Featured Archives - Page 11 of 18

Mango Jerk Shrimp in a white serving dish

Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Mango Jerk Shrimp in a white serving dish with peppers in the background

Ingredient Guide

Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
Scallions: Adds mild onion flavor and freshness.
Garlic: Essential for depth and savory notes.
Thyme: Classic jerk herb with earthy flavor.
Ginger: Bright and pungent, balances the mango.
Olive Oil: Used for both marinating and sautéing.
Salt: Enhances flavor.
Dark Soy Sauce: Adds umami and rich color.
Brown Sugar: Boosts the caramelized jerk base.
Lime Juice: Finishes the dish with brightness.
Parsley: For freshness and color.
Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
Marinate the shrimp for an hour if you have time—it deepens the flavor.
Add a splash of orange juice for extra tropical flair.
Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

Look for medium shrimp, fresh or frozen. Peel and devein before use.
Choose a mango that’s about 80% ripe—still firm with slight give.
Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
Dark soy sauce adds depth—make sure it’s gluten-free if needed.
Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.

Stovetop Mango Jerk Shrimp

Spicy, sweet, and fast; this stovetop jerk shrimp recipe combines fiery Caribbean seasoning with juicy mango for a dish that’s bold, quick, and always a crowd-pleaser.

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Prep Time 15

Cook Time 5

Total Time 20

Course Seafood & Fish, Side Dishes, Summer Recipes, Weeknight Dinners

Cuisine Trinidadian

Ingredients

1 1/2 pounds medium shrimp cleaned, deveined
1 cup mango diced
1 Scotch Bonnet peppers diced fine
4 cloves garlic diced fine
4 sprigs thyme leaves only
1/2 teaspoon ginger grated
2 tablespoons olive oil divided
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime juiced
2 tablespoons parsley chopped
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

Instructions

In a bowl, combine shrimp with salt, black pepper, half the olive oil, dark soy sauce, cinnamon, nutmeg, allspice, and brown sugar. Mix well. Marinate for 1 hour or cook immediately.
Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.
Increase heat to medium-high. Add seasoned shrimp and stir well.
Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.

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A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind

Drinks & Smoothies Featured

Traditional Caribbean Pineapple Juice

January 7, 2026May 8, 2025Leave a Comment

There’s something truly special about the drinks served at Sunday lunch in the Caribbean. While the main meal is always a highlight, many of us grew up equally excited for the homemade fruit juices that would accompany it, flavored with whatever was in season.

From soursop and citrus to passion fruit, mango, and mauby, every glass brought a burst of island flavor. But for me, nothing topped a cold glass of freshly made pineapple juice, poured over ice and packed with the sweet-tart brightness of the tropics. We’d even freeze the leftovers in ice trays to enjoy later as icy treats, what we called ice-blocks. This traditional Caribbean pineapple juice recipe brings back those memories, using fresh fruit, ginger, and a hint of bitters to deliver a refreshing and nostalgic drink just like the ones we grew up with.

This simple, homemade pineapple juice uses the whole fruit, including the skin and core, for maximum flavor, just like our elders taught us. It’s naturally sweet, vibrantly tropical, and perfect for sipping on hot days or serving with any Caribbean meal.

Ingredient Guide

Ripe Pineapple: This tropical fruit is the star of the recipe. Using the peel and core ensures you extract every bit of its bright, tangy flavor.
Granulated Sugar: Used to balance the tartness of the pineapple. Adjust based on how sweet your fruit is naturally.
Fresh Ginger: Adds a subtle warmth and spice that pairs perfectly with pineapple’s natural acidity.
Angostura Bitters: A signature Caribbean flavor booster that deepens the overall taste. Just a couple dashes are enough.

Shopping Made Easy

Pineapple: Choose a ripe pineapple with a golden-yellow hue and a sweet aroma at the base. Slight softness when pressed is a good sign.
Ginger: Fresh ginger root is ideal; look for smooth, firm pieces without wrinkles.
Angostura Bitters: Usually found in the mixer or spice section of larger supermarkets or Caribbean grocery stores.
Sugar: Regular white granulated sugar works best, but brown sugar can be used for a deeper flavor.

Cooking Notes from the Kitchen

Taste As You Go: Pineapple sweetness varies; start with less sugar and adjust after blending if needed.
Serve Cold: Pineapple juice is best enjoyed well chilled or over crushed ice.
Storage Tip: This juice keeps well in the fridge for up to 3 days. Stir before serving, as natural separation is normal.
Reuse the Pulp: Don’t toss the leftover pulp; it can add moisture and fiber to baked goods like muffins or cakes.

Can I make this juice ahead of time?

Yes, you can make it up to 3 days in advance. Store in an airtight container in the refrigerator and stir before serving.

What can I do with the leftover pulp?

Use it in smoothies, baking, or freeze it in small portions to add to future juices or marinades.

Is there an alternative to Angostura bitters?

If you don’t have Angostura bitters, you can leave it out or add a dash of vanilla extract for an aromatic twist.

Can I use canned pineapple?

For this recipe, fresh pineapple is best since it uses the skin and core for steeping. Canned pineapple won’t give the same depth of flavor.

Traditional Caribbean Pineapple Juice

Learn to make the best pineapple juice the Caribbean way. It uses fresh pineapple skins, core, and warming spices to create a refreshing homemade juice rich in enzymes and antioxidants, perfect for digestion, immunity, and staying cool.

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Prep Time 15

Cook Time 30

Total Time 45

Course Drinks & Smoothies

Ingredients

1 large ripe pineapple
3/4 cup granulated sugar
5 cups water
3 slices ginger
2 dashes Angostura bitters

Instructions

Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
In a large pot, combine the pineapple skin and core with water, sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
Remove from heat and allow the mixture to cool.
Cut the reserved pineapple flesh into chunks. In a blender, combine the pineapple chunks with the cooled liquid (strain out and discard the skins, core, and ginger slices). Blend until smooth.
Strain the blended mixture to remove any pulp.
Stir in Angostura bitters. Chill before serving over ice.

Notes

Make sure the pineapple is thoroughly washed before using the skin and core.
Adjust sugar to taste based on the sweetness of the pineapple.
Optional: Add a dash of vanilla or almond extract, or a squeeze of lime juice.

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Featured Fusion

Quick and Tasty Stir-Fry

January 7, 2026May 8, 2025Leave a Comment

The simplicity of quickly cooked vegetables is really on display in this Quick and Tasty Vegetable Stir Fry. Growing up on the islands, we ate what came straight from the backyard garden; organic, seasonal, and full of flavor. Stir fry was a go-to in my house, and even as a lil fella, mommy had no problem getting us to enjoy it. Bitter melon and okra were a harder sell, but not this dish.

If you’re looking for a Caribbean-style vegetable stir fry that’s quick, healthy, and full of texture, this one’s for you. It’s light, vegan-friendly, and flexible enough to adapt with whatever’s in your fridge.

Ingredient Guide

Savoy Cabbage: A tender, crinkled green cabbage that wilts gently into the dish.
Carrot: Adds crunch, color, and natural sweetness.
Red and Yellow Bell Peppers: Sweet and vibrant; balance the savory soy and hoisin sauce.
Christophene (Chayote): Mild and crisp; a Caribbean favorite that absorbs flavors well.
Onion: Brings sweet sharpness and aromatics to the base.
Garlic: Adds depth and boldness to the stir fry’s foundation.
Ginger: Brightens the dish with subtle heat and freshness.
String Beans: Earthy and firm; they keep a bit of crunch even when cooked.
Broccoli: Soaks up the sauces and adds hearty texture.
Vegetable Oil: A neutral oil for high-heat cooking.
Light Soy Sauce: Salty and umami-rich; forms the savory base.
Black Pepper: Adds mild background heat.
Hoisin Sauce: Sweet and tangy; coats the vegetables beautifully.
Sesame Oil: Used sparingly for a nutty finish.
Water: Helps steam the vegetables quickly without burning.

Shopping Made Easy

Use a variety of colorful vegetables for visual appeal and balanced texture.
Christophene (chayote) is available in Caribbean, Latin, or Asian grocery stores.
Hoisin sauce and sesame oil are sold in the international aisle; look for ones with minimal additives.
A nonstick pan helps reduce oil use while keeping the veggies from sticking.
Light soy sauce has lower sodium—check labels if watching salt intake.

Cooking Notes from the Kitchen

Cut vegetables into varied shapes for better texture and presentation.
Always start with aromatics, then add firmer vegetables first to cook evenly.
Don’t overcook; this stir fry is best with a bit of crunch left in the vegetables.
Stir-frying over medium-high heat ensures quick cooking without sogginess.
Hoisin sauce goes in near the end so it doesn’t burn or lose flavor.

Can I add protein to this stir fry?

Yes, tofu, shrimp, or thin-sliced chicken would work well. Cook separately and add back at the end.

Is this dish vegan?

It is vegan as written. Just confirm your hoisin and soy sauces contain no animal-derived ingredients.

Can I make this ahead?

It’s best served fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently in a pan.

What’s a good substitute for Christophene?

Zucchini or green papaya can work in a pinch, but nothing beats the real Caribbean flavor of chayote.

Quick and Tasty Stir-Fry

A fast, colorful Caribbean-style stir fry packed with fresh vegetables, soy sauce, and hoisin.

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Prep Time 10

Cook Time 10

Total Time 20

Cuisine Fusion

Ingredients

1/2 small savoy cabbage chopped
1/2 red bell pepper cut into 1/2-inch pieces
1/2 yellow bell pepper cut into 1/2-inch pieces
1/2 cilantro chayote; cut into strips
1/2 onion medium, diced
2 cloves garlic diced fine
1/2 teaspoon ginger grated
10 string beans cut into 1-inch pieces
1/4 large broccoli cut into florets
1 teaspoon vegetable oil
1 tablespoon light soy sauce
1/4 teaspoon black pepper
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1-2 tablespoons water

Instructions

Prepare all vegetables and set aside.
Heat oil in a nonstick pan over medium-high heat. Add onion, garlic, ginger, black pepper, and sesame oil. Sauté for 1 minute.
Add christophene, carrot, and string beans. Stir and cook for 2 minutes.
Add broccoli and water. Stir and cook for 1 minute to steam.
Add bell peppers. Stir well to combine.
After 3 minutes, add hoisin sauce. Mix until all vegetables are coated.
Toss in cabbage. Cook for 2 more minutes until just wilted.
Serve warm as a side or light main dish.

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Ginger Chicken with Green Beans on a red serving dish

Featured Festive & Holiday Recipes Soups & Stews Trinidadian

Caribbean Ginger Stewed Chicken with String Beans

January 7, 2026May 8, 2025Leave a Comment

This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar. This version builds on the memories of Monday dinners when mom would transform leftovers into something fresh and vibrant. The ginger adds subtle warmth, while the brown sugar stew base gives the dish its signature golden color. Serve it over rice or with hot sada roti and you’ll see why this is still one of my favorite ways to prepare chicken.

Ingredient Guide

Chicken: Bone-in drumsticks and thighs are best for flavor and tenderness during stewing.
String Beans: Also known as Bodi or yard beans; crisp, earthy, and perfect for simmering.
Caribbean Green Seasoning: A fresh blend of herbs that infuses the dish with savory depth.
Onion: Diced and used to build aromatic base flavor.
Scotch Bonnet Pepper: Adds heat and tropical aroma—use sparingly or leave whole to control spice.
Tomato Ketchup: Adds sweetness and acidity that balances the stew.
Ginger: Brings warmth and a peppery undertone that complements the sugar-based stew.
Worcestershire Sauce: Offers a savory umami layer to the chicken.
Vegetable Oil: Used to caramelize sugar and sauté aromatics.
Brown Sugar: Essential to create the stew’s caramelized base.
Grape Tomatoes: Added at the end for freshness and acidity.

Shopping Made Easy

Use bone-in chicken for the best texture and deeper flavor in the stew.
Look for fresh string beans or long Bodi at Caribbean or Asian groceries.
A ripe scotch bonnet adds signature heat—remove seeds to mellow it.
Use brown sugar, not white, to create the stew’s authentic color and flavor.
Caribbean green seasoning can be homemade or store-bought; it’s a staple for seasoning meat.

Cooking Notes from the Kitchen

Stew the chicken in caramelized sugar for deep color and flavor—watch closely to avoid burning.
Julienne ginger adds bursts of flavor throughout, or grate it for a more subtle infusion.
Add the string beans after searing the chicken so they hold their shape and don’t overcook.
Deglazing the pot with marinade water adds back all those flavorful bits.
Add tomatoes at the end for brightness and to avoid over-softening.

Caribbean Ginger Stewed Chicken with String Beans

A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.

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Prep Time 20

Cook Time 40

Total Time 1

Course Festive & Holiday Recipes, Soups & Stews

Cuisine Trinidadian

Ingredients

3 lbs chicken cut into 1 1/2-inch pieces
1 lb string beans cut into 1–1 1/2-inch pieces
1 tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt adjust to taste
1/2 onion medium; diced
1/2 Scotch Bonnet pepper whole or sliced
1 tablespoon tomato ketchup
1 1/2 inch ginger julienned
1 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes whole or halved

Instructions

Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
Add string beans and stir to combine.
Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
Add grape tomatoes in the last 3 minutes.
Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!

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Stewed Lentils in a pot with pumpkin pieces

Featured Fusion Soups & Stews Trinidadian Vegan Vegetarian

Quick and Tasty Caribbean Lentil Stewed Lentils

January 7, 2026May 8, 2025Leave a Comment

Craving a comforting, wholesome dish without spending hours in the kitchen? This Quick and Tasty Caribbean Lentil Stew recipe is the perfect solution. Lentils are a staple in Caribbean homes—usually cooked with pumpkin, garlic, and herbs—and this version brings all that heartwarming flavor with pantry-friendly ingredients and a faster prep.

Inspired by my mom’s classic stewed lentils, this version came together on a night when my freezer was bare. I grabbed a can of lentils and improvised with stewed tomatoes and diced pumpkin. The result? A rich, deeply flavored lentil stew with bold Caribbean flair.

You can enjoy it over steamed rice, with roti, or even spooned over toast. It also keeps well for days, making it a great make-ahead option. Whether you’re vegan, vegetarian, or just looking for a #meatfree Monday meal, this dish is full of soul.

Ingredient Guide

Lentils (Canned or Cooked): A hearty base full of protein and fiber; canned versions save time.
Stewed Tomatoes: Adds acidity, color, and depth to the sauce.
Pumpkin (or Squash): Naturally sweetens and thickens the stew as it softens.
Vegetable Stock: Adds richness—use chicken stock if not making this vegan.
Browning: A Caribbean kitchen staple for color and a hint of caramel flavor.
Shallot and Garlic: The flavor base—savory and aromatic.
Scotch Bonnet Pepper: Optional, but adds heat and complexity. Remove seeds to control spice level.
Bay Leaf: Adds an earthy depth to the stew as it simmers.
Brown Sugar: Balances the tartness of canned tomatoes.
Parsley and Scallions: For freshness and a bright herbal finish.
Salt and Black Pepper: Season to taste.

Shopping Made Easy

Use canned lentils to save time, or cook dried lentils ahead of time if preferred.
Canned stewed tomatoes are found in the canned vegetables aisle—look for ones without added sugar.
Caribbean browning sauce is usually found in the international foods section.
You can substitute pumpkin with sweet potato or butternut squash.
Scotch Bonnet can be replaced with any chili or omitted altogether.

Cooking Notes from the Kitchen

Always sauté aromatics like shallot and garlic first to build a flavorful base.
Browning adds rich color and a subtle smoky flavor—don’t skip it.
For a thicker stew, mash some of the pumpkin pieces before serving.
Let the stew sit for 10 minutes after cooking—flavors will deepen as it cools.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Can I use dried lentils instead of canned?

Yes, just cook them fully ahead of time. You’ll need about 2 cups of cooked lentils.

What can I substitute for pumpkin?

Sweet potatoes, carrots, or any firm squash work well in this dish.

How spicy is it?

Mild by default—add more Scotch Bonnet or chili to turn up the heat.

What is browning?

A Caribbean condiment made by caramelizing sugar, it adds color and a deep, smoky note to stews and sauces.

Is this dish vegan and gluten-free?

Yes, just ensure your stock and browning sauce are certified gluten-free.

Quick and Tasty Caribbean Lentil Stewed Lentils

This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups & Stews, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 bulb large shallot chopped
3 cloves garlic crushed
2 stalks scallions chopped
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 Scotch Bonnet pepper

Instructions

Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
Add black pepper, scallions, and pumpkin. Stir well and cook for another minute.
Add Scotch Bonnet pepper (if using), then stir in lentils, stewed tomatoes, sugar, bay leaf, parsley, stock, and salt. Bring to a boil, add browning, and stir.
Reduce to a gentle boil, cover, and simmer for 20–25 minutes.
Remove bay leaf. Check salt and adjust. Mash some pumpkin if you want a thicker consistency.
Serve hot with rice, toast, or roti.

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Fiery Hot Pepper Sauce in three jars surrounded by peppers on a cutting board

Featured Sauces, Condiments & Marinades

Fiery Pepper Sauce

January 7, 2026May 8, 2025Leave a Comment

Fiery Pepper Sauce

With only 5 basic ingredients, this wicked raw pepper sauce is a spicy masterpiece that gives you great flavor with the right amount of heat.

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Course Sauces, Condiments & Marinades

Ingredients

40 hot peppers as described in the video
2 heads garlic 12-16 cloves
6 limes juice
1 teaspoon salt
10 leaves shado beni culantro
3/4 cup white vinegar

Instructions

Add the Scotch Bonnet Pepper (40), Fresh Cilantro (1/2 cup), Garlic (15 clove), Salt (1 teaspoon), and Distilled White Vinegar (1 cup) to the blender or food processor and puree it until it’s a smooth consistency. This will take about 1 minute.
Pour into a clean, dry container and store.

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Featured Trinidadian

Curry Chicken with Potato and Spinach (Trinidadian)

January 7, 2026May 5, 2025Leave a Comment

This Curry Chicken with Potato and Spinach is a beloved Caribbean comfort dish in my home, especially when served with buss-up-shut roti for scooping up that rich, flavorful sauce. Rooted in Trinidadian cooking, this easy one-pan curry brings together nurturing spices like geera (cumin), anchar masala, and fiery Scotch bonnet.

The addition of pre-boiled potatoes and fresh baby spinach guarantees satisfying texture and vibrant color. Whether you’re searching for a Trinidad curry chicken recipe or a comforting meal that blends veggies and protein effortlessly, this dish delivers every time. It’s ideal for weeknight dinners, family gatherings, or whenever you want a little island warmth in your kitchen.

Ingredient Guide

Chicken: Bone-in leg pieces with back offer maximum flavor and richness in curry dishes.
Olive Oil: Used to sauté the aromatics and curry powder; any neutral oil can be substituted.
Garlic: Builds deep flavor when paired with curry and cumin seeds; use fresh for best results.
Black Pepper: Enhances the heat and earthiness of the spice blend.
Cumin (Geera) Seeds: A classic base note in Trinidadian curries, toasted lightly for flavor.
Anchar Masala: A tangy, earthy spice mix found in West Indian shops; sub with ground cumin if needed.
Salt: Balances flavors and seasons the chicken and potatoes; adjust to taste.
Onion: Adds sweetness and body to the curry base; dice fine for even cooking.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; control spice by adjusting amount or removing seeds.
Curry Powder: Use a Madras-style blend for bold flavor; essential for the curry profile.
Caribbean Green Seasoning: A fresh herb paste that boosts depth; use homemade or bottled.
Water: Used for both deglazing and simmering; helps adjust gravy thickness.
Potatoes: Pre-boiled to ensure they hold shape while softening into the sauce.
Baby Spinach: Stirred in at the end to add freshness, color, and mild flavor.

Shopping Made Easy

Use bone-in chicken pieces (legs + backs) for the best flavor and texture.
Pre-boil potatoes to ensure optimal consistency and to speed up cooking.
Anchar masala is available at West Indian markets; substitute with ground dry-roasted cumin if needed.
Scotch bonnet brings authentic Trinidad heat; remove seeds if you prefer it milder.
Caribbean green seasoning is perfect for depth; bottled or fresh versions both work.

Cooking Notes from the Kitchen

Scrape and sauté the curry base with water to eliminate raw powder taste.
Pre-boiling potatoes ensures they’re tender without overcooking the chicken.
Spinach wilts quickly—add it last to preserve freshness and color.
Adjust gravy thickness at the end by simmering uncovered or leaving it slightly saucy for scooping.
Serve with warm roti or rice; this curry is best when dipped and shared!

Can I skip pre-boiling the potatoes?

Yes, but cook them directly in the curry and simmer longer, just check for doneness.

What’s the role of anchar masala?

It adds depth and tang—use ground dry-roasted cumin if you don’t have it.

Is this dish spicy?

It’s medium-hot with the Scotch bonnet. Remove seeds or reduce the pepper for milder flavor.

Curry Chicken with Potato and Spinach (Trinidadian)

A hearty Caribbean one-pan curry of tender chicken, potatoes, and spinach set in flavorful gravy perfect for roti or rice.

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Trinidadian

Ingredients

3 lbs chicken legs with back, cut into pieces
3 tablespoons olive oil
6 cloves garlic smashed
1/2 teaspoon black pepper
1/2 tablespoon cumin geera
1 teaspoon anchar masala
3/4 tablespoon salt adjust to taste
1/2 onion medium, diced
1 Scotch Bonnet pepper chopped, optional
1 1/2 tablespoons curry powder
2 tablespoons Caribbean Green Seasoning
1/2 cup water for deglazing curry base
4 potatoes large, pre-boiled, cut into 1/4s
2 cups water
1/4 lb baby spinach roughly chopped

Instructions

Peel, chop, and boil potatoes in salted water until about 80% done (10 minutes). Drain and set aside.
In a wide pan, heat olive oil over medium heat. Add onion, garlic, cumin seeds, black pepper, and Scotch bonnet. Sauté for 3 minutes.
Stir in Caribbean green seasoning and cook for 2–3 minutes.
Add curry powder and cook 3 minutes. Add 1/4 cup water to deglaze, scraping up any bits. Cook another 3–4 minutes.
Increase heat to medium-high and add chicken pieces. Stir to coat with curry base. Add salt.
After 3 minutes, add pre-boiled potatoes and spinach, then 2 cups water.
Bring to a boil, reduce to a rolling boil, and cook for 10 minutes until chicken is cooked through.
Taste and adjust salt. Simmer uncovered if you want a thicker gravy.
Serve hot with roti, rice, or bread.

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Shrimp cocktail on picnic table with a background of grass

Appetizers & Snacks Chris's Kitchen Featured Fusion Global Favorites Seafood & Fish Side Dishes Summer Recipes

The Ultimate Shrimp Cocktail

January 7, 2026May 5, 2025Leave a Comment

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom

Ingredient Guide

Cilantro: Brightens the mix and adds a fresh, citrusy lift.
Avocado: Offers creamy contrast to the acidity and spice.
Tomatoes: Form the juicy base of the cocktail.
Scallions and Shallot: Add oniony bite and subtle sharpness.
Garlic: Builds savory depth.
Lemon and Lime Juice: Essential for brightness and balance.
Salt and Sugar: Adjust flavor and reduce acidity.
Black Pepper: Gives a warm, earthy kick.
Tomato Ketchup: Forms the sweet and tangy base of the sauce.
Cucumber and Celery: Provide crunch and freshness.
Worcestershire Sauce and Tabasco: Add savory, spicy notes.
Horseradish: Brings that classic shrimp cocktail zing.
Thyme: Earthy and aromatic, enhances complexity.

Shopping Made Easy

Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
Fresh horseradish is best, but bottled works if needed.
Choose firm avocado and tomatoes for best texture.
Tabasco and Worcestershire are pantry staples—don’t skip them.
For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.

Cooking Notes from the Kitchen

Hand-chop all ingredients for the best texture; avoid using a food processor.
Chill the cocktail sauce for at least an hour to let flavors meld.
Adjust salt and sugar after chilling, not before.
Serve in shooter glasses for an elegant, party-ready presentation.
Wash hands thoroughly after handling Scotch Bonnet peppers.

Can I make this shrimp cocktail ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.

What if I don’t have horseradish?

You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.

Can I serve this without avocado?

Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.

The Ultimate Shrimp Cocktail

A fresh, citrusy, and spicy shrimp cocktail that will impress your family and friends this summer, when you whip up a batch at your backyard BBQ.

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Prep Time 20

Total Time 20

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Seafood & Fish, Side Dishes, Summer Recipes

Cuisine Fusion

Ingredients

1 tablespoon cilantro chopped finely
1 small avocado cubed
1 1/2 tomatoes diced fine
2 scallions chopped fine
1 clove garlic crushed
1 lemon juiced
1/2 lime juiced
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot diced fine
3/4 cup cucumber diced fine
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery diced fine
1 tablespoon horseradish grated
3 sprigs thyme leaves chopped finely
1 1/2 cooked shrimp tails on
Scotch Bonnet pepper optional, finely chopped

Instructions

Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
Cover and chill for at least 1 hour to allow flavors to meld.
Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.

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Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian

Ultimate Slow Cooker (CrockPot) Curry Goat

January 7, 2026May 5, 2025Leave a Comment

Caribbean curry goat is a beloved dish across the islands, known for its bold spices, tender meat, and vibrant flavor. With busy weekdays in mind, I created this slow cooker curry goat recipe to give you the same rich Caribbean flavor without needing to stay over a stove. Cooking curry goat in the crockpot means you can come home to a comforting, fall-off-the-bone dish that brings back all the flavors of a traditional Sunday lunch.

This Ultimate Slow Cooker (Crockpot) Curry Goat features goat meat slowly simmered with Caribbean green seasoning, Madras-style curry powder, allspice berries, thyme, and Scotch Bonnet for added heat. Potatoes help stretch the dish and absorb the spiced gravy, making this perfect for feeding a crowd or meal prepping. Serve with rice, roti, or even bread to soak up every drop of that golden curry sauce.

This is your go-to recipe when you want an authentic Caribbean curry with minimal hands-on time. Whether you’re from Trinidad, Jamaica, or anywhere across the diaspora, it’ll take you home in one bite.

Ingredient Guide

Goat: Bone-in cuts give deeper flavor during slow cooking.
Potatoes: Help bulk up the dish and soak in the curry; cut in large chunks to hold their shape.
Scotch Bonnet Pepper: Use sliced for heat or whole to control spice level.
Caribbean Green Seasoning: A fresh herb paste essential for Caribbean depth of flavor.
Curry Powder: Choose Madras-style Caribbean blends for authentic taste.
Onion: Adds sweetness and body to the gravy.
Thyme: Earthy herb that pairs beautifully with curry and goat.
Garlic: Classic aromatic base with curry and goat.
Ginger: Adds a peppery, slightly sweet note; slice or grate based on preference.
Pimento (Allspice) Berries: Infuse warmth and depth during long cooking.
Tomato: Adds acidity to balance the richness of the goat.
Salt and Black Pepper: Basic seasoning to bring it all together.
Scallions: Finish the dish with fresh, sharp onion flavor.
Water: Helps create a saucy curry base.

Shopping Made Easy

You can usually request pre-cut bone-in goat meat from Caribbean or African butchers.
Caribbean green seasoning is available premade in some West Indian grocery stores or easy to make at home.
Pimento berries may be labeled as whole allspice; find them in the spice aisle or international section.
Madras curry powder is often sold in Caribbean or Indian food stores; avoid sweet or generic blends.

What makes Caribbean curry goat different?

Caribbean curry goat uses bone-in goat, green seasoning, and Madras-style curry powder for a uniquely herbaceous, peppery, and bold flavor unlike Indian or Thai curries.

Can I substitute lamb for goat?

Yes, lamb is a great substitute and works well with the same seasonings and slow cooking method.

Do I need to brown the meat first?

Not in this slow cooker version. The long cook time infuses flavor deeply without searing, but you can if you prefer the added color and richness.

How do I reduce the spice level?

Leave the Scotch Bonnet whole and remove before serving, or omit entirely if you’re spice-sensitive.

Cooking Notes from the Kitchen

Use large potato chunks so they don’t fall apart in the long cook.
Always skim the surface fat from goat meat to avoid a greasy gravy.
Crushing a few potato chunks at the end helps thicken the sauce naturally.
Don’t pour rendered goat fat down your sink; dispose in the trash.

Ultimate Slow Cooker (CrockPot) Curry Goat

Classic Caribbean curry goat adapted for slow cooking, tender, spiced, and perfect for busy days.

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Cook Time 5

Total Time 5

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 pounds goat bone-in, cleaned and trimmed
4 large potatoes cut into quarters
1 Scotch Bonnet pepper sliced or whole
2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 large onion diced
5 sprigs thyme
4-6 cloves garlic smashed
3-5 pieces ginger thinly sliced
8 pimento berries whole
1 tomato large; diced
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions chopped
2 tablespoons water

Instructions

Add all the ingredients to the slow cooker. Stir well to combine everything evenly. Set the slow cooker on low and cook for 5 hours.
After 4.5 hours, check for doneness. Skim off any surface fat using a spoon or paper towel. Remove Scotch Bonnet if used whole.
Taste and adjust salt. To thicken, mash a few pieces of potato or cook uncovered for 20–30 minutes more.
Top with fresh chopped cilantro before serving.

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Garlic herbed mushrooms in a red pot with a wooden spoon

Chris's Kitchen Comfort Food Featured Fusion Side Dishes Vegetarian Winter Recipes

Garlic Herb Mushrooms

January 7, 2026May 5, 2025Leave a Comment

Nothing about Garlic Herb Mushrooms is Caribbean, but this recipe became one of the most requested dishes after I posted a photo on Instagram and featured it in my #MeatFreeMondays series on YouTube. Button mushrooms are transformed with butter, olive oil, garlic, fresh thyme, and a splash of white wine into an elegant side that’s ready in minutes.

I recommend cleaning mushrooms under running water and patting them dry; that’s just my style. Cooking in a wide pan allows each mushroom to get direct contact with the surface, creating beautiful color and flavor. You’ll finish with a quick wine deglaze and a final sauté to coat everything in garlic-herb goodness. This versatile side pairs beautifully with steaks, pasta, or your favorite vegan main dishes.

Ingredient Guide

Button Mushrooms: Firm, clean mushrooms that soak up flavor beautifully.
Olive Oil: Adds richness and helps brown the mushrooms.
Butter: Enhances color and flavor during sautéing.
Onion: Provides a savory base.
Garlic: Central to the dish’s bold flavor profile.
Thyme Sprigs: Fresh herb that complements mushrooms specifically.
Parsley: Brightens the finished dish.
White Wine: Deglazes the pan and adds acidity and depth.
Salt and Black Pepper: Essential for seasoning.
Red Pepper Flakes: Optional for a gentle heat.

Cooking Notes from the Kitchen

I always wash mushrooms; drying them completely ensures they brown well instead of steaming.
Use a wide pan so each mushroom touches the bottom—this ensures caramelization.
Larger mushrooms should be halved for even cooking.
Deglaze with wine, apple juice, or vegetable stock to release flavorful bits from the pan.
Add garlic and herbs at the end on low heat to prevent burning and preserve freshness.

Shopping Made Easy

Button mushrooms are found in the produce section—choose firm, dry specimens.
Fresh thyme and parsley can be found near other fresh herbs. Buy just before cooking for best quality.
White wine adds depth here; if you’d rather not use alcohol, replace it with vegetable stock or apple juice.
Pre-minced garlic is convenient, but fresh garlic gives the best flavor.

Can I use other mushrooms?

Yes, cremini or baby bella mushrooms work well. Just adjust cooking time for size.

What’s an alcohol-free substitute for white wine?

Apple juice or vegetable stock makes a great non-alcoholic deglazing option.

How long will mushrooms stay fresh?

Store leftovers in an airtight container in the fridge for up to 4 days.

Can I make this vegan?

Absolutely. Use plant-based butter or just extra olive oil.

What dishes pair best with garlic herb mushrooms?

They’re perfect alongside grilled steak, roast chicken, pasta, or as a topping for toast or polenta.

Garlic Herb Mushrooms

Savory sautéed mushrooms with garlic, fresh herbs, and a splash of white wine—elegant, easy, and ideal for meat-free meals or as a side dish.

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Prep Time 5

Cook Time 12

Total Time 17

Course Chris’s Kitchen, Comfort Food, Side Dishes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

1 pound button mushrooms cleaned
2 tablespoons olive oil
1 1/2 tablespoons butter
1 medium onion diced
3-5 cloves garlic crushed
3-4 sprigs thyme
1 tablespoon parsley chopped
1/4 teaspoon salt
3-4 tablespoons white wine
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional

Instructions

Heat olive oil and butter in a wide pan over medium heat. Add onion and sauté gently for 3 minutes.
Increase heat to medium-high and add mushrooms (halved if large). Cook for 7–9 minutes until they shrink and caramelize.
Pour in white wine to deglaze the pan. Cook 1 minute.
Reduce heat to low and add garlic, thyme, parsley, salt, black pepper, and red pepper flakes. Stir well to coat.
Cook for an additional 2–3 minutes until garlic is fragrant but not browned.
Serve hot with your favorite dishes.

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Chicken and green beans on a blue and white serving dish

Featured Fusion Rice & One-Pot

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

January 7, 2026May 5, 2025Leave a Comment

This Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce takes inspiration from Chinese-Caribbean kitchens and brings it to your home with bold, flavorful dishes. Crisp-tender string beans are blanched for vibrant color and then stir-fried with savory ground chicken, aromatic ginger and garlic, a touch of bird’s eye pepper, and finished with hoisin and dark soy sauce.

It’s a fast, easy weeknight recipe infused with tropical flair and just enough heat to delight your taste buds. Serve over rice or alongside Asian-style noodles for a satisfying meal that’s as colorful as it is delicious.

Ingredient Guide

String Beans: Brighten the dish with crunch and vibrant green color.
Ground Chicken: Lean protein that quickly absorbs the savory sauce.
Vegetable Oil: Ensures even browning and prevents the chicken from drying out.
Ginger: Adds understated warmth, aroma, and freshness.
Garlic: Builds a savory base that complements both chicken and beans.
Bird’s Eye Pepper: Introduces heat and island-style spice—adjust to taste.
Hoisin Sauce: Brings sweet, umami depth and rich glaze to the stir-fry.
Dark Soy Sauce: Offers deeper color and complex salty-sweet flavor.
Sesame Oil: Provides a delicate nutty aroma with just a few drops.
Chinese Cooking Wine: Enhances savory notes; substitute with dry sherry if preferred.
Salt: Enhances overall flavor—use sparingly due to sauce’s salt content.

Shopping Made Easy

Find hoisin and dark soy sauce in the international aisle or at an Asian grocer.
Bird’s eye peppers may be labeled Thai chilies—use less for milder spice.
Chinese cooking wine is sometimes called Shaoxing wine—choose a standard non-salty variety.
Ground turkey or tofu are excellent alternatives if you’d like to skip chicken.

What makes this stir-fry spicy?

The bird’s eye pepper and dark soy sauce create a flavorful heat—not overpowering, but definitely noticeable. Adjust the pepper amount or omit for mild heat.

Can I make this without hoisin sauce?

Yes, you can substitute with oyster sauce or extra soy sauce. Hoisin lends a sweet-savory glaze, so it’s ideal but not essential.

Why blanch the green beans first?

Blanching locks in their bright color and keeps them crisp-tender even after stir-frying—no mushy veggies here.

What if I don’t have cooking wine?

You can skip it or use a splash of dry sherry or mirin as a substitute.

Cooking Notes from the Kitchen

Blanching vegetables before stir-frying ensures even doneness and rich color.
Breaking up ground chicken helps create browned bits and texture.
Add sauces gradually to build a balanced glaze without over-saturating.
Cook on high heat at the end to develop slight crisp edges for flavor and texture.

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

A fast, flavorful, and slightly spicy stir-fry that bridges Asian and Caribbean kitchens.

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Prep Time 10

Cook Time 15

Total Time 25

Course Rice & One-Pot

Cuisine Fusion

Ingredients

1 pound string beans trimmed
1/2 pound ground chicken
2 tablespoons vegetable oil
1 tablespoon ginger diced
2 cloves garlic large; diced fine
2-3 Bird’s Eye peppers diced
1 tablespoon hoisin sauce
1 1/4 tablespoons dark soy sauce
2-4 drops sesame oil
1 tablespoon Chinese cooking wine
1/4 teaspoon salt

Instructions

Bring a pot of water to a boil and blanch the string beans for 2–3 minutes. Immediately transfer to ice water to stop cooking and preserve color. Drain and set aside.
Heat vegetable oil in wok or pan over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until browned.
Reduce heat to low and stir in garlic, ginger, and bird’s eye peppers. Cook for 3 minutes to release flavors.
Stir in hoisin sauce, dark soy sauce, sesame oil, and cooking wine. Cook another 2–3 minutes until sauce is fragrant.
Increase heat to medium-high, add blanched beans, and toss thoroughly. Season with salt and cook for 4–5 minutes, until beans are crisp-tender and coated.
Serve hot over rice or noodles.

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Featured Side Dishes

Flavorful Cabbage with Ham

January 7, 2026May 5, 2025Leave a Comment

Flavorful Cabbage with Ham

Learn how to make a quick and tasty gluten-free dish with Cabbage and diced Ham pieces.

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Course Side Dishes

Ingredients

1/2 large Cabbage sliced
1 small onion diced
1 clove of garlic
1 1/2 cups diced ham
1 carrot julienne
1 stalk celery sliced
2 Pimento peppers
1 Bird’s Eye pepper chopped
1/2 teaspoon black pepper
3/4 teaspoon curry powder
1/2 teaspoon salt

Instructions

In a nonstick pan, add Ham (1 1/2 cup) and let it render some of the fat and cook till the edges are golden brown.
Add in Onion (1), Pimiento Pepper (2), Garlic (1 clove), Thai Chili Pepper (1), Celery (1 stalk), and Ground Black Pepper (1/2 teaspoon).
Remove some of the rendered fat if too much in the pan. Sprinkle in Curry Powder (3/4 teaspoon), Carrot (1) and Green Cabbage (1/2). Season with Salt (1/2 teaspoon).
Continuously stir and cook for about 5 minutes or until vegetables are cooked through. Serve and enjoy!

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Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I grill this instead of cooking on the stovetop?

Is this dish very spicy?

What kind of mango is best?

Can I make this dish ahead?

What do I serve with mango jerk shrimp?

Stovetop Mango Jerk Shrimp

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this juice ahead of time?

What can I do with the leftover pulp?

Is there an alternative to Angostura bitters?

Can I use canned pineapple?

Traditional Caribbean Pineapple Juice

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I add protein to this stir fry?

Is this dish vegan?

Can I make this ahead?

What’s a good substitute for Christophene?

Quick and Tasty Stir-Fry

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Caribbean Ginger Stewed Chicken with String Beans

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use dried lentils instead of canned?

What can I substitute for pumpkin?

How spicy is it?

What is browning?

Is this dish vegan and gluten-free?

Quick and Tasty Caribbean Lentil Stewed Lentils

Ingredients

Instructions

Fiery Pepper Sauce

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I skip pre-boiling the potatoes?

What’s the role of anchar masala?

Is this dish spicy?

Curry Chicken with Potato and Spinach (Trinidadian)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this shrimp cocktail ahead of time?

What if I don’t have horseradish?

Can I serve this without avocado?

The Ultimate Shrimp Cocktail

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

What makes Caribbean curry goat different?

Can I substitute lamb for goat?

Do I need to brown the meat first?

How do I reduce the spice level?

Cooking Notes from the Kitchen

Ultimate Slow Cooker (CrockPot) Curry Goat

Ingredients 1x2x3x

Instructions

Ingredients

Ingredients