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Caribbean Classics Chicken Recipes Comfort Food General Caribbean Main Dishes Meat & Poultry Soups & Stews

Incredible Caribbean Stew Chicken Soup

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Over the years, I’ve shared countless soup recipes because soup is a cornerstone of Caribbean cooking. Across the region, Saturday soup is almost sacred, whether the weather is blazing hot or the rainy season has settled in and there’s a slight chill in the air. From Salted Beef Soup and Split Peas and Dumpling Soup like grandma used to make, to Comforting Beef Soup, which remains one of the most popular recipes on CaribbeanPot.com, these meals are about more than food. They’re about family, sharing, and tradition.

This Incredible Caribbean Stew Chicken Soup is especially close to my heart. It’s the kind of soup my mom would make for us during the August holidays when school was out, and everyone was home. It’s rich, hearty, and made in a big pot because that’s just how Caribbean soup is done. You cook enough to feed everyone, share with neighbors, and freeze a few portions for another day.

What makes this Stew Chicken Soup stand out is the brown stew base. The chicken is seasoned, caramelized with sugar, and slowly cooked with ground provisions, coconut milk, dumplings, and fresh herbs. It’s filling, comforting, and deeply satisfying. This is the kind of soup that brings people together and keeps the tradition alive, one bowl at a time.

While I followed the traditional (Caribbean) way my mom, grandma, and great-grandma would make this comforting soup, you’ll notice some personalizations I’ve added over the years to make this recipe uniquely mine.

Ingredient Guide (Ingredients and Benefits)

  • Chicken – Provides the base flavor for the soup and creates a rich, satisfying broth when stewed properly.
  • Carrot – Adds natural sweetness and balances the savory elements.
  • Pumpkin – Helps naturally thicken the soup while adding mild sweetness.
  • Eddoes – A traditional ground provision that adds body and creaminess.
  • Sweet Potato – Brings sweetness and soft texture to the soup.
  • Yukon Gold Potato – Holds its shape well and adds comforting starch.
  • Cassava – Makes the soup hearty and filling, perfect for a one-pot meal.
  • Lemon – Used to clean and brighten the flavor of the chicken.
  • Salt – Enhances and brings together all the flavors.
  • Black Pepper – Adds gentle heat and depth.
  • Worcestershire Sauce – Boosts umami and savory richness.
  • Caribbean Green Seasoning – The backbone of Caribbean flavor, packed with herbs and aromatics.
  • Pimento Peppers (Seasoning Peppers) – Add authentic Caribbean aroma without heat.
  • Tomato – Balances the stew with acidity and freshness.
  • Fresh Ginger – Adds warmth and subtle spice.
  • Olive Oil – Used to build the stew base and brown the sugar.
  • Brown Sugar – Creates the signature brown stew color and flavor.
  • Chicken Stock – Adds depth and richness to the broth.
  • Onion – Builds savory flavor in the soup.
  • Bay Leaves – Add background herbal notes.
  • Thyme – A classic Caribbean herb that defines the soup’s aroma.
  • Scotch Bonnet Pepper – Adds flavor and optional heat depending on how it’s used.
  • Coconut Milk – Gives the soup richness and a silky finish.
  • Spinach – Adds freshness and color near the end of cooking.
  • Okra – Slightly thickens the soup and adds traditional texture.
  • Scallions – Provide a fresh, mild onion finish.
  • Parsley – Brightens the final dish.
  • All-Purpose Flour – Forms the base of the dumplings.
  • Coconut Milk (for dumplings) – Adds flavor and richness to the dough.

Shopping Made Easy

  • Caribbean grocery stores are the best place to find cassava, eddoes, pumpkin, and pimento peppers.
  • Scotch bonnet peppers may be sold fresh or frozen. Whole habanero peppers are the closest substitute.
  • Bottled Caribbean green seasoning works well if homemade is not available.
  • Frozen spinach and okra are good alternatives when fresh produce is limited.
  • Chicken legs with backs attached are commonly available at Caribbean and Latin markets.

Cooking Notes from the Kitchen

  • Cut cassava and eddoes into larger pieces so they don’t break down during cooking.
  • When browning sugar, watch carefully and stir constantly to avoid burning.
  • Floating the scotch bonnet whole gives flavor without heat. Breaking it releases spice.
  • This Stew Chicken Soup thickens as it cools and tastes even better the next day.
  • Leftovers freeze well and are perfect for busy weeknights.

Incredible Caribbean Stew Chicken Soup Recipe

This hearty Caribbean Stew Chicken Soup is made with brown stewed chicken, ground provisions, dumplings, and coconut milk for true island comfort.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Marinating 2 hours
Servings 12

Ingredients
  

  • 1 large carrot peeled and chopped
  • 1 lb pumpkin peeled and cubed
  • 2 lbs eddoes peeled and cut into large pieces
  • 2 lbs sweet potato peeled and cubed
  • 2 lbs Yukon gold potato peeled and cubed
  • 2 lbs cassava peeled, de-veined, and cut into large pieces
  • 4 lbs chicken legs with backs attached cut into pieces and trimmed
  • 1 lemon juiced
  • 1 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Caribbean green seasoning
  • 2 pimento peppers chopped
  • 1/2 tomato chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 8 cups water
  • 6 cups chicken stock
  • 1 large onion quartered
  • 2 bay leaves
  • 6 sprigs thyme
  • 1 scotch bonnet pepper whole
  • 1 1/2 cups coconut milk
  • 1 lb spinach roughly chopped
  • 8 –12 okra stems removed and chopped
  • 2 scallions chopped
  • 3 tablespoons chopped parsley

Flour Dumplings

  • 1 1/2 cups all-purpose flour
  • Pinch of salt
  • 1 teaspoon brown sugar
  • 3/4 cup coconut milk

Instructions
 

  • Peel, wash, chop, and drain the carrot, pumpkin, eddoes, sweet potato, Yukon gold potato (use your fav potato), and cassava. Cut the cassava and eddoes into larger pieces to prevent them from falling apart.
  • Cut the chicken into pieces and remove excess skin and fat. Wash with lemon juice and cool water, then drain.
  • Season the chicken with salt, black pepper, Worcestershire sauce, green seasoning, pimento peppers, tomato, and grated ginger. Mix well and marinate for at least 2 hours at 40°F (4°C).
  • Heat a deep soup pot on high heat. Add the olive oil and brown sugar and stir continuously until the sugar melts, froths, and turns amber. Do NOT allow it to go black or you will end up with bitter tasting soup. Explained in the video below.
  • Add the seasoned chicken and stir to coat evenly. Cook for 5 to 8 minutes, stirring often.
  • Add the prepared vegetables and stir to coat with the base flavors. Add the water and chicken stock and bring to a boil at 212°F (100°C). Additiionally you can add Caribbean yams, dasheen, green cooking bananas and semi ripe or green plantain to the soup.
  • Add the onion, bay leaves, thyme, and float in the scotch bonnet pepper.
  • Add the coconut milk, spinach, and okra. Bring back to a boil, then cook at a steady rolling boil with the lid slightly ajar for 30 minutes. If you prefer to add chopped cabbage instead on the spinach (traditionally dasheen bush aka taro leaves would be used), thats an option.
  • Combine the flour, salt, brown sugar, and coconut milk to form a semi-firm dough. Rest for 10 minutes, then shape into dumplings.
  • Add the dumplings to the soup and cook for 10 minutes. They will float when fully cooked. In MHO the real prize with these dumplings is when they've had time to absorb the soup broth and go pillow soft, the next day.
  • Taste and adjust salt if needed. Remove the scotch bonnet pepper if desired. Top with scallions and parsley and turn off the heat. Keep in mind that if you break the Scotch Bonnet pepper it will relase the Caribbean Sunshine (heat), unless you're like me and enjoy spicy foods.

Video

Notes

Frequently Asked Questions

Is Stew Chicken Soup spicy?
If the scotch bonnet is left whole, the soup will be flavorful but not spicy.
Can I substitute other ground provisions?
Yes, green cooking banana, green plantain, dasheen, or yam all work well.
Is chicken stock traditional in Stew Chicken Soup?
Traditionally, water is used, but chicken stock adds extra depth.
Can Stew Chicken Soup be frozen?
Yes, portion into freezer-safe containers and freeze for up to three months.
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Grilling Main Dishes Meat & Poultry Sunday Dinners

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

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There was a time when winter never stopped me from firing up the grill or smoker. I would bundle up, brave the cold, and cook outside even when the temperatures dipped well into the negative Celsius range. These days, I am far less interested in standing outdoors in freezing weather, but that does not mean I am willing to give up on bold Caribbean flavors. That is exactly how these Jamaican jerk turkey legs became a regular part of my winter cooking routine.

Ideally, jerk cooking gets a kiss of smoke from charcoal or pimento wood, and if you have the weather and setup, that will always be my first recommendation. However, the oven does an impressive job, especially when you start with a proper homemade Jamaican jerk marinade. These Jamaican jerk turkey legs come out juicy, deeply seasoned, and packed with flavor, without having to step outside.

The marinade is the real foundation of this recipe. It is fresh, fragrant, and incredibly easy to put together using ingredients like scallions, thyme, allspice, citrus, and scotch bonnet pepper. While there are bottled versions available, making your own delivers better flavor and control. For a true touch of authenticity, marinating the turkey legs overnight is key, whether you are cooking them indoors during the winter or grilling them outside in the summer.

Ingredient Guide

• Scallions: Form the backbone of many Jamaican marinades and provide a mild onion flavor that blends beautifully with herbs and spices.

• Lime: Adds brightness and acidity, helping to tenderize the turkey and balance the heat from the pepper.

• Garlic: Delivers depth and savoriness, essential in any jerk seasoning.

• Ginger: Adds warmth and a subtle bite that complements the spice blend.

• Scotch bonnet pepper: Brings authentic Jamaican heat and fruity flavor. Adjust the amount to suit your tolerance.

• Brown sugar: Rounds out the heat with a touch of sweetness and helps with caramelization.

• Bay leaf: Adds background aroma and depth to the marinade.

• Onion: Provides sweetness and body to both the jerk marinade and the roasting pan.

• Dark soy sauce: Contributes deep color and rich umami flavor.

• Light soy sauce: Seasons the meat without overpowering the other ingredients.

• Thyme: A must for classic Jamaican jerk flavor.

• Olive oil: Helps bind the marinade and keeps the turkey moist during cooking.

• Allspice (pimento): The defining spice of jerk cooking and essential for authentic flavor.

• Black pepper: Adds gentle heat and sharpness to the marinade.

• Turkey legs: Meaty, flavorful, and ideal for absorbing the jerk seasoning.

Shopping Made Easy


• Scotch bonnet peppers are usually found at Caribbean or Latin grocery stores, with habanero peppers as a suitable substitute.
• Fresh thyme delivers better flavor than dried and is worth seeking out.
• Choose good-quality soy sauces with simple ingredient lists for best results.
• Turkey legs are widely available and often very affordable at most supermarkets.

Cooking Notes from the Kitchen


• Marinating overnight gives the best flavor and is strongly recommended.
• You can blend the marinade smoothly or leave it slightly chunky based on preference.
• Basting with pan juices keeps the turkey moist and intensifies the jerk flavor.
• Honey, maple syrup, or orange juice can be added for a touch of sweetness if desired.
• This recipe works beautifully on a grill or smoker when the weather allows.

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

These oven-baked Jamaican jerk turkey legs are deeply seasoned with a homemade jerk marinade and roasted until juicy, tender, and full of bold Caribbean flavor. This recipe can used on your outdoor grill or smoker for a more aunthetic Jamaican jerk flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinate 12 hours
Course Caribbean Classics, Comfort Food, Featured, Global Favorites, Main Course, Sunday Dinners
Servings 6

Ingredients
  

  • 3 scallions chopped
  • 2 limes juiced, divided
  • 3 cloves garlic crushed
  • 4 slices ginger
  • 1 scotch bonnet pepper
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1/2 medium onion chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 6 sprigs thyme
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice pimento
  • 3/4 teaspoon black pepper
  • 6 turkey legs

For The Oven

  • 1 medium onion sliced
  • 3 scallions cut into large pieces
  • 5 sprigs thyme
  • 2 tablespoons olive oil

Instructions
 

  • Give the onion, scallions, scotch bonnet pepper, and garlic a rough chop.
  • Add the juice of one lime, garlic, ginger, scotch bonnet pepper (a habanero pepper will work as well), bay leaf, onion, dark soy sauce, light soy sauce, thyme, olive oil, ground allspice, and black pepper to a blender and puree until smooth or slightly chunky.
  • Wash the turkey legs with the juice of the remaining lime and cool water. Drain and pat dry.
  • Place the turkey legs in a bowl or resealable bag, pour the jerk marinade over them, and mix well to coat evenly. Refrigerate overnight for best flavor.
  • Preheat the oven to 375°F (190°C). Line a baking dish with foil and place the marinated turkey legs inside.
  • Tuck in the sliced onion, scallions, and thyme, then drizzle with olive oil. Lightly cover with foil and place in the oven.
  • After 45 minutes, remove the foil and baste the turkey legs with the pan juices. Repeat basting a few times.
  • Continue cooking uncovered for another 20 to 25 minutes until fully cooked and nicely colored.
  • Serve hot with rice and peas or your favorite Caribbean sides.

Video

Notes

Frequently Asked Questions about making Jerk Turkey Legs in the oven.
How spicy are Jamaican jerk turkey legs?
The heat level depends on how much scotch bonnet pepper you use. You can reduce the heat by removing the seeds or using only part of the pepper.
Can I substitute ingredients in the Jamaican jerk marinade?
Yes, orange juice (or clementine) can replace lime juice, and whole allspice berries or a small amount of ground cinnamon can be added as optional variations. Over the years, I’ve also added pineapple juice, maple syrup, and honey to the jerk marinade.
How long should turkey legs cook in the oven?
At 375°F (190°C), turkey legs typically take about 1 hour 10 minutes to 1 hour 20 minutes, depending on their size.
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Side Dishes Vegan Vegetarian

Curry String Beans with Potato (Aloo)

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When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

  • String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
  • Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
  • Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
  • Garlic – Smashed to release its full aroma into the curry base.
  • Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
  • Black Pepper – For a gentle background heat and flavor.
  • Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
  • Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
  • Ground Masala – A spice mix that layers in complex, roasted flavors.
  • Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
  • Salt – Essential for seasoning the beans and potatoes.
  • Water – Helps simmer and cook the beans in the curry base.
  • Onion (optional) – Adds sweetness and depth when sautéed in the base.
  • Tomato (optional) – Adds acidity and a natural sweetness for balance.
  • Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

  • Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
  • Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
  • Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
  • If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
  • Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

  • Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
  • Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
  • Cut the beans into even lengths so they cook evenly.
  • The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
  • Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.

Curry String Beans with Potato (Aloo)

A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian
Cuisine General Caribbean

Ingredients
  

  • 1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
  • 3 large potatoes cubed, boiled in salted water
  • 2 tablespoons vegetable oil
  • 8 cloves garlic smashed
  • 1 teaspoon geera seeds cumin
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean green seasoning
  • 1/2 Scotch Bonnet pepper optional
  • 3/4 tablespoon ground masala
  • 2 tablespoons curry powder
  • 1/2 tablespoon salt adjust to taste
  • 1 cup water
  • 1 medium onion diced
  • 1 medium tomato diced – optional
  • 1/2 cup coconut milk optional

Instructions
 

  • Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
  • In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
  • Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
  • After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
  • Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
  • Add the string beans and salt, mixing well to coat in the curry base.
  • Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
  • Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
  • Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side.  The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.
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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

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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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.
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Caribbean Classics Featured General Caribbean Seasonal Recipes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

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Chennette chow in a bowl ready to serve

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

  • Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
  • Ackee – mild, creamy fruit that softens the spiciness and adds texture
  • Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
  • Onion – adds savory crunch and depth in the mix
  • Garlic – essential pungent flavor base
  • Carrot – sweet crunch and color contrast
  • Vinegar (white or apple cider) – pickling acid for tang and preservation
  • Sugar – balancing sweetness to offset the tartness
  • Salt – seasoning coordination
  • Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

  • You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
  • Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
  • Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
  • Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
  • Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

  • Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
  • Look for canned ackee labeled “ready to eat” and rinse off excess brine
  • Scotch bonnet peppers are available fresh or dried; wear gloves when handling
  • Choose crisp carrots and firm onion to maintain texture during pickling
  • Use distilled white or apple cider vinegar, both work well for preserving flavor
  • Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.
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Prep Time 15 minutes
Rest Time 20 minutes
Total Time 35 minutes
Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine General Caribbean, Trinidadian

Ingredients
  

  • 1 lb chenette peeled
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pimenton smoked paprika
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 1/2 Scotch Bonnet pepper sliced thinly
  • 1 tablespoon Chadon Beni chopped, about 4 leaves
  • 2 tablespoons water

Instructions
 

  • Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
  • Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
  • Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
  • Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
  • Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
  • Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
  • Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.
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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

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There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

  • Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
  • Sugar: Used to balance the tartness of the passionfruit.
  • Water: Helps steep the syrup and thins the final drink to the perfect consistency.
  • Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
  • Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
  • Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
  • Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

  • You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
  • Look for frozen mango pieces in the same section where you find smoothie ingredients.
  • West Indian groceries often carry both pulp and fresh passionfruit in season.
  • If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
  • Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

  • Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
  • Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
  • Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
  • This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
  • For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan
Cuisine General Caribbean

Ingredients
  

  • 1 cup passionfruit pulp thawed
  • 1 cup sugar
  • 9 cups water divided
  • 2 cups frozen mango pieces
  • 1 teaspoon vanilla essence optional
  • Few drops Angostura bitters optional
  • 1 of Juice lime or lemon optional

Instructions
 

  • Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
  • In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
  • Pour the mango puree into a large mixing bowl or jug.
  • Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
  • Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
  • Chill before serving or serve over crushed ice.
  • For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.
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two fried chicken sandwiches
Chicken Recipes Comfort Food Featured General Caribbean Summer Recipes Weeknight Dinners

Mom’s Crispy Fried Chicken

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As a little fella growing up in Trinidad, I remember those special evenings when Mom would fry chicken for us. It wasn’t the fast-food kind, but something better, homemade, seasoned with love and our traditional Caribbean Green Seasoning. For this Crispy Fried Chicken, I wanted to capture that same magic. This recipe is inspired by Mom’s, but with a small twist that adds crunch and island flavor.

Instead of breadcrumbs, I use crushed salted crackers, what we lovingly called “Crix” back in the day. My brother and I would race to see who got to use the belna (rolling pin) to crush them just right. You’ll taste the Caribbean roots in every crispy bite, marinated in buttermilk and fried to perfection. Whether you’re making chicken strips for the kids or spicing it up with peppersauce for the adults, this one brings back those kitchen memories with a modern edge.

I used this batch to make fried chicken sandwiches, and let me tell you, it was perfect for that. The crispy coating held up beautifully, giving each sandwich bite that satisfying crunch.

Ingredient Guide

  • Boneless Chicken Thighs: Tender and juicy, skin-on for flavor and crispiness.
  • Salt: Enhances the natural flavor of the chicken.
  • Black Pepper: Adds gentle heat and depth.
  • Caribbean Green Seasoning: A bold mix of herbs and aromatics central to Caribbean cooking.
  • Worcestershire Sauce: Brings umami and complexity.
  • Curry Powder: Offers warmth and earthiness.
  • Sesame Oil: Adds a subtle nutty undertone.
  • Grated Ginger: Bright and aromatic with a hint of spice.
  • Buttermilk:Tenderizes the meat and helps the coating stick.
  • Crushed Salted Crackers: Crunchy and savory, they form the golden crust.
  • Vegetable Oil: Used for deep frying.

Shopping Made Easy

  • You can find boneless, skin-on chicken thighs at most large supermarkets or ask your butcher to prep them.
  • Buttermilk is typically near the milk or cream section. If unavailable, see the tip below for a simple DIY version.
  • Caribbean green seasoning is available in Caribbean grocery stores, or you can make it at home.
  • Crix or similar salted crackers can be substituted with any sturdy, lightly salted crackers if necessary.
  • Use a high smoke point oil like canola or vegetable oil for frying.

Cooking Notes from the Kitchen

  • Let the chicken marinate in buttermilk and seasoning overnight for best results.
  • After each fry batch, skim out any loose crumbs in the oil to prevent burnt bits affecting the next round.
  • Always use a wire rack to drain fried chicken, paper towels can make it soggy.
  • If you’re looking for a lighter option, this recipe adapts well to air frying.

Can I make buttermilk?

Yes! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly. Use as needed.

What else can I add to enhance the flavor of this Crispy Fried Chicken?

Mix in dry herbs like thyme or oregano and some freshly ground black pepper into your crushed cracker coating. For a spicy twist, add your favorite hot sauce or a teaspoon of smoked paprika for depth.

Can I use chicken breasts or tenders instead of thighs?

Absolutely. Chicken tenders or thinly sliced breasts work great for chicken strips and cook even faster.

What’s the best way to crush the salted crackers?

Place the salted crackers in a sealed zip-top bag and crush with a rolling pin (belna) until medium-coarse. Avoid turning them to powder.

How do I know the chicken is fully cooked?

Use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

two fried chicken sandwiches

Mom’s Crispy Fried Chicken

Golden and crispy, this Caribbean fried chicken uses crushed salted crackers for a flavorful, crunchy coating. Seasoned with green seasoning and marinated in buttermilk, it’s a nostalgic take on a beloved island favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Chicken Recipes, Comfort Food, Summer Recipes, Weeknight Dinners
Cuisine General Caribbean

Ingredients
  

  • 6 boneless chicken thighs skin on
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean Green Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon curry powder
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cups buttermilk
  • 2 cups crushed salted crackers
  • 2 cups vegetable oil for frying

Instructions
 

  • Trim excess fat and skin from the boneless chicken thighs.
  • Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
  • Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
  • Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
  • Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
  • Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
  • Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
  • Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
  • Optional: Sprinkle with finishing or sea salt while still hot, if desired.
  • Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.
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Appetizers & Snacks Featured General Caribbean Global Favorites Seafood & Fish Summer Recipes Trinidadian Weeknight Dinners

Classic Shrimp Ceviche

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A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

  • Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
  • Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
  • Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
  • Tomatoes: Adds freshness and a bit of sweetness.
  • Red Onion: For sharpness and crunch.
  • Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
  • Avocado: Adds creaminess and richness to the ceviche.
  • Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
  • Salt: Enhances all the flavors.
  • Black Pepper: Adds a bit of spice and depth.
  • Scotch Bonnet (optional): For a fiery Caribbean kick.
  • Chives: Mild onion flavor and color contrast.

Shopping Made Easy

  • You can find already deveined and sometimes shelled shrimp at most grocery stores.
  • Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
  • Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
  • Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don’t get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I’d recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

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Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.
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Prep Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine General Caribbean, Trinidadian
Servings 4

Ingredients
  

  • 1 lb shrimp cooked, thawed if frozen
  • 1/3 cup lemon freshly squeezed
  • 1/3 cup lime freshly squeezed
  • 2 medium tomatoes diced
  • 1 small red onion thinly sliced
  • 4 chadon beni leaves finely chopped
  • 1 avocado ripened, diced
  • 1 mango peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chives chopped
  • 1 Scotch Bonnet pepper thinly sliced, optional

Instructions
 

  • Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
  • Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
  • In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
  • Remove the marinated shrimp from the fridge and add all of the other ingredients. 
  • Stir well to combine all these fresh flavors.
  • Chill for another 10 minutes, then serve.
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