We’re currently updating all of the categories and archived recipes! Can’t find a dish? Please use the search bar; it’s all there.
-
If you've been around caribbeanpot.com/ for a while, you'll know we've done Shrimp Fried Rice before, but that version was cooked indoors in a wok. This time, we’re taking things outside and firing up the Traeger Flatrock griddle to make this incredible Jerk Shrimp Fried Rice. The intense heat from the hot griddle gives everything…
-
When life gets busy, and you still crave those comforting Caribbean flavors, this Easy Jamaican Rice and Peas comes together beautifully in about 25 minutes without sacrificing the soul of the dish. Traditionally, Jamaican rice and peas can take well over an hour as dried peas are simmered until tender before the rice is added,…
-
Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right. By now, you should know…
-
Here’s another version of stew peas, also known as stewed red kidney beans, similar to the Jamaican stew peas I shared some time ago. As you travel across the Caribbean and even into the southern states of the USA, you’ll find many variations of this warm and comforting dish. Each version reflects local traditions, available…
-
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…
-
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…
-
Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
-
Here’s yet another comforting dish that takes me back to the warm shores of the Caribbean, especially during those bitter-cold Canadian winters. Similar to how we did the Classic Caribbean Coconut Stewed Beef, and you’ll see traits of this recipe in the Rib Pealu dish we did about three years ago.
-
About two years ago, I had someone of Guyanese heritage reach out to me to ask if I had a curry Cassava recipe. A dish her grandmother would make for her and her siblings while they were growing up in rural Guyana. I was stumped, as I had never heard of the dish. Through some research, I found that the same dish, possibly prepared differently, was also typical in Trinidad. However, it too was lost to time.
-
Here’s another classic Caribbean dish I only started truly appreciating in adulthood: curry bodi (yard bean, snake bean, or bora) served with hot Sada Roti.
-
This is a refresher on the Caribbean Peas Soup I shared in 2016. And we need to acknowledge that while I’m saying this is a Jamaican recipe (in the title), it’s made throughout the Caribbean, in variations.
-
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.
