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.
Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right.
By now, you should know that, given the heavy Chinese influence on our culinary culture in the Caribbean, especially in Jamaica, Guyana, and Trinidad and Tobago, it’s natural to see us making fried rice in many different ways. Like the Pepper Shrimp Fried Rice, the Pineapple Fried Rice, Jerk Chicken Fried Rice, and the Salt Fish Fried Rice I’ve shared over the years, just to name a few, this scallion fried rice fits right into that legacy. If you were to search for fried rice on CaribbeanPot.com, you’d have at least 25 recipes to choose from, all Caribbean-inspired and rooted in traditions passed down to us over the past 200 years by the Chinese indentured laborers who were brought to our shores after slavery was abolished.
This version keeps things simple, allowing the garlic, ginger, and scallions to shine, while making the most of leftover rice for a quick, satisfying meal without sacrificing flavor.
Ingredient Guide
Vegetable oil Used to start the cooking process and evenly distribute heat across the aromatics.
Celery Adds a subtle crunch and freshness that balances the dish.
Scallions The key ingredient in scallion fried rice, delivering a mild onion flavor and aroma.
Garlic Provides depth and a rich savory base.
Ginger Brings a warm, slightly spicy brightness to the dish.
Cooked rice The base of the recipe, best used chilled for a firm, separated texture.
Light soy sauce Adds saltiness and umami while keeping the rice balanced.
Chili crisp Optional, but adds a smoky heat and extra texture.
Toasted sesame oil Finishes the dish with a deep, nutty aroma.
Shopping Made Easy
All fresh ingredients like scallions, celery, garlic, and ginger are easy to find at most grocery stores.
Light soy sauce and sesame oil are typically in the international or Asian aisle.
Chili crisp can be found in Asian markets or specialty food stores.
Leftover rice works best, but you can cook rice ahead and chill it before using.
Cooking Notes from the Kitchen
Always chill your rice before using it to avoid soggy fried rice.
Prep everything in advance since the cooking process moves very quickly.
Use a wide pan to give the rice enough space to heat evenly.
Toasted sesame oil will give you a richer finish than regular sesame oil.
Adjust chili crisp based on your preference for heat.
Quick and Tasty Garlic Ginger Scallion Fried Rice
A quick and flavorful scallion fried rice made with garlic, ginger, and leftover rice, inspired by Caribbean-Chinese cooking traditions.
Prep all of the ingredients in advance as this is a very quick recipe to put together. I’d recommend chilling the rice to give you that grainy or shelly texture and not have soggy fried rice.
Heat the oil in a wide pan on medium-high heat and add the celery as this takes the longest to cook.
90 seconds later add the scallions, garlic, and ginger, and stir-fry for about 40 seconds. As the scallion, garlic, and ginger hit the hot oil, they chunkay, igniting a sharp, frantic hiss that immediately fills the kitchen with an aroma so bold it’ll have the neighbors knocking on your door.
Add the rice, followed by the soy sauce, chili crisp if using, and sesame oil.
Mix well, heat the rice through for about 2 to 3 minutes and combine all of the flavours.
Taste and adjust the salt (add if necessary). We didn't add any as the rice was cooked in salted water and the soy sauce will have a level of added sodium, along with the chili crisp.
Video
Notes
Frequently Asked Questions
Can I make scallion fried rice without chili crisp?
Yes, the chili crisp is optional. The scallion fried rice will still have plenty of flavor from the garlic, ginger, and sesame oil. The chili crisp will give the finished scallion fried rice a lovely smoky heat.
Why should I use chilled rice for scallion fried rice?
Chilled rice helps the grains stay separate and firm, giving you the proper texture instead of a mushy result.
Can I use freshly cooked rice?
It’s not recommended, but if you must, spread it out to cool and dry before using to reduce moisture.
Is scallion fried rice vegan?
Yes, this recipe is naturally vegan as written, making it perfect for a quick plant-based meal.
What other ingredients can I add?
You can add vegetables, tofu, or even leftover proteins to customize your scallion fried rice to your liking.
I’ve always believed that how we introduce vegetables to our family shapes how they appreciate them later in life. Growing up, my mom kept things simple, and salads were never really “dressed” in the traditional way. We enjoyed fresh slices of cucumber, tomato, leaf lettuce, and watercress on their own, especially during Sunday meals. While I’ve come to appreciate that approach, I also understand that for many of us, adding something vibrant like this Bright Passion Fruit Vinaigrette Recipe for Salads and Grilling makes it much easier to get our children to enjoy salads more often.
With spring just around the corner, this recipe fits beautifully into lighter meals, outdoor dining, and everything coming off the grill. The natural brightness and tropical notes from the passion fruit bring a refreshing balance that works wonderfully with grilled chicken, steak, fish, or even brushed onto kabobs. It’s quick, full of flavor, and a simple way to elevate everyday meals with a touch of the Caribbean.
Ingredient Guide
Passion fruits Tropical fruit that delivers a bright, tangy sweetness and signature aroma essential to the vinaigrette Olive oil Forms the base of the dressing and adds richness and smooth texture Champagne vinegar Provides acidity and balance with a light, delicate tang Sea salt Enhances all the flavors and brings the dressing together Black pepper Adds a mild heat and depth, especially when freshly ground Honey (scotch bonnet infused) Brings sweetness with a subtle Caribbean heat note Lemon juice Adds freshness and an extra layer of citrus brightness Dijon mustard Helps emulsify the dressing while adding a gentle sharpness
Shopping Made Easy
Look for ripe passion fruits that feel slightly heavy and may have wrinkled skins for the best flavor.
Olive oil and Dijon mustard are pantry staples available in any grocery store.
Champagne vinegar can be found in most supermarkets, but you can substitute it with white wine vinegar if needed.
Scotch bonnet infused honey may be found at Caribbean markets or made at home if unavailable. That said, feel free to use a honey of your choice.
Fresh lemons and black pepper are best purchased whole for maximum flavor.
Cooking Notes from the Kitchen
The aroma released when straining the passion fruit pulp is a key part of the experience and signals fresh, vibrant flavor.
Using freshly ground black pepper noticeably improves the overall taste.
Whisking or shaking thoroughly ensures a proper emulsion and balanced texture.
Serving the vinaigrette at room temperature enhances the natural fruitiness.
Always shake or whisk again after refrigeration, as natural separation will occur.
Bright Passion Fruit Vinaigrette Recipe for Salads and Grilling
A bright and tropical passion fruit vinaigrette perfect for salads and grilling, delivering a balance of sweet, tangy, and lightly spiced Caribbean flavors.
Remove the pulp out of the passion fruits, strain to remove the seeds and discard them, then set aside. You should notice a lovely tropical burst of fruity scent, which adds a wonderful touch to the finished vinaigrette.
In a bowl, add the olive oil, champagne vinegar, salt, black pepper, and honey.
Whisk for a few seconds until slightly combined, then add the strained passion fruit pulp, lemon juice, and Dijon mustard.
Whisk well until fully combined and smooth, with a light glossy finish.
Alternatively, place all the ingredients into a small jar, secure the lid, and shake vigorously until fully blended.
Use immediately or store in the refrigerator. When ready to use, bring to room temperature and shake or whisk thoroughly to restore the texture and highlight the fruit flavors.
How long does passion fruit vinaigrette last in the fridge? This vinaigrette can be stored in the refrigerator for up to one week. Be sure to shake or whisk thoroughly before each use, as natural separation will occur.Can I use a different vinegar instead of Champagne vinegar? Yes, you can substitute with white wine vinegar or apple cider vinegar, though the flavor will be slightly different.Do I have to strain the passion fruit seeds? Straining is recommended for a smoother texture, but you can leave some seeds in if you prefer added texture.What can I serve with this passion fruit vinaigrette? It pairs well with salads, grilled chicken, steak, fish, and can even be brushed onto kabobs for extra flavor.Can I make this vinaigrette without Dijon mustard? Yes, but the mustard helps emulsify the dressing. Without it, the vinaigrette may separate more quickly.
Jamaican Brown Stew Salmon is a comforting, flavor-rich dish that reflects the deep traditions of Caribbean cooking. While it’s widely known as a Jamaican classic, the truth is you’ll find similar brown stew techniques used across many islands, each with its own subtle touch. Traditionally, this style of dish is made with whole fish such as snapper, including lane snapper, yellowtail snapper, or even a whole spanner, which are more common across the region.
For this recipe, I used salmon belly, which is not only beautifully rich and tender but also a more affordable option compared to other cuts of salmon. It works exceptionally well here, soaking up the sauce while remaining delicate and flavorful. The fish is seasoned, lightly dusted, and fried until just golden, then gently simmered in a deeply aromatic gravy with bell peppers, ginger, thyme, and a tomato-based backbone.
As the sauce comes together, the kitchen fills with warm, inviting aromas that instantly remind me of home. Whether you’re observing Lent or simply craving a satisfying Caribbean fish dish, this Jamaican Brown Stew Salmon delivers comfort, depth, and that unmistakable island flavor.
Salmon Rich, tender fish that absorbs the stew’s flavors while maintaining a delicate texture. Lime juice Helps cleanse the fish and adds a bright, fresh undertone. Caribbean green seasoning A herb-based blend that forms the foundation of Caribbean flavor. Salt Enhances and balances all the flavors in the dish. Fish seasoning Adds depth and complements the natural taste of the salmon. Black pepper Brings mild heat and warmth. All-purpose flour Creates a light coating for the fish to achieve a slight crust when fried. Oil Used for frying and building the base of the sauce. Onion Adds sweetness and body to the stew. Green bell pepper Contributes a slightly bitter, earthy flavor. Red bell pepper Adds sweetness and color. Carrot Introduces subtle sweetness and texture. Scotch bonnet pepper Provides authentic Caribbean heat and aroma. Pimento berries Delivers a warm, allspice flavor essential to Jamaican cooking. Ginger Adds a fresh, zesty note to the sauce. Tomato ketchup Forms the base of the stew with tangy sweetness. Caribbean browning Gives the dish its signature deep color and slight caramel bitterness. Brown sugar Balances acidity and enhances the sauce’s richness. Water Helps create the stew consistency. Scallions Adds a fresh, mild onion finish. Garlic (optional) Deepens the savory base of the sauce. Bay leaves (optional) Adds subtle herbal depth. Soy sauce (optional) Boosts umami and saltiness.
Shopping Made Easy
Look for salmon belly at your fish market as it is usually more affordable and rich in flavor.
If you prefer a more traditional approach, ask for whole snapper, such as lane or yellowtail.
Caribbean green seasoning can be found at Caribbean grocery stores or made fresh at home.
Scotch bonnet peppers are available at West Indian markets and can be substituted carefully if needed.
Caribbean browning is typically sold in the international aisle or Caribbean specialty shops.
Cooking Notes from the Kitchen
This dish is known as Jamaican Brown Stew, but similar versions are enjoyed across many Caribbean islands using local fish.
Traditionally, whole snapper, lane snapper, yellowtail, or even spanner are used instead of salmon.
Salmon belly is a great option as it is more affordable and remains tender and flavorful.
Washing the fish with lime juice helps remove any raw scent and brightens the final flavor.
Fry the salmon just until lightly golden to avoid overcooking before it simmers in the sauce.
Cooking the aromatics low and slow helps release their natural oils and deepen the flavor base.
Jamaican Brown Stew Salmon Recipe
A rich and comforting Jamaican brown stew salmon recipe featuring lightly fried salmon simmered in a fragrant, savory tomato-based sauce with classic Caribbean herbs and spices.
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, In Season, Main Dishes, Seafood & Fish, Sunday Dinners
Cuisine General Caribbean
Servings 5
Ingredients
2lbssalmoncut into 2–3 inch pieces
1limejuiced
1 1/2tablespoonCaribbean green seasoning
3/4tablespoonsaltdivided
1teaspoonfish seasoning
1teaspoonblack pepperdivided
1cupall-purpose flour
2–3 tablespoons oilplus oil for frying
1large onionsliced
1medium green bell peppersliced
1medium red bell peppersliced
1/2medium carrotjulienned
1/2scotch bonnet pepperthinly sliced
5pimento berries
1tablespoongingergrated
1/2cuptomato ketchup
1tablespoonCaribbean browning
1tablespoonbrown sugar
2cupswater
2scallionschopped
4clovesgarliccrushed, optional
2bay leavesoptional
1–2 tablespoons soy sauceoptional
Instructions
Cut the salmon into 2–3 inch pieces, being mindful of any small bones, then wash with lime juice and cool water. Drain well and place in a bowl.
Season the salmon with half of the salt, half of the black pepper, Caribbean green seasoning, and fish seasoning. Allow it to sit briefly so the flavors can settle into the fish.
Lightly dust each piece of salmon in flour, shaking off any excess. Heat oil (about 2-3 cups veg oil) over medium heat and fry the pieces for 4–6 minutes until they turn a light golden color. The gentle sizzle will be melodious as the fish fries, so be sure to ventilate your kitchen as the aroma of fried fish fills the air and this scent can lingure.
Remove the salmon and place on paper towels to drain excess oil. Continue frying in batches if necessary.
In a deep saucepan, heat 2–3 tablespoons of the same oil used for frying as it contains a lot of flavour, over medium-low heat. Add the onion, bell peppers, carrot, pimento berries, ginger, and scotch bonnet. Cook gently until softened and fragrant, as the warm, comforting scent of the Caribbean fills your kitchen.
Stir in the tomato ketchup and Caribbean browning until fully combined. Add the water and brown sugar, then bring to a gentle boil. Rinse the bowl used to season the fish with a bit of water and add it to the pot to capture any remaining seasoning. This is also when you'd add soy sauce and bay leaves if you dediced on using.
Allow the sauce to simmer for about 6 minutes, then add the remaining salt and black pepper as it deepens into a rich, classic brown stew sauce.
Gently place the fried salmon pieces into the sauce, spooning the rich gravy over them. Let it simmer for another 4 minutes so the salmon absorbs the deep, savory flavors while staying tender.
Taste and adjust salt as needed, then finish with chopped scallions for a fresh, bright finish.
What fish is traditionally used in Jamaican brown stew? Traditionally, whole snappers such as lane snapper, yellowtail, or even spanner are used across Jamaica and the wider Caribbean.Can I substitute salmon in this recipe? Yes, you can use any firm fish, especially traditional Caribbean choices like snapper or kingfish.Is Jamaican Brown Stew Salmon very spicy? The heat level depends on the amount of scotch bonnet used. You can reduce or omit it for a milder version. Using Habanero pepper/s is also an option for a milder heat and more fruity flavour.What does Caribbean browning add to the dish? Caribbean browning gives the stew its signature deep color and a slightly bitter caramel note.Can I skip frying the fish? Frying helps the fish hold its shape and adds flavor, but you can skip it for a softer texture. I also recommend flour-dusting the seasoned fish before frying. The crust will help absorb the Jamaican brown stew sauce, and near the end, the flour will help thicken the gravy or sauce wonderfully.
Guyanese Mango Sour is one of those bold, spicy, and tangy condiments that is incredibly simple to put together, yet it delivers a punch of flavor that instantly wakes up anything you serve it with. This Effortless Guyanese Mango Sour is especially perfect when paired with hot, fresh-out-of-the-oil fried pholourie, where the heat and crisp texture of the fritters meet that bright, peppery sourness.
Much like the green mango chutney I shared with the Saheena Bites recently, this version leans into the classic balance of heat, garlic, and roasted geera (cumin), while still maintaining the signature sour profile the condiment is known for. The key to an authentic Guyanese mango sour is starting with a mature green mango that is not yet ripe. That firm, tart flesh is what delivers the sharp, mouthwatering flavor that defines the dish.
As it cooks down, the mango softens and blends beautifully with the garlic and pepper, creating a thick, rustic sauce that is both fiery and tangy. If you grew up in the Caribbean, that first taste of Guyanese mango sour often triggers memories of childhood, when that sharp burst of sour would hit your cheeks and make you smile instantly.
Ingredient Guide
Green mango Provides the bold, sour flavor that defines Guyanese mango sour and gives the sauce its natural thickness as it cooks down.
Garlic Adds a deep aromatic base that balances the sharpness of the mango and complements the heat from the peppers.
Scotch bonnet pepper Brings the signature Caribbean heat and fruity spice that gives the sauce its bold character.
Roasted geera (cumin) Adds a warm, nutty layer of flavor that is traditional in many Guyanese condiments.
Salt Enhances all the flavors and helps balance the sourness of the mango.
Water Helps cook the mango until soft and creates the base consistency of the finished sauce.
Lime juice Brightens the finished mango sour with fresh citrus acidity and enhances the tangy flavor.
Shopping Made Easy
• Look for firm green mangoes that are mature but not ripe, as the sour flavor is essential for authentic Guyanese mango sour. • Scotch bonnet peppers are commonly available in Caribbean grocery stores and many larger supermarkets. • If possible, purchase whole cumin seeds and toast them before grinding to make fresh roasted geera. • Wiri Wiri peppers can sometimes be found at Caribbean markets and are traditionally used in Guyanese cooking. • Fresh limes are preferred over bottled juice for the brightest citrus flavor.
Cooking Notes from the Kitchen
• The mango should be mature but still green to ensure the proper sour flavor and firm texture during cooking. • Including the pepper seeds will increase the heat level, so adjust based on your spice tolerance. • A potato masher gives the sauce a more rustic texture while a stick blender creates a smoother finish. • Wiri Wiri peppers can replace Scotch bonnet peppers for a more traditional Guyanese flavor profile. • Lime juice adds a fresher citrus brightness compared to vinegar, which can taste sharper in this sauce.
Guyanese Mango Sour Recipe
This Guyanese mango sour is a bold, spicy, and tangy Caribbean condiment made with green mango, garlic, and roasted geera. The sharp tart flavor and heat make it the perfect dipping sauce for pholourie and other fried snacks.
1green mango (about 1 lb)peeled and roughly chopped
4clovesgarlicsmashed
1scotch bonnet pepperroughly chopped
3/4teaspoonroasted geeracumin
3/4teaspoonsalt
3cupswater
1/2limejuiced
Instructions
Wash and peel the mango, then give it a rough chop and discard the seed or pit.
Place the chopped mango into a pot along with the smashed garlic and the chopped scotch bonnet pepper, including the seeds for heat. Traditionally in Guyana, Wiri Wiri peppers are the pepper of choice, so if you can source them you can use about five instead.
Add the water and roasted geera, then bring everything to a boil.
Reduce to a steady rolling boil and cook for about 25 to 35 minutes, or until the mango softens and begins to fall apart, filling the kitchen with that warm aroma of garlic and toasted geera.
Reduce the heat or take the pot off the stove for safety, then use a potato masher or stick blender to puree everything. You can control the texture of the finished Guyanese mango sour, whether you prefer it rustic or smooth.
Taste and adjust the salt if needed. As you sample it, you should feel that familiar tartness hitting the sides of your cheeks, the same kind of sharp sour taste many of us remember from childhood and our first encounter with this wicked condiment.
Finish by stirring in the fresh lime juice. I prefer lime over white vinegar (traditionall used in most Giyanese homes) because the citrus brightens the finished Guyanese mango sour and lifts the natural tang of the green mango. If the finished mango sour is ovely tart, add sugar, starting with 1/2 teaspoon.
Video
Notes
Can I make this quicker?
Quick Method for Guyanese Mango SourWash, peel, and roughly chop the green mango, discarding the seed.Place the chopped mango into a blender along with the smashed garlic, the chopped hot pepper of choice, and about 3/4 of the water. Blend until you get a coarse puree. It does not need to be perfectly smooth.Pour this mixture into a pot and place it over medium heat.Add the roasted geera and salt, then bring the mixture to a gentle simmer.Let it cook for about 15 minutes, stirring occasionally, until the raw mango flavor softens and the sauce thickens slightly. The aroma of the garlic and roasted geera will begin to come through as it cooks.Taste and adjust the salt if needed. You should still get that sharp tartness on the sides of your cheeks, the same sour punch that makes mango sour so memorable.Finish by stirring in the fresh lime juice, which brightens the sauce and lifts the natural tang of the green mango.This method keeps the same flavor profile, but cuts the cooking time roughly in half.Cooking Notes• Pureeing the mango first helps it break down faster, which shortens the cooking time. • You still want to simmer the sauce so the raw garlic and mango flavors mellow slightly. • Keeping the puree slightly coarse gives the finished mango sour a more traditional texture.
During the Lenten season leading up to Easter, many Caribbean families turn to seafood-based meals as part of the tradition of avoiding meat. It is a time when simple, nourishing dishes take center stage in the kitchen, and soups like this one are especially comforting. This Incredible Salmon Head Broff is a perfect example of how humble ingredients can come together to create something deeply flavorful and satisfying.
With the current state of food prices in Canada, the cost of fish has climbed to almost unaffordable heights, even at Asian supermarkets, where it is usually cheaper than in most grocery stores. Luckily, some of the less desirable parts of the fish, like the head, are still somewhat within my budget. And if you grew up in the Caribbean, you would know that the fish head is where a lot of the real flavor lives.
While growing up in Trinidad and Tobago, broff was typically made with fish like King Fish, Carite, or Red Snapper, and green fig (green cooking bananas), along with macaroni (bucantini style) would almost always be an integral part of the pot. The recipe itself is already close to perfection, with hearty vegetables, herbs, and the natural richness of the fish creating a beautiful broth.
This Incredible Salmon Head Broff is also quite close to Jamaican Fish Tea. Across the Caribbean, you will see variations of this soup with ingredients like yam, dasheen, cabbage, flour dumplings, or green bananas added to the pot depending on the island and the home cook.
Ingredient Guide
Salmon Head The main ingredient which gives the broth its rich seafood flavor and depth.
Lemon Used to wash the fish and help remove any raw fish scent before cooking.
Caribbean Green Seasoning Adds a foundational layer of fresh Caribbean herb flavor to the fish.
Fish Seasoning (Fish Stock Powder) Intensifies the seafood flavor and enriches the broth.
Potato Adds body and heartiness while helping make the soup more filling.
Sweet Potato Contributes natural sweetness and balances the savory elements in the broth.
Christophene (Chayote / Chocho) A mild vegetable that absorbs the flavor of the broth beautifully.
Pumpkin Adds subtle sweetness, color, and richness to the soup.
Onion Builds the aromatic base of the broth.
Garlic Adds warmth and depth to the overall flavor.
Celery Brings gentle aromatic balance to the soup.
Carrot Adds sweetness and color while contributing texture.
Black Pepper Provides gentle heat and depth.
Thyme A classic Caribbean herb that perfumes the broth while it cooks.
Salt Enhances and balances the flavors in the soup.
Water Forms the base of the broth while extracting flavor from the fish and vegetables.
Scotch Bonnet Pepper Brings the signature Caribbean heat and fragrance to the soup.
Light Soy Sauce Adds umami and a deeper color to the broth.
Okra (Ochro) A traditional Caribbean vegetable that slightly thickens the broth.
Broccoli An optional addition that adds extra nutrition and texture.
Lime Added at the end to brighten the finished broth.
Chadon Beni (Culantro) A bold Caribbean herb that finishes the soup with fresh herbal flavor.
Shopping Made Easy
• Salmon heads are commonly available at Asian supermarkets or fish markets and are usually far more affordable than fillets. • Christophene may also be labeled chayote or chocho, depending on the grocery store. • Chadon beni is typically found at Caribbean or West Indian grocery stores. • If chadon beni is unavailable, cilantro can work as a substitute, though the flavor will be slightly different. • Caribbean green seasoning can be purchased at Caribbean markets or made fresh at home. • Scotch bonnet peppers are usually available at Caribbean or international grocery stores.
Cooking Notes from the Kitchen
• Keeping the root vegetables in larger pieces helps them maintain their structure during cooking. • Leaving the Scotch bonnet pepper whole gives the soup flavor without making it overly spicy. • Skimming the surface while the soup cooks helps keep the broth clean and clear. • Fish heads release collagen and oils, which create a rich and nourishing broth. • This soup often tastes even better the following day as the flavors deepen.
Incredible Salmon Head Broff (Caribbean Fish Broth)
A warm and comforting Caribbean fish broth made with salmon heads, hearty vegetables, and fresh herbs. This nourishing soup is especially popular during Lent when seafood dishes are commonly enjoyed leading up to Easter.
Wash the salmon head with the lemon juice and cool water, then drain and season with the Caribbean green seasoning and fish seasoning.
Wash and prep the other ingredients, trying to keep the sweet potato, potato, carrot and christophene in large pieces so they hold their shape when the soup is completed.
Place the sweet potato, potato, carrot, celery, onion, garlic, fish, half of the black pepper, salt and thyme in a large soup pot.
Tuck the seasoned fish pieces in between the vegetables, then add the water. Add the soy sauce and place the whole scotch bonnet pepper in the pot. Bring to a boil, then reduce to a rolling simmer, adjusting the water level if needed as it cooks.
Cook for about 25 minutes, skimming off any scum from the top and discarding it.
Add the okra and stir well, but be gentle as you do not want to break up the fish.
About 10 minutes later add the broccoli. This is not traditional to the recipe but it is a great way to add more beneficial vegetables to the mix. Spinach or shredded dasheen bush leaves would also work nicely here.
Four minutes later taste and adjust the seasoning to your liking. Remove the scotch bonnet pepper or break it open to release the sizzle of the Caribbean sunshine (heat) if you want more kick in the broth. Add the remianing black pepper.
Finish by adding the lime juice to brighten everything up and the chopped chadon beni for that final herbal note. Turn off the stove and enjoy.
Caution. The more you stir the pot as the broff cooks, it will break up the salmon head and it may relase bones. I'd also recommend letting your guests know about the bones of the fish as it can be a potential choking hazard.
Video
Notes
Frequently Asked Questions
Can I use another type of fish instead of salmon head?
Yes. Traditional Caribbean broff is commonly made with fish such as King Fish, Carite, or Red Snapper. Any firm fish head or bone-in fish pieces will work well for this soup.
Is Salmon Head Broff similar to Jamaican Fish Tea?
Yes. Both dishes are light Caribbean fish soups built with fresh herbs, vegetables, and fish. Jamaican Fish Tea sometimes includes yam, dumplings, or green bananas, depending on the region.
Can I add green fig to this recipe?
Yes. Green cooking bananas are very traditional in many Caribbean broths and would work beautifully in this recipe.
How spicy is this soup?
When the Scotch bonnet pepper is left whole, it mainly adds aroma and gentle warmth. Breaking the pepper releases the sizzle of the Caribbean sunshine and will increase the heat in the broth. Discard once the soup is finished cooking and be mindful not to break it as it simmers.
Saheena is one of those beloved Caribbean (Trinidad and Tobago, Guyana) snacks that instantly brings back memories of roadside vendors outside my primary school in Marabella, family gatherings during Divali, and the comforting aroma of freshly fried treats filling the kitchen. These Tasty Saheena Bites With Mango Chutney are my smaller, bite-sized take on the traditional version enjoyed throughout Trinidad and Tobago and Guyana. While the classic saheena is often made with dasheen (taro) leaves and sometimes rolled or stuffed with curried channa, this version keeps things simple, approachable, and just as delicious.
For this recipe, I used baby spinach, which is much easier to find in most grocery stores outside the Caribbean. When I’m back home in the islands, I would absolutely reach for fresh dasheen (taro) leaves, just as our ancestors traditionally did. The spinach works beautifully here, creating tender, flavorful fritters with flecks of green throughout the batter.
As the saheena bites fry, the gentle sizzling becomes almost musical, and the scent of garlic, roasted cumin, turmeric, and herbs fills the kitchen most invitingly. They develop crisp golden edges while remaining soft inside. Paired with a bright, raw green mango chutney made with lime, garlic, and chadon beni, each bite delivers a perfect balance of savory, tangy, and slightly spicy flavors. In my opinion, this chutney is the absolute best condiment for dipping these warm, crispy saheena bites.
Ingredient Guide
Green Mango The tart base of the chutney, bringing a sharp, refreshing acidity that balances the fried saheena perfectly.
Chadon Beni A deeply aromatic Caribbean herb that adds a bold, grassy flavor to the chutney and the batter.
Cilantro Used as an alternative to chadon beni when it is not available, providing a similar herbal brightness.
Garlic Adds savory depth and pungency to both the chutney and the saheena batter.
Salt Enhances the natural flavors of the mango and the seasoned fritters.
Lime Juice Brings fresh citrus acidity to the chutney and balances the mango’s tartness.
Sugar Softens the sharpness of the mango and lime while rounding out the chutney.
Water Helps loosen the chutney to the right dipping consistency.
All Purpose Flour Provides the structure that holds the saheena batter together.
Ground Split Peas (Split Pea Flour) A traditional component that adds body, flavor, and a slight nuttiness to the fritters.
Baby Spinach The leafy base of the saheena bites, offering color, flavor, and tenderness.
Yeast Creates a slightly airy texture and lightness in the batter as it rests.
Scotch Bonnet Pepper Brings authentic Caribbean heat and a fruity pepper flavor.
Turmeric Adds a subtle earthy flavor and a warm golden hue.
Geera (Ground Roasted Cumin) A classic Caribbean spice that delivers a deep, nutty aroma and flavor.
Vegetable Oil Used for frying the saheena bites until crisp and golden.
Shopping Made Easy
• Look for a firm green mango that is completely unripe, as ripe mangoes will be too sweet for this chutney.
• Chadon beni is commonly sold at Caribbean and Latin markets, but cilantro is a good substitute if it is unavailable.
• Ground split peas or split pea flour can usually be found at Caribbean, Indian, or international grocery stores.
• Baby spinach is widely available at most supermarkets and works well when dasheen leaves are not accessible.
• Scotch bonnet peppers are often sold in Caribbean markets, though habanero peppers can be used if needed.
Cooking Notes from the Kitchen
• When chopping the spinach, aim for a fine cut so it distributes evenly throughout the batter.
• Using your hands to mix the batter helps work the spinach and flour together more evenly than using a spoon.
• Allowing the batter to rest gives the yeast time to activate and helps create a lighter texture.
• The oil should produce a gentle sizzling sound when the batter hits the surface. If the oil is too hot, the outside will brown too quickly.
• Fry the saheena bites in batches so the oil temperature stays consistent and the fritters cook evenly.
• A wok or deep pot with high sides helps reduce oil splatter while frying.
Tasty Saheena Bites With Mango Chutney
These crispy Caribbean saheena bites made with spinach and split pea flour are served with a bright, tangy green mango chutney for the perfect savory snack or appetizer.
Wash, peel, and cut the green mango into small pieces. Try to select a mature green mango that is firm and tart rather than ripe, as the chutney should have a slightly sour edge that balances the fried saheena.
Place the mango pieces into a blender along with the chopped chadon beni, crushed garlic, salt, lime juice, sugar, and water. Blend until smooth. If you prefer a chutney with more texture, you can grate the mango instead and blend the remaining ingredients before mixing them together.
Taste the chutney and adjust the salt or pepper if needed. Set aside or refrigerate. This chutney can be stored in the refrigerator for up to one week.
Thoroughly wash the baby spinach, drain well, and chop it very finely.
In a large bowl combine the all purpose flour, split pea flour, chopped spinach, yeast, crushed garlic, salt, chopped chadon beni, diced scotch bonnet pepper, turmeric, and ground roasted cumin.
Add 3/4 of the water to start with and add as needed, and mix well to form a thick batter. You can use a spatula, but I prefer using my hands (as explained in the video), working the batter through my fingers to ensure everything is evenly distributed and properly combined.
Cover the bowl and allow the batter to rest for about 30 to 45 minutes so the yeast can activate.
Heat about 3 cups of vegetable oil in a wok or deep pot over medium heat. The oil should be hot enough that the batter sizzles gently when added, but not aggressively.
Using two tablespoons, scoop portions of the batter and carefully drop them into the hot oil. The fritters should begin sizzling immediately.
Allow the saheena bites to fry for about 4 to 6 minutes, turning them occasionally so they cook evenly and develop crispy golden edges while cooking fully through the center.
As they fry, the gentle sizzling will fill the kitchen with a wonderful aroma from the garlic, cumin, and herbs.
Remove the saheena bites with a slotted spoon and place them on paper towels to absorb excess oil. If you like, you can lightly sprinkle them with salt while they are still hot.
Continue frying in batches so the pot is not overcrowded.
Serve the saheena bites warm with the green mango chutney for dipping. Excess can be refridgerated and reheated in an air fryer.
Video
Notes
Frequently Asked Questions
Can I use dasheen leaves instead of spinach?
Yes. Traditional saheena is made with dasheen (taro) leaves, which provide a slightly more robust flavor and texture. Spinach is used here because it is easier to find and still produces excellent results.
What can I substitute for chadon beni?
If chadon beni is unavailable, cilantro works as a good substitute. While the flavor is slightly different, it still adds the herbal freshness the recipe needs.
Can I make the mango chutney less spicy?
Absolutely. Simply reduce or omit the scotch bonnet pepper when blending the chutney. The tart mango and lime will still give you a vibrant dipping sauce.
How do I reheat leftover saheena bites?
Saheena bites can be reheated in an air fryer for a few minutes until heated through. This helps restore much of the crisp texture.
Can I make the batter ahead of time?
It is best used after the resting period once the yeast activates. If preparing ahead, mix the dry ingredients and add water shortly before frying.
Simple Oven Roasted Rou Cou (Annatto) Chicken is one of those dishes that connects modern home cooking with some of the oldest traditions of Caribbean food culture. Rou cou, also known as annatto or achiote, has been used by Indigenous communities across the Caribbean and South America for generations. In my own kitchen, this vibrant ingredient delivers both beautiful colour and a subtle earthy flavour that pairs wonderfully with roasted meats.
While researching my upcoming BBQ and grilling cookbook and speaking with native Warao elders, I was reminded how simple many traditional marinades truly were. Fresh herbs, rou cou, and time were often all that was needed before cooking meat over a wood or charcoal fire. That gentle smoke combined with annatto created something truly special.
This Simple Oven Roasted Rou Cou (Annatto) Chicken brings those same flavours into a home kitchen where an open fire may not always be practical. By spatchcocking the chicken and roasting it in the oven, you still achieve juicy meat, crisp skin, and that unmistakable annatto colour that makes the dish so inviting.
The result is a vibrant roasted chicken built on a strong foundation of fresh herbs and classic Caribbean seasonings. It works beautifully for a family dinner or when entertaining guests and is one of those recipes that proves simple ingredients can deliver big flavour.
Ingredient Guide
Whole Chicken The foundation of the dish. Spatchcocking the chicken allows it to cook more evenly while helping the skin roast beautifully.
Lemon or Lime Used to wash the chicken before seasoning, which is a common Caribbean preparation step that helps clean and freshen the meat.
Olive Oil Helps the seasoning spread evenly across the chicken and assists with browning during roasting.
Rou Cou (Annatto Extract) Provides the signature deep orange-red colour and a mild earthy flavour that defines the dish.
Sea Salt Enhances the natural flavour of the chicken and balances the other seasonings.
Black Pepper Adds gentle heat and depth to the marinade.
Caribbean Green Seasoning A fragrant blend of fresh herbs and aromatics that brings the herbal backbone typical of many Caribbean marinades.
Angostura Bitters A classic Caribbean ingredient that adds subtle herbal complexity and depth to the marinade.
Smoked Pimentón (Paprika) contributes colour and a mild smoky accent that complements the roasted chicken.
Shopping Made Easy
• Rou cou or annatto extract is commonly sold in Caribbean grocery stores and Latin markets. • Caribbean green seasoning is often available pre-made at West Indian markets, though many cooks also make it fresh at home. • Smoked paprika can be found in most major supermarkets in the spice section. • Angostura bitters are widely available in liquor stores and many grocery stores with cocktail supplies. • If purchasing a whole chicken, ask your butcher to spatchcock it for you if you prefer not to do it at home.
Cooking Notes from the Kitchen
• Spatchcocking the chicken allows it to roast evenly and shortens cooking time while helping the skin crisp nicely. • Allowing the chicken to marinate for several hours gives the rou cou and herbs time to penetrate the meat. • Elevating the chicken on a wire rack ensures hot air circulates underneath for more even roasting. • Basting the chicken halfway through roasting helps build flavour and deepen the colour of the skin. • Resting the chicken before slicing helps keep the juices inside the meat.
Simple Oven Roasted Rou Cou (Annatto) Chicken
This oven roasted rou cou chicken uses annatto, Caribbean green seasoning, and fresh herbs to create a vibrant Caribbean-style roasted chicken with beautiful colour and deeply herbal flavor.
Spatchcock the chicken by cutting down the spine and pressing firmly on the breastbone to flatten it.
Wash the chicken with the juice of the lemon or lime and cool water, then pat dry with paper towels.
Place the chicken skin side down and season with the olive oil, rou cou, sea salt, black pepper, green seasoning, Angostura bitters, and smoked paprika. As the rou cou touches the meat, you will notice the beautiful orange-red colour develop along with its light earthy aroma and the fresh herbal fragrance of the green seasoning.
Rub the marinade evenly over the chicken and place it in the refrigerator to marinate for 4 hours. Reserve any marinade left in the bowl after marinating.
Preheat the oven to 380°F.
Line a baking pan and place a wire rack inside so the chicken is elevated while roasting.
Place the chicken skin side down on the rack and roast uncovered on the middle rack of the oven for 30 minutes.
At this stage your kitchen should begin to fill with the rich scent of roasting chicken and fresh herbs. Carefully remove the pan from the oven, flip the chicken so it is skin side up, and baste with the reserved marinade.
Return the chicken to the oven and continue roasting uncovered for another 40 to 45 minutes until the skin deepens in colour and the chicken is fully cooked.
Remove from the oven and allow the chicken to rest for 5 to 8 minutes before slicing so the juices settle back into the meat.I enjoy this Oven Roasted Rou Cou Chiken with chesy mashed cassava, but any side of carb or sald will be just an wonderful.
Video
Notes
Frequently Asked Questions
What is rou cou and how does it affect the flavor of chicken?
Rou cou, also known as annatto or achiote, comes from the seeds of the achiote tree. It is primarily used for its deep red-orange colour and mild earthy flavour. When used in roasted chicken, it adds beautiful colour and subtle depth without overpowering the meat.
Can I substitute annatto if I cannot find rou cou?
If rou cou or annatto extract is unavailable, you can use annatto powder mixed with oil as a substitute. While the colour will be similar, the flavour may be slightly milder depending on the brand.
Why is the chicken spatchcocked for this recipe?
Spatchcocking allows the chicken to lie flat while roasting. This helps the bird cook faster and more evenly while also allowing more of the skin to crisp up during roasting.
Can this rou cou chicken be cooked on a grill instead of the oven?
Yes, this marinade works beautifully on a charcoal or wood grill. Cooking the chicken over live fire adds a light smoky flavour that pairs exceptionally well with annatto.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast or thigh, and the juices run clear when pierced.
Easy Slow Cooker Jerk Pork is one of those meals that fills your kitchen with the warm, comforting scent of the Caribbean long before dinner is ready. While jerk chicken may be more popular with many who enjoy Caribbean cuisine, jerk pork has always been my preference. Over the years, I’ve shared my Lazy Man’s Jerk Pork and the Ultimate Jerk Pork done on the grill, especially during the summer months. But this slow cooker jerk pork is perfect for when you want that same bold Jamaican jerk flavor without having to tend to a grill.
Using a slow cooker or crock pot means you can get this Jamaican jerk-inspired roast pork started and let it do its thing while you focus on other chores or simply relax. The spices bloom as the pork sears, and as it slowly cooks, the layers of citrus, thyme, and allspice develop into something truly satisfying. Whether you slice it or let it go a little longer for a pulled texture, this slow cooker jerk pork delivers authentic island flavor with very little fuss.
Ingredient Guide
Pork – The star of this recipe. I recommend a cheaper bone-in cut because the slow cooking process breaks it down beautifully, giving you tender, flavorful results.
Lime or Lemon – Used to wash the pork in traditional Caribbean fashion. It freshens the meat and prepares it for seasoning.
Jamaican Jerk Marinade – This is where the bold flavor comes from. It carries the warmth of allspice, cinnamon, nutmeg, heat, and herbs that define jerk cooking.
Vegetable Oil – Necessary for searing the pork and helping to bloom the spices in the marinade.
Apple Juice – Used to deglaze the pan and add subtle sweetness and moisture to the slow cooker.
Salt – Enhances all the flavors and balances the sweetness and spice.
Orange – Adds natural citrus sweetness and aromatic depth as it slowly cooks with the pork.
Onion – Provides savory backbone and helps build layers of flavor in the slow cooker.
Bay Leaves – Infuse the dish with gentle herbal notes during the long cook.
Brown Sugar – Balances the heat from the jerk marinade and supports caramelization.
Pimento Berries (Allspice) – A classic Caribbean spice that reinforces the authentic jerk profile.
Thyme – Essential in Caribbean cooking, bringing earthy, herbal freshness.
Celery – Adds aromatic depth and subtle savory balance.
Scotch Bonnet Pepper – Optional, but adds true Caribbean heat and intensity.
Honey or Maple Syrup – Optional replacement for brown sugar, offering a different layer of sweetness.
Scallions – Optional fresh finish that adds brightness and mild onion flavor.
Shopping Made Easy
Most supermarkets carry affordable bone-in pork shoulder or similar cuts that work well for slow cooking.
Jamaican jerk marinade can be found in Caribbean grocery stores and often in the international aisle of larger supermarkets.
Whole allspice is typically labeled as pimento berries or allspice in spice sections.
Scotch bonnet peppers are easiest to find in Caribbean markets, though habaneros can be substituted.
Fresh thyme, citrus, onions, celery, and bay leaves are widely available year-round.
Cooking Notes from the Kitchen
Searing the pork is not just about color, it helps awaken the spices in the jerk marinade.
Deglazing the pan ensures none of that flavor is left behind.
Cooking time determines texture; sliceable at four hours and shreddable closer to four and a half hours on high.
Resting the pork before slicing helps it retain moisture.
The strained liquid can be reduced into a rich gravy to serve alongside the pork.
Easy Slow Cooker Jerk Pork
This slow cooker jerk pork delivers bold Jamaican-inspired flavor with minimal effort. The gentle, slow cooking process creates tender pork that can be sliced or shredded for a satisfying Caribbean meal.
Wash the pork with the juice of the lime or lemon and cool water, then pat it dry. This is something I grew up doing and it helps freshen the meat before seasoning.
Season the pork with the jerk marinade. I use my hands to really rub it into the meat, especially into the crevices. Be mindful that the marinade can irritate your skin, so wearing gloves is a good idea if you are sensitive. You can allow it to marinate for a few hours or overnight, but since we are slow cooking this, I went ahead immediately.
Heat the vegetable oil in a wide pan over medium heat and add the seasoned pork. After about four minutes, flip it and continue until all sides are nicely browned. This step gives the pork color and helps seal in the juices, but more importantly it blooms the spices in the jerk marinade. Almost immediately you will get that warm scent of cinnamon, nutmeg, and allspice throughout your kitchen. Such a comforting aroma.
Remove the pork and place it in the slow cooker.
Discard most of the oil from the pan and turn the heat down to low. Deglaze the pan with the apple juice, scraping up all the flavorful bits as it comes to a boil. As soon as it reaches a boil, turn off the stove and pour this liquid into the slow cooker.
Add the salt, orange wedges, onion, bay leaves, brown sugar, pimento berries, thyme, celery, and any optional ingredients to the slow cooker.
Close the lid and cook for 4 1/2 hours on high or 7 to 8 hours on low.
After about three hours, flip the pork in the slow cooker and continue cooking.
At the four hour mark, test the pork for tenderness. At this stage it will be perfect for slicing. If you continue to about four and a half hours on high, it will begin falling apart and take on the texture of pulled pork.
Remove the jerk pork from the slow cooker and allow it to rest for about 15 minutes before slicing or shredding.
Strain the liquid, discard the solids, and skim off the fat. You can use it as is or reduce it further to create a rich sauce or gravy to serve with the pork.
Serve on sandwiches, with rice and peas, or alongside your favorite side dishes.
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Notes
Frequently Asked Questions
How long does slow cooker jerk pork take to cook?Slow cooker jerk pork cooks for about 4 1/2 hours on high or 7 to 8 hours on low. At four hours, it will be sliceable, and slightly longer cooking will give you a pulled pork texture.Can I make slow cooker jerk pork less spicy?Yes. Use a milder jerk marinade and skip the optional scotch bonnet pepper. You can also slightly increase the sweetness to balance the heat.What is the best cut of pork for slow cooker jerk pork?A bone-in pork shoulder or similar affordable cut works best. The slow cooking process breaks down the connective tissue for tender results.Do I have to sear the pork first?While you can technically skip it, I highly recommend searing. It deepens the flavor and allows the spices to bloom, creating that signature aroma in your kitchen.
This Creamy Spinach With Okra and Pak Choi (Bok Choy) brings together the comforting traditions of callaloo and the way we cook Dasheen Bush aka Taro leaf bhaji in the Caribbean, especially in Trinidad and Tobago. It is a simple yet deeply satisfying dish in which leafy greens are gently simmered in coconut milk, creating a rich, creamy texture that pairs beautifully with roti or rice.
Growing up in the Caribbean, it was common to see mommy combine different leafy greens when there was not enough of one to stretch and feed everyone. That resourcefulness shaped how I cook to this day. My siblings and I were not fans of okra as children, but as we got older, we truly came to appreciate how it naturally thickens a dish and adds its own character. The addition of pak choi gives this recipe a slightly different flavor profile and texture, making it unique while still grounded in our traditional way of cooking greens. This is a wholesome vegan, vegetarian, and ital dish that highlights how simple ingredients can come together in a powerful way.
Ingredient Guide
Baby spinach Forms the tender base of the dish and provides a mild, earthy flavor that cooks down beautifully.
Pak choi Adds structure and subtle sweetness, with the white stems offering texture and the green leaves blending seamlessly with the spinach.
Okra Brings gentle thickness and body, helping to naturally enhance the creamy consistency.
Olive oil Serves as the cooking fat to gently sauté the aromatics and build the foundation of flavor.
Garlic Infuses the oil with bold, savory notes that anchor the dish.
Black pepper Adds warmth and depth without overwhelming the delicate greens.
Salt Balances and enhances the natural flavors of the vegetables and coconut milk.
Onion Contributes sweetness and aromatic richness as it softens.
Bird’s eye pepper Provides optional heat for those who enjoy a spicy element.
Coconut milk Delivers creaminess and a subtle natural sweetness that defines the character of the dish.
Grape tomatoes Add freshness and a bright finish when stirred in at the end.
Shopping Made Easy
• Baby spinach is easy to find in most supermarkets, usually pre-washed in the produce section.
• Pak choi, also labeled as bok choy, is commonly available in large grocery stores and Asian markets.
• Fresh okra can often be found in Caribbean, Latin, or international grocery stores.
• Bird’s eye peppers are typically sold in Caribbean or Asian markets, but any fresh hot pepper will work.
• Canned coconut milk is widely available in the international foods aisle of most grocery stores.
Cooking Notes from the Kitchen
• Leaving a bit of moisture on the washed greens helps create steam and encourages them to wilt evenly.
• Adding the white stems of the pak choi first ensures they soften before the leafy greens fully cook down.
• Covering the pot early in the cooking process helps the greens collapse and cook evenly without additional liquid.
• Allowing the liquid to reduce toward the end enhances the natural sweetness of the coconut milk.
• Adding the tomatoes after turning off the heat preserves their freshness and color.
Creamy Spinach With Okra and Pak Choi (Bok Choy)
Creamy Spinach With Okra and Pak Choi simmered in coconut milk for a rich Caribbean-style vegan side dish full of flavor.
Course Breakfast, Caribbean Classics, Comfort Food, Side Dishes, Vegan, Vegetarian
Cuisine General Caribbean
Servings 6
Ingredients
3/4lbbaby spinachwashed and drained
2lbspak choiwashed and chopped
8–12 okratrimmed and cut into 1 cm pieces
2tablespoonsolive oil
6–8 cloves garlicsmashed
1/2teaspoonblack pepper
3/4teaspoonsalt
1medium onionsliced
2bird’s eye peppersoptional
6ozcoconut milk
6–10 grape tomatoescut in half
Instructions
Wash and drain the baby spinach. Wash, trim, and cut the pak choi, separating the white stems into 1 cm pieces and the green leaves into thin ribbons.
Remove the stems and bottom ends of the okra and cut into 1 cm pieces. Slice the onion, mince the garlic, and cut the tomatoes in half.
Heat the olive oil on a medium flame in a wide pan. Add the garlic and black pepper and cook for about 30 seconds. I recommend you smah the garlic so at the end you'll have tasty bites of sweet garlic and in this step that fragrance of the garlic will perfume your entire kitchen.
Add the white parts of the pak choi and stir, then layer on the green parts and baby spinach. You will hear a lovely sizzle from the water still within the leaves from washing. Stir as the greens begin to wilt.
Add the salt, sliced onion, and okra. Stir well and place the lid on the pan to help the greens wilt and cook down.
After 5 minutes, add the coconut milk and bird’s eye peppers if using. Reduce the heat to medium-low, cover, and cook for 15 minutes.
Remove the lid and increase the heat to medium high. Cook uncovered to allow excess liquid to evaporate, encouraging the natural sugars in the coconut milk to caramelize and add subtle sweetness.
After about 10 minutes, taste and adjust the salt if needed. Turn off the heat and add the grape tomatoes. Serve warm with sada roti, rice, bread, or as a spinach side dish.
Video
Notes
Frequently Asked Questions.
How is Creamy Spinach With Okra and Pak Choi different from traditional callaloo?Traditional callaloo in many Caribbean islands is often made with dasheen bush, ocean crabs, coconut milk, okra, herbs, and sometimes salted meats, depending on the island. This Creamy Spinach With Okra and Pak Choi keeps the coconut milk and okra elements but uses baby spinach and pak choi instead. The result is a lighter, fully plant-based version with a slightly different texture and flavor profile, while still respecting the spirit of how we cook greens in the Caribbean.Can I use dasheen bush or other leafy greens instead of spinach?Yes, you can substitute dasheen bush or other hearty leafy greens if they are available to you. Keep in mind that tougher greens may require a slightly longer cooking time to become tender. The overall method remains the same, but the flavor will lean more traditional depending on the greens you choose.Do I have to use coconut milk in this recipe?Coconut milk plays a key role in giving this dish its creamy texture and subtle sweetness. If you prefer a lighter version, you can reduce the quantity slightly, but removing it completely will change the character of the dish. The coconut milk works together with the okra to create that rich, comforting consistency.How do I prevent okra from becoming too slimy?In this Creamy Spinach With Okra and Pak Choi, I actually encourage you to embrace the natural texture of the okra. That gentle “slime” is part of what gives the dish body and helps create that creamy consistency without needing flour or thickeners. It is traditional, natural, and part of the character of properly cooked okra.One tip my mom learned from village elders and her parents, and was passed on to me, is that after cutting the okra, you can spread it out on a tray or cookie sheet and allow it to air dry in the sun for a couple of hours before adding it to the dish. If sun drying is not practical, placing it in a low oven for a couple of hours works as well. This reduces some of the surface moisture while still allowing the okra to contribute its natural thickening quality.Can I make this dish ahead of time?Yes, this dish reheats very well. In fact, like many stewed greens, the flavors can deepen as it rests. Reheat gently over medium-low heat and adjust the salt if needed before serving.
I’ve always been a fan of string beans, as my parents always had them growing in our kitchen garden as a child in Trinidad. But my appreciation for this humble legume really deepened after I moved from the comforting shores of the Caribbean to Canada. In those early days, bodi, also known as bora or yard beans, were almost impossible to find, so I learned to work with what was available. Over time, string beans became a regular part of my kitchen, whether cooked in curry with aloo, paired with tomato and saltfish, or stretched with leftover stewed meats to create something satisfying and economical.
This String Beans With Potato And Salted Cod recipe is built on that same idea of simple Caribbean cooking that feeds more people without sacrificing flavor. Thinly sliced potato adds body to the dish, while salted cod brings depth and that unmistakable savory note many of us grew up with. A little coconut cream rounds everything out, turning everyday ingredients into a comforting pot of food.
This is not fancy cooking. It’s honest, practical, and rooted in how many of us learned to cook at home. Serve it hot with sada roti or rice, and you’ll understand why string beans continue to hold such a special place in my kitchen.
Ingredient Guide
String Beans add freshness, texture, and a clean vegetal flavor that forms the foundation of the dish. Salted Cod provides savory depth and protein, seasoning the entire pot as it cooks. Potato stretches the dish, add body, and help make the meal more filling. Onion builds the base flavor and adds natural sweetness as it cooks down. Garlic enhances aroma and brings a classic savory backbone to the dish. Scotch Bonnet Pepper contributes gentle heat and authentic Caribbean character. Ginger adds warmth and a subtle spicy note that complements the salted fish. Tomato introduces acidity and moisture to balance the richness of the cod and coconut. Coconut Cream softens the flavors and gives the dish a light, creamy finish. Black Pepper adds mild heat and background seasoning. Salt is used sparingly to balance flavors after the cod has been prepared. Olive Oil helps sauté the aromatics and carries flavor throughout the dish. Water creates steam and allows the vegetables to cook evenly.
Shopping Made Easy
Look for salted cod in the international or Caribbean section of your grocery store. String beans are often labeled as green beans or French beans and work just as well. Coconut cream is thicker than coconut milk and is usually sold in cans. Scotch bonnet peppers may be labeled as Caribbean hot peppers in some markets.
Cooking Notes from the Kitchen
Always soak or preboil salted cod to remove excess salt before cooking. Even boneless salted cod should be checked carefully for small bones. Slice the potatoes thinly so they cook evenly with the string beans. Cook covered first to soften the vegetables, then uncover to reduce excess liquid. This dish tastes even better after resting for a short while before serving.
String Beans With Potato And Salted Cod
A classic Caribbean recipe for string beans cooked with potato, salted cod, and coconut cream. Simple, comforting, and full of flavor.
Heat the oil on a medium flame in a deep pan and add the prepared salted cod. Reduce the heat to medium-low and cook for 3 minutes.
Add the onion, garlic, Scotch bonnet pepper (habanero will also work), ginger, and black pepper. Cook on low for about 3 minutes until fragrant.
Add the string beans and stir well to coat with the seasoned base.
Increase the heat to medium and add the potato and tomato. Stir well.
Add the coconut cream, salt, and water. Cover the pan and bring to a boil, then reduce to a gentle simmer.
Cook with the lid on for 20 to 30 minutes, depending on how tender you like your string beans.
Remove the lid to allow any remaining liquid to cook off. Taste and adjust salt if needed. Serve hot with sada roti.
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Notes
FAQ
Can I use green beans instead of yard beans? Yes, green beans or French beans are a perfect substitute and are commonly used outside the Caribbean.How do I properly prepare salted cod? Soak it in hot water or boil it for 5 to 10 minutes, then rinse and shred while removing any bones. Even if you purchase ‘boneless’ salted fish (called saltfish in the Caribbean), please keep a keen eye out for tiny bones.Is this dish very spicy? No, the heat is mild. You can reduce or omit the Scotch bonnet pepper entirely. Remember to wash your hands immediately after handling hot peppers, even if you wear gloves.What can I serve with string beans and salted cod? Sada roti, rice, or boiled provisions all pair very well with this dish.Can this be made ahead of time? Yes, the flavors improve after resting, making it ideal for leftovers. However, I don’t recommend freezing any cooked string bean recipe as it tends to fall apart when thawed and the texture gets ruined IMHO.
There was a time when winter never stopped me from firing up the grill or smoker. I would bundle up, brave the cold, and cook outside even when the temperatures dipped well into the negative Celsius range. These days, I am far less interested in standing outdoors in freezing weather, but that does not mean I am willing to give up on bold Caribbean flavors. That is exactly how these Jamaican jerk turkey legs became a regular part of my winter cooking routine.
Ideally, jerk cooking gets a kiss of smoke from charcoal or pimento wood, and if you have the weather and setup, that will always be my first recommendation. However, the oven does an impressive job, especially when you start with a proper homemade Jamaican jerk marinade. These Jamaican jerk turkey legs come out juicy, deeply seasoned, and packed with flavor, without having to step outside.
The marinade is the real foundation of this recipe. It is fresh, fragrant, and incredibly easy to put together using ingredients like scallions, thyme, allspice, citrus, and scotch bonnet pepper. While there are bottled versions available, making your own delivers better flavor and control. For a true touch of authenticity, marinating the turkey legs overnight is key, whether you are cooking them indoors during the winter or grilling them outside in the summer.
Ingredient Guide
• Scallions: Form the backbone of many Jamaican marinades and provide a mild onion flavor that blends beautifully with herbs and spices.
• Lime: Adds brightness and acidity, helping to tenderize the turkey and balance the heat from the pepper.
• Garlic: Delivers depth and savoriness, essential in any jerk seasoning.
• Ginger: Adds warmth and a subtle bite that complements the spice blend.
• Scotch bonnet pepper: Brings authentic Jamaican heat and fruity flavor. Adjust the amount to suit your tolerance.
• Brown sugar: Rounds out the heat with a touch of sweetness and helps with caramelization.
• Bay leaf: Adds background aroma and depth to the marinade.
• Onion: Provides sweetness and body to both the jerk marinade and the roasting pan.
• Dark soy sauce: Contributes deep color and rich umami flavor.
• Light soy sauce: Seasons the meat without overpowering the other ingredients.
• Thyme: A must for classic Jamaican jerk flavor.
• Olive oil: Helps bind the marinade and keeps the turkey moist during cooking.
• Allspice (pimento): The defining spice of jerk cooking and essential for authentic flavor.
• Black pepper: Adds gentle heat and sharpness to the marinade.
• Turkey legs: Meaty, flavorful, and ideal for absorbing the jerk seasoning.
Shopping Made Easy
• Scotch bonnet peppers are usually found at Caribbean or Latin grocery stores, with habanero peppers as a suitable substitute. • Fresh thyme delivers better flavor than dried and is worth seeking out. • Choose good-quality soy sauces with simple ingredient lists for best results. • Turkey legs are widely available and often very affordable at most supermarkets.
Cooking Notes from the Kitchen
• Marinating overnight gives the best flavor and is strongly recommended. • You can blend the marinade smoothly or leave it slightly chunky based on preference. • Basting with pan juices keeps the turkey moist and intensifies the jerk flavor. • Honey, maple syrup, or orange juice can be added for a touch of sweetness if desired. • This recipe works beautifully on a grill or smoker when the weather allows.
Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe
These oven-baked Jamaican jerk turkey legs are deeply seasoned with a homemade jerk marinade and roasted until juicy, tender, and full of bold Caribbean flavor. This recipe can used on your outdoor grill or smoker for a more aunthetic Jamaican jerk flavor.
Course Caribbean Classics, Comfort Food, Featured, Global Favorites, Main Course, Sunday Dinners
Servings 6
Ingredients
3scallionschopped
2limesjuiced, divided
3clovesgarliccrushed
4slicesginger
1scotch bonnet pepper
1tablespoonbrown sugar
1bay leaf
1/2medium onionchopped
1tablespoondark soy sauce
1tablespoonlight soy sauce
6sprigs thyme
1tablespoonolive oil
1teaspoonground allspicepimento
3/4teaspoonblack pepper
6turkey legs
For The Oven
1medium onionsliced
3scallionscut into large pieces
5sprigs thyme
2tablespoonsolive oil
Instructions
Give the onion, scallions, scotch bonnet pepper, and garlic a rough chop.
Add the juice of one lime, garlic, ginger, scotch bonnet pepper (a habanero pepper will work as well), bay leaf, onion, dark soy sauce, light soy sauce, thyme, olive oil, ground allspice, and black pepper to a blender and puree until smooth or slightly chunky.
Wash the turkey legs with the juice of the remaining lime and cool water. Drain and pat dry.
Place the turkey legs in a bowl or resealable bag, pour the jerk marinade over them, and mix well to coat evenly. Refrigerate overnight for best flavor.
Preheat the oven to 375°F (190°C). Line a baking dish with foil and place the marinated turkey legs inside.
Tuck in the sliced onion, scallions, and thyme, then drizzle with olive oil. Lightly cover with foil and place in the oven.
After 45 minutes, remove the foil and baste the turkey legs with the pan juices. Repeat basting a few times.
Continue cooking uncovered for another 20 to 25 minutes until fully cooked and nicely colored.
Serve hot with rice and peas or your favorite Caribbean sides.
Video
Notes
Frequently Asked Questions about making Jerk Turkey Legs in the oven.
How spicy are Jamaican jerk turkey legs? The heat level depends on how much scotch bonnet pepper you use. You can reduce the heat by removing the seeds or using only part of the pepper.Can I substitute ingredients in the Jamaican jerk marinade? Yes, orange juice (or clementine) can replace lime juice, and whole allspice berries or a small amount of ground cinnamon can be added as optional variations. Over the years, I’ve also added pineapple juice, maple syrup, and honey to the jerk marinade.How long should turkey legs cook in the oven? At 375°F (190°C), turkey legs typically take about 1 hour 10 minutes to 1 hour 20 minutes, depending on their size.
Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.
Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.
If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.
Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.
Ingredient Guide
Olive Oil: Used to gently sauté the aromatics and build the flavor base.
Onion: Adds sweetness and depth once softened.
Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
Black Pepper: Adds warmth and subtle spice.
Garlic: Boosts savory flavor and fragrance.
Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
Salt: Enhances all the other ingredients.
Water: Creates the steam needed to cook the cabbage gently.
Carrot: Adds color, sweetness, and texture.
Bell Pepper: Brightens the dish and adds freshness.
Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.
Shopping Made Easy
Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
Look for fresh thyme rather than dried for the most authentic flavor.
Cooking Notes from the Kitchen
Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
Do not overcook the cabbage; steamed cabbage should still have a slight bite.
This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.
Simple and Tasty Steamed Cabbage With Ham
This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.
Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.
Video
Notes
Frequently Asked Questions About Steamed Cabbage
Can I make steamed cabbage without ham? Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body.What type of cabbage works best for steamed cabbage? Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process.How do I prevent the steamed cabbage from getting soggy? The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage.Is steamed cabbage supposed to be spicy? Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish.Can I make steamed cabbage ahead of time? Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
