Gluten free Caribbean cooking and recipes by Caribbean cookbook author Chris De La Rosa
We’re currently updating all of the categories and archived recipes! Can’t find a dish? Please use the search bar; it’s all there.
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)…
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…
As a young fella on the islands I fondly remember helping our mom pick (harvest) the mature bodi (bora, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean) which grew on the bamboo branches our dad would place next to the plants for the vine to spread. Something about the long beans…
About 10 years ago I had my first culinary encounter with tomato and rice soup while visiting Caron’s grandparents and though I wasn’t (so I thought..silly me) a fan of tomato soup, the plump grains of rice in it got my attention. I could not believe I was asking for seconds even though my bowl…
To avoid the “check yourself emails” let me make my Trinbagonian people happy and say “bhagi rice” instead for spinach. Now on to a recipe which I try to make on those cold winter days when I crave the bright Caribbean sun and long for the days when I can be back down in my…
This is a take on traditional Caribbean technique of cooking “bhagi” or greens especially in Trinidad and Tobago. You’ll notice that I also placed this within the vegetarian section of the website, so before the flood of emails… I wanted to point out that you can leave out the bacon and start with olive or…
I became a fan of oxtails after the prices sky-rocketed.. yea my luck. Back when I first moved to Canada, the butchers would practically beg customers to take oxtails off their counter. That’s definitely not the case today. The odd time it comes on sale it’s usually around $3.50 / lb, but the quality is…
After posting the recipe video for this on the Cooking Channel, I got an email from a viewer saying “that’s nothing but saltfish buljol”. Let’s look at this comment for a brief minute before we get to the actual recipe. NO Absolutely NOT! Yes, there are ingredients in this recipe which may mimic our beloved…
With both Jamaican callaloo (aka amaranth, callaloo, chorai or bhagi) and Swiss chard both in abundance in my garden this summer, I thought I’d combine them both for a delicious vegetarian recipe. Here’s the thing, DON”T for one minute think this will be a bland or petty recipe since you heard me use the word…
There’s been a lot of discussion, hate and much love for this recipe after I posted the recipe video online. In an effort to prevent the traditionalists from getting uneasy when they go through this recipe, let me be clear that this is NOT a traditional jerk chicken recipe. This stove top jerk chicken recipe…
This is a delightful dish our mom would prepare whenever there was leftover chicken from the day before (usually on a Monday). She would curry the beans and the last 5 minutes or so add in the chicken pieces for the perfect accompaniment for boiled rice or hot roti off the tawa. In this version…
No condiment is more loved in the Caribbean than pepper sauce, the secrets of which are guarded by those who perfect the art of balancing the right heat level with flavor. The key to a good pepper sauce is not so much how hot it is, but the impact it makes when combined with whatever…
