Featured Archives - Page 15 of 18

Coconut Chutney

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.

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Course Sauces, Condiments & Marinades

Cuisine Trinidadian

Ingredients

3 cloves garlic
1 pepper scotch bonnet pepper
1 teaspoon salt
4 leaves of Chadon Beni culantro

Instructions

Discard the hard shell part of the Coconut (1).
Place the flesh of the coconut on an open flame.
Let the coconut roast on the open flame, flip often and try to get it a bit charred.
Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.
Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
Place the grated coconut in a blender, along with the Salt (1 teaspoon), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 clove), then blend.
Store in the fridge for a few days, but it’s best when served fresh.

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Desserts Featured Festive & Holiday Recipes Trinidadian

Banana Bread Pudding

January 7, 2026April 16, 2025Leave a Comment

Banana bread pudding wasn’t something I grew up eating—cake was always the dessert of choice in our home. My mom, a serious baker, had no time for bananas when she had fruit cake in the oven. And to be honest, I had so much banana as a child, I lost my taste for it altogether. That changed the night I tasted Banana Bread Pudding at my sister’s wedding in Port of Spain. That dessert, made by the chef at Chaud, opened my eyes to what a banana could be. This recipe is my humble take, inspired by that unforgettable flavor and a craving I’ve come to welcome.

Ingredient Guide

Day-Old Bread: Slightly dried bread soaks up the custard mixture without falling apart. A rustic loaf or French bread works best for structure.
Warm Milk: Used to dissolve the butter and build a rich custard base. Whole milk is ideal for creaminess.
Butter: Melted into the warm milk to enrich the custard and add smooth texture.
Custard Powder: Adds body and depth of flavor to the custard. This tip came from a chef friend and really elevates the dessert.
Eggs: These bind the pudding and add a silky, custard-like finish to every bite.
Cinnamon Powder: Brings classic Caribbean spice warmth to the dish.
Vanilla Extract: Adds a rich, sweet fragrance that complements the banana and spice.
Granulated Sugar: Sweetens the custard and balances the natural sugars in the banana and raisins.
Ripe Bananas: Provide moisture and natural sweetness. Very ripe bananas with black spots are perfect.
Raisins: Add chewy texture and pops of sweet-tart flavor in contrast to the creamy custard.
Nutmeg: A traditional Caribbean spice that deepens the flavor of the custard base.

Shopping Made Easy

Look for unsliced or rustic bread from a bakery for best texture.
Custard powder is typically found in the baking or international foods aisle.
Use bananas that are too soft for eating. This is the perfect way to use them up.
Swap raisins for currants or chopped dried fruit if needed.

Cooking Notes from the Kitchen

Tear the bread into 1- to 2-inch pieces by hand—this helps it hold shape and soak evenly without becoming mushy.
When mixing custard powder, always use a few tablespoons of the warm milk mixture to dissolve it completely before combining, as this helps avoid lumps.
Letting the assembled bread mixture rest for 20 minutes is essential. It ensures the bread fully absorbs the custard and bakes evenly.
Press the bread gently into the custard to help saturate it. Don’t skip this because it’s what gives the pudding its creamy texture.
Bake on the middle rack so the heat circulates evenly and the top sets golden while the inside remains moist.
The pudding is ready when it is golden brown on top with a slight jiggle in the center. Overbaking will dry it out.

What can I use as a substitute for custard powder?

You can substitute 2 tablespoons of cornstarch or flour, but custard powder offers both thickening and flavor.

Can I make this without raisins?

Yes. You can leave them out or use chopped dates, apricots, or cranberries.

How long can I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat at 350°F (175°C) until warmed through.

Can I prep it ahead of time?

Yes. Assemble it unbaked, cover, and refrigerate overnight. Bake from cold, adding 5–10 minutes to the time.

Banana Bread Pudding

A Caribbean-style baked dessert made with ripe bananas, custard-soaked bread, and warm island spices. Enhanced with warm spices and a hint of vanilla, this dish is perfect served warm with a drizzle of caramel sauce.

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Prep Time 20

Cook Time 50

Rest Time 5

Total Time 1 15

Course Desserts, Festive & Holiday Recipes

Cuisine Trinidadian

Servings

Ingredients

1 loaf day-old bread torn into 1–2 inch pieces
2 1/4 cups warm milk
2 tablespoons butter
1 tablespoon custard powder
3 eggs room temperature
1/2 teaspoon cinnamon powder
1 tablespoon vanilla extract
1 cup granulated sugar
2 ripe bananas sliced
1/3 cup raisins
1/4 teaspoon nutmeg

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk the warm milk and butter until the butter is fully melted.
In a small bowl, mix 3 tablespoons of the warm milk with custard powder until smooth. Add this to the milk mixture and whisk to combine.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
Combine the egg mixture with the milk mixture and whisk thoroughly.
Add the bread pieces, bananas, and raisins to a large bowl. Pour the custard over and mix gently, pressing to ensure the bread absorbs the liquid.
Cover and let rest for 20 minutes.
Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.

Notes

Use overripe bananas for a sweeter flavor.
Custard powder adds body and flavor; it’s optional but recommended.
Ensure the bread is dry to absorb the custard mixture effectively.
Serve warm with caramel sauce or a scoop of coconut ice cream for an indulgent treat.

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Desserts Featured Jamaican Trinidadian Vegetarian

Cassava Pone

January 7, 2026April 16, 2025Leave a Comment

I’ve been asked about Cassava Pone more times than I can count, and finally, here it is: the deeply comforting, slightly sweet slice of Caribbean nostalgia you’ve been waiting for. This version is my spin on my mother’s classic, blending grated cassava, pumpkin, coconut, warm spices, and milk into a thick batter. Finished golden on the outside and gooey in the center, this pone bakes into a fragrant slice of island bliss.

This cassava pone is baked to a golden finish and cools into perfect slices, ready for dessert, brunch, or a mid-afternoon snack. If you’ve ever wondered how to make authentic Caribbean cassava pone with real ingredients and no shortcuts, you’ve found it here, right from my heart to your table.

Ingredient Guide

Grated sweet cassava: The heart of the pone, its natural starch creates a sticky, satisfying texture.
Grated coconut: Adds richness and tropical depth without overpowering the pumpkin-coconut balance.
Grated pumpkin: A subtle sweetness and colour booster—feel free to swap in pumpkin pie filling if needed.
Brown sugar: Sweetens and supports the caramelized crust on the edges.
Ground cinnamon and nutmeg: Core warming spices that carry the aromatic signature of east Caribbean desserts.
Melted butter: Adds moisture and silky mouthfeel to the batter.
Evaporated milk and coconut milk: The blend gives structure and creaminess, one without the toughness of dried cassava.
Baking powder: Gently lifts the dense batter.
Vanilla and grated ginger: Brighten the flavor and tie together all the ingredients.
Raisins: Optional, but traditional poppers of sweetness throughout the pone.

Shopping Made Easy

To save time, use pre-grated cassava and coconut from well-stocked Caribbean or global grocery stores.
Canned coconut milk is just fine here. No need for fresh coconut or heavy grating.
Pumpkin pie filling works in place of fresh pumpkin for a smoother process.

Cooking Notes from the Kitchen

Make sure cassava and pumpkin are finely grated, or use a food processor—to ensure even cooking and creamy texture.
Use a sturdy grater or hold small pieces with a paper towel to protect your fingers as you grate.
Preheat your oven to 350 °F (175 °C) and bake on the middle rack to get a golden crust without over-deep baking.
Test for doneness with a toothpick; if the center is still wet, bake an additional 10–20 minutes.
Allow the pone to cool completely before slicing—this is key to clean, intact slices.

What is pone?

Pone (pronounced pohn) is a traditional Caribbean baked dessert with a dense, pudding-like texture. It’s made from grated root vegetables, most commonly cassava, and blended with coconut, spices, and sometimes pumpkin or raisins. Popular in Trinidad, Guyana, and Jamaica, pone is a staple at family gatherings and a nostalgic comfort food across the islands.

What can I use instead of fresh pumpkin?

You can use canned pumpkin pie filling, just choose a smooth version for easier mixing and similar flavor.

Is the coconut milk optional?

You can substitute water or additional evaporated milk if needed, but the coconut milk adds richness and that island flavor.

How do I know when it’s fully baked?

Perform a toothpick test after 1 hour at 350 °F (175 °C); if it’s still wet, bake an extra 10–20 minutes until set.

Can I grate cassava in advance?

Yes. You can grate cassava and pumpkin ahead of time and store them covered in the fridge for up to a day to ease prep day.

Cassava Pone

As there are many islands in the Caribbean, so too are there many recipes for making Pone. In this recipe, all the basics are covered to give you a mouth-watering slice of Cassava Pone.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Desserts, Vegetarian

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 cups grated sweet cassava
1 cup coconut grated
1 cup pumpkin grated
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
1 cup evaporated milk
1/2 cup coconut milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon ginger grated
1/2 cup raisins

Instructions

Preheat oven to 350 °F (175 °C). Grease a baking dish (I used a ceramic pie dish).
In a large bowl, whisk coconut and evaporated milk with sugar and spices.
Add cassava, pumpkin, melted butter, coconut milk, baking powder, vanilla, ginger, and raisins. Mix well into a thick batter.
Pour into the prepared dish and bake on the middle rack for 1 hour.
If the center is still wet, continue baking 10–20 more minutes, checking with a toothpick.
Allow the cassava pone to cool fully before slicing.

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Breads & Bakes Breakfast Desserts Fall Recipes Featured Fusion Seasonal Recipes

Diabetic-Friendly Ginger Mango Muffins

January 7, 2026April 16, 2025Leave a Comment

When I saw my Ginger Mango Muffins featured in LIAT’s in-flight magazine, I knew this lighter, sweeter treat needed to be available to everyone, especially those watching their sugar intake. These muffins are packed with fresh mango and zesty ginger, staying fruity and moist without excess sweetness. Dawned in tropical flavor and low in added sugar, they’re perfect for breakfast, snack time, or a healthier dessert option.

Ingredient Guide

Almond Flour: Provides a naturally sweet, low-carb base that helps make the muffins diabetic-friendly.
Coconut Flour: Adds structure and fiber so the muffins hold together.
Baking Powder and Baking Soda: Work together to give the muffins lift and a tender crumb.
Salt: Enhances all the flavours and balances sweetness.
Sliced Mango: Choose ripe mango for tropical sweetness and juicy texture.
Grated Fresh Ginger Root: Adds warmth and a gentle spice kick.
Orange Zest: Lifts the mix with fresh citrus brightness.
Eggs: Provide structure and richness without needing more sugar.
Sour Cream: Keeps the muffins tender and moist while adding tang.
Unsalted Butter: Adds richness and helps the muffins brown slightly.
Vanilla Extract: Brings depth and balances the fruit and spice notes.
Splenda (Granulated): A sugar substitute that measures cup-for-cup to reduce sugar content.
Molasses: A touch adds mineral-rich sweetness for flavor complexity.
Pistachio Nuts (Optional): Provide color and healthy crunch on top.

Shopping Made Easy

Look for almond and coconut flours in the baking aisle or the natural foods section.
Use ripe, aromatic mango for better flavor, but frozen, thawed mango works well too.
If Splenda isn’t available, use another sugar substitute, but check to match sweetness.
If unavailable, molasses is optional and adds a subtle depth; feel free to omit it.

Cooking Notes from the Kitchen

Puree mango and ginger until smooth, then mix with orange zest and molasses for a fragrant base.
Toss dry flours and leavening agents together to prevent clumping before mixing wet ingredients.
Combine wet and dry ingredients gently—overmixing can lead to dense muffins.
Chill the batter slightly if the flour seems absorbent; a moist muffin batter creates a better texture.
Top with pistachios before baking for added crunch and presentation (optional).
Bake on the middle rack at 375 °F (190 °C) for even browning and a golden crust.

How do these muffins stay diabetic-friendly?

They’re made with almond and coconut flour instead of wheat, and sweetened with Splenda and a touch of molasses, keeping sugars low without compromising tough.

Can I use regular sugar instead of Splenda?

Yes, but that will increase the sugar content. You can substitute granulated cane sugar 1:1, though muffins will be sweeter.

Can I freeze these muffins?

Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat before serving.

What if I don’t have pistachio nuts?

No problem, just skip them or use chopped almonds for crunch.

Diabetic-Friendly Ginger Mango Muffins

Low‑sugar, tropical muffins sweetened with mango and Splenda, perfect for health‑friendly snacking.

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Prep Time 15

Cook Time 20

Rest Time 5

Total Time 40

Course Breads & Bakes, Breakfast, Desserts, Fall Recipes, Seasonal Recipes

Cuisine Fusion

Ingredients

1 cup almond flour
2/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mango sliced
2 teaspoon fresh ginger root grated
1 Tbsp orange zested
1/2 cup sour cream
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
3/4 cup Splenda granulated
1 tablespoon molasses
2 tablespoon pistachio nuts chopped, optional
Nonstick cooking spray or muffin liners

Instructions

Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
Divide batter among muffin cups and top with pistachios if using.
Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.

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Featured Sauces, Condiments & Marinades Vegetarian

Papaya Pineapple Marmalade

January 7, 2026April 16, 2025Leave a Comment

I grew up enjoying seasonal tropical fruits in the Caribbean, and this Papaya Pineapple Marmalade lets you savor that summer flavor any time of year. The marriage of juicy papaya and tangy pineapple creates a beautifully balanced marmalade, simmered down to a sticky spread that tastes like sunshine in a jar. Whether you spoon it onto toast, swirl it into yogurt, or use it to glaze grilled meats, this marmalade brings a vibrant island twist to your everyday table.

Ingredient Guide

Diced Ripe Pineapple: Provides bright acidity and juicy sweetness to balance the papaya.
Diced Ripe Papaya: Brings mellow tropical sweetness and smooth texture once cooked.
Sugar: Controls the sweetness level—start with less and adjust to taste.
Lemon Zest: Adds citrusy brightness and aromatic lift.
Lemon Juice: Provides acidity to help set the marmalade and preserve freshness.
Grated Ginger: Offers a warm, spicy note that complements the fruit sweetness.
Salt: Enhances the natural flavors of the fruit.
Honey: Balances sweetness with floral complexity and helps smooth the texture.

Shopping Made Easy

Choose fully ripe pineapple and papaya for natural sweetness and deeper flavor.
Organic lemons are best for zest, but regular ones will work fine, just scrub first.
Fresh ginger gives a cleaner taste and brightness—ginger from a jar will work in a pinch.

Cooking Notes from the Kitchen

Use a wide pan to allow the fruit juice to evaporate faster and thicken the mixture.
Simmer uncovered for around 30 minutes until the fruit breaks down and the mixture turns sticky.
Test for doneness by holding a small spoonful on a plate—it should coat the back and not run.
If you prefer thinner marmalade, reduce cooking time; for thicker, mash a few chunks with the back of a spoon.
Target 224 °F (107 °C) on a candy thermometer for a classic marmalade set.
Pour into sterilized jars while still hot and seal tightly to preserve freshness.

What’s the difference between marmalade, jam, and jelly?

Marmalade is made with citrus fruits (or sometimes tropical blends) and includes fruit peel, giving it a chewy texture and bold flavor. Jam uses crushed or puréed fruit and is typically thicker and chunkier. Jelly is made from fruit juice only, with a smooth and clear consistency. Marmalade stands out for its combination of zest, pulp, and tang, making it a unique and vibrant spread.

What pan should I use for marmalade?

Use a wide, heavy-bottomed pan to help the fruit juices evaporate evenly and prevent burning.

Can I use frozen fruit?

Yes, thaw completely and drain any excess liquid before cooking to prevent overly runny marmalade.

How do I know when it’s done?

A spoonful should be syrupy enough to coat the back without running, and if using a thermometer, reach 224 °F (107 °C).

How long will this marmalade last?

Store sealed jars in the fridge for up to 3 weeks or process in a hot water bath to shelf-stable preserve.

Papaya Pineapple Marmalade

A vibrant tropical spread that blends papaya and pineapple into a sticky-sweet marmalade with warm notes of ginger and citrus.

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Prep Time 10

Cook Time 30

Total Time 40

Course Sauces, Condiments & Marinades, Vegetarian

Servings

Ingredients

2 cups ripe pineapple diced
2 cups ripe papaya diced
3-4 cups sugar adjust to taste
1 tablespoon lemon zested in thin strips
1/3 cup lemon juice
1 tablespoon ginger grated
Pinch of salt
1 tablespoon honey

Instructions

Prepare fruit by peeling and dicing pineapple and papaya. Zest and juice lemons.
Combine all ingredients in a wide pan over medium heat.
Bring mixture to a boil, then reduce to a simmer; cook, uncovered, about 30 minutes until fruit is tender and mixture thickens.
Adjust thickness by simmering more if needed or mashing a few pieces with your spoon.
(Optional) Check for set at 224 °F (107 °C) using a candy thermometer.
Remove from heat and pour hot marmalade into sterilized jars; seal once cool.

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Appetizers & Snacks Caribbean Classics Featured Fusion Side Dishes Summer Recipes Sunday Dinners Vegan Vegetarian

Applewood Smoked Pineapple Chow

January 7, 2026April 16, 2025Leave a Comment

Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.

I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.

I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.

Ingredient Guide

Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
Red Onion: Adds sharpness and crunch to balance the sweetness.
Garlic: Brings warmth and depth.
Sea Salt: Enhances flavor and balances acidity.
Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
Shado Beni: Earthy and bright—double up on cilantro if needed.
Lime or Lemon: Provides the necessary acidity to brighten and preserve.
Fresh Black Pepper: Adds aromatic heat and contrast.
Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.

Shopping Made Easy

Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
Applewood chips are available in the barbecue section of most hardware or kitchen stores.
If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
Shado beni is sometimes labeled as culantro; cilantro makes a good backup.

Cooking Notes from the Kitchen

You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
Grill the pineapple just enough to caramelize and warm it, not cook it through.
Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.

What is chow?

Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.

Can I make this without a grill?

Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.

What can I use instead of applewood chips?

In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.

Is this chow very spicy?

That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.

Applewood Smoked Pineapple Chow

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 pineapple ripe
1/2 red onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 Scotch Bonnet pepper
2 tablespoon shado beni or cilantro
1/2 lime or lemon
1 pinch Black pepper
1 handful apple wood chips

Instructions

Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Peel and slice the Pineapple (1) into 1/2 inch slices.
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.

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Desserts Featured Jamaican Trinidadian

Homemade Rum Raisin Ice Cream

January 7, 2026April 16, 2025Leave a Comment

I’ve always treated Homemade Rum Raisin Ice Cream as a Sunday lunch celebration staple, dusting off Dad’s old crank ice cream maker was a signal that something special was coming. My version is inspired by that nostalgia, swapping the store-bought version for a silky custard infused with rum‑soaked raisins. With a low‑heat soak option for kid-friendly sweetness, this ice cream blends creamy richness with tropical charm and a gentle boozy bite.

rum raisin ice cream in glass cup next to a shot glass of rum

Ingredient Guide

Egg Yolks: Add luxurious texture and richness to the custard base.
Milk: Used to lighten and balance the custard’s creaminess.
Heavy Cream: Provides the luscious body that makes it feel indulgent.
Sugar: Sweetens the custard and balances the rum flavor.
Rum‑Soaked Raisins: The star flavor—raisins soaked in rum overnight or gently heated for infusion.
Salt: Enhances all flavors and rounds out sweetness.
Vanilla Extract: Complements the custard with a sweet, aromatic warmth.

Shopping Made Easy

Use standard dairy aisle staples, such as whole milk and whipping cream.
Choose a rum you enjoy; spiced or dark rum works beautifully for soaking raisins.
If gummy rain raisins aren’t your thing, try rum-soaked dried cherries for an elegant twist.

Cooking Notes from the Kitchen

Always temper the egg yolks with warm milk to prevent curdling .
Soak raisins overnight, or warm them gently in rum to infuse flavor and cook off alcohol if serving to children .
Chill your custard for at least 2 hours. Cold base churns better and yields creamier results.
Add soaked raisins during churning to evenly distribute them.
For firmer texture, freeze the churned ice cream for 1–2 hours before serving.

What’s the difference between homemade and store-bought rum raisin ice cream?

Homemade versions are churned fresh, with real custard and unrushed soaking of raisins, giving them a creamier texture and bolder rum flavor than most commercial brands.

Is the rum cooked off in this recipe?

Partially. If raisins are gently warmed in a pan before soaking, most of the alcohol evaporates while retaining their flavor. Overnight soaking preserves more rum notes.

Is rum raisin ice cream kid-friendly?

Rum raisin ice cream typically contains real rum, which adds flavor and helps keep the texture smooth. While the alcohol content is usually minimal and some may evaporate during preparation, it’s best to avoid serving it to children unless you use rum extract or ensure the alcohol is fully cooked off. Always check the recipe method to confirm.

Can I make this without an ice cream maker?

Yes, after chilling, pour into a freezer-safe container and stir every hour until set for a simple no-churn method.

How long does it last?

Keep in the freezer for up to 2 weeks. Let it soften for a few minutes before scooping for the best texture.

Homemade Rum Raisin Ice Cream

A luscious custard-style ice cream rich with rum‑soaked raisins and vanilla, a Caribbean twist on a classic favorite.

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Prep Time 15

Cook Time 20

Rest Time 2

Total Time 2 35

Course Desserts

Cuisine Jamaican, Trinidadian

Ingredients

4 egg yolks
1 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup fine sugar
1/2 cup raisins soaked in rum overnight or warmed
Pinch salt
1 tablespoon vanilla extract

Instructions

Soak raisins in rum overnight, or warm with 1 cup rum over low heat until plump. Cool before use.
Whisk sugar and egg yolks until pale and creamy.
Heat milk and cream until just below simmering.
Temper yolk mixture by whisking in warm milk a little at a time, then return all to the pot. Add salt and vanilla.
Cook custard until it coats the back of a spoon.
Strain into a bowl and chill for at least 2 hours.
Add custard to ice cream maker per machine instructions and churn, adding soaked raisins near the end.
Serve soft-serve, or transfer to a container and freeze 1–2 hours for firmer scoops.

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taro and stewed saltfish and garnish on plate

Caribbean Classics Fall Recipes Featured Jamaican Seafood & Fish Soups & Stews Weeknight Dinners Winter Recipes

Stewed Saltfish with Taro (Dasheen)

January 7, 2026April 16, 2025Leave a Comment

Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.

Ingredient Guide

Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
Tomato: Adds acidity and sweetness to balance the saltiness.
Fresh Thyme and Scallions: Contribute bright herbal notes.
Vegetable Oil: Used to sauté vegetables and enhance flavor.
Salt and Black Pepper: Seasoning to complete the dish.

Shopping Made Easy

Look for taro (dasheen) in the produce section—choose firm, smooth roots.
Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
Scotch bonnet peppers vary in heat—use more or less depending on preference.
Fresh thyme adds authentic flavor, but dried can be used in a pinch.

Cooking Notes from the Kitchen

Boil or steam taro until fork-tender before combining with saltfish.
Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
Gently fold cooked taro into the stewed mixture to avoid mashing it completely.

How long do I soak or boil saltfish?

Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.

Can I use other ground provisions instead of taro?

Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.

What can I serve with taro and stewed saltfish?

It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

2 pounds taro dasheen
1/2 pound saltfish, cod; soaked and flaked
2 tablespoons vegetable oil
1 onion diced
1/2 cup bell pepper diced
2 celery stalks diced
3 cloves garlic minced
1 tomato diced
3 sprigs fresh thyme leaves only
2 scallions chopped
Salt to taste
Black pepper to taste

Optional

1 Scotch Bonnet pepper seeded and finely chopped

Instructions

Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add tomato, Scotch bonnet pepper, and thyme.
Cook 3 minutes more until fragrant.
Stir in flaked saltfish and cook for 5 minutes to meld flavors.
Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
Season with salt and pepper to taste, stir in scallions, and serve hot.

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avocado dip in the middle of a pile of chicken wings

Appetizers & Snacks Featured Sauces, Condiments & Marinades Vegetarian

Zesty Garlic Avocado Yogurt Dip

January 7, 2026April 16, 2025Leave a Comment

I’m addicted to avocados, or zabouca, or pear, as it’s also known in the Caribbean. However, the variety of avocados grown in the Caribbean is much different than the ones you’d get from California, Mexico, and other Central American countries. Ours are much bigger, have a different texture (less creamy and more cheese-like), and can be stringy at times.

This zesty garlic avocado yogurt dip is a delightful fusion of creamy avocado, tangy yogurt, and aromatic garlic, inspired by Caribbean flavors. Perfect as a snack, appetizer, or spread, it’s both healthy and satisfying. Whether you’re hosting a gathering or looking for a quick treat, this dip is sure to impress.

Ingredient Guide

Ripe Hass avocado: Provides a creamy base and rich flavor. For this recipe, I’ll be using a Hass avocado as I love the rich and creamy texture of it.
Plain yogurt: Adds tanginess and smooth texture; Greek yogurt can be used for extra creaminess.
Garlic cloves: Impart a pungent, savory depth to the dip.
Lemon juice: Brightens the flavors and helps prevent the avocado from browning.
Salt: Enhances the overall taste.
Black pepper: Adds a subtle heat and complexity.
Fresh herbs (optional): Such as cilantro or parsley, for added freshness and color.

Shopping Made Easy

Avocados: Choose ripe avocados that yield slightly to gentle pressure.
Yogurt: Plain, unsweetened yogurt is ideal; opt for Greek yogurt for a thicker consistency.
Garlic: Fresh garlic cloves provide the best flavor; pre-minced garlic can be used in a pinch.
Lemon: Fresh lemons offer the best juice and flavor; bottled lemon juice can be a convenient alternative.
Herbs: Fresh cilantro or parsley can be found in the produce section.caribbeanpot.com

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker, creamier dip. It also adds a higher protein content.

How can I make this dip spicier?

To add heat, incorporate a pinch of cayenne pepper, a dash of hot sauce, or a small amount of finely chopped chili pepper.

What can I serve with this dip?

This dip pairs well with tortilla chips, pita bread, fresh vegetables, or as a spread on sandwiches and wraps.

How long does this dip last in the refrigerator?

Stored in an airtight container, the dip will last up to 2 days in the refrigerator. To minimize browning, place plastic wrap directly on the surface of the dip.

Is this dip suitable for vegetarians?

Yes, this dip is vegetarian-friendly. For a vegan version, use a plant-based yogurt alternative.

Cooking Notes from the Kitchen

Blending: For a smoother texture, use a food processor or blender. For a chunkier dip, mash the avocado by hand and mix in the other ingredients.
Flavor adjustment: After blending, taste the dip and adjust the seasoning as needed by adding more lemon juice, salt, or pepper to suit your preference.
Serving suggestion: Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil for an appealing presentation.
For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
For a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados or they will taste flat and discolor faster.

Zesty Garlic Avocado Yogurt Dip

This creamy dip combines ripe avocado, Greek yogurt, fresh herbs, and a hint of Caribbean heat. Ideal with chips, wings, or as a fresh sandwich spread.

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Prep Time 10

Total Time 10

Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegetarian

Servings

Ingredients

1 – 1.5 cups plain Greek yogurt
1 ripe avocado
1 clove garlic
1/4 cup cilantro chopped
1/2 lemon juiced
1 pinch sea salt
1/4 pepper scotch bonnet pepper seeds removed
fresh ground black pepper to taste
1 pinch sugar

Instructions

Slice the avocado in half, remove the seed, and scoop out the flesh. Roughly dice it.
Finely dice the garlic and scotch bonnet pepper. Roughly chop the cilantro.
Place avocado, yogurt, garlic, scotch bonnet, cilantro, lemon juice, salt, sugar, and black pepper into a food processor or blender.
Pulse until smooth and creamy. Scrape down the sides as needed to ensure full incorporation.
Taste and adjust the seasoning to your liking. Serve chilled.

Notes

For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
If you prefer a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados, or they will taste flat and discolor faster.

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Callaloo with shrimp in a saucepan on the stove

Caribbean Classics Featured Jamaican Seafood & Fish Side Dishes Spring Recipes Summer Recipes Weeknight Dinners

Jamaican Callaloo With Shrimp

January 7, 2026April 16, 2025Leave a Comment

Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.

Shopping Made Easy

Use fresh callaloo or substitute baby spinach or amaranth if not available.
Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
Adjust heat level by including or omitting the Scotch bonnet.
Ensure fresh scallions and thyme—aromatics make a big flavor difference.

Cooking Notes from the Kitchen

Wash greens thoroughly to remove grit between stalks.
Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
Cook shrimp last to prevent overcooking—just until they curl and become opaque.
For a richer flavor, finish with a small pat of butter or a dash of coconut milk.

Can I make this vegan?

Yes, just don’t add the shrimp and sauté the greens longer until tender.

What can I serve with callaloo and shrimp?

It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.

What is callaloo?

Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.

When is callaloo in season?

Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.

How do I store and prepare callaloo?

Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.

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Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

1 lb callaloo greens or substitute spinach/amaranth
1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic thinly sliced
1 onion or scallion whites, sliced
2 scallions chopped
3-4 sprigs fresh thyme
1 Scotch Bonnet peppers remove before serving
salt to taste
black pepper to taste
1 tomato chopped

Instructions

Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
Add reserved shrimp if using fresh. Stir in scallions. Serve hot.

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Featured Side Dishes

Stir-Fried Bok Choy

January 7, 2026April 16, 2025Leave a Comment

Stir-Fried Bok Choy

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Course Side Dishes

Instructions

Heat the Vegetable Oil (1 tablespoon) over medium heat and add the Garlic (2 clove) and Fresh Ginger (1/4 teaspoon).
Turn the heat down to low and cook for 1 minute – do NOT burn the garlic. Now add the Baby Bok Choy (2 pound) and give it a good stir.
Raise the heat back up to medium and add the Sesame Oil (1/4 teaspoon), Gluten-Free Soy Sauce (1 tablespoon), and Ground Black Pepper (1/4 teaspoon). Stir well.
Cook at a high enough temperature to wilt the greens, but not to totally destroy them by overcooking.
For a bit more texture and added protein you can finish up with some chopped Almonds (to taste), Peanuts (to taste), or Toasted White Sesame Seeds (to taste).

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Featured Sauces, Condiments & Marinades

Traditional Caribbean Pepper Sauce

January 7, 2026April 16, 20251 Comment

Traditional Caribbean Pepper Sauce

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Course Sauces, Condiments & Marinades

Ingredients

4-6 cups Hot Peppers chopped
6 cloves garlic
1/2 cup chopped cilantro
1 teaspoon sea salt
1 cup white vinegar

Instructions

Wash the Scotch Bonnet Pepper (6 cup) and trim off the stems.
Give the peppers, Garlic (6 clove) and Fresh Cilantro (1/2 cup) a rough chop.
Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking. Keep a wooden spoon handy as you may have to press down on everything for it to work through the mill.
Adjust coarseness based on your preferences.
Continue grinding until everything has been passed through.
Finally mix in the Distilled White Vinegar (1 cup), Sea Salt (1 teaspoon), and juice from the Lime (1) with the ground peppers.
Since vinegar was used, this pepper sauce can remain on your kitchen counter as the vinegar will act as a preservative. For longer shelf life, you can certainly keep it in the fridge. Enjoy!

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Coconut Chutney

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What can I use as a substitute for custard powder?

Can I make this without raisins?

How long can I store leftovers?

Can I prep it ahead of time?

Banana Bread Pudding

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is pone?

What can I use instead of fresh pumpkin?

Is the coconut milk optional?

How do I know when it’s fully baked?

Can I grate cassava in advance?

Cassava Pone

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How do these muffins stay diabetic-friendly?

Can I use regular sugar instead of Splenda?

Can I freeze these muffins?

What if I don’t have pistachio nuts?

Diabetic-Friendly Ginger Mango Muffins

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between marmalade, jam, and jelly?

What pan should I use for marmalade?

Can I use frozen fruit?

How do I know when it’s done?

How long will this marmalade last?

Papaya Pineapple Marmalade

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is chow?

Can I make this without a grill?

What can I use instead of applewood chips?

Is this chow very spicy?

Applewood Smoked Pineapple Chow

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between homemade and store-bought rum raisin ice cream?

Is the rum cooked off in this recipe?

Is rum raisin ice cream kid-friendly?

Can I make this without an ice cream maker?

How long does it last?

Homemade Rum Raisin Ice Cream

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How long do I soak or boil saltfish?

Can I use other ground provisions instead of taro?

Is this dish gluten-free?

What can I serve with taro and stewed saltfish?

Stewed Saltfish with Taro (Dasheen)

Ingredients 1x2x3x

Optional

Instructions

Ingredient Guide

Shopping Made Easy

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients