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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 - 24 of 26 Articles
Comfort Food Easy Caribbean Recipes Featured Seafood & Fish Sunday Dinners Weeknight Dinners

Quick Shrimp & Bok Choy Stir Fry

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A TrinBago-Inspired Chinese Takeout Classic Recreated at Home

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Is bok choy the same as pak choy?

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

What can I use as an alternative to oyster sauce?

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

Can I make this dish vegetarian?

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

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

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

Quick Shrimp & Bok Choy Stir Fry

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

Ingredients
  

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

Instructions
 

  • Peel, devein, and wash the shrimp. Pat dry. Prep the vegetables in advance, as this recipe goes quickly. 
  • Season shrimp with 1/2 teaspoon salt, light soy sauce, sesame oil, Chinese cooking wine, and MSG. Mix well and set aside.
  • Heat stir-fry oil in a wok over medium heat. Add the onion and bell pepper. Cook for 3 minutes.
  • Add garlic and ginger. Stir and cook for 30 seconds.
  • Add bok choy and cook for 4 minutes, stirring occasionally. In the video below, I discuss other vegetables you can add to this stir fry. 
  • Add mushroom soy sauce, oyster sauce, and remaining 1/2 teaspoon salt. Stir to coat vegetables.
  • Push vegetables to the side of the wok. Add the shrimp and cook for 2 minutes until they turn pink.
  • Combine everything in the wok. Cook for 1 more minute, then taste and adjust seasoning.
  • Serve hot with steamed rice or the coconut rice dish I shared with you a few years back.
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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.
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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.
5 from 1 vote
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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. 
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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.
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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.
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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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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
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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.
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!
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.
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!