Fusion Archives | CaribbeanPot.com

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
String Beans – Fresh, tender beans are the base of this seasonal side dish.
Sea Salt – Enhances the natural flavors of all the ingredients.
Black Pepper – Adds a mild heat and balance to the butteriness.
Garlic – Sliced for a mellow aromatic base that infuses the butter.
Water – Helps steam the beans briefly to get them just tender.
Lemon Zest – Brightens the dish and offsets the richness.
Chili Flakes (Optional) – Adds a little extra heat, if desired.
Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

Most grocery stores carry fresh string beans year-round, but they’re best during summer.
Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
Don’t overcook the string beans—you want them bright green with a little bite.
Feel free to add the lemon juice right at the end to cut the richness from the butter.
This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.

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Prep Time 10

Cook Time 8

Total Time 18

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

Cuisine Fusion

Ingredients

1/2 cup raw cashew nuts
2 – tablespoons chive garlic butter
1 1/2 – lbs string beans washed, trimmed
3/4 – teaspoon sea salt
1/2 – teaspoon black pepper
3 – cloves garlic sliced
2 – tablespoons water
1/2 – teaspoon lemon zest
– pinch chili flakes optional
1/2 juice – of lemon optional

Instructions

Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
Taste and adjust seasoning to your preference. Serve warm as a side dish.

Keyword french beans, how to cook string beans, InSeason, string beans, vegan, vegan recipe, vegetarian, vegetarian recipe

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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

January 7, 2026July 30, 2025Leave a Comment

Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
Onion: Adds sweetness and body to the base of the stir fry.
Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
Garlic: A must-have for depth and aroma in the dish.
Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
Hoisin Sauce: Optional for a hint of sweetness and complexity.
Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
Soy Sauce: Provides saltiness and depth to the sauce mixture.
Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
Scallions: Added at the end for freshness and colour.
Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
Oyster sauce can be found in the international aisle or at any Asian grocery store.
Toasted sesame oil is often near the oils section or with Asian condiments.
For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.

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Prep Time 15

Cook Time 12

Total Time 27

Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners

Cuisine Fusion, General Caribbean

Ingredients

1 lb medium shrimp 16-20 count, peeled and deveined
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 tablespoons vegetable oil divided
1 large onion sliced
1 tablespoon ginger grated
6 cloves garlic finely chopped
1 green bell pepper sliced
1 red bell pepper sliced
2 tablespoons oyster sauce
3/4 tablespoon hoisin sauce optional
1 tablespoon sesame oil toasted
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sesame seeds

Instructions

Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.

Keyword Guyanese Chinese, Jamaican Chinese food, oyster sauce shrimp, quick shrimp stir fry, quick stir fry, shrimp recipe, shrimp stir fry, shrimp stirfry, Trini Chinese, trini Chinese food, Trinidad Chinese

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Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Garlic Chive Butter

January 7, 2026July 19, 2025Leave a Comment

Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Season series, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.

The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sauté to bloom the garlic’s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread that’s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.

Best of all, this Garlic Chive Butter is one of those make-ahead ingredients you’ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.

Ingredient Guide

Salted Butter: Adds flavor and body to the sautéed garlic base.
Garlic: Infused in warm butter to create a deep, savory foundation.
Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.

Shopping Made Easy

Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
Spring chives are abundant in gardens and markets; look for bright green stalks.
For a richer finish, try high-fat butters like Amish or Irish butter.
You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.

Cooking Notes from the Kitchen

Rinse chives thoroughly to remove any hidden grit or dirt.
Gently sauté garlic; don’t let it brown or it may turn bitter.
Add herbs off the heat to preserve their color and flavor.
Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
Stir in chive blossoms at the end for added aroma and a pop of color.

Can I freeze homemade garlic chive butter?

Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.

How long does garlic chive butter last?

It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, it’s best used within 6 months.

Can I use dried chives instead of fresh?

Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since they’re more concentrated.

What else can I add to enhance the flavor?

Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.

Garlic Chive Butter

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Prep Time 15

Total Time 15

Course Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Cuisine Fusion

Ingredients

2 tablespoons salted butter
6 cloves garlic crushed
2 cups chives finely chopped
1 lb unsalted butter softened

Instructions

In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
Add the chopped chives and softened unsalted butter to the saucepan off the heat.
Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.

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Featured Fusion Trinidadian Vegan Vegetarian

Fry Aloo with Ochro (Potato and Okra)

January 7, 2026June 16, 2025Leave a Comment

Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.

We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.

Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.

Finished okra and potatoes in pan with pepper on top

Ingredient Guide

Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
Onions: Thinly sliced for sweetness and texture, forming the flavor base.
Garlic: Smashed to release savory depth.
Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
Black Pepper: Balances flavors with warmth.
Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
Salt: Enhances flavor and draws moisture during cooking.
Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.

Shopping Made Easy

Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
Ensure the olive oil is extra-virgin or light, based on your flavor preference.

Cooking Notes from the Kitchen

Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
Stir every 4 minutes for even cooking and a consistent golden color.
Thinly slice okra and potato so they cook through in 25 minutes.
Use a nonstick pan to minimize oil; it adds convenience and texture.
Taste at the end and adjust salt for a balanced finish.

Is this dish gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.

How spicy is it with bird’s eye pepper?

It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.

Can I use frozen okra?

Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.

What can I serve this with?

Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.

How do I avoid soggy okra?

Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.

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Prep Time 10

Cook Time 25

Total Time 35

Course Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Servings

Ingredients

3-4 tablespoons olive oil
2 small onions sliced
8 cloves garlic smashed
2 Bird’s Eye peppers whole or chopped
1/2 teaspoon black pepper
12 okra sliced into wheels
3/4 teaspoon salt
5 medium potatoes sliced thin

Instructions

Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
Add okra wheels.
Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
Cover pan and cook for 12 minutes, stirring every 4 minutes.
Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

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Easy Caribbean Recipes Featured Fusion Seafood & Fish Side Dishes Trinidadian

Caribbean Boil and Fry Sweet Potatoes with Saltfish

January 7, 2026June 16, 2025Leave a Comment

Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
Salt: Used in the boiling water to season the potatoes from the inside out.
Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
Butter: Adds richness, can be skipped for dairy-free versions.
Onion: Adds sweetness and depth to the sautéed mix.
Garlic: Smashed for maximum flavor and quick infusion.
Fresh Thyme: Classic Caribbean herb with earthy notes.
Scallions: Add color and a mild onion bite.
Black Pepper: Lends warmth to balance the sweet and savory.
Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
Choose sweet potatoes with smooth skin and no bruises for the best results.
Fresh thyme and scallions are usually available year-round in produce sections.
Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

Peel sweet potatoes before or after boiling—whichever you prefer.
Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
Saute aromatics first to layer flavor before adding the potatoes.
Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Course Easy Caribbean Recipes, Seafood & Fish, Side Dishes

Cuisine Fusion, Trinidadian

Ingredients

3 pounds sweet potatoes
1 teaspoon salt for boiling
1 1/2 tablespoons olive oil
1 tablespoon butter
1 medium onion diced
6-8 cloves garlic smashed
1 teaspoon fresh thyme leaves only
1/2 teaspoon black pepper

Optional

1/2 cup salted cod

Instructions

Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.

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Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Easy Caribbean Honey Mustard Dressing

January 7, 2026June 16, 2025Leave a Comment

If you’re looking for a bold, tangy, and sweet dressing that comes together in minutes, this Easy Caribbean Honey Mustard Dressing is exactly what you need. Whether you drizzle it over a crisp salad, use it as a dip for chicken wings or veggie sticks, or add a spoonful to your favorite sandwich, this Caribbean-inspired twist on a classic is sure to impress.

Made with just a few pantry staples, Dijon mustard, honey, olive oil, lemon juice, and rice wine vinegar; this recipe is incredibly versatile. The black pepper adds subtle heat, while the honey rounds out the sharpness of the mustard. Want to add more Caribbean flair? Use hot honey or toss in some red pepper flakes for a fiery version.

It’s fast, gluten-free, and full of flavor. I love it over fresh watercress, but the real beauty is how easily you can adapt it to whatever you’re cooking up. Shake it, whisk it, and you’re done.

Ingredient Guide

Olive Oil: The base that helps emulsify the dressing and carry all the flavors.
Honey: Adds natural sweetness; hot honey works great for a spicy twist.
Dijon Mustard: Smooth and tangy with just the right sharpness.
Lemon Juice: Balances the flavors and brightens the entire dressing.
Rice Wine Vinegar: A milder vinegar that brings acidity without overpowering.
Black Pepper: Adds warmth and depth.
Salt: Just a pinch to enhance all the other ingredients.

Shopping Made Easy

Use a good-quality olive oil to create a smooth, balanced dressing.
Look for real honey and Dijon mustard without added sugars or thickeners.
Rice wine vinegar is mild and available in most international or health-food aisles.
Fresh lemon juice gives better results than bottled for a zesty finish.

Cooking Notes from the Kitchen

Shake everything together in a jar for fast emulsification—no blender required.
Store in the fridge in a sealed container for up to 2 weeks.
Add red pepper flakes or swap in hot honey for a spicier version.
For creaminess, mix in a tablespoon of mayo or Greek yogurt.
Try it as a marinade for grilled chicken or drizzle over roasted vegetables.

Can I use another type of vinegar?

Yes, apple cider vinegar or white wine vinegar can be substituted easily.

How long does it last in the fridge?

Store it in an airtight jar or container and refrigerate for up to 2 weeks. Shake before use.

Is this dressing gluten-free?

Yes, just make sure your mustard and vinegar are certified gluten-free.

Can I use yellow mustard instead of Dijon?

You can, but Dijon provides a smoother, more complex flavor that’s ideal for dressings.

What dishes pair well with this?

Use it on salads, as a dip for wings or veggies, in wraps, or as a sandwich spread.

Easy Caribbean Honey Mustard Dressing

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

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Prep Time 5

Total Time 5

Course Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

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

Instructions

Make a simple salad with watercress to enjoy this tangy honey mustard dressing.
Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
Use immediately or refrigerate for up to 2 weeks.
Shake before each use.

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there. For example, I replaced apple cider vinegar with rice wine vinegar, and you can add a bit of pepper flakes to give the dressing a slight kick. If making this gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary needs.

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Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Trinidad Seafood Pelau with Coconut and Pigeon Peas

January 7, 2026June 15, 2025Leave a Comment

I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.

If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.

Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.

Ingredient Guide

Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
Ginger: Freshly grated for warmth and brightness in every bite.
Coconut Milk: Adds creaminess and Caribbean depth.
Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
Butter (optional): Enriches the shell‑stock and rice when used at the start.
Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
Parsley & Lemon Juice: Fresh finish adds brightness and balance.

Shopping Made Easy

Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.

Cooking Notes from the Kitchen

Always simmer your seafood shells with aromatics first to create a flavorful base stock.
Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
Stir gently after adding seafood so as not to break delicate shells or fish pieces.
Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.

What makes this a “Caribbean” pelau?

Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.

Can I prep this ahead?

Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.

How spicy is this?

The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.

Can I use white rice instead of brown?

Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.

Is there a vegetarian version?

Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.

Trinidad Seafood Pelau with Coconut and Pigeon Peas

Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Seafood & Fish

Cuisine Fusion, Trinidadian

Servings

Ingredients

1 lb shrimp large, peeled, deveined
1 lb cod cut into 1-inch pieces
1 lb mussels cleaned
1 lb clams cleaned
1 lb lobster tail shells saved, meat chopped
1 tablespoon butter optional, for shell stock
2 scallions chopped
2 tablespoons Caribbean green seasoning divided
1 teaspoon black pepper divided
4 sprigs thyme
1 1/2 cups pumpkin diced
4-6 cloves garlic minced
1 large carrot diced
1 can pigeon peas rinsed
1 tablespoon olive oil
2 tablespoons brown sugar
1 1/2 cups coconut milk
1 tablespoon salt or to taste
2 cups par-boiled brown rice long-grain
1/2 teaspoon ginger grated
3–5 bird’s eye peppers whole or halved
4–7 cups water or shell stock
3-4 tablespoons parsley chopped

Instructions

Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
In the main pot, heat olive oil and brown sugar over high heat, stirring until amber.
Add pigeon peas, pumpkin, and carrot.
Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
Add reserved shell stock, cover, and cook 7 minutes.
Add mussels and clams, pressing into liquid. Simmer 3 minutes.
Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes.
Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.

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Featured Fusion Rice & One-Pot Trinidadian

Caribbean Brown Stewed Pork Short Ribs

January 7, 2026June 13, 2025Leave a Comment

This dish always brings me back to the warm Caribbean sunshine, especially during Canada’s long, icy winters. Inspired by the same flavor foundation as my Classic Caribbean Coconut Stewed Beef and with echoes of the Rib Pelau I shared a few years ago, these Caribbean Brown Stewed Pork Short Ribs deliver deep, savory satisfaction in every bite.

In this recipe, short ribs are cleaned, seasoned generously with green seasoning, and marinated before being browned in caramelized sugar for that iconic dark stew flavor. I round it out with thyme, tomato, hot pepper, and ginger, then simmer the ribs until they’re fall-off-the-bone tender. The result is rich, sticky, and unmistakably Caribbean, perfect over rice or ground provisions.

Whether you add coconut milk, bay leaves, or a splash of Roocou for color (all discussed in the video), this one’s guaranteed to warm your kitchen and soul.

Ingredient Guide

Pork Spare Ribs (Short Ribs): Cleaned and cut into riblets; marinate well for the best flavor.
Lemon Juice: Used to wash and deodorize the ribs before seasoning.
Salt and Black Pepper: Split between marinating and final adjustment.
Caribbean Green Seasoning: Essential base seasoning packed with herbs and aromatics.
Worcestershire Sauce: Adds depth and umami to the marinade.
Onion: Diced and added to seasoning mix for balance.
Vegetable Oil: Used to caramelize sugar and brown the meat.
Golden Brown Sugar: Key for developing color and that traditional stew flavor.
Scotch Bonnet Pepper: Optional for heat; use what you can handle.
Tomato: Adds body and slight acidity to the stew base.
Scallions and Thyme: Classic Caribbean aromatics that deepen the dish’s flavor.
Ginger: Freshly grated for warmth and complexity.
Water: Used to braise the ribs and extract all those flavors.
Parsley: Finely chopped and added at the end for a fresh finish.
Roocou (Annatto): Optional for vibrant red color; use 1 to 2 tablespoons as desired.
Coconut Milk: Optional richness and smoothness added during simmering.
Bay Leaves: Optional for added herbal depth; remove before serving.

Shopping Made Easy

Ask your butcher for pork short ribs or spare ribs and have them cut into small pieces.
Golden brown sugar works better than white sugar for developing rich stew color.
Fresh thyme, Scotch Bonnet peppers, and Caribbean green seasoning can be found at West Indian or international markets.
Use fresh ginger, not powdered, for best flavor results.
Optional ingredients like bay leaves, Roocou (annatto), and coconut milk are flavor boosters; use them if available.

Cooking Notes from the Kitchen

Caramelizing the sugar is the most delicate part—don’t let it burn or the dish will taste bitter.
Allow ribs to “spring” their natural juices before adding water for maximum flavor.
Rinsing the seasoning bowl into the pot ensures you don’t lose any flavor.
If using coconut milk, add it after the sugar browns and before simmering.
Let the stew rest for a few minutes before serving; it will thicken as it cools.

What cut of pork works best for this?

Short ribs or spare ribs work well; look for pieces with good fat and bone for added flavor.

What is Roocou (Annatto)?

Roocou, also known as annatto, is a natural food coloring and flavoring made from the seeds of the achiote tree. Common in Caribbean and Latin American cooking, it adds a mild earthy taste and a deep red-orange color to dishes. In this stew, Roocou is optional but enhances the appearance with a beautiful reddish hue, especially when no tomato paste is used.

Can I use boneless pork?

You can, but bone-in ribs yield a richer stew and better texture.

Is it necessary to marinate for 2 hours?

Yes, marinating builds deep flavor and helps tenderize the ribs.

Can I make this ahead?

Absolutely. It tastes even better the next day after the flavors meld.

How spicy is it?

That’s up to you! Add as much Scotch Bonnet as you can handle, or omit for a mild version.

Caribbean Brown Stewed Pork Short Ribs

Fall-off-the-bone pork ribs caramelized in golden sugar and simmered in herbs, hot pepper, and tomato; a beloved Caribbean stew full of bold flavor.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Rice & One-Pot

Cuisine Fusion, Trinidadian

Ingredients

3 lbs pork spare ribs aka short ribs
1 lemon juiced
3/4 tablespoon salt
2 tablespoons Caribbean green seasoning
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 medium onion diced
1 tablespoon vegetable oil
2 tablespoons golden brown sugar
1 Scotch Bonnet pepper optional
1 medium tomato diced
2 scallions chopped
5 sprigs thyme
1 teaspoon ginger grated
6 cups water
2 tablespoons parsley finely chopped

Optional

2 Bay leaves
2 tablespoons Roocou
1/2 cup coconut milk

Instructions

Wash ribs with lemon juice and cool water. Drain and season with green seasoning, salt, black pepper, onion, and Worcestershire sauce. Marinate for at least 2 hours.
In a deep pot over medium-high heat, add oil, then sugar. Stir until it melts and turns deep amber; do not let it blacken.
Add seasoned ribs. Stir to coat. Cover and cook for 10 minutes to release juices, stirring occasionally.
Uncover and increase the heat slightly to reduce the liquid, about 5 minutes, until the oil resurfaces.
Add tomato, thyme, Scotch Bonnet, scallions, and ginger. Stir well.
Add water, rinsing seasoning bowl into pot. Bring to boil, then reduce to simmer.
Cover (lid slightly ajar) and simmer for 90 minutes or until ribs are tender.
Adjust salt to taste. Add parsley and reduce uncovered to thicken gravy. Remove thyme sprigs and bay leaves (if used) before serving.
Serve and enjoy!

Notes

Please follow along with the video below, as much more about the recipe is discussed there. It also includes instructions on how to add additional flavor by adding a couple of bay leaves, 2 tablespoons of Roocou, and coconut milk. Use as much hot pepper as you can tolerate.

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Featured Fusion Jamaican Seafood & Fish

Curry Mackerel with Tomato Sauce

January 7, 2026June 13, 2025Leave a Comment

About five years ago, I shared a classic Mackerel in Tomato Sauce recipe, but today I’m pleased to offer an even bolder version: Curry Mackerel with Tomato Sauce. This quick and tasty weeknight curry mackerel is perfect for Lent or any time you crave an easy Caribbean-style fish dish. With its aromatic curry base, hearty tomato sauce, and tender mackerel chunks, it hits all the right notes—especially when served over steamed rice, Paratha roti, or boiled potatoes.

This dish is all about layering simple flavors: cumin seeds toasted in oil, a fragrant blend of onion, garlic, green seasoning, and optional Scotch Bonnet, followed by curry powder and black pepper. Then we introduce canned mackerel in tomato sauce and fresh tomato, simmering briefly to meld everything together. It’s fast, comforting, and ideal for any home cook looking for a Caribbean fish curry that’s both traditional and fuss-free.

Ingredient Guide

Vegetable Oil: Used to sauté cumin seeds and build the curry base. Neutral oils like canola or sunflower oil also work.
Cumin Seeds (Geera): Small, aromatic seeds that add nutty, earthy flavor when toasted in oil; a key Caribbean curry element.
Onion: Use a medium yellow or white onion, chopped large for texture and slow caramelization.
Garlic: Crushed or minced, it provides the savory depth that underpins the curry flavor.
Caribbean Green Seasoning: A blended mix of fresh herbs, including culantro, parsley, scallions, and garlic, acts as a marinade and flavor base.
Scotch Bonnet Pepper (optional): One of the hottest Caribbean chilies, adds heat and fruity undertones. Use whole or halved based on your spice preference.
Curry Powder: A blend of turmeric, coriander, cumin, fenugreek, and more. Use a Caribbean-style curry powder for authenticity.
Black Pepper: Adds warmth and enhances the complexity of the curry spice.
Mackerel in Tomato Sauce (Canned): A pantry staple, this is mackerel fillets packed in a rich tomato-based sauce. Look for brands like Brunswick or Grace.
Water: Thins the curry sauce to desired consistency while allowing the flavors to meld.
Tomato: Fresh, large pieces add texture and amplify the tomato sauce already in the canned mackerel.
Cilantro: Chopped fresh at the end to brighten the dish, can be replaced with culantro for a bolder herbal note.
Lime Juice: Squeezed in just before serving to balance and lift the dish.

Shopping Made Easy

Canned mackerel in tomato sauce is available in most grocery stores—opt for BPA-free cans if possible.
Curry powder and cumin seeds are pantry staples found in the spice aisle or international section.
Scotch Bonnet peppers are sold fresh or pickled in Caribbean markets; substitute with habanero if needed.
Fresh cilantro and lime juice brighten the dish—find them in the produce aisle.

Cooking Notes from the Kitchen

Toast cumin seeds in oil until fragrant to build a deep flavor base.
Keep heat low when cooking curry powder to bloom the spices without burning them.
Use whole or halved Scotch Bonnet—avoid over-stirring to keep seeds from dispersing too much heat.
Simmer briefly (about 4 minutes) to meld flavors without overcooking the fish.
Stir in cilantro and lime juice off the heat to retain freshness and bright aromas.

Is this dish gluten-free?

Yes—just make sure your curry powder and green seasoning are gluten-free certified.

Can I omit the Scotch Bonnet pepper?

Absolutely! Leave it whole for mild spice or omit it for a completely heat-free version.

What can I serve with this curry mackerel?

Steamed rice, Paratha roti, boiled provisions, or even pasta work well to soak up the sauce.

Can I use fresh mackerel instead of canned?

Yes—but you’d need to cook it longer, add more liquid, and adjust seasoning accordingly.

How do I adjust the spice level?

Remove the seeds from the Scotch Bonnet for a milder effect or skip it entirely for no heat.

Curry Mackerel with Tomato Sauce

A quick and flavorful Caribbean-style curry mackerel in tomato sauce with aromatic spices, perfect for an easy fish dinner over rice or roti.

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Prep Time 5

Cook Time 15

Total Time 20

Course Seafood & Fish

Cuisine Fusion, Jamaican

Servings

Ingredients

1 1/2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion large dice
6 cloves garlic smashed
1 tablespoon Caribbean green seasoning
1 tablespoon curry powder
1/2 teaspoon black pepper
1 can mackerel in tomato sauce 253 ml
3/4 cup water
1 large tomato large pieces
2 tablespoons cilantro chopped

Optional

1 Scotch Bonnet pepper

Instructions

Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.
Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!
Add more water if you want more gravy or sauce.

Notes

Please follow along with the video, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.

Tried this recipe?Let us know how it was!

Appetizers & Snacks Featured Fusion Trinidadian Vegan Vegetarian

Air Fryer Curried Chickpeas

January 7, 2026June 12, 2025Leave a Comment

There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.

The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).

Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.

Ingredient Guide

Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
Sea Salt: Balances the spices and adds a crunchy texture.

Shopping Made Easy

Grab canned chickpeas; no soaking or long prep needed.
Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
Use good-quality olive oil or substitute with avocado or canola oil.

Cooking Notes from the Kitchen

Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
Let them cool completely before storing to maintain crunch.
Store in a sealed jar or container at room temperature for up to 3 weeks.

Are air fryer chickpeas healthy?

Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.

Can I use dried chickpeas?

Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.

How spicy is this?

That’s up to you—leave the pepper whole for mild heat or chop it for more kick.

What can I use instead of green seasoning?

Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.

Do I need to peel the chickpeas?

Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.

Air Fryer Curried Chickpeas

Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.

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Cook Time 20

Total Time 20

Course Appetizers & Snacks, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can chickpeas drained, rinsed, dried
1 tablespoon olive oil
1/2 Scotch Bonnet pepper whole or chopped
3 cloves garlic crushed
1 teaspoon Caribbean green seasoning
1/4 teaspoon sea salt

Instructions

Drain, rinse, and towel-dry chickpeas. Toss with olive oil.
Meanwhile, crush garlic and pepper.
When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
Serve warm or store in an airtight container at room temperature for up to 3 weeks.

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Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

January 7, 2026June 11, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is pommecythere?

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

How spicy is this chow?

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

Can I use cilantro instead of chadon beni?

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

How long will the chow keep?

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

What can I serve with chow?

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

Pommecythere Chow (Golden Apple Pickle)

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

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Prep Time 15

Total Time 15

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

Cuisine Fusion, Trinidadian

Ingredients

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

Instructions

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

Notes

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

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Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

January 7, 2026June 10, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Is this curry gluten-free?

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

How spicy is this dish?

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

Can I use other beans instead of bodi?

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

Can I prepare this ahead of time?

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

What consistency should the curry have?

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

Classic Caribbean Curry Bodi with Shrimp and Potato

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

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Seafood & Fish

Cuisine Fusion, Trinidadian

Servings

Ingredients

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

Optional

1/2 Scotch Bonnet pepper

Instructions

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

Notes

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

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

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