Trim off the excess fat and some skin from the chicken thighs (bones removed) and cut into 2-inch pieces. In the video, I spoke about my culture (Caribbean) and how we wash meats with lime, lemon, or white vinegar.
Unfortunately, I lost all of the step-by-step pictures that I usually take for recipes. Season the chicken with the salt, 1/2 of the black pepper, Caribbean Green Seasoning, Sesame oil, and grated ginger. Allow to marinate for at least one hour.
Heat oil to fry the chicken pieces on a medium/high flame. Combine the flour and cornstarch, then dust the seasoned chicken pieces in the mixture and fry until golden. About 6-7 minutes. Fry in batches to avoid overcrowding the pan. Set aside on a wire rack.
On a medium flame, add 1 1/2 tablespoons veg oil in a wide pan or wok. Once hot, add the onion, garlic, remaining black pepper, and bell peppers. Cook for 4 minutes, then add Scotch Bonnet peppers and the pre-fried chicken piece and toss well.
Heat through for about 3 minutes, and then you’re done. As you turn off the stove, mix in the finely chopped chives and Chadon Beni (culantro). You may add additional salt if you prefer. This pepper chicken is excellent as a snack with your favorite beer, a side dish, or a topping for sandwiches.
Notes
I recommend you follow along with the video, as much more about the recipe is discussed there, like washing the chicken, the benefits of having some skin on, and how you can cut back on the heat level or make it even more spicy, should you wish.
I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.
If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.
Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.
Ingredient Guide
Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
Ginger: Freshly grated for warmth and brightness in every bite.
Coconut Milk: Adds creaminess and Caribbean depth.
Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
Butter (optional): Enriches the shell‑stock and rice when used at the start.
Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
Parsley & Lemon Juice: Fresh finish adds brightness and balance.
Shopping Made Easy
Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.
Cooking Notes from the Kitchen
Always simmer your seafood shells with aromatics first to create a flavorful base stock.
Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
Stir gently after adding seafood so as not to break delicate shells or fish pieces.
Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.
What makes this a “Caribbean” pelau?
Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.
Can I prep this ahead?
Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.
How spicy is this?
The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.
Can I use white rice instead of brown?
Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.
Is there a vegetarian version?
Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.
Trinidad Seafood Pelau with Coconut and Pigeon Peas
Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
In the main pot, heat olive oil and brown sugar over high heat, stirring until amber.
Add pigeon peas, pumpkin, and carrot.
Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
Add reserved shell stock, cover, and cook 7 minutes.
Add mussels and clams, pressing into liquid. Simmer 3 minutes.
Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes.
Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.
This dish always brings me back to the warm Caribbean sunshine, especially during Canada’s long, icy winters. Inspired by the same flavor foundation as my Classic Caribbean Coconut Stewed Beef and with echoes of the Rib Pelau I shared a few years ago, these Caribbean Brown Stewed Pork Short Ribs deliver deep, savory satisfaction in every bite.
In this recipe, short ribs are cleaned, seasoned generously with green seasoning, and marinated before being browned in caramelized sugar for that iconic dark stew flavor. I round it out with thyme, tomato, hot pepper, and ginger, then simmer the ribs until they’re fall-off-the-bone tender. The result is rich, sticky, and unmistakably Caribbean, perfect over rice or ground provisions.
Whether you add coconut milk, bay leaves, or a splash of Roocou for color (all discussed in the video), this one’s guaranteed to warm your kitchen and soul.
Ingredient Guide
Pork Spare Ribs (Short Ribs): Cleaned and cut into riblets; marinate well for the best flavor.
Lemon Juice: Used to wash and deodorize the ribs before seasoning.
Salt and Black Pepper: Split between marinating and final adjustment.
Caribbean Green Seasoning: Essential base seasoning packed with herbs and aromatics.
Worcestershire Sauce: Adds depth and umami to the marinade.
Onion: Diced and added to seasoning mix for balance.
Vegetable Oil: Used to caramelize sugar and brown the meat.
Golden Brown Sugar: Key for developing color and that traditional stew flavor.
Scotch Bonnet Pepper: Optional for heat; use what you can handle.
Tomato: Adds body and slight acidity to the stew base.
Scallions and Thyme: Classic Caribbean aromatics that deepen the dish’s flavor.
Ginger: Freshly grated for warmth and complexity.
Water: Used to braise the ribs and extract all those flavors.
Parsley: Finely chopped and added at the end for a fresh finish.
Roocou (Annatto): Optional for vibrant red color; use 1 to 2 tablespoons as desired.
Coconut Milk: Optional richness and smoothness added during simmering.
Bay Leaves: Optional for added herbal depth; remove before serving.
Shopping Made Easy
Ask your butcher for pork short ribs or spare ribs and have them cut into small pieces.
Golden brown sugar works better than white sugar for developing rich stew color.
Fresh thyme, Scotch Bonnet peppers, and Caribbean green seasoning can be found at West Indian or international markets.
Use fresh ginger, not powdered, for best flavor results.
Optional ingredients like bay leaves, Roocou (annatto), and coconut milk are flavor boosters; use them if available.
Cooking Notes from the Kitchen
Caramelizing the sugar is the most delicate part—don’t let it burn or the dish will taste bitter.
Allow ribs to “spring” their natural juices before adding water for maximum flavor.
Rinsing the seasoning bowl into the pot ensures you don’t lose any flavor.
If using coconut milk, add it after the sugar browns and before simmering.
Let the stew rest for a few minutes before serving; it will thicken as it cools.
What cut of pork works best for this?
Short ribs or spare ribs work well; look for pieces with good fat and bone for added flavor.
What is Roocou (Annatto)?
Roocou, also known as annatto, is a natural food coloring and flavoring made from the seeds of the achiote tree. Common in Caribbean and Latin American cooking, it adds a mild earthy taste and a deep red-orange color to dishes. In this stew, Roocou is optional but enhances the appearance with a beautiful reddish hue, especially when no tomato paste is used.
Can I use boneless pork?
You can, but bone-in ribs yield a richer stew and better texture.
Is it necessary to marinate for 2 hours?
Yes, marinating builds deep flavor and helps tenderize the ribs.
Can I make this ahead?
Absolutely. It tastes even better the next day after the flavors meld.
How spicy is it?
That’s up to you! Add as much Scotch Bonnet as you can handle, or omit for a mild version.
Caribbean Brown Stewed Pork Short Ribs
Fall-off-the-bone pork ribs caramelized in golden sugar and simmered in herbs, hot pepper, and tomato; a beloved Caribbean stew full of bold flavor.
Wash ribs with lemon juice and cool water. Drain and season with green seasoning, salt, black pepper, onion, and Worcestershire sauce. Marinate for at least 2 hours.
In a deep pot over medium-high heat, add oil, then sugar. Stir until it melts and turns deep amber; do not let it blacken.
Add seasoned ribs. Stir to coat. Cover and cook for 10 minutes to release juices, stirring occasionally.
Uncover and increase the heat slightly to reduce the liquid, about 5 minutes, until the oil resurfaces.
Add tomato, thyme, Scotch Bonnet, scallions, and ginger. Stir well.
Add water, rinsing seasoning bowl into pot. Bring to boil, then reduce to simmer.
Cover (lid slightly ajar) and simmer for 90 minutes or until ribs are tender.
Adjust salt to taste. Add parsley and reduce uncovered to thicken gravy. Remove thyme sprigs and bay leaves (if used) before serving.
Serve and enjoy!
Notes
Please follow along with the video below, as much more about the recipe is discussed there. It also includes instructions on how to add additional flavor by adding a couple of bay leaves, 2 tablespoons of Roocou, and coconut milk. Use as much hot pepper as you can tolerate.
About five years ago, I shared a classic Mackerel in Tomato Sauce recipe, but today I’m pleased to offer an even bolder version: Curry Mackerel with Tomato Sauce. This quick and tasty weeknight curry mackerel is perfect for Lent or any time you crave an easy Caribbean-style fish dish. With its aromatic curry base, hearty tomato sauce, and tender mackerel chunks, it hits all the right notes—especially when served over steamed rice, Paratha roti, or boiled potatoes.
This dish is all about layering simple flavors: cumin seeds toasted in oil, a fragrant blend of onion, garlic, green seasoning, and optional Scotch Bonnet, followed by curry powder and black pepper. Then we introduce canned mackerel in tomato sauce and fresh tomato, simmering briefly to meld everything together. It’s fast, comforting, and ideal for any home cook looking for a Caribbean fish curry that’s both traditional and fuss-free.
Ingredient Guide
Vegetable Oil: Used to sauté cumin seeds and build the curry base. Neutral oils like canola or sunflower oil also work.
Cumin Seeds (Geera): Small, aromatic seeds that add nutty, earthy flavor when toasted in oil; a key Caribbean curry element.
Onion: Use a medium yellow or white onion, chopped large for texture and slow caramelization.
Garlic: Crushed or minced, it provides the savory depth that underpins the curry flavor.
Caribbean Green Seasoning: A blended mix of fresh herbs, including culantro, parsley, scallions, and garlic, acts as a marinade and flavor base.
Scotch Bonnet Pepper (optional): One of the hottest Caribbean chilies, adds heat and fruity undertones. Use whole or halved based on your spice preference.
Curry Powder: A blend of turmeric, coriander, cumin, fenugreek, and more. Use a Caribbean-style curry powder for authenticity.
Black Pepper: Adds warmth and enhances the complexity of the curry spice.
Mackerel in Tomato Sauce (Canned): A pantry staple, this is mackerel fillets packed in a rich tomato-based sauce. Look for brands like Brunswick or Grace.
Water: Thins the curry sauce to desired consistency while allowing the flavors to meld.
Tomato: Fresh, large pieces add texture and amplify the tomato sauce already in the canned mackerel.
Cilantro: Chopped fresh at the end to brighten the dish, can be replaced with culantro for a bolder herbal note.
Lime Juice: Squeezed in just before serving to balance and lift the dish.
Shopping Made Easy
Canned mackerel in tomato sauce is available in most grocery stores—opt for BPA-free cans if possible.
Curry powder and cumin seeds are pantry staples found in the spice aisle or international section.
Scotch Bonnet peppers are sold fresh or pickled in Caribbean markets; substitute with habanero if needed.
Fresh cilantro and lime juice brighten the dish—find them in the produce aisle.
Cooking Notes from the Kitchen
Toast cumin seeds in oil until fragrant to build a deep flavor base.
Keep heat low when cooking curry powder to bloom the spices without burning them.
Use whole or halved Scotch Bonnet—avoid over-stirring to keep seeds from dispersing too much heat.
Simmer briefly (about 4 minutes) to meld flavors without overcooking the fish.
Stir in cilantro and lime juice off the heat to retain freshness and bright aromas.
Is this dish gluten-free?
Yes—just make sure your curry powder and green seasoning are gluten-free certified.
Can I omit the Scotch Bonnet pepper?
Absolutely! Leave it whole for mild spice or omit it for a completely heat-free version.
What can I serve with this curry mackerel?
Steamed rice, Paratha roti, boiled provisions, or even pasta work well to soak up the sauce.
Can I use fresh mackerel instead of canned?
Yes—but you’d need to cook it longer, add more liquid, and adjust seasoning accordingly.
How do I adjust the spice level?
Remove the seeds from the Scotch Bonnet for a milder effect or skip it entirely for no heat.
Curry Mackerel with Tomato Sauce
A quick and flavorful Caribbean-style curry mackerel in tomato sauce with aromatic spices, perfect for an easy fish dinner over rice or roti.
Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!Add more water if you want more gravy or sauce.
Notes
Please follow along with the video, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.
There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.
The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).
Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.
Ingredient Guide
Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
Sea Salt: Balances the spices and adds a crunchy texture.
Shopping Made Easy
Grab canned chickpeas; no soaking or long prep needed.
Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
Use good-quality olive oil or substitute with avocado or canola oil.
Cooking Notes from the Kitchen
Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
Let them cool completely before storing to maintain crunch.
Store in a sealed jar or container at room temperature for up to 3 weeks.
Are air fryer chickpeas healthy?
Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.
Can I use dried chickpeas?
Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.
How spicy is this?
That’s up to you—leave the pepper whole for mild heat or chop it for more kick.
What can I use instead of green seasoning?
Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.
Do I need to peel the chickpeas?
Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.
Air Fryer Curried Chickpeas
Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.
Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.
Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.
Ingredients Guide
Vegetable Oil: For building the base flavor of the curry.
Onion: Adds sweetness and body to the sauce.
Garlic: A savory foundation to balance the curry spices.
Caribbean Green Seasoning: Delivers herbaceous, island depth.
Curry Powder: The heart of the dish; use your favorite blend.
Tomato: Adds brightness and slight acidity.
Scotch Bonnet Pepper: Brings fruity heat to the curry.
Salt and Black Pepper: Essential seasonings to round out flavor.
Sweet Corn Kernels: The star of the dish; juicy and crisp.
Chives: Stirred in at the end for a fresh, savory finish.
Shopping Made Easy
Use frozen or fresh corn kernels depending on availability.
Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
Green seasoning can be homemade or store-bought.
Use coconut milk for a creamier version, if desired.
Cooking Notes from the Kitchen
This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
Using only the corn kernels makes this dish easier to eat and faster to cook.
Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
You can adjust the texture by reducing or increasing the cooking liquid.
Can I make curry corn gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.
Can I use canned corn?
Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.
How do I make this creamier?
Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.
Easy Caribbean Curry Corn with Green Seasoning
A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
Add corn kernels and stir to coat fully in the curry.
Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
Notes
I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
As a lil fella growing up in the Caribbean, I enjoyed Stewed Chicken Liver, something I came to learn was not the norm for children my age. That love graduated to hearts and gizzards, and not only the sort of Caribbean stewed version, but in a deep and rich curry base as well.
Heat the oil on a medium flame in a wide pan and add the onion, garlic, and black pepper. Reduce the heat and cook for 3 minutes before adding the Caribbean Green Seasoning and Garam Masala. Cook for another 3 minutes on low.
Add the curry powder and stir until well combined. Cook for 3 minutes, then turn the heat to medium and add 3/4 cup water. Stir in the tomato, salt, and Scotch Bonnet pepper. Bring to a rolling boil and cook for 4-5 minutes.
Do not cover the pan as we want to burn off that liquid.In the video, I explained how I achieved separation when I passed my spoon across the bottom of the pan, meaning all the liquid was gone. Both the chicken hearts and liver were washed with the juice of a lemon and cool water, then drained. At this point, add the chicken hearts to the pot and stir well to coat with the curry base we created.
Add 1 1/2 cups of water to the pot, bring to a boil, then reduce the heat to a simmer and cook for 25 minutes.
It’s now time to add the liver to the pan and stir gently. As it comes back to a boil, reduce to a simmer, add the Anchar Masala, and cook for 5-7 minutes.
Everything should be fully cooked at this point, so you may taste and adjust the salt to your liking. Top with the chopped parsley.Were I in the Caribbean, I’d use chopped culantro (also known as Chadon Beni) instead, and the other option is chopped coriander (also known as cilantro).
Notes
Follow along with the video, as more about the recipe is discussed there. Including why I chose a green Scotch Bonnet pepper, how to add additional flavor to the curry by incorporating ginger, cinnamon, and bay leaves, and how to achieve a lovely gravy, if desired.
This Tropical Starfruit Juice (also known as carambola) is a vibrant and healthful drink that showcases the sweet‑tart flavor of starfruit. Loaded with vitamin C, antioxidants, and fiber, this juice is refreshing and good for you. It’s perfect for starting the day, pairing with brunch, or enjoying poolside on a hot afternoon. With its glowing golden hue and crisp citrus notes, this juice is both invigorating and visually stunning.
Ingredient Guide
Starfruit (Carambola): Offers a tart-sweet base and striking star-shaped slices when garnished.
Water: Adjust to taste for thickness and intensity—less for a richer flavor.
Sugar: Balances acidity—opt for granulated or any sweetener you prefer.
Lemon Juice: Brightens and provides refreshing zest.
Orange Extract: Adds tropical citrus aroma.
Optional Flavor Boosters: Almond extract, mixed essence, or bitters for unique layers of flavor.
Shopping Made Easy
Starfruit: Look for firm fruit with smooth, glossy edges and a light golden color.
Sugar and Citrus Juice: Regular pantry items—freshly squeezed lemon juice is best.
Flavor Enhancers: Small bottles of orange extract, almond extract, and bitters are great to have on hand for occasional use.
Water: Use filtered water for clean, crisp taste.
Cooking Notes from the Kitchen
Blend in batches if needed, start with 6 cups of water for a stronger flavor, add more if desired.
Strain thoroughly to remove pulp and achieve a smooth, clear juice.
Add lemon juice right after straining to protect the bright color and add freshness.
Adjust sweetness after chilling, as cold temperatures can dull perception of sweetness.
Serve chilled, garnished with starfruit slices and a sprig of mint for visual appeal.
Invigorating Tropical Starfruit Juice
A refreshing Caribbean beverage made with fresh starfruit (carambola), citrus juice, and tropical flavor enhancers. This vibrant starfruit juice is rich in vitamin C, perfect for cooling down on hot days or brightening up any brunch table with its tangy-sweet profile.
3large starfruitabout 2 lbs; washed and roughly chopped
2/3cupsugaror preferred sweetener
2lemonsjuiced
6-8cupswateradjust to taste
1tablespoonorange extract
Optional
1teaspoonalmond extract
1teaspoonmixed essence
a few drops of bitters
Method
Clean and chop the starfruit. Rinse thoroughly, trim the ridges, remove any seeds, and roughly chop.
In a blender, combine starfruit and 6–7 cups water.
Blend on high for 1–2 minutes until very smooth.
Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing to extract all the juice.
Immediately stir in lemon juice; this preserves the bright color and adds freshness.
Add sugar, orange extract, and any optional extracts/bitters. Stir until fully dissolved.
Taste and adjust sweetness or water level, especially if serving over ice. Chill thoroughly, then stir before pouring to recombine any separated ingredients.
Serve cold, garnished with starfruit slices and mint leaves (optional).
Notes
Additional ingredients you may use for subtle flavor enhancements are almond extract (1 teaspoon), mixed essence (1 teaspoon), and a few drops of Angourtara Bitters. I used granulated sugar as the sweetener, but you may use anything you prefer.
This Jamaican-style Carrot Juice (Carrot Punch) brings back warm memories of sipping bright orange drinks served at breakfast tables during visits to Kingston. Made with fresh carrots, ginger, warm spices, and a touch of sweetened condensed milk, this recipe is delightfully creamy and comforting. It’s perfect chilled over ice or turned into a festive adult beverage with a splash of rum. If you’re looking for a naturally vibrant, drinkable treat that’s both flavorful and soothing, this is it.
Ingredient Guide
Carrots: The bold base, providing natural sweetness, vibrant color, and essential nutrients.
Ginger: Adds a spicy-lively warmth that elevates the flavor.
Water: Used to blend and extract full juice; divide between blender batches.
Lime Juice: Brightens the color and adds refreshing citrus balance.
Ground Cinnamon & Nutmeg: Infuse the drink with comforting, fragrant Caribbean spice notes.
Sweetened Condensed Milk: Delivers creamy sweetness and rich texture—adjust to taste.
Vanilla Extract: Aromatic depth and subtle sweetness.
Optional Rum: Turns this juice into an adult-friendly, festive cocktail.
Shopping Made Easy
Carrots: Choose firm, brightly colored carrots; organic if available; any variety works here.
Ginger: Look for plump roots with smooth, unwrinkled skin; store extra in your freezer for future use.
Sweetened Condensed Milk: Standard cans work well; use dairy-free versions to make this recipe vegan.
Ground Spices: Freshly grated nutmeg and ground cinnamon bring genuine flavor; use pantry staples if needed.
Vanilla and Lime Juice: Always check labels for pure vanilla extract and fresh limes for the best aromatic quality.
Cooking Notes from the Kitchen
Blend in batches to ensure smooth consistency and prevent overworking your blender.
Strain twice for silky texture; use cheesecloth for an ultra-smooth finish, or a fine sieve for quicker prep.
Add lime juice immediately after straining to preserve the beautiful bright orange color and prevent oxidation.
Adjust sweetness thoughtfully. Start with about two-thirds of the condensed milk, taste, and whisk in more if needed, especially if serving over ice.
Chill thoroughly before serving—this drink is far more refreshing when cold and settles naturally, so stir before pouring.
For an adult twist, stir in rum just before serving and garnish with a lime wheel or mint leaf.
Easy Jamaican Carrot Juice (Carrot Punch)
A creamy, spice-infused Caribbean drink made from fresh carrots, ginger, and warm seasonings.
Peel and roughly chop the carrots. Add half the carrots, one slice of ginger, and 4 cups of water to a blender. Puree until smooth. Repeat with the remaining carrots, ginger, and water.
Puree until smooth. Repeat with the remaining carrots, ginger, and water.
Strain the blended mixture using a fine mesh strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard the pulp.
Add lime juice immediately after straining to prevent discoloration. Stir in cinnamon, grated nutmeg, vanilla extract, and sweetened condensed milk. Start with 2/3 of the can, then taste and adjust sweetness as needed.
Whisk until fully combined. Chill in the refrigerator before serving. Stir before pouring, as the drink may settle.
To serve, pour over ice. For a festive adult version, add a splash of dark rum.
Notes
If you are making this drink gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements. I suggest that you follow along with the video below, as it provides additional information, including alternative sweeteners you can use and instructions on how to keep the drink dairy-free if desired.
About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.
What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.
This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.
This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.
Ingredient Guide
Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
Vegetable Oil: Helps build the curry base and bloom spices evenly.
Onion: Adds sweetness and depth when gently sautéed.
Garlic: A must in Caribbean curry bases—use plenty for full flavor.
Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
Salt and Black Pepper: Season to balance and sharpen all the flavors.
Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
Water: Braises cassava and forms the sauce.
Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.
Shopping Made Easy
Look for peeled frozen cassava in West Indian or international grocery freezers.
Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
Green seasoning can be homemade or store-bought. It freezes well if making in batches.
If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.
Cooking Notes from the Kitchen
Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
Add water gradually to control thickness; this dish can be gravy-like or drier for roti.
Is curry cassava a traditional Caribbean dish?
It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.
Can I use other root vegetables?
Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.
What if I don’t have green seasoning?
You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.
How spicy is this recipe?
It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.
Can I freeze curry cassava?
Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.
Curry Cassava
A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.
3poundscassavafresh or frozen, peeled, deveined, cubed
3/4tablespoonsalt
1/2teaspoonblack pepper
1tablespoongaram masalaor ancho masala
3-4cupswater
Optional
2tablespoonschadon beni (culantro)chopped, or chopped cilantro
Method
Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
After 3 minutes, stir in green seasoning and cook for 2 more minutes.
Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
Add the cassava chunks, stirring thoroughly to coat with the spiced mixture.
Turn heat to medium-high, add salt, pepper, and garam masala.
Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes.
Monitor liquid and add water if necessary.
Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.
Notes
If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.
This Spicy Scotch Bonnet Pepper Pickle is one of my go-to condiments when I’m making a pot of Chicken Pelau or any richly spiced Caribbean dish. Quick to prepare and full of bold heat, this fresh pickle is made with fiery Scotch Bonnet and Wiri Wiri peppers, plus garlic, lime, and onion for balance and punch. Though not a traditional long-fermented pickle, this Caribbean-style mix is cured briefly in citrus juice for instant flavor and can also be made with vinegar if you want it to last longer in the fridge.
It’s a lively and versatile table addition, perfect alongside curry chickpeas, rice dishes, or grilled meats. And don’t be shy about tailoring the heat level; just remove the seeds and use fewer peppers if you want a milder version. Whether spooned on the side or served as a spicy dip, this pickle brings serious island flavor to your plate.
Wiri Wiri Peppers: Small, punchy peppers often used in Guyanese cooking.
Garlic: Adds aromatic depth and balances the spice.
Onion: Offers texture and subtle sweetness.
Sea Salt: Helps season and cure the mixture.
Black Pepper: Enhances the flavor and adds mild heat.
Cilantro: Brings brightness and a fresh herbal finish.
Water: Used for quick pickling; can be swapped with vinegar for longer storage.
Lime Juice: Acts as a citrus cure, balancing the spicy elements.
Shopping Made Easy
Wear gloves when handling hot peppers—this recipe is no joke!
Use white vinegar instead of water if you plan to store the pickle for several days.
Wiri Wiri peppers may be found at Caribbean or South American groceries. Substitute with bird pepper or cayenne if needed.
Cooking Notes from the Kitchen
Including the seeds and membranes intensifies the heat, remove them for a milder pickle.
Finely chopping the peppers creates more uniform flavor, but you can leave them chunkier for texture.
This pickle pairs beautifully with any savory dish needing a bold kick—think Pelau, curry lentils, or grilled snapper.
Can I make this less spicy?
Yes! Remove the seeds and membranes from the peppers and reduce the quantity to your comfort level. You can also use milder chili varieties as a base.What is Scotch Bonnet Pepper Pickle?
How long will this pickle last?
If made with lime juice and water, it should be eaten within 1–2 days. Made with white vinegar, it can last 3–4 days refrigerated in an airtight container.
Spicy Scotch Bonnet Pepper Pickle
This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.
Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
Add the salt and black pepper. You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.
Notes
This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.
Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.
This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.
While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.
Ingredient Guide
Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
Vegetable Oil: Helps bloom the curry and brown the beef evenly.
Water or Stock: Used to build the sauce and braise the beef to tenderness.
(Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.
Shopping Made Easy
Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
Green seasoning can be made in batches and stored in the fridge or freezer.
Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
Use beef stock instead of water for extra richness, especially if not marinating overnight.
Cooking Notes from the Kitchen
Marinate the beef for at least an hour (or overnight) to deepen the flavor.
Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
Cook low and slow; rushing the beef will leave it tough.
Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
Add vegetables only after the beef is tender to avoid them turning mushy.
What cut of beef is best for curry?
Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.
Can I make this dish ahead?
Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.
How spicy is it with Scotch Bonnet?
Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.
Can I use a pressure cooker?
Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.
What sides go well with curry beef?
White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.
Caribbean Curry Beef
Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.
Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
Notes
Follow along with the video, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.
