Featured

Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.

Ingredient Guide

• Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
• Sea Salt: Enhances flavors and balances tartness—use sparingly.
• Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
• Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
• Garlic: Adds pungent, savory depth to the marinade.
• Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
• Red Onion: Thinly sliced for a crisp, sharp bite.
• Lime & Lemon Juice: Brightens and puckers up the chow.
• Water: Helps distribute flavor evenly without diluting.
• Black Pepper: Rounds out the peppery notes and adds warmth.

Shopping Made Easy

• Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
• If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
• Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
• Wear gloves when handling Scotch Bonnet—its oils can irritate skin.

Cooking Notes from the Kitchen

• Peel and chop pommecythere over a bowl to capture all juices.
• Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
• Combine everything in a bowl and taste—add more salt if overly tart.
• Chill at least two hours to let flavors meld, though overnight is even better.
• Store chow in the fridge and enjoy within a few days for best flavor and texture.

What is pommecythere?

Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.

How spicy is this chow?

The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.

Can I use cilantro instead of chadon beni?

Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.

How long will the chow keep?

Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.

What can I serve with chow?

Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine: Fusion, Trinidadian

Ingredients Method Notes

Ingredients

  

• 1 teaspoon sea salt
• 2 Scotch Bonnet peppers crushed or thinly sliced
• 5-8 chadon beni leaves chopped
• 6 cloves garlic crushed
• 10-15 Chinese salted prunes
• 1/2 medium red onion thinly sliced
• 2 limes juiced
• 1 of lemon juiced
• 3/4 cup water
• 1/4 teaspoon black pepper

Method

 

1. Wash, peel, and chop the Pommecytheres.
   
2. Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
   
3. Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
   
4. Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
5. Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.
   

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.

Tried this recipe?

Let us know how it was!

I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.

This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.

Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.

Ingredient Guide

• Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
• Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
• Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
• Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
• Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
• Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
• Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
• Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
• Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
• Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
• Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
• Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
• Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
• Water: Used to simmer vegetables and create a silky curry gravy.

Shopping Made Easy

• Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
• Caribbean green seasoning and curry powder are available in international or West Indian aisles.
• Scotch Bonnet peppers may be replaced with habanero if unavailable.
• Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.

Cooking Notes from the Kitchen

• Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
• Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
• Stir bodi frequently to prevent sticking and to ensure even spice coating.
• Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
• Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.

Is this curry gluten-free?

Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.

How spicy is this dish?

With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.

Can I use other beans instead of bodi?

Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.

Can I prepare this ahead of time?

Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.

What consistency should the curry have?

It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Rice & One-Pot, Seafood & Fish

Cuisine: Fusion, Trinidadian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 pound shrimp 41–15, peeled, deveined
• 1 lime or lemon, juiced
• 3 tablespoons olive oil divided
• 1 tablespoon salt divided
• 1 teaspoon black pepper divided
• 2 tablespoons Caribbean green seasoning divided
• 2 1/2 tablespoons curry powder divided
• 1 medium onion diced
• 8-10 cloves garlic smashed
• 3/4 tablespoon Amchar Masala
• 2 pounds bodi yard beans, washed & trimmed
• 1 large potato sliced
• 1 cup water
• 1 medium tomato diced
• 2 tablespoons coconut cream

Optional

• 1/2 Scotch Bonnet pepper

Method

 

1. Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
   
2. Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
   
3. In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
   
4. Add bodi and stir to coat with the spice base. 
   
5. Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
   
6. Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
   
7. Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
   
8. At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.

I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.

Tried this recipe?

Let us know how it was!

This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

• Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
• Salted Pigtails: Provide richness, collagen, and deep savory flavor.
• Lime or Lemon: Used to clean the pigtails before boiling.
• Onion and Scallions: Build a flavor base for the broth.
• Garlic: Infuses the stew with warmth.
• Thyme and Bay Leaves: Add herbaceous depth and aroma.
• Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
• Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
• Smoked Paprika: Optional, but adds a pleasant smoky undertone.
• Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
• Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

• Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
• Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
• Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
• Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

• If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
• Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
• Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
• Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
• Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course: Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

  

• 2 cups Red Kidney Beans soaked
• 2 lbs salted pigtails 1.5-inch pieces
• 1 lime or lemon juice
• 1 medium onion diced
• 3 stalks scallions chopped
• 8 cloves garlic
• 8 sprigs thyme
• 2 bay leaves
• 1 Scotch Bonnet pepper
• 1 teaspoon black pepper
• 6-10 allspice berries pimento seeds
• 3/4 teaspoon smoked pimento smoked paprika
• 1 pack coconut milk powder 1.76 oz
• 9-12 cups water
• 1 cup flour dumplings
• 1 teaspoon salt dumplings
• 1/2 teaspoon brown sugar
• 3/4 teaspoon salt adjust to taste

Method

 

1. Add 2 cups of red kidney beans to a pot.
   
2. Add the pre-boil the salted pigtail pieces.
   
3. In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika. 
   
4. Add coconut milk powder and 9 cups of water. Bring to a boil.
   
5. Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
   
6. To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
   
7. Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
8. Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.
   

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.

Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.

Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.

Tried this recipe?

Let us know how it was!

There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Ingredient Guide

• Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
• Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
• Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
• Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
• Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
• Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
• Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

• Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
• Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
• Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
• If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

• Blend in two batches so you don’t overload your blender and to keep the juice smooth.
• Strain well and skim off any foam for a clean, refreshing drink.
• Chill before serving; it’s best when ice cold.
• Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Drinks & Smoothies, Vegan, Vegetarian

Cuisine: Fusion

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 large ripe pineapple cubed
• 1 lb strawberries
• 8-10 cups water
• 1 lemon
• 3/4 cup sugar
• 1 tablespoon Mixed Essence
• 1 teaspoon Angostura bitters

Method

 

1. Peel, core, and cube the pineapple. Hull and halve the strawberries.
   
2. In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher. 
   
3. Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
   
4. Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.
   

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.

Tried this recipe?

Let us know how it was!

These Quick Curry Chicken Wings come together with just a few pantry staples, bold Caribbean flavors, and a short simmer. If you’re searching for a fast Trinidadian curry chicken recipe that works for weeknights or weekend cravings, this one delivers every time.

It’s an easy Caribbean chicken wings dish with curry powder, green seasoning, and a touch of scotch bonnet heat. Whether you’re making this for a quick dinner or pairing it with sada roti, rice, or bread, the results are always tasty. The sauce is rich, the meat tender, and if you want to keep it dry or saucy, that’s totally up to you. From the moment the geera and curry hit the oil, you’ll know something good’s happening in the kitchen.

Ingredient Guide

• Vegetable Oil: Helps build the curry base with aromatics; use a neutral oil like canola or sunflower.
• Onion: Adds sweetness and body to the curry sauce; dice medium for even sautéing.
• Garlic: Essential for depth and flavor; smash for rustic texture and stronger aroma.
• Scotch Bonnet Pepper: Adds Caribbean heat; use half and remove seeds for balance.
• Ground Roasted Geera (Cumin): Key to that earthy Trinidadian curry flavor; roast whole seeds and grind for best results.
• Caribbean Green Seasoning: Infuses the dish with herby, all-purpose flavor; homemade or bottled works.
• Anchar Masala: Brings deep, spiced character; commonly used in Indo-Caribbean dishes.
• Black Pepper: Gives background heat and blends the spice profile.
• Curry Powder: Use a Caribbean-style blend for authentic taste; cook it down for full flavor.
• Chicken Wings: A fast-cooking protein that stays juicy; split into flats and drumettes for even cooking.
• Salt: Enhances all the spices; adjust based on your preference and the saltiness of your curry powder.
• Water: Helps form the gravy; control the amount based on your desired sauce thickness.
• Chadon Beni (Culantro): Fresh, bold finishing herb; cilantro can be substituted.

Shopping Made Easy

• Use fresh chicken wings and split them for quicker, more even cooking.
• Scotch bonnets can be found in Caribbean or Latin grocery stores, freeze extras for later use.
• Caribbean curry powder and anchar masala are available at West Indian or international grocers.
• Chadon beni may be labeled as culantro; substitute with cilantro if unavailable.
• Ground geera can be homemade by toasting whole cumin seeds and grinding them fresh.

Cooking Notes from the Kitchen

• Use a nonstick pan to cut down on oil and cleanup.
• Add extra water if your wings are larger or if you want more sauce.
• Cook the curry base thoroughly before adding chicken to bring out full spice flavor.
• Simmer uncovered for a dry-style curry, or leave some sauce if serving with roti or rice.
• Add ginger, curry leaves, or a bay leaf for subtle variation if desired.

Can I use drumsticks or thighs instead of wings?

Yes, just adjust the cook time; larger pieces may need closer to 30–35 minutes to cook through.

What is the difference between anchar masala and garam masala?

Anchar masala has a tangy, roasted flavor and is commonly used in Indo-Trinidadian cooking, while garam masala is more aromatic and sweet. They’re not interchangeable here.

Can this be made ahead?

Yes, curry always tastes better the next day! Store in an airtight container in the fridge and reheat gently.

Is this dish spicy?

It has mild to medium heat depending on the amount of scotch bonnet used. For less heat, remove the seeds or omit the pepper.

Quick Curry Chicken Wings

A fast, flavorful curry chicken dish with wings, perfect for busy weeknights or Caribbean roti cravings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 tablespoons vegetable oil
• 1 medium onion diced
• 12 cloves garlic smashed
• 1/2 scotch bonnet pepper seeds removed, optional
• 1 teaspoon ground roasted geera cumin
• 2 tablespoons Caribbean green seasoning
• 1 teaspoon anchar masala
• 1/2 teaspoon black pepper
• 2 tablespoons curry powder Caribbean blend
• 3 pounds chicken wings split into flats and drumettes
• 1 teaspoon salt adjust to taste
• 1 1/2 cups water
• 2 tablespoons chadon beni chopped, or substitute cilantro

Method

 

1. Heat oil in a nonstick pan over medium heat. Add onion, garlic, scotch bonnet, green seasoning, black pepper, anchar masala, and geera. Cook for 4 minutes, stirring often.

    
   
2. Add curry powder and stir well. Cook for another 2–3 minutes to toast the spices.
   
3. Add chicken wings and salt. 

    
   
4. Stir to coat evenly with the curry base. Cook for 3 minutes uncovered.
   
5. Pour in the water. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, or until fully cooked.
   
6. If wings are large, add more water and cook an additional 5 minutes. Adjust salt as needed. Finish with chopped chadon beni or cilantro. Serve hot with roti or rice.
   

Notes

Please follow along with the video, as it provides more information about the recipe. Additional ingredients that can be added to add subtle flavor include ginger, curry leaves, and a bay leaf. If you are making this dish gluten-free, please review the ingredient list to ensure it meets your specific dietary requirements.

Tried this recipe?

Let us know how it was!

Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Ingredient Guide

• Chicken Wings: Split wings soak up the marinade and cook evenly.
• Salt and Black Pepper: Essential base seasoning.
• Grated Ginger: Adds brightness and mild heat.
• Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
• Worcestershire Sauce: Brings umami and complexity.
• Tomato and Onion: Forms the base of the seasoning blend.
• Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
• Vegetable Oil: Used to brown the sugar and cook the meat.
• Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
• Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
• Pigeon Peas: A traditional addition; canned peas make prep easier.
• Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
• Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
• Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

• You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
• Pigeon peas are often found canned in the international or Latin aisle.
• Chadon beni (culantro) can be substituted with cilantro if needed.
• Look for parboiled brown rice for the best texture; it won’t get mushy.
• Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

• Watch the browning sugar closely; it should be deep amber, not black.
• Let the pelau rest after cooking to allow herbs to infuse the dish.
• Adjust water or coconut milk if you prefer a drier or wetter pelau.
• Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
• Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners

Cuisine: Trinidadian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3 pounds chicken wings split
• 3/4 tablespoon salt
• 3/4 teaspoon black pepper
• 1 tablespoon grated ginger
• 2 tablespoons Caribbean Green Seasoning
• 1 tablespoon Worcestershire sauce
• 1 tomato roughly chopped
• 1 onion diced
• 1 Scotch Bonnet pepper optional
• 1 tablespoon vegetable oil
• 2 tablespoons golden brown sugar
• 1 large carrot diced
• 1 can pigeon peas drained, rinsed
• 3 pimento peppers roughly chopped
• 2 tablespoons parsley chopped
• 2 tablespoons scallions chopped
• 2 tablespoons chadon beni chopped
• 2 cups parboiled long-grain brown rice washed
• 3 cups water
• 2 cups coconut milk

Method

 

1. Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
   
2. Heat the oil in a heavy and wide pot and add the brown sugar. 
   
3. Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
   
4. It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
   
5. Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
   
6. Stir well.
   
7. Add the washed rice, along with the coconut milk and water.
   
8. Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
   
9. Taste and adjust the salt to your liking.
   
10. Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.
    

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).

Tried this recipe?

Let us know how it was!

There’s something so comforting about oven‑roasted chicken, what my mom would simply call “baked chicken.” From the moment it hits the oven, your kitchen fills with the irresistible aroma of herbs and sizzling skin. The crispy golden crust infused with garlic and dried herbs gives way to juicy, tender leg quarters that are pure comfort on a plate. Herb‑roasted chicken doesn’t need to be complicated and this recipe proves it.

These Weeknight Herb‑Crusted Chicken Leg Quarters are designed for busy evenings, using simple pantry spices and minimal prep for maximum flavor.

Ingredient Guide

• Chicken Legs (Leg Quarters: Drumstick + Thigh): Skin-on leg quarters are ideal for achieving a crispy exterior while keeping the meat moist and flavorful.
• Garlic: Infuses robust aroma and savory depth into the herb rub.
• Dried Thyme: Adds gentle herbal warmth and complexity.
• Dried Rosemary: Brings piney fragrance that enhances the crust.
• Dried Parsley: Offers subtle freshness and added color.
• Onion Powder: Adds mellow savory sweetness to the rub.
• Black Pepper: Enhances the overall seasoning with gentle heat.
• Coriander Seeds: Crushed to provide citrus-like brightness.
• Red Pepper Flakes: Optional for a mild kick of heat.
• Olive Oil: Helps ingredients adhere and promotes a crisp exterior.
• Salt: The foundation for flavorful and well-seasoned meat.

Shopping Made Easy

• Grab skin-on chicken legs; no trimming required for ease.
• Pantry staples like dried herbs, garlic, and spices are always on hand.
• Keep olive oil and salt stocked; they’re all you need for this simple dish.

Cooking Notes from the Kitchen

• Thoroughly massage the herb rub under and over the skin for full flavor coverage.
• Arrange on a lined baking tray spaced apart to allow air circulation and ensure crisp skin.
• Bake at 400 °F (200 °C) for about 1 hour and 10 minutes until fully cooked and golden.
• No need to flip. Chicken cooks evenly when the skin is exposed on all sides.
• Choose skin-on chicken leg quarters (both drumsticks and thighs) for the best results.
• Pantry staples, like dried herbs, garlic, spices, and olive oil simplify preparation.
• This recipe requires ingredients you likely already have, making it perfect for weeknight cooking.

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs work well too; adjust the baking time to ensure meat is fully cooked (about 10–15 minutes longer).

Will this work with fresh herbs instead of dried?

Absolutely, double the amount of fresh herbs to maintain flavor intensity.

Can I make this gluten-free?

Yes, just omit red pepper flakes and check labels for gluten in any pre-mixed spice jars.

What can I serve with it on a busy weeknight?

Serve with steamed rice, a fresh salad, or roasted vegetables for a quick and balanced meal.

Weeknight Herb‑Crusted Chicken Leg-Quarters

A flavorful weeknight dinner, an oven-baked chicken dish with crispy skin, seasoned with a fragrant herb and garlic crust.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 6 chicken chicken legs
• 4 garlic cloves crushed
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon coriander seeds crushed
• 3/4 teaspoon red pepper flakes optional
• 2 tablespoons olive oil
• 1 teaspoon salt

Method

 

1. Preheat oven to 400 °F (200 °C). Line a baking tray with parchment paper.
2. In a bowl, combine garlic, herbs, spices, olive oil, and salt into a paste.
   
3. Rub the mixture thoroughly under and over the skin of each leg quarter.
   
4. Arrange leg quarters skin-up on the tray, leaving space between each piece.
   
5. Bake for 1 hour 10 minutes, or until skin is crisp and internal temperature reaches 165 °F (74 °C).
   
6. Let rest for 5 minutes before serving.
   

Tried this recipe?

Let us know how it was!

There’s no Sunday lunch more iconic across the Caribbean than a rich, cheesy macaroni pie fresh out of the oven. Known throughout Trinidad and Tobago and beyond as the ultimate baked macaroni and cheese, this dish is a staple on every family table, especially on weekends and special occasions. This version of Caribbean macaroni pie, developed with love and flavor by Chef Marc, delivers bold spices, creamy cheese sauce, and a golden breadcrumb topping that’s impossible to resist.

Whether you’re serving it alongside stewed chicken, callaloo, or fried fish, this macaroni pie recipe brings the perfect balance of comfort and tradition to your plate. Ideal for gatherings, meal prep, or that one perfect slice with Sunday dinner, this is the baked macaroni and cheese Caribbean-style you’ve been looking for.

Ingredient Guide

• Bucatini Pasta (or thick pasta): Bucatini is a thick spaghetti-like pasta with a hole running through the center, perfect for holding onto the rich cheese sauce.
• Aged Cheddar Cheese: Provides a sharp, tangy flavor that adds depth to the dish.
• Regular Cheddar Cheese: Milder than aged cheddar, it balances the sharpness and contributes to the creamy texture.
• Pimento Peppers: Sweet peppers that add a mild flavor and vibrant color.
• Bird’s Eye Pepper: A small, fiery chili that brings heat; adjust quantity to taste.
• Bell Peppers (Sweet Peppers): Add sweetness and crunch to the pie.
• Scallions (Green Onions): Impart a mild onion flavor and freshness.
• Garlic: Enhances the overall flavor with its pungent aroma.
• Nutmeg: A warm spice that adds a subtle depth to the cheese sauce.
• Parsley: Fresh herb that adds color and a hint of earthiness.
• Breadcrumbs: Create a crispy topping when baked.
• Bacon: Adds a smoky, savory flavor and crunchy texture.

Shopping Made Easy

• Pasta: Look for bucatini or other thick pasta varieties in the pasta aisle.
• Cheeses: Aged and regular cheddar cheeses are commonly available in the dairy section.
• Peppers: Pimento and bird’s eye peppers can be found in the produce section; if unavailable, substitute with red bell peppers and a pinch of cayenne pepper, respectively.
• Scallions and Parsley: Fresh herbs are typically located in the produce section.
• Breadcrumbs: Available in the baking aisle; choose plain or seasoned based on preference.
• Bacon: Find in the refrigerated meats section; opt for thick-cut for more texture.

Cooking Notes from the Kitchen

• Cheese Sauce Consistency: Ensure the flour is well-cooked to avoid a raw taste, and whisk continuously when adding milk to prevent lumps.
• Layering: For a thicker pie, use a smaller baking dish; this will result in more layers and a denser texture.
• Cooling Time: Allow the pie to rest after baking; this helps it set and makes slicing easier.
• Customization: Feel free to add other ingredients like cooked vegetables or different cheeses to suit your taste.

Can I make this macaroni pie vegetarian?

Yes, omit the bacon and ensure all cheeses used are vegetarian-friendly. You can also add vegetables like mushrooms or spinach for added flavor and nutrition.

What can I use instead of bucatini pasta?

If bucatini is unavailable, substitute with other thick pasta, like penne, rigatoni, or elbow macaroni. These shapes hold the cheese sauce well and are commonly used in macaroni pie.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Can I prepare this dish ahead of time?

Yes, assemble the macaroni pie and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the baking time if needed.

Is it possible to freeze macaroni pie?

Absolutely. Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Caribbean Macaroni Pie (Baked Macaroni and Cheese)

A rich and savory baked pasta dish layered with creamy cheese sauce, crispy bacon, and a golden breadcrumb topping, is a true Caribbean comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Breads & Bakes, Side Dishes

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb bucatini pasta
• 1 stick butter divided
• 5-8 strips bacon fried crispy, chopped
• 2 pimento peppers finely diced
• 1/2 bird’s eye pepper finely diced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 cups aged cheddar cheese grated
• 2 cups cheddar cheese grated
• 1 cup breadcrumbs
• 2 tablespoons parsley finely chopped
• 2-3 cloves garlic crushed, grated, or finely diced
• 1 cup bell pepper diced
• 2 stalks scallions chopped
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/4 teaspoon nutmeg freshly grated
• 1-2 tablespoons butter for greasing the baking dish

Method

 

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
   
3. In a saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped bacon and cook for 20–30 seconds. Add the breadcrumbs and toast, stirring well. Reduce heat to low, add the chopped parsley, mix, and remove from heat. Set aside.
   
4. In a deep saucepan, melt the remaining butter over low heat. Add the pimento peppers, bird’s eye pepper, garlic, and bell peppers. Cook for 3–4 minutes, stirring continuously.
   
5. Add the black pepper and salt to the saucepan. Stir in the flour and cook for another 3–4 minutes to eliminate the raw flour taste.
   
6. Gradually add the milk, whisking constantly to prevent lumps. If needed, return the pan to the burner for 1–2 minutes to thicken the sauce.
7. Remove the saucepan from heat and stir in 2/3 of the grated cheeses until melted and smooth. Add the chopped scallions and mix well.
   
8. Add the cooked pasta to the cheese sauce, folding gently to combine. Grate the nutmeg into the mixture and stir.
   
9. Grease a 9×13-inch baking dish with butter. Pour the macaroni and cheese mixture into the dish, spreading evenly.
   
10. Top the macaroni with half of the reserved cheese, followed by half of the breadcrumb mixture. Repeat with the remaining cheese and breadcrumbs.
    
11. Bake uncovered on the middle rack for 40 minutes, until the top is golden brown.
    
12. Remove from the oven and let it cool for about 10 minutes before serving.
    

Tried this recipe?

Let us know how it was!

While we didn’t have spinach readily available when I was growing up in the Caribbean, I always had a deep love for greens like dasheen bush, Jamaican callaloo, and pak choi. After moving to Canada and not being able to find those familiar favorites, spinach quickly became my new go-to.

This Simple Caribbean Coconut Spinach is one of the ways I bring that island flavor into my kitchen. It’s a quick vegan side dish, simmered with coconut milk, garlic, scallions, and a touch of nutmeg, full of flavor and warmth. Whether you’re cooking up a Caribbean Sunday lunch or looking for a healthy weeknight option, this is a dish I make often, and I think you’ll come to love it too.

Ingredient Guide

• Baby Spinach: A tender green that wilts quickly and soaks up flavor; use fresh, not frozen.
• Garlic: Adds deep, savory aroma; dice fine to avoid burning.
• Scallions: Lends a fresh, mild onion flavor; use both white and green parts.
• Coconut Oil: Traditional Caribbean fat for richness; any neutral oil can be substituted.
• Salt: Enhances flavor; adjust based on preference.
• Bird’s Eye Pepper: For heat without overpowering; leave whole to control spice.
• Black Pepper: Balances the sweetness of coconut milk with mild spice.
• Coconut Milk: Creamy and rich; don’t use low-fat for this dish.
• Nutmeg: Brings warm, earthy depth; grate fresh if possible.
• Lemon Juice: Helps reduce the astringent “itch” some get from spinach.

Shopping Made Easy

• Look for pre-washed baby spinach in the produce aisle; it saves prep time and cooks down evenly.
• Fresh garlic and scallions are widely available and add essential island aromatics.
• Use full-fat canned coconut milk found in the international or Caribbean aisle for the best flavor.
• Bird’s eye peppers may be sold as Thai chilies; substitute with a small hot pepper of your choice or omit entirely.
• Freshly grated nutmeg has a stronger aroma than ground; buy whole nutmeg in the spice section if available.

What can I use instead of bird’s eye pepper?

You can substitute with Scotch bonnet (for more heat), cayenne (a pinch), or omit it entirely for a milder dish.

Can I use frozen spinach?

Frozen spinach will work, but drain thoroughly before adding to avoid excess water. Fresh baby spinach gives the best texture and flavor.

Is this similar to Jamaican callaloo?

It’s inspired by callaloo in texture and preparation but uses spinach instead of chorai or dasheen bush. The flavor is similar with coconut milk and aromatics.

Can I make this ahead?

Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

Why add lemon juice at the end?

Lemon juice helps neutralize oxalates in spinach, reducing the itchy feeling some people experience in their throat.

Simple Caribbean Coconut Spinach

A vegan Caribbean side dish simmered in coconut milk with garlic, scallions, and a touch of pepper heat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Side Dishes, Vegan, Vegetarian

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb baby spinach
• 2 cloves garlic diced fine
• 2 stalks scallions chopped
• 1 1/2 tablespoon coconut oil
• 1/4 teaspoon salt
• 1 pinch nutmeg freshly grated
• 1/4 teaspoon black pepper
• 1/4 cup coconut milk

Optional

• 1 Bird’s Eye pepper

Method

 

1. Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
   
2. In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
   
3. Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
   
4. Stir well and pour in the coconut milk. Do not cover the pan.
5. Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
6. Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
7. Serve warm as a flavorful vegan side.
   

Tried this recipe?

Let us know how it was!

Easy Caribbean Salmon Fried Rice is the ultimate one‑pot fix when you’re craving something fast, flavorful, and waste‑busting. Inspired by Caribbean pantry staples, this dish transforms leftover rice and canned salmon into a satisfying meal in just five minutes. A handful of fresh veggies, fragrant garlic, and a touch of sesame oil elevate each grain, making it more than just a quick fix; it’s a smart, tasty solution with island flair.

Ingredient Guide

• Vegetable Oil: Provides a neutral, high-heat medium for stir-frying ingredients quickly.
• Garlic: Infuses sharp, aromatic depth to every spoonful.
• Bell Peppers: Add crisp sweetness and vibrant color.
• String Beans: Bring fresh crunch and green contrast.
• Scallions: Add mild onion flavor and freshness at the end.
• Bird’s Eye Pepper: Offers gentle heat—omit or reduce for less spice.
• Rice: Chili-cold rice ensures each grain remains separate after stir-frying.
• Cabbage: Adds bulk, crunch, and subtle earthiness.
• Sesame Oil: Introduces nutty aroma for that classic fried rice taste.
• Canned Salmon: Provides protein with bold flavor and zero prep.
• Dark Soy Sauce: Adds depth, salt, and color to the dish.
• Chinese Cooking Wine: Enhances flavor with a touch of umami richness.

Shopping Made Easy

• Keep chilled, leftover rice on hand. It’s the best for texture.
• Stock the fridge with vibrant bell peppers and fresh crunchy produce.
• Choose quality canned salmon (wild-Caught Pacific is ideal).
• Substitute tamari to make it gluten-free.

Cooking Notes from the Kitchen

• Prep everything first; this recipe cooks fast and needs all ingredients at hand.
• Heat the pan well before adding oil and garlic to build flavor.
• Add rice only after vegetables have softened to prevent clumping.
• Don’t cover the pan. Keep the heat high to achieve that signature wok-style texture.

Can I use freshly cooked rice?

Chilled rice is best; fresh rice tends to clump and become gummy when fried.

How spicy is this recipe?

It has mild to moderate heat from the bird’s-eye pepper; you can omit or reduce it to suit your taste.

What other proteins work here?

Shredded chicken, shrimp, tofu, or even scrambled egg all pair beautifully in this rice.

Is the soy sauce gluten-free?

Regular soy sauce contains wheat; swap for gluten-free tamari if needed.

Easy Caribbean Salmon Fried Rice

A speedy one-pot rice dish with canned salmon, fresh veggies, and fragrant seasonings; ready in under 10 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Rice & One-Pot

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tablespoons vegetable oil
• 1 garlic clove diced
• 1 cup bell peppers chopped
• 5-8 string beans trimmed and chopped
• 2 stalks scallions chopped
• 1 Bird’s Eye pepper chopped, optional
• 2-3 cups chilled cooked rice
• 1-2 cups cabbage chopped
• 1 teaspoon sesame oil
• 1 can salmon drained
• 1 tablespoon dark soy sauce or tamari
• 1 tablespoon Chinese cooking wine

Method

 

1. Heat vegetable oil in a well-heated pan or wok over medium-high heat.
   
2. Add garlic and sauté ~10 seconds; then add bell peppers and string beans, stir-frying ~50 seconds.
   
3. Drizzle in sesame oil and stir to coat vegetables.
4. Add cabbage, bird’s-eye pepper, and cooking wine; stir-fry 1 minute.
   
5. Gently fold in salmon, being careful not to over-break it.
   
6. Add chilled rice and soy sauce; stir-fry on high until heated through.
   
7. Remove from heat, garnish with scallions, and serve immediately.
   

Tried this recipe?

Let us know how it was!

A nostalgic favorite for summertime cookouts and quick camping meals, Beans and Franks blends sweet baked beans with savory hot dogs and smoky bacon. This simple CaribbeanPot.com take on the classic “franks and beans” adds sautéed peppers, onions, thyme, and a touch of brown sugar for extra depth. Ready in under 20 minutes, it’s perfect for breakfast, lunch, or a laid-back dinner with a side of toast.

Ingredient Guide

• Hot dogs (Franks): The main protein, slice and sauté for flavor.
• Bacon strips: Renders fat and adds smoky richness.
• Onion and scallion: Provide aromatic sweetness and complexity.
• Bell peppers: Add color, sweetness, and texture.
• Fresh thyme: Herbal notes deepen the dish.
• Baked beans: The base, so pick a good-quality canned brand.
• Brown sugar: Balances acidity and enhances caramelization.

Shopping Made Easy

• Hot dogs and bacon are widely available; opt for your favorite brand.
• Use fresh scallions, onions, and bell peppers from your produce section for peak flavor.
• Baked beans are usually found near canned beans. Choose low-sodium if preferred.

Cooking Notes from the Kitchen

• Render bacon over low heat first to get crisp edges without burning.
• Use the bacon fat to brown franks, adding flavor without the need for extra oil.
• Keep the heat medium-low when adding beans and sugar to avoid burning.
• Don’t over-stir after adding scallions to maintain crispness.
• Serve on toast or with crusty bread to soak up the sauce.

What is Beans and Franks made of?

Beans and Franks is a simple dish of baked beans and hot dogs, sometimes with bacon, onions, and sweet seasonings, easy to make and comforting.

Is Beans and Franks a traditional Caribbean recipe?

It’s not traditionally Caribbean, but this version adds Caribbean‑style sautéed aromatics and thyme for extra flavor

Can I make this vegetarian?

Yes, omit bacon and hot dogs; sauté onions and peppers in oil, then add beans and brown sugar for a meatless version.

How long do Beans and Franks last in the fridge?

Beans and Franks will stay fresh in the refrigerator for 3 to 4 days when stored in an airtight container. For best results, reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened. Avoid leaving the dish at room temperature for more than 2 hours to ensure food safety.

Are homemade baked beans better than canned?

Homemade baked beans offer fresher flavor and control over sweetness, but good-quality canned beans save time and still deliver delicious results.

Is this recipe freezer-friendly?

Yes. Cook the dish completely, allow it to cool, then freeze in sealed containers for up to 3 months. Reheat gently on low heat, adding a splash of water if the mixture has thickened.

How can I spice this up?

Add 1 teaspoon of Dijon mustard, ½ teaspoon smoked paprika, or a dash of hot sauce with the baked beans for a savory kick.

Beans and Franks

A nostalgic one‑pot dish of baked beans, hot dogs, bacon, peppers, and thyme, ready in under 20 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course: Rice & One-Pot

Cuisine: Jamaican

Ingredients Method

Ingredients

  

• 5-8 hot dogs franks
• 6-8 strips bacon
• 1 medium onion chopped
• 2 stalks scallions chopped
• 2 cups bell peppers assorted sweet peppers
• 4-6 sprigs thyme just the leaves
• 1 can baked beans
• 1/2 teaspoon black pepper
• 1 teaspoon salt adjust accordingly
• 1 tablespoon brown sugar raw cane sugar

Method

 

1. Place bacon in a cold pan, heat to medium, and cook until browned and fat is rendered. Remove bacon and set aside.
   
2. Reduce heat to medium-low; add sliced franks to the bacon fat and brown. Remove any excess fat if over 2 tablespoons.
   
3. Add chopped onion and cook until translucent (3–5 minutes), then stir in bell peppers, thyme, salt, and black pepper; cook until peppers soften (3–5 minutes).
   
4. Return chopped bacon, add baked beans, and sprinkle brown sugar; stir gently to combine.
   
5. Cook another 3–5 minutes, then add scallions, stir, and remove from heat.

    
   
6. Serve hot on toast or in bowls for a one‑pot meal.
   

Tried this recipe?

Let us know how it was!

Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you’re now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It’s no secret that we love cheese in the Caribbean, and the same can be said for any “greens” like spinach, so it’s only natural that this recipe would show up here.

This Creamy 4-Cheese Spinach Dip is a hybrid of my daughter Kieana’s recipe, which I tweaked and kinda called my own. It combines creamy cheeses, vibrant herbs, and a hint of Caribbean heat for a delightful appetizer. Combining cheddar, cream cheese, Romano, Asiago, and optional Parmesan with chopped spinach and a touch of bird’s eye pepper, this baked dip is both comforting and exciting. Whether you’re hosting a gathering or enjoying a quiet evening, this dish is sure to impress.

Ingredient Guide

• Spinach: Adds texture and substance to the dip; make sure it’s well-drained to avoid excess moisture.
• Bird pepper: Brings a subtle kick of heat and Caribbean flavor; use as much or as little as you like.
• Bell pepper: Adds natural sweetness and crunch that balances the richness of the cheeses.
• Parsley: Contributes a fresh, herbal brightness that cuts through the creamy base.
• Cheddar cheese: Provides a sharp, bold flavor and excellent meltability.
• Cream cheese: Acts as the creamy, tangy base that holds the dip together.
• Romano cheese: Lends a salty, aged flavor that deepens the cheesy profile.
• Parmesan cheese (optional): Offers a nutty, savory layer if included—great for extra umami.
• Asiago cheese: Brings a slightly sweet and tangy complexity to the mix.
• Garlic: Adds pungent, aromatic depth that infuses the entire dip.
• Lemon juice: Brightens the overall flavor and balances the richness of the cheeses.
• Scallions: Give a mild onion flavor and vibrant color.

Shopping Made Easy

• Cheeses: Look for fresh blocks to grate yourself for better melting and flavor.
• Spinach: Frozen chopped spinach works well; thaw and squeeze out excess water.
• Bird pepper: If unavailable, substitute with a small amount of Scotch bonnet or jalapeño, adjusting for heat preference.
• Fresh herbs and vegetables: Available in the produce section; opt for vibrant, fresh options.

Can I prepare this dip ahead of time?

Yes, assemble the dip and refrigerate it covered for up to 24 hours before baking. You can also freeze it for longer storage; bake from frozen, adding extra time as needed.

What can I serve with this spinach dip?

Serve with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like carrots and celery.

How spicy is this dip?

The bird pepper adds a mild heat. Adjust the quantity or substitute with a milder pepper to suit your taste.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then cool and chop before using. Ensure excess moisture is removed.

Is this dip suitable for vegetarians?

Yes, as long as the cheeses used are made with vegetarian-friendly rennet.

Cooking Notes from the Kitchen

• Cheese topping: Reserve some grated cheddar and Asiago to sprinkle on top before baking for a golden crust.
• Baking dishes: Divide the mixture into two smaller dishes if desired; bake one now and freeze the other for later.
• Baking from frozen: Bake at 350°F (175°C) for about 35 minutes, adding extra time as needed to heat through.

Creamy 4-Cheese Spinach Dip

A rich, cheesy spinach dip with a Caribbean twist, perfect for parties or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rest Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Appetizers & Snacks, Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Vegetarian, Winter Recipes

Cuisine: Fusion

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2-3 cups chopped spinach frozen, thawed and drained
• 1 Bird’s Eye pepper deseeded
• ¾ cup diced bell pepper
• 1 tablespoon parsley
• 2 cups cheddar cheese
• 1 cup cream cheese
• ½ cup Romano cheese
• ½ cup Parmesan cheese optional
• ½ cup Asiago cheese
• 1 clove garlic finely diced
• 1 tablespoon lemon juice
• 3 stalks scallions chopped
• 1 tablespoon vegetable oil or cooking spray; for greasing the baking dish

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with vegetable oil or spray.
2. In a large bowl, combine the drained spinach, bird pepper, diced bell pepper, parsley, garlic, lemon juice, and chopped scallions.
   
3. Add the cream cheese, cheddar, Romano, Asiago, and Parmesan (if using) to the bowl.
   
4. Mix thoroughly with a spatula until everything is evenly combined.
5. Spoon the mixture into the prepared baking dish and smooth the top.
   
6. Bake uncovered for 25 minutes or until bubbly and golden at the edges.
7. Remove from the oven and let rest for 5–7 minutes before serving.

Notes

Parmesan is optional, technically making this a five-cheese dip.

Use gloves when handling bird pepper or substitute with a pinch of chili flakes if needed.

Be sure to squeeze out excess moisture from the spinach to prevent a watery dip.

Let the dip rest for 5–7 minutes after baking before serving to allow it to firm up.

Serve with tortilla chips, pita wedges, or toasted bread slices.

Tried this recipe?

Let us know how it was!