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.
-
I have a definite weakness for String Beans, French Beans, Bodi (Yard Beans), Pole Beans, Seim.. just about any type of bean, once they’re cooked to my liking. Mom always said that even from my childhood days on the islands she was surprised how much I loved beans, spinach (bhagi) and tomato (in no particular order). Yea, I ate my vegetables (except okra and bitter melon)! This is one of those recipes she would make for us whenever we had Bodi or String Beans in our kitchen garden and there was leftover chicken (curry or stew) from the day before.
-
With Spring in the air, I thought I’d start off March with a light, tasty and healthy salad. While not typically “Caribbean”, most of the ingredients were grown in my little Canadian – Caribbean garden last summer (yea, been holding on to this recipe for a minute). If you wanted to add cucumber, watercress, red onion and/or sweet peppers, you can certainly do so. I’m a huge fan of tomatoes, especially heirloom ones, so I kept the salad basic.
-
If you’re longtime fan of the website and you’re paying attention, you’ll notice that this is the second time I’m sharing this recipe. And truth be told, I have yet another version to share with you in the coming months. You’ll notice subtle differences with this recipe from the original one, while still maintaining some level of the traditional feel of making Mango Talkari. A great ‘snack’ on it’s own or the perfect side-dish when you’re serving curry dishes.It’s one of those things we make often when mangoes are in ‘season’ in the Caribbean.
-
This is one of those dishes which immediately takes me back to the Caribbean and my childhood days. Mom would usually make this for us (myself, brother and dad) the odd Saturday dad didn’t have to go to work. The breadfruit came directly off my grandmother’s tree and it was roasted on an open fire in a coal pot for that true island goodness. While I don’t have a coal-pot, nor can I achieve the same unique flavor it gives the breadfruit, this dish is still incredible. Definitely my idea of comfort food.
-
As you make your way across the Caribbean you’ll encounter different methods of cooking curry dishes, influenced by one’s own preference and family traditions. A prime example is my way of cooking coconut curry chicken.. as I’m about to share. My technique and ingredients will differently differ from other recipes you’ll see… even the way I’d see my mom and grandma make their version. Coincidentally I don’t recall mom using coconut in curry chicken, unless it was a tough chicken (we say yard fowl), where the use of the coconut acted as a tenderizer.
-
Last Spring (can’t believe its been close to a year since I documented this recipe) I came across some stunning looking dandelions at my local supermarket and with my luv for ‘greens’ and my desire to experiment with ‘different’ ingredients, a bunch made it’s way home with me. Yes, if you’re familiar with dandelions you’ll know that for the most part it’s considered a weed you hate seeing on your lawn or garden. But I recall my first Spring in Canada and seeing people harvest them at the side of a country road so I knew they could be eaten.
-
Baigan and Aloo (eggplant cooked with potato) was one of my favorite things to eat as a kid growing up on the islands.. except when mom would put saltfish (salted cod) in it. According to her (my adult self agrees 100%) makes it more ‘sweet’ (tasty) and though mom never made this dish with shrimp, it’s now one of my go-to recipes when I’m homesick. Granted it’s not a ‘pretty’ dish, but I assure it you’ll fall in love with it.
-
The original version of this recipe, along with a Chicken rendition were shared a few years back, but with increased requests from fans on Instagram I thought I’d share a slightly different method of cooking this spicy dish we adore in Trinidad and Tobago. Geera as we’ve discussed in previous recipes is simply the word we use when referring to Cumin.. and to be quite honest, I’m NOT a huge fan of this spice. While this version (like the traditional way) is very spicy, you can certainly cut back on the amount of pepper you use so don’t be scared off.
-
Here’s a quick and tasty recipe putting leftover rice (which you may already have in the fridge) and a can of salmon to work, for what I assure you is an incredible one-pot dish. While the use of the can (or ‘tin’ as we would normally say in the Caribbean) may seem a little strange if you’ve never tried it… I quickly learned that it truly is a great addition to what could potentially be a boring fried rice. This is one of the many go-to recipes I employ when lunch-time hits and I have some rice in the fridge.
-
With all the requests I’ve been getting for more breakfast / brunch type recipes, I thought I’d share a classic Plantain Frittata with you. While not something you’d traditionally see in the Caribbean, I came up with this recipe a few years ago when I had friends visiting for the weekend. The idea behind this frittata was to include 3 things we’re passionate about (ingredients) in the Caribbean… Salted Cod, Fresh Herbs and Ripe Plantains. You can be as creative as you want in your version.
-
As a kid growing up on the islands, I can’t remember mom ever making curry corn. And while it’s quite popular in Trinidad and Tobago and some of the other islands of the Caribbean today, I only started hearing about it about this dish a few years now. While in Trinidad a few days ago my neighbor gave me a sample of her version to try and while it was very tasty, it wasn’t ‘my’ version. Which I’m about to share with you today. Yes, those of you requesting more vegetarian / vegan recipes will luv this one.
-
Even as a child on the islands (I was told) I had an affection for tomatoes. While most of the stuff we get in the grocery stores today lack any sweetness or flavor, and even something as basic as the scent we associate with tomatoes, when I come across Heirloom tomatoes.. they come home with me. You won’t find any two looking the same, their shape will be somewhat weird (at times) and they may not be that uniform red color you’ve been programmed to associate with ripe tomatoes. My favorite way to enjoy such beauties.. raw a salad!
