Festive & Holiday Recipes Archives - Page 2 of 3

As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
Black Peppercorns – Add sharp heat and depth to the dry rub.
Red Pepper Flakes – Optional, but perfect for layering in more heat.
Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
Sea Salt – Enhances all the flavors and helps the rub penetrate.
Scallions – Part of the aromatic base in the roasting pan.
Ginger – Adds sharp brightness and subtle heat.
Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
Clementines – Add natural sweetness and moisture while smoking.
Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

Use tweezers to remove any fine pinfeathers for better presentation and texture.
Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients

1 whole duck 7 lb
1 lemon juice
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 tablespoon pepper flakes optional
2 bay leaves crushed
1/2 teaspoon nutmeg freshly grated recommended
1 teaspoon ground cinnamon
1 tablespoon sea salt
4 scallions
5 slices fresh ginger
12 sprigs thyme
2 clementines halved
1 can Nyarai Cellars Origin Wine Spritzer
1 teaspoon dehydrated chives optional
1 teaspoon onion powder optional
1 teaspoon garlic powder optional

Instructions

Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.

Keyword Caribbean Classics, Caribbean smoking, cherry wood smoked, Grilling, intermediate recipe, Jamaican, Jamaican jerk, jerk duck, Main Dishes, Nyarai wine, Poultry Recipes, smoked duck, Summer, summer grilling, Sunday Dinners

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Easy Caribbean Recipes Featured Festive & Holiday Recipes Jamaican

Quick Curry Chicken Wings

January 7, 2026June 10, 2025Leave a Comment

These Quick Curry Chicken Wings come together with just a few pantry staples, bold Caribbean flavors, and a short simmer. If you’re searching for a fast Trinidadian curry chicken recipe that works for weeknights or weekend cravings, this one delivers every time.

It’s an easy Caribbean chicken wings dish with curry powder, green seasoning, and a touch of scotch bonnet heat. Whether you’re making this for a quick dinner or pairing it with sada roti, rice, or bread, the results are always tasty. The sauce is rich, the meat tender, and if you want to keep it dry or saucy, that’s totally up to you. From the moment the geera and curry hit the oil, you’ll know something good’s happening in the kitchen.

Ingredient Guide

Vegetable Oil: Helps build the curry base with aromatics; use a neutral oil like canola or sunflower.
Onion: Adds sweetness and body to the curry sauce; dice medium for even sautéing.
Garlic: Essential for depth and flavor; smash for rustic texture and stronger aroma.
Scotch Bonnet Pepper: Adds Caribbean heat; use half and remove seeds for balance.
Ground Roasted Geera (Cumin): Key to that earthy Trinidadian curry flavor; roast whole seeds and grind for best results.
Caribbean Green Seasoning: Infuses the dish with herby, all-purpose flavor; homemade or bottled works.
Anchar Masala: Brings deep, spiced character; commonly used in Indo-Caribbean dishes.
Black Pepper: Gives background heat and blends the spice profile.
Curry Powder: Use a Caribbean-style blend for authentic taste; cook it down for full flavor.
Chicken Wings: A fast-cooking protein that stays juicy; split into flats and drumettes for even cooking.
Salt: Enhances all the spices; adjust based on your preference and the saltiness of your curry powder.
Water: Helps form the gravy; control the amount based on your desired sauce thickness.
Chadon Beni (Culantro): Fresh, bold finishing herb; cilantro can be substituted.

Shopping Made Easy

Use fresh chicken wings and split them for quicker, more even cooking.
Scotch bonnets can be found in Caribbean or Latin grocery stores, freeze extras for later use.
Caribbean curry powder and anchar masala are available at West Indian or international grocers.
Chadon beni may be labeled as culantro; substitute with cilantro if unavailable.
Ground geera can be homemade by toasting whole cumin seeds and grinding them fresh.

Cooking Notes from the Kitchen

Use a nonstick pan to cut down on oil and cleanup.
Add extra water if your wings are larger or if you want more sauce.
Cook the curry base thoroughly before adding chicken to bring out full spice flavor.
Simmer uncovered for a dry-style curry, or leave some sauce if serving with roti or rice.
Add ginger, curry leaves, or a bay leaf for subtle variation if desired.

Can I use drumsticks or thighs instead of wings?

Yes, just adjust the cook time; larger pieces may need closer to 30–35 minutes to cook through.

What is the difference between anchar masala and garam masala?

Anchar masala has a tangy, roasted flavor and is commonly used in Indo-Trinidadian cooking, while garam masala is more aromatic and sweet. They’re not interchangeable here.

Can this be made ahead?

Yes, curry always tastes better the next day! Store in an airtight container in the fridge and reheat gently.

Is this dish spicy?

It has mild to medium heat depending on the amount of scotch bonnet used. For less heat, remove the seeds or omit the pepper.

Quick Curry Chicken Wings

A fast, flavorful curry chicken dish with wings, perfect for busy weeknights or Caribbean roti cravings.

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Prep Time 5

Cook Time 20

Total Time 25

Course Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

1 1/2 tablespoons vegetable oil
1 medium onion diced
12 cloves garlic smashed
1/2 scotch bonnet pepper seeds removed, optional
1 teaspoon ground roasted geera cumin
2 tablespoons Caribbean green seasoning
1 teaspoon anchar masala
1/2 teaspoon black pepper
2 tablespoons curry powder Caribbean blend
3 pounds chicken wings split into flats and drumettes
1 teaspoon salt adjust to taste
1 1/2 cups water
2 tablespoons chadon beni chopped, or substitute cilantro

Instructions

Heat oil in a nonstick pan over medium heat. Add onion, garlic, scotch bonnet, green seasoning, black pepper, anchar masala, and geera. Cook for 4 minutes, stirring often.
Add curry powder and stir well. Cook for another 2–3 minutes to toast the spices.
Add chicken wings and salt.
Stir to coat evenly with the curry base. Cook for 3 minutes uncovered.
Pour in the water. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, or until fully cooked.
If wings are large, add more water and cook an additional 5 minutes. Adjust salt as needed. Finish with chopped chadon beni or cilantro. Serve hot with roti or rice.

Notes

Please follow along with the video, as it provides more information about the recipe. Additional ingredients that can be added to add subtle flavor include ginger, curry leaves, and a bay leaf. If you are making this dish gluten-free, please review the ingredient list to ensure it meets your specific dietary requirements.

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Desserts Featured Festive & Holiday Recipes

No-Soak Caribbean Christmas Rum (Fruit Cake)

January 7, 2026May 19, 2025Leave a Comment

This No-Soak Caribbean Christmas Rum (Fruit Cake) was my solution to a familiar problem—forgetting to soak fruits months in advance for the holiday season. I created this version to bring the rich flavor of traditional Caribbean fruit cake, but with a fraction of the prep time. It’s still packed with rum-soaked dried fruits, warming spices, and that signature dark color, but we’re using a boxed cake mix to make things easy. If you’re short on time but still want that unmistakable Caribbean Christmas flavor, this one’s for you.

Ingredient Guide

Boxed Cake Mix: The base of the recipe, saving time while still delivering texture. Use white or yellow cake mix.
Dark Rum: Essential for classic Caribbean flavor. It infuses the fruit and adds depth to the cake.
Port or Sherry: A rich fortified wine that adds sweetness and enhances the fruit blend.
Nutmeg: Freshly grated for aromatic warmth; key in Caribbean holiday baking.
Cinnamon: Deep, sweet spice that balances out the richness of the fruit.
Ground Ginger: Adds subtle heat and complexity.
Orange Zest: Adds brightness and balances the richness with citrus lift.
Raisins: Sweet, chewy texture and bold flavor.
Prunes: Soft and rich. Chop before blending for easier processing.
Citrus Peel: Classic candied fruit flavor that ties together the spice and rum.
Mixed Dried Fruit: Use your favorite combination; look for ones with pineapple, papaya, or cherries.
Caribbean Browning: For deep color and a hint of burnt sugar flavor.
Vanilla Extract: Rounds out the flavors with subtle sweetness.
Extra Rum or Port: Brushed on the warm cake to seal in moisture and intensify flavor.

Shopping Made Easy

Choose a high-quality boxed white or yellow cake mix and follow the package directions for oil, eggs, or butter.
Caribbean browning is available in the international section or at West Indian groceries.
Port, sherry, or red wine can all work for fortifying the fruit. Choose one you enjoy drinking.
Use seedless dried fruits and chop any large pieces before blending to avoid a gritty texture.

Cooking Notes from the Kitchen

Chop larger fruits, like prunes before blending for a smoother texture and even moisture throughout.
Use a food processor to pulse the fruit mixture into your preferred consistency; smooth or chunky.
Add the browning gradually to control how dark your cake becomes; start with 1 tablespoon and adjust.
Don’t overmix the cake batter once fruit is added; fold gently to avoid a tough texture.
Bake on the middle rack so the heat is even. Check for doneness with a toothpick at the lower end of the recommended bake time.
Brushing the cake with more rum or wine while it’s still warm enhances moisture and flavor. Don’t skip it!
Let cakes cool fully before slicing to keep them intact, especially if using a Bundt pan.

What type of pan is best for this cake?

Bundt pans help distribute heat evenly and give the cake a traditional holiday look, but loaf pans work just as well.

Can I freeze this fruit cake?

Yes. Once completely cool, wrap tightly in plastic and foil. Freeze up to 3 months and thaw at room temperature before serving.

How long will the cake stay fresh?

It keeps for 5–7 days at room temperature, or up to 2 weeks in the fridge. Re-brush with rum or Port if it starts to dry.

Can I use other dried fruits?

Yes. You can mix in dried cranberries, chopped apricots, or golden raisins to match your personal flavor profile.

No-Soak Caribbean Christmas Rum (Fruit Cake)

This simplified version of the traditional Caribbean Christmas cake is perfect for those who didn’t soak fruits months in advance. Using boxed cake mix and a blend of dried fruits soaked in rum and port, it delivers festive flavors with less effort.

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Prep Time 20

Cook Time 45

Rest Time 45

Total Time 1 50

Course Desserts, Festive & Holiday Recipes

Ingredients

2 boxed cake mixes white or yellow
Ingredients as per box usually eggs, oil or butter
1 cup dark rum
1 1/2 cups Port or sherry
1 teaspoon nutmeg grated
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 orange zested
1 cup raisins
1 cup prunes roughly chopped
1 cup citrus peel
1 cup mixed dried fruit
1-2 tablespoons Caribbean browning
1 1/2 tablespoons vanilla extract
Extra rum or Port for brushing

Instructions

In a food processor or blender, combine citrus peel, raisins, mixed dried fruit, prunes, cinnamon, ginger, vanilla extract, nutmeg, dark rum, orange zest, and port. Blend to desired consistency, scraping down the sides as needed.
In a large mixing bowl, prepare the boxed cake mixes according to package instructions. Add Caribbean browning and whisk until well incorporated.
Fold the fruit mixture into the cake batter until evenly distributed.
Preheat oven to 350°F (175°C).
Grease and flour Bundt or cake pans. Divide the batter between the pans. Bake according to package directions, typically 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack. Once completely cooled, brush the tops with additional port or rum.
Slice and enjoy. Store any leftovers in an airtight container.

Notes

For better zest, use organic oranges to avoid wax coatings.
Adjust the consistency of the fruit puree to your preference, chunky or smooth.
Brushing the cooled cake with additional rum or port enhances flavor and keeps it moist.
This cake is lighter than traditional black but still rich in festive flavors.

Keyword Caribbean, christmas, rum cake

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Oven roasted turkey breast in a red baking dish resting on top of the stove

Easy Caribbean Recipes Featured Festive & Holiday Recipes Fusion

Simple Oven Roasted Turkey Breast

January 7, 2026May 14, 2025Leave a Comment

Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either, but it’s part of their Canadian culture, so rather than doing an entire bird and having too many leftovers to know what to do with, we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.

This Simple Oven Roasted Turkey Breast is perfect for those who want the deliciousness of turkey without the hassle of cooking a whole bird. Brined overnight with herbs and spices, then roasted over a bed of vegetables, this dish delivers moist, flavorful meat every time. Perfect for smaller gatherings or weeknight dinners, it’s a straightforward recipe that doesn’t compromise on taste.

Ingredient Guide

Turkey breast (5–7 lbs): The main protein; brining ensures it’s juicy and flavorful.
Water: Used in the brine to help the turkey absorb flavors and retain moisture.
Fresh thyme: Adds an earthy, aromatic note to both the brine and roasting pan.
Chopped parsley: Provides freshness and a mild herbal flavor in the brine.
Black peppercorns: Impart a subtle heat and depth to the brine.
Allspice berries: Offer a warm, slightly sweet spice to the brine.
Salt: Essential for seasoning and aiding in moisture retention during brining.
Brown sugar: Balances the saltiness and adds a hint of sweetness to the brine.
Olive oil: Coats the turkey skin, promoting browning and crispiness during roasting.
Carrot: Forms part of the vegetable bed, adding sweetness and flavor to the drippings.
Celery stalks: Contribute aromatic depth to the roasting base.
Garlic: Halved and placed in the roasting pan for a mellow, roasted garlic flavor.
Onion: Adds sweetness and complexity to the roasting vegetables.
Chicken stock or water: Keeps the roasting environment moist and enhances the pan juices.
Ground black pepper: Sprinkled on the turkey for additional seasoning before roasting.

Shopping Made Easy

Turkey breast: Available fresh or frozen at most supermarkets; ensure it’s fully thawed before brining.
Herbs and spices: Fresh thyme and parsley can be found in the produce section; whole spices like allspice berries and peppercorns are in the spice aisle.
Vegetables: Carrots, celery, garlic, and onions are staple items in the produce section.
Chicken stock: Choose low-sodium options to control the saltiness of the final dish.

Do I need to brine the turkey breast?

Brining is recommended as it helps the turkey breast retain moisture and enhances its flavor. An overnight brine yields the best results, but even a few hours can make a difference.

Can I use dried herbs instead of fresh?

Yes, if fresh herbs aren’t available, you can substitute with dried ones. Use one-third the amount of dried herbs compared to fresh.

What can I serve with this turkey breast?

This turkey pairs well with traditional sides, like mashed potatoes, roasted vegetables, cranberry sauce, or a fresh green salad.

How do I know when the turkey is fully cooked?

Use a meat thermometer to check the internal temperature at the thickest part of the breast. It should read 165°F (74°C) when fully cooked.

Is this recipe suitable for beginners?

Absolutely! With clear steps and simple ingredients, it’s a great recipe for those new to cooking turkey.

Cooking Notes from the Kitchen

Make sure the turkey is fully submerged in the brine. If needed, use a plate to weigh it down.
Creating a bed of vegetables not only adds flavor but also elevates the turkey for even cooking.
After roasting, let the turkey rest for at least 15 minutes before slicing to allow juices to redistribute.

Simple Oven Roasted Turkey Breast

A flavorful and moist turkey breast, perfect for smaller gatherings and easy holiday meals.

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Prep Time 4

Cook Time 3

Rest Time 15

Total Time 7 15

Course Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

5 lbs turkey breast
4 cups water
5 sprigs thyme
2-3 tablespoon chopped parsley
7-10 black peppercorns
5-10 allspice berries
4 cloves garlic
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon olive oil
1 large carrot
2 stalks celery
1 head garlic
1/2 large onion
1 cup water or chicken stock
1/4 teaspoon black pepper ground
2 sprigs thyme

Instructions

In a large bowl, combine 1 cup of lukewarm water with salt, brown sugar, crushed garlic, peppercorns, allspice berries, thyme, and parsley. Stir until salt and sugar dissolve. Add 3 cups of cold water and mix well.
Place the turkey breast in a large resealable bag or container. Pour the brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate overnight or for at least 4 hours.
Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels.
Preheat the oven to 375°F (190°C).
Line the bottom of a roasting pan with chopped carrot, celery, halved garlic head, and quartered onion.
Place the turkey breast on top of the vegetables. Drizzle olive oil over the turkey and sprinkle with ground black pepper. Tuck two sprigs of thyme under the turkey. Pour 1 cup of water or chicken stock into the pan. Cover the pan with aluminum foil and roast in the preheated oven for 2 hours.
Remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 30 to 45 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Remove the turkey from the oven and let it rest for at least 15 minutes before slicing. Serve with your choice of sides and enjoy!

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Featured Festive & Holiday Recipes Jamaican

Holiday Jerk Ham with Pineapple Mango Rum Glaze

January 7, 2026May 14, 2025Leave a Comment

Every holiday season, I want to bring Caribbean flair to the table, and this Holiday Jerk Ham with Pineapple Mango Rum Glaze delivers just that. The traditional Jamaican-style spices blend into the ham’s savory profile, while a sweet, tropical glaze of pineapple, mango, and rum adds sweetness and color, a perfect balance of spice and sunshine. Great if you’re entertaining family or hosting festive gatherings. This recipe makes a memorable centerpiece that’s both flavorful and festive.

Ingredient Guide

Smoked Ham: Often 9–10 lbs, this forms the centerpiece of the dish and benefits from long roasting.
Ground Allspice: Offers classic Jamaican flavor notes and aromatic warmth.
Ground Cinnamon and Nutmeg: Pair with allspice to add depth and holiday spice flavor.
Olive Oil: Helps the spices adhere to the ham and supports even browning.
Orange Juice: Adds acidity and sweetness to both marinade and glaze.
Fresh Ginger: Brightens the glaze with gentle, warming spice.
Scallions, Garlic, Thyme, and Scotch Bonnet Pepper: Combine to create the signature jerk marinade base.
Dark Soy Sauce: Adds saltiness and umami to the marinade.
Brown Sugar: Provides sweetness and supports caramelized edges.
Rum: Enriches both the marinade and glaze with Caribbean signature warmth.
Pineapple Tidbits and Mango Pieces: The fruit base of the glaze, offering tropical sweetness and texture.
Lemon Juice and Orange Zest: Brighten the glaze with fresh citrus aroma and acidity.
Salt: Balances sweetness in the glaze.

Shopping Made Easy

Buy a smoked ham leg (9–10 lbs) and remove any prepackaged glaze if present.
Stock up on pantry spices (allspice, cinnamon, nutmeg) for authentic jerk flavor.
Look for canned pineapple tidbits and fresh mango. You can substitute with frozen fruit if needed.
Choose a dark rum and dark soy sauce (or gluten-free tamari if needed) to enhance depth and color.

Cooking Notes from the Kitchen

Remove the thick skin and score in a diamond pattern to help the marinade penetrate.
Use a food processor to pulse the marinade ingredients into a coarse paste for maximum flavor coverage.
Marinate for at least 30 minutes or ideally overnight for deeper flavor.
Roast at 350 °F (175 °C), basting every 10–15 minutes with pan juices to keep meat moist.
Glaze simmers for 40 minutes until thick, then spooned on during broil—take care, the sugar can burn quickly.

Can I leave out the scotch bonnet pepper?

Yes, you’ll lose some heat, but the jerk flavor will still be vivid. Consider a jalapeño if you want milder heat.

Is this dish gluten-free?

It can be if you swap soy sauce with a gluten-free alternative like tamari and verify other pantry ingredients are certified gluten-free.

What pan should I roast the ham in?

Use a large, sturdy roasting dish that fits the ham comfortably and allows juice collection for basting.

What’s the ideal baking and glazing timing?

Total roasting time is roughly 10 minutes per pound at 350 °F (175 °C), with foil on. Remove foil, increase to 400 °F (200 °C), glaze, then broil in three 3–4-minute rounds until caramelized.

Holiday Jerk Ham with Pineapple Mango Rum Glaze

A delicious ham for the holiday season. Try something new with this delicious glaze on a beautiful jerk ham.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

9-10 lb smoked ham
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons olive oil
1 cup orange juice
1 inch fresh ginger peeled, roughly chopped
4 scallions
4 cloves garlic
8-10 sprigs fresh thyme
2 tablespoons dark soy sauce or tamari
1 scotch bonnet pepper stem and seeds removed
1 1/2 tablespoons brown sugar
1/4 cup rum

For the Glaze

2 cups orange juice
14 oz canned pineapple tidbits
1 1/2 cups mango pieces
3/4 cup brown sugar
1/2 teaspoon ground allspice
1 teaspoon grated ginger
1/4 cup rum
1 orange zested

Instructions

Preheat oven to 350 °F (175 °C).
Remove the ham’s fatty skin; score in a diamond pattern.
Combine marinade ingredients in a food processor until coarse.
Massage the marinade into the ham and let rest 30 minutes to overnight.
Tent with foil and roast ~10 minutes per pound.
Prepare glaze by simmering all glaze ingredients (except zest) for 40–45 minutes. Mash lightly and stir in orange zest.
After ~30 minutes of baking, baste ham every 10–15 minutes with pan juices.
At ~1 hr 15 min, increase oven to 400 °F (200 °C), remove foil, bake 15 minutes.
Broil at ~500 °F and spoon glaze onto ham in three layers (3–4 minutes each). Watch closely to avoid burning.
Rest the ham 15 minutes before slicing; serve with glaze on the side.

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Featured Festive & Holiday Recipes Fusion

Whole Roasted Chicken with Herb Butter

January 7, 2026May 8, 2025Leave a Comment

Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.

Ingredient Guide

Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
Salt: Key to well-seasoned, flavorful meat and crispy skin.
Black Pepper: Adds grounding warmth.
Olive Oil: Helps the herb butter spread and promotes browning.
Parsley: Provides fresh brightness.
Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
Garlic: Enhances savory depth when rubbed under the skin.
Scallions: Liven the cavity for added flavor infusion.

Shopping Made Easy

Choose a 4–5 pound chicken with skin for best roasting results.
Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.

Cooking Notes from the Kitchen

Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
Baste every 15 minutes with pan juices if not using foil.
Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

4 tablespoons olive oil
1 tablespoon parsley chopped
1 tablespoon sage chopped
1 tablespoon rosemary chopped
1 tablespoon thyme leaves
2 cloves garlic crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken 4-5 lb
4 sage leaves
2 sprigs rosemary
2 stalks scallions
4 sprigs thyme

Instructions

Preheat oven to 400 °F (200 °C).
Clean the chicken and trim away excess fat.
In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.
Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.
Stuff the cavity with whole sage, rosemary, thyme, and scallions.
Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.
Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
Tent with foil and let rest for 5–10 minutes before carving.

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Breads & Bakes Desserts Featured Festive & Holiday Recipes Jamaican

Jamaican (Easter) Spice Bun

January 7, 2026May 8, 2025Leave a Comment

I don’t just bake. For me, Jamaican (Easter) Spice Bun holds memories of that moment my friend’s wife returned from the grocery in Ocho Rios holding “bun and cheese” and his delight was contagious. My friend said his grandma made this every Easter, and I wanted to recreate that tradition; sweet, fragrant with spices, and perfect with cheese.

This Jamaican (Easter) Spice Bun is more than a seasonal treat, it’s a beloved symbol of Easter for many in the Caribbean and across the diaspora. If you’ve ever had bun and cheese during the holidays, you know just how special this combination can be. The rich aroma of cinnamon, nutmeg, and allspice warming through the kitchen signals that something good is in the oven.

This recipe keeps things easy and accessible, while holding onto the depth of flavor we expect from traditional Jamaican spice bun. It’s packed with raisins, mixed peel, cherries, and dark stout, and sweetened with molasses, brown sugar, and honey. A brush of simple syrup gives it the signature glossy finish. Serve it thick-sliced with cheese or enjoy it with tea. Either way, it’s a Caribbean classic you’ll come back to again and again.

Ingredient Guide

Sugar (golden brown): Provides the sweet caramel tone and balances the dark stout flavor.
Vanilla: Offers fragrant warmth that complements the rich fruit.
Molasses: For deep, sticky sweetness—classic in Caribbean baking.
Caribbean Browning: Lends color and a hint of caramel flavor.
Honey: Adds both sweetness and moisture to the fruit mixture.
Guinness Stout: Combines with spices to infuse the fruit with rich, dark flavor.
Raisins: Add chewy sweetness throughout the bun.
Mixed Fruit (peel): Brings bright, candied fruit flavor.
Cherries (chopped): Offer bursts of juiciness and color.
Butter: Adds richness and helps bind the dough.
All-Purpose Flour: Forms the structure of the bun.
Baking Powder: Leavens to give the bun a light, tender crumb.
Egg: Binds ingredients and enriches the dough.
Salt: Balances sweetness with a hint of savory.
Cinnamon: Brings warm spice depth.
Nutmeg: Adds aromatic richness.
Allspice: Offers iconic Caribbean aromatic warmth.
Ginger Powder: Complements the spice blend with gentle heat.

Shopping Made Easy

Look for Jamaican browning and molasses in Caribbean or Latin grocery aisles.
Buy unsweetened candied fruit to control sweetness; mixed peel and cherries are staples.
Choose a stout like Guinness for authentic flavor.

Cooking Notes from the Kitchen

Dissolve sugar, molasses, vanilla, browning, honey, stout, raisins, cherries, and peel together over medium heat until bubbling—this infuses the fruit with perfectly balanced sweetness.
Stir the dry mixture separately—flour, salt, spices, and baking powder—before combining to ensure even spice distribution.
Melted butter is added along with the beaten egg and fruit mixture; mix into a dough but be careful not to overwork it to keep the bun tender.
Place the dough into a greased 11×5-inch pan and bake on the middle rack at 350°F (175°C) for about 60 minutes or until a toothpick comes out clean.
Brush the hot bun with simple syrup (equal parts sugar and water) right after baking to give it that classic shiny finish. Slice only when fully cooled to avoid crumbling.

What size pan is recommended?

Use an 11×5-inch loaf pan so the dough bakes evenly without spilling.

Can I make this without Guinness?

Yes, you can substitute coffee, stout, or dark rum for a similar depth of flavor.

How long does this bun stay fresh?

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Recipe

Store at room temperature, lightly wrapped, for 3–4 days. Rewarm gently before serving.

Jamaican (Easter) Spice Bun

A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breads & Bakes, Desserts, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3/4 cup golden brown sugar
1 teaspoon vanilla
1/2 tablespoon molasses
1 tablespoon Caribbean browning
2 tablespoon honey
1 3/4 cups Guinness stout
1 cup raisins
1 cup mixed fruit peeled
3/4 cup chopped cherries
4 tablespoon butter melted
3 cups all-purpose flour
2 1/2 teaspoon baking powder
1 egg beaten
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon ginger powder

Instructions

Preheat oven to 350 °F (175 °C). Grease an 11×5-inch loaf pan.
In a saucepan over medium heat, combine sugar, vanilla, molasses, browning, honey, stout, raisins, cherries, and peel. Stir until bubbles form at the edges, then remove from heat.
In a large bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
Add melted butter, beaten egg, and fruit mixture to the dry ingredients. Mix into a dough. Avoid overworking.
Transfer dough to the prepared pan. Bake for about 60 minutes or until a toothpick inserted comes out clean.
Once baked, brush the bun with simple syrup while still warm.
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

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Curry Stewed Chicken Wings in a red pot on the stove

Featured Festive & Holiday Recipes Jamaican

Curry Stew Chicken Wings

January 7, 2026May 8, 2025Leave a Comment

These Curry Stew Chicken Wings bring together two of Trinidad and Tobago’s best flavor techniques: curry seasoning and that iconic caramelized stew base. You get juicy, fall-apart chicken coated in a rich, golden sauce with all the bold heat, spice, and island flavor we crave. Whether you’re a seasoned Trini cook or just learning how to make curry stew the right way, this dish brings the real deal. If you’re looking for how to make Trinidad curry stew chicken or want a flavorful wing dish with an island twist, this one’s for you. It’s hands-down my favorite way to enjoy wings—sorry Buffalo.

Ingredient Guide

Chicken Wings: Cut into drumettes and flats for even cooking; discard or reserve tips for stock.
Curry Powder: Use a Trinidad-style curry blend for authentic flavor; this is the “curry” part of curry stew.
Tomato : Adds sweetness and body to balance the spice.
Onion Provides a classic flavor base and aroma.
Ginger: Brings bright, spicy undertones to balance the deep stew flavors.
Caribbean Green Seasoning: Packs herbaceous punch; homemade or bottled works great.
Salt & Black Pepper: Essential seasonings; adjust salt to taste at the end.
Tomato Ketchup: Adds color and mild sweetness; traditional in many Caribbean stews.
Scotch Bonnet Pepper: For bold heat; use whole, chopped, or omit based on preference.
Grapeseed Oil: Chosen for high smoke point, but any neutral oil works.
Golden Brown Sugar: Caramelizes to create the stew base; watch carefully to avoid bitterness.
Scallions: Fresh finishing touch; use white and green parts.
Celery Leaves: Offers clean, herbaceous finish; sub with parsley if needed.
Water: Forms the gravy and carries the curry and stew flavors throughout.

Shopping Made Easy

Look for fresh chicken wings and trim to your liking—discard tips or freeze for broth.
Caribbean curry powder can be found in West Indian markets or international aisles.
Use grapeseed, canola, or sunflower oil to handle the high heat of the stew step.
Golden brown sugar helps develop color and flavor without burning too fast.
Scotch bonnets can be replaced with your favorite hot pepper or left out for a milder dish.

Cooking Notes from the Kitchen

Always watch your sugar during the caramelizing step—it should turn amber, not black.
Marinate the wings for at least 2 hours for deeper flavor, but you can cook immediately if needed.
The chicken will release juices—reduce fully before adding water to intensify flavor.
If your pot dries too quickly or wings are large, use extra water to finish cooking without burning.
This dish thickens as it cools, so judge the gravy thickness accordingly.

What’s the difference between curry stew and stew chicken?

Curry stew is seasoned with curry powder before the stewing (caramelized sugar) step. Stew chicken skips the curry.

Can I use other cuts of chicken?

Yes, bone-in thighs or drumsticks work well. Adjust cook time based on size.

Is this dish spicy?

It can be! Scotch bonnet adds heat. Adjust or omit based on your spice tolerance.

How do I avoid bitter stew?

Watch the sugar carefully. Only add chicken once it turns amber—not black.

Curry Stew Chicken Wings

A Trinidadian classic that blends bold curry flavor with deep caramelized stew, all wrapped around juicy chicken wings.

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Prep Time 15

Cook Time 35

Total Time 50

Course Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3 pounds chicken wings trimmed, cut into flats and drumettes
2 tablespoons curry powder
1 medium tomato diced
1 medium onion diced
1 tablespoon ginger grated
2 tablespoons Caribbean Green Seasoning
3/4 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 teaspoon tomato ketchup
1 Scotch Bonnet pepper optional, seeds removed for less heat
1 1/2 tablespoons grapeseed oil or any neutral oil
1 1/2 tablespoons golden brown sugar
2 scallions chopped
1 tablespoon celery leaves chopped
2-3 cups water

Instructions

In a large bowl, season chicken wings with curry powder, tomato, onion, ginger, green seasoning, salt, pepper, ketchup, and scotch bonnet. Mix well. Marinate for 2 hours or more in the fridge.
In a heavy pot over medium-high heat, add oil and brown sugar. Let sugar melt, froth, and turn amber.
Carefully add seasoned wings to pot. Stir well to coat with caramel.
Lower heat to medium-low. Cover and cook for 5–7 minutes.
Remove lid, raise heat, and cook until all natural liquid evaporates and oil is visible.
Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.
Reduce to rolling simmer, cover slightly, and cook 20 minutes. Add more water if needed.
Taste and adjust salt. Simmer uncovered 4 minutes more to thicken gravy if desired.
Finish with chopped scallions and celery leaves. Serve hot.

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Ginger Chicken with Green Beans on a red serving dish

Featured Festive & Holiday Recipes Soups & Stews Trinidadian

Caribbean Ginger Stewed Chicken with String Beans

January 7, 2026May 8, 2025Leave a Comment

This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar. This version builds on the memories of Monday dinners when mom would transform leftovers into something fresh and vibrant. The ginger adds subtle warmth, while the brown sugar stew base gives the dish its signature golden color. Serve it over rice or with hot sada roti and you’ll see why this is still one of my favorite ways to prepare chicken.

Ingredient Guide

Chicken: Bone-in drumsticks and thighs are best for flavor and tenderness during stewing.
String Beans: Also known as Bodi or yard beans; crisp, earthy, and perfect for simmering.
Caribbean Green Seasoning: A fresh blend of herbs that infuses the dish with savory depth.
Onion: Diced and used to build aromatic base flavor.
Scotch Bonnet Pepper: Adds heat and tropical aroma—use sparingly or leave whole to control spice.
Tomato Ketchup: Adds sweetness and acidity that balances the stew.
Ginger: Brings warmth and a peppery undertone that complements the sugar-based stew.
Worcestershire Sauce: Offers a savory umami layer to the chicken.
Vegetable Oil: Used to caramelize sugar and sauté aromatics.
Brown Sugar: Essential to create the stew’s caramelized base.
Grape Tomatoes: Added at the end for freshness and acidity.

Shopping Made Easy

Use bone-in chicken for the best texture and deeper flavor in the stew.
Look for fresh string beans or long Bodi at Caribbean or Asian groceries.
A ripe scotch bonnet adds signature heat—remove seeds to mellow it.
Use brown sugar, not white, to create the stew’s authentic color and flavor.
Caribbean green seasoning can be homemade or store-bought; it’s a staple for seasoning meat.

Cooking Notes from the Kitchen

Stew the chicken in caramelized sugar for deep color and flavor—watch closely to avoid burning.
Julienne ginger adds bursts of flavor throughout, or grate it for a more subtle infusion.
Add the string beans after searing the chicken so they hold their shape and don’t overcook.
Deglazing the pot with marinade water adds back all those flavorful bits.
Add tomatoes at the end for brightness and to avoid over-softening.

Caribbean Ginger Stewed Chicken with String Beans

A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.

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Prep Time 20

Cook Time 40

Total Time 1

Course Festive & Holiday Recipes, Soups & Stews

Cuisine Trinidadian

Ingredients

3 lbs chicken cut into 1 1/2-inch pieces
1 lb string beans cut into 1–1 1/2-inch pieces
1 tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt adjust to taste
1/2 onion medium; diced
1/2 Scotch Bonnet pepper whole or sliced
1 tablespoon tomato ketchup
1 1/2 inch ginger julienned
1 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes whole or halved

Instructions

Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
Add string beans and stir to combine.
Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
Add grape tomatoes in the last 3 minutes.
Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!

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Featured Festive & Holiday Recipes Grilling Jamaican

Jerk Rotisserie Chicken

January 7, 2026May 1, 2025Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

Ingredient Guide

Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
Ginger: Bright and spicy; use fresh slices for best results.
Fish Sauce: Adds savory depth and funk; optional but recommended.
Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
Garlic: Deepens flavor and rounds out the marinade.
Parsley: Adds freshness and balances bold flavors.

Shopping Made Easy

Choose small, even-sized chickens for uniform cooking on the rotisserie.
Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
Look for cane sugar in natural foods sections or use brown sugar as a backup.
Lime leaves and fish sauce can be found in Asian markets; both freeze well.
Use a rotisserie attachment that fits securely to avoid uneven spinning.

Cooking Notes from the Kitchen

Secure the chicken well with kitchen twine to avoid burned wings or legs.
Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
Rest the chicken for 15 minutes before carving—this helps retain all those juices.
This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

Can I make this without a rotisserie?

Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

What if I don’t have lime leaves or fish sauce?

They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

How spicy is this recipe?

With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

Can I marinate overnight?

Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.

Jerk Rotisserie Chicken

This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you’ll ever taste.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Festive & Holiday Recipes, Grilling

Cuisine Jamaican

Ingredients

2 whole chickens about 2.5-3 lbs each
2 stalks scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar or brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice pimento powder
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

Instructions

In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
Serve and enjoy!

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Featured Festive & Holiday Recipes Sauces, Condiments & Marinades

Spicy Cranberry Pineapple Chutney

January 7, 2026May 1, 2025Leave a Comment

Living in Canada for over 30 years has allowed me to embrace the changing seasons. During a recent visit to St. Jacob’s Farmers’ Market, I found some delightful dried cranberries that inspired this chutney. Combining fresh cranberries, pineapple, and warm spices, this chutney brings a Caribbean twist to traditional holiday condiments. Whether paired with ham, turkey, or simply spread on toast, it’s a flavorful addition to any meal.

Wooden spoon standing up in chutney on the stove

Ingredient Guide

Dark Brown Sugar: Provides a deep, molasses-like sweetness that balances the tartness of the cranberries.
Fresh Cranberries: Offer a natural tartness and vibrant color; frozen cranberries can be used as a substitute.
Apple Cider: Adds a fruity acidity; apple juice can be used if cider is unavailable.
Sea Salt: Enhances the overall flavor profile.
Cinnamon: Introduces warm, sweet spice notes.
Grated Ginger: Adds a zesty, spicy kick that complements the sweetness.
Bay Leaves: Impart subtle herbal undertones.
Cardamom Pods: Contribute a fragrant, citrusy flavor.
Lemon (Zest and Juice): Brightens the chutney with fresh citrus notes.
Pineapple: Brings a tropical sweetness and texture; dice into ¼-inch pieces for consistency.
Habanero Pepper (Optional): Adds heat; adjust quantity to taste or omit for a milder chutney.
Dried Cranberries: Provide chewy texture and concentrated sweetness.

Shopping Made Easy

Cranberries: Fresh cranberries are typically available in the produce section during fall; frozen cranberries can be found year-round.
Pineapple: Choose a ripe pineapple with a sweet aroma and firm skin; pre-cut pineapple can be a convenient alternative.
Spices: Cinnamon sticks, bay leaves, and cardamom pods are commonly found in the spice aisle.
Habanero Peppers: Available in the produce section; handle with care and consider wearing gloves.
Apple Cider: Located in the juice aisle; ensure it’s unsweetened for best results.

Cooking Notes from the Kitchen

Caramelizing Sugar: Melt the brown sugar over medium-low heat until it turns dark brown; avoid letting it bubble or froth excessively.
Chutney Consistency: The chutney will thicken as it cools; if it becomes too thick during cooking, add more apple cider to adjust.
Storage: Store the cooled chutney in sterilized glass containers in the refrigerator; it pairs wonderfully with holiday meats or as a spread

Spicy Cranberry Pineapple Chutney

This chutney combines the tartness of cranberries with the sweetness of pineapple and the warmth of Caribbean spices, creating a versatile condiment that enhances both holiday and everyday meals.

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Prep Time 15

Cook Time 40

Total Time 55

Course Festive & Holiday Recipes, Sauces, Condiments & Marinades

Servings

Ingredients

1 cup dark brown sugar
2 lbs cranberries washed
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon zested and juiced
1 large pineapple peeled, cored, diced
1 habanero pepper optional
3/4 lb dried cranberries

Instructions

Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below). It does not need to bubble or go frothy.
At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.
Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.
Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.
You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.
As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.
Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.
Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.

Notes

If making this dish gluten free, please go through the list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you follow along with the video as much more about the recipe is discussed there.

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Desserts Featured Festive & Holiday Recipes Trinidadian

Banana Bread Pudding

January 7, 2026April 16, 2025Leave a Comment

Banana bread pudding wasn’t something I grew up eating—cake was always the dessert of choice in our home. My mom, a serious baker, had no time for bananas when she had fruit cake in the oven. And to be honest, I had so much banana as a child, I lost my taste for it altogether. That changed the night I tasted Banana Bread Pudding at my sister’s wedding in Port of Spain. That dessert, made by the chef at Chaud, opened my eyes to what a banana could be. This recipe is my humble take, inspired by that unforgettable flavor and a craving I’ve come to welcome.

Ingredient Guide

Day-Old Bread: Slightly dried bread soaks up the custard mixture without falling apart. A rustic loaf or French bread works best for structure.
Warm Milk: Used to dissolve the butter and build a rich custard base. Whole milk is ideal for creaminess.
Butter: Melted into the warm milk to enrich the custard and add smooth texture.
Custard Powder: Adds body and depth of flavor to the custard. This tip came from a chef friend and really elevates the dessert.
Eggs: These bind the pudding and add a silky, custard-like finish to every bite.
Cinnamon Powder: Brings classic Caribbean spice warmth to the dish.
Vanilla Extract: Adds a rich, sweet fragrance that complements the banana and spice.
Granulated Sugar: Sweetens the custard and balances the natural sugars in the banana and raisins.
Ripe Bananas: Provide moisture and natural sweetness. Very ripe bananas with black spots are perfect.
Raisins: Add chewy texture and pops of sweet-tart flavor in contrast to the creamy custard.
Nutmeg: A traditional Caribbean spice that deepens the flavor of the custard base.

Shopping Made Easy

Look for unsliced or rustic bread from a bakery for best texture.
Custard powder is typically found in the baking or international foods aisle.
Use bananas that are too soft for eating. This is the perfect way to use them up.
Swap raisins for currants or chopped dried fruit if needed.

Cooking Notes from the Kitchen

Tear the bread into 1- to 2-inch pieces by hand—this helps it hold shape and soak evenly without becoming mushy.
When mixing custard powder, always use a few tablespoons of the warm milk mixture to dissolve it completely before combining, as this helps avoid lumps.
Letting the assembled bread mixture rest for 20 minutes is essential. It ensures the bread fully absorbs the custard and bakes evenly.
Press the bread gently into the custard to help saturate it. Don’t skip this because it’s what gives the pudding its creamy texture.
Bake on the middle rack so the heat circulates evenly and the top sets golden while the inside remains moist.
The pudding is ready when it is golden brown on top with a slight jiggle in the center. Overbaking will dry it out.

What can I use as a substitute for custard powder?

You can substitute 2 tablespoons of cornstarch or flour, but custard powder offers both thickening and flavor.

Can I make this without raisins?

Yes. You can leave them out or use chopped dates, apricots, or cranberries.

How long can I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat at 350°F (175°C) until warmed through.

Can I prep it ahead of time?

Yes. Assemble it unbaked, cover, and refrigerate overnight. Bake from cold, adding 5–10 minutes to the time.

Banana Bread Pudding

A Caribbean-style baked dessert made with ripe bananas, custard-soaked bread, and warm island spices. Enhanced with warm spices and a hint of vanilla, this dish is perfect served warm with a drizzle of caramel sauce.

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Prep Time 20

Cook Time 50

Rest Time 5

Total Time 1 15

Course Desserts, Festive & Holiday Recipes

Cuisine Trinidadian

Servings

Ingredients

1 loaf day-old bread torn into 1–2 inch pieces
2 1/4 cups warm milk
2 tablespoons butter
1 tablespoon custard powder
3 eggs room temperature
1/2 teaspoon cinnamon powder
1 tablespoon vanilla extract
1 cup granulated sugar
2 ripe bananas sliced
1/3 cup raisins
1/4 teaspoon nutmeg

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk the warm milk and butter until the butter is fully melted.
In a small bowl, mix 3 tablespoons of the warm milk with custard powder until smooth. Add this to the milk mixture and whisk to combine.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
Combine the egg mixture with the milk mixture and whisk thoroughly.
Add the bread pieces, bananas, and raisins to a large bowl. Pour the custard over and mix gently, pressing to ensure the bread absorbs the liquid.
Cover and let rest for 20 minutes.
Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.

Notes

Use overripe bananas for a sweeter flavor.
Custard powder adds body and flavor; it’s optional but recommended.
Ensure the bread is dry to absorb the custard mixture effectively.
Serve warm with caramel sauce or a scoop of coconut ice cream for an indulgent treat.

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