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Vegan coconut spinach in a pan on the stove

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.

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dishes, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

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

Instructions

Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
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.
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.
Stir well and pour in the coconut milk. Do not cover the pan.
Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
Serve warm as a flavorful vegan side.

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Featured Fusion Rice & One-Pot

Easy Caribbean Salmon Fried Rice

January 7, 2026June 3, 2025Leave a Comment

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.

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Prep Time 5

Cook Time 5

Total Time 10

Course Rice & One-Pot

Cuisine Fusion

Servings

Ingredients

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

Instructions

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

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Featured Jamaican Rice & One-Pot

Beans and Franks

January 7, 2026June 2, 2025Leave a Comment

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.

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Prep Time 5

Cook Time 15

Total Time 20

Course Rice & One-Pot

Cuisine Jamaican

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

Instructions

Place bacon in a cold pan, heat to medium, and cook until browned and fat is rendered. Remove bacon and set aside.
Reduce heat to medium-low; add sliced franks to the bacon fat and brown. Remove any excess fat if over 2 tablespoons.
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).
Return chopped bacon, add baked beans, and sprinkle brown sugar; stir gently to combine.
Cook another 3–5 minutes, then add scallions, stir, and remove from heat.
Serve hot on toast or in bowls for a one‑pot meal.

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Orange bowl containing four cheese dip with spinach

Appetizers & Snacks Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Vegetarian Winter Recipes

Creamy 4-Cheese Spinach Dip

January 7, 2026May 30, 2025Leave a Comment

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.

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Prep Time 15

Cook Time 25

Rest Time 40

Total Time 1 20

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

Cuisine Fusion

Servings

Ingredients

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

Instructions

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

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Breakfast Caribbean Classics Fall Recipes Featured Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes

Ultimate Curry Eggs

January 7, 2026May 28, 20251 Comment

I’m excited to share this Ultimate Curry Eggs, a humble but satisfying Trinidadian classic that turns hard‑boiled eggs into a flavorful curry experience. These are a beloved Caribbean dish made by simmering eggs in a richly seasoned sauce with aromatics and curry, offering a comforting, protein‑rich meal in under 30 minutes. Bringing back childhood memories of mom’s kitchen, I’ve simplified the process to highlight bold flavor and ease.

Ingredient Guide

Hard Boiled Eggs – perfectly cooked eggs as the hearty base of curry eggs
Onion or Shallot – builds savory depth in the curry sauce
Pimento or Hot Pepper – adds a hint of traditional Caribbean heat
Wiri Wiri or Scotch Bonnet Pepper – optional spice element for bold curry eggs
Tomato – light acidity and texture in the curry eggs sauce
Garlic – aromatic foundation for Curry Eggs
Curry Powder – essential Caribbean spice blend for flavor
Cumin Seeds (Geera) – warm spice tones in the curry eggs sauce
Caribbean Green Seasoning – herbal accent typical in Curry Eggs
Scallions – fresh garnish to finish Curry Eggs
Black Pepper – gentle seasoning to balance the curry
Salt – brings out the flavors in Curry Eggs
Vegetable Oil – medium for sautéing aromatics in curry eggs

Cooking Notes from the Kitchen

Cook eggs to firm but not overdone; cut in half to expose yolk and increase absorption of curry sauce.
Flavor develops by toasting curry powder and spices over low heat before adding liquid..
Leaving Wiri Wiri or Scotch Bonnet peppers whole gives a milder heat; slice or remove seeds for more kick.
Eggs may be gently fried before adding to the sauce for a crisp exterior (optional variation).
Adjust curry sauce consistency by simmering longer to reduce, or adding water if needed.
Serve with roti, rice, fry bake, or bread to enjoy the rich curry eggs sauce.

Shopping Made Easy

Look for fresh hard‑boiled eggs or cook your own for curry eggs—preferably farm‑fresh eggs.
Onions or shallots and garlic are standard aromatics; ensure freshness for bold flavor.
Pimento peppers and Wiri Wiri or Scotch bonnet peppers can be found in Caribbean grocery sections.
Use Caribbean green seasoning or a blend of cilantro, chives, and herbs to mimic traditional curry eggs flavor.
Caribbean curry powder and cumin seeds bring authenticity to the dish.
Roti, fry bake, or sada roti make great accompaniments; they are sold frozen or fresh in many West‑Indian grocers.

What makes this unique in Caribbean cooking?

Curry Eggs is a protein‑rich Trinidadian comfort dish where hard‑boiled eggs are simmered gently in a spiced curry sauce made with aromatics, green seasoning, and traditional curry powder

How do I prevent eggs from falling apart?

Do not stir vigorously once eggs are added. Cut the eggs in half, yolk side down, to absorb the curry, then gently spoon the sauce over them. You may fry them lightly beforehand for stability.

Can I add potatoes or aloo?

Absolutely, that variation is commonly known as “Curry Eggs and Aloo.” Pre‑boil potatoes and simmer with the curry sauce before adding the eggs for a more substantial meal.

Are these eggs gluten‑free and vegetarian-friendly?

Yes, Curry Eggs is naturally gluten‑free and suitable for lacto‑ovo vegetarians, as long as all seasonings are verified gluten‑free.

What is the best way to serve Curry Eggs?

Serve Curry Eggs alongside warm roti, fry bake, sada roti, or steamed rice so you can soak up the rich curry sauce. Bread or provisions also complement it well.

Ultimate Curry Eggs

Simple yet satisfying, these Curry Eggs features hard‑boiled eggs simmered in a rich curry sauce with aromatics and warm spices, delivering bold Caribbean flavor in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes

Servings

Ingredients

4 hard boiled eggs halved
1 shallot or onion, diced
4 cloves garlic crushed
1 pimento pepper sliced
1-2 Wiri Wiri peppers or Scotch bonnet peppers, whole or sliced
1 tomato diced, seeds removed
1 tablespoon Caribbean Green Seasoning
1 teaspoon cumin seeds
1 tablespoon curry powder
1 teaspoon black pepper
1/2 teaspoon salt or to taste
2 tablespoon vegetable oil
1 cup water
2 scallions chopped, for garnish
4 cloves garlic crushed
1 pimento pepper sliced
1 tablespoon Caribbean green seasoning
1 teaspoon cumin seeds
1 tablespoon curry powder
1 teaspoon black pepper
1/2 teaspoon salt to taste
2 tablespoon vegetable oil to taste
1 cup water to taste

Instructions

Heat oil in a saucepan over medium heat. Add shallot, garlic, pimento pepper, and cumin seeds; cook until fragrant.
Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.

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Featured Trinidadian

Oven-Braised Caribbean Curry Duck

January 7, 2026May 27, 2025Leave a Comment

Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana.

This oven-braised Caribbean curry duck brings the bold flavors of Trinidad and Tobago into your kitchen; no outdoor fires needed. Using Muscovy duck for its lean richness, this version is perfect for home cooks seeking a slow-cooked, deeply spiced curry dish that can be prepared in the oven or slow cooker. Caribbean Curry Duck, reimagined for the modern kitchen.

Ingredient Guide

Muscovy duck: A lean and richly flavored duck perfect for slow-cooked dishes. Ask your butcher to cut it into serving-size pieces. Store refrigerated for up to 2 days or freeze if storing longer.
Flour: Used to wash the duck and remove residual blood and gamey flavors. Rinse thoroughly after scrubbing.
Salt: Enhances overall flavor and helps penetrate the duck meat during marination. Use kosher or sea salt for better texture control.
Black Pepper: Adds a subtle heat and earthiness. Freshly ground pepper gives the best flavor.
Roasted Geera (Cumin): Deep, earthy flavor that defines Caribbean curries. Toast before use for a more intense aroma. Store airtight in a cool place.
Curry Powder: Essential to the dish’s base flavor. Choose a Caribbean-style blend like Madras for authenticity. Store away from heat and light to retain potency.
Scotch Bonnet Pepper: Brings fruity heat that’s iconic in Caribbean dishes. Handle with gloves and adjust quantity to suit heat tolerance.
Vegetable Oil: Neutral oil used to bloom the spices and brown the duck. Can substitute with canola or sunflower oil.
Bird’s Eye Peppers: Extra-hot chilies used for an added punch. Use sparingly if desired. Can be omitted for a milder dish.
Shado Beni: Earthy herb similar to cilantro but stronger. Key to green seasoning and finishing. Freeze in small portions for longer storage.
Scallion: Mild onion flavor and brightness. Use both white and green parts. Slice thin for best integration.
Caribbean Green Seasoning: A herb blend marinade made from shado beni, thyme, garlic, and scallions. Pre-made versions work, or make your own and store them in the fridge or freezer.
Onion: Diced and sautéed to build a savory flavor base. White or yellow onions work equally well.
Garlic Cloves: Crushed to release rich aroma and flavor. Store in a cool, dry place or preserve in oil (refrigerate and use quickly).
Ginger (optional): Adds fresh, spicy warmth. Slice thick for easy removal before serving. Freeze extras for convenience.

Shopping Made Easy

Duck: Visit Caribbean or specialty butcher shops—ask for Muscovy, cut in pieces.
Shado Beni: Look at Latin or Caribbean grocers; substitute with cilantro if needed.
Curry Powder: Use Caribbean-style curry. Madras blends are ideal.
Hot Peppers: Scotch bonnet is authentic; habanero is a close match.
Green Seasoning: Make your own or buy pre-made at Caribbean stores.

What type of duck is best for curry?

Muscovy duck is the best choice for its lean meat and ability to soak up bold Caribbean spices. Other duck varieties can work, but may alter texture and flavor.

Can I make curry duck in a slow cooker or oven?

Yes! This version is specially adapted for the oven or slow cooker, making it easier for home cooks to recreate traditional flavors with modern appliances.

How spicy is Caribbean curry duck?

It can be quite spicy due to scotch bonnet and bird’s eye peppers, but you can reduce heat by removing seeds or omitting the peppers entirely.

What can I substitute for shado beni?

If you can’t find shado beni, cilantro is a solid substitute. It has a similar flavor profile and works well in green seasoning.

What is Caribbean Green Seasoning made of?

A flavorful blend of shado beni or cilantro, thyme, parsley, scallions, garlic, and hot pepper and it’s used to marinate meats and build flavor into Caribbean dishes.

Oven-Braised Caribbean Curry Duck

This recipe offers a convenient twist on the traditional Caribbean curry duck by utilizing oven or slow cooker methods, making it accessible for home cooks seeking authentic flavors without the need for outdoor cooking.

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Prep Time 20

Cook Time 2

Total Time 2 20

Cuisine Trinidadian

Ingredients

6-8 lbs duck Muscovy preferred
2-3 tablespoons flour for washing
1 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon roasted geera cumin
4-5 tablespoons curry powder divided
1 Scotch Bonnet pepper
2-3 tablespoons vegetable oil
4 Bird’s Eye peppers optional
2-3 tablespoons shado beni chopped, divided
2 stalks scallions chopped
2 tablespoons Caribbean green seasoning
1 small onion diced
8-10 cloves garlic crushed
1 slice ginger optional

Instructions

Place the cut duck pieces into a large bowl, add flour, and mix well. Add cool water and wash each piece individually. Rinse and drain in a colander to remove excess water and blood.
In the same bowl, add salt, black pepper, roasted geera, 1 tablespoon curry powder, scotch bonnet pepper, half of the chopped shado beni, scallions, green seasoning, and ginger (if using). Mix well to coat the duck pieces. Cover and refrigerate for at least 4 hours or overnight.
Heat vegetable oil in a deep pot over medium-high heat. Add diced onion and crushed garlic, then reduce heat to low and cook gently for 3–5 minutes, ensuring the garlic doesn’t burn. Add 3 tablespoons of curry powder and stir well, cooking for another 4–5 minutes to toast the spices.
Increase heat to high and add the marinated duck pieces to the pot in batches, stirring to coat with the curry base. Continue adding all the duck, stirring every 4–5 minutes. Cook uncovered for about 15 minutes.
Preheat oven to 375°F (190°C). Transfer the contents of the pot to an oven-proof baking dish, add bird’s eye peppers (if using), and cover tightly with aluminum foil. Place on the middle rack of the oven and bake for 1 hour.
After 1 hour, remove the dish from the oven, carefully uncover, and stir the duck. Reseal with foil and return to the oven for another hour.
After 2 hours total baking time, check the duck for tenderness. If it’s not as tender as desired, continue baking for an additional 30–45 minutes. Once done, remove from oven, adjust salt to taste, and garnish with the remaining chopped shado beni.

Keyword authentic Caribbean curry duck recipe, Caribbean duck curry, curry duck Trinidad style, curry duck with green seasoning, how to cook curry duck in the oven, Muscovy duck curry, oven-braised curry duck, slow cooker curry duck, spicy Caribbean duck curry, Trinidad curry duck recipe

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Breakfast Featured Fusion Vegetarian

Incredible Chili Eggs

January 7, 2026May 27, 2025Leave a Comment

If you’re looking to add some serious flavor to your breakfast or brunch, these spicy chili eggs are a must-try. Made with sunny-side-up eggs, garlic chili oil, and Caribbean-style pepper oil, they’re crispy, savory, and packed with heat. This easy skillet dish comes together in minutes and tastes amazing with toasted rye bread or your favorite crusty loaf.

It’s perfect for anyone who loves spicy food and wants a unique twist on their usual egg routine. Whether you’re making breakfast for one or planning a spicy brunch spread, these eggs bring the heat and flavor every time.

Ingredient Guide

Salted butter: Adds a rich base and helps the eggs get crispy edges.
Garlic chili oil: Gives a garlicky heat and adds a flavorful depth.
Spice Bomb pepper oil: A fiery oil made with Caribbean hot peppers, brings extra spice.
Eggs: The star of the dish, best when cooked sunny side up for runny yolks.
Sea salt: Enhances flavor, especially important since the oils and butter are already seasoned.
Black pepper: Adds a mild bite to balance the heat.
Chives: Offers a mild onion flavor and fresh green finish.

Cooking Notes from the Kitchen

Crack the eggs into a bowl first to check for shell fragments and ensure a clean transfer to the pan.
Let the chili oils heat gently with the butter to infuse the flavors.
Covering the pan helps cook the egg tops without flipping, great for sunny-side-up lovers.
Watch your salt, both the oils and butter already have sodium, so use a light touch.
Make your own Homemade Chili Oil recipe instead of using jarred version.

Shopping Made Easy

Garlic chili oil and pepper oil: Look in the international or Asian aisle. Chili Crisp or homemade pepper oil also works well.
Chives: Fresh chives are in the produce section; substitute green onions if needed.
Butter and eggs: Standard pantry staples—use good-quality eggs for best results.
Toasted rye bread: Optional, but ideal for serving. Use any hearty bread if you prefer.

What is garlic chili oil, and where can I buy it?

Garlic chili oil is a spicy, aromatic oil made with garlic, chili flakes, and seasonings. You can find it in the Asian section of most grocery stores or online. It’s also easy to make at home.

Can I use chili crisp instead of pepper oil?

Yes! Chili crisp is a great substitute for Caribbean-style pepper oil and adds texture and heat. Use your favorite brand to match your spice preference.

How spicy are these chili eggs?

These eggs are quite spicy, especially with both garlic chili oil and pepper oil. You can reduce the heat by using less chili oil or switching to a milder variety.

What toppings go well with this dish?

Try chopped fresh herbs like chives or cilantro, crumbled cheese, or even a drizzle of yogurt or sour cream to balance the spice.

Is this a good brunch recipe?

Absolutely! These chili eggs are quick, bold, and pair perfectly with bread, avocado, or salad, making them ideal for a standout brunch dish.

Incredible Chili Eggs

A spicy and savory egg dish made with garlic chili oil, pepper-infused butter, and Caribbean-style seasoning. Quick, bold, and endlessly customizable, it’s perfect for breakfast or brunch, especially with bread or rice to mop it up.

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Prep Time 3

Cook Time 7

Total Time 10

Course Breakfast, Vegetarian

Cuisine Fusion

Servings

Ingredients

2 large eggs
2 tablespoons salted butter
1 teaspoon garlic chili oil
1 tablespoon Spice Bomb pepper oil or your favorite hot chili oil
1 pinch sea salt
1/4 teaspoon black pepper
1/2 teaspoon chives finely chopped

Instructions

Crack the eggs into a small bowl so they’re ready to use.
Heat a small non-stick skillet over medium heat. Add butter and let it melt.
Add garlic chili oil and Spice Bomb pepper oil to the butter. Swirl or stir to combine.
Once the oils are hot and aromatic, gently add the eggs to the skillet. Cook uncovered for 1–2 minutes.
Sprinkle a pinch of sea salt and black pepper over the eggs.
Tilt the pan and spoon the hot oil mixture over the egg whites (and yolks if you prefer them more cooked). Place a lid over the pan and cook for another 3-4 minutes on medium heat until the top is cooked to your liking.
After about 2–3 minutes, turn off the heat. Sprinkle chopped chives over the top.
Let sit for 30 seconds, then serve immediately with your preferred side.

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Caribbean Classics Easy Caribbean Recipes Featured Seafood & Fish Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

January 7, 2026May 25, 2025Leave a Comment

Over the years, I’ve shared several ways to prepare smoked herrings, stewed, paired with cabbage, and now this Quick and Easy Smoked Herring Choka that remains a perennial favorite. This updated version brings a few subtle changes, but it stays deeply rooted in the bold Caribbean flavors we love. If you ever find yourself in Barbados, be sure to try it stuffed inside roasted breadfruit, an unforgettable combination.

It’s made for busy weeknights or chilly days when you’re craving something bold, smoky, and satisfying. By soaking and flaking store-bought smoked herring, then layering in fresh aromatics like tomato, scallion, Scotch Bonnet, and a final pour of sizzling oil, we capture that traditional flavor with very little effort.

This dish brings together the smoky depth of prepared herring fillets, the punch of fresh Scotch Bonnet pepper, and a finishing “chunkay” of hot oil poured over raw onions. It’s quick to assemble, deeply satisfying, and pairs beautifully with rice and dhal or fried bake.

Make sure to prepare your smoked herring well, removing excess salt and any lingering bones before assembling the dish. The rest comes together in just minutes and delivers big on Caribbean taste.

You can find smoked herring in most West Indian and Caribbean markets, and once you’ve prepped the ingredients, it comes together in less than 15 minutes. Whether you serve it with rice and dhal, roasted breadfruit, or fried bakes, this is a dish that speaks of home, heritage, and good food made with love.

Ingredient Guide

Smoked herring fillets: Packed with smoky, salty flavor, best when soaked to reduce excess salt and carefully deboned.
Scotch Bonnet pepper: Adds the characteristic Caribbean heat; seeds can be removed for a milder version.
Scallion: Light onion flavor without overpowering the dish.
Tomatoes: Provide bright freshness and balance.
Onion: Sliced thin to crisp in hot oil and mellow with the chunkay technique.
Parsley: Bright, herbal note and a pop of color.
Black pepper: Adds spice depth and complexity.
Garlic: A savory essential—freshly crushed for intensity.
Olive oil: Heated to sizzle through aromatics and add richness.

Cooking Notes from the Kitchen

Make sure to soak and rinse smoked herring thoroughly before cooking to manage saltiness.
Pour hot oil carefully to achieve chunkay without splattering.
Use gloves or utensils when handling Scotch Bonnet peppers for safety.
This dish can be served warm or at room temperature and still tastes delicious.
Chunkay is a traditional Indo‑Caribbean technique that softens raw onions and infuses aromatics with flavor.

Shopping Made Easy

Smoked herring fillets are available vacuum‑packed or dried at West Indian and Caribbean markets.
Choose Roma tomatoes for firm texture and fewer seeds.
Fresh Scotch Bonnet peppers may need gloves to handle safely.
Use extra‑virgin olive oil or a neutral oil with a high smoke point.
Fresh parsley and scallions are best for flavor and finish.

What is choka in Caribbean cooking?

Choka is a traditional Caribbean preparation where vegetables or fish are roasted, mashed or flaked, and then mixed with aromatics and a hot oil “chunkay.” It’s a method deeply rooted in Indo-Caribbean cuisine, bringing rich flavor with minimal ingredients.What is choka in Caribbean cooking?

How do I prepare smoked herring for choka?

To prepare smoked herring, soak the fillets in hot water for 15–20 minutes, drain, then repeat as needed to reduce salt. Remove bones and flake before adding to the dish.

Can I make smoked herring choka ahead of time?

Yes, smoked herring choka can be made ahead and refrigerated for up to 3 days. In fact, the flavors deepen and meld the longer it rests.

What can I serve with smoked herring choka?

Traditionally, it’s enjoyed with rice and dhal, fried bakes, or roasted breadfruit. You can also try it with boiled provisions like cassava or green banana.

Is smoked herring choka gluten-free?

Yes, as long as you use certified gluten-free oil and seasonings. Smoked herring choka contains no wheat or gluten-based ingredients.

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

A classic Smoked Herring Choka made with smoky herring, hot pepper, fresh onions and a sizzling oil chunkay, bringing Caribbean flavor and texture in minutes.

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Prep Time 15

Cook Time 5

Total Time 20

Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes

Cuisine Trinidadian

Servings

Ingredients

8-10 smoked herring fillets prepared, boned, soaked
1 Scotch Bonnet pepper sliced
1 scallion chopped
2 medium tomatoes diced
1 medium onion sliced thin
1 tablespoon parsley chopped
1/2 teaspoon black pepper
2 cloves garlic crushed
4 tablespoons olive oil

Instructions

Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
Layer the thinly sliced onion over the top; do not stir.
Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear.
Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.

Keyword Caribbean fish recipes, fish choka recipe, hot oil chunkay, how to make choka, Indo-Caribbean food, rice and dhal pairing, smoked herring Trinidad recipe, smoky herring dish

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Caribbean Classics Chris's Kitchen Comfort Food Easy Caribbean Recipes Fall Recipes Featured Rice & One-Pot Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy One-Pot Mac and Cheese

January 7, 2026May 25, 2025Leave a Comment

I LOVE rice and roti, but when it comes to comfort food, nothing hits quite like a creamy plate of mac and cheese with stew chicken gravy. This Quick and Easy One-Pot Mac and Cheese is inspired by the version I grew up with in Trinidad and Tobago, made with thick bucatini noodles and sharp white cheddar; no oven, no béchamel, just rich flavor and nostalgia.

Whenever I’m pressed for time, the boxed stuff is tempting. But this version comes together just as quickly and gives you that homemade taste we all crave. I often add a kick of jalapeño gouda or a few drops of my favorite pepper sauce when I’m feeling for extra heat. Some days, it’s all about stew gravy on top, and other days I relive childhood memories by adding a bit of ketchup or boiled egg slices.

What makes this recipe special is its simplicity, just one pot, a handful of ingredients, and no baking involved. If you’re looking for a fast, fuss-free Caribbean mac and cheese recipe, this one’s for you.

Ingredient Guide

Bucatini Pasta
A thick, tube-shaped pasta that holds sauce well and offers a satisfying bite, traditionally used in Trinidad-style mac and cheese.
Sharp White Cheddar
Adds bold flavor and melts smoothly into the pasta for a rich, creamy texture.
Salt
Essential for seasoning the pasta water and enhancing the overall taste.
Black Pepper
Adds subtle heat and depth to balance the creamy cheese.
Evaporated Milk
Contributes creaminess without watering down the cheese flavor.
Mayonnaise
An unconventional but effective addition that adds smoothness and tang.
Pepper Sauce (Optional)
For those who enjoy a little Caribbean heat, a few drops go a long way.
Jalapeño Gouda (Optional)
Adds spice and extra creaminess when used alongside the cheddar.
Butter (Optional Substitute for Mayo)
Can be used instead of mayo for a classic buttery finish.

Shopping Made Easy

Bucatini pasta can be found in the international or pasta aisle; if unavailable, substitute with elbow or shell pasta.
Look for aged white cheddar in the specialty cheese section for the best flavor.
Evaporated milk is usually located near the baking goods or canned milk section.
Use any trusted Caribbean pepper sauce you have on hand for an authentic kick.
Mayonnaise from any grocery store brand works fine—no need for anything fancy.

Cooking Notes from the Kitchen

Do not rinse the pasta after draining—residual heat helps melt the cheese faster.
Grating cheese is easier if you briefly chill it in the freezer first.
Stir continuously after adding the cheese to achieve a smooth, creamy texture.
For a creamier version, increase the evaporated milk slightly or add extra cheese.
Butter makes a good alternative to mayo but may alter the tanginess slightly.

What’s the best cheese for Caribbean-style mac and cheese?

Sharp white cheddar is traditional and brings out bold flavor. You can add jalapeño gouda for extra spice or use a mix of your favorite cheeses for depth.

Can I use other pasta shapes besides bucatini?

Yes, elbow macaroni or shell pasta work just as well. Bucatini is preferred in Trinidad for its thickness and nostalgic value.

Do I have to use mayonnaise in mac and cheese?

No, mayonnaise adds creaminess and a slight tang, but butter is a fine substitute if you prefer a more neutral taste.

Is this recipe good for meal prep?

Yes, it reheats well. Store in an airtight container and warm gently on the stovetop or microwave with a splash of milk to restore creaminess.

Quick and Easy One-Pot Mac and Cheese

This simple, stove-top mac and cheese comes together in minutes with bold Caribbean flavor, aged white cheddar, and no oven time. A childhood favorite in Trinidad and Tobago, this no-fuss recipe is creamy, comforting, and perfect with a splash of pepper sauce or stew gravy on top.

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Prep Time 5

Cook Time 15

Total Time 20

Course Caribbean Classics, Chris’s Kitchen, Comfort Food, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Weeknight Dinners, Winter Recipes

Cuisine Trinidadian

Servings

Ingredients

1 lb bucatini pasta
1/2 lb sharp white cheddar grated
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1/2 cup evaporated milk warmed
2 tablespoons mayonnaise

Optional

pepper sauce to taste
jalapeño gouda for extra kick
butter as a substitute for mayo

Instructions

Cook the bucatini in a large pot of salted water according to package instructions until al dente.
While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.

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Desserts Featured Festive & Holiday Recipes

No-Soak Caribbean Christmas Rum (Fruit Cake)

January 7, 2026May 19, 2025Leave a Comment

This No-Soak Caribbean Christmas Rum (Fruit Cake) was my solution to a familiar problem—forgetting to soak fruits months in advance for the holiday season. I created this version to bring the rich flavor of traditional Caribbean fruit cake, but with a fraction of the prep time. It’s still packed with rum-soaked dried fruits, warming spices, and that signature dark color, but we’re using a boxed cake mix to make things easy. If you’re short on time but still want that unmistakable Caribbean Christmas flavor, this one’s for you.

Ingredient Guide

Boxed Cake Mix: The base of the recipe, saving time while still delivering texture. Use white or yellow cake mix.
Dark Rum: Essential for classic Caribbean flavor. It infuses the fruit and adds depth to the cake.
Port or Sherry: A rich fortified wine that adds sweetness and enhances the fruit blend.
Nutmeg: Freshly grated for aromatic warmth; key in Caribbean holiday baking.
Cinnamon: Deep, sweet spice that balances out the richness of the fruit.
Ground Ginger: Adds subtle heat and complexity.
Orange Zest: Adds brightness and balances the richness with citrus lift.
Raisins: Sweet, chewy texture and bold flavor.
Prunes: Soft and rich. Chop before blending for easier processing.
Citrus Peel: Classic candied fruit flavor that ties together the spice and rum.
Mixed Dried Fruit: Use your favorite combination; look for ones with pineapple, papaya, or cherries.
Caribbean Browning: For deep color and a hint of burnt sugar flavor.
Vanilla Extract: Rounds out the flavors with subtle sweetness.
Extra Rum or Port: Brushed on the warm cake to seal in moisture and intensify flavor.

Shopping Made Easy

Choose a high-quality boxed white or yellow cake mix and follow the package directions for oil, eggs, or butter.
Caribbean browning is available in the international section or at West Indian groceries.
Port, sherry, or red wine can all work for fortifying the fruit. Choose one you enjoy drinking.
Use seedless dried fruits and chop any large pieces before blending to avoid a gritty texture.

Cooking Notes from the Kitchen

Chop larger fruits, like prunes before blending for a smoother texture and even moisture throughout.
Use a food processor to pulse the fruit mixture into your preferred consistency; smooth or chunky.
Add the browning gradually to control how dark your cake becomes; start with 1 tablespoon and adjust.
Don’t overmix the cake batter once fruit is added; fold gently to avoid a tough texture.
Bake on the middle rack so the heat is even. Check for doneness with a toothpick at the lower end of the recommended bake time.
Brushing the cake with more rum or wine while it’s still warm enhances moisture and flavor. Don’t skip it!
Let cakes cool fully before slicing to keep them intact, especially if using a Bundt pan.

What type of pan is best for this cake?

Bundt pans help distribute heat evenly and give the cake a traditional holiday look, but loaf pans work just as well.

Can I freeze this fruit cake?

Yes. Once completely cool, wrap tightly in plastic and foil. Freeze up to 3 months and thaw at room temperature before serving.

How long will the cake stay fresh?

It keeps for 5–7 days at room temperature, or up to 2 weeks in the fridge. Re-brush with rum or Port if it starts to dry.

Can I use other dried fruits?

Yes. You can mix in dried cranberries, chopped apricots, or golden raisins to match your personal flavor profile.

No-Soak Caribbean Christmas Rum (Fruit Cake)

This simplified version of the traditional Caribbean Christmas cake is perfect for those who didn’t soak fruits months in advance. Using boxed cake mix and a blend of dried fruits soaked in rum and port, it delivers festive flavors with less effort.

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Prep Time 20

Cook Time 45

Rest Time 45

Total Time 1 50

Course Desserts, Festive & Holiday Recipes

Ingredients

2 boxed cake mixes white or yellow
Ingredients as per box usually eggs, oil or butter
1 cup dark rum
1 1/2 cups Port or sherry
1 teaspoon nutmeg grated
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 orange zested
1 cup raisins
1 cup prunes roughly chopped
1 cup citrus peel
1 cup mixed dried fruit
1-2 tablespoons Caribbean browning
1 1/2 tablespoons vanilla extract
Extra rum or Port for brushing

Instructions

In a food processor or blender, combine citrus peel, raisins, mixed dried fruit, prunes, cinnamon, ginger, vanilla extract, nutmeg, dark rum, orange zest, and port. Blend to desired consistency, scraping down the sides as needed.
In a large mixing bowl, prepare the boxed cake mixes according to package instructions. Add Caribbean browning and whisk until well incorporated.
Fold the fruit mixture into the cake batter until evenly distributed.
Preheat oven to 350°F (175°C).
Grease and flour Bundt or cake pans. Divide the batter between the pans. Bake according to package directions, typically 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack. Once completely cooled, brush the tops with additional port or rum.
Slice and enjoy. Store any leftovers in an airtight container.

Notes

For better zest, use organic oranges to avoid wax coatings.
Adjust the consistency of the fruit puree to your preference, chunky or smooth.
Brushing the cooled cake with additional rum or port enhances flavor and keeps it moist.
This cake is lighter than traditional black but still rich in festive flavors.

Keyword Caribbean, christmas, rum cake

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Jerk marinade in a jar surrounded by ingredients

Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

January 7, 2026May 19, 2025Leave a Comment

Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Ingredient Guide

Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
Brown Sugar: Balances the heat with sweetness and aids in caramelization.
Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
Ground Cinnamon: Adds subtle sweetness and warmth.
Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
Ginger: Imparts a spicy, zesty kick.
Garlic: Adds pungency and depth.
Olive Oil: Helps blend the marinade and coats the meat.
Honey: Introduces a touch of sweetness and helps with browning.
Rice Vinegar: Adds mild acidity and balances flavors.
Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
Orange Juice: Adds a sweet citrus note that complements the spices.
Onions: Provide a savory base flavor.

Shopping Made Easy

Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
Store the marinade in a sealed container in the refrigerator for up to one month.
Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.

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Prep Time 15

Total Time 15

Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

6 stalks scallions roughly chopped
14 sprigs thyme stems removed
2 peppers scotch bonnet
2 tablespoons brown sugar
1 tablespoon Pimento (allspice) powder
1 teaspoon ground cinnamon
1 lime juiced
1 lemon juiced
5 thick slices of ginger
8 cloves garlic
1 1/2 tablespoon olive oil
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons dark soy sauce
1/4 cup orange juice
2 medium onions roughly chopped

Instructions

Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
Place all ingredients into a food processor or blender.
Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use

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hand holding a jar of honey mustard dressing

Featured Sauces, Condiments & Marinades

Honey Mustard Dressing Dip

January 7, 2026May 19, 2025Leave a Comment

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

Honey Mustard Dressing Dip

This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and as a drizzle on salads.

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Course Sauces, Condiments & Marinades

Servings

Ingredients

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

Instructions

In a medium mixing bowl, add mayonnaise, yellow mustard, and honey.
Stir in white vinegar, granulated garlic, and a pinch of salt and pepper.
Using a whisk or spoon, mix all ingredients thoroughly until you reach a smooth, creamy consistency.
Taste the dressing and adjust sweetness or tanginess by adding more honey or vinegar, if desired.
Transfer the dressing to a glass jar or airtight container. Store in the fridge for up to 1 week.
Serve cold as a dip or drizzle.

Notes

Use Dijon mustard for its smooth sharpness, but you could substitute with yellow mustard for a milder flavor.
Store refrigerated for up to 1 week in a sealed container.
This dressing is not overly thick, but it is great for drizzling or spooning over grilled meats and greens.
Makes approximately ¾ to 1 cup of dressing, depending on how vigorously you whisk.
Adjust the sweetness or tanginess by varying the honey and vinegar quantities.
Store refrigerated for up to one week. Shake well before each use.
Great as a dip, sandwich spread, or salad topper.

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Ingredient Guide

Shopping Made Easy

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

Can I use frozen spinach?

Is this similar to Jamaican callaloo?

Can I make this ahead?

Why add lemon juice at the end?

Simple Caribbean Coconut Spinach

Ingredients 1x2x3x

Optional

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use freshly cooked rice?

How spicy is this recipe?

What other proteins work here?

Is the soy sauce gluten-free?

Easy Caribbean Salmon Fried Rice

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is Beans and Franks made of?

Is Beans and Franks a traditional Caribbean recipe?

Can I make this vegetarian?

How long do Beans and Franks last in the fridge?

Are homemade baked beans better than canned?

Is this recipe freezer-friendly?

How can I spice this up?

Beans and Franks

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Can I prepare this dip ahead of time?

What can I serve with this spinach dip?

How spicy is this dip?

Can I use fresh spinach instead of frozen?

Is this dip suitable for vegetarians?

Cooking Notes from the Kitchen

Creamy 4-Cheese Spinach Dip

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

What makes this unique in Caribbean cooking?

How do I prevent eggs from falling apart?

Can I add potatoes or aloo?

Are these eggs gluten‑free and vegetarian-friendly?

What is the best way to serve Curry Eggs?

Ultimate Curry Eggs

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

What type of duck is best for curry?

Can I make curry duck in a slow cooker or oven?

How spicy is Caribbean curry duck?

What can I substitute for shado beni?

What is Caribbean Green Seasoning made of?

Oven-Braised Caribbean Curry Duck

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

What is garlic chili oil, and where can I buy it?

Can I use chili crisp instead of pepper oil?

How spicy are these chili eggs?

What toppings go well with this dish?

Is this a good brunch recipe?

Incredible Chili Eggs

Ingredients 1x2x3x

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients