Featured

There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

• Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
• Sugar: Used to balance the tartness of the passionfruit.
• Water: Helps steep the syrup and thins the final drink to the perfect consistency.
• Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
• Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
• Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
• Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

• You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
• Look for frozen mango pieces in the same section where you find smoothie ingredients.
• West Indian groceries often carry both pulp and fresh passionfruit in season.
• If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
• Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

• Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
• Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
• Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
• This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
• For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course: Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan

Cuisine: General Caribbean

Ingredients Method Notes

Ingredients

  

• 1 cup passionfruit pulp thawed
• 1 cup sugar
• 9 cups water divided
• 2 cups frozen mango pieces
• 1 teaspoon vanilla essence optional
• Few drops Angostura bitters optional
• 1 of Juice lime or lemon optional

Method

 

1. Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
   
2. In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
   
3. Pour the mango puree into a large mixing bowl or jug.
   
4. Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
   
5. Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
   
6. Chill before serving or serve over crushed ice.
   
7. For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.

Tried this recipe?

Let us know how it was!

As a little fella growing up in Trinidad, I remember those special evenings when Mom would fry chicken for us. It wasn’t the fast-food kind, but something better, homemade, seasoned with love and our traditional Caribbean Green Seasoning. For this Crispy Fried Chicken, I wanted to capture that same magic. This recipe is inspired by Mom’s, but with a small twist that adds crunch and island flavor.

Instead of breadcrumbs, I use crushed salted crackers, what we lovingly called “Crix” back in the day. My brother and I would race to see who got to use the belna (rolling pin) to crush them just right. You’ll taste the Caribbean roots in every crispy bite, marinated in buttermilk and fried to perfection. Whether you’re making chicken strips for the kids or spicing it up with peppersauce for the adults, this one brings back those kitchen memories with a modern edge.

I used this batch to make fried chicken sandwiches, and let me tell you, it was perfect for that. The crispy coating held up beautifully, giving each sandwich bite that satisfying crunch.

Ingredient Guide

• Boneless Chicken Thighs: Tender and juicy, skin-on for flavor and crispiness.
• Salt: Enhances the natural flavor of the chicken.
• Black Pepper: Adds gentle heat and depth.
• Caribbean Green Seasoning: A bold mix of herbs and aromatics central to Caribbean cooking.
• Worcestershire Sauce: Brings umami and complexity.
• Curry Powder: Offers warmth and earthiness.
• Sesame Oil: Adds a subtle nutty undertone.
• Grated Ginger: Bright and aromatic with a hint of spice.
• Buttermilk:Tenderizes the meat and helps the coating stick.
• Crushed Salted Crackers: Crunchy and savory, they form the golden crust.
• Vegetable Oil: Used for deep frying.

Shopping Made Easy

• You can find boneless, skin-on chicken thighs at most large supermarkets or ask your butcher to prep them.
• Buttermilk is typically near the milk or cream section. If unavailable, see the tip below for a simple DIY version.
• Caribbean green seasoning is available in Caribbean grocery stores, or you can make it at home.
• Crix or similar salted crackers can be substituted with any sturdy, lightly salted crackers if necessary.
• Use a high smoke point oil like canola or vegetable oil for frying.

Cooking Notes from the Kitchen

• Let the chicken marinate in buttermilk and seasoning overnight for best results.
• After each fry batch, skim out any loose crumbs in the oil to prevent burnt bits affecting the next round.
• Always use a wire rack to drain fried chicken, paper towels can make it soggy.
• If you’re looking for a lighter option, this recipe adapts well to air frying.

Can I make buttermilk?

Yes! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly. Use as needed.

What else can I add to enhance the flavor of this Crispy Fried Chicken?

Mix in dry herbs like thyme or oregano and some freshly ground black pepper into your crushed cracker coating. For a spicy twist, add your favorite hot sauce or a teaspoon of smoked paprika for depth.

Can I use chicken breasts or tenders instead of thighs?

Absolutely. Chicken tenders or thinly sliced breasts work great for chicken strips and cook even faster.

What’s the best way to crush the salted crackers?

Place the salted crackers in a sealed zip-top bag and crush with a rolling pin (belna) until medium-coarse. Avoid turning them to powder.

How do I know the chicken is fully cooked?

Use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

Mom’s Crispy Fried Chicken

Golden and crispy, this Caribbean fried chicken uses crushed salted crackers for a flavorful, crunchy coating. Seasoned with green seasoning and marinated in buttermilk, it’s a nostalgic take on a beloved island favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course: Chicken Recipes, Comfort Food, Summer Recipes, Weeknight Dinners

Cuisine: General Caribbean

Ingredients Method

Ingredients

  

• 6 boneless chicken thighs skin on
• 3/4 tablespoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Caribbean Green Seasoning
• 1 tablespoon Worcestershire sauce
• 1 teaspoon curry powder
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cups buttermilk
• 2 cups crushed salted crackers
• 2 cups vegetable oil for frying

Method

 

1. Trim excess fat and skin from the boneless chicken thighs.
   
2. Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
   
3. Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
   
4. Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
   
5. Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
6. Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
   
7. Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
   
8. Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
   
9. Optional: Sprinkle with finishing or sea salt while still hot, if desired.
   
10. Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.
    

Tried this recipe?

Let us know how it was!

Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Season series, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.

The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sauté to bloom the garlic’s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread that’s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.

Best of all, this Garlic Chive Butter is one of those make-ahead ingredients you’ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.

Ingredient Guide

• Salted Butter: Adds flavor and body to the sautéed garlic base.
• Garlic: Infused in warm butter to create a deep, savory foundation.
• Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
• Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.

Shopping Made Easy

• Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
• Spring chives are abundant in gardens and markets; look for bright green stalks.
• For a richer finish, try high-fat butters like Amish or Irish butter.
• You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.

Cooking Notes from the Kitchen

• Rinse chives thoroughly to remove any hidden grit or dirt.
• Gently sauté garlic; don’t let it brown or it may turn bitter.
• Add herbs off the heat to preserve their color and flavor.
• Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
• Stir in chive blossoms at the end for added aroma and a pop of color.

Can I freeze homemade garlic chive butter?

Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.

How long does garlic chive butter last?

It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, it’s best used within 6 months.

Can I use dried chives instead of fresh?

Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since they’re more concentrated.

What else can I add to enhance the flavor?

Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.

Get New Recipes Weekly

Get free Pull up a chair in my kitchen. Subscribe and get bold Caribbean flavor straight to your inbox.

First Name:

Email:

Garlic Chive Butter

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Cuisine: Fusion

Ingredients Method

Ingredients

  

• 2 tablespoons salted butter
• 6 cloves garlic crushed
• 2 cups chives finely chopped
• 1 lb unsalted butter softened

Method

 

1. In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
   
2. Add the chopped chives and softened unsalted butter to the saucepan off the heat.
   
3. Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
   
4. Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
   
5. Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.
   

Tried this recipe?

Let us know how it was!

A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

• Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
• Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
• Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
• Tomatoes: Adds freshness and a bit of sweetness.
• Red Onion: For sharpness and crunch.
• Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
• Avocado: Adds creaminess and richness to the ceviche.
• Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
• Salt: Enhances all the flavors.
• Black Pepper: Adds a bit of spice and depth.
• Scotch Bonnet (optional): For a fiery Caribbean kick.
• Chives: Mild onion flavor and color contrast.

Shopping Made Easy

• You can find already deveined and sometimes shelled shrimp at most grocery stores.
• Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
• Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
• Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don’t get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I’d recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

Get New Recipes Weekly

Get free Pull up a chair in my kitchen. Subscribe and get bold Caribbean flavor straight to your inbox.

First Name:

Email:

Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Rest Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine: General Caribbean, Trinidadian

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb shrimp cooked, thawed if frozen
• 1/3 cup lemon freshly squeezed
• 1/3 cup lime freshly squeezed
• 2 medium tomatoes diced
• 1 small red onion thinly sliced
• 4 chadon beni leaves finely chopped
• 1 avocado ripened, diced
• 1 mango peeled and diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chives chopped
• 1 Scotch Bonnet pepper thinly sliced, optional

Method

 

1. Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
   
2. Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
3. In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
   
4. Remove the marinated shrimp from the fridge and add all of the other ingredients. 
   
5. Stir well to combine all these fresh flavors.
   
6. Chill for another 10 minutes, then serve.
   

Tried this recipe?

Let us know how it was!

Welcome to a delicious twist on a Caribbean classic: Curry Stew Pork with Kale.

During my time as a little fella on the islands, I don’t ever recall seeing Kale being sold in the markets, nor anyone in my village growing it. Over the last few years, I’ve enjoyed the Kale Salad Recipe I shared back in 2018, as well as the Cantaloupe, Cucumber, and Kale smoothie on many occasions.

In this flavorful dish, tender chunks of pork are simmered in a rich curry-spiced gravy, combined with hearty kale and bright grape tomatoes. This recipe brings authentic island tastes to your table, using techniques and seasonings cherished in Caribbean cooking. It’s perfect for those who love the depth of curry but want to add a nutritious green boost. Whether you’re making a full-size batch for a family feast or scaling down for a smaller meal, this dish delivers bold flavors with comforting warmth.

Ingredient Guide

• Pork: A rich, tender base that absorbs curry seasoning beautifully.
• Salt: Enhances all the spices and brings out the meat’s natural flavor.
• Curry Powder: The signature Caribbean spice blend for warm, complex notes.
• Caribbean Green Seasoning: A traditional herb mix that infuses the pork with deep flavor.
• Black Pepper: Adds subtle heat and balances savory notes.
• Worcestershire Sauce: Lends a touch of umami and tang.
• Olive Oil: Used for browning and developing the stew base.
• Golden Brown Sugar: Helps create a rich caramelized base for the stew.
• Water: Keeps the meat moist and helps create the stew’s gravy.
• Fresh Thyme: Adds earthiness and fragrance.
• Garlic: Provides robust aroma and savory depth.
• Shallot: Milder than onion, it offers sweetness and balance.
• Ginger: Adds warmth and brightness.
• Habanero Pepper: Contributes fiery heat; can be adjusted to taste.
• Kale: Hearty green that holds up well in stews.
• Grape Tomatoes: Add juicy acidity and color.

Shopping Made Easy

• Most large grocery stores carry kale near other leafy greens—grab a bunch or a labeled bag.
• Look for curry powder and Caribbean green seasoning in the spice aisle; specialty markets or Caribbean/Latino aisles often stock them.
• Fresh thyme is in the produce section; if unavailable, dried thyme works in a pinch.
• Habanero peppers can be found in the produce section. Wear gloves when handling and adjust based on your heat preference.

Cooking Notes from the Kitchen

• Marinate the pork for 2 hours to deepen flavor.
• Monitor the sugar closely during caramelization to avoid burning.
• Strip kale ribs before tearing for a more tender texture.
• For a creamy variation, use coconut milk in place of water in the final step.

What can I substitute for Caribbean green seasoning?

You can make your own by blending fresh parsley, thyme, garlic, scallions, and optional hot pepper. This replicates the fresh herbiness.

Can I use other greens instead of kale?

Yes, collard greens, callaloo, or spinach work well; adjust cooking time to match each vegetable’s tenderness.

How spicy is this stew with habanero?

Habanero peppers are quite potent. Remove seeds or use milder peppers to reduce heat, or skip altogether for a milder dish.

Can I make this curry stew pork in advance?

Absolutely. Flavors deepen after resting. Reheat gently and add a splash of water if the sauce thickens too much.

What should I serve with curry stew pork?

Traditionally served with hot sada roti or steamed rice, which soak up the delicious sauce.

Curry Stew Pork with Kale

Tender pork simmered in a rich Caribbean curry gravy with hearty kale and vibrant tomatoes, an island-inspired one-pot meal bursting with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Soups & Stews

Cuisine: Trinidadian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 lbs pork cubed, washed
• 3/4 tablespoon salt adjust
• 1 tablespoon curry powder
• 1 1/2 tablespoons Caribbean Green Seasoning
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 tablespoon golden brown sugar
• 1 cup water for cooking
• 5 sprigs thyme
• 4 cloves garlic smashed
• 1 large shallot sliced
• 1 tablespoon ginger grated
• 1 Habanero pepper sliced
• 1 lb kale ribs removed, greens torn
• 1/2 cup water or coconut milk
• 10 grape tomatoes halved

Method

 

1. Season pork: combine pork, salt, curry powder, green seasoning, pepper, and Worcestershire in a bowl.
   
2. Heat oil on medium-high in a deep pot and add golden sugar. When frothy and amber, add pork and stir to coat. If sugar burns, cool pot and begin again.
   
3. Add 1 cup water from bowl, bring to a boil. Stir in thyme, garlic, shallot, ginger, and habanero. Cover, simmer 35 minutes, adding water if needed.
   
4. Remove thyme sprigs, increase heat, uncover to cook off excess liquid until a rich color develops.
   
5. Add kale, stir and pour in 1/2 cup water or coconut milk. Bring to boil then simmer 25 minutes.
   
6. Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
   
7. Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
   
8. Serve hot with sada roti or steamed rice.
   

Notes

Please follow along with the video, as it contains additional information. Including how to tailor the heat level to your liking, how to use lime or lemon juice along with vinegar to wash the pork, and how I prepared the kale by removing the rib.

Tried this recipe?

Let us know how it was!

One of my favorite “country” dishes growing up, Salted Pigtails and String Beans in Coconut Milk is a true taste of home. Based on a nostalgic dish originally made with bora (yard beans) straight from my mom’s kitchen garden, this updated version uses widely available string beans without sacrificing the deep, savory Caribbean flavor.

Salty, tender pigtails mingle with aromatics and cook down in creamy coconut milk until everything’s rich and comforting. Often made with ingredients right from the backyard, this dish captures the rustic, down-home spirit of old-school Caribbean cooking. Perfect as a side or the centerpiece of a hearty one-pot meal, this timeless recipe delivers bold, satisfying flavor in every bite.

Ingredient Guide

• Olive Oil: Used to sauté and develop depth in the pigtails.
• Salted Pigtail: Provides rich, cured pork flavor central to this traditional dish.
• Onion: Adds sweetness and aromatic foundation.
• Garlic: Sharpens and deepens overall flavor.
• Black Pepper: Contributes mild heat and seasoning.
• Habanero Pepper (optional): Adds optional heat and Caribbean authenticity.
• Pimento Peppers: Brings subtle, sweet-spicy aroma common in Caribbean cooking.
• String Beans: The hearty green base that absorbs all the savory flavors.
• Coconut Milk: Creates a creamy, luscious broth for simmering.
• Salt: Added at the end to balance seasoning, though optional depending on pigtail saltiness.

Shopping Made Easy

• Salted pigtails are typically sold pre-cooked; check the meat or specialty Caribbean section.
• String beans are easy to find in the vegetable aisle—choose bright, firm pods.
• Coconut milk usually comes canned in the international aisle—pick full-fat for richness.
• Pimento peppers (seasoning peppers) can be fresh in produce or bottled—substitute diced bell pepper if unavailable.

Cooking Notes from the Kitchen

• Pre-cook the salted pigtails for at least 90 minutes before using in the dish.
• Sauté all aromatics before adding beans to bloom the flavors.
• Cut beans into uniform 1 1/2-inch pieces to ensure even cooking.
• Reduce coconut milk down to a thick, silky glaze for best texture.

Can I leave out the habanero pepper?

Yes, you can omit it or slice it without seeds for a milder dish.

What can I use if I don’t have pimento peppers?

You can use diced bell peppers instead—they offer sweetness without heat.

Is this gluten-free?

Yes, just confirm salted pigtails are free from any gluten-containing brine additives.

How should I serve it?

It pairs beautifully with rice, roti, or ground provisions for a comforting Caribbean-style meal.

What are ground provisions?

Ground provisions are starchy root vegetables commonly eaten across the Caribbean. These include yam, cassava, sweet potatoes, eddo, dasheen, and green bananas. They’re typically boiled or steamed and served as a hearty side to stews, soups, and saucy dishes like this one.

Salted Pigtails and String Beans in Coconut Milk

Hearty string beans and savory salted pigtails simmered in creamy coconut milk—this Jamaican-style one-pot dish is rich in flavor and tradition.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soups & Stews

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 tablespoons olive oil
• 1 1/2 lbs salted pigtail pre-cooked, chopped
• 1 medium onion sliced
• 6 cloves garlic smashed
• 1/2 teaspoon black pepper
• 1 habanero pepper optional, sliced
• 2 pimento peppers seasoning peppers
• 2 1/2 lbs string beans trimmed, cut into 1 1/2″ pieces
• 1 cup coconut milk or water
• Salt adjust at the end
• 1 cup grape tomatoes halved

Method

 

1. Heat olive oil in a wide pan over medium heat. Add salted pigtails and sauté for about 4 minutes, then add onion, garlic, black pepper, habanero (if using), and pimento peppers; cook for another 4–5 minutes.
   
2. Stir in the string beans, mixing well to coat with flavors.
   
3. Pour in coconut milk (or water) and bring to a boil. Reduce heat to simmer for 25 minutes, covered.
   
4. Remove the lid, stir in grape tomatoes (if using), taste, adjust salt as needed (the pigtails are already salty), and increase heat to reduce any excess liquid.
   
5. Serve warm alongside rice, roti, or ground provisions.

    
   

Notes

Please use the video as a guide, as it provides more detailed information. You have the option to use the Habanero in the amount you can handle, or leave it out if you dislike spicy food. If you cannot source the Pimento peppers, add some diced bell peppers. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

Tried this recipe?

Let us know how it was!

As a little fella on the islands, this was a favorite snack of mine during primary school days. Trinidad Tamarind Sauce for Doubles & Pholourie is a sweet-spicy-tangy condiment that was sold in small bags alongside mango chow and aloo pie outside Harmony Hall Presbyterian School.

This homemade version brings back those childhood memories, blended with a tangy tamarind, garlic, scotch bonnet, and culantro simmered to balance sweet, spicy, and savory notes. It elevates snacks like pholourie, doubles, and aloo pie with its nostalgic island flavor. Perfectly versatile, you can serve it runny or thick, spicy or mild; however you like it, this sauce brings back the warmth of Caribbean street food with every spoonful.

Ingredient Guide

• Tamarind Pulp: Tart fruit pulp that provides the signature sour base.
• Scotch Bonnet Pepper: Infuses the sauce with Caribbean-style heat.
• Garlic: Adds pungent depth and savory flavor.
• Chadon Beni (culantro): Gives herbal brightness and authenticity.
• Ground Roasted Cumin (geera): Boosts warmth and aroma.
• Anchar Masala: Adds that classic Trinidad dry spice flavor.
• Brown Sugar: Balances the sourness with sweetness.
• Salt: Brings harmony and depth to the sauce.
• Water: Helps dissolve tamarind and create the sauce base.

Shopping Made Easy

• Tamarind pulp is often sold in blocks in the international or Asian aisle—look for unsweetened.
• Scotch bonnet peppers are found in the produce section, wear gloves when handling.
• Chadon beni may be labeled as culantro in Caribbean or Latin grocers or substitute with cilantro.
• Anchar masala is a Caribbean spice blend; specialty stores or online carry it; you can omit if unavailable and increase cumin slightly.

Cooking Notes from the Kitchen

• Soak and strain tamarind to remove shells and seeds before simmering.
• Blend peppers, garlic, and culantro for a smoother sauce and deeper flavor.
• Simmer gently to meld heat, sweetness, and sourness without burning.
• Adjust thickness by adding water or simmering longer—a range from drippy to spoon‑coating is all good.

Can I make the sauce thick or thin?

Yes, simmer longer for a thicker sauce or add water for a thinner consistency to suit your dipping or drizzling needs.

How spicy is this sauce?

It’s bold and fiery from scotch bonnet peppers. For milder heat, use fewer peppers or remove seeds before blending.

Can this sauce be gluten-free?

Yes, ensure your anchar masala or masala blend doesn’t contain wheat-based fillers.

What snacks pair best with this sauce?

Classic pairings include pholourie, doubles, aloo pie, saheena, and even fried channa. It also doubles as a savory condiment on grilled meats or tacos.

What is pholourie?

Pholourie is a popular Trinidadian snack made from seasoned split pea flour batter, deep-fried into golden balls. They’re light, fluffy, and traditionally served with tamarind sauce or chutneys.

What are doubles?

Doubles are a beloved Trinidadian street food made from two pieces of fried flatbread (bara) filled with curried chickpeas (channa) and topped with chutneys like tamarind sauce. They’re flavorful, messy, and widely considered a national favorite.

Trinidad Tamarind Sauce for Doubles & Pholourie

A tangy, sweet, and spicy tamarind condiment made with scotch bonnet, garlic, and culantro, best for dipping pholourie, doubles, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Sauces, Condiments & Marinades

Cuisine: Trinidadian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 lb tamarind pulp seeds and shell removed
• 3 1/2 cups water
• 2 Scotch Bonnet peppers include seeds
• 6 cloves garlic
• 6 leaves chadon beni culantro
• 1 tablespoon ground roasted cumin geera
• 1 1/2 tablespoons anchar masala
• 2 tablespoons brown sugar
• 1/4 teaspoon salt adjust if needed

Method

 

1. Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
   
2. Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.
   
3. Discard the seeds and any pieces of shell that may have been mixed in.
   
4. Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
   
5. In a saucepan, combine tamarind pulp liquid, blended mix, cumin, anchar masala, brown sugar, and salt. Bring to a gentle boil.
   
6. Reduce heat to simmer for 10–15 minutes. Taste and adjust salt or sugar, then remove from heat.
   
7. Allow to cool to the desired consistency; store in the fridge for up to 3 weeks.
   

Notes

Please follow along with the video below, which discusses the recipe in more detail, including the type of Tamarind I used (sweet or sour), how to adjust the heat level, and methods for making the sauce thicker if desired. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

Tried this recipe?

Let us know how it was!

Moruga, Trinidad, is renowned for its fiery peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago, and its rich culinary heritage.

This Roasted Chicken and Moruga Rice Soup combines tender roasted chicken with vibrant Moruga Hill rice, hearty vegetables, and comforting broth to create a soulful, wholesome meal. Inspired by Trinidad’s Merikin community and its legacy with upland rice, this recipe brings old-world flavor into a warming, modern one-pot soup. The roasting imparts depth to the chicken and veggies, while the iconic Moruga Hill rice adds subtle nuttiness. Whether you’re gathering for a cozy family dinner or celebrating Caribbean roots, this dish delivers both tradition and nourishment in every spoonful.

Ingredient Guide

• Chicken legs (drumsticks with thighs): Provides juicy, flavorful meat and bone-rich broth.
• Pumpkin: Adds sweetness and body to the soup.
• Onion: Forms the aromatic base.
• Carrots: Bring natural sweetness and color.
• Garlic: Enhances depth and savory character.
• Bell Pepper: Adds brightness and roasted flavor.
• Olive Oil: Used to roast chicken and vegetables.
• Sea Salt: Seasoning to enhance flavor.
• Black Pepper: Provides mild heat and seasoning.
• Moruga Hill Rice: Nutty upland rice native to Trinidad that adds heartiness.
• Sweet Potato: Offers additional texture and sweetness.
• Caribbean Green Seasoning: Infuses traditional island flavors.
• Water or Stock: Builds the soup’s broth.
• Scallions: Added for fresh aromatic finish.
• Parsley: Adds freshness at the end.

Shopping Made Easy

• Moruga Hill rice is available through specialty Caribbean grocers or online—plain rice can also be used in a pinch.
• Caribbean green seasoning is found in the spice section or Jamaican aisles—store-bought or homemade works.
• Pumpkin and sweet potato are seasonal; substitute with butternut squash or regular potato when needed.
• Use chicken broth for richer flavor if desired, but water keeps it light and traditional.

Cooking Notes from the Kitchen

• Roast chicken and vegetables at 375 °F until lightly browned (~50 min) to boost flavor.
• Reserve roasting pan juices; they create a richly flavored base for toasting rice.
• Toast rice briefly to enhance nuttiness before simmering.
• Adjust broth volume and simmer time to achieve your preferred texture, soupy or thick.

What is Moruga Hill rice?

Moruga Hill rice is an heirloom upland variety brought to Trinidad by the Merikin people around 1812; its nutty flavor and firm texture make it distinct and prized locally.

Can I use other rice types?

Yes, use brown or long-grain white rice, but adjust cooking time accordingly. Moruga Hill rice cooks in about 35 minutes.

Is this gluten-free?

Yes, the recipe is naturally gluten-free, just check that your green seasoning has no hidden gluten.

Roasted Chicken and Moruga Rice Soup

A richly flavored, Trinidadian-inspired soup combining roasted chicken, upland Moruga Hill rice, and hearty vegetables in a comforting broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course: Soups & Stews

Cuisine: Trinidadian

Ingredients Method Notes

Ingredients

  

• 4 chicken legs drumsticks with thighs
• 1 lb pumpkin cubed
• 2 onions roughly chopped
• 2 carrots large, chopped
• 1 head garlic whole cloves, skin‑on
• 1 bell pepper roasted, skin removed, chopped
• 1/4 cup olive oil
• 1 tablespoon sea salt divided
• 1 tablespoon black pepper divided
• 3/4 cup Moruga Hill rice
• 1 lb sweet potato cubed
• 2 tablespoons Caribbean Green Seasoning
• 8-10 cups water or stock
• 2 scallions chopped
• 2 tablespoons parsley chopped

Method

 

1. Mix olive oil with half the salt and pepper. Coat chicken, garlic, onion, carrots, pumpkin, and bell pepper.
   
2. Roast at 375 °F for 50 minutes uncovered.
3. Tip roasting juices into a soup pot, add rice, and toast on medium-low for 3 minutes.
   
4. Remove chicken from roast pan, discard skins, chop roughly. 
   
5. Add to pot along with pumpkin, bell pepper, garlic, onion, carrots, green seasoning, sweet potato, remaining salt and pepper.
   
6. Cover with water or stock, include scallions and an optional bay leaf or thyme. Bring to a rolling boil.
   
7. Simmer for 35 minutes or until rice is tender. Taste and adjust seasoning.
   
8. Turn off heat, stir in parsley, let rest for a few minutes, then serve.
   
9. If you want a spicy element to the soup, feel free to add your favorite spicy pepper or peppersauce (hot sauce) after you added the water to the soup pot. 
   

Notes

Please follow along with the video as much more is explained there, including how to remove the skin off the roasted bell pepper, the option of shredding the roasted chicken vs cutting it into large pieces with the bone on, and how you can add additional flavor by using chicken stock instead of water as the soup’s base. If you are making this dish gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements.

Tried this recipe?

Let us know how it was!

Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.

We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.

Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.

Ingredient Guide

• Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
• Onions: Thinly sliced for sweetness and texture, forming the flavor base.
• Garlic: Smashed to release savory depth.
• Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
• Black Pepper: Balances flavors with warmth.
• Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
• Salt: Enhances flavor and draws moisture during cooking.
• Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.

Shopping Made Easy

• Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
• Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
• Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
• Ensure the olive oil is extra-virgin or light, based on your flavor preference.

Cooking Notes from the Kitchen

• Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
• Stir every 4 minutes for even cooking and a consistent golden color.
• Thinly slice okra and potato so they cook through in 25 minutes.
• Use a nonstick pan to minimize oil; it adds convenience and texture.
• Taste at the end and adjust salt for a balanced finish.

Is this dish gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.

How spicy is it with bird’s eye pepper?

It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.

Can I use frozen okra?

Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.

What can I serve this with?

Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.

How do I avoid soggy okra?

Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Vegan, Vegetarian

Cuisine: Fusion, Trinidadian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3-4 tablespoons olive oil
• 2 small onions sliced
• 8 cloves garlic smashed
• 2 Bird’s Eye peppers whole or chopped
• 1/2 teaspoon black pepper
• 12 okra sliced into wheels
• 3/4 teaspoon salt
• 5 medium potatoes sliced thin

Method

 

1. Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
   
2. Add okra wheels. 
   
3. Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
   
4. Cover pan and cook for 12 minutes, stirring every 4 minutes.
   
5. Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.
   

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

Tried this recipe?

Let us know how it was!

Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

• Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
• Salt: Used in the boiling water to season the potatoes from the inside out.
• Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
• Butter: Adds richness, can be skipped for dairy-free versions.
• Onion: Adds sweetness and depth to the sautéed mix.
• Garlic: Smashed for maximum flavor and quick infusion.
• Fresh Thyme: Classic Caribbean herb with earthy notes.
• Scallions: Add color and a mild onion bite.
• Black Pepper: Lends warmth to balance the sweet and savory.
• Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

• Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
• Choose sweet potatoes with smooth skin and no bruises for the best results.
• Fresh thyme and scallions are usually available year-round in produce sections.
• Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

• Peel sweet potatoes before or after boiling—whichever you prefer.
• Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
• Saute aromatics first to layer flavor before adding the potatoes.
• Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
• Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Easy Caribbean Recipes, Seafood & Fish, Side Dishes

Cuisine: Fusion, Trinidadian

Ingredients Method Notes

Ingredients

  

• 3 pounds sweet potatoes
• 1 teaspoon salt for boiling
• 1 1/2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion diced
• 6-8 cloves garlic smashed
• 1 teaspoon fresh thyme leaves only
• 1/2 teaspoon black pepper

Optional

• 1/2 cup salted cod

Method

 

1. Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
   
2. Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
   
3. In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
   
4. Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
   
5. Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.
   

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.

Tried this recipe?

Let us know how it was!

If you’re looking for a bold, tangy, and sweet dressing that comes together in minutes, this Easy Caribbean Honey Mustard Dressing is exactly what you need. Whether you drizzle it over a crisp salad, use it as a dip for chicken wings or veggie sticks, or add a spoonful to your favorite sandwich, this Caribbean-inspired twist on a classic is sure to impress.

Made with just a few pantry staples, Dijon mustard, honey, olive oil, lemon juice, and rice wine vinegar; this recipe is incredibly versatile. The black pepper adds subtle heat, while the honey rounds out the sharpness of the mustard. Want to add more Caribbean flair? Use hot honey or toss in some red pepper flakes for a fiery version.

It’s fast, gluten-free, and full of flavor. I love it over fresh watercress, but the real beauty is how easily you can adapt it to whatever you’re cooking up. Shake it, whisk it, and you’re done.

Ingredient Guide

• Olive Oil: The base that helps emulsify the dressing and carry all the flavors.
• Honey: Adds natural sweetness; hot honey works great for a spicy twist.
• Dijon Mustard: Smooth and tangy with just the right sharpness.
• Lemon Juice: Balances the flavors and brightens the entire dressing.
• Rice Wine Vinegar: A milder vinegar that brings acidity without overpowering.
• Black Pepper: Adds warmth and depth.
• Salt: Just a pinch to enhance all the other ingredients.

Shopping Made Easy

• Use a good-quality olive oil to create a smooth, balanced dressing.
• Look for real honey and Dijon mustard without added sugars or thickeners.
• Rice wine vinegar is mild and available in most international or health-food aisles.
• Fresh lemon juice gives better results than bottled for a zesty finish.

Cooking Notes from the Kitchen

• Shake everything together in a jar for fast emulsification—no blender required.
• Store in the fridge in a sealed container for up to 2 weeks.
• Add red pepper flakes or swap in hot honey for a spicier version.
• For creaminess, mix in a tablespoon of mayo or Greek yogurt.
• Try it as a marinade for grilled chicken or drizzle over roasted vegetables.

Can I use another type of vinegar?

Yes, apple cider vinegar or white wine vinegar can be substituted easily.

How long does it last in the fridge?

Store it in an airtight jar or container and refrigerate for up to 2 weeks. Shake before use.

Is this dressing gluten-free?

Yes, just make sure your mustard and vinegar are certified gluten-free.

Can I use yellow mustard instead of Dijon?

You can, but Dijon provides a smoother, more complex flavor that’s ideal for dressings.

What dishes pair well with this?

Use it on salads, as a dip for wings or veggies, in wraps, or as a sandwich spread.

Easy Caribbean Honey Mustard Dressing

If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course: Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine: Fusion, Trinidadian

Ingredients Method Notes

Ingredients

  

• 1/2 cup olive oil
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 1/2 tablespoon rice wine vinegar
• 1/2 teaspoon black pepper
• 1 pinch salt

Method

 

1. Make a simple salad with watercress to enjoy this tangy honey mustard dressing.
   
2. Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
   
3. Use immediately or refrigerate for up to 2 weeks. 
   
4. Shake before each use.
   

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there. For example, I replaced apple cider vinegar with rice wine vinegar, and you can add a bit of pepper flakes to give the dressing a slight kick. If making this gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary needs.

Tried this recipe?

Let us know how it was!

There’s something about this Fry Aloo with Corned Mutton (Potato and Corned Mutton) that captures the heart of Caribbean home cooking, simple, hearty, and perfect for transforming leftovers into something deeply satisfying. Growing up, we often made dishes like this, adding bits of meat from previous meals. This version is a remix of my popular Fry Aloo recipes, now boosted with rich, savory corned mutton, a canned, seasoned meat made from lamb or goat, commonly used across the Caribbean for its deep flavor and convenience.

I used leftover fried corned mutton from the 3-part mini-series I shared on YouTube. In the video, I explained that this step is optional, you can use the corned mutton straight from the can. Other helpful tips are included in the series, especially around flavor building and how to fry the meat properly. I highly recommend following along here: Cooking Corned Mutton: A Step-by-Step Guide. If you’re preparing this dish gluten-free, be sure to review your ingredient labels to ensure they meet your dietary needs.

Whether you’re using leftovers from a previous meal or corned mutton straight from the can, the combination of thinly sliced potatoes, garlic, onion, and spicy Scotch Bonnet pepper delivers nostalgic Trini flavor. It’s best enjoyed with hot sada roti, but also works beautifully as a breakfast hash or quick dinner.

A nonstick pan helps reduce the amount of oil needed, and taking the time to slowly cook and crisp the potatoes brings out their natural sweetness and texture. It’s comforting, flavorful, and deeply rooted in how we make use of every ingredient in the Caribbean kitchen.

Ingredient Guide

• Olive Oil: Use any neutral oil; nonstick pans allow for less oil overall.
• Onion: Thinly sliced for sweetness and texture in every bite.
• Garlic: Smashed to infuse the oil and potatoes with rich, deep flavor.
• Salt: Balances and enhances the natural starchiness of the potatoes.
• Scotch Bonnet Pepper (optional): Adds Caribbean heat and depth—use with caution.
• Potatoes (Aloo): Thinly sliced for fast, even cooking and golden crust.
• Corned Mutton (Canned Seasoned Lamb or Goat): Caribbean pantry staple, similar to canned corned beef but made with mutton. It’s salty, savory, and quick to prepare.
• Black Pepper: Adds warmth and balances the dish.

Shopping Made Easy

• Canned corned mutton is often sold in West Indian or international groceries—look for brands like Grace or Hereford.
• Choose firm potatoes like Yukon Gold for best frying texture.
• Scotch Bonnet peppers can be found in the international section of most supermarkets.
• A nonstick frying pan reduces the oil needed and makes cleanup easier.

Cooking Notes from the Kitchen

• Rinse sliced potatoes to reduce starch for better crisping.
• Use medium-low heat to cook potatoes through before turning up heat to crisp them.
• Stir regularly to avoid sticking or burning.
• Adjust salt last; corned mutton can be quite salty on its own.
• This dish is best served hot and can be reheated in a dry pan to restore its texture.

What is corned mutton?

Corned mutton is a seasoned, canned meat made from lamb or goat. It’s commonly used in Caribbean cooking and has a rich, salty, savory flavor similar to canned corned beef.

Can I use something else instead?

You can substitute with corned beef, cooked ground meat, or even stewed chicken or pork, depending on what’s available.

Is this dish spicy?

It can be if you use the Scotch Bonnet pepper. Omit it or use just a small piece for less heat.

What potatoes are best?

Use firm varieties like Yukon Gold or russets and slice them thinly for fast, even cooking.

What do I serve this with?

Best with sada roti, but also great with rice, roti skins, or eaten on its own like a hash.

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

A comforting, savory potato dish featuring thinly sliced aloo and rich corned mutton (canned lamb or goat), perfect for breakfast, lunch, or dinner with sada roti.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Side Dishes

Cuisine: Trinidadian

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tablespoons olive oil
• 1 medium onion sliced
• 8 cloves garlic smashed
• 1/2 teaspoon salt adjust to taste
• 1/2 Scotch Bonnet pepper optional
• 1/2 teaspoon black pepper
• 5 medium potatoes thinly sliced
• 1 cup leftover or canned corned mutton fried or directly from can

Method

 

1. Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
   
2. Heat oil in a wide nonstick pan over medium heat.
3. Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
   
4. Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
   
5. After 20 minutes, uncover. 
   
6. Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
   
7. Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.
   

Tried this recipe?

Let us know how it was!