper pickle in a silver skillet

Spicy Scotch Bonnet Pepper Pickle

This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.
Print Recipe Pin Recipe
Course Easy Caribbean Recipes, Sauces, Condiments & Marinades, Side Dishes

Ingredients
  

  • 1 Scotch Bonnet pepper
  • 6-8 Wiri Wiri peppers
  • 2 cloves garlic
  • 1/2 medium onion
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons water

Instructions
 

  • Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
    Ingredients for spicy pepper pickle
  • Add the salt and black pepper. You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
  • Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.
    If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.
    TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.
    scotch bonnet pepper pickle in a bowl

Notes

This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.
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Jamaican stewed peas (kidney beans) ina pot on the stove
Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

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This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

  • Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
  • Salted Pigtails: Provide richness, collagen, and deep savory flavor.
  • Lime or Lemon: Used to clean the pigtails before boiling.
  • Onion and Scallions: Build a flavor base for the broth.
  • Garlic: Infuses the stew with warmth.
  • Thyme and Bay Leaves: Add herbaceous depth and aroma.
  • Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
  • Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
  • Smoked Paprika: Optional, but adds a pleasant smoky undertone.
  • Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
  • Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

  • Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
  • Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
  • Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
  • Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

  • If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
  • Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
  • Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
  • Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
  • Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Jamaican stewed peas (kidney beans) ina pot on the stove

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican

Ingredients
  

  • 2 cups Red Kidney Beans soaked
  • 2 lbs salted pigtails 1.5-inch pieces
  • 1 lime or lemon juice
  • 1 medium onion diced
  • 3 stalks scallions chopped
  • 8 cloves garlic
  • 8 sprigs thyme
  • 2 bay leaves
  • 1 Scotch Bonnet pepper
  • 1 teaspoon black pepper
  • 6-10 allspice berries pimento seeds
  • 3/4 teaspoon smoked pimento smoked paprika
  • 1 pack coconut milk powder 1.76 oz
  • 9-12 cups water
  • 1 cup flour dumplings
  • 1 teaspoon salt dumplings
  • 1/2 teaspoon brown sugar
  • 3/4 teaspoon salt adjust to taste

Instructions
 

  • Add 2 cups of red kidney beans to a pot.
    Red kidney beans in a pot
  • Add the pre-boil the salted pigtail pieces.
    Add in slted pig tails to pot
  • In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika. 
    Add seasoning to the pot
  • Add coconut milk powder and 9 cups of water. Bring to a boil.
  • Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
    Reduced to a simmer in the pot
  • To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
  • Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
  • Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.
    Jamaican stewed peas (kidney beans) ina pot on the stove

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.
Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.
Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.
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Finished curry chicken wings on the stove in a pan
Easy Caribbean Recipes Featured Festive & Holiday Recipes Jamaican

Quick Curry Chicken Wings

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These Quick Curry Chicken Wings come together with just a few pantry staples, bold Caribbean flavors, and a short simmer. If you’re searching for a fast Trinidadian curry chicken recipe that works for weeknights or weekend cravings, this one delivers every time.

It’s an easy Caribbean chicken wings dish with curry powder, green seasoning, and a touch of scotch bonnet heat. Whether you’re making this for a quick dinner or pairing it with sada roti, rice, or bread, the results are always tasty. The sauce is rich, the meat tender, and if you want to keep it dry or saucy, that’s totally up to you. From the moment the geera and curry hit the oil, you’ll know something good’s happening in the kitchen.

Finished curry chicken wings on the stove in a pan

Ingredient Guide

  • Vegetable Oil: Helps build the curry base with aromatics; use a neutral oil like canola or sunflower.
  • Onion: Adds sweetness and body to the curry sauce; dice medium for even sautéing.
  • Garlic: Essential for depth and flavor; smash for rustic texture and stronger aroma.
  • Scotch Bonnet Pepper: Adds Caribbean heat; use half and remove seeds for balance.
  • Ground Roasted Geera (Cumin): Key to that earthy Trinidadian curry flavor; roast whole seeds and grind for best results.
  • Caribbean Green Seasoning: Infuses the dish with herby, all-purpose flavor; homemade or bottled works.
  • Anchar Masala: Brings deep, spiced character; commonly used in Indo-Caribbean dishes.
  • Black Pepper: Gives background heat and blends the spice profile.
  • Curry Powder: Use a Caribbean-style blend for authentic taste; cook it down for full flavor.
  • Chicken Wings: A fast-cooking protein that stays juicy; split into flats and drumettes for even cooking.
  • Salt: Enhances all the spices; adjust based on your preference and the saltiness of your curry powder.
  • Water: Helps form the gravy; control the amount based on your desired sauce thickness.
  • Chadon Beni (Culantro): Fresh, bold finishing herb; cilantro can be substituted.

Shopping Made Easy

  • Use fresh chicken wings and split them for quicker, more even cooking.
  • Scotch bonnets can be found in Caribbean or Latin grocery stores, freeze extras for later use.
  • Caribbean curry powder and anchar masala are available at West Indian or international grocers.
  • Chadon beni may be labeled as culantro; substitute with cilantro if unavailable.
  • Ground geera can be homemade by toasting whole cumin seeds and grinding them fresh.

Cooking Notes from the Kitchen

  • Use a nonstick pan to cut down on oil and cleanup.
  • Add extra water if your wings are larger or if you want more sauce.
  • Cook the curry base thoroughly before adding chicken to bring out full spice flavor.
  • Simmer uncovered for a dry-style curry, or leave some sauce if serving with roti or rice.
  • Add ginger, curry leaves, or a bay leaf for subtle variation if desired.

Can I use drumsticks or thighs instead of wings?

Yes, just adjust the cook time; larger pieces may need closer to 30–35 minutes to cook through.

What is the difference between anchar masala and garam masala?

Anchar masala has a tangy, roasted flavor and is commonly used in Indo-Trinidadian cooking, while garam masala is more aromatic and sweet. They’re not interchangeable here.

Can this be made ahead?

Yes, curry always tastes better the next day! Store in an airtight container in the fridge and reheat gently.

Is this dish spicy?

It has mild to medium heat depending on the amount of scotch bonnet used. For less heat, remove the seeds or omit the pepper.

Finished curry chicken wings on the stove in a pan

Quick Curry Chicken Wings

A fast, flavorful curry chicken dish with wings, perfect for busy weeknights or Caribbean roti cravings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Festive & Holiday Recipes
Cuisine Jamaican
Servings 4

Ingredients
  

  • 1 1/2 tablespoons vegetable oil
  • 1 medium onion diced
  • 12 cloves garlic smashed
  • 1/2 scotch bonnet pepper seeds removed, optional
  • 1 teaspoon ground roasted geera cumin
  • 2 tablespoons Caribbean green seasoning
  • 1 teaspoon anchar masala
  • 1/2 teaspoon black pepper
  • 2 tablespoons curry powder Caribbean blend
  • 3 pounds chicken wings split into flats and drumettes
  • 1 teaspoon salt adjust to taste
  • 1 1/2 cups water
  • 2 tablespoons chadon beni chopped, or substitute cilantro

Instructions
 

  • Heat oil in a nonstick pan over medium heat. Add onion, garlic, scotch bonnet, green seasoning, black pepper, anchar masala, and geera. Cook for 4 minutes, stirring often.
     
  • Add curry powder and stir well. Cook for another 2–3 minutes to toast the spices.
  • Add chicken wings and salt. 
     
    Add in raw chicken wings to skillet
  • Stir to coat evenly with the curry base. Cook for 3 minutes uncovered.
    Adding a bit of water to thoroughly coat chicken wings in sauce
  • Pour in the water. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, or until fully cooked.
  • If wings are large, add more water and cook an additional 5 minutes. Adjust salt as needed. Finish with chopped chadon beni or cilantro. Serve hot with roti or rice.
    Reduce gravy in skillet

Notes

Please follow along with the video, as it provides more information about the recipe. Additional ingredients that can be added to add subtle flavor include ginger, curry leaves, and a bay leaf. If you are making this dish gluten-free, please review the ingredient list to ensure it meets your specific dietary requirements.
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Smoked herring in a bowl
Caribbean Classics Easy Caribbean Recipes Featured Seafood & Fish Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

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

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smoked herring choka in a bowl

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

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

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

What is choka in Caribbean cooking?

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

How do I prepare smoked herring for choka?

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

Can I make smoked herring choka ahead of time?

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

What can I serve with smoked herring choka?

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

Is smoked herring choka gluten-free?

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

Smoked herring in a bowl

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

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

Ingredients
  

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

Instructions
 

  • Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
    Smoked herring in a bowl
  • Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
    smoked herring and chopped vegetables in bowl
  • Layer the thinly sliced onion over the top; do not stir.
    sliced onions in a bowl
  • Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear. 
    heated olive oil in a pan
  • Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
  • Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
    Smoked herring in a bowl
  • Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.
    Smoked Herring Choka in a glass bowl resting on the stove
Keyword Caribbean fish recipes, fish choka recipe, hot oil chunkay, how to make choka, Indo-Caribbean food, rice and dhal pairing, smoked herring Trinidad recipe, smoky herring dish
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mac and cheese in a bowl
Caribbean Classics Chris's Kitchen Comfort Food Easy Caribbean Recipes Fall Recipes Featured Rice & One-Pot Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy One-Pot Mac and Cheese

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mac and cheese in a bowl

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

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

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

Can I use other pasta shapes besides bucatini?

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

Do I have to use mayonnaise in mac and cheese?

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

Is this recipe good for meal prep?

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

mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese

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

Ingredients
  

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

Optional

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

Instructions
 

  • Cook the bucatini in a large pot of salted water according to package instructions until al dente.
    Raw pasta added to boiling water
  • While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
    Shredded cheese in a bowl
  • Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
    Drained pasta still in pot
  • Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
    Drained pasta with black pepper
  • Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
    shredded cheeese sprinkled on pasta
  • Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.
    mac and cheese in a bowl
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Oven roasted turkey breast in a red baking dish resting on top of the stove
Easy Caribbean Recipes Featured Festive & Holiday Recipes Fusion

Simple Oven Roasted Turkey Breast

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Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either, but it’s part of their Canadian culture, so rather than doing an entire bird and having too many leftovers to know what to do with, we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.

This Simple Oven Roasted Turkey Breast is perfect for those who want the deliciousness of turkey without the hassle of cooking a whole bird. Brined overnight with herbs and spices, then roasted over a bed of vegetables, this dish delivers moist, flavorful meat every time. Perfect for smaller gatherings or weeknight dinners, it’s a straightforward recipe that doesn’t compromise on taste.

Oven roasted turkey breast in a red baking dish resting on top of the stove

Ingredient Guide

  • Turkey breast (5–7 lbs): The main protein; brining ensures it’s juicy and flavorful.
  • Water: Used in the brine to help the turkey absorb flavors and retain moisture.
  • Fresh thyme: Adds an earthy, aromatic note to both the brine and roasting pan.
  • Chopped parsley: Provides freshness and a mild herbal flavor in the brine.
  • Black peppercorns: Impart a subtle heat and depth to the brine.
  • Allspice berries: Offer a warm, slightly sweet spice to the brine.
  • Salt: Essential for seasoning and aiding in moisture retention during brining.
  • Brown sugar: Balances the saltiness and adds a hint of sweetness to the brine.
  • Olive oil: Coats the turkey skin, promoting browning and crispiness during roasting.
  • Carrot: Forms part of the vegetable bed, adding sweetness and flavor to the drippings.
  • Celery stalks: Contribute aromatic depth to the roasting base.
  • Garlic: Halved and placed in the roasting pan for a mellow, roasted garlic flavor.
  • Onion: Adds sweetness and complexity to the roasting vegetables.
  • Chicken stock or water: Keeps the roasting environment moist and enhances the pan juices.
  • Ground black pepper: Sprinkled on the turkey for additional seasoning before roasting.

Shopping Made Easy

  • Turkey breast: Available fresh or frozen at most supermarkets; ensure it’s fully thawed before brining.
  • Herbs and spices: Fresh thyme and parsley can be found in the produce section; whole spices like allspice berries and peppercorns are in the spice aisle.
  • Vegetables: Carrots, celery, garlic, and onions are staple items in the produce section.
  • Chicken stock: Choose low-sodium options to control the saltiness of the final dish.

Do I need to brine the turkey breast?

Brining is recommended as it helps the turkey breast retain moisture and enhances its flavor. An overnight brine yields the best results, but even a few hours can make a difference.

Can I use dried herbs instead of fresh?

Yes, if fresh herbs aren’t available, you can substitute with dried ones. Use one-third the amount of dried herbs compared to fresh.

What can I serve with this turkey breast?

This turkey pairs well with traditional sides, like mashed potatoes, roasted vegetables, cranberry sauce, or a fresh green salad.

How do I know when the turkey is fully cooked?

Use a meat thermometer to check the internal temperature at the thickest part of the breast. It should read 165°F (74°C) when fully cooked.

Is this recipe suitable for beginners?

Absolutely! With clear steps and simple ingredients, it’s a great recipe for those new to cooking turkey.

Cooking Notes from the Kitchen

  • Make sure the turkey is fully submerged in the brine. If needed, use a plate to weigh it down.
  • Creating a bed of vegetables not only adds flavor but also elevates the turkey for even cooking.
  • After roasting, let the turkey rest for at least 15 minutes before slicing to allow juices to redistribute.

Oven roasted turkey breast in a red baking dish resting on top of the stove

Simple Oven Roasted Turkey Breast

A flavorful and moist turkey breast, perfect for smaller gatherings and easy holiday meals.
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Prep Time 4 hours
Cook Time 3 hours
Rest Time 15 minutes
Total Time 7 hours 15 minutes
Course Easy Caribbean Recipes, Festive & Holiday Recipes
Cuisine Fusion
Servings 6

Ingredients
  

  • 5 lbs turkey breast
  • 4 cups water
  • 5 sprigs thyme
  • 2-3 tablespoon chopped parsley
  • 7-10 black peppercorns
  • 5-10 allspice berries
  • 4 cloves garlic
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 large carrot
  • 2 stalks celery
  • 1 head garlic
  • 1/2 large onion
  • 1 cup water or chicken stock
  • 1/4 teaspoon black pepper ground
  • 2 sprigs thyme

Instructions
 

  • In a large bowl, combine 1 cup of lukewarm water with salt, brown sugar, crushed garlic, peppercorns, allspice berries, thyme, and parsley. Stir until salt and sugar dissolve. Add 3 cups of cold water and mix well.
    Water, sugar, salt, garlic (smashed), peppercorns, allspice berries, thyme and parsley in a silver bowl next to raw turkey breast
  • Place the turkey breast in a large resealable bag or container. Pour the brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate overnight or for at least 4 hours.
    Raw turkey breast and brine in a zippered plastic bag
  • Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels. 
  • Preheat the oven to 375°F (190°C).
  • Line the bottom of a roasting pan with chopped carrot, celery, halved garlic head, and quartered onion. 
    Bed of vegetables in a white baking dish
  • Place the turkey breast on top of the vegetables. Drizzle olive oil over the turkey and sprinkle with ground black pepper. Tuck two sprigs of thyme under the turkey. Pour 1 cup of water or chicken stock into the pan. Cover the pan with aluminum foil and roast in the preheated oven for 2 hours.
    Turkey breast on bed of vegetables in a white baking dish
  • Remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 30 to 45 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
    Roasted turkey breast on a bed of veggies in a white baking dish
  • Remove the turkey from the oven and let it rest for at least 15 minutes before slicing. Serve with your choice of sides and enjoy!
    Oven roasted turkey breast in a red baking dish resting on top of the stove
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Stewed Pigeon Peas
Easy Caribbean Recipes Featured Soups & Stews Vegetarian

Easy Stewed Pigeon Peas

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In the Caribbean, we’re known for taking our time in the kitchen. Many of our dishes are simmered low and slow to build that deep flavor we love. But let’s be real, sometimes we just don’t have the time. That’s why I came up with this Easy Stewed Pigeon Peas recipe. It’s packed with the same bold flavor, but comes together in under 30 minutes using pantry staples.

Instead of soaking and boiling dried pigeon peas for hours, I reach for canned peas—green or dry will do. I pair them with stewed tomatoes (the kind with celery and onion already in there), and round things out with fresh thyme, Caribbean green seasoning, a touch of brown sugar, and a bit of browning for color. It’s all about layering those flavors to create something rich, hearty, and 100% satisfying.

You can serve this with rice, roti, or on its own as a side dish. And if you’ve got some pumpkin, sweet potato, or carrots on hand, toss them in to bulk it up. This is comfort food with Caribbean soul, made weeknight-friendly.

Stewed Pigeon Peas

Ingredient Guide

  • Pigeon Peas: Canned pigeon peas offer authentic taste and are ready in minutes.
  • Stewed Tomatoes with Celery and Onion: Provide depth and texture without extra prep.
  • Onion and Garlic: Build a savory aroma that forms the stew’s flavor base.
  • Thyme and Parsley: Fresh herbs enhance the stew with earthy, aromatic notes.
  • Olive Oil: Used to sauté and meld flavors together.
  • Black Pepper: Adds subtle, warm seasoning.
  • Caribbean Green Seasoning: Infuses traditional island spice layers.
  • Brown Sugar: Balances acidity with a touch of sweetness.
  • Vegetable Stock Cube: Boosts umami for rich, savory depth.
  • Water: Adjusts consistency for stewing comfort.
  • Caribbean Browning: Provides depth of color and mellow caramel tones.

Shopping Made Easy

  • Canned pigeon peas are ideal for quick preparation and real Caribbean flavor.
  • Stewed tomatoes with added vegetables create a flavorful base with no extra chopping.
  • Olive oil, herbs, and seasonings are pantry staples you likely already have.
  • Use Caribbean browning and green seasoning for traditional aroma and color, which are available in West Indian aisles.

Cooking Notes from the Kitchen

  • Rinse the canned peas to reduce sodium and preserve firm texture.
  • Sauté onion, garlic, and thyme over medium heat to gently awaken the flavors.
  • Bring the stew to a rolling boil before simmering to evenly cook ingredients.
  • Leave the lid slightly ajar while simmering to thicken the sauce without losing liquid.
  • Taste and adjust seasoning at the end since stock cubes and tomatoes may add salt.

Can I use dried pigeon peas instead?

Yes—soak and cook dried peas until tender first, but note it will significantly increase cooking time.

What substitutes work for green seasoning?

Blend scallion, garlic, parsley, and thyme as a fresh seasoning alternative.

Can I add vegetables to this stew?

Yes, root vegetables like pumpkin, sweet potato, or carrot are great additions—just adjust water and simmer time accordingly.

Is this stew vegetarian?

Yes, provided you use a plant-based or no stock cube.

What else can I serve with this dish?

Serve with rice, roti, or boiled ground provisions, such as cassava, green bananas, or sweet potatoes, for a complete Caribbean-style meal.

Stewed Pigeon Peas

Easy Stewed Pigeon Peas

A delicious and fast-cooking version of Caribbean stewed pigeon peas with pantry staples and bold flavors.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Easy Caribbean Recipes, Soups & Stews, Vegetarian

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic smashed
  • 2 sprigs thyme
  • 1/4 teaspoon black pepper
  • 1 can pigeon peas rinsed
  • 1 can tomato accents with liquid
  • 1 teaspoon Caribbean green seasoning
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Caribbean browning
  • 1 vegetable stock cube
  • 1 tablespoon parsley chopped

Instructions
 

  • In a saucepan add Olive Oil (1 tablespoon) and set to low heat.
  • Add Onion (1), Garlic (2 clove), Freshly Ground Black Pepper (1/4 teaspoon), and Fresh Thyme (2 sprig). Cook for 2-3 minutes.
    Diced onion, garlic, thyme and black pepper. heating in a saucepan on the stove
  • Add the Pigeon Peas (14 ounce) to the pan.
    Pigeon peas added to the pan
  • Add Stewed Tomatoes (14 ounce) and mix all the ingredients together. Simmer on high heat.
    Stewed tomatoes added to pan
  • Add in the Fresh Parsley (1 tablespoon), Brown Sugar (1 tablespoon), West Indian Browning (1/2 teaspoon), Water (1/4 cup), Green Caribbean Seasoning (1 teaspoon) and break in a Vegetable Bouillon Cube (1).
  • Let it gently boil for 10-15 minutes.
    Pigeon peas and other ingredients boiling on the stove
  • Taste to adjust seasoning as needed. Serve and enjoy!
    Stewed pigeon peas in a saucepan on the stove
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Classic Jamaican peas and rice in a white dish
Breads & Bakes Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Rice & One-Pot Seasonal Recipes Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian Weeknight Dinners Winter Recipes

Jamaican Rice and Peas

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Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.

Ingredient Guide

  • Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
  • Coconut Milk: Adds creamy richness and characteristic island flavor.
  • Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
  • Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
  • Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
  • Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
  • Salt & Black Pepper: Basic seasoning to balance flavors.
  • Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.

Shopping Made Easy

  • Use dried kidney beans for authentic flavor, but canned works in a pinch.
  • Choose full-fat coconut milk for the best texture; avoid drinking varieties.
  • You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
  • Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.

Cooking Notes from the Kitchen

  • Soak beans overnight to reduce cook time and improve texture.
  • Cook beans until tender, then add coconut milk and aromatics before adding rice.
  • Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
  • Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.

What is rice and peas?

Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.

When is it in season?

Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.

How do I store rice and peas?

Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.

Can I make this ahead?

Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.

What pairs well with rice and peas?

Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.

Classic Jamaican peas and rice in a white dish

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes
Cuisine Jamaican
Servings 6

Ingredients
  

  • 1/2 cup dry red kidney beans
  • 1/4 teaspoon black pepper
  • 1-1/2 cups coconut milk
  • 1 pepper Scotch Bonnet peppers
  • 1 bulb onion
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 3 sprigs thyme
  • 2 cups long grain brown rice par boiled
  • 1/4 teaspoon ground allspice
  • 2 stalks scallions
  • 2 cups water

Instructions
 

  • If using dried beans, rinse and soak overnight.
  • Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
    Close up of cooked red kidney beans on a white spoon
  • Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
    Ingredients laid out on cutting board
  • Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
    Washing brown rice through a strainer
  • Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
    cooked rice and peas
  • Fluff rice gently with a fork and serve hot.
    Classic Island Peas And Rice in a white dish

Notes

  • water according to your rice cooker directions for cooking brown rice
  • treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions
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