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Two years back we kicked off the New Year with my incredibly tasty Cook Up Rice, loaded with chicken, salted pigtail pieces and black eyed peas for the good luck associated with using it at the start of a new year. While you’ll see similarities with that recipe and the beef version we’re about to make, it will also be apparent that I didn’t follow the sort of traditional rules this time.

Classic Caribbean Beef Cook-Up Rice

Two years back we kicked off the New Year with my incredibly tasty Cook Up Rice, loaded with chicken, salted pigtail pieces and black eyed peas for the good luck associated with using it at the start of a new year. While you’ll see similarities with that recipe and the beef version we’re about to make, it will also be apparent that I didn’t follow the sort of traditional rules this time.

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Ingredients Method Notes

Ingredients

  

• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 large carrot diced
• 1 med tomato diced
• 6 cloves garlic smashed
• 1 medium onion sliced
• 2 tablespoon Caribbean Green Seasoning
• 1 Scotch Bonnet Pepper sliced
• 1 can red kidney beans rinsed
• 3 cups coconut milk
• 1 teaspoon black pepper
• 3/4 tablespoon salt adjust
• 8-10 okra sliced
• 1/2 lb pumpkin diced
• 1/2 lb spinach chopped
• 3 cups par-boiled brown rice washed
• 8-9 cups water divided/adjust
• 1 1/2 lb stewing beef 1 inch pieces

Method

 

1. Heat the oil on a medium flame in a wide/heavy pot, then add the pieces of beef and brown. You may want to turn the heat down to med/low (I explained why I didn’t season and marinate the beef prior in the video).
   
2. After about 8 minutes, add the tomato paste and cook for another 2-3 minutes.
   
3. At this point we’ll add the carrot, onion, garlic, Caribbean Green Seasoning, tomato, black pepper, scotch bonnet pepper and salt. Stir and continue cooking for 3 minutes.
   
4. Add the rinsed beans (I used a light color, almost pink bean), stir well, then it’s time to add the coconut milk and 1 cup of water. I used the water to rinse the bowl where I had the coconut milk in. Bring to a boil then reduce to a simmer. This is when you’d add the ginger and bay leaf if you wanted to.
   
5. Depending on how large you cut the beef pieces (any cheap cut of beef will work), it may be somewhat tender after one hour and 10 minutes, so it’s time to add the rest of ingredients and bring back to a boil.
   
6. With 3 cups of rice it will yield a lot of food (feeds between 8-10 people) and rather than do the 2-1 ratio (liquid – rice), I went with 7 cups of water. You may need to add more later if you like your cook-up rice on the wet or soggy side.
   
7. 20 minutes between a rolling boil and simmer, taste the liquid and adjust the salt to your liking. Determine if the rice is to your fancy (doneness) and keep cooking for another 5-10 minutes.
   
8. This classic one pot Caribbean dish is usually served with a simple salad, slices of ripe avocado and lately it seems people enjoy coleslaw as a side. Don’t forget to have a tall cold glass of Mauby.
   

Notes

May I recommend that you follow along with the video below, as much more about the recipe is discussed there. The Scotch Bonnet pepper I used is optional as I like my food a bit spicy. You may use any pepper you like and in the amount you can tolerate. For additional flavor you may add grated ginger and a couple bay leaves when you cook the beef at the start. Frozen peas/carrots/beans can also be added when you add the rice. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

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In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.

Caribbean Curry Cow Heel (cow foot)

In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.

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Ingredients Method Notes

Ingredients

  

• 1 large onion diced
• 5 cloves garlic smashed
• 1 teaspoon cumin Geera
• 2 tablespoon Caribbean Green Seasoning
• 1 tablespoon ground Masala
• 2 1/2 tablespoon Curry powder
• 2 pimento peppers seasoning peppers
• 1 1/2 cup water
• 1 tablespoon black pepper
• 6 pimento berries
• 3/4 teaspoon ground cinnamon or 1 stick
• 1 Star Anise
• 1/2 teaspoon Sichuan peppercorns
• 3 Cardamom pods
• 2 bay leaves
• 2 Scotch Bonnet Peppers see note
• 2 thick slices of ginger
• 4 1/2 lbs cow heel
• 3/4 tablespoon salt adjust
• 5-10 cups water
• 3 tablespoon cilantro chopped
• 2 1/2 tablespoon olive oil

Method

 

1. Heat the olive oil (use any oil you prefer) on a medium flame in a deep solid pot, followed by the garlic, onion and cumin seeds. Turn the heat down to low, then continue by adding the Caribbean Green seasoning, ground Masala and curry powder. Cook for 4 minutes on low.
   
2. Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.
3. Once boiling add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves and Scotch bonnet pepper. Turn the heat down so you have a rolling boil.
   
4. When the liquid has reduced by about 2/3 or so, add the ginger followed by the cow heel to the pot and give it a good mix.
5. Add the salt and 6 cups of water. Bring it up to a boil.
6. Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.
   
7. Remove the hot peppers if you wish, along with the star anise, slices of ginger, bay leaves and if you can get the pimento berries as well. Taste and adjust the salt. If the cow heel is tender and you’re happy with the consistency of the gravy, turn off the stove or add more water and continue cooking.
   
8. Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.
   

Notes

Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.

I forgot to mention that it’s important that you wash the pieces of cow heel with the juice of a lime or lemon and cool water. Drain after. If you don’t have lemon or lime, use 1 cup white vinegar and water.

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This rich and comforting oxtail soup is a staple in Caribbean kitchens, especially during the cooler months. Packed with tender oxtail, a medley of root vegetables, and seasoned with traditional island spices, this soup is more akin to a stew in its heartiness. The slow-cooked flavors develop over several hours, making it a perfect dish for family gatherings or meal prepping.

Ingredient Guide

• Oxtail: The star of the dish, providing a rich, beefy flavor and gelatinous texture when slow-cooked.
• Lemon Juice: Used to clean the oxtail, a common practice in Caribbean cooking to remove any residual odors.
• Sea Salt & Black Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
• Olive Oil: Used for roasting and sautéing, adding depth to the dish.
• Carrots & Pumpkin: Roasted to bring out their natural sweetness, they add body and flavor to the soup.
• Onion, Garlic, Thyme, Scallions: Aromatic base that infuses the soup with traditional Caribbean flavors.
• Yellow Split Peas: Thicken the soup and add a subtle earthy flavor.
• Caribbean Green Seasoning: A blend of herbs and spices that adds a distinctive island taste.
• Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
• Coconut Cream or Milk: Adds a creamy texture and subtle sweetness.
• Potatoes, Sweet Potatoes, Eddoes: Root vegetables that provide substance and absorb the soup’s flavors.
• Okra: Adds a unique texture and helps thicken the soup.
• Tomato Paste: Adds umami and a rich color to the broth.
• Baby Spinach: Stirred in at the end for added nutrition and color.
• Flour, Salt, Brown Sugar, Water: Combined to make “spinners,” traditional Caribbean dumplings.

Shopping Made Easy

• Oxtail: Available at most butcher shops; ask to have it cut into 1-inch pieces.
• Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
• Eddoes: Found in Caribbean or international markets; taro can be used if unavailable.
• Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
• Caribbean Green Seasoning: Can be homemade or purchased at Caribbean markets.

Cooking Notes from the Kitchen

• Roasting the oxtail, carrots, and pumpkin enhances their flavors and adds depth to the soup.
• Allow the soup to simmer slowly to develop rich flavors and tenderize the oxtail.
• “Spinners” are small, elongated dumplings that add a delightful texture; ensure the dough is soft but not sticky.
• Adjust the amount of Scotch bonnet pepper to control the spiciness.

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course: Soups & Stews

Cuisine: Jamaican, Trinidadian

Ingredients Method Notes

Ingredients

  

• 3 lbs oxtail
• 1/2 tablespoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large carrots
• 2 1/2 lbs pumpkin
• 1 tablespoon olive oil
• 1 medium onion diced
• 1 tablespoon olive oil
• 8 cloves garlic smashed
• 6-8 sprigs thyme
• 3 scallions, chopped
• 1/2 teaspoon black pepper
• 1/2 cup hot water
• 1 cup yellow split peas washed
• 8-10 cups hot water
• 3/4 tablespoon salt
• 1 tablespoon Caribbean Green Seasoning
• 1 Scotch Bonnet Pepper
• 2 tablespoons coconut cream or 1 cup coconut milk
• 3 large potatoes
• 2 large sweet potatoes
• 6-8 medium eddoes
• 10-15 okra
• 1 tablespoon tomato paste
• 5-8 cups water
• 1/3 lb baby spinach
• 1 1/2 cups All-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 cup water adjust as needed

Method

 

1. Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
   
2. On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
   
3. In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
   
4. Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
   
5. Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
   
6. Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
   
7. Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
   
8. Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
   
9. After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot. 
   
10. Cook for an additional 10–15 minutes until dumplings are cooked through.
    
11. Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
    

Notes

May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

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I cannot believe it’s taken me this long to make a Small Batch Caribbean Green Seasoning recipe for you all. Yes, we’ve done the classic Caribbean Green Seasoning a few times, with the intended purpose for people who cook Caribbean food regularly. However, I never considered that there may be those of us who sporadically cook Caribbean dishes or who are only now discovering our culinary delights.

This Small Batch Caribbean Green Seasoning is my tribute to those island roots, perfect for those of you who want the authentic flavor without making a massive jug. Ideal for apartment living, solo cooking, or if you’re beginning your Caribbean food journey, this one’s for you.

Ingredient Guide

• Olive oil: Helps emulsify everything into a smooth paste and carries the herb flavors beautifully.
• Garlic: Delivers that sharp, pungent note we all love in Caribbean marinades.
• Thyme: An earthy, slightly minty essential that adds depth to the seasoning.
• Scallions: Bring a mellow, sweet onion flavor.
• Chives: Offer a gentle oniony sharpness and bright green color.
• Parsley: Adds a fresh and slightly peppery contrast to the stronger herbs.
• Chadon Beni (Culantro): A bold herb that’s like cilantro on steroids; substitute with cilantro if needed.
• Pimento peppers (seasoning peppers): Sweet and mild, key for flavor without overpowering heat.

Shopping Made Easy

• Chadon Beni: Look for it in Latin or Asian markets; cilantro will work in a pinch.
• Pimento peppers: If you can’t find them, go for Cubanelle or Hungarian wax peppers for a similar sweet taste.
• Fresh herbs: Check your farmers’ market or the produce section at your local grocery store for vibrant, fresh herbs.

Cooking Notes from the Kitchen

• Preparation: Wash all herbs thoroughly and allow them to air-dry to prevent excess moisture in the seasoning.
• Texture tip: You control the final blend, so make it silky smooth or leave it a bit chunky depending on how you use it.
• Storage hack: Keeps up to 3 months refrigerated in a sealed glass container; for longer storage, freeze in ice cube trays.
• Usage ideas: Use it as a marinade for meats, a flavor booster in soups and stews, or even mixed into your scrambled eggs.

What is Caribbean Green Seasoning used for?

Caribbean Green Seasoning is a flavor-packed herb blend used for marinating meats, seasoning stews, soups, rice dishes, and more.

Can I freeze Caribbean Green Seasoning?

Yes, freeze in ice cube trays for easy portioning—perfect for quick weeknight cooking.

What can I substitute for Chadon Beni (Culantro)?

Cilantro is the go-to substitute when Chadon Beni isn’t available. It’s milder, but still does the trick.

Can I adjust the texture of the green seasoning?

Yes, the texture can be customized to your preference, from a coarse chop to a smooth puree, depending on how you plan to use it.

Are Pimento peppers spicy?

Nope! They’re sweet and aromatic, adding flavor without heat, making them ideal for the whole family.

Small Batch Caribbean Green Seasoning

A homemade concentrated blend of fresh Caribbean herbs and aromatics, perfect for marinating meats, enhancing stews, or adding a burst of flavor to any dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine: Bahamian, Jamaican, Trinidadian

Calories: 488

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 cup olive oil
• 5 cloves garlic
• 7 sprigs thyme
• 2 stalks scallions
• 8 stems chives no tough stems
• 4 stems parsley about 3 tablespoon chopped
• 6-8 leaves Chadon Beni cilantro
• 4 peppers Pimento Peppers

Method

 

1. Wash all herbs and peppers thoroughly and allow them to air-dry.
   
2. Roughly chop garlic, thyme, scallions, chives, parsley, Chadon Beni, and pimento peppers.
   
3. Place all ingredients into a blender or food processor.
   
4. Add the olive oil.
   
5. Blend to your desired texture, smooth or slightly chunky. Transfer to an airtight container and refrigerate.
   

Nutrition

Calories: 488kcalCarbohydrates: 2gProtein: 1gFat: 54gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 3mgPotassium: 54mgFiber: 1gSugar: 0.2gVitamin A: 315IUVitamin C: 8mgCalcium: 22mgIron: 1mg

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Mango Anchar (or you may say Mango Achar), is one of those spicy condiments enjoyed with curry dishes (or on it’s own as a snack), typically made when mango are in season in the Caribbean. Green (not fully matured) mangoes are cut into slices and dried in the tropical sun, before being flavored with with spices, garlic and Scotch Bonnet peppers.

You’ll Need..

5-8 green mangoes
1 1/2 tablespoon sea salt
1 heaping tablespoon brown sugar
4 scotch bonnet peppers
10 cloves garlic
2 heaping tablespoon ground roasted cumin (geera)
3 tablespoon anchar masala
2 cups Vegetable oil (see my note below)

Important! Due to camera difficulties (I film with one camera and do still-shots for the website with another. That camera is giving major issues) I could not take stills for the recipe post. Hopefully I can remedy this situation soon.

Please refer to the video below for more info where additional explanation may be needed.

Remove the stems from the mango (discard), then using a SHARP clever or large chefs knife, cut the mangoes into 1 cm size pieces. Remove the inner core (discard) and wash well with cool water 9 (drain).

Place the drained mango pieces into a bowl and toss with the salt. Now place in a drainer and let it sit for a couple hours. This step helps to remove some of the tart taste from the mangoes as well as some moisture.

Since I don’t have access o the tropical sun as it’s traditionally done (mango pieces are placed in the sun for 3-4 days to dry), I use my oven.

Place the mango pieces evenly on a baking sheet and onto the middle rack of the oven. Set it anywhere between 140 and 180 F. Should your oven not go so low, go as low as you can and leave the door slightly open.

It will take between 11 and 15 hrs to dry off, so I usually do this overnight. Should you have a food dehydrator, feel free to use it.

The next step in to place the garlic and scotch bonnet peppers into a blender and pulse to get tiny bits and not too much of a liquid. I added 2-3 tablespoons of veg oil to help it. Or you can simply chop both things by hand.

When I shared the Apple Kuchela and other kuchela recipes I got a lot of “talk” about it’s not traditional since I didn’t use mustard oil.

I suggest you do your research on the process of making Mustard Oil and why it’s should be avoided. See the image below, especially where it says, For External Use Only.

It’s time to finish up. Place the dried mango pieces in a bowl and cover with hot water for 10 minutes (explained in the video below). As this happens, place the oil in a pan, toss in the blended garlic and peppers and heat on a very LOW flame for 5 minutes. Very low as want to infuse the garlic and peppers into the oil.

Drain the mango pieces well. Place them into a large bowl and toss with the Anchar Masala and ground roasted Cumin (geera). I like adding a bit of sugar here as well, to help with the tartness of the mango.

Please note that if you want a deeper garlic flavor or have it more spicy you can adjust the amounts to your liking. No need to add salt as we dry brined it at the start.

Now pour the heated garlic pepper infused oil all over it and stir well. NO need to have the oil screaming hot, just a gentle warming is all you need.

Into a sterilized glass container and it will last months. For a longer shelf life you can store it in the fridge. I used a lot of oil in my recipe as while most people go for the mango pieces, I like to drizzle the oil onto my plate.

Yes, a little different than the traditional method of making Mango Anchar, but just as spicy and delicious on it’s own or as a side to your fav curry and vegetarian dishes. FYI in the little village in Trinidad and Tobago where I grew up, we called this Anchar, but most people refer to this an Achar.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Growing up Caribbean, meant attending birthday parties for a friends and encountering this sandwich… guaranteed! Or maybe it’s just mommy packing your school lunch, visiting grandma and having these sandwiches while the “big Meal” simmered on the stove.. or maybe it was a church trip and yea, this was the snack of choice. As I wrote when I first shared Cheese Paste (recipe), this is as classic as it gets when it comes to the culinary culture of the Caribbean.

You’ll Need…

2 cups old cheddar (grated)
2 cups fine aged cheddar (grated)
1 cup cream cheese (room temp / soft)
2 tablespoon butter (soft)
1/4 teaspoon black pepper
2 pimento peppers
1 teaspoon mustard powder
3/4 cup evaporated milk (adjust)
1 shallot (rough chopped or grated)
1 large clove garlic (smashed or grated)
1 teaspoon pepper sauce (any hot sauce will work)

• As the title state, this is Next Level stuff and will not look like your mommy’s.. I’m not trying to replicate hers!

This is one of those recipes where there is no cooking involved, but to help things go faster (easier work for the food processor or blender you use), I’d recommend prepping the ingredients in advance.

Basically this means, grating the cheese, making sure the butter and cream cheese is at room temperature or softer (depends where in the world you are), grate the garlic and give the shallot and pimento peppers (aka seasoning peppers) a rough chop.

I used a food processor, so all in with the full list of ingredients – I like it a tiny bit spicy so I included peppersauce (hot sauce), but that’s up to you and your children.

The personalization! Use any cheese you enjoy, but may I recommend using an aged cheddar as the base. Taste and adjust the salt (the cheeses I used had enough salt to my liking) and the overall consistency is in your control as well. For me I needed it to be a smooth, thick paste.

Slap this on on your fav bread and BAM! You’ve got cheese paste sandwiches. Or grab some sliced vegetables or plain old crackers and dip or scoop to your heart’s delight. Be sure to store the remainder in the fridge and it will last a solid week in there.

Another version of the classic Caribbean Cheese Paste. Enjoy! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

After sharing my way of dehydrating Scotch Bonnet Peppers in a Food Dehydrator and then making Scotch Bonnet Pepper Flakes, there were a lot of messages asking if you could dehydrate peppers in an everyday oven. This brings us to this recipe/technique using freshly harvested Carolina Reapers from my garden (last summer).

Wash and airdry the peppers you intend on dehydrating. In my case I used Carolina Reapers, but you may use Scotch Bonnet, Habanero, Trinidad Moruga Scorpions, Fatali, Naga.. basically any pepper you want.

I kept the peppers whole, but you can cut them in half for quicker dehydration. Since these peppers are insanely hot I didn’t want to handle them too much. Yes I left the stems on as I used them to hold onto the peppers. WEAR GLOVES please!

I opted to use a combination of ripe (red) and green (not fully mature) peppers as I find that the flavor profile of each is immensely different. The green ones tend to have a more fruity undertone, while the red or mature one is just raw insane heat.

As a test I dehydrated one batch directly on a cookie sheet and the other on a wire rack on a cookie sheet. The idea behind using the wire rack, is to allow for air circulation around the peppers.

Into a 180 F oven for 10 hours. Will be the same for any pepper – habanero, scotch bonnet etc. Do note that should you opt to cut the peppers, they will be done in about 40-50% less time. * No I didn’t have to rotate or flip them. * No there were no distinct difference in using the wire rack as compared to directly onto the sheet pan. * YES, vent your kitchen as they dehydrate. * Yes you can remove the seeds before dehydrating if you want.

Once done, you can pulse in a food processor and make flakes or powder (continuous). Do wear a mask and gloves with either option. I basically stored then in 2 bathes (both labeled – name and date), one in an airtight glass container and the other in a vacuum sealed bag.

This is a great method of preserving peppers when in season or on sale when you can grab a batch. The slow way of dehydrating them really do help maintain the heat and flavor of the peppers. As long as you store them in an airtight container they will last in excess of a year.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/