If you’re familiar with what we call ‘chow’ in the southern Caribbean, you’ll see the same basic principles used in this recipe. “Chow’ is basically a sort of spicy pickle, usually made from a tart fruit like mango, plum, pineapple and when these fruits are not in season cucumber can also be used. It’s supposed to have herbal, garlic and hot pepper elements to really appeal to the taste buds.

In this recipe we’ll focus on two main ingredient.. sliced oranges and diced pineapple chunks!

You’ll Need…

4 oranges
1 cup cubed pineapple
pinch sea salt
pinch black pepper
1 clove garlic (crushed)
1 tablespoon chopped cilantro
1/2 scotch bonnet pepper

* If you’re using canned pineapple, fell free to toss in about 2 tablespoon of the juice it’s packed in. The more this marinates, the stronger the flavors will be. Remember to always go through the list of ingredients if making this gluten free to ensure it meets with your specific gluten free dietary needs.

Peel the oranges and slice them into 1/4 inch slices… I used seedless oranges so be mindful of the seeds if your oranges contain seeds. You can use any of your favorite citrus if you want to be a bit creative.

In my case I used fresh pineapple as I try to keep away from canned foods as much as I can. The sodium and preservatives that’s usually added is something I know my body just does not need.. plus fresh pineapples are readily available and relatively cheap. Peel, remove the core and dice into small pieces- see my note above about using canned pineapple.

Crush the garlic, and finely chop the cilantro (in the Caribbean we’d use shado beni aka Culantro) and scotch bonnet pepper.

It’s now time to assemble everything.. place in a deep bowl and combine all the ingredients. Remember to wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do not use any of the seeds if you’re concerned about the raw heat. I like using fresh ground black pepper and sea salt, but use what you have.. no need to go out and buy sea salt.

Allow everything to marinate in the fridge for an hour or so for best results.. you can also add some diced cucumber and drizzle on a little honey to balance off the heat if it’s a concern of yours. Do I need a dressing for this? Nah.. this is a wicked salad all on it’s own.

Gluten Free Side Dishes Vegetarian

Caribbean Style Coleslaw Recipe.

May 27, 2025May 9, 20148 Comments

If you’re concerned about the supposed heat or spiciness of Caribbean food, know that you can always adjust the amount of pepper and spices you use to your personal liking. Additionally, as we see with classic Jamaican jerk, you can always go with a pairing which compliment the dish and bring in that sort of cooling effect. This Caribbean style coleslaw is just that. A slight kick from the minced scotch bonnet and mustard powder, but the creaminess from the mayo-combo and the fruity flavors of the mango and pineapple will give you a delightful finish.

You’ll Need…

4-5 cups shredded cabbage
3/4 cup purple cabbage
1 cup shredded carrot
3/4 cup diced pineapple
1 cup mango (sliced thin)
3 tablespoon diced red onion
1/4 scotch bonnet pepper diced finely (no seeds)
1/4 teaspoon sea salt

Dressing…

1 cup miracle whip (or mayo)
1 teaspoon dijon mustard
3/4 teaspoon dry mustard powder
3 tablespoon pineapple juice (or vinegar)
1 teaspoon white sugar
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/2 lemon (juice)

Note: Please remember to wear gloves and wash your hands with soap and water immediately after handling scotch bonnet peppers. I used Miracle Whip instead of traditional Mayo as I enjoy the tangy flavor of the whip, but you can use your fav mayo. IMPORTANT – this recipe is posted under vegetarian, so do keep in mind that you’ll need to use a vegetarian substitute for the mayo. it is also posted under gluten free, so do make sure you go through the ingredient list to verify that all the ingredients listed are ok with your gluten free diet (especially the Mayo)

There are two steps to the recipe. Step 1 is to prepare the fruits and vegetables and Step 2 is basically making the dressing and mixing everything together.

For a bit of texture I grate 1/2 the amount of cabbage, then using my chefs knife I shred the rest of it. It’s also important to finely dice the onion so you never get a large piece of onion while dining.. can be a bit overpowering.

Mix all the ingredients mentioned above for the dressing in a bowl (I like using a whisk for this step) and set aside. Then in a large bowl, place the shredded cabbage.. you’ll notice that I used a bit of purple cabbage as well. Don’t add too much of the purple cabbage as it will discolor the entire coleslaw as you mix everything together. Add all the other ingredients, top with the salt and mix in the dressing we made. Give everything a good mix and set in the fridge to chill a bit before serving.

Remember to store in a cool place (cooler with ice) if you’re taking this to a picnic this summer as the dressing can go bad with excessive heat. If you have it in the fridge for a few hours you will need to give it a good mix before serving as you’ll find what looks like water on the surface (that’s normal).

With the brilliant flavors of the diced mango and pineapple you’ll find that this is not your basic coleslaw and I encourage you to use other fruits you like… apple, peach.. be creative.

Gluten Free Seafood

Simple Oven Jerk Fish Recipe.

November 8, 2014April 14, 20149 Comments

With Easter around the corner I’ve had several requests for fish recipes, so I thought I’d share a simple technique for making Jamaican style jerk snapper (fish), but with store bought jerk marinade and in your oven. I agree that making your own jerk marinade is much better and using a grill with coals and pimento wood is what true Jamaican jerk is all about. However this is all about convenience and exciting flavors.

You’ll Need…

2-4 lbs Red Snapper
1/2 lime or lemon (for washing the fish)
1 heaping tablespoon of jerk marinade (use gluten free for the gluten free version)
1 tablespoon orange juice
pinch salt and black pepper
1 tablespoon veg oil

* Use your favorite store purchased jerk marinade.

Scale, trim (gut) and wash the fish with the juice of 1/2 lime or lemon.. rinse with cool water and pat dry. Cut two slits on the back (both sides) of each fish to allow for the jerk marinade to penetrate and do all-kinda good things. Stuff the cavity of each fish with a bit of thyme and scallions (bruise or crush with your knife to release the flavors) and sprinkle a bit of salt and black pepper.

In a small bowl mix the jerk marinade (use your fav) and orange juice, then brush it onto both sides of each fish. Try to get some in the cuts we made. Cover with plastic wrap and allow to marinate in the fridge for about 1/2 hour (max 1 hr as the marinade will start to cook the fish after that).

Now preheat your oven to 400 F and line a baking tray with parchment paper. Drizzle on the veg oil so the fish won’t stick as it does it’s thing in the oven. Set the baking tray on the middle rack in your oven and let it go for about 15 minutes. Then flip over and cook for another 8-10 minutes. This depends on how thick your fish are and how well done you like your fish.

There you go, a simple but exciting jerk fish done in your oven.. no need for an outdoor grill. Remember if you’re serving this to kids be mindful of the bones of the fish. If you decide to use fish fillets, try to get some with the skin still on and reduce the cooking time (again, depending on the thickness of the fillets) by about 1/2.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated! Important, do read the label of the jerk marinade you use to ensure it meets with your gluten free dietary needs.

Drinks Gluten Free

Traditional Caribbean Sorrel Drink

May 26, 2025March 23, 201433 Comments

If there’s one drink in the Caribbean which screams “Christmas” it would definitely have to be sorrel. From Trinidad and Tobago in the south (include Guyana in mainland South America) to Jamaica in the north, as you make you way up the island chain… islanders all appreciate a cold glass of sorrel on those hot Caribbean days. As we have islands in the Caribbean so do we have variations of this refreshing drink (recipe), so please use this as a basic guide for making sorrel and do add your own personal touch.

You’ll Need…

1.5 lb sorrel flowers (trimmed)
8 cups water
1 cinnamon stick
2 pieces of dried orange peel
4 cloves
thick slice of ginger
sugar to sweeten

* Note: If you like your sorrel drink stronger, be sure to double up on the amount of sorrel petals you use. Also note that if you’re using dried sorrel petals, 1 lb will give you a much stronger brew than freshly picked leaves.

This is a very simple recipe and all it really takes is patience. Remove the core out of the sorrel flowers and discard, then place all the ingredients in a large pot, cover with the water and bring to a boil.

* Remember to see my note above about achieving a strong brew! Reduce to a gentle simmer and let it go for about 30 minutes. Then remove off the heat, cover and let it steep for a few hours. Mom would always go overnight for maximum flavor. If you’re wondering what orange peel is.. mom always had the peel (skin) of oranges she would peel for us, hung in a corner of the kitchen to dry. The dried orange peel (skin) would then be used to flavor drinks like sorrel and also make some wonderful (soothing) teas.

It’s now time to strain (and discard).. I would recommend double straining with a very fine strainer or cheese cloth to remove any debris. Chill and sweeten to your liking.

Traditionally brown sugar cane sugar is used in sweetening sorrel, but you can use whatever sweetener you prefer. Remember to add some crushed ice and sliced limes or lemons when serving and you can certainly spike things up with a dash or two of rum and Angostura bitters.

Tip.. double or triple up on the amount of sorrel petals you use and the resulting brew can be used as a concentrate. Simply bottle and store in the fridge. Then use as needed (add a small amount to water, sweeten) when you crave a tall glass of chilled sorrel.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!

Recipe Card

Pitcher of Caribbean Sorrel with filled glass next to it

Print Recipe

Classic Caribbean Sorrel Punch

Cuisine: Jamaican Courses: Drinks & Smoothies, Festive & Holiday Recipes Recipe Keys: Cold Dairy Free Juice

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 8

Best Season: Winter

Diet:

V Vegan

Description

A festive Caribbean beverage made from hibiscus petals and spices, offering a refreshing and tangy flavor perfect for celebrations.

Ingredients

1 ¹⁄₂ lb hibiscus flowers (trimmed)
8 cups water
1 sticks cinnamon
2 pieces dried orange peel
4 cloves
1 slice ginger
sugar (to taste)

Instructions

Video

Remove the cores from the sorrel flowers and discard.
In a large pot, combine the sorrel petals, water, cinnamon stick, dried orange peel, cloves, and ginger.
Bring the mixture to a boil, then reduce to a gentle simmer for about 30 minutes.
Remove from heat, cover, and let it steep for a few hours or overnight for maximum flavor.
Strain the mixture using a fine strainer or cheesecloth to remove solids.
Sweeten to taste with sugar. Chill the drink in the refrigerator. Serve over ice, and add a splash of rum if desired.

Tell us what you think

Gluten Free Seafood

Coconut Curry Mussels Done The Caribbean Way.

November 24, 2014March 18, 20144 Comments

Very much like the ‘Curry Lobster” recipe I shared a while back, Mussels is not something you’ll find normally being prepared in the Caribbean, unless it’s at one of the many high end restaurants we have catering to a mainly tourist clientele. This curry mussels recipe is basically my take on a shellfish which is readily available in Canada.. where we presently call home. I’m sure you’ve heard of PEI mussels!

You’ll Need

2 lbs mussels
1 cup coconut milk
2 tablespoon curry powder (use gluten free)
3 cloves garlic (minced)
1 Shallot (minced)
1/2 teaspoon salt
fresh ground black pepper
1 large tomato diced
3 tablespoon chopped cilantro
1 scallion
1 cup beer – optional
1/4 scotch bonnet pepper
2 tablespoon olive oil

Note: I like using a good Caribbean lager beer… like Carib! But you can use any beer you enjoy. I used my fav madras curry blend out of the Caribbean, but you can certainly use whichever curry you enjoy. If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Mussel Tip! Their shells should be tightly closed when you buy them, or they should close when you tap them. They will open their shells to try and cool themselves off as they cook, so no open shells at the end of cooking means they were dead to start, and probably not safe to eat.

See the tip above for selecting your mussels. Wash under cool water, remove any debris or strings attached to the mussels and get ready to cook. Dice the tomato, scallion, garlic and shallot. Remember to wear gloves when handling the scotch bonnet peppers, wash your hands immediately after with soap and water and don’t include any of the seeds of the pepper.

In a wide saucepan heat the oil on a medium flame, then add the shallot and garlic. As we’ve done in other curry recipes, turn the heat down to low to help gently cook the garlic and shallot for that exciting base of flavor.

After about 3-4 minutes, go in with the curry powder (low heat still) and cook for another 3 minutes. This will toast the curry to really bring out the flavors of the spices which make up the curry blend. Then add the diced scallion, turn up the heat to high and go in with the mussels.

Top with the finely diced scotch bonnet pepper, coconut milk, salt, tomato, black pepper and beer (stir well). Bring to a quick boil and cook for about 4-5 minutes (until the mussels open).

I like to finish this off with a squeeze of fresh lemon juice (not mentioned in the ingredient list as it’s a personal choice) and top with the chopped cilantro. The sauce will be thin compared to other curry dishes we’ve prepared before, so don’t think it’s soupy and a mistake. Get some good bread and tuck in for real flavor.

The sauce will be thin compared to other curry dishes we’ve prepared before, so don’t think it’s soupy and a mistake. Get some good bread and tuck in for real flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

The Ultimate Curry Turkey Necks Recipe.

May 27, 2025February 23, 201412 Comments

One thing you’ll quickly notice about the cuisine of the Caribbean is that we ‘doh waste”. This usually means that things like necks, backs, feet.. even pigs ears, trotters and snouts are used to perfection in many of the dishes throughout the region. We never had turkey necks (or turkey as a matter of fact) when we were growing up, as it wasn’t a common poultry on the islands back in those days. How times have changed!

The bony texture of the turkey necks allows for a delicious curry and if you’re not squeamish, it will be one of the best curry dishes you ever enjoy. If you’re daring kick up the heat level as I find that a spicy curry takes on a whole new dimension.

You’ll Need…

3 lbs turkey necks

Marinade…

1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon curry powder (for marinating the turkey)
2 scallions (green onions)
1 tomato (diced)
1/2 scotch bonnet pepper (or to your liking)
1 teaspoon ketchup

Cooking…

2 tablespoon veg oil
1 onion (diced)
4 cloves garlic (diced)
1 1/2 tablespoon curry powder
1/4 teaspoon grated ginger
3 cups water
2 tablespoon chopped cilantro – garnish at the end.

IMPORTANT! If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Wash, drain and marinate the turkey necks with the ingredients mentioned in the marinade list above. Overnight in the fridge will be best, but if you’re in a rush try to get about 2 hours.

Heat the oil on a medium flame then add the garlic and onion… reduce the heat to low and let it cook for about 3 minutes. Just to soften up and helps with a lovely flavor base. Then toss in the curry powder (heat still on low) and cook for another 2-4 minutes. This will toast the spices in the curry powder and help them bloom… plus it will cook the curry so you don’t get a raw curry taste at the end.

The curry will go darker in color and take on a grainy texture… then start clumping together. Turn up the heat to high and start adding the seasoned turkey necks to the pot. It’s ok if the marinade gets it there and try to deglaze the pot so we get all that lovely curry goodness from the bottom of the pot. After the necks take on a bit of color (about 2-3 minutes) reduce the heat to low, place the lid on the pot and cook for about 10 minutes. It will spring it’s own natural juices.

Then remove the lid, turn up the heat and grate in the ginger. This step is to do two things, burn off all the liquid and in the process give the dish a rich color and infuse it with massive curry flavor (stir). Pour the 3 cups of water into the same container you had the necks marinating in and swish it around to pick up any remaining marinade.

With all the liquid in the pot burnt off, add in the water and bring to a boil.

You’ll need some patience now.. turn the heat down to low and let it simmer (braise) for about 2 hours. The idea is to have very tender turkey necks when it’s all done.

* If you’d like you can certainly use a pressure cooker to cut back the cooking time for this dish by at least 1.5 hrs or if you want low and slow, a slow cooker will work as well. The first few steps must be done first though (cook curry powder, add seasoned turkey and then burn off initial liquid.. this will give you that rich curry flavor we expect from a good curry).

After a couple hrs you can now test for salt and adjust accordingly, if the gravy is thin you can turn up the heat and thicken it a bit more (or burn off all if you want a more infused curry) and top with some chopped cilantro or culantro (shado beni).

Treat this curry turkey necks as you would any curry meat dish.. goes well with rice, roti, ground provisions, flour dumplings and even bread! Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Side Dishes Vegetarian

A Refreshing Mango Strawberry Salad.

May 27, 2025February 14, 20146 Comments

I was doing a chef’s table a few months back and I wanted to include a tropical salad in the mix, so Caron suggested I do a take on ‘mango chow’ and hinted that I should add a “Canadian’ element by using some sliced strawberries in the mix. It was such a hit with the 30 + people in attendance that I’ve now made it several times.

This is an excellent salad when you’re looking for something light and refreshing… but with a slight kick from the bird’s eye pepper and fresh garlic.

You’ll Need…

2 mangoes (ripe but firm)
2 cups strawberry
1/2 cup chopped cilantro
2 birds eye pepper (deseed and chop fine)
black pepper (optional)
juice of 1/2 lemon
1/4 teaspoon sea salt (any salt you like)
2 cloves garlic
1/2 medium red onion

Note: If you don’t have bird’s eye pepper you can use a 1/4 of a scotch bonnet or habanero pepper and a few drops of pepper sauce (hot sauce) is also a excellent alternative. If you’re concerned about the heat you can omit the ‘pepper’ from the recipe.

Prep the fruit. Wash, peel and cube the mango. Trim (remove the stems) off the strawberries, wash, pat dry and slice into 1/4 inch pieces. Deseed the bird’s eye pepper and chop finely and remember to wash your hands with soap and water immediately handling the peppers. Then it’s just a matter slicing the red onion very thin and dicing the garlic.

All you have to do now now is assemble everything thing in a large bowl and top with the salt, black pepper, lemon (or lime) juice and toss in the chopped cilantro.

You can serve this immediately, but I find that if you leave it to marinate for about 30 minutes in the fridge (cover with plastic wrap) the flavors are more pronounced. Do remember to give it a final toss before serving. You can add your favorite (firm) fruit to the mix and cubed cucumber or pineapple works great in this salad as well.

My Trinbagonian friends will be looking at this recipe and say “lawd.. Chris fooling people with chow”. True That! But to a global audience this is a great introduction to our beloved chow (a very spicy fruit pickle which blends sour or tart flavors with herbs, citrus and heat from scotch bonnet peppers).

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Quick And Tasty Curry Chicken Livers.

May 27, 2025February 8, 20149 Comments

A coworker had invited me out for lunch many moons ago saying that the restaurant in the mall where we worked had the best liver with onions on special every Thursday… I still recall his enthusiasm when he spoke about how delicious they were. I also recall other coworkers having a sort of disgusting look on their faces as they heard him describe this liver with onions. No-Lie it was the most revolting thing I had ever tasted. Still a bit bloody and that metallic taste stuck with me the rest of the day. No wonder parents in North America struggle to get their children to eat chicken liver. It’s the way YOU cook it!

If you’ve tried my other chicken liver recipe : Caribbean Inspired Stewed Livers , you’ll know it’s all about flavor so don’t be alarmed when I get all the liver haters loving livers.

You’ll Need…

1 lb Chicken Livers
pinch black pepper
1 tablespoon veg oil
1/4 teaspoon salt
3/4 cup bell pepper
2 scallions (green onions)
1 shallot (or small onion)
4 cloves garlic
2 sprigs thyme
4 bird’s eye pepper (or 1/4 scotch bonnet)
3 leaves shado beni (or cilantro)

1 tablespoon curry powder

Note: Shado Beni (Chadon beni) can be found at most West Indian stores as well as Asian and Latino markets where it may be called culantro. The best substitute is cilantro or coriander. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Prepare the ingredients (slice the shallot, bell pepper and scallion, then diced the garlic and shado beni). Please leave the bird’s eye pepper whole as we want the flavor but not the raw heat. Obviously if you want the kick, dice them. Bearing in mind that the seeds will pack a real kick if you include them. Clean, chop the liver in equal sized pieces (so they cook evenly) and wash/ drain.

Heat the oil on a medium heat then add the shallots and garlic, lower the heat and let it cook slowly for a couple minutes. Now add the curry powder and cook (still on low) for another 2-3 minutes. The curry will go a bit darker and grainy. The goal here is to wake-up the spices which make up the curry blend.

Toss in the whole peppers (stems removed) and heat through, then add the pieces of liver to the pot and stir well to coat with that lovely curry base we created. Turn the heat up to medium/high now. Then top with everything else except the shado beni, stir well and cook for about 5 minutes.

It’s important to not cover the pot or it will release a ton of moisture and then it will mean cooking longer than necessary to burn off that liquid. The last minute of cooking, top with the finely chopped shado beni or cilantro. Taste for salt as your tolerance for salt will be different than mine.

Now here’s the kicker (after my gallivanting above about how YOU cook livers).. our girls refuse to eat liver, even with this delicious version. Liver has a bad reputation, falsely spread by people who (in most cases) have never given them a try. Yes the texture is a bit weird, but once cooked correctly, the tasty flavor will make up for that. Serve warm!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Seafood Vegetarian

Baby Pak Choi With Salted Cod The Caribbean Way.

November 24, 2014February 5, 20147 Comments

One of my favorite dishes growing up on the islands was when mom would make pak choi with leftover stewed pork. The slight crunch from the pak choi (not over-cooked) combined with the flavors brought to the game by the tender pieces of stewed pork with hints of ginger.. I may have to get that one done very soon as I now have a craving. Back to the pak choi with salted fish recipe… This version is just as tasty, as I find that the bits of salted cod brings it’s own unique flavor to the finished dish.

You’ll notice that I added this recipe to the vegetarian section as the salted fish can easily be omitted with great results. I would just double up on the onion and garlic for added flavor.

You’ll Need…

2 lb baby pak choi
1 cup prepared salted cod
1/2 teaspoon black pepper
1/4 scotch bonnet pepper
1 large onion (diced)
4 cloves garlic (diced)
2 tablespoon olive oil

Optional – Cashews and/or sliced almonds

Double wash the pak choi as there’s usually sand/dirt between the stems and drain, then chop into 1/4 inch pieces (cut across into ribbons). You’ll need to boil the salted fish (cod) then rinse and shred. The boiling will remove most of the salt it was cured in and help hydrate it a bit. If you don’t boil the salted fish in water before using it will be too salty for use. Watch this video if you’re unfamiliar with working with salted fish (click link) : How To Prepare Salted Fish. Try to purchase boned salted fish to avoid having to pick out the tiny bones.. but still keep an eye out for any bones which may still be present in boned saltfish.

Now heat the oil on a medium flame in a wide pan and add the diced garlic and onion. Reduce the heat to low and slowly cook for 3-5 minutes. Then toss in the bits of salted cod (any dry salted fish) as well as the black pepper and with the heat still on low cook for another 2-3 minutes The goal here is to get a ton of flavor created before adding the chopped pak choi.

Raise the heat to medium and start adding the chopped pak choi to the pot. It will wilt as it cooks so don’t get alarmed when you get the feeling it won’t all fit in your pan. Top with the scotch bonnet pepper and stir well. Do not cover the pot or you’ll risk having too much moisture/liquid form.

Cook with the pan uncovered for 5-7 minutes or until you get the desired texture you like with your pak choi. I like it with a slight crunch. You’ll notice that I didn’t add any salt to the dish as the remaining salt from the salted cod will be enough to season this properly.. but do taste and adjust accordingly.

If you want to add some cashews or sliced almonds, you can do so the final 2 minutes of cooking. This will add a lot of texture to the dish (and protein). Remember when working with scotch bonnet (or any hot pepper) to wear gloves if your skin is sensitive and do wash your hands with soap and water immediately after. Also note that the scotch bonnet is optional and do not include the pepper’s seeds if you’re concerned about the raw heat. The seeds and white membrane surrounding the seeds is where the majority of heat will be.

This is a wonderful dish to have with steamed or boiled rice, works well with roti and other flat breads and if all fails.. make a sandwich with it. Superb! Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Seafood Side Dishes

The Best Brussels Sprouts Recipe Ever – A Caribbean Twist!

May 28, 2025January 30, 20144 Comments

Brussels sprouts is one ingredient you won’t necessarily get in the Caribbean, unless it’s in a package in the frozen section of the grocery store. However, we’ve perfected the art of cooking cabbage so I thought I’d use one of the methods we employ to prepare cabbage and adapt it for brussels sprouts. The goal was to come up with a recipe which will encourage my family (and yours) to at least give brussels sprouts a try. Gone are the days of bland soggy steamed sprouts!

You’ll Need….

1 lb brussels sprouts
3/4 cup prepared salted fish (cod – shredded)
1 onion
3 cloves garlic
1 teaspoon lemon juice
2 table spoon olive oil
1 pimento pepper (aka seasoning pepper)
2 birds eye pepper (or 1/4 scotch bonnet)
1/2 teaspoon curry powder*

IMPORTANT! If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Note: I used my fav curry powder, a madras blend out of the Caribbean. If using scotch bonnet peppers, don not use any of the seeds if you’re concerned about the raw heat.

Wash the sprouts with cool water, pat dry, trim off any stems and cut each one in half. Also dice the garlic, seasoning pepper and onion.

Heat the oil on a medium flame and add the onion and garlic. Reduce the heat to low and cook for 3 minutes.

Now add the salted cod bits (remember to prepare the salted cod by boiling in water to remove excess salt and to rehydrate – watch this video: How To Prepare Salted Fish) and cook for another 3 minutes.

You’ll now have a wonderful flavor base with the salted cod, garlic and onion. Toss in the seasoning pepper and bird’s eye pepper and cook or 1 minute to release it’s wonderful oil… then add all the other ingredients (including the brussels sprouts) and give it a good stir. With your heat still on low, cook for 12-15 minutes. You will get some golden edges on the brussels sprouts.. that’s what we want. Do NOT cover the pot or you’ll welcome moisture and it will go soggy.

You’ll notice that I didn’t add any salt to the dish as the salted cod will still have enough salt (even after we boil it), but do taste and adjust as your tolerance for salt will be different than mine. Squeeze in the lemon juice at the end to brighten up the entire dish and serve warm.

Dare I say that this will be the BEST brussels sprouts you and your family have ever tasted? I recall being invited to a friend’s home when I first move to Canada for dinner and the wet socks scent coming out of the serving dish with the brussels sprouts had me rethinking why I accepted his invitation. Moms could COOK (I later found out), but that wet socks scent stayed with me for years!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Side Dishes Vegetarian

The Ultimate Pommecythere Chow (pickled ambarella).

May 27, 2025January 18, 20144 Comments

This Trinbago (Trinidad and Tobago) style Pommecythere Chow (pickled ambarella) is so simple to make that you really don’t need a recipe. However, for those of you not familiar with the whole concept of ‘chow’ will find this helpful. Chow in Trinidad and Tobago and many of the southern Caribbean islands is simply fruit (tart) or citrus, marinated in a spicy liquid. Green mango is certainly the fruit of choice, but you can use Pommecythere as in this or pineapple, sour cherries, cucumber, plums, apple, oranges and other citrus with great results.

You’ll Need…

5 pommecythere
3/4 teaspoon salt
1 lemon or lime
2 tablespoon finely chopped shado beni
8 birds eye pepper (or scoch bonnet)
3 cloves garlic

Notes: Green pommecythere are used for the slight tartness. pommecythere – Spondias dulcis (syn. Spondias cytherea), known commonly as ambarella, is an equatorial or tropical tree, with edible fruit containing a fibrous pit. It is known by many other names in various regions, including pomme cythere in Trinidad and Tobago, Dominica, Guadeloupe, and Martinique, June plum in Bermuda and Jamaica, juplon in Costa Rica,golden apple in Barbados, jobo indio in Venezuela, cajá-manga and cajarana in Brazil, quả cóc in Vietnam, manzana de oro in Dominican Republic.

Wash and peel the pommecythere using a pairing knife or potato peeler, then slice into 1/4 inch pieces. Watch the video below to see how I cut through them – keep in mind that there’s a spiny seed in the middle. Place in a large bowl for mixing.

Then it’s just a matter of finely chopping the peppers, garlic and shado beni. If you can’t source shado beni, you can use cilantro. Traditionally, the pepper, garlic and shado beni is crushed in a mortar and pestle, but I like the chopped small pieces – excellent when you get bits as you eat the chow.

Then it’s just a matter of placing all the ingredients in the bowl, squeeze in the lemon juice and top with salt. Mix well and allow to marinate for a bit before diving in!

Remember that if you include the seeds of the pepper it will increase the heat level and if you choose (much better in my opinion) you can use scotch bonnet pepper. This chow can also be placed in a glass jar, top with water (adjust the salt to compensate for the added water) and leave to really preserve (soak as we say) for a few days. The Pommecythere will absorb the flavors of the garlic, lemon juice and shado beni, plus the heat of the hot peppers for a more unique and traditional flavor.

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Gluten Free Sauces & Condiments Vegetarian

Traditional Coconut Chutney

May 28, 2025December 7, 20136 Comments

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.

You’ll Need…

1 dried coconut
3 cloves garlic
1 scotch bonnet pepper
teaspoon salt
4 leaves of Chadon Beni (culantro)

Notes. If you can’t source shado beni, you can also use twice the amount of cilantro. If you wondering why I needed help in making something so simple.. I hate grating, so I got dad to jump in with the box grater. Grated my fingers as a kid and the memory is still fresh. If doing this recipe gluten free please go through the ingredient list to ensure it meets with your specific gluten free dietary needs.

When buying a dried coconut be aware of the following. Give it a shake and ensure you can hear liquid moving around inside. The dried coconut may be wrapped in a plastic wrap (especially in North America), this helps to keep them fresh and quite normal.

Using the back (NOT THE BLADE) of a cleaver or a large chef’s knife (a hammer works well also) , tap on the hard shell, to crack open. Do this over your sink so the water inside will pour out without having a mess on your counter. It will take a few hard taps to crack open. With care, use a pairing or butter knife (whatever you feel comfortable using), separate the white flesh from the hard shell. Basically putting the blade between the shell and flesh with a prying motion.

Discard the hard shell part and place the flesh (no need to remove the sort of brown skin on the exterior) on an open flame. I used my grill, but you can use your stove top (it will make a mess) or place on a foil lined tray in a high oven. Let it roast on the open flame, flip often and try to get it a bit charred. Will take a few minutes. It will take much longer if you’re using an oven.

It will go charred.. doh fret! This is exactly what we’re looking for. Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water. It’s now time to grate or you can cut into small pieces and place directly into a blender or food processor. Only after grating did we notice that the texture was not as traditional coconut chutney. So we then placed the grated coconut in a blender, along with the salt, shado beni, scotch bonnet pepper (add more or less according to how spicy you like it) and garlic. Blend!

If using a blender as we did, you’ll need to add a little water to allow it to work. Adding water is not traditional but it didn’t affect the taste at all. You’re looking for a somewhat smooth paste, but with a texture close to grains of sand.

This coconut chutney is meant to be very spicy, but you can control the heat by how much scotch bonnet pepper you add. Do remember that if you’re concerned about raw heat, don’t use any of the seeds of the pepper and do wash your hands with soap and water immediately after handling such lethal peppers. Store in the fridge for a few days, but it’s best when used fresh.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Recipe Card

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Coconut Chutney

Cuisine: Trinidadian Courses: Sauces, Condiments & Marinades

Description

Ingredients

1 coconut
3 cloves garlic
1 pepper scotch bonnet pepper
1 teaspoon salt
4 leaves of Chadon Beni (culantro)

Instructions

Video

Discard the hard shell part of the Coconut (1).
Place the flesh of the coconut on an open flame.
Let the coconut roast on the open flame, flip often and try to get it a bit charred.
Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.
Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
Place the grated coconut in a blender, along with the Salt (1 teaspoon), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 clove), then blend.
Store in the fridge for a few days, but it’s best when served fresh.