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Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.

Shopping Made Easy

Use fresh callaloo or substitute baby spinach or amaranth if not available.
Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
Adjust heat level by including or omitting the Scotch bonnet.
Ensure fresh scallions and thyme—aromatics make a big flavor difference.

Cooking Notes from the Kitchen

Wash greens thoroughly to remove grit between stalks.
Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
Cook shrimp last to prevent overcooking—just until they curl and become opaque.
For a richer flavor, finish with a small pat of butter or a dash of coconut milk.

Can I make this vegan?

Yes, just don’t add the shrimp and sauté the greens longer until tender.

What can I serve with callaloo and shrimp?

It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.

What is callaloo?

Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.

When is callaloo in season?

Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.

How do I store and prepare callaloo?

Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.

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Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

1 lb callaloo greens or substitute spinach/amaranth
1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic thinly sliced
1 onion or scallion whites, sliced
2 scallions chopped
3-4 sprigs fresh thyme
1 Scotch Bonnet peppers remove before serving
salt to taste
black pepper to taste
1 tomato chopped

Instructions

Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
Add reserved shrimp if using fresh. Stir in scallions. Serve hot.

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Breads & Bakes Caribbean Classics Desserts Featured Festive & Holiday Recipes Jamaican Seasonal Recipes Trinidadian Winter Recipes

Moist Caribbean Black Cake with Soaked Fruit

January 7, 2026April 16, 2025Leave a Comment

I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Ingredients Guide

Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.

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Prep Time 25

Cook Time 2

Total Time 2 25

Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

Fruit Soak

2 cups dark rum
4 cups sherry or cherry brandy
1 pound prunes pitted
1 pound mixed peel
1/2 pound raisins
1/2 pound maraschino cherries
1/4 pound lemon peel

Cake Batter

1/2 pound unsalted butter softened
1 cup brown sugar
6 large eggs room temperature
1 teaspoon vanilla
1 teaspoon mixed essence
1 tablespoon lime zested
1 dash Angostura bitters optional
4-5 cups soaked dried fruit
2 cups all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg freshly grated
2 teaspoons baking powder
1 tablespoon burnt sugar browning
1 pinch salt

Instructions

Roughly chop the prunes.
Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
Blend until it is a thick but smooth consistency (with a little chunkiness).
Pour the entire mixture into a large bowl.
Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
Repeat.
Add browning and mix to combine.
Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
Brush the cake tops with a mix of rum and sherry.
Cool completely, then brush again before wrapping and storing.

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Featured Jamaican Rice & One-Pot Soups & Stews

Jamaican Brown Stew Chicken

January 7, 2026April 16, 2025Leave a Comment

Brown Stew Chicken is a beloved dish across the Caribbean, with each island offering its unique twist. In Jamaica, this stew is known for its rich, dark gravy achieved by using browning sauce and a blend of spices. This recipe captures the essence of Jamaican Brown Stew Chicken, combining marinated chicken pieces with vibrant bell peppers and a flavorful sauce that’s both hearty and comforting.

Ingredient Guide

Chicken (Drumsticks and Thighs): Bone-in pieces provide flavor and tenderness; skin and excess fat are removed for a leaner dish.
Caribbean Browning Sauce: A dark, flavorful sauce made from caramelized sugar, adding depth and color to the stew.
Bell Peppers (Red, Yellow, Green): Sliced peppers add sweetness, color, and texture to the dish.
Scotch Bonnet Pepper: A fiery chili pepper that imparts heat and a fruity flavor; use whole for milder heat or sliced for more intensity.
Pimento Berries (Allspice): Whole berries contribute a warm, aromatic flavor characteristic of Jamaican cuisine.
Jerk Dry Rub: A spice blend that adds complexity and a hint of smokiness to the marinade.
Light Soy Sauce: Provides umami and saltiness, enhancing the overall flavor profile.
Tomato Ketchup: Adds sweetness and acidity, balancing the savory elements of the stew.
Smoked Paprika: Introduces a subtle smokiness and vibrant color to the dish.

Shopping Made Easy

Caribbean Browning Sauce: Available in the international aisle of most supermarkets or at Caribbean specialty stores.
Pimento Berries (Allspice): Found in the spice section; ensure they’re whole berries for authentic flavor.
Scotch Bonnet Peppers: Look for these in the produce section; if unavailable, habanero peppers are a suitable substitute.
Jerk Dry Rub: Pre-made blends are available, or you can create your own using traditional Jamaican spices.

Cooking Notes from the Kitchen

Marination: Allowing the chicken to marinate for several hours or overnight enhances the depth of flavor.
Browning the Chicken: Searing the marinated chicken pieces before stewing locks in juices and adds a rich color to the dish.
Managing Heat: For a milder stew, add the scotch bonnet pepper whole and remove it before serving; slicing it will increase the heat.
Serving Suggestions: Pair this stew with rice and peas, steamed white rice, or fried plantains for a complete meal.

What is Jamaican Browning Sauce, and can I make it at home?

Jamaican Browning Sauce is a dark, flavorful condiment made by caramelizing sugar and adding water. It’s used to add color and depth to stews and sauces. While store-bought versions are convenient, you can make it at home by carefully caramelizing brown sugar until dark and adding boiling water to achieve the desired consistency.

Can I use boneless chicken for Brown Stew Chicken?

Yes, boneless chicken can be used; however, bone-in pieces are traditional and add more flavor to the stew. If using boneless chicken, adjust cooking times to prevent overcooking.

How spicy is this dish, and how can I adjust the heat?

The heat level depends on the use of scotch bonnet peppers. For a milder dish, add the pepper whole and remove it before serving. For more heat, slice the pepper and include it in the stew. Always handle hot peppers with care.

What are some traditional sides to serve with Brown Stew Chicken?

Common accompaniments include rice and peas, steamed white rice, fried plantains, or boiled dumplings. These sides complement the rich flavors of the stew and make for a satisfying meal.

What’s the difference between Jamaican Brown Stew Chicken and other Caribbean stews?

Yes, Jamaican Brown Stew Chicken is distinct due to the use of browning sauce and a specific blend of spices, including pimento berries and scotch bonnet peppers. Other Caribbean stews may use different techniques, such as caramelizing sugar directly in the pot, and may include different vegetables and seasonings.

Jamaican Brown Stew Chicken

A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican

Servings

Ingredients

4 lbs chicken drumsticks and thighs, skin removed
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon jerk dry rub
1 tablespoon smoked paprika
8 pimento berries allspice
1 1/2 tablespoon Caribbean browning sauce
1 1/2 tablespoon light soy sauce
1 medium onion sliced
1/2 medium carrot julienned
1/4 red bell pepper sliced
1/4 yellow bell pepper sliced
1/4 green bell pepper sliced
1 scotch bonnet pepper whole or sliced
4 cloves garlic minced
3 slices fresh ginger
2 tablespoons tomato ketchup
4 tablespoons olive oil
2 cups water
2 tablespoons parsley chopped

Instructions

In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.
Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.
Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.
Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.
Garnish with chopped parsley and serve hot with your choice of sides.

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Pitcher of Caribbean Sorrel with filled glass next to it

Drinks & Smoothies Featured Festive & Holiday Recipes Jamaican

Classic Caribbean Sorrel Punch

January 7, 2026April 16, 2025Leave a Comment

If there’s one drink in the Caribbean that truly captures the spirit of Christmas, it’s sorrel. From Trinidad and Tobago and Guyana in the south to Jamaica in the north, a chilled glass of this ruby-red punch is a staple on hot holiday afternoons. Each island adds its own twist, some with rum, others with extra spice, but all celebrate their refreshing tang and cultural importance. This Classic Caribbean Sorrel Punch blends dried hibiscus petals with cloves, cinnamon, ginger, and citrus peel for a vibrant, spiced drink. Use it as your base, and feel free to make it your own.

Pitcher, jar and glass of sorrel with hibiscus petals in front.

Ingredient Guide

Sorrel (Hibiscus): The dried petals provide a tart, cranberry-like flavor and vibrant red color.
Ginger: Adds a spicy kick that balances the tartness of the sorrel.
Cloves: Impart a warm, aromatic depth to the drink.
Cinnamon Stick: Enhances the spiced profile with a sweet, woody note.
Dried Orange Peel: Introduces a citrusy brightness that complements the spices.
Sugar: Sweetens the drink, balancing the tart and spicy elements.

Shopping Made Easy

Sorrel (Dried Hibiscus Petals): Available at Caribbean markets, health food stores, or online retailers.
Spices (Cloves, Cinnamon, Ginger): Commonly found in the spice aisle of most supermarkets.
Dried Orange Peel: Can be made at home by drying orange peels or purchased from specialty spice shops.

Cooking Notes from the Kitchen

Steeping Time: For a more robust flavor, allow the sorrel mixture to steep overnight.
Sweetening: Adjust the sugar to your taste preference; start with less and add more as needed.
Serving Suggestions: Serve chilled over ice, and consider adding a splash of rum for an adult version.

What is the origin of Caribbean sorrel drink?

The Caribbean sorrel drink originates from West Africa, where hibiscus-based beverages are a traditional part of the culture. The practice was brought to the Caribbean through the transatlantic slave trade, evolving into the festive drink known today.

Can I use fresh sorrel instead of dried?

Yes, fresh sorrel can be used. Ensure it’s thoroughly cleaned and the calyces are separated from the seed pods before boiling.

How long can I store sorrel drink?

When refrigerated in a sealed container, sorrel drink can last up to a week. For longer storage, consider freezing it.

Is sorrel drink served hot or cold?

Traditionally, sorrel drink is served cold, especially during warm weather or festive occasions. However, it can also be enjoyed warm as a soothing beverage.

Classic Caribbean Sorrel Punch

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

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Prep Time 10

Cook Time 30

Total Time 40

Course Drinks & Smoothies, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

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

Instructions

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

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Classic Jamaican peas and rice in a white dish

Breads & Bakes Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Rice & One-Pot Seasonal Recipes Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian Weeknight Dinners Winter Recipes

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.

Ingredient Guide

Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.

Shopping Made Easy

Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.

Cooking Notes from the Kitchen

Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.

What is rice and peas?

Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.

When is it in season?

Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.

How do I store rice and peas?

Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.

Can I make this ahead?

Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.

What pairs well with rice and peas?

Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.

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Prep Time 10

Cook Time 30

Total Time 40

Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

1/2 cup dry red kidney beans
1/4 teaspoon black pepper
1-1/2 cups coconut milk
1 pepper Scotch Bonnet peppers
1 bulb onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain brown rice par boiled
1/4 teaspoon ground allspice
2 stalks scallions
2 cups water

Instructions

If using dried beans, rinse and soak overnight.
Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
Fluff rice gently with a fork and serve hot.

Notes

water according to your rice cooker directions for cooking brown rice
treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

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Featured Fusion Jamaican Soups & Stews Trinidadian

Caribbean Beef, Sweet Potato and Pumpkin Soup

January 7, 2026April 11, 2025Leave a Comment

Nothing beats the chill of winter quite like a hearty bowl of Caribbean soup. This Caribbean Beef, Sweet Potato and Pumpkin Soup brings deep, comforting flavors thanks to roasted beef bones, Caribbean sweet potatoes, and pumpkin, all simmered low and slow with fresh herbs and aromatics. The unique addition of roasting the beef, a twist from the traditional Caribbean method, adds depth and richness that sets this version apart. Inspired by the kind of soup that brings everyone to the kitchen table, this dish is perfect for a cozy dinner, meal prep, or even a weekend gathering.

The ingredients are widely accessible, though Caribbean sweet potato and pumpkin give this soup its distinct identity. If you can’t find Caribbean pumpkin (also called calabaza or West Indian pumpkin), butternut squash makes a great substitute. This recipe is flexible enough to adapt but rooted in that unmistakable island flavor. And if you’re new to Caribbean cooking, don’t worry, I’ve laid out everything clearly so you can recreate this classic dish with confidence.

Ingredient Guide

Beef Bones: Choose bone-in cuts like neck or shank for maximum flavor and body in the broth.
Sweet Potatoes: Caribbean sweet potatoes are firm and reddish-purple; substitute with orange-flesh varieties if needed.
Pumpkin: Caribbean pumpkin (calabaza) gives a sweet, earthy note. Butternut squash is a reliable substitute.
Butternut Squash: Adds a creamy texture and balances the sweet potato.
Carrots and Celery: These build a classic soup base with savory depth.
Scotch Bonnet Pepper: Used whole for its fruity aroma without overwhelming heat.
Fresh Thyme and Parsley: Essential for earthy, herbal notes. Use fresh for best results.
Onion, Garlic & Scallion: The aromatic foundation that infuses the broth with flavor.
Black Pepper, Allspice, and Salt: These Caribbean staples season the soup without overpowering.
Olive Oil: Used for roasting and sautéing; adds a mild richness.
Stock Cube and Water or Beef Stock: Enhances umami in the broth. Use unsalted if possible to control seasoning.
Optional Add-ins: Flour dumplings or ground provisions like yam or eddoe make it a meal.

Shopping Made Easy

Look for bone-in beef cuts at your local butcher or grocery store’s freezer section.
Caribbean sweet potatoes and pumpkin can often be found in international or Latin American markets.
If scotch bonnet peppers are unavailable, substitute with habanero—but always use whole unless you want serious heat.
Fresh thyme and parsley are worth seeking out—dried won’t offer the same flavor here.
A quality low-sodium beef broth lets you control salt better and won’t overpower the dish.

Cooking Notes from the Kitchen

Always roast the beef bones with carrots and celery to develop a deeper broth.
If you like texture, add your vegetables in the last 30–35 minutes so they don’t fully break down.
Use gloves when handling scotch bonnet peppers, and don’t puncture the skin unless you want heat.
This soup freezes well for up to 3 months; ideal for make-ahead meals.

What’s the best substitute for Caribbean pumpkin?

Butternut squash is a great alternative for Caribbean pumpkin (calabaza) if unavailable. It’s similarly sweet and cooks down into a creamy texture.

Can I make this soup without roasting the beef?

Yes, you can start everything on the stovetop, but roasting adds an extra layer of flavor that really enhances the soup.

What can I use instead of scotch bonnet peppers?

Use a whole habanero pepper or omit entirely if you prefer no heat. The scotch bonnet’s fruity notes are unique but not essential for flavor.

Can I make this soup gluten-free?

Yes, just skip any flour dumplings and double-check your stock cube and other ingredients for hidden gluten.

Caribbean Beef, Sweet Potato and Pumpkin Soup

This rich, Caribbean-style soup blends tender beef with the natural sweetness of sweet potatoes and pumpkin, creating a comforting, slow-simmered broth perfect for winter meals or anytime you crave a taste of home.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Soups & Stews

Cuisine Fusion, Jamaican, Trinidadian

Servings

Ingredients

2-3 pounds beef bones
1/2 teaspoon salt
1/4 teaspoon black pepper
2 carrots
1 large onion
2 stalks celery
2 large sweet potatoes
1 medium butternut squash
2-3 cups pumpkin diced
Water or beef stock enough to cover
3 cloves garlic
3 tablespoons olive oil divided
4 sprigs thyme
1 scotch bonnet pepper
2 tablespoons parsley chopped
1 stock cube
2 scallions
3-4 allspice berries
flour dumplings, potato, and other root vegetables optional

Instructions

Preheat oven to 400°F (204 °C).
Pat the beef bones dry and place in a baking dish with chopped carrots and celery. Toss with 2 tablespoons olive oil. Roast for 45 minutes.
Meanwhile, peel and cube sweet potatoes, pumpkin, and butternut squash. Keep covered in water to prevent discoloration.
In a large soup pot, heat 1 tablespoon olive oil over medium-low heat. Add onion, garlic, scallions, thyme, and black pepper. Cook for 3–4 minutes until fragrant.
Increase heat to medium-high. Add roasted beef and vegetables to the pot, including all pan drippings. Stir well to coat.
Add pumpkin, sweet potatoes, squash, stock cube, allspice, parsley, and enough water or beef stock to cover. Add whole scotch bonnet pepper.
Bring to a boil, then reduce to a simmer. Cover loosely and cook for 1 hour 45 minutes, or until beef is tender and vegetables break down. Skim any foam.
Taste and adjust salt. Remove scotch bonnet before serving. Add flour dumplings or other provisions in the last 10 minutes, if using. Serve hot.

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Featured Jamaican Trinidadian

Curry Beef with Pigeon Peas

January 7, 2026April 11, 2025Leave a Comment

When it comes to hearty Caribbean meals, few dishes rival a bold, flavorful curry, especially when it’s simmered slowly with tender beef and hearty legumes. As a little fella on the islands, I had a love-hate relationship with pigeon peas. I loved the flavor and texture of a good curry, especially when paired with hot sada roti. But shelling those fresh peas? That part I could’ve done without. These days, frozen shelled peas offer a convenient solution without compromising too much on flavor.

This Curry Beef with Pigeon Peas recipe captures all the warmth and richness of a traditional Caribbean curry. The beef is simmered slowly until melt-in-your-mouth tender, while the peas break down slightly to help thicken the sauce and deepen the flavor. With classic spices like roasted geera, garam masala, and anchar masala, plus the kick of scotch bonnet and the herbal brightness of green seasoning, every bite is layered and soul-satisfying. Perfect for Sunday dinner or a slow-cooked weekday treat, this one-pot dish is pure Caribbean comfort.

Ingredient Guide

Curry Powder: A staple blend of turmeric, coriander, and other spices that gives this dish its golden color and signature Caribbean flavor.
Garam Masala: A warm spice mix often used in Indian-influenced Caribbean dishes; adds depth and aroma.
Roasted Geera (Cumin): Brings a deep, smoky, and earthy base to the curry.
Anchar Masala: A Trinidadian spice mix traditionally used in pickles but incredible in curries for added boldness.
Pigeon Peas: A hearty legume also known as gungo peas; fresh is best, but frozen makes this dish weeknight-friendly.
Beef (with or without bones): Bone-in beef adds more flavor to the curry, but boneless cuts work well too if that’s what you have.
Caribbean Green Seasoning: A homemade herb blend that includes scallions, thyme, culantro, and garlic adds fresh, herbal depth.
Scotch Bonnet Pepper: A fiery chili that delivers authentic heat and fruity flavor; adjust to your spice level.

Shopping Made Easy

Pigeon Peas (gungo peas): Look in the freezer section for shelled pigeon peas. If fresh is in season, even better.
Anchar Masala: Found at West Indian or specialty spice stores, or substitute with extra roasted geera and amchar-style spices.
Beef Cuts: Use stewing beef or any cut that benefits from long simmering, like chuck or shank, bone-in for more flavor.
Scotch Bonnet Pepper: Available fresh at Caribbean groceries or in frozen packs; substitute with habanero if needed.
Green Seasoning: Make your own or look for bottled versions in West Indian markets.

Cooking Notes from the Kitchen

Washing the Beef: Rinse the beef in lemon juice or vinegar and cold water, then drain well before cooking.
Be patient! The long cook time is essential for both flavor development and tenderness.
Thickening the Gravy: Mash some pigeon peas against the side of the pot to naturally thicken the curry.
Salt to Finish: Always taste and adjust salt at the end, once the flavors have concentrated.

What’s the best beef cut for Curry Beef with Pigeon Peas?

Bone-in beef is ideal for flavor, but boneless stew beef, chuck, or even brisket also work well in this dish.

Can I use canned pigeon peas?

Yes, but frozen or fresh pigeon peas are preferred for better texture and flavor. Be sure to rinse canned peas before using.

How spicy is this recipe?

It depends on how much scotch bonnet pepper you include. Start with a small amount and add more to taste.

What is anchar masala and can I skip it?

Anchar masala is a tangy, spicy spice blend used in pickling. It adds depth and tartness. You can skip it in a pinch, but the flavor profile will be slightly different.

What’s the best side dish for Curry Beef with Pigeon Peas?

Serve with white rice, paratha roti, or boiled ground provisions like cassava and green banana.

Curry Beef with Pigeon Peas

A rich and comforting Caribbean curry made with seasoned beef and hearty pigeon peas simmered low and slow in bold spices until tender and flavorful.

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Prep Time 20

Cook Time 1

Total Time 1 20

Cuisine Jamaican, Trinidadian

Ingredients

3 tablespoons curry powder
3/4 teaspoon black pepper
3/4 tablespoon garam masala
3/4 tablespoon roasted geera ground cumin
3/4 tablespoon Amchar Masala
1 cup water for curry slurry
1 onion, medium sliced
1 teaspoon grated ginger
6 cloves garlic crushed
2 tablespoons Caribbean green seasoning
1 scotch bonnet pepper chopped
2-3 tablespoons olive oil
2 1/2 lbs beef cubed; preferably with bones
3/4 tablespoon salt adjust to taste
3 cups pigeon peas frozen, thawed, and rinsed
8-10 cups water

Instructions

In a bowl, mix curry powder, black pepper, garam masala, roasted geera, anchar masala, and 1 cup water to form a slurry. Add onion, ginger, garlic, green seasoning, and scotch bonnet pepper. Stir well.
Heat oil in a large pot over medium heat. Add the slurry and cook uncovered for 5–7 minutes until thickened and fragrant.
Add washed beef cubes and stir to coat in curry mixture. Cover and cook over medium-low for 10–15 minutes.
Remove lid and raise heat to medium-high. Cook until liquid evaporates and oil is visible again.
Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.
Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 2 to 2 1/2 hours.
Mash some peas to help thicken the curry. Simmer until gravy reaches desired consistency.
Taste and adjust salt before serving.
Let rest 5–10 minutes before serving.

Notes

Please use the video below to follow along as much more about the recipe is discussed there. I used a cheap cut of boneless beef, however I find that you get a deeper flavor by using beef with bones. Use as much Scotch Bonnet or whatever hot pepper you like or can source or you know you can handle.

Tried this recipe?Let us know how it was!

Featured Jamaican Soups & Stews Trinidadian

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

January 7, 2026April 7, 2025Leave a Comment

This rich and comforting oxtail soup is a staple in Caribbean kitchens, especially during the cooler months. Packed with tender oxtail, a medley of root vegetables, and seasoned with traditional island spices, this soup is more akin to a stew in its heartiness. The slow-cooked flavors develop over several hours, making it a perfect dish for family gatherings or meal prepping.

Ingredient Guide

Oxtail: The star of the dish, providing a rich, beefy flavor and gelatinous texture when slow-cooked.
Lemon Juice: Used to clean the oxtail, a common practice in Caribbean cooking to remove any residual odors.
Sea Salt & Black Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
Olive Oil: Used for roasting and sautéing, adding depth to the dish.
Carrots & Pumpkin: Roasted to bring out their natural sweetness, they add body and flavor to the soup.
Onion, Garlic, Thyme, Scallions: Aromatic base that infuses the soup with traditional Caribbean flavors.
Yellow Split Peas: Thicken the soup and add a subtle earthy flavor.
Caribbean Green Seasoning: A blend of herbs and spices that adds a distinctive island taste.
Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
Coconut Cream or Milk: Adds a creamy texture and subtle sweetness.
Potatoes, Sweet Potatoes, Eddoes: Root vegetables that provide substance and absorb the soup’s flavors.
Okra: Adds a unique texture and helps thicken the soup.
Tomato Paste: Adds umami and a rich color to the broth.
Baby Spinach: Stirred in at the end for added nutrition and color.
Flour, Salt, Brown Sugar, Water: Combined to make “spinners,” traditional Caribbean dumplings.

Shopping Made Easy

Oxtail: Available at most butcher shops; ask to have it cut into 1-inch pieces.
Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
Eddoes: Found in Caribbean or international markets; taro can be used if unavailable.
Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
Caribbean Green Seasoning: Can be homemade or purchased at Caribbean markets.

Cooking Notes from the Kitchen

Roasting the oxtail, carrots, and pumpkin enhances their flavors and adds depth to the soup.
Allow the soup to simmer slowly to develop rich flavors and tenderize the oxtail.
“Spinners” are small, elongated dumplings that add a delightful texture; ensure the dough is soft but not sticky.
Adjust the amount of Scotch bonnet pepper to control the spiciness.

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Soups & Stews

Cuisine Jamaican, Trinidadian

Ingredients

3 lbs oxtail
1/2 tablespoon sea salt
1 teaspoon black pepper
2 tablespoons olive oil
2 large carrots
2 1/2 lbs pumpkin
1 tablespoon olive oil
1 medium onion diced
1 tablespoon olive oil
8 cloves garlic smashed
6-8 sprigs thyme
3 scallions, chopped
1/2 teaspoon black pepper
1/2 cup hot water
1 cup yellow split peas washed
8-10 cups hot water
3/4 tablespoon salt
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet Pepper
2 tablespoons coconut cream or 1 cup coconut milk
3 large potatoes
2 large sweet potatoes
6-8 medium eddoes
10-15 okra
1 tablespoon tomato paste
5-8 cups water
1/3 lb baby spinach
1 1/2 cups All-purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup water adjust as needed

Instructions

Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot.
Cook for an additional 10–15 minutes until dumplings are cooked through.
Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.

Notes

May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

Tried this recipe?Let us know how it was!

Bahamian Featured Jamaican Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Small Batch Caribbean Green Seasoning

January 7, 2026October 10, 2023Leave a Comment

I cannot believe it’s taken me this long to make a Small Batch Caribbean Green Seasoning recipe for you all. Yes, we’ve done the classic Caribbean Green Seasoning a few times, with the intended purpose for people who cook Caribbean food regularly. However, I never considered that there may be those of us who sporadically cook Caribbean dishes or who are only now discovering our culinary delights.

This Small Batch Caribbean Green Seasoning is my tribute to those island roots, perfect for those of you who want the authentic flavor without making a massive jug. Ideal for apartment living, solo cooking, or if you’re beginning your Caribbean food journey, this one’s for you.

Ingredient Guide

Olive oil: Helps emulsify everything into a smooth paste and carries the herb flavors beautifully.
Garlic: Delivers that sharp, pungent note we all love in Caribbean marinades.
Thyme: An earthy, slightly minty essential that adds depth to the seasoning.
Scallions: Bring a mellow, sweet onion flavor.
Chives: Offer a gentle oniony sharpness and bright green color.
Parsley: Adds a fresh and slightly peppery contrast to the stronger herbs.
Chadon Beni (Culantro): A bold herb that’s like cilantro on steroids; substitute with cilantro if needed.
Pimento peppers (seasoning peppers): Sweet and mild, key for flavor without overpowering heat.

Shopping Made Easy

Chadon Beni: Look for it in Latin or Asian markets; cilantro will work in a pinch.
Pimento peppers: If you can’t find them, go for Cubanelle or Hungarian wax peppers for a similar sweet taste.
Fresh herbs: Check your farmers’ market or the produce section at your local grocery store for vibrant, fresh herbs.

Cooking Notes from the Kitchen

Preparation: Wash all herbs thoroughly and allow them to air-dry to prevent excess moisture in the seasoning.
Texture tip: You control the final blend, so make it silky smooth or leave it a bit chunky depending on how you use it.
Storage hack: Keeps up to 3 months refrigerated in a sealed glass container; for longer storage, freeze in ice cube trays.
Usage ideas: Use it as a marinade for meats, a flavor booster in soups and stews, or even mixed into your scrambled eggs.

What is Caribbean Green Seasoning used for?

Caribbean Green Seasoning is a flavor-packed herb blend used for marinating meats, seasoning stews, soups, rice dishes, and more.

Can I freeze Caribbean Green Seasoning?

Yes, freeze in ice cube trays for easy portioning—perfect for quick weeknight cooking.

What can I substitute for Chadon Beni (Culantro)?

Cilantro is the go-to substitute when Chadon Beni isn’t available. It’s milder, but still does the trick.

Can I adjust the texture of the green seasoning?

Yes, the texture can be customized to your preference, from a coarse chop to a smooth puree, depending on how you plan to use it.

Are Pimento peppers spicy?

Nope! They’re sweet and aromatic, adding flavor without heat, making them ideal for the whole family.

Small Batch Caribbean Green Seasoning

A homemade concentrated blend of fresh Caribbean herbs and aromatics, perfect for marinating meats, enhancing stews, or adding a burst of flavor to any dish.

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Prep Time 15

Total Time 15

Course Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Bahamian, Jamaican, Trinidadian

Servings

Ingredients

1 cup olive oil
5 cloves garlic
7 sprigs thyme
2 stalks scallions
8 stems chives no tough stems
4 stems parsley about 3 tablespoon chopped
6-8 leaves Chadon Beni cilantro
4 peppers Pimento Peppers

Instructions

Wash all herbs and peppers thoroughly and allow them to air-dry.
Roughly chop garlic, thyme, scallions, chives, parsley, Chadon Beni, and pimento peppers.
Place all ingredients into a blender or food processor.
Add the olive oil.
Blend to your desired texture, smooth or slightly chunky. Transfer to an airtight container and refrigerate.

Tried this recipe?Let us know how it was!

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