Gluten free Caribbean cooking and recipes by Caribbean cookbook author Chris De La Rosa
We’re currently updating all of the categories and archived recipes! Can’t find a dish? Please use the search bar; it’s all there.
During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned.. this is not your grandma’s pesto.
This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.
I’m NOT a fan of pressure cookers as mom had us thinking from our childhood days that they were an accident waiting to happen. I guess someone in our village got injured when one exploded on her and that fear trickled though our entire community. Plus I find that when a pressure cooker is used, it does not develop the complex flavors slow cooking does. With all the requests for more recipes using pressure cookers, especially powered ones (supposedly safer now) I thought I’d put this one to a test. One Hour Curry Goat!
Usually I do this re-fried cassava recipe with bits of salted cod, but with the amount of requests I get for more vegetarian/vegan dishes, I thought we’d rock it this way instead. Cassava, yucca, manioc, mandioca or whatever name you may know this ‘ground provision’ by, is one of those of those ingredients I just adore using/eating. It takes me back to a carefree time and place on the islands, I cherish more the older I get. Let’s get started.
There’s something so comforting from not just the taste of a succlent oven roasted (say ‘bake’ chicken in the Caribbean) chicken, but that scent that permeates through your entire house originating from the kitchen. I remember being in Jamaica on vacation and roasting-off a chicken on the 4th floor of the condo complex we were staying in, and 4 floors below on the pool deck one would get the alluring whiff depending on the direction of the gentle Caribbean breeze. So simple, yet so tasty!
I’m a HUGE fan of rice, so when I was asked to share a Carrot Rice recipe on the YouTube channel by a fan of what I do… I jumped at the opportunity. A few simple steps and in under thirty minutes, you and your family will be feasting on one of the most delicious vegan (and gluten free) meals you’ve ever had. BOLD? Nah.. just me being honest. You can certainly add other vegetables you like or have on hand, but for today we’ll keep all about the carrot and other flavor ingredients.
Jerk Shrimp is definitely one of my favorite ways to cook/enjoy shrimp. And while the flavors you get from cooking jerk shrimp over a glowing coals fire is the preferred method, this stove-top method is arguably just as tasty. The fact that it’s quick to put together and the fiery heat of the jerk spiced marinade is balanced with the fruitiness of the mango.. makes for a recipe you’ll find yourself making on a regular basis. I guarantee your friends will be begging you for this recipe.
I’m a huge fan of fish and seafood in general, the same cannot be said for when I was a kid on the islands and had access to the good stuff, fresh from the ocean. Funny how life is yea! I try to eat fish as least once a month, so I’m always looking for creative ways to put it to use. Here’s a quick coconut stew putting some pieces of Haddock to use. Back to life and how funny it can get.. not only did I hate fish when I had access to it on the islands, I must now dig deep into my pockets to satisfy my fish cravings (such is life in Canada).
If you’re looking for a quick and tasty recipe which also happens to be very healthy, you’ll definitely want to give this one a test-drive. With a few simple ingredients, you can whip this up in under 10 minutes and it’s great on it’s own or paired with grilled meats / fish during the summer months when you’re outdoor having fun on the BBQ. Clementines, mandarins or your favorite oranges will work in making the dressing and you can add a bit of finely diced Caribbean Sunshine (Scotch Bonnet) if you want a little kick to it.
I’m still to taste a Caribbean-style stewed lentils to rival my mom’s… I still look forward to the bowls prepped for the freezer she usually sends for me when she cooks up a batch. This recipe came about one night when I was craving her lentils, but the freezer was bare. I did find a can of lentils in the pantry, so I did what we “Caribbean” people do best.. improvise! With the addition of diced pumpkin and stewed tomatoes, this version is QUICK and very tasty.
I first shared this recipe last holiday season on YouTube and it was one of the best rated videos I did the last quarter of 2017. I guess I’m not alone in my dislike for Turkey, so many people opted to give this Caribbean festive roasted chicken a test drive. As a kid growing up on the islands I always looked forward to when sorrel was in season (usually around Christmas time) as I’ve always been a fan of the juice made from this hibiscus family of flowers. The natural balance of the citrus, sorrel and pomegranate is just awesome as a glaze on chicken (and pork) as you’re about to learn.
This combination of breadfruit simmered in a stew of coconut milk and pork is one of those dishes which takes me right back to being a carefree boy on the islands. My dad would have ‘card’ night with my grandfather, his brother-in-law (my grandmother’s brother) and a few other fellas from the village. Since mom knew this was usually an all-night thing, she would always make a huge pot of this. The crew always requested (demanded) it. My brother and I would always have our portion early (before hitting the bed).. sisters never cared for it.
