Seafood Archives - Page 8 of 21

Jamaican Jerk Dry Rub.

May 27, 2025February 15, 20222 Comments

Here’s my take on a classic Jamaican Jerk Dry Rub! A recipe I’ve tailored to my own taste, as you won’t see any Paprika (as in many recipes online) and to be honest with you, dried thyme is NOT my fav. However it’s a key ingredient in any Jamaican jerk rub or marinade you’ll ever come across, so I included it.

You’ll Need…

3 tablespoon Pimento Berries (allspice)
4 tablespoon Cane Sugar
3 tablespoon black pepper
3 tablespoon ground cinnamon
3 tablespoon ground nutmeg
3 tablespoon dehydrated onion flakes
3 tablespoon dehydrated garlic
3 tablespoon ground ginger
4 tablespoon dehydrated scallions (or chives)
1 1/2 tablespoon scotch bonnet pepper flakes
6-10 bay leaves
3 tablespoon dry rubbed thyme

Note! To add a smoky undertone (if you won’t be using a smoker or grilling over charcoal), the smoked Paprika I mentioned that I didn’t use above, will work. NO, regular pepper flakes will NOT give you the same effect as the Scotch Bonnet pepper flakes. But if that’s all you can source, so be it.

I find that by crushing the Pimento (allspice) berries, it gives the finished rub a much deeper flavor. However, the ground stuff will work, if you don’t want the work or you don’t have a heavy mortar and pestle.

The addition of the Bay Leaf compliments the Pimento Berries as the have the same flavor profile, so I’d recommend using them. Those I crushed also. A spice grinder will also work.

To be honest, that’s the only real work involved in putting this wicked Jamaican Jerk Rub together. Basically all you have to do now is place all the ingredients in a large bowl and mix well to combine.

Use fresh or store in a airtight glass jar. I prefer a glass jar as the flavors of the rub is very strong and can leave a scent-stain on plastic containers. Store in a cool, dry/dark place in the airtight jar and it will last you a few months easily. Give it a good shake before using next.

Do keep in mind that I didn’t use any salt in this rub as I much prefer to control that, depending on what I’ll be using the rub on. Speaking about use, it can be used on vegetables, fish, shrimp, pork, chicken (poultry) and lamb.

My fave is smoked/grilled dry rub chicken. Trim the excess skin and fat off chicken pieces, dust generously with the Jamaican Jerk Dry Rub, allow it to marinate for a couple hours (or go directly onto your grill), then grill as you’d normally do.

Circling back on my comment above about dried thyme… while I’m no fan of it, fresh thyme out of my garden is my JAM! I can use that herb on everything I cook.

Do keep in mind that this will be SPICY and if you use your hands to rub onto whatever you’re grilling, wash with soap and water immediately after.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Boil And Fry Yam.

November 14, 2021November 11, 2021Leave a Comment

This is CLASSIC as it gets, when it comes to comfort food in my home growing up in the Caribbean. While my sisters never really cared for ground provisions (yam, dasheen, cassava, eddoes etc), my brother and I were just as our dad or at least tried to copy him in any way we could. To this day, this is still one of my favorite meals.

You’ll Need…

3-4 lbs Yam (white yam)
1/2 teaspoon salt
2-3 tablespoon olive oil
tomato (diced)
onion (sliced thin)
scallions (chopped)
3 sprigs thyme
1 cup prepared salted cod (shredded)
1 tablespoon butter
1/2 teaspoon black pepper
2-3 cloves garlic (diced or smashed)
1/2 scotch bonnet pepper (sliced)

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific #glutenfree dietary requirements.

Peel (use a pairing knife of potato peeler), wash and cut the yam into equal size pieces. Be mindful that the sticky sap may irritate your skin, so wear loves or coat your hands with vegetable oil to create a barrier. * Watch the video below to se how I did it.

Place in a pot covered with water and bring to a boil. Once it comes to a boil, reduce the heat to a simmer and add the salt.

The variety of yam I used was tender in 12 minutes, others may take longer. Use a pairing knife to poke the yam and if there’s no resistance, its ready. Drain and set aside.

In a wide saucepan on a medium heat, add the oil, followed by the prepared salted cod. As you start hearing the sizzle, add the black pepper and butter (for a bit more rich flavor).

2 minutes later add the garlic, onion and scotch bonnet pepper. Stir well. Then add the tomato and the scallions.

5 minutes later, add the pre-boiled yam to the pan and stir well to coat the pieces of yam with the sauce.

At this point you’ll taste for salt and adjust.. keep in mind that while we did boil (prepared) the salted cod in water, it may still have a salty undertone.

As soon as the yam heats back through (about 5 minutes) you’re done! Enjoy as is.

However, when mom would make this for us, she would now crush the pieces of yam, so it’s like mashed (pong) yam and she’d serve it with hot Sada Roti. FURTHER! If you allow the yam to form a crust at the bottom by purposely keeping it on the stove and not stirring it. That crust is heavenly.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Bodi (Yard Beans, Bora or Green Beans) With Shrimp.

May 28, 2025October 13, 20211 Comment

We always had Bodi (aka Bora, Yard Beans or Snake Beans) growing in our little kitchen garden at the back of the house when I was growing up on the islands. Over the years I’ve not only come to enjoy this bean (wasn’t a fan as a child), but I’ve found different ways to prepare them (courtesy of my other Caribbean cousins). Should you have problems sourcing Bodi, green or French beans will work as well.

You’ll Need…

2 lbs Bodi (prepared)
1 cup dried shrimp
1 medium onion (sliced)
2 tablespoon olive oil
3 cloves garlic (diced)
1/4 teaspoon black pepper
1/4 cup water
1/4 scotch bonnet pepper (sliced)
1 pimento pepper (sliced)
1/3 teaspoon salt
5-10 grape tomatoes (any tomato will work) – cut in half

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

To prep the Bodi, remove the stem and bottom tips (discard), then cut into even length pieces (about 4-5 cm).

I washed the prepped Bodi and had it in water to remain fresh as I worked on the other ingredients.

Heat the oil in a pot that has a lid on a medium flame, add the garlic and toss in the dried shrimp and black pepper.. then lower the heat to as low as it will go and cook gently so we don’t burn the garlic.

Cook for about three minutes, then add the Bodi (drain if it’s been soaking in water), turn up the heat to medium and stir well to coat the pieces of Bodi with that lovely garlic, shrimp perfumed olive oil.

Now go in with the water, Scotch Bonnet Pepper, salt and Pimento Pepper. Stir well and bring to a simmer. As soon a you get a simmer going, turn the heat to low and place the lid on the pot.

Twenty-five minutes later, taste it for salt (adjust), toss in the tomato (I had grape tomatoes at my disposal, but any tomato will work).

Turn the stove off, put the lid on and let the residual heat finish cooking the tomato. Serve warm with hot Sada Roti or steamed rice.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

The Ultimate Pepper Lobster.

November 11, 2021October 1, 20211 Comment

I’m not the biggest fan of lobster and if you follow me on Instagram you would have seen talk about how I (humbly) think it’s an overrated (pricey) ingredient to use. However, the odd time I do prepare lobster, it’s usually the recipe I’m about to share with you today. I’m using small (cold water) lobster tails, but Caribbean spiny lobster will work just as well.

You’ll Need…

8 small lobster tails
1 1/2 tablespoon chili oil (stir-fry oil)
3 scotch bonnet peppers (green ones)
1 medium onion (divided)
5 cloves garlic (diced fine)
1/2 teaspoon black pepper
1/2 large bell pepper (large chunks)
1 tablespoon Oyster Sauce
1 tablespoon Spicy Chilli Crisp
1/2 teaspoon salt (adjust)
3 scallions (chopped)
1 tablespoon sugar
1/2 teaspoon grated ginger
2 -3 tablespoon tomato paste
1/3 cup water

With the Onion, dice 1/2 and cut the other half into large pieces.

Prep the ingredients as it’s a quick dish to prepare.

Clean, wash (with lemon juice and cool water) and drain the lobster tails. (watch the video below) Then cut them down the back to expose the flesh a bit and to allow the spicy sauce to get in there when cooked.

Place a wide pan on a medium flame (a wok would work great), then add the chili oil along with the garlic and onion. Turn the heat down to low so we don’t burn the garlic.

2 minutes later, add the black pepper and chili crisp, stir well. Heat still on low.

Toss in the scotch bonnet peppers and stir well. Remember to remove the seeds and white membrane if you’re concerned about the raw heat. TIP. Cut the scotch bonnet peppers into large pieces so later on it’s easier to identify when serving.

Add the oyster sauce and stir well, to give us a sort of caramelized flavor. Then add the tomato paste and as we keep doing – stir well. If you don’t have the tomato paste, add 2 tablespoon tomato ketchup.

To help balance the heat, add the sugar. NOTE. If you used ketchup don’t add any sugar, the ketchup will have a sweetness on it’s own.

It’s now time to add the prepped lobster tails and salt. Mix well to coat the lobster tails with the spicy goodness in the pot.

Turn the heat up to medium high and add the water. Shake the pot, then scrape the bottom of the pot to deglaze it. Put the lid on the pan and bring it a boil.

2-3 minutes later and you should see bubbles, grate in the ginger and cook with the lid on for another 2-3 minutes.

Now it’s time to add the bell pepper, large pieces of onion and scallions. Cook for 3 minutes to soften the bell pepper and you’re done. Turn off the heat, place the lid on and let it sit for 3 minutes before serving. The residual heat will finish things off for us.

Typically this is eaten as a snack (say Cutters) when enjoying adult beverages with your family and friends, but it’s great with steamed rice if you want to enjoy it as a meal.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Proper Curry Kingfish.

November 7, 2021August 27, 2021Leave a Comment

I was asked in an interview “if it came down to having to decide on a final meal, what would that be?” (kinda morbid when you think about the question), but without any hesitation I said my mom’s Curry Kingfish served with hot (steamed or boiled) rice or roti. And while the recipe I’m about to share is EXCELLENT, it still doesn’t compare to her masterpiece.

You‘ll Need…

3 lbs King Fish (sliced 3/4 inch)
1 lime (juice)
1 tablespoon salt divided (adjust)
1 heaping tablespoon Caribbean Green seasoning
1/2 teaspoon black pepper
3/4 teaspoon curry powder (seasoning fish)
1 medium onion (sliced)
1 scotch bonnet pepper (sliced – remove the seeds and white rib to control the heat a bit)
1 cup all-purpose flour
2-3 cups veg oil for frying the fish
6 cloves garlic
2 1/2 tablespoon curry powder
1 cup water (cooking out the curry)
1 teaspoon ground roasted Geera (cumin)
1 teaspoon Anchar Masala
1 large tomato (diced finely)
2 cups water (gravy)
2 tablespoon Shado Beni (or cilantro)

Note. If you cannot source the Anchar Masala double up on the ground roasted cumin. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You’ll notice that while I had the fish sliced about 3/4 inch thick, I left the tail part about 4 inches long (as it tapers). I grew up appreciating that that was the prized part of the fish.. which mom always reserved for dad. I prefer sliced though.

Wash the fish pieces with cool water and the lime or lemon juice, rinse, drain and season. This means adding the onion, Scotch Bonnet pepper, black pepper, 3/4 of the salt, Caribbean Green Seasoning and 3/4 teaspoon Curry Powder (your fav). Mix well and allow to marinate for about one hour.

I like making this dish outdoors as I’m not a fan of the fried fish scent inside my home. Basically I set up a frying station that included the seasoned fish, flour on a large plate, wire rack lined with paper towels and the pot with oil heating on a medium/high flame for frying the fish.

Shake off any extra marinade off the fish pieces (reserve) and dust each piece of fish in the flour to coat evenly (the flour will do a couple things for us.. 1. Help to form a crust on the fish which later on will suck up the curry sauce and 2. It will help to thicken the gravy at the end). Then into the hot oil for about 2 1/2 – 3 mins on each side. We’ll cook it to about 80 % cooked as it will cook further in the curry gravy later. Remember to flip them for even cooking and set on the paper towels to drain when fried.

Take 2 tablespoon of the oil you fried the fish in (or use fresh oil) and place it in a deep pan on a medium flame. Then scrape off the remaining marinade (onion etc) into the pot and cook for 2-3 minutes, along with the garlic.

After which you’ll add the curry powder (2 1/2 tablespoon) into the pan, reduce the heat to low and cook for about 3-4 minutes. This step will allow the spices which makes up the curry blend, to bloom. Stir well.

In the same bowl you marinated the fish, swish around 1 cup of water to pick any remaining goodness, then into the pot with the curry base and turn the heat back up to medium. Stir/scrape the pan, then add the Anchar Masala and roasted Cumin (geera), stir well and bring to a boil. This step will cook the rawness out of the curry (a gritty taste you get when curry is not allowed to cook off). Here’s where you’ll also add the tomato. The tomato will do two things for us. 1. Help to thicken the final gravy and 2. It will bring and acidity to the dish to help balance the overall flavor.

We now want to burn off all that liquid and intensify the curry flavor of the entire dish. Crank the heat to high. The goal is to get a thick sort of paste and for you to start seeing the oil we stared off with as you move your spoon.

We’re almost done. When you get to this point (heat on high), add the 2 cups of water, then gently tuck the fired fish pieces into that gravy.

As it comes to a boil. reduce to a simmer and cook for 6-7 minutes. Add the remaining salt (adjust to your liking) and remember to flip (be VERY gentle) the pieces of fish so they all get an even opportunity to take a bath in that lovely curry gravy.

Once your salt is good, the gravy thickness to your liking.. toss in the Shado Beni aka culantro or if you can’t source it, use cilantro (coriander).

Note. It will thicken further as it cools, so be mindful of that. Now get ready to serve up with your fav rice, roti or if all fails.. even sliced bread yea. Mom would be proud of my take on her dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Incredible Cabbage With Salmon.

September 7, 2021August 13, 20212 Comments

Here’s another example showcasing the creativity of my Caribbean culinary heritage. Using a can (say tin in the Caribbean) of humble salmon (yea not appetizing for most) to add a wonderful flavor and body to basic cabbage. I’m sure this dish came about when someone wanted to stretch a can of salmon to feed a few people and remembered they had a cabbage laying around.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (diced)
3 thin slices scotch bonnet pepper
3-4 cloves garlic (crushed)
1 teaspoon curry powder
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 can salmon
1/2 lemon (juice)
1/3 cup water
1/2 large cabbage (rough chopped)
1/2 teaspoon salt
2 tablespoon water
10-12 grape tomatoes (any tomato will work)
4-6 sprigs thyme
1-2 tablespoon parsley (chopped)

Heat the olive oil in a wide pan on a low heat. Add the onion, garlic and scotch bonnet pepper and allow to cook on that low heat for about 3 minutes. As it cooks, add the black pepper.

Now add the curry powder and stir well and cook for 2 minutes. Then add the tomato paste and stir. The goal is to allow the heat to cook the tomato paste and bring out the natural sweetness. And speaking about sweetness. Should you not have curry powder or maybe you don’t like curry (crazy), feel free to use Smoked Paprika instead.

Add the thyme (leaves) and cook for a further minute.

It’s time to add the can of Salmon (I got wild caught packed in water) including the liquid it was packed in. To help degalze the pan, I added the 1/3 cup of water and turned my heat to medium and added the lemon juice.

It will take 1-2 minutes to come to a boil. Cook for 4 minutes. Here is when you’ll add the chopped (as big as you want) cabbage and the salt. It will seem like a lot, but it will cook down.

Add the cherry tomatoes along with the 2 tablespoons of water and stir. Place the lid on and allow the steam action to help cook the cabbage. Be sure to stir. Yes the salmon will break-up.. that’s fine.

Now here is where you get to personalize things. Seven minutes later and it’s time to taste for salt and adjust. Check on the texture of the cabbage to see if it’s to your liking (I like a slight crunch) and decide of you want it cooked longer.

Turn off the stove, toss in the parsley (stir) and ENJOY with steamed rice, hot roti or in bread as a sandwich.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Roast Breadfruit With Saltfish.

August 27, 2021August 11, 2021Leave a Comment

This dish is as CLASSIC as it gets when it comes to the culinary culture of the Caribbean. Our ancestors would rejoice with pride at seeing that so many centuries later, it still holds a special place in our hearts when it comes to comfort food. FYI Breadfruit (Pacific Islands) as with salted cod (Eastern Canada) , was brought to the Caribbean as a means to feed our forefathers who were slaves. And as you go from island to island you’ll see how we have all mastered making excellent dishes with both since then.

You’ll Need…

1 breadfruit (mature)
2 tablespoon olive oil
1 tablespoon butter
1 medium onion (sliced)
3/4 cup prepared salted cod
1 clove garlic (sliced)
5 sprigs thyme
1 medium tomato (sliced)
1/2 teaspoon black pepper
2 scallions (chopped)
1 habanero pepper (diced)

Important! Remember to wear gloves and wash your hands with soap and water immediately after handling spicy peppers (like habanero). If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

This is called a Coal Pot and it’s the traditional stove used in the Caribbean by our ancestors.

Fire roast the breadfruit (watch the video below to follow along) until it’s black and charred on the outside. Please note you can roast the breadfruit on your propane bbq or indoor grill. 350-400 F for about 1 – 1 1/2 hours. On the open fire (as I did), roast for about 40-45 minutes and remember to rotate so all sides gets into contact with the flames/coals.

Allow it to cool, then using a knife, remove the charred (YES it will be BLACK and Burned – unless you used your indoor oven or grill) skin. Then remove the inner core and discard. Now slice into segments/wedges. I used a sheet of paper towel to hold onto it for easier peeling.

In a wide pan on a medium flame, add the olive oil and butter, then add the prepared salted cod and stir well. This will infuse the oil/butter with the salted cod flavor.

Add the black pepper and two minutes later add the onion, Habanero Pepper (I was out of scotch bonnet peppers), thyme and garlic. Stir well to make sure all those lovely flavors come together.

Next up, add the tomato and cook for another 3 minutes.

Lower the flame and add the roasted breadfruit pieces and mix well to soak up all the niceness in the pot. Remember to flip the pieces of the breadfruit as the side touching the bottom of the pan will start developing a crust.

4 minutes later add the scallions, give it another mix and cook for a last 3-4 minutes. I cooked it for 8 minutes (low heat) after adding the breadfruit to the pan. Now get ready to enjoy one of the most delicious and comforting meals you’ll ever have. Be kind to yourself and have some ripe avocado and Caribbean peppersauce on hand, to complete the meal.

Note that I didn’t add any salt to the dish as the remaining salt from the salted cod was enough for the entire dish for my liking. Taste and adjust accordingly.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Steamed Jerk Fish With Plantain.

September 12, 2021July 11, 20211 Comment

Why didn’t I appreciate fish and seafood as a lil fella as I do as an adult?! Back then I lived on an island where such food was ah plenty and fresh (I mean FRESH) out of the ocean. Drats! Today when I can get somewhat fresh fish, the price tag creates an inner debate with my wallet about affordability and accountability. BTW watch the video below if you’d like some tips on purchasing fish at your local market.

You’ll Need…

1 fish (about 1 lb)
2 tablespoon olive oil
1 tablespoon jerk marinade
1/2 teaspoon salt
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 scallion
1 ripe plantain
1 lemon (to wash the fish and to top the steamed fish)

Notes.. I used a Porgy fish, but any of your fav fish will work.. I do recommend something with a mild flavor so the Jerk marinade shines though. If doing this recipe gluten free, please ensure that the jerk marinade you use is gluten free to meet with your gluten free dietary requirements. I used a scotch bonnet pepper for additional heat, it’s optional or you can use a spicy pepper you like or can source. A habanero pepper is a great option, with it’s fruity type of heat!

Trim the ends off the plantain and discard. Then cut into 3 pieces (about 2 1/2 – 3 inches long). Using a pairing knife, run a cut (thickness of the skin) across the length of each piece. This will make it much easier to peel when your done steaming and it’s cool to touch.

Trim, scale (if your fish monger didn’t already) and wash the fish with cool water and 1/2 of the lemon (or lime) juice. Now give it 2-3 shallow cuts across the belly of the fish (watch the video below). This will allow for faster/even cooking, but more importantly… to get the marinade to go deeper into the flesh of the fish.

In a bowl, place the olive oil and the store bought (or homemade jerk marinade) jerk marinade.. that’s it! Mix.

Salt and pepper the fish, then coat the fish with the marinade, including the belly cavity and into those cuts we made earlier.

I used a bamboo steamer I purchased a while back at the local Asian market. Place a piece of parchment paper (or banana leaf) down, then the fish went on top of that. This is then followed by the pieces of plantain on the side, along with the sliced scotch bonnet pepper (optional – I LOVE Spicy!) into the cuts in the fish we made. Finally I placed a scallion on the fish and closed the steamer basket.

Basically all you do is place some water into your wok, bring to a boil, reduce to a simmer and place the steamer basket on top of it.

If you wanted you can place sweet potatoes, broccoli or basically any vegetable in another basket above (or below) this one.

Depending on the size of your fish, it can take between 20 and 30 minutes to cook. Be careful when opening the steamer basket or risk getting burn with that steam.

As you remove it off the heat, hit the fish with some lemon juice (remaining 1/2 lemon) to brighten it up further.

Watch the video below for a tip if you don’t own a bamboo steamer basket as I used.

Simple, quick and TASTY! The flavors of the jerk and the fish itself will shine though. Toss in some sweet potato and along with that plantain, you’ll have a boss meal yea. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Cassava With Stewed Smoked Herring.

June 19, 2021June 19, 20211 Comment

This is yet another one of those “boil and fry” dishes (I’ve shared a few to date) we enjoy throughout the Caribbean. Food we inherited from our ancestors who made use of the land and with limited resources, made incredible meals. Cassava (aka yuca or manioc) was something we always had growing in our kitchen garden growing up, so it’s presence in soups, baked treats, breads and in dishes like this, was the norm. FYI on some islands smoked herring is known as red herrings.

You’ll Need…

2 lbs cassava
1/2 tablespoon salt
1/2 lb smoked herring fillets
1/2 large onion (sliced)
10-12 grape tomatoes (any tomato will work)
2 scallions (chopped)
4-6 cloves garlic (smashed)
4-6 sprigs thyme
1/2 teaspoon black pepper
3 tablespoon chopped parsley
1/4 scotch bonnet pepper (sliced)
3 tablespoon olive oil
2 -3 tablespoon butter

Important! I used frozen cassava, which I cooked according to the package directions. I also used smoked herring fillets which were cleaned (skin, head etc removed) and main center bone removed, however it did have some tiny bones. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Place the frozen cassava in a deep pot with water and bring to a boil. Add the salt and reduce to a rolling boil and cook until tender. For this brand of frozen cassava it takes about 20 minutes to cook. If using fresh cassava, peel, cut into pieces and bring to a boil in the salted water – adjust cooking time accordingly. To test for doneness, simply stick a sharp knife though a thick piece and if there’s no resistance, they are ready.

As the cassava boils, I boiled water in my kettle and poured over the herring fillets in a deep bowl. This will help to do a few things, hydrate them, remove some of the salt, along with excess smoke. Let it sit in the water until it’s cool enough to handle.

Drain the cassava and set it aside to cool as we have to prepare it a bit further.

The herrings should be cool enough to touch. Here is where you need gloves or the scent of that smoky fish will remains on your hands for a while. Drain the water, rinse with cool water and squeeze dry. Now shred and in doing so if you see any tough bones, remove and discard. There will be some tiny (flexible) ones, those can remain as they should not pose a choking hazard.

In a large pan/pot, heat the olive oil (any oil you like cooking with will work) on a medium flame, then add the onion, garlic, scotch bonnet, black pepper, scallions and thyme. Reduce the heat to low and cook for 3-4 minutes. (Please watch the video below as I speak about Scotch Bonnet Peppers)

4 minutes later, it’s time to add the prepared smoked herrings to the pot and stir well. Cook for 2-3 minutes, then add the tomato and 1/2 of the parsley. Mix well.

The cassava will be cool, (watch the video below) so it’s time to chop it up into 1 inch pieces and remove the woody center and discard.

Now toss the cut cassava into the pot and stir well, so the cassava picks up all that lovely smoked herring flavor and cook for 3 minutes. Add the butter to give the finished dish a bit of rich creamy flavor and toss in the remaining parsley and you’re done!

I consider this one of the classics when it comes to Caribbean culinary culture and it brings me much joy to not only share this one with you, but to enjoy it when I get a little homesick for the islands.

This is a complete dish, but you can always start with a side salad if you wish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Stewed Cabbage With Shrimp.

July 20, 2021June 14, 20213 Comments

“Hey I know you, you’re the guy from YouTube! My boyfriend sent me the video you did with Shrimp and Cabbage a few days ago.. excellent recipe” Met a young lady the other day at the Caribbean Grocers in Mississauga and she was excited to tell me that she enjoys my recipe videos. Always nice to meet people who test-drive my recipes with success. Gone are the days when cabbage is supposed to be bland and give you gas… this is guaranteed to be a HIT in your home.

You’ll Need…

1 lb medium shrimp (cleaned + deveined)
3/4 tablespoon salt (divided)
1 teaspoon black pepper (divided)
1 medium onion (sliced)
1/2 lime or lemon for washing the shrimp
4 cloves garlic (crushed)
2-3 tablespoon olive oil (divided)
1 teaspoon curry powder
1/2 teaspoon grated ginger
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon water
1/2 medium Cabbage (shredded)
8 grape tomatoes (optional)
1 Wiri Wiri pepper (optional)
1 tablespoon tomato concentrate puree
1/2 cup scallion tops (green part)

if doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific #glutenfree dietary requirements.

Peel, devein and wash the shrimp with cool water and the lemon juice. Drain and marinate with 1/3 of the salt, 1/2 the black pepper, curry powder, Caribbean Green Seasoning and 1 tablespoon of olive oil and give it a good mix. Set aside.

Heat a pot on a medium heat, then add the seasoned shrimp to the (dry) pot and stir. Quickly cook the shrimp for 2 minutes, then remove and set aside. Do NOT overcook the shrimp. Doing it this way will prevent that, plus give us that shrimp flavor to start with.

Add the remaining olive oil to the pot (still on medium heat) and add the onion, remaining black pepper, garlic and wiri wiri pepper (cut to release the heat) . Turn the heat to low and cook for 2 minutes.

Then move things from the center of the pot and add the tomato paste and stir well. We want that paste to get in contact with the hot pot to help it caramelize and go sweet. Cook for 2 minutes, then add the grated ginger and stir well.

Now turn the heat back up to medium and add the shredded cabbage. Should you prefer the cabbage more chunky – rock chunky. Stir as you add. Then add the remaining salt.

In the same bowl you marinated the shrimp, swish around the water and add it to the pot to help create a bit of steam. Here is where I added the tomatoes (optional as I was clearing out the fridge).

Seven minutes later the cabbage was the texture I like cabbage (slight crunch, cook more if you want), now is where we add back the shrimp we cooked earlier (including any juices) and stir. Cook for 2 minutes and you’re done. I’d recommend tasting for salt and adjust accordingly as I’m trying to cut back on my sodium intake and the recipe may reflect this.

Top with the scallions and get ready to enjoy a stunning cabbage dish with rice, roti or on sandwiches.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Outstanding Oven Roasted Fish.

June 13, 2021May 24, 2021Leave a Comment

Here’s one of those meals which takes me back to the Caribbean, but not as a child… as we never had this version of fish growing up in our house. I think the only fish dish we had which came out of the oven, was when mom made baked salmon. However, it does give a level of comfort as it reminds me of my travels throughout the Caribbean as an adult (tourist).

You’ll Need…

1 2-3 lb fish (I prefer ocean fish)
2 scallions (chopped)
1/2 medium onion (diced)
2 pimento peppers (sliced)
1/3 cup + 2 tablespoon olive oil
1 stalk celery (diced)
4 cloves garlic (divided)
10 okra (divided)
1.5 lbs pumpkin (divided – dice and sliced)
1 lemon
8 small bell peppers
1 1/2 teaspoon black pepper (divided)
1 teaspoon sea salt (divided)
1/2 teaspoon grated ginger
6-8 sprigs thyme (divided)
1 tablespoon golden brown sugar

NOTE! If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements.

Prep the vegetables.

Lets prepare the stuffing for the fish as I want it cool before use. In a saucepan add a tablespoon and a half of olive oil, followed by the diced onion, celery (including any leaves), scallions, 1/2 the thyme (leaves only) and stir.

After 3 minutes on low heat, add 1/4 the black pepper, 1/2 the salt, 3/4 cup diced pumpkin, 1/2 the garlic, 4 okra cut into 1 cm wheels and continue cooking on low.

Add the pimento peppers (1/2 cup diced bell peppers will work too), grated ginger (the ginger will give it a peppery note) and stir well.

5 minutes and you can turn off the stove and allow it to cool.

It’s time to make the sort of dressing. Add 1/3 cup olive oil to a bowl and mix in the remaining salt, black pepper and the remaining thyme leaves, garlic and lemon juice. Whisk!

I washed and prepped my fish (pat the fish dry), then I sprayed my baking tray with cooking spray (oil). I then made made 3 cuts down the belly of the fish holding my knife on a 45 degree angle (watch the video below). Now it’s time to pour or brush on the dressing we made. Get the belly cavity and make sure some gets into the cuts we made too. For easier clean-up after may I recommend lining your baking tray with foil or parchment paper.

Now it’s time to add the ‘cooled’ stuffing we made earlier into the belly cavity of the fish. Yes, it will spill out.. we want this actually.

To make it to a full meal, it’s time add the remaining pumpkin (skin on is fine), remaining okra and tiny sweet bell peppers. Spoon on the remaining dressing to cover everything.

add a bit more salt and black pepper on top of everything if you want.

Sprinkle on the brown sugar on the pieces of pumpkin to add a bit more sweetness as it roast. I sliced the pumpkin about 1 1/2 cm thick.,

Into a 425 F (preheated) oven on the middle rack uncovered as we want to get that oven-grilled effect (char) on everything.

Feel free to sprinkle on some fresh lemon or lime juice as you take it out of the oven. This is guaranteed to become a HIT in your house. Feel free to use your fav fish in making this dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

The Ultimate Shrimp Lo Mein.

June 14, 2021May 5, 20212 Comments

In places where the Chinese Indentured Laborers settled in the Caribbean after the end of slavery (to help facilitate the shortage of labor in the sugar cane fields), you’ll find that the Culinary Culture is heavily influenced by their culinary heritage. Countries like Guyana, Cuba, Jamaica, Trinidad and Tobago to be more precise. Here’s one such dish! The perfect one pot meal in my humble opinion.

You’ll Need…

1 lb large shrimp (peeled and deveined)
1/2 lime or lemon (juice)
400 g Lo Mein Noodles (I used fresh)
1 1/2 tablespoon stir fry (spicy) oil
1 1/2 tablespoon veg oil
3 cloves garlic (diced fine or crushed)
2 onions (sliced)
1 teaspoon grated ginger
1/2 large red, green and orange bell pepper (cut into wedges)
10-15 mushroom (white button)
1/4 teaspoon black pepper
1 1/2 tablespoon Chinese cooking wine
1 tablespoon dark soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon Oyster Sauce
1 1/4 tablespoon Hoisin Sauce
2 scallions (chopped)

Tip! Prep the ingredients as this is a really quick dish to put together as with most stir-fry type recipes.

Peel and devein the shrimp and wash with the juice of 1/2 a lime or lemon and cool water.

Place your wok (or frying pan) on a medium flame and add the spicy chili oil.

Then add the garlic, grate in the ginger and toss in the shrimp. I left the tails on the shrimp (for presentation) but you can remove them. Stir and add the black pepper (use white pepper for a different flavor profile).

As this quickly cooks, cook your noodles according to the package directions and set aside.

2 1/2 – 3 minutes later, remove the shrimp from the wok (set aside) and add the vegetable oil back to the same wok.

Now add the bell peppers, onion, mushroom (cut in 1/2) and stir well.

2 minutes later it’s time to add your precooked noodles and mix well.

Now it’s time to add more flavors by adding the Chinese cooking wine, Hoisin sauce, Sesame oil, Oyster sauce and Soy sauce. Mix everything well to coat the noodles and vegetables. Cook for a couple minutes so the noodles absorb the sauces.

Toss in the shrimp, warm through and finish with the scallions before turning off the stove.

You’ll notice that I didn’t add any salt to this dish as I find that the sauces I added already got a sodium element to them, especially the dark soy sauce. But taste at the end and adjust to your liking.

Serve warm! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/