While we didn’t have ‘spinach’ readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other ‘greens’. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I’ve confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.
Wash and drain the spinach. (feel free to use a salad spinner if you have one)
Heat the coconut oil (feel free to use any oil you like) on a low flame in a wide pan, then add the garlic, scallions and black pepper. With your heat on LOW, cook for 3 minutes (don’t burn the garlic please) then add the Bird’s Eye pepper – whole.
You can start adding the washed baby spinach at this point.. it will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and freshly grated nutmeg and turn the heat to med/high. Do NOT cover the pan. Stir well, then add the coconut milk.
As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. I like all the liquid GONE, so I cooked it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.
As I turn the heat off I like to squeeze in a few drops of lemon juice.. this helps to prevent the sort of itch one can get at the back of your tongue when you eat spinach or other greens. A quick and tasty vegan sidedish, you and your family will crave after having it.
As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during ‘peas season’ (usually from Dec to mid-June), as it would make it’s way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I’m stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you’d get fresh pigeon peas.
You’ll Need…
2 1/2 cups pigeon peas (green / from frozen)
(water for boiling the peas)
2 tannia (potato will also work)
3 bird’s eye pepper (bird pepper or any spicy pepper you have/like)
1 small onion
5 cloves garlic
2 tablespoon coconut oil (veg oil works great)
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon cumin seeds (geera)
2 tablespoon shado beni (divided – cilantro will also work)
3-4 cups water
3/4 teaspoon salt (adjust)
Note: Shado beni is also known as Culantro. If you cannot get it, feel free to use cilantro. I believe the Tannia is aka coco yam in some parts of the Caribbean.
Important: If doing this recipe gluten free, do go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler.
The first step is to thaw and rinse the pigeon peas, then place them in a deep pot covered with water and bring to a boil. As it comes to a boil, reduce to a gentle boil and cook for 25-30 minutes. This step will help us to remove the sort of ‘”bitter” aftertaste you can sometimes get, plus it will help make the peas a bit more tender. Drain, rinse and set aside.
Peel the tannia and cube into 1 inch pieces, if you’re using potatoes I’d recommend cutting them large as it will be cooked for an hour and 40 minutes or so. Place the peeled and cubed tannia in cool water as we get to cooking, to prevent discoloration.
Heat the coconut oil (any oil will work) in a wide pan (one with a lid) on a medium flame, then add the diced onion and garlic. Reduce the heat to as low as it will go and cook for 2-3 minutes. Then add the bird’s eye pepper, black pepper, 1/2 the shado beni (chopped fine) and cumin seeds. Cook another 2-3 minutes. It’s now time to add your favorite curry powder – heat still on very low. Cook the mixture for another 3-4 minutes as to cook off the raw curry taste.
Turn the heat up to medium and start adding the washed tanni, stir well to coat with the curry base. You can now add the pre-cooked pigeon peas and stir will.
Top with the water, add the salt and bring to a boil (raise the heat to high).
When it comes to a boil, reduce to a simmer and cover the pot (slightly ajar) and cook until tender. In my case it took about an hour and 40 minutes. Add more water if necessary (during the cooking process). Taste for salt near the end and adjust accordingly… you can now crush some of the tannia with the back of your spoon, to help thicken the gravy. As you turn off the stove, top with the remaining chopped shado beni.
I love having this curry peas with hot roti, but it’s excellent with rice, ‘bakes’ and any flat bread as well. Be mindful that it will thicken up as it cools. The same sort of method can be employed if you’re using freshly picked/shelled pigeon peas to make this curry dish.
While I don’t have immediate access to many of the fruits I grew up eating as a young fella on the islands, with many local groceries servicing the vibrant immigrant population in Ontario, there are times when I luck out. This time I came across ripe guavas (mind you they were not the best quality) at my favorite Asian market. Usually I’d make guava jam or guava cheese, but the amount of fruit required for those two recipes.. let’s just say my budget didn’t allow for it. So a fruity peppersauce came to mind.
You’ll Need…
10-15 hot peppers
2 cloves garlic (smashed)
6-8 guavas (ripe, seeded)
2 cups white vinegar
1 tablespoon molasses
2 tablespoon honey
3/4 cup raisins
1/2 lime (juice)
2 slices ginger
1 teaspoon salt
* add brown sugar for a more sweet undertone
IMPORTANT! PLEASEwear gloves when handling these hot peppers and wash your hands immediately after with soap and water. If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.
For more heat add more hot peppers and for a more fruity/guava flavor, I’d recommend using more ripe guavas in the mix.
I kept the seeds of the peppers (I used a combination of extremely hot peppers) as I wanted the raw heat. Discard the seeds if you’d like it a bit more tame. Wash, remove the stems and rough-chop the peppers. Then cut the tips off the guavas, cut into 1/4’s and remove/discard the seeds (if there are any blemishes on the skin of the guava, cut off and discard). Add both to a saucepan, along with the vinegar, raisins, salt, ginger slices and molasses. Bring to a boil, then reduce to a very gentle simmer. Simmer for about 30 minutes with the pan covered (slightly ajar). I’d recommend turning the fan on over your stove or open the windows in your kitchen.
Turn off the stove and allow it to cool. Then remove the ginger slices and discard… place in a blender and puree until relatively smooth (you can personalize it by leaving it a texture you like).
Return back to the saucepan, add the honey and lime juice, stir well and bring back to a simmer. Cook for 5-7 mins on a low heat.
Store in a clean glass container with a lid (if you use plastic the scent/taste will remain permanently) and store in the fridge. Yes it can stay outside the fridge for about a week or two, however in the fridge it will last a couple months easily.
This Guava hot sauce is excellent on grilled meats and vegetables, on your morning eggs and just about anywhere you’d normally add a spicy condiment. If you’re wondering how this would taste.. fiery, with a sort of bbq sauce undertone and overall fruitiness from the guava and sugar elements.
During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.
You’ll Need…
3 lbs beef
2 scallions (chopped)
4 sprigs thyme
1 tablespoon chopped parsley
1 teaspoon grated ginger
1 med onion (diced)
1 large tomato (diced)
3 cloves garlic (crushed)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
3/4 tablespoon salt
3 cups long grain par-boil rice
1 can coconut milk (about 1.5 cups)
2 cups water – adjust
1 large carrot (diced)
1 can pigeon peas (drain, rinsed)
3 small white habanero peppers
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs (especially the Worcestershire sauce). I used 3 white Habanero peppers, but you can use any spicy pepper you like or leave it out if ‘heat’ is not your thing. Remember to wash your hands with soap and water immediately after handling such hot peppers.
Cut the pieces of beef into thin strips (I used a cheap cut of beef) and season with the salt, black pepper, scallions, thyme, Worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.
This is the most critical part of the cooking process so follow along by using the video below. In a heavy / dry pot, heat the veg oil on a medium flame, then add the brown sugar. Make sure the pot is dry, as well as the spoon you’ll be using. I’d recommend using a spoon with a long handle. You may need to turn the fan on above your stove or open your kitchen windows as it can become a bit smoky. Turn the heat up to high (please have the seasoned beef close) and stir the sugar. It will melt, go frothy, then amber in color(like the edges in the pic below). You want all the sugar to go amber and NOT black. If it goes black you’ve gone too far.. STOP. As you achieve that amber color.. carefully add the seasoned beef to the pot and stir well.
After you’ve stirred it well, cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. Yes, you will be required to stir it every 5-10 mins and it will spring it’s own juices.
After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. We’ll achieve two things.. intensify the beef with the ‘stewed’ flavor and we’ll get a lovely dark color which will help ‘color’ the finished dish. In the same bowl you marinated the beef, pour in the water and mix around to pick up any remaining marinade (we’ll need it soon). Stir the beef well as the liquid burns off so it’s doesn’t burn. When you can see the veg oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil
It’s now time to wash your rice and add it to the pot. Basically all you have to do is place the rice in a deep bowl, cover with water and massage with your fingers/hands. The water will go cloudy. Drain off that water and repeat that process until the water in the bowl is relatively clear.
Now add the water from the bowl (where the beef was marinated) and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump and all the liquid is burnt off. Taste for salt near the end and adjust accordingly. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit more ‘soupy’.
If you have celery or extra parsley, I’d recommend adding a bit (diced fine) after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.
Serve with a side of coleslaw, Tomato Choka and/or Pepper Choka.. don’t forget a thick slice of Avocado! Remember to cut the pieces of beef small so it’s fork tender when the pelau is done cooking.
As we wrap up the annual July Month of Grilling for 2017, I thought I’d share one of my favorite salmon recipes with you. While we had a lot of fresh-from-the-ocean fish and seafood on the islands when I was growing up, for some reason our salmon always came from a can (say ‘tin’) for some reason. Especially around Easter-time when mom would prepare a host of ground provisions, topped with stewed canned salmon. While I still use the canned stuff, I do enjoy the fresh (as can be expected since I don’t live near the ocean) salmon we get here Ontario.. when I can afford such!
You’ll Need…
2 large salmon steaks
1/2 cup crushed pineapple
1/4 cup orange juice
2 tablespoon light soy sauce
1 birds’s eye pepper (diced fine)
1 scallion (chopped)
1 tablespoon honey
1 clove garlic (crushed)
1/2 lemon (juice)
1 teaspoon grated ginger
1/4 teaspoon black pepper
1/4 teaspoon sea salt
IMPORTANT! If doing this recipe Gluten Free, please go though the list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. please substitute for a gluten free version.
Basically all you have to do is place all the ingredients into a bowl (except the fish) and give it a good whisk to combine the flavors. As I mentioned in the video below, I forgot to include the diced pineapple in this version of the recipe, but I strongly recommend you include it.
Then pour 1/2 of the marinade over the cleaned/dry salmon steaks and marinate for ONLY 5 minutes. IMPORTANT – any longer and lemon juice and pineapple the marinade will start breaking down the salmon.
Then it’s just a matter of grilling them over a coal fire (propane gill works fine too) until they are cooked to your liking. I grilled indirectly for the first 5-7 minutes, flipping and basting with the reserved marinade. Then I had them over the direct heat for 2-3 minutes.
Do keep in mind that the sugars in the marinade will cause the fish to char very easily (I like a bit of that char though) and the cooking time will vary on how thick your salmon steaks are, the temp of your fire and how ‘cooked’ you like your fish. I’d also recommend saving a tablespoon of the marinade to drizzle over the cooked salmon after you remove them off the grill (but while still warm).
After my birthday dinner at Nandos compliments of Indy, I came back with an urgency to give Peri Peri chicken a try. While not a “Caribbean” dish I feel it’s a dish we would definitely relate to, due to our connection to Africa and Portugal. The Peri Peri chicken at Nandos was good, however I found a true ‘depth’ of flavor was missing and the ‘promise’ of heat fell short. Yes, as a son of the Caribbean I do appreciate a bit of heat. So here’s my take on Peri Peri chicken.
You’ll Need…
1/3 cup vegetable oil
1/2 teaspoon sea salt
5-8 sprigs thyme
1 lemon (juice)
4 cloves garlic (crushed)
1/3 cup red wine vinegar
3-5 bird’s eye pepper
1 teaspoon hot smoked paprika
2 Fresno or Sandia peppers (1/4 bell pepper will work)
2 whole chicken (cut in half)
Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
If using a blender or food processor, place all the ingredients (except the chicken) in it and pulse until you have a relatively smooth paste. In my case I added the thyme (leaves), salt and peppers (rough chopped) in my mortar and using the pestle I crushed it a bit chunky. I then add the other ingredients and gave it a good mix.
I used a large bowl.. then transferred to a strong zipper bag. Trim off the excess fat off the chicken, make sure they are free of feathers and clean. Then pour on the marinade and mix well. Place the bag with the seasoned chicken in the fridge (on a plate in case there is a leak in the bag). For best results keep it marinating overnight and try to toss it around a couple times before you head off to bed.
I like my marinades a bit chunky, but feel free to pulse until a bit smoother if you want. The next day I removed the bag out of the fridge before I went to get my coal fire going, so the chicken would come back up to room temperature before we placed them on the grill. For juicy chicken I’d recommend grilling these over an indirect heat source. Basically away from direct contact with the heat.
With the chicken on the outskirts of my fire, I placed the remaining marinade from the zipper bag in my metal grilling pan over the direct flame to gently cook it. I used this to baste the chicken pieces as they grilled. If you’re using the leftover marinade to baste the chicken and you have no means/plans to cook it, remember to stop basting after about an hr so you have enough time to cook off the raw marinade which has been in contact with the chicken.
Remember to flip the chicken pieces and shift them around so each piece is in the direction of the heat source. I HIGHLY recommend using a coals fire for maximum flavor. Yes a propane grill with work and you can also do this Peri Peri chicken in the oven (leave a comment below if you’d like the oven instructions).
Since I had a wonderful fire going I also roasted off some tomatoes and scotch bonnet peppers for a quick Tomato Choka. In total it took about an hour and forty (1hr 40 mins – covered) to grill off the chicken pieces. Now this will change depending on the size of your chicken pieces, the temperature of your grill and how close to the heat source you place the chicken pieces.
Do remember to baste occasionally with the leftover marinade. The last 10 15 minutes you can go directly over the flame to get the skin somewhat crispy. We purposely left on the skin to help protect the chicken from drying off while they grill and the rendering of the skin/fat will moisten the chicken at the same time.
As we continue the annual #JulyMonthofGrilling I do hope you give this Peri Peri Chicken a try, it’s succulent, packed with flavors and very simple to put together. Who needs Nandos when you can make your own and be in full control.. especially the salt which I personally think Nandos was a bit heavy with.
Being second only to the English as slave traders, the Portuguese appeared in Trinidad at a much earlier date than is generally supposed. In the 17th and 18th century, the small Spanish colonies that settled from time to time were supplied with slaves by these Portuguese traders whose headquarters were in Brazil. The north and east coasts of Trinidad had large plantations which were also used as slaves depots.
The first Portuguese colonisation made no roots in the islands and never got beyond the fringe of coastline. They mostly traded in slaves and shipped whatever produce these slaves grew while at the coastal depots to Europe in slave trading vessels, going back across the Atlantic for another load of human cargo. With the slowing up and eventual abolishment of the slave trade, these Portuguese settlement disappeared from the island.
The second colonisation—that which is the origin of the Portuguese community of today— occurred under more credible circumstances. It was comprised of refugees who had fled the island of Madeira in the 1850s. They were Protestant, and the religious persecution begun by the Lisbon government at the instigation of the Catholic church had become alarmed at the inroads made in a former stronghold of the faith by Scottish Presbyterians. Excerpt: The Portuguese in Trinidad by Jean de Boissiere
This is NOT my dad’s roast (grilled) corn! If you grew up on the islands, you’ll know that fire roasted corn is a big deal every corn season. However I was never a fan of the ‘roast’ corn our dad was obsessed with, as I found the younger (not as mature as the ones used for fire roasting) corn, boiled in salted water was my fave. Since moving to North America where we have access to ‘sweet’ corn early in the summer, that all changed. As I was now able to get the same sort of tender and sweet kernels I enjoyed as a kid (though the corn is fully mature) even after I roast them off. But you know I would never have my girls settle for basic grilled corn… pay attention as I’m about to make you a superstar when it comes to grilling corn.
You’ll Need…
5 sweet corn
1/3 teaspoon salt
2 scallions (chopped fine)
1 teaspoon fresh thyme
1 tablespoon parsley (chopped)
1 cup coconut milk
1/4 teaspoon black pepper
1 teaspoon smoked paprika (hot)
1/2 lime (juice)
1/4 cup feta cheese
IMPORTANT! If doing this recipe vegan/vegetarian you can skip the cheese addition at the end or use a cheese substitute you normally use.
Remove the husk and hair (silk) off the corn, trim off the edges and cut in half. Then get ready to make the marinade. Yes, while the kernels probably won’t absorb the marinade, once it gets in contact the husk (core) it will add some magic to the corn when grilled off.
Add all the ingredients except the lime juice and cheese in a bowl and whisk to combine. Then pour over the corn pieces and mix well. The goal is to get the corn husk (core) to absorb the marinade for a couple hours or longer , so when they grill on the open fire the kernels will take on the lovely flavors we started with.
For presentation purposes I then went in the core of each corn with a bamboo skewer just before grilling (totally optional).
Do remember to stir them around during the marination process. Basically all you have to do now is grill them off untill they’re cooked, a bit charred and definitely sweet. I went for an indirect way of roasting the corn, so I circled the main heat source (coals fire).
Keep rotating them so they grill evenly. After about 8 minutes of indirect heat (lid closed), I then moved the corn directly over the coals, so they would develop some color and really heighten the sweetness. Please keep in mind that you’ll have to pay close attention to them at this point as the natural sugars from the corn and coconut milk will want to caramelize and burn quickly, over direct heat.
In total I grilled these corn for about 10-12 minutes. Just before I moved them off the flame I squeezed the lime juice directly over then and while on the serving platter I crumbled on the Feta cheese (while the corn is still hot/warm). Please keep in mind (if you’re based in the Caribbean where we have a much tougher corn) that I used ‘sweet’ corn for this recipe, so they cooked relatively fast.
I do hope you all are enjoying the recipes so far, as we work our way though our annual #JulyMonthOfGrilling
As we kick off another edition of our annual “July Month of Grilling”, I thought I’d hit you with a recipe we first did in the oven during the early days of this website. However this time we’ll try to replicate that authentic pimento wood flavor as you’d normally get at jerk joints in Jamaica. Yes, it’s time for the Ultimate Jamaican Jerk Chicken Wings. The marinade and technique can also be used on larger pieces of chicken with great success. But for now let’s rock some of the best chicken wings you’ll ever make/serve.
You’ll Need…
5 lbs chicken wings
2 limes
3-5 scallions
1/4 cup orange juice
1/3 cup olive oil
1/2 teaspoon salt
1 tablespoon dark soy sauce
1-2 tablespoon brown sugar
2 scotch bonnet peppers
1 med onion
3 cloves garlic
2 thick slices ginger
1 teaspoon allspice (+ add 8 berries)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
10 sprigs thyme
3/4 lb wood chips + tin foil + allspice berries (for the smoke pouch)
Important! If making this jerk marinade gluten free, please go through the entire list of ingredients to make sure it meets with your specific gluten free dietary needs. Especially the soy sauce.. use a gluten free version please.
Give the garlic, onion, scallions and scotch bonnet peppers a rough chop, then place in your blender or food processor. Remember to wear gloves when handling the scotch bonnet peppers and wash your hands immediately after with soap and water. Additionally, you can leave out the seeds if you want to control the heat a bit. Add the juice of the limes along with everything else (except the chicken wings and stuff for the smoke pouch) into the food processor.
Instead of the sugar you can use honey, maple syrup or any of your fav sweetener. I like to pulse the food processor so I get a sort of chunky marinade at the end. However you can go as smooth as you like. This marinade will keep in the fridge for at least a week (in the event you want to make it in advance). I used a combination of allspice berries and powder (aka pimento).
Pour the marinade over the chicken wings (you can use a large zipper bag). Give it a good mix and place the fridge overnight. Feel free to mix it around if you remember during the night.
I like using my hands to work the marinade on the wings, but I’d recommend using gloves if you do. To help us achieve that lovely pimento smoke you expect to taste in good Jamaican Jerk, we’ll need to create a smoke pouch. I don’t have access to pimento wood, so I usually use a combination of (hard) fruit wood and pimento berries (see the video below). Soak the wood chips of your choice with the berries for a few hours in a bowl with water.
Remove the wings from the fridge about 30 minutes before you’re ready to grill. Using tin foil create a pouch with the wood and pimento berries. Seal and poke with a fork so you’ll have some holes for the smoke to escape and perfume the grill. I used a propane grill, but you can use a charcoal grill with better results.
I placed the smoke pouch directly over my flame, covered my grill and ensured I saw smoke before I got the wings on. After I saw smoke I turned my heat down to low. I have two levels on my grill so the wings went on the top rack and the smoke pouch directly below them. While they were directly above the heat source, they did’t get raw heat as the heat was low and the smoke pouch shielded them a bit. You’re free to grill these with indirect heat.
With the lid closed I kept the wings on the top level for about 35 minutes. Remember to move them around so they cook evenly. I then moved the pouch to the side and moved the wings to the lower level of my grill. To help them develop some color and fully cook over the direct heat. My heat was at about 325 F.
Here is where you MUST keep a close eye on the wings or they will burn. Slightly charred edges is perfect.. but NOT burnt. The sugars in the marinade will encourage it to burn fast. I kept them on the lower level for 10-15 minutes. It will depend on the size of the wings you use.
While I didn’t mention it in the video below, I’d recommend drizzling on some fresh lime or lemon juice just before you remove these jerk wings from the grill. It will help to brighten them up a bit with that kick of citrus. Feel free to add some water, beer or apple juice to the bag you marinated the wings in and use that to baste the wings as they grill. IMPORTANT! Remember the raw chicken was in that marinade, so stop using it to baste-on after about 25 minutes. You really need to cook out any rawness.
That smoke punch will make a huge difference and YES I really want you to marinate the wings overnight for maximum flavor.
Here’s a quick and simple chicken dish I usually make during the cooler months when I can use the oven without overheating the entire house. During the summer months these marinated chicken pieces also make its way onto my outdoor grill. The key with this recipe is the spiced rub we marinate the chicken with for maximum Caribbean appeal. If you decide to rock these on your outdoor grill, I’d recommend cooking them on an indirect heat or you’ll risk burning the spices and you won’t like the outcome.
Important! If doing this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.
Grate the orange zest into a small bowl. Tip: If the oranges you have access to is coated with wax (looks bright and shiny) , avoid using them for zesting – try to get an organic orange without any wax coating. Mix in all the other ingredients (except the chicken pieces) to form a moist rub.
Now go ahead and rub the chicken pieces with the rub (wear a gloves if you have sensitive skin.. the pepper flakes can cause issues), cover and place in the fridge to marinate for about 4 hours.
As your oven pre-heat to 400 F remove the seasoned chicken from the fridge and allow it to come back to room temperature. I used a wire rack on a baking sheet to roast these off. This will allow for the hot air to circulate around the chicken pieces and cook evenly. Try to place then on a single layer and with a bit of space between each. You may want to line your baking sheet with tin foil for easier clean up after (the sheet is to catch any drippings) and you can use some cooking spray or brush on some vegetable oil on your wire rack. If you don’t have a wire rack, use a tinfoil-lined baking tray brushed with some vegetable oil to prevent sticking.
At 400 F and on the middle rack of the oven, the chicken will take between 1 hour and 1 hr and 15 minutes. Depending on the size of your drumsticks.
While these are excellent done in the oven and outdoor grill, if you have a smoker.. that’s where you’ll really have some fun with this recipe. BTW this rub works great on ribs and other cuts of pork as well… and you’re not confined to only using the drumsticks of the chicken. If using thighs or breasts, do adjust the cooking time accordingly.
After making a fresh batch of Epis (zepis)I decided to put it to use on some boneless chicken breast I had thawing in the sink for dinner. If you’ve ever struggled with dry and bland chicken breast (say chicken chest in the Caribbean) you’ll definitely want to give this recipe a try. Moist, tender and packed with flavors of that Haitian Epis. I’m not sure if there’s an actual Epis Chicken recipe in Haiti, but I was thoroughly impressed with this one.
You’ll Need…
3 skinless/boneless chicken breast
1/8 teaspoon black pepper
1/4 teaspoon salt (add more to your liking)
1 tablespoon Haitian Epis
2 tablespoon coconut oil
Important! If making this dish gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Season the cleaned chicken breasts with the salt, black pepper and Epis. Mix well and allow to marinate for 2 hours.
In a wide pan (one with a lid) heat the coconut oil (or use your fav oil) on a medium flame, then add the seasoned chicken breasts to the pot. Yes, it’s ok if the marinade goes in too. Immediately turn the heat down to low and cook for 2-3 minutes, then flip.
Now place the lid on the pot and cook on LOW for about 10-12 minutes. Depending on the thickness of your chicken breast, they should be near cooked. Remove the lid and cook on medium/high for another 5-8 minutes to burn off any excess liquid which would form naturally and to give the chicken a golden color.
Do remember to flip to brown and cook evenly. I then removed them from the pan and allowed it to rest for about 4 minutes before I sliced though. In the meantime I made a quick pan gravy in the same pan I pan roasted the chicken.
By seasoning and slow cooking you’re guaranteed to get tasty and moist chicken, without any fuss.
While this is my take on the iconic Haitian Griot, it’s heavily influenced by the way my friend’s mom would make it when I’d find excuses to stay to play Super Mario at their apartment. Pieces of pork (usually a cheap cut with marbling of fat) seasoned with herbs, braised until tender and finally fried until golden and crisp. Back in those days playing Nintendo and patiently waiting for his mom to ask if I’d stay for dinner, my mind was never far from the Pikliz (Picklese) which automatically made it’s way on the table.
You’ll Need…
3-4 lbs pork (cheap cut)
1 lime or lemon (to wash the pork)
3/4 tablespoon salt
1/2 teaspoon black pepper
5 sprigs thyme
5 cloves
1 tablespoon Epis
1 cup sour orange juice
2 cloves garlic (diced)
2 medium onions (diced)
1 scallion (chopped)
1 scotch bonnet pepper (chopped)
* If you cannot source the sour-orange juice, you can use the juice of 1 lime and an orange combined.
Cut the pieces of pork into 1 inch pieces and wash with the lime or lemon juice along with some cool water. Drain well and season with all the ingredients mentioned above. Stir well, then place in a pot with a lid and on a medium flame.
You’ll notice that I included Epis zepizs into my recipe, which for some is not traditional (varies), but since I had some in the fridge I opted for that extra layer of flavor. Place the lid on the pot and bring to a boil. As soon as it comes to a boil, reduce to a simmer (lid on) and cook for about 40 minutes or until the pieces of pork are tender. I used a boneless piece of pork, but can opt for pork with bones.
After about 40 minutes remove off the flame, drain and allow to air dry for a bit.
Heat about 2 cups of vegetable oil in a pan (I may have not mentioned that in the ingredient list) on a med/high heat, then add the pieces of pork. It’s important that the pork is dry or the hot oil could potentially jump back at you and you’ll get burned. Fry for about 3-5 minutes – basically until golden with crisp edges.
Drain on paper towels and serve warm. If you wanted you can sprinkle on some salt while it’s still hot.. personally the salt we seasoned it with from the start was enough for me. I cut the scotch bonnet pepper to get the full blast of the Caribbean Sunshine, but you can float it whole (don’t break) for a gentle kick. Remember to remove the pepper before draining/frying and to wash your hands with soap and water immediately after handling such lethal peppers.
My favorite way to enjoy Griot is on sandwiches, topped with Picklese!
It’s funny how I kept telling people that I’m not a fan of Hummus and just didn’t understand the sort of current ‘Hummus Hype“.. until I started making my own. While Hummus may seem exotic, it’s probably one of the simplest recipes to put together. There’s no cooking involved, can be done in under 5 minutes and you can play around with flavors you like. In my case I like my Hummus to have a slight kick, with a subtle smoky undertone. Any excuse to put “Caribbean Sunshine” (scotch bonnet peppers) to use.
You’ll Need…
2 cups chickpeas (can)
2 cloves garlic
2 tablespoon Tahini
1/8 teaspoon black pepper
1/4 teaspoon salt
3 tablespoon olive oil
juice 1 1/2 lemons
1 scotch bonnet pepper (optional)
2 tablespoon water
For presentation:
– chopped parsley
– few whole chickpeas
– paprika
– drizzle olive oil
Important! If doing this hummus vegan or gluten free, please go through the entire list of ingredients to make sure the recipe meets with your specific vegan and/or gluten free dietary needs.
Drain and rinse the chickpeas (from a can) with cool water, then place in your food processor.
Char the scotch bonnet pepper (use any spicy pepper you like or have available) over an open flame. In my case I used a long tongs to hold the pepper in place directly over a burner on my stove. Should take less than a minute to char. set aside to cool. Remember if you’re using a metal tongs to be mindful that direct contact with the heat will make it go hot to touch.
Smash the garlic and add it along with everything else to the food processor. When the scotch bonnet is cool enough to handle, remove the seeds and give it a rough chop before placing as much as you can handle into the food processor. Keep the seeds if you want it REALLY spicy. It’s VERY important that you wash your hands with soap and water immediately handing hot peppers.
Pulse to start, then puree until smooth. You may need to push down the sides as you go along. Add a bit more water, oil or lemon juice if you find it’s overly thick. If you’re watching the video below, please note the ingredient list above was adjusted accordingly.
Pour into your serving bowl and garnish with some chopped parsley, paprika and a drizzle of olive oil. You can store this hummus in the fridge for a week or so (airtight container).
Did you know? The last group of immigrants (1904) to venture to colonial Trinidad originated in the region previously known as Greater Syria, which comprises of present day Iraq, Syria, Palestine and Lebanon. Many of the Lebanese hailed from the villages of Buhandoun and Amyoun while the Syrians came from villages in the ‘Valley of the Christians.’ These Arabs emigrated to the Caribbean from as early as 1904 in an attempt to escape religious persecution and economic hardship in their native countries.
Trinidad’s thriving economy, political stability and pristine environment proved to be the ideal location where these displaced Arabs could establish new lives.
