The Vibrant Caribbean Pot Vol 2
Soup Season Cookbook
Curry Cookbook
Caribbean Christmas Ebook
Get My Cookbooks
Shop Now

One Kitchen, Many Cultures

In Season

Showing: 1 - 12 of 18 Articles
passion fruit vinaigrette salad

Bright Passion Fruit Vinaigrette Recipe for Salads and Grilling

Leave a Comment on Bright Passion Fruit Vinaigrette Recipe for Salads and Grilling
passion fruit vinaigrette salad

I’ve always believed that how we introduce vegetables to our family shapes how they appreciate them later in life. Growing up, my mom kept things simple, and salads were never really “dressed” in the traditional way. We enjoyed fresh slices of cucumber, tomato, leaf lettuce, and watercress on their own, especially during Sunday meals. While I’ve come to appreciate that approach, I also understand that for many of us, adding something vibrant like this Bright Passion Fruit Vinaigrette Recipe for Salads and Grilling makes it much easier to get our children to enjoy salads more often.

With spring just around the corner, this recipe fits beautifully into lighter meals, outdoor dining, and everything coming off the grill. The natural brightness and tropical notes from the passion fruit bring a refreshing balance that works wonderfully with grilled chicken, steak, fish, or even brushed onto kabobs. It’s quick, full of flavor, and a simple way to elevate everyday meals with a touch of the Caribbean.

Ingredient Guide

Passion fruits Tropical fruit that delivers a bright, tangy sweetness and signature aroma essential to the vinaigrette
Olive oil Forms the base of the dressing and adds richness and smooth texture
Champagne vinegar Provides acidity and balance with a light, delicate tang
Sea salt Enhances all the flavors and brings the dressing together
Black pepper Adds a mild heat and depth, especially when freshly ground
Honey (scotch bonnet infused) Brings sweetness with a subtle Caribbean heat note
Lemon juice Adds freshness and an extra layer of citrus brightness
Dijon mustard Helps emulsify the dressing while adding a gentle sharpness

Shopping Made Easy

  • Look for ripe passion fruits that feel slightly heavy and may have wrinkled skins for the best flavor.
  • Olive oil and Dijon mustard are pantry staples available in any grocery store.
  • Champagne vinegar can be found in most supermarkets, but you can substitute it with white wine vinegar if needed.
  • Scotch bonnet infused honey may be found at Caribbean markets or made at home if unavailable. That said, feel free to use a honey of your choice.
  • Fresh lemons and black pepper are best purchased whole for maximum flavor.

Cooking Notes from the Kitchen

  • The aroma released when straining the passion fruit pulp is a key part of the experience and signals fresh, vibrant flavor.
  • Using freshly ground black pepper noticeably improves the overall taste.
  • Whisking or shaking thoroughly ensures a proper emulsion and balanced texture.
  • Serving the vinaigrette at room temperature enhances the natural fruitiness.
  • Always shake or whisk again after refrigeration, as natural separation will occur.
passion fruit vinaigrette salad

Bright Passion Fruit Vinaigrette Recipe for Salads and Grilling

A bright and tropical passion fruit vinaigrette perfect for salads and grilling, delivering a balance of sweet, tangy, and lightly spiced Caribbean flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Easy Caribbean Recipes, In Season, Sauces, Condiments & Marinades, Sunday Dinners, Vegan, Vegetarian, Weeknight Dinners
Cuisine Fusion, General Caribbean
Servings 6

Ingredients
  

  • 4 passion fruits pulp removed and seeds strained
  • 3/4 cup olive oil
  • 1/4 cup Champagne vinegar
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper fresh ground
  • 3 tablespoons honey scotch bonnet infused
  • 1/2 lemon juiced
  • 1 tablespoon Dijon mustard

Instructions
 

  • Remove the pulp out of the passion fruits, strain to remove the seeds and discard them, then set aside. You should notice a lovely tropical burst of fruity scent, which adds a wonderful touch to the finished vinaigrette.
    seeds removed from passion fruit
  • In a bowl, add the olive oil, champagne vinegar, salt, black pepper, and honey.
    whisking passion fruit vinaigrette
  • Whisk for a few seconds until slightly combined, then add the strained passion fruit pulp, lemon juice, and Dijon mustard.
    vegetables for salad
  • chop vegetables for salad
  • Whisk well until fully combined and smooth, with a light glossy finish.
    salad vegetables ready for passion fruit salad dressing
  • Alternatively, place all the ingredients into a small jar, secure the lid, and shake vigorously until fully blended.
    feta cheese added to salad
  • Use immediately or store in the refrigerator. When ready to use, bring to room temperature and shake or whisk thoroughly to restore the texture and highlight the fruit flavors.
    salad dressed with passion fruit vinaigrette
  • Here are a few of my Caribbean-inspired salad recipes: Caribbean Orange Pineapple Salad, Shrimp, Avocado And Mango Salad, Heirloom Tomato and Wtermelon Salad, and Zesty Cucumber Chow.

Video

Notes

Frequently Asked Questions

 
How long does passion fruit vinaigrette last in the fridge?
This vinaigrette can be stored in the refrigerator for up to one week. Be sure to shake or whisk thoroughly before each use, as natural separation will occur.
Can I use a different vinegar instead of Champagne vinegar?
Yes, you can substitute with white wine vinegar or apple cider vinegar, though the flavor will be slightly different.
Do I have to strain the passion fruit seeds?
Straining is recommended for a smoother texture, but you can leave some seeds in if you prefer added texture.
What can I serve with this passion fruit vinaigrette?
It pairs well with salads, grilled chicken, steak, fish, and can even be brushed onto kabobs for extra flavor.
Can I make this vinaigrette without Dijon mustard?
Yes, but the mustard helps emulsify the dressing. Without it, the vinaigrette may separate more quickly.
Tried this recipe?Let us know how it was!
jamaican brown stew fish

Classic Jamaican Brown Stew Salmon

Leave a Comment on Classic Jamaican Brown Stew Salmon
jamaican brown stew fish

Jamaican Brown Stew Salmon is a comforting, flavor-rich dish that reflects the deep traditions of Caribbean cooking. While it’s widely known as a Jamaican classic, the truth is you’ll find similar brown stew techniques used across many islands, each with its own subtle touch. Traditionally, this style of dish is made with whole fish such as snapper, including lane snapper, yellowtail snapper, or even a whole spanner, which are more common across the region.

For this recipe, I used salmon belly, which is not only beautifully rich and tender but also a more affordable option compared to other cuts of salmon. It works exceptionally well here, soaking up the sauce while remaining delicate and flavorful. The fish is seasoned, lightly dusted, and fried until just golden, then gently simmered in a deeply aromatic gravy with bell peppers, ginger, thyme, and a tomato-based backbone.

As the sauce comes together, the kitchen fills with warm, inviting aromas that instantly remind me of home. Whether you’re observing Lent or simply craving a satisfying Caribbean fish dish, this Jamaican Brown Stew Salmon delivers comfort, depth, and that unmistakable island flavor.

Note: Other options for delicious Caribbean Salmon recipes, see my Stewed Salmon, Oven Baked Salmon, Classic Jerk Salmon, and my Ultimate Jerk Salmon.

ingredients for making jamaican brown stew salmon

Ingredient Guide

Salmon Rich, tender fish that absorbs the stew’s flavors while maintaining a delicate texture.
Lime juice Helps cleanse the fish and adds a bright, fresh undertone.
Caribbean green seasoning A herb-based blend that forms the foundation of Caribbean flavor.
Salt Enhances and balances all the flavors in the dish.
Fish seasoning Adds depth and complements the natural taste of the salmon.
Black pepper Brings mild heat and warmth.
All-purpose flour Creates a light coating for the fish to achieve a slight crust when fried.
Oil Used for frying and building the base of the sauce.
Onion Adds sweetness and body to the stew.
Green bell pepper Contributes a slightly bitter, earthy flavor.
Red bell pepper Adds sweetness and color.
Carrot Introduces subtle sweetness and texture.
Scotch bonnet pepper Provides authentic Caribbean heat and aroma.
Pimento berries Delivers a warm, allspice flavor essential to Jamaican cooking.
Ginger Adds a fresh, zesty note to the sauce.
Tomato ketchup Forms the base of the stew with tangy sweetness.
Caribbean browning Gives the dish its signature deep color and slight caramel bitterness.
Brown sugar Balances acidity and enhances the sauce’s richness.
Water Helps create the stew consistency.
Scallions Adds a fresh, mild onion finish.
Garlic (optional) Deepens the savory base of the sauce.
Bay leaves (optional) Adds subtle herbal depth.
Soy sauce (optional) Boosts umami and saltiness.

Shopping Made Easy

  • Look for salmon belly at your fish market as it is usually more affordable and rich in flavor.
  • If you prefer a more traditional approach, ask for whole snapper, such as lane or yellowtail.
  • Caribbean green seasoning can be found at Caribbean grocery stores or made fresh at home.
  • Scotch bonnet peppers are available at West Indian markets and can be substituted carefully if needed.
  • Caribbean browning is typically sold in the international aisle or Caribbean specialty shops.

Cooking Notes from the Kitchen

  • This dish is known as Jamaican Brown Stew, but similar versions are enjoyed across many Caribbean islands using local fish.
  • Traditionally, whole snapper, lane snapper, yellowtail, or even spanner are used instead of salmon.
  • Salmon belly is a great option as it is more affordable and remains tender and flavorful.
  • Washing the fish with lime juice helps remove any raw scent and brightens the final flavor.
  • Fry the salmon just until lightly golden to avoid overcooking before it simmers in the sauce.
  • Cooking the aromatics low and slow helps release their natural oils and deepen the flavor base.
jamaican brown stew fish

Jamaican Brown Stew Salmon Recipe

A rich and comforting Jamaican brown stew salmon recipe featuring lightly fried salmon simmered in a fragrant, savory tomato-based sauce with classic Caribbean herbs and spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, In Season, Main Dishes, Seafood & Fish, Sunday Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 2 lbs salmon cut into 2–3 inch pieces
  • 1 lime juiced
  • 1 1/2 tablespoon Caribbean green seasoning
  • 3/4 tablespoon salt divided
  • 1 teaspoon fish seasoning
  • 1 teaspoon black pepper divided
  • 1 cup all-purpose flour
  • 2 –3 tablespoons oil plus oil for frying
  • 1 large onion sliced
  • 1 medium green bell pepper sliced
  • 1 medium red bell pepper sliced
  • 1/2 medium carrot julienned
  • 1/2 scotch bonnet pepper thinly sliced
  • 5 pimento berries
  • 1 tablespoon ginger grated
  • 1/2 cup tomato ketchup
  • 1 tablespoon Caribbean browning
  • 1 tablespoon brown sugar
  • 2 cups water
  • 2 scallions chopped
  • 4 cloves garlic crushed, optional
  • 2 bay leaves optional
  • 1 –2 tablespoons soy sauce optional

Instructions
 

  • Cut the salmon into 2–3 inch pieces, being mindful of any small bones, then wash with lime juice and cool water. Drain well and place in a bowl.
  • Season the salmon with half of the salt, half of the black pepper, Caribbean green seasoning, and fish seasoning. Allow it to sit briefly so the flavors can settle into the fish.
    seasoned salmon for making jamaican brown stew
  • Lightly dust each piece of salmon in flour, shaking off any excess. Heat oil (about 2-3 cups veg oil) over medium heat and fry the pieces for 4–6 minutes until they turn a light golden color. The gentle sizzle will be melodious as the fish fries, so be sure to ventilate your kitchen as the aroma of fried fish fills the air and this scent can lingure.
    flour dusted salmon for frying to make brown stew
  • salmon frying for jamaican brown stew
  • Remove the salmon and place on paper towels to drain excess oil. Continue frying in batches if necessary.
    crispy fried salmon pieces for making Jamaican brown stew
  • In a deep saucepan, heat 2–3 tablespoons of the same oil used for frying as it contains a lot of flavour, over medium-low heat. Add the onion, bell peppers, carrot, pimento berries, ginger, and scotch bonnet. Cook gently until softened and fragrant, as the warm, comforting scent of the Caribbean fills your kitchen.
    seasoning for Jamaican brown stew salmon
  • Stir in the tomato ketchup and Caribbean browning until fully combined. Add the water and brown sugar, then bring to a gentle boil. Rinse the bowl used to season the fish with a bit of water and add it to the pot to capture any remaining seasoning. This is also when you'd add soy sauce and bay leaves if you dediced on using.
  • Allow the sauce to simmer for about 6 minutes, then add the remaining salt and black pepper as it deepens into a rich, classic brown stew sauce.
    add fried salmon to Jamaican brown stew sauce
  • Gently place the fried salmon pieces into the sauce, spooning the rich gravy over them. Let it simmer for another 4 minutes so the salmon absorbs the deep, savory flavors while staying tender.
    salmon in brown stew sauce
  • Taste and adjust salt as needed, then finish with chopped scallions for a fresh, bright finish.
    final seasoning of salmon in jamaican brown stew
  • Served with roasted breadfruit, refried cassava, coconut rice, or rice and peas, it's a delightful dish to serve this Good Friday, or anytime you feel like a warm, comforting Caribbean fish dish.
    brown stew salmon jamaican style

Video

Notes

Frequently Asked Questions

 
What fish is traditionally used in Jamaican brown stew?
Traditionally, whole snappers such as lane snapper, yellowtail, or even spanner are used across Jamaica and the wider Caribbean.
Can I substitute salmon in this recipe?
Yes, you can use any firm fish, especially traditional Caribbean choices like snapper or kingfish.
Is Jamaican Brown Stew Salmon very spicy?
The heat level depends on the amount of scotch bonnet used. You can reduce or omit it for a milder version. Using Habanero pepper/s is also an option for a milder heat and more fruity flavour.
What does Caribbean browning add to the dish?
Caribbean browning gives the stew its signature deep color and a slightly bitter caramel note.
Can I skip frying the fish?
Frying helps the fish hold its shape and adds flavor, but you can skip it for a softer texture. I also recommend flour-dusting the seasoned fish before frying. The crust will help absorb the Jamaican brown stew sauce, and near the end, the flour will help thicken the gravy or sauce wonderfully. 
Tried this recipe?Let us know how it was!
salmon head broff (soup)

Incredible Salmon Head Broff (Caribbean Fish Broth)

Leave a Comment on Incredible Salmon Head Broff (Caribbean Fish Broth)

During the Lenten season leading up to Easter, many Caribbean families turn to seafood-based meals as part of the tradition of avoiding meat. It is a time when simple, nourishing dishes take center stage in the kitchen, and soups like this one are especially comforting. This Incredible Salmon Head Broff is a perfect example of how humble ingredients can come together to create something deeply flavorful and satisfying.

With the current state of food prices in Canada, the cost of fish has climbed to almost unaffordable heights, even at Asian supermarkets, where it is usually cheaper than in most grocery stores. Luckily, some of the less desirable parts of the fish, like the head, are still somewhat within my budget. And if you grew up in the Caribbean, you would know that the fish head is where a lot of the real flavor lives.

While growing up in Trinidad and Tobago, broff was typically made with fish like King Fish, Carite, or Red Snapper, and green fig (green cooking bananas), along with macaroni (bucantini style) would almost always be an integral part of the pot. The recipe itself is already close to perfection, with hearty vegetables, herbs, and the natural richness of the fish creating a beautiful broth.

This Incredible Salmon Head Broff is also quite close to Jamaican Fish Tea. Across the Caribbean, you will see variations of this soup with ingredients like yam, dasheen, cabbage, flour dumplings, or green bananas added to the pot depending on the island and the home cook.

Ingredient Guide

Salmon Head The main ingredient which gives the broth its rich seafood flavor and depth.

Lemon Used to wash the fish and help remove any raw fish scent before cooking.

Caribbean Green Seasoning Adds a foundational layer of fresh Caribbean herb flavor to the fish.

Fish Seasoning (Fish Stock Powder) Intensifies the seafood flavor and enriches the broth.

Potato Adds body and heartiness while helping make the soup more filling.

Sweet Potato Contributes natural sweetness and balances the savory elements in the broth.

Christophene (Chayote / Chocho) A mild vegetable that absorbs the flavor of the broth beautifully.

Pumpkin Adds subtle sweetness, color, and richness to the soup.

Onion Builds the aromatic base of the broth.

Garlic Adds warmth and depth to the overall flavor.

Celery Brings gentle aromatic balance to the soup.

Carrot Adds sweetness and color while contributing texture.

Black Pepper Provides gentle heat and depth.

Thyme A classic Caribbean herb that perfumes the broth while it cooks.

Salt Enhances and balances the flavors in the soup.

Water Forms the base of the broth while extracting flavor from the fish and vegetables.

Scotch Bonnet Pepper Brings the signature Caribbean heat and fragrance to the soup.

Light Soy Sauce Adds umami and a deeper color to the broth.

Okra (Ochro) A traditional Caribbean vegetable that slightly thickens the broth.

Broccoli An optional addition that adds extra nutrition and texture.

Lime Added at the end to brighten the finished broth.

Chadon Beni (Culantro) A bold Caribbean herb that finishes the soup with fresh herbal flavor.

Shopping Made Easy

• Salmon heads are commonly available at Asian supermarkets or fish markets and are usually far more affordable than fillets.
• Christophene may also be labeled chayote or chocho, depending on the grocery store.
• Chadon beni is typically found at Caribbean or West Indian grocery stores.
• If chadon beni is unavailable, cilantro can work as a substitute, though the flavor will be slightly different.
• Caribbean green seasoning can be purchased at Caribbean markets or made fresh at home.
• Scotch bonnet peppers are usually available at Caribbean or international grocery stores.

Cooking Notes from the Kitchen

• Keeping the root vegetables in larger pieces helps them maintain their structure during cooking.
• Leaving the Scotch bonnet pepper whole gives the soup flavor without making it overly spicy.
• Skimming the surface while the soup cooks helps keep the broth clean and clear.
• Fish heads release collagen and oils, which create a rich and nourishing broth.
• This soup often tastes even better the following day as the flavors deepen.

salmon head broff (soup)

Incredible Salmon Head Broff (Caribbean Fish Broth)

A warm and comforting Caribbean fish broth made with salmon heads, hearty vegetables, and fresh herbs. This nourishing soup is especially popular during Lent when seafood dishes are commonly enjoyed leading up to Easter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Caribbean Classics, Featured, In Season, Seafood & Fish, Soup, Winter Recipes
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 2 lbs salmon head
  • 1 lemon juiced
  • 2 tablespoons Caribbean green seasoning
  • 3 tablespoons fish seasoning fish stock powder
  • 1 lb potato cut in large chunks
  • 3/4 lb sweet potato cut in large chunks
  • 1 large christophene cut in large chunks
  • 3/4 lb pumpkin cut in large chunks
  • 1 large onion sliced
  • 6 cloves garlic smashed
  • 2 stalks celery chopped
  • 1 large carrot chopped
  • 1 tablespoon black pepper divided
  • 6 sprigs thyme
  • 3/4 tablespoon salt adjust to taste
  • 10 cups water adjust as needed
  • 1 scotch bonnet pepper whole
  • 1 1/2 tablespoons light soy sauce
  • 12 –16 okra trimmed
  • 1/2 lb broccoli optional
  • 1 lime juiced
  • 3 tablespoons chadon beni chopped

Optional Ingredients

  • Fish stock instead of water
  • Cabbage
  • Green cooking banana

Instructions
 

  • Wash the salmon head with the lemon juice and cool water, then drain and season with the Caribbean green seasoning and fish seasoning.
    seasoned salmon heads for making soup
  • Wash and prep the other ingredients, trying to keep the sweet potato, potato, carrot and christophene in large pieces so they hold their shape when the soup is completed.
    vegetables for making fish broff
  • Place the sweet potato, potato, carrot, celery, onion, garlic, fish, half of the black pepper, salt and thyme in a large soup pot.
    vegetables for making salmon head broff
  • Tuck the seasoned fish pieces in between the vegetables, then add the water. Add the soy sauce and place the whole scotch bonnet pepper in the pot. Bring to a boil, then reduce to a rolling simmer, adjusting the water level if needed as it cooks.
    seasoned salmon head in soup
  • Cook for about 25 minutes, skimming off any scum from the top and discarding it.
    salmon head soup simmering
  • Add the okra and stir well, but be gentle as you do not want to break up the fish.
    adding okra to fish soup
  • About 10 minutes later add the broccoli. This is not traditional to the recipe but it is a great way to add more beneficial vegetables to the mix. Spinach or shredded dasheen bush leaves would also work nicely here.
  • Four minutes later taste and adjust the seasoning to your liking. Remove the scotch bonnet pepper or break it open to release the sizzle of the Caribbean sunshine (heat) if you want more kick in the broth. Add the remianing black pepper.
    final seasoning of fish soup made with salmon
  • Finish by adding the lime juice to brighten everything up and the chopped chadon beni for that final herbal note. Turn off the stove and enjoy.
    hot salmon head broff (soup)
  • Caution. The more you stir the pot as the broff cooks, it will break up the salmon head and it may relase bones. I'd also recommend letting your guests know about the bones of the fish as it can be a potential choking hazard.

Video

Notes

Frequently Asked Questions

 
Can I use another type of fish instead of salmon head?
Yes. Traditional Caribbean broff is commonly made with fish such as King Fish, Carite, or Red Snapper. Any firm fish head or bone-in fish pieces will work well for this soup.
Is Salmon Head Broff similar to Jamaican Fish Tea?
Yes. Both dishes are light Caribbean fish soups built with fresh herbs, vegetables, and fish. Jamaican Fish Tea sometimes includes yam, dumplings, or green bananas, depending on the region.
Can I add green fig to this recipe?
Yes. Green cooking bananas are very traditional in many Caribbean broths and would work beautifully in this recipe.
How spicy is this soup?
When the Scotch bonnet pepper is left whole, it mainly adds aroma and gentle warmth. Breaking the pepper releases the sizzle of the Caribbean sunshine and will increase the heat in the broth. Discard once the soup is finished cooking and be mindful not to break it as it simmers.
Tried this recipe?Let us know how it was!
beef and lentil soup simmering

Soul-Soothing Beef and Lentil Soup

Leave a Comment on Soul-Soothing Beef and Lentil Soup
beef and lentil soup

This Soul-Soothing Beef and Lentil Soup is the kind of recipe that carries you through cold evenings, long weeks, and those moments when only a nourishing bowl of comfort will do. In many Caribbean homes, Saturday soup is more than a meal; it is tradition, therapy, and togetherness all in one pot. While this soup shares some similarities with the roasted beef bone soup I’ve shared before, this version is heartier, thicker, and built to satisfy in a deeper way.

After battling weeks of flu and whatever else Pali (Zyair) kindly brought home from school, I leaned into the restorative power of lentils, tender beef, coconut milk, and roasted squash. The result is a rich, layered soup packed with flavor, vitamins, and warmth. The aroma alone, as it simmers, will tell you something special is happening in the pot.

Whether you serve it fresh off the stove or freeze portions for busy evenings when you need comfort in a bowl, this Soul-Soothing Beef and Lentil Soup delivers depth, nourishment, and that unmistakable Caribbean soul.

In this Soul-Soothing Beef and Lentil Soup, you’ll see some similarities to the Roasted Beef Bone Soup I shared a few years back. Unlike that one, which was more about the broth, this version is heartier, more comforting, and overall more nourishing. It is built to satisfy.

Do you own a copy of my recent cookbook? Soup Season: Caribbean Comfort Food in a Bowl.

soup season cookbook cover by Chris de La Rosa

Ingredient Guide

Butternut squash Adds natural sweetness and, once roasted, gives the soup body and a velvety finish.

Olive oil Helps develop flavor when roasting the squash and browning the beef.

Salt Enhances the overall flavor and balances the sweetness of the squash and coconut milk.

Black pepper Provides warmth and a gentle spice that builds in layers.

Beef Forms the hearty backbone of the soup, becoming tender and rich as it slowly cooks.

Celery Adds a subtle savory note that deepens the base flavor.

Onion Brings natural sweetness and complexity as it softens.

Ginger Contributes a warm, slightly spicy brightness that lifts the richness.

Thyme Infuses the soup with a classic Caribbean herbal aroma.

Caribbean Green Seasoning Layers fresh herb flavor typical of Caribbean kitchens.

Garlic Deepens the savory profile and complements the beef.

Lentils Add nourishment and help thicken the soup as they begin to break down.

Carrot Brings mild sweetness and color.

Scotch bonnet pepper Adds authentic Caribbean heat and fruity undertones when kept whole.

Beef stock Strengthens the beef flavor and creates a rich broth base.

Stewed tomatoes Contribute acidity and depth to balance the richness.

Coconut milk Adds creaminess and helps create that almost velvety texture.

Water Adjusts the consistency during the long simmer.

Potatoes Add heartiness and substance to the finished soup.

Sweet potato Contributes a subtle sweetness and soft texture.

Parsley Brightens the finished dish with freshness.

Scallions Add a final layer of mild onion flavor and aroma.

Shopping Made Easy

• Butternut squash, lentils, potatoes, carrots, celery, and onions are available at most major grocery stores.
• Caribbean Green Seasoning can be found in Caribbean markets or prepared fresh if you have access to the herbs.
• Scotch bonnet peppers are easiest to source at Caribbean or international markets.
• Coconut milk and canned stewed tomatoes are standard grocery store items.
• Choose a good stewing cut of beef with some marbling for the best results.

Cooking Notes from the Kitchen

• Roasting the squash first concentrates its sweetness and deepens the final flavor of the soup.
• Browning the beef properly at the start builds the rich foundation of the dish.
• The combination of sizzling herbs and aromatics early on should be fragrant and inviting.
• Lentils will naturally begin to break down during the long simmer, helping thicken the soup.
• Depending on the cut and age of the beef, cooking time may vary, so allow flexibility.
• Taste and adjust salt at the end, especially when using beef stock, as it contains sodium.

beef and lentil soup simmering

Soul-Soothing Beef and Lentil Soup

Hearty Caribbean beef and lentil soup with roasted squash, coconut milk, and tender vegetables. Comfort in every bowl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, In Season, Soups & Stews, Winter Recipes
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 1 butternut squash (1 lb – 454 g) halved, seeds and core removed
  • 3 tablespoons olive oil divided
  • 1 1/2 tablespoons salt divided
  • 1 1/2 tablespoons black pepper divided
  • 2 lbs beef cubed
  • 2 stalks celery chopped
  • 1 large onion diced
  • 1 inch ginger smashed
  • 5 sprigs thyme
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 8 cloves garlic
  • 1 cup lentils washed
  • 1 medium carrot diced
  • 1 scotch bonnet pepper whole
  • 6 cups beef stock
  • 1 can stewed tomatoes 540 ml
  • 1 1/2 cups coconut milk
  • 6 to 8 cups water
  • 5 small potatoes peeled, quartered
  • 1 medium sweet potato cut into large chunks
  • 2 tablespoons parsley chopped
  • 3 scallions chopped

Instructions
 

  • Preheat your oven to 400 F. Cut the squash in half, remove and discard the seeds and core, and place it on a lined baking tray. Drizzle with 1 tablespoon olive oil, 1/4 tablespoon salt, and 1/4 tablespoon black pepper. Roast until tender and lightly caramelized around the edges.
    roasted butternut squash for beef and lentil soup
  • Heat the remaining olive oil in your soup pot over medium-high heat. Add the beef pieces and cook until slightly browned, allowing them to develop color and begin releasing their flavor.
    browning beef for beef and lentil soup
  • Add the celery, onion, ginger, thyme, Caribbean Green Seasoning, and garlic. Continue cooking for 3 to 4 minutes. The sizzling and aroma of the herbs should be intoxicating as they bloom in the hot oil.
  • Add the remaining salt, 3/4 of the remaining black pepper, lentils, carrot, and beef stock.
  • Add the stewed tomatoes, followed by the whole scotch bonnet pepper and coconut milk. Bring to a boil, then reduce to a simmer and cook. 1/2 cup of pure coconut cream will also work.
  • After 35 to 40 minutes, remove the roasted squash from the oven. When cool enough to handle safely, scoop out the flesh and add it directly to the soup pot.
  • adding roasted squash to beef and lentil soup
  • Continue cooking for 1 hour and 15 minutes from the time the soup reached a rolling boil, adding 4 cups of water to start and more as necessary to maintain the desired consistency.
  • Peel and rinse the potatoes and sweet potato. Cut into large pieces and add to the soup pot. Cook for another 30 minutes. The goal is melt-in-your-mouth pieces of beef and an almost velvety texture from the coconut milk, roasted squash, and lentils, which will begin breaking down at this stage.
  • NOTE! In the Caribbean it's normal to add dasheen (taro), eddoes, green cooking bananas, flour dumplings, and yam to this sort of soup.
    lentil and beef soup simmering
  • Depending on the age and cut of the beef, it may take longer to become fork-tender. Add more water and continue cooking if necessary. Remove the scotch bonnet pepper for controlled heat, or break it to release more spice. You may also remove the ginger and sprigs of thyme.
    final seasoning of beef and lentil soup
  • Finish with the chopped parsley and scallions. Add the remaining black pepper, taste, and adjust the salt to your liking. Keep in mind that beef stock is not traditionally used in many Caribbean soups, but it captures the essence of the beef beautifully. Be mindful of its sodium content.
    beef and lentil soup simmering

Video

Notes

Frequently Asked Questions!

Can I make Soul-Soothing Beef and Lentil Soup without beef stock?
Yes. Traditionally, many Caribbean soups rely on bones and natural extracts rather than prepared stock. You can use water instead, though the beef stock intensifies the flavor more quickly.
Can I substitute another pepper for scotch bonnet?
You can use a habanero for similar heat and fruitiness. Keeping the pepper whole will control the spice level. Keep in mind that making this spicy is optional.
Why roast the butternut squash first?
Roasting concentrates the sweetness and adds a deeper flavor, which contributes to the velvety texture once it blends into the soup.
How do I know when the beef is tender?
The beef should be fork-tender and easy to break apart. If it is still firm, continue simmering and add water as needed.
Can I freeze this beef and lentil soup?
Yes. This soup freezes very well and reheats beautifully, making it perfect for busy weeknights.
Tried this recipe?Let us know how it was!

Quick and Easy Sweet Potato Breakfast Hash

Leave a Comment on Quick and Easy Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash (something mommy never made for us growing up) is one of those simple, satisfying meals I turn to when I want something hearty, nutritious, and flexible enough for breakfast or brunch. This Quick and Easy Sweet Potato Breakfast Hash is naturally vegan and vegetarian. Still, it also welcomes add-ins like crispy bacon, cooked sausage, or even salted cod if you want to push it firmly into Caribbean territory. With Japanese sweet potatoes often on sale here in Ontario around this time of year, this dish fits perfectly into the In Season Series I’ve been sharing over the past year.

Japanese sweet potatoes, also known as satsuma-imo, are a nutrient-dense, fiber-rich ingredient that makes this Sweet Potato Breakfast Hash especially satisfying. They’re known for supporting digestive health, helping with weight management, and contributing to healthy skin thanks to their natural levels of vitamins A, C, and E. Their potassium content plays a role in supporting healthy blood pressure, while naturally occurring antioxidants help with inflammation and overall cell health. Beyond the nutrition, they cook up creamy on the inside with a gently sweet, earthy flavor that works beautifully in a breakfast hash.

What I love most about this Sweet Potato Breakfast Hash is how forgiving it is. You can keep it meat-free, add eggs right in the pan, or bulk it up with smoked meats for a weekend-style breakfast. It’s fast, filling, and ideal for those lazy mornings when you want real food without a lot of fuss.

Ingredient Guide


• Japanese Sweet Potatoes Rich in fiber and antioxidants, they form the hearty base of the Sweet Potato Breakfast Hash and help keep you full longer.
• Olive Oil Adds richness and helps develop flavor while preventing the potatoes from sticking.
• Fresh Thyme Brings an earthy, herbal note that balances the natural sweetness of the potatoes.
• Smoked Paprika Adds gentle smokiness and depth without overpowering the dish.
• Black Pepper Provides warmth and subtle heat to round out the flavors.
• Hot Pepper Flakes Introduces optional heat for those who enjoy a little kick at breakfast.
• Onion Adds sweetness and aroma as it softens in the pan.
• Bell Pepper Contributes color, freshness, and mild sweetness.
• Garlic Builds a savory backbone that ties everything together.
• Scallions Finish the dish with a fresh, mild onion bite.
• Salt Enhances and balances all the flavors in the hash.

Shopping Made Easy
• Japanese sweet potatoes are often labeled as satsuma-imo and can be found in Asian grocery stores or well-stocked supermarkets.
• If Japanese sweet potatoes are unavailable, orange-fleshed sweet potatoes will still work well.
• Smoked paprika is usually found in the spice aisle and may be labeled as pimentón.
• Fresh thyme can be replaced with dried thyme if needed.

Cooking Notes from the Kitchen


• Leaving the skin on the sweet potatoes adds extra fiber and nutrients, but peeling is fine if you prefer a smoother texture.
• Cooking the potatoes covered at first helps them steam and soften before browning.
• This Sweet Potato Breakfast Hash is ideal for customizing with proteins like salted cod, bacon, sausage, or eggs.
• For a more Caribbean herbal note, Caribbean green seasoning can be added during cooking.

Quick and Easy Sweet Potato Breakfast Hash

This Sweet Potato Breakfast Hash is quick, easy, and packed with flavor and nutrition. A perfect vegetarian or vegan breakfast ready in minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Easy Caribbean Recipes, In Season, Weeknight Dinners
Cuisine Fusion
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 large Japanese sweet potatoes washed and cut into 1-inch cubes
  • 4 sprigs thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon hot pepper flakes
  • 1 medium onion cut chunky
  • 1 medium bell pepper cut chunky
  • 3 cloves garlic smashed
  • 3 scallions roughly chopped

Instructions
 

  • You may peel the skin off the sweet potatoes or keep it with the skin on offering concentrated amounts of fiber, antioxidants, and minerals compared to the flesh alone. Cut into 1 inch pieces. Rinse and keep covered in water if peeling in advance.
  • Heat the olive oil in a wide skillet over low heat. Add the wet sweet potato cubes along with the thyme, black pepper, salt, smoked paprika, and hot pepper flakes. I prefer using sweet and smoky Spanish Pimenton
    cubed sweet potato for making breakfast hash
  • Cover the pan with a lid and cook for 7 minutes to allow the potatoes to steam and soften.
    seasoned sweet potato for making breakfast hash
  • Create a space in the center of the pan and add the onion, bell pepper, garlic, and scallions. You may add any vegetable of choice here if you wish.
    sweet potato hash with added diced onion, garlic and bell peppers for making breakfast hash
  • Stir everything together, leave the pan uncovered, and cook for another 5 to 7 minutes, or until the sweet potatoes are fully cooked and the vegetables reach your desired texture.
  • Taste and adjust the salt if needed. Serve hot and enjoy.
    caribbean sweet potato breakfast hash
  • Optional: About 5 minutes after adding the vegetables, you can create small wells in the hash, crack in eggs, cover, and cook for 4 minutes to make a complete breakfast. Top the eggs with more smoked paprika, black pepper and salt.
    finished sweet potato breakfast hash

Video

Notes

Frequently Asked Questions

Can I make Sweet Potato Breakfast Hash ahead of time?
Yes, you can cook the hash ahead and reheat it in a skillet or microwave. It’s best to add eggs fresh if using them.
What can I add to make this more Caribbean-style?
Salted cod, smoked meats, or a teaspoon of Caribbean green seasoning (when you add the garlic) will give this Sweet Potato Breakfast Hash a Caribbean twist.
Can I use regular sweet potatoes instead of Japanese sweet potatoes?
Yes, regular orange-fleshed sweet potatoes work well, though the flavor will be slightly sweeter. Sweet Potatoes can also be called Yams in North America. 
Is Sweet Potato Breakfast Hash vegan?
The base recipe is completely vegan. Just avoid adding eggs or meat-based toppings.
Tried this recipe?Let us know how it was!

Caribbean Soup Recipe: Authentic & Hearty Traditional Soup

Leave a Comment on Caribbean Soup Recipe: Authentic & Hearty Traditional Soup

Regardless of which Caribbean island you call home or where you may originate, Saturday almost always meant one thing: soup. A big, thick, comforting pot bubbling away on the stove or over a wood fire, filling the air with familiar aromas. Even when temperatures climbed into the mid-30s Celsius, soup was still on the menu. As children, my siblings and I didn’t always appreciate that routine, but as an adult, especially during a cold Canadian winter, it’s something I truly look forward to.

This Caribbean Saturday Soup is rooted in that tradition. It’s hearty, nourishing, and built with ground provisions, salted meat, coconut milk, and fresh herbs. It’s also the kind of recipe that inspired me to write an entire cookbook dedicated to Caribbean soups. There’s something special about a pot of soup that brings everyone together, slows the day down, and delivers comfort with every spoonful.

While I’m cooking this soup over an outdoor fire for that subtle smoky flavor our ancestors relied on, you can absolutely make it on your stovetop or even in a slow cooker. This is a large batch recipe meant for sharing, freezing, and enjoying again later. It thickens naturally as it cools, so keep that in mind when reheating and adjusting the liquid.

INGREDIENT GUIDE

Salted Pigtail: Adds rich, savory depth and traditional flavor to the soup.

Olive Oil: Used to build the flavor base with aromatics.

Onion: Forms the backbone of the soup’s savory profile.

Garlic: Adds warmth and depth to the broth.

Pimento Peppers (Seasoning Peppers): Provide classic Caribbean aroma without overwhelming heat.

Scotch Bonnet Peppers: Bring fruity heat and allow you to control the spice level.

Green Cooking Bananas: A traditional ground provision that helps thicken the soup.

Sweet Potatoes: Add body and a gentle natural sweetness.

Eddoes: Contribute earthy flavor and starch.

Yukon Gold Potatoes: Help make the soup filling and hearty.

Caribbean Green Seasoning: Adds herbaceous, island-style flavor.

Black Pepper: Balances the richness of the soup.

Coconut Milk: Provides creaminess and rounds out the broth.

Fresh Thyme: Adds a signature Caribbean herbal note.

Chicken Bone Broth: Used here for added body, though it is not traditional.

Pumpkin: Thickens the soup naturally and adds subtle sweetness.

Spinach: Used as a substitute for dasheen or taro leaves.

COOKING NOTES FROM THE KITCHEN

  • Always pre-cook salted pigtail to remove excess salt and tenderize the meat.
  • Wear gloves when handling scotch bonnet peppers and wash your hands thoroughly afterward.
  • Leaving one scotch bonnet whole during cooking lets you control the final heat level.
  • This soup will continue to thicken as it cools, so adjust the liquid when reheating.
  • This is a large, family-style pot of soup designed for sharing and freezing.

SHOPPING MADE EASY

  • Look for salted pigtail at Caribbean or Latin grocery stores.
  • Ground provisions such as eddoes and green cooking bananas are often found in international produce sections.
  • Pumpkin can be substituted with your favourite squash.
  • Caribbean green seasoning is widely available bottled, but fresh-made versions offer the best flavor.

Caribbean Saturday Soup (Traditional Hearty Island Soup)

A hearty and authentic Caribbean soup made with salted pigtail, ground provisions, pumpkin, and coconut milk. This traditional island soup is slow-simmered for deep flavor, naturally thick, and perfect for family meals, cold weather comfort, and make-ahead freezing.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Soups & Stews
Servings 10

Ingredients
  

  • 3 lbs salted pigtail chopped into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 6 cloves garlic sliced
  • 3 pimento peppers aka seasoning peppers sliced
  • 2 scotch bonnet peppers optional
  • 2 lbs green cooking bananas peeled, chopped
  • 1 lb sweet potatoes cut into large chunks
  • 2 lbs eddoes halved
  • 1 lb Yukon gold potatoes cut into chunks
  • 1 1/2 tablespoons Caribbean green seasoning
  • 3/4 tablespoon black pepper
  • 2 cups coconut milk
  • 5 sprigs thyme
  • 4 cups chicken bone broth
  • 10 cups water adjust as needed
  • 1 lb pumpkin cubed
  • 1 lb spinach washed, chopped

Instructions
 

  • Place the salted pigtail in a pot and cover with water. Bring to a boil and cook for 50 to 70 minutes to remove excess salt and help tenderize. Drain and set aside.
  • While the pigtail cooks, peel and chop all ground provisions and keep them soaking in cool water to prevent discoloration.
  • Heat the olive oil in a deep stock pot over medium-low heat. Add the onion, garlic, pimento peppers, and one scotch bonnet pepper (chopped). Cook for about 4 minutes until fragrant.
  • Add the pre-cooked pigtail pieces, stir well, and cook for another 2 to 3 minutes.
  • Add the cooking bananas, eddoes, sweet potatoes, potatoes, and any other provisions. Do not add salt at this stage. Stir in the Caribbean green seasoning, black pepper, and thyme.
  • Add the remaining scotch bonnet pepper whole. Pour in the coconut milk, chicken bone broth, and water. Bring to a boil, then reduce to a steady simmer.
  • Peel, wash. and cube the pumpkin or squash.
  • After 15 minutes, add the pumpkin and stir to incorporate.
  • About 70 minutes into cooking, add the spinach. Taste and adjust salt if needed. Add more water if the soup is too thick and continue cooking for another 30 minutes.
  • Traditionally dasheen or taro leaves would be used. The spinach will wilt quicky, if you're concerend about the pile.
  • MAke sure you stir the pot every 5-8 minutes the last 30 minutes of cooking and adjust the liquid level. This is when it would start sticking to the bottom of the pot.
  • If adding dumplings, add them during the final 15 minutes of cooking. Remove the whole scotch bonnet pepper before serving.

Video

Notes

Frequently Asked Questions

What makes Caribbean Saturday Soup different from other soups?
Caribbean Saturday Soup uses ground provisions, coconut milk, and salted meat, making it thicker and more filling than most brothy soups. For most people, outside the Caribbean, it would seem similar to a hearty stew.
Can I make Caribbean soup without salted pigtail?
Yes, you can omit the salted pigtail and rely on coconut milk or cream for richness, though the flavor will be lighter. Smoked turkey, ham bone, or basically any smoked meat will also work.
How do you control the heat in Caribbean soup?
Leaving a scotch bonnet pepper whole during cooking and removing it before serving helps manage the spice level. Additionally, you can remove the seeds and white membrane/ribs from inside the pepper and discard.
Can Caribbean soup be frozen?
Yes, this soup freezes very well and can be reheated with added liquid as needed.
Tried this recipe?Let us know how it was!

Cribbean Guava Sorrel Concentrate

Leave a Comment on Cribbean Guava Sorrel Concentrate

Guava Sorrel Concentrate is a flavorful Caribbean drink base that brings together the tart, floral notes of dried sorrel with the tropical sweetness of ripe guava. While sorrel is a must-have drink during the Christmas holidays in the Caribbean, this Guava Sorrel Concentrate can be enjoyed throughout the year. I especially enjoy using it during the summer months when family and friends gather in the backyard, mixing it into cocktails or topping it with sparkling water for a refreshing drink.

This recipe also works beautifully for celebrations. On New Year’s Eve, try topping a glass with your favorite prosecco as you ring in the new year. The fruity, slightly tangy flavor pairs well with bubbles and feels festive without being overly sweet.

If you found this drink intriguing, you will also want to check out my Passionfruit Sorrel Drink, Sorrel Cranberry Drink, or my recently posted Pineapple Sorrel Drink. Each one stays true to the classic sorrel flavor while offering a slightly different twist.

This Guava Sorrel Concentrate can be reduced to different levels depending on how you plan to use it. Keep it lighter for drinks and shandies, or reduce it further into a thick syrup perfect for desserts, breakfast dishes, and even snow cones.

Ingredient Guide

Dried Sorrel: This ingredient gives the drink its signature tart flavor and deep red color, characteristic of traditional Caribbean sorrel drinks.

Dried Orange Peel: Adds citrus aroma and a gentle bitterness that balances the sweetness.

Cinnamon Stick: Brings warmth and subtle spice to the concentrate.

Fresh Ginger: Adds freshness and a mild heat that brightens the flavor.

Cloves: Provide a deep, aromatic spice note commonly used in holiday sorrel.

Guava: Adds tropical sweetness and softens the sharpness of the sorrel.

Water: Used to extract flavor from the sorrel, fruit, and spices.

Bay Leaf: Adds a light herbal background note during the reduction.

Sugar: Sweetens the concentrate and helps achieve the desired thickness.

Cooking Notes from the Kitchen

• Steeping the sorrel and guava overnight will give you deeper color and flavor.
• If you plan to drink this as juice, reduce the sugar slightly.
• Reducing by one-third creates a concentrate ideal for drinks.
• Reducing by two-thirds creates a thick syrup suitable for desserts.
• Use cheesecloth when straining to extract as much flavor as possible.

Shopping Made Easy

• Dried sorrel is easiest to find at Caribbean grocery stores, especially around Christmas.
• Fresh guava can be substituted with frozen guava if it is out of season.
• Whole spices such as cloves and cinnamon sticks are often found in the international aisle.

Cribbean Guava Sorrel Concentrate

A vibrant Caribbean sorrel concentrate infused with guava and warm spices, perfect for cocktails, festive drinks, or reducing into a dessert syrup. While sorrel is a popular drink during the Christmas season in the Caribbean, this sorrel concentrate can be used all year long.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Caribbean Classics, Drinks & Smoothies, Easy Caribbean Recipes, Festive & Holiday Recipes, In Season

Ingredients
  

  • 4 to 4 5 cups dried sorrel
  • 3 pieces dried orange peel, about 3 inches each
  • 1 small cinnamon stick
  • 3 slices fresh ginger
  • 1 teaspoon whole cloves
  • 1 lb guava, sliced
  • 16 cups water
  • 1 bay leaf
  • 3 cups sugar

Instructions
 

  • Add the dried sorrel, cinnamon stick, ginger slices, and cloves to a deep stock or soup pot.
  • Wash and cut the guava into pieces, and add it to the pot along with the dried orange peel. Some guavas can have a white, pink, or red interior. You may also use guava paste that can be found in Latino and Asian supermarkets.
  • Add the water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 35 to 40 minutes.
  • Turn off the heat and allow the mixture to steep for at least 4 hours or overnight.
  • Strain the liquid using a strainer lined with cheesecloth, squeezing the sorrel and guava to extract all the juice and flavor.
  • Return the strained liquid to a pot, add the bay leaf and sugar, and bring to a boil.
  • Reduce to a simmer (immediately as it comes to a boil – explained in the video below) and cook for 60 to 70 minutes, or until reduced by at least one-third. For a syrup, reduce by two-thirds.
  • Remove the bay leaf. Allow to cool completely, then bottle and store in the refrigerator.

Notes

Can I use fresh sorrel instead of dried?
Fresh sorrel can be used, but dried sorrel provides a stronger flavor and deeper color. You will need to adjust the quantity.
How long does guava sorrel concentrate last?
Stored in clean, airtight bottles, it will keep for several weeks in the refrigerator.
What is the difference between concentrate and syrup?
A concentrate is reduced by about one-third and is best for drinks. A syrup is reduced by two-thirds and is thick enough for topping desserts.
Can I make this without guava?
Yes, you can omit the guava for a more traditional sorrel concentrate, but the flavor will be less fruity.
Is this an alcoholic drink?
No, the concentrate is non-alcoholic, but it pairs well with prosecco, rum, or vodka.
Tried this recipe?Let us know how it was!

Trinidad Chicken Pastelle Recipe.

Leave a Comment on Trinidad Chicken Pastelle Recipe.

The Trinidad Chicken Pastelle Recipe is one of those dishes that lets you know Christmas has arrived in Trinidad and Tobago. While beef pastelles are the traditional standard, this chicken version is the one I make for my family every year, and it signals the real start of our holiday cooking. It keeps the familiar flavors and techniques we all grew up with, but uses ground chicken for a lighter filling that still delivers plenty of depth.

Ground chicken gives the herbs, stock, and seasonings room to shine. Simple additions like dried cranberries, capers, olives, and good chicken stock create a filling that is savory with just enough sweetness to feel right for Christmas morning. It may be a little different from what purists expect, but it stays true to the spirit of pastelles and fits perfectly alongside the classics on the table.

I still remember my neighbor across the road from where our family home is in Guaracara. She worked long days filling large orders of beef pastelles for the caterers she worked with, and on a few occasions, she would bring some home for us. Those pastelles, still warm and wrapped in banana leaf (no foil in those days), are memories I carry with me every Christmas. This chicken pastelle is my way of honoring that tradition while sharing a version my family truly enjoys, using a bit of dried cranberries to give it a subtle Canadian touch.

If you want to add a proper Caribbean touch to your Christmas menu, this Trinbagonian Chicken Pastelle Recipe is a must.

INGREDIENT GUIDE

Ground Chicken: This forms the base of the filling and creates a lighter alternative to the traditional beef pastelle.

Olive Oil: Used to sauté the chicken and prevent it from drying out.

Black Pepper: Adds gentle heat and depth.

Scallions: A key flavor base in Caribbean cooking.

Thyme: Brings warmth and a familiar herbal note.

Parsley: Adds freshness and balance.

Tomato: Helps build moisture and body in the filling.

Capers: Introduce a salty, briny contrast.

Chicken Stock: Used in both the filling and the cornmeal dough for added flavor.

Pimento Peppers: Contribute aroma and mild heat without overpowering the dish.

Dried Cranberries: Add subtle sweetness that works beautifully for Christmas pastelles.

Raisins: A traditional element that adds texture and sweetness.

Olives: Bring a savory bite that balances the sweet elements.

Salt: Enhances and ties all the flavors together.

Butter: Adds richness to the cornmeal mixture.

Corn Meal: Forms the outer layer that wraps the filling.

Banana Leaves: Used for wrapping and steaming, adding aroma and authenticity.

SHOPPING MADE EASY

• Banana leaves are usually found frozen at Caribbean or Latin grocery stores.
• Look for fine cornmeal rather than coarse polenta for the best texture.
• Pimento peppers may be labeled as seasoning peppers in Caribbean markets.
• Capers and olives are typically found in the condiment or international aisle.

COOKING NOTES FROM THE KITCHEN

• Ground chicken cooks quickly, so keep the heat at medium to avoid drying it out.
• Allow the filling to cool completely before assembling the pastelles.
• The cornmeal dough should be soft and slightly tacky, but firm enough to hold together.
• Banana leaves should be wiped clean and dry before using.
• Pastelles freeze very well and are ideal for make-ahead Christmas cooking.

Trinidad Chicken Pastelle Recipe.

A classic Trinidad Christmas favorite, this Trinbagonian Chicken Pastelle Recipe features seasoned ground chicken simmered with herbs, dried fruit, and aromatics, then wrapped in cornmeal dough and steamed in banana leaves for a festive Caribbean holiday dish.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetizers & Snacks, Breakfast, Caribbean Classics, Chicken Recipes, Festive & Holiday Recipes, In Season

Ingredients
  

  • 1 1/2 lb ground chicken
  • 3 tablespoons olive oil divided
  • 1/2 tablespoon black pepper
  • 1 tablespoon thyme chopped
  • 1 tablespoon parsley chopped
  • 1 medium tomato diced
  • 1 teaspoon capers
  • 4 1/2 cups chicken stock divided
  • 2 pimento peppers chopped
  • 1/4 cup dried cranberries chopped
  • 1/4 cup raisins
  • 2 tablespoons sliced olives
  • 3/4 tablespoon salt divided
  • 2 tablespoons butter
  • 3 cups fine corn meal
  • banana leaves cut and washed

Instructions
 

  • Heat 1 tablespoon of the olive oil in a wide pan over medium heat at about 350°F (175°C). Add the ground chicken and break it up into small pieces as it cooks. Cook for 7 to 10 minutes until lightly browned.
  • Add the black pepper, scallions, thyme, parsley, tomato, and capers. Stir well.
  • Add 1 1/2 cups of the chicken stock, bring to a boil, then reduce to a gentle simmer at 212°F (100°C). Cook for 20 to 25 minutes.
  • Stir in the salt, the pimento peppers, cranberries, raisins, and olives. Cook for 2 to 3 minutes, then turn off the heat and allow the filling to cool completely.
  • Heat the remaining chicken stock with the butter, then turn off the heat just before it reaches a simmer at approximately 200°F (93°C). Add more butter for a richer taste and texture to the cornmeal.
  • Place the cornmeal in a bowl and add half of the warm stock. Mix, adding more stock gradually, until a soft but firm dough forms. (A tacky feel is expected)
  • Roll into balls slightly larger than a ping pong ball and rub them lightly with the remaining olive oil to prevent them from drying out as we begin filling them.
  • Prepare the tortilla press with parchment paper (place a piece on the bottom, then another after you place the dough ball), lightly greased. Press each ball into a thin circle.
  • Place about 2 tablespoons of filling in the center, fold over all sides, and seal gently with your fingers.
  • Place the filled pastelle on a piece of banana leaf, top with another piece, wrap in foil, and seal like a small package. Most Asian, West Indian, and Latin grocery stores will have frozen banana leaves. Thaw, wipe with a warm clot,h and cut into pieces.
  • Steam at 212°F (100°C) for 25 to 30 minutes.
  • Serve warm, traditionally with pineapple pepper sauce. Pastelles can be left wrapped and frozen for up to 2 months. Thaw, warm in the microwave, or re-steam and enjoy. 

Notes

FREQUENTLY ASKED QUESTIONS

Can I use beef instead of chicken?
Yes, beef is the traditional filling and can be substituted directly.
What can I use if I cannot find banana leaves?
Parchment paper and foil can be used, but you will miss the aroma from the leaves.
Are chicken pastelles supposed to be sweet?
They are savory with a mild sweetness from the dried fruit, especially for Christmas.
How long can pastelles be frozen?
They can be frozen, fully wrapped, for up to two months.
Do I need a tortilla press?
It makes shaping easier, but a rolling pin between parchment paper also works.
Tried this recipe?Let us know how it was!

Pineapple Sorrel Drink

Leave a Comment on Pineapple Sorrel Drink

Every Christmas season, there’s one drink that signals the holidays have truly arrived, and for me, it’s always a glass of sorrel, even as a little fella in Trinidad and Tobago. This Pineapple Sorrel Drink builds on the traditional Caribbean sorrel drink we all know and love, while adding a gentle tropical twist that feels both festive and familiar. The deep ruby color, warm spices, and slightly tart finish are exactly what I grew up with, but the addition of fresh pineapple brings a subtle sweetness and body that works beautifully with the dried sorrel.

Over the years, I’ve shared a few creative takes on sorrel, including Sorrel Cranberry Rum Punch, Sorrel Lemonade, Passionfruit Sorrel, and even a Festive Sorrel Champagne drink. Still, there’s something special about keeping things close to tradition while making small, thoughtful upgrades. This version does just that, especially if you enjoy sorrel that’s full-bodied and naturally fruity without being overly sweet.

If fresh sorrel petals aren’t available where you live, don’t worry. Dried sorrel is widely sold at West Indian, Asian, and even some Hispanic grocery stores, and it’s also easy to find online at a very reasonable price. Once rehydrated and simmered with spices, it delivers that classic flavor we associate with Caribbean Christmas drinks.

This Pineapple Sorrel Drink is made in a full-size batch, perfect for bottling and keeping chilled in the fridge throughout the season. Serve it ice cold, garnish it nicely, and you’ll have a holiday drink that feels both nostalgic and just a little bit special.

Ingredient Guide

  • Dried Sorrel
    This is the backbone of the drink, providing the signature tart flavor and deep red color associated with Caribbean sorrel.
  • Water
    Used to rehydrate the sorrel and extract flavor from the spices and fruit.
  • Cinnamon Stick
    Adds warm spice and depth, balancing the natural acidity of the sorrel.
  • Bay Leaves
    Contribute a subtle herbal note that rounds out the flavor.
  • Dried Orange Peel
    Brings a gentle citrus aroma without overpowering the drink.
  • Cloves
    Provide warmth and a classic holiday spice note.
  • Ginger
    Adds mild heat and freshness to cut through the sweetness.
  • Pineapple
    Introduces natural sweetness, body, and a tropical layer of flavor.
  • Sugar
    Used to sweeten the drink to taste and balance the tartness of the sorrel.

Cooking Notes from the Kitchen

  • Washing the pineapple thoroughly is important if you plan to keep the skin on, as it adds flavor during simmering.
  • Steeping the sorrel overnight produces a deeper color and more developed flavor.
  • Squeezing the strained sorrel and pineapple is key to getting the most flavor out of the ingredients.
  • You can adjust the sweetness after straining, which gives you better control over the final taste.
  • This drink stores well in the refrigerator, making it ideal for holiday entertaining.

Shopping Made Easy

  • Look for dried sorrel in the Caribbean or international foods aisle at West Indian and Asian grocery stores.
  • Hispanic grocery stores often carry dried hibiscus flowers, which are commonly labeled as flor de jamaica and work the same way.
  • Whole spices like cinnamon sticks and cloves are usually more affordable in bulk spice sections.
  • Choose a ripe pineapple with a sweet aroma and golden skin for best results.

Pineapple Sorrel Drink

A festive Caribbean sorrel drink enhanced with pineapple, warm spices, and citrus for a rich, holiday-ready beverage perfect for Christmas entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 4 hours
Total Time 4 hours 55 minutes
Course Caribbean Classics, Drinks & Smoothies, Festive & Holiday Recipes, In Season

Ingredients
  

  • 4 cups dried sorrel
  • 13 cups 13–14 water
  • 1 cinnamon stick
  • 3 bay leaves
  • 8 inches dried orange peel
  • 1 teaspoon cloves
  • 2 slices ginger
  • 1 large pineapple chopped
  • 2 cups sugar

Instructions
 

  • Give the pineapple a thorough wash if keeping the skin on, or peel and wash it before chopping into 1 cm pieces. More is explained in the video below, especially if you’re keeping the skin on vs peeling.
  • Place the dried sorrel into a deep soup or stock pot.
  • Add the cinnamon stick, bay leaves, dried orange peel, ginger, and cloves with the stove turned off.
  • Add the chopped pineapple, followed by the water, then bring the pot to a boil over medium-high heat.
  • Reduce the heat to a simmer and cook for 30–40 minutes.
  • Turn off the stove and allow the mixture to steep for at least 4 hours. Overnight steeping gives the best flavor.
  • Strain the mixture, squeezing well to extract all the liquid from the rehydrated sorrel and pineapple. As mentioned in the video below, the pineapple and sorrel remnants can be used to make a jam, jelly, or chutney. Please comment below if you’d like to see the recipe.
  • Sweeten to taste, bottle, and store in the refrigerator for up to 6 weeks.
  • Serve chilled over ice and garnish with fresh pineapple or lemon slices if desired.

Notes

Can I use fresh sorrel instead of dried sorrel?

Yes, fresh sorrel can be used when in season. Dried sorrel is more commonly available year-round and produces consistent results.

How long does homemade sorrel drink last in the fridge?

When properly strained and refrigerated, sorrel drink can last up to six weeks.

What can I use instead of white sugar?

You can use brown sugar, cane sugar, honey, or agave, adjusting to taste.

Does pineapple change the traditional sorrel flavor?

The pineapple adds sweetness and body but does not overpower the traditional sorrel and spice profile.
Tried this recipe?Let us know how it was!

Apple Thyme Mashed Potatoes

Leave a Comment on Apple Thyme Mashed Potatoes

Apple Thyme Mashed Potatoes may not be the first dish you’d expect to see on a site dedicated to Caribbean food culture, but over the years I’ve enjoyed sharing the recipes that make their way onto my own family table here in Canada. As part of my “In Season” series, I highlight dishes that may fall outside the traditional Caribbean canon yet still carry the warmth, comfort, and creativity you’ll find in any island kitchen. This Apple Thyme Mashed Potatoes recipe brings together creamy Yukon gold potatoes, fragrant thyme, sweet seasonal apples, and warm nutmeg for a mash that feels familiar and new all at once.

Mashed potatoes were one of the first North American comfort foods I fell in love with when I relocated to Canada. From then on, my experiments in the kitchen only grew more adventurous. This Apple Thyme Mashed Potatoes variation adds gentle sweetness and fresh herbal notes without drifting too far from the classic mashed potato bowl we all love. It’s a simple twist, but one that creates a silky, flavorful side dish you’ll be serving often. Whether it’s a weeknight dinner or a special holiday spread, this recipe blends seasonal produce with classic techniques for a mash that feels both cozy and elegant. Trust me, once you try it, you’ll make it again.

Ingredient Guide

  • Potatoes – Yukon Gold potatoes provide natural creaminess and rich flavor ideal for mashing.
  • Apples – Honeycrisp apples add gentle sweetness and balance the savory elements.
  • Salt – Enhances flavor throughout the cooking and mashing process.
  • Milk – Creates the silky, whipped texture of the finished mashed potatoes.
  • Garlic – Adds depth and aromatic warmth to the infused milk.
  • Thyme – Fresh thyme brings an herbal note that brightens the mash.
  • Butter – Adds richness and classic mashed potato flavor.
  • Nutmeg – Freshly grated nutmeg provides warm, subtle spice.
  • Black Pepper – Adds gentle heat and balances the sweetness of the apples.
  • Chives – Fresh chives add mild onion flavor and a burst of color.

Cooking Notes from the Kitchen

  • Always start potatoes in cold water to ensure even cooking from the inside out.
  • Simmering the milk with herbs and garlic infuses deeper flavor without overpowering the potatoes.
  • Drying the cooked potatoes and apples on low heat improves texture and prevents watery mash.
  • Add the infused milk gradually to control the final consistency.
  • Folding in chives at the end keeps their flavor fresh and bright.

Shopping Made Easy

  • Look for Yukon Gold potatoes in the bagged potato section of any grocery store; their yellow flesh mashes especially well.
  • Honeycrisp apples are usually available in the produce department year-round in North America.
  • Fresh thyme is typically sold in small plastic herb bundles found near the packaged salad greens.
  • Whole nutmeg is often located in the spice aisle near the baking spices.
  • Fresh chives are usually stocked beside other fresh herbs like parsley and cilantro.

Apple Thyme Mashed Potatoes

Apple Thyme Mashed Potatoes. A silky, seasonal mash of Yukon gold potatoes, sweet apples, and fresh thyme, infused with warm spices for a comforting and flavorful side dish perfect for fall and winter meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chris’s Kitchen, Festive & Holiday Recipes, In Season, Side Dishes, Sunday Dinners, Vegetarian, Weeknight Dinners

Ingredients
  

  • 3 1/2 lbs Yukon gold potatoes peeled, sliced 1 cm thick
  • 3 medium honeycrisp apples peeled, chunked
  • 1 1/3 tablespoons salt divided
  • 1 3/4 cups milk
  • 3 cloves garlic smashed
  • 5 sprigs thyme
  • 4 tablespoons butter
  • 1/2 teaspoon nutmeg freshly grated
  • 3/4 teaspoon black pepper
  • 1 tablespoon chives chopped

Instructions
 

  • Peel the potatoes, slice into 1 cm rounds, and rinse. Peel and chunk the apples. Place both into a pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook until tender.
  • Drain the potatoes and apples, then return them to the pot over very low heat to dry for 3 minutes. Turn off the heat and keep the pot uncovered. This will help burn off any remaining liquid.
  • In a saucepan, add the milk, garlic, thyme, butter, and grated nutmeg. Bring to a gentle simmer and cook for 3 to 5 minutes.
  • Add the remaining salt and black pepper to the dried potatoes and apples, then mash until smooth.
  • Strain in about 2/3 of the infused milk and whisk to your desired texture. Add the remaining milk if needed.
  • Taste for salt and adjust. Fold in the chives, add more black pepper if desired, and serve warm.

Notes

What type of potatoes work best for mashed potatoes?

Yukon Gold potatoes are ideal because they have a naturally creamy texture and rich flavor. They absorb the infused milk well and whip into a smooth consistency without becoming gluey.

Can I use a different type of apple?

Yes, but choose an apple that balances sweetness and acidity. Honeycrisp is preferred, but Pink Lady or Gala also work well without breaking down too much during boiling.

Why simmer the milk with garlic and thyme?

Simmering the milk infuses it with subtle herbal and aromatic flavors. This allows the mashed potatoes to taste layered and seasoned without adding raw garlic or herbs directly.

How do I avoid gummy mashed potatoes?

Be sure to dry the boiled potatoes and apples on low heat. Then mash gently, using a whisk or potato masher instead of overworking them with an electric mixer.

Can this dish be made ahead?

Yes. Store in an airtight container and reheat gently on the stovetop or in the oven. Add a splash of warm milk to restore creaminess.
Tried this recipe?Let us know how it was!

Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

Leave a Comment on Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

Holiday cooking has a special way of bringing cultures together, and this Caribbean Black Rum Cake & Panettone Bread Pudding is exactly that kind of dish. I grew up knowing that every Caribbean household kept a jar of dried fruit soaked in a mix of rum and fortified wine, topped up year after year after the holiday baking season. That fragrant fruit puree is the heart of our rum cakes, and it adds deep flavor to this dessert as well.

With a large Italian community in my area, panettone shows up everywhere during Christmas. You’ll see it stacked high in grocery stores, and you almost always end up with one gifted to you. Its light, buttery crumbs and sweet fruit are perfect for bread pudding, especially when paired with our rich Caribbean black cake fruit base. This recipe brings both traditions together, using panettone as the foundation and the black rum cake fruit puree for color, aroma, and unmistakable island warmth.

This bread pudding bakes up custardy and tender, with pockets of sweet, boozy fruit and a golden top that stays soft beneath a foil cover. You can serve it warm right out of the oven or let it rest for a firmer slice. Either way, it’s one of the easiest Christmas desserts you can make, especially when you already have soaked fruit ready for the season. And yes, it’s even better topped with my decadent vanilla cream sauce.

Ingredient Guide

  • Eggs: Provide structure and help set the custard as it bakes.
  • Milk: Forms the base of the custard mixture.
  • Cream: Adds richness and body for a velvety texture.
  • Sugar: Sweetens the custard and balances the fruit.
  • Butter: Brings flavor and helps create a silky custard.
  • Vanilla Extract: Adds a warm aroma and rounds out the spices.
  • Nutmeg: A classic Caribbean spice used in holiday desserts.
  • Ground Cinnamon: Enhances sweetness and complements the soaked fruits.
  • Panettone Bread: A lightly sweet Italian holiday bread ideal for bread pudding.
  • Rum Cake Fruit Purée: Traditional soaked fruit from Caribbean black cake adds deep flavor.

Cooking Notes from the Kitchen

  • Use a fruit-filled panettone for the best flavor and texture in the final pudding.
  • Allowing the bread to air-dry helps it absorb more custard without getting mushy.
  • Distributing the fruit puree in small spoonfuls ensures even flavor pockets throughout.
  • Covering the pudding partway through baking prevents the top from over-browning while the custard sets.

Shopping Made Easy

  • You can find panettone in most grocery stores from November through January.
  • Caribbean-style soaked fruit is available at many West Indian supermarkets if you do not keep your own jar.
  • Whole nutmeg and ground cinnamon are located in the baking aisle of most stores.
  • Use any good-quality vanilla you already have; pure extract provides the best flavor.
  • Heavy cream is usually stocked near the milk and half-and-half in the dairy section.

Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

A warm, custardy Christmas bread pudding made with Italian panettone and rich Caribbean black cake fruit puree for deep holiday flavor and irresistible aroma.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 8 minutes
Total Time 1 hour 8 minutes
Course Festive & Holiday Recipes, In Season, Winter Recipes

Ingredients
  

  • 2 cups milk
  • 1 cup cream
  • 1 1/4 cups sugar
  • 4 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 panettone bread fruit, torn into pieces and air-dried
  • 1 cup rum cake fruit puree

Instructions
 

  • Break the panettone bread into pieces and set aside to air-dry. I used the panettone with dried fruits (no chocolate).
  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, nutmeg, and cinnamon until fully combined.
  • Grease a baking dish, then place the dried bread pieces inside.
  • Drop teaspoon-sized amounts of the rum cake fruit puree evenly over the top of the bread.
  • Pour the milk mixture over the bread and gently shake or stir with a spoon to help the custard reach all the bread and fruit pockets.
  • Place the dish on the middle rack and bake uncovered for 15 minutes. Cover with foil and continue baking for another 35 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Serve warm with my decadent vanilla cream sauce.

Notes

What is the best bread for making bread pudding?

Panettone works beautifully because it is airy, enriched, and naturally sweet. Its texture allows it to absorb custard without becoming heavy, making it ideal for this style of bread pudding.

Can I use fresh bread instead of dried bread for bread pudding?

Dried or slightly stale bread performs better because it absorbs more custard. If your bread is fresh, let the pieces air-dry for at least an hour before assembling the pudding.

What can I substitute for rum cake fruit puree?

You can use chopped dried fruit soaked in a mixture of rum and wine, or store-bought soaked fruit sold for Caribbean holiday cakes. Regular dried fruit will not offer the same richness, but can work in a pinch.

How do I know when bread pudding is fully baked?

The pudding should be set with no liquid pooling at the center. It will feel firm but still soft when pressed lightly with the back of a spoon.
Tried this recipe?Let us know how it was!

How To Dehydrate Pimento Peppers

Leave a Comment on How To Dehydrate Pimento Peppers

Living in Canada has its blessings, but it also means some of the ingredients I grew up with in the Caribbean aren’t always easy to find. Take pimento peppers, also known as seasoning peppers — they’re the soul of so many of our island dishes, from stewed meats and curries to soups, rice, and sauces. While I can get them at West Indian or Asian grocery stores in Toronto, it often means a long drive and a steep price. So during the summer months, I make sure to grow as many pimento peppers as I can in my backyard garden.

Over the years, I’ve shared a few ways to preserve these peppers — from freezing to making sauces. But today, I’m showing you how to dehydrate pimento peppers, a simple method that locks in their unique aroma and flavor so you can enjoy them long after the growing season ends. The process is easy, whether you use a dehydrator or your oven, and the results are incredible — the flavor becomes more concentrated, adding deep Caribbean notes to any dish all winter long.

Ingredient Guide

  • Pimento Peppers – These small, fragrant seasoning peppers add a distinct Caribbean flavor to dishes without the heat. Perfect for soups, stews, rice, and marinades.

Cooking Notes from the Kitchen

  • Always sort through your peppers first and discard any that are bruised or moldy.
  • Cutting the peppers in half speeds up the dehydration process.
  • If you prefer a milder aroma, remove some of the seeds before drying.
  • Once dehydrated, pulse them into flakes or powder for an easy flavor boost.
  • Store in airtight glass jars away from sunlight to preserve color and taste.

Shopping Made Easy

  • Look for pimento peppers (seasoning peppers) at West Indian or Latin American grocery stores.
  • If you can’t find them fresh, buy plants or seeds in the spring to grow your own supply.
  • Substitute with Scotch Bonnet or Habanero peppers for a spicier version of this recipe.
  • Many Asian supermarkets in larger cities now carry frozen or dried seasoning peppers.

How To Dehydrate Pimento Peppers

A simple and effective method for preserving Caribbean pimento (seasoning) peppers by drying them for long-term storage and a more concentrated flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 hours
Total Time 13 hours 20 minutes
Course Caribbean Classics, In Season

Instructions
 

  • Sort through the pimento peppers and discard any that are damaged or discolored. Wash them thoroughly under cool water, then pat dry or air dry completely.
  • Remove the stems and slice each pepper in half lengthwise.
  • Line cookie sheets with parchment paper or use wire racks. Arrange the sliced peppers in a single layer on the trays.
  • Place the trays into a low oven set to 140°F (60°C) or into a food dehydrator.
  • Allow the peppers to dehydrate for 12–14 hours, or until completely dry and brittle.
  • Once cool, pulse the dried peppers in a food processor to your desired texture — coarse flakes or fine powder.
  • Transfer to airtight containers and store in a cool, dark place.
  • Enjoy all winter long — the flavor of dehydrated pimento peppers is rich, concentrated, and deeply Caribbean.

Notes

What’s the Best Way to Store Dehydrated Peppers?

Keep them in airtight glass jars or sealed bags in a cool, dark cupboard. Properly dried peppers can last up to a year without losing much flavor.

Can I Use a Food Dehydrator Instead of an Oven?

Yes, a dehydrator is actually faster and more energy-efficient. Most peppers will dry completely in 8–10 hours at 135°F (57°C).

Do I Need to Remove the Seeds Before Dehydrating?

No, but removing them can slightly reduce drying time. The seeds don’t add heat, so it’s mostly a matter of texture preference.

What Dishes Can I Use Dried Pimento Peppers In?

Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.
Tried this recipe?Let us know how it was!