Curry Chicken With Potato And Spinach.

May 27, 2025July 4, 2023Leave a Comment

Curry Chicken With Potato And Spinach is a HIT in my home, especially when we have buss-up-shut (paratha) roti to dip into that rich flavorful gravy and scoop tender pieces of chicken with pieces of potato, in the same motion.

You’ll Need…

3 lbs chicken (legs with back) cut into pieces
3 tablespoon olive oil
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1/2 tablespoon Cumin (geera) seeds
1 teaspoon Anchar Masala
3/4 tablespoonsalt (adjust)
1/2 medium onion (diced)
1 Scotch Bonnet Peppers (chopped)
1 1/2 tablespoon curry powder
2 tablespoon Caribbean Green Seasoning
1/2 cup water for cooking out the curry
4 large Potato (cut into 1/4 s)
2 cups water to cook the chicken
1/4 lb Baby Spinach (rough chopped)

Note : Please follow along with the video below as I share tips and give reasoning why my technique may differ from other recipes you may encounter. I used an entire Scotch Bonnet pepper in this recipe, but it’s optional or use as much as you can handle. Do remember to wash your hands with soap and water immediately after handling such fiery peppers.

Before we get started with the curry element of the dish, may I suggest you peel, chop and boil your potatoes in salted water (about 1/2 teaspoon salt – not mentioned in the list above).

All you have to do is bring the potato to a boil, reduce to a rolling boil and cook until they are about 80% cooked. About 10 minutes. Drain and set aside.

In a wide pan on a medium flame, add the olive oil followed by the diced onion. Take the heat down to low, then add the garlic, cumin seeds, black pepper and scotch bonnet pepper. Cook for 3 minutes.

Now add the Caribbean Green Seasoning and stir well to combine and flavor the entire pot. Cook for 2-3 minutes, then add the curry powder.

After 3 minutes, add 1/4 cup water and scrape the pan to release any bits stuck to the bottom. Cook for 3-4 minutes to cook out the ‘rawness’ of the curry. (explained in the video below). Be sure to add the Anchar Masala at this point as well. Should you not have Anchar Masala, add the same amount of ground dry roasted cumin instead.

Turn up the heat to medium high to burn off any liquid in the pot (see the image above, I can scrape separation in the pan) , then add your chicken pieces to the pot and stir well to coat with the delightful curry base we created. Add the salt at this point.

Allow it to cook on medium heat for 3 minutes, then add the pre-boiled potatoes and washed baby spinach to the pot. Top with the 2 cups of water and turn the heat up to bring to a boil. Once boiling, reduce to a rolling boil and cook for 10 minutes.

Since we pre boiled the potatoes (I explained why in the video below) we only need to worry about making sure the chicken pieces are fully cooked. In my case my chicken pieces were relatively small, so it was time to wrap up this dish.

Taste and adjust the salt and make sure the gravy’s consistency is to your liking. Do remember it will further thicken as it cools, but should it be overly runny, crank up the heat for a few minutes to burn off some of that liquid.

While we prefer Roti as a side to the wonderful curry… served with steaming rice is also another tasty option. Or do like my eldest daughter and have fun treating it like a thick soup.. drizzled with peppersauce on the top and she’s in her little culinary delight world.

Meat & Poultry

Beans And Franks.

June 2, 2025June 28, 2023Leave a Comment

Absolutely CORRECT… this is NOT a Caribbean Recipe. However it’s something I make during the hot summer months on my outdoor grill and/or when we go camping in the outdoors, as you can prep the ingredients in advance and take it with you to remote locations.

You’ll Need…

5-8 hot dogs (franks)
6-8 strips bacon
1 medium onion (chopped)
2 scallions (chopped)
2 cups bell peppers (assorted sweet peppers)
4-6 sprigs thyme (just the leaves)
1 can baked beans
1/2 teaspoon black pepper
salt (adjust accordingly)
1 tablespoon brown sugar (I used raw cane sugar)

Note! You can follow along with the video down below.

Start with a dry saucepan (I used a cast iron pan), with the bacon strips and turn your heat to medium (cold pan). The goal is to render out some of the fat of the bacon while getting them browned.

With my bacon browned and slightly crisp, I removed them onto a paper-towel lined plate to cool. Turn the heat down to med/low and add the chopped hot dogs to brown in the bacon fat. Should there be more that 2 tablespoon of fat, remove and discard the rest.

After the edges are brown, add the chopped onion (large pieces) and stir well.

Once the onion pieces are translucent (about 3-5 minutes), add the bell peppers, thyme, salt and black pepper and stir well. Cook for another 3-5 minutes to soften the bell peppers.

Now return the bacon back to the pan (rough chopped), followed by the baked beans and sir well. Heat still on medium-low. Toss in the brown sugar too. Be mindful that the bacon, hot dogs and baked beans will already have been salted, so you can skip adding any salt or adjust at the end.

After 3-5 minutes, add the chopped scallions to the pan, stir well, then shut off the stove.

Such a simple dish to make and enjoy with some toast at breakfast.

Gluten Free Meat & Poultry

Curry-Stew Chicken With Pigeon Peas And Potato.

May 27, 2025June 20, 20232 Comments

Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone.

You’ll Need…

3 lbs Chicken thighs (skin and fat removed)
1 1/2 tablespoon Caribbean Green Seasoning
1 1/2 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 medium onion (diced)
1 medium tomato (diced)
4 Wiri Wiri peppers
6 cloves garlic + 1 tablespoon grated ginger
4 medium potato (1/4s)
1 can Pigeon peas (about 1 1/2 cups – rinsed)
4 cups water
2 tablespoon chopped parsely

Note! Feel free to use any spicy pepper and in the amounts you can handle, especially if you cannot source the wiri wiri peppers. The spicy pepper is optional. Please watch the video below to follow along, especially when it comes to ‘browning’ the chicken which can be a bit tricky.

Season the chicken with the salt, black pepper, Caribbean Green Seasoning, tomato, onion and curry powder. Mix well and if you have time, allow it to marinate for a couple hours or over-night.

Heat a heavy deep pot on a high heat, add the oil followed by the brown sugar (watch the video below) and stir. The sugar will melt, go frothy and then a deep caramel color. At this point, add the seasoned chicken to the pot and stir well to coat. If the melted sugar goes black, STOP! Allow the pot to cool completely, wash, dry and start over, or you’ll end up with BITTER tasting chicken.

Turn the heat down to medium and cover the pot. It will come up to a boil and in doing so natural juices from the chicken will sprout. Cook for 4-5 minutes with the lid on.

You may peel your potatoes at this point and give the can of pigeon peas a rinse with cool water.

In the same bowl where you seasoned/marinated the chicken, swish around the 4 cups or water to pick up any remaining marinade in the bowl – set aside.

Remove the lid off the pot, turn up the heat and burn off the liquid. This will intensify the color and flavor of the curry-stew. Once the liquid is gone, add the potato, garlic, pigeon peas, wiri wiri peppers, grated ginger and water. Stir will.. scrape the bottom of the pot as well. Bring to a boil.

Depending on the size of the chicken thigh you use and how large the potato pieces are, it will take between 15 and 20 minutes to be cooked thoroughly. I cooked it with the lid on but slightly ajar and on a medium/low flame. Here is where you will decided on a few things. Taste and adjust the salt to your liking and continue cooking to thicken the gravy so it’s not too runny (unless you strangely enjoy thin gravy). In this case, I cooked it for a further 5 minutes with the lid off. I also used the back of the cooking spoon to crush some pieces of the potato to help thicken the gravy.

Do keep in mind that after you turn off the stove it will further thicken as it cools (residual heat from the pot). Toss in the chopped parsley and you’re done. A classic Caribbean dish (Trinidad and Tobago), usually served with roti or rice. You’ll notice that I posted this recipe under “Gluten Free”, but it’s important that you go through the full list of ingredients to make sure they meet with your specific Gluten Free dietary needs. (Read the label of the curry powder you use, some contain fillers).

Meat & Poultry

Outstanding Curry Chicken Hearts.

May 27, 2025April 24, 2023Leave a Comment

We’ve talked (well, just me) about how due to circumstance (slavery and indentureship) we’ve perfected the art of not only using entire animals, but using the parts many would toss in the rubbish and making TASTY meals out of it. Case in point – Curry Chicken Hearts.

You’ll Need…

1 lb chicken hearts (cut in half)
1 lime (or lemon or vinegar)
1/2 small onion (diced)
3 tablespoon olive oil
6-8 cloves garlic (smashed)
1 tablespoon Caribbean Green Seasoning
1 teaspoon cumin (geera) seeds
1 1/2 tablespoon curry powder
1 scotch bonnet pepper (sliced)
1/2 tablespoon salt
1/2 teaspoon black pepper
2 tablespoon water
2 tablespoon chopped Shado beni (culantro)

use cilantro if you cannot source culantro.

Cut each chicken heart in half, then wash with cool water and the juice of the lime. Rinse, drain and set aside.

Heat the oil in a saucepan on medium flame, then add the onion and garlic – turn the heat to low and cook for 2-3 minutes.

Add the Cumin (geera) seeds along with the black pepper and stir well. Then add the Caribbean Green Seasoning and cook for a further 3-4 minutes on that low flame.

It’s now time to add the curry powder (stir well) and let it cook for about 4 minutes. Toss in the scotch bonnet pepper (optional – if you like spicy).

Turn the heat up to med- high, toss in the cleaned chicken hearts and stir well. Add the salt and stir and cover the pot.

Add the water, turn the heat to med-low and with the lid on cook for 20 minutes. Watch the video below which may answer any additional questions you may have.

Taste and adjust the salt and see if they are as tender as you like. Now crank up the heat to burn off any remaining liquid and in the process, intensify the curry flavor.

Top with the chopped shado beni (culantro) or cilantro and enjoy. There are two ways I enjoy this dish. As a topping for sandwiches and as a side to rice and dhal.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Trini-Style Salted Beef Yellow Split Peas Dhal

May 28, 2025April 17, 2023Leave a Comment

Growing up in Trinidad, dhal was always bubbling on the stovetop, simple, nourishing, and perfect for soaking up with rice or roti. But when salted beef got tossed into the pot? Oh gosh, now yuh talking! The smoky, salty richness of the beef adds a whole new dimension to this classic yellow split pea dish. Whether it was a rainy Sunday lunch or a make-ahead meal for the week, this kind of dhal took comfort food to a next level. Here’s how to bring that authentic Trini flavor to your kitchen.

Ingredient Guide

Yellow Split Peas: These little dried peas cook down to a soft, creamy texture, perfect for dhal.
Salted Beef: Adds that unmistakable island umami; boil it first to mellow out the salt.
Turmeric: Brings a sunny color and gentle, earthy bitterness to the pot.
Garlic: Doubles up—some for the boil and some for the smoky tempering (chunkay).
Onion: Helps round out the flavor base with sweet-savory depth.
Scotch Bonnet Pepper: A little fire and fragrance, use whole or sliced depending on your heat tolerance.
Pimento Peppers: Optional but sweet and aromatic, a true Caribbean boost.
Cumin Seeds (Jeera): Slightly toasted in hot oil to add nutty goodness to the dhal.
Olive Oil: For frying the tempering spices until they sizzle.

Shopping Made Easy

Yellow Split Peas: You’ll find these in the dried beans aisle; grab a bag, as they last a long time.
Salted Beef: Check the Caribbean or international section, or ask your butcher for options of cured beef.
Turmeric: Ground turmeric is common, just look in the spice rack.
Scotch Bonnet & Pimento Peppers: Look for fresh ones in Caribbean groceries; substitute habanero or bell peppers if needed.
Cumin Seeds: Don’t mix up ground cumin with the seeds. Whole seeds are what you need for chunkay.

Cooking Notes from the Kitchen

Salted Beef Tip: Always pre-boil to tenderize and reduce the salty punch.
Dhal Texture: Swizzle it or blend it. Smooth is the way to go.
The Chunkay Technique: Roast garlic with cumin seeds to perfection for maximum flavor. Careful when adding to hot dhal—stand back, it will sizzle!
Batch Cooking Bonus: This dhal freezes like a dream. Perfect for busy weeknights.
Dhal Texture: Swizzle it or blend it—smooth is the way to go.
Big Batch Alert: This recipe yields a massive pot of dhal, as when I make it, I purposely cook a large batch to divide and freeze it for days when I get a dhal craving. When thawing, add 1/2 cup of water and place the mixture on very low heat. Divide the recipe to make smaller amounts.
Make It Gluten-Free: If you’re making this recipe gluten-free, be sure to review the full list of ingredients to ensure they meet your specific gluten-free dietary needs.

Can I make this dhal vegetarian?

Absolutely! Just skip the salted beef and go heavy on the garlic and cumin for depth. Still real tasty.

What can I serve with this dhal?

Traditionally, we enjoy it with rice or sada roti. But it’s also wicked with buss up shut or even just some crusty bread.

How do I store and reheat leftovers?

Cool it down, portion it out, and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water.

Is there a substitute for Scotch bonnet peppers?

Habanero peppers come close. Or go mild with jalapeños, or leave it out if spice isn’t your thing.

Meat & Poultry

How To Make Salted Pigtails At Home.

May 27, 2025April 3, 2023Leave a Comment

Without a doubt, this is one of the most requested recipes from fans over the years. I guess with such a huge international audience tuned in to my work, its to be expected. Salted pigtails (like salted beef and salted fish like Cod and Pollock) is used in MANY of the traditional recipes of the Caribbean, so whenever I share a recipe including salted pigtails people are always stumped where to source it (outside the Caribbean). Luckily I’ve never had that problem as it’s easy to find in those huge white buckets at Asian and West Indian markets in Toronto and more lately, my city Hamilton.

You’ll Need

6-10 lbs raw pig tails
1 large bucket (make sure it can fit in your fridge)
water
6 cups Salt (pickling salt works best)

Note! Try to get a salt low in iodine, that’s course and does not clump easily. Yes you can add flavor ingredients to the salty brine (like bay leaves, spices, black peppercorns allspice berries etc), but this recipe is to show the simplicity in making the traditional version used in recipes in the Caribbean.

The raw pigtails can be sourced at many groceries or butcher shops. Should they not have it displayed, ask and I sure they will get some for you.

I start by scraping each piece with a knife to remove any debris and hairs, I then gave them each a good rinse with cool water.

Put about 9-10 cups of lukewarm water into the bucket you’re using and add the salt. The temp of the water will help to dissolve the salt. Whisk briskly until all the salts melts. Watch the video below for tips on how much salt you really need (adjustments).

Try to get a food grade bucket (new/clean) or a huge plastic container (ones you can find at most dollar stores). The key is to make sure it will fit the amount of pigtails you have and fit in your fridge at the same time. Luckily I have an overflow fridge downstairs.

It’s now time to add more chilled water, then (once the water in the brine is cool) pack in the pieces of pigtails into the bucket. Watch the video below to see how I added a plate to the top of the bucket before closing it, to help keep each piece of pigtail submerged in the salty brine.

Place in a cool dark spot (cellar) or in my case, the fridge for 3 weeks to a month. Then you’re good to start using salted pigtails in your next recipe. Make sure to keep the bucket in the fridge once you’ve started using it. It will keep in the salt for past 6 months. NOPE! I’ve never tried adding more raw pigtails to the same used brine… so I can’t comment on that question/concern.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Incredible Curry Beef.

May 28, 2023March 21, 20231 Comment

Curry Beef or Beef Curry (Guyana) is one of those things I rarely cook as I’m not the biggest fan of beef (except for steaks and burgers). And yes, I originally shared a Curry Beef and Curry Beef With Potatoes recipe/s a few years back, but this is my enhanced version of this classic Caribbean curry dish. Wait! If memory serves me correct I think I also shared a version with Potato and Channa (chickpeas) as well.

You’ll Need…

3-4 lbs beef (cubed – 2 inch pieces)
1 teaspoon salt
2-3 tablespoon olive oil
1 medium onion (diced)
1 large tomato (diced)
12-15 cloves garlic (smashed)
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper
1 teaspoon cumin seeds (geera)
1 scotch bonnet pepper
6-8 sprigs thyme
1 tablespoon Anchar Masala
2 1/2 tablespoon Curry Powder
5-8 curry leaves
2 bay leaves
3 tablespoon chopped cilantro
8 1/2 – 9 1/2 cups water (divided)

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements. Especially the curry powder you use.

The original way to do this Curry Beef is to season and marinate the beef overnight (as mentioned in the video below), but today I’ll show you a way to avoid that step, without sacrificing that deep rich flavor.

Prep the ingredients and wash the beef with cool water and the juice of a lime or lemon (white vinegar 1/2 cup will work too), then drain and set aside.

Heat the oil in a deep heavy pot on medium heat, add the onion and garlic, then lower the heat to low so we don’t burn anything. After 2-3 minutes, add the cumin seeds and black pepper and continue cooking on that low heat for 2-3 minutes more.

Now add the Caribbean Green Seasoning and cook a further 2-3 minutes, before adding the curry powder. Mix well. Heat still on low as to bloom the spices which makes up a good curry powder.

Stir occasionally as it can burn even on low heat. Cook for 3-4 minutes, then turn the heat to medium and add 1 1/2 cups water and stir / scrape the bottom of the pot. As it comes back to a boil, reduce to a rolling boil. Add the diced tomato and Anchar Masala (I explained why and where to get the Anchar Masala in the video below) at this point.

Cook on that rolling boil for 4-5 minutes then crank up the heat to burn off all that liquid (see my tip in the video below). When you get back to seeing the oil we started with, it’s time to add the beef to the pot.

With the heat still on medium, stir well to coat the pieces of beef with that wicked curry base we created. Cover the pot and bring to a boil. Yes, it will spring it’s own natural juices. Once you get a bubble, reduce to a simmer and cook for 10 minutes with the lid on slightly ajar.

To give the finished Curry Beef that deep rooted flavor, it’s important that we remove the lid now, turn up the heat and burn off all that liquid (explained why in the video below). Once you see that dry bottom (pot) with the oil.. its time to add 8 cups of water. Bring to a boil.

The water is to help us get that fork-tender beef you deserve. At this point is when you’ll add the thyme, curry leaves and bay leaves. Additionally, you may also add a small stick of cinnamon and a few slices of ginger if you like those flavors in your curry.

My beef took 1 hour and 45 minutes from this point to be as tender as I like. Depending on the cut of beef and the age of the animal when it was butchered, it may take longer. This is where you do a few things to personalize it to your liking. Adjust the salt, make sure it’s as tender to your liking and you can control the consistency of the finished gravy by cooking longer or leaving as is. Remember the residual heat in the pot will further cook this. Plus as it cools with will thicken. NOTE! Should the beef not be tender or you find that the liquid was burning off quickly – add more water. May I recommend not adding beef stock as it will change the overall flavor of the curry.

Turn off the stove, toss in the cilantro (or Culantro – Shado Beni) and enjoy.

I used a cheap cut of beef and may I recommend you do the same. While I did use boneless beef, some bones in here would contribute to a much deeper flavor. I forgot to mention above that you’ll toss in the scotch bonnet pepper whole when you add the 8 cups of water and try not to break it. Fish it out near the end or BREAK it and release the heat if you like (I did). Near the end you may remove and discard the bay leaves and sprigs from the thyme (same for if you added cinnamon and ginger).

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Easy Air Fryer Jerk Chicken.

May 27, 2025February 24, 2023Leave a Comment

I’m not the biggest fan of Air Fryers as explained in the video down below. However I must say, not only are they super-easy to use, the results are not half bad. These jerk chicken drumsticks came out juicy, packed with jerk flavors and finished with the bbq sauce.. lets just say WOW!

You’ll Need…

2-3 lbs chicken drumsticks
1 tablespoon HOT Jamaican Jerk Marinade
3 tablespoon regular / mild Jamaican Jerk Marinade
2 scallions (chopped finely)
4 sprigs thyme (leaves only – no stems)
1 lime (juice)
1 tablespoon golden brown sugar
1/4 cup apple juice
1 tablespoon olive oil | 3 tablespoon BBQ Sauce

Important! The goal with this recipe was to make something tasting great with ease and convenience. Therefore I used store (bottled) bought Jamaican jerk marinades. Should you want to make your own Jamaican Jerk Marinade, I have a few recipes on here.

Please note that I’m still experiencing camera issues so some still-shots were not taken. However you can follow along with the video below.

Remove the extra fat from the chicken, but leave the skin on. Unless you’re cutting back on your fat intake and you prefer the skin off – do your thing.

In a bowl place all the ingredients mentioned, EXCEPT the BBQ Sauce. And give it a good mix.

Pour 2/3 of the jerk marinade we just assembled on the chicken and reserve the remaining 1/3. Then go ahead and massage the chicken pieces to coat evenly with the marinade. Allow it to marinate for at least 2 hours in the fridge (covered). If you use your bare hands to massage the chicken pieces, please wash immediately after with soap and water. The peppers in the jerk marinade can be a bit deadly – it may also irritate your skin.

After two hours lay in your air fryer (line the tray if you normally do, for easy clean-up), try to NOT crowd things. Then it’s 380 for 20-25 minutes, depending on the size of your chicken pieces.

8 minutes in, you’ll need to flip them over for even cooking.

After 23 minutes I removed them from the air fryer. Then mixed in the BBQ sauce with the remaining jerk marinade (mix well) and I slapped a coat onto the chicken pieces (use 1/2). It cooked for 3 minutes at 400 F, then I flipped the chicken pieces, and on went the final coat of the bbq sauce mixture. Cook for 3-4 minutes.

Please be mindful that the last 5-7 minutes is crucial for getting that lovely color, charred bits and that lovely sticky bbq finish. Yea, not true Jamaican Jerk, but it works when it’s the middle of winter and it’s -15 C outside. Should you want a hint of smoky flavor, you can always add a couple drops of liquid smoke or smoked paprika in the marinade.

Such a simple and delicious way to make chicken. Toss on some finely chopped parsley, squeeze on a few drops of lime juice (should you have some) and ENJOY!

VERY IMPORTANT!

You will notice that I used a Cosori Air Fryer in making this recipe. A day later there was a recall notice in the news. 2 million air fryers recalled in U.S., Canada, Mexico for fire risk.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

World’s EASIEST Jerk Chicken Wings.

May 27, 2025February 9, 2023Leave a Comment

This Jerk Chicken Wings recipe is my go-to recipe when I want the bold flavors of Jamaican Jerk, succulent chicken wings and I don’t want to be too much ‘involved’. Slap some jerk marinade on wings, into a hot and cozy oven… then enjoy with a side of Ranch dressing! Yea it’s that easy – as you’re about to see.

You’ll Need…

2-3 lbs chicken wings
1/2 teaspoon salt
1/2 teaspoon black pepper
2 heaping tablespoon Jamaican Jerk Marinade
1 teaspoon chopped parsley
1 lime (wedges)
1 tablespoon honey

Note! As with a few of the more recent recipes I’ve posted, my camera for still images is still isn’t working, so I apologize for the lack of step by step images I usually add. However you can always jump to the video down below to follow along if you wish.

This recipe is incredibly easy. Start by preheating your oven to 400 F.

IMPORTANT! I washed my chicken wings with cool water and the juice of a lemon (after splitting them into flats and drums and removing any feathers which may have been left back). If you don’t wash your meats, don’t! Its my choice.

I pat-dried the wings with paper towels, then seasoned them with the salt, black pepper, Jamaican Jerk marinade and honey. If you don’t have honey, you may use 1 tablespoon of brown sugar.

Note! Jamaican Jerk marinade can be spicy, so please be mindful of this if you’re serving these wings to children or people who cannot handle Scotch Bonnet heat.

Also note that I used store-bought Jerk Marinade, but you may find a few recipes on here showing how to make your own at home. This recipe is all about having little or no work.

If you have time you can allow the seasoned wings to marinate for a couple hours or as in my case they went into the middle rack of the oven.

But before we do so, line a baking sheet with foil, place a wire rack on it then spray with cooking spray (makes clean-up easier after). The wire rack will allow for hot air to circulate the wings, thus giving you much better wings in the end.

Bake/roast for 15 minutes, then flip them over and roast for another 20 minutes.

Should the wings be huge, roast for 20 minutes, rotate… then another 20 minutes. If you find that you want more golden coloring on the wings, you may hit the “broil’ feature on your oven for 2-3 minutes. BUT keep a close eye on things as these can burn very quickly at that high heat.

Top with the chop parsley (eye appealing) and serve with lime wedges. The hit of lime jiuice will make these pop even more with flavors of the islands.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Pig Foot Souse.

May 27, 2025January 26, 20232 Comments

How do you improve a classic? I shared my version of Pig Poot Souse, just over 12 years ago, and while that version remains a classic (according to fans), I thought it was time to give it a refresh. In that recipe I spoke about how Souse is more of a cure for hangovers and something you also enjoyed at local watering holes (rum shops). However, I learned (social media again) that it’s just as popular, removed from the adult beverages scene.

You’ll Need…

2- 4 pig feet (cut into pieces)
1 heaping tablespoon Caribbean Green Seasoning
6-8 cloves garlic (smashed)
3 scallions (chopped)
1/2 teaspoon black pepper
1 teaspoon sea salt
water

2 medium cucumber (sliced thin)
1/2 large onion (sliced thin)
2 stalks celery (diced fine)
2 scotch bonnet peppers (diced fine)
4 cloves garlic (sliced or crushed)
2-4 limes (juice)
3 tablespoon chopped shado beni (culantro) (chopped fine)
1/2 teaspoon black pepper
1/2 teaspoon sea salt
water

Notes! I like my Souse spicy so I used 2 whole scotch bonnet pepper (including seeds), but you can tailor it to your heat tolerance level. Remember to wash your hands with soap and water after handling such spicy peppers.

Important. As mentioned in the previous 2 recipe posts, my camera for stills is not functioning properly so I could not take step by step pics as I normally do. Should you run into any questions the post doesn’t explain, please refer to the video below.

Get your butcher to cut the pig feet. Wash with the juice of a lime or lemon (not mentioned in the ingredient list above) and cool water. Watch my tip on getting rid of any remaining hairs on the feet, in the video below.

Place the cleaned pig feet pieces (I got 10 pieces from 2 feet) in a deep pot covered with water and cook for 2 hours or until tender. As it comes to a boil (high heat) add the items mentioned in the first part of the ingredient list.

After 2 hours on a simmer (lower your heat) they should be tender, drain and rinse with cool water and place in a deep bowl to assemble. The water in the pot will reduce over the cooking time, so add more when necessary.

While they boil, it’s a great time to prep the other ingredients.

Try to get the onion sliced as thin as you can and while a lot of people like to crush the garlic, I’m a HUGE fan of garlic, so I sliced mine to get pieces as I enjoyed a bowl of this Souse.

Place all the ingredients (mentioned in the 2nd part of the ingredient list) along with the cooked/cooled pig feet pieces and cover with cool water. This is served by the cup-full, so add a lot of water (I had about a liter and 1/2 of water in this batch).

Taste and adjust the salt to your liking. I’d recommend allowing this to marinate in the fridge for a couple hours before serving and when you do serve a bowl or cup.. make sure you have a wedge of lime to juice on fresh.

It’s probably the only soup-like dish we have in the Caribbean that we serve cold. TIP! Should you have a pressure cooker, you can cook the pig feet for about 25-30 minutes, instead of the 2 hours I did. Personally I like low and slow.

Pork not your thing? I got you – Chicken Foot Souse!

If you cannot source the Shado Beni, cilantro is an excellent substitute. Not traditional, but I also like adding trimmed branches of watercress to the mix, so it’s a bit more filling and for the added crunch and flavor.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Breadfruit With Smoked Pigtails Simmered In Coconut Milk.

May 27, 2025October 31, 2022Leave a Comment

Yet another CLASSIC Caribbean one-pot dish from my childhood, which holds a special place in my heart. Usually mom would make this with Salted Pigtails, but in my case, I had smoked salted pigtails on hand. The kiss of smoke adds a a lovely layer of flavor to the entire dish… tell ah friend!

You’ll Need…

2 lbs smoked (salted) pigtails (cut 1 inch pieces)
1 lime (juice)
1 large breadfruit (cut into wedges)
1 scotch bonnet pepper (sliced)
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 1/2 cup coconut milk
2-3 cups water
1 tomato (diced)
3 slices ginger
1/2 large onion (sliced)
4-6 cloves garlic (smashed)
2 scallions (chopped)
2 pimento peppers (aka seasoning peppers)
1/2 teaspoon salt (adjust)
3 wiri wiri peppers
2 tablespoon chopped parsley

Cut the smoked (salted) pigtails into 1 inch pieces, then place in a bowl with water and add the lime juice. Let it soak for about 1 hour.

Lets prep the breadfruit (refer to the video below). Cut off the stem (giving you a flat surface to work with), then cut into wedges, remove the core (discard) and then the skin. Wash with cool water.

Season the pigtail pieces. Drain and rinse with cool water. Now add the Caribbean Green Seasoning, Worcestershire sauce and black pepper. Mix well. Allow to marinate for about 30 minutes (maybe you can do this and then get to preparing the breadfruit).

Heat the olive oil (use any oil you like cooking with) on a high heat in a deep, heavy pot. Add the brown sugar (watch the video below) and stir (with a dry spoon). The sugar will melt, go frothy, then amber in color. This is when you’ll add the seasoned pigtail pieces to the pot. Should the sugar GO BLACK … STOP! Allow the pot to cool completely, wash and start back. Or it will be bitter tasting.

Stir well to coat the pieces of pig tails. Lower the heat to medium and cook for about 4-5 minutes. Then add the breadfruit pieces and stir well to coat those as well. Now add the coconut milk and stir to loosen up the bits on the bottom of the pot.

Top with everything else but the parsley and bring to a boil.

As it comes to a boil, skim off any froth at the top and discard. Turn the heat down to a simmer (low) and cook with the lid on, but slightly ajar. It will take about 1hr and 45 minutes to cook through. Add more water if needs be.

Note! Do not break the Wiri Wiri peppers (if you have them) or they will release the raw heat. Remember you can remove the seeds off the Scotch Bonnet to control some of it’s heat. Or leave both out if heat is not your thing. Add a pinch of curry powder for a lovely addition of flavor.

Top with the chopped parsley and enjoy. At the end you can personalize this by adjusting the salt and the consistency of the gravy. Remember it will thicken as it cools. All of this is explained in the video below.

Yet another comforting dish for me on those cold winter days when I miss the tropical sun of the Caribbean. If pork is not your thing, you can easily use smoked turkey as a replacement. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Channa (chickpeas) & Aloo (potato) With Chicken.

May 27, 2025October 23, 2022Leave a Comment

Here’s one of my favorite dishes to make when I have leftover Stewed Chicken and plan to make hot Sada Roti. While it does take a little work to remove the sort of skin off the Channa (Chickpeas), I highly suggest you do as the end result is simply delicious.

You’ll Need…

2 cans chickpeas (540 ml each)
1 medium onion (diced)
4 cloves garlic (smashed)
left over stewed chicken

1 tablespoon Caribbean Green seasoning
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon roasted cumin (ground geera)
1/2 cup water (for curry slurry)
3/4 teaspoon salt (adjust)
1/2 teaspoon black pepper

4 medium potatoes (cut into 1/4)
4-6 cups water
1/2 scotch bonnet pepper
3 chili peppers (optional)
2 tablespoon chopped cilantro

Note! Be mindful to read the label of the curry powder and chick peas you use, to make sure they are gluten free. If rocking this dish for a gluten free diet. Also note that you should wear gloves and wash your hands with soap and water when working with spicy peppers, like the Scotch Bonnet.

Drain and rinse the chick peas from the can (watch the video below for my tip). Then place them into a bowl covered with water and using your hands/finger, give them a rub to remove the outer skin (see the video below). Yes, you don’t have to do this step. However in my humble opinion.. it’s well worth the effort.

Place the curry powder in a small bowl, add Geera (cumin), the Caribbean Green Seasoning, garlic, onion, black pepper and 1/2 cup water. Stir to create a thick slurry.

With your large pot on a med/high flame, add the oil of your choice (I use olive oil when cooking) and then pour the curry slurry into the pot. Stir well. Add a tablespoon of water in the same bowl where you had the slurry.. to rinse off any remaining curry and pour it into the pot as well.

Turn the heat down to low and let it cook for 4-5 minutes. This will help bloom the spices which makes up a good curry powder. After-which, turn up the heat to burn off all that liquid in the pot. The goal is to see the oil we started with at the bottom of the pot. This step will help to develop that rich curry flavor. It may take 3-5 minutes.

Add the Scotch Bonnet pepper, stir.. then add the chick peas (channa) to the pot and stir well to coat the peas with the curry base and use the remaining liquid from the rinsed chickpeas to deglaze the bottom of the pot. Add the potatoes as well.

With the heat still on high, add 5 cups of water and bring to a boil.

Turn the heat down to a rolling boil and cook for about 20 minutes or until the potato pieces are tender and start falling apart. Toss in the Chili peppers (whole) should you decide you want to use them. And here’s where you can add the salt to the pot.

Here’s where you can adjust the salt to your liking and keep this dish fully vegan. However we’re not! We’re adding the leftover stewed chicken to the pot at this point.

Heat through for about 4-5 minutes and you’re basically done. Couple things to keep in mind. Add more water when cooking if you find that it’s too thick. Should it be too runny at the end (knowing it will thicken as it cools), use your spoon to press down and crush some pieces of the potato and the chicken peas. Adjust the salt to your liking.

Top with Chadon Beni or cliantro and BOOM.. You’re Done!

The combination of the spicy curry with the deep flavors of the stewed chicken, added to the pillowy / silky texture of the chickpeas and potato – this dish just scream #comfortfood Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Curry Chicken With Potato And Spinach.

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Beans and Franks

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Ingredients

Instructions

Curry-Stew Chicken With Pigeon Peas And Potato.

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Is there a substitute for Scotch bonnet peppers?

Trini-Style Salted Beef Yellow Split Peas Dhal

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Ingredients

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