Rice & One-Pot Archives | CaribbeanPot.com

When it comes to quick and satisfying meals, rice dishes hold a special place in Caribbean kitchens. This Easy Chicken Flavoured Rice Recipe is one I reach for when I want something full of flavor but not too heavy. It’s a versatile rice dish that works just as well in the heat of summer as it is very light, yet warm and comforting during the cozy months of fall and winter.

Growing up in Trinidad and Tobago, I remember enjoying versions of seasoned rice made by my aunt. That same comforting flavor is what I wanted to capture here, with the added richness of chicken bouillon and the earthy, slightly nutty taste of roucou (annatto extract). Roucou not only deepens the flavor but also gives the rice a beautiful color—something we inherited from the native peoples of the Caribbean.

This dish is also closely related to the loosely named “Spanish Rice” that we often enjoy on the islands. What makes it special is how easily it adapts to what you have on hand. You can keep it simple for a weekday meal, or elevate it with garlic, ginger, and even a bit of heat from scotch bonnet pepper if you like things spicy. Either way, this seasoned rice delivers big flavor in a straightforward recipe anyone can master.

I recommend following along with the video below, as it covers more information.

Ingredient Guide

Butter: Adds richness and a silky base for sautéing the aromatics.
Onion: Provides a savory, slightly sweet flavor that builds the foundation of the dish.
Black Pepper: Balances the richness with a mild, earthy heat.
Sea Salt: Enhances the natural flavors of the rice and vegetables.
Thyme: A staple Caribbean herb that adds depth and fragrance.
Celery with Leaves: Brings freshness and a subtle herbal note.
Pimento Peppers: Mild, fruity peppers used across the Caribbean for gentle flavor and aroma.
Chicken Bouillon Powder: Infuses the rice with savory, chicken-style seasoning.
Roucou (Annatto Extract): Adds earthy flavor and a striking red-orange hue.
Par-Boiled Brown Rice: Holds its texture well during cooking, resulting in fluffy grains.
Chicken Stock: Deepens the flavor and gives the rice body.
Water: Helps balance the liquid ratio for perfect texture.
Chives: A fresh, grassy finish is added at the end for brightness.

Optional Ingredients: Garlic, ginger, and hot peppers add extra layers of flavor and spice.

Cooking Notes from the Kitchen

Do not over-stir the rice after adding the liquid, or the grains can become mushy.
Butter adds richness, but you can substitute it with vegetable oil, olive oil, coconut oil, or a combination of butter and oil if you prefer.
If using white rice, reduce the cooking time as it cooks faster than par-boiled brown rice.
For a spicy kick, add finely chopped scotch bonnet pepper during cooking or sprinkle with red pepper flakes at the start.

Shopping Made Easy

Roucou (also known as annatto extract) can be found in Caribbean grocery stores or purchased online. Some Latin markets may carry it under the name annatto.
Pimento peppers are often sold in Caribbean and Latin American stores. If you cannot find them, use a sweet pepper for a mild flavor.
Par-boiled brown rice is widely available in supermarkets and is sometimes labeled as converted rice.
Fresh thyme is best, but dried thyme is a suitable substitute in a pinch. Use less if dried, as it’s more concentrated.
Chives can be substituted with green onions if needed.

What is roucou (annatto extract) and why is it used in rice?

Roucou, also known as annatto extract, is made from the seeds of the achiote tree. It’s used across the Caribbean and Latin America for its earthy flavor and natural coloring. This roucou adds both taste and a beautiful red-orange tint.

Can I substitute white rice for brown rice in this recipe?

Yes, you can substitute white rice for brown rice, but keep in mind that the cooking time will be shorter, as well as the amount of liquid you use. Keep an eye on the pot to ensure the rice doesn’t overcook and turn mushy.

What can I substitute for pimento peppers if I’m unable to find them?

If pimento peppers are unavailable, you can use a small sweet bell pepper or a cubanelle pepper. They won’t have the same flavor, but they provide a similar mild sweetness.

Is this rice dish spicy?

Not necessarily. The base recipe is mild, but you can make it spicy by adding diced scotch bonnet pepper or red pepper flakes. This makes it easy to adjust the heat level to your liking.

Easy Chicken Flavoured Rice Recipe

Chicken-flavored rice. A comforting and flavourful seasoned rice with Caribbean roots, this dish balances lightness for summer with warmth for fall and winter. The addition of roucou (annatto extract) lends both earthy flavor and a vibrant color, a culinary gift from the native peoples of the Caribbean. Similar to “Spanish Rice” enjoyed across the islands, this recipe is versatile, simple, and deeply satisfying.

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Prep Time 10

Cook Time 40

Total Time 50

Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Rice & One-Pot, Sunday Dinners

Ingredients

1 1/2 tablespoons butter
1 medium onion diced
3/4 teaspoon black pepper
1/2 teaspoon sea salt
3 small sprigs thyme
1 stalk celery with leaves chopped
2 pimento peppers chopped
1 1/2 tablespoons chicken bouillon powder
1 1/2 tablespoons roucou annatto extract
2 cups par-boiled brown rice washed, drained
2 1/2 cups chicken stock
1 1/2 cups water
2 tablespoons chives chopped

Instructions

Heat the butter in a wide pan over medium heat. Add the onion, black pepper, salt, thyme, celery, and pimento peppers. Lower the heat to medium-low and cook for 3 minutes.
Push everything to the side of the pan, clearing the center. Add the chicken bouillon powder and toast lightly.
Stir in the roucou and mix well to combine the flavors. Cook for another 2 minutes.
Add the washed and drained rice, stirring gently to coat with the seasonings.
Pour in the chicken stock and water. Increase the heat and bring to a boil.
Reduce to a simmer, partially cover with a lid, and cook for 25 minutes.
Turn off the stove, cover fully, and let the rice rest on the hot burner for 10–15 minutes.
Fluff with a fork and fold in the chopped chives before serving. I enjoy this with Stewed Oxtail as well as Jamaican Steamed Snapper.
Optional Ingredients: 1 teaspoon grated garlic | 1 teaspoon grated ginger | 1 small scotch bonnet pepper (finely diced) or dried pepper flakes. To make this rice dish fully vegan or vegetarian, use vegan or vegetarian stock and stock powder.

Keyword Caribbean rice, chicken rice, easy chicken rice, how to cook rice, rice pilaf, rice pilaf recipe, seasoned rice, Spanish rice

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Chris's Kitchen Easy Caribbean Recipes Featured Rice & One-Pot Summer Recipes Vegan Vegetarian

Simple Caribbean Vegan Fried Rice.

January 7, 2026August 25, 2025Leave a Comment

Every summer when my garden is overflowing with fresh produce, I find myself creating quick, healthy, and satisfying dishes that highlight the season’s best flavors. One of my favorites is this vegan fried rice with Jamaican callaloo (aka chorai bhagi or spinach) and garden vegetables. Fried rice has long been a staple in many Caribbean households, and while it often takes on bold colors and rich flavors from sauces, this version is a lighter take that allows the natural taste of the vegetables to shine.

This recipe is influenced by whatever is in season in my backyard, but don’t worry if you don’t grow your own callaloo or bodi. The beauty of this fried rice is that it’s flexible—you can easily swap in vegetables you already have in the fridge. While the color may be a bit pale compared to traditional fried rice, you can easily deepen the flavor and appearance with a splash of dark soy sauce or a tablespoon of Guyanese cassareep.

Whether you’re preparing a quick weeknight dinner or using leftover rice from the night before, this dish is a nutritious and hearty vegan option. Callaloo, bodi, and bitter melon bring that Caribbean garden-to-table authenticity, while sesame oil and soy sauce add depth and fragrance. With just a few steps, you’ll have a vibrant one-pan meal that feels both homestyle and wholesome.

Please follow along with the video below, as it discusses the recipe in more detail, especially how to make this fried rice fully vegan.

Ingredient Guide

Vegetable Oil – Used for sautéing the aromatics and vegetables.
Onion – Adds a sweet and savory base flavor.
Jamaican Callaloo – Nutritious leafy green that gives the dish a signature Caribbean touch.
Bodi – Also known as yard beans or snake beans, these add crunch and texture.
Bitter Melon – A unique Caribbean vegetable that brings a slight bitterness and depth.
Black Pepper – Balances flavors with gentle spice.
Pimento Pepper – Adds mild heat and Caribbean aroma.
Thyme – Fresh thyme leaves provide earthy, herbal notes.
Chives – Bright and mild onion flavor to finish the dish.
Garlic – Essential aromatic for building flavor.
Sesame Oil – Adds a nutty, toasty flavor typical in fried rice.
Cooked Rice – Best when chilled and day-old for the right texture.
Celery – Adds crunch and freshness.
Light Soy Sauce – Brings salty umami flavor.
Oyster Sauce – Adds richness (optional for vegan preparation).
Tomato – Provides slight sweetness and acidity to balance the dish.

Cooking Notes from the Kitchen

Separate the stems from the callaloo leaves and cook the stems a little longer since they take more time to soften.
Day-old rice straight from the fridge works best for fried rice because it’s firmer and won’t clump.
Omit the oyster sauce if you’re keeping the dish vegan.
For extra color and flavor, add a tablespoon of Guyanese cassareep or dark soy sauce.
Always taste and adjust salt at the end, keeping in mind that soy sauce and rice cooked in salted water both add sodium.

Shopping Made Easy

Jamaican callaloo may be available fresh at Caribbean or West Indian markets. If you can’t find it, substitute with spinach or Swiss chard.
Bodi is often sold at Caribbean or Asian grocery stores. Green beans or long beans are a good alternative.
Bitter melon can be found in Asian or Caribbean stores, usually in the produce section.
Cassareep is a Guyanese ingredient, available at specialty West Indian stores or online.
Light soy sauce and sesame oil are widely available in the international aisle of most supermarkets.

Is Jamaican callaloo the same as spinach?

Jamaican callaloo is not the same as spinach, but they are similar in flavor and texture. Callaloo has a slightly earthier taste and thicker leaves. Spinach or Swiss chard makes a good substitute when callaloo isn’t available.

Can I make vegan fried rice without oyster sauce?

Yes, simply leave out the oyster sauce to keep the dish completely vegan. The light soy sauce and sesame oil still give plenty of depth and flavor.

Why is day-old rice better for fried rice?

Day-old rice has less moisture, which prevents clumping and allows the grains to fry up individually. Freshly cooked rice tends to be too soft for fried rice.

What does bitter melon taste like?

Bitter melon has a distinct bitter flavor that can take some getting used to. In this recipe, it adds complexity and balances the sweetness of the onions and tomatoes.

Simple Caribbean Vegan Fried Rice.

A wholesome vegan fried rice recipe made with Jamaican callaloo, bodi, and bitter melon, bringing together fresh garden flavors with a Caribbean twist.

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Prep Time 12

Cook Time 10

Total Time 22

Course Chris’s Kitchen, Easy Caribbean Recipes, Rice & One-Pot, Summer Recipes, Vegan, Vegetarian

Ingredients

1 tablespoon vegetable oil
1 medium onion chopped
1/4 lb Jamaican callaloo stems and leaves separated
1/2 cup bodi chopped
1 small bitter melon sliced
1/2 teaspoon black pepper
1 pimento pepper sliced
2 sprigs thyme leaves only
2 tablespoons chives chopped
3 cloves garlic finely chopped
3/4 tablespoon sesame oil
3 cups cooked rice preferably chilled, day-old
1 stalk celery chopped, including leaves
1 tablespoon light soy sauce
1 tablespoon oyster sauce optional
1 medium tomato chopped

Instructions

Prep the vegetables in advance.
Heat the vegetable oil in a wok or large frying pan over medium heat.
Add the onion and cook until softened, about 2 minutes.
Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I’d recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
Add the chopped tomato last and cook for 1–2 minutes, just until softened.
Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.

Keyword Caribbean Classics, Caribbean vegan recipes, comfort food, fried rice, fried rice recipe, how to make fried rice, Jamaican callaloo, One-Pot, Summer, summer recipes, vegan, vegan fried rice, vegetarian, weeknight dinners

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Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Trinidad Seafood Pelau with Coconut and Pigeon Peas

January 7, 2026June 15, 2025Leave a Comment

I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.

If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.

Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.

Ingredient Guide

Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
Ginger: Freshly grated for warmth and brightness in every bite.
Coconut Milk: Adds creaminess and Caribbean depth.
Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
Butter (optional): Enriches the shell‑stock and rice when used at the start.
Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
Parsley & Lemon Juice: Fresh finish adds brightness and balance.

Shopping Made Easy

Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.

Cooking Notes from the Kitchen

Always simmer your seafood shells with aromatics first to create a flavorful base stock.
Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
Stir gently after adding seafood so as not to break delicate shells or fish pieces.
Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.

What makes this a “Caribbean” pelau?

Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.

Can I prep this ahead?

Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.

How spicy is this?

The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.

Can I use white rice instead of brown?

Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.

Is there a vegetarian version?

Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.

Trinidad Seafood Pelau with Coconut and Pigeon Peas

Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Seafood & Fish

Cuisine Fusion, Trinidadian

Servings

Ingredients

1 lb shrimp large, peeled, deveined
1 lb cod cut into 1-inch pieces
1 lb mussels cleaned
1 lb clams cleaned
1 lb lobster tail shells saved, meat chopped
1 tablespoon butter optional, for shell stock
2 scallions chopped
2 tablespoons Caribbean green seasoning divided
1 teaspoon black pepper divided
4 sprigs thyme
1 1/2 cups pumpkin diced
4-6 cloves garlic minced
1 large carrot diced
1 can pigeon peas rinsed
1 tablespoon olive oil
2 tablespoons brown sugar
1 1/2 cups coconut milk
1 tablespoon salt or to taste
2 cups par-boiled brown rice long-grain
1/2 teaspoon ginger grated
3–5 bird’s eye peppers whole or halved
4–7 cups water or shell stock
3-4 tablespoons parsley chopped

Instructions

Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
In the main pot, heat olive oil and brown sugar over high heat, stirring until amber.
Add pigeon peas, pumpkin, and carrot.
Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
Add reserved shell stock, cover, and cook 7 minutes.
Add mussels and clams, pressing into liquid. Simmer 3 minutes.
Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes.
Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.

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Featured Fusion Rice & One-Pot Trinidadian

Caribbean Brown Stewed Pork Short Ribs

January 7, 2026June 13, 2025Leave a Comment

This dish always brings me back to the warm Caribbean sunshine, especially during Canada’s long, icy winters. Inspired by the same flavor foundation as my Classic Caribbean Coconut Stewed Beef and with echoes of the Rib Pelau I shared a few years ago, these Caribbean Brown Stewed Pork Short Ribs deliver deep, savory satisfaction in every bite.

In this recipe, short ribs are cleaned, seasoned generously with green seasoning, and marinated before being browned in caramelized sugar for that iconic dark stew flavor. I round it out with thyme, tomato, hot pepper, and ginger, then simmer the ribs until they’re fall-off-the-bone tender. The result is rich, sticky, and unmistakably Caribbean, perfect over rice or ground provisions.

Whether you add coconut milk, bay leaves, or a splash of Roocou for color (all discussed in the video), this one’s guaranteed to warm your kitchen and soul.

Ingredient Guide

Pork Spare Ribs (Short Ribs): Cleaned and cut into riblets; marinate well for the best flavor.
Lemon Juice: Used to wash and deodorize the ribs before seasoning.
Salt and Black Pepper: Split between marinating and final adjustment.
Caribbean Green Seasoning: Essential base seasoning packed with herbs and aromatics.
Worcestershire Sauce: Adds depth and umami to the marinade.
Onion: Diced and added to seasoning mix for balance.
Vegetable Oil: Used to caramelize sugar and brown the meat.
Golden Brown Sugar: Key for developing color and that traditional stew flavor.
Scotch Bonnet Pepper: Optional for heat; use what you can handle.
Tomato: Adds body and slight acidity to the stew base.
Scallions and Thyme: Classic Caribbean aromatics that deepen the dish’s flavor.
Ginger: Freshly grated for warmth and complexity.
Water: Used to braise the ribs and extract all those flavors.
Parsley: Finely chopped and added at the end for a fresh finish.
Roocou (Annatto): Optional for vibrant red color; use 1 to 2 tablespoons as desired.
Coconut Milk: Optional richness and smoothness added during simmering.
Bay Leaves: Optional for added herbal depth; remove before serving.

Shopping Made Easy

Ask your butcher for pork short ribs or spare ribs and have them cut into small pieces.
Golden brown sugar works better than white sugar for developing rich stew color.
Fresh thyme, Scotch Bonnet peppers, and Caribbean green seasoning can be found at West Indian or international markets.
Use fresh ginger, not powdered, for best flavor results.
Optional ingredients like bay leaves, Roocou (annatto), and coconut milk are flavor boosters; use them if available.

Cooking Notes from the Kitchen

Caramelizing the sugar is the most delicate part—don’t let it burn or the dish will taste bitter.
Allow ribs to “spring” their natural juices before adding water for maximum flavor.
Rinsing the seasoning bowl into the pot ensures you don’t lose any flavor.
If using coconut milk, add it after the sugar browns and before simmering.
Let the stew rest for a few minutes before serving; it will thicken as it cools.

What cut of pork works best for this?

Short ribs or spare ribs work well; look for pieces with good fat and bone for added flavor.

What is Roocou (Annatto)?

Roocou, also known as annatto, is a natural food coloring and flavoring made from the seeds of the achiote tree. Common in Caribbean and Latin American cooking, it adds a mild earthy taste and a deep red-orange color to dishes. In this stew, Roocou is optional but enhances the appearance with a beautiful reddish hue, especially when no tomato paste is used.

Can I use boneless pork?

You can, but bone-in ribs yield a richer stew and better texture.

Is it necessary to marinate for 2 hours?

Yes, marinating builds deep flavor and helps tenderize the ribs.

Can I make this ahead?

Absolutely. It tastes even better the next day after the flavors meld.

How spicy is it?

That’s up to you! Add as much Scotch Bonnet as you can handle, or omit for a mild version.

Caribbean Brown Stewed Pork Short Ribs

Fall-off-the-bone pork ribs caramelized in golden sugar and simmered in herbs, hot pepper, and tomato; a beloved Caribbean stew full of bold flavor.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Rice & One-Pot

Cuisine Fusion, Trinidadian

Ingredients

3 lbs pork spare ribs aka short ribs
1 lemon juiced
3/4 tablespoon salt
2 tablespoons Caribbean green seasoning
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 medium onion diced
1 tablespoon vegetable oil
2 tablespoons golden brown sugar
1 Scotch Bonnet pepper optional
1 medium tomato diced
2 scallions chopped
5 sprigs thyme
1 teaspoon ginger grated
6 cups water
2 tablespoons parsley finely chopped

Optional

2 Bay leaves
2 tablespoons Roocou
1/2 cup coconut milk

Instructions

Wash ribs with lemon juice and cool water. Drain and season with green seasoning, salt, black pepper, onion, and Worcestershire sauce. Marinate for at least 2 hours.
In a deep pot over medium-high heat, add oil, then sugar. Stir until it melts and turns deep amber; do not let it blacken.
Add seasoned ribs. Stir to coat. Cover and cook for 10 minutes to release juices, stirring occasionally.
Uncover and increase the heat slightly to reduce the liquid, about 5 minutes, until the oil resurfaces.
Add tomato, thyme, Scotch Bonnet, scallions, and ginger. Stir well.
Add water, rinsing seasoning bowl into pot. Bring to boil, then reduce to simmer.
Cover (lid slightly ajar) and simmer for 90 minutes or until ribs are tender.
Adjust salt to taste. Add parsley and reduce uncovered to thicken gravy. Remove thyme sprigs and bay leaves (if used) before serving.
Serve and enjoy!

Notes

Please follow along with the video below, as much more about the recipe is discussed there. It also includes instructions on how to add additional flavor by adding a couple of bay leaves, 2 tablespoons of Roocou, and coconut milk. Use as much hot pepper as you can tolerate.

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Featured Rice & One-Pot Side Dishes Trinidadian Vegan Vegetarian

Curry Cassava

January 7, 2026June 11, 2025Leave a Comment

About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

Ingredient Guide

Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
Vegetable Oil: Helps build the curry base and bloom spices evenly.
Onion: Adds sweetness and depth when gently sautéed.
Garlic: A must in Caribbean curry bases—use plenty for full flavor.
Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
Salt and Black Pepper: Season to balance and sharpen all the flavors.
Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
Water: Braises cassava and forms the sauce.
Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

Shopping Made Easy

Look for peeled frozen cassava in West Indian or international grocery freezers.
Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
Green seasoning can be homemade or store-bought. It freezes well if making in batches.
If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

Cooking Notes from the Kitchen

Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

2 1/2 tablespoons vegetable oil
1 medium onion sliced
8 cloves garlic roughly chopped
3/4 tablespoon cumin seeds geera
1 Scotch Bonnet pepper sliced
1 tablespoon Caribbean green seasoning
2 1/2 tablespoons curry powder
3 pounds cassava fresh or frozen, peeled, deveined, cubed
3/4 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon garam masala or ancho masala
3-4 cups water
Optional
2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions

Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
After 3 minutes, stir in green seasoning and cook for 2 more minutes.
Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
Add the cassava chunks, stirring thoroughly to coat with the spiced mixture.
Turn heat to medium-high, add salt, pepper, and garam masala.
Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes.
Monitor liquid and add water if necessary.
Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.

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Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

January 7, 2026June 10, 2025Leave a Comment

I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.

This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.

Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.

Ingredient Guide

Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
Water: Used to simmer vegetables and create a silky curry gravy.

Shopping Made Easy

Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
Caribbean green seasoning and curry powder are available in international or West Indian aisles.
Scotch Bonnet peppers may be replaced with habanero if unavailable.
Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.

Cooking Notes from the Kitchen

Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
Stir bodi frequently to prevent sticking and to ensure even spice coating.
Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.

Is this curry gluten-free?

Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.

How spicy is this dish?

With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.

Can I use other beans instead of bodi?

Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.

Can I prepare this ahead of time?

Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.

What consistency should the curry have?

It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Seafood & Fish

Cuisine Fusion, Trinidadian

Servings

Ingredients

1 pound shrimp 41–15, peeled, deveined
1 lime or lemon, juiced
3 tablespoons olive oil divided
1 tablespoon salt divided
1 teaspoon black pepper divided
2 tablespoons Caribbean green seasoning divided
2 1/2 tablespoons curry powder divided
1 medium onion diced
8-10 cloves garlic smashed
3/4 tablespoon Amchar Masala
2 pounds bodi yard beans, washed & trimmed
1 large potato sliced
1 cup water
1 medium tomato diced
2 tablespoons coconut cream

Optional

1/2 Scotch Bonnet pepper

Instructions

Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
Add bodi and stir to coat with the spice base.
Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.

I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.

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Jamaican stewed peas (kidney beans) ina pot on the stove

Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

January 7, 2026June 10, 2025Leave a Comment

This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
Salted Pigtails: Provide richness, collagen, and deep savory flavor.
Lime or Lemon: Used to clean the pigtails before boiling.
Onion and Scallions: Build a flavor base for the broth.
Garlic: Infuses the stew with warmth.
Thyme and Bay Leaves: Add herbaceous depth and aroma.
Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
Smoked Paprika: Optional, but adds a pleasant smoky undertone.
Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Ingredients

2 cups Red Kidney Beans soaked
2 lbs salted pigtails 1.5-inch pieces
1 lime or lemon juice
1 medium onion diced
3 stalks scallions chopped
8 cloves garlic
8 sprigs thyme
2 bay leaves
1 Scotch Bonnet pepper
1 teaspoon black pepper
6-10 allspice berries pimento seeds
3/4 teaspoon smoked pimento smoked paprika
1 pack coconut milk powder 1.76 oz
9-12 cups water
1 cup flour dumplings
1 teaspoon salt dumplings
1/2 teaspoon brown sugar
3/4 teaspoon salt adjust to taste

Instructions

Add 2 cups of red kidney beans to a pot.
Add the pre-boil the salted pigtail pieces.
In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika.
Add coconut milk powder and 9 cups of water. Bring to a boil.
Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.

Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.

Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.

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Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

January 7, 2026June 10, 2025Leave a Comment

Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Ingredient Guide

Chicken Wings: Split wings soak up the marinade and cook evenly.
Salt and Black Pepper: Essential base seasoning.
Grated Ginger: Adds brightness and mild heat.
Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
Worcestershire Sauce: Brings umami and complexity.
Tomato and Onion: Forms the base of the seasoning blend.
Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
Vegetable Oil: Used to brown the sugar and cook the meat.
Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
Pigeon Peas: A traditional addition; canned peas make prep easier.
Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
Pigeon peas are often found canned in the international or Latin aisle.
Chadon beni (culantro) can be substituted with cilantro if needed.
Look for parboiled brown rice for the best texture; it won’t get mushy.
Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

Watch the browning sugar closely; it should be deep amber, not black.
Let the pelau rest after cooking to allow herbs to infuse the dish.
Adjust water or coconut milk if you prefer a drier or wetter pelau.
Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken wings split
3/4 tablespoon salt
3/4 teaspoon black pepper
1 tablespoon grated ginger
2 tablespoons Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 tomato roughly chopped
1 onion diced
1 Scotch Bonnet pepper optional
1 tablespoon vegetable oil
2 tablespoons golden brown sugar
1 large carrot diced
1 can pigeon peas drained, rinsed
3 pimento peppers roughly chopped
2 tablespoons parsley chopped
2 tablespoons scallions chopped
2 tablespoons chadon beni chopped
2 cups parboiled long-grain brown rice washed
3 cups water
2 cups coconut milk

Instructions

Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
Heat the oil in a heavy and wide pot and add the brown sugar.
Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
Stir well.
Add the washed rice, along with the coconut milk and water.
Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
Taste and adjust the salt to your liking.
Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).

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Featured Fusion Rice & One-Pot

Easy Caribbean Salmon Fried Rice

January 7, 2026June 3, 2025Leave a Comment

Easy Caribbean Salmon Fried Rice is the ultimate one‑pot fix when you’re craving something fast, flavorful, and waste‑busting. Inspired by Caribbean pantry staples, this dish transforms leftover rice and canned salmon into a satisfying meal in just five minutes. A handful of fresh veggies, fragrant garlic, and a touch of sesame oil elevate each grain, making it more than just a quick fix; it’s a smart, tasty solution with island flair.

Ingredient Guide

Vegetable Oil: Provides a neutral, high-heat medium for stir-frying ingredients quickly.
Garlic: Infuses sharp, aromatic depth to every spoonful.
Bell Peppers: Add crisp sweetness and vibrant color.
String Beans: Bring fresh crunch and green contrast.
Scallions: Add mild onion flavor and freshness at the end.
Bird’s Eye Pepper: Offers gentle heat—omit or reduce for less spice.
Rice: Chili-cold rice ensures each grain remains separate after stir-frying.
Cabbage: Adds bulk, crunch, and subtle earthiness.
Sesame Oil: Introduces nutty aroma for that classic fried rice taste.
Canned Salmon: Provides protein with bold flavor and zero prep.
Dark Soy Sauce: Adds depth, salt, and color to the dish.
Chinese Cooking Wine: Enhances flavor with a touch of umami richness.

Shopping Made Easy

Keep chilled, leftover rice on hand. It’s the best for texture.
Stock the fridge with vibrant bell peppers and fresh crunchy produce.
Choose quality canned salmon (wild-Caught Pacific is ideal).
Substitute tamari to make it gluten-free.

Cooking Notes from the Kitchen

Prep everything first; this recipe cooks fast and needs all ingredients at hand.
Heat the pan well before adding oil and garlic to build flavor.
Add rice only after vegetables have softened to prevent clumping.
Don’t cover the pan. Keep the heat high to achieve that signature wok-style texture.

Can I use freshly cooked rice?

Chilled rice is best; fresh rice tends to clump and become gummy when fried.

How spicy is this recipe?

It has mild to moderate heat from the bird’s-eye pepper; you can omit or reduce it to suit your taste.

What other proteins work here?

Shredded chicken, shrimp, tofu, or even scrambled egg all pair beautifully in this rice.

Is the soy sauce gluten-free?

Regular soy sauce contains wheat; swap for gluten-free tamari if needed.

Easy Caribbean Salmon Fried Rice

A speedy one-pot rice dish with canned salmon, fresh veggies, and fragrant seasonings; ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Rice & One-Pot

Cuisine Fusion

Servings

Ingredients

2 tablespoons vegetable oil
1 garlic clove diced
1 cup bell peppers chopped
5-8 string beans trimmed and chopped
2 stalks scallions chopped
1 Bird’s Eye pepper chopped, optional
2-3 cups chilled cooked rice
1-2 cups cabbage chopped
1 teaspoon sesame oil
1 can salmon drained
1 tablespoon dark soy sauce or tamari
1 tablespoon Chinese cooking wine

Instructions

Heat vegetable oil in a well-heated pan or wok over medium-high heat.
Add garlic and sauté ~10 seconds; then add bell peppers and string beans, stir-frying ~50 seconds.
Drizzle in sesame oil and stir to coat vegetables.
Add cabbage, bird’s-eye pepper, and cooking wine; stir-fry 1 minute.
Gently fold in salmon, being careful not to over-break it.
Add chilled rice and soy sauce; stir-fry on high until heated through.
Remove from heat, garnish with scallions, and serve immediately.

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Featured Jamaican Rice & One-Pot

Beans and Franks

January 7, 2026June 2, 2025Leave a Comment

A nostalgic favorite for summertime cookouts and quick camping meals, Beans and Franks blends sweet baked beans with savory hot dogs and smoky bacon. This simple CaribbeanPot.com take on the classic “franks and beans” adds sautéed peppers, onions, thyme, and a touch of brown sugar for extra depth. Ready in under 20 minutes, it’s perfect for breakfast, lunch, or a laid-back dinner with a side of toast.

Ingredient Guide

Hot dogs (Franks): The main protein, slice and sauté for flavor.
Bacon strips: Renders fat and adds smoky richness.
Onion and scallion: Provide aromatic sweetness and complexity.
Bell peppers: Add color, sweetness, and texture.
Fresh thyme: Herbal notes deepen the dish.
Baked beans: The base, so pick a good-quality canned brand.
Brown sugar: Balances acidity and enhances caramelization.

Shopping Made Easy

Hot dogs and bacon are widely available; opt for your favorite brand.
Use fresh scallions, onions, and bell peppers from your produce section for peak flavor.
Baked beans are usually found near canned beans. Choose low-sodium if preferred.

Cooking Notes from the Kitchen

Render bacon over low heat first to get crisp edges without burning.
Use the bacon fat to brown franks, adding flavor without the need for extra oil.
Keep the heat medium-low when adding beans and sugar to avoid burning.
Don’t over-stir after adding scallions to maintain crispness.
Serve on toast or with crusty bread to soak up the sauce.

What is Beans and Franks made of?

Beans and Franks is a simple dish of baked beans and hot dogs, sometimes with bacon, onions, and sweet seasonings, easy to make and comforting.

Is Beans and Franks a traditional Caribbean recipe?

It’s not traditionally Caribbean, but this version adds Caribbean‑style sautéed aromatics and thyme for extra flavor

Can I make this vegetarian?

Yes, omit bacon and hot dogs; sauté onions and peppers in oil, then add beans and brown sugar for a meatless version.

How long do Beans and Franks last in the fridge?

Beans and Franks will stay fresh in the refrigerator for 3 to 4 days when stored in an airtight container. For best results, reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened. Avoid leaving the dish at room temperature for more than 2 hours to ensure food safety.

Are homemade baked beans better than canned?

Homemade baked beans offer fresher flavor and control over sweetness, but good-quality canned beans save time and still deliver delicious results.

Is this recipe freezer-friendly?

Yes. Cook the dish completely, allow it to cool, then freeze in sealed containers for up to 3 months. Reheat gently on low heat, adding a splash of water if the mixture has thickened.

How can I spice this up?

Add 1 teaspoon of Dijon mustard, ½ teaspoon smoked paprika, or a dash of hot sauce with the baked beans for a savory kick.

Beans and Franks

A nostalgic one‑pot dish of baked beans, hot dogs, bacon, peppers, and thyme, ready in under 20 minutes.

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Prep Time 5

Cook Time 15

Total Time 20

Course Rice & One-Pot

Cuisine Jamaican

Ingredients

5-8 hot dogs franks
6-8 strips bacon
1 medium onion chopped
2 stalks 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
1 teaspoon salt adjust accordingly
1 tablespoon brown sugar raw cane sugar

Instructions

Place bacon in a cold pan, heat to medium, and cook until browned and fat is rendered. Remove bacon and set aside.
Reduce heat to medium-low; add sliced franks to the bacon fat and brown. Remove any excess fat if over 2 tablespoons.
Add chopped onion and cook until translucent (3–5 minutes), then stir in bell peppers, thyme, salt, and black pepper; cook until peppers soften (3–5 minutes).
Return chopped bacon, add baked beans, and sprinkle brown sugar; stir gently to combine.
Cook another 3–5 minutes, then add scallions, stir, and remove from heat.
Serve hot on toast or in bowls for a one‑pot meal.

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Caribbean Classics Chris's Kitchen Comfort Food Easy Caribbean Recipes Fall Recipes Featured Rice & One-Pot Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy One-Pot Mac and Cheese

January 7, 2026May 25, 2025Leave a Comment

I LOVE rice and roti, but when it comes to comfort food, nothing hits quite like a creamy plate of mac and cheese with stew chicken gravy. This Quick and Easy One-Pot Mac and Cheese is inspired by the version I grew up with in Trinidad and Tobago, made with thick bucatini noodles and sharp white cheddar; no oven, no béchamel, just rich flavor and nostalgia.

Whenever I’m pressed for time, the boxed stuff is tempting. But this version comes together just as quickly and gives you that homemade taste we all crave. I often add a kick of jalapeño gouda or a few drops of my favorite pepper sauce when I’m feeling for extra heat. Some days, it’s all about stew gravy on top, and other days I relive childhood memories by adding a bit of ketchup or boiled egg slices.

What makes this recipe special is its simplicity, just one pot, a handful of ingredients, and no baking involved. If you’re looking for a fast, fuss-free Caribbean mac and cheese recipe, this one’s for you.

Ingredient Guide

Bucatini Pasta
A thick, tube-shaped pasta that holds sauce well and offers a satisfying bite, traditionally used in Trinidad-style mac and cheese.
Sharp White Cheddar
Adds bold flavor and melts smoothly into the pasta for a rich, creamy texture.
Salt
Essential for seasoning the pasta water and enhancing the overall taste.
Black Pepper
Adds subtle heat and depth to balance the creamy cheese.
Evaporated Milk
Contributes creaminess without watering down the cheese flavor.
Mayonnaise
An unconventional but effective addition that adds smoothness and tang.
Pepper Sauce (Optional)
For those who enjoy a little Caribbean heat, a few drops go a long way.
Jalapeño Gouda (Optional)
Adds spice and extra creaminess when used alongside the cheddar.
Butter (Optional Substitute for Mayo)
Can be used instead of mayo for a classic buttery finish.

Shopping Made Easy

Bucatini pasta can be found in the international or pasta aisle; if unavailable, substitute with elbow or shell pasta.
Look for aged white cheddar in the specialty cheese section for the best flavor.
Evaporated milk is usually located near the baking goods or canned milk section.
Use any trusted Caribbean pepper sauce you have on hand for an authentic kick.
Mayonnaise from any grocery store brand works fine—no need for anything fancy.

Cooking Notes from the Kitchen

Do not rinse the pasta after draining—residual heat helps melt the cheese faster.
Grating cheese is easier if you briefly chill it in the freezer first.
Stir continuously after adding the cheese to achieve a smooth, creamy texture.
For a creamier version, increase the evaporated milk slightly or add extra cheese.
Butter makes a good alternative to mayo but may alter the tanginess slightly.

What’s the best cheese for Caribbean-style mac and cheese?

Sharp white cheddar is traditional and brings out bold flavor. You can add jalapeño gouda for extra spice or use a mix of your favorite cheeses for depth.

Can I use other pasta shapes besides bucatini?

Yes, elbow macaroni or shell pasta work just as well. Bucatini is preferred in Trinidad for its thickness and nostalgic value.

Do I have to use mayonnaise in mac and cheese?

No, mayonnaise adds creaminess and a slight tang, but butter is a fine substitute if you prefer a more neutral taste.

Is this recipe good for meal prep?

Yes, it reheats well. Store in an airtight container and warm gently on the stovetop or microwave with a splash of milk to restore creaminess.

Quick and Easy One-Pot Mac and Cheese

This simple, stove-top mac and cheese comes together in minutes with bold Caribbean flavor, aged white cheddar, and no oven time. A childhood favorite in Trinidad and Tobago, this no-fuss recipe is creamy, comforting, and perfect with a splash of pepper sauce or stew gravy on top.

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Prep Time 5

Cook Time 15

Total Time 20

Course Caribbean Classics, Chris’s Kitchen, Comfort Food, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Weeknight Dinners, Winter Recipes

Cuisine Trinidadian

Servings

Ingredients

1 lb bucatini pasta
1/2 lb sharp white cheddar grated
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1/2 cup evaporated milk warmed
2 tablespoons mayonnaise

Optional

pepper sauce to taste
jalapeño gouda for extra kick
butter as a substitute for mayo

Instructions

Cook the bucatini in a large pot of salted water according to package instructions until al dente.
While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.

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Stewed honey nut squash in a red soup pot on the stove

Fall Recipes Featured Fusion Rice & One-Pot Seafood & Fish Seasonal Recipes Side Dishes Weeknight Dinners

Stewed Honey Nut Squash with Saltfish

January 7, 2026May 19, 2025Leave a Comment

I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.

This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.

The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.

Ingredient Guide

Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
Onion: Builds the flavor base and adds a hint of sweetness.
Garlic: Provides bold aromatic depth.
Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
Salt: Balances and enhances all the other flavors.

Shopping Made Easy

Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.

Cooking Notes from the Kitchen

I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.

Can I substitute butternut squash for honey nut squash?

Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.

How do I prepare salted cod before cooking?

Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.

How do I make this recipe fully vegan?

Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.

Is stewed honey nut squash gluten-free?

Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.

What do I serve with stewed squash and saltfish?

It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.

Stewed Honey Nut Squash with Saltfish

A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.

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Prep Time 10

Cook Time 30

Total Time 40

Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners

Cuisine Fusion

Servings

Ingredients

3 honey nut squash peeled and cubed
1/2 onion diced
2 cloves garlic diced
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon Caribbean Green Seasoning
3/4 cup salted cod
1/4 teaspoon salt

Instructions

Boil the salted cod in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
Peel, core, and cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
Serve hot, either as a side dish or with roti.

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Ingredient Guide

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Curry Cassava

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Classic Jamaican Stew Peas

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