We’re currently updating all of the categories and archived recipes! Can’t find a dish? Please use the search bar; it’s all there.
-
Roasted turkey has never been a dish I particularly looked forward to, especially growing up with my Caribbean food traditions. I often found that turkey was dry and, quite honestly, lacking in flavour. But with this Foolproof Herb Roasted Thanksgiving Turkey, I set out to change that. This recipe gives you a beautifully roasted, flavourful…
-
Further exploring the plant-based and vegan side of Caribbean cooking, today I’m bringing together two cherished recipes, Curry Channa (chickpeas) and Curry Pigeon Peas, with the addition of aloo (potatoes) to create an incredibly comforting Caribbean-style curry. This Curry Channa, Pigeon Peas & Aloo combines three humble ingredients in a fragrant, spice-infused sauce that develops…
-
Kitchri is more than just a simple, comforting vegan one-pot dish. In its historical past in Trinidad and Tobago, it was considered a “poor people’s” dish, as you would typically use whatever ingredients you had on hand. At its heart, kitchri is a humble, satisfying meal that makes the most of simple ingredients, bringing them…
-
With winter quickly approaching, this Incredible Honey Jerk Salmon (Easy Oven Method) will be on continuous rotation in my household over the next few months. With a few simple ingredients and straightforward preparation, it’s a no-brainer, especially when I want a comforting meal after a long, cold, tiring day. There’s something special about having a…
-
Caribbean Stewed Chicken With Butter Beans is a sort of hybrid of Jamaican Brown Stew Chicken and traditional Caribbean Stew Chicken, except we are adding butter beans (lima beans) to the mix to change up the overall texture of the dish. It also does what Caribbean cooking has typically been very good at doing: stretching…
-
Some dishes take me straight back to childhood, and this Caribbean Chinese Noodles with Chicken and Vegetables Stir Fry is one of them. Growing up in Trinidad and Tobago, Chinese food was much more than something you picked up for takeout. The Chinese influence on our food culture became part of everyday island cooking, with…
-
As summer winds down, I wanted to make a simple one-pan oven roasted chicken, similar to a few recipes I have shared before. With this version, my goal was to keep things just as straightforward while relying heavily on fresh herbs from my garden and turning the chicken into a complete meal with potatoes, carrots,…
-
This Comforting Breadfruit Oil Down recipe shares a few similarities with a dish known as Run Down, enjoyed throughout parts of the Caribbean and along the Caribbean coast of Central America. However, it should never be confused with Grenadian Oil Down, the national dish of Grenada. Their version is traditionally thicker and drier, packed with…
-
Plantain Casserole is one of those comforting dishes I eagerly look forward to whenever I can find good, ripe plantains on sale at our local grocery stores. There was a time when the plantains would have come straight from the kitchen garden behind our home in rural Trinidad, in the small village of Guaracara, where…
-
If you've been around caribbeanpot.com/ for a while, you'll know we've done Shrimp Fried Rice before, but that version was cooked indoors in a wok. This time, we’re taking things outside and firing up the Traeger Flatrock griddle to make this incredible Jerk Shrimp Fried Rice. The intense heat from the hot griddle gives everything…
-
One of the things I look forward to every summer is firing up the grill and making simple family meals that deliver big flavor without requiring a lot of work. These sausages with peppers are one of those summertime dishes I try to make a few times during the warmer months, though I’ll admit they’re…
-
Stewed Oxtail is one of those deeply comforting dishes synonymous with the Caribbean, especially Jamaica, even though it’s enjoyed throughout the region and in the many places we now call home around the world. In preparing this Smoked Stewed Oxtail recipe, I leaned on a tip Chef Chaz Brown shared with me a few months…
