Featured

A fiery-sweet Caribbean-style pepper sauce that balances tropical heat with juicy peaches and rich maple syrup.

When I first made this Peach Habanero Sauce, my plan was to add a kiss of smoke to both the habaneros and peaches using my Traeger grill. But as luck would have it, my smoker quit on me that day. So, I turned to the oven—and honestly, I’m glad I did. Most of you have an oven handy, and the roasted flavor turned out beautifully rich and layered.

Like many of my homemade pepper sauce recipes, this one is fiery—use it sparingly. The natural fruitiness of the habaneros blends perfectly with the ripe peaches, and when you stir in pure maple syrup, the sauce takes on a lovely sweet finish that complements the heat. Which is why I refer to this habanero peach sauce as being perfect for crispy fried chicken wings.

This small-batch recipe reminds me of my Grilled Pineapple Peppersauce, with that same balance of sweetness and heat. It’s part of my #InSeason series, made with freshly harvested habaneros from my garden, ripe peaches from the local market, and maple syrup from a nearby producer I’ve befriended. Brush it over grilled wings, toss it on shrimp, or drizzle it sparingly over roasted vegetables—it’s island heat with a touch of summer sweetness.

Ingredient Guide

• Habanero Peppers – The star of this sauce, providing the signature Caribbean heat and fruitiness.
• Peaches – Add natural sweetness and body, helping mellow the habanero’s fire.
• Sea Salt – Enhances flavor and balances the acidity.
• Garlic – Adds a savory depth to the sweetness of the fruit.
• Ginger – Fresh or powdered, it brings a touch of warmth and brightness.
• Maple Syrup – Sweetens the sauce naturally and gives it a velvety texture.
• Carrot – Adds mild sweetness and helps control heat intensity.
• Mustard Powder – Gives the sauce a tangy, slightly earthy backbone.
• Apple Cider Vinegar – Provides acidity for flavor balance and preservation.

Cooking Notes from the Kitchen

• You can use ginger powder if fresh ginger isn’t available.
• Add more carrot if you prefer a milder sauce.
• White vinegar works in place of apple cider vinegar, though the flavor will be slightly sharper.
• Substitute brown sugar for maple syrup (start with 2 tablespoons).
• The sauce will keep for 6–10 months in the fridge.
• Always remember to vent your kitchen when roasting hot peppers to avoid irritation.

Shopping Made Easy

• Most grocery stores carry fresh habaneros year-round in the produce section.
• Maple syrup adds a distinct flavor—choose pure Grade A for best results.
• Use locally grown peaches during summer for the sweetest, juiciest flavor.
• Stock up on apple cider vinegar from any supermarket; it’s essential for acidity and preservation.
• Mustard powder can usually be found in the spice aisle near curry or chili powders.

Habanero Peach Chicken Wing Sauce.

Sweet, fiery, and full of Caribbean flavor! This Peach Habanero Sauce blends ripe peaches, spicy habaneros, and maple syrup for the perfect hot sauce balance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course: Caribbean Classics, In Season, Sauces, Condiments & Marinades

Ingredients Method Notes

Ingredients

  

• 2 lbs 2–3 habanero peppers
• 2 lbs ripe peaches seeds removed
• 1 tablespoon sea salt
• 2 cloves garlic
• 1 teaspoon grated ginger
• 1 cup maple syrup
• 1 small carrot rough chopped
• 3/4 tablespoon mustard powder
• 2 1/2 cups apple cider vinegar adjust to desired consistency
• 1 tablespoon Juice lemon freshly squeezed, to finish

Method

 

1. Preheat the oven to 300°F (150°C).
   
2. Wash the habanero peppers and remove the stems. Wash and halve the peaches, then remove their seeds.
   
3. Arrange the peppers and peaches, cut side up, on a baking tray and roast for 1 hour. Be sure to vent your kitchen well, as roasting hot peppers can be intense. (If smoking instead, cook at 250°F (120°C) for 2–3 hours.)
   
4. Once cooled, transfer the roasted peppers and peaches to a blender, along with the sea salt, garlic, ginger, maple syrup, carrot, mustard powder, and apple cider vinegar. Blend until smooth, working in batches if necessary.
   
5. Taste the sauce and adjust salt to your preference. Stir in the fresh lemon juice to finish.
   
6. Pour into sterilized glass jars and store in a cool, dark place or refrigerate. The sauce will keep for 6–10 months in the fridge.
   
7. (You can cook the blended sauce before bottling, but it doesn’t significantly affect shelf life or flavor.)
   

Notes

Frequently Asked Questions

How hot is Peach Habanero Sauce?

It’s quite hot—habaneros are among the spicier chili peppers. The sweetness of peaches and maple syrup helps balance the heat, but it’s still fiery. Start with small amounts until you know your comfort level.

Can I make Peach Habanero Sauce without fresh peaches?

Yes. Frozen peaches (thawed and drained) work well outside of peach season. Avoid canned peaches in syrup as they can make the sauce overly sweet.

How long does homemade Peach Habanero Sauce last?

When stored in clean glass jars and refrigerated, it lasts 6–10 months. The vinegar and salt act as natural preservatives.

Can I use this sauce for more than chicken wings?

Absolutely. It’s fantastic on grilled shrimp, pork chops, roasted vegetables, and even as a glaze for baked salmon.

What’s the difference between this and traditional Caribbean peppersauce?

Traditional peppersauce tends to use more vinegar and fewer sweet ingredients. This version is a fusion-style Caribbean hot sauce, blending classic island heat with North American sweetness for balance.

Tried this recipe?

Let us know how it was!

When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.

This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.

You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.

Ingredient Guide

• Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
• Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
• Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
• Chives – Offers a mild onion flavor with a fresh, green brightness.
• Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
• Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
• Garlic – Essential for bold, savory flavor that permeates the chicken.
• Celery – Adds freshness and subtle herb-like flavor.
• Parsley – Brightens the dish and balances the richness of roasted chicken.
• Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
• Salt and Black Pepper – The backbone of seasoning, used in layers.
• Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
• Bell Peppers – Optional, adding color and sweetness to the roasting pan.

Cooking Notes from the Kitchen

• Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
• If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
• Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
• Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
• Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.

Shopping Made Easy

• Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
• Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
• If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
• Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
• Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.

Oven Roasted Chicken Legs

With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course: Chicken Recipes, In Season, Sunday Dinners, Weeknight Dinners

Ingredients Method

Ingredients

  

• 2 sprigs rosemary rough chopped
• 3 tablespoons chives chopped
• 5 sprigs thyme
• 3 small 3–5 onions
• 3 scallions 3–5 tops of the onions
• 6 cloves garlic
• 3/4 tablespoon salt divided
• 3/4 tablespoon black pepper divided
• 2 pimento peppers optional
• 1 stalk celery leaves and stem
• 3 stems parsley
• 1 bell pepper sliced, optional
• 1/3 cup olive oil
• 5 chicken legs with thighs about 3 lbs

Method

 

1. Preheat the oven to 400°F (200°C).
2. Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
   
3. Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
   
4. Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
   
5. Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
6. Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
   
7. If the chicken begins to brown too quickly, loosely cover with foil.
   
8. Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.
   

Tried this recipe?

Let us know how it was!

I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

• Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
• Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
• Salt – Enhances flavor and balances the natural sweetness of the squash.
• Black Pepper – Adds a gentle heat and depth.
• Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
• Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
• Olive Oil – Used for both seasoning and cooking.
• Garlic – Infuses the oil and lays the foundation for the stew.
• Butternut Squash – The star ingredient, sweet and hearty when stewed.
• Onion – Brings sweetness and body to the dish.
• Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
• Habanero Pepper – Optional, for those who love a bit of spice.
• Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

• Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
• If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
• The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
• You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

• Most supermarkets carry butternut squash year-round, especially in the fall.
• Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
• Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
• If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
• Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Method

Method

 

1. Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store. 
2. Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
   
3. Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
   
4. Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
   
5. After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
   
6. Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
   
7. Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
   
8. Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
   
9. Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
   
10. Serve warm with roti, rice, or your favorite sides.
    

Tried this recipe?

Let us know how it was!

A Caribbean classic made with green mango, curry powder, and spices for a tangy, savory, and slightly sweet dish perfect with roti or as a side.

Incredible Curry Mango is one of those timeless Caribbean dishes that takes something simple—green mango—and transforms it into something unforgettable. Not to be confused with mango talkari (takari) or mango anchar (achar), this recipe relies heavily on curry powder for its distinct flavor. The result is a tangy, savory, and spicy dish with just the right touch of sweetness to balance it all out.

In Trinidad and Tobago, as well as Guyana, curry mango is a favorite filling for dhalpuri roti or sada roti. You’ll also find it served in small portions as a snack or side, especially during religious fasting and leading up to and on Divali, making it a natural fit for vegans and vegetarians. The combination of tender mango flesh, aromatic green seasoning, and earthy spices makes it not just a dish, but an experience of flavor and culture.

For this recipe, we’ll be using mature green mangoes—the kind just on the edge of ripening—for the perfect balance of tartness and a subtle hint of natural sweetness. Cooked down with curry, garlic, pepper, and a touch of brown sugar, curry mango becomes thick and glossy, with every bite carrying a little piece of Caribbean tradition.

Ingredient Guide

• Green Mangoes – Choose mature ones just before ripening for the best balance of tart and sweet.
• Vegetable Oil – A neutral base for sautéing aromatics.
• Onion – Adds depth and sweetness when cooked down.
• Habanero Pepper – Brings heat with a fruity note; substitute with any hot pepper of your preference.
• Garlic – Provides rich, savory flavor to balance the tart mango.
• Black Pepper – Enhances the spice base with gentle heat.
• Cumin Seeds (Geera) – Toasted for earthy, smoky undertones.
• Caribbean Green Seasoning – A mix of fresh herbs for brightness and fragrance.
• Curry Powder – The star seasoning that defines this dish.
• Salt – Balances flavor and helps temper tartness.
• Brown Sugar – Softens the acidity of the mango with mild sweetness.
• Anchar Masala – Adds deep roasted spice notes for complexity.
• Water – Helps simmer and tenderize the mango into a curry base.

Cooking Notes from the Kitchen

• Cut mangoes into long pieces with the seed included; these pieces are known as “mango bone” in Trinidad and Tobago.
• Toasting curry powder in oil until dark and clumpy is key to unlocking its full flavor.
• Simmer the curry with the lid slightly ajar to develop a thick, glossy sauce.
• Adjust sugar and salt at the end based on how tart your mangoes are.
• Store leftovers in the refrigerator for up to one week or freeze for up to two months.

Shopping Made Easy

• Look for green mangoes at Caribbean or Asian groceries; ask for mature green ones for cooking.
• Caribbean curry powders and anchar masala can often be found in West Indian markets or online.
• Fresh green seasoning can be made at home with culantro, parsley, thyme, and garlic.
• If you cannot find habaneros, substitute with Scotch bonnets or any other hot chili pepper available locally.
• Brown sugar is preferred for its mellow sweetness, but white sugar can be used as a substitute in a pinch.

Is curry mango the same as mango talkari?

No, curry mango is different from mango talkari. Talkari relies more on amchar masala and spices, without curry powder, as its main base, while curry mango is built around curry powder for its signature flavor.

What type of mango is best for curry mango?

The best mangoes for curry mango are mature green ones that are just about to ripen. They’re firm enough to hold their shape when cooked but carry a slight natural sweetness that balances the tartness.

Can I make curry mango ahead of time?

Yes, curry mango tastes even better the next day as the flavors develop. Store it in the fridge for up to a week or freeze it for a month or two.

What can I serve with curry mango?

Curry mango pairs perfectly with dhalpuri roti, sada roti, or paratha. It can also be enjoyed as a condiment with rice dishes or eaten on its own as a snack.

Incredible Curry Mango

Curry Mango – A beloved Caribbean vegan dish made with tart green mangoes simmered in curry powder, green seasoning, and spices until tender and full of flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course: Appetizers & Snacks, Caribbean Classics, Festive & Holiday Recipes, Side Dishes, Vegan, Vegetarian

Ingredients Method

Ingredients

  

• 1 1/2 tablespoons vegetable oil
• 1 medium onion sliced
• 1 habanero pepper sliced
• 8 cloves garlic smashed
• 3/4 teaspoon Black pepper
• 1 teaspoon Cumin seeds geera
• 1 tablespoon Caribbean Green Seasoning
• 2 tablespoons Curry Powder
• 3 green mangoes large, about 2–3 lbs, cut with seed
• 1 teaspoon salt adjust to taste
• 1 tablespoon brown sugar
• 1 tablespoon anchar masala
• 3 cups water adjust as needed

Method

 

1. Wash the green mangoes, remove the stems, and cut them into long pieces, including through the seed (referred to as “bone” in Trinidad and Tobago). Rinse and drain well.
   
2. Heat oil in a wide deep pan over medium heat. Add onion, habanero, garlic, and cumin seeds. Cook on low for 3 minutes.
   
3. Stir in Caribbean green seasoning and cook for 2 minutes more. If you’d like to make a small batch of the green seasoning, << click here.
   
4. Add the curry powder, mix well, and cook until the mixture is darker and has begun to clump, about 3 minutes, allowing the spices to develop fully. If you are making this dish as part of your gluten-free diet, please read the label of the curry powder (if you don’t make your own) you use, as some may have fillers that could be made from gluten.
   
5. Increase heat to medium-high and add mango pieces. Stir well to coat with the curry base.
   
6. Add brown sugar, anchar masala, salt, and water. Bring to a boil, then reduce heat and simmer with the lid slightly ajar for 20 minutes.
   
7. Remove the lid and continue cooking for 10 minutes, or until sauce is thickened and mango is tender.
   
8. Taste and adjust seasoning with additional salt or sugar if needed. Serve warm with roti or as a side dish. If it’s a bit tart, you can add a bit more sugar and/or salt to help balance the flavors. 
   

Tried this recipe?

Let us know how it was!

A TrinBago-Inspired Chinese Takeout Classic Recreated at Home

This Quick Shrimp & Bok Choy Stir Fry takes me right back to a trip I made to Trinidad and Tobago with my sister. She treated me to takeout from a popular Chinese restaurant in Penal, a small town in southern Trinidad, and the flavors left a lasting impression. Ever since, I’ve been recreating dishes like this in my Canadian kitchen, blending Caribbean memories with everyday cooking.

What makes this shrimp stir fry so special is the balance of flavors and textures—tender shrimp, crunchy bell peppers, and the slightly earthy, refreshing bite of bok choy. It’s also a fast weeknight meal, ready in under 30 minutes. If you’ve seen my Oyster Sauce Flavoured Shrimp Stir Fry, you’ll notice some similarities, but this version celebrates bok choy as the star.

This is the type of recipe that allows for flexibility. You can add more heat with Thai chilies, toss in extra vegetables like mushrooms or zucchini, or enjoy it as-is with steamed jasmine rice or coconut rice. No matter how you prepare it, you’ll find this shrimp stir-fry deeply satisfying, quick to pull together, and perfect for when you’re craving that Trinidad-Chinese restaurant flavor at home.

Ingredient Guide

• Shrimp – The primary protein, tender and juicy when quickly stir-fried.
• Salt – Enhances flavor and balances the sauces.
• Light Soy Sauce – Adds salty depth without overpowering the dish.
• Sesame Oil – Provides nutty aroma and classic stir-fry flavor.
• Chinese Cooking Wine – Boosts umami and authentic taste.
• MSG – Optional, but enhances savoriness.
• Hot/Spicy Stir-Fry Oil – Infuses gentle heat and fragrance. Any neutral oil works.
• Onion – Adds sweetness and body to the stir-fry.
• Red Bell Pepper – Brings color and a slight crunch.
• Ginger – Bright, fresh zing that cuts through richness.
• Garlic – Builds aromatic flavor (optional).
• Bok Choy – The highlight vegetable, slightly bitter yet refreshing.
• Mushroom Flavoured Soy Sauce – Deepens umami and complements vegetables.
• Oyster Sauce – Adds signature richness and shine to the stir fry.

Cooking Notes from the Kitchen

• Prep all vegetables and shrimp before you start cooking, as stir-fries move quickly.
• Any variety of bok choy or pak choy works well in this recipe.
• Add sliced hot peppers, such as Thai chili, if you prefer more heat.
• Other vegetables such as carrots, mushrooms, or zucchini can be added for variety.
• Taste at the end and adjust salt to your preference, since soy and oyster sauces are already salty.

Shopping Made Easy

• You can find bok choy at most Asian grocery stores, but many larger supermarkets also carry it in the produce section.
• Shrimp is best purchased fresh or frozen, already peeled and deveined for convenience.
• Mushroom soy sauce and Chinese cooking wine are available at Asian supermarkets or online.
• Oyster sauce is widely available in the international aisle of most grocery stores.
• If you can’t find spicy stir-fry oil, substitute it with vegetable or canola oil.

Is bok choy the same as pak choy?

Yes, bok choy and pak choy refer to the same leafy green vegetable, though names vary by region. Both can be used interchangeably in this recipe.

What can I use as an alternative to oyster sauce?

If you need a substitute, hoisin sauce or a mix of soy sauce with a bit of sugar can provide a similar sweet-savory depth.

Can I make this dish vegetarian?

Absolutely. Replace the shrimp with firm tofu or mushrooms and adjust sauces to taste.

How can I prevent shrimp from overcooking in stir-fry?

Shrimp cook very quickly. Add it near the end and stir-fry for just 2–3 minutes until pink and slightly curled.

Quick Shrimp & Bok Choy Stir Fry

A fast and flavorful shrimp stir fry that celebrates bok choy with bold flavors of soy, oyster sauce, and ginger. Perfect with steamed jasmine rice or coconut rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course: Comfort Food, Easy Caribbean Recipes, Seafood & Fish, Sunday Dinners, Weeknight Dinners

Ingredients Method

Ingredients

  

• 1 lb medium shrimp peeled, deveined
• 1 teaspoon salt divided
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon Chinese cooking wine
• 1/2 teaspoon msg optional
• 1 tablespoon hot/spicy stir fry oil or any oil
• 1 large onion cubed
• 1 medium red bell pepper cubed
• 1 teaspoon grated ginger
• 2 cloves garlic grated, optional
• 1 lb bok choy rough chopped
• 1 1/2 tablespoons mushroom flavoured soy sauce
• 2 tablespoons oyster sauce

Method

 

1. Peel, devein, and wash the shrimp. Pat dry. Prep the vegetables in advance, as this recipe goes quickly. 
   
2. Season shrimp with 1/2 teaspoon salt, light soy sauce, sesame oil, Chinese cooking wine, and MSG. Mix well and set aside.
   
3. Heat stir-fry oil in a wok over medium heat. Add the onion and bell pepper. Cook for 3 minutes.
   
4. Add garlic and ginger. Stir and cook for 30 seconds.
   
5. Add bok choy and cook for 4 minutes, stirring occasionally. In the video below, I discuss other vegetables you can add to this stir fry. 
   
6. Add mushroom soy sauce, oyster sauce, and remaining 1/2 teaspoon salt. Stir to coat vegetables.
   
7. Push vegetables to the side of the wok. Add the shrimp and cook for 2 minutes until they turn pink.
   
8. Combine everything in the wok. Cook for 1 more minute, then taste and adjust seasoning.
   
9. Serve hot with steamed rice or the coconut rice dish I shared with you a few years back.

Tried this recipe?

Let us know how it was!

Chinese crispy wings are a hit in my home, especially with Zyair and his sisters; however, finding a restaurant that makes them noteworthy has become challenging over the last few years. After conducting extensive research, I began using this recipe with excellent results.

Chinese takeout-style crispy chicken wings are a true comfort food classic. This recipe captures the crunch and flavor I remember from growing up in San Fernando, Trinidad, where fried chicken was part of the must-have combo with fried rice and chow mein at Chinese restaurants and food trucks along Mucurapo Street. Today, I make these wings at home, and they deliver the same irresistible flavor and golden crispiness. Double-fried for the perfect texture, these wings require no dipping sauce, but they pair beautifully with Pineapple Peppersauce for a little extra heat.

Ingredient Guide

• Chicken Wings: Use flats and drumettes for the best bite-sized results.
• Black Pepper: Adds subtle earthy heat.
• White Pepper: Lighter and more fragrant than black pepper, it is often used in Chinese cooking.
• Garlic Powder: Provides savory depth and aroma.
• Sea Salt: Enhances flavor throughout the marinade.
• Sugar: Balances the salt and soy with a touch of sweetness.
• Soy Sauce (Light): Adds umami and savory seasoning.
• Chinese Cooking Wine: Helps tenderize the wings while adding authentic flavor.
• Sesame Oil: Brings a nutty aroma to the marinade.
• Egg: Helps the coating stick to the wings.
• Cornstarch: Creates the crisp, light crust.
• All-Purpose Flour: Works with cornstarch to form a crunchy coating.
• Vegetable Oil: Neutral oil for frying.

Cooking Notes from the Kitchen

• Cutting the wings into flats and drumettes ensures even frying.
• Marinate for at least 2 hours to let the seasoning penetrate.
• Remove wings from the fridge 30 minutes before frying so they cook evenly.
• Fry in batches to avoid crowding the pan, which drops oil temperature.
• Always drain fried wings on a wire rack, not paper towels, to keep them crispy.
• The double fry at higher heat locks in the crunch and gives that restaurant-quality texture.

Shopping Made Easy

• Look for party packs of chicken wings at most supermarkets for the best value.
• Chinese cooking wine can be found in the Asian section of larger grocery stores or at Asian markets.
• Use light soy sauce, not dark, for the proper flavor balance.
• Cornstarch and sesame oil are pantry staples worth keeping for other Asian-inspired dishes.
• If you don’t have a wire rack, pick one up in the baking section—it makes a big difference in keeping fried foods crispy.

What’s the secret to crispy Chinese-style chicken wings?

The secret lies in the double-fry method. The first fry cooks the wings through, while the second fry at a higher heat makes them extra crispy. Using cornstarch with flour also helps create the perfect crunchy coating.

Can I use an air fryer instead of deep frying?

Yes, you can air fry these wings. Cook them at 375°F (190°C) for 20–25 minutes, flipping halfway. While they won’t be quite as crispy as deep-fried, they’ll still be delicious.

What can I substitute for Chinese cooking wine?

If you can’t find Chinese cooking wine, dry sherry makes a good substitute. Avoid sweet wines, as they alter the flavor balance.

Do I need to double-fry the wings?

Double-frying is essential for achieving a texture similar to that of Chinese takeout wings. If you only fry once, the wings may still be tasty, but they won’t have the same shattering crispiness.

Fried Chicken Wings, Chinese Takeout Style

Crispy double-fried chicken wings seasoned with soy sauce, Chinese cooking wine, and sesame oil for the classic takeout flavor you love.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course: Appetizers & Snacks, Chicken Recipes, Comfort Food

Ingredients Method

Ingredients

  

• 3 lbs chicken wings flats and drumettes
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 Tbsp sea salt or any salt
• 1 tsp sugar
• 1 1/2 Tbsp light soy sauce
• 2 Tbsp Chinese cooking wine
• 1 Tbsp sesame oil
• 1 1/2 Tbsp cornstarch
• 3 Tbsp all-purpose flour
• 6 cups 6–7 vegetable oil for frying

Method

 

1. Cut chicken wings into flats and drumettes. Remove any stray feathers. Those of us from the Caribbean will wash the wings with lime or lemon juice, or white vinegar. Then rinse with cool water. 
   
2. Place wings in a mixing bowl and season with black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Chinese cooking wine, and sesame oil. Mix well. For additional flavor (as mentioned in the video below), you may add a tablespoon of Oyster sauce. 
   
3. Add the beaten egg, then mix in the cornstarch and flour until wings are well coated.
   
4. Cover and marinate in the refrigerator for 2 hours.
5. Remove wings from the fridge 30 minutes before frying.
   
6. Heat vegetable oil in a deep frying pot to 325°F (163°C). Fry wings in batches for 7–8 minutes until golden. Remove and drain on a wire rack set over a baking sheet. You can use any oil you typically use for deep-frying.
   
7. After the first fry, increase oil temperature to 350°F (177°C). Return wings in batches to the oil and fry for 3–4 minutes until extra crispy.
   
8. Drain again on the wire rack. Sprinkle lightly with salt while still warm if desired.
   
9. Serve hot with Pineapple Peppersauce or the more fragrant Grilled Pineapple Peppersauce, or enjoy on their own.
   

Tried this recipe?

Let us know how it was!

There are certain dishes in Caribbean cooking that feel like pure comfort in a pot, and for me, The Ultimate Bhagi (Spinach) Rice is one of them. This one-pot rice dish is rooted in island tradition, layered with deep flavors, and built to nourish body and soul. Similar in spirit to Cook-up Rice and closely related to the Pigtail Spinach Rice I shared earlier, this version relies on salted cod, coconut cream, and dasheen bush (or spinach) for a truly satisfying meal.

Growing up in Trinidad, rice dishes like this always carried more than just flavor; they also held a sense of history. They represented community, family, and resourcefulness—stretching humble ingredients into something filling and delicious. When the cold of a Canadian winter hits, this recipe takes me right back to warmer days in the Caribbean, where a steaming pot of bhagi rice would be waiting on the stove.

The beauty of this dish lies in its flexibility. Dasheen bush is traditional, but spinach or even callaloo bush will give you excellent results. The pumpkin and carrot bring sweetness, while coconut cream adds that unmistakable richness Caribbean cooks love. The salted cod infuses every bite with flavor, and if you’re brave enough to burst the wiri wiri peppers, you’ll unlock a fiery kick that elevates the dish even more.

This recipe is hearty, comforting, and easy to adapt, making it perfect for family dinners or meal prep. Whether you keep it grainy or let it go a little more on the soggy side, The Ultimate Bhagi Rice will transport you right to the islands with every bite.

Ingredient Guide

• Dasheen Bush Bhagi (Spinach) – Traditional leafy greens for the dish; spinach is a great substitute.
• Coconut Oil – Adds richness and enhances flavor; olive oil or vegetable oil can be used as a substitute in a pinch.
• Salted Cod (Fish) – A classic Caribbean protein that brings deep, salty, savory notes.
• Onion – Builds the flavor base with sweetness and aroma.
• Garlic – Essential for bold Caribbean flavors.
• Black Pepper – Brings gentle heat and balance to the dish.
• Bell Peppers – Adds color and sweetness to the rice.
• Tomato Paste – Deepens the flavor and adds richness.
• Caribbean Green Seasoning – A traditional herb blend that infuses layers of flavor.
• Curry Powder – Lends warmth and spice undertones.
• Pumpkin – Sweet and earthy; helps balance the saltiness of the cod.
• Carrot – Adds natural sweetness and texture.
• Long-grain brown rice – holds up well to simmering and adds a nutty depth.
• Water – Used for simmering and cooking the rice.
• Coconut Cream – Adds creaminess and a signature Caribbean flavor.
• Salt – Enhances all flavors; adjust carefully, as cod is naturally salty.
• Wiri Wiri Peppers – Brings heat and a fruity kick if crushed.

Cooking Notes from the Kitchen

• Always wash and soak salted cod to remove excess salt before cooking.
• If using spinach instead of dasheen bush, expect it to cook down faster, so be mindful of your timing.
• Coconut cream can be swapped with canned coconut milk if needed.
• Smoked paprika is optional but adds a lovely depth and slight smokiness.
• Decide whether you prefer your bhagi rice grainy (drier) or soft (moist), and adjust the water accordingly.

Shopping Made Easy

• Most large grocery stores carry salted cod in the international or seafood section.
• Fresh spinach is widely available, but frozen spinach is also a viable option.
• Coconut cream can usually be found in the Asian or Caribbean aisle.
• Wiri wiri peppers may be harder to find; substitute with Scotch bonnet peppers if needed.
• Pumpkin or squash is available in most produce sections year-round.

What’s the difference between bhagi and spinach?

Bhagi refers to dasheen bush leaves, a Caribbean staple green with a slightly different texture and flavor than spinach. Spinach is often used as a substitute outside the Caribbean and works beautifully in this recipe.

Can I make bhagi rice without salted cod?

Yes, you can make a vegetarian version by omitting the salted cod. The coconut cream, green seasoning, and vegetables will still provide plenty of flavor.

How do I keep bhagi rice from becoming mushy?

To keep your rice grainy, use less water and avoid stirring too much during the cooking process. Let the rice steam gently with the lid on, then fluff it at the end.

What can I substitute for pumpkin in bhagi rice?

Squash is an excellent substitute for pumpkin, offering a similar sweetness and texture. Sweet potato can also be used if squash is unavailable.

The Ultimate Bhagi (Spinach) Rice

A classic Caribbean one-pot rice dish made with dasheen bush (or spinach), salted cod, and coconut cream for a hearty, flavorful, and comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course: Caribbean Classics, Comfort Food, Seafood & Fish, Weeknight Dinners

Ingredients Method

Ingredients

  

• 1 lb dasheen bush bhagi any spinach will work
• 2 tbsp coconut oil
• 1/2 lb salted cod prepared
• 1/2 medium onion diced
• 6 cloves garlic crushed
• 1/2 tsp black pepper
• 3/4 cup bell peppers diced
• 1 tbsp tomato paste
• 1 tbsp Caribbean green seasoning
• 1 tsp curry powder
• 1 cup pumpkin grated
• 2 cups long grain brown rice washed
• 5 cups 5–6 water adjust as needed
• 2 tbsp coconut cream
• 1/2 tsp salt
• 3 wiri wiri peppers

Method

 

1. Wash, trim, and prepare the dasheen bush leaves. Bundle and cut into thin ribbons. Prep the other ingredients at this time as well. 
   
2. Heat the coconut oil in a wide pan over medium flame. Add the prepared salted cod and stir well.
   
3. After 3 minutes, add the onion, garlic, and black pepper. Reduce heat to medium-low and cook for 2 minutes.
   
4. Add the diced bell peppers, stir, then make space in the center of the pot. Add the tomato paste (and smoked paprika if using). Cook for 2 minutes.
5. Add the Caribbean green seasoning and curry powder. Stir to combine.
   
6. Add the grated carrot and pumpkin (or squash). Cook for 2 minutes.
   
7. Increase heat to medium and add the bhagi (or spinach). Stir well and cook for 3 minutes.
   
8. Add the washed rice and mix to coat with seasonings.
   
9. Pour in water and bring to a boil. Once bubbling, add the coconut cream and wiri wiri peppers.
   
10. Reduce to a simmer, add salt, and cover. Cook until liquid is absorbed and rice is fully cooked and plump, 20–25 minutes. Add more water if necessary.
    
11. Adjust salt to taste, remembering the salted cod contributes saltiness. Decide if you want the rice soggy or grainy. Keep wiri wiri peppers whole for mild heat, or burst them for spice.
12. Turn off the heat, cover, and let rest for 5–10 minutes. Fluff with a fork before serving.

Tried this recipe?

Let us know how it was!

A Classic Caribbean Vegetable Dish with a Modern Twist

Jamaican Callaloo (amaranth ) with Baby Spinach is one of those recipes that always feels like home. Growing up in Trinidad and Tobago, we called it Chorai Bhagi, and it was a staple on the table. In Jamaica, callaloo has its own distinct identity, often cooked down with saltfish; however, this version celebrates the leafy greens themselves. I’ve been growing callaloo in my Canadian garden for many years, and every time I prepare it, I’m reminded of the earthy flavors of the Caribbean kitchen.

This recipe is not a callaloo “soup,” and it’s not the salted codfish version that many Jamaicans love. Instead, it’s a vegan-friendly, flavor-packed vegetable dish that highlights fresh callaloo and pairs it with baby spinach for extra body. I’ve also shared similar versions using Swiss chard, pak choi, dasheen bush, and even Malabar spinach (poi bhagi). Each has its own charm, but the combination here is especially satisfying.

Cooked with onion, garlic, tomato, and a touch of coconut cream, the dish has just the right balance of savory, spicy, and creamy notes. The Scotch bonnet or habanero pepper adds a hint of fire, while the lemon juice at the end helps to smooth out any bitterness from the greens. It’s a perfect side dish to accompany rice, sada roti, or cassava dumplings, and it can just as easily stand alone as a light vegan or vegetarian main course.

If you’ve never tried making Jamaican Callaloo at home, this recipe with baby spinach is the perfect place to start. Let’s dive in.

Ingredient Guide

• Olive Oil – Provides the base for sautéing and adds richness.
• Onion – Brings sweetness and depth of flavor to the greens.
• Garlic – Essential for building that signature Caribbean flavor.
• Pimento Pepper – A mild seasoning pepper that adds fragrance without heat.
• Habanero Pepper – Brings a touch of heat; use sparingly or omit if preferred.
• Black Pepper – Balances the flavors with a subtle warmth.
• Jamaican Callaloo – The star of the dish, earthy and nutrient-rich.
• Salt – Enhances and balances the natural flavors of the greens.
• Water – Helps steam and soften the callaloo during cooking.
• Coconut Cream – Adds body, creaminess, and a subtle sweetness.
• Baby Spinach – Bulks up the greens and adds freshness.
• Tomato – Brings acidity and a little natural sweetness.
• Lemon Juice – Finishes the dish and helps balance any sharpness in the greens.

Cooking Notes from the Kitchen

• Always wash your callaloo leaves thoroughly to remove grit or sand.
• You can include the tender stems of the callaloo if you prefer, but this recipe uses just the leaves.
• If fresh pimento peppers aren’t available, substitute with a mild sweet pepper for aroma.
• For a creamier dish, use 3/4 cup coconut milk instead of coconut cream and water.
• Adding lemon juice at the end helps reduce the “itchy throat” sensation that some people experience from eating callaloo or spinach.

Shopping Made Easy

• Look for Jamaican callaloo in Caribbean grocery stores or farmers’ markets. If unavailable, Swiss chard or kale make good substitutes.
• Baby spinach is widely available in supermarkets, usually pre-washed, but it’s always a good idea to rinse it before use.
• Pimento peppers can be tricky to find outside the Caribbean. Sweet bell peppers or ají dulce can work as substitutes.
• Coconut cream is often sold in cans. If you only find coconut milk, that works too; adjust the liquid balance accordingly.
• Fresh hot peppers like habanero or Scotch bonnet are available in most international or Caribbean sections of the store.

Is Jamaican Callaloo the Same as Trinidad Callaloo?

No, Jamaican callaloo refers to a sautéed leafy green dish, whereas Trinidad callaloo is a soup-like dish made with dasheen, okra, and often crab or salted meats.

What Can I Use Instead of Jamaican Callaloo?

If you can’t find callaloo, Swiss chard, collard greens, or kale, make good substitutes. The flavor is slightly different, but the texture and cooking method remain similar.

How Spicy Should Jamaican Callaloo Be?

The spice level is up to you. Traditionally, a Scotch bonnet or habanero is used for flavor, but you can remove the seeds for less heat or omit it entirely.

Can I Make Jamaican Callaloo Ahead of Time?

Yes, it reheats well. Store in the fridge for up to 3 days. The flavors often deepen after a day.

Jamaican Callaloo with Baby Spinach.

A vegan-friendly Caribbean side dish where Jamaican callaloo and baby spinach are simmered with coconut cream, onion, garlic, and fresh pepper for a wholesome and flavorful result.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Breakfast, Caribbean Classics, Vegan, Vegetarian, Weeknight Dinners

Ingredients Method

Ingredients

  

• 1 1/2 tablespoons olive oil
• 1 medium onion diced
• 6 cloves garlic smashed
• 1 pimento pepper sliced
• 1/2 habanero pepper sliced
• 1/2 teaspoon black pepper
• 1 lb Jamaican callaloo leaves washed and chopped
• 3/4 teaspoon salt
• 1/2 cup water
• 2 tablespoons coconut cream
• 1 lb baby spinach washed
• 1 medium tomato diced
• 1 tablespoon lemon juice

Method

 

1. Prepare the Jamaican Callaloo (chorai bhagi) by removing the leaves from the stems (yes, you can include the stems, but I didn’t), washing them thoroughly, then chopping. Wash the spinach. Chop the tomato, onion, and peppers. Smash the garlic.
   
2. Heat olive oil in a wide pan over medium heat. Add onion, garlic, pimento pepper, habanero, and black pepper. Reduce heat to low and cook for 3 minutes.
   
3. Stir in the prepared callaloo leaves, raise the heat, and allow them to wilt.
   
4. Add salt, tomato, and water. Stir well.
   
5. Mix in the coconut cream, then add the baby spinach. Cover with a lid to help the spinach wilt. Layering the ingredients is important as explained in the video below.
   
6. After 5 minutes, remove the lid and cook uncovered to reduce excess liquid.
   
7. At about 20 minutes, stir in the lemon juice. Continue cooking until 25–30 minutes total, when most liquid has evaporated and traces of oil are visible.
   
8. Turn off the heat and serve hot with sada roti, cassava dumplings, or as a side dish with rice.

Tried this recipe?

Let us know how it was!

When it comes to quick and satisfying meals, rice dishes hold a special place in Caribbean kitchens. This Easy Chicken Flavoured Rice Recipe is one I reach for when I want something full of flavor but not too heavy. It’s a versatile rice dish that works just as well in the heat of summer as it is very light, yet warm and comforting during the cozy months of fall and winter.

Growing up in Trinidad and Tobago, I remember enjoying versions of seasoned rice made by my aunt. That same comforting flavor is what I wanted to capture here, with the added richness of chicken bouillon and the earthy, slightly nutty taste of roucou (annatto extract). Roucou not only deepens the flavor but also gives the rice a beautiful color—something we inherited from the native peoples of the Caribbean.

This dish is also closely related to the loosely named “Spanish Rice” that we often enjoy on the islands. What makes it special is how easily it adapts to what you have on hand. You can keep it simple for a weekday meal, or elevate it with garlic, ginger, and even a bit of heat from scotch bonnet pepper if you like things spicy. Either way, this seasoned rice delivers big flavor in a straightforward recipe anyone can master.

I recommend following along with the video below, as it covers more information.

Ingredient Guide

• Butter: Adds richness and a silky base for sautéing the aromatics.
• Onion: Provides a savory, slightly sweet flavor that builds the foundation of the dish.
• Black Pepper: Balances the richness with a mild, earthy heat.
• Sea Salt: Enhances the natural flavors of the rice and vegetables.
• Thyme: A staple Caribbean herb that adds depth and fragrance.
• Celery with Leaves: Brings freshness and a subtle herbal note.
• Pimento Peppers: Mild, fruity peppers used across the Caribbean for gentle flavor and aroma.
• Chicken Bouillon Powder: Infuses the rice with savory, chicken-style seasoning.
• Roucou (Annatto Extract): Adds earthy flavor and a striking red-orange hue.
• Par-Boiled Brown Rice: Holds its texture well during cooking, resulting in fluffy grains.
• Chicken Stock: Deepens the flavor and gives the rice body.
• Water: Helps balance the liquid ratio for perfect texture.
• Chives: A fresh, grassy finish is added at the end for brightness.

Optional Ingredients: Garlic, ginger, and hot peppers add extra layers of flavor and spice.

Cooking Notes from the Kitchen

• Do not over-stir the rice after adding the liquid, or the grains can become mushy.
• Butter adds richness, but you can substitute it with vegetable oil, olive oil, coconut oil, or a combination of butter and oil if you prefer.
• If using white rice, reduce the cooking time as it cooks faster than par-boiled brown rice.
• For a spicy kick, add finely chopped scotch bonnet pepper during cooking or sprinkle with red pepper flakes at the start.

Shopping Made Easy

• Roucou (also known as annatto extract) can be found in Caribbean grocery stores or purchased online. Some Latin markets may carry it under the name annatto.
• Pimento peppers are often sold in Caribbean and Latin American stores. If you cannot find them, use a sweet pepper for a mild flavor.
• Par-boiled brown rice is widely available in supermarkets and is sometimes labeled as converted rice.
• Fresh thyme is best, but dried thyme is a suitable substitute in a pinch. Use less if dried, as it’s more concentrated.
• Chives can be substituted with green onions if needed.

What is roucou (annatto extract) and why is it used in rice?

Roucou, also known as annatto extract, is made from the seeds of the achiote tree. It’s used across the Caribbean and Latin America for its earthy flavor and natural coloring. This roucou adds both taste and a beautiful red-orange tint.

Can I substitute white rice for brown rice in this recipe?

Yes, you can substitute white rice for brown rice, but keep in mind that the cooking time will be shorter, as well as the amount of liquid you use. Keep an eye on the pot to ensure the rice doesn’t overcook and turn mushy.

What can I substitute for pimento peppers if I’m unable to find them?

If pimento peppers are unavailable, you can use a small sweet bell pepper or a cubanelle pepper. They won’t have the same flavor, but they provide a similar mild sweetness.

Is this rice dish spicy?

Not necessarily. The base recipe is mild, but you can make it spicy by adding diced scotch bonnet pepper or red pepper flakes. This makes it easy to adjust the heat level to your liking.

Easy Chicken Flavoured Rice Recipe

Chicken-flavored rice. A comforting and flavourful seasoned rice with Caribbean roots, this dish balances lightness for summer with warmth for fall and winter. The addition of roucou (annatto extract) lends both earthy flavor and a vibrant color, a culinary gift from the native peoples of the Caribbean. Similar to “Spanish Rice” enjoyed across the islands, this recipe is versatile, simple, and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course: Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Rice & One-Pot, Sunday Dinners

Ingredients Method

Ingredients

  

• 1 1/2 tablespoons butter
• 1 medium onion diced
• 3/4 teaspoon black pepper
• 1/2 teaspoon sea salt
• 3 small sprigs thyme
• 1 stalk celery with leaves chopped
• 2 pimento peppers chopped
• 1 1/2 tablespoons chicken bouillon powder
• 1 1/2 tablespoons roucou annatto extract
• 2 cups par-boiled brown rice washed, drained
• 2 1/2 cups chicken stock
• 1 1/2 cups water
• 2 tablespoons chives chopped

Method

 

1. Heat the butter in a wide pan over medium heat. Add the onion, black pepper, salt, thyme, celery, and pimento peppers. Lower the heat to medium-low and cook for 3 minutes.
   
2. Push everything to the side of the pan, clearing the center. Add the chicken bouillon powder and toast lightly.
   
3. Stir in the roucou and mix well to combine the flavors. Cook for another 2 minutes.
   
4. Add the washed and drained rice, stirring gently to coat with the seasonings.
   
5. Pour in the chicken stock and water. Increase the heat and bring to a boil.
   
6. Reduce to a simmer, partially cover with a lid, and cook for 25 minutes.
   
7. Turn off the stove, cover fully, and let the rice rest on the hot burner for 10–15 minutes.
   
8. Fluff with a fork and fold in the chopped chives before serving. I enjoy this with Stewed Oxtail as well as Jamaican Steamed Snapper.
   
9. Optional Ingredients: 1 teaspoon grated garlic | 1 teaspoon grated ginger | 1 small scotch bonnet pepper (finely diced) or dried pepper flakes. To make this rice dish fully vegan or vegetarian, use vegan or vegetarian stock and stock powder. 

Tried this recipe?

Let us know how it was!

Every summer when my garden is overflowing with fresh produce, I find myself creating quick, healthy, and satisfying dishes that highlight the season’s best flavors. One of my favorites is this vegan fried rice with Jamaican callaloo (aka chorai bhagi or spinach) and garden vegetables. Fried rice has long been a staple in many Caribbean households, and while it often takes on bold colors and rich flavors from sauces, this version is a lighter take that allows the natural taste of the vegetables to shine.

This recipe is influenced by whatever is in season in my backyard, but don’t worry if you don’t grow your own callaloo or bodi. The beauty of this fried rice is that it’s flexible—you can easily swap in vegetables you already have in the fridge. While the color may be a bit pale compared to traditional fried rice, you can easily deepen the flavor and appearance with a splash of dark soy sauce or a tablespoon of Guyanese cassareep.

Whether you’re preparing a quick weeknight dinner or using leftover rice from the night before, this dish is a nutritious and hearty vegan option. Callaloo, bodi, and bitter melon bring that Caribbean garden-to-table authenticity, while sesame oil and soy sauce add depth and fragrance. With just a few steps, you’ll have a vibrant one-pan meal that feels both homestyle and wholesome.

Please follow along with the video below, as it discusses the recipe in more detail, especially how to make this fried rice fully vegan.

Ingredient Guide

• Vegetable Oil – Used for sautéing the aromatics and vegetables.
• Onion – Adds a sweet and savory base flavor.
• Jamaican Callaloo – Nutritious leafy green that gives the dish a signature Caribbean touch.
• Bodi – Also known as yard beans or snake beans, these add crunch and texture.
• Bitter Melon – A unique Caribbean vegetable that brings a slight bitterness and depth.
• Black Pepper – Balances flavors with gentle spice.
• Pimento Pepper – Adds mild heat and Caribbean aroma.
• Thyme – Fresh thyme leaves provide earthy, herbal notes.
• Chives – Bright and mild onion flavor to finish the dish.
• Garlic – Essential aromatic for building flavor.
• Sesame Oil – Adds a nutty, toasty flavor typical in fried rice.
• Cooked Rice – Best when chilled and day-old for the right texture.
• Celery – Adds crunch and freshness.
• Light Soy Sauce – Brings salty umami flavor.
• Oyster Sauce – Adds richness (optional for vegan preparation).
• Tomato – Provides slight sweetness and acidity to balance the dish.

Cooking Notes from the Kitchen

• Separate the stems from the callaloo leaves and cook the stems a little longer since they take more time to soften.
• Day-old rice straight from the fridge works best for fried rice because it’s firmer and won’t clump.
• Omit the oyster sauce if you’re keeping the dish vegan.
• For extra color and flavor, add a tablespoon of Guyanese cassareep or dark soy sauce.
• Always taste and adjust salt at the end, keeping in mind that soy sauce and rice cooked in salted water both add sodium.

Shopping Made Easy

• Jamaican callaloo may be available fresh at Caribbean or West Indian markets. If you can’t find it, substitute with spinach or Swiss chard.
• Bodi is often sold at Caribbean or Asian grocery stores. Green beans or long beans are a good alternative.
• Bitter melon can be found in Asian or Caribbean stores, usually in the produce section.
• Cassareep is a Guyanese ingredient, available at specialty West Indian stores or online.
• Light soy sauce and sesame oil are widely available in the international aisle of most supermarkets.

Is Jamaican callaloo the same as spinach?

Jamaican callaloo is not the same as spinach, but they are similar in flavor and texture. Callaloo has a slightly earthier taste and thicker leaves. Spinach or Swiss chard makes a good substitute when callaloo isn’t available.

Can I make vegan fried rice without oyster sauce?

Yes, simply leave out the oyster sauce to keep the dish completely vegan. The light soy sauce and sesame oil still give plenty of depth and flavor.

Why is day-old rice better for fried rice?

Day-old rice has less moisture, which prevents clumping and allows the grains to fry up individually. Freshly cooked rice tends to be too soft for fried rice.

What does bitter melon taste like?

Bitter melon has a distinct bitter flavor that can take some getting used to. In this recipe, it adds complexity and balances the sweetness of the onions and tomatoes.

Simple Caribbean Vegan Fried Rice.

A wholesome vegan fried rice recipe made with Jamaican callaloo, bodi, and bitter melon, bringing together fresh garden flavors with a Caribbean twist.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 10 minutes mins

Total Time 22 minutes mins

Course: Chris’s Kitchen, Easy Caribbean Recipes, Rice & One-Pot, Summer Recipes, Vegan, Vegetarian

Ingredients Method

Ingredients

  

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 1/4 lb Jamaican callaloo stems and leaves separated
• 1/2 cup bodi chopped
• 1 small bitter melon sliced
• 1/2 teaspoon black pepper
• 1 pimento pepper sliced
• 2 sprigs thyme leaves only
• 2 tablespoons chives chopped
• 3 cloves garlic finely chopped
• 3/4 tablespoon sesame oil
• 3 cups cooked rice preferably chilled, day-old
• 1 stalk celery chopped, including leaves
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce optional
• 1 medium tomato chopped

Method

 

1. Prep the vegetables in advance.
   
2. Heat the vegetable oil in a wok or large frying pan over medium heat.
   
3. Add the onion and cook until softened, about 2 minutes.
   
4. Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
5. Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
   
6. Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
   
7. Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I’d recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
   
8. Add the chopped tomato last and cook for 1–2 minutes, just until softened.
   
9. Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.
   

Tried this recipe?

Let us know how it was!

A Taste of Trinidad’s Grilling Tradition

Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve shared a few of my favorite versions here on CaribbeanPot.com. From my original Caribbean Garlic Sauce back in 2010 to the creamy Chicken Wings Avocado Garlic Sauce with a touch of heat, in 2021, these sauces have become staples for many readers.

This new version of Incredible Chadon Beni Garlic Sauce is a lighter take (as explained in the video below), using sour cream for a smooth finish while keeping all the fresh herbs and bold garlic flavors that make it so addictive. Fresh cut fries, BBQ chicken, grilled fish, even roast vegetables—this sauce takes them all up a notch. It’s quick to prepare, easy to adjust to your taste, and keeps well in the fridge. Just like back home, you’ll want to keep a jar of this garlic sauce on hand, especially during the summer grilling months.

Ingredient Guide

• Chadon Beni (Culantro, Bandania) – The key herb that gives this sauce its signature earthy, citrus-like flavor.
• Chive – Brings mild onion notes and freshness.
• Black Pepper – Adds a gentle kick that balances the creaminess.
• Salt – Enhances the overall taste of the sauce.
• Mayonnaise – Provides smooth body and richness.
• Sour Cream – Lightens the texture and adds tang; can be swapped with Greek yogurt or replaced with more mayo.
• White Sugar – Balances acidity; honey or agave are great alternatives.
• Pimento Pepper (Seasoning Pepper) – Adds aroma and subtle fruitiness without heat.
• Garlic – The star of the recipe, bold and pungent.
• Lemon Juice – Brings brightness and a fresh citrus finish.
• Rice Vinegar – Offers a gentle acidity that ties everything together; white vinegar works too.

Cooking Notes from the Kitchen

• Wash and roughly chop the herbs and peppers before blending for a smoother sauce.
• Taste and adjust after blending—aim for a balance of creamy, garlicky, slightly sweet, and tangy flavors.
• The sauce thickens as it chills. If it’s too thick, stir in a splash of water or lemon juice before serving.
• Store in a glass jar in the fridge for up to 1 week.
• Always serve this sauce chilled for the best flavor and texture.

Shopping Made Easy

• Look for chadon beni (culantro) at West Indian, Latin American, or Asian grocery stores. If unavailable, cilantro can be used but the flavor will be milder.
• Pimento peppers are usually sold fresh in Caribbean markets; they’re small, colorful, and aromatic. They’re also found in the produce area of West Indian and Asian supermarkets in Canada.
• Rice vinegar is found in the international section of most supermarkets.
• Mayonnaise, sour cream, garlic, and lemon are standard pantry and grocery items.

Can I use cilantro instead of chadon beni?

Yes, cilantro can be used, but the flavor will be less pungent and earthy compared to authentic chadon beni.

How long does homemade Chadon Beni Garlic Sauce last?

It will keep well in the fridge for up to 1 week when stored in a sealed glass container.

What can I serve this garlic sauce with?

This sauce pairs perfectly with BBQ chicken, pork, fish, french fries, roasted vegetables, or as a drizzling sauce for sandwiches and wraps.

Can I make this garlic sauce without sour cream?

Yes, you can use all mayonnaise for a richer version, or substitute plain Greek yogurt for a tangier, lighter sauce.

Incredible Chadon Beni (Culantro) Garlic Sauce

A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Appetizers & Snacks, Comfort Food, Grilling, Sauces, Condiments & Marinades, Summer Recipes

Ingredients Method

Ingredients

  

• 3 chadon beni leaves culantro, bandania
• 2 tablespoons chive
• 1 teaspoon black pepper
• 1/2 teaspoon salt adjust to taste
• 1/2 cup mayonnaise
• 1 cup sour cream
• 1 1/2 tablespoons white sugar adjust to taste
• 1 pimento pepper optional, also called seasoning pepper
• 8 cloves garlic
• 1/4 cup rice vinegar

Method

 

1. Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
   
2. Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
   
3. Blend until smooth and creamy, scraping down the sides as needed.
   
4. Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
   
5. Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.
   

Tried this recipe?

Let us know how it was!