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If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari—and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home. This one has a bit more heat and deep masala flavor thanks to the Amchar Masala, and it’s perfect as a snack or a bold side for your favorite curry dishes.

Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.

Ingredient Guide

• Green Mangoes: Firm, tart mangoes used with the skin and seed intact for traditional flavor and texture.
• Brown Sugar: Balances the tartness of the mango and helps create a sticky glaze.
• Scotch Bonnet Pepper: Brings signature Caribbean heat. Adjust to taste.
• Salt: Enhances the flavor and balances the sour and sweet.
• Garlic: Adds bold, aromatic depth.
• Amchar Masala: A traditional Trinidad spice blend rich with roasted, earthy flavor.
• Cumin Seeds (Geera): Used to build a savory base when toasted in oil.
• Vegetable Oil: Carries the spices and flavors during cooking.
• Cilantro: Adds freshness and a bright herbal note.
• Water: Used to simmer the mango and adjust the consistency.

Cooking Notes from the Kitchen

• Use a cleaver or heavy knife to cut through the mango skin and seed. If you’re in the Caribbean, pre-cut mango is often available in markets.
• Traditionalists may prefer using shado beni (culantro) instead of cilantro for a stronger herbal punch.
• The texture can be adjusted—cook longer and add water for a soft, fall-apart finish or reduce it down for a sticky chutney feel.
• Handle Scotch bonnet carefully—use gloves and avoid touching your face.

Shopping Made Easy

• Look for green mangoes in Caribbean or Asian markets—choose firm, unripe ones with no soft spots.
• Amchar masala is available at Caribbean specialty stores or can be homemade. It’s essential to the dish’s flavor.
• If you can’t find scotch bonnet peppers, use habanero or a drop of pepper sauce for heat.
• Cumin seeds are usually in the spice aisle, make sure they’re whole and not ground.
• Cilantro is widely available fresh. Shado beni is a great substitute if you can find it.

What is Amchar Masala made of?

Amchar masala is a Trinidad spice blend typically containing coriander, cumin, fennel, fenugreek, and brown mustard seeds. It’s usually dry-roasted and used in chutneys and pickled dishes.

Can I freeze mango talkari?

Yes! Portion it into freezer-safe bags or containers, then freeze for up to 3 months. Thaw in the fridge when ready to use.

Do I have to use the mango skin and seed?

It’s traditional to keep both on, which adds texture and flavor. But you can remove them for a smoother version if preferred.

What’s the difference between mango talkari and mango chutney?

Talkari is chunkier and more savory-spicy with toasted spices, while chutney is often smoother and sweeter.

Is Mango Talkari spicy?

It can be, depending on how much hot pepper you use. Adjust to your heat tolerance.

Mango Talkari (Masala Mango)

A bold, tangy Trinidadian dish made with green mangoes simmered in spices, garlic, and hot pepper. Perfect as a snack or side to any curry meal; vegan and gluten-free.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course: Side Dishes, Summer Recipes, Vegan, Vegetarian

Cuisine: Trinidadian

Ingredients Method

Ingredients

  

• 3 green mangoes
• 1/2 cup brown sugar
• 1 Scotch Bonnet pepper any hot pepper will work
• 1/2 teaspoon salt
• 4 cloves garlic
• 2 1/2 tablespoon Amchar Masala
• 1/4 teaspoon Cumin seeds geera
• 2 tablespoon veg oil
• 3-4 tablespoon cilantro chopped
• 1/3 cup water

Method

 

1. Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
   
2. Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
   
3. While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
   
4. Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
   
5. Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
   
6. Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
7. Uncover, cook to your desired consistency, then finish with the remaining cilantro.
8. Serve and enjoy!
   

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It was about 16 years ago that I originally shared this recipe, so I thought it was time for a quick refresh. While it remains vegan, vegetarian, and gluten-free, you’ll notice subtle differences between this version and the original one.

This dish is a staple in many Caribbean households, combining the creamy texture of eggplant with the hearty bite of potatoes. Seasoned with a blend of spices and herbs, it’s a flavorful and satisfying meal that’s perfect for any day of the week.

Ingredient Guide

• Eggplant (Baigan): A versatile vegetable that absorbs flavors well. When cooked, it becomes tender and adds a creamy texture to the dish.
• Potato (Aloo): Adds heartiness and balances the softness of the eggplant. Choose a starchy variety for the best texture.
• Caribbean Green Seasoning: A blend of herbs and spices including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
• Pimento Pepper: Also known as seasoning pepper, it provides a mild heat and fruity flavor.
• Habanero Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
• Ginger: Adds a warm, spicy note that complements the other flavors.

Shopping Made Easy

• Eggplant: Available at most grocery stores. Look for firm, glossy skin.
• Potatoes: Common in all supermarkets. Yukon Gold or Russet varieties work well.
• Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
• Pimento and Habanero Peppers: Found in the produce section of Caribbean or Latin grocery stores.
• Ginger: Available in the produce section. Choose firm roots with smooth skin.

Cooking Notes from the Kitchen

• You can choose to peel the eggplant or leave the skin on for added texture.
• Adjust the amount of habanero pepper to control the spiciness of the dish.
• Allow the dish to simmer until the potatoes are tender and the eggplant has broken down, creating a thick sauce.
• This dish pairs wonderfully with hot Sada Roti or steamed white rice.

What can I use as a substitute for Caribbean Green Seasoning?

If you can’t find Caribbean Green Seasoning, you can make your own by blending scallions, thyme, garlic, parsley, and a bit of vinegar.

How spicy is this dish?

The heat level depends on the amount of habanero pepper used. For a milder dish, use less pepper or remove the seeds.

Can I add other vegetables to this dish?

Yes, you can add other vegetables, like bell peppers or tomatoes, to enhance the flavor and nutritional value.

Is this dish suitable for freezing?

Yes, this dish freezes well. Store in an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.

Vegan Curry Eggplant and Potato (Baigan and Aloo)

This Baigan and Aloo recipe is a comforting Caribbean classic that combines the creamy texture of eggplant with the hearty bite of potatoes, all seasoned with a blend of spices and herbs. It’s a vegan and gluten-free dish that’s both flavorful and satisfying.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course: Vegan

Cuisine: Trinidadian

Ingredients Method

Ingredients

  

• 1 1/2 tablespoon olive oil
• 1 bulb medium onion sliced
• 6 cloves garlic smashed
• 1/2 teaspoon black pepper
• 1 Pimento pepper aka seasoning pepper
• 3/4 Habanero pepper remove the seeds
• 1 teaspoon grated ginger
• 3/4 tablespoon Caribbean Green Seasoning
• 4 medium potato sliced
• 1/2 tablespoon salt
• 3 lbs eggplant (baigan)
• 2 cups water
• 1 cup chopped tomato

Method

 

1. Heat the olive oil in a wide pan over medium heat. Add the sliced onion and smashed garlic. Reduce the heat to medium-low and cook for 3–4 minutes until softened.
   
2. Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.
   
3. Add the sliced potatoes to the pan and stir well to combine with the seasonings.
   
4. After 5 minutes, add the cubed eggplant to the pan. Stir well; the eggplant will wilt, so don’t worry about the pan being full.
   
5. Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
   
6. Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.
   
7. Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.
8. Serve hot with Sada Roti or steamed white rice.
   

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In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But I always experiment in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me.

This Caribbean Stewed Chicken with Mushrooms and Green Olives is a comforting, one-pot meal that combines tender chicken thighs, earthy mushrooms, and briny green olives in a rich, coconut-based sauce. Infused with classic Caribbean flavors and easy to prepare, this dish is perfect for a cozy family dinner or when you’re craving something flavorful and fuss‑free. Give this one a try, and don’t be afraid to make it your own.

Ingredient Guide

• Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
• Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
• Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
• Worcestershire Sauce: Adds a tangy depth to the marinade.
• Tomato Ketchup: Provides a touch of sweetness and acidity.
• Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
• Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
• Green Olives: Introduce a briny contrast that complements the savory elements.
• Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

• Chicken: Opt for bone-in legs and thighs for maximum flavor.
• Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
• Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
• Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
• Coconut Milk: Available in the international foods section.
• Green Olives: Look for pitted green olives in jars or cans.
• Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

• Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
• Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
• After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
• Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Caribbean Stewed Chicken with Mushrooms and Green Olives

A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 3 lbs chicken legs and thighs
• 1 tablespoon Caribbean Green Seasoning
• 2/3 teaspoon salt
• 1/2 small onion diced
• 1/2 medium tomato diced
• 1 teaspoon tomato ketchup
• 1 teaspoon Worcestershire sauce
• 1/4 scotch bonnet pepper optional
• 1/4 teaspoon black pepper
• 1 teaspoon veg oil
• 1 tablespoon brown sugar
• 1/2 cup water
• 3/4 cup coconut milk
• 1 cup green olives
• 1/2 lb mushrooms
• 2 tablespoons Parsley

Method

 

1. Clean and trim the fat and skin from the chicken, and prepare to season. 
2. In a large bowl, combine the chicken with Caribbean green seasoning, salt, diced onion, diced tomato, tomato ketchup, Worcestershire sauce, diced scotch bonnet pepper (if using), and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
   
3. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the brown sugar and stir continuously until it becomes frothy and turns a deep amber color.
   
4. Carefully add the marinated chicken to the pot, including any marinade juices. Stir well to coat the chicken pieces with the caramelized sugar. Reduce the heat to medium, cover the pot, and cook for about 5 minutes.
   
5. Uncover the pot and increase the heat to high. Cook until the liquid reduces and the chicken is evenly browned, stirring occasionally to prevent sticking.
   
6. Add the sliced mushrooms to the pot and stir to combine. Cook for an additional 5 minutes on high heat, allowing the mushrooms to release their moisture. 
   
7. Pour the water into the bowl used for marinating the chicken to collect any remaining marinade, then add it to the pot along with the coconut milk. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 8–10 minutes, or until the chicken is fully cooked.
   
8. Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.
9. Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.
   
10. Serve hot over steamed rice or your preferred side dish.
    

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Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either, but it’s part of their Canadian culture, so rather than doing an entire bird and having too many leftovers to know what to do with, we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.

This Simple Oven Roasted Turkey Breast is perfect for those who want the deliciousness of turkey without the hassle of cooking a whole bird. Brined overnight with herbs and spices, then roasted over a bed of vegetables, this dish delivers moist, flavorful meat every time. Perfect for smaller gatherings or weeknight dinners, it’s a straightforward recipe that doesn’t compromise on taste.

Ingredient Guide

• Turkey breast (5–7 lbs): The main protein; brining ensures it’s juicy and flavorful.
• Water: Used in the brine to help the turkey absorb flavors and retain moisture.
• Fresh thyme: Adds an earthy, aromatic note to both the brine and roasting pan.
• Chopped parsley: Provides freshness and a mild herbal flavor in the brine.
• Black peppercorns: Impart a subtle heat and depth to the brine.
• Allspice berries: Offer a warm, slightly sweet spice to the brine.
• Salt: Essential for seasoning and aiding in moisture retention during brining.
• Brown sugar: Balances the saltiness and adds a hint of sweetness to the brine.
• Olive oil: Coats the turkey skin, promoting browning and crispiness during roasting.
• Carrot: Forms part of the vegetable bed, adding sweetness and flavor to the drippings.
• Celery stalks: Contribute aromatic depth to the roasting base.
• Garlic: Halved and placed in the roasting pan for a mellow, roasted garlic flavor.
• Onion: Adds sweetness and complexity to the roasting vegetables.
• Chicken stock or water: Keeps the roasting environment moist and enhances the pan juices.
• Ground black pepper: Sprinkled on the turkey for additional seasoning before roasting.

Shopping Made Easy

• Turkey breast: Available fresh or frozen at most supermarkets; ensure it’s fully thawed before brining.
• Herbs and spices: Fresh thyme and parsley can be found in the produce section; whole spices like allspice berries and peppercorns are in the spice aisle.
• Vegetables: Carrots, celery, garlic, and onions are staple items in the produce section.
• Chicken stock: Choose low-sodium options to control the saltiness of the final dish.

Do I need to brine the turkey breast?

Brining is recommended as it helps the turkey breast retain moisture and enhances its flavor. An overnight brine yields the best results, but even a few hours can make a difference.

Can I use dried herbs instead of fresh?

Yes, if fresh herbs aren’t available, you can substitute with dried ones. Use one-third the amount of dried herbs compared to fresh.

What can I serve with this turkey breast?

This turkey pairs well with traditional sides, like mashed potatoes, roasted vegetables, cranberry sauce, or a fresh green salad.

How do I know when the turkey is fully cooked?

Use a meat thermometer to check the internal temperature at the thickest part of the breast. It should read 165°F (74°C) when fully cooked.

Is this recipe suitable for beginners?

Absolutely! With clear steps and simple ingredients, it’s a great recipe for those new to cooking turkey.

Cooking Notes from the Kitchen

• Make sure the turkey is fully submerged in the brine. If needed, use a plate to weigh it down.
• Creating a bed of vegetables not only adds flavor but also elevates the turkey for even cooking.
• After roasting, let the turkey rest for at least 15 minutes before slicing to allow juices to redistribute.

Simple Oven Roasted Turkey Breast

A flavorful and moist turkey breast, perfect for smaller gatherings and easy holiday meals.

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Prep Time 4 hours hrs

Cook Time 3 hours hrs

Rest Time 15 minutes mins

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Course: Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 5 lbs turkey breast
• 4 cups water
• 5 sprigs thyme
• 2-3 tablespoon chopped parsley
• 7-10 black peppercorns
• 5-10 allspice berries
• 4 cloves garlic
• 1 tablespoon salt
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 large carrot
• 2 stalks celery
• 1 head garlic
• 1/2 large onion
• 1 cup water or chicken stock
• 1/4 teaspoon black pepper ground
• 2 sprigs thyme

Method

 

1. In a large bowl, combine 1 cup of lukewarm water with salt, brown sugar, crushed garlic, peppercorns, allspice berries, thyme, and parsley. Stir until salt and sugar dissolve. Add 3 cups of cold water and mix well.
   
2. Place the turkey breast in a large resealable bag or container. Pour the brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate overnight or for at least 4 hours.
   
3. Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels. 
4. Preheat the oven to 375°F (190°C).
5. Line the bottom of a roasting pan with chopped carrot, celery, halved garlic head, and quartered onion. 
   
6. Place the turkey breast on top of the vegetables. Drizzle olive oil over the turkey and sprinkle with ground black pepper. Tuck two sprigs of thyme under the turkey. Pour 1 cup of water or chicken stock into the pan. Cover the pan with aluminum foil and roast in the preheated oven for 2 hours.
   
7. Remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 30 to 45 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
   
8. Remove the turkey from the oven and let it rest for at least 15 minutes before slicing. Serve with your choice of sides and enjoy!
   

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This is one of those dishes I didn’t care for as a young fella growing up in the islands, but now, as an adult, it hits the spot when I’m craving something warm and comforting. Especially if I’m not too lazy to whip up some hot Sada Roti to go with it. I imagine this combination of green mango and fish came about as a way to stretch the meal when there wasn’t much fish but a few mouths to feed. The tartness of the green mango balances beautifully with the rich curry base, making it a clever and satisfying island favorite.

This Trinidad Curry Fish with Green Mango is a zesty, Caribbean-inspired dish that showcases bold island flavors in a vibrant curry sauce. Tender white fish segments are marinated in aromatic spices, lightly fried, and then simmered alongside tart green mango in a rich, tomato-curry broth. With its balance of savory, tangy, and spicy notes, this recipe offers tropical authenticity and makes a compelling centerpiece for any dinner, especially when served over fluffy rice or with warm roti.

Ingredient Guide

• White Fish: A meaty, mild-flavored ocean fish that holds up well to frying and curry.
• Lime Juice: Used to wash the fish—it tenderizes and removes fishiness.
• Caribbean Green Seasoning: A flavor-packed herb blend essential to West Indian cooking.
• Salt & Black Pepper: Basic seasonings that enhance both the fish and curry sauce.
• Curry Powder: Added in two stages to provide depth without overpowering the fish.
• All-Purpose Flour: Lightly coats the fish to form a crisp exterior when fried.
• Vegetable Oil: Used for frying and sautéing ingredients quickly.
• Onion & Garlic: Build the flavorful base of the curry.
• Scotch Bonnet Pepper: Adds authentic Caribbean heat; adjust to taste.
• Tomato: Adds freshness and body to the curry sauce.
• Green Mango: Tart and firm, it balances the savory curry nicely.
• Water: Used to capture residual marinade and create the curry broth.
• Scallions: Added at the end for brightness and visual appeal.

Shopping Made Easy

• Choose firm, white fish fillets; sea bass, snapper, or grouper work well.
• Green (unripe) mango is key for its tart flavor; find them in Caribbean markets.
• Caribbean green seasoning is sold bottled or in spice shops. Look for blends featuring fresh herbs, garlic, and pepper.

Cooking Notes from the Kitchen

• Do a lime wash: Rinsing the fish with lime juice and rinsing afterward helps remove any sea flavor.
• Score the fish: Make a few slashes on the fish belly to help the marinade penetrate and ensure even cooking.
• Fry carefully: Maintain a medium-high oil to get a crispy exterior yet fully cooked interior.
• Reserve the marinade water: Use it to start your curry. This adds flavor without waste.
• Cook the mango gently: Let it simmer just until tender but not mushy. This maintains its bright, tart flavor.

Can I use a different pepper if I don’t want heat?

Yes, omit the Scotch bonnet or use a mild chili to keep the flavor with less spice.

What does green mango add to the recipe?

It offers refreshing tartness and a firm texture that balances the richness of the curry.

Can I prepare this in advance?

You can fry the fish and make the curry sauce ahead, then reheat together to assemble just before serving.

What should I serve it with?

This dish is excellent over steamed rice, roti, or boiled provisions to soak up the tangy curry.

Trinidad Curry Fish with Green Mango

Savory fried fish and tangy green mango combine in a warming Caribbean curry sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Seafood & Fish

Cuisine: Trinidadian

Ingredients Method

Ingredients

  

• 2-3 lb white ocean fish fillets or steak
• 1/2 Lime juiced, for fish wash
• 1 tablespoon Caribbean green seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper divided
• 1/2 teaspoon curry powder for fish seasoning
• 1 cup water reserve from marinade bowl
• 2 cups vegetable oil approx., for frying
• 3/4 cup All-purpose flour for dusting fish
• 2 tablespoon vegetable oil for curry
• 2 tablespoon curry powder for sauce
• 1/2 small onion diced
• 4 cloves garlic minced
• 1/2 medium tomato diced
• 1-2 scallions chopped
• 1/4 Scotch Bonnet pepper seeded, chopped, optional
• 1 large green mango peeled, cut into 1/2-inch pieces

Method

 

1. Wash fish with lime juice, rinse thoroughly, and pat dry. Marinate with green seasoning, salt, half the pepper, and curry powder for 1 hour.
   
2. Lightly dust the marinated fish with flour. 
   
3. Heat oil over medium-high heat and fry fish 4 minutes per side until golden. Drain on paper towels.
   
4. Discard oil and wipe pan dry. Add the reserved marinade water, setting aside any residual oil.
5. Heat 2 tablespoons of vegetable oil; sauté the onion and garlic on low heat until softened. 
   
6. Add scotch bonnet, tomato, remaining pepper, and 2 tablespoons of curry powder; cook 3–4 minutes until fragrant.
   
7. Stir in green mango, then add reserved marinade liquid; bring to a boil. Cover and simmer 6–8 minutes until mango is tender.
   
8. Gently add fried fish and scallions, simmering 5 minutes to combine flavors.
9. Taste and adjust salt and pepper if needed. Serve hot with rice or roti.
   

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Corn soup is a beloved comfort food across the Caribbean, especially in Trinidad and Tobago, where it’s a staple at late-night gatherings and street food stalls. It’s often enjoyed after Carnival festivities or as a satisfying meal on a rainy day.

The Ultimate Corn Soup is a thick, velvety blend of yellow split peas, fresh and creamed corn, and root vegetables like pumpkin and sweet potato. The combination of yellow split peas, root vegetables, and aromatic herbs creates a thick, satisfying soup that’s perfect for any occasion. Whether you’re reminiscing about island life or exploring Caribbean cuisine for the first time, this recipe brings a taste of Trinidad to your kitchen.

The addition of coconut milk and dumplings adds a creamy texture and hearty bite, making it a complete meal in a bowl.

Ingredient Guide

• Salted Pigtails: Cured pork tails that add a rich, smoky flavor to the soup. Ensure they’re properly pre-boiled to reduce saltiness.
• Yellow Split Peas: These legumes break down during cooking, thickening the soup and adding a subtle sweetness.
• Shado Beni (Culantro): A pungent herb similar to cilantro, essential for authentic Caribbean flavor.
• Pimento Peppers (Seasoning Peppers): Mild, aromatic peppers that impart a unique sweetness without heat.
• Bird’s Eye Peppers: Small, fiery chilies that add a spicy kick. Adjust quantity to taste.
• Pumpkin: Adds natural sweetness and helps thicken the soup as it cooks down.
• Sweet Potato: Provides a creamy texture and balances the soup’s savory elements.
• Coconut Milk: Lends a creamy richness and subtle sweetness, enhancing the soup’s depth.
• Creamed Corn: Adds sweetness and body to the soup, complementing the fresh corn pieces.
• All-Purpose Flour: Used to make traditional dumplings, adding heartiness to the dish.

Shopping Made Easy

• Salted Pigtails: Available at Caribbean or Latin American grocery stores. If unavailable, substitute with salted beef or smoked meats.
• Shado Beni (Culantro): Look for it in international markets; if unavailable, cilantro can be used as a substitute.
• Pimento Peppers: Found in Caribbean markets; if not available, use a combination of bell peppers and a mild chili.
• Coconut Milk: Available in the international aisle of most supermarkets. Choose full-fat for a richer flavor.
• Creamed Corn: Found in the canned vegetable section. For a healthier option, make your own by blending fresh corn kernels.

Can I make this soup vegetarian?

Yes, you can omit the salted pigtails and use vegetable stock instead of chicken stock. Add more vegetables or legumes to enhance the flavor and texture.

How spicy is this soup?

The heat level depends on the number of bird’s eye peppers used. Start with one and adjust to your preference.

Can I freeze this soup?

Yes, corn soup freezes well. Store it in airtight containers, leaving some space for expansion. When reheating, add a bit of water or stock to adjust the consistency, as it thickens upon cooling. It can be stored in the freezer for up to 3 months.

What can I serve with this soup?

This soup is hearty on its own but pairs well with crusty bread or a side salad for a complete meal.

Cooking Notes from the Kitchen

• Boiling the salted pigtails before adding them to the soup helps remove excess salt and tenderizes the meat.
• The soup will thicken as it cools. If it becomes too thick, add a bit of water or stock when reheating.
• For a twist, try adding a pinch of turmeric or finely chopped herbs to the dumpling dough for an extra flavor boost.
• Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Trinidad-Style Corn Soup with Salted Pigtails

A hearty and flavorful Caribbean soup combining yellow split peas, root vegetables, and salted pigtails, enriched with coconut milk and traditional spices.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Rice & One-Pot, Soups & Stews

Cuisine: Jamaican, Trinidadian

Ingredients Method

Ingredients

  

1x2x3x?

Soup Base

• 1 1/2 – 2 lbs salted pigtails cut into 1-inch pieces
• 1 1/4 cups yellow split peas washed
• 5 cups water adjust as necessary
• 4 cloves garlic crushed
• 2 tablespoons coconut oil
• 6 sprigs thyme
• 1 large onion diced
• 2 stalks celery diced
• 1/4 cup parsley chopped
• 1/4 teaspoon black pepper
• 3 stalks scallions chopped
• 3 Pimento peppers whole
• 2 Bird’s Eye peppers whole
• 3 tablespoons shado beni chopped
• 2 cups pumpkin diced
• 2 cups sweet potato diced
• 2-3 cups chicken stock
• 1 1/2 cups coconut milk
• 4-6 ears corn cut into 1-inch pieces
• 1 can creamed corn
• 1 cup frozen corn kernels optional

Dumplings

• 1 cup All-purpose flour
• pinch of salt
• 1/4 cup water adjust as needed

Method

 

1. Wash and place the salted pigtail pieces in a large pot, cover with water, and bring to a boil. Reduce to a rolling boil and cook for 25 minutes to tenderize and remove excess salt. Drain and set aside.
   
2. In the same pot, add 5 cups of water, the washed split peas, and crushed garlic. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes until the peas are tender.
   
3. In a separate large soup pot, heat coconut oil over medium heat. Add diced onion, scallions, thyme, black pepper, pimento peppers, bird’s eye peppers, shado beni, parsley, and celery. Reduce heat to low and sauté for 4–5 minutes.
   
4. Add diced pumpkin, sweet potato, and carrots to the sautéed aromatics. Stir well, then add chicken stock. Bring to a boil and cook for 25 minutes.
   
5. Gently add the cooked split peas and pigtails to the soup pot. Stir in coconut milk and creamed corn. If using, add frozen corn kernels. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
   
6. Use a swizzle stick or whisk to gently break down the pumpkin, sweet potato, and carrots, thickening the soup. Add more stock or water if the soup becomes too thick.
   
7. In a mixing bowl, combine flour and a pinch of salt. Gradually add water, kneading to form a soft dough. Let rest for 5 minutes. 
8. Divide into three balls, roll each into a cylinder, and cut into 1/2-inch pieces.
   
9. Add the dumplings and corn pieces to the boiling soup. Cook for an additional 5 minutes. Taste and adjust seasoning as needed.
   

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This Coconut Macaroni and Cheese was a flavor revelation compared to my childhood favorite Macaroni Pie, and it’s one of those dishes I bring out when I need comfort and something a little different. Using coconut milk instead of cream adds natural sweetness and a silky texture that pairs beautifully with aged cheddar, bacon, and island herbs. It’s indulgent, vibrant, and guaranteed to become your go‑to mac‑and‑cheese version.

Add a hint of seasoning, peppers, and fresh herbs, and this one-pot bake becomes an island-style match made in comfort food heaven, perfect for cozy weeknights or casual gatherings.

Ingredient Guide

• Pasta: Uncooked macaroni holds its shape and soaks up the rich cheese sauce beautifully.
• Aged White Cheddar: Sharp and creamy, it forms the flavorful base of the sauce.
• Bacon: Provides a smoky, salty crunch that cuts through the richness.
• Garlic: Adds aromatic depth when gently sautéed.
• Nutmeg: Introduces a warm spice note that complements the coconut and cheese blend.
• Seasoning Peppers (Pimento): Infuse the sauce with subtle tropical heat.
• Parsley: Brings a fresh, herbal lift to the dish.
• Scallions: Add mild onion flavor and visual brightness.
• Thyme: Offers earthy, aromatic warmth in the sauce.
• Coconut Oil: Adds rich flavor and supports the sauté base.
• Black Pepper: Provides gentle warmth and spice.
• All-Purpose Flour: Thickens the sauce into a smooth, creamy consistency.
• Coconut Milk: Creamy and naturally sweet, it replaces cream and brings tropical flavor.
• Salt: Essential for seasoning and balancing all flavors.
• Asiago Cheese (optional): Adds an extra layer of cheesy tang and texture on top.

Shopping Made Easy

• Get high-quality aged white cheddar for deeper flavor.
• Standard grocery stores sell seasoning peppers; look near herbs and spices.
• Use canned coconut milk to avoid lengthy prep.

Cooking Notes from the Kitchen

• Cook pasta to about 90% before baking to prevent mushiness.
• Cook bacon crisp, then chop half into the sauce and reserve some for topping.
• Sauté aromatics (peppers, garlic, herbs) in coconut oil before adding flour—to layer flavor.
• Whisk in chilled coconut milk slowly, then lower heat to thicken sauce gently.
• Use oven roasting to melt cheese on top and give a golden crust when baked at 400 °F (200 °C).

Can I make this vegetarian?

Yes, simply omit the bacon and add a bit more seasoning pepper or smoked paprika for flavor.

Can I use regular cheddar instead of aged?

A milder cheddar works fine, but aged cheddar gives richer flavor and better depth.

How can I make it gluten-free?

Substitute flour with a gluten-free all-purpose blend or cornstarch slurry for thickening.

Does this freeze well?

Yes, you can freeze leftovers in sealed containers. Reheat in the oven at 350 °F (175 °C) until warm and bubbly.

Coconut Macaroni and Cheese

A creamy, island-inspired twist on mac and cheese with coconut milk, sharp cheddar, bacon, and tropical herb notes.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course: Side Dishes, Vegetarian

Cuisine: Fusion

Ingredients Method

Ingredients

  

• 3 cups uncooked macaroni
• 4 cups aged white cheddar grated
• 8 slices bacon cooked crisp, chopped
• 1 garlic clove grated
• 1/4 teaspoon nutmeg
• 2 seasoning peppers pimento, diced
• 2 tablespoons parsley chopped
• 4-5 sprigs thyme leaves removed
• 3 tablespoons coconut oil
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons all-purpose flour
• 2 1/2-3 cups coconut milk chilled
• 1/3 teaspoon salt
• 1/4 cup Asiago cheese grated, optional

Method

 

1. Preheat oven to 400 °F (200 °C).
2. Boil macaroni in salted water until about 90% cooked. Drain and set aside.
   
3. In a deep pan, warm coconut oil over medium. Add pimento, scallions, parsley, thyme, black pepper, and garlic; sauté 2 minutes.
4. Stir in half the chopped bacon. Add flour and cook 4–5 minutes on low.
   
5. Slowly whisk in chilled coconut milk; simmer gently and grate in nutmeg.
   
6. Turn off heat; stir in 3 cups cheddar and salt until smooth.
   
7. Combine sauce with pasta and transfer to a baking dish.
   
8. Top with remaining cheddar, Asiago (if used), and reserved bacon.
   
9. Bake 20 minutes until golden and bubbly. Serve immediately!
   

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Every holiday season, I want to bring Caribbean flair to the table, and this Holiday Jerk Ham with Pineapple Mango Rum Glaze delivers just that. The traditional Jamaican-style spices blend into the ham’s savory profile, while a sweet, tropical glaze of pineapple, mango, and rum adds sweetness and color, a perfect balance of spice and sunshine. Great if you’re entertaining family or hosting festive gatherings. This recipe makes a memorable centerpiece that’s both flavorful and festive.

Ingredient Guide

• Smoked Ham: Often 9–10 lbs, this forms the centerpiece of the dish and benefits from long roasting.
• Ground Allspice: Offers classic Jamaican flavor notes and aromatic warmth.
• Ground Cinnamon and Nutmeg: Pair with allspice to add depth and holiday spice flavor.
• Olive Oil: Helps the spices adhere to the ham and supports even browning.
• Orange Juice: Adds acidity and sweetness to both marinade and glaze.
• Fresh Ginger: Brightens the glaze with gentle, warming spice.
• Scallions, Garlic, Thyme, and Scotch Bonnet Pepper: Combine to create the signature jerk marinade base.
• Dark Soy Sauce: Adds saltiness and umami to the marinade.
• Brown Sugar: Provides sweetness and supports caramelized edges.
• Rum: Enriches both the marinade and glaze with Caribbean signature warmth.
• Pineapple Tidbits and Mango Pieces: The fruit base of the glaze, offering tropical sweetness and texture.
• Lemon Juice and Orange Zest: Brighten the glaze with fresh citrus aroma and acidity.
• Salt: Balances sweetness in the glaze.

Shopping Made Easy

• Buy a smoked ham leg (9–10 lbs) and remove any prepackaged glaze if present.
• Stock up on pantry spices (allspice, cinnamon, nutmeg) for authentic jerk flavor.
• Look for canned pineapple tidbits and fresh mango. You can substitute with frozen fruit if needed.
• Choose a dark rum and dark soy sauce (or gluten-free tamari if needed) to enhance depth and color.

Cooking Notes from the Kitchen

• Remove the thick skin and score in a diamond pattern to help the marinade penetrate.
• Use a food processor to pulse the marinade ingredients into a coarse paste for maximum flavor coverage.
• Marinate for at least 30 minutes or ideally overnight for deeper flavor.
• Roast at 350 °F (175 °C), basting every 10–15 minutes with pan juices to keep meat moist.
• Glaze simmers for 40 minutes until thick, then spooned on during broil—take care, the sugar can burn quickly.

Can I leave out the scotch bonnet pepper?

Yes, you’ll lose some heat, but the jerk flavor will still be vivid. Consider a jalapeño if you want milder heat.

Is this dish gluten-free?

It can be if you swap soy sauce with a gluten-free alternative like tamari and verify other pantry ingredients are certified gluten-free.

What pan should I roast the ham in?

Use a large, sturdy roasting dish that fits the ham comfortably and allows juice collection for basting.

What’s the ideal baking and glazing timing?

Total roasting time is roughly 10 minutes per pound at 350 °F (175 °C), with foil on. Remove foil, increase to 400 °F (200 °C), glaze, then broil in three 3–4-minute rounds until caramelized.

Holiday Jerk Ham with Pineapple Mango Rum Glaze

A delicious ham for the holiday season. Try something new with this delicious glaze on a beautiful jerk ham.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12

Course: Festive & Holiday Recipes

Cuisine: Jamaican

Ingredients Method

Ingredients

  

1x2x3x?

• 9-10 lb smoked ham
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 cup orange juice
• 1 inch fresh ginger peeled, roughly chopped
• 4 scallions
• 4 cloves garlic
• 8-10 sprigs fresh thyme
• 2 tablespoons dark soy sauce or tamari
• 1 scotch bonnet pepper stem and seeds removed
• 1 1/2 tablespoons brown sugar
• 1/4 cup rum

For the Glaze

• 2 cups orange juice
• 14 oz canned pineapple tidbits
• 1 1/2 cups mango pieces
• 3/4 cup brown sugar
• 1/2 teaspoon ground allspice
• 1 teaspoon grated ginger
• 1/4 cup rum
• 1 orange zested

Method

 

1. Preheat oven to 350 °F (175 °C).
   
2. Remove the ham’s fatty skin; score in a diamond pattern.
   
3. Combine marinade ingredients in a food processor until coarse.
   
4. Massage the marinade into the ham and let rest 30 minutes to overnight.
   
5. Tent with foil and roast ~10 minutes per pound.
   
6. Prepare glaze by simmering all glaze ingredients (except zest) for 40–45 minutes. Mash lightly and stir in orange zest.
   
7. After ~30 minutes of baking, baste ham every 10–15 minutes with pan juices.
   
8. At ~1 hr 15 min, increase oven to 400 °F (200 °C), remove foil, bake 15 minutes.
   
9. Broil at ~500 °F and spoon glaze onto ham in three layers (3–4 minutes each). Watch closely to avoid burning.
   
10. Rest the ham 15 minutes before slicing; serve with glaze on the side.
    

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f you’re looking for a bold and spicy Trinidadian pork dish packed with real Caribbean flavor, this Classic Geera Pork recipe is it. Spiced with roasted cumin (what we call geera), bird peppers, fresh herbs, and aromatics, this dish is deeply rooted in Trini cooking and made for lime nights with friends. Whether you’re playing dominoes, sharing a few drinks, or just craving something smoky and satisfying, geera pork delivers every time. W

hile cumin isn’t usually my favorite spice, this version brings out its best side: earthy, toasty, and full of character. If you want to learn how to cook geera pork like we do in Trinidad and Tobago, this is the real deal. Cook it dry or leave a bit of gravy, it’s all about your vibe.

Ingredient Guide

• Pork: Choose a fatty cut like pork shoulder or picnic for tenderness and flavor; lean cuts can dry out.
• Lime or Lemon Juice: Used for washing the pork before seasoning; this helps cut strong meat flavor and cleans the meat.
• Black Pepper: Adds subtle background heat to balance the roasted geera.
• Caribbean Green Seasoning: Essential for that all-purpose herbal base flavor.
• Salt: Pulls everything together and enhances the pork’s natural flavor.
• Roasted Ground Geera (Cumin): This is the backbone of geera pork; toast whole seeds and grind for a more intense taste.
• Vegetable Oil: Helps sauté aromatics and carry flavor; neutral oils work best.
• Geera Seeds (Cumin Seeds): Toasted whole in oil to infuse flavor into the dish from the start.
• Scallions: Adds fresh onion flavor; use both white and green parts.
• Garlic: Provides earthy, bold aroma; smash for stronger infusion.
• Cilantro: Brightens up the pork and balances the spice; can substitute with shado beni if available.
• Parsley: Fresh herb that adds a clean, green finish.
• Pimento Peppers: Mild and sweet, these “seasoning peppers” build flavor without heat.
• Bird Peppers: Hot and fiery; adjust quantity to your heat tolerance.
• Water: Used to simmer the pork until tender; allows you to control how dry or saucy the final dish is.

Shopping Made Easy

• Look for pork shoulder or picnic cuts at your butcher; trim and cube into 3/4-inch pieces.
• Geera (cumin) seeds can be found at Caribbean, Indian, or international grocery stores.
• Bird’s eye peppers are often labeled as Thai chilies; use sparingly if you’re not used to the heat.
• Green seasoning is available bottled, but homemade versions have the best flavor and freshness.
• If you can find shado beni, it’s a more authentic substitute for cilantro in Trini cooking.

Cooking Notes from the Kitchen

• No need to marinate; this method builds flavor directly in the pot.
• Don’t cover the pot while searing; you want caramelization for deep flavor.
• The pork will release natural juices; let it reduce until the oil reappears before adding water.
• Simmer gently with the lid ajar to avoid toughness.
• Finish dry or leave a little gravy, depending on how you’re serving it.

Can I make this with chicken?

Yes, bone-in chicken thighs work great. Reduce cook time slightly and keep some gravy for moisture.

How spicy is this dish?

Very spicy with the bird peppers. Reduce the number or use mild peppers if needed.

What cut of pork works best?

Pork shoulder or picnic offers the right balance of fat and texture. Avoid very lean cuts like loin.

Can I make it ahead of time?

Yes, it reheats well and may taste even better the next day after the flavors develop further.

Classic Geera Pork (Spicy Cumin Pork)

A spicy Trinidadian pork dish infused with roasted cumin, herbs, and hot peppers—perfect for lime and domino night.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Rice & One-Pot

Cuisine: Trinidadian

Ingredients Method

Ingredients

  

1x2x3x?

• 3 1/2 pounds pork cubed
• 1 of lime or lemon; juiced, to wash pork
• 1/4 teaspoon black pepper
• 1 tablespoon Caribbean Green Seasoning
• 3/4 teaspoon salt
• 1 1/2 tablespoons roasted ground geera cumin
• 2 tablespoons vegetable oil
• 1/2 teaspoon geera seeds cumin seeds
• 2 scallions chopped
• 4 cloves garlic smashed
• 2 tablespoons cilantro chopped
• 1 tablespoon parsley chopped
• 2 pimento peppers diced
• 8 Bird’s Eye peppers chopped
• 1 1/4 cups water

Method

 

1. Cut pork into 3/4-inch pieces. Wash with lime or lemon juice and water. Drain well.
   
2. Season pork with black pepper, salt, green seasoning, and roasted ground geera. Mix to coat wel
3. In a wide heavy pan, heat oil on medium heat. Add geera seeds and reduce heat. Cook for 3 minutes until fragrant.
   
4. Add scallions, garlic, cilantro, parsley, pimento peppers, and bird peppers. Cook for 3 minutes.
   
5. Turn heat to medium-high and add seasoned pork. Stir to coat with aromatics.
   
6. Cook uncovered for 8–10 minutes until pork releases and reabsorbs its own juices and oil is visible.
7. Add water, bring to a boil, then lower heat to a gentle simmer. Cover with lid slightly ajar.
   
8. Simmer for 35 minutes or until pork is fork-tender.
9. Uncover and increase heat to burn off excess liquid if you prefer a dry finish.
10. Garnish with extra cilantro and pimento peppers before serving.
    

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While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Ingredient Guide

• All-Purpose Flour: Provides structure and lightness.
• Cornmeal: The heart of the recipe, adding texture and flavor.
• Baking Soda: Helps the batter rise.
• Salt: Enhances flavor throughout.
• Jalapeño Pepper: Gives a subtle spicy kick.
• Sugar: Balances the savory and gives a touch of sweetness.
• Butter: Adds richness and helps develop a crisp edge in the pan.
• Eggs: Bind the batter and create a soft crumb.
• Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

• Preheat the skillet with butter for a golden, crispy edge.
• Don’t overmix the batter; stir just until the flour disappears.
• If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
• Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

• Look for cornmeal in the baking aisle; medium or fine grind works best.
• Fresh jalapeños are in the produce section; choose firm, green peppers.
• If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
• A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 3/4 cup all-purpose flour
• 1 1/4 cup corn meal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 jalapeno diced fine
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 cup buttermilk

Method

 

1. Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
   
2. In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
   
3. In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
   
4. Pour the batter into the greased skillet or baking dish. Smooth the top.
   
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
   
6. Let cool slightly before slicing and serving.
   

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Weekends on Mucurapo Street in Trinidad meant weekends with a big, crispy pork belly sandwich stuffed full of peppers and chow mein. I didn’t realize until I tried to recreate it in my home kitchen, with just basic ingredients and an overnight rest in the fridge, that this simple Crispy Chinese-Style Pork Belly held so much joy and comfort. The ritual of scoring the skin, air‑drying for crispiness, and then roasting to golden perfection feels like a tribute to Dad’s Friday movie nights.

Ingredient Guide

• Pork Belly: Offers a perfect ratio of crisp skin, fat, and meaty layers when roasted properly.
• Chinese Cooking Wine: Helps tenderize the meat and infuses a mild flavor into the flesh.
• Sugar: Promotes caramelization for deep color and sweetness.
• Salt: Essential both inside the cuts and on the exterior for flavor and crisping.
• Black Pepper: Adds warm, grounding spice to the meat.
• Garlic Powder: Imparts savory aromatics without overpowering other flavors.
• Onion Powder: Enhances depth and adds gentle sweetness.
• Chinese Five‑Spice Powder: Brings signature warmth and balanced spice note.
• White Vinegar: Helps dry and tighten the skin for that coveted crackle.

Shopping Made Easy

• Look for pork belly with a healthy layer of skin and balanced fat-to-meat ratio.
• Chinese cooking wine and five-spice powder are typically found in the Asian aisle or spice section.
• Keep sugar, salt, and spices in pantry for easy everyday preparation.

Cooking Notes from the Kitchen

• Prick the skin thoroughly with a sharp implement to allow heat to render and crisp.
• Score the meat side in 1-inch cuts to allow the marinade to penetrate and flavor every layer.
• Apply seasonings only to the flesh, not the skin—this preserves crispiness while the inside gets rich flavor.
• Air-dry overnight uncovered in the fridge to dry the skin fully, which is key to crisp texture.
• Start roasting at 400 °F (200 °C) for about 55 minutes, then finish under broil/500 °F (260 °C) for 7–10 minutes to achieve golden crackling.

How do I get the skin super crispy?

Pricking the skin, air‑drying it uncovered in the fridge, and finishing under high broil are the secrets to achieving that iconic crispy crackling.

Can I skip overnight drying?

If time is tight, dry the skin as much as possible, brush with vinegar and salt, and increase broil time, but overnight air‑drying gives the best results.

What’s the best way to slice it?

Use the score cuts as your guide, cook and cool fully, then slice between the flesh segments into bite-sized pieces.

How should it be served?

Serve warm on sandwiches with peppers and ketchup, as a protein in bowls, or simply with rice and vegetables for delicious simplicity.

Crispy Chinese‑Style Pork Belly

A perfect combination of crackly skin and juicy meat, seasoned with Chinese five‑spice and slowly roasted to golden perfection.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Grilling

Cuisine: Fusion, Trinidadian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3-4 pounds pork belly with skin
• 2 tablespoons Chinese cooking wine
• 2 teaspoons sugar
• 1 teaspoon salt plus 1 teaspoon for skin
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Chinese five‑spice powder
• 2 tablespoons white vinegar

Method

 

1. Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
   
2. Marinate the flesh side with wine, sugar, salt (heartily), pepper, garlic and onion powders, and five‑spice powder; avoid the skin.
   
3. Place belly skin side up on a plate in the fridge, uncovered, overnight to dry.
   
4. Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
   
5. Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
   
6. Increase oven to 500 °F (260 °C) broil and cook nearest heat for 7–10 minutes until crackling forms; watch closely.
   
7. Rest pork 15 minutes. Slice along scored lines into bite‑size pieces. Serve warm.
   

Notes

Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

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Confession time! I’ve never been a fan of sweet foods, especially French toast. It wasn’t something I grew up eating back home in the islands either. But when a fan challenged me to put a Caribbean spin on classic French toast, I couldn’t resist. The result? This recipe right here: Coconut French Toast with Banana Passion Fruit Caramel Sauce. If you’re into French toast, you’re going to love this version, especially with that lush caramel passion fruit sauce drizzled on top. Trust me, your brunch game is about to level up!

This Caribbean-style French toast brings a tropical flair to your breakfast table. Thick slices of day-old bread are soaked in a coconut milk and egg mixture, then pan-fried to golden perfection. The dish is elevated with a rich banana and passion fruit caramel sauce, making it a decadent treat for brunch or a special breakfast.

Ingredient Guide

• Bread: Use day-old bread, sliced ¾–1 inch (2–2.5 cm) thick, to absorb the coconut batter without falling apart.
• Coconut Milk: Provides a creamy, tropical flavor base for both the batter and the caramel sauce.
• Passion Fruit: Adds a tangy brightness to the caramel sauce; use the pulp for best results.
• Bananas: Sliced ripe bananas contribute sweetness and texture to the topping.
• Brown Sugar: Golden brown sugar is ideal for creating a rich, amber caramel.
• Spices: Nutmeg, cinnamon, and ground ginger infuse warmth and depth into the dish.
• Maple Syrup: Enhances the caramel sauce with natural sweetness and complexity.

Shopping Made Easy

• Bread: Opt for sturdy, day-old bread like brioche or challah, available at most bakeries or grocery stores.
• Coconut Milk: Found in the international or canned goods aisle; choose full-fat for a richer flavor.
• Passion Fruit: Look for fresh passion fruit in the produce section; if unavailable, check the frozen fruit aisle for pulp.
• Bananas: Select ripe bananas with brown spots for optimal sweetness.
• Spices: Nutmeg, cinnamon, and ground ginger are commonly found in the spice aisle.
• Maple Syrup: Available in the breakfast or natural foods section; use pure maple syrup for best taste.

Cooking Notes from the Kitchen

• Allow the bread slices to soak thoroughly in the coconut batter for maximum flavor absorption.
• Monitor the sugar closely as it melts to prevent burning; aim for a golden amber color before adding other ingredients.
• Cook the French toast on medium-low heat to ensure even browning and thorough cooking without burning.
• Top the French toast with the warm banana passion fruit caramel sauce just before serving for the best texture and flavor

Coconut French Toast with Banana Passion Fruit Caramel Sauce

This Caribbean-inspired French toast combines the creamy richness of coconut milk with the tropical flavors of banana and passion fruit, creating a delightful dish perfect for brunch or a special breakfast treat.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast, Chris’s Kitchen, Comfort Food, Fall Recipes, Vegetarian, Winter Recipes

Cuisine: Fusion

Ingredients Method

Ingredients

  

1x2x3x?

• 4 slices Bread one day old, ¾–1 inch / 2–2.5 cm thick
• 2 large eggs
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 pinch salt optional

For the Banana Passion Fruit Caramel Sauce

• 2 tablespoons golden brown sugar
• 1 cup coconut milk
• 1/4 teaspoon ground ginger
• 1 pinch salt
• 1 passion fruit pulp only
• 2 ripe bananas sliced
• 1 tablespoon butter
• 2 tablespoons pure maple syrup

For Cooking

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons coconut oil

Method

 

1. In a mixing bowl, whisk together the eggs, 1 cup coconut milk, vanilla extract, nutmeg, cinnamon, and a pinch of salt if using.
   
2. Place the bread slices in the batter, ensuring they are fully submerged. Allow them to soak until the mixture is absorbed.
   
3. In a non-stick saucepan over medium heat, melt the brown sugar until it becomes frothy and amber-colored. Carefully add the coconut milk, whisking continuously. Stir in the ground ginger and a pinch of salt. 
   
4. Add the passion fruit pulp and sliced bananas, mixing well to coat. Let the mixture simmer for about 5 minutes. Add the butter and maple syrup, stirring until the sauce thickens to your desired consistency.
   
5. Heat the butter and coconut oil in a non-stick pan over medium-low heat. Place the soaked bread slices in the pan and cook for about 3 minutes on each side, or until golden brown. Flip the slices a couple more times, cooking for an additional 2 minutes per side to ensure they are cooked through. Adjust the heat as necessary to prevent burning.
   
6. Cut the French toast slices into triangles if desired and top with the warm banana passion fruit caramel sauce. Serve immediately!
   

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