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Carrot juice in a pitcher and a tall glass on a counter with pulped carrot in the background
Drinks & Smoothies Featured Jamaican Vegetarian

Easy Jamaican Carrot Juice (Carrot Punch)

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This Jamaican-style Carrot Juice (Carrot Punch) brings back warm memories of sipping bright orange drinks served at breakfast tables during visits to Kingston. Made with fresh carrots, ginger, warm spices, and a touch of sweetened condensed milk, this recipe is delightfully creamy and comforting. It’s perfect chilled over ice or turned into a festive adult beverage with a splash of rum. If you’re looking for a naturally vibrant, drinkable treat that’s both flavorful and soothing, this is it.

Ingredient Guide

  • Carrots: The bold base, providing natural sweetness, vibrant color, and essential nutrients.
  • Ginger: Adds a spicy-lively warmth that elevates the flavor.
  • Water: Used to blend and extract full juice; divide between blender batches.
  • Lime Juice: Brightens the color and adds refreshing citrus balance.
  • Ground Cinnamon & Nutmeg: Infuse the drink with comforting, fragrant Caribbean spice notes.
  • Sweetened Condensed Milk: Delivers creamy sweetness and rich texture—adjust to taste.
  • Vanilla Extract: Aromatic depth and subtle sweetness.
  • Optional Rum: Turns this juice into an adult-friendly, festive cocktail.

Shopping Made Easy

  • Carrots: Choose firm, brightly colored carrots; organic if available; any variety works here.
  • Ginger: Look for plump roots with smooth, unwrinkled skin; store extra in your freezer for future use.
  • Sweetened Condensed Milk: Standard cans work well; use dairy-free versions to make this recipe vegan.
  • Ground Spices: Freshly grated nutmeg and ground cinnamon bring genuine flavor; use pantry staples if needed.
  • Vanilla and Lime Juice: Always check labels for pure vanilla extract and fresh limes for the best aromatic quality.

Cooking Notes from the Kitchen

  • Blend in batches to ensure smooth consistency and prevent overworking your blender.
  • Strain twice for silky texture; use cheesecloth for an ultra-smooth finish, or a fine sieve for quicker prep.
  • Add lime juice immediately after straining to preserve the beautiful bright orange color and prevent oxidation.
  • Adjust sweetness thoughtfully. Start with about two-thirds of the condensed milk, taste, and whisk in more if needed, especially if serving over ice.
  • Chill thoroughly before serving—this drink is far more refreshing when cold and settles naturally, so stir before pouring.
  • For an adult twist, stir in rum just before serving and garnish with a lime wheel or mint leaf.
Carrot juice in a pitcher and a tall glass on a counter with pulped carrot in the background

Easy Jamaican Carrot Juice (Carrot Punch)

A creamy, spice-infused Caribbean drink made from fresh carrots, ginger, and warm seasonings.
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Prep Time 15 minutes
Total Time 15 minutes
Course Drinks & Smoothies, Vegetarian
Cuisine Jamaican

Ingredients
  

  • 3 pounds carrots trimmed, chopped
  • 2 pieces ginger sliced
  • 8 cups water
  • 1 lime juiced
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon nutmeg grated
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla extract

Option

  • dark rum to taste, for adult version

Instructions
 

  • Peel and roughly chop the carrots. Add half the carrots, one slice of ginger, and 4 cups of water to a blender. Puree until smooth. Repeat with the remaining carrots, ginger, and water.
    Ends chopped off carrots on a steel counter
  • Puree until smooth. Repeat with the remaining carrots, ginger, and water.
  • Strain the blended mixture using a fine mesh strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard the pulp.
  • Add lime juice immediately after straining to prevent discoloration. Stir in cinnamon, grated nutmeg, vanilla extract, and sweetened condensed milk. Start with 2/3 of the can, then taste and adjust sweetness as needed.
  • Whisk until fully combined. Chill in the refrigerator before serving. Stir before pouring, as the drink may settle.
  • To serve, pour over ice. For a festive adult version, add a splash of dark rum.

Notes

If you are making this drink gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements. I suggest that you follow along with the video below, as it provides additional information, including alternative sweeteners you can use and instructions on how to keep the drink dairy-free if desired.
Tried this recipe?Let us know how it was!
Curry Cassava in a large silver pot
Featured Rice & One-Pot Side Dishes Trinidadian Vegan Vegetarian

Curry Cassava

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About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

Curry Cassava in a large silver pot

Ingredient Guide

  • Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
  • Vegetable Oil: Helps build the curry base and bloom spices evenly.
  • Onion: Adds sweetness and depth when gently sautéed.
  • Garlic: A must in Caribbean curry bases—use plenty for full flavor.
  • Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
  • Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
  • Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
  • Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
  • Salt and Black Pepper: Season to balance and sharpen all the flavors.
  • Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
  • Water: Braises cassava and forms the sauce.
  • Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

Shopping Made Easy

  • Look for peeled frozen cassava in West Indian or international grocery freezers.
  • Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
  • Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
  • Green seasoning can be homemade or store-bought. It freezes well if making in batches.
  • If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

Cooking Notes from the Kitchen

  • Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
  • Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
  • Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.

Curry Cassava in a large silver pot

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 8 cloves garlic roughly chopped
  • 3/4 tablespoon cumin seeds geera
  • 1 Scotch Bonnet pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 2 1/2 tablespoons curry powder
  • 3 pounds cassava fresh or frozen, peeled, deveined, cubed
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garam masala or ancho masala
  • 3-4 cups water
  • Optional
  • 2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions
 

  • Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
    Ingredients laid out for curry cassava
  • Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
  • After 3 minutes, stir in green seasoning and cook for 2 more minutes.
    Close up of seasoning being heated
  • Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
    Add in curry powder
  • Add the cassava chunks, stirring thoroughly to coat with the spiced mixture. 
  • Turn heat to medium-high, add salt, pepper, and garam masala.
  • Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes. 
    Add in water to cassava in pot
  • Monitor liquid and add water if necessary.
    Simmering cassava in a large pot on the stove with curry and other seasonings
  • Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.
    Simmering cassava in a large pot on the stove with curry and other seasonings

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.
Tried this recipe?Let us know how it was!
Quick spicy Caribbean pepper pickle in a silver skillet
Easy Caribbean Recipes Featured Sauces, Condiments & Marinades Side Dishes

Spicy Scotch Bonnet Pepper Pickle

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This Spicy Scotch Bonnet Pepper Pickle is one of my go-to condiments when I’m making a pot of Chicken Pelau or any richly spiced Caribbean dish. Quick to prepare and full of bold heat, this fresh pickle is made with fiery Scotch Bonnet and Wiri Wiri peppers, plus garlic, lime, and onion for balance and punch. Though not a traditional long-fermented pickle, this Caribbean-style mix is cured briefly in citrus juice for instant flavor and can also be made with vinegar if you want it to last longer in the fridge.

It’s a lively and versatile table addition, perfect alongside curry chickpeas, rice dishes, or grilled meats. And don’t be shy about tailoring the heat level; just remove the seeds and use fewer peppers if you want a milder version. Whether spooned on the side or served as a spicy dip, this pickle brings serious island flavor to your plate.

scotch bonnet pepper pickle in a bowl

Ingredient Guide

  • Scotch Bonnet Pepper: Delivers bold, Caribbean-style heat.
  • Wiri Wiri Peppers: Small, punchy peppers often used in Guyanese cooking.
  • Garlic: Adds aromatic depth and balances the spice.
  • Onion: Offers texture and subtle sweetness.
  • Sea Salt: Helps season and cure the mixture.
  • Black Pepper: Enhances the flavor and adds mild heat.
  • Cilantro: Brings brightness and a fresh herbal finish.
  • Water: Used for quick pickling; can be swapped with vinegar for longer storage.
  • Lime Juice: Acts as a citrus cure, balancing the spicy elements.

Shopping Made Easy

  • Wear gloves when handling hot peppers—this recipe is no joke!
  • Use white vinegar instead of water if you plan to store the pickle for several days.
  • Wiri Wiri peppers may be found at Caribbean or South American groceries. Substitute with bird pepper or cayenne if needed.

Cooking Notes from the Kitchen

  • Including the seeds and membranes intensifies the heat, remove them for a milder pickle.
  • Finely chopping the peppers creates more uniform flavor, but you can leave them chunkier for texture.
  • This pickle pairs beautifully with any savory dish needing a bold kick—think Pelau, curry lentils, or grilled snapper.

Can I make this less spicy?

Yes! Remove the seeds and membranes from the peppers and reduce the quantity to your comfort level. You can also use milder chili varieties as a base.What is Scotch Bonnet Pepper Pickle?

How long will this pickle last?

If made with lime juice and water, it should be eaten within 1–2 days. Made with white vinegar, it can last 3–4 days refrigerated in an airtight container.

Quick spicy Caribbean pepper pickle in a silver skillet

Spicy Scotch Bonnet Pepper Pickle

This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.
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Course Easy Caribbean Recipes, Sauces, Condiments & Marinades, Side Dishes

Ingredients
  

  • 1 Scotch Bonnet pepper
  • 6-8 Wiri Wiri peppers
  • 2 cloves garlic
  • 1/2 medium onion
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons water

Instructions
 

  • Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
    Ingredients for spicy pepper pickle
  • Add the salt and black pepper. You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
  • Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.
    If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.
    TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.
    scotch bonnet pepper pickle in a bowl

Notes

This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.
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Ultimate curry beef in a silver skillet on the stove
Featured Jamaican Soups & Stews Trinidadian

Caribbean Curry Beef

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Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.

This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.

While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.

Ultimate curry beef in a silver skillet on the stove

Ingredient Guide

  • Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
  • Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
  • Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
  • Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
  • Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
  • Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
  • Vegetable Oil: Helps bloom the curry and brown the beef evenly.
  • Water or Stock: Used to build the sauce and braise the beef to tenderness.
  • (Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.

Shopping Made Easy

  • Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
  • Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
  • Green seasoning can be made in batches and stored in the fridge or freezer.
  • Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
  • Use beef stock instead of water for extra richness, especially if not marinating overnight.

Cooking Notes from the Kitchen

  • Marinate the beef for at least an hour (or overnight) to deepen the flavor.
  • Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
  • Cook low and slow; rushing the beef will leave it tough.
  • Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
  • Add vegetables only after the beef is tender to avoid them turning mushy.

What cut of beef is best for curry?

Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.

Can I make this dish ahead?

Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.

How spicy is it with Scotch Bonnet?

Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.

Can I use a pressure cooker?

Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.

What sides go well with curry beef?

White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.

Ultimate curry beef in a silver skillet on the stove

Caribbean Curry Beef

Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soups & Stews
Cuisine Jamaican, Trinidadian
Servings 6

Ingredients
  

  • 2 1/2 pounds stewing beef cubed
  • 1 tablespoon Caribbean green seasoning
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 6 cloves garlic crushed
  • 1 Scotch Bonnet pepper sliced
  • 3-4 cups water or beef stock
  • 2 medium potatoes peeled, cubed

Instructions
 

  • Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
    Heating garlic and onion in a skillet on the stove
  • With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
    Add in scotch bonet pepper and other seasonings
  • Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
    Add in curry powder
  • Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
  • In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
  • Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
    Add in beef to cooking curry
  • Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
    Sear beef in curry
  • Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
  • In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
    Add in the Chadon Beni

Notes

Follow along with the video, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.
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Golden apple chow
Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

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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.

Golden apple chow

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.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

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

Instructions
 

  • Wash, peel, and chop the Pommecytheres.
  • Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
    Peeled golden apples
  • Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
    Ingredients for Pommecythere chow in a white bowl
  • 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.
  • 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.
    Pommecythere chow in two plastic containers

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!
Curry Bodi with shrimp and potato in a red pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

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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.

Curry Bodi with shrimp and potato in a red pot

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.

Curry Bodi with shrimp and potato in a red pot

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
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
    Ingredients laid out for curry bodi with shrimp and potato
  • Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
  • 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.
    Rest of seasoning heating in a large red pot on the stove
  • Add bodi and stir to coat with the spice base. 
    added yard beans to pot
  • Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
    Add in potato, coconut cream, pepper, tomatoes, and pepper
  • 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.
    boiled curry bodi
  • 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.
    Add shrimp back in to curry bodi
  • 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.
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Jamaican stewed peas (kidney beans) ina pot on the stove
Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

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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.

Jamaican stewed peas (kidney beans) ina pot on the stove

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican

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

Instructions
 

  • Add 2 cups of red kidney beans to a pot.
    Red kidney beans in a pot
  • Add the pre-boil the salted pigtail pieces.
    Add in slted pig tails to pot
  • In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika. 
    Add seasoning to the pot
  • Add coconut milk powder and 9 cups of water. Bring to a boil.
  • 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).
    Reduced to a simmer in the pot
  • To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
  • 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.
  • Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.
    Jamaican stewed peas (kidney beans) ina pot on the stove

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.
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Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons
Drinks & Smoothies Featured Fusion Vegan Vegetarian

Summertime Pineapple Strawberry Juice

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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.

Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

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.

Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks & Smoothies, Vegan, Vegetarian
Cuisine Fusion
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Peel, core, and cube the pineapple. Hull and halve the strawberries.
    Peeled and chunked pineapple and cut up strawberries in red bowls on a table
  • In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher. 
  • 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.
    Strawberry pineapple juice in a white bowl on the counter
  • 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.
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Finished curry chicken wings on the stove in a pan
Easy Caribbean Recipes Featured Festive & Holiday Recipes Jamaican

Quick Curry Chicken Wings

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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.

Finished curry chicken wings on the stove in a pan

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.

Finished curry chicken wings on the stove in a pan

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
Cook Time 20 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Festive & Holiday Recipes
Cuisine Jamaican
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
     
  • Add curry powder and stir well. Cook for another 2–3 minutes to toast the spices.
  • Add chicken wings and salt. 
     
    Add in raw chicken wings to skillet
  • Stir to coat evenly with the curry base. Cook for 3 minutes uncovered.
    Adding a bit of water to thoroughly coat chicken wings in sauce
  • Pour in the water. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, or until fully cooked.
  • 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.
    Reduce gravy in skillet

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.
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Chicken wings Pelau in a red pot on the stove
Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

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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.

Chicken wings Pelau in a red pot on the stove

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.

Chicken wings Pelau in a red pot on the stove

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners
Cuisine Trinidadian
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Heat the oil in a heavy and wide pot and add the brown sugar. 
  • Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
    Coating raw chicken wings in pot with seasoning
  • 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.
    Chicken wings getting juicy in a pot on the stove
  • Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
    Adding in the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
  • Stir well.
  • Add the washed rice, along with the coconut milk and water.
    Add in rice to pot
  • 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.
  • Taste and adjust the salt to your liking.
  • 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.
    Add in scallions to mixture on the stove

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).
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roasted chicken legs on an oven tray
Featured Fusion

Weeknight Herb‑Crusted Chicken Leg-Quarters

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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.

roasted chicken legs on an oven tray

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.

roasted chicken legs on an oven tray

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine Fusion
Servings 4

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 400 °F (200 °C). Line a baking tray with parchment paper.
  • In a bowl, combine garlic, herbs, spices, olive oil, and salt into a paste.
    chicken leg quarters on pan with aromatics in a mortar
  • Rub the mixture thoroughly under and over the skin of each leg quarter.
    herbs rubbed on raw chicken leg quarters
  • Arrange leg quarters skin-up on the tray, leaving space between each piece.
  • Bake for 1 hour 10 minutes, or until skin is crisp and internal temperature reaches 165 °F (74 °C).
    Golden brown roasted chicken leg quarters
  • Let rest for 5 minutes before serving.
    herb roasted chicken leg quarters in a roasting pan
Tried this recipe?Let us know how it was!
Macaroni Pie in a serving dish
Breads & Bakes Featured Side Dishes

Caribbean Macaroni Pie (Baked Macaroni and Cheese)

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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.

Macaroni Pie in a serving dish

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.

Macaroni Pie in a serving dish

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
Cook Time 40 minutes
Total Time 1 hour
Course Breads & Bakes, Side Dishes
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
    boiled macaroni pie in pot
  • 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.
    toasted breadcrumbs and bacon in pan
  • 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.
  • 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.
    flour added to sauce
  • 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.
  • 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.
    grated cheese added to sauce
  • Add the cooked pasta to the cheese sauce, folding gently to combine. Grate the nutmeg into the mixture and stir.
    pasta added to cheese sauce
  • Grease a 9×13-inch baking dish with butter. Pour the macaroni and cheese mixture into the dish, spreading evenly.
    pasta cheese mixture added to baking dish
  • Top the macaroni with half of the reserved cheese, followed by half of the breadcrumb mixture. Repeat with the remaining cheese and breadcrumbs.
    macaroni topped with more cheese
  • Bake uncovered on the middle rack for 40 minutes, until the top is golden brown.
    baked macaroni pie with golden crust
  • Remove from the oven and let it cool for about 10 minutes before serving.
    macaroni pie with portion scooped out
Tried this recipe?Let us know how it was!