Featured

A Refreshing Vegetarian Twist on a Caribbean Classic

Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied to weekend limes, rum shop gatherings, and stories of it being a cure for hangovers. As a child growing up in the Caribbean, I never really gravitated to souse—it felt more like an adult dish than something for kids.

Over the years, I’ve shared many versions here: Pig Foot Souse, Chicken Foot Souse, and even Octopus Souse. Today, I’m sharing something a little different—a Caribbean Vegan Corn Souse recipe. This one is vegetarian, even vegan, making it accessible for anyone who may not eat meat but still wants to enjoy the vibrant, refreshing flavors of souse. With sweet summer corn as the star, balanced with cucumber, fresh lime juice, and plenty of herbs, it’s a lighter take on tradition while staying true to Caribbean flavors.

This corn souse is best enjoyed chilled, making it perfect for hot days. It’s a refreshing side dish for barbecues, a conversation starter at summer parties, and a taste of the islands that anyone can prepare at home.

Ingredient Guide

• Sweet Corn: The base of this souse, steamed until tender to highlight its natural sweetness.
• Cucumber: Adds crunch and a refreshing contrast to the corn.
• Sea Salt: Enhances flavors and balances the lime juice.
• Limes: Provides the essential tang that defines souse.
• Chadon Beni (Culantro): A classic Caribbean herb with a bold, earthy flavor; cilantro can be used if needed.
• Chives: Adds a mild onion-garlic note.
• Scotch Bonnet Pepper: Brings heat and fruity undertones; adjust for spice preference.
• Onion: Brings sharpness, softened with lime juice.
• Garlic: Adds depth and savory balance.
• Black Pepper: For seasoning and a gentle warmth.
• Parsley: A fresh herbal addition, not traditional, but adds a lovely brightness.
• Thyme: Adds an earthy flavor that complements the other herbs.
• Water: Lightens the broth and brings everything together.

Cooking Notes from the Kitchen

• Always steam the corn instead of boiling it. This keeps the natural sweetness intact.
• Add the hot corn to the herbs and lime mixture so the heat “blooms” the flavors.
• If you can’t find chadon beni, cilantro makes an excellent substitute.
• Go easy on the Scotch bonnet if you’re not used to the heat. You can always add more later.
• This dish tastes even better after sitting for a few hours as the flavors deepen.

Shopping Made Easy

• Fresh corn is widely available at most grocery stores in the summer. Look for bright yellow kernels that are firm and plump.
• If you can’t find chadon beni, check Latin or Asian grocery stores, or use fresh cilantro instead.
• Scotch bonnet peppers are usually found in Caribbean or international markets, but habanero peppers can be used as a substitute.
• Fresh herbs like parsley, thyme, and chives are available in the produce section of most supermarkets year-round.

Can I make Caribbean Corn Souse ahead of time?

Yes, corn souse benefits from sitting for 30 minutes in the fridge as the flavors meld together. It will keep for up to 5 days refrigerated.

What can I use instead of chadon beni?

If you can’t find chadon beni (culantro), the best substitute is fresh cilantro. While the flavor is slightly different, it will still give you that vibrant herbal taste.

Is Caribbean Corn Souse spicy?

It can be as spicy or mild as you like. Traditionally, Scotch bonnet is added whole for flavor and a bit of heat. If you prefer less spice, use half a pepper or substitute with a milder chili.

Can I use canned or frozen corn instead of fresh?

Fresh corn is best for this recipe because of its natural sweetness and crunch. However, if corn is out of season, you can use frozen corn—just steam or boil it briefly before adding. Canned corn is not recommended as it will be too soft.

What do you serve Caribbean Corn Souse with?

Corn souse is refreshing on its own but pairs well with grilled meats, fried fish, or other Caribbean appetizers. It’s also a great side dish at summer barbecues.

Caribbean Corn Souse Recipe

A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat. Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Appetizers & Snacks, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Soups & Stews, Summer Recipes, Vegan, Vegetarian

Ingredients Method

Ingredients

  

• 2 large sweet corn cut into 1-inch pieces
• 1/2 large cucumber sliced
• 1 teaspoon sea salt
• 6 leaves chadon beni culantro / chopped
• 2 tablespoons chives chopped
• 1 Scotch bonnet pepper whole or to taste
• 1 medium onion sliced
• 2 cloves garlic crushed
• 1/2 teaspoon black pepper
• 2 tablespoons parsley chopped
• 2 sprigs thyme leaves only
• 3 cups water adjust as needed

Method

 

1. Prepare all the ingredients before you begin.
   
2. Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
   
3. In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
   
4. Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
   
5. Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
   
6. Pour in the water and stir to combine.
   
7. Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
   
8. Store leftovers in the fridge for up to 5 days, but I’m sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers. 

Tried this recipe?

Let us know how it was!

There are few things more satisfying on a hot summer’s day than a cold glass of homemade lemonade. This Strawberry Apple Cider Lemonade has become one of my favorite ways to cool down when strawberries are in season and the sun is scorching. It’s not a traditional Caribbean drink (use of strawberries and apple cider), but part of my #InSeason series, where I highlight fresh, local ingredients that are in season.

This recipe combines the sweetness of ripe strawberries with the bright tartness of lemon juice and the crisp flavor of fresh-pressed apple cider. What makes it extra special is the chance to give it a subtle island vibe with a couple drops of Angostura bitters and a splash of vanilla or mixed essence—three ingredients you’ll find in almost every West Indian kitchen.

It’s perfect served over ice for the whole family, but if you’re looking for an adult version, you can easily stir in a bit of dark rum, vodka, or even sparkling wine for a refreshing summer cocktail. However you make it, this lemonade is a colorful and cooling drink that will quickly become a warm-weather favorite.

Ingredient Guide

• Strawberries – Sweet and juicy, they give the lemonade its vibrant color and natural fruitiness.
• Raw Cane Sugar – Adds sweetness while keeping the drink balanced and not overly tart.
• Water – Blends the flavors and keeps the lemonade light and refreshing.
• Lemons – Freshly squeezed juice provides brightness and acidity.
• Apple Cider – Fresh-pressed cider adds depth and a subtle apple sweetness (not vinegar).
• Angostura Bitters – Optional, but adds a complex Caribbean flavor with herbal notes.
• Vanilla Essence – Another optional ingredient that brings warmth and roundness to the flavor.
• Lemon and Strawberry Slices – Used for garnish, they make the drink look as refreshing as it tastes.
• Dark Rum, Vodka, or Sparkling Wine – Optional add-ins for an adult version of the lemonade.

Cooking Notes from the Kitchen

• Fresh lemon juice is always best, but bottled lemon juice will work if that’s what you have.
• You can use any sweetener you prefer, such as honey or agave syrup, instead of cane sugar.
• If you like a smoother lemonade, strain the strawberry purée before mixing. If you enjoy texture, keep the pulp.
• Apple juice is a good substitute if fresh cider isn’t available.
• Mix in the alcohol only before serving to keep it fresh and balanced.

Shopping Made Easy

• Most grocery stores carry fresh strawberries in summer, but frozen berries can work in a pinch.
• Look for raw cane sugar in the baking aisle, though white sugar or other sweeteners are easy swaps.
• Fresh lemons are usually available year-round; choose ones that feel heavy for their size.
• Apple cider is often sold in the refrigerated section of supermarkets or local farmers’ markets.
• Angostura bitters and vanilla essence are easy to find at a West Indian grocery store.

Questions People Ask

Can I use apple juice instead of apple cider in this recipe?

Yes, apple juice works well if you can’t find fresh-pressed cider. The flavor will be slightly lighter but still refreshing.

What’s the difference between apple cider and apple cider vinegar?

Apple cider is the sweet, unfiltered juice of apples, while apple cider vinegar is fermented and sour. Be sure to use apple cider, not vinegar, in this recipe.

How do I make this Strawberry Apple Cider Lemonade alcoholic?

Stir in 1/2 cup of dark rum, vodka, or sparkling wine before serving for a refreshing cocktail version.

Can I make this lemonade ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator. Add garnishes and alcohol (if using) just before serving.

Do I need to strain the strawberries for this lemonade?

Not necessarily. Straining removes the pulp for a smoother texture, but leaving it in gives the drink more body and flavor.

Strawberry Apple Cider Lemonade

A refreshing summertime drink made with fresh strawberries, lemon juice, and apple cider. With optional Caribbean touches like Angostura bitters and vanilla essence, this lemonade can be enjoyed as a family-friendly cooler or with a splash of rum for an adult twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Drinks & Smoothies, Spring Recipes, Summer Recipes

Ingredients Method

Ingredients

  

• 3/4 lb strawberries washed, hulled, chopped
• 1 cup raw cane sugar
• 6 cups water divided
• 3 cups apple cider
• couple drops Angostura bitters optional
• 1 teaspoon vanilla essence optional
• lemon slices for garnish, optional
• strawberry slices for garnish, optional
• 1/2 cup dark rum, vodka, or sparkling wine optional

Method

 

1. Prep your ingredients in advance. Wash, hull, and chop the strawberries. Juice the lemons. Place the chopped strawberries in a blender with 1 cup of water and blend until smooth. TIP! If the water is lukewarm, it will help dissolve the sugar easily. 
   
2. Pour the strawberry purée into a large pitcher. Strain if you prefer a smoother lemonade, or keep the pulp for added texture.
   
3. Stir in the raw cane sugar until dissolved.
   
4. Add the freshly squeezed lemon juice, remaining 5 cups water, and apple cider. Mix well.
   
5. Taste and adjust sweetness as needed. If using, stir in a couple drops of Angostura bitters and vanilla essence.
   
6. Chill in the refrigerator for at least 1 hour, or serve immediately over ice.
   
7. Garnish with lemon and strawberry slices before serving.
8. For an adult version, add dark rum, vodka, or sparkling wine just before serving.

Tried this recipe?

Let us know how it was!

When I think of true Caribbean comfort food, a rich pot of Brown Stew Oxtail comes to mind. Once considered a cheap cut, oxtail has become a prized ingredient for its deep, beefy flavor and melt-in-your-mouth texture. This dish is a celebration of slow cooking, where the oxtail is gently braised until the meat is tender enough to fall off the bone, then simmered in coconut milk with herbs, spices, and beans.

I didn’t grow up seeing oxtail cooked in my household nor others in my village (Guaracara, Trinidad and Tobago), but as a new immigrant in Canada, I remember spending time at my Jamaican friend’s home where his granny prepared it almost weekly. Back then, oxtail was inexpensive and considered undesirable by many, but her kitchen transformed it into pure magic. She always used butter beans, while I like to stretch the dish with red kidney beans for a slightly different take.

Brown Stew Oxtail is a dish that brings people together. It’s rich, hearty, and perfect for serving a crowd, especially with steamed rice, rice and peas, or ground provisions to soak up that silky gravy. If you’ve never cooked oxtail before, don’t let the long cooking time scare you. Low and slow is the secret here, and the reward is worth every minute.

Ingredient Guide

• Oxtails – The star of the dish, cut into thick pieces that braise beautifully.
• Lime or Lemon – Used to wash the oxtail and remove any gamey odor.
• Salt – Balances flavors and seasons the meat.
• Light Soy Sauce – Adds a savory, umami depth.
• Caribbean Browning – Gives the stew its signature deep color and roasted flavor.
• Tomato Ketchup – Provides sweetness and helps round out the sauce.
• Caribbean Green Seasoning – A fresh herb and spice blend that infuses the meat with flavor.
• Black Pepper – Brings a subtle heat and earthiness.
• Onion & Scallion – Essential aromatics for building the base flavor.
• Garlic – Infuses the stew with warmth and depth.
• Olive Oil – For browning the oxtail pieces.
• Tomato – Adds acidity and balance to the rich sauce.
• Allspice Berries (Pimento Seeds) – A classic Caribbean spice that gives warmth and fragrance.
• Bay Leaves – Layer in subtle herbal notes.
• Ginger – Adds a fresh, zesty kick.
• Bell Peppers – Provide sweetness, color, and texture.
• Thyme – A must-have herb in Caribbean cooking.
• Red Kidney Beans – Stretch the dish and make it heartier.
• Scotch Bonnet Pepper – Gives the stew a gentle heat and signature flavor.
• Coconut Milk – Creates a rich, silky gravy that ties everything together.

Cooking Notes from the Kitchen

• Always trim excess fat from the oxtail pieces before cooking.
• If you prefer less heat, keep the scotch bonnet whole or remove it before serving.
• You can swap red kidney beans for butter beans, which are more traditional in Jamaican versions.
• Remove thyme sprigs, pimento seeds, and bay leaves before serving for a smoother eating experience.
• Cooking times may vary depending on the toughness of the oxtail, so allow extra time if needed.
• A pressure cooker can reduce the cooking time, but slow simmering develops a deeper flavor.

Shopping Made Easy

• Most large supermarkets now carry oxtail, but it’s often sold at specialty Caribbean, Asian, or Latin butchers for better prices.
• Caribbean browning sauce is usually found in the international or Caribbean section of grocery stores.
• If you don’t see Caribbean green seasoning, you can make your own at home using a blend of herbs, garlic, and peppers.
• Scotch bonnet peppers can sometimes be tricky to find outside the Caribbean; look for habanero peppers as a substitute.
• Coconut milk is widely available canned in most grocery stores, but for best results, choose unsweetened.

What does Caribbean Brown Stew Oxtail taste like?

Brown Stew Oxtail is rich, savory, and slightly sweet from the coconut milk and ketchup. It has layers of flavor from fresh herbs, spices, and slow braising, with a silky gravy that coats every bite.

Can I use butter beans instead of red kidney beans?

Yes. Butter beans are more traditional in Jamaican-style oxtail stew and add a creamy texture. Red kidney beans are a great alternative and make the dish more hearty.

How long does it take to cook oxtail until tender?

On the stovetop, oxtail takes about 4 to 5 hours of simmering until the meat is fall-off-the-bone tender. A pressure cooker can shorten this time to about 1 hour.

Is Caribbean Browning Sauce necessary?

Browning sauce gives the stew its signature dark color and deep roasted flavor. While not required, the dish won’t taste quite the same without it.

What’s the best way to serve Brown Stew Oxtail?

This dish is best served with steamed white rice, rice and peas, or ground provisions like yam, cassava, and green banana. The gravy is perfect for soaking into starchy sides.

Classic Caribbean Brown Stew Oxtail

Falling-off-the-bone tender oxtail, slow-braised in a rich coconut milk and tomato gravy with red kidney beans, fresh herbs, and warming spices. A true Caribbean comfort food classic, this hearty stew is perfect with rice, ground provisions, or dumplings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Beef Recipes, Caribbean Classics, Comfort Food, Soups & Stews, Sunday Dinners

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lbs oxtails cut into 1 1/2-inch pieces, trimmed of excess fat
• 1 lime or lemon, for washing oxtail
• 3/4 tablespoon salt
• 2 tablespoons light soy sauce
• 1 tablespoon Caribbean browning
• 1 tablespoon tomato ketchup
• 1 tablespoon Caribbean Green Seasoning
• 3/4 teaspoon black pepper
• 1 onion medium, sliced
• 2 scallions chopped
• 5 cloves garlic smashed
• 2 tablespoons olive oil
• 1 large tomato chopped
• 6 allspice berries pimento seeds
• 2 bay leaves
• 1 tablespoon ginger grateddd
• 10 cups water adjust as needed
• 1/2 red bell pepper sliced
• 1/2 green bell pepper sliced
• 5 sprigs thyme
• 1 1/2 cups red kidney beans cooked or canned, rinsed
• 1 Scotch Bonnet pepper whole
• 1 1/2 cups coconut milk
• fresh scallions or parsley, chopped, for garnish, optional

Method

 

1. Wash the oxtail pieces with cool water and the juice of the lime or lemon. Drain well. Watch this video, How To Season Oxtail For Jamaican Brown Stew Oxtail.
   
2. Season the oxtail with salt, soy sauce, browning, ketchup, green seasoning, black pepper, onion, scallions, and garlic. Mix thoroughly, cover, and marinate in the fridge for 3–4 hours or overnight.
   
3. Heat olive oil in a heavy pot over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding.
   
4. Add the reserved marinade to the pot and stir well. 
   
5. Stir in the tomato, ginger, bay leaves, and pimento seeds. Continue cooking until the oxtail is very tender, adding extra time if necessary. Pour in 6 cups of water and bring to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 4 to 4 1/2 hours, adding more water as needed (up to 10 cups total). Skim off any froth that rises.
   
6. Add the sliced bell peppers, thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Stir gently. Add the sliced bell peppers, please thyme sprigs, kidney beans, whole scotch bonnet pepper, and coconut milk. Unless you want the kick of that pepper like me, crush it during cooking. May I also remind you to wash your hands with soap immediately after handling such hot peppers.
   
7. Bring the pot back to a boil, then reduce to a simmer and cook uncovered for 30 minutes, allowing the flavors to deepen and the gravy to thicken.
   
8. Taste and adjust seasoning with salt as needed. Discard thyme sprigs, pimento seeds, and bay leaves before serving.
   
9. Garnish with chopped scallions or parsley if desired. Serve hot with rice or your favorite Caribbean sides.
   

Tried this recipe?

Let us know how it was!

When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.

Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.

This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.

Ingredient Guide

• Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
• Evaporated Milk – Adds creaminess and richness to the casserole.
• Honey – Enhances the natural sweetness of the corn.
• Butter – Provides flavor and helps sauté the aromatics.
• Onion – Builds the savory base of the dish.
• Celery – Adds subtle flavor and freshness.
• Black Pepper – Balances the sweetness with gentle heat.
• Thyme – A classic Caribbean herb that brings earthy depth.
• Scallions – Give a mild onion note and brightness.
• Salt – Essential for seasoning.
• Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
• Garlic – Infuses the dish with warm, savory notes.
• Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
• Egg – Helps bind the mixture together.
• Carrot – Adds natural sweetness and color.
• Cornmeal – The body of the pie, giving it its unique texture.
• Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.

Cooking Notes from the Kitchen

• Freshly grated nutmeg always has a stronger, more fragrant flavor than pre-ground.
• If you prefer a cheesier top, feel free to add extra cheddar.
• Pimento (seasoning) peppers have the aroma of scotch bonnet without the heat, making them perfect for this dish.
• If the mixture feels too thick before baking, stir in a splash of extra milk to loosen it slightly.
• Always allow the pie to cool for at least 10–15 minutes before slicing so it sets properly.

Shopping Made Easy

• Look for frozen or fresh corn at your local grocery store; both work well for this recipe.
• Evaporated milk is usually found in the baking aisle or with canned dairy products.
• If you can’t find pimento peppers, substitute with a small piece of red bell pepper for color and mild flavor.
• Sharp cheddar cheese is traditional, but you can use your favorite melting cheese such as Colby, Monterey Jack, or even a mix.
• Cornmeal should be fine-textured rather than coarse for the best consistency.

Frequently Asked Questions

What is the difference between Trinidad corn pie and cornbread?

Corn pie has a creamier, more casserole-like texture compared to the drier crumb of cornbread. It is made with milk and cheese, giving it a moist, rich bite.

Can I make corn pie without cheese?

Yes, but the cheese adds flavor and helps form a golden crust. If you skip it, the pie will still set, but the taste will be less rich.

Can I substitute fresh corn for frozen corn?

Absolutely. Fresh sweet corn will give the best flavor, but frozen corn works perfectly well, especially outside of summer.

What cheese works best in corn pie?

Sharp aged cheddar is traditional, but you can use Colby, Monterey Jack, or even a mix of cheeses for a different twist.

How do I know when corn pie is fully baked?

The pie is ready when the top is golden brown, the edges pull slightly from the baking dish, and the center feels set when lightly pressed.

Ultimate Trinbagonian Corn Pie (Corn Casserole)

A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Summer Recipes, Sunday Dinners, Vegetarian, Winter Recipes

Ingredients Method

Ingredients

  

1x2x3x?

• 1 1/2 cups corn kernels divided
• 2 cups evaporated milk divided
• 1 tablespoon honey
• 2 tablespoons butter
• 1 medium onion diced fine
• 1 stalk celery diced fine
• 1 teaspoon black pepper
• 4 sprigs thyme leaves only
• 2 scallions chopped fine
• 1/2 tablespoon salt adjust to taste
• 2 pimento peppers chopped
• 2 cloves garlic crushed
• 1/2 teaspoon nutmeg grated
• 1 egg
• 1 carrot small, grated
• 1 cup fine cornmeal
• 1 cup aged cheddar cheese grated, divided

Method

 

1. Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
   
2. After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
   
3. In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well. 
   
4. Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
   
5. Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
   
6. Transfer mixture to a greased baking dish and top with the remaining cheese.
   
7. Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
   
8. Look for a firm set with a golden cheesy top.
   
9. Allow to cool for 10–15 minutes before slicing and serving.
   

Tried this recipe?

Let us know how it was!

There’s something deeply satisfying about opening a jar of homemade pickles in the middle of summer and tasting the bright crunch of garden-fresh cucumbers. This Bread and Butter Pickles recipe is my personal take on a classic, inspired by Chef John’s (Food Wishes fame) method but with a slight twist — jalapeño peppers for just the right amount of gentle heat. While not a traditional Caribbean dish, it’s part of my #InSeason series, where I share recipes that celebrate the fruits and vegetables I’m harvesting right now.

With a sweet-and-tangy balance, fragrant spices like mustard seed, celery seed, turmeric, and cloves, and that extra layer of flavor from jalapeños, these pickles are perfect alongside sandwiches, burgers, or even as a quick snack straight from the jar. They’re also a great introduction to home preserving, since you can enjoy them fresh from the fridge or process them in a hot water bath for long-term storage.

Whether you’re growing cucumbers in your backyard or found a great deal at the market, this is one of the easiest ways to make the most of the season’s bounty. The flavors really shine after a day or two, so be patient — your taste buds will thank you.

Ingredient Guide

• Pickling Cucumbers – Smaller, firm cucumbers with thin skin, ideal for crisp pickles.
• Yellow Onion – Adds mild sweetness and a bit of texture.
• Jalapeño Peppers – Gives a gentle heat; use more or less depending on your spice preference.
• Kosher Salt – Draws out excess moisture during the brining stage, keeping pickles crisp.
• White Sugar – Balances the vinegar’s acidity and gives the signature bread-and-butter sweetness.
• White Vinegar – Provides the tangy base for the brine and preserves the cucumbers.
• Water – Slightly dilutes the vinegar for a smoother flavor.
• Garlic – Brings aromatic depth to the brine.
• Mustard Seed – Adds a warm, slightly peppery flavor and classic pickle aroma.
• Celery Seeds – Contributes a distinct herbal note.
• Whole Black Peppercorns – Adds subtle heat and complexity.
• Ground Turmeric – Gives a golden color and earthy flavor.
• Ground Cloves – Offers a warm spice note that complements the sweetness.

Shopping Made Easy

• Look for cucumbers labeled as “pickling cucumbers” or “Kirby cucumbers” at farmers’ markets or well-stocked grocery stores.
• Fresh jalapeños are available year-round in most supermarkets; choose firm peppers with smooth skin.
• Whole spices like mustard seeds and peppercorns are often found in the bulk spice section, which can be more affordable.
• If you can’t find celery seeds in your local store, check online retailers or spice specialty shops.
• Choose white vinegar with at least 5% acidity to ensure proper preservation.

Cooking Notes from the Kitchen

• Brining for the full 4 hours ensures maximum crunch, so avoid shortening this step.
• Rinse the vegetables thoroughly after brining to prevent the finished pickles from being overly salty.
• For a more traditional flavor, substitute the jalapeños with thin strips of red bell pepper.
• These pickles develop deeper flavor after sitting for 24–48 hours, so make them ahead if possible.
• If you’re new to canning, follow a tested hot water bath method to ensure safe long-term storage.

How long do Bread and Butter Pickles last in the fridge?

When stored in a clean, airtight glass jar, these pickles will last up to 3 months in the refrigerator, though the crunch is best within the first month.

Can I make Bread and Butter Pickles without sugar?

Yes, but the flavor profile will change. You can reduce the sugar or substitute with honey or a sugar alternative, keeping in mind this will alter the traditional sweet-and-tangy taste.

What’s the difference between Bread and Butter Pickles and dill pickles?

Bread and Butter Pickles are sweet and mildly spiced, while dill pickles are tangy with a strong dill herb flavor and little to no sweetness.

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but regular slicing cucumbers may produce softer pickles. If using them, remove excess seeds and increase brining time slightly for better texture.

Why are they called Bread and Butter Pickles?

The name comes from the Great Depression era, when people would serve these sweet pickles with slices of bread and butter as an inexpensive meal.

Simple Bread and Butter Pickles

Sweet, tangy, and just a little spicy, these Bread and Butter Pickles are a great way to preserve the fresh bounty of cucumbers when they’re in season. While not traditionally Caribbean, this small-batch recipe is perfect for adding a burst of flavor to sandwiches, burgers, or simply enjoying straight from the jar. With jalapeños for a mild kick, and classic spices like mustard seed, turmeric, and cloves, the result is a crunchy, aromatic pickle that tastes even better after a day or two in the fridge.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course: Appetizers & Snacks, Global Favorites, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Ingredients Method

Ingredients

  

• 2 pounds pickling cucumbers sliced 1/4 inch thick
• 1 medium yellow onion sliced
• 2 jalapeño peppers thinly sliced
• 3 tablespoons kosher salt
• 2 cups white sugar
• 2 cups white vinegar
• 1/4 cup water
• 2 cloves garlic sliced
• 1 tablespoon mustard seed
• 1 teaspoon celery seeds
• 1 teaspoon whole black peppercorns
• 3/4 teaspoon ground turmeric
• 1/3 teaspoon ground cloves

Method

 

1. Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
   
2. Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
   
3. Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
   
4. Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
   
5. In a deep saucepan, combine sugar, vinegar, water, garlic, mustard seed, celery seeds, black peppercorns, turmeric, and cloves. Stir and bring to a gentle boil.
   
6. Reduce heat and simmer for 3 minutes to allow the flavors to combine.
   
7. Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
   
8. Remove from heat and allow the mixture to cool.
   
9. Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
   
10. For long-term storage, process in a hot water bath according to safe canning guidelines.
    

Tried this recipe?

Let us know how it was!

When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

• String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
• Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
• Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
• Garlic – Smashed to release its full aroma into the curry base.
• Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
• Black Pepper – For a gentle background heat and flavor.
• Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
• Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
• Ground Masala – A spice mix that layers in complex, roasted flavors.
• Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
• Salt – Essential for seasoning the beans and potatoes.
• Water – Helps simmer and cook the beans in the curry base.
• Onion (optional) – Adds sweetness and depth when sautéed in the base.
• Tomato (optional) – Adds acidity and a natural sweetness for balance.
• Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

• Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
• Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
• Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
• If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
• Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

• Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
• Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
• Cut the beans into even lengths so they cook evenly.
• The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
• Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.

Curry String Beans with Potato (Aloo)

A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course: Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian

Cuisine: General Caribbean

Ingredients Method

Ingredients

  

• 1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
• 3 large potatoes cubed, boiled in salted water
• 2 tablespoons vegetable oil
• 8 cloves garlic smashed
• 1 teaspoon geera seeds cumin
• 1/2 teaspoon black pepper
• 1 tablespoon Caribbean green seasoning
• 1/2 Scotch Bonnet pepper optional
• 3/4 tablespoon ground masala
• 2 tablespoons curry powder
• 1/2 tablespoon salt adjust to taste
• 1 cup water
• 1 medium onion diced
• 1 medium tomato diced – optional
• 1/2 cup coconut milk optional

Method

 

1. Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
   
2. In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
   
3. Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
   
4. After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
5. Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
   
6. Add the string beans and salt, mixing well to coat in the curry base.
   
7. Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
   
8. Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
   
9. Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side.  The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.
   

Tried this recipe?

Let us know how it was!

When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

• Mayonnaise – Adds creaminess and a rich base for the dressing.
• Sour Cream – Brings tang and balances the richness of the mayo.
• Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
• Sugar – Softens the vinegar’s tang and rounds out the dressing.
• Sea Salt – Enhances the flavor of the vegetables and dressing.
• Black Pepper – Adds a gentle heat and depth to the salad.
• Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
• Cucumbers – Crisp and refreshing, the star vegetable of this salad.
• Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

• Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
• Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
• Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
• Choose sour cream with a higher fat content for a richer, creamier texture.
• Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

• Slice cucumbers and onions to the same thickness for even texture.
• Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
• Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
• If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Rest Time 15 minutes mins

Total Time 30 minutes mins

Course: Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients Method Notes

Ingredients

  

• 1/2 cup mayo
• 3/4 cup sour cream
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoons chopped dill
• 2 large cucumbers sliced 1/8 inch thick
• 1 medium red onion sliced 1/8 inch thick

Method

 

1. Wash, drain, and slice the cucumbers about 1/8 inch thick.
   
2. Chop the dill and slice the onion to match the thickness of the cucumbers.
3. In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
   
4. Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
   
5. Chill in the refrigerator for about 15 minutes.
   
6. Taste and adjust the salt just before serving.
   

Notes

Greek yogurt can be used instead of sour cream.

Any sweetener, including honey, can replace the sugar.

Lemon juice or any vinegar you prefer can replace the rice vinegar.

White or Vidalia onions work just as well as red onions.

Tried this recipe?

Let us know how it was!

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

• Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
• Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
• String Beans – Fresh, tender beans are the base of this seasonal side dish.
• Sea Salt – Enhances the natural flavors of all the ingredients.
• Black Pepper – Adds a mild heat and balance to the butteriness.
• Garlic – Sliced for a mellow aromatic base that infuses the butter.
• Water – Helps steam the beans briefly to get them just tender.
• Lemon Zest – Brightens the dish and offsets the richness.
• Chili Flakes (Optional) – Adds a little extra heat, if desired.
• Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

• Most grocery stores carry fresh string beans year-round, but they’re best during summer.
• Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
• You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
• Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

• Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
• Don’t overcook the string beans—you want them bright green with a little bite.
• Feel free to add the lemon juice right at the end to cut the richness from the butter.
• This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
• You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course: Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine: Fusion

Ingredients Method

Ingredients

  

• 1/2 cup raw cashew nuts
• 2 – tablespoons chive garlic butter
• 1 1/2 – lbs string beans washed, trimmed
• 3/4 – teaspoon sea salt
• 1/2 – teaspoon black pepper
• 3 – cloves garlic sliced
• 2 – tablespoons water
• 1/2 – teaspoon lemon zest
• – pinch chili flakes optional
• 1/2 juice – of lemon optional

Method

 

1. Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
   
2. Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
   
3. Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
   
4. Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
   
5. Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
   
6. Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
   
7. Taste and adjust seasoning to your preference. Serve warm as a side dish.
   

Tried this recipe?

Let us know how it was!

As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

• Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
• Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
• Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
• Black Peppercorns – Add sharp heat and depth to the dry rub.
• Red Pepper Flakes – Optional, but perfect for layering in more heat.
• Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
• Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
• Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
• Sea Salt – Enhances all the flavors and helps the rub penetrate.
• Scallions – Part of the aromatic base in the roasting pan.
• Ginger – Adds sharp brightness and subtle heat.
• Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
• Clementines – Add natural sweetness and moisture while smoking.
• Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

• You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
• Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
• Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
• Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
• If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

• Use tweezers to remove any fine pinfeathers for better presentation and texture.
• Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
• The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
• If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
• For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course: Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients Method

Ingredients

  

• 1 whole duck 7 lb
• 1 lemon juice
• 1 tablespoon allspice berries
• 1 tablespoon black peppercorns
• 1 tablespoon pepper flakes optional
• 2 bay leaves crushed
• 1/2 teaspoon nutmeg freshly grated recommended
• 1 teaspoon ground cinnamon
• 1 tablespoon sea salt
• 4 scallions
• 5 slices fresh ginger
• 12 sprigs thyme
• 2 clementines halved
• 1 can Nyarai Cellars Origin Wine Spritzer
• 1 teaspoon dehydrated chives optional
• 1 teaspoon onion powder optional
• 1 teaspoon garlic powder optional

Method

 

1. Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
2. With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
3. In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
   
4. Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
   
5. In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
   
6. Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
   
7. Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
   
8. Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
9. For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
10. Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.
    

Tried this recipe?

Let us know how it was!

A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

With friends dropping by on their way to the Toronto Caribbean Carnival (still called Caribana by many of us), I wanted to whip up something special using fruits that are at their peak during summer. Peaches, plums, and cherries were looking perfect at the market, so I decided to create a simple fruit compote—something that would complement the smoked duck I had going on the Traeger outside.

It was also the perfect opportunity to open a can of Nyarai Cellars Origin Wine Spritzer, a refreshing drink gifted to me just days before by Steve, the owner. The light flavors of passionfruit, mango, apple, and apple cider not only made for a brilliant pairing but also inspired me to add a splash directly into the compote. The result? A sweet and slightly tangy sauce that’s just as versatile as it is flavorful.

This Summer Fruit Compote is part of my #InSeason series, where I showcase simple ways to celebrate the best of what’s fresh. Whether you’re using it as a side dish with poultry or as a dessert topping, this recipe is a brilliant way to bring vibrant Caribbean flavors into your summer cooking.

Ingredient Guide

• Peaches
  Sweet and juicy, peaches bring a soft texture and mellow flavor to balance the tartness of the other fruits.
• Plums
  Their natural tartness adds a bright, tangy note that pairs beautifully with the sweetness of the peaches and cherries.
• Cherries
  Rich in color and deep in flavor, cherries provide a luscious, jammy base once they simmer down.
• Salt
  A small pinch enhances the natural sweetness of the fruits and balances the overall flavor.
• Cardamom Pod
  Infuses a warm, aromatic spice that gently perfumes the compote as it cooks.
• Orange Peel
  Brings a fresh citrus zest that brightens up the fruit flavors without overpowering them.
• Lemon Juice
  Adds acidity to lift the flavors and help preserve the vibrant color of the fruits.
• Honey
  A natural sweetener that melts into the fruits, giving the compote a smooth, glossy finish.
• Origin Wine Spritzer (Nyarai Cellars)
  Infuses subtle tropical notes of passionfruit, mango, and apple, adding a delicate complexity to the compote.

Shopping Made Easy

• Fresh peaches, plums, and cherries are in peak season during the summer months. Look for ripe but firm fruits for the best texture.
• Cardamom pods can be found in the spice aisle of most Caribbean or international grocery stores.
• If Nyarai Cellars Origin Wine Spritzer isn’t available near you, substitute with a light white wine spritzer or a splash of apple cider.
• Use fresh citrus for the orange peel and lemon juice to get the best flavor.
• Local honey or any sweetener of choice can be used, depending on your preference. Brown sugar, agave, or maple syrup work well too.

Cooking Notes from the Kitchen

• If you prefer a smoother compote, dice the fruits into smaller pieces instead of large chunks.
• In cooler months, add a bay leaf and a slice of fresh ginger for a warming version of this compote.
• Don’t skip removing the cardamom pod and orange peel before serving to avoid overpowering the delicate fruit flavors.
• A pinch of cinnamon and nutmeg will deepen the flavor, while a sprinkle of red pepper flakes can add a subtle kick if desired.
• This compote is not just a side dish; it’s excellent as a dessert topping for ice cream, pastries, or even breakfast favorites like waffles and pancakes.

Can I Make This Fruit Compote Without Wine Spritzer?

Yes, if you prefer a non-alcoholic version, you can substitute the wine spritzer with apple cider, white grape juice, or even a splash of fresh orange juice to maintain a fruity, vibrant flavor.

What’s the Best Way to Store Leftover Compote?

Once cooled, store the compote in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage, though the texture may soften slightly when thawed.

Can I Use Frozen Fruits for This Recipe?

While fresh fruits are ideal for the best texture and flavor, you can use frozen peaches, plums, and cherries if that’s what you have on hand. Just be sure to adjust the simmering time slightly, as frozen fruits may release more liquid.

How Can I Add More Spice to This Compote?

To add a warming spice note, include a small piece of fresh ginger or a bay leaf during the simmering process. Ground cinnamon and nutmeg are also great options. For a touch of heat, a pinch of red pepper flakes will do the trick.

What Other Dishes Can I Pair This Compote With?

Besides smoked duck, this compote works wonderfully with grilled chicken, roasted pork, or even as a sauce for turkey during holiday dinners. It’s also fantastic served over vanilla ice cream, yogurt, or used as a filling for pastries.

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb peaches seeded, sliced
• 1 lb plums seeded, sliced
• 1/4 teaspoon salt
• 1 cup cherries seeded
• 1 cardamom pod
• 2 pieces orange peel 1-inch slices
• 2 tablespoons honey
• 1/2 cup Origin Wine Spritzer Nyarai Cellars
• Tools

Method

 

1. Wash the peaches, plums, and cherries thoroughly. Remove the seeds and slice the fruits into large, chunky pieces for a rustic texture.
   
2. Place the sliced fruits into a deep saucepan.
   
3. Add the salt, cardamom pod, orange peel, lemon juice, honey, and Origin Wine Spritzer to the saucepan with the fruits.
4. Turn the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
5. Once it reaches a boil, reduce the heat to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally until the fruits soften and the juices thicken into a compote.
6. Before serving, remove the cardamom pod and orange peel. If you added bay leaves or ginger slices, be sure to remove those as well.
7. Serve warm or cool. This compote pairs beautifully with smoked duck, much like cranberry sauce with roasted turkey. It also makes a delicious topping for ice cream, pastries, pancakes, and waffles.

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.

Tried this recipe?

Let us know how it was!

Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

• Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
• Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
• Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
• Onion: Adds sweetness and body to the base of the stir fry.
• Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
• Garlic: A must-have for depth and aroma in the dish.
• Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
• Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
• Hoisin Sauce: Optional for a hint of sweetness and complexity.
• Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
• Soy Sauce: Provides saltiness and depth to the sauce mixture.
• Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
• Scallions: Added at the end for freshness and colour.
• Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

• Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
• Oyster sauce can be found in the international aisle or at any Asian grocery store.
• Toasted sesame oil is often near the oils section or with Asian condiments.
• For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
• Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
• Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
• If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

• To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
• Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
• Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
• Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
• You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course: Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners

Cuisine: Fusion, General Caribbean

Ingredients Method

Ingredients

  

• 1 lb medium shrimp 16-20 count, peeled and deveined
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 tablespoons vegetable oil divided
• 1 large onion sliced
• 1 tablespoon ginger grated
• 6 cloves garlic finely chopped
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 2 tablespoons oyster sauce
• 3/4 tablespoon hoisin sauce optional
• 1 tablespoon sesame oil toasted
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1 tablespoon sesame seeds

Method

 

1. Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
2. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
3. In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
4. While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
5. Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
6. Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
7. Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
8. Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.

Tried this recipe?

Let us know how it was!

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

• Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
• Ackee – mild, creamy fruit that softens the spiciness and adds texture
• Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
• Onion – adds savory crunch and depth in the mix
• Garlic – essential pungent flavor base
• Carrot – sweet crunch and color contrast
• Vinegar (white or apple cider) – pickling acid for tang and preservation
• Sugar – balancing sweetness to offset the tartness
• Salt – seasoning coordination
• Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

• You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
• Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
• Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
• Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
• Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

• Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
• Look for canned ackee labeled “ready to eat” and rinse off excess brine
• Scotch bonnet peppers are available fresh or dried; wear gloves when handling
• Choose crisp carrots and firm onion to maintain texture during pickling
• Use distilled white or apple cider vinegar, both work well for preserving flavor
• Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Rest Time 20 minutes mins

Total Time 35 minutes mins

Course: Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine: General Caribbean, Trinidadian

Ingredients Method

Ingredients

  

• 1 lb chenette peeled
• 1/2 teaspoon sea salt
• 1/2 teaspoon pimenton smoked paprika
• 1/2 teaspoon black pepper
• 2 cloves garlic crushed
• 1/2 Scotch Bonnet pepper sliced thinly
• 1 tablespoon Chadon Beni chopped, about 4 leaves
• 2 tablespoons water

Method

 

1. Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
   
2. Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
   
3. Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
   
4. Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
5. Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
   
6. Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
7. Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.

Tried this recipe?

Let us know how it was!