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While traditional Callaloo is usually made with ocean crabs or salted meats, in this version of Callaloo we’ll be using shrimp to add additional flavor to the soup and baby spinach instead of taro leaves. This tasty Callaloo will leave your family wanting more.
A quick coconut stew putting some pieces of Haddock to good use. This dish is sure to satisfy your fish craving!
This stovetop method for Mango Jerk Shrimp is quick to put together, and the fiery heat of the jerk spiced marinade is balanced with the fruitiness of the mango.
This amazing shrimp cocktail will definitely impress your family and friends this summer, when you whip up a batch at your back yard bbq.
Based on the traditional way of making Callaloo in the Caribbean, especially Trinidad and Tobago, but we’ll be using Lobster instead of the typical Crab.
Learn how to make an amazing Bitter Melon with Shrimp, a mouthwatering dish great for any occasion.
Learn how to make Shrimp Broff (Shrimp Broth) a classic Caribbean soup which is light, packed with herbal flavors and a great cure for hangovers.
Learn how to make Geera (cumin) Shrimp, a spicy dish that packs a punch.
In the Caribbean, Dasheen, Yams, Eddoes, Sweet Potato and Cassava all fall under the ‘ground provisions’ umbrella – also known as ‘food’ in Jamaica. This easy recipe can be adopted with any of these staples.
In Jamaica, Callaloo is the bush or plant (amaranth) which is prepared in several different ways.
Pepper EVERYTHING! While it may seem that Caribbean foods are spicy, that’s not the case. However, there are times we do enjoy firey treats. like this Pepper Crab, I did a few days back. Like the Pepper Calamari, various Pepper Shrimp, as well as the Pepper Lobster, this one ranks high for the heat level….
Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I…
