Meat & Poultry Archives - Page 3 of 29

Shepherd’s Pie.

May 29, 2025April 26, 2024Leave a Comment

To clear the air and hopefully avoid the waste-man comments, traditional shepherd’s Pie is made with GROUND LAMB and when you employ the use of GROUND BEEF it’s known as Cottage Pie! That said, should you refer to the video below, you’ll see me clearly say that this recipe is not traditional in any form, as I was merely using leftovers from the night before.

You’ll Need…

1 lb ground beef (medium)
1/2 tablespoon black pepper
3/4 teaspoon salt
leftover steak (optional)
1 large onion (diced)
1 tablespoon all-purpose flour
1 1/2 tablespoon Worcestershire sauce
4 sprigs thyme
1 1/2 tablespoon tomato paste
1-2 cups beef stock
1 1/2 cups mixed vegetables (frozen)
1 cup gravy (optional)
1/2 cup cooked mushrooms (optional)
5 cups mashed potato
1 1/2 tablespoon parmesan cheese
1 tablespoon finely chopped parsley

Notes. Please follow along with the video below as much more is explained within. As far as using the gravy, steak and mushrooms, it’s what I had leftovers (including the mashed potato) from the night before. Optionally you may fold in 1/2 cup (grated) of your fav cheese and I’m sure the “Caribbean” in you will want a teaspoon or so of Green Seasoning when you brown the grown beef.

Start with a wide nonstick pan on a medium flame and add the ground beef. You’ll notice that in the ingredients list I used the word ‘medium’. In Canada for the most part we have 3 grades of ground beef available. Regular (most fatty), Medium (less fat) and Lean, which as the name suggests, is lean. Since I used ground beef with a bit of fat, I used a dry pan to start. Should you decide on using lean beef, turkey or chicken, you’ll need to add a tablespoon or more of your fav oil to start.

Using my spatula to break up the beef as it brown, it took 7-10 minutes. I dislike chunky pieces of ground beef.

At this point I then added the leftover steak (cut into small pieces) and mushroom.

Then in went the onion, leaves of the thyme, black pepper and salt. Turn the heat down to med/low and cook for 3 minutes. Basically until the onion softens, then you’ll add the flour and stir well to cook-out the rawness of the flour. After 2-3 minutes add the tomato paste and cook for a further 2 minutes. I’m not a fan of Rosemary, but feel free to add a teaspoon or so of it (finely chopped).

If you’re not using gravy (leftover) you will need to add a bit more beef stock, in my case I added a cup and a 1/2, followed by the Worcestershire sauce. Add the frozen vegetables (corn, peas, beans and carrot), stir well and bring to a boil.

At this point I added the leftover gravy (it was a green peppercorn gravy banging with flavors so I didn’t want it to go to waste). BTW the addition of the pieces of grilled steak gave the finished pie a a gentle kiss of smoke from the grill.

Once it comes to a boil, reduce it to a simmer and cook for about 10 minutes.

Should you need to, add more beef stock.

Here’s where you’ll then taste and adjust the salt to your liking and determine how thick you want the sort of meat sauce. I reduced it by about 1/3.

Pour the cooked beef into an eight by ten oven proof dish. Before we get ahead of ourselves, preheat the oven to 400F.

Scoop the mashed potato (room temp) onto the beef mixture but don’t smoothen yet. Combine the parsley with the parmesan cheese and sprinkle throughout the surface of the potato layer, then flatten. As mentioned in the video, I wanted ridges so the finished Shepherd’s Pie would take on a golden color.

With the risk of bubbling over, place the baking dish onto a cookie sheet or tray, then into the middle rack of the oven for 30 minutes (uncovered). Be sure to start checking its color after 25 minutes as your oven may run a bit hot. I used the convection setting on my oven, so I dropped the temp by about 10 degrees.

Once done (keep in mind that my mashed potato was salted and did contain milk, black pepper, butter and roasted garlic), allow it to rest for about 15-20 minutes before you dig in. I guarantee you that while this is NOT a traditional Shepherd’s pie, you’ll be very proud to serve this.

Growing up in the Caribbean, what we made and called Shepherd’s Pie, always had ground beef as I never recall ever seeing ground lamb being sold anywhere. Yes, even as a lil fella I would accompany mommy to the market and shops. Enjoy.

Spicy and Flavorful Curry Duck Recipe – A Must-Try for Curry Lovers!

May 27, 2025February 19, 2024Leave a Comment

As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka. It’s why I included this recipe in my #ComfortFood series on YouTube.

You’ll Need…

8-10 lbs duck (trimmed and washed)
2 limes (juice)
3/4 tablespoon salt
1 teaspoon black pepper
1 tablespoon gound masla
1 large tomato (diced)
2 heaping tablespoons Caribbean Green Seasoning
1 tablespoon grated ginger
2 scotch bonnet peppers (sliced)
1-2 tablespoon olive oil
2 medium onion (sliced)
12-14 cloves garlic
1/2 tablespoon cumin seeds (geera)
3 tablespoon curry powder
8 cups water
1 tablespoon anchar masala
3 scallion (fine chopped)
3 tablespoon chopped parsley

Notes! May I recommend that you follow along with the video below as much more about the recipe is explained there. Should you be doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may have ‘fillers’.

This is one of those instances where I highly recommend that you season and marinate the meat before cooking. Best case scenario, overnight. However, if you’re pressed for time, at least 2 hours.

Get your butcher to cut the duck into small pieces as your cleaver or large knife will shatter the bones and you’ll have fragments to deal with. Some Caribbean butchers will even skin (remove the skin) the duck for you for a small charge. In my case I removed most of the skin and fat that I could (explained in the video) and washed the meat with the juice of the limes and cool water. After-which it was drained and ready for seasoning.

Season with the salt, black pepper, ground masala, curry powder, Caribbean Green Seasoning, tomato and grated ginger. Mix well, cover with plastic wrap and place the fridge to marinate.

Take it out of the fridge at least 30 minutes before you’re ready to begin cooking.

Heat the oil in a large/heavy pot on medium heat and add the onion, garlic and cumin (geera) seeds. Stir and cook on a med/low flame for 3-4 minutes.

Then add the curry powder and stir well. Turn the heat down to low and cook for 4-5 minutes to bloom the spices which make up the curry powder.

It’s now time to turn the heat up to med/high and add the seasoned duck to the pot. The goal is to coat the pieces of meat with that lovely curry base we created.

You will notice that it will sprout a lot of natural juices, that’s what we want. As it comes to a boil, reduce the heat to med/low and place the lid on slightly ajar. Cook for 20 minutes, stirring every 4-5 minutes.

At this point, remove the lid off the pot and turn the heat up to medium high to completely burn off that liquid. This will infuse the pieces of duck with that deep curry flavor. The goal as explained in the video is to see the oil we started with at the bottom of the pot.

Then you’ll add the water to the same bowl you marinated the duck in and swish it around to pick up any remaining marinade. This water is then added to the pot to slowly cook the duck until fork tender.

Add the anchar masala and stir. (use ground roasted cumin if you cannot source the anchar masala)

Bring it to a boil, then reduce to between a rolling boil and simmer and cook with the lid on slightly ajar for about 1 hour to 1 hour and 15 minutes. Stir occasionally and add more water if required. I explain why I don’t use ‘stock’ instead of water in the video. Adding coconut milk will change the flavor, but you may certainly add some if you wish.

Depending on the age of the duck it may be fork tender at this point. Taste and adjust the salt to your liking and once you’re happy with the consistency of the gravy and tenderness of the meat, add the chopped parsley and scallions and stir well. Turn off the stove, cover the pot and allow it to sit for about 5 minutes to allow the things to come together before serving. Optionally, you may use culantro (shado beni) or cilantro instead.

During the cooking process you could have added a stick of cinnamon and/or a couple bay leaves. At the end you may also add a teaspoon of ground roasted geera (cumin) for that extra POP of flavor. I did use 2 green scotch bonnet peppers when I seasoned the duck, however you may add less or more, depending how spicy you want the finished curry duck to be.

After adding the water it took about 70 minutes for my duck to be tender!

You just learned how to make delicious curry duck at home.

Spinach Rice Recipe: Nutritious and Flavorful One-Pot Dish.

May 27, 2025February 10, 2024Leave a Comment

The traditional way this dish is made is with Dasheen Bush Bhagi (tender leaves of the Taro plant), however being in Canada means that securing decent Taro leaves is very challenging. Yes, I could drive to Toronto to the many West Indian grocers, but from experience I know that it’s insanely expensive and the quality is (most instances) terrible. Everyday baby spinach, which is easily sourced at any local grocery store is an excellent replacement.

You’ll Need…

1 tablespoon olive oil
2-3 lbs prepared salted pig tails
1 lemon (juice)
4 sprigs thyme
2 scallions (chopped)
1 pimento pepper (chopped)
1 small onion (sliced)
3/4 teaspoon black pepper
1 1/2 cups diced pumpkin
8 okra (ochro) chopped
1/2 lb baby spinach (chopped)
2 cup par-boiled brown rice (wash)
3/4 teaspoon salt (see note)
2 cups coconut milk
2 cups water
1 scotch bonnet pepper

Notes! May I recommend that you watch the video below to follow along as much more about the recipe is discussed there. Get your butcher to cut the pig tails for you or boil them whole (full lengths) and when tender, cut into smaller pieces. Even though the salted pig tails were boiled, there will still be remnants of salt which they were cured in. With that in mind, adjust the salt later on.

Before we get started we’ll need to boil the salted pig tail pieces for 1 hr and 15 minutes (as explained in the video) to help tenderize them and to remove most of the salt it was cured in. I had my butcher cut them into 1 1/2 inch pieces, which I washed with the juice of a lemon. Then they were boiled for 30 minutes, that water was then discarded and a fresh batch of water was used for the remaining cooking time.

In a deep pan add the oil on a medium/low flame, followed by the pre-cooked pigtail pieces. The goal is to render out some of the fat and in the process, get some of that flavor to start with. After 3-4 minutes add the onion, thyme, black pepper and scallions to the pan and cook for a further 4 minutes.

At this point we’ll add the diced pumpkin (squash will work as well) and okra to the pot.

We’ll follow this up with the washed and chopped spinach. It will look like a lot, however it will wilt down. Cook for 5 minutes.

I used par-boiled brown rice (washed). Add and stir well.

You’ll then add the coconut milk and water and bring to a boil.

I chose to float the Scotch Bonnet pepper as I wanted the flavors from the oils in the skin and not the raw heat. The goal is to NOT break the pepper while cooking, and fish it out at the end. If you want the finished spinach rice with a kick, you may chop the pepper and add it.

20 minutes later (cooked on a medium low heat) and it’s time to taste and add the salt if necessary. At this point I shut the stove off, placed the lid on the pot and allowed the residual heat to finish cooking things.

About 6 minutes later it was ready to be served. While I used salted pig tails, you may use salted beef or smoked turkey with similar results.

As explained in the video, depending on the type of rice you use, the amount of liquid you’ll need will differ as well as the cook time. White rice cooks quicker.

Simply Delicious 20 Minute Curry Chicken.

April 9, 2026February 3, 20241 Comment

There’s something deeply comforting about a pot of easy curry chicken simmering on the stove, filling the kitchen with warm, aromatic spices and rich Caribbean flavor. This Simply Delicious 20 Minute Curry Chicken is my refreshed take on a recipe I first shared years ago, and it remains one of the most satisfying ways to get a bold, home-cooked meal on the table in no time.

This easy curry chicken is the kind of meal I’d make for my daughters on those long, busy days when energy was low, but my heart still wanted to give them something warm and meaningful. As the curry gently bubbled away, the kitchen would come alive with that familiar aroma, wrapping around us like comfort itself. It wasn’t just about getting dinner on the table, it was about giving them a piece of home, something steady and loving they could feel with every bite.

There’s a quiet kind of love in a dish like this. The way the spices bloom in the oil, releasing their deep, fragrant notes. The way the chicken slowly absorbs that golden curry, becoming tender, rich, and full of flavor. It’s simple, yes, but deeply satisfying. The kind of easy curry chicken that draws everyone closer, where even the silence at the table feels full.

What I love most about this easy curry chicken is how quickly it comes together without sacrificing authenticity. It’s rooted in traditional Trinbago cooking, yet flexible enough to suit your kitchen and your taste. Whether you’re cooking for family or just craving something soulful, this dish delivers comfort, flavor, and a sense of home in every spoonful.

Ingredient Guide

Boneless chicken (dark meat) Provides juicy, tender pieces that absorb the curry beautifully and remain succulent during quick cooking.
Olive oil Acts as the base for sautéing and helps bloom the spices for deeper flavor.
Onion Builds the foundational sweetness and aroma essential to Caribbean curry dishes.
Garlic Adds depth, warmth, and a slightly pungent richness to the curry base.
Tomato Introduces a gentle acidity and body to the sauce.
Black pepper Enhances the overall spice profile with subtle heat.
Scotch bonnet pepper Brings authentic Caribbean heat and a fruity undertone.
Ground roasted cumin (geera) Adds a nutty, earthy flavor that defines Trinbago-style curry.
Caribbean Green Seasoning Infuses the dish with fresh herbs and layered island flavor.
Curry powder The star spice blend that gives the dish its signature color, aroma, and taste.
Anchar Masala Adds a tangy, spiced complexity unique to Caribbean curry dishes.
Salt Balances and enhances all the flavors.
Water Forms the gravy and allows the chicken to simmer and absorb flavor.
Shado Beni (culantro) Finishes the dish with a bold, herbal brightness.

Shopping Made Easy

Look for boneless chicken thighs and legs for the best flavor and tenderness.
Caribbean Green Seasoning can be found pre-made at Caribbean grocery stores or easily blended at home.
Scotch bonnet peppers are available in Caribbean or international markets, but habanero can be used as a substitute.
Shado Beni may be labeled as culantro in Latin or Caribbean stores.
Anchar Masala is typically found in Caribbean spice sections or specialty markets.

Cooking Notes from the Kitchen

Maintaining steady heat is key to developing the rich curry base quickly without burning the spices.
Allow the curry powder to cook in the oil long enough to remove any raw taste and deepen the flavor.
Dark meat chicken is preferred for its ability to stay juicy and flavorful in a quick curry.
Adjust the Scotch bonnet to control the heat level without losing the signature Caribbean character.
The sauce will naturally thicken as it cools, so avoid over-reducing during cooking.

Simply Delicious 20 Minute Curry Chicken

A quick and easy curry chicken recipe made with Caribbean spices, tender boneless chicken, and a rich, flavorful gravy perfect for busy weeknights and comforting family meals.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Caribbean Classics, Chicken Recipes, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners

Cuisine General Caribbean

Servings

Ingredients

3 lbs boneless chicken cut into 1 to 1 1/2 inch pieces
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 chadon beni chopped

Instructions

Wash the chicken with cool water and the juice of a lemon, lime, or vinegar if desired, then drain and pat dry. IMPORTANT! It's part of my Caribbean heritage to wash meats before using, if this does not sit well with you, please skip this step (safety reasons).
Heat the olive oil (use any oil you prefer) in a heavy pan on medium heat, keeping a steady flame for this easy curry chicken.
Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch bonnet pepper, black pepper, and roasted geera. Cook for 2 minutes, allowing the base to become fragrant and deeply aromatic. The gently sizzle of the action in the pot, along with the fragrance of it all happening, will fill your kitchen with a comforting hug.
Add the curry powder and Anchar Masala and stir well. Cook for 3 minutes to fully develop the flavor of this easy curry chicken base. We're blooming the spices which makes up a curry powder.
Add the chicken pieces and stir well to coat evenly in the curry. Cook for 5 minutes, allowing the chicken to take on that rich color and flavor.
Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the easy curry chicken gravy forms.
Taste and adjust salt, and check the consistency of the sauce to your liking. Keep in mind that the sauce or gravy will thicken as the curry cools.
Turn off the heat and stir in the chopped shado beni (aka culantro). Cilantro is a suitable replacement for culantro. Typically, I'd serve this with hot Sada Roti, my Easy Coconut Rice, or the Dry Pigeon Peas Rice.

Video

Notes

Frequently Asked Questions

How can I make this easy curry chicken less spicy?
You can reduce or remove the Scotch bonnet pepper. This keeps the dish flavorful while making the easy curry chicken milder.

Can I use chicken breast in this easy curry chicken?
Yes, chicken breast works well, but be mindful not to overcook it as it can dry out faster than dark meat.

What makes this an authentic curry chicken?
The use of Caribbean Green Seasoning, roasted geera, and Anchar Masala gives this easy curry chicken its traditional Trinbago flavor.

Can I add coconut milk to this easy curry chicken?
Yes, coconut milk will add richness and a slightly creamy texture while still keeping the dish simple and delicious.

What should I serve with easy curry chicken?
This easy curry chicken pairs well with rice, roti, or boiled ground provisions for a complete meal.

Tried this recipe?Let us know how it was!

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.

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.

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!

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!

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?

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.

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.

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.

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