Somehow it seems that Caribbean People always got some leftover rice in a ‘butter dish’ (any plastic reusable container) in the fridge. And after filming the Tantalizing Pepper Pork video demo, I thought.. why not a fried rice for lunch. BTW old school Caribbean use the term “butter dish” as back in the day, margarine and butter came in plastic containers with lids and we’re famous for repurposing such containers. There’s always one or 10 in my parent’s fridge with leftover food.
This is a very quick dish to put together, so may I recommend that you have all the ingredients prepared in advance.
Heat the oil on medium flame in your wok or frying pan, then add the onion and garlic, stir and cook until you start seeing brown edges on the garlic (1-2 minutes). The goal is to NOT burn the garlic.
Add he pork (cut into skinny small pieces) to the pot and stir to heat through and to take on more flavor from the garlic and onion.
I had a couple Wiri Wiri peppers left from cooking the Pepper Pork, so I added them to the pot (OPTIONAL) to give the dish more KICK!
3 minutes later add the sesame oil and oyster sauce and cook for 2 minutes. Toss in the rice and top with the mushroom soy sauce.
Mix everything well and heat through. Finish with the chopped scallions and enjoy.
Feel free to add cabbage, bell pepper, bean sprouts, carrots etc if you wish to use up what you’ve got in the fridge or to simply personalize this fried rice to your liking. The rice was cooked in salted water and chilled. Chilled rice will give you a more grainy fried rice and prevent the mushy texture so many of us dislike.
As the title of the recipe state, these are PEPPER WINGS! Yes, you can tailor the heat level to your liking and be sure to use peppers you can source or enjoy. While I did have access to more extreme peppers (watch the video), I used the peppers I know my family could handle with enjoyment.
You’ll Need…
5 lbs chicken wings (trimmed + cut into flats and drums) 4-6 cups veg oil for frying
BRINE: 4-5 cups cold water (divided) Ice (to chill things down) 2 tablespoon cane sugar (any sugar will work) 1 tablespoon coarse cracked black pepper 8 sprigs thyme 1 1/2 tablespoon sea salt 2 scotch bonnet peppers (sliced) 1 large shallot sliced (onion will work) 8 cloves garlic (smashed)
Pepper Element 1 cup corn starch 1 medium onion (sliced thin) 7 cloves garlic (diced) 1 teaspoon black pepper (coarse) 2 scallions (chopped) 4-6 sprigs thyme 2 scotch bonnet peppers (diced) 3-6 chili peppers
WARNING! This is meant to be spicy. Wear gloves and wash your hands with soap and water immediately after handling such hot peppers. If you want to control some of the heat, do not include any seeds or the white membrane surrounding the seeds of the peppers. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs.
In a large bowl or pot, add all the ingredients for the brine (not the water yet), and bruise with a whisk. This will allow us to get most of the flavor out of the ingredients. Now add 1 cup luke-warm water and whisk. The warm water will allow the salt and sugar to dissolve easily. Now top with ice cold water and stir.
The goal is the get the water cold so its safe for the raw chicken. Now add the prepared wings to the brine, stir and set in the fridge for 2 hours. I topped it with ice cubs to chill it down quickly.
Two hours later drain, rinse and pat dry with paper towels. Then toss with the corn starch and get ready to fry. I’m sure these will work in your air fryer if you so choose.
Prepare the other ingredients and set aside.
Create a frying station. The wings, wok (pot or frying pan) with hot oil and a draining area with a wire rack over a sheet pan. I don’t like draining fried foods on paper towels as they tend to go soggy. With the wire rack the air will circulate around them and keep them crisp.
Fry in batches (avg temp 375) 12 to 17 minutes, depending on how large your wings are. Set to drain on the wire rack and continue frying the remainder. TIP, stir after you place the wings in the hot oil so they don’t stick together since they’re coated with the corn starch.
Yes, you can use a deep fryer should you own one and prefer to go that route.
Take/use 5 tablespoon of the oil we fried the wings in, in a wide pot on a medium flame. Add the onion, thyme (just the leaves), garlic, scallions and scotch bonnet pepper. Turn the heat down to low and crack the chili peppers and add to the pot.
The goal is to flavor that oil with the FIRE from the peppers and flavors of the garlic, onion and thyme.
5 minutes later, add the pre-fried wings to the pot and toss well to coat with the fiery goodness we created.
I like doing this recipe outdoors for two reasons. the ‘fried’ scent will not be in my house and MOST IMPORTANT!… venting the fried peppers scent. If doing this indoors, do open a window and turn the fan on over your stove. The hot oil and fiery peppers is the perfect combination to choke you.
Here is where the corn starch will play it’s part, the flavors will stick to the chicken wings and you’ll get the banging flavors on the outside. The brine would have already added those similar flavors deep within the wings.
Finish with the black pepper, toss and get ready to serve. These are usually served with cold beer and enjoyed with friends.
Here’s one of those comforting dishes you and your family will enjoy on those cozy winter nights (yea I’m based in Canada where we get COLD winters). Steam/boil some rice and you’re golden. You may also cook this in advance and freeze, to just thaw/heat and enjoy when you don’t feel like cooking after a long day’s work. Maybe it’s a good idea to double up on the recipe so you can have leftovers to freeze?
You’ll Need…
3 chicken legs (back attached) 3 tablespoon coconut oil 1 teaspoon salt (divided) 3/4 teaspoon black pepper (divided) 1 medium onion (diced) 5 cloves garlic (smashed) 2 wiri wiri peppers (optional – if you like spicy) 1 scallion (chopped) 5 sprigs thyme 1 medium tomato (diced) 1 teaspoon grated ginger 1 tablespoon smoked paprika 1 tablespoon Caribbean Green Seasoning 1/2 cup white wine (your fave) 1 1/2 cup coconut milk 1/4 cup water 1 bay leaf 1 tablespoon parsley (chopped) 1/2 lemon (juice)
IMPORTANT! If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.
Trim the excess skin and fat off the chicken, but for the most part keep the skin that’s not hanging off. We’ll be finishing this in the oven and the skin will help to protect it. Season with 1/2 of the salt and the black pepper.
Heat the coconut oil on a medium flame in a heavy (oven proof) pot and add the chicken pieces. Turn the heat down to low and cook on each side for 4 minutes. We’re not trying to fully cook the chicken, but to just give it some color.
Remove the chicken and set aside, then remove 3/4 of the fat in the pot. Yes, it may double as the rendered chicken skin will release more fat into the pot. Do NOT toss this fat down your kitchen sink or you will run into plumbing issues. I usually tab it with paper towels and it goes into my green bin (rubbish).
With the heat on low, add the onion, garlic, thyme, remaining black pepper, scallion and wiri wiri pepper (should you use them, DON’T break them or the dish will become VERY spicy). Cook on low for about 3 minutes.
To help with balancing the overall flavor (acidity), add the diced tomato and stir well. (as this happens, preheat the oven to 425). Grate in the ginger, then add the smoked paprika and Caribbean Green Seasoning. Stir well.
After about 4 minutes after adding the tomato, it’s time to add the white wine (I used Riesling) and scrape the bottom of the pot to deglaze all that nice fond at the bottom. You can turn the heat to med/low to help burn off that wine. Add the remaining salt.
It’s time to add the coconut milk and bring back to a simmer. Add the water to thin the sauce down a bit.
As soon as it comes back to a simmer, add back the pieces of chicken to the pot and spoon on the gravy (with herbs etc) over them. Tuck in the bay leaf. Then into the oven on the middle rack (no lid).
35 minutes later and your chicken should be fully cooked, packed with flavor and ready to be enjoyed.
Top with the parsley and lemon juice as you remove it from the oven.
BLISS! When two culinary worlds collide, you get what I refer to as the Ultimate Comfort Food! Curry Stew Chicken and Pelau are two of my fav dishes out of the Caribbean. Anyone close to me will tell you that I can eat either on a daily basis. Such is my love for them. Served with a side/s of Tomato Choka, Coleslaw, Salad, even just sliced Avocado (zabouca) and/or cucumber.
You’ll Need…
3-4 lbs chicken 1 1/2 tablespoon Caribbean Green Seasoning 3/4 tablespoon salt (adjust) 1/2 teaspoon black pepper 1 1/2 tablespoon Curry Powder 1 teaspoon Worcestershire Sauce (optional) 1 med onion (diced) 1 med tomato (diced) 1 1/2 tablespoon golden brown sugar 1 tablespoon oil (I used olive) 1 teaspoon grated ginger 1 1/2 cups coconut milk 6-8 cups water 2 1/2 cups long grain par-boiled rice 1 scotch bonnet pepper (sliced) 2 pimento peppers aka seasoning pepper (optional) 2 tablespoon chopped shado beni (culantro) 1 stalk celery (diced) 1 medium carrot (diced) 1 can pigeon peas (1 1/2 cups)
Season the chicken (cut into serving sized pieces) with the Caribbean Green Seasoning, salt, black pepper, curry powder, onion, tomato, Worcestershire Sauce, pimento peppers and scotch bonnet pepper. Allow this to marinate for at least 2 hours. Overnight in the fridge may give best results.
Tips! Wash you hands with soap and water after handling such spicy peppers. Do not use the seeds and white membrane of the pepper if you’re overly concerned about the raw heat. Yes, use you fav spicy pepper if you cannot source Scotch Bonnet. If you’re doing this gluten free pay attention to the ingredient list on the curry powder and Worcestershire Sauce you use. Some curry powder may have flour as a thickener and filler.
Please watch the video below to follow along with this step. Heat the oil on a med/high flame on a deep and heavy pot (one with a lid). Then add the brown sugar and stir (dry spoon). I suggest stirring as some spots in your pot may have HOT spots and the sugar may BURN there. The goal is to NOT BURN the sugar or you’ll end up with “bitter” tasting Pelau.
The sugar will melt, go frothy, then a dark amber color. This is when you’ll add (be careful when adding) the seasoned chicken to the pot. Add about half the seasoned chicken, stir well, then add the rest. The goal is to coat the pieces of curry-seasoned chicken with this lovely caramelized sugar. Do NOT get the sugar black. Should this happen, turn off the stove, cool the pot completely, wash and start over. NO this is NOT a sweet dish.
Now place the lid on the pot and bring to a boil. In the meantime, add 6 cups of the water to the same bowl where you marinated the chicken in, to pick up any remaining marinade which may be in there. Set aside for later.
3-4 minutes later and it will come to a boil and start sprouting it’s own natural juices. Now it’s time to develop that rich color. Remove the lid and allow that liquid to burn off. Here’s where I like adding my grated ginger and stir well.
As the liquid burns off, add the pigeon peas (rinse and drain), followed by the celery and carrot. Stir to coat with the ‘stew’ niceness and continue cooking on high to burn off that liquid. Takes about 5-6 mins in total.
Add the coconut milk (stir), followed the water we reserved in the bowl earlier and bring to a boil.
Wash the rice (see the video below), drain and add to the pot (as it comes to a boil), stir well and bring back to a boil.
Turn the heat down to a simmer and allow the rice to fully cook, go plump and soak in all the stew/coconut goodness. BTW my lid was on but slightly ajar. Add more water should the rice not fully cook at this point. In the ingredient list I mentioned we’ll need 6-8 cups of water.
Couple things, should you want a more wet and creamy pelau I’d suggest stirring the pot a few times. This will brake down the rice and it will release more starch. Should you want a more grainy pelau (team dry), don’t stir too much.
25 minutes later and it’s time to personalize things. 1. Taste and adjust the salt to your liking. 2. You need to decide if you want a ‘wet’ or ‘dry’ pelau. For a more wet (creamy) pelau you may need to add a bit more water and cook longer. For team dry, burn off that liquid, cover the pot completely (after you turn off the stove) and let it sit in it’s own residual heat to dry-up. Flake/fluff with a fork after about 20 minutes and serve.
Top with finely chopped shado beni (culantro), should you not have access to culantro, you may use cilantro or parsley.
SERVE PIPING HOT! No, but I do enjoy a massive plate as soon as its off the stove. One of those things you got to suck air in as you eat, to help cool it down or you risk 2nd degree burns in your mouth. (smile.. I’m just a greedy) Add a little kuchela on the side if you want a little extra heat or spice flavor.
After posting the stove-top version of this classic Soy Sauce Fried Chicken a while back, there were many requests via Instagram for a more healthier version. While there’s no replacing what hot oil can do to chicken (when to comes to taste), the oven version is very close to perfection as well. The simplicity of this Chinese influenced dish makes it even more attractive to rookies and pros alike, in the kitchen.
I used a whole chicken which I cut in half and trimmed off he excess fat, but kept the skin.. you want that! Feel free to use chicken legs, wings or any part of the chicken you enjoy.
watch the video to see how I parted the chicken.
For the marinade, it’s very simple. Basically all you do is put all the ingredients mentioned, in a bowl and stir well. Yes, the mushroom soy sauce makes a HUGE difference in the overall taste.
Rub this marinade all over the chicken and allow it to marinate for at least 4 hours in the fridge.. overnight may give you best results.
Remove from the fridge about 30 minutes before you go into the oven so the chicken comes back up o room temperature.
Set your oven to 425 to preheat. Now place the seasoned chicken on a wire rack over a baking sheet. TIP! Spray some cooking spray on the wire rack to prevent any sticking. Also, line the baking sheet with foil to make clean up easier later. Onto the middle rack of the oven.
55-60 minutes later and you’re done. However, this depends on how large your chicken was. Cook longer if you have a massive bird.. also you’re looking for that deep rich color and a somewhat crispy skin. Turn on the broil setting for a couple minutes if you want the chicken darker (providing it’s fully cooked).
Allow it to cool, then chop into serving sized pieces.. ENJOY! An excellent side dish for fried rice or stirfried vegetables and leftovers makes for excellent sandwiches. I’ve seen many bar (rum shop) patrons in Trinidad and Tobago snack on juicy pieces of this chicken, served with fiery pepper-sauce on the side as they enjoyed their adult beverages of choice.
Pepper Anything and I’m there. There’s a special place in my heart for spicy dishes, especially those where I get to use peppers I grow in my garden during the summer months. Yes, this is meant to be a spicy or fiery dish, but you can certainly tailor the heat level to your own tolerance. Be sure to kick things up further with a Trinidad Moruga Scorpion or 2.. should you want more HEAT!
Note! I used a fatty (cheap) piece of pork, which was about 1 to 1 1/2 inch thick. Please wash your hands with soap and water IMMEDIATELY after handling hot peppers.
Wash the pork with 1/2 a lime (juice) and cool water. Drain well and season with the regular ground black pepper, mushroom soy sauce, light soy sauce and Chili Crisp. Mix well and allow it to marinate for about one hour. TIP! grated ginger will be excellent in here as well.
Place on a wire rack over a cookie sheet (line the cookie sheet with foil to make clean-up easier after and hit the wire rack with some baking spray) and into a pre-heated 425 F oven, on the middle rack.
40 minutes later and it’s where we want it to be to carry on. Remove it out of the oven and allow it to cool so we can slice it.
Slice the pork thin, across the grain and on an angle (watch the video below).
Place you wok or frying pan on a medium flame and add the vegetable oil. Toss in the wiri wiri peppers to blister them, but not break them.
30 seconds later add the onion, garlic, the course black pepper, scotch bonnet pepper and the white parts of the scallions. YES I included the seeds from the scotch bonnet peppers – This Is PEPPER Pork!
Vent you kitchen(open a window and/or turn on the fan above the stove).
3-4 minutes later and it’s time to add the sliced pork and toss well to coat with that fiery goodness.
After a minute, toss in the parsley and finish up with the remaining lime (juice) and sea salt. Mix well and cook for another 2-3 minutes. As you turn off the stove, toss in the remaining green tops of the scallions.
I’m not a fan of sesame oil, but you can certainly add a few drops for more flavor.
This pepper pork can be used as you would serve any pork dish, but in most cases this is a side (say “cutters”) to adult beverages. I personally like it on sandwiches, with crisp lettuce and sliced tomato to help add a bit of brightness and to cut back some of the heat.
Yet another recipe on here you won’t associate with the Caribbean, however it’s one I do quite often and felt the need to share with you. Slowly braised in the oven until the meat falls of the bones, it’s packed with deep rich and comforting flavors. Winters can be quite brutal in Canada, so a dish like this hits the spot on those cold nights and the leftovers can be frozen and reheated easily.
You’ll Need…
4-5 lbs beef short ribs 1 teaspoon black pepper (divided) 1 tablespoon sea salt (divided) 2 tablespoon olive oil 1 large onion (diced) 3 cloves garlic (smashed) 6-8 sprigs thyme 2 tablespoon tomato paste concentrate 2 scallions (chopped) 2 cups beef stock (adjust if necessary) 1 large carrot (cut into wheels) 2 bay leaves 2 pimento peppers (sliced) 1/2 lb mushrooms 3/4 cup Port (or your fav wine) 1 tablespoon golden brown sugar zest of a lemon 2 tablespoon parsley (chopped)
Note! Remember to taste at the end for salt and adjust to your own liking. Also note that if you find you have little liquid left and the ribs are not tender, feel free to add a bit more beef stock (warm it in the microwave first as you don’t want to add cold stock to the pot). I left the mushrooms whole as they were small, plus I wanted them to maintain their shape and not fall apart during the lengthy cooking process.
The ribs were washed and pat dry. Then I hit them with 1/2 the salt and black pepper. If you wanted you can dust them in all-purpose flour as that will help you develop a thicker gravy at the end. I didn’t.
Heat a heavy oven-proof pot (with a lid) on a medium high flame, then add the oil and (in batches) brown the pieces of beef ribs. Takes about 3-4 minutes on each side. Do in batches so you don’t crowd the pan and enable it to spring liquid. Then it will boil.
Remove and set aside. Then in the same pot (remove some of the fat – leave back about 1 1/2 tablespoon) and reduce the heat to low. Now add the onion, garlic, pimento peppers (optional as they can be difficult to source), scallions and the remaining black pepper. Cook on low.
After 3 minutes, add the mushrooms and stir to coat with all that flavor we have in the pot. Turn the heat to medium/low.
After 2-3 minutes, it’s time to add the tomato paste and spread so it gets in contact with the bottom of the hot pot. This will bring out the natural sweetness of the tomato paste.
3 minutes later it’s time to add the Port (or your fav red wine) and scrape the bottom of the pan to release everything (Fond – brown bits on the bottom of the pot)at the bottom of the pot. It will take a couple minutes for that alcohol in the Port to burn off and leave us with the deep rich flavor we need.
Add the stock and stir. Preheat your oven to 350 F. Bring this to a boil (turn up the heat).
As it comes to a boil, reduce to a simmer and tuck in the pieces of browned ribs into this liquid.
Add the remaining salt (be mindful that the stock you use will have sodium), bay leaves, thyme, sugar (helps to balance the acidity from the Port and Tomato Paste) and carrots. Bring back to a boil.
Place the lid on and onto the middle rack of the oven. Stir every 30-45 minutes.
Two hours and forty-five minutes later and they should be TENDER and falling off the bones, with a robust gravy. Tip the pot and remove some of the oil on the surface (my ribs were a bit fatty) and discard. Finish with the parsley and lemon zest to brighten things up.
I speak a LOT about comfort food and dishes which takes me back to a place and time in the Caribbean where life was GRAND. I was a carefree lil man, mommy spoiled us tremendously (especially at dinner time) and Caribbean everyday life was just joyous. I wish my children would have known/experienced that kind upbringing. Canada nice, but that life was SWEET (as we say).
You’ll Need…
5 lbs oxtails (trimmed) 1/2 lemon (juice) 1 1/2 teaspoon salt 1 tablespoon Worchester sauce 2 tablespoon Caribbean Green Seasoning 1 scotch bonnet pepper 1 seasoning pepper (pimento or roulette) 1 large onion (diced) 1 teaspoon grated ginger 1 tablespoon tomato ketchup 1 1/2 tablespoon coconut oil 2 tablespoon golden (light) brown sugar 1 large carrot (sliced) 4 sprigs thyme 2 scallions (chopped) 2 cups coconut milk 6-8 cups water divided 2 1/2 cups par-boiled brown rice 1 1/2 cup diced pumpkin 2 stalks celery (diced) 10-12 okra (cut in rings) 1 1/2 cups pigeon peas 1/3 lb baby spinach 2 tablespoon parsley (chopped)
Important! Please get your butcher to cut your oxtail into 1 inch pieces as you home knife or cleaver will not be able to cut through the bones. Be sure to trim off all excess fat and discard. Wash your hands with soap and water after handling the Scotch Bonnet Pepper.
Use the juice of the lemon and cool water (not mentioned in the ingredient list) to wash the pieces of oxtail and try your best to trim off as much of the fat as you can. The saw the butcher will use to cut it, will leave-back a gritty bone dust.
Place the washed and drained oxtail pieces in a large bowl and season with the salt, black pepper, ketchup, Worchester sauce, onion, scotch bonnet pepper (adjust to your preference), seasoning pepper (optional) and Caribbean Green Seasoning. Mix well and set aside to marinate for a couple hours. Overnight is best.
In a large heavy pot on high flame, add the coconut oil (use any oil you want, I just luv the flavor of the coconut oil in this dish) followed by the brown sugar. This is the ‘stewing” process and rest assured it will not sweeten the dish. The sugar will melt, go frothy, then deep amber (NOT BLACK), this is when you add the seasoned oxtails to the pot. Yea marinade and all. Add a few pieces at a time and stir to coat. Watch the video below to see this step.
As it comes to a boil, reduce to low and cover the pot. Yes it will spring it’s own juices.
After 15 minutes, it’s time to further develop color and flavor by burning off all that natural liquid. Heat on high now and lid off.
When all the liquid is gone and you see the oil we started with (it will take about 5-7 minutes), it’s time to add the fresh thyme, scallions, carrot and grated ginger. Give it a stir. please note that the ginger will have a fiery note. Pour in the coconut milk and 2 cups of water (swish that water in the same bowl you marinated the oxtail in to pick up any marinade remnants).
In about 5 minutes on high heat it will come to a boil, reduce the heat to low, lid on and allow this slowly cook.
2 1/2 hours later, the oxtail is tender. BUT.. be mindful, depending on the age of the animal when it was harvested, it may take longer to go tender. Adjust the cooking time to suit. I paid a bit expensive at the butcher for this batch as he said “tender – cook quickly”.. with his Eastern European accent.
Now add the pumpkin, okra (yes, not traditional… however you want this), pigeon peas, celery and carrot. Stir, then add the washed rice. Basically washing rice means to rinse with cool water, drain and repeat until the water runs clear.
Heat on high at this point. Add the remaining water and bring to a boil. Toss in the spinach as this point as well. As it comes to a boil, reduce to a rolling boil and lid OFF.
Basically all you’re waiting for now is the rice to go tender, plump and most of the liquid to burn off. It will take about 25 minutes or so. BUT.. here is where you get to personalize things a bit. Check the salt and adjust to your liking and once the rice is tender you have the option to burn off all the liquid and get a “Dry” Pelau, or do like me and go ‘Wet”. Meaning it’s a bit moist and runny. In the pics below it’s WET, but it did dry up a bit more as the residual heat from the pot further thickened things up. As you turn off the stove, top with the parsley.
Besides having Team “Wet” vs Team “Dry” when it’s comes to this classic one-pot masterpiece from the Caribbean, the overall color is also a major talking point when it comes to Pelau. Some people like it much darker than what you see in the images, but in my defense the 2 massive overhead camera lights did brighten up the pics more than what they were naturally. Getting it darker is something we’ll discuss in another Pelau recipe. Serve HOT!
At the beginning I talked about how much I enjoyed being born and growing up in the Caribbean.. know that I do enjoy and give thanks for my life in Canada as well.
I only started making Stew(ed) Goat a couple years now. As a son of the Caribbean soil, Curry Goat was always the go-to recipe when it comes to this meat. And even though I take every opportunity I get to cook on the grill outside, I’ve only grilled goat once. SHAME! I shall do more goat on the grill recipes in the coming months. Back to today’s recipe.. seasoned, marinated, then slowly braised in a rich coconut stew gravy until it’s fork tender.
Get your butcher to cut the goat into 2 inch pieces as the bones can be very tough and will ruin your knives even your heavy duty cleaver. Wash with cool water and the juice of a lime or lemon or about 1/4 cup of plain white vinegar. Rinse and drain.
Place the prepared goat in a large bowl, then add the salt, black pepper ketchup (yes you heard correctly), Worcestershire sauce, pepper-sauce, Caribbean Green Seasoning, Bitters, Onion, Pimento peppers (optional) and tomato. Mix well and allow to marinate for at least a couple hours.
Heat a heavy pot on a high flame, then add the oil followed by the brown sugar. Or (if you’re new to it) please watch the video below. Move around the sugar – it will melt, go frothy and then a deep amber in color (do NOT go past this point or it will taste burnt). Add the seasoned goat to the pot and mix well. Should the sugar go BLACK.. STOP – allow the pan to cool completely and wash. Then start back.
Be careful when adding the seasoned goat to the pot as the hot oil/sugar combo can burn you easily if it splatters. Yes the marinade goes into the pot as well, but save the bowl (don’t wash yet).
It’s important that you give this a good mix, then place the lid on and bring to a boil. Once it comes to a boil, reduce to a simmer. A lot of natural juices will spring-up. Lid on and cook for 10 minutes.
Then it’s time to intensify both the flavor and color, so remove the lid, crank up the heat and burn off all that liquid until you see the oil you started off with.
Add the grated ginger, fresh thyme, scallions and garlic. Then (heat still on high) pour the water into the bowl where you marinated the goat in and swish around. Before you add that water to the pot, go in with the coconut milk, then the water and bring to a boil
Be sure to see my tip on removing some of the fat to make this a bit healthier for you, in the video below.
Bring this to a boil, then reduce to a simmer (LOW heat), lid on (slightly ajar) and cook until the goat is fork tender. Stir every 10-15 minutes.
2 1/2 hours later after we added the water and started the simmering process, the goat should be tender. However if it’s still tough you may have to cook it longer (depends on the age of the goat when it was butchered).
Here’s where we’ll now personalize things to your liking. Check the salt (adjust if necessary) and keep an eye on the consistency of the gravy (remember it will thicken as it cools down). If to your liking, toss in the parsley and shut off the stove.
Yes I’m sure you can cheat and do part of this in a pressure cooker, but I’m not a fan of those devices and much prefer low and slow cooking, like my ancestors. Note that it’s normal if your goat takes much more time to cook. If that is the case, add more water (boiling) to the pot when necessary.
Few housekeeping notes before we get started with this recipe to avoid the hate and backside comments. This recipe is inspired by Saag Chicken we get at a local Indian restaurant. This is NOT (even though the ingredients are very similar) genuine Indian Saag Chicken, it’s my take on Saag Chicken if we were to do it in the Caribbean. The technique you’ll see me use, is called Curry-Stew!
You’ll Need…
3.5 – 4 lbs chicken thighs 1 1/2 tablespoon Caribbean Green Seasoning 1 medium onion (diced) 1 tablespoon tomato ketchup 1 shallot (diced) 1 teaspoon grated ginger 2-3 cloves garlic (crushed) 3/4 tablespoon salt (adjust) 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1/2 teaspoon black pepper 1 heaping tablespoon curry powder 2 lbs spinach (baby) 1 scotch bonnet pepper 1 seasoning pepper (optional) 1 1/2 cups water 8 cherry tomatoes (cut in half)
Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use, as some may have flour as a filler. It’s also important that you wear gloves and wash your hands with soap and water after handling such hot peppers as Scotch Bonnet.
In a large bowl, place the chicken pieces (I used large chicken thighs which I cut in half – along the bone) and season with the salt, black pepper, Caribbean Green Seasoning, ketchup (trust me), scotch bonnet pepper (as much as you can handle), curry powder, onion, shallot, grated ginger, garlic and seasoning pepper (aka pimento pepper). Note the ginger will give it a spicy note so be mindful of that when adding the Scotch Bonnet (btw Habanero is a tasty replacement if you can’t source Scotch Bonnet).
Mix well and allow to marinate for a couple hours.
Heat a big heavy pot on high heat and add the oil. Followed by the brown sugar (you may want to watch the video below to follow along) and stir. This step is called “stewing” in the Caribbean. The sugar will melt, go frothy, then deep amber in color (NOT BLACK). At this point add the seasoned chicken to the pot and stir well to coat. Should you miss and it goes black, STOP. Allow the pot to cool, wash, dry and start over or you will have bitter tasting chicken. Yes, it will go smoky so turn the fan on over your stove or open a window.
Be gentle when adding the seaoned chicken to the pot as the melted sugar can burn you something bad.
Turn the heat to medium, place the lid on and allow it to go to a boil. In doing so the chicken will release it’s own juices. 6 minutes later, remove the lid and crank up the heat.. we want to burn off that liquid and get the chicken pieces darker and intensify the overall flavor.
After about 5 minutes on high, you should start seeing the oil we started with (be sure to stir so the chicken don’t burn). Add the water to the pot and bring to a boil – to cook off the raw chicken. For max flavor, swish the water in the same bowl you marinated the chicken in before adding it to the pot, so we get all remnants of that seasoning.
Bring it to a boil, reduce the heat to medium and add the spinach (washed/drained) and allow it to go on that gentle rolling boil. It will seem like a lot of spinach, but it wilt down. Be sure to tuck it in between the pieces of chicken.
For more flavor.. instead of 1 1/2 cups of water, add 1 cup of water and 1/2 cup coconut milk.
25 minutes later, taste for salt and adjust accordingly, determine how you want the gravy (cook longer if you want it thicker) and finally, toss in the tomato. Turn off the stove!
I’ll continue to hit that Friday Special at Gates Of India (restaurant), but dare I say, my version (while not authentic and not done in disrespect) is a very tasty Caribbeanized version of this classic dish.
Here’s a dish which can be a soup (as I treated it today), a stew (add some cubed potato and other root vegetables) or reduced to a lovely lentil side dish. While not the classic way we do lentils in the Caribbean, you’ll find that it’s just as tasty and COMFORTING!
Note! You may need to visit your local West Indian or Latin super market for the ‘Browning” and Pimento peppers (NOT pimento seed/spice). We’re using canned lentils to speed-up the cooking time.
In a deep stew pot on medium flame, add the olive oil followed by the onion, pimento pepper, garlic and turn the heat to low so we don’t burn the garlic.
2 minutes later add the black pepper, scallions, celery and carrot, stir well and continue cooking on low.
5-6 minutes later add the smoked ribs and stir again then the scotch bonnet pepper. Remember to use as much as you can handle and wash your hands with soap and water immediately after handling such HOT peppers. We want to render some of the fat off the ribs to get that deep meaty/smoky flavor from the start. Use smoked turkey if pork is not your thing. BTW, bacon is a great (cheaper) substitute for a smoky flavor.
Drain the lentils and rinse with cool water, then into the pot… followed by the can of stewed tomatoes, salt, Caribbean Green Seasoning and grated ginger.
Turn the heat up to bring this to a boil. Here’s where we’ll add the brown sugar, Caribbean browning and stock. Bring to a boil.
As it comes up to the boil, add the Worcestershire sauce and butternut squash and be sure to give everything a good stir.
Reduce to a simmer, lid on slightly ajar and cook for 20-25 minutes.
Everything should be tender now so this is where you personalize things. Taste for salt and adjust (remember the pork ribs and stock will add a bit of salt), adjust the consistency to your liking (reduce more if you want) and toss in the chopped parsley.
You’re about to CHANGE your Curry Chicken game FOREVER! It’s ridiculous how simply adding roasted Butternut Squash (any squash will work) changes everyday curry chicken to something even more comforting and tasty. No, there’s no need to add coconut to this dish IMHO (I know there will be people asking).
You’ll Need…
3-4 lbs chicken 2 medium butternut squash (5-6 cups) 2 tablespoon Caribbean Green Seasoning 4 tablespoon olive oil (divided) 3 tablespoon curry powder (divided) 1 tablespoon brown sugar 1 3/4 tablespoon salt (divided) 1/3 cup water for cooking curry 1 tomato (diced) 1 tablespoon black pepper (divided) 10 cloves garlic (divided) 1 small onion (diced) 1 scotch bonnet pepper (sliced) 1 teaspoon ground roasted cumin (geera) 1 teaspoon anchar masala 1 1/2 cups water 1-2 tablespoon shado beni(chopped)
Note: use cilantro if you cannot get shado beni(culantro) and adjust the salt to your liking. Also (important) – if doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the Curry Powder you decide on using.
Peel, wash and cube the squash into 1 inch pieces. Then in a bowl, toss them with 2 tablespoon olive oil, 3/4 tablespoon salt, 1/2 the black pepper, 1 tablespoon curry powder, 4 cloves garlic smashed and brown sugar. Then onto a roasting tray (single layer) and into the oven at 400 F.
As the squash roast off it’s time to marinate the chicken (cut, trim off excess fat and skin – wash with lemon juice and cool water – if you wash your chicken). With the chicken in a large bowl, add the remaining salt and black pepper, Caribbean Green Seasoning and tomato, then give it a good toss. Allow to marinate for an hour or 2 for best results.
Heat the remaining oil on a medium flame (heavy pot), followed by the onion, remaining garlic (smashed) and Scotch Bonnet pepper (use as much as you can handle, I like curry spicy). As you start seeing brown edges on the garlic and onion, add the remaining curry powder to the pan and mix well.
It will go darker (normal thing), add the 1/3 cup of water after 3-4 minutes and stir and scrape the bottom of the pot. This step cooks out the ‘rawness’ of the curry. Here’s where we’ll add the Anchar Masala and Roasted Cumin (geera) – stir well.
The goal now is to burn off that liquid we added, until we see the oil at the bottom of the pot that we started with. Can take 3-5 minutes.
It will be a thick paste! Now add the seasoned chicken to the pot (heat high) and stir well to coat each piece with that curry goodness.
Put the lid on, heat to medium and cook. (watch the video below if the descriptive text is a bit confusing)
35 minutes in the oven and the squash is good to come out. Set aside. (watch the video below to know why we roasted the squash)
6 minutes later, remove the lid off the pot and crank up the heat to high. We again want to burn off that natural liquid that sprouted. As its gone, add the water to the bowl you marinated the chicken in and move around to get any remaining marinade. Pour that 1 1/2 cups of water into the pot and bring back to a boil.
After cooking on medium for 4-5 minutes, it’s time to add the roasted squash to the pot. Be gentle as we don’t want to crush it.
Gently stir and cook for 4-5 minutes or until you have a gravy consistency you like. The squash will suck-up some of that gravy! Taste for salt and adjust, toss in the chopped Shado Beni (or cilantro). Turn off the heat as the residual heat in the pot will further thicken the gravy as it cools.
Absolutely one of the best curry dishes you’ll ever make/enjoy – guaranteed! Serve with Rice, Roti or if all fails… even basic sliced bread (smile).
