Featured Archives - Page 9 of 18

Stewed honey nut squash in a red soup pot on the stove

I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.

This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.

The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.

Ingredient Guide

Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
Onion: Builds the flavor base and adds a hint of sweetness.
Garlic: Provides bold aromatic depth.
Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
Salt: Balances and enhances all the other flavors.

Shopping Made Easy

Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.

Cooking Notes from the Kitchen

I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.

Can I substitute butternut squash for honey nut squash?

Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.

How do I prepare salted cod before cooking?

Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.

How do I make this recipe fully vegan?

Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.

Is stewed honey nut squash gluten-free?

Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.

What do I serve with stewed squash and saltfish?

It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.

Stewed Honey Nut Squash with Saltfish

A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.

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Prep Time 10

Cook Time 30

Total Time 40

Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners

Cuisine Fusion

Servings

Ingredients

3 honey nut squash peeled and cubed
1/2 onion diced
2 cloves garlic diced
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon Caribbean Green Seasoning
3/4 cup salted cod
1/4 teaspoon salt

Instructions

Boil the salted cod in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
Peel, core, and cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
Serve hot, either as a side dish or with roti.

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Featured Sauces, Condiments & Marinades Trinidadian

Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)

January 7, 2026May 19, 2025Leave a Comment

Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)

This spicy condiment is often used on the side of many curry dishes in Trinidad and Tobago. The name may come from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.

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Course Sauces, Condiments & Marinades

Cuisine Trinidadian

Ingredients

2 limes juiced
1 lemon juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 stalks scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro chopped
2 cloves garlic
4 Guyana peppers
1 Granny Smith apple
1 red apple

Instructions

In the bowl where you will be mixing everything juice the Lemon (1) and Lime (2).
Dice the Scallion (1 bunch).
Dice the Guyana Pepper (4).
Dice the Granny Smith Apple (1), Red Apple (1), Red Onion (1/2), Pear (1), Nectarine (2), and Celery (2 stalk).
Season with Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Add the Garlic (2 clove) and Fresh Cilantro (1 tablespoon). Mix well and place in the fridge about an hour to marinate.
Serve cold. Store in an airtight container and set in the fridge to be used up to a week later.

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Chris's Kitchen Featured Side Dishes Spring Recipes Vegan Vegetarian

Simple Tomato Basil Salad

January 7, 2026May 19, 2025Leave a Comment

With spring finally in the air, I figured it was the perfect time to share this light and refreshing Simple Tomato Basil Salad. It’s not strictly Caribbean, but many of the ingredients came straight from my Canadian–Caribbean garden: heirloom and grape tomatoes I grew the previous summer, and fresh basil I had on hand. I’ve been sitting on this one for a while, but now feels just right.

This salad is about letting good ingredients shine. It’s vegan, gluten-free, and perfect as a side dish or light lunch. The tomatoes are chopped irregularly for texture, dressed with olive oil, lemon juice, and aged balsamic, then topped with fresh basil and parsley. You can customize it with additions like cucumber, red onion, watercress, or sweet peppers, but I kept it simple this time to let the tomatoes be the star.

It’s one of those salads that feels like sunshine in a bowl—and a great way to bring a little freshness to your table after a long winter.

Close up of a serving of tomato basil salad on a plate with basil leaves

Ingredient Guide

Tomatoes: Use a mix of heirloom and grape tomatoes for a blend of color, flavor, and texture.
Lemon Juice: Adds brightness and acidity to balance the olive oil.
Olive Oil: Brings richness and helps carry the other flavors.
Black Pepper: Adds a bit of warmth and spice.
Sea Salt: Enhances natural tomato flavor.
Aged Balsamic: Adds sweetness and depth as a finishing drizzle.
Basil Leaves: Fresh and fragrant; best added just before serving.
Parsley: Offers freshness and color.

Cooking Notes from the Kitchen

Try using small basil leaves whole to avoid bruising. If chopping, fold and slice gently.
For a flavor twist, substitute balsamic with reduced pomegranate juice.
Add crushed garlic to the dressing for extra depth.
Irregular tomato cuts make for better visual and textural appeal.

Shopping Made Easy

Use a mix of heirloom and grape tomatoes for flavor variety; check farmers’ markets or grocery stores during peak season.
Aged balsamic is usually in the vinegar aisle. Look for one labeled “aged” for richer flavor.
Fresh basil and parsley can be found in the produce section. Choose vibrant, unbruised leaves.
For the olive oil, go with extra virgin if possible; it makes a big difference in a raw salad like this.

Can I make this salad ahead of time?

It’s best served fresh, but you can prep the dressing and tomatoes separately and combine just before serving.

What can I use instead of balsamic vinegar?

Reduced pomegranate juice or a splash of red wine vinegar with a touch of honey can mimic the balance of sweet and tangy.

How do I keep basil from bruising?

Use small whole leaves or gently roll and slice. Avoid mashing or pounding which darkens the herb.

Is this salad suitable for meal prep?

Yes, with some care. Store the components separately and add basil and balsamic just before eating.

What protein can I add to make this a full meal?

Try grilled tofu, chickpeas, or even grilled shrimp or chicken if you’re not keeping it vegan.

Simple Tomato Basil Salad

A light, tasty and healthy salad. Quick and easy warm-weather lunch. If you’re doing a massive salad, you can double up on the dressing.

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Prep Time 10

Total Time 10

Course Chris’s Kitchen, Side Dishes, Spring Recipes, Vegan, Vegetarian

Ingredients

2 tomatoes I used a combination of heirloom and grape from my garden
1/2 lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon aged balsamic
5-8 basil leaves I used Italian basil
1 tablespoon chopped parsley

Instructions

Wash and core the tomatoes, then chop them into irregular pieces for varied texture.
In a large bowl, whisk together lemon juice, olive oil, black pepper, sea salt, and chopped parsley.
Add the tomatoes to the bowl and toss gently to coat.
Top with whole or gently sliced basil leaves.
Drizzle aged balsamic over the salad just before serving.
Serve immediately for the best flavor.

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Stewed oxtails on a red soup pot on stove

Featured Jamaican Rice & One-Pot Soups & Stews

Slow‑Braised Coconut Oxtail Stew with Navy Beans

January 7, 2026May 14, 2025Leave a Comment

As the chill of winter sets in, there’s nothing more comforting than a slow‑cooked Caribbean stew. This Slow‑Braised Coconut Oxtail Stew with Navy Beans brings together tender oxtails, creamy coconut milk, and plump navy beans in a deeply flavorful, aromatic dish. Once considered a humble “poor man’s” meal, this version elevates oxtails to a sought‑after delicacy. Featuring Scotch bonnet pepper, thyme, allspice berries, and a splash of Angostura bitters, this stew captures the soul of the Caribbean that’s rich, warming, and deeply satisfying.

Ingredient Guide

Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.

Shopping Made Easy

Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
Navy Beans: Commonly found in the dry beans aisle of most grocery stores.

Cooking Notes from the Kitchen

Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.

What can I use instead of oxtail?

If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.

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 use canned beans instead of dried navy beans?

Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.

Is it necessary to use Angostura bitters?

Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Slow‑Braised Coconut Oxtail Stew with Navy Beans

This coconut-stewed oxtail recipe combines the rich, savory flavors of Caribbean cooking with the creamy richness of coconut milk. Slow-braised until tender, the oxtails are infused with aromatic herbs and spices, making this dish a true island comfort food.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican

Servings

Ingredients

2 lb oxtail trimmed and cut into even pieces
1 small onion diced
1/3 scotch bonnet pepper seeded and diced
6 grape tomatoes halved
1 tablespoon Caribbean Green Seasoning
2/3 teaspoon salt adjust to taste
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspon tomato ketchup
2-4 drops Angostura bitters optional
1 tablespoom vegetable oil
1 tablespoon brown sugar
1 cup navy beans soaked, drained
1 stalk scallion chopped
2 cloves garlic minced
4 sprigs fresh thyme
1 1/2 cupes water
1 cup coconut milk
2 tablespoons fresh parsley chopped

Instructions

In a large bowl, combine the oxtails with diced onion, grape tomatoes, diced scotch bonnet pepper, Caribbean green seasoning, salt, Worcestershire sauce, ketchup, black pepper, and Angostura bitters (if using). Mix well to coat the oxtails evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 350°F (180°C). In a heavy, oven-safe pot, heat the vegetable oil over high heat. Add the brown sugar and stir continuously with a dry spoon until it melts, becomes frothy, and turns an amber color.
Quickly add the marinated oxtails to the pot, including any marinade juices. Stir well to coat the oxtails in the caramelized sugar. Cover the pot and cook on medium heat for about 7 minutes.
Remove the lid and increase the heat to high. Cook until the liquid reduces and the oxtails are evenly browned. This process enhances the flavor and color of the dish. to 350 degrees F (180 degrees C).
Add the soaked navy beans (discard soaking water), chopped scallion, minced garlic, thyme sprigs, water, coconut milk, and allspice berries to the pot. Stir well and bring to a boil.
Cover the pot and place it in the preheated oven. Bake for approximately 3.5 hours, checking occasionally to ensure there is enough liquid. If necessary, add up to 1/2 cup of water or coconut milk to maintain the desired consistency.
Once the oxtails are tender and the beans are cooked, remove the pot from the oven. Discard the thyme sprigs and allspice berries. Skim off any excess oil from the surface. Garnish with chopped parsley and serve hot.

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Featured Side Dishes Summer Recipes Trinidadian Vegan Vegetarian

Mango Talkari (Masala Mango)

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 50

Total Time 1 5

Course Side Dishes, Summer Recipes, Vegan, Vegetarian

Cuisine Trinidadian

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

Instructions

Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
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.
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.
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.
Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
Uncover, cook to your desired consistency, then finish with the remaining cilantro.
Serve and enjoy!

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Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top

Featured Trinidadian Vegan

Vegan Curry Eggplant and Potato (Baigan and Aloo)

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 45

Total Time 1 5

Course Vegan

Cuisine Trinidadian

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

Instructions

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.
Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.
Add the sliced potatoes to the pan and stir well to combine with the seasonings.
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.
Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.
Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.
Serve hot with Sada Roti or steamed white rice.

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Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Featured Fusion

Caribbean Stewed Chicken with Mushrooms and Green Olives

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 45

Total Time 1 5

Cuisine Fusion

Servings

Ingredients

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

Instructions

Clean and trim the fat and skin from the chicken, and prepare to season.
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.
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.
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.
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.
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.
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.
Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.
Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.
Serve hot over steamed rice or your preferred side dish.

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Oven roasted turkey breast in a red baking dish resting on top of the stove

Easy Caribbean Recipes Featured Festive & Holiday Recipes Fusion

Simple Oven Roasted Turkey Breast

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 3

Rest Time 15

Total Time 7 15

Course Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

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

Instructions

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.
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.
Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels.
Preheat the oven to 375°F (190°C).
Line the bottom of a roasting pan with chopped carrot, celery, halved garlic head, and quartered onion.
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.
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).
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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Curry fish with green mango in a silver pan resting on the stove

Featured Seafood & Fish Trinidadian

Trinidad Curry Fish with Green Mango

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 30

Total Time 45

Course Seafood & Fish

Cuisine Trinidadian

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

Instructions

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

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Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian

Trinidad-Style Corn Soup with Salted Pigtails

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Divide into three balls, roll each into a cylinder, and cut into 1/2-inch pieces.
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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Featured Fusion Side Dishes Vegetarian

Coconut Macaroni and Cheese

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 40

Total Time 55

Course Side Dishes, Vegetarian

Cuisine Fusion

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

Instructions

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

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Featured Festive & Holiday Recipes Jamaican

Holiday Jerk Ham with Pineapple Mango Rum Glaze

January 7, 2026May 14, 2025Leave a Comment

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

Cook Time 1

Total Time 1 30

Course Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

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

Instructions

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

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I substitute butternut squash for honey nut squash?

How do I prepare salted cod before cooking?

How do I make this recipe fully vegan?

Is stewed honey nut squash gluten-free?

What do I serve with stewed squash and saltfish?

Stewed Honey Nut Squash with Saltfish

Ingredients 1x2x3x

Instructions

Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I make this salad ahead of time?

What can I use instead of balsamic vinegar?

How do I keep basil from bruising?

Is this salad suitable for meal prep?

What protein can I add to make this a full meal?

Simple Tomato Basil Salad

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What can I use instead of oxtail?

How spicy is this dish?

Can I use canned beans instead of dried navy beans?

Is it necessary to use Angostura bitters?

How do I store leftovers?

Slow‑Braised Coconut Oxtail Stew with Navy Beans

Ingredients 1x2x3x

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

What is Amchar Masala made of?

Can I freeze mango talkari?

Do I have to use the mango skin and seed?

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

Is Mango Talkari spicy?

Mango Talkari (Masala Mango)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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

How spicy is this dish?

Can I add other vegetables to this dish?

Is this dish suitable for freezing?

Vegan Curry Eggplant and Potato (Baigan and Aloo)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use boneless chicken for this recipe?

How spicy is this dish?

Can I substitute the coconut milk?

What can I serve with this stew?

Caribbean Stewed Chicken with Mushrooms and Green Olives

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Do I need to brine the turkey breast?

Can I use dried herbs instead of fresh?

What can I serve with this turkey breast?

How do I know when the turkey is fully cooked?

Is this recipe suitable for beginners?

Cooking Notes from the Kitchen

Simple Oven Roasted Turkey Breast

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients