Living in Canada has its blessings, but it also means some of the ingredients I grew up with in the Caribbean aren’t always easy to find. Take pimento peppers, also known as seasoning peppers — they’re the soul of so many of our island dishes, from stewed meats and curries to soups, rice, and sauces. While I can get them at West Indian or Asian grocery stores in Toronto, it often means a long drive and a steep price. So during the summer months, I make sure to grow as many pimento peppers as I can in my backyard garden.

Over the years, I’ve shared a few ways to preserve these peppers — from freezing to making sauces. But today, I’m showing you how to dehydrate pimento peppers, a simple method that locks in their unique aroma and flavor so you can enjoy them long after the growing season ends. The process is easy, whether you use a dehydrator or your oven, and the results are incredible — the flavor becomes more concentrated, adding deep Caribbean notes to any dish all winter long.

Ingredient Guide

• Pimento Peppers – These small, fragrant seasoning peppers add a distinct Caribbean flavor to dishes without the heat. Perfect for soups, stews, rice, and marinades.

Cooking Notes from the Kitchen

• Always sort through your peppers first and discard any that are bruised or moldy.
• Cutting the peppers in half speeds up the dehydration process.
• If you prefer a milder aroma, remove some of the seeds before drying.
• Once dehydrated, pulse them into flakes or powder for an easy flavor boost.
• Store in airtight glass jars away from sunlight to preserve color and taste.

Shopping Made Easy

• Look for pimento peppers (seasoning peppers) at West Indian or Latin American grocery stores.
• If you can’t find them fresh, buy plants or seeds in the spring to grow your own supply.
• Substitute with Scotch Bonnet or Habanero peppers for a spicier version of this recipe.
• Many Asian supermarkets in larger cities now carry frozen or dried seasoning peppers.

How To Dehydrate Pimento Peppers

A simple and effective method for preserving Caribbean pimento (seasoning) peppers by drying them for long-term storage and a more concentrated flavor.

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Prep Time 20 minutes mins

Cook Time 13 hours hrs

Total Time 13 hours hrs 20 minutes mins

Course: Caribbean Classics, In Season

Method Notes

Method

 

1. Sort through the pimento peppers and discard any that are damaged or discolored. Wash them thoroughly under cool water, then pat dry or air dry completely.
   
2. Remove the stems and slice each pepper in half lengthwise.
   
3. Line cookie sheets with parchment paper or use wire racks. Arrange the sliced peppers in a single layer on the trays.
   
4. Place the trays into a low oven set to 140°F (60°C) or into a food dehydrator.
   
5. Allow the peppers to dehydrate for 12–14 hours, or until completely dry and brittle.
   
6. Once cool, pulse the dried peppers in a food processor to your desired texture — coarse flakes or fine powder.
   
7. Transfer to airtight containers and store in a cool, dark place.
   
8. Enjoy all winter long — the flavor of dehydrated pimento peppers is rich, concentrated, and deeply Caribbean.
   

Notes

What’s the Best Way to Store Dehydrated Peppers?

Keep them in airtight glass jars or sealed bags in a cool, dark cupboard. Properly dried peppers can last up to a year without losing much flavor.

Can I Use a Food Dehydrator Instead of an Oven?

Yes, a dehydrator is actually faster and more energy-efficient. Most peppers will dry completely in 8–10 hours at 135°F (57°C).

Do I Need to Remove the Seeds Before Dehydrating?

No, but removing them can slightly reduce drying time. The seeds don’t add heat, so it’s mostly a matter of texture preference.

What Dishes Can I Use Dried Pimento Peppers In?

Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.

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A Caribbean Twist on Thanksgiving Flavor

With Thanksgiving just around the corner, I thought it was only fitting that I shared my Incredible Smoked Jerk Turkey with you all. This recipe was born out of my dislike for traditional oven-roasted turkey, which I’ve always found to be bland. I wanted to honor North American holiday traditions while staying true to my Caribbean roots, and this turkey does exactly that.

Using a Traeger pellet smoker gives you amazing control, and the combination of cherrywood, pimento berries, and bay leaves adds a deep, smoky jerk flavor that reminds me of authentic jerk cooked over pimento wood in Jamaica. The result? A turkey that’s juicy, aromatic, and full of that island warmth and spice we all love.

And if you don’t have a smoker, no worries. You can still roast this jerk turkey in your regular oven and enjoy the same rich, mouthwatering results. This is the perfect centerpiece for your holiday table, especially if you want to bring a little Caribbean sunshine to your Thanksgiving feast.

Ingredient Guide

• Scallions – Add freshness and a subtle onion flavor to balance the jerk seasoning.
• Thyme – Essential in jerk marinades; gives that earthy, herbal note.
• Scotch Bonnet Peppers – Bring authentic Caribbean heat and fruity spice.
• Brown Sugar – Balances the spice with a touch of sweetness.
• Pimento (Allspice) Powder – The heart of jerk flavor, deep and warm.
• Ground Cinnamon – Adds a sweet, aromatic undertone.
• Lime – Provides bright acidity and helps tenderize the meat.
• Lemon – Adds zest and freshness to the marinade.
• Ginger – Gives a warm, slightly spicy depth.
• Garlic – Builds savory flavor in the marinade.
• Olive Oil – Helps the marinade coat the turkey evenly.
• Honey – Adds a natural sweetness and shine to the skin.
• Rice Vinegar – Introduces tang and balance to the spice mix.
• Dark Soy Sauce – Enhances color and adds umami depth.
• Orange Juice – Adds a tropical citrus sweetness.
• Onions – Give body and aromatic richness to the marinade.
• Butter – Keeps the turkey juicy while basting and adds richness.
• Bay Leaves – Infuse the steam with subtle herbal flavor.
• Pimento (Allspice) Berries – Used in the steam pan for smoky authenticity.
• Turkey – The star of the show; choose a large one for a crowd.

Cooking Notes from the Kitchen

• Always pat the turkey dry before seasoning to help the marinade stick and the skin crisp up.
• Marinate overnight (12 hours minimum) for the deepest flavor.
• If your smoker cooks unevenly, rotate the turkey every hour for even color and texture.
• A steam pan with pimento berries and bay leaves mimics the smoke from traditional jerk pits in Jamaica.
• Tent the turkey with foil halfway through to prevent the skin from becoming too dark.
• Let it rest for at least 30 minutes before carving to keep all those delicious juices inside.

Shopping Made Easy

• Scotch bonnet peppers can be found at Caribbean, African, or Latin grocery stores.
• Pimento berries are often sold as “whole allspice berries” in the spice aisle.
• Use unsalted butter so you can better control the salt level.
• Fresh thyme is best, but dried thyme works in a pinch.
• Look for a fresh, not frozen turkey if possible—it will absorb marinade more effectively.

Incredible Smoked Jerk Turkey

Bring bold Caribbean flavor to your Thanksgiving table with this Incredible Smoked Jerk Turkey — marinated overnight in a fiery, aromatic jerk blend and smoked to juicy perfection with pimento, thyme, and scotch bonnet heat. If you’ve ever found traditional Thanksgiving turkey a little too plain, this Incredible Smoked Jerk Turkey is about to change everything. I created this recipe to blend the heart of Caribbean cooking with the warmth of North American holiday tradition. The result? A turkey that’s juicy, deeply flavorful, and smoky, with every bite reminding you of the islands.

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Prep Time 25 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course: Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Global Favorites, Grilling, In Season

Ingredients Method Notes

Ingredients

  

• 10 sprigs 10–14 thyme
• 2 scotch bonnet peppers
• 2 tbsp brown sugar
• 1 tbsp pimento powder allspice
• 1 tsp ground cinnamon
• 1 lime (juice)
• 1 lemon (juice)
• 4 thick 4–5 slices ginger
• 8 cloves garlic
• 1 1/2 tbsp olive oil
• 1 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp dark soy sauce
• 1/4 cup orange juice
• 2 medium onions
• 10 bay leaves
• 15 pimento berries 15–20 allspice
• 1/2 lb butter
• 2 cups 2–3 boiling water

Method

 

1. Blend the scallions, thyme, scotch bonnet peppers, brown sugar, pimento powder, cinnamon, lime, lemon, ginger, garlic, olive oil, honey, rice vinegar, soy sauce, orange juice, and onions to create a smooth jerk marinade.
   
2. Pat the turkey dry with paper towels. Rub half of the marinade all over the turkey, including the cavity. Cover and refrigerate for at least 12 hours to marinate.
   
3. Preheat the smoker to 300–325°F (149–163°C). Place the turkey on the smoker rack and tuck the wings under—position two metal pans on either side of the turkey. Insert a meat thermometer into the thickest part of the breast. Please refer to the video below, as it provides further explanation. 
   
4. In one pan, pour the boiling water, add the bay leaves and pimento berries. In the other pan, melt the butter and stir in the remaining jerk marinade.
   
5. Smoke the turkey for about 1 hour, then start basting with the butter-jerk mixture every 45 minutes. Rotate the turkey occasionally for even cooking.
   
6. After about 3 hours, tent the turkey loosely with foil to prevent over-browning. Continue smoking until the internal temperature reaches 165°F (74°C), about 5 to 5 1/2 hours total.
   
7. Remove from the smoker and let the turkey rest for 30 minutes before carving and serving.
   

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

Jerk turkey is marinated with bold Caribbean spices—like pimento, scotch bonnet, thyme, and citrus—then smoked or roasted for a rich, spicy flavor that traditional roasted turkey simply can’t match.

Can I Make Jerk Turkey Without a Smoker?

Yes. Roast the marinated turkey in a 325°F (163°C) oven and place a tray of water, bay leaves, and pimento berries underneath to mimic the jerk steam.

How Spicy Is Jerk Turkey?

It depends on how many scotch bonnets you use. For a mild kick, use one pepper and remove the seeds. For more authentic heat, use two or three.

What’s the Best Wood for Smoking Jerk Turkey?

Cherrywood provides a subtle sweetness that balances the spice. If available, use pimento wood chunks for the most authentic jerk aroma.

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.

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A Caribbean Twist on a Global Favorite

I’ve had so many requests for this one over the years, and I finally decided to share my take on Pepper Steak. While it’s not considered a traditional Caribbean recipe, I’ve seen it pop up more and more across the islands — especially with a dash of jerk seasoning or scotch bonnet heat. My Incredible Pepper Steak Recipe blends the rich, savory flavor of soy sauce and Worcestershire with the sweetness of bell peppers and the warmth of ginger for a sauce that coats every bite beautifully.

You can serve this easy beef stir fry with peppers over coconut rice, jasmine rice, or even noodles. It’s a comforting, colorful dish that brings restaurant-style flavor right to your kitchen — no takeout needed. Once you master this technique, it’ll be one of those go-to recipes that everyone looks forward to.

Ingredient Guide

• Beef: Use flank, sirloin, or ribeye — tender cuts that work perfectly for quick stir-frying.
• Baking Soda: Helps soften the beef in the velveting process so it’s never tough.
• Soy Sauce: The foundation of that deep, umami-rich flavor.
• Brown Sugar: Adds a hint of sweetness that balances the saltiness of soy.
• Worcestershire Sauce: Gives a tangy, savory boost to the sauce.
• Ginger: Freshly grated ginger keeps the dish lively and aromatic.
• Mirin: Brings sweetness and balance; rice vinegar is a great substitute.
• Bell Peppers: Red, green, and orange for a mix of sweetness, crunch, and color.
• Garlic: Adds classic depth and aroma.
• Jerk Marinade: A Caribbean twist — adds gentle scotch bonnet heat.
• Cornstarch: Thickens the sauce for that beautiful glossy finish.
• Sesame Seeds: Add a final nutty crunch and presentation flair.

Cooking Notes from the Kitchen

• Velvet the beef with baking soda before marinating for the most tender texture.
• Always slice beef thinly against the grain for easy chewing.
• Stir-fry on medium-high heat so the beef sears quickly without steaming.
• Add bell peppers near the end to keep their bright color and crunch.
• You can double the sauce ingredients if you prefer extra gravy for rice or noodles.

Shopping Made Easy

• Look for pre-cut “stir-fry beef” strips at your supermarket to save prep time.
• Mirin and rice vinegar are available in the Asian or international foods aisle.
• Use any store-bought jerk marinade; Grace, Walkerswood, or Lalah’s are great choices.
• Choose firm, glossy bell peppers with no soft spots for the freshest flavor.
• Sesame seeds are often near the soy sauce or spice section of most grocery stores.

Incredible Pepper Steak Recipe

Discover my Incredible Pepper Steak Recipe — tender beef strips, colorful bell peppers, and a rich, savory sauce with a hint of Caribbean flavor. Learn how to make restaurant-quality Pepper Steak at home with simple ingredients and easy steps.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rest Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course: Beef Recipes, Global Favorites, Sunday Dinners

Ingredients Method Notes

Ingredients

  

• 1 lb beef cut into strips
• 1 tablespoon baking soda
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grated ginger
• 1 tablespoon Mirin or rice vinegar
• 3/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic crushed
• 1 tablespoon spicy jerk marinade optional
• 2 tablespoons vegetable oil
• 1/2 red bell pepper sliced
• 1/2 orange bell pepper sliced
• 1/2 green bell pepper sliced
• 1 large onion sliced
• 1 tablespoon cornstarch
• 1 teaspoon sesame seeds

Method

 

1. To tenderize the beef strips so they’re not chewy, combine the baking soda with the beef and mix well. Add 1 tablespoon of water if the mixture feels too dry. Let it sit for 30 minutes to “velvet” the beef. In the video below we discuss how the texture of the beef will change. 
   
2. After 30 minutes, rinse the beef thoroughly several times, then drain and squeeze out excess water.
   
3. Season the beef with soy sauce, brown sugar, Worcestershire sauce, grated ginger, Mirin, water, salt, black pepper, garlic, and jerk marinade (if using). Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
   
4. Heat vegetable oil in a wok over medium heat. Add the marinated beef (reserve the marinade) and stir-fry for about 5 minutes until the beef is browned and most of the liquid has evaporated.
   
5. Add the red, orange, and green bell peppers along with the sliced onion. Stir and cook for 2–3 minutes, allowing the vegetables to stay slightly crisp.
   
6. In a small bowl, whisk the cornstarch into the reserved marinade, then pour into the wok. Stir continuously for 3 minutes until the sauce thickens and coats the beef.
   
7. Add the chopped scallions, taste, and adjust salt if needed. Turn off the heat after 1 minute, then sprinkle with sesame seeds.
   
8. Serve hot with coconut rice or steamed jasmine rice.
   

Notes

What Is Velveting Beef and Why Is It Important?

Velveting is a Chinese cooking method that tenderizes meat using baking soda or cornstarch before stir-frying. It keeps the beef juicy and soft even after high-heat cooking.

Can I Make Pepper Steak Without Jerk Marinade?

Yes. The jerk marinade adds a subtle heat and island flavor, but you can skip it or use a touch of chili paste or crushed red pepper flakes instead.

What’s the Best Cut of Beef for Pepper Steak?

Flank steak, sirloin, or ribeye are ideal because they stay tender and flavorful when sliced thinly against the grain.

Can I Use Chicken Instead of Beef?

Absolutely! Substitute beef with boneless chicken breast or thighs and follow the same recipe steps.

How Do I Prevent the Sauce From Getting Too Thick?

Add a tablespoon of water or broth at a time while stirring until you reach your preferred sauce consistency.

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A Taste of Home in Every Bite

Growing up in Trinidad, I remember the aroma of curry chataigne with pigeon peas drifting through the neighborhood on quiet Sunday mornings. It was the kind of dish that brought everyone to the table — warm, rich, and layered with earthy, nutty flavor. While I prefer using fresh pigeon peas and chataigne (also called breadnut or katahar in Guyana), those can be expensive and hard to find outside the Caribbean. So in this version of Classic Caribbean Curry Chataigne With Pigeon Peas, I’ll show you how to get that same authentic flavor using frozen ingredients you can easily find at any West Indian grocer.

Chataigne is a true Caribbean gem — tender yet hearty, with a texture that holds up beautifully to slow cooking. Pairing it with pigeon peas gives this vegan curry extra protein and body. The coconut milk softens the spice, the curry base ties everything together, and the gentle simmer coaxes deep, nostalgic flavors from simple ingredients.

This recipe takes me back to the mornings when my mom’s great-aunt would call out from her kitchen window, “Chris! Come have breakfast!” A plate of this curry alongside hot buss-up-shut (paratha roti) and mango talkari was pure comfort. Whether you’re recreating a taste of home or discovering this Caribbean classic for the first time, this curry is a perfect example of how simple, humble ingredients can come together to make something truly special.

Ingredient Guide

• Chataigne (Breadnut or Katahar): A starchy fruit similar in texture to jackfruit; used here for its nutty flavor and meaty bite.
• Pigeon Peas: A hearty legume with a creamy interior that adds protein and texture to the curry.
• Coconut Milk: Adds richness and balances the heat of the curry while enhancing the overall depth of flavor.
• Curry Powder: The foundation of Caribbean curry flavor — use a blend with turmeric, coriander, cumin, and fenugreek for authentic taste.
• Caribbean Green Seasoning: A vibrant herb paste made from culantro (shadow beni), thyme, green onions, garlic, and peppers for fresh island flavor.
• Cumin Seeds (Geera): Adds a nutty, aromatic note to the base of the curry.
• Anchar Masala: A spice blend made with roasted cumin and fenugreek; brings depth and a slightly smoky tone to the dish.
• Scotch Bonnet Pepper: Delivers bright heat and fruity flavor; adjust to your spice tolerance.
• Onion and Garlic: Provide a savory backbone and richness to the curry sauce.
• Olive Oil: Used for sautéing the aromatics and toasting the spices for the curry base.

Cooking Notes from the Kitchen

• Always preboil the pigeon peas to soften them and remove any raw taste before adding them to the curry.
• Squeeze excess water from the thawed chataigne to help it absorb the flavors of the curry base better.
• Cooking the curry base slowly ensures the spices bloom and the raw flavor of the curry powder cooks out.
• If you can’t find Anchar Masala, use a mix of ground roasted cumin (geera) and a pinch of methi (fenugreek).
• To make the dish more substantial, you can add cubed potatoes during the last 30 minutes of cooking.
• The curry thickens as it cools, making it ideal for serving with roti, rice, or even over-boiled ground provisions.

Shopping Made Easy

• Look for frozen chataigne (katahar) in the freezer section of your local West Indian or Asian grocery store.
• Frozen pigeon peas are available year-round and often labeled as “gungo peas.”
• Curry powder and anchar masala are pantry staples in Caribbean grocers; opt for brands from Trinidad or Guyana for the best results.
• Coconut milk in cans gives a creamier consistency than boxed or diluted versions.
• Caribbean green seasoning can be homemade or purchased fresh in jars at West Indian markets.

Classic Caribbean Curry Chataigne With Pigeon Peas

A hearty vegan curry made with tender chataigne (breadnut or katahar) and creamy pigeon peas, simmered low and slow in a rich, coconut curry sauce. This dish celebrates the flavors of the Caribbean with bold spices, traditional techniques, and wholesome plant-based ingredients.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course: Breakfast, Caribbean Classics, Vegan, Vegetarian

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb pigeon peas
• 1 1/2 lb chataigne breadnut or katahar
• 2 tablespoons olive oil
• 1 large onion, divided
• 8 cloves 8–10 garlic, divided
• 1/2 teaspoon cumin seeds geera
• 1 tablespoon Caribbean Green Seasoning
• 2 1/2 tablespoons curry powder
• 3/4 cup water for cooking the curry base
• 1 tablespoon Anchar Masala
• 1 scotch bonnet pepper adjust to taste
• 1 1/2 cups coconut milk
• 3/4 tablespoon salt adjust to taste
• 2 cups water

Method

 

1. Preboil the thawed pigeon peas for 20 minutes, drain, then repeat for another 20 minutes. Drain well and set aside. If using canned pigeon peas, skip this step.
   
2. Thaw the frozen chataigne completely, then squeeze out any excess liquid.
   
3. Heat the olive oil in a large pot over medium heat. Add the cumin seeds, half of the chopped onion, half of the minced garlic, and half of the scotch bonnet pepper. Reduce the heat to low and sauté for 3 minutes.
   
4. Stir in the Caribbean green seasoning and cook for another 2 minutes. Add the curry powder and continue to cook on low for 3 minutes, stirring often.
   
5. Pour in 3/4 cup of water and cook the curry base to remove the raw taste of the spices. Add the remaining onion, garlic, scotch bonnet pepper (optional for extra heat), and anchar masala. Increase the heat to medium and allow the liquid to reduce.
6. Turn the heat to high, add the chataigne, and mix well to coat in the curry base. Stir in the preboiled pigeon peas.
   
7. Add the salt, remaining 2 cups of water, and coconut milk. Bring to a boil, then reduce to a gentle simmer. Cover partially with the lid and cook for 90 minutes, stirring occasionally.
   
8. Taste and adjust salt as needed. The curry should be thick and rich, and the peas and chataigne tender. Remove from heat and serve hot with Sada or paratha roti, rice, or your favorite flatbread.
   

Notes

What Does Chataigne Taste Like?

Chataigne (also known as breadnut or katahar) has a mild, nutty flavor with a firm, meaty texture similar to that of jackfruit or artichoke hearts. When cooked in curry, it absorbs the spice beautifully and develops a satisfying, hearty bite.

Can I Use Fresh Pigeon Peas Instead of Frozen?

Yes! If you have access to fresh pigeon peas, simply shell and rinse them before boiling. They’ll cook faster and have a sweeter, fresher flavor than frozen peas.

What Can I Substitute for Anchar Masala?

If anchar masala isn’t available, mix ground roasted cumin (geera) with a pinch of ground methi (fenugreek). This combination will yield a similar, earthy, roasted flavor.

How Do I Know When the Curry Is Done?

The curry is ready when the chataigne and pigeon peas are tender, the liquid has thickened into a rich sauce, and the oil begins to rise slightly to the top.

What Can I Serve With Curry Chataigne?

This dish pairs beautifully with buss-up-shut (paratha roti), dhal and rice, or even plain jasmine rice. It’s also delicious with boiled green bananas or cassava for a full vegan Caribbean meal.

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Steamed Ground Provisions

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Steamed Ground Provisions

A healthy, flavor-packed alternative to boiling, these steamed ground provisions hold their shape, retain their nutrients, and deliver the pure taste of Caribbean roots.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course: Breakfast, Caribbean Classics, Easy Caribbean Recipes, Favourite, Side Dishes, Vegan, Vegetarian

Ingredients Method Notes

Ingredients

  

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

Method

 

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

Notes

What’s the Best Way to Steam Ground Provisions?

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

Can I Steam Provisions with the Skin On?

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

What’s the Difference Between Boiling and Steaming Provisions?

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

How Do I Store Leftover Steamed Provisions?

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

What Can I Serve with Steamed Provisions?

They pair perfectly with saltfish buljol, stewed meats, callaloo, or even fried fish. It’s a hearty, traditional base for any Caribbean meal.

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

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

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

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

What Is Breadfruit?

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

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

Why You’ll Love This Breadfruit Recipe

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

Jamaican-Inspired Roasted and Fried Breadfruit

This oven-roasted and fried breadfruit recipe captures the heart of Caribbean home cooking — simple, wholesome, and deeply satisfying. Whether you’re revisiting a childhood favorite or exploring breadfruit for the first time, this method brings out the fruit’s best qualities: tender, golden, and unforgettable.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course: Appetizers & Snacks, Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Vegan, Vegetarian

Ingredients Method Notes

Ingredients

  

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

Method

 

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

    
   

Notes

Frequently Asked Questions

Can you eat breadfruit skin?
No — the skin becomes tough after roasting and should be peeled before eating.

What does breadfruit taste like?
When cooked, breadfruit tastes mildly sweet and nutty, similar to a cross between potato and freshly baked bread.

Is breadfruit healthy?
Yes! It’s high in fiber, potassium, and complex carbohydrates — a great gluten-free energy source.

Tried this recipe?

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The Story Behind My Ultimate Trinbago Seafood Callaloo

Callaloo is one of those iconic dishes that tells the story of Trinidad and Tobago in every spoonful. Growing up, the version my mom made was all about the fresh ocean crabs we’d get from the market. But over the years, I’ve come to appreciate the variations—some families add salted pigtails, smoked turkey, or crayfish, and every pot tells a different story.

This version of The Ultimate Trinbago Seafood Callaloo takes that classic Sunday dish and gives it a luxurious spin by highlighting the ocean’s best: shrimp, lobster, and crab. Living in Canada now, I’ve adapted the ingredients slightly based on what’s available here, while keeping the soul and flavor of home intact. The coconut milk adds that smooth richness, the dasheen leaves and spinach bring the earthiness, and the seafood turns this into something truly special.

Callaloo has always been more than just a side dish—it’s a tradition, a comfort food, and for many of us, the centerpiece of Sunday lunch alongside rice, macaroni pie, or boiled ground provisions and stewed, BBQ, or oven-roasted meats.

Ingredient Guide

• Limes or Lemon – Used to wash and brighten the seafood, removing any briny aroma.
• Butter – Adds richness and helps develop the base flavor of the seafood stock.
• Onion – Used in both the stock and the callaloo base for sweetness and depth.
• Thyme – Essential Caribbean herb that balances the richness of coconut milk.
• Parsley – Adds freshness and a mild herbal note to the stock.
• Celery – Builds aromatic depth, especially when combined with onion and thyme.
• Black Pepper – Adds warmth and subtle spice to both the stock and the finished dish.
• Sea Salt – Used to season the stock and callaloo base.
• Oil – Helps sauté the aromatics without burning the garlic.
• Garlic – Infuses deep flavor into the base of the callaloo.
• Pimento Pepper – Brings mild heat and signature Trinidadian flavor.
• Pumpkin – Adds body and natural sweetness, thickening the callaloo as it cooks down.
• Okra – Helps achieve that smooth, velvety texture classic to callaloo.
• Dasheen Leaves – The traditional greens used for authentic Trinbago-style callaloo.
• Baby Spinach – Adds color and texture, complementing the dasheen leaves.
• Lobster, Shrimp, and Crab Legs – The stars of this seafood callaloo, bringing sweetness and depth of flavor.
• Coconut Milk – Adds creamy texture and balances the spices.
• Scotch Bonnet Pepper – Brings heat and that unmistakable Caribbean aroma.
• Caribbean Green Seasoning – Enhances the seafood flavor with herbs and spices.
• Lemon Juice – Used to season the shrimp and lobster tails before finishing the dish.

Cooking Notes from the Kitchen

• Always wash the seafood thoroughly with lime or lemon juice before cooking.
• Use fresh dasheen (taro) leaves when possible for the most authentic texture.
• Avoid over-blending the callaloo—pulsing with an immersion blender preserves texture and flavor.
• For a mild dish, remove the scotch bonnet pepper before blending. For heat lovers, burst it gently for that slow-building spice.
• Serve hot with rice, macaroni pie, or boiled ground provisions like sweet potato and plantain.

Shopping Made Easy

• You can find dasheen leaves (taro leaves) at Caribbean, Asian, or African grocery stores.
• Fresh okra and pumpkin are available year-round at most supermarkets.
• Frozen crab legs and shrimp work perfectly well if fresh seafood isn’t available.
• Look for full-fat coconut milk for the creamiest results.
• Caribbean green seasoning is available in bottles, but homemade versions are often considered the best.

The Ultimate Trinbago Seafood Callaloo

A creamy, rich, and deeply flavorful seafood twist on the traditional Trinidad and Tobago Callaloo—made with fresh lobster, crab legs, shrimp, and the vibrant greens of dasheen leaves and spinach, simmered in coconut milk.

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Prep Time 35 minutes mins

Rest Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course: Caribbean Classics, Comfort Food, Seafood & Fish, Soups & Stews, Sunday Dinners

Ingredients Method Notes

Ingredients

  

• 2 limes or lemons for washing seafood
• 2 tablespoons butter
• 1 medium onion chopped
• 6 sprigs 6–8 thyme
• 4 stems parsley
• 1 stalk celery with leaves
• 3/4 teaspoon black pepper
• 3/4 tablespoon sea salt for stock
• 8 cups water for stock
• 2 tablespoons oil
• 1 medium onion sliced
• 4 cloves garlic smashed
• 3/4 teaspoon black pepper
• 1 pimento pepper chopped
• 1/3 lb pumpkin cubed
• 10 okra 10–15 sliced
• 2 lbs dasheen leaves chopped, include stems
• 2 lbs baby spinach roughly chopped
• 1 tablespoon salt divided
• 2 lbs lobster
• 1 lb wild-caught shrimp
• 1 lb crab legs
• 1 1/2 cups coconut milk
• 1 green scotch bonnet pepper whole
• 1 teaspoon Caribbean green seasoning

Method

 

1. Clean and prep the shrimp, lobster, and crab legs by removing shells and washing thoroughly with cool water and lime or lemon juice. Follow along with the video below. 
   
2. In a large stock pot over medium heat, melt butter, then add onion, thyme, parsley, celery, and black pepper. Cook for 4 minutes, then add the seafood shells and continue cooking for another 4 minutes.
   
3. Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.
   
4. In a separate soup pot over medium heat, add oil, onion, garlic, black pepper, and pimento pepper. Cook for 3 minutes. Add the pumpkin and okra, and cook for another minute.
   
5. Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
   
6. Add the lobster claws and crab legs. Strain the seafood stock into the pot, add coconut milk, and bring to a boil. Cover partially and simmer.
   
7. Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
   
8. After 90 minutes, remove the lobster claws and crab legs. Use an immersion blender to pulse the callaloo mixture—avoid continuous blending, as it will change the texture and overall flavor. Remove the scotch bonnet pepper if you prefer mild heat. In my case, I broke the pepper to give the finished Callaloo a slight kick from its heat. 
   
9. Add the shrimp and lobster meat, stir, then return the claws and crab legs. Simmer for 2 minutes, taste, and adjust salt to your liking.
   
10. Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.
    

Notes

What’s the difference between Trinidad Callaloo and Jamaican Callaloo?

Trinidad and Tobago Callaloo is made with dasheen (taro) leaves, coconut milk, okra, and seasonings, while Jamaican Callaloo refers to a leafy green (amaranth) that’s sautéed like spinach. They share the same name but are completely different dishes.

Can I make seafood callaloo without lobster?

Absolutely. You can make this dish with just crab and shrimp for a simpler version, or even substitute fish fillets like snapper or cod for an easier weeknight option.

How do I prevent callaloo from becoming too slimy?

Okra naturally thickens callaloo, but over-blending can make it too viscous. Pulse with the immersion blender instead of blending continuously to control texture.

What can I serve with callaloo?

Traditional sides include white rice, macaroni pie, boiled provisions like sweet potato, or plantain. It’s also delicious with roasted chicken or stewed beef.

Can I use spinach only instead of dasheen leaves?

Yes, spinach works as a substitute, especially if dasheen leaves aren’t available, though the flavor will be milder and the texture slightly thinner.

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Across the Caribbean—especially in Trinidad and Tobago, Jamaica, Guyana, and Cuba—you’ll find a rich legacy of Chinese-influenced dishes that have become part of our island comfort food. My Easy Hoisin Noodles With Chicken is one of those go-to recipes I love to whip up when I’ve got leftover chicken in the fridge and want a quick, flavor-packed stir-fry.

Back in my San Fernando days in Trinidad, it wasn’t uncommon to find little restaurants and food trucks serving up wok-tossed noodles with bold sauces and plenty of fresh vegetables. That same spirit inspires this recipe today—a Caribbean take on a Chinese classic that balances savory, sweet, and umami flavors with fresh textures and island comfort.

This dish is perfect for busy weeknights or as a quick weekend lunch. The hoisin sauce adds a deep, slightly sweet richness, while the sesame oil and chili crisp bring that extra layer of warmth and complexity. It’s a meal that celebrates our Caribbean-Chinese heritage in the best way—fast, fresh, and full of flavor.

If you’d like to make this and don’t have the pre-cooked chicken, follow this recipe: How To Make Chicken Chow Mein.

Ingredient Guide

• Vegetable Oil: Helps the vegetables and chicken stir-fry evenly without sticking.
• Onion: Adds sweetness and depth to the base of the stir-fry.
• Bell Peppers: Bring color, crunch, and natural sweetness.
• Broccoli: Provides texture and helps balance the rich sauce.
• Salt: Enhances the flavor of the vegetables and sauce.
• Mushrooms: Add umami and absorb the hoisin sauce beautifully.
• Fresh Ginger: Brightens the dish and adds warmth.
• Toasted Sesame Oil: Adds nutty aroma and authentic Asian flair.
• Chili Crisp: Optional, for heat and crunch.
• Cooked Chicken: A great way to repurpose leftovers into a new meal.
• Noodles: Hakka-style or egg noodles work best for this stir-fry.
• Soy Sauce: Adds savory depth and saltiness.
• Hoisin Sauce: The sweet, tangy centerpiece of the dish.
• Scallions: Add a mild onion flavor and freshness at the end.

Cooking Notes from the Kitchen

• Cook the noodles just until al dente—they’ll continue to cook when stir-fried.
• Always keep the heat medium-high when stir-frying to prevent sogginess.
• You can substitute tofu or shrimp for the chicken if you prefer.
• For extra sauce, add a tablespoon of oyster sauce or Chinese cooking wine.
• Store leftovers in an airtight container and reheat in a pan with a splash of water.

Shopping Made Easy

• Look for hoisin sauce and chili crisp in the Asian section of most grocery stores.
• Use any pre-cooked chicken, including rotisserie chicken, to save time.
• Fresh Hakka or egg noodles can be found in the refrigerated section of Asian supermarkets.
• Sesame oil and soy sauce are pantry staples—invest in good quality versions for best flavor.

Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration

A quick and flavorful stir-fry noodle recipe that brings together the best of Caribbean and Chinese-inspired cooking. Tender noodles, crisp vegetables, and leftover chicken are tossed in a glossy hoisin sauce for a comforting, weeknight meal that’s ready in minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: Chicken Recipes, Favourite, Pasta & Noodles, Weeknight Dinners

Ingredients Method Notes

Ingredients

  

• 1 1/2 tablespoons vegetable oil
• 1 medium onion large diced
• 2 cups bell peppers chopped
• 1 cup broccoli florets
• 3/4 teaspoon salt
• 1 cup mushrooms sliced
• 1 tablespoon fresh ginger grated
• 3/4 tablespoon toasted sesame oil
• 1 tablespoon chili crisp optional
• 1 1/2 cups cooked chicken bite-size pieces, leftover
• 1 lb noodles pre-cooked, Hakka style recommended
• 1 1/2 tablespoons soy sauce
• 1/3 cup hoisin sauce

Method

 

1. Cook the noodles according to the package directions. Drain and toss with a touch of vegetable oil to prevent clumping. Set aside.
   
2. While the noodles cook, prepare the vegetables. Keep the white parts of the scallions separate from the green tops. Optional Add-ins: garlic, carrot, cabbage, celery, msg, oyster sauce
   
3. Heat the vegetable oil in a wok or large pan over medium heat. Add the onion, followed by the bell peppers and broccoli. Stir-fry for 2–3 minutes.
   
4. Add salt, mushrooms, and sesame oil. Continue cooking for another 2–3 minutes, stirring often.
   
5. Grate in the fresh ginger and add garlic if using. Stir in the chili crisp for a light heat and depth of flavor.
   
6. Add the leftover chicken and warm through for about 2 minutes.
   
7. Toss in the pre-cooked noodles, soy sauce, and hoisin sauce. Stir well to coat everything evenly. You may also add a teaspoon of oyster sauce or a splash of Chinese cooking wine at this point if desired.
   
8. Cook for 2–3 minutes, stirring until everything is heated through.
   
9. Turn off the heat, top with the green parts of the scallions, and give it all one final toss. Serve hot.
   

Notes

What’s the best noodle type for a stir-fry?

Hakka noodles or thin egg noodles work best since they hold their texture under high heat and absorb sauces well.

Can I make this stir-fry vegetarian?

Yes. Skip the chicken and use tofu or extra vegetables like cabbage, carrot, or bok choy for a delicious vegetarian version.

What does hoisin sauce taste like?

Hoisin sauce is sweet, salty, and slightly tangy with deep umami notes—similar to a Chinese-style barbecue sauce.

Can I use fresh chicken instead of leftover?

Absolutely. Just cook the chicken pieces first in the same wok until golden, remove them, and then proceed with the vegetables and sauce.

How do I keep stir-fry noodles from sticking?

Toss the cooked noodles with a little vegetable oil after boiling, and always stir continuously when they’re in the wok.

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A Taste of the Caribbean: Sweet, Spicy, and Masala-Rich

There’s something truly special about Pommecythere Talkari, a dish that captures the heart of Caribbean home cooking with its sweet-spicy balance and earthy masala depth. Known across the islands as June plum, ambarella, or golden apple, the Pommecythere fruit transforms beautifully in this Trinbago-style talkari. It’s simmered low and slow in a rich, spiced sauce made with roasted geera (cumin), garlic, fiery Wiri Wiri peppers, and anchar masala — the cornerstone of this tangy, savory treat.

Growing up in Trinidad and Tobago, this was more than just a condiment for curry dishes; it was a snack we’d scoop straight from the pot, licking our fingers as the sweet, tangy sauce hit all the right notes. The beauty of this recipe is its adaptability — you can use green mangoes if pommecythe isn’t available, and the results are just as satisfying. Whether you’re serving it alongside a hot roti or enjoying it cold from the fridge, Pommecythere Talkari brings a taste of island nostalgia right into your kitchen.

Ingredient Guide

• Pommecythere (June Plum) – A green, tart Caribbean fruit that softens beautifully when simmered; provides the sweet-tangy base for the dish.
• Vegetable Oil – Helps toast the spices and form a rich flavor base.
• Geera (Cumin) Seeds – Adds a deep, roasted earthiness and authentic masala aroma.
• Garlic – Builds savory depth and complements the cumin perfectly.
• Wiri Wiri Peppers – Traditional small, round chili peppers from Trinidad that bring signature island heat.
• Anchar Masala – A blend of roasted spices (often cumin, fenugreek, and mustard seed) used in Caribbean-Indian cooking.
• Salt – Balances the tartness of the fruit and enhances the masala.
• Brown Sugar – Adds sweetness and caramelization that rounds out the flavor profile.
• Water – Used to simmer the pommecythe until tender and saucy.

Cooking Notes from the Kitchen

• You can leave the skin on the Pommecythere for a rustic version — it softens nicely during cooking.
• Adjust the number of Wiri Wiri peppers to control heat; substitute with Scotch bonnet or Thai chili if needed.
• For best results, use firm, mature green Pommecythere that are not yet ripe.
• Allowing the liquid to cook down and caramelize gives the talkari its signature depth and sticky finish.
• This talkari keeps well in the refrigerator for up to one week and tastes even better the next day.

Shopping Made Easy

• Look for Pommecythere (June plum) or ambarella in Caribbean, Asian, or Latin grocery stores, often sold near green mangoes.
• Anchar masala can be found at Indo-Caribbean markets or online under “achar masala.”
• Wiri Wiri peppers are traditional, but if unavailable, substitute with small hot peppers like bird’s eye or Scotch bonnet.
• Geera (cumin) seeds are available in the spice aisle of most supermarkets.
• Choose brown sugar over white sugar for its deeper caramel flavor.

How To Make Pommecythere Talkari

This Pommecythe Talkari is a traditional Caribbean condiment and snack made from green pommecythe simmered in spiced masala with garlic, cumin, and fiery Wiri Wiri peppers. It’s a perfect blend of sweet, tangy, and spicy flavors — a true taste of Trinbagonian street and home cooking. You’ll see variations of this dish in Guyana and Surinam as well.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course: Appetizers & Snacks, Caribbean Classics, Sauces, Condiments & Marinades, Side Dishes, Vegan, Vegetarian

Ingredients Method Notes

Ingredients

  

• 2 tablespoons vegetable oil
• 1 teaspoon geera cumin
• 8 cloves garlic smashed
• 8 Wiri Wiri peppers
• 2 tablespoons anchar masala
• 10 green pommecythe peeled, thick sliced
• 2 cups 2–3 water
• 3/4 tablespoon salt
• 2 tablespoons brown sugar

Method

 

1. Peel the green Pommecythere, cut into wedges, then wash and drain well.
   
2. In a wide pan over medium heat, add the vegetable oil. Once hot, add the geera (cumin) seeds and toast gently for 3 minutes on low heat until fragrant.
   
3. Add the smashed garlic and Wiri Wiri peppers, stirring for about 2 minutes to release their aroma.
   
4. Add the anchar masala and continue cooking on low heat for 3–4 minutes, stirring often so it doesn’t stick. Smash the peppers if you’d like this extra spicy, or keep them whole to control the heat a bit. 
5. Add the sliced Pommecythere pieces and stir well to coat them evenly in the spiced oil mixture.
   
6. Turn the heat up to medium, pour in the water, and bring to a boil with the lid on.
   
7. Once boiling, add the salt and brown sugar. Stir to combine, then reduce the heat to a gentle simmer.
   
8. Cook covered (slightly ajar) for about 70 minutes, stirring occasionally, until the Pommecythere pieces are tender. Add more water if needed during cooking.
   
9. Taste and adjust the salt and sugar to balance sweetness, heat, and spice.
10. Increase the heat to reduce any remaining liquid. Allow the sauce to caramelize slightly for a deeper, richer flavor. Please note that the Pommecythere does have a spiky core or seed, and if it’s your first time having them, you’d want to keep this in mind when eating the Pommecythe talkari. Also note that the perfect Pommecythere for making this dish is the ‘full’ (meaning mature but not ripe) Pommecythere, which would have a green skin.  And yes, you can keep the skin on as in the original recipe for Pommecythere Anchar I shared a few years ago. 
    
11. Remove from heat and let cool. Store in the refrigerator for up to one week. Serve warm or chilled as a snack or condiment.

Notes

What Is Pommecythe Talkari Made Of?

Pommecythe Talkari is made from green pommecythe fruit simmered in oil with toasted cumin seeds, garlic, Wiri Wiri peppers, anchar masala, salt, brown sugar, and water. The fruit absorbs the spices, creating a sweet, tangy, and spicy chutney-like dish.

Can I Make Pommecythe Talkari With Mango Instead?

Yes! If you can’t find pommecythe, green mangoes make an excellent substitute. The texture and tartness are similar, and mango talkari is a beloved variation across Trinidad and Guyana.

How Spicy Should Pommecythe Talkari Be?

Traditionally, it’s quite spicy due to the Wiri Wiri peppers, but you can adjust the heat to your preference by reducing or omitting the peppers.

How Long Does Pommecythe Talkari Last?

Stored in an airtight container in the refrigerator, Pommecythe Talkari lasts up to one week and actually develops a richer flavor after a day or two.

What Do You Eat With Pommecythe Talkari?

It’s delicious on its own as a snack or served as a condiment alongside curry dishes, roti, or rice and dhal.

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A Warm, Comforting Caribbean Dessert

Admittedly, I was never the biggest fan of sweet rice (aka kheer in Guyana) growing up — some of you may know it as rice pudding — but over the years, I’ve learned to appreciate its creamy texture and comforting sweetness. What really made me fall in love with this dish was adding a bit of texture with toasted cashews or other nuts, and Caribbean flair to the traditional preparation.

While my family wasn’t Hindu, growing up in Guaracara, Trinidad and Tobago meant we celebrated Divali with everyone else in the community. It was one of the most beautiful times of the year — homes lit with deyas, the scent of curry and saffron rice in the air, and of course, the sweet treats. My mother’s cousin Viya was one of our first stops every year, and her version of sweet rice was legendary. Rich, fragrant, and full of love.

This version of Fantastic Sweet Rice stays close to that memory — creamy from the milk and condensed milk, delicately spiced with cardamom, nutmeg, and cinnamon, and brightened with dried fruit for bursts of flavor. It’s comfort in every spoonful and a true celebration of Caribbean heritage and togetherness.

Ingredient Guide

• White Rice – Forms the creamy base of this Caribbean sweet rice. Use long-grain for a lighter texture or short-grain for a thicker pudding.
• Evaporated Milk – Adds richness and a signature creamy flavor.
• Whole Milk – Helps balance texture and sweetness.
• Water – Used to cook the rice evenly before adding milk.
• Salt – Brings out the flavors and balances sweetness.
• Cardamom Pods – A key spice in traditional Divali sweet rice, adding warmth and fragrance.
• Ground Ginger – Adds gentle heat and depth.
• Ground Cinnamon – For warmth and aroma; you can also use a cinnamon stick.
• Nutmeg – Grated fresh for that authentic island touch.
• Raisins – Provide sweetness and chewiness in every bite.
• Dried Cranberries – Add a tangy contrast and vibrant color.
• Cashews – Optional, but they add a delightful crunch when toasted.
• Vanilla Extract – Enhances all the flavors and ties them together.
• Sweetened Condensed Milk – The main sweetener, adding creaminess and a rich, indulgent finish.

Cooking Notes from the Kitchen

• You can replace condensed milk with sugar, honey, or raw cane sugar if you prefer.
• Fresh spices always elevate your sweet rice — try whole cardamom, a cinnamon stick, or even a slice of fresh ginger.
• The pudding will thicken as it cools, so stop cooking when it’s slightly looser than your preferred texture.
• For a vegan version, use coconut milk or almond milk and skip the condensed milk.
• Toasting the nuts before adding them enhances flavor and aroma.

Shopping Made Easy

• Most ingredients like milk, raisins, and rice are available in any supermarket.
• Check the international or South Asian aisle for cardamom pods and condensed milk.
• For the best flavor, use fresh whole spices instead of pre-ground when possible.
• Dried cranberries can be substituted with currants or chopped dates if preferred.
• Always buy unsalted raw cashews for toasting — they absorb flavor better.

Fantastic Sweet Rice (Rice Pudding)

A creamy, spiced Caribbean sweet rice pudding made with milk, cardamom, and condensed milk — rich, comforting, and perfect for festive celebrations (Divali aka Dwali and Eid al-Fitr) or cozy nights in.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizers & Snacks, Desserts, Festive & Holiday Recipes

Ingredients Method Notes

Ingredients

  

• 1/3 cup raw cashews optional
• 1 cup white rice washed
• 1 cup evaporated milk
• 1 cup whole milk
• 1 cup water
• 3/4 teaspoon salt
• 4 cardamom pods
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon grated nutmeg divided
• 1/2 cup raisins
• 1/3 cup dried cranberries
• 1 tablespoon vanilla extract
• 1/3 cup sweetened condensed milk adjust to taste

Method

 

1. Wash the rice thoroughly until the water runs clear, then set aside.
2. Toast the cashews in a dry pan over medium heat for 3–5 minutes, stirring often so they don’t burn. Set aside. Using the cashews is optional, but it adds a wonderful contrasting texture to the sweet rice, which can be mushy. Any nuts and dried fruit you enjoy can be used.
3. In a deep saucepan, add the washed rice and toast gently over medium-low heat for about 1 minute. May I recommend that you follow along with the video below, as much more is explained. 
   
4. Add the evaporated milk, milk, and water. Stir well, then add the cardamom pods (lightly crushed), ground ginger, cinnamon, and half the nutmeg. A cinnamon stick and a thick slice of fresh ginger can be used instead of the powdered forms. 
   
5. Raise the heat to medium and bring to a gentle boil. Add the raisins, dried cranberries, toasted cashews, and condensed milk.
   
6. Cook for about 20 minutes, stirring frequently during the last 5 minutes to prevent sticking. Adjust sweetness and salt to taste. This is the one time I’d recommend stirring rice often as it cooks.
   
7. Remove from heat, discard the cardamom pods, and let cool slightly before serving. The sweet rice will thicken as it cools. Top with the remaining nutmeg.  Things like a bay leaf, a 2-inch piece of dried orange peel, and 5-8 cloves would all add wonderful flavor notes to this sweet rice. 
   
8. Serve warm or chilled, topped with a sprinkle of nutmeg.
   

Notes

What Makes Caribbean Sweet Rice Different From Other Rice Puddings?

Caribbean sweet rice is typically made with cardamom, nutmeg, and condensed milk, giving it a uniquely spiced, creamy, and tropical flavor profile compared to the plain, custard-like European versions.

Can I Make Sweet Rice Without Condensed Milk?

Yes! You can sweeten your rice pudding with brown sugar, coconut sugar, or honey. Just adjust the milk ratio to keep it creamy.

What Type of Rice Works Best for Sweet Rice?

Long-grain rice produces a lighter texture, while short-grain rice gives a thicker, creamier pudding. Basmati is a great choice for its aroma.

How Long Does Sweet Rice Last in the Fridge?

Store leftover sweet rice in an airtight container for up to 4 days. Add a splash of milk when reheating to restore its creamy texture.

Can I Serve Sweet Rice Cold?

Absolutely. Caribbean sweet rice tastes just as delicious chilled — it becomes thicker and slightly firmer, perfect for warm-weather desserts.

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As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.

To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.

Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.

Ingredient Guide

• Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
• Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
• Sea Salt – Enhances natural flavor and balances the marinade.
• Black Pepper – Adds gentle warmth and complements the garlic.
• Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
• Garlic – Crushed fresh for maximum aroma and depth.
• Lemon Juice – Brightens the dish and adds a refreshing finish.

Cooking Notes from the Kitchen

• Use young, firm zucchini for the best texture and flavor.
• Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
• A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
• For extra aroma, add finely chopped rosemary or chives to the marinade.
• You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.

Shopping Made Easy

• Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
• Choose small to medium zucchini; large ones tend to be watery and less flavorful.
• Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
• For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
• Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.

Quick & Easy Grilled Zucchini Recipe for Busy Nights

Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Course: Grilling, In Season, Side Dishes, Vegan, Vegetarian

Ingredients Method Notes

Ingredients

  

• 2 medium zucchini sliced
• 1/2 cup olive oil
• 3/4 teaspoon sea salt
• 3/4 teaspoon black pepper
• 1 teaspoon thyme leaves about 5 sprigs
• 3 cloves garlic crushed

Method

 

1. Wash and slice the zucchini into strips about 3/4 centimeter thick.
   
2. Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
   
3. In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
   
4. Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
   
5. Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
   
6. As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there. 
   
7. Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.
   

Notes

What’s the Best Way to Grill Zucchini Without It Getting Soggy?

Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.

Can I Make Grilled Zucchini Without a Grill?

Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.

What Seasonings Go Best with Grilled Zucchini?

Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.

Is Grilled Zucchini Healthy?

Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.

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Growing up in Trinidad and Tobago, I was never a big fan of corn porridge. But after moving to Canada in my late teens, those long, cold winters quickly changed my mind. There’s something deeply comforting about a warm bowl of porridge when it’s freezing outside, and over time, it became a breakfast staple in my home.

While traditional Caribbean corn porridge is made from dried cornmeal rather than fresh corn, this Charred Sweet Corn Porridge offers a homely twist. Grilling the corn first adds a subtle smoky note that pairs perfectly with coconut milk, nutmeg, and cinnamon. It’s rich, creamy, and filled with that old-fashioned warmth we all crave on chilly mornings.

This recipe blends my childhood memories with a touch of modern Caribbean flavor. Whether you serve it plain or top it with dried fruit, this corn porridge will remind you that comfort can be both simple and soulful.

Ingredient Guide

• Sweet Corn: Fresh, grilled corn gives the porridge its natural sweetness and smoky flavor.
• Coconut Milk: Adds creaminess and a classic Caribbean taste.
• Evaporated Milk: Enriches the texture and depth of flavor.
• Cornmeal: Helps thicken the porridge and gives it body.
• Sweetened Condensed Milk: Sweetens the dish and creates a velvety finish.
• Nutmeg: Brings warmth and a fragrant spice to balance the sweetness.
• Cinnamon: Adds a cozy spice note; can be replaced with a cinnamon stick.
• Vanilla Extract: Enhances the dessert-like aroma of the porridge.
• Dried Cranberries: Optional, but adds color and a hint of tartness.
• Bay Leaf: Optional; gives a light herbal note if simmered with the porridge.

Cooking Notes from the Kitchen

• Freshly grated nutmeg makes a noticeable difference in flavor and aroma.
• Stir the porridge continuously while it cooks to prevent sticking or burning.
• For a smoother texture, strain the blended corn mixture before cooking.
• Add more milk or water if the porridge thickens too much as it cools.
• For a dairy-free option, use additional coconut milk instead of evaporated milk.

Shopping Made Easy

• Fresh sweet corn is best, but frozen corn can be used when fresh isn’t available.
• Look for coconut milk in cans or cartons in the international foods aisle.
• Cornmeal comes in various grinds; medium grind works best for porridge.
• Sweetened condensed milk and evaporated milk are typically found in the baking section.
• Purchase whole nutmeg for grating fresh flavor—available in most spice aisles.

Charred Sweet Corn Porridge

Warm, creamy, and kissed with the flavor of grilled corn, this Charred Sweet Corn Porridge is a Caribbean-inspired twist on a traditional comfort food. The char adds a gentle smokiness that beautifully complements the sweet coconut and nutmeg notes, creating a perfect bowl for cool mornings or cozy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course: Breakfast, Caribbean Classics, Winter Recipes

Ingredients Method Notes

Ingredients

  

• 3 ears sweet corn about 2 cups kernels
• 2 1/2 cups water divided
• 1 cup coconut milk
• 1 1/2 cups evaporated milk
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• 1 teaspoon nutmeg divided
• 3/4 cup sweetened condensed milk
• 1/4 cup dried cranberries optional
• 1 bay leaf optional
• 1 stick cinnamon optional, in place of powder

Method

 

1. Grill the corn until lightly charred to add a smoky undertone to the finished porridge. Allow to cool, then carefully remove the kernels from the cob using a sharp knife.
   
2. Place about 3/4 of the grilled corn into a blender along with the coconut milk and 1 cup of water. Blend until smooth.
   
3. Pour the blended mixture into a saucepan. Add the remaining water, evaporated milk, cornmeal, and salt. Stir well to combine.
   
4. Add the remaining grilled corn kernels, ground cinnamon (or cinnamon stick), vanilla extract, sweetened condensed milk, and half of the nutmeg. If using, add the bay leaf.
   
5. Cook over medium heat, stirring constantly to prevent sticking. Add the dried cranberries or other dried fruit if using. Continue to cook for about 10 minutes, or until the porridge reaches your desired thickness.
   
6. Remove from heat, adjust the salt to taste, and sprinkle with the remaining nutmeg. Serve warm and enjoy.
   

Notes

What makes charred sweet corn porridge different from traditional cornmeal porridge?

Charred sweet corn porridge uses fresh grilled corn blended into the mixture, creating a naturally sweet, smoky, and creamy texture. Traditional cornmeal porridge is made with dried cornmeal and has a more uniform, grainy consistency.

Can I make this corn porridge vegan?

Yes. Substitute evaporated milk with more coconut milk or almond milk, and use a plant-based sweetener instead of condensed milk.

How can I make the porridge thicker or thinner?

Cook longer for a thicker porridge, or add a bit of warm milk or water to loosen the texture if it thickens too much.

Can I prepare this corn porridge ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.

What toppings go well with corn porridge?

Dried cranberries, raisins, toasted coconut, or a sprinkle of nutmeg are all delicious finishing touches for this creamy Caribbean breakfast.

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