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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Grilling Spring Recipes Summer Recipes Sunday Dinners Winter Recipes

A Smoked Jamaican Jerk Duck

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

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

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

Is This Smoked Duck Spicy Like Traditional Jerk?

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

Can I Make This Jerk Duck Without a Smoker?

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

What Should I Serve with Smoked Jerk Duck?

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

Can I Use This Recipe for Chicken or Turkey Instead?

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

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients
  

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

Instructions
 

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

A Quick Summer Fruit Compote.

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A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I Make This Fruit Compote Without Wine Spritzer?

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

What’s the Best Way to Store Leftover Compote?

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

Can I Use Frozen Fruits for This Recipe?

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

How Can I Add More Spice to This Compote?

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

What Other Dishes Can I Pair This Compote With?

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

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients
  

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

Instructions
 

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

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.
Keyword cherries, fruit compote, peach compote, peaches, plum compote, plums, stewed peaches, stewed plums, summer dessert, summer hosting, summertime dessert
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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I use frozen shrimp for this stir fry?

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

What vegetables can I add to stretch this dish?

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

Is there a substitute for oyster sauce?

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

Can I make this dish spicy?

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

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

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

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners
Cuisine Fusion, General Caribbean

Ingredients
  

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

Instructions
 

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

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

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Chennette chow in a bowl ready to serve

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is chenette or ackee?

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

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

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

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

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

How long can chenette chow be stored in the refrigerator?

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

Is Chadon Beni the same as cilantro?

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

Can I make chenette chow with other fruits?

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

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.
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Prep Time 15 minutes
Rest Time 20 minutes
Total Time 35 minutes
Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine General Caribbean, Trinidadian

Ingredients
  

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

Instructions
 

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

Easy Tropical Mango Passionfruit Juice

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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan
Cuisine General Caribbean

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

Instructions
 

  • 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.
  • In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
  • Pour the mango puree into a large mixing bowl or jug.
  • Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
  • Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
  • Chill before serving or serve over crushed ice.
  • 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.
Keyword beginner, Caribbean Classics, drinks, Fusion, mango recipes, passionfruit, refreshing juices, summer recipes, Sunday Dinners, tropical drinks
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two fried chicken sandwiches
Chicken Recipes Comfort Food Featured General Caribbean Summer Recipes Weeknight Dinners

Mom’s Crispy Fried Chicken

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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).

two fried chicken sandwiches

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
Cook Time 10 minutes
Total Time 25 minutes
Course Chicken Recipes, Comfort Food, Summer Recipes, Weeknight Dinners
Cuisine General Caribbean

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

Instructions
 

  • Trim excess fat and skin from the boneless chicken thighs.
  • Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
  • 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.
  • Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
  • Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
  • Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
  • Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
  • Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
  • Optional: Sprinkle with finishing or sea salt while still hot, if desired.
  • Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.
Keyword Caribbean fried chicken, Fried Chicken, fried chicken marinade, fried chicken recipe, how to fry chicken, Jamaican fried chicken, southern fried chicken, Trinidad fried chicken
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garlic chive butter in two class containers with whole chives next to them
Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Garlic Chive Butter

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garlic chive butter in jars with chives on the table

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.

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garlic chive butter in two class containers with whole chives next to them

Garlic Chive Butter

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Prep Time 15 minutes
Total Time 15 minutes
Course Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners
Cuisine Fusion

Ingredients
  

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

Instructions
 

  • 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.
    Garlic saute in the pan
  • Add the chopped chives and softened unsalted butter to the saucepan off the heat.
    Whole chives on paper towel
  • Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
    Combined garlc, butter and chives in pot
  • Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
    Chive butter in container
  • Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.
    Chive butter with whole chives next to containers
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Appetizers & Snacks Featured General Caribbean Global Favorites Seafood & Fish Summer Recipes Trinidadian Weeknight Dinners

Classic Shrimp Ceviche

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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.

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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
Rest Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine General Caribbean, Trinidadian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
  • Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
  • 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.
  • Remove the marinated shrimp from the fridge and add all of the other ingredients. 
  • Stir well to combine all these fresh flavors.
  • Chill for another 10 minutes, then serve.
Keyword Caribbean ceviche, Caribbean shrimp ceviche, classic shrimp ceviche, easy ceviche, how to make ceviche, shrimp, shrimp ceviche, shrimp recipe, shrimp salsa
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Curry stew with pork and kale in a large red pot
Featured Soups & Stews Trinidadian

Curry Stew Pork with Kale

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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.

curry stew pork in pot

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 with pork and kale in a large red pot

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soups & Stews
Cuisine Trinidadian
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Season pork: combine pork, salt, curry powder, green seasoning, pepper, and Worcestershire in a bowl.
    Cut up pork pieces in curry in a white bowl with a spoon
  • 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.
    Heating brown sugar in a large red pot on the stove
  • 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.
    Add in water to pot
  • Remove thyme sprigs, increase heat, uncover to cook off excess liquid until a rich color develops.
    Tenderizing and browning pork pieces in large red pot on stove
  • Add kale, stir and pour in 1/2 cup water or coconut milk. Bring to boil then simmer 25 minutes.
    de-ribbing kale leaves
  • Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
    Add kale to large red pot on the stove
  • Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
  • Serve hot with sada roti or steamed rice.
    curry stew pork in pot

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.
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salted pigtails and string beans
Featured Jamaican Soups & Stews

Salted Pigtails and String Beans in Coconut Milk

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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.

salted pigtails and string beans

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

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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soups & Stews
Cuisine Jamaican
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Stir in the string beans, mixing well to coat with flavors.
    Add in string beans and pappers
  • Pour in coconut milk (or water) and bring to a boil. Reduce heat to simmer for 25 minutes, covered.
  • 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.
  • Serve warm alongside rice, roti, or ground provisions.
     
    Salted pigtails with string beans in coconut milk in a large silver dish

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.
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Tamarind Sauce in a glass bowl
Featured Sauces, Condiments & Marinades Trinidadian

Trinidad Tamarind Sauce for Doubles & Pholourie

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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.

Tamarind Sauce in a glass bowl

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.

Tamarind Sauce in a glass bowl

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
Total Time 10 minutes
Course Sauces, Condiments & Marinades
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.
  • Discard the seeds and any pieces of shell that may have been mixed in.
    Discard shell and seeds and just keep the meat
  • 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.
  • In a saucepan, combine tamarind pulp liquid, blended mix, cumin, anchar masala, brown sugar, and salt. Bring to a gentle boil.
    Put blended ingredients in a saucepan
  • Reduce heat to simmer for 10–15 minutes. Taste and adjust salt or sugar, then remove from heat.
    Boil ingredients
  • Allow to cool to the desired consistency; store in the fridge for up to 3 weeks.
    Tamarind Sauce in a glass bowl

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.
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Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl
Featured Soups & Stews Trinidadian

Roasted Chicken and Moruga Rice Soup

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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.

Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

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 With Moruga Hill Rice Soup in a beautiful blue bowl

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soups & Stews
Cuisine Trinidadian

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

Instructions
 

  • Mix olive oil with half the salt and pepper. Coat chicken, garlic, onion, carrots, pumpkin, and bell pepper.
    Ingredients laid out on a cutting board with a knife for Roasted Chicken With Moruga Hill Rice soup
  • Roast at 375 °F for 50 minutes uncovered.
  • Tip roasting juices into a soup pot, add rice, and toast on medium-low for 3 minutes.
    Large teal soup pot with grains inside on stove
  • Remove chicken from roast pan, discard skins, chop roughly. 
    Add in peppers and onions and carrots
  • Add to pot along with pumpkin, bell pepper, garlic, onion, carrots, green seasoning, sweet potato, remaining salt and pepper.
    Add rest of ingredients to soup pot
  • Cover with water or stock, include scallions and an optional bay leaf or thyme. Bring to a rolling boil.
    Add water or stock to pot
  • Simmer for 35 minutes or until rice is tender. Taste and adjust seasoning.
    Cooked chicken and rice soup on the stove
  • Turn off heat, stir in parsley, let rest for a few minutes, then serve.
    Add in parsley
  • 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. 
    Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

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.
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