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Apple Mango Chicken Salad

Apple Mango Chicken Salad

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

Apple Mango CHicken salad in a sandwich

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make it vegetarian?

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

How can I use Apple Mango Chicken Salad in meals?

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

Can I meal prep this chicken salad in advance?

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

What can I substitute for mayonnaise in chicken salad?

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

What fruits go well in chicken salad?

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

Can I make chicken salad without curry powder?

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

Apple Mango Chicken Salad

Apple Mango Chicken Salad

A refreshing Caribbean-style chicken salad with tropical mango, crisp apple, and a hint of curry; perfect for sandwiches or a light, flavorful meal.
With most things I prepare I like to bring a bit of the “island” into it, so the addition of the ripe mango and pinch of curry powder, was only natural.
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Prep Time 15 minutes
Total Time 15 minutes
Course Chicken Recipes
Cuisine Fusion

Ingredients
  

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

Instructions
 

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

Notes

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

Ultimate Chicken Tikka Masala

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

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

chicken tikka masala in pot

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What makes this “ultimate”?

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

Can I skip coconut milk?

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

What should I serve with tikka masala?

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

The Ultimate Chicken Tikka Masala

Ultimate Chicken Tikka Masala

This dish features marinated chicken tikka pieces simmered in a creamy, spiced tomato-coconut sauce; rich, comforting, and infused with island-inspired flavor.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Chicken Recipes, Chris’s Kitchen, Fall Recipes, Global Favorites, Rice & One-Pot, Winter Recipes
Cuisine Fusion
Servings 6

Ingredients
  

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

Instructions
 

  • In a bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cumin, coriander, chili powder, cardamom, salt, and pepper. 
    curry ingredient powders
  • Add chicken pieces, toss to coat, and marinate for at least 2 hours or overnight.
    Seasoned chicken thighs
  • Heat oil or ghee in a skillet over medium. Add diced onion and sauté 3–4 minutes until soft.
  • Add marinated chicken (reserve extra marinade), browning on all sides, about 5 minutes. Remove and set aside.
    Chicken cut into chunks on a white dish with a knife resting on the side of the dish
  • Add tomatoes and reserved marinade to the pan. Cook 5 minutes, stirring, until tomatoes begin to break down.
    seasonings and oil in the pot
  • Return chicken to pan, stir in coconut milk and honey. 
    Browned seasoned chicken thighs in a red pot on the stove
  • Bring to a gentle simmer, cover, and cook 15–20 minutes until chicken is cooked through and sauce thickens.
    cooking chicken tikka masala in pot
  • Taste and adjust seasoning. Stir in cilantro before serving.
    The Ultimate Chicken Tikka Masala
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The Ultimate Slow Cooker Oxtail

Slow Cooker Caribbean Oxtails

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

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

The Ultimate Slow Cooker Oxtail
Caribbean Cookbooks

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

How long should I cook the oxtails?

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

Can I brown the oxtails first?

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

Is this gluten‑free?

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

How do I clean oxtail?

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

Why is lime juice used to clean oxtail?

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

The Ultimate Slow Cooker Oxtail

Slow Cooker Caribbean Oxtails

Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Beef Recipes, Soups & Stews
Cuisine Jamaican, Trinidadian

Ingredients
  

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

Instructions
 

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

Notes

If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.
Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.
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Simple Garlic Rosemary Roasted Chicken

Simple Garlic Rosemary Roasted Chicken

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Simple Garlic Rosemary Roasted Chicken is one of those classic recipes that fills the kitchen with a comforting, irresistible aroma, promising a delicious meal even before you taste a bite. This version features a flavorful herb-garlic marinade of rosemary, garlic, lemon zest, and pimento pepper, all roasted to create juicy meat and perfectly crisp skin. It’s straightforward enough for any day but impressive enough to feel like a special treat.

Roasted rosemary garlic chicken in a cast iron pan on the stove

Ingredient Guide

  • Whole Chicken: A 3–4 pound bird provides tender meat and golden, crispy skin.
  • Fresh Rosemary: Adds pine-like, fragrant notes; chopped and also added to the cavity for extra flavor.
  • Garlic: Crushed for sharp, savory depth.
  • Pimento Pepper: Traditional Caribbean spice that adds mild heat and aromatic sweetness.
  • Lemon (zest & juice): Brightens the marinade and helps tenderize.
  • Olive Oil: Helps herbs and seasoning adhere and promotes golden roasting.
  • Salt & Black Pepper: Simple seasoning to enhance all flavors.

Shopping Made Easy

  • Look for a whole chicken between 3 and 4 pounds for optimal roasting.
  • Fresh rosemary sprigs are best for fragrant flavor; find them in the produce section.
  • Pimento peppers may be sold as cherry peppers; use a mild variety if unavailable.
  • Check your pantry to ensure olive oil, garlic, salt, and pepper are on hand.

Cooking Notes from the Kitchen

  • Tying the legs and tucking the wings help the chicken roast evenly.
  • Basting every 15 minutes keeps the meat moist and helps develop a rich golden skin.
  • Letting the chicken rest for about 10 minutes after roasting locks in juices for tender results.

Is it gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients are pure and uncontaminated.

Can I use chicken parts instead of a whole bird?

Absolutely, use drumsticks, thighs, or breasts; just adjust roasting time accordingly.

Simple Garlic Rosemary Roasted Chicken

Simple Garlic Rosemary Roasted Chicken

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Chicken Recipes, Sunday Dinners, Weeknight Dinners
Servings 6

Ingredients
  

  • 1 whole chicken 3–4 pounds
  • 1 tablespoon fresh rosemary chopped, plus extra for cavity
  • 4 cloves garlic chopped
  • 1 pimento pepper chopped, or substitute celery pepper
  • 1 lemon zestedd and juiced
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat oven to 400 °F (200 °C).
  • In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
    Herbs chopped and lemon on a cutting board.
  • Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
    Uncooked chicken in a pan coved in marinade
  • Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
    basting liquid in a bowl with a brush
  • Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
    Roasted rosemary garlic chicken in a cast iron pan on the stove
  • Let the chicken rest for 10 minutes before carving to retain juices.
    Roasted rosemary garlic chicken in a cast iron pan on the stove
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Vegan Ackee and Saltfish

Delicious Vegan Ackee and “Saltfish”

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vegan ackee and saltfish

Vegan Ackee and “Saltfish” reimagines Jamaica’s national dish for plant-based diets, using ackee fruit and hearts of palm for a delicious, comforting meal. Inspired by Caribbean roots and crafted with love, this breakfast staple is bright, flavorful, and entirely vegan. With buttery ackee, tender veggies, and flaky hearts of palm that mimic salted fish, it offers a nostalgic taste of home, even without cod.

This version is perfect for anyone craving a traditional Jamaican breakfast with a modern, health-conscious twist. It’s a great dish to share on weekends, impress guests with Caribbean flair, or add variety to your weekday rotation.

Ingredient Guide

  • Ackee: Jamaica’s national fruit, with a creamy texture like scrambled eggs when cooked.
  • Hearts of Palm: Firm, mildly flavored veggie that shreds like saltfish and absorbs seasoning beautifully.
  • Garlic, Onion, Bell Pepper, Tomato, Scotch Bonnet, Thyme, Scallion: Build a deeply aromatic, colorful base.
  • Coconut Oil: Adds richness and helps sauté the vegetables.
  • Salt & Pepper: Balance flavors.
  • Optional Kelp or Seaweed Flakes: Enhance the “sea” flavor in the hearts of palm.

Shopping Made Easy

  • Find canned ackee in Caribbean or international aisles—drain and rinse before cooking.
  • Hearts of palm are available in jars or cans in the produce or international section.
  • Adjust the amount of scotch bonnet based on your spice tolerance.
  • Check the expiry date—fresh flavors come from well-preserved canned goods.

Cooking Notes from the Kitchen

  • Drain and rinse both ackee and hearts of palm thoroughly before cooking.
  • Cook vegetables first until soft, then gently stir in ackee and hearts of palm to avoid breaking the ackee chunks.
  • Use kelp flakes or nori for a seafood hint if you miss saltfish.

What is ackee and where can I buy it?

Ackee is Jamaica’s national fruit, creamy and mild, found canned in Caribbean or international aisles.

Can hearts of palm really replace saltfish?

Yes, when shredded and seasoned, hearts of palm mimic saltfish’s flaky texture and absorb flavors beautifully.

Is this dish gluten-free and vegan?

Absolutely, it’s dairy-free, meat-free, and gluten-free as long as kelp flakes or seasonings don’t contain additives.

How spicy is authentic vegan ackee?

Typically moderately spicy from scotch bonnet; adjust the pepper for milder or bolder heat.

What can I serve with vegan ackee and saltfish?

It’s delicious with fried plantains, breadfruit, dumplings, callaloo, or avocado, traditional Jamaican pairings.

Vegan Ackee and Saltfish

Delicious Vegan Ackee and “Saltfish”

A plant-based take on the iconic Jamaican dish, blending creamy ackee with flaky hearts of palm in a savory, spicy sauté.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Caribbean Classics, Vegan
Cuisine Jamaican

Ingredients
  

  • 1 can ackee drained and rinsed
  • 1 can hearts of palm 14 oz., drained and rinsed
  • 2 tablespoons coconut oil
  • 4 cloves garlic finely diced
  • 1/2 cup onion diced
  • 1/2 cup bell pepper diced
  • 2 tomatoes diced
  • 1/2 Scotch Bonnet pepper finely chopped; or to taste
  • 3 sprigs fresh thyme leaves only
  • 3 scallions sliced
  • Salt to taste
  • black pepper to taste
  • 1 teaspoons kelp or seaweed flakes; optional for “sea” flavor

Instructions
 

  • Heat coconut oil in a large skillet over medium heat. Sauté garlic, onion, and bell pepper until softened, about 5 minutes.
    ingredients laid out on the table
  • Add tomatoes, scotch bonnet, and thyme leaves, and cook another 3 minutes.
    Scallions and bell pepper in a sautee pan on the stove
  • Gently stir in ackee and hearts of palm. Cook for 5–7 minutes until warm and blended.
    smoked paprika, tomato and parsley cooking with previous ingredients on the stove
  • Season with salt, pepper, and optional kelp flakes.
    Vegan ackee and saltfish in a pan on the stove
  • Stir in scallions, cook 1 minute more, then remove from heat. Serve hot.
    Vegan Ackee and Saltfish

Notes

If making this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
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Stewed Pigeon Peas

Easy Stewed Pigeon Peas

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In the Caribbean, we’re known for taking our time in the kitchen. Many of our dishes are simmered low and slow to build that deep flavor we love. But let’s be real, sometimes we just don’t have the time. That’s why I came up with this Easy Stewed Pigeon Peas recipe. It’s packed with the same bold flavor, but comes together in under 30 minutes using pantry staples.

Instead of soaking and boiling dried pigeon peas for hours, I reach for canned peas—green or dry will do. I pair them with stewed tomatoes (the kind with celery and onion already in there), and round things out with fresh thyme, Caribbean green seasoning, a touch of brown sugar, and a bit of browning for color. It’s all about layering those flavors to create something rich, hearty, and 100% satisfying.

You can serve this with rice, roti, or on its own as a side dish. And if you’ve got some pumpkin, sweet potato, or carrots on hand, toss them in to bulk it up. This is comfort food with Caribbean soul, made weeknight-friendly.

Stewed Pigeon Peas

Ingredient Guide

  • Pigeon Peas: Canned pigeon peas offer authentic taste and are ready in minutes.
  • Stewed Tomatoes with Celery and Onion: Provide depth and texture without extra prep.
  • Onion and Garlic: Build a savory aroma that forms the stew’s flavor base.
  • Thyme and Parsley: Fresh herbs enhance the stew with earthy, aromatic notes.
  • Olive Oil: Used to sauté and meld flavors together.
  • Black Pepper: Adds subtle, warm seasoning.
  • Caribbean Green Seasoning: Infuses traditional island spice layers.
  • Brown Sugar: Balances acidity with a touch of sweetness.
  • Vegetable Stock Cube: Boosts umami for rich, savory depth.
  • Water: Adjusts consistency for stewing comfort.
  • Caribbean Browning: Provides depth of color and mellow caramel tones.

Shopping Made Easy

  • Canned pigeon peas are ideal for quick preparation and real Caribbean flavor.
  • Stewed tomatoes with added vegetables create a flavorful base with no extra chopping.
  • Olive oil, herbs, and seasonings are pantry staples you likely already have.
  • Use Caribbean browning and green seasoning for traditional aroma and color, which are available in West Indian aisles.

Cooking Notes from the Kitchen

  • Rinse the canned peas to reduce sodium and preserve firm texture.
  • Sauté onion, garlic, and thyme over medium heat to gently awaken the flavors.
  • Bring the stew to a rolling boil before simmering to evenly cook ingredients.
  • Leave the lid slightly ajar while simmering to thicken the sauce without losing liquid.
  • Taste and adjust seasoning at the end since stock cubes and tomatoes may add salt.

Can I use dried pigeon peas instead?

Yes—soak and cook dried peas until tender first, but note it will significantly increase cooking time.

What substitutes work for green seasoning?

Blend scallion, garlic, parsley, and thyme as a fresh seasoning alternative.

Can I add vegetables to this stew?

Yes, root vegetables like pumpkin, sweet potato, or carrot are great additions—just adjust water and simmer time accordingly.

Is this stew vegetarian?

Yes, provided you use a plant-based or no stock cube.

What else can I serve with this dish?

Serve with rice, roti, or boiled ground provisions, such as cassava, green bananas, or sweet potatoes, for a complete Caribbean-style meal.

Stewed Pigeon Peas

Easy Stewed Pigeon Peas

A delicious and fast-cooking version of Caribbean stewed pigeon peas with pantry staples and bold flavors.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Easy Caribbean Recipes, Soups & Stews, Vegetarian

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic smashed
  • 2 sprigs thyme
  • 1/4 teaspoon black pepper
  • 1 can pigeon peas rinsed
  • 1 can tomato accents with liquid
  • 1 teaspoon Caribbean green seasoning
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Caribbean browning
  • 1 vegetable stock cube
  • 1 tablespoon parsley chopped

Instructions
 

  • In a saucepan add Olive Oil (1 tablespoon) and set to low heat.
  • Add Onion (1), Garlic (2 clove), Freshly Ground Black Pepper (1/4 teaspoon), and Fresh Thyme (2 sprig). Cook for 2-3 minutes.
    Diced onion, garlic, thyme and black pepper. heating in a saucepan on the stove
  • Add the Pigeon Peas (14 ounce) to the pan.
    Pigeon peas added to the pan
  • Add Stewed Tomatoes (14 ounce) and mix all the ingredients together. Simmer on high heat.
    Stewed tomatoes added to pan
  • Add in the Fresh Parsley (1 tablespoon), Brown Sugar (1 tablespoon), West Indian Browning (1/2 teaspoon), Water (1/4 cup), Green Caribbean Seasoning (1 teaspoon) and break in a Vegetable Bouillon Cube (1).
  • Let it gently boil for 10-15 minutes.
    Pigeon peas and other ingredients boiling on the stove
  • Taste to adjust seasoning as needed. Serve and enjoy!
    Stewed pigeon peas in a saucepan on the stove
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Lentils And Split Peas Dhal in a white bowl with a pepper in the middle

Lentils and Split Peas Dhal (Trini Lentil Dhal)

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This Lentils and Split Peas Dhal (Trini Lentil Dhal) brings together two pantry staples for a warming, protein-rich stew that tastes like home. I still recall lining up in my grandmother’s kitchen with bowl in hand, waiting for my first serving—a memory that inspired this version. Here, yellow split peas meet lentils in an easy, flavorful dhal that simmers for depth but still comes together with minimal effort.

Seasoned with garlic, turmeric, and black pepper, then finished with aromatic garlic-infused oil, this dhal is warming and satisfying. It’s vegan, vegetarian-friendly, gluten-free (with the right stock), and perfect with rice, roti, or even on its own as a soup. For more convenience, portion and freeze the leftovers; you’ll thank me later.

Ingredient Guide

  • Yellow Split Peas: Break down into a creamy base while still providing texture.
  • Lentils: Boost the protein and add depth—no need to soak.
  • Garlic: Divided between the pot mix and finishing oil for layered flavor.
  • Turmeric: Adds color and anti-inflammatory benefits, with mild earthiness.
  • Onion: Only a small slice, enough to enhance the broth’s savory base.
  • Hot Pepper (Habanero or Scotch Bonnet): Optional—you control the heat.
  • Water: The primary cooking liquid—adjust for desired thickness.
  • Vegetable Oil (or olive oil): Adds richness in the tempering step.
  • Salt & Black Pepper: For seasoning—start light and adjust after cooking.

Shopping Made Easy

  • Yellow split peas and lentils are widely available in most grocery aisles.
  • Fresh garlic and turmeric will enhance flavor, but powdered turmeric works too.
  • Use vegetable stock instead of water if you prefer more depth—just check for gluten.
  • Include hot pepper for Caribbean spice or omit for mild flavor.

Cooking Notes from the Kitchen

  • Skim floating particles during simmering for a clean broth.
  • A wire whisk or swizzle stick helps break down peas without over-blending.
  • For a froth-free finish, avoid using high-speed immersion blenders.
  • Temper garlic in hot oil at the end to add aroma and caramelized flavor.
  • Freeze dhal in portions for a quick, comforting meal—thaw gently before reheating.

Do I have to soak the peas and lentils?

No. They cook thoroughly in the 80-minute simmer, or about 15 minutes in a pressure cooker.

How thick should my dhal be?

It should be thick and soup-like. Add water if it becomes overly thick, or simmer uncovered to reduce excess liquid.

How spicy is this dhal?

It’s mild by default—add extra hot pepper or seeds if you want more kick.

Can I make this dish gluten-free?

Yes. Just ensure any stock you use is certified gluten-free.

What can I serve with dhal?

Great with rice, roti, curry dishes, or even with salted fish or choka for a full Caribbean meal.

Lentils And Split Peas Dhal in a white bowl with a pepper in the middle

Lentils and Split Peas Dhal (Trini Lentil Dhal)

A comforting Caribbean dhal made with yellow split peas, lentils, garlic, turmeric, and a fragrant garlic oil finish, perfect with rice or roti.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soups & Stews, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 1 cup yellow split peas
  • 1 cup lentils
  • 4 cloves garlic divided; 2 diced, 2 sliced
  • 3/4 teaspoon salt
  • 3/4 teaspoon turmeric
  • 1/4 small onion sliced thin
  • 1/4 teaspoon black pepper
  • 1/2 hot pepper optional
  • 8 cups water adjust as needed
  • 3 tablespoon vegetable or olive oil

Instructions
 

  • Rinse split peas and lentils thoroughly; drain.
  • Bring 8 cups water to boil in large pot. Add lentils, split peas, onion, 2 diced garlic cloves, turmeric, salt, black pepper, and hot pepper (if using).
    Lentils and split peas together in a white dish
  • Reduce to a gentle simmer with lid slightly ajar. Cook about 80 minutes (or 15 minutes in pressure cooker), stirring occasionally and skimming any foam.
  • Once peas are soft but still holding shape, whisk gently to break down some into a thick stew.
  • In a small frying pan, heat oil. Add remaining 2 garlic slices and fry until edges darken.
    Olive oil and garlic heating in a red sautee pan
  • Carefully pour hot garlic oil into dhal over the garlic. Stir and taste. Adjust salt as needed.
    Garlic browning on the stove
  • Serve hot with rice, roti, or as a bowl of soup.
    Lentils And Split Peas Dhal in a white bowl ready to be served with a red pepper sticking out of the bowl

Notes

It’s easier to add more salt if necessary than remove excess salt. So at the end, do taste to see if there’s enough to your liking. It took me a few tries of making this before I got the salt just right. I added too much at the start and had to work with salty dhal. So take my advice and start with a little and add accordingly.
BTW for some reason this goes a bit more salty when it cools  down.
I started with  8 cups of water, but if you find that it becomes overly thick, feel free to add more.
Tried this recipe?Let us know how it was!
Homemade Tamarind BBQ Sauce

Homemade Tamarind BBQ Sauce

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One of the first personalized BBQ sauces I ever made was this tamarind BBQ sauce. In the process, I learned the foundation of making good tomato-based BBQ sauces. Using a less glamorous fruit from the Caribbean called tamarind (in Trinidad and Tobago, we refer to it as tambran) adds a wonderful jolt of true Caribbean vibe to this versatile BBQ sauce, which can also be used as a dipping sauce. The final taste will surely excite your taste buds.

Homemade Tamarind BBQ Sauce

Ingredient Guide

  • Tamarind Pulp: Provides the signature tangy flavor; soak in hot water to create a concentrated liquid.
  • Brown Sugar: Adds sweetness and depth; adjust to taste.
  • Cider Vinegar: Introduces acidity that balances the sweetness.
  • Sweet Onion: Contributes a mild, aromatic base to the sauce.
  • Ketchup: Forms the tomato base of the sauce, adding sweetness and body.
  • Worcestershire Sauce: Adds umami and depth of flavor.
  • Molasses: Provides a rich, bittersweet note that enhances the sauce’s complexity.
  • Yellow Mustard: Introduces tanginess and a hint of spice.
  • Scotch Bonnet Pepper: Adds heat; use sparingly to control spiciness.
  • Black Pepper: Enhances the overall flavor with a mild heat.
  • Ground Allspice: Adds warm, peppery notes characteristic of Caribbean cuisine.
  • Olive Oil: Used for sautéing the onions and adds a subtle richness.
  • Salt: Balances the flavors.
  • Grated Ginger: Offers a zesty kick that complements the tamarind.

Shopping Made Easy

  • Tamarind Pulp: Found in international or Asian markets; look for seedless varieties for convenience.
  • Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
  • Spices: Allspice, ground ginger, and black pepper are commonly found in the spice aisle.
  • Condiments: Ketchup, Worcestershire sauce, molasses, and yellow mustard are standard pantry items.

Cooking Notes from the Kitchen

  • Preparing Tamarind Pulp: Soak tamarind pulp in 1 to 1½ cups of hot water to create a concentrated liquid.
  • Handling Scotch Bonnet Pepper: Wear gloves when handling to avoid skin irritation; remove seeds to reduce heat if desired.
  • Simmering the Sauce: Cook the sauce slowly to allow flavors to meld; it will thicken as it cools.
  • Storage: Store the cooled sauce in sterilized glass containers in the refrigerator; it will keep for at least a couple of months.

Homemade Tamarind BBQ Sauce

Homemade Tamarind BBQ Sauce

This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Grilling, Sauces, Condiments & Marinades
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 1/4 cup brown sugar packed
  • 1/4 cup cider vinegar
  • 1 large sweet onion diced
  • 2 cups ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons molasses
  • 2 tablespoons yellow mustard
  • 1 Scotch bonnet pepper finely chopped, seeds removed for less heat
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon grated ginger
  • 3/4 cup tamarind pulp

Instructions
 

  • Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.
    Tamarind pulp in a white bowl covered with water
  • In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.
    Onion sautéing in a deep saucepan on the stove
  • Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
    Spices added to the pan
  • Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.
  • While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 
    Spatula stirring ingredients in saucepan
  • While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 
    Tamarind chunks in sauce in a white bowl
  • Strain the tamarind liquid into the saucepan, discarding any solids.
    Straining tamarind in pot
  • Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
  • Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!
    Homemade Tamarind BBQ Sauce

Notes

You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.
Tried this recipe?Let us know how it was!
Coconut Curry Pumpkin Soup served in three small white bowls

Caribbean Coconut Curry Pumpkin Soup

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As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth. The combination of savory aromatics, gentle spice from Scotch Bonnet, creamy coconut milk, and sweet pumpkin makes a welcoming opener for festive meals. It’s vegetarian, gluten-free (with the right ingredients), and effortlessly impressive.

Coconut Curry Pumpkin Soup served in three small white bowls

Ingredient Guide

  • Coconut Oil: Adds subtle coconut aroma and richness.
  • Onions, Garlic, Celery: Form the base of flavor with aromatic sweetness and texture.
  • Ginger: Freshly grated for bright, warming spice.
  • Curry Powder & Ground Coriander: Bring classic Caribbean curry flavor.
  • Scotch Bonnet Pepper (optional): Adds heat—remove seeds to reduce spiciness.
  • Diced Pumpkin: Delivers sweet body and natural thickness to the soup.
  • Vegetable Broth: Provides the savory liquid base—swap in chicken stock if preferred.
  • Coconut Milk: Adds creamy texture and tropical flavor.
  • Salt: Balances and enhances all flavors.
  • Chives (for garnish): Bring a fresh, mild onion finish.

Shopping Made Easy

  • Any medium or sugar pumpkin works—look for firm, unblemished flesh.
  • Coconut oil adds flavor but you can use plain vegetable oil.
  • Substitute celery garnish if you don’t have chives on hand.
  • Use full-fat coconut milk for creaminess; check label if gluten-free is needed.

Cooking Notes from the Kitchen

  • Sweat aromatics gently on low to build a balanced flavor foundation.
  • Toasting the curry and coriander briefly enhances the final taste.
  • Simmer until pumpkin is tender enough to blend smoothly.
  • Blend gently to avoid frothy texture.
  • Serve warm in small bowls or elegant shooter glasses.

What kind of pumpkin works best?

Use sugar or small baking pumpkins for sweet, creamy texture. Butternut squash is also a great substitute.

How spicy is it?

Mild by default with a hint of warmth from ginger and curry. Add Scotch Bonnet for a bold Caribbean kick.

Is this soup gluten-free?

Yes, as long as your vegetable broth and coconut milk are certified gluten-free.

Can I make it ahead?

Absolutely. Refrigerate for up to 3 days or freeze in batches. Reheat gently and stir before serving.

Can I serve this as a main dish?

Yes! Double the recipe and serve in large bowls alongside crusty bread or salad.

Coconut Curry Pumpkin Soup served in three small white bowls

Caribbean Coconut Curry Pumpkin Soup

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers & Snacks, Soups & Stews, Vegan, Vegetarian
Cuisine Bahamian, Jamaican, Trinidadian

Ingredients
  

  • 2 tablespoon coconut oil
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1/2 cup celery diced
  • 1/2 teaspoon ginger grated
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground coriander
  • 4 cups diced pumpkin
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 Scotch Bonnet pepper finely chopped; optional
  • 1/2 teaspoon salt
  • chives for garnish

Instructions
 

  • Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
    Celery, garlic, and onion being stirred in a deep saucepan with a red spatula
  • Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
  • Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
    Diced pumpkin in a red deep saucepan
  • Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
    Stirred diced ingredients
  • Using an immersion blender, blend gently for about 1 minute until silky smooth.
    Hand blender soup in deep saucepan
  • Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.
    Coconut Curry Pumpkin Soup served in three small white bowls

Notes

I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.
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Cornmeal Dumplings

Cornmeal Dumplings

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Cornmeal Dumplings

Cornmeal Dumplings

This is one of those meals I like to refer to as being ‘country food’ from it’s rustic feel and simplicity. One of my favorite “bush cook” meals as a kid on the islands was corn meals dumplings with dasheen bush bhaji cooked in coconut milk, on the side. A meal which was guaranteed to give you the sleepies after devouring a huge plate. These corn meal dumplings are also excellent in those heavy soups we enjoy on the islands and if all fails, just top with a bit of butter and you’re good to go.
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Course Side Dishes

Ingredients
  

  • 1 cup All-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon sugar granulated
  • 1 1/2 teaspoon baking powder
  • 1 pinch of cinnamon
  • 1 part lukewarm water

Instructions
 

  • Add Cornmeal (1/2 cup), All-Purpose Flour (1 cup), Ground Cinnamon (1 pinch), Baking Powder (1 1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a bowl and give it a good whisk to mix everything together.
    Ingredients laid out on a cutting board
  • Bring a large pot of water to a boil. Then add a bit of the lukewarm Water (to taste) at a time and mix until you have a dough. The dough should be firm, but soft.
    Mixing dough with a whisk
  • Knead for about 2-3 minutes then prepare to separate into dumplings.
  • Pinch off a piece, then shape like a small cigar.
    Hand showing long rounded dumpling dough
  • Now flatten out from the center, until you have a shaped dumpling.
    Hand showing flattened dumpling
  • Heavily season the boiling water with salt. Place them into the pot and cook for about 15 minutes. They will get bigger in size and float when they’re fully cooked.
    Dumplings cooking in boiling water
  • Drain and serve warm.
  • If you don’t have a topping for these, you can certainly toss it in some butter or olive oil and crack in some fresh black pepper. Enjoy.
    Cooked dumplings in a white serving bowl with a serving spoon on the side

Notes

The cinnamon and sugar is optional, but I assure you that it’s a great way to add some flavor to what would normally be a bland dumpling.
Tried this recipe?Let us know how it was!
Caribbean Smoked Turkey Soup

Caribbean Smoked Turkey Soup

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A beloved comfort dish in Caribbean homes, Caribbean Smoked Turkey Soup is steeped in tradition and flavor. Using smoked turkey legs, necks, or wings, this soup delivers a rich, smoky broth that’s thickened with hearty root vegetables like dasheen, eddoes, and sweet potato. Chris De La Rosa includes aromatic herbs, black-eye peas, and optional flour dumplings, making it filling and memorable. Whether it’s a weekend treat or a potluck favorite, this large batch soup is ideal for feeding a crowd or freezing for later. Thick, fragrant, and rooted in Caribbean culinary heritage, it’s a must-try for soup lovers.

Caribbean Smoked Turkey Soup

Ingredient Guide

  • Smoked turkey leg (or neck/wing): Adds smoky depth; use any smoked turkey meat you can source.
  • Dasheen and eddoes: Caribbean root vegetables that thicken the broth and add texture.
  • Sweet potato and potato: Provide natural sweetness and body.
  • Black-eye peas (or split peas): Offer protein, texture, and protein-rich comfort.
  • Fresh corn: Adds a sweet crunch to the soup.
  • Carrot: Sweet balance and color.
  • Okra (optional): Helps slightly thicken and adds texture.
  • Onion, garlic, scallions, fresh thyme, fresh oregano: Build an aromatic Caribbean base.
  • Scotch bonnet pepper: Brings heat; remove after cooking for less intensity.
  • Flour dumplings (optional): Simple “spinners” to make the soup extra hearty.
  • Grace cock soup mix or bouillon/stock: Traditional seasoning; substitute with chicken broth if needed.

Shopping Made Easy

  • Smoked turkey parts are available at Caribbean or Latin grocery stores, or you can smoke them at home.
  • Look for dasheen and eddoes at Caribbean, Latin, or Asian markets.
  • Grace Cock Flavored Soup Mix is standard in Caribbean aisles; canned bouillon or stock is fine too.
  • Most larger grocery stores carry okra in both fresh and frozen forms.

Cooking Notes from the Kitchen

  • Rinse the smoked turkey or soak it briefly in cool water to reduce its saltiness before cooking.
  • Add dumplings only during the final 7 minutes of simmering to ensure they remain tender.
  • Simmer uncovered after adding dumplings if you prefer a thicker, more concentrated soup.
  • Allow the soup to sit for a few minutes after cooking. This helps flavors meld and improves texture.
  • Freeze leftovers in airtight containers; reheat gently with a splash of water or stock.

What are popular substitutes for dasheen and eddoes?

Yuca (cassava), taro, or even Yukon potatoes work well, just ensure they break down to thicken the soup.

How do I control the heat from scotch bonnet pepper?

Add it whole and remove before serving. Do not puncture or chop unless you prefer a spicier soup.

Can I make this soup vegetarian?

Yes. Omit smoked turkey, increase vegetables and beans, and boost flavor with smoked paprika or liquid smoke and vegetable stock.

Is this soup gluten-free?

The soup is naturally gluten-free if you omit the dumplings. For those using Grace soup mix, check its label or use gluten-free bouillon.

Caribbean Smoked Turkey Soup

Caribbean Smoked Turkey Soup

A rich, smoky Caribbean soup full of root vegetables, beans, and optional dumplings, perfect for feeding a crowd.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Rice & One-Pot, Soups & Stews
Servings 6

Ingredients
  

Soup Base

  • 1 smoked turkey leg or necks/wings
  • 10 cups water

Beans & Vegetables

  • 1 cup black-eye peas rinsed
  • 1 sweet potato chopped

Aromatics & Seasonings

  • 4 cloves garlic chopped
  • 4 sprigs fresh thyme
  • 1 tbsp fresh oregano
  • 1 whole scotch bonnet pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 pack Grace Flavored Soup mix or 1 tbsp chicken bouillon

Optional

  • 4 okra sliced
  • 1 ear sweet corn chopped

Dumplings

  • 1 1/2 cups all-purpose flour
  • pinch of sugar
  • water enough to form dough

Instructions
 

  • Heat vegetable oil in a large soup pot over medium-low heat. Add onion, garlic, scallions, thyme, and oregano. Sauté for 3–5 minutes until fragrant and softened.
    Chopped onion, garlic, and herbs on a cutting board with a knife at the side
  • Stir in black eye peas and carrot. Add smoked turkey leg and pour in 10–14 cups water. Add scotch bonnet pepper, salt, and black pepper. Bring to a boil, then reduce to a simmer.
    Added carrots and black eyed peas
  • Simmer uncovered for 45–60 minutes, or until peas are tender. Meanwhile, peel and cube the dasheen, eddoes, potatoes, and sweet potato. Remove stems from okra. Cut corn into pieces and rinse well.
  • Once peas are tender, remove smoked turkey leg and set aside to cool. Add prepared vegetables, corn, tomato paste, and Grace cock soup mix to the pot. Add more water if needed to cover the vegetables. Bring to a boil.
  • Strip meat from the turkey leg and return both meat and bone to the pot. Simmer for 25–35 minutes, until vegetables are soft and soup has thickened. Avoid over-stirring to prevent the soup from becoming too starchy.
    Stripped turkey meat
  • Taste and adjust salt if needed. If using dumplings, mix flour, sugar, and water to form dough. Pinch into small pieces and add in the final 7 minutes of cooking.
  • Remove and discard the scotch bonnet pepper before serving.
    Caribbean Smoked Turkey Soup

Notes

Optional ingredients – flour dumplings, yam, green banana, cassava, etc. If you don’t have the Grace cock soup, use a spicy noodle soup (Maggi) or chicken stock. You can add any greens you like (spinach, callaloo etc) or  cabbage as well. And a nice addition would be some cubed pumpkin.
Tried this recipe?Let us know how it was!
Fish balls with lemon

Spicy Fried Fish Balls

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Fish balls with lemon

Spicy Fried Fish Balls

After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. In keeping with this month’s theme of party food with a Caribbean twist for the holiday season… I give you the most delicious fish balls you’ll ever try. With the use of panko bread crumbs and Parmesan cheese, you’ll see how international this recipe really is.
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Course Side Dishes
Cuisine Fusion

Ingredients
  

  • 1 lb fresh cod fillets
  • 2 cloves garlic crushed
  • 3/4 cup Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • 2 eggs
  • 3/4 cup panko bread crumbs any bread crumbs should work
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pepper scotch bonnet pepper diced finely
  • 2-3 cups veg oil for frying
  • 1/2 cup flour for dusting

Instructions
 

  • Wash and pat the Cod Fillet (1 pound) and dry with some paper towels. Then cut into chunks and place into a food processor.
    Cod in food processor surrounded by other ingredients in small bowls
  • Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
    Scraping down the sides of the food processor
  • Add the Parmesan Cheese (3/4 cup), Fresh Parsley (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), Egg (2), Panko Breadcrumbs (3/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Scotch Bonnet Pepper (1/2).
    Adding other ingredients to food processor
  • Pulse for a minute or two and remember to stop to scrape down, until you have a well mixed consistency.
    Ingredients all mixed together in the food processor
  • Shape this into the small balls for frying. Take about a tablespoon’s worth of filling and roll in your hands to form the ball.
    Dough shaped into balls on a cutting board
  • Roll balls in All-Purpose Flour (1/2 cup) and coat evenly.
    Rolling fish balls in flour
  • Heat the Vegetable Oil (as needed) over medium-high heat and fry balls for 3-4 minutes. Drain on paper towels.
    Spicy Fried Fish Balls draining on paper towels
  • Serve warm with your favorite dipping sauce.
    Fish balls with lemon on a white serving dish

Notes

The diced scotch bonnet will give this a wicked kick, so feel free to cut back on it or leave it out if you’re overly concerned about the heat (chicken).
Tried this recipe?Let us know how it was!