Gluten free Caribbean cooking and recipes by Caribbean cookbook author Chris De La Rosa
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While Bodi was never on my top 20 list of things mom would cook while growing up on the islands, it’s definitely grown on me in my adult years. Yes, I’ve shared MANY Bodi recipes over the last few years, but this one is as traditional and basic as it gets.. without sacrificing flavor and…
I did it again.. Apple Kuchela, that iconic spicy condiment enjoyed with curry dishes, traditionally made with green mangoes in the Caribbean. While almost identical to the original recipe I shared about 10 years ago, you will find more tips and explanations in the video below than when I first posted the recipe. You’ll Need……
Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone. You’ll Need… 3 lbs Chicken thighs (skin and fat removed)1 1/2 tablespoon…
This recipe takes me back to Dorado on the north coast of Puerto Rico. I recall it being scorching hot (when you leave the winter month of February in Canada the sun seems more intense), and a bucket of Corona (5) at the bar was $20 and, like all Caribbean watering holes, the music was…
Pak Choi (Pak Choy or Bok Choy) as I recall, mom usually cooked when she had leftover Stewed Pork from the previous evening’s dinner to add to the mix. Rarely did she ever make it on it’s own or with salted cod (say saltfish) as I’m about to share with you. You’ll Need… 5 lbs…
Growing up in Trinidad, dhal was always bubbling on the stovetop, simple, nourishing, and perfect for soaking up with rice or roti. But when salted beef got tossed into the pot? Oh gosh, now yuh talking! The smoky, salty richness of the beef adds a whole new dimension to this classic yellow split pea dish….
While I did share a similar saltfish buljol recipe back in 2009, you’ll find subtle differences with this version, especially the price difference in using salted Pollock vs the Salted Cod I used in that version. With the current state of inflation and high prices in the supermarket, I trust you’ll appreciate this cheaper version…
I recall our grandma referring to this extract as ooucou and it always found it’s way in her stewed fish and Pelau dishes, to give it at that rich colour and flavor (according to her). Today at home it’s used in just about every Caribbean stew and soup I make and during the warm months…
Curry Beef or Beef Curry (Guyana) is one of those things I rarely cook as I’m not the biggest fan of beef (except for steaks and burgers). And yes, I originally shared a Curry Beef and Curry Beef With Potatoes recipe/s a few years back, but this is my enhanced version of this classic Caribbean…
While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share…
Now here’s an old-school ingredient I had not seen in over 25 years, nor had the pleasure to eat in just as long a time. Growing up in the countryside (Guaracara) in Trinidad and Tobago we called this petite tambo, but I do know others who called it tipi tambo and/or topi tambo as well….
Here’s one of those recipes I’ve adopted as my own over the years. My first encounter with this (similar) was on a vacation in the Caribbean, where it was grilled over charcoal and it wasn’t shrimp which were used, but massive spiny lobsters. You’ll Need… 4-6 large shrimp6 cloves garlic (chopped finely)2 1/2 tablespoon butter…
