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rou cou roasted chicken resting
Caribbean Classics Chicken Recipes Easy Caribbean Recipes Featured General Caribbean Main Dishes Meat & Poultry Sunday Dinners

Simple Oven Roasted Rou Cou (Annatto) Chicken

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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.

rou cou roasted chicken resting

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Caribbean Classics, Chicken Recipes, Easy Caribbean Recipes, Sunday Dinners, Weeknight Dinners
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 whole chicken about 3 lbs, spatchcocked
  • 1 lemon or lime juiced, for washing
  • 2 tablespoons olive oil
  • 4 tablespoons rou cou annatto extract
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon Angostura bitters
  • 3/4 tablespoon smoked pimentón paprika

Instructions
 

  • Spatchcock the chicken by cutting down the spine and pressing firmly on the breastbone to flatten it.
    spatch cock chicken for rou cou roasted chicken
  • Wash the chicken with the juice of the lemon or lime and cool water, then pat dry with paper towels.
    seasoning chicken for rou cou roasted chicken
  • 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.
    seasoned rou cou chicken
  • 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.
    rou cou seasoned chicken
  • Preheat the oven to 380°F.
    rou cou marinade
  • Line a baking pan and place a wire rack inside so the chicken is elevated while roasting.
    seasoned rou cou chicken for 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.
    baste chicken with rou cou and herb marinade
  • chicken roasting in rou cou 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.
    baste the rou cou chicken while roasting
  • 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.
    rou cou roasted chicken resting

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.
Tried this recipe?Let us know how it was!
Caribbean Classics Easy Caribbean Recipes Featured General Caribbean Main Dishes Pork Recipes Sunday Dinners

Easy Slow Cooker Jerk Pork

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Jamaican jerk pork

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.

crock pot jerk pork

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.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Featured, Pork Recipes, Sunday Dinners, Weeknight Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 3 lbs pork bone-in
  • 1 lime or lemon juiced for washing
  • 4 tablespoons Jamaican jerk marinade spicy
  • 3 tablespoons vegetable oil
  • 1 cup apple juice
  • 1 teaspoon salt
  • 1 large orange cut into wedges
  • 1 large onion rough chopped
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon pimento berries allspice
  • 6 sprigs thyme
  • 2 stalks celery rough chopped
  • 1 scotch bonnet pepper diced, optional
  • 2 to 3 tablespoons honey or maple syrup optional
  • 2 tablespoons fresh scallions chopped, optional

Instructions
 

  • 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.
    seasoning and flavour ingredients for making jamaican jerk pork
  • 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.
    seasoned jerk pork for slow cooker
  • 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.
    sear jerk pork on all sides
  • 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.
    seasoned jerk pork
  • Close the lid and cook for 4 1/2 hours on high or 7 to 8 hours on low.
    jerk seasoned pork in the slow cooker
  • After about three hours, flip the pork in the slow cooker and continue cooking.
    flip the jerk pork after 3 hours in the slow cooker
  • 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.
    finished slow cooker jerk 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.
    creating jerk gravy for roasted pork
  • Serve on sandwiches, with rice and peas, or alongside your favorite side dishes.
    sliced slow cooker jamaican jerk pork

Video

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.
Tried this recipe?Let us know how it was!
Black Pudding With Caramelized Onion
Appetizers & Snacks Breakfast Caribbean Classics Featured Fusion General Caribbean Pork Recipes

Black Pudding With Caramelized Onion

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Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean. Not having traveled home to Trinidad and Tobago for Carnival this winter, my sister gave me a taste of home by sharing some black pudding she had tucked away in her freezer. While nothing compares to enjoying it fresh from Charlie’s in San Fernando with a generous drizzle of extra hot pepper sauce, this version truly warmed my heart.

The sweetness of slowly caramelized onions melting into the richly spiced pudding creates a beautiful contrast of flavors and textures. It is savory, slightly smoky, gently sweet, and carries just enough heat to remind you of its roots. Whether served as a topping for crackers or layered into sandwiches, this dish transforms simple leftovers into something deeply satisfying and full of Caribbean character.

Side Note! If you wanted to add pieces of black blood pudding to the Sweet Potato Hash recipe I shared a few days back, it would add a lovely taste and texture to a perfect breakfast dish.

Ingredient Guide

Butter Adds richness and helps gently cook the onions while enhancing their natural sweetness.

Onions The foundation of the dish, bringing sweetness and depth once caramelized to a deep amber color.

Sea Salt Helps draw moisture from the onions so they soften and caramelize evenly.

Blood Pudding The star ingredient, richly seasoned and deeply savory with traditional Caribbean spices.

Scallions Provide a fresh, mild onion flavor that brightens the finished dish.

Parsley Adds freshness and subtle herbal balance to the richness of the pudding.

Habanero Pepper Brings authentic Caribbean heat and a fruity spice note.

Thyme Contributes earthy, aromatic undertones essential to many Caribbean savory dishes.

Olive Oil Used to sauté the aromatics and build flavor in the same pan.

Black Pepper Adds gentle warmth and enhances the overall savory profile.

Shopping Made Easy

• Blood pudding can usually be found at Caribbean grocery stores or specialty butchers.
• Fresh thyme, scallions, and habanero peppers are commonly available in most supermarkets.
• If shopping at a standard grocery store, ask the butcher if they carry blood sausage.
• Choose firm onions with no soft spots for the best caramelization results.

Cooking Notes from the Kitchen

• Cooking the onions slowly is key to achieving that deep amber color and natural sweetness.
• Stirring every few minutes prevents the natural sugars in the onions from burning.
• Do not wash the pan after removing the onions because the browned bits add extra flavor.
• Crushing the black pudding while stirring helps create the ideal paste-like consistency.
• The caramelized onions can be folded in or used as a topping, depending on your presentation preference.

Black Pudding With Caramelized Onion

Black Pudding With Caramelized Onion

Transform leftover blood pudding into a rich Caribbean spread with caramelized onions, herbs, and habanero heat.
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Prep Time 10 minutes
Cook Time 1 hour
Course Appetizers & Snacks, Caribbean Classics, Featured, Pork Recipes, Street Food
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 tablespoon butter
  • 2 large onions sliced
  • 1/4 teaspoon sea salt
  • 3/4 lb blood pudding casing removed
  • 2 scallions finely chopped
  • 2 tablespoons parsley finely chopped
  • 1 habanero pepper finely chopped, no seeds
  • 3 sprigs thyme leaves only
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the butter in a saucepan over medium heat and add the sliced onions, followed by the sea salt. Stir to coat, place a lid on the pan, and cook over medium to low heat for about 15 minutes until softened and beginning to release their moisture.
  • Remove the lid, reduce the heat slightly, and continue cooking until the onions turn a deep amber color. Stir every five minutes to ensure the natural sugars caramelize without burning. This process will take about 50 minutes in total and you will notice the onions becoming richly sweet and fragrant as they deepen in color.
  • Remove the casing from the black pudding and break it into smaller pieces. Prep the others ingeredients as well.
  • After removing the caramelized onions from the pan and setting them aside, increase the heat to medium to low and add the olive oil without washing the pan. Add the parsley, habanero pepper, scallions, thyme leaves, and black pepper. Cook for about 3 minutes until you hear the gentle sizzle and the aroma of the herbs and pepper fills the kitchen.
  • Add the black pudding to the pan and crush it as you stir, combining all the flavors into a somewhat thick, paste-like consistency.
    black blood pudding added to herbs
  • After 3 to 4 minutes, fold in the caramelized onions and heat through for about 2 minutes.
    refried black blood pudding
  • Serve warm as a topping for sandwiches or crackers. Alternatively, keep the caramelized onions separate and spoon them over the finished pudding as a topping.
    caramelized onion added to refried blood pudding
  • finished black pudding with caramelized onion
  • blood pudding with caramelized onion sandwich

Video

Notes

Frequently Asked Questions

Can I use store-bought blood sausage instead of traditional Caribbean black pudding?
Yes, store-bought blood sausage can be used if Caribbean-style black pudding is unavailable. Keep in mind that seasoning profiles may vary slightly.
How spicy is Black Pudding With Caramelized Onion?
The heat level depends on the habanero pepper. Removing the seeds reduces the intensity, and you can substitute a milder pepper if preferred.
Can I make this recipe ahead of time?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator and warm gently before serving.
Should I mix the caramelized onions in or serve them on top?
Traditionally, you can do either. Folding them in creates a balanced sweetness throughout, while topping the pudding gives visual contrast and texture.
Can I store caramelized onions?
Yes, caramelized onions store well in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing and reheat gently before using.
Can I store leftover refried black pudding?
Yes, leftover refried black pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, adding a small splash of oil if needed to loosen the texture.
Tried this recipe?Let us know how it was!
beef and lentil soup simmering
Beef Recipes Caribbean Classics Comfort Food Featured General Caribbean In Season Main Dishes Soups & Stews

Soul-Soothing Beef and Lentil Soup

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beef and lentil soup

This Soul-Soothing Beef and Lentil Soup is the kind of recipe that carries you through cold evenings, long weeks, and those moments when only a nourishing bowl of comfort will do. In many Caribbean homes, Saturday soup is more than a meal; it is tradition, therapy, and togetherness all in one pot. While this soup shares some similarities with the roasted beef bone soup I’ve shared before, this version is heartier, thicker, and built to satisfy in a deeper way.

After battling weeks of flu and whatever else Pali (Zyair) kindly brought home from school, I leaned into the restorative power of lentils, tender beef, coconut milk, and roasted squash. The result is a rich, layered soup packed with flavor, vitamins, and warmth. The aroma alone, as it simmers, will tell you something special is happening in the pot.

Whether you serve it fresh off the stove or freeze portions for busy evenings when you need comfort in a bowl, this Soul-Soothing Beef and Lentil Soup delivers depth, nourishment, and that unmistakable Caribbean soul.

In this Soul-Soothing Beef and Lentil Soup, you’ll see some similarities to the Roasted Beef Bone Soup I shared a few years back. Unlike that one, which was more about the broth, this version is heartier, more comforting, and overall more nourishing. It is built to satisfy.

Do you own a copy of my recent cookbook? Soup Season: Caribbean Comfort Food in a Bowl.

soup season cookbook cover by Chris de La Rosa

Ingredient Guide

Butternut squash Adds natural sweetness and, once roasted, gives the soup body and a velvety finish.

Olive oil Helps develop flavor when roasting the squash and browning the beef.

Salt Enhances the overall flavor and balances the sweetness of the squash and coconut milk.

Black pepper Provides warmth and a gentle spice that builds in layers.

Beef Forms the hearty backbone of the soup, becoming tender and rich as it slowly cooks.

Celery Adds a subtle savory note that deepens the base flavor.

Onion Brings natural sweetness and complexity as it softens.

Ginger Contributes a warm, slightly spicy brightness that lifts the richness.

Thyme Infuses the soup with a classic Caribbean herbal aroma.

Caribbean Green Seasoning Layers fresh herb flavor typical of Caribbean kitchens.

Garlic Deepens the savory profile and complements the beef.

Lentils Add nourishment and help thicken the soup as they begin to break down.

Carrot Brings mild sweetness and color.

Scotch bonnet pepper Adds authentic Caribbean heat and fruity undertones when kept whole.

Beef stock Strengthens the beef flavor and creates a rich broth base.

Stewed tomatoes Contribute acidity and depth to balance the richness.

Coconut milk Adds creaminess and helps create that almost velvety texture.

Water Adjusts the consistency during the long simmer.

Potatoes Add heartiness and substance to the finished soup.

Sweet potato Contributes a subtle sweetness and soft texture.

Parsley Brightens the finished dish with freshness.

Scallions Add a final layer of mild onion flavor and aroma.

Shopping Made Easy

• Butternut squash, lentils, potatoes, carrots, celery, and onions are available at most major grocery stores.
• Caribbean Green Seasoning can be found in Caribbean markets or prepared fresh if you have access to the herbs.
• Scotch bonnet peppers are easiest to source at Caribbean or international markets.
• Coconut milk and canned stewed tomatoes are standard grocery store items.
• Choose a good stewing cut of beef with some marbling for the best results.

Cooking Notes from the Kitchen

• Roasting the squash first concentrates its sweetness and deepens the final flavor of the soup.
• Browning the beef properly at the start builds the rich foundation of the dish.
• The combination of sizzling herbs and aromatics early on should be fragrant and inviting.
• Lentils will naturally begin to break down during the long simmer, helping thicken the soup.
• Depending on the cut and age of the beef, cooking time may vary, so allow flexibility.
• Taste and adjust salt at the end, especially when using beef stock, as it contains sodium.

beef and lentil soup simmering

Soul-Soothing Beef and Lentil Soup

Hearty Caribbean beef and lentil soup with roasted squash, coconut milk, and tender vegetables. Comfort in every bowl.
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Prep Time 25 minutes
Cook Time 2 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, In Season, Soups & Stews, Winter Recipes
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 1 butternut squash (1 lb – 454 g) halved, seeds and core removed
  • 3 tablespoons olive oil divided
  • 1 1/2 tablespoons salt divided
  • 1 1/2 tablespoons black pepper divided
  • 2 lbs beef cubed
  • 2 stalks celery chopped
  • 1 large onion diced
  • 1 inch ginger smashed
  • 5 sprigs thyme
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 8 cloves garlic
  • 1 cup lentils washed
  • 1 medium carrot diced
  • 1 scotch bonnet pepper whole
  • 6 cups beef stock
  • 1 can stewed tomatoes 540 ml
  • 1 1/2 cups coconut milk
  • 6 to 8 cups water
  • 5 small potatoes peeled, quartered
  • 1 medium sweet potato cut into large chunks
  • 2 tablespoons parsley chopped
  • 3 scallions chopped

Instructions
 

  • Preheat your oven to 400 F. Cut the squash in half, remove and discard the seeds and core, and place it on a lined baking tray. Drizzle with 1 tablespoon olive oil, 1/4 tablespoon salt, and 1/4 tablespoon black pepper. Roast until tender and lightly caramelized around the edges.
    roasted butternut squash for beef and lentil soup
  • Heat the remaining olive oil in your soup pot over medium-high heat. Add the beef pieces and cook until slightly browned, allowing them to develop color and begin releasing their flavor.
    browning beef for beef and lentil soup
  • Add the celery, onion, ginger, thyme, Caribbean Green Seasoning, and garlic. Continue cooking for 3 to 4 minutes. The sizzling and aroma of the herbs should be intoxicating as they bloom in the hot oil.
  • Add the remaining salt, 3/4 of the remaining black pepper, lentils, carrot, and beef stock.
  • Add the stewed tomatoes, followed by the whole scotch bonnet pepper and coconut milk. Bring to a boil, then reduce to a simmer and cook. 1/2 cup of pure coconut cream will also work.
  • After 35 to 40 minutes, remove the roasted squash from the oven. When cool enough to handle safely, scoop out the flesh and add it directly to the soup pot.
  • adding roasted squash to beef and lentil soup
  • Continue cooking for 1 hour and 15 minutes from the time the soup reached a rolling boil, adding 4 cups of water to start and more as necessary to maintain the desired consistency.
  • Peel and rinse the potatoes and sweet potato. Cut into large pieces and add to the soup pot. Cook for another 30 minutes. The goal is melt-in-your-mouth pieces of beef and an almost velvety texture from the coconut milk, roasted squash, and lentils, which will begin breaking down at this stage.
  • NOTE! In the Caribbean it's normal to add dasheen (taro), eddoes, green cooking bananas, flour dumplings, and yam to this sort of soup.
    lentil and beef soup simmering
  • Depending on the age and cut of the beef, it may take longer to become fork-tender. Add more water and continue cooking if necessary. Remove the scotch bonnet pepper for controlled heat, or break it to release more spice. You may also remove the ginger and sprigs of thyme.
    final seasoning of beef and lentil soup
  • Finish with the chopped parsley and scallions. Add the remaining black pepper, taste, and adjust the salt to your liking. Keep in mind that beef stock is not traditionally used in many Caribbean soups, but it captures the essence of the beef beautifully. Be mindful of its sodium content.
    beef and lentil soup simmering

Video

Notes

Frequently Asked Questions!

Can I make Soul-Soothing Beef and Lentil Soup without beef stock?
Yes. Traditionally, many Caribbean soups rely on bones and natural extracts rather than prepared stock. You can use water instead, though the beef stock intensifies the flavor more quickly.
Can I substitute another pepper for scotch bonnet?
You can use a habanero for similar heat and fruitiness. Keeping the pepper whole will control the spice level. Keep in mind that making this spicy is optional.
Why roast the butternut squash first?
Roasting concentrates the sweetness and adds a deeper flavor, which contributes to the velvety texture once it blends into the soup.
How do I know when the beef is tender?
The beef should be fork-tender and easy to break apart. If it is still firm, continue simmering and add water as needed.
Can I freeze this beef and lentil soup?
Yes. This soup freezes very well and reheats beautifully, making it perfect for busy weeknights.
Tried this recipe?Let us know how it was!
Chris's Kitchen Featured General Caribbean Main Dishes Meat & Poultry Sunday Dinners

Caribbean Brown Stewed Duck Wings – Classic Stew Method

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Caribbean Brown Stewed Duck Wings is not something you would normally see on a Caribbean dinner table, but Caribbean cooking has always been about technique, not strict rules. I created this dish to take full advantage of the classic Caribbean brown stew method when duck wings are available and affordable, often at Asian supermarkets. The foundation remains familiar to anyone who has made Trinbagonian stew chicken or Jamaican brown stew chicken. Sugar is caramelized, the meat is “stewed” for deep color, and everything simmers until rich and tender.

The key difference here is the addition of orange juice during the simmering stage. Duck has a deeper, richer flavor than chicken, and the gentle citrus sweetness helps balance that richness without turning the dish sweet. The result is a deeply flavorful stew with tender duck wings and a glossy, well-seasoned gravy that begs for rice and peas or plain steamed rice.

Ingredient Guide

Duck Wings are rich, flavorful cuts that benefit from long simmering and develop deep taste using the brown stew technique
Lime is used to clean the duck wings and remove any strong or gamey odors
Sea Salt provides foundational seasoning throughout the dish
Black Pepper adds warmth and background heat without overpowering the stew
Worcestershire Sauce contributes umami depth and savory complexity
Caribbean Green Seasoning forms the aromatic backbone with herbs and fresh ingredients
Tomato adds acidity and body to the gravy as it breaks down
Onion builds sweetness and depth as it cooks into the sauce
Olive Oil helps carry heat and supports the browning process
Golden Brown Sugar is essential for creating the signature color and flavor of Caribbean brown stew
Scotch Bonnet Pepper adds an authentic Caribbean aroma and controlled heat
Ginger brightens the dish and balances the richness of the duck
Fresh Thyme provides an earthy herbal note traditional to Caribbean stews
Garlic deepens the savory profile of the finished dish
Water creates the base simmering liquid and gravy
Orange Juice balances richness with subtle citrus sweetness and complements the duck wings
Bay Leaves infuse the stew with a gentle background flavor
Scallions add freshness and color at the end of cooking

Shopping Made Easy

Duck wings are commonly available at Asian supermarkets and specialty butchers.
Caribbean green seasoning can be found bottled at Caribbean groceries, but homemade will give you better results as you can control the ingredients used.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in mainstream supermarkets. Habanero peppers are an excellent replacement.
Fresh thyme and bay leaves are typically available year-round in most grocery stores, in the vegetables section for herbs. Dried Bay leaves will work as well.

Cooking Notes from the Kitchen

Duck wings may have small hair-like feathers left on, so inspect carefully during washing.
Any remaining feathers can be burned off carefully over a gas burner or with a kitchen torch.
Duck releases more fat than chicken, which naturally enriches the gravy.
Keep the scotch bonnet pepper whole if you want flavor without excessive heat.
If the gravy reduces too much during cooking, add small amounts of hot water to loosen it.

Caribbean Brown Stewed Duck Wings

Learn how to make classic Caribbean brown stewed duck wings using an authentic stew technique with added orange juice for a rich, balanced flavor of the duck wings.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Marinating 2 hours
Course Chris’s Kitchen, Featured, Soups & Stews, Sunday Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 4 lbs duck wings
  • 1 lime divided
  • 1/2 tablespoon sea salt
  • 3/4 tablespoon black pepper divided
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Caribbean green seasoning
  • 1 tomato diced
  • 1 medium onion diced
  • 1 1/2 tablespoon olive oil
  • 1 heaping tablespoon golden brown sugar
  • 1 scotch bonnet pepper
  • 2 slices fresh ginger
  • 4 to 6 sprigs fresh thyme
  • 6 to 8 cloves garlic
  • 1 1/2 cups water
  • 1 cup orange juice
  • 2 bay leaves
  • 2 scallions green tops chopped

Instructions
 

  • Wash the duck wings with the juice of half the lime and cool water. Drain well and set aside.
  • Season the duck wings with the salt, half of the black pepper, Worcestershire sauce, Caribbean green seasoning, tomato, and onion. Mix thoroughly, cover, and marinate for at least 2 hours or overnight.
  • Heat the oil in a heavy pot over medium-high heat. Add the brown sugar and allow it to melt, foam, and turn a deep amber color. Vent the kitchen as this step will produce smoke. Carefully add the seasoned duck wings and stir to coat evenly. If the sugar turns black, turn off the heat, allow the pot to cool completely, wash it, and start over to avoid bitterness.
  • Cover the pot, reduce heat to medium, and cook for 5 minutes so the wings release their natural juices.
  • Remove the lid, increase the heat, and allow any remaining liquid to cook off to deepen the color and intensify the stew flavor.
  • Add the scotch bonnet pepper, thyme, garlic, remaining black pepper, and ginger. Stir well, then add the water and orange juice.
  • Bring to a boil, add the bay leaves, reduce heat to a gentle simmer, and cook with the lid slightly ajar for 1 hour 30 minutes.
  • Taste and adjust salt as needed. Add additional water if more gravy is desired. Finish with chopped scallions and serve hot with rice and peas.

Video

Notes

Frequently Asked Questions

Can I use chicken instead of duck wings?
Yes, chicken wings or chopped chicken can be used, but the cooking time will be shorter since chicken cooks faster than duck.
Why is orange juice used in this brown stew?
While not traditional to Caribbean brown stew, the orange juice balances the richness of the duck and adds subtle sweetness without overpowering the dish.
How do I avoid burning the sugar?
Watch the sugar closely and remove it from the heat if it darkens too quickly. Burnt sugar will make the stew bitter.
Is this dish very spicy?
The heat level depends on whether the scotch bonnet pepper is left whole or pierced. Feel free to leave the scotch bonnet whole during the entire cooking process, allowing the dish to absorb the flavors of the oils from the skin of the pepper without the raw heat, compared to breaking the pepper. Once the dish has been cooking for an hour, you can remove the scotch bonnet and discard. 
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Appetizers & Snacks Breads & Bakes Breakfast Caribbean Classics Desserts Featured

Individual Coconut Sweet Bread Muffins

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The original Coconut Sweetbread recipe I shared over a decade ago is still one of the most loved recipes on CaribbeanPot.com, and for good reason. That classic loaf brings back memories of childhood in Trinidad and Tobago, where coconut sweet bread was a staple at holidays, family gatherings, and quiet afternoons with a cup of tea. This Individual Coconut Sweet Bread Muffins recipe takes that same nostalgic flavor. It reshapes it into a smaller, more convenient form that feels right at home beside your morning coffee or as an afternoon snack.

These individual-sized coconut sweet breads are inspired by my grandmother’s (Ma Whiskey) dense and fragrant version, the kind my siblings and I eagerly waited for as children. While the foundation stays true to tradition, I’ve added a generous mix of dried fruits along with optional orange liqueur and port for depth and aroma. If you prefer an alcohol-free version, you can easily skip those additions without sacrificing flavor. The result is a moist, rich coconut sweet bread muffin that delivers all the comfort of the original loaf, just portioned for everyday enjoyment.

Whether you are baking for breakfast, brunch, or a simple treat to share, this recipe for Individual Coconut Sweet Bread Muffins offers a familiar Caribbean flavor with a modern, practical twist.

Ingredient Guide

  • Grated Coconut: Provides texture and the signature coconut flavor that defines sweet bread.
  • Evaporated Milk: Adds richness and moisture to the batter.
  • Candied Pineapple: Brings sweetness and a subtle tropical note.
  • Raisins: A classic addition that adds chewiness and balance.
  • Dried Strawberries: Contribute color and a mild fruity sweetness.
  • Dried Cranberries: Add tartness to balance the richness of the bread.
  • Orange Liqueur: Enhances aroma and complements the citrus notes. Optional.
  • Port: Adds depth and warmth to the fruit mixture. Optional.
  • All-Purpose Flour: Forms the structure of the sweet bread.
  • Baking Powder: Helps the muffins rise.
  • Nutmeg: Adds warmth and traditional Caribbean spice.
  • Cinnamon: Provides gentle sweetness and spice.
  • Ground Ginger: Adds subtle heat and complexity.
  • Salt: Balances sweetness and enhances flavor.
  • Sugar: Sweetens the batter.
  • Eggs: Bind the ingredients and add richness.
  • Vanilla Extract: Enhances overall flavor.
  • Honey: Adds moisture and a mild floral sweetness.
  • Butter: Adds richness and tenderness to the crumb.
  • Orange Zest: Brightens the flavor with citrus oils.
  • Sour Cream: Keeps the muffins moist during baking.
  • Maraschino Cherries: Add color and a touch of sweetness on top.
  • Granulated Sugar: Used to make the simple syrup glaze.
  • Water: Combines with sugar to create the glaze.
  • Raw Cane Sugar: Adds a light crunch and finishing sweetness.

Cooking Notes from the Kitchen

  • Soaking the dried fruits briefly helps soften them and distribute flavor evenly throughout the batter.
  • Do not overmix the batter once the flour is added to keep the muffins tender.
  • Sour cream is key to preventing dryness, especially with the long bake time.
  • The simple syrup brushed near the end of baking adds shine and keeps the tops moist.

Individual Coconut Sweet Bread Muffins

These individual-size coconut sweet bread muffins deliver all the traditional flavor of Trinidad-style coconut sweet bread in a convenient, muffin-style portion, perfect for breakfast or afternoon tea.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Servings 18 muffins

Ingredients
  

  • 1 cup grated coconut
  • 1 cup evaporated milk
  • 1/2 cup candied pineapple roughly chopped
  • 1/2 cup raisins
  • 1/2 cup dried strawberries roughly chopped
  • 1/2 cup dried cranberries roughly chopped
  • 2 tablespoons orange liqueur optional
  • 2 tablespoons port optional
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 2 tablespoons honey
  • 1 cup butter melted
  • 1 teaspoon orange zest
  • 1/2 cup sour cream
  • 1/2 cup maraschino cherries halved
  • 2 tablespoons granulated sugar
  • 4 tablespoons water
  • 2 tablespoons raw cane sugar

Instructions
 

  • Mix the grated coconut and evaporated milk together in a bowl and set aside.
  • Combine the candied pineapple, raisins, dried strawberries, and dried cranberries in a bowl. Pour over the orange liqueur and port and mix well, (if using) and allow to soak for a few minutes.
  • In a separate bowl, mix the flour, baking powder, nutmeg, cinnamon, ginger, and salt until evenly combined. Sift everything if you'd like.
  • In another bowl, whisk the eggs and sugar until slightly thickened, or use a hand mixer. Add the vanilla, honey, melted butter, and orange zest, and mix until smooth.
  • Pour the egg mixture into the flour mixture and mix until just combined.
  • Add the sour cream, followed by the coconut and milk mixture, and gently fold to incorporate.
  • Fold in the soaked dried fruits, taking care not to overwork the batter.
  • Preheat the oven to 325°F (165°C). Lightly grease a muffin pan and divide the batter evenly between the cups.
  • Place half of a maraschino cherry on top of each muffin and bake for 35 minutes.
  • While the muffins bake, combine the granulated sugar and water in a small saucepan and heat until the sugar dissolves to form a simple syrup.
  • After 35 minutes, brush the tops with the simple syrup and return the pan to the oven for an additional 5 minutes.
  • Insert a toothpick into the center of a muffin. If it comes out clean, remove from the oven. Sprinkle the tops with raw cane sugar while still warm, then remove the muffins from the pan and place on a cooling rack to cool completely.
  • Enjoy warm.

Video

Notes

Can I make coconut sweet bread without alcohol?

Yes, you can omit the orange liqueur and port entirely. The muffins will still be flavorful thanks to the dried fruits and spices.

What makes Caribbean coconut sweet bread different from regular muffins?

Caribbean coconut sweet bread is denser, more spiced, and richer than typical muffins, with coconut as a key ingredient.

Can I freeze individual coconut sweet bread muffins?

Yes, once fully cooled, they freeze well when wrapped tightly and stored in an airtight container.

Can I use fresh coconut instead of frozen?

Yes, freshly grated coconut works well as long as it is finely grated and not overly dry.
Tried this recipe?Let us know how it was!
Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Grilling Main Dishes Meat & Poultry Sunday Dinners

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

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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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinate 12 hours
Course Caribbean Classics, Comfort Food, Featured, Global Favorites, Main Course, Sunday Dinners
Servings 6

Ingredients
  

  • 3 scallions chopped
  • 2 limes juiced, divided
  • 3 cloves garlic crushed
  • 4 slices ginger
  • 1 scotch bonnet pepper
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1/2 medium onion chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 6 sprigs thyme
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice pimento
  • 3/4 teaspoon black pepper
  • 6 turkey legs

For The Oven

  • 1 medium onion sliced
  • 3 scallions cut into large pieces
  • 5 sprigs thyme
  • 2 tablespoons olive 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.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Side Dishes Sunday Dinners

Simple and Tasty Steamed Cabbage With Ham

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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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion sliced
  • 1/4 Scotch bonnet pepper sliced
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon black pepper
  • 1 clove garlic smashed
  • 1 1/2 cups ham chopped
  • 1 lb cabbage rough chopped
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 small carrot julienned
  • 1 small bell pepper rough chopped
  • 3/4 teaspoon curry powder

Instructions
 

  • 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.
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Chicken Recipes Easy Caribbean Recipes Featured

Easy Jamaican Escovitch Fried Chicken

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About 12 years ago, I mentioned (on Facebook and Instagram) how my friend Karen Nicole Smith shared a simple but smart tip for reviving basic fried chicken, especially leftovers. Since then, this Jamaican escovitch sauce has rescued many plates of fried chicken in my kitchen. If you’ve ever had fried chicken sitting in the fridge and knew it needed something extra, this is it.

Traditionally in Jamaica, escovitch sauce is poured over fried fish. The sharp vinegar base, balanced with sugar, herbs, spices, and peppers, cuts through the oil and richness perfectly. That same logic works beautifully with fried chicken. Whether the chicken is freshly made or straight from the fridge, the escovitch wakes everything up.

What makes Jamaican Escovitch Fried Chicken stand out is the balance of flavours. There’s sweetness, savoury depth, and a bright tartness, along with lightly pickled vegetables that still have a bit of crunch. It’s the kind of sauce worth keeping in the fridge at all times, and it will easily last up to two weeks when stored properly in the refrigerator.

INGREDIENT GUIDE

White Vinegar: This is the backbone of escovitch sauce, giving it its signature tangy bite.

Water: Helps balance the acidity so the sauce is sharp but not harsh.

Sugar: Adds a mild sweetness that rounds out the vinegar.

Whole Allspice (Pimento): A classic Jamaican spice that adds warmth and depth.

Black Pepper: Brings subtle heat and aroma.

Garlic: Adds savoury flavour once gently heated.

Thyme: An essential Caribbean herb that ties the sauce together.

Bay Leaf: Optional, but it adds a subtle background flavour.

Onion: Softens slightly while still keeping some texture.

Scotch Bonnet Pepper: Provides authentic Jamaican heat and flavour.

Yellow Bell Pepper: Adds sweetness and colour.

Red Bell Pepper: Adds crunch and another layer of sweetness.

Scallions: Bring a mild onion flavour that complements the sauce.

Salt: Enhances all the other flavours.

Fried Chicken: Leftover or freshly made, this is what the sauce is poured over.

COOKING NOTES FROM THE KITCHEN

  • Prep all the vegetables before starting so the sauce comes together smoothly.
  • Keep the heat low to medium so the vegetables soften without turning mushy.
  • The sauce should simmer gently, not boil aggressively.
  • Pour the sauce over the chicken while it’s still hot for maximum flavour.
  • The sauce tastes even better after resting overnight in the fridge.

SHOPPING MADE EASY

  • Scotch bonnet peppers are usually found at Caribbean or international grocery stores.
  • Whole allspice may be labelled as pimento or allspice berries.
  • Fresh thyme gives the best flavour, so avoid dried thyme if possible.
  • Bell peppers and scallions are easy to find year-round at most grocery stores.

JAMAICAN ESCOVITCH FRIED CHICKEN

A classic Jamaican escovitch sauce poured over fried chicken, delivering tangy, slightly sweet, and savoury flavours with quick-pickled vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

  • 1 tablespoon sugar
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1 teaspoon whole allspice pimento
  • 3/4 teaspoon black pepper
  • 1 large clove garlic smashed
  • 1 bay leaf optional
  • 4 sprigs thyme
  • 1 medium onion sliced
  • 1/2 scotch bonnet pepper
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper sliced
  • 2 scallions chopped
  • Pinch of salt

Instructions
 

  • Wash all the vegetables and chop everything that needs to be prepared.
  • Place the vinegar, water, thyme, sugar, and black pepper into a saucepan over low heat.
  • Add all the remaining ingredients, except the fried chicken, and bring the mixture to a gentle simmer.
  • Cook for 4 to 5 minutes until the vegetables are slightly tender and the flavours have infused.
  • Remove from the heat and pour the hot escovitch sauce over the leftover or freshly fried chicken pieces.

Notes

FREQUENTLY ASKED QUESTIONS

Can I make escovitch sauce less spicy?
Yes. Use less scotch bonnet pepper or leave it whole and remove it before serving.
How long does escovitch sauce last?
Stored in an airtight container, it will last up to two weeks in the refrigerator.
Is escovitch sauce only for fish?
No. While it’s traditionally used on fried fish, it works extremely well on fried chicken and other fried foods.
Can I add other vegetables?
Yes. Ginger, carrots, cho cho (aka chayote christophine, mirliton, güisquil, and choko), and cabbage are all common additions.
Tried this recipe?Let us know how it was!

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

Festive Sorrel Infused Cocoa Tea (hot cocoa)

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

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

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

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

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

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

INGREDIENT GUIDE

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

Cinnamon Stick Adds warmth and depth to the drink.

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

Cardamom Contributes light citrusy warmth and fragrance.

Cloves Adds bold spice and aroma.

Nutmeg A traditional Caribbean flavor that enhances cocoa and dairy.

Ginger Brings gentle heat and balance.

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

Heavy Cream
Increases richness and body.

Whipping Cream Used as a topping for a creamy finish.

Pure Maple Syrup Lightly sweetens the whipped cream.

Pure Cocoa The heart of traditional cocoa tea.

Raw Cane Sugar Adds sweetness with a mild molasses note.

Honey Rounds out the sweetness and smooths the finish.

COOKING NOTES FROM THE KITCHEN

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

SHOPPING MADE EASY

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

Festive Sorrel Infused Cocoa Tea (hot cocoa)

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

Ingredients
  

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

Instructions
 

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

Notes

FREQUENTLY ASKED QUESTIONS

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

Classic Caribbean Salt(ed) Beef Callaloo

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Growing up in Trinidad and Tobago, Salt Beef Callaloo was a staple on our Sunday lunch table. Sunday lunch was the biggest meal of the week, the one my siblings and I looked forward to the most. Alongside a pot of callaloo, there was usually macaroni pie, stewed or oven-roasted meats, boiled plantain, fresh garden salads, a rice dish of some sort, and for dessert, my dad’s hand-cranked coconut ice cream. That meal was about more than food. It was about family, tradition, and taking time to sit together.

Over the years, I’ve shared several versions of callaloo with you, including ones made with salted pigtail, shrimp, lobster, and the classic callaloo made with fresh ocean crabs, which our ancestors relied on for flavor. This Salt Beef Callaloo is another deeply traditional variation, rich and hearty, with layers of flavor built slowly in the pot. The salt beef adds depth, while okra and pumpkin help give callaloo its signature body and texture.

Traditionally, callaloo is made with dasheen or taro leaves. Living in Canada means those aren’t always easy to find, so I use baby spinach with great success. Frozen spinach and okra also work, making this a practical recipe for home cooks anywhere who still want that authentic Trinidadian taste.

Ingredient Guide

  • Salted Beef Adds deep, savory flavor and makes this version of callaloo especially hearty and satisfying.
  • Lemon Used to wash the salt beef and help remove excess surface salt.
  • Olive Oil Starts the flavor base and helps gently cook the aromatics.
  • Onion Provides sweetness and balance to the salty, rich ingredients.
  • Garlic Adds depth and aroma to the callaloo base.
  • Black Pepper Brings gentle warmth without overpowering the dish.
  • Scallions Contribute fresh, oniony flavor that’s classic in Caribbean cooking.
  • Thyme Adds herbal notes that define traditional callaloo.
  • Okra Helps thicken the callaloo and gives it that unmistakable texture.
  • Pumpkin Adds natural sweetness, color, and body to the soup.
  • Pimento Peppers Provide Caribbean flavor without heat.
  • Salt Used sparingly and adjusted at the end due to the salted beef.
  • Baby Spinach A practical substitute for dasheen leaves with excellent results.
  • Coconut Milk Adds richness and rounds out the flavors.
  • Water Forms the cooking liquid for the callaloo.
  • Scotch Bonnet Pepper Infuses gentle heat when left whole, without overwhelming the dish.

Cooking Notes from the Kitchen

  • Salted beef sold in Canada often needs 1 1/2 to 2 hours of boiling to become tender, so plan.
  • Even after boiling, salted beef will retain some salt, so always taste before adding extra salt at the end.
  • Leave the scotch bonnet pepper whole for flavor without heat, and remove it before blending if you are sensitive to Caribbean sunshine (spice).
  • Pulse a stick blender instead of running it continuously to avoid a frothy texture.
  • Frozen spinach and okra are good substitutes and work well when fresh options are limited.

Shopping Made Easy

  • Look for salted beef labeled as “navel beef” or “salt beef” in Caribbean or international grocery stores.
  • Baby spinach is widely available year-round and is usually found in large clamshell containers.
  • Pimento peppers are often sold as seasoning peppers in Caribbean markets and some mainstream grocery stores.
  • Canned coconut milk works perfectly for this recipe; choose full-fat for the best flavor. However, you can use coconut powder, block coconut cream, and if you can source dried cococnuts and have the time to grate or puree the flesh to make coconut milk, this will give you the best results.

Classic Caribbean Salt(ed) Beef Callaloo

A rich Trinbagonian (Trinidad and Tobago) callaloo made with salted beef, coconut milk, okra, and spinach, slow-cooked for deep flavor and authentic Caribbean taste. Variations of Callaloo can be found throughout the Caribbean islands.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3/4 lb salted beef cut into pieces
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 6 cloves garlic smashed
  • 1/2 teaspoon black pepper
  • 4 sprigs 4–6 thyme leaves only
  • 10 okra 10–15 chopped
  • 2 cups pumpkin diced
  • 4 pimento peppers chopped
  • 1/2 teaspoon salt
  • 2 lbs baby spinach washed and chopped
  • 1 1/2 cups coconut milk
  • 3 1/2 cups water
  • 1 scotch bonnet pepper whole

Instructions
 

  • Wash the salted beef with cool water and the lemon juice. Place in a pot, cover with water, and bring to a rolling boil at 212°F (100°C). Boil for at least 1 hour until partially tender. Drain and set aside. Prep the other ingredients in the meantime.
  • Heat the olive oil in a deep pot on low heat, about 250°F (120°C). Add the onion, garlic, black pepper, scallions, and thyme leaves. Cook gently for 3 minutes, stirring often.
  • Add the precooked salted beef and cook for another 2 to 3 minutes to build flavor.
  • Stir in the okra, then add the pumpkin and pimento peppers. Cook for 4 minutes, stirring well.
  • Wash and give the spinach a rough chop, then add it to the pot and stir until it begins to wilt.
  • After 2 minutes, add the salt, water, and coconut milk. Bring to a boil at 212°F (100°C), then tuck in the whole scotch bonnet pepper. Reduce to a gentle simmer around 195°F (90°C).
  • Simmer for about 90 minutes until everything is fully cooked and breaking down.
  • Remove the pieces of salted beef and set aside. Remove the scotch bonnet pepper if you prefer a milder flavor. Using a whisk, stick blender, or swizzle stick, blend to your preferred consistency, pulsing if using a stick blender. I thoroughly enjoy the Caribbean Sunshine (heat) from breaking the braised Scotch Bonnet pepper.
  • Return the salted beef to the pot, taste, and adjust the salt if needed. Serve hot, ideally with coconut rice and stewed chicken. It’s essential to note that even after pre-boiling the salted beef, it will still contain trace amounts of salt. 

Notes

What is the difference between callaloo and spinach soup?

Callaloo is thickened with okra and often pumpkin, and it traditionally includes coconut milk and Caribbean seasonings, giving it a richer texture and flavor than typical spinach soup.

Can I make callaloo without okra?

Okra is important for the traditional texture of callaloo. Without it, the dish will be thinner and less authentic, though it will still taste good.

Is salted beef the same as corned beef?

No. Salted beef used in Caribbean cooking is cured with salt but not spiced like corned beef, which has a different flavor profile.

How spicy is callaloo with scotch bonnet?

When the pepper is left whole, the dish is gently flavored with the oils from the skin but not spicy. Breaking the pepper will significantly increase the heat.
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Caribbean Classics Drinks & Smoothies Easy Caribbean Recipes Featured Festive & Holiday Recipes In Season

Cribbean Guava Sorrel Concentrate

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

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

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

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

Ingredient Guide

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

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

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

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

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

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

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

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

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Cribbean Guava Sorrel Concentrate

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

Ingredients
  

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

Instructions
 

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

Notes

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