Gluten Free Archives | Page 2 of 33

As the days are getting shorter and nights cooler, it’s a gentle reminder that winter is just around the corner. A time which this son of the Caribbean dreads! With this dish it’s my way of extending the summer by using the outdoor grill and eating alfresco before that’s no longer an option.

You’ll Need…

1 cup olive oil (divided)
1/2 medium onion (diced)
8 cloves garlic (divided)
1 lb pumpkin or squash (divided)
1 1/2 tablespoon black pepper (divided)
2 pimento peppers (diced)
3 cups chopped Jamaican Callaloo
1 1/2 tablespoon salt (divided)
8-10 sprigs thyme (divided)
10-14 okra (divided)
1 1/2 tablespoon hot Habanero honey (optional)
1 lemon (juice)
1 1/2 tablespoon chopped parsley
8 grape tomatoes
1 1/2 lb sweet potato (pre-cooked in salted water)

2 lb Snapper or any fish you enjoy (cleaned)

Notes! While this fish recipe was done on my smoker/grill, it can also be done on a propane or charcoal grill and just as easily in your indoor oven at 375F. May I recommend that you follow along with the video below as much more is discussed there. If making this dish gluten free, please go through all of the ingredients to ensure that they meet your gluten free dietary requirements. If you don’t have the Hot Honey or prefer to keep the ‘heat’ out of the dish, regular honey will work.

Heat 1 1/2 tablespoon of the olive oil in a saucepan on a medium flame. Add the onion, 3 sprigs of thyme (leaves only), 1/3 of the Pimento Peppers and 1/3 of the garlic and stir well. Turn the heat to medium/low, add 1/4 teaspoon salt, 1/4 teaspoon black pepper. Cook for 2-3 minutes then add 1/4 of the pumpkin (diced) and the Jamaican Callaloo (washed and cut). Raise back the heat to medium now.

After 3-4 minutes, add 4 of the Okra (chopped) and stir well. Cook for another 2-3 minutes then turn off the stove and allow it to cool as we prep the fish. Note – with the okra, trim off the stem and ends and discard.

With the sweet potatoes, give them a good wash, slice in 1/2 and cook for 15-20 minutes in salted water.

Make a dressing with the remaining oil, pimento peppers, 1/2 of the thyme which are left back (leaves only), chopped parsley, lemon juice, reserved garlic, spicy honey, 1/2 of the remaining salt and black pepper. Then whisk well to combine.

Line a heatproof tray with parchment paper, foil or a banana leaf. Give the cleaned fish a couple cuts down the thickest part of the belly, then season the cavity and exterior with the remaining salt and black pepper. After which you’ll place the stuffing in the cavity of the fish and allow the excess to overflow out onto the tray.

Place the pre cooked sweet potatoes, remaining Okra (whole or sliced down the middle), tomato and sliced pumpkin (about 1/2 inch thick).

Drizzle on the dressing over everything and give a good toss if you want. In my case I knew during cooking the dressing would get to the underside of everything. Top with the remaining sprigs of thyme.

After 20 minutes in my 375 F grill, I went in with a spoon and titled the pan a bit. I was able to spoon some of the juices over everything again. Be mindful the pan will be HOT!

45 minutes later (uncovered) and the pumpkin was tender, tomato blistered and fish fully cooked. The stuffing and sweet potato were pre cooked so no stress there. Top with finishing salt and lemon juice if you want. Time to shut off the grill and enjoy. This is a complete meal for 3-4 people.

Salted Pigtail Rice And Peas.

May 27, 2025September 3, 20243 Comments

Arguably the easiest Jamaican Rice and Peas to make is the Slow Cooker version I shared a while back and while that’s one of my go-to recipes, IMHO when you add salted pigtail to the dish it takes on a new level of ‘comfort’. Served with a healthy side of Jamaican Style Steamed Cabbage and even in the middle of a bitter Canadian winter, you’ll be cozy, warm and well fed.

You’ll Need…

1 1/2 cup dried red kidney beans (soaked)
6-8 sprigs thyme
2 scallions (chopped)
4-6 cloves garlic (smashed)
1 medium onion (diced)
1 Scotch Bonnet pepper (see notes below)
8 pimento berries (allspice)
1/2 teaspoon black pepper
2 lbs salted pigtail (pre-cooked)
1/2 cup coconut cream
2 1/2 cups par-boiled brown rice (washed)
water (12-14 cups)

Notes! Soak the washed (dried) red kidney beans in water (covered) so it cooks faster. May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially how I pre-cooked the salted pigtail pieces. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific dietary requirements. I suggest you get your butcher to cut the salted pig tail into 1 – 1 1/2 inch pieces for you as they can be tough to cut through.

In a deep pot, put the pre-soaked red beans and any remaining water from soaking them overnight or at least 4 hours. Followed by the thyme, scallions, garlic, onion, pimento berries (allspice), black pepper and the Scotch Bonnet pepper.

With the Scotch Bonnet pepper (a habanero will work also) you have two options. As it cooks you can break it and release the heat or try your best to NOT break it while cooking and remove it near the end.

Turn the stove on high, add about 8 cups of water and the coconut cream.

Bring to a boil, then reduce to a simmer and cook for 90 minutes or until the beans are tender. Keep in mind that we did pre-cook the salted pigtail (see video). During the cook time you’ll need to add about 4-5 cups of water, keeping in mind that we still need liquid for cooking the rice.

NOTE! if you don’t have coconut cream, you may use 2 cups of coconut milk and leave out 2 cups of the water I mentioned.

Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.

Reduce to a rolling boil / simmer and cook for about 20-25 minutes or until the rice is tender. If you use white rice, it will cook quicker and you’ll need less liquid.

No, we didn’t add any salt to the dish as the remaining salt from the salted pigtail should be enough to season the dish. However, taste it at this point and adjust the salt to your liking. This is also when you’d remove the whole Scotch Bonnet pepper if you didn’t want the sort of kick.

Turn off the heat and cover the pot. After 8-10 minutes you can go in with a fork and fluff it if you want. Enjoy!

Personally I thin that this version of rice and peas is better a bit wet or NOT Shelly!

Gluten Free Meat & Poultry

Caribbean Curry Cow Heel (cow foot).

September 3, 2024August 29, 20241 Comment

In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.

You’ll Need…

2 1/2 tablespoon Olive oil
1 large onion (diced)
5 cloves garlic (smashed)
1 teaspoon cumin (Geera) seeds
2 tablespoon Caribbean Green Seasoning
1 tablespoon ground Masala
2 1/2 tablespoon Curry powder
2 pimento peppers (seasoning peppers)
1 1/2 cup water
1 tablespoon black pepper
6 pimento berries
3/4 teaspoon ground cinnamon (or 1 stick)
1 Star Anise
1/2 teaspoon Sichuan peppercorns
3 Cardamom pods
2 bay leaves
2 Scotch Bonnet Peppers (see note below)
2 thick slices of ginger
4 1/2 lbs cow heel
3/4 tablespoon salt (adjust)
5-10 cups water
3 tablespoon cilantro (chopped)

Notes! Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.

I forgot to mention that it’s important that you wash the pieces of cow heel with the juice of a lime or lemon and cool water. Drain after. If you don’t have lemon or lime, use 1 cup white vinegar and water.

Heat the olive oil (use any oil you prefer) on a medium flame in a deep solid pot, followed by the garlic, onion and cumin seeds. Turn the heat down to low, then continue by adding the Caribbean Green seasoning, ground Masala and curry powder. Cook for 4 minutes on low.

Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.

Once boiling add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves and Scotch bonnet pepper. Turn the heat down so you have a rolling boil.

When the liquid has reduced by about 2/3 or so, add the ginger followed by the cow heel to the pot and give it a good mix.

Add the salt and 6 cups of water. Bring it up to a boil.

Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.

Remove the hot peppers if you wish, along with the star anise, slices of ginger, bay leaves and if you can get the pimento berries as well. Taste and adjust the salt. If the cow heel is tender and you’re happy with the consistency of the gravy, turn off the stove or add more water and continue cooking.

Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.

Desserts Gluten Free Vegetarian

Grilled Ripe Plantain.

May 27, 2025August 19, 2024Leave a Comment

Over the years I’ve shown you how to make Plantain Frittata, Panko Crusted Fried Plantain, Orange Brown Sugar Glazed Plantain and Refried Boiled Plantain, to name a few. The hot days of summer means we’re grilling more, so I felt it was time to share this delicious grilled plantain recipe with you.

You’ll Need…

3 large ripe plantains (firm)
3 tablespoon melted butter
cooking/baking spray
1 1/2 tablespoon ground cinnamon
1 1/2 tablespoon brown sugar
1 teaspoon sea salt (any flaky finishing salt)

Notes! Please follow along with the video below as much more is discussed about the recipe within. These can be done in your oven or stovetop grill pan, should you not have access to an outdoor grill. Grilling over a wood fire or charcoal will give you a better tasting grilled plantain. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Combine the sugar and cinnamon to use as a topping for the plantain pieces.

Peel, cut and slice the plantain (explained in the video).

Spray the cleaned grilling surface with the oven spray, then place the plantain pieces flat side down and grill for 3-4 minutes at 375F.

Now flip them over, brush with the melted butter and top with the cinnamon and brown sugar topping. Close the grill and cook for another 4-5 minutes.

Once off the grill, top with the flaky finishing salt of your choice (this is optional if you’re on a low sodium diet). The brown sugar will caramelize and with the cinnamon, combined for a lovely flavor which compliments the natural flavors and sweetness of the ripe plantain.

Yea we say planTIN in the Caribbean. Now you know!

Tip! Use a spatula to flip the pieces of grilled plantain, as they will fall apart if you applied pressure from tongs.

Gluten Free Side Dishes

Incredible Apple Chow.

May 27, 2025August 7, 2024Leave a Comment

Most recently I shared the Lychee Chow recipe, which became an instant hit with fans and those only now stumbling onto my little space on the internet. Like all of the other “Chow” recipes I’ve shared, they all have their own uniqueness based on the main ingredient used. However I came to realize over the years that apple chow is indeed my favourite.

You’ll Need…

2 lemons (juice)
1 lime (juice)
4-6 cloves garlic (crushed)
2-3 Habanero Peppers (sliced thin – adjust)
4 Chadon Beni leaves (sliced thinly)
7-8 small apples (crisp)
3/4 teaspoon salt
1/2 – 3/4 cup water

Notes! Please follow along with the video below as much more is discussed there. Including how many hot peppers to use (and types) and why peeling the apples gives a better result. Should you not be able to source the Chadon Beni (culantro), you may use 2 tablespoons of finely chopped Cilantro (coriander). If making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.

In a large bowl, squeeze in the lemon and lime, then add the garlic and Scotch Bonnet peppers. Please wear gloves when handling such hot peppers and remember to wash your hands with soap and water immediately after.

I explained in the video that starting this way means that when you add the apple pieces, they will not discolor. Add the chopped Chadon Beni (culantro) at this point as well.

As I add the peeled and chopped apple pieces (be sure to use a variety of apples which are crisp as soft apples will take on a weird texture) I stir to coat with the juices in the bowl.

Once you’re done adding all of the apple pieces, sprinkle on the salt and black pepper.

At this point you’ll pour the water directly over the areas where the salt was added. This will assist in dissolving the salt.

Stir well, then into the fridge to marinate (or soak as we say) for 30 minutes.

It will keep in the fridge for a few days, but rest assured it will be gone before. Save the liquid and add a few more apples if you want. This is one of my fav snacks, especially during the hot days of summer when I have a cool drink in hand sitting out back in the garden. IMPORTANT! This will be very spicy.

Gluten Free Meat & Poultry

Lemon Pepper Wings.

May 27, 2025August 1, 20242 Comments

While lemon pepper ‘anything’ wasn’t on the menu when I was growing up on the islands, I noticed that over the years it’s gaining a bit of footing as an adored ‘seasoning’. I’m not a fan of these pre-packaged seasonings due to the high sodium content. Finding a low sodium one at Sam’s Club meant I was more comfortable sharing this recipe with you.

You’ll Need…

2-3 lbs chicken wings (trimmed)
1 teaspoon granulated garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon lemon pepper
1 tablespoon olive oil
3 tablespoon cornstarch

3 tablespoon melted butter
1 tablespoon lemon pepper (no salt)
1 tablespoon finely chopped parsley
zest of 1 med lemon
juice 1/2 lemon
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Notes. Please use the video below to follow along as much more about the recipe is discussed there. Try to get sodium free lemon pepper as I find many of the regular types are loaded with high amounts of salt. Should you want to give the finished wings a kick, add a bit of pepper flakes when you season them. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Season the trimmed (remove the wing tips and separate the flats from the drums) with the ingredients listed first, except the cornstarch. After giving them a good mix, coat with the corn starch and allow to marinate for about 30 minutes.

Then pre-heat your oven to 400F.

Line a baking tray with foil, place a wire rack on top and spray with baking spray so the wings don’t stick when roasted. The foil lining will make cleanup easier at the end. Make sure there’s space between the wings when placed on the wire rack.

The tray goes on the middle rack into the 400 F oven for 35 minutes. Remove from the oven, flip and bake for another 15 minutes.

During the final 15 minutes, combine the 2nd set of ingredients to make the finishing drizzle to pour and coat the wings as soon as they come out of the oven.

Empty the roasted wings into a large bowl, pour the drizzle over them and mix thoroughly. Lemon Pepper Wings! So simple and a hit with your party guests.

Gluten Free Side Dishes

Bitter Melon (Carilie) Anchar.

May 27, 2025July 31, 2024Leave a Comment

As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.

You’ll Need…

2-3 lbs Bitter Melon (sliced/dried)
3/4 cup veg oil
2-3 Scotch Bonnet peppers
8 cloves garlic (diced fine)
1 teaspoon salt
3 tablespoon Anchar Masala

Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.

Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).

Once dried, we can get started.

Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.

Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.

Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.

Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.

Dryer Carilie will absorb the flavors much quicker.

Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.

I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.

Gluten Free Main Dishes

Egg And Aloo (curry egg with potato).

May 27, 2025July 24, 2024Leave a Comment

Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.

You’ll Need…

3 tablespoon veg oil
7 hard boiled eggs
1 medium onion (diced)
3-4 cloves garlic (smashed)
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 teaspoon ground masala
1 1/2 – 2 tablespoon curry powder
1 3/4 cups water
1 medium tomato (diced)
3/4 teaspoon salt (adjust)
4 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped parsley

Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.

Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.

Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).

Now add the curry powder of your choice and cook for a further 3-4 minutes on low.

Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).

It’s now time to add the pre-boiled potato (aloo) to the pot.

This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.

Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.

Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.

Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.

Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.

Gluten Free Side Dishes

Lychee Chow.

May 27, 2025July 16, 2024Leave a Comment

Here’s yet another tropical fruit begging to made into a chow as we’ve done with pineapple, mango, Pommecythere and oranges. Essentially a quick sort of spicy pickle that as kids and even adults, we snack on. In the case of adults, it’s usually when we’re enjoying some ‘beverages’.

You’ll Need…

1 lb lychee (peeled)
1/3 teaspoon sea salt
1/4 teaspoon black pepper
1 lemon (juice)
1 large clove garlic (crushed)
1 teaspoon crushed chili flakes (Chinese)
1 large leaf Chadon Beni (culantro) – chopped
1 tablespoon chives (chopped finely)

Notes! Please follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Wash the Lychees, peel and wash/drain again. Then into a large bowl.

Add all of the ingredients and mix well to combine.

If you cannot source the Chadon Beni (culantro), you may add 2 tablespoon of finely chopped cilantro (coriander). Should you have a lime instead of a lemon, that will also work. And if you don’t have access to that fine Chinese pepper flakes, you may use finely chopped Scotch Bonnet or any spicy pepper you like and in the amount you can tolerate.

You may enjoy it immediately after mixing, but may I recommend that you place it in the fridge for 30 minutes for the lychee to absorb the flavors.

Gluten Free Seafood

Jamaican Callaloo With Saltfish Recipe.

May 27, 2025July 11, 2024Leave a Comment

Callaloo is yet another classic Caribbean recipe with different meanings across the region. In this case the ingredient (Green Amaranth) is the star and what gives the dish its name in Jamaica. While in other parts of the Caribbean that same ingredient is known simply as ‘spinach’ or ‘Chorai Bhagi’. And ‘Callaloo’ is more of a comforting soup-like dish.

You’ll Need…

2 tablespoon coconut oil
1/3 lb prepared salted Cod
1 medium onion (diced)
1 Scotch Bonnet pepper (sliced)
5 cloves garlic (smashed)
5 sprigs thyme (leaves only)
3/4 teaspoon black pepper
2 lbs Callaloo (see notes below)
1 medium tomato (diced)

Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I used an entire scotch bonnet pepper, but you may use any pepper you like and in the amount you can tolerate. May I recommend you use the video below to follow along as much more is discussed there, including how to prepare the Callaloo and why it’s known as spinach or Chorai Bhagi outside of Jamaica. For additional flavor you may add 2 tablespoons of coconut cream and a couple chopped scallions to the dish.

Wash, trim and chop the Callaloo bush and set aside (include tender stems). With the salted cod (fish), I soaked it in boiling water and when it was cool to touch I then drained that water, rinsed it with cool water, then broke it up into small pieces. The goal is to remove most of the salt it was dry-cured with and to rehydrate it. May I recommend that you use ‘boned’ saltfish (yea, use your fav salted fish), however please go through the pieces to ensure that no small bones are still present.

Heat the oil (you may use any oil you prefer) on a medium/low flame and add the prepared salted cod to the pan. Stir well and cook for 3-4 minutes.

Add the onion, garlic, Scotch bonnet pepper, thyme and black pepper (this is when you’d add scallions if you wanted) and turn the heat to low so we don’t burn the garlic. Cook for 3-4 minutes or until the onion softens.

Turn the heat back up to medium and start adding the prepared Callaloo to the pot. To help it start wilting faster, you may place a lid on the pan temporarily. This is when you’d add coconut cream if you decided on that extra flavor.

I like adding a tomato or two at this point as I find that the acidity of the tomato helps to balance the overall flavor of the dish.

Lower the heat to medium/low and cook until the callaloo has reduced in volume and starts taking on ‘browned’ edges. At this point you’ll taste and add salt if necessary. Since the salted Cod will have remnants of salt in it, I usually don’t add any further salt to the dish, but this is on you at this point.

Cook with the lid off or you’ll end up with a lot of liquid in the pan from the generated steam, with the lid on. In my case it cooked for about 20-25 minutes after I added the Callaloo. With no liquid at the bottom of the pan and the texture to my liking, stove came off and I tucked in with some Jamaican Festivals

Keep in mind that if you chopped the Scotch Bonnet pepper, that you must wash your hands with soap and water immediately after. And if you’re one of those people who gets an itch in your mouth/throat, you may want to add the juice of 1/2 of a lemon after you turn off the stove and stir it well.

Gluten Free Meat & Poultry

Geera Pork Riblets.

May 27, 2025July 8, 2024Leave a Comment

Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera Pork.

You’ll Need…

3 lbs pork ribs
1 lemon (juice)
3/4 tablespoon geera seeds (cumin)
1 teaspoon curry powder
5-7 cloves garlic (smashed)
2 scallions (divided)
1 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1 scotch bonnet pepper (chopped)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoon ground roasted geera (cumin)
6-7 cups water
2 tablespoon chopped cilantro (coriander)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Use as much hot pepper (what you like and can source) as you can tolerate (this is usually made spicy). And while I wished I had Chadon Beni (culantro), Cilantro (coriander) is easily available and a great substitute. In the Caribbean cumin is known as geera. If making this recipe gluten free, please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

At the local Asian supermarket where I shop for my ribs, they’re sold as pork riblets and I believe they’re used in making sweet and sour pork. Wash with the juice of a lemon or lime and cool water and drain / pat dry with paper towel. Place them in a heavy pot on medium flame and cook for about 7-10) minutes.

After which you’ll remove about 1/2 of the fat and discard. This step is to help render out that extra fat as explained in the video. Now turn the heat to med/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera!

It’s time to add the curry powder, garlic, white parts of the scallion (chopped) black pepper, Scotch Bonnet pepper, Caribbean Green Seasoning and salt. Cook for another 3-4 minutes.

It’s now time to add the ground roasted geera and stir well to coat the pieces of pork.

Your kitchen should have that lovely aroma of something great happening.

Turn the heat up to med/high and add enough water to cover the pieces of pork riblets. Bring to a boil and reduce to a simmer.

You’ll need to cook this between 75 and 90 minutes or until the pork pieces are tender. Add more water if needed during the cooking process.

Once the ribs are tender, you can now personalize things. Taste and adjust the salt to your liking and determine if you want to have a gravy or cook until dry (more pronounced flavor). In my case I wanted a bit of gravy to enjoy with steamed rice.

Combine the cilantro with the green (tops) of the scallions and add to the pot. Stir, turn off the heat and enjoy!

Be sure to add more geera if you’re a huge fan of this aromatic spice and you may add a chopped onion when we added the garlic at the start if you wanted.

Gluten Free Seafood

Channa and Aloo with Shrimp.

July 23, 2024June 28, 2024Leave a Comment

I’m sure we can all agree that Curry Chickpeas (channa) with Potato (aloo) is insanely tasty and comforting, especially when you have freshly made Paratha Roti on the side. With that in mind, allow me to share yet another way to further enhance this wonderful curry dish. If you head over to the Recipe Index, you’ll find other variations I’ve shared over the years.

You’ll Need…

3/4 lb medium shrimp (cleaned)
2 tablespoon Caribbean Green Seasoning (divided)
2 1/2 tablespoon curry powder (divided)
3/4 tablespoon salt (divided – adjust)
1 tablespoon black pepper (divided)
3 tablespoon olive oil (divided)
1 med onion (sliced) 7 cloves garlic (crushed)
1 scotch bonnet pepper (optional)
1 tablespoon ground masala
1 teaspoon turmeric (saffron)
4 large potatoes (sliced)
1 large can chickpeas (channa)
3 1/2 cups water (adjust)
1 teaspoon ground roasted Cumin (geera)
2 tablespoon chopped cilantro

Notes. May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper as I like my curry spicy. You may leave it out or use (any hot pepper) in amounts you can tolerate. And finally, if making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free requirements. Especially the curry powder you use as some can contain fillers.

Season the cleaned and deveined shrimp with 1/3 of the salt, 1/3 of the Caribbean Green Seasoning, 1/3 of the black pepper and 1 tablespoon of the olive oil. Use any oil you prefer cooking with. Stir and let it sit for 5 minutes.

Heat your saucepan on a medium flame, then quickly cook the shrimp for 90 seconds, then remove and set aside for later. They will curl and change to a pink/orange color. Don’t cook longer or they will go chewy.

In the same pot (lower the heat) add the remaining oil along with the garlic, onion and scotch bonnet pepper. Cook on low for 2-3 minutes. After which you’ll add the remaining back pepper, curry powder, green seasoning, turmeric and ground masala. Continue cooking on low for another 2-3 minutes. Add a bit more oil should it be overly dry.

In the video I explained that I cut the potatoes in 2 sizes so the bigger pieces will hold some shape as they cook. Turn the heat up to med and add the sliced/washed potatoes to the pot and stir well.

At this point you may add the chickpeas (say channa) to the pot, along with the water and remaining salt. In the video I explained why I rinse and drain the chickpeas as well as remove the other skin (discard).

Bring to a boil, then reduce to a simmer and cook until the potato is tender and start falling apart.

About 20-25 minutes later it will be time to taste for salt and adjust to your liking. If you find that the gravy or sauce is a bit runny, use the back of your spoon to crush a few pieces of the potato. However keep in mind that as it cools it will thicken further, plus the residual heat from the pot will thicken things too.

Add the cilantro (were I in the Caribbean I’d add chopped Chadon Beni aka culantro) and geera and stir well. Then it’s time to return the shrimp to the pot, stir well and cook for 1 minute before turning off the stove.

Simplicity at it’s best in my humble opinion.

Gluten Free

The Ultimate Grilled Snapper.

Salted Pigtail Rice And Peas.

Caribbean Curry Cow Heel (cow foot).

Grilled Ripe Plantain.

Incredible Apple Chow.

Lemon Pepper Wings.

Bitter Melon (Carilie) Anchar.

Egg And Aloo (curry egg with potato).

Lychee Chow.

Jamaican Callaloo With Saltfish Recipe.

Geera Pork Riblets.

Channa and Aloo with Shrimp.

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