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Garlic herbed mushrooms in a red pot with a wooden spoon

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

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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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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Tomato rice in a serving dish surrounded by three tomatoes

Caribbean Tomato Herb Rice

January 7, 2026May 5, 2025Leave a Comment

Caribbean Tomato Herb Rice brings vibrant island flavors to your everyday table. Inspired by my Canadian kitchen influenced by tropical cooking, this recipe uses long-grain rice simmered in a rich tomato-herb sauce with a gentle kick from bird’s-eye pepper. It’s a colorful, vegan-friendly dish that’s as satisfying as it is simple, perfect for Meat-Free Mondays or as a flavorful side with dinner.

Ingredient Guide

Basmati Rice: Fluffy, long-grain rice that absorbs flavors and remains separate once cooked.
Tomatoes: Provide the rich color and tangy base essential to the dish.
Parsley: Adds fresh herbal brightness and a pop of green.
Onion: Creates a savory foundation when sautéed at the start.
Garlic: Adds fragrance and deepens the savory flavor.
Bird’s Eye Pepper: Infuses gentle heat—adjust or omit to suit your spice preference.
Olive Oil: Used for sautéing and bringing the flavors together.
Thyme: Brings subtle, earthy aroma typical of Caribbean cooking.
Salt: Essential to balance flavors throughout the dish.
Brown Sugar: Balances the tomato’s acidity with a touch of sweetness.
Vegetable Stock: Cooks the rice and adds savory depth; can be substituted for coconut milk for creaminess.
Black Pepper: Enhances the dish with a gentle warming flavor.
Tomato Paste: Deepens tomato flavor and adds color.
Cilantro (Optional): Brings fresh, bright contrast when stirred in at the end.

Shopping Made Easy

Look for high-quality basmati rice in the rice aisle.
Use extra-virgin olive oil for clean cooking flavor.
Fresh tomatoes and herbs will elevate freshness; skip canned if possible.
Choose stock (vegetable, chicken, or even coconut milk) depending on dietary preference.

Cooking Notes from the Kitchen

Blanch tomatoes for 2–4 minutes, then peel; this removes bitterness and gives a smooth texture.
Pulse tomatoes and parsley in a food processor just until chunky to build body in the base.
Sauté aromatics gently to avoid burning and preserve flavor.
Rinse rice until the water runs clear to prevent stickiness.
Stir rice into the tomato base so every grain gets coated before adding stock.
Cook rice with lid on and let rest 5 minutes, then fluff with a fork for a perfect texture.

What makes this “Caribbean” tomato rice?

This version blends aromatic herbs, bird’s-eye pepper, and tomato with simmered rice for a distinct tropical flavor peppered with subtle heat.

What stock can I use?

Vegetable stock keeps it vegan, while chicken or coconut milk-based stock adds richness for non-vegan or creamier preferences.

How do I prevent mushy rice?

Rinse the rice thoroughly, cook with lid on without stirring, and let it rest covered off the heat before fluffing.

How can I turn this into a main dish?

Stir in cooked protein like shrimp, chicken, or tofu after fluffing, or serve it alongside beans or a veggie stew for a hearty meal.

Caribbean Tomato Herb Rice

A vegan, gluten-free Caribbean-style rice dish simmered with fresh tomato, herbs, and gentle pepper heat.

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Prep Time 10

Cook Time 20

Total Time 30

Course Rice & One-Pot, Side Dishes, Vegan

Cuisine Fusion

Servings

Ingredients

2 cups Basmati rice
5 large tomatoes
1 small bunch parsley
1 small onion diced
2 large cloves garlic diced
1 Bird’s Eye pepper chopped
1 tablespoon olive oil
4-6 sprigs thyme
1/2 teaspoon salt
1 tablespoon brown sugar
1 1/2 – 2 cups vegetable stock adjust
1/4 teaspoon black pepper
1 tablespoon tomato paste or tomato puree
1-2 tablespoon cilantro chopped, optional

Instructions

Blanch tomatoes 2–4 minutes in boiling water, cool, then peel and wipe core.
Roughly chop tomatoes and parsley; pulse until chunky.
In a deep pot, sauté onion, garlic, thyme, pepper, and black pepper in olive oil over low heat for 3–4 minutes.
Stir in tomato paste and cook 2 minutes, then add tomato-parsley mix.
Add salt and simmer 5 minutes until mixture thickens.
Rinse rice under cool water; stir into tomato base to coat grains.
Pour in stock, bring to a boil, reduce heat, cover, and simmer 15 minutes.
Turn off the heat, keep covered for 5 minutes; then stir in the cilantro and fluff.
Serve and enjoy.

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Amazing Lobster Callaloo in a white bowl with a bit of lobster and a chili pepper on top

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

January 7, 2026May 2, 2025Leave a Comment

Callaloo is one of the most beloved dishes across the Caribbean, a rich, hearty soup made with leafy greens, okra, and root vegetables. Traditionally flavored with fresh ocean crab, this version gets a luxurious twist with tender, juicy lobster tails. This Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew) is rich, savory, and layered with flavor—everything you want from a comfort meal with island roots.

This recipe came out of necessity and creativity. I used lobster tails because that’s what I had on hand; sometimes the best Caribbean dishes start that way. The technique may seem a little non-traditional, but the results are deeply satisfying. Plus, I build flavor by making a lobster stock right in the pot using the shells before simmering everything down into a beautiful, thick soup.

If you’ve never had callaloo made this way, I encourage you to give it a try. It’s elegant enough for a dinner party and easy enough for a Sunday meal.

Ingredient Guide

Lobster Tails: The star of the dish, adding sweetness and luxury.
Baby Spinach: A substitute for traditional callaloo leaves like dasheen or taro.
Okra: Helps thicken the soup naturally while adding a subtle crunch.
Pumpkin and Sweet Potato: These root vegetables bring earthy sweetness and body.
Coconut Milk and Seafood Stock: The liquid base that makes it creamy and rich.
Shado Beni (Culantro): A signature herb in Caribbean cooking, use cilantro as an alternative if unavailable.
Scotch Bonnet Pepper: Adds bold Caribbean heat; optional, remove seeds for less spice.
Celery, Onion, Garlic, and Thyme: The aromatic foundation for deep, savory flavor.
Salt, Pepper, and Butter: Simple seasonings to round out the profile.
Lemon Juice (for washing): Removes any briny or fishy smell from lobster.

Shopping Made Easy

Look for frozen lobster tails in the seafood section of your grocery store.
Fresh spinach can be replaced with frozen chopped callaloo if available.
Caribbean markets often carry shado beni; substitute with cilantro if needed.
Use high-quality seafood stock or homemade if available; check labels if gluten-free.
Canned coconut milk works best for richness—avoid sweetened versions.

Cooking Notes from the Kitchen

Sauté the lobster first in butter and oil to build flavor and richness from the start.
Use the lobster shells to make a quick stock—this is key for deep seafood flavor.
Simmer long enough to fully break down the pumpkin and okra before blending.
Use a swizzle stick or immersion blender in pulses to avoid over-aerating the soup.
Stir in lobster meat at the end so it stays tender and doesn’t overcook.

What is callaloo?

Callaloo is a Caribbean soup made with leafy greens, often dasheen or taro leaves, okra, pumpkin, and seasonings. Each island has its own version.

Can I use crab instead of lobster?

Absolutely. Traditional versions often use crab. Shrimp or even smoked turkey can also be delicious.

What does callaloo taste like?

It’s earthy, rich, slightly creamy from coconut milk, with a bit of natural thickness from okra and pumpkin.

Can I make this vegetarian?

Yes, simply omit the lobster and use vegetable stock. You can add mushrooms for an umami boost.

Is this soup gluten-free?

It can be, just be sure to check your stock and coconut milk for gluten-containing additives.

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

A rich and savory Caribbean soup made with spinach, okra, pumpkin, and tender lobster, simmered in coconut milk and seafood stock.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Seafood & Fish, Soups & Stews

Cuisine Fusion, Trinidadian

Ingredients

4 lobster tails washed with 1/2 lemon, backs split
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery diced
1 medium onion diced
4 cloves garlic minced
2 shado beni leaves chopped
1/4 Scotch Bonnet pepper sliced, optional
4-6 sprigs thyme leaves only
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach washed, rough-chopped
2 cups sweet potato cubed
2 cups pumpkin cubed
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock

Instructions

In a deep pot, heat olive oil and butter on medium. Add lobster tails, cover, reduce to low, and cook for 4–5 minutes. Remove and let cool.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Add celery, onion, shado beni, garlic, Scotch Bonnet, thyme, and black pepper. Sauté on low for 4 minutes.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Remove shells. Add spinach, salt, sweet potato, pumpkin, and okra. Stir in coconut milk and seafood stock.
Bring to a boil, then simmer partially covered for 50 minutes until vegetables are soft.
Blend gently with swizzle stick or immersion blender to desired texture.Blend gently with swizzle stick or immersion blender to desired texture.
Adjust salt, stir in reserved lobster meat, and serve hot.

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Curry Chicken with Bodi (Yard Beans)

January 7, 2026May 2, 2025Leave a Comment

This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood. Whether you grew up with bodi or you’re discovering yard beans for the first time, this one-pot meal offers comfort, warmth, and vibrant flavor, perfect for weeknights or weekend dinners.

Ingredient Guide

Chicken: Bone-in chicken pieces (legs, thighs, or a mix) add rich flavor and body to the curry. Cut into medium chunks for even cooking and better texture.
Caribbean Green Seasoning: A fresh blend of herbs like thyme, scallion, parsley, and culantro. This seasoning forms the flavor base of many Caribbean dishes.
Salt: Enhances the natural flavors of the chicken and balances the spices.
Black Pepper: Adds mild heat and earthy depth to the seasoning mix.
Scotch Bonnet Pepper (optional): Used sparingly for a vibrant Caribbean heat. Adds fruity, intense spice—optional based on heat preference.
Vegetable Oil: Used for sautéing the aromatics and curry powder. A neutral oil prevents flavor interference.
Curry Powder: The heart of the dish’s flavor. Typically includes turmeric, coriander, cumin, and fenugreek. Caribbean-style blends give it authentic depth.
Cumin Seeds (Geera): Toasted in oil to release a nutty, earthy aroma that complements the curry spices.
Shallot (or Small Onion): Adds sweetness and mild pungency to the base. Can be substituted with regular onion.
Garlic: Provides bold savory flavor and depth. Used early to infuse the oil and curry.
Bodi (Yard Beans or Bora): Long, thin green beans commonly used in Caribbean and Asian cuisine. Slightly chewy with a green bean-like flavor. Adds texture and nutrition.
Water: Helps cook the bodi and chicken while forming a flavorful curry sauce. Also prevents sticking and burning during simmering.

Shopping Made Easy

Yard beans (bodi or bora) may be labeled “yard bean” at Caribbean or Asian grocery stores.
Caribbean green seasoning is available fresh or bottled in West Indian markets.
Choose moderate-heat Scotch bonnets and wash your hands thoroughly after cutting.
Trinidad-style curry powder may contain flour—choose gluten-free blends when needed.
Substitute shallot with a small yellow onion if not available.

Cooking Notes from the Kitchen

Marinating chicken for 30 minutes tenderizes and deepens flavor—don’t skip it.
Cooking the curry base low and slow prevents bitterness and builds aroma.
Simmer covered until bodi is fully tender; cook 25–30 minutes for perfect texture.
Adjust gravy consistency based on your preference—more liquid for rice, less for roti dipping.
For milder heat, reduce or omit the Scotch bonnet; for extra heat, add more at the start.

Can I use other beans instead of bodi?

Yes, you can substitute French or string beans—but they cook faster, so adjust timing accordingly.

How spicy is this curry?

It has moderate Trinidadian heat from the Scotch bonnet. To reduce spice, remove seeds or omit entirely.

Is the dish gluten-free?

It can be, just choose a certified gluten-free curry powder and check your green seasoning.

Can I prep this ahead?

Yes, marinate chicken and trim bodi ahead of time (up to 24 hours), then cook when you’re ready.

Curry Chicken with Bodi (Yard Beans)

This hearty one-pot curry combines spiced chicken with tender yard beans in an authentic Caribbean grav, perfect for roti or rice.

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Prep Time 30

Cook Time 45

Total Time 1 15

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken cut into 2–3 inch pieces
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt adjust to taste
1/4 teaspoon black pepper
1/4 Scotch Bonnet pepper optional
2 tablespoons vegetable oil
2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds
1 shallot or small onion, sliced
5-7 cloves garlic sliced
1 bundle bodi about 4–5 cups, trimmed and cut into 1–1 1/2 inch pieces
1 1/2 cups water

Instructions

Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
During that time, trim and wash bodi, then keep in cool water until ready.
Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
Uncover and raise heat to evaporate excess liquid.
Add bodi and stir well.
Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
Taste and adjust salt. Serve hot with rice or warm roti.

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Caribbean Carrot Rice

January 7, 2026May 1, 2025Leave a Comment

Caribbean Carrot Rice is a colorful, vegan-friendly side dish that brings fresh island vibes to your table. This recipe transforms simple ingredients, like grated carrots, rice, herbs, and spices, into a flavorful, one-pot meal that’s ready in just 30 minutes. Inspired by Caribbean pantry flavors and easy cooking principles, this dish is perfect for Meat-Free Mondays or alongside grilled meats.

Ingredient Guide

Parboiled Brown Rice: Provides a wholesome, chewy texture and holds up well without getting mushy.
Vegetable Stock: Adds savory depth and helps cook the rice without dairy.
Olive Oil: Creates a smooth base for gently sautéing aromatics.
Salt: Brings out the bright flavors in the rice and vegetables.
Black Pepper: Adds a warming undertone that layers with other spices.
Scotch Bonnet Pepper: Offers a subtle Caribbean heat; add whole to infuse gently.
Scallion: Provides mild onion flavor and a fresh green crunch.
Garlic: Builds aromatic richness in the sauté.
Grated Carrot: Brings vibrant color, sweetness, and earthiness to the rice.
Parsley: Adds fresh herb brightness to finish the dish.
Thyme: Infuses the rice with a subtle, smoky herb flavor.
Seasoning Peppers (Pimento): Delivers classic Caribbean spice complexity.
Saffron: Offers floral aroma and golden color for an elevated touch.

Shopping Made Easy

Parboiled brown rice is easy to find and keeps a firm texture, so feel free to use your favorite long-grain rice.
Scotch bonnet and seasoning peppers are key to authentic flavor; grab from Caribbean or tropical produce sections.
Gluten-free vegetable stock keeps this dish vegan and suitable for special diets.

Cooking Notes from the Kitchen

Rinse rice under cold water until it runs clear to prevent gummy texture.
Low-heat sauté aromatics first to avoid burning and build nuanced flavor.
Add scotch bonnet whole, not tossed. This helps keep heat mild while infusing flavor.
Don’t stir during cooking. This maintains fluffy grains and helps develop natural caramelization at the bottom.
Let it rest 10 minutes covered, then fluff. The rice will finish cooking, and the flavors will meld beautifully.

Can I make this gluten-free?

Yes, just make sure your vegetable stock is certified gluten-free and that all other ingredients are free from gluten-containing additives.

What rice works best?

Parboiled long-grain brown rice holds its shape and flavor but any long-grain rice adapted to cooking liquid ratios will work.

How spicy is it?

With the scotch bonnet pepper left whole and removed later, it offers mild heat. Chop it for added spiciness.

Can I serve it as a main?

Absolutely, toss in black beans, chickpeas, or roasted veggies after fluffing to make it a satisfying plant-based meal.

Caribbean Carrot Rice

A vibrant vegan rice dish infused with grated carrots, Caribbean spices, and herbs, perfect as a side or main.

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Prep Time 10

Cook Time 20

Total Time 30

Course Rice & One-Pot

Cuisine Fusion

Ingredients

1 1/2 cups parboiled brown rice
3 1/2 cups vegetable stock gluten-free
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole scotch bonnet pepper
1 garlic clove diced
1 large carrot grated
1 tablespoon parsley chopped
3 sprigs fresh thyme
2 seasoning peppers pimento
Pinch saffron optional

Instructions

Rinse rice until water runs clear.
Heat olive oil over low heat; add scallion, garlic, parsley, thyme, seasoning peppers, black pepper, and scotch bonnet. Sauté gently for about 3 minutes.
Add grated carrot and continue cooking 2–3 minutes.
Stir in rice, salt, and vegetable stock; sprinkle saffron if using.
Bring to a boil, then reduce heat; cover and simmer 20–25 minutes until liquid is absorbed.
Turn off heat, remove scotch bonnet, cover, and let rest 10 minutes.
Fluff with fork, garnish with extra parsley, and serve.

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Strawberry ice cream in a little white fluted bowl surrounded by fresh stawberries

Vegan Coconut Strawberry Ice Cream

January 7, 2026May 1, 2025Leave a Comment

Strawberry season always brings back memories of roadside stands and overfilled baskets in the trunk after a trip to the farm. Since many of you have asked for dairy-free and egg-free recipes, I knew I had to share this Vegan Coconut Strawberry Ice Cream. It’s a super refreshing dessert, especially when summer temperatures spike, and it’s a great way to enjoy strawberries at their peak. Even without cream or eggs, the coconut milk gives it a smooth, indulgent texture and that burst of strawberry is pure summer in every spoonful.

Coconut Strawberry Ice Cream in three little white fluted bowls on a picnic table surrounded by strawberries

Ingredient Guide

Strawberries: Use fresh, ripe berries for maximum flavor. Puree most of them and reserve some for texture.
Sugar: Adjust to taste. Adds sweetness and balances the acidity of the berries and lemon.
Lemon Juice: Brightens the strawberries and enhances their natural flavor.
Salt: A small pinch sharpens the sweetness and rounds out the flavors.
Coconut Milk: The base of this ice cream. Use full-fat for a creamier texture.
Honey: Adds natural sweetness and depth.
Vanilla: Complements both coconut and strawberry, adding a mellow background flavor.

Shopping Made Easy

Use full-fat canned coconut milk. Avoid “lite” versions, which freeze icier.
Fresh strawberries are ideal, but frozen (thawed) can work if strawberries are out of season.
Choose raw or floral honey to pair well with fruit.
A splash of lemon juice can be replaced with lime juice if that’s what you have.

Cooking Notes from the Kitchen

Crush 1/4 of the strawberries coarsely to leave chunks for texture; use a mortar or pestle if possible.
Blend the rest with sugar, salt, lemon, honey, and vanilla for a bright pink base.
Chill the mixture for 1–2 hours before pouring into your ice cream maker—this helps it churn faster and smoother.
Depending on your machine, expect a soft-serve consistency after 20–30 minutes. Freeze longer if you prefer a firmer scoop.

Can I use frozen strawberries?

Yes. Thaw them first and pat dry to avoid watering down the mix.

What kind of coconut milk should I use?

Use canned, full-fat coconut milk. Avoid cartons or light versions—they won’t yield creamy results.

How long should I chill the mixture before churning?

At least 1 hour, but 2 hours is better. A cold base helps the ice cream set faster in the machine.

Can I make this without an ice cream maker?

Yes. Freeze in a loaf pan and stir every hour for 3–4 hours for a similar texture.

Vegan Coconut Strawberry Ice Cream

A creamy, refreshing summer dessert made without dairy or eggs, perfect for hot weather and special diets.

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Prep Time 15

Rest Time 2

Total Time 2 15

Course Desserts, Vegan

Ingredients

1 pound strawberries
3/4 cup sugar adjust to taste
1 tablespoon lemon juice
Pinch of salt
2 cups coconut milk
2 tablespoons honey
1 teaspoon vanilla extract

Instructions

Reserve 1/4 of the strawberries and crush roughly with 1–2 tablespoons of sugar using a mortar, pestle, or potato masher.
Place the remaining strawberries, sugar, lemon juice, salt, vanilla, and honey in a blender. Puree until smooth.
Combine the puree and crushed berries in a bowl. Stir in the coconut milk until fully incorporated.
Chill the mixture in the refrigerator for 1–2 hours.
Transfer to your ice cream maker and churn according to manufacturer’s instructions, usually 20–30 minutes.
For firmer texture, transfer to a lidded container and freeze until set. Enjoy!

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Guava BBQ sauce in a large glass cup surrounded by lemons

Caribbean Guava BBQ Sauce

January 7, 2026May 1, 2025Leave a Comment

I was very excited to find ripe guava in a local grocery store, as I have several recipes I’ve been meaning to share with you that use guava. The scent of ripe guava takes me right back to my childhood days on the islands, climbing the guava tree in our front yard (no longer there, unfortunately), with my little brother, and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s another tropical fruit that naturally lends itself to the complex flavor nature of a good BBQ sauce.

This Caribbean Guava BBQ Sauce combines the tropical sweetness of ripe guavas with aromatic spices and herbs, creating a unique and flavorful condiment. The natural sugars in guava caramelize beautifully when grilled, adding depth to meats like chicken, pork, and even seafood. This sauce is a delightful way to bring Caribbean flair to your grilling sessions.

Ingredient Guide

Guava: Fresh, ripe guavas provide a natural sweetness and tropical flavor. If unavailable, guava paste or preserves can be used as substitutes.
Apple juice: Adds a mild sweetness and acts as a base for simmering the guavas, enhancing their flavor.
Brown sugar: Contributes a rich, molasses-like sweetness that balances the tartness of the guavas.
Cinnamon stick: Infuses the sauce with warm, spicy notes, complementing the fruitiness.
Cloves: Add a pungent, aromatic depth that enhances the overall spice profile.
Lime juice: Provides acidity to balance the sweetness and brighten the flavors.
Scallions (green onions): Offer a mild onion flavor and freshness.
Thyme: Adds an earthy, herbaceous note typical in Caribbean cooking.
Vidalia onion: A sweet onion variety that adds depth without overpowering the sauce.
Garlic: Introduces a pungent, savory element that balances the sweetness.
Apple cider vinegar: Contributes tanginess and helps preserve the sauce.
Molasses: Enhances the sauce’s richness and adds a deep, bittersweet flavor.
Chili sauce: Provides a mild heat and additional sweetness.
Worcestershire sauce: Adds umami and complexity to the flavor profile.
Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
Hot smoked paprika: Imparts a smoky heat that complements the sweetness of the guavas.

Shopping Made Easy

Guava: Look for ripe guavas in the tropical fruit section of well-stocked grocery stores or Latin/Caribbean markets. If unavailable, guava paste or preserves can be found in the international aisle.
Spices and herbs: Fresh thyme and scallions are typically available in the produce section. Whole cloves and cinnamon sticks can be found in the spice aisle.
Condiments: Apple cider vinegar, molasses, chili sauce, Worcestershire sauce, and tomato paste are common pantry items available in most supermarkets.

Can I use guava paste instead of fresh guavas?

Yes, guava paste can be used as a substitute for fresh guavas. Adjust the sweetness accordingly, as guava paste is typically sweeter than fresh fruit.

How spicy is this BBQ sauce?

The sauce has a mild heat from the hot smoked paprika. For more heat, consider adding finely diced Scotch bonnet peppers or your preferred hot sauce.

How long can I store this sauce?

Store the cooled sauce in a clean glass jar in the refrigerator for up to one month.

What dishes pair well with guava BBQ sauce?

This sauce complements grilled meats, like chicken, pork, and ribs. It also works well as a glaze for roasted vegetables or as a dipping sauce.

Can I make this sauce ahead of time?

Absolutely. Making the sauce ahead allows the flavors to blend together, enhancing its taste.

Cooking Notes from the Kitchen

When cooking the guavas with apple juice and spices, ensure they are fully softened to extract maximum flavor.
After simmering, strain the mixture to remove seeds and pulp, resulting in a smoother sauce.
For convenience, use an immersion blender. If using a traditional blender, allow the mixture to cool slightly before blending to prevent pressure build-up.

Caribbean Guava BBQ Sauce

A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Grilling, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 tablespoon olive oil
2 stalks scallions finely chopped
6 sprigs thyme destemmed
1/2 Vadilia onion large, diced fine
2 cloves garlic smashed
1/2 cup apple cider vinegar
2 tablespoon molasses
1 1/4 cup chili sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoon tomato paste
1 teaspoon hot smoked paprika
1/2 cup apple juice

Instructions

Wash and trim the tops off the guavas, then cut into segments.
In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
Add hot smoked paprika to the sautéed mixture and stir well.
Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
Reduce heat to a simmer and cook for 10 minutes.
Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending.

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Grilled Leg of Goat

January 7, 2026May 1, 2025Leave a Comment

If you’ve ever wondered how a simple leg of goat becomes unforgettable, this Succulent Grilled Leg of Goat recipe is the answer. Inspired by my passion for fire cooking, and a friend’s island storytelling, this dish delivers tender, smoky meat infused with bold herbs and spices. Slow cooking over indirect heat develops flavor and tenderness, creating a slice-worthy centerpiece perfect for gatherings and backyard feasts.

Ingredient Guide

Goat: Brings rich, hearty flavor and benefits from slow, indirect grilling for perfect tenderness.
Olive Oil: Helps the herb marinade adhere to the meat and encourages even browning.
Garlic: Infuses savory depth into the marinade and complements the meat’s richness.
Thyme: Adds earthy, aromatic notes that evoke classic Caribbean grilling.
Parsley: Brings a fresh, bright counterpoint to the deeper marinade flavors.
Oregano: Adds a subtle, herbaceous bite that enhances the overall seasoning.
Rosemary: Provides piney fragrance and flavor, especially when used for basting.
Dried Red Pepper Flakes: Introduce gentle heat and a warming spice tone.
Lime Juice: Brightens the marinade and helps tenderize the goat leg.
Allspice: Contributes sweet-spicy depth that’s essential to Caribbean-style meats.
Honey: Offers natural sweetness and aids in caramelizing the exterior.
Scallions: Add mild onion flavor and freshness to the marinade.
Orange Juice: Introduces sweet citrus acidity that balances the savory spices.
Salt: Essential for enhancing all marinade flavors and seasoning the meat.

Shopping Made Easy

Buy a bone-in goat leg, ideally 3 to 4 pounds, for optimal juiciness and flavor.
Keep fresh herbs (thyme, parsley, rosemary) on hand; they deliver more vibrant flavor than dried.
Choose a fresh lime and scallions for bright, citrusy flavor. Bottled juice won’t substitute.

Cooking Notes from the Kitchen

Score and tie the leg with butcher’s twine so it cooks evenly and holds its shape.
Marinate overnight or at least 2–3 hours using a zip-top bag or baking dish for deeper flavor penetration.
Grill over indirect heat at 275–300 °F (135–150 °C) for 2–3 hours until tender.
Baste with rosemary-infused marinade during cooking, stopping 30 minutes before the end to avoid burning.
Finish over direct heat in the final 15 minutes to crisp the outside and seal in juices.

Can I substitute lamb instead of goat?

Yes, lamb leg cooks similarly, but reduce cooking time slightly and monitor doneness based on your preference.

What does indirect grilling mean?

Indirect grilling places the meat next to the heat source, not directly over it, allowing slow, even cooking without burning the outside.

How do I know when it’s done?

Use a meat thermometer. The internal temperature should reach about 160 °F (71 °C), or grill until the meat is tender and pulls easily from the bone.

Can I brine the goat leg instead of lime wash?

Lime juice both cleans and slightly tenderizes the meat. You can substitute a light brine (1 tablespoon salt per cup of water), but skip if a thorough marinade is already used.

Grilled Leg of Goat

Elevate your grilling game with this succulent grilled leg of goat. Marinated in a blend of herbs and spices, then slow-grilled to perfection, this dish offers a tender and flavorful alternative to traditional barbecue meats.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Grilling

Cuisine Jamaican

Servings

Ingredients

3-4 lbs goat leg bone-in
3/4 cup olive oil
4 cloves garlic diced or crushed
5 sprigs thyme
2 tablespoon parsley chopped
2 tablespoon oregano
2 sprigs rosemary
1 tablespoon dried pepper flakes
2 lime juiced, divided
1/2 teaspoon ground allspice
2 teaspoon honey
2 stalks scallions chopped
3/4 tablespoon salt

Instructions

Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
Score and tie the goat leg to maintain shape while cooking.
Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
Massage the marinade into the goat leg and marinate 2 hours or overnight.
Preheat grill for indirect heat at 275–300 °F (135–150 °C).
Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
Move the leg over direct heat in the final 15 minutes to crisp the surface.
Rest for 15 minutes before carving and serving.

Notes

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Jerk Rotisserie Chicken

January 7, 2026May 1, 2025Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

Ingredient Guide

Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
Ginger: Bright and spicy; use fresh slices for best results.
Fish Sauce: Adds savory depth and funk; optional but recommended.
Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
Garlic: Deepens flavor and rounds out the marinade.
Parsley: Adds freshness and balances bold flavors.

Shopping Made Easy

Choose small, even-sized chickens for uniform cooking on the rotisserie.
Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
Look for cane sugar in natural foods sections or use brown sugar as a backup.
Lime leaves and fish sauce can be found in Asian markets; both freeze well.
Use a rotisserie attachment that fits securely to avoid uneven spinning.

Cooking Notes from the Kitchen

Secure the chicken well with kitchen twine to avoid burned wings or legs.
Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
Rest the chicken for 15 minutes before carving—this helps retain all those juices.
This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

Can I make this without a rotisserie?

Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

What if I don’t have lime leaves or fish sauce?

They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

How spicy is this recipe?

With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

Can I marinate overnight?

Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.

Jerk Rotisserie Chicken

This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you’ll ever taste.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Festive & Holiday Recipes, Grilling

Cuisine Jamaican

Ingredients

2 whole chickens about 2.5-3 lbs each
2 stalks scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar or brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice pimento powder
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

Instructions

In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
Serve and enjoy!

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Strawberry Chow (Spicy pickle / salad) Recipe

January 7, 2026May 1, 2025Leave a Comment

Strawberry Chow (Spicy pickle / salad) Recipe

A quick chow (like a spicy pickle or salad) using freshly picked strawberries. A great way to put ripe (and green) strawberries to use this spring/summer.

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Course Side Dishes

Ingredients

2 lbs strawberries green and red mix
1 clove garlic
1/2 teaspoon sea salt
1/2 orange juice
1/2 medium red onion sliced thin
1 scotch bonnet pepper crush or sliced thin
2 tablespoon cilantro
1/2 lime juice

Instructions

In a mortar and pestle, crush the Garlic (2 clove) with Sea Salt (to taste) and then add the juice of the Orange (1/2).
In a bowl add the Red Onion (1), Scotch Bonnet Pepper (1), Fresh Strawberry (1 cup) and the garlic orange juice combo. Give it a quick stir.
Add in Lime (1/2), Fresh Cilantro (to taste), Cherry Tomato (to taste) and adjust for Sea Salt (to taste). Stir and allow it to marinate for about 30 minutes. Serve and enjoy!

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Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

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

How long will mushrooms stay fresh?

Can I make this vegan?

What dishes pair best with garlic herb mushrooms?

Garlic Herb Mushrooms

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

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Can I make this without hoisin sauce?

Why blanch the green beans first?

What if I don’t have cooking wine?

Cooking Notes from the Kitchen

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Instructions

Flavorful Cabbage with Ham

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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What stock can I use?

How do I prevent mushy rice?

How can I turn this into a main dish?

Caribbean Tomato Herb Rice

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Can I use crab instead of lobster?

What does callaloo taste like?

Can I make this vegetarian?

Is this soup gluten-free?

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use other beans instead of bodi?

How spicy is this curry?

Is the dish gluten-free?

Can I prep this ahead?

Curry Chicken with Bodi (Yard Beans)

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this gluten-free?

What rice works best?

How spicy is it?

Can I serve it as a main?

Caribbean Carrot Rice

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use frozen strawberries?

What kind of coconut milk should I use?

How long should I chill the mixture before churning?

Can I make this without an ice cream maker?

Vegan Coconut Strawberry Ice Cream

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Can I use guava paste instead of fresh guavas?

How spicy is this BBQ sauce?

How long can I store this sauce?

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients