Seafood Archives | CaribbeanPot.com

The Story Behind My Ultimate Trinbago Seafood Callaloo

Callaloo is one of those iconic dishes that tells the story of Trinidad and Tobago in every spoonful. Growing up, the version my mom made was all about the fresh ocean crabs we’d get from the market. But over the years, I’ve come to appreciate the variations—some families add salted pigtails, smoked turkey, or crayfish, and every pot tells a different story.

This version of The Ultimate Trinbago Seafood Callaloo takes that classic Sunday dish and gives it a luxurious spin by highlighting the ocean’s best: shrimp, lobster, and crab. Living in Canada now, I’ve adapted the ingredients slightly based on what’s available here, while keeping the soul and flavor of home intact. The coconut milk adds that smooth richness, the dasheen leaves and spinach bring the earthiness, and the seafood turns this into something truly special.

Callaloo has always been more than just a side dish—it’s a tradition, a comfort food, and for many of us, the centerpiece of Sunday lunch alongside rice, macaroni pie, or boiled ground provisions and stewed, BBQ, or oven-roasted meats.

Ingredient Guide

Limes or Lemon – Used to wash and brighten the seafood, removing any briny aroma.
Butter – Adds richness and helps develop the base flavor of the seafood stock.
Onion – Used in both the stock and the callaloo base for sweetness and depth.
Thyme – Essential Caribbean herb that balances the richness of coconut milk.
Parsley – Adds freshness and a mild herbal note to the stock.
Celery – Builds aromatic depth, especially when combined with onion and thyme.
Black Pepper – Adds warmth and subtle spice to both the stock and the finished dish.
Sea Salt – Used to season the stock and callaloo base.
Oil – Helps sauté the aromatics without burning the garlic.
Garlic – Infuses deep flavor into the base of the callaloo.
Pimento Pepper – Brings mild heat and signature Trinidadian flavor.
Pumpkin – Adds body and natural sweetness, thickening the callaloo as it cooks down.
Okra – Helps achieve that smooth, velvety texture classic to callaloo.
Dasheen Leaves – The traditional greens used for authentic Trinbago-style callaloo.
Baby Spinach – Adds color and texture, complementing the dasheen leaves.
Lobster, Shrimp, and Crab Legs – The stars of this seafood callaloo, bringing sweetness and depth of flavor.
Coconut Milk – Adds creamy texture and balances the spices.
Scotch Bonnet Pepper – Brings heat and that unmistakable Caribbean aroma.
Caribbean Green Seasoning – Enhances the seafood flavor with herbs and spices.
Lemon Juice – Used to season the shrimp and lobster tails before finishing the dish.

Cooking Notes from the Kitchen

Always wash the seafood thoroughly with lime or lemon juice before cooking.
Use fresh dasheen (taro) leaves when possible for the most authentic texture.
Avoid over-blending the callaloo—pulsing with an immersion blender preserves texture and flavor.
For a mild dish, remove the scotch bonnet pepper before blending. For heat lovers, burst it gently for that slow-building spice.
Serve hot with rice, macaroni pie, or boiled ground provisions like sweet potato and plantain.

Shopping Made Easy

You can find dasheen leaves (taro leaves) at Caribbean, Asian, or African grocery stores.
Fresh okra and pumpkin are available year-round at most supermarkets.
Frozen crab legs and shrimp work perfectly well if fresh seafood isn’t available.
Look for full-fat coconut milk for the creamiest results.
Caribbean green seasoning is available in bottles, but homemade versions are often considered the best.

The Ultimate Trinbago Seafood Callaloo

A creamy, rich, and deeply flavorful seafood twist on the traditional Trinidad and Tobago Callaloo—made with fresh lobster, crab legs, shrimp, and the vibrant greens of dasheen leaves and spinach, simmered in coconut milk.

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Prep Time 35

Rest Time 1 30

Total Time 2 5

Course Caribbean Classics, Comfort Food, Seafood & Fish, Soups & Stews, Sunday Dinners

Ingredients

2 limes or lemons for washing seafood
2 tablespoons butter
1 medium onion chopped
6 sprigs 6–8 thyme
4 stems parsley
1 stalk celery with leaves
3/4 teaspoon black pepper
3/4 tablespoon sea salt for stock
8 cups water for stock
2 tablespoons oil
1 medium onion sliced
4 cloves garlic smashed
3/4 teaspoon black pepper
1 pimento pepper chopped
1/3 lb pumpkin cubed
10 okra 10–15 sliced
2 lbs dasheen leaves chopped, include stems
2 lbs baby spinach roughly chopped
1 tablespoon salt divided
2 lbs lobster
1 lb wild-caught shrimp
1 lb crab legs
1 1/2 cups coconut milk
1 green scotch bonnet pepper whole
1 teaspoon Caribbean green seasoning

Instructions

Clean and prep the shrimp, lobster, and crab legs by removing shells and washing thoroughly with cool water and lime or lemon juice. Follow along with the video below.
In a large stock pot over medium heat, melt butter, then add onion, thyme, parsley, celery, and black pepper. Cook for 4 minutes, then add the seafood shells and continue cooking for another 4 minutes.
Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.
In a separate soup pot over medium heat, add oil, onion, garlic, black pepper, and pimento pepper. Cook for 3 minutes. Add the pumpkin and okra, and cook for another minute.
Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
Add the lobster claws and crab legs. Strain the seafood stock into the pot, add coconut milk, and bring to a boil. Cover partially and simmer.
Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
After 90 minutes, remove the lobster claws and crab legs. Use an immersion blender to pulse the callaloo mixture—avoid continuous blending, as it will change the texture and overall flavor. Remove the scotch bonnet pepper if you prefer mild heat. In my case, I broke the pepper to give the finished Callaloo a slight kick from its heat.
Add the shrimp and lobster meat, stir, then return the claws and crab legs. Simmer for 2 minutes, taste, and adjust salt to your liking.
Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.

Notes

What’s the difference between Trinidad Callaloo and Jamaican Callaloo?

Trinidad and Tobago Callaloo is made with dasheen (taro) leaves, coconut milk, okra, and seasonings, while Jamaican Callaloo refers to a leafy green (amaranth) that’s sautéed like spinach. They share the same name but are completely different dishes.

Can I make seafood callaloo without lobster?

Absolutely. You can make this dish with just crab and shrimp for a simpler version, or even substitute fish fillets like snapper or cod for an easier weeknight option.

How do I prevent callaloo from becoming too slimy?

Okra naturally thickens callaloo, but over-blending can make it too viscous. Pulse with the immersion blender instead of blending continuously to control texture.

What can I serve with callaloo?

Traditional sides include white rice, macaroni pie, boiled provisions like sweet potato, or plantain. It’s also delicious with roasted chicken or stewed beef.

Can I use spinach only instead of dasheen leaves?

Yes, spinach works as a substitute, especially if dasheen leaves aren’t available, though the flavor will be milder and the texture slightly thinner.

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Breakfast Caribbean Classics Comfort Food Fall Recipes Featured In Season Seafood & Fish Side Dishes

Classic Caribbean Butternut Squash With Shrimp

January 7, 2026September 24, 2025Leave a Comment

I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
Salt – Enhances flavor and balances the natural sweetness of the squash.
Black Pepper – Adds a gentle heat and depth.
Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
Olive Oil – Used for both seasoning and cooking.
Garlic – Infuses the oil and lays the foundation for the stew.
Butternut Squash – The star ingredient, sweet and hearty when stewed.
Onion – Brings sweetness and body to the dish.
Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
Habanero Pepper – Optional, for those who love a bit of spice.
Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

Most supermarkets carry butternut squash year-round, especially in the fall.
Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Instructions

Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store.
Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
Serve warm with roti, rice, or your favorite sides.

Keyword butternut squash, curry shrimp with pumpkin, guyana, pumpkin curry, pumpkin stew, pumpkin with shrimp, shrimp curry with pumpkin, squash, squash with shrimp, stewed butternut squash, stewed pumpkin, stewed pumpkin with shrimp, trinidad

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Comfort Food Easy Caribbean Recipes Featured Seafood & Fish Sunday Dinners Weeknight Dinners

Quick Shrimp & Bok Choy Stir Fry

January 7, 2026September 19, 2025Leave a Comment

A TrinBago-Inspired Chinese Takeout Classic Recreated at Home

This Quick Shrimp & Bok Choy Stir Fry takes me right back to a trip I made to Trinidad and Tobago with my sister. She treated me to takeout from a popular Chinese restaurant in Penal, a small town in southern Trinidad, and the flavors left a lasting impression. Ever since, I’ve been recreating dishes like this in my Canadian kitchen, blending Caribbean memories with everyday cooking.

What makes this shrimp stir fry so special is the balance of flavors and textures—tender shrimp, crunchy bell peppers, and the slightly earthy, refreshing bite of bok choy. It’s also a fast weeknight meal, ready in under 30 minutes. If you’ve seen my Oyster Sauce Flavoured Shrimp Stir Fry, you’ll notice some similarities, but this version celebrates bok choy as the star.

This is the type of recipe that allows for flexibility. You can add more heat with Thai chilies, toss in extra vegetables like mushrooms or zucchini, or enjoy it as-is with steamed jasmine rice or coconut rice. No matter how you prepare it, you’ll find this shrimp stir-fry deeply satisfying, quick to pull together, and perfect for when you’re craving that Trinidad-Chinese restaurant flavor at home.

Ingredient Guide

Shrimp – The primary protein, tender and juicy when quickly stir-fried.
Salt – Enhances flavor and balances the sauces.
Light Soy Sauce – Adds salty depth without overpowering the dish.
Sesame Oil – Provides nutty aroma and classic stir-fry flavor.
Chinese Cooking Wine – Boosts umami and authentic taste.
MSG – Optional, but enhances savoriness.
Hot/Spicy Stir-Fry Oil – Infuses gentle heat and fragrance. Any neutral oil works.
Onion – Adds sweetness and body to the stir-fry.
Red Bell Pepper – Brings color and a slight crunch.
Ginger – Bright, fresh zing that cuts through richness.
Garlic – Builds aromatic flavor (optional).
Bok Choy – The highlight vegetable, slightly bitter yet refreshing.
Mushroom Flavoured Soy Sauce – Deepens umami and complements vegetables.
Oyster Sauce – Adds signature richness and shine to the stir fry.

Cooking Notes from the Kitchen

Prep all vegetables and shrimp before you start cooking, as stir-fries move quickly.
Any variety of bok choy or pak choy works well in this recipe.
Add sliced hot peppers, such as Thai chili, if you prefer more heat.
Other vegetables such as carrots, mushrooms, or zucchini can be added for variety.
Taste at the end and adjust salt to your preference, since soy and oyster sauces are already salty.

Shopping Made Easy

You can find bok choy at most Asian grocery stores, but many larger supermarkets also carry it in the produce section.
Shrimp is best purchased fresh or frozen, already peeled and deveined for convenience.
Mushroom soy sauce and Chinese cooking wine are available at Asian supermarkets or online.
Oyster sauce is widely available in the international aisle of most grocery stores.
If you can’t find spicy stir-fry oil, substitute it with vegetable or canola oil.

Is bok choy the same as pak choy?

Yes, bok choy and pak choy refer to the same leafy green vegetable, though names vary by region. Both can be used interchangeably in this recipe.

What can I use as an alternative to oyster sauce?

If you need a substitute, hoisin sauce or a mix of soy sauce with a bit of sugar can provide a similar sweet-savory depth.

Can I make this dish vegetarian?

Absolutely. Replace the shrimp with firm tofu or mushrooms and adjust sauces to taste.

How can I prevent shrimp from overcooking in stir-fry?

Shrimp cook very quickly. Add it near the end and stir-fry for just 2–3 minutes until pink and slightly curled.

Quick Shrimp & Bok Choy Stir Fry

A fast and flavorful shrimp stir fry that celebrates bok choy with bold flavors of soy, oyster sauce, and ginger. Perfect with steamed jasmine rice or coconut rice.

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Prep Time 15

Cook Time 12

Total Time 27

Course Comfort Food, Easy Caribbean Recipes, Seafood & Fish, Sunday Dinners, Weeknight Dinners

Ingredients

1 lb medium shrimp peeled, deveined
1 teaspoon salt divided
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese cooking wine
1/2 teaspoon msg optional
1 tablespoon hot/spicy stir fry oil or any oil
1 large onion cubed
1 medium red bell pepper cubed
1 teaspoon grated ginger
2 cloves garlic grated, optional
1 lb bok choy rough chopped
1 1/2 tablespoons mushroom flavoured soy sauce
2 tablespoons oyster sauce

Instructions

Peel, devein, and wash the shrimp. Pat dry. Prep the vegetables in advance, as this recipe goes quickly.
Season shrimp with 1/2 teaspoon salt, light soy sauce, sesame oil, Chinese cooking wine, and MSG. Mix well and set aside.
Heat stir-fry oil in a wok over medium heat. Add the onion and bell pepper. Cook for 3 minutes.
Add garlic and ginger. Stir and cook for 30 seconds.
Add bok choy and cook for 4 minutes, stirring occasionally. In the video below, I discuss other vegetables you can add to this stir fry.
Add mushroom soy sauce, oyster sauce, and remaining 1/2 teaspoon salt. Stir to coat vegetables.
Push vegetables to the side of the wok. Add the shrimp and cook for 2 minutes until they turn pink.
Combine everything in the wok. Cook for 1 more minute, then taste and adjust seasoning.
Serve hot with steamed rice or the coconut rice dish I shared with you a few years back.

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Caribbean Classics Comfort Food Featured Seafood & Fish Weeknight Dinners

The Ultimate Bhagi (Spinach) Rice

January 7, 2026September 11, 2025Leave a Comment

There are certain dishes in Caribbean cooking that feel like pure comfort in a pot, and for me, The Ultimate Bhagi (Spinach) Rice is one of them. This one-pot rice dish is rooted in island tradition, layered with deep flavors, and built to nourish body and soul. Similar in spirit to Cook-up Rice and closely related to the Pigtail Spinach Rice I shared earlier, this version relies on salted cod, coconut cream, and dasheen bush (or spinach) for a truly satisfying meal.

Growing up in Trinidad, rice dishes like this always carried more than just flavor; they also held a sense of history. They represented community, family, and resourcefulness—stretching humble ingredients into something filling and delicious. When the cold of a Canadian winter hits, this recipe takes me right back to warmer days in the Caribbean, where a steaming pot of bhagi rice would be waiting on the stove.

The beauty of this dish lies in its flexibility. Dasheen bush is traditional, but spinach or even callaloo bush will give you excellent results. The pumpkin and carrot bring sweetness, while coconut cream adds that unmistakable richness Caribbean cooks love. The salted cod infuses every bite with flavor, and if you’re brave enough to burst the wiri wiri peppers, you’ll unlock a fiery kick that elevates the dish even more.

This recipe is hearty, comforting, and easy to adapt, making it perfect for family dinners or meal prep. Whether you keep it grainy or let it go a little more on the soggy side, The Ultimate Bhagi Rice will transport you right to the islands with every bite.

Ingredient Guide

Dasheen Bush Bhagi (Spinach) – Traditional leafy greens for the dish; spinach is a great substitute.
Coconut Oil – Adds richness and enhances flavor; olive oil or vegetable oil can be used as a substitute in a pinch.
Salted Cod (Fish) – A classic Caribbean protein that brings deep, salty, savory notes.
Onion – Builds the flavor base with sweetness and aroma.
Garlic – Essential for bold Caribbean flavors.
Black Pepper – Brings gentle heat and balance to the dish.
Bell Peppers – Adds color and sweetness to the rice.
Tomato Paste – Deepens the flavor and adds richness.
Caribbean Green Seasoning – A traditional herb blend that infuses layers of flavor.
Curry Powder – Lends warmth and spice undertones.
Pumpkin – Sweet and earthy; helps balance the saltiness of the cod.
Carrot – Adds natural sweetness and texture.
Long-grain brown rice – holds up well to simmering and adds a nutty depth.
Water – Used for simmering and cooking the rice.
Coconut Cream – Adds creaminess and a signature Caribbean flavor.
Salt – Enhances all flavors; adjust carefully, as cod is naturally salty.
Wiri Wiri Peppers – Brings heat and a fruity kick if crushed.

Cooking Notes from the Kitchen

Always wash and soak salted cod to remove excess salt before cooking.
If using spinach instead of dasheen bush, expect it to cook down faster, so be mindful of your timing.
Coconut cream can be swapped with canned coconut milk if needed.
Smoked paprika is optional but adds a lovely depth and slight smokiness.
Decide whether you prefer your bhagi rice grainy (drier) or soft (moist), and adjust the water accordingly.

Shopping Made Easy

Most large grocery stores carry salted cod in the international or seafood section.
Fresh spinach is widely available, but frozen spinach is also a viable option.
Coconut cream can usually be found in the Asian or Caribbean aisle.
Wiri wiri peppers may be harder to find; substitute with Scotch bonnet peppers if needed.
Pumpkin or squash is available in most produce sections year-round.

What’s the difference between bhagi and spinach?

Bhagi refers to dasheen bush leaves, a Caribbean staple green with a slightly different texture and flavor than spinach. Spinach is often used as a substitute outside the Caribbean and works beautifully in this recipe.

Can I make bhagi rice without salted cod?

Yes, you can make a vegetarian version by omitting the salted cod. The coconut cream, green seasoning, and vegetables will still provide plenty of flavor.

How do I keep bhagi rice from becoming mushy?

To keep your rice grainy, use less water and avoid stirring too much during the cooking process. Let the rice steam gently with the lid on, then fluff it at the end.

What can I substitute for pumpkin in bhagi rice?

Squash is an excellent substitute for pumpkin, offering a similar sweetness and texture. Sweet potato can also be used if squash is unavailable.

The Ultimate Bhagi (Spinach) Rice

A classic Caribbean one-pot rice dish made with dasheen bush (or spinach), salted cod, and coconut cream for a hearty, flavorful, and comforting meal.

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Prep Time 20

Cook Time 40

Total Time 1

Course Caribbean Classics, Comfort Food, Seafood & Fish, Weeknight Dinners

Ingredients

1 lb dasheen bush bhagi any spinach will work
2 tbsp coconut oil
1/2 lb salted cod prepared
1/2 medium onion diced
6 cloves garlic crushed
1/2 tsp black pepper
3/4 cup bell peppers diced
1 tbsp tomato paste
1 tbsp Caribbean green seasoning
1 tsp curry powder
1 cup pumpkin grated
2 cups long grain brown rice washed
5 cups 5–6 water adjust as needed
2 tbsp coconut cream
1/2 tsp salt
3 wiri wiri peppers

Instructions

Wash, trim, and prepare the dasheen bush leaves. Bundle and cut into thin ribbons. Prep the other ingredients at this time as well.
Heat the coconut oil in a wide pan over medium flame. Add the prepared salted cod and stir well.
After 3 minutes, add the onion, garlic, and black pepper. Reduce heat to medium-low and cook for 2 minutes.
Add the diced bell peppers, stir, then make space in the center of the pot. Add the tomato paste (and smoked paprika if using). Cook for 2 minutes.
Add the Caribbean green seasoning and curry powder. Stir to combine.
Add the grated carrot and pumpkin (or squash). Cook for 2 minutes.
Increase heat to medium and add the bhagi (or spinach). Stir well and cook for 3 minutes.
Add the washed rice and mix to coat with seasonings.
Pour in water and bring to a boil. Once bubbling, add the coconut cream and wiri wiri peppers.
Reduce to a simmer, add salt, and cover. Cook until liquid is absorbed and rice is fully cooked and plump, 20–25 minutes. Add more water if necessary.
Adjust salt to taste, remembering the salted cod contributes saltiness. Decide if you want the rice soggy or grainy. Keep wiri wiri peppers whole for mild heat, or burst them for spice.
Turn off the heat, cover, and let rest for 5–10 minutes. Fluff with a fork before serving.

Keyword bhagi rice, bhagi rice recipe, bhaji rice, caribbena spinach rice, featured, how to make bhagi rice, how to make spinach rice, spinach rice, spinach rice recipe, trinidad bhagi rice

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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

January 7, 2026July 30, 2025Leave a Comment

Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
Onion: Adds sweetness and body to the base of the stir fry.
Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
Garlic: A must-have for depth and aroma in the dish.
Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
Hoisin Sauce: Optional for a hint of sweetness and complexity.
Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
Soy Sauce: Provides saltiness and depth to the sauce mixture.
Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
Scallions: Added at the end for freshness and colour.
Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
Oyster sauce can be found in the international aisle or at any Asian grocery store.
Toasted sesame oil is often near the oils section or with Asian condiments.
For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.

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Prep Time 15

Cook Time 12

Total Time 27

Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners

Cuisine Fusion, General Caribbean

Ingredients

1 lb medium shrimp 16-20 count, peeled and deveined
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 tablespoons vegetable oil divided
1 large onion sliced
1 tablespoon ginger grated
6 cloves garlic finely chopped
1 green bell pepper sliced
1 red bell pepper sliced
2 tablespoons oyster sauce
3/4 tablespoon hoisin sauce optional
1 tablespoon sesame oil toasted
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sesame seeds

Instructions

Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.

Keyword Guyanese Chinese, Jamaican Chinese food, oyster sauce shrimp, quick shrimp stir fry, quick stir fry, shrimp recipe, shrimp stir fry, shrimp stirfry, Trini Chinese, trini Chinese food, Trinidad Chinese

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Appetizers & Snacks Featured General Caribbean Global Favorites Seafood & Fish Summer Recipes Trinidadian Weeknight Dinners

Classic Shrimp Ceviche

January 7, 2026July 18, 2025Leave a Comment

A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
Tomatoes: Adds freshness and a bit of sweetness.
Red Onion: For sharpness and crunch.
Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
Avocado: Adds creaminess and richness to the ceviche.
Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
Salt: Enhances all the flavors.
Black Pepper: Adds a bit of spice and depth.
Scotch Bonnet (optional): For a fiery Caribbean kick.
Chives: Mild onion flavor and color contrast.

Shopping Made Easy

You can find already deveined and sometimes shelled shrimp at most grocery stores.
Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don’t get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I’d recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.

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Prep Time 10

Rest Time 1

Total Time 1 10

Course Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine General Caribbean, Trinidadian

Servings

Ingredients

1 lb shrimp cooked, thawed if frozen
1/3 cup lemon freshly squeezed
1/3 cup lime freshly squeezed
2 medium tomatoes diced
1 small red onion thinly sliced
4 chadon beni leaves finely chopped
1 avocado ripened, diced
1 mango peeled and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chives chopped
1 Scotch Bonnet pepper thinly sliced, optional

Instructions

Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
Remove the marinated shrimp from the fridge and add all of the other ingredients.
Stir well to combine all these fresh flavors.
Chill for another 10 minutes, then serve.

Keyword Caribbean ceviche, Caribbean shrimp ceviche, classic shrimp ceviche, easy ceviche, how to make ceviche, shrimp, shrimp ceviche, shrimp recipe, shrimp salsa

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Easy Caribbean Recipes Featured Fusion Seafood & Fish Side Dishes Trinidadian

Caribbean Boil and Fry Sweet Potatoes with Saltfish

January 7, 2026June 16, 2025Leave a Comment

Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
Salt: Used in the boiling water to season the potatoes from the inside out.
Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
Butter: Adds richness, can be skipped for dairy-free versions.
Onion: Adds sweetness and depth to the sautéed mix.
Garlic: Smashed for maximum flavor and quick infusion.
Fresh Thyme: Classic Caribbean herb with earthy notes.
Scallions: Add color and a mild onion bite.
Black Pepper: Lends warmth to balance the sweet and savory.
Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
Choose sweet potatoes with smooth skin and no bruises for the best results.
Fresh thyme and scallions are usually available year-round in produce sections.
Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

Peel sweet potatoes before or after boiling—whichever you prefer.
Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
Saute aromatics first to layer flavor before adding the potatoes.
Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Course Easy Caribbean Recipes, Seafood & Fish, Side Dishes

Cuisine Fusion, Trinidadian

Ingredients

3 pounds sweet potatoes
1 teaspoon salt for boiling
1 1/2 tablespoons olive oil
1 tablespoon butter
1 medium onion diced
6-8 cloves garlic smashed
1 teaspoon fresh thyme leaves only
1/2 teaspoon black pepper

Optional

1/2 cup salted cod

Instructions

Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.

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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 Jamaican Seafood & Fish

Curry Mackerel with Tomato Sauce

January 7, 2026June 13, 2025Leave a Comment

About five years ago, I shared a classic Mackerel in Tomato Sauce recipe, but today I’m pleased to offer an even bolder version: Curry Mackerel with Tomato Sauce. This quick and tasty weeknight curry mackerel is perfect for Lent or any time you crave an easy Caribbean-style fish dish. With its aromatic curry base, hearty tomato sauce, and tender mackerel chunks, it hits all the right notes—especially when served over steamed rice, Paratha roti, or boiled potatoes.

This dish is all about layering simple flavors: cumin seeds toasted in oil, a fragrant blend of onion, garlic, green seasoning, and optional Scotch Bonnet, followed by curry powder and black pepper. Then we introduce canned mackerel in tomato sauce and fresh tomato, simmering briefly to meld everything together. It’s fast, comforting, and ideal for any home cook looking for a Caribbean fish curry that’s both traditional and fuss-free.

Ingredient Guide

Vegetable Oil: Used to sauté cumin seeds and build the curry base. Neutral oils like canola or sunflower oil also work.
Cumin Seeds (Geera): Small, aromatic seeds that add nutty, earthy flavor when toasted in oil; a key Caribbean curry element.
Onion: Use a medium yellow or white onion, chopped large for texture and slow caramelization.
Garlic: Crushed or minced, it provides the savory depth that underpins the curry flavor.
Caribbean Green Seasoning: A blended mix of fresh herbs, including culantro, parsley, scallions, and garlic, acts as a marinade and flavor base.
Scotch Bonnet Pepper (optional): One of the hottest Caribbean chilies, adds heat and fruity undertones. Use whole or halved based on your spice preference.
Curry Powder: A blend of turmeric, coriander, cumin, fenugreek, and more. Use a Caribbean-style curry powder for authenticity.
Black Pepper: Adds warmth and enhances the complexity of the curry spice.
Mackerel in Tomato Sauce (Canned): A pantry staple, this is mackerel fillets packed in a rich tomato-based sauce. Look for brands like Brunswick or Grace.
Water: Thins the curry sauce to desired consistency while allowing the flavors to meld.
Tomato: Fresh, large pieces add texture and amplify the tomato sauce already in the canned mackerel.
Cilantro: Chopped fresh at the end to brighten the dish, can be replaced with culantro for a bolder herbal note.
Lime Juice: Squeezed in just before serving to balance and lift the dish.

Shopping Made Easy

Canned mackerel in tomato sauce is available in most grocery stores—opt for BPA-free cans if possible.
Curry powder and cumin seeds are pantry staples found in the spice aisle or international section.
Scotch Bonnet peppers are sold fresh or pickled in Caribbean markets; substitute with habanero if needed.
Fresh cilantro and lime juice brighten the dish—find them in the produce aisle.

Cooking Notes from the Kitchen

Toast cumin seeds in oil until fragrant to build a deep flavor base.
Keep heat low when cooking curry powder to bloom the spices without burning them.
Use whole or halved Scotch Bonnet—avoid over-stirring to keep seeds from dispersing too much heat.
Simmer briefly (about 4 minutes) to meld flavors without overcooking the fish.
Stir in cilantro and lime juice off the heat to retain freshness and bright aromas.

Is this dish gluten-free?

Yes—just make sure your curry powder and green seasoning are gluten-free certified.

Can I omit the Scotch Bonnet pepper?

Absolutely! Leave it whole for mild spice or omit it for a completely heat-free version.

What can I serve with this curry mackerel?

Steamed rice, Paratha roti, boiled provisions, or even pasta work well to soak up the sauce.

Can I use fresh mackerel instead of canned?

Yes—but you’d need to cook it longer, add more liquid, and adjust seasoning accordingly.

How do I adjust the spice level?

Remove the seeds from the Scotch Bonnet for a milder effect or skip it entirely for no heat.

Curry Mackerel with Tomato Sauce

A quick and flavorful Caribbean-style curry mackerel in tomato sauce with aromatic spices, perfect for an easy fish dinner over rice or roti.

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Prep Time 5

Cook Time 15

Total Time 20

Course Seafood & Fish

Cuisine Fusion, Jamaican

Servings

Ingredients

1 1/2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion large dice
6 cloves garlic smashed
1 tablespoon Caribbean green seasoning
1 tablespoon curry powder
1/2 teaspoon black pepper
1 can mackerel in tomato sauce 253 ml
3/4 cup water
1 large tomato large pieces
2 tablespoons cilantro chopped

Optional

1 Scotch Bonnet pepper

Instructions

Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.
Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!
Add more water if you want more gravy or sauce.

Notes

Please follow along with the video, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.

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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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Caribbean Classics Easy Caribbean Recipes Featured Seafood & Fish Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

January 7, 2026May 25, 2025Leave a Comment

Over the years, I’ve shared several ways to prepare smoked herrings, stewed, paired with cabbage, and now this Quick and Easy Smoked Herring Choka that remains a perennial favorite. This updated version brings a few subtle changes, but it stays deeply rooted in the bold Caribbean flavors we love. If you ever find yourself in Barbados, be sure to try it stuffed inside roasted breadfruit, an unforgettable combination.

It’s made for busy weeknights or chilly days when you’re craving something bold, smoky, and satisfying. By soaking and flaking store-bought smoked herring, then layering in fresh aromatics like tomato, scallion, Scotch Bonnet, and a final pour of sizzling oil, we capture that traditional flavor with very little effort.

This dish brings together the smoky depth of prepared herring fillets, the punch of fresh Scotch Bonnet pepper, and a finishing “chunkay” of hot oil poured over raw onions. It’s quick to assemble, deeply satisfying, and pairs beautifully with rice and dhal or fried bake.

Make sure to prepare your smoked herring well, removing excess salt and any lingering bones before assembling the dish. The rest comes together in just minutes and delivers big on Caribbean taste.

You can find smoked herring in most West Indian and Caribbean markets, and once you’ve prepped the ingredients, it comes together in less than 15 minutes. Whether you serve it with rice and dhal, roasted breadfruit, or fried bakes, this is a dish that speaks of home, heritage, and good food made with love.

Ingredient Guide

Smoked herring fillets: Packed with smoky, salty flavor, best when soaked to reduce excess salt and carefully deboned.
Scotch Bonnet pepper: Adds the characteristic Caribbean heat; seeds can be removed for a milder version.
Scallion: Light onion flavor without overpowering the dish.
Tomatoes: Provide bright freshness and balance.
Onion: Sliced thin to crisp in hot oil and mellow with the chunkay technique.
Parsley: Bright, herbal note and a pop of color.
Black pepper: Adds spice depth and complexity.
Garlic: A savory essential—freshly crushed for intensity.
Olive oil: Heated to sizzle through aromatics and add richness.

Cooking Notes from the Kitchen

Make sure to soak and rinse smoked herring thoroughly before cooking to manage saltiness.
Pour hot oil carefully to achieve chunkay without splattering.
Use gloves or utensils when handling Scotch Bonnet peppers for safety.
This dish can be served warm or at room temperature and still tastes delicious.
Chunkay is a traditional Indo‑Caribbean technique that softens raw onions and infuses aromatics with flavor.

Shopping Made Easy

Smoked herring fillets are available vacuum‑packed or dried at West Indian and Caribbean markets.
Choose Roma tomatoes for firm texture and fewer seeds.
Fresh Scotch Bonnet peppers may need gloves to handle safely.
Use extra‑virgin olive oil or a neutral oil with a high smoke point.
Fresh parsley and scallions are best for flavor and finish.

What is choka in Caribbean cooking?

Choka is a traditional Caribbean preparation where vegetables or fish are roasted, mashed or flaked, and then mixed with aromatics and a hot oil “chunkay.” It’s a method deeply rooted in Indo-Caribbean cuisine, bringing rich flavor with minimal ingredients.What is choka in Caribbean cooking?

How do I prepare smoked herring for choka?

To prepare smoked herring, soak the fillets in hot water for 15–20 minutes, drain, then repeat as needed to reduce salt. Remove bones and flake before adding to the dish.

Can I make smoked herring choka ahead of time?

Yes, smoked herring choka can be made ahead and refrigerated for up to 3 days. In fact, the flavors deepen and meld the longer it rests.

What can I serve with smoked herring choka?

Traditionally, it’s enjoyed with rice and dhal, fried bakes, or roasted breadfruit. You can also try it with boiled provisions like cassava or green banana.

Is smoked herring choka gluten-free?

Yes, as long as you use certified gluten-free oil and seasonings. Smoked herring choka contains no wheat or gluten-based ingredients.

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

A classic Smoked Herring Choka made with smoky herring, hot pepper, fresh onions and a sizzling oil chunkay, bringing Caribbean flavor and texture in minutes.

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Prep Time 15

Cook Time 5

Total Time 20

Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes

Cuisine Trinidadian

Servings

Ingredients

8-10 smoked herring fillets prepared, boned, soaked
1 Scotch Bonnet pepper sliced
1 scallion chopped
2 medium tomatoes diced
1 medium onion sliced thin
1 tablespoon parsley chopped
1/2 teaspoon black pepper
2 cloves garlic crushed
4 tablespoons olive oil

Instructions

Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
Layer the thinly sliced onion over the top; do not stir.
Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear.
Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.

Keyword Caribbean fish recipes, fish choka recipe, hot oil chunkay, how to make choka, Indo-Caribbean food, rice and dhal pairing, smoked herring Trinidad recipe, smoky herring dish

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Jerk marinade in a jar surrounded by ingredients

Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

January 7, 2026May 19, 2025Leave a Comment

Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Ingredient Guide

Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
Brown Sugar: Balances the heat with sweetness and aids in caramelization.
Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
Ground Cinnamon: Adds subtle sweetness and warmth.
Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
Ginger: Imparts a spicy, zesty kick.
Garlic: Adds pungency and depth.
Olive Oil: Helps blend the marinade and coats the meat.
Honey: Introduces a touch of sweetness and helps with browning.
Rice Vinegar: Adds mild acidity and balances flavors.
Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
Orange Juice: Adds a sweet citrus note that complements the spices.
Onions: Provide a savory base flavor.

Shopping Made Easy

Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
Store the marinade in a sealed container in the refrigerator for up to one month.
Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.

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Prep Time 15

Total Time 15

Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

6 stalks scallions roughly chopped
14 sprigs thyme stems removed
2 peppers scotch bonnet
2 tablespoons brown sugar
1 tablespoon Pimento (allspice) powder
1 teaspoon ground cinnamon
1 lime juiced
1 lemon juiced
5 thick slices of ginger
8 cloves garlic
1 1/2 tablespoon olive oil
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons dark soy sauce
1/4 cup orange juice
2 medium onions roughly chopped

Instructions

Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
Place all ingredients into a food processor or blender.
Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use

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