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f you’re looking for a bold and spicy Trinidadian pork dish packed with real Caribbean flavor, this Classic Geera Pork recipe is it. Spiced with roasted cumin (what we call geera), bird peppers, fresh herbs, and aromatics, this dish is deeply rooted in Trini cooking and made for lime nights with friends. Whether you’re playing dominoes, sharing a few drinks, or just craving something smoky and satisfying, geera pork delivers every time. W

hile cumin isn’t usually my favorite spice, this version brings out its best side: earthy, toasty, and full of character. If you want to learn how to cook geera pork like we do in Trinidad and Tobago, this is the real deal. Cook it dry or leave a bit of gravy, it’s all about your vibe.

Ingredient Guide

Pork: Choose a fatty cut like pork shoulder or picnic for tenderness and flavor; lean cuts can dry out.
Lime or Lemon Juice: Used for washing the pork before seasoning; this helps cut strong meat flavor and cleans the meat.
Black Pepper: Adds subtle background heat to balance the roasted geera.
Caribbean Green Seasoning: Essential for that all-purpose herbal base flavor.
Salt: Pulls everything together and enhances the pork’s natural flavor.
Roasted Ground Geera (Cumin): This is the backbone of geera pork; toast whole seeds and grind for a more intense taste.
Vegetable Oil: Helps sauté aromatics and carry flavor; neutral oils work best.
Geera Seeds (Cumin Seeds): Toasted whole in oil to infuse flavor into the dish from the start.
Scallions: Adds fresh onion flavor; use both white and green parts.
Garlic: Provides earthy, bold aroma; smash for stronger infusion.
Cilantro: Brightens up the pork and balances the spice; can substitute with shado beni if available.
Parsley: Fresh herb that adds a clean, green finish.
Pimento Peppers: Mild and sweet, these “seasoning peppers” build flavor without heat.
Bird Peppers: Hot and fiery; adjust quantity to your heat tolerance.
Water: Used to simmer the pork until tender; allows you to control how dry or saucy the final dish is.

Shopping Made Easy

Look for pork shoulder or picnic cuts at your butcher; trim and cube into 3/4-inch pieces.
Geera (cumin) seeds can be found at Caribbean, Indian, or international grocery stores.
Bird’s eye peppers are often labeled as Thai chilies; use sparingly if you’re not used to the heat.
Green seasoning is available bottled, but homemade versions have the best flavor and freshness.
If you can find shado beni, it’s a more authentic substitute for cilantro in Trini cooking.

Cooking Notes from the Kitchen

No need to marinate; this method builds flavor directly in the pot.
Don’t cover the pot while searing; you want caramelization for deep flavor.
The pork will release natural juices; let it reduce until the oil reappears before adding water.
Simmer gently with the lid ajar to avoid toughness.
Finish dry or leave a little gravy, depending on how you’re serving it.

Can I make this with chicken?

Yes, bone-in chicken thighs work great. Reduce cook time slightly and keep some gravy for moisture.

How spicy is this dish?

Very spicy with the bird peppers. Reduce the number or use mild peppers if needed.

What cut of pork works best?

Pork shoulder or picnic offers the right balance of fat and texture. Avoid very lean cuts like loin.

Can I make it ahead of time?

Yes, it reheats well and may taste even better the next day after the flavors develop further.

Classic Geera Pork (Spicy Cumin Pork)

A spicy Trinidadian pork dish infused with roasted cumin, herbs, and hot peppers—perfect for lime and domino night.

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Prep Time 15

Cook Time 45

Total Time 1

Course Rice & One-Pot

Cuisine Trinidadian

Servings

Ingredients

3 1/2 pounds pork cubed
1 of lime or lemon; juiced, to wash pork
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1 1/2 tablespoons roasted ground geera cumin
2 tablespoons vegetable oil
1/2 teaspoon geera seeds cumin seeds
2 scallions chopped
4 cloves garlic smashed
2 tablespoons cilantro chopped
1 tablespoon parsley chopped
2 pimento peppers diced
8 Bird’s Eye peppers chopped
1 1/4 cups water

Instructions

Cut pork into 3/4-inch pieces. Wash with lime or lemon juice and water. Drain well.
Season pork with black pepper, salt, green seasoning, and roasted ground geera. Mix to coat wel
In a wide heavy pan, heat oil on medium heat. Add geera seeds and reduce heat. Cook for 3 minutes until fragrant.
Add scallions, garlic, cilantro, parsley, pimento peppers, and bird peppers. Cook for 3 minutes.
Turn heat to medium-high and add seasoned pork. Stir to coat with aromatics.
Cook uncovered for 8–10 minutes until pork releases and reabsorbs its own juices and oil is visible.
Add water, bring to a boil, then lower heat to a gentle simmer. Cover with lid slightly ajar.
Simmer for 35 minutes or until pork is fork-tender.
Uncover and increase heat to burn off excess liquid if you prefer a dry finish.
Garnish with extra cilantro and pimento peppers before serving.

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Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Breads & Bakes Chris's Kitchen Comfort Food Fall Recipes Featured Fusion Grilling Side Dishes Summer Recipes Vegetarian

Easy Jalapeño Cornbread

January 7, 2026May 14, 2025Leave a Comment

While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Ingredient Guide

All-Purpose Flour: Provides structure and lightness.
Cornmeal: The heart of the recipe, adding texture and flavor.
Baking Soda: Helps the batter rise.
Salt: Enhances flavor throughout.
Jalapeño Pepper: Gives a subtle spicy kick.
Sugar: Balances the savory and gives a touch of sweetness.
Butter: Adds richness and helps develop a crisp edge in the pan.
Eggs: Bind the batter and create a soft crumb.
Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

Preheat the skillet with butter for a golden, crispy edge.
Don’t overmix the batter; stir just until the flour disappears.
If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

Look for cornmeal in the baking aisle; medium or fine grind works best.
Fresh jalapeños are in the produce section; choose firm, green peppers.
If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.

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Prep Time 10

Cook Time 35

Total Time 45

Course Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian

Cuisine Fusion

Servings

Ingredients

3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 jalapeno diced fine
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk

Instructions

Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
Pour the batter into the greased skillet or baking dish. Smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

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Crispy Porl Belly on a white serving dish sprinkled with scallions

Featured Fusion Grilling Trinidadian

Crispy Chinese‑Style Pork Belly

January 7, 2026May 14, 2025Leave a Comment

Weekends on Mucurapo Street in Trinidad meant weekends with a big, crispy pork belly sandwich stuffed full of peppers and chow mein. I didn’t realize until I tried to recreate it in my home kitchen, with just basic ingredients and an overnight rest in the fridge, that this simple Crispy Chinese-Style Pork Belly held so much joy and comfort. The ritual of scoring the skin, air‑drying for crispiness, and then roasting to golden perfection feels like a tribute to Dad’s Friday movie nights.

Ingredient Guide

Pork Belly: Offers a perfect ratio of crisp skin, fat, and meaty layers when roasted properly.
Chinese Cooking Wine: Helps tenderize the meat and infuses a mild flavor into the flesh.
Sugar: Promotes caramelization for deep color and sweetness.
Salt: Essential both inside the cuts and on the exterior for flavor and crisping.
Black Pepper: Adds warm, grounding spice to the meat.
Garlic Powder: Imparts savory aromatics without overpowering other flavors.
Onion Powder: Enhances depth and adds gentle sweetness.
Chinese Five‑Spice Powder: Brings signature warmth and balanced spice note.
White Vinegar: Helps dry and tighten the skin for that coveted crackle.

Shopping Made Easy

Look for pork belly with a healthy layer of skin and balanced fat-to-meat ratio.
Chinese cooking wine and five-spice powder are typically found in the Asian aisle or spice section.
Keep sugar, salt, and spices in pantry for easy everyday preparation.

Cooking Notes from the Kitchen

Prick the skin thoroughly with a sharp implement to allow heat to render and crisp.
Score the meat side in 1-inch cuts to allow the marinade to penetrate and flavor every layer.
Apply seasonings only to the flesh, not the skin—this preserves crispiness while the inside gets rich flavor.
Air-dry overnight uncovered in the fridge to dry the skin fully, which is key to crisp texture.
Start roasting at 400 °F (200 °C) for about 55 minutes, then finish under broil/500 °F (260 °C) for 7–10 minutes to achieve golden crackling.

How do I get the skin super crispy?

Pricking the skin, air‑drying it uncovered in the fridge, and finishing under high broil are the secrets to achieving that iconic crispy crackling.

Can I skip overnight drying?

If time is tight, dry the skin as much as possible, brush with vinegar and salt, and increase broil time, but overnight air‑drying gives the best results.

What’s the best way to slice it?

Use the score cuts as your guide, cook and cool fully, then slice between the flesh segments into bite-sized pieces.

How should it be served?

Serve warm on sandwiches with peppers and ketchup, as a protein in bowls, or simply with rice and vegetables for delicious simplicity.

Crispy Chinese‑Style Pork Belly

A perfect combination of crackly skin and juicy meat, seasoned with Chinese five‑spice and slowly roasted to golden perfection.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Grilling

Cuisine Fusion, Trinidadian

Servings

Ingredients

3-4 pounds pork belly with skin
2 tablespoons Chinese cooking wine
2 teaspoons sugar
1 teaspoon salt plus 1 teaspoon for skin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Chinese five‑spice powder
2 tablespoons white vinegar

Instructions

Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
Marinate the flesh side with wine, sugar, salt (heartily), pepper, garlic and onion powders, and five‑spice powder; avoid the skin.
Place belly skin side up on a plate in the fridge, uncovered, overnight to dry.
Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
Increase oven to 500 °F (260 °C) broil and cook nearest heat for 7–10 minutes until crackling forms; watch closely.
Rest pork 15 minutes. Slice along scored lines into bite‑size pieces. Serve warm.

Notes

Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

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Coconut French Toast with Caramel Passionfruit Sauce

Breakfast Chris's Kitchen Comfort Food Fall Recipes Featured Fusion Vegetarian Winter Recipes

Coconut French Toast with Banana Passion Fruit Caramel Sauce

January 7, 2026May 8, 2025Leave a Comment

Confession time! I’ve never been a fan of sweet foods, especially French toast. It wasn’t something I grew up eating back home in the islands either. But when a fan challenged me to put a Caribbean spin on classic French toast, I couldn’t resist. The result? This recipe right here: Coconut French Toast with Banana Passion Fruit Caramel Sauce. If you’re into French toast, you’re going to love this version, especially with that lush caramel passion fruit sauce drizzled on top. Trust me, your brunch game is about to level up!

This Caribbean-style French toast brings a tropical flair to your breakfast table. Thick slices of day-old bread are soaked in a coconut milk and egg mixture, then pan-fried to golden perfection. The dish is elevated with a rich banana and passion fruit caramel sauce, making it a decadent treat for brunch or a special breakfast.

Ingredient Guide

Bread: Use day-old bread, sliced ¾–1 inch (2–2.5 cm) thick, to absorb the coconut batter without falling apart.
Coconut Milk: Provides a creamy, tropical flavor base for both the batter and the caramel sauce.
Passion Fruit: Adds a tangy brightness to the caramel sauce; use the pulp for best results.
Bananas: Sliced ripe bananas contribute sweetness and texture to the topping.
Brown Sugar: Golden brown sugar is ideal for creating a rich, amber caramel.
Spices: Nutmeg, cinnamon, and ground ginger infuse warmth and depth into the dish.
Maple Syrup: Enhances the caramel sauce with natural sweetness and complexity.

Shopping Made Easy

Bread: Opt for sturdy, day-old bread like brioche or challah, available at most bakeries or grocery stores.
Coconut Milk: Found in the international or canned goods aisle; choose full-fat for a richer flavor.
Passion Fruit: Look for fresh passion fruit in the produce section; if unavailable, check the frozen fruit aisle for pulp.
Bananas: Select ripe bananas with brown spots for optimal sweetness.
Spices: Nutmeg, cinnamon, and ground ginger are commonly found in the spice aisle.
Maple Syrup: Available in the breakfast or natural foods section; use pure maple syrup for best taste.

Cooking Notes from the Kitchen

Allow the bread slices to soak thoroughly in the coconut batter for maximum flavor absorption.
Monitor the sugar closely as it melts to prevent burning; aim for a golden amber color before adding other ingredients.
Cook the French toast on medium-low heat to ensure even browning and thorough cooking without burning.
Top the French toast with the warm banana passion fruit caramel sauce just before serving for the best texture and flavor

Coconut French Toast with Banana Passion Fruit Caramel Sauce

This Caribbean-inspired French toast combines the creamy richness of coconut milk with the tropical flavors of banana and passion fruit, creating a delightful dish perfect for brunch or a special breakfast treat.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Chris’s Kitchen, Comfort Food, Fall Recipes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

4 slices Bread one day old, ¾–1 inch / 2–2.5 cm thick
2 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch salt optional

For the Banana Passion Fruit Caramel Sauce

2 tablespoons golden brown sugar
1 cup coconut milk
1/4 teaspoon ground ginger
1 pinch salt
1 passion fruit pulp only
2 ripe bananas sliced
1 tablespoon butter
2 tablespoons pure maple syrup

For Cooking

1 1/2 tablespoons butter
1 1/2 tablespoons coconut oil

Instructions

In a mixing bowl, whisk together the eggs, 1 cup coconut milk, vanilla extract, nutmeg, cinnamon, and a pinch of salt if using.
Place the bread slices in the batter, ensuring they are fully submerged. Allow them to soak until the mixture is absorbed.
In a non-stick saucepan over medium heat, melt the brown sugar until it becomes frothy and amber-colored. Carefully add the coconut milk, whisking continuously. Stir in the ground ginger and a pinch of salt.
Add the passion fruit pulp and sliced bananas, mixing well to coat. Let the mixture simmer for about 5 minutes. Add the butter and maple syrup, stirring until the sauce thickens to your desired consistency.
Heat the butter and coconut oil in a non-stick pan over medium-low heat. Place the soaked bread slices in the pan and cook for about 3 minutes on each side, or until golden brown. Flip the slices a couple more times, cooking for an additional 2 minutes per side to ensure they are cooked through. Adjust the heat as necessary to prevent burning.
Cut the French toast slices into triangles if desired and top with the warm banana passion fruit caramel sauce. Serve immediately!

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Featured

Oven-Baked Pineapple Jerk Chicken

January 7, 2026May 8, 2025Leave a Comment

Looking for big flavor with minimal effort? The Quick Oven-Baked Pineapple Jerk Chicken delivers a bold Caribbean taste in under 90 minutes. Skin-on chicken bakes to juicy perfection with fiery jerk seasoning and sweet pineapple, and a pineapple-infused marinade doubles as an easy dipping sauce. It’s vibrant, effortless, and perfect for weeknight dinners, casual gatherings, or island-style comfort food. Let’s get cooking!

Ingredient Guide

Jerk Seasoning: The base of Caribbean flavor—use your favorite blend for bold spice.
Black Pepper: Enhances heat and seasoning depth.
Dark Soy Sauce: Adds salty umami to the marinade.
Scotch Bonnet Pepper: Offers authentic island heat. Adjust to taste.
Garlic: Brings aromatic warmth to the mix.
Pineapple (canned): Adds sweet tang and tenderizes the chicken.
Scallions: Layer in fresh flavor and color.
Thyme: Provides earthy sweetness typical in Caribbean dishes.
Brown Sugar: Balances spiciness with mellow caramel notes.
Orange Juice: Brings citrus acidity to brighten the dish.
Olive Oil: Helps the marinade coat the chicken evenly.
Whole Chicken Pieces: Skin-on cuts stay moist and absorb flavors beautifully.

Shopping Made Easy

Use store-bought jerk seasoning for convenience; no need to blend spices.
Look for chunky canned pineapple in juice, not syrup, for natural sweetness.
Choose skin-on chicken legs, thighs, or a whole cut-up chicken for best flavor.

Cooking Notes from the Kitchen

Make marinade in advance, bleed flavors overnight, or skip to save time.
Leave the skin on, but trim excess fat; it stays juicy and crisp during baking.
Roast at 410 °F (210 °C) uncovered for 1 hour 15 minutes; line pan with foil for easy cleanup.
Broil if needed to deepen color—just a minute or two under the broiler will do.

Can I make a dipping sauce from the marinade?

Yes! Save half the marinade, simmer until thick, then serve as a sweet-spicy dip.

How do I get the skin extra crispy?

After roasting, broil for 1–2 minutes per side. Watch closely to avoid burning.

What if I’m using large chicken pieces?

Cooking time may vary. Check with a thermometer and allow extra time if needed.

Oven-Baked Pineapple Jerk Chicken

A fast and flavorful oven-baked Caribbean-style chicken infused with pineapple and bold jerk seasoning.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Ingredients

3 tablespoon jerk seasoning
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper diced, seeds removed
4 cloves garlic diced
1 can chunky pineapple
3 stalks scallions chopped
6-8 sprigs thyme
1 tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken about 5 lbs

Instructions

Mix all ingredients except chicken in a large bowl, bruising thyme to release oils.
Marinate chicken in mixture for at least 2 hours, or proceed immediately.
Preheat oven to 410 °F (210 °C). Line a pan with foil.
Arrange chicken pieces skin side up; roast uncovered for 1 hour 15 minutes.
Broil briefly to crisp skin if needed, watching carefully.
Let rest a few minutes, then serve.

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Featured Seafood & Fish Soups & Stews Trinidadian

Trinidad Shrimp Callaloo with Spinach

January 7, 2026May 8, 2025Leave a Comment

Callaloo is a cherished dish across the Caribbean, with each island offering its own unique take. In Trinidad and Tobago, it’s traditionally made with dasheen leaves and crab. This updated version swaps in baby spinach and shrimp for a modern, more accessible twist, while still capturing the essence of the original. Infused with coconut milk, pumpkin, and a vibrant Caribbean green seasoning, this rich and hearty soup delivers the comforting island flavors you know and love, perfect as a main course or a flavorful side.

Ingredient Guide

Baby Spinach (Callaloo Substitute): Used in place of dasheen leaves, baby spinach provides a tender texture and mild flavor.
Large Shrimp (Head-On, Shell-On): The shells and heads are used to create a flavorful stock, enhancing the soup’s depth.
Pumpkin (Calabaza or West Indian Pumpkin): Adds natural sweetness and body to the soup.
Sweet Potato (Batata): Contributes a creamy texture and subtle sweetness.
Okra (Ochro): Provides thickness and a distinctive flavor characteristic of callaloo.
Coconut Milk: Imparts a rich, creamy base that balances the spices.
Scotch Bonnet Pepper (Bonney Pepper): Adds heat and a fruity aroma; adjust to taste.
Caribbean Green Seasoning: A blend of herbs and spices that infuses the shrimp with authentic island flavor.
Bouillon Cubes (Vegetable and Fish/Seafood): Enhance the umami profile of the soup.

Shopping Made Easy

Baby Spinach: Readily available in the fresh produce section of most supermarkets.
Shrimp (Head-On, Shell-On): Check seafood markets or the frozen section for whole shrimp.
Pumpkin: Look for calabaza or West Indian pumpkin in Caribbean or Latin markets; butternut squash can be a substitute.
Scotch Bonnet Pepper: Found in international aisles or specialty stores; habanero peppers can be used as an alternative.
Caribbean Green Seasoning: Available pre-made in Caribbean grocery stores or online; can also be homemade with fresh herbs.

Cooking Notes from the Kitchen

Shrimp Stock: Utilizing shrimp shells and heads to make a stock adds a deep seafood flavor to the soup.
Texture Preference: Use a swizzle stick, whisk, or immersion blender to achieve the desired consistency of your soup.
Heat Control: For a milder soup, float the scotch bonnet pepper whole and remove before blending.
Serving Suggestions: This soup pairs well with rice or crusty bread and can be frozen for future meals.

What’s the difference between Jamaican callaloo and Southern Caribbean callaloo?

Jamaican callaloo typically refers to a leafy green plant (often amaranth), while in the Southern Caribbean, especially Trinidad and Tobago, callaloo is a thick, flavorful soup traditionally made with dasheen (taro) leaves and crab or salted meats.

What’s the difference between spinach and callaloo?

Callaloo in the Southern Caribbean typically refers to a dish, not just the leafy green. While traditional callaloo is made with dasheen (taro) leaves, spinach is often used as a substitute outside the region. Spinach is milder and more widely available, making it ideal for recreating callaloo flavors when dasheen leaves aren’t accessible.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used in place of fresh baby spinach. Thaw it first and squeeze out any excess water before adding it to the soup.

What can I substitute for scotch bonnet pepper?

If scotch bonnet peppers aren’t available, habanero peppers make a good substitute with similar heat and fruitiness. For less heat, try using a milder chili or omit entirely.

How do I make a seafood stock with shrimp shells?

To make a seafood stock, simmer shrimp shells and heads with aromatics like celery, onion, and thyme for about 25–30 minutes. Strain before adding to the soup.

Is Trinidadian callaloo always made with coconut milk?

Most Trinidadian-style callaloo includes coconut milk for richness and balance, but it can be omitted for a lighter version or if preferred.

Trinidad Shrimp Callaloo with Spinach

A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Seafood & Fish, Soups & Stews

Cuisine Trinidadian

Servings

Ingredients

2 lbs baby spinach roughly chopped
1 medium onion diced
2 tablespoons butter
1 teaspoon black pepper divided
3/4 tablespoon salt divided
1 1/2 tablespoons olive oil
1 scotch bonnet pepper seeds removed
2 lbs large shrimp head-on, shell-on
3 cups water
1 stalk celery diced
5 sprigs thyme
4 cloves garlic finely diced
2 1/2 cups pumpkin cubed
2 medium sweet potatoes cubed
18 small okra sliced into 1/4-inch pieces
1 1/2 cups coconut milk
1 vegetable bouillon cube
2 fish/seafood bouillon cubes
1/2 teaspoon Caribbean green seasoning

Instructions

Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.
In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.
Add 1/2 teaspoon black pepper and stir. Increase heat, add water, and bring to a boil. Reduce to a simmer and cook for 25–30 minutes to create a shrimp stock.
Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.
Add chopped spinach to the pot. It may seem like a lot, but it will wilt down. Pour in coconut milk and stir well.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
After the soup has simmered and vegetables are tender, use a swizzle stick, whisk, or immersion blender to achieve desired consistency. Pulse gently to avoid over-blending.
Add the marinated shrimp to the soup, stir well, and turn off the heat. Cover and let the residual heat cook the shrimp for 5–8 minutes until fully cooked.
Serve hot as a soup, over rice, or with crusty bread.

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Chris's Kitchen Featured Fusion Seasonal Recipes Side Dishes Summer Recipes Vegan

Watercress and Avocado Salad with Clementine Vinaigrette

January 7, 2026May 8, 2025Leave a Comment

If you’re after something quick, bright, and good-for-you, this Watercress and Avocado Salad with Clementine Vinaigrette is just the thing. I whipped this one up with a few simple ingredients, and in under 10 minutes, it was ready to serve. Whether you enjoy it on its own or as a side with grilled meats or fish, this one’s a keeper, especially on warm summer days around the BBQ.

The peppery bite of fresh watercress pairs beautifully with creamy avocado slices, and the dressing brings it all together. Made with fresh clementine juice, olive oil, and a touch of Dijon mustard and honey, it’s bright, balanced, and just a little sweet. You can even add a bit of finely diced Scotch Bonnet if you want to take it up a notch.

This salad is naturally gluten-free, vegetarian, and vegan. Be sure to double-check your ingredients if you’re cooking for individuals with specific dietary needs.

Ingredient Guide

Watercress: Offers a crisp, peppery bite and lots of nutrients. Trim thick stems before using.
Avocado: Adds creaminess and richness to contrast the watercress.
Clementines: Their juice gives the vinaigrette a sweet citrus base.
Dijon Mustard: Helps emulsify the vinaigrette and adds a slight tang.
Salt: Balances and enhances all the flavors.
Black Pepper: Adds a gentle kick.
Olive Oil: The foundation of the dressing, tying all ingredients together.
Red Wine Vinegar: Provides acidity to balance the sweetness of the juice.
Honey: Rounds out the vinaigrette with natural sweetness.

Cooking Notes from the Kitchen

You can substitute mandarins or oranges for clementines, depending on what’s in season.
Make the vinaigrette in a jar with a tight lid; just shake to combine.
For a spicy version, add finely minced Scotch Bonnet or your favorite hot pepper to the dressing.
Assemble the salad just before serving to keep the avocado from browning and the watercress crisp.

Shopping Made Easy

Watercress is usually sold in bunches in the produce section—look for vibrant green leaves.
Use a ripe but firm avocado so it holds its shape when sliced.
Choose fresh clementines for the best flavor, or use bottled juice in a pinch.
Dijon mustard, red wine vinegar, and honey are pantry staples that bring great balance to the vinaigrette.

Can I make this salad ahead?

You can prep the vinaigrette and wash the watercress in advance, but slice the avocado and dress the salad just before serving to keep everything fresh.

What’s a good substitute for watercress?

Try arugula, baby spinach, or a mix of baby greens if you can’t find watercress.

Can I add protein to make this a full meal?

Absolutely. Grilled chicken, shrimp, or chickpeas make great additions for a heartier version.

How spicy should I make the dressing?

That’s up to you. Keep it mild for balance, or add diced Scotch Bonnet for Caribbean heat.

Is this salad suitable for meal prep?

It’s best assembled fresh, but the dressing can be stored for up to 1 week in the fridge.

Watercress and Avocado Salad with Clementine Vinaigrette

A bright, refreshing salad made with peppery watercress, creamy avocado, and a zesty citrus vinaigrette. Naturally vegan and gluten-free, it’s the perfect side for grilled meals or a light lunch on its own.

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Prep Time 10

Total Time 10

Course Chris’s Kitchen, Seasonal Recipes, Side Dishes, Summer Recipes, Vegan

Cuisine Fusion

Ingredients

2 bunches watercress trimmed
1 medium avocado ripe, sliced
3 clementines juiced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey

Instructions

In a bowl or jar with a lid, combine clementine juice, Dijon mustard, salt, black pepper, olive oil, red wine vinegar, and honey. Whisk or shake to emulsify.
Wash and trim the watercress, removing thick stems. Place in a serving bowl.
Slice the avocado and arrange over the watercress.
Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.

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Featured Festive & Holiday Recipes Fusion

Whole Roasted Chicken with Herb Butter

January 7, 2026May 8, 2025Leave a Comment

Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.

Ingredient Guide

Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
Salt: Key to well-seasoned, flavorful meat and crispy skin.
Black Pepper: Adds grounding warmth.
Olive Oil: Helps the herb butter spread and promotes browning.
Parsley: Provides fresh brightness.
Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
Garlic: Enhances savory depth when rubbed under the skin.
Scallions: Liven the cavity for added flavor infusion.

Shopping Made Easy

Choose a 4–5 pound chicken with skin for best roasting results.
Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.

Cooking Notes from the Kitchen

Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
Baste every 15 minutes with pan juices if not using foil.
Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

4 tablespoons olive oil
1 tablespoon parsley chopped
1 tablespoon sage chopped
1 tablespoon rosemary chopped
1 tablespoon thyme leaves
2 cloves garlic crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken 4-5 lb
4 sage leaves
2 sprigs rosemary
2 stalks scallions
4 sprigs thyme

Instructions

Preheat oven to 400 °F (200 °C).
Clean the chicken and trim away excess fat.
In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.
Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.
Stuff the cavity with whole sage, rosemary, thyme, and scallions.
Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.
Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
Tent with foil and let rest for 5–10 minutes before carving.

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Featured Trinidadian Vegan Vegetarian

Curry Chickpeas with Potato and Spinach

January 7, 2026May 8, 2025Leave a Comment

As a small fella growing up in Trinidad and Tobago, one of my favorite Saturday morning dishes was curry aloo, potato curry, served with hot sada roti and a bit of mango kuchela on the side.

This Classic Curry Chickpeas with Potato & Spinach takes that childhood favorite and builds on it with the addition of canned chickpeas (channa) and fresh baby spinach for a rich and filling one-pot meal. If you’re looking for a quick Caribbean vegan curry or a gluten-free chickpea curry recipe with real island flavor, this one’s a sure hit. The madras curry base, green seasoning, cumin, and garlic come together in perfect harmony. And once you scoop that thick, fragrant sauce up with roti or rice, you’ll know you’ve got a new favorite on your hands.

Ingredient Guide

Vegetable Oil: Use a neutral oil like sunflower or canola to sauté aromatics and form the curry base.
Onion: Adds sweetness and depth; cook low and slow to soften.
Garlic: Boosts savoriness and complements the curry and cumin.
Cumin Seeds (geera): Add earthy, roasted depth typical of Trinidadian curry dishes.
Scotch Bonnet Pepper: Brings heat and aroma; use less or omit for a milder version.
Black Pepper: Adds a layer of background spice.
Curry Powder (Madras Blend): The flavor foundation—cook thoroughly to eliminate rawness.
Caribbean Green Seasoning: Gives herbal depth and signature island taste; use homemade or bottled.
Potatoes: Add creaminess and body to the dish; waxy or all-purpose potatoes work best.
Chickpeas: Convenient and protein-rich; rinse well to remove excess salt and starch.
Baby Spinach: Wilts quickly and balances the richness; frozen can be used if well-drained.
Salt: Season to taste; adjust at the end after flavors develop.
Water: Used to simmer the curry and control thickness.

Shopping Made Easy

Canned chickpeas are easy to use, rinse thoroughly to remove brine.
Madras curry powder is available in Caribbean or Indian grocery aisles—look for bright yellow color and deep aroma.
Use baby spinach for quick cooking, or substitute frozen chopped spinach if drained well.
Caribbean green seasoning can be made at home with herbs like thyme, scallion, and garlic or purchased pre-made.
Choose medium-starch potatoes that hold their shape but still soften nicely in curry.

Cooking Notes from the Kitchen

Sauté aromatics low and slow to build the best curry flavor base.
Cook curry powder fully to avoid a raw or bitter aftertaste.
Crushing some of the potatoes and chickpeas at the end thickens the curry naturally.
The curry will thicken as it cools, so adjust water based on how you plan to serve it—roti calls for more gravy.
Taste and adjust salt after simmering, not before.

Can I use dried chickpeas instead of canned?

Yes, just soak overnight and boil until tender before using. Adjust the cooking time accordingly.

Is this dish freezer-friendly?

It freezes well. Cool completely and store in portions. Reheat gently and add a splash of water if too thick.

What’s the best spinach substitute?

You can use shado beni (culantro), callaloo leaves, or even chopped kale; just add a few minutes of cooking time.

Can I leave out the scotch bonnet?

Yes, especially if you’re sensitive to spice. The curry will still have great flavor without it.

Curry Chickpeas with Potato and Spinach

A hearty vegan Caribbean curry made with tender chickpeas, creamy potato, and wilted baby spinach in a richly spiced sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

2-3 tablespoons vegetable oil
1/2 onion medium, diced
4 cloves garlic diced
1/2 teaspoon cumin seeds geera
1/2 scotch bonnet pepper thinly sliced
1/4 teaspoon black pepper
2 1/2 tablespoons curry powder madras blend
1 teaspoon Caribbean Green Seasoning
3 potatoes large; cut into 2-inch cubes
1 can chickpeas rinsed
1/2 pound baby spinach
1/2 teaspoon salt adjust to taste
2 1/2-3 cups water

Instructions

Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
Add the Cumin Seeds (1/2 teaspoon), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 teaspoon) and cook another 1-2 minutes.
Stir in curry powder and cook for 3–5 minutes, stirring constantly, to toast and deepen flavor.
Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
Add chickpeas, water, and green seasoning. Bring to a boil.
Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
Use a spoon to mash a few chickpeas and potatoes to thicken the sauce. Add spinach and cover. Cook for 2–3 more minutes until wilted.
Taste for salt and serve hot with roti or rice.

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Featured Seafood & Fish Soups & Stews

Coconut Stewed Haddock

January 7, 2026May 8, 2025Leave a Comment

There’s something uniquely comforting about a warm, coconut-based Caribbean stew—especially when fresh herbs, citrus, and a touch of peppery heat come together with tender, flaky fish. Growing up, I didn’t have the greatest love for fish, even with easy access to it on the islands. Ironically, now living in Canada, I find myself reaching for seafood more often—and paying a premium for what once was everywhere around me. Funny how life works, eh?

This Coconut Stewed Haddock with Herbs is a quick, flavorful meal that’s perfect for busy evenings when you want something both nourishing and Caribbean at heart. Featuring mild haddock fillets simmered in coconut milk with scallions, thyme, and scotch bonnet, this pescatarian-friendly dish brings warmth and comfort with every bite. Serve it with steamed rice, crusty bread, or boiled provisions, and you’ll have dinner on the table in under 30 minutes.

Ingredient Guide

Haddock: A firm, mild white fish that holds up well during stewing. Can be substituted with cod, snapper, or tilapia.
Coconut Milk: Adds a rich, creamy base and signature Caribbean flavor. Choose full-fat for the best texture.
Thyme and Scallions: Essential fresh aromatics used across Caribbean cuisine. They form the heart of the flavor base.
Garlic and Pimento Peppers: Build depth and complexity without overwhelming heat.
Scotch Bonnet Pepper: Adds controlled heat and floral spice. Use a small amount to balance flavor.
Lemon Juice: Freshens and brightens the dish, balancing the richness of the coconut milk.
Coconut Oil: Adds subtle sweetness and enhances tropical notes. Use any neutral oil if needed.
Salt and Black Pepper: Classic seasonings to enhance the natural flavors of the fish.

Shopping Made Easy

Haddock is widely available in the freezer section or at seafood counters.
Use canned coconut milk from the international foods aisle for convenience.
Seasoning peppers and Scotch bonnets are commonly found in Caribbean groceries; substitute red bell peppers if needed.
Fresh thyme and scallions are pantry staples for Caribbean cooking and easy to find year-round.

Cooking Notes from the Kitchen

Always rinse fish with a mixture of lemon juice and cool water to remove any residual odors or slime.
Gently simmer the fish in the coconut milk. Boiling too hard may cause it to break apart.
If you have annatto (roucou), adding a spoonful gives the stew a rich golden hue.
Taste and adjust salt at the end; different coconut milk brands vary in sweetness and salt content.
Wear gloves when handling scotch bonnet to avoid skin irritation.

What fish can I substitute for haddock?

Any firm white fish, such as cod, snapper, or grouper, will work well in this recipe.

Is this stew spicy?

It’s mildly spicy depending on how much scotch bonnet you use. Feel free to omit or reduce for a milder flavor.

What sides pair well with this dish?

Serve with steamed white rice, ground provisions like cassava or green banana, or dip with crusty bread.

Is this recipe gluten-free?

Yes—as long as your coconut milk and spices are certified gluten-free, this recipe is naturally gluten-free.

Can I prepare this in advance?

You can prep the seasoning base in advance, but cook the fish fresh for best texture and flavor.

Coconut Stewed Haddock

A quick and flavorful coconut fish stew with Caribbean aromatics, ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Seafood & Fish, Soups & Stews

Ingredients

1 pound haddock cut into 2–3 inch pieces
1 Lemon juiced, divided
1 1/2 tablespoons coconut oil
2 cloves garlic diced
2 seasoning peppers diced
1/4 Scotch bonnet pepper diced
4 sprigs thyme leaves only
2 scallions chopped
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 cup coconut milk

Instructions

Rinse the fish with the juice of half a lemon and cool water. Drain and set aside.
In a large pan, heat coconut oil over medium-high heat. Add garlic, seasoning peppers, and scotch bonnet. Lower heat and cook for 1 minute.
Add thyme, scallions, and black pepper. Sauté for 2–3 minutes.
Gently add the fish to the pan and stir to coat with aromatics.
Pour in coconut milk, salt, and the remaining lemon juice. Bring to a gentle simmer.
Cook uncovered for 5–7 minutes or until fish is cooked through.
(Optional) Add 1 tablespoon roucou for extra color.
Taste and adjust seasoning. Serve hot with your favorite side.

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Breads & Bakes Desserts Featured Festive & Holiday Recipes Jamaican

Jamaican (Easter) Spice Bun

January 7, 2026May 8, 2025Leave a Comment

I don’t just bake. For me, Jamaican (Easter) Spice Bun holds memories of that moment my friend’s wife returned from the grocery in Ocho Rios holding “bun and cheese” and his delight was contagious. My friend said his grandma made this every Easter, and I wanted to recreate that tradition; sweet, fragrant with spices, and perfect with cheese.

This Jamaican (Easter) Spice Bun is more than a seasonal treat, it’s a beloved symbol of Easter for many in the Caribbean and across the diaspora. If you’ve ever had bun and cheese during the holidays, you know just how special this combination can be. The rich aroma of cinnamon, nutmeg, and allspice warming through the kitchen signals that something good is in the oven.

This recipe keeps things easy and accessible, while holding onto the depth of flavor we expect from traditional Jamaican spice bun. It’s packed with raisins, mixed peel, cherries, and dark stout, and sweetened with molasses, brown sugar, and honey. A brush of simple syrup gives it the signature glossy finish. Serve it thick-sliced with cheese or enjoy it with tea. Either way, it’s a Caribbean classic you’ll come back to again and again.

Ingredient Guide

Sugar (golden brown): Provides the sweet caramel tone and balances the dark stout flavor.
Vanilla: Offers fragrant warmth that complements the rich fruit.
Molasses: For deep, sticky sweetness—classic in Caribbean baking.
Caribbean Browning: Lends color and a hint of caramel flavor.
Honey: Adds both sweetness and moisture to the fruit mixture.
Guinness Stout: Combines with spices to infuse the fruit with rich, dark flavor.
Raisins: Add chewy sweetness throughout the bun.
Mixed Fruit (peel): Brings bright, candied fruit flavor.
Cherries (chopped): Offer bursts of juiciness and color.
Butter: Adds richness and helps bind the dough.
All-Purpose Flour: Forms the structure of the bun.
Baking Powder: Leavens to give the bun a light, tender crumb.
Egg: Binds ingredients and enriches the dough.
Salt: Balances sweetness with a hint of savory.
Cinnamon: Brings warm spice depth.
Nutmeg: Adds aromatic richness.
Allspice: Offers iconic Caribbean aromatic warmth.
Ginger Powder: Complements the spice blend with gentle heat.

Shopping Made Easy

Look for Jamaican browning and molasses in Caribbean or Latin grocery aisles.
Buy unsweetened candied fruit to control sweetness; mixed peel and cherries are staples.
Choose a stout like Guinness for authentic flavor.

Cooking Notes from the Kitchen

Dissolve sugar, molasses, vanilla, browning, honey, stout, raisins, cherries, and peel together over medium heat until bubbling—this infuses the fruit with perfectly balanced sweetness.
Stir the dry mixture separately—flour, salt, spices, and baking powder—before combining to ensure even spice distribution.
Melted butter is added along with the beaten egg and fruit mixture; mix into a dough but be careful not to overwork it to keep the bun tender.
Place the dough into a greased 11×5-inch pan and bake on the middle rack at 350°F (175°C) for about 60 minutes or until a toothpick comes out clean.
Brush the hot bun with simple syrup (equal parts sugar and water) right after baking to give it that classic shiny finish. Slice only when fully cooled to avoid crumbling.

What size pan is recommended?

Use an 11×5-inch loaf pan so the dough bakes evenly without spilling.

Can I make this without Guinness?

Yes, you can substitute coffee, stout, or dark rum for a similar depth of flavor.

How long does this bun stay fresh?

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A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.

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Recipe

Store at room temperature, lightly wrapped, for 3–4 days. Rewarm gently before serving.

Jamaican (Easter) Spice Bun

A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Breads & Bakes, Desserts, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3/4 cup golden brown sugar
1 teaspoon vanilla
1/2 tablespoon molasses
1 tablespoon Caribbean browning
2 tablespoon honey
1 3/4 cups Guinness stout
1 cup raisins
1 cup mixed fruit peeled
3/4 cup chopped cherries
4 tablespoon butter melted
3 cups all-purpose flour
2 1/2 teaspoon baking powder
1 egg beaten
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon ginger powder

Instructions

Preheat oven to 350 °F (175 °C). Grease an 11×5-inch loaf pan.
In a saucepan over medium heat, combine sugar, vanilla, molasses, browning, honey, stout, raisins, cherries, and peel. Stir until bubbles form at the edges, then remove from heat.
In a large bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
Add melted butter, beaten egg, and fruit mixture to the dry ingredients. Mix into a dough. Avoid overworking.
Transfer dough to the prepared pan. Bake for about 60 minutes or until a toothpick inserted comes out clean.
Once baked, brush the bun with simple syrup while still warm.
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

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Curry Stewed Chicken Wings in a red pot on the stove

Featured Festive & Holiday Recipes Jamaican

Curry Stew Chicken Wings

January 7, 2026May 8, 2025Leave a Comment

These Curry Stew Chicken Wings bring together two of Trinidad and Tobago’s best flavor techniques: curry seasoning and that iconic caramelized stew base. You get juicy, fall-apart chicken coated in a rich, golden sauce with all the bold heat, spice, and island flavor we crave. Whether you’re a seasoned Trini cook or just learning how to make curry stew the right way, this dish brings the real deal. If you’re looking for how to make Trinidad curry stew chicken or want a flavorful wing dish with an island twist, this one’s for you. It’s hands-down my favorite way to enjoy wings—sorry Buffalo.

Ingredient Guide

Chicken Wings: Cut into drumettes and flats for even cooking; discard or reserve tips for stock.
Curry Powder: Use a Trinidad-style curry blend for authentic flavor; this is the “curry” part of curry stew.
Tomato : Adds sweetness and body to balance the spice.
Onion Provides a classic flavor base and aroma.
Ginger: Brings bright, spicy undertones to balance the deep stew flavors.
Caribbean Green Seasoning: Packs herbaceous punch; homemade or bottled works great.
Salt & Black Pepper: Essential seasonings; adjust salt to taste at the end.
Tomato Ketchup: Adds color and mild sweetness; traditional in many Caribbean stews.
Scotch Bonnet Pepper: For bold heat; use whole, chopped, or omit based on preference.
Grapeseed Oil: Chosen for high smoke point, but any neutral oil works.
Golden Brown Sugar: Caramelizes to create the stew base; watch carefully to avoid bitterness.
Scallions: Fresh finishing touch; use white and green parts.
Celery Leaves: Offers clean, herbaceous finish; sub with parsley if needed.
Water: Forms the gravy and carries the curry and stew flavors throughout.

Shopping Made Easy

Look for fresh chicken wings and trim to your liking—discard tips or freeze for broth.
Caribbean curry powder can be found in West Indian markets or international aisles.
Use grapeseed, canola, or sunflower oil to handle the high heat of the stew step.
Golden brown sugar helps develop color and flavor without burning too fast.
Scotch bonnets can be replaced with your favorite hot pepper or left out for a milder dish.

Cooking Notes from the Kitchen

Always watch your sugar during the caramelizing step—it should turn amber, not black.
Marinate the wings for at least 2 hours for deeper flavor, but you can cook immediately if needed.
The chicken will release juices—reduce fully before adding water to intensify flavor.
If your pot dries too quickly or wings are large, use extra water to finish cooking without burning.
This dish thickens as it cools, so judge the gravy thickness accordingly.

What’s the difference between curry stew and stew chicken?

Curry stew is seasoned with curry powder before the stewing (caramelized sugar) step. Stew chicken skips the curry.

Can I use other cuts of chicken?

Yes, bone-in thighs or drumsticks work well. Adjust cook time based on size.

Is this dish spicy?

It can be! Scotch bonnet adds heat. Adjust or omit based on your spice tolerance.

How do I avoid bitter stew?

Watch the sugar carefully. Only add chicken once it turns amber—not black.

Curry Stew Chicken Wings

A Trinidadian classic that blends bold curry flavor with deep caramelized stew, all wrapped around juicy chicken wings.

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Prep Time 15

Cook Time 35

Total Time 50

Course Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3 pounds chicken wings trimmed, cut into flats and drumettes
2 tablespoons curry powder
1 medium tomato diced
1 medium onion diced
1 tablespoon ginger grated
2 tablespoons Caribbean Green Seasoning
3/4 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 teaspoon tomato ketchup
1 Scotch Bonnet pepper optional, seeds removed for less heat
1 1/2 tablespoons grapeseed oil or any neutral oil
1 1/2 tablespoons golden brown sugar
2 scallions chopped
1 tablespoon celery leaves chopped
2-3 cups water

Instructions

In a large bowl, season chicken wings with curry powder, tomato, onion, ginger, green seasoning, salt, pepper, ketchup, and scotch bonnet. Mix well. Marinate for 2 hours or more in the fridge.
In a heavy pot over medium-high heat, add oil and brown sugar. Let sugar melt, froth, and turn amber.
Carefully add seasoned wings to pot. Stir well to coat with caramel.
Lower heat to medium-low. Cover and cook for 5–7 minutes.
Remove lid, raise heat, and cook until all natural liquid evaporates and oil is visible.
Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.
Reduce to rolling simmer, cover slightly, and cook 20 minutes. Add more water if needed.
Taste and adjust salt. Simmer uncovered 4 minutes more to thicken gravy if desired.
Finish with chopped scallions and celery leaves. Serve hot.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this with chicken?

How spicy is this dish?

What cut of pork works best?

Can I make it ahead of time?

Classic Geera Pork (Spicy Cumin Pork)

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Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

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Can I freeze cornbread?

What meals go well with jalapeño cornbread?

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What’s the best way to slice it?

How should it be served?

Crispy Chinese‑Style Pork Belly

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Coconut French Toast with Banana Passion Fruit Caramel Sauce

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For the Banana Passion Fruit Caramel Sauce

For Cooking

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make a dipping sauce from the marinade?

How do I get the skin extra crispy?

What if I’m using large chicken pieces?

Oven-Baked Pineapple Jerk Chicken

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between Jamaican callaloo and Southern Caribbean callaloo?

What’s the difference between spinach and callaloo?

Can I use frozen spinach instead of fresh?

What can I substitute for scotch bonnet pepper?

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Is Trinidadian callaloo always made with coconut milk?

Trinidad Shrimp Callaloo with Spinach

Ingredients 1x2x3x

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I make this salad ahead?

What’s a good substitute for watercress?

Can I add protein to make this a full meal?

How spicy should I make the dressing?

Is this salad suitable for meal prep?

Watercress and Avocado Salad with Clementine Vinaigrette

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

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Instructions

Ingredient Guide

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