Featured Archives - Page 13 of 18

Simple and Delicious Egg Fried Rice

While I’m not the biggest fan of eggs in fried rice, with leftover rice in the fridge, I thought I’d make (and share) a quick meal for lunch. In speaking with my parents and siblings, I can confirm that the same holds for them. Eggs in fried rice is a huge PASS!

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Course Rice & One-Pot

Ingredients

1 1/2 tablespoon veg oil
3 eggs whisk
1 cup frozen vegetables optional
1 teaspoon sesame oil
1 1/2 tablespoon mushroom flavored soy sauce dark
3-4 cups cooked rice chilled
2 stalks scallions chopped

Instructions

Heat the oil in a wok or wide pan on a medium flame. Add the eggs and scramble. After two minutes (as shown in the video), push the eggs to the side.
If you feel more comfortable removing the scrambled eggs and setting them aside, feel free to do so. Add them back when you add the rice.
If using frozen vegetables in the dish, add them and cook for 3 minutes before adding the chilled rice (leftover) to the wok.
Chilled rice will give you a more grainy fried rice.
Mix well to combine everything, then top with the sesame oil (use toasted sesame oil if you have it for a more nutty flavor) and stir well.
Add the soy sauce. Any dark soy sauce will work, but I much prefer using the mushroom-flavored variety. In the video, I shared my tip for using the sides of the wok to get additional flavor.
Two minutes later, you can add the chopped scallion, stir, and turn off the stove. I didn’t add any salt to the dish as the rice was cooked in salted water, and the soy sauce added some sodium to the finished fried rice. However, you may taste and adjust to your liking.
For a little heat, you may serve it with chili oil or your favorite pepper sauce.

Notes

Please follow along with the video below, as much more about the recipe is discussed there. Frozen vegetables are optional, and you’re free to add more eggs if you want. You may add 1/4 teaspoon salt and black pepper to the eggs when you whisk them.

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Ultimate Curry Duck

January 7, 2026April 17, 2025Leave a Comment

A bold and savory duck curry steeped in Caribbean flavors

This Trinidad Curry Duck recipe celebrates island cooking with tender duck pieces simmered in a rich, aromatic curry sauce infused with garlic, shado beni, and warm spices. It’s a nostalgic favorite enjoyed at family gatherings and limes, traditionally served outdoors, but perfectly adaptable to home kitchens.

The inclusion of amchar masala and ground ginger gives the curry an earthy punch that’s uniquely Caribbean, ideal with dhal puri roti or steaming rice. With its rich, saucy base and the deep flavor of well-seasoned duck, this recipe is a staple of Trini-style curry dishes and loved across the islands.

Ingredient Guide

Duck : Use Caribbean-style duck for authentic texture and deep flavor; trimmed for tenderness and minimal fat.
Lime or Lemon: Cleans the duck and tones down gaminess; a traditional Caribbean meat prep step.
Tomato and Onion: Provide aromatic sweetness and body to the curry base.
Hot Pepper: Scotch bonnet or habanero adds spicy Caribbean heat; adjust to preference.
Ground Geera (Cumin): Essential for earthy warmth; used widely in Trinidadian curries.
Amchar Masala: A signature Trinidad spice blend that adds tang and depth.
Salt, Garlic, Black Pepper: Standard seasonings to round out the flavor profile.
Green Seasoning: The heart of Caribbean cooking, adding herbal punch and flavor.
Shado Beni Leaves: A cousin of cilantro with intense, fresh flavor; use cilantro if unavailable.
Curry Powder: Choose Madras-style or Caribbean blends for heat and color.
Oil: Needed for blooming the curry paste and frying aromatics.
Water: Added in stages to create and control the thickness of the sauce.

Shopping Made Easy

Most Caribbean groceries sell cut and cleaned duck specifically for curry.
Shado beni can be found at Latin markets under the name culantro.
Use any Madras-style curry powder; check for fresh stock to preserve potency.
If you can’t find amchar masala, roasted cumin offers a close alternative.

Cooking Notes from the Kitchen

Cutting the duck at a butcher ensures clean pieces with minimal bone splintering.
Cooking curry paste until dry builds color and removes bitterness.
Taste for salt only after reducing the sauce to its final consistency.
Duck curry pairs beautifully with roti but also shines with white rice or provisions.

What duck should I use?

Caribbean-style or Muscovy duck is ideal for flavor and texture. If unavailable, use whole duck from the supermarket and have your butcher cut it.

Is amchar masala necessary?

It adds authentic Trinidadian flavor. If unavailable, use roasted cumin or garam masala as a substitute.

How spicy is it?

Moderate to hot, depending on the amount of pepper used. Remove seeds or use less pepper to control heat.

Can I make this ahead?

Yes. Curry duck improves with time and is perfect for preparing the day before.

What’s the best way to serve it?

With dhalpourie, paratha roti, or over rice. It’s also great with curry potatoes and side salads.

Ultimate Curry Duck

Tender duck simmered in a rich Caribbean curry with garlic, shado beni, and bold spices.

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Prep Time 20

Cook Time 1

Total Time 1 20

Cuisine Trinidadian

Servings

Ingredients

6-7 lbs duck trimmed and cut into 1-2 inch pieces
1 lime or lemon
1 medium tomato sliced
1 onion sliced
1 hot pepper habanero or scotch bonnet
1/2 teaspoon ground geera cumin
1/2 teaspoon Amchar Masala
3/4 tablespoon salt
1 tablespoon green seasoning mix
4 cloves garlic crushed
1 dash black pepper
4 leaves shado beni
2 cups water

Instructions

Wash duck pieces with lime juice and water, trimming off excess fat and skin. Drain well.
Season duck with tomato, onion, hot pepper, geera, amchar masala, salt, green seasoning, garlic, black pepper, and shado beni. Marinate 1–2 hours or overnight.
In a heavy pot over high heat, warm oil. Mix curry powder with ¼ cup water into a paste. Add sliced onion and curry paste to hot oil. Cook on medium for 5 minutes until fragrant and thick.
Add seasoned duck and stir to coat with curry base. Cover and simmer 35 minutes until juices are released.
Remove lid and increase heat to reduce liquid, stirring to prevent sticking.
Add 2 cups water, bring to gentle boil, cover, and simmer another 35 minutes until duck is tender and sauce has thickened. Adjust salt if needed.
Serve hot with dhalpourie, roti, rice, or your favorite starch.

Notes

* if you’re concerned about the heat form the pepper, don’t add any of the seeds.

* if you can’t get shado beni, use about 6 tablespoons of cilantro (chopped)

For cooking the curry…

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

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Featured Side Dishes Trinidadian

Red Onion and Sardine Salad

January 7, 2026April 17, 2025Leave a Comment

Red Onion and Sardine Salad

Fish is a serious turn off for a lot of people and even more unattractive is when that fish comes in a can. But if you’re a regular on the site, you’ll know that I have a series that I call “lazy man” dishes (Corned Beef / Salmon). And today we’re about to add a new member into the family. Since it’s one of those meals you can put together in mere minutes and it’s very delicious. Providing you’re not afraid to try something a bit different.

My Trinbagonian people will know that this is a common snack type dish and everyone seems to have their own way of putting this together. No real cooking is involved, and you can experiment with ingredients as well.

BTW, fellas this is not something you eat before that big date your special someone. The combo of sardines and onions on your breath will not win you any points.

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Course Side Dishes

Cuisine Trinidadian

Ingredients

1 can sardines I like the ones with the peppers made by Brunswick
1/2 tomato sliced thin
1 stalk scallion sliced thin optional
1/2 lime or lemon juice
1 pinch Black pepper to taste
1/4 onion sliced thin
1/4 hot pepper sliced I used a habanero – you can use whatever you have or like
2 tablespoon vegetable oil I like using olive oil

Instructions

Remove the Sardines in Water (3.75 ounce) and place them on a plate. Using a fork break up into pieces.
Add Ground Black Pepper (to taste), Scotch Bonnet Pepper (1/2), Celery Leaves (1 tablespoon), Fresh Parsley (1 tablespoon), Tomato (1), and the juice from Lemon (1). Mix well.
Lay the Red Onion (1/4) on top.
Heat up the Olive Oil (1 tablespoon) in a pan over medium heat, pour over the sardines with the red onion on top.
Mix, serve and enjoy with bread or crackers..

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Featured Sauces, Condiments & Marinades

Fierce Green Scotch Bonnet Pesto

January 7, 2026April 17, 2025Leave a Comment

Fierce Green Scotch Bonnet Pesto

During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned… this is not your grandma’s pesto.

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Course Sauces, Condiments & Marinades

Ingredients

10-15 peppers Scotch Bonnet Peppers mostly green ones
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon juice

Instructions

In a food processor add the Pine Nuts (1/2 cup) and Garlic (2 clove). Blend until roughly chopped.
De-stem and roughly chop the Scotch Bonnet Pepper (10). Add them into the food processor.
Season with Sea Salt (1/4 teaspoon) and add the Fresh Cilantro (1/2 cup), Olive Oil (3/4 cup) and Lemon (1/2). Blend until creamy.
If needed add more olive oil. Add in the Parmesan Cheese (1/2 cup) and blend once more until thick and runny.

Notes

The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red ones (ripe) to the pesto to give it a bit of speckled contract to all the green.

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Caribbean Classics Featured Fusion Seafood & Fish Side Dishes

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

January 7, 2026April 17, 2025Leave a Comment

I finally got around to growing bitter melon (Carilie) successfully this past summer—an ingredient I’ve shied away from since childhood. But in this Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry, the vibrant heat of scotch bonnet and savory shrimp turn its bitterness into something deliciously addictive. Cooking this dish in chilly Canada brought the taste of the islands right into my backyard.

The shrimp and spices complement the mellowed melon, softened with water on medium-low heat until just tender. This dish is a quick one-pan stir-fry packed with bold Caribbean flavors, featuring the unique bitterness of carilie balanced by sweet shrimp, fragrant green seasoning, and a splash of heat. It’s a gardener’s delight and a nostalgic nod to Caribbean heritage.

Ingredient Guide

Bitter Melon (Carilie): Ridged green gourd with robust bitterness: it’s the centerpiece of the dish.
Shrimp: Brings tender seafood sweetness and protein.
Caribbean Green Seasoning: Flavorful herb and spice blend adds authentic island zest.
Curry Powder: Infuses warm, earthy notes.
Black Pepper: Balances with mild heat.
Veg Oil: Used for searing shrimp and cooking melon.
Bird’s Eye Peppers: Adds fiery heat; adjust to taste.
Garlic: Provides aromatic depth.
Ginger: Adds fresh, spicy dimension.
Water: Helps soften the melon gently.
Brown Sugar: Adds a touch of sweetness to balance bitterness.
Salt: Enhances all flavors.

Shopping Made Easy

Bitter melon (Carilie) is available at Caribbean or Asian markets. Choose firm, unblemished fruit.
Caribbean green seasoning and curry powder can be found in the spice aisle or international foods section.
Bird’s eye peppers are in produce. Wear gloves when handling.

Cooking Notes from the Kitchen

Pat shrimp dry before seasoning to ensure a good sear.
Sauté peppers, garlic, and ginger on low to avoid burning.
Cook bitter melon with water on medium-low for about 10 minutes for a tender-yet-crisp texture.
Adjust cooking time if you prefer firmer melon.

What is bitter melon?

Bitter melon, also known as carilie in the Caribbean, is a tropical vine fruit with a ridged green skin and intensely bitter taste. It’s used in many Asian and Caribbean dishes and is prized for its health benefits and unique flavor.

How bitter will Carilie be?

The bitterness remains but is softened—slicing, salting, and gently simmering mellows it without losing character.

Can I skip the shrimp?

Yes. Use firm tofu or sliced mushrooms for a vegetarian version. Adjust seasoning accordingly.

Is this gluten-free?

Yes. Just make sure your curry powder and green seasoning are gluten-free.

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

A Caribbean-style stir-fry featuring ridged bitter melon and shrimp, seasoned with curry and green seasoning. It’s flavorful, nutritious, and quick to make.

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Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes

Cuisine Fusion

Ingredients

3 bitter melons Carilie
1/3 pound shrimp peeled, deveined
1 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
1/2 teaspoon black pepper
2 tablespoons vegetable oil divided
1-5 Bird’s Eye peppers sliced
3 cloves garlic smashed
1 thumb-sized piece ginger sliced thin
2-3 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon salt adjust to taste

Instructions

Pat the shrimp dry, then season with Caribbean green seasoning, curry powder, and black pepper.
Mix and set aside to marinate.
Make about 4 incisions on each of the Bird’s eye peppers without cutting through.
Slice the bitter melon in half and using a spoon scrape the insides out.
Heat half the vegetable oil in a wok over medium heat. Stir-fry the shrimp for about 1 minute until pink, then remove and set aside.
Add remaining oil on low heat. Sauté bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
Cover and cook for 10 minutes or until the melon is tender.
Return shrimp to the wok and add brown sugar. Cook for 1 more minute.
Taste and adjust seasoning before serving.

Notes

If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour.

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Featured

Jamaican Callaloo with Ground Turkey

January 7, 2026April 17, 2025Leave a Comment

With an abundance of fresh callaloo (aka spinach or chorai bhagi) in my garden last summer and the many requests for a version of the classic Jamaican Callaloo with Saltfish (salted cod) without the saltfish, I’ve been playing around with a few variations. I’m a huge fan of salted cod and not a fan of turkey, but I had to admit that this recipe was simply delicious.

This Jamaican Callaloo with Ground Turkey recipe offers a modern, lighter take on the traditional Jamaican dish, typically made with saltfish. By using lean ground turkey, it provides a healthier protein option without compromising on the rich, savory flavors that make this dish a Caribbean favorite.

Sautéed with aromatic herbs, spices, and fresh vegetables, this version maintains the essence of the classic while introducing a new twist. It’s an excellent choice for anyone looking to enjoy the comforting taste of callaloo with a leaner meat alternative. Whether you’re cutting back on salt, looking for a new way to enjoy callaloo, or simply want a quick and hearty Caribbean dinner, this dish fits the bill. Serve it with boiled green bananas, rice, or even dumplings for a complete island-style plate.

Callaloo with ground turkey in cast iron skillet

Ingredient Guide

Callaloo: A leafy green vegetable, similar to spinach, commonly used in Caribbean cuisine. In Jamaica, it’s often made with amaranth leaves.
Ground turkey: A lean protein alternative to traditional saltfish, offering a lighter taste while absorbing the dish’s flavors well.
Onion: Adds a sweet and savory base flavor when sautéed.
Garlic: Provides a pungent, aromatic depth to the dish.
Scallions (green onions): Offer a mild onion flavor and a pop of color.
Thyme: A staple herb in Caribbean cooking, adding earthy notes.
Tomatoes: Contribute acidity and sweetness, balancing the dish.
Scotch bonnet pepper: Adds heat and a fruity spiciness; adjust to taste.
Black pepper: Enhances the overall flavor with a mild heat.
Salt: Essential for seasoning; adjust according to taste.

Shopping Made Easy

Callaloo: Available fresh in Caribbean or international markets; if unavailable, substitute with spinach or amaranth greens.
Ground turkey: Found in the meat section of most grocery stores; opt for lean varieties for a healthier option.
Scotch bonnet peppers: Available in Caribbean markets. If unavailable, habanero peppers can be a substitute, though they are slightly less sweet.

Cooking Notes from the Kitchen

Add a splash of coconut milk during cooking for an extra-rich and subtly sweet flavor.
Cook the ground turkey thoroughly before adding callaloo to keep the texture balanced and the flavors well-developed.
Feel free to swap ground turkey with ground beef, chicken, or pork for similar results.
For less heat, remove the seeds and membrane from the scotch bonnet pepper or reduce the amount used.

What is callaloo?

Callaloo is a leafy green vegetable used in Caribbean cooking, especially in Jamaican and Trinidadian cuisines. In Jamaica, callaloo typically refers to amaranth greens, whereas in Trinidad and Tobago, it often refers to dasheen bush (taro leaves). It has a slightly earthy taste and a texture similar to spinach, making it perfect for sautéed dishes, soups, and stews. It absorbs seasonings well and cooks down into a savory, tender green that’s full of flavor.

Can I use spinach instead of callaloo?

Yes, spinach is a common substitute for callaloo when the traditional greens are unavailable. It offers a similar texture and absorbs flavors well.

How spicy is this dish with scotch bonnet peppers?

Scotch bonnet peppers are quite hot. Adjust the amount used based on your heat preference, and consider removing the seeds to reduce spiciness.

What can I serve with Jamaican Callaloo with Ground Turkey?

This dish pairs well with boiled green bananas, dumplings, rice, or breadfruit for a complete Caribbean meal.

Jamaican Callaloo with Ground Turkey

A lighter twist on the classic Jamaican callaloo, substituting ground turkey for saltfish, perfect for a nutritious and flavorful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 medium onion sliced
2 cloves garlic minced
1 teaspoon fresh thyme leaves
2 medium tomatoes diced
1 scotch bonnet pepper seeded and chopped
1/2 teaspoon black pepper
Salt to taste
4 cups chopped callaloo leaves or spinach as substitute

Instructions

Heat olive oil in a large sauté pan over medium heat. Add ground turkey to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes.
Add sliced onion, minced garlic, and chopped scallions to the pan. Sauté until the onions are translucent, about 3 minutes.
Stir in thyme leaves, diced tomatoes, and chopped scotch bonnet pepper. Cook for another 2–3 minutes until the tomatoes soften.
Season with black pepper and salt to taste.
Add chopped callaloo leaves to the pan. Stir well to combine all ingredients.
Cover the pan and let the callaloo steam until wilted and tender, about 5–7 minutes.
Remove the lid, stir the mixture, and cook uncovered for an additional 2 minutes to evaporate any excess liquid.
Taste and adjust seasoning if necessary. Serve hot.

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Featured Seafood & Fish Soups & Stews

Shrimp Broff (Caribbean Shrimp Soup)

January 7, 2026April 17, 2025Leave a Comment

There’s nothing quite like a comforting bowl of shrimp broff to warm the soul. This light, flavorful Caribbean soup blends homemade shrimp stock with diced pumpkin, sweet potato, hearty green banana, and succulent shrimp. It’s a go-to dish for soothing busy weekends or recovering from a night of indulgence, just like my uncle used to after weekend parties. Rich in tradition, Savory Shrimp Broff brings familiar comfort with every spoonful.

This take on a Caribbean classic draws from the traditional “broff,” usually made with ocean fish heads and served as a light, clear soup. Unlike our thicker, heartier Caribbean soups, broff is meant to be mild in both texture and flavor, often praised as a hangover remedy. My uncle was exceptional at preparing it, especially on a Monday morning. I credit him for my broff-making skills and the early lessons learned helping him prep and cook this soul-satisfying dish.

Ingredient Guide

Shrimp with Heads On: Clean, de-shelled shrimp heads and shells create the flavorful base for the stock.
Water: Forms the clear broth that carries all the aromatic goodness.
Onion and Celery: Create the aromatic foundation of the shrimp stock.
Carrot, Pumpkin, Sweet Potato: Add natural sweetness, color, and substance to the soup.
Green Cooking Banana: Provides firm texture and mild sweetness; use a wax paper wrap for ripe bananas.
Thyme and Parsley: Fresh herbs that infuse the broff with earthy, aromatic notes.
Scallions and Pimento Peppers: Layer in bright flavor and authentic Caribbean heat.
Garlic: Adds classic savory depth to the broth.
Caribbean Green Seasoning: Optional but boosts the authentic tropical flavor profile.
Butter and Veg Oil: Build the sofrito that blends vegetables and aromatics together.
Scotch Bonnet Pepper: Imparts a mild heat; leave whole to infuse without overwhelming.
Noodles: Optional for extra heartiness; choose gluten-free if needed.
Salt and Black Pepper: Classic seasoning to enhance every element of the broff.

Shopping Made Easy

Shrimp with heads can be found fresh or frozen in the seafood section.
Green bananas and pimento peppers are available at Caribbean or specialty produce stores.
Canned Caribbean green seasoning is sold in West Indian aisles or at specialty shops.
Noodles are optional—choose gluten-free or omit for a lighter stew.

Cooking Notes from the Kitchen

Making a separate shrimp stock with shells and heads ensures a rich and flavorful broth without heaviness.
Simmer the stock gently for 25 minutes and skim off foam to keep the broth clear.
Add vegetables in batches with sautéed aromatics to layer flavors.
Bringing everything to a steady boil before simmering helps vegetables cook evenly and keeps the broth bright.
Add seasoned shrimp at the end and let them cook in residual heat to avoid overcooking or rubbery texture.

What is broff in Caribbean cooking?

Broff is a light Caribbean broth-based soup, usually made with fish or shrimp, and valued for its soothing, hydrating qualities.

Can I omit the shrimp heads and shells?

You can, but the flavor will be lighter. Keeping them creates a richer, more authentic broth.

How can I reduce spice levels?

Remove the scotch bonnet pepper before serving to keep the warmth gentle and not overwhelming.

Is the broff gluten-free?

Yes, if you omit noodles or use gluten-free pasta; all other ingredients are naturally gluten-free.

What can I serve with broff?

Serve with extra noodles, crusty bread, or grounded provisions like boiled cassava or yam for a complete Caribbean meal.

Shrimp Broff (Caribbean Shrimp Soup)

A comforting, light shrimp soup with aromatic broth, diced vegetables, and tender shrimp ready in under an hour.

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Prep Time 15

Cook Time 45

Total Time 1

Course Seafood & Fish, Soups & Stews

Servings

Ingredients

For the Shrimp Stock

1 1/2 pounds shrimp with heads on, cleaned
6 cups water
1 large onion quartered
4 stalks celery diced, divided
3 cilantro chopped; divided
10 springs thyme leaves and whole
3 tablespoons parsley chopped, divided
3 tablespoons vegetable oil
1 tablespoon butter

For the Broth and Add-Ins

2 cups pumpkin diced
2 cups sweet potato diced
2-3 green cooking bananas sliced into rounds
2 pimento peppers diced
4 cloves garlic minced
1 teaspoon black pepper divided
1 teaspoon Caribbean green seasoning
1/2 teaspoon salt
1/4 scotch bonnet pepper whole; optional
Noodles optional, for serving

Instructions

Sauté oil, butter, 2 celery, 2 scallions, and some parsley and thyme leaves with onion in a saucepan over medium-high heat for 4 minutes.
Add shrimp heads and shells, cook for 2–3 minutes.
Add 6 cups water and bring to a boil. Reduce heat to low and simmer 25 minutes, skimming foam occasionally.
Strain the stock into a clean pot; discard solids.
In the same pot, sauté remaining celery, garlic, pimento, scallion, thyme sprigs, and black pepper in 1 tablespoon oil for 4 minutes.
Add carrot, pumpkin, sweet potato, and green banana slices; pour in the strained stock and bring to a boil.
Season with salt, Caribbean green seasoning, and add the whole scotch bonnet pepper; simmer 20–25 minutes until vegetables are tender.
(Optional) Stir in noodles during the last 3 minutes.
Off heat, gently add seasoned shrimp to the broth and cover for 8–10 minutes until shrimp are cooked through.
Taste and adjust salt. Serve hot.

Notes

If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the noodles you decide to use. Where I say “Divided” in the ingredient list, divide it evenly in each occasion I mention for the said ingredient.

I used shrimp with the heads and shell on as I wanted those things to make a sort of broth or stock from. So with that in mind, I cleaned and deveined the shrimp and set aside. The shells and head etc, I rinsed under cold water and allowed to drain.

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Caribbean Classics Featured Seafood & Fish Trinidadian Weeknight Dinners

Spicy Geera Shrimp (Caribbean Roasted Cumin)

January 7, 2026April 17, 2025Leave a Comment

I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.

Ingredient Guide

Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
Cumin Seeds: Toasted in oil for added texture and aroma.
Coriander Seeds: Adds citrusy warmth underneath the heat.
Garlic: Lends savory complexity.
Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
Olive and Vegetable Oil: Used for cooking and flavor layering.
Salt and Black Pepper: Essential seasoning for harmony.
Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

Shrimp are available fresh or frozen in seafood sections.
Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
Scallions come in bunches in the produce section.
Wiri wiri peppers are specialty but Scotch bonnet works well too.

Cooking Notes from the Kitchen

Let seasoned shrimp sit 15–60 minutes to absorb flavors.
Always start spice base on low to avoid burning.
Use a wide pan to cook shrimp in one layer—this helps develop sear.
Serve immediately—overcooking shrimp makes them rubbery.

Is this very spicy?

Yes, this dish is meant to be hot. For milder heat, reduce the peppers or remove seeds.

Can I use other proteins?

Absolutely, chicken cubes or tofu absorb geera beautifully with the same cooking method.

Can I prep this ahead?

Mix shrimp with dry seasonings a few hours ahead. Cook just before serving for best texture.

Is it gluten‑free?

Yes, just confirm your green seasoning is gluten-free.

Spicy Geera Shrimp (Caribbean Roasted Cumin)

A quick and fiery Caribbean-style shrimp dish, flavored with roasted cumin (geera), aromatic spices, and fresh herbs that’s ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Caribbean Classics, Seafood & Fish, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

1 1/2 pounds shrimp peeled, deveined
1 tablespoon roasted cumin powder geera
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 habanero pepper sliced, seeds optional
5 Wiri Wiri peppers or Scotch bonnet peppers, sliced
3 cloves garlic diced
1 scallion chopped
2 tablespoons cilantro chopped

Instructions

Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.

Notes

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Beef Recipes Featured Jamaican Sunday Dinners Trinidadian

Red Wine Braised Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

There’s something inherently comforting about oxtails simmered in a rich red‑wine and herb sauce until the meat is fork‑tender. In this version, Red Wine Braised Caribbean Oxtails bring together nostalgic Caribbean flavors and a gourmet twist, elevated by aromatic herbs and splashes of wine. Perfect for a chilly evening, each mouthful is meltingly tender, savory, and layered with soul‑warming depth.

Ingredient Guide

Oxtails: Meaty and gelatinous, these provide a luxurious texture and rich flavor.
All‑Purpose Flour: Lightly coats oxtails to create a silky, thickened sauce.
Vegetable Oil: For browning and flavor development.
Celery & Onion: Build a fragrant aromatic base.
Garlic: Adds savory richness.
Tomato Paste: Gives depth and caramelized sweetness.
Caribbean Green Seasoning: Infuses authentic island warmth.
Guinness or Red Wine: Adds acidity and complexity.
Beef Stock: Simmered with herbs to become flavorful broth.
Allspice Berries & Bay Leaves: Create deep, comforting spice notes.
Carrots: Add sweetness and color.
Brown Sugar: Balances acidity and enriches the sauce.
Parsley: Freshens the finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1–1 1/2‑inch pieces and to trim excess fat.
Caribbean green seasoning is available in international aisles or at Caribbean grocers.
Guinness or any dry red wine works well; choose based on your flavor preference.
Allspice berries (pimento) can be found in spice sections, whole or ground.

Cooking Notes from the Kitchen

After browning, deglaze the pan with wine to lift flavorful bits.
Braise in the oven at 375°F for 2 1/2–3 hours with lid slightly ajar for rich sauce.
Stir every 20 minutes and top up with stock if needed.
Skim excess fat before finishing with parsley for brightness.

How tender will they be?

They’ll be fall‑off‑the‑bone tender after slow braising; fork should easily slip through.

Can I skip the wine?

Yes, use extra beef stock or add a splash of vinegar for acidity.

Can I make this in a slow cooker?

Absolutely! Brown first, then transfer to slow cooker for 6–8 hours on low.

Red Wine Braised Caribbean Oxtails

Tender oxtails braised in red wine with Caribbean herbs and spices; rich, comforting, and perfect for cold evenings.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Beef Recipes, Sunday Dinners

Cuisine Jamaican, Trinidadian

Ingredients

3 pounds oxtails cut into 1–1 1/2‑inch pieces, trimmed
2 tablespoons all‑purpose flour
2 tablespoons vegetable oil
3 stalks celery diced
1 onion diced
3 cloves garlic smashed
1 tablespoon tomato paste
1 tablespoon Caribbean Green Seasoning
1 1/2 cups Guinness stout or red wine
1 teaspoon cracked black pepper
5 allspice berries whole
1 teaspoon salt
2 carrots sliced into wheels
2-3 cups beef stock
2 Bay leaves
1 tablespoon brown sugar
1 tablespoon parsley chopped

Instructions

Dust the oxtails in flour, shaking off excess.
Heat oil over medium, then brown oxtails in batches; set aside.
Lower heat, add celery and onion, cooking for 2–3 minutes.
Add garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
Preheat the oven to 375°F (190°C).
Return oxtails to pot, add salt, pour in wine, and scrape up browned bits.
Add beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
Cover pot slightly ajar and transfer to preheated oven. Braise for 2 1/2–3 hours, checking every 15–20 minutes and adding stock if needed.
Remove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.

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Chicken Recipes Featured Fusion

Apple Mango Chicken Salad

January 7, 2026April 17, 2025Leave a Comment

I developed this Apple Mango Chicken Salad to use up leftover roasted chicken and give white meat a tasty island twist. It combines juicy mango, crisp apple, crunchy celery, and red onion with a hint of curry powder for an irresistible Caribbean-flavored salad. It’s refreshing, quick to prepare, and perfect for sandwiches or as a light meal that everyone enjoys.

Ingredient Guide

Cooked Chicken: Tender shredded chicken forms the hearty base of this salad.
Mango: Tropical fruit with sweet, juicy flesh that adds a Caribbean touch.
Apple: A crisp and mildly tart fruit that brings crunch and balance.
Celery: Bright green vegetable with a clean, crunchy texture.
Red Onion: Milder than white onions with a sharp flavor and vibrant color.
Mayonnaise: Creamy condiment that binds everything together.
Prepared Mustard: Adds tanginess and slight acidity.
Lemon Juice: Helps preserve freshness and brightens the flavor.
Curry Powder: A spice blend that introduces warm, savory notes.
Salt & Black Pepper: Basic seasonings to enhance the dish.

Shopping Made Easy

Use leftover roasted chicken or grab rotisserie for convenience.
Choose a ripe yet firm mango for easy cubing without mush.
Red onion provides milder flavor; substitute with white or sweet onion if preferred.
Any crisp, firm apple (e.g., Honeycrisp) works well in this mix.

Cooking Notes from the Kitchen

Toss mango and apple with lemon juice immediately after dicing to preserve color.
Chill for about 30 minutes to let flavors meld and for a refreshing experience.
Great make-ahead dish; keeps well for up to 2 days with a quick stir before serving.

Can I make it vegetarian?

Yes, simply omit the chicken and add chickpeas or diced avocado for protein and creaminess.

How can I use Apple Mango Chicken Salad in meals?

This salad works well in sandwiches, wraps, lettuce cups, or served over greens for a light lunch. It’s also great on crackers or as a party dip.

Can I meal prep this chicken salad in advance?

Yes, this salad keeps well in the fridge for up to 2 days. Store it in an airtight container and stir before serving to freshen the texture.

What can I substitute for mayonnaise in chicken salad?

Greek yogurt, sour cream, or mashed avocado are excellent alternatives that offer a lighter or dairy-free base while keeping the salad creamy.

What fruits go well in chicken salad?

Besides mango and apple, try grapes, pineapple, or dried cranberries. These add sweetness and contrast well with savory ingredients.

Can I make chicken salad without curry powder?

Yes, you can omit the curry powder or substitute it with paprika or a dash of cumin for a different flavor profile.

Apple Mango Chicken Salad

A refreshing Caribbean-style chicken salad with tropical mango, crisp apple, and a hint of curry; perfect for sandwiches or a light, flavorful meal.

With most things I prepare I like to bring a bit of the “island” into it, so the addition of the ripe mango and pinch of curry powder, was only natural.

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Prep Time 15

Total Time 15

Course Chicken Recipes

Cuisine Fusion

Ingredients

1/2 cup mango cubed
1/2 cup apple cubed
3 cups cooked chicken shredded
1/2 cup celery diced
1/4 cup red onion diced
3/4 cup mayonnaise
3/4 teaspoon mustard
1 teaspoon lemon juice
pinch curry powder
pinch salt
pinch black pepper

Instructions

In a large bowl, combine mango and apple. Stir in lemon juice to prevent discoloration.
Add shredded chicken, celery, and red onion.
Stir in mayonnaise, mustard, curry powder, salt, and pepper until evenly mixed.
Chill for about 30 minutes to meld flavors.
Serve on bread, lettuce wraps, or as a standalone salad.

Notes

Try to get a mango that’s about 90% ripe, so it’s firm and will be easy to dice and handle in general, without falling apart. If you don’t have a red onion, any sweet or mild onion will work. The idea is not to have karate breath after eating this.

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Chicken Recipes Chris's Kitchen Fall Recipes Featured Fusion Global Favorites Rice & One-Pot Winter Recipes

Ultimate Chicken Tikka Masala

January 7, 2026April 17, 2025Leave a Comment

Chicken Tikka Masala is one of the most beloved Indian dishes worldwide, known for its rich, creamy tomato sauce and perfectly spiced chicken. While not traditionally Caribbean, it earns its place in our kitchen as part of the naturally diverse culinary landscape we celebrate across the islands.

This version brings bold Indian spices together with creamy coconut milk for a tropical twist that honors both roots and fusion. The marinated chicken becomes tender and flavorful, and when simmered in the velvety sauce, it turns into a satisfying, comforting meal that pairs well with rice, roti, or naan. Whether you’re making it for a family dinner or impressing guests, this island-style tikka masala will win hearts.

Ingredient Guide

Chicken Thighs (boneless): Juicy, flavorful meat that stays tender through marination and cooking.
Plain Yogurt: Tenderizes chicken and forms the base of the marinade with its tangy creaminess.
Ginger and Garlic: Build the aromatic foundation with fragrant depth.
Spice Blend: Includes garam masala, turmeric, cumin, coriander, chili powder, and cardamom for rich, layered flavor.
Vegetable Oil or Ghee: Helps brown the chicken and spices for deeper taste.
Onions and Tomato: Provide natural sweetness and body to the sauce.
Coconut Milk: Adds creaminess and a subtle Caribbean touch.
Honey or Coconut Sugar: Balances acidity and rounds out flavors.
Cilantro: Brightens the dish with fresh herbal notes.

Shopping Made Easy

Boneless chicken thighs are ideal—they stay juicy and cook evenly.
Opt for plain yogurt without added flavor or sugar.
Use canned coconut milk labeled “full-fat” for the best texture in sauces.
Gather single-spice jars, like garam masala and cardamom pods—so you can blend fresh masalas at home.

Cooking Notes from the Kitchen

Marinate the chicken at least 2 hours (or overnight) for maximum flavor penetration.
Build flavor on the stovetop by toasting spices before adding liquids.
Adjust chili powder based on your spice preference—add more for heat or less for a milder dish.
Stir in coconut milk at the end, and simmer gently to avoid breaking the sauce.

What makes this “ultimate”?

It blends rich Indian-style masala spices, marinated chicken, and creamy coconut milk to deliver chef-level taste with approachable ingredients.

Can I skip coconut milk?

Yes—use heavy cream or extra yogurt for a more classic flavor.

What should I serve with tikka masala?

Pair it with basmati rice, naan, roti, or even jerk-spiced quinoa for a Caribbean fusion twist.

Ultimate Chicken Tikka Masala

This dish features marinated chicken tikka pieces simmered in a creamy, spiced tomato-coconut sauce; rich, comforting, and infused with island-inspired flavor.

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Prep Time 2

Cook Time 30

Total Time 2 30

Course Chicken Recipes, Chris’s Kitchen, Fall Recipes, Global Favorites, Rice & One-Pot, Winter Recipes

Cuisine Fusion

Servings

Ingredients

3 pounds boneless chicken thighs cut into 1–2-inch pieces
1 1/2 cups plain yogurt
1 tablespoon ginger grated
2 teaspoons garlic minced
1 tablespoon garam masala
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
5 cardamom pods crushed
1 tablespoon vegetable oil or ghee
1 onion diced
2 medium tomatoes finely diced
1 1/2 cups full-fat coconut milk
1 tablespoon honey or coconut sugar
Salt and pepper to taste
2 tablespoons cilantro chopped

Instructions

In a bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cumin, coriander, chili powder, cardamom, salt, and pepper.
Add chicken pieces, toss to coat, and marinate for at least 2 hours or overnight.
Heat oil or ghee in a skillet over medium. Add diced onion and sauté 3–4 minutes until soft.
Add marinated chicken (reserve extra marinade), browning on all sides, about 5 minutes. Remove and set aside.
Add tomatoes and reserved marinade to the pan. Cook 5 minutes, stirring, until tomatoes begin to break down.
Return chicken to pan, stir in coconut milk and honey.
Bring to a gentle simmer, cover, and cook 15–20 minutes until chicken is cooked through and sauce thickens.
Taste and adjust seasoning. Stir in cilantro before serving.

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Beef Recipes Featured Jamaican Soups & Stews Trinidadian

Slow Cooker Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

Slow Cooker Caribbean Oxtails are fall‑off‑the‑bone tender and rich with the traditional seasonings we love, green seasoning, thyme, garlic, scotch bonnet, tomato paste, and hearty aromatics, all stewed into a flavorful, gravy-like sauce.

This “set-it-and-forget-it” slowcooker recipe offers the depth of Caribbean flavor with minimal hands-on time. Perfect for busy days when you want a soulful, satisfying meal without hovering over the stove.

Ingredient Guide

Oxtails: Meaty, collagen-rich cuts that become tender and succulent when slow‑cooked.
Caribbean Green Seasoning: A vibrant herb‑pepper blend that anchors the island flavor.
Garlic, Onion, Ginger, Scallions: Build a deeply aromatic foundation.
Tomato Paste: Adds umami richness and body to the gravy.
Thyme, Scotch Bonnet, Bay Leaf, Star Anise: Infuses warmth, heat, and aromatic accents.
Worcestershire & Soy Sauce: Bring savory depth and slight sweetness.
Caribbean Browning: Deepens color and adds a subtle caramel richness.
Beef Stock Cube & Water: Forms a flavorful cooking liquid.
Brown Sugar: Balances acidity with a touch of sweetness.
Carrot & Tomato: Contribute texture, color, and layered flavor.
Parsley: Adds a fresh herbal finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1‑inch pieces and trim excess fat.
Caribbean green seasoning is available in your international spice section or homemade for best flavor.
Scotch bonnet peppers vary in heat; remove seeds or substitute milder pepper if preferred.
Worcestershire and soy sauce may contain gluten; check labels if needed.

Cooking Notes from the Kitchen

Lightly wash the oxtails in water with lime for freshness and to remove bone shards.
Browning is optional but adds flavor; this recipe embraces ease with direct slow cooker prep.
Add more water if needed to keep oxtails submerged throughout cooking.
Skim excess fat after cooking to keep the gravy rich but not greasy.

How long should I cook the oxtails?

Cook on high for 5 1/2 hours until fork-tender and falling off the bone.

Can I brown the oxtails first?

Yes, browning adds depth, but this version skips that for simplicity without sacrificing flavor.

Is this gluten‑free?

It can be, just use gluten‑free soy and Worcestershire sauces, and confirm your stock cube is gluten-free.

How do I clean oxtail?

To clean oxtails, rinse them under cold running water and trim off excess fat. Soak briefly in water with lime juice or vinegar, then drain and pat dry. This step helps remove bone shards and freshens the meat before cooking.

Why is lime juice used to clean oxtail?

Lime juice helps remove any residual odors and impurities from the oxtail while brightening the meat. It also acts as a mild acid to freshen and slightly tenderize the meat before cooking.

Slow Cooker Caribbean Oxtails

Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.

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Prep Time 15

Cook Time 5

Total Time 5 15

Course Beef Recipes, Soups & Stews

Cuisine Jamaican, Trinidadian

Ingredients

4-5 lbs oxtails cut, trimmed and washed with water and lime or lime juice
3/4 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
1 Scotch Bonnet pepper optional
2 tablespoon tomato paste concentrated tomato
4 sprigs thyme
1 large tomato diced
2 stalks scallions chopped
3-5 cloves garlic smashed
1 medium onion diced
1/2 teaspoon Caribbean Browning
1 teaspoon dark soy sauce
1 star anise
1 large carrot cut into thick wheels
1 teaspoon grated ginger
1 bay leaf
1 cube beef stock
1 cup water
1 1/2 teaspoon brown sugar
1 1/2 tablespoon parsley chopped fine

Instructions

In a slow cooker add Oxtail (4 pound).
Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (1 bunch), Garlic (3 clove) and Onion (1).
Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup).
Mix everything well and add Brown Sugar (1 1/2 teaspoon).
Set your slow cooker on high and let it cook for 5 1/2 hours.
Remove the bay leaf, sprigs of thyme and star anise.
Remove the meat from the gravy and set aside.
Skim the fat off the gravy and add it to a pan set over medium heat.
Whisk it continuously to reduce the sauce.
Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
Pour the sauce over the oxtail. Serve and enjoy!

Notes

If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.

Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.

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Simple and Delicious Egg Fried Rice

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What duck should I use?

Is amchar masala necessary?

How spicy is it?

Can I make this ahead?

What’s the best way to serve it?

Ultimate Curry Duck

Ingredients 1x2x3x

Instructions

Notes

Red Onion and Sardine Salad

Ingredients

Instructions

Fierce Green Scotch Bonnet Pesto

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is bitter melon?

How bitter will Carilie be?

Can I skip the shrimp?

Is this gluten-free?

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is callaloo?

Can I use spinach instead of callaloo?

How spicy is this dish with scotch bonnet peppers?

What can I serve with Jamaican Callaloo with Ground Turkey?

Jamaican Callaloo with Ground Turkey

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is broff in Caribbean cooking?

Can I omit the shrimp heads and shells?

How can I reduce spice levels?

Is the broff gluten-free?

What can I serve with broff?

Shrimp Broff (Caribbean Shrimp Soup)

Ingredients 1x2x3x

For the Shrimp Stock

For the Broth and Add-Ins

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Is this very spicy?

Can I use other proteins?

Can I prep this ahead?

Is it gluten‑free?

Spicy Geera Shrimp (Caribbean Roasted Cumin)

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How tender will they be?

Can I skip the wine?

Can I make this in a slow cooker?

Red Wine Braised Caribbean Oxtails

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients