Meat & Poultry Archives - Page 3 of 29

A little over 7 years ago I shared my Amazing 20 Minute Curry Chicken Recipe on YouTube and while that recipe is still very relevant. As we work our way through the #ComfortFood series I’ve been sharing on social media, I thought I’d revamp that recipe a bit. Unfortunately while filming the recipe video for this version, I never took step by step images as I would normally do.

You’ll Need…

3 lbs boneless chicken (dark meat)
2 tablespoon olive oil
1 medium onion (diced)
6-8 cloves garlic (smashed)
1 medium tomato (diced)
1/2 teaspoon black pepper
1 large scotch bonnet pepper (sliced)
1 teaspoon ground roasted cumin (geera)
1 1/2 tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 teaspoon Anchar Masala
3/4 teaspoon salt (adjust)
2 cups water
2 tablespoon chopped Shado Beni (chadon beni / culantro)

you may use cilantro

Notes. Please use the video below to follow along as much more is discussed there. Especially why I used boneless leg and thigh, but also why you may use chicken breast should you prefer that cut.

Cut the chicken into 1 to 1 1/2 inch pieces and wash with cool water and the juice of a lemon, lime or 1 cup white vinegar. Drain dry. If washing chicken is not your thing, you may skip this step as I know many people are opposed to this.. in my culture it’s a MUST!

Heat the oil in a heavy pan on medium heat. Unlike other curry recipes I’ve shared where we lower the heat at this stage, the goal is to maintain a constant heat. Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch Bonnet Pepper (use as much as you can handle) black pepper and roasted geera (cumin). Cook for 2 minutes, then add the curry powder, along with the Anchar Masala and stir well. Cook for a further 3 minutes.

It’s then time to add the chicken pieces and stir well to coat with the lovely curry base we created. Cook for 5 minutes, then add the salt and water (bring to a boil) and cook for a further 10 minutes.

At this point we’ll personalize things by adjusting the salt to your liking and determine if the gravy’s consistency is to your liking. Keep in mind that the residual heat in the pan will further thicken the gravy or sauce as it cools.

Once you’re happy with everything, turn off the heat and add the chopped Shado Beni (culantro) and stir. Should you prefer to use cilantro (coriander), it’s really up to you.

If you want to change up the flavors a bit you may add a bit of coconut milk or cream, a small stick of cinnamon, a bay leaf and/or a teaspoon of grated ginger will not hurt things at all! This recipe is true to a traditional Trinbago (Trinidad and Tobago) curry chicken.

Meat & Poultry

How to Make Chicken Chow Mein at Home.

May 27, 2025January 22, 2024Leave a Comment

I’m a huge fan of Guyanese Style Chow Mein and while this is not such a recipe, you will see some similarities in this version. If you grew up in Jamaica, Guyana or Trinidad and Tobago (where Chinese Indentured Labourers “settled”) you grew up being exposed to excellent Chinese food, so it’s common for us to boast about our version of Chinese food.

You’ll Need…

2 lbs chicken breast (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon veg oil (divided)
1 medium onion (sliced)
2 cups bell peppers (rough chopped)
1/4 lb mushrooms (sliced)
3 cloves garlic (diced)
1/4 lb veg mix (kale, carrot, purple cabbage and brussels sprouts)
1 tablespoon grated ginger
1 tablespoon sweet chili sauce (optional)
1 tablespoon Hoisin sauce
1 Tablespoon Oyster sauce
1 tablespoon Mushroom Flavor Soy Sauce
1 package Chow Mein noodles | 1 teaspoon veg oil
1/4 cup water | 1 teaspoon Sesame Oil (add more?)

Note! Please use the video below as a guide to follow along as much more about the recipe is discussed there. If you want to add a kick to the Chow Mein, feel free to add a couple diced bird’s eye peppers or a teaspoon of your fave peppersauce. Should you want, you may marinate the chicken breast with a teaspoon of Caribbean Green Seasoning. I didn’t as explained in the video.

Heat 1 tablespoon of oil in a pan on a med/low flame. Season the chicken breast with salt and black pepper and add it to the pan. Cook for about 10-12 minutes (until fully cooked) and then set aside to cool. Be sure to flip them every 3 minutes while cooking so they cook evenly. I used chicken breast, but thighs are an excellent option as well.

As mentioned in the video I used a Guyanese style noodles for this recipe. Basically I cooked it according to the package instructions, except I cut back the cook time as explained in the video. As you drain it, rinse the noodles with cold water. Drain, then mix in one teaspoon of veg oil and toss. This will stop the cooking process and stop the noodles from clumping. Set aside.

Let’s create the sauce we’ll be using to pull everything together. In a bowl combine the Hoisin, Oyster and Soy sauces. Then add the grated ginger and Sweet Chili sauce. You may leave out that sweet chili sauce if you want, but may I recommend that you put 1 teaspoon of white sugar.

Heat the remaining 2 tablespoons of oil in a wide pan or wok on a medium flame, then add the onion, bell peppers and sliced mushrooms. Stir well and if you’re using a wok, make use of the side of the work to spread things out so they cook evenly.

I cheated and used a pre-packaged bag of vegetable mix (rinsed). But you may opt to use any vegetables you have on hand or prefer. Typically I’d use chopped cabbage, scallions and broccoli. After 3 minutes, you may add the other vegetables and stir well. Add the garlic at this point as well, so we don’t risk burning it.

2 minutes after adding the vegetable mix, create an opening in the center of the wok and pour in the sauce mix we created. Swish around 1/4 cup of water in the same sauce bowl to rinse it and pour into the wok. We’re essentially heating the sauce.

Slice the chicken and add it to the wok, give everything a good mix at this point.

After a minute or so, add the precooked noodles to the wok and again, mix well!

After 2-3 minutes everything should be heated through and coated with the wicked sauce we created. You’ll notice that the only salt we added was when we cooked the chicken. The sauces we combine will have a sodium element to them, so this is when you should taste the Chow Mein and adjust the salt to your liking. I forgot to mention that when we added the onion etc to the wok, you may add 1/2 teaspoon white pepper if you wanted. I’m not a fan of white pepper.

It’s important that you prep your ingredients in advance as this is a quick dish to put together. As you turn off the stove, drizzle on the Sesame oil and give it a final stir.

Meat & Poultry

How to Make a Caribbean-Inspired Curry Beef with Pigeon Peas.

May 29, 2025January 19, 2024Leave a Comment

As a lil fella on the islands, I had a love hate relationship with pigeon peas. Allow me to explain, nothing beats a Chicken Pelau made with fresh shelled pigeon peas, so too a delicious offering of curry peas with hot Sada Roti. Frozen (shelled) or the stuff in the tin (can) simply cannot compare. However I HATED shelling (removing the peas from the pod) with an absolute passion.

You’ll Need…

3 tablespoon curry powder
3/4 teaspoon black pepper
3/4 tablespoon garam masala
3/4 tablespoon roasted geera (cumin)
3/4 tablespoon anchar masala
1 cup water (for curry slurry)
6 cloves garlic (crushed)
1 scotch bonnet pepper (chopped)
1 medium onion (sliced)
2 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
2-3 tablespoon olive oil
2.5 lbs beef
3/4 tablespoon salt (adjust)
3 cups pigeon peas (from frozen)
8-10 cups water

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.

In a bowl add the curry powder, black pepper, ground roasted geera, garam masala, anchar masala and 1 cup of water. Mix well to combine. Then add the onion, ginger, garlic, Caribbean Green Seasoning and scotch bonnet pepper to the bowl and mix again.

Heat the oil in a deep/large pot on a medium flame and add the curry slurry we created. Allow this to cook uncovered for about 5-7 minutes. The goal is to burn off the liquid, until your spoon can divide the curry on the bottom of the pot (as explained in the video). The curry slurry will go to a darker color sort of paste.

At this point add the beef pieces. In the video I explained that I washed the cubed beef with the juice of a lemon (a lime or 1/2 cup of plain white vinegar will also work) and cool water. After which I drained it dry. Stir well to coat the beef pieces with that lovely curry base we created. Cover the pot and cook on a medium/low flame for 10-15 minutes.

It will spring it’s own natural juices.

Remove the lid and turn up the heat to medium/high. The goal is to burn off all of that liquid until we can see the oil we started with (hopefully). This will further infuse the pieces of beef with that curry base.

Add the pigeon peas to the pot. They were frozen peas, so I had them thawing in cool water, which I also used to give them a wash. Rinse and drain.

Mix well to coat the peas with the curry as we did with the pieces of beef. Then top with water and bring to a boil. Don’t forget to add the salt.

You’ll need to have some patience moving forward now as we want both the beef and peas tender. I mean falling apart with the use of our fork. This means we’ll bring it to a boil then reduce the heat to a rolling boil/simmer and cook anywhere from 2 hours to 2.5 hours.

I had the lid on slightly ajar and you’ll need to keep an eye on the liquid level in the event you need to add more water.

The two sort of personalization with the recipe is.. taste and adjust salt at the end and determine if the gravy’s consistency (thickness) is to your liking. I recommend that you use your spoon to crush some of the pigeon peas to help thicken the gravy. However, do keep in mind that the residual heat in the pot will further cook this and as it cools, it will thicken further.

Meat & Poultry Soups & Stews

The Best Oxtail Soup Recipe You’ll Ever Taste!

May 29, 2025January 15, 2024Leave a Comment

As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.

You’ll Need…

3 lbs oxtail
1 lemon (juice)
1/2 tablespoon sea salt
1 teaspoon black pepper
2 tablespoon 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 tablespoon coconut cream (or 1 cup coconut milk)
3 large potato
2 large sweet potato
6-8 medium eddoes
10-15 okra
1 tablespoon tomato paste
5-8 cups water
1/3 lb baby spinach
1 1/2 cup all purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup water (adjust)

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.

Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.

Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.

Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.

It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.

Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.

After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).

Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.

I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.

This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.

At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.

One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.

Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.

Serve HOT!

Meat & Poultry

Turn Leftover Ham into a Quick Breakfast or Brunch.

May 27, 2025January 11, 2024Leave a Comment

Here we have a quick dish fit for breakfast or brunch and should you want to be creative and add some cabbage or noodles, it can easily be a guest on your dinner table. Like the leftover ham I used, it’s also a great opportunity to clear your fridge of vegetables (mushroom, zucchini, bell peppers, carrots.. be as creative as you like).

You’ll Need…

2-3 cups diced Ham
1 tablespoon olive oil
2 cups assorted bell peppers (rough chopped)
2 scallions (chopped)
1 medium onion (sliced)
1/2 teaspoon black pepper
1 tablespoon tomato ketchup
1 teaspoon mushroom Soy sauce
2 tablespoon chopped parsley
4 sprigs thyme (leaves only)

Notes! May I recommend that you follow along with the video below as much more is discussed about the recipe there. Especially what other ingredients you may add to this dish.

Prep the ingredients as this is a very quick dish to put together.

Heat the oil in a wide pan on a medium flame and add the diced ham (cut it as large as you like). Cook for 3-4 minutes to render out some of the fat and in doing so, flavor the oil with the smokey flavor of the ham.

If you find that it’s starting to stick to the bottom of the pan, turn the heat down to low. After which you’ll add all of the other ingredients (except the parsley), stir well and cook on medium low.

Stir well and cook until the peppers are tender to your liking. Should you want to add a crushed garlic clove or a bit of heat with Scotch Bonet or your fav spicy pepper, now would be the time to do so.

Five minutes later and it’s time to taste for salt and adjust to your liking. As explained in the video I didn’t add any salt as the ham and the soy sauce were enough to season this dish for me. As you turn off the stove, toss in the parsley and stir.

Served with eggs of your choice and toast.. It’s as simple as that!

Meat & Poultry

One-Pot Stewed Beef with Red Beans for a Quick, Easy Dinner.

January 9, 2024January 4, 20242 Comments

Yea not so much quick, but hear me out. Cook a large batch and freeze (and thaw), for days you want a quick dinner with steamed rice or maybe you have time to make hot Sada Roti. This combination of tender beef and red kidney beans is a rich and delicious coconut gravy, with hints of herbs and ginger. Simply Delicious!

You’ll Need…

3 lbs stewing beef (large cube)
1 medium tomato (diced)
1 medium onion (diced)
7 cloves garlic (smashed)
1 teaspoon black pepper
3/4 tablespoon salt
1 tablespoon Worcestershire sauce
1 scotch bonnet (cut in 1/2)
1 teaspoon grated ginger
1 1/2 tablespoon Caribbean Green Seasoning
1 tablespoon olive oil
1 3/4 tablespoon golden brown sugar
2 cups water
1 1/2 cups coconut milk
1 large can Red Kidney Beans (rinsed)
2 tablespoon chopped parsley

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the ‘browning’ step, which is essentially the base of this recipe. If doing this recipe gluten free, please go through the full list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the Worcestershire sauce.

Wash the pieces of beef (any cheap cut will work) with the juice of a lime or lemon or 1/4 cup white vinegar and cool water (not mentioned in the ingredient list) and drain. Then season with the salt, black pepper, onion, ginger, tomato, Scotch Bonnet (optional), Caribbean Green Seasoning and Worcestershire sauce. Should you have time, allow it to marinate in the fridge for at least 2 hours.

Use the video as a guide for this step. Place a deep pan (heavy one will work best) on a med/high flame and add the oil and brown sugar. The sugar will melt, go frothy, then a deep amber. At this point is when you’ll add the seasoned beef to the pot (carefully) and stir to coat with the caramelized sugar (no the dish will not be sweet). Should the sugar go BLACK, you need to STOP immediately. Allow the pot to cool completely, wash it and start over with a dry pot. If not, you’ll be left with BITTER tasting beef.

Place the lid on the pot (slightly ajar), turn the heat down to med/low and cook for 15 minutes. It will sprout natural juices. Remember to stir a couple times.

Now remove the lid, crank up the heat and burn off that liquid to the point where you see the oil we started with at the bottom of the pot.

Once all of the liquid is gone, add the coconut milk and stir well. Then pour the water into the same bowl you marinated the beef in, swish it around to pick up remaining marinade.. pour that water into the pot now. Stir well.

Once it comes to a boil, reduce it to between a rolling boil and a simmer (med/low flame) and allow it to cook for 30 minutes.

At this point we’ll add the kidney beans (any large bean will work) and bring back to a boil. Reduce to a simmer, lid slightly ajar and cook for another 30-35 minutes. Basically until the beef is tender. I explained why we added the beans at this point in the video.

During the cooking process, keep an eye on the liquid level and add more water should you need to. Once the beef is tender, adjust the salt to your liking. Determine if the gravy is at the consistency you like (cook longer to thicken or smash some of the beans, should you want it thicker). Keep in mind that the residual heat in the pot will further cook and thicken the gravy.

Once you’re happy with the results, add the parsley as you turn off the heat.

Are you interested in the chicken version of this dish?

Gluten Free Meat & Poultry

How To Make The Perfect Lamb Pepperpot.

May 27, 2025December 21, 20232 Comments

When my Guyanese friends speak about Pepperpot, there’s a certain passion and pride that lights up their faces. And to be honest, I know why. The deep rich flavors of this meat-packed dish is simply outstanding and very comforting. And while most pepperpot includes an assortment of meats, in this version we’ll stick to using lamb alone.

You’ll Need…

3 lbs lamb (with bones)
3/4 cup cassareep
2 cinnamon sticks
3 pieces of orange peel (1 inch each)
3 cloves
1 tablespoon brown sugar
1 1/2 teaspoon salt
4-8 sprigs thyme
2 scallions (chopped)
3 cloves garlic
1 medium onion (diced)
water
2-4 wiri wiri peppers

Notes! Please watch the video below to follow along as much more is discussed there. Optional ingredient includes, 2 bay leaves, 1 star anise and a thick slice of ginger. I like pepperpot spicy so I used 8 fine wiri wiri peppers, should you not be able to source those peppers, any spicy pepper (in the amount you can handle) will work. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

With my lamb washed and drained, it went into a deep pot (no oil) on a medium/high flame. Cheap cuts of lamb can be fatty, so I do it this way (as explained in the video) to render out and remove some of that fat. The goal is NOT to brown the meat.

After about 6 minutes, turn the flame down (so you don’t get burned) and tip the pot to allow for the fat to accumulate. Remove the fat and discard (NOT down your sink).

Turn the heat back up to medium and add all of the other ingredients mentioned. Stir well, then cover completely with water and bring to a boil.

After coming to a boil, reduce the heat to low as we want this to slowly cook on a simmer until the lamb is tender. I did place the lid on slightly ajar.

Depending on how old the animal was when the meat was harvested, it can take between 2 hours and 15 minutes to 3 hours.

It took just over 2 hours of cooking slowly and me stirring every 30 minutes or so for the lamb to be tender. At this point you’ll taste for salt and adjust to your liking. The gravy’s thickness is a personal choice, so if you want it thicker, cook with the heat raised a bit. However be mindful that as this lamb pepperpot cools, it will thicken further.

In the video I explained how at the end, I used a spoon to scoop out even more fat out of the dish. All you need now is some homemade plait bread to break and dip in this wickedly delicious gravy.

Meat & Poultry

How to Make Epic Crispy Pork Belly Fried Rice.

May 27, 2025December 16, 2023Leave a Comment

With leftover Crispy Pork Belly from the video I shared a few days back and with rice in the fridge from visiting my parents last weekend, a quick and delicious fried rice was in the works. Usually I get the roasted pork from the Asian BBQ joint when I get a craving for this pork fried rice. Not Today!

You’ll Need…

1/3 lb Crispy Pork Belly (1/2 inch pieces)
1 tablespoon veg oil
3 cups precook rice (I used par-boiled brown rice)
2 scallions (chopped)
1/2 medium onion
3 cloves garlic (chopped finely)
3 Bird’s Eye Peppers (diced) – optional
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 tablespoon Chili Crisp
1/2 teaspoon black pepper

Note. Follow along with the video below as I explain why I used red onion, no eggs were used, why I prefer chilled day-old rice and why it’s such a great dish to put together.

You may need… The Ultimate Guide to Making Perfectly Crispy Pork Belly

May I recommend that you prep the ingredients in advance as we know from experience that fried rice is very easy and quick to put together.

Heat the oil on a medium flame in a wok or any wide pan, then add the pork, turn the heat down to medium/low and allow it to cook for 3-4 minutes. This will render out some of the fat from the pork and in doing so, flavor the oil with the crispy pork’s flavors.

Turn the heat back up to medium and add the onion and garlic and cook for 3 minutes. Keep stirring so the garlic doesn’t burn.

As this happens, add the chopped Bird’s Eye Pepper (optional).

It’s then time to add the chili crisp and sesame oil. Stir and cook for 3 minutes before adding the rice.

Add the soy and hoisin sauces and give everything a good mix. All you have to do at this point is heat through the rice and you’re done.

In goes the chopped scallions, shut off the stove and you’re done. As explained in the video, I didn’t add any salt to the finished fried rice. And as discussed in the video, you may add diced carrots, bell peppers, cabbage… basically any vegetable you want. Keep in mind that the pork will no longer be crispy, however the flavor and texture will be delightful.

Remember you can always check your local Chinese BBQ joint for that roasted pork.. the one they usually got hanging in their window.

Meat & Poultry

Chicken Foot Soup The Ultimate Caribbean Comfort Food.

May 27, 2025December 14, 20232 Comments

Chicken Foot (feet) Soup is made throughout the Caribbean as part of our “Soup Saturday” menu, so anyone’s claim to this soup is pure rubbish. That said, this recipe is loosely based on the Jamaican way of making this iconic comfort food. Get that big soup pot out!

You’ll Need…

1 1/2 tablespoon olive oil
1 medium onion (sliced)
6-8 cloves garlic (smashed)
8-10 sprigs thyme
2 scallions (chopped)
3/4 teaspoon black pepper
2-3 lbs chicken feet (trimmed, cleaned & washed)
10- 14 cups water
2 lbs pumpkin (cubed)
5 allspice berries
2 packs spicy chicken soup mix
4 medium potatoes (1/4s)
5 eddoes (1/2s)
3 small sweet potato (1/4s)
1 Christophene (cubed) aka chocho, chayote, Buddha’s palm or choko
1 large carrot (1/4 inch wheels)
2 tablespoon chopped parsley

For the flour dumplings
1 1/2 cup all-purpose flour
3/4 teaspoon brown sugar (optional)
1/4 teaspoon salt
3/4 – 1 cup water

Notes. It’s important that you use the video below to follow along as much more is explained there. Including the use of the Jamaican cock soup mix, how this recipe is loosely based on my trip to Jamaica several years ago, as well as why I prefer bite sized dumplings as opposed to ‘spinners’ in my soups.

How to Prepare Chicken Feet, A Step-by-Step Guide.

Please refer to the link and video above to learn how to prepare the chicken feet for cooking. Then add the oil to your soup pot on a medium flame, along with the onion, garlic, scallion, thyme and black pepper. Turn the heat down to low and gently cook for 3-4 minutes.

Turn the heat up slightly (medium low) and add the trimmed, cleaned and washed chicken feet to the pot. Stir well!

After 3 minutes, add enough water to cover the chicken feet by about 3 inches as we’ll add the pumpkin, allspice berries, salt and packages of soup mix to the pot, as soon as it comes to a boil. You will need to raise the heat to bring it to a boil. Reduce to a simmer and cook for 15 minutes.

It’s now time to add the potato, sweet potato, Christophene (while I didn’t peel it, I did remove and discard the core – watch the video), carrot and eddoes to the pot, top-up with more water and bring back to a rolling boil.

As this cooks away, it’s time to create a soft dough by kneading the ingredients for the dumplings mentioned above. Cover with a damp cloth or paper towel until it’s time to shape the dumplings.

30 minutes later and everything should be fully cooked and tender, so it’s time to shape the dumplings. As explained in the video I much prefer bitesize dumplings as opposed to ‘spinners’ as traditionally done in Jamaica. I broke up the main dough-ball into 5 pieces on a flour-dusted surface, then I rolled each one out like a long skinny cigar, after-which using a pairing knife, I cut into small pieces and added them to the soup.

The dumplings will only take about 5-7 minutes to fully cook, so we’re almost done.

Finish off by tasting for salt and adjusting to your liking. Please keep in mind that we limited the amount of salt at the start as the pre-packaged soup will be high in sodium. Add the chopped parsley, turn off the stove and give it a final mix.

To personalize this soup further you may add Yam, Dasheen, Green Cooking Banana or any other ground provision you enjoy. I didn’t add a scotch bonnet pepper to the mix as the packaged soup I used was spicy. However you may add as much as you can tolerate, should you wish. Additionally you may add a tablespoon of Caribbean Green Seasoning for a more pronounced herbal note near the end.

Gluten Free Meat & Poultry

Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe.

May 27, 2025December 11, 2023Leave a Comment

If you’ve tried my Coconut Curry Lamb recipe, you can attest to the absolute delicious nature of a good Caribbean curry. With this version of Curry Lamb, we’ll give the overall dish more body and help to stretch it for more people.

You’ll Need…

3 lbs lamb (I used shoulder w bones)
lemon (juice)
2-3 tablespoon olive oil
8-12 cloves garlic (smashed)
2 1/2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (chopped)
1 tablespoon cumin seeds (geera)
1 teaspoon Anchar Masala
4 medium potatoes (1/4s)
1 can chickpeas (rinsed/drained)
3/4 tablespoon salt (adjust)
1 teaspoon black pepper
5-6 cups water
1 scallion (chopped)
2 tablespoon chopped parsley
1 teaspoon ground roasted cumin
2 tablespoon coconut cream

Notes! If making this recipe gluten free please go through the full list of ingredients to make sure they meet your specific gluten free requirements. Especially the curry powder you used (discussed in the video below). Use any hot pepper you like/can source and in the amounts you can tolerate. I prefer using bone-in lamb for this recipe, however you’re free to use boneless cuts should you prefer.

Wash the pieces of lamb with the juice of the lemon and cool water, drain and set aside. for now. Get your deep pot on a medium flame and add the olive oil. You may use any oil you enjoy using.

Then add the onion, garlic, cumin seeds, Caribbean Green Seasoning and scotch bonnet pepper, cook for about 2-3 minutes, before adding the anchar masala (see your fav West Indian grocers, in the video below I explained what to use should you not be able to source it). Stir well.

Follow up with the curry powder (I discuss my fav curry powder in the video below) and stir well. Continue cooking on that medium flame for another 2-3 minutes. Then it’s time to add the diced tomatoes and stir well.

Cook for another 2-3 minutes, then add the prepared lamb pieces (cut into 1 1/2 inch pieces and I included the bones) and stir well to coat.

Add the salt and black pepper, continue cooking for another 5-7 minutes with the pot uncovered. It’s time to add the potato (cut into large pieces) as well as the chickpeas (channa) and stir well.

If you watched my curry Channa and Aloo video you’ll see how I removed the outer skin of the chickpeas and why I do so. Add the coconut cream (use 1 cup coconut milk if you don’t have cream) and water to cover everything.

Bring to a boil, then reduce to a simmer and place the lid on the pot, slightly ajar. The goal now is to cook everything slowly and in doing so we’ll not only get tender pieces of lamb, but we’ll develop the rich and deep flavors of the curry.

After 1 1/2 hours, we need to check to see if the lamb is tender as well as taste and adjust the salt to your liking. Keep in mind that during the cooking process, should you need to add additional water (if it goes too THICK), feel free to do so. Also note as this cools it will thicken further, so adjust the gravy consistency accordingly.

Once the lamb is tender, salt is perfect and the gravy is to your liking, add the scallions, parsley (explained why I didn’t use cilantro nor shado beni in the video) and roasted cumin (geera) powder, stir well and shut off the stove.

A couple additional flavors you may consider adding as it cooks are a small stick of cinnamon and 2 bay leaves.

Meat & Poultry

Delicious Lemongrass Stewed Chicken in 30 Minutes.

May 27, 2025December 7, 2023Leave a Comment

Growing up on the islands meant that whenever we got a fever mom would make us fever-grass tea. Basically we grew up associating being sick with this bush. Fast-forward years later and being new to Canada, I was blown away by this very same fever-grass. My cousin invited me to meet her in Toronto for lunch at a Vietnamese restaurant and things would never be the same again. From that day on I’ve been in love with fever-grass aka Lemongrass! Lemongrass chicken (grilled) on plain on steamed white rice, 30 years later and I still lovingly recall the dish.

You’ll Need…

3 lbs chicken (I used drumsticks)
1 1/2 tablespoon Caribbean Green Seasoning
1 medium tomato (diced)
1 medium onion (diced)
1 habanero pepper (see notes)
1 tablespoon Worcestershire sauce
3/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1 tablespoon chopped parsley
1 scallion (chopped fine)
6-8 sprigs thyme
3-5 sticks lemongrass (about 5 inches)
1 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
2 cups water

Notes! Use any hot pepper you like or can source and in the amounts you can tolerate. With the lemongrass I removed the first layer of ‘skin’, then used the back (spine) of my knife to smash them (explained in the video below).

While I didn’t mention a lime or lemon (or 1/2 cup of vinegar) in the ingredient list, I did use the juice of the lime to wash the chicken drumsticks after I removed the skin off them, along with cool water. I know not everyone is comfortable washing chicken.

Season the chicken with everything except the water, thyme, lemon grass, scallion, parsley, oil and sugar. Give it a good mix, then allow it to marinate for at least one hour.

The browning step is best followed using the video below as I couldn’t pause to take pics as it happens very quickly. Heat the oil on a medium high flame in a deep heavy pot, then add the brown sugar and stir (explained in the video), it will melt, go frothy and then a deep amber. This is when you’ll add the seasoned chicken to the pot and stir to coat. In the video I explain why you may need to turn the fan on in your kitchen and why if the sugar goes black, STOP and do NOT continue.

Turn the heat to medium, cover the pot and cook for 4 minutes. After-which remove the lid and burn off any liquid which may have sprouted naturally.

In the same bowl you marinated the chicken, swish around 2 cups of water to pick up any remaining marinade. This water now goes into the pot to fully cook the chicken. Add the thyme and lemongrass. Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar.

20-25 minutes later it’s time to personalize things. Taste and adjust the salt to your liking, ensure the gravy’s consistency is on par to how you and your family enjoy and remove the pieces of thyme and lemongrass and into the rubbish. They’ve completed their mission.

Keep in mind that the gravy will thicken a bit as it cools and the residual heat in the pot will also assist in doing so. Toss in the parsley and scallion and mix. Turn off the stove.

An incredible way to add a new flavor to a classic Caribbean dish, in brown stew chicken. Feel free to add a teaspoon of grated ginger along with a bay leaf if you want. Serve with rice, roti, bread, ground provisions on any way you usually serve saucy chicken dishes. My fave.. on top of white cheddar mac and cheese.

Meat & Poultry

Crispy Fried Chicken Recipe – Easy and Delicious!

May 27, 2025November 21, 20231 Comment

Perfecting fried chicken can be a trial and error process, but there are few key steps which would assist you in perfecting the process without much “error”. Make sure your oil/fat is at around 350 F when you fry, brine the chicken in a seasoned brine for flavor all the way to the bone and once out of the fryer, drain on a wire rack to maintain that wonderful crust you created. Yes, the batter, dry or wet must be seasoned as well.

You’ll Need…

2 lbs chicken drumsticks
3/4 tablespoon salt
3/4 tablespoon brown sugar
4 cloves garlic (smashed)
2 bay leaves
4 sprigs thyme
6-8 allspice berries (pimento)
1 scallion (chopped)
1/2 teaspoon black pepper
3-4 cups veg oil *
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup corn starch
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon smoked pimenton (paprika)
3/4 teaspoon curry powder
1/4 teaspoon salt
3/4 cup water (adjust)

Notes! Please use the video below to follow along in the event you have questions not answered in this recipe post. Feel free to add pepper flakes or a bit of sliced scotch bonnet in the brine should you want the chicken more spicy.

Brining is the process whereby chicken (or other meat) is submerged in a salty liquid (“brine”) and left to marinate to add flavour, tenderize AND add moisture so the chicken stays juicier when roasted.

Create the brine with water, scallion, thyme, brown sugar, salt (3/4 tablespoon), bay leaves, all spice berries and garlic. Mix well to dissolve the sugar and salt, then add your drumsticks to the bowl and let it sit in there for no more than 2 hours. After which you’ll remove the chicken pieces and pat dry. Discard the brine after that.

As the oil heats to 350F lets create the quick batter to coat the chicken pieces with. Keep in mind that the chicken must be as dry as possible for the batter to adhere to it.

Whisk together the flour, corn starch, baking powder, 1/4 teaspoon salt, remaining 1/2 teaspoon black pepper, pimenton, cayenne, curry powder and water until smooth.

As mentioned in the video I used vegetable oil, but I find that I get better results when I use beef tallow. Feel free to use any oil or fat you like frying your chicken in. The key is to get it up to 350 F.

My frying station was set as seen in the pic above. I like using a wire rack to drain the finished fried chicken as explained in the video.

Dip the chicken pieces in the batter, coat evenly, shake off the excess batter and place gently into the hot oil.

Try to not overcrowd the pan or you’ll find that you’ll drop the temperature of the oil and end up with uneven soggy fried chicken. With these drumsticks they were done in a little over 10 minutes. During the frying process, I flipped them around.

After you remove the chicken pieces out of the hot oil, should you want to sprinkle on some finishing salt over them, do so. However keep in mind that since we used a brine at the start, they should be seasoned perfectly already.

Should you be doing a few lbs of these, you may set your oven to 200 F and keep the finished fried chicken pieces in there as you work your way through them all. As far as ‘safely cooked’ temperature goes, with dark meat you’re looking for an internal temperature of about 175 F and with white meat, 160 F.