Seasonal Recipes Archives | CaribbeanPot.com

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
Ackee – mild, creamy fruit that softens the spiciness and adds texture
Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
Onion – adds savory crunch and depth in the mix
Garlic – essential pungent flavor base
Carrot – sweet crunch and color contrast
Vinegar (white or apple cider) – pickling acid for tang and preservation
Sugar – balancing sweetness to offset the tartness
Salt – seasoning coordination
Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
Look for canned ackee labeled “ready to eat” and rinse off excess brine
Scotch bonnet peppers are available fresh or dried; wear gloves when handling
Choose crisp carrots and firm onion to maintain texture during pickling
Use distilled white or apple cider vinegar, both work well for preserving flavor
Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.

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Prep Time 15

Rest Time 20

Total Time 35

Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine General Caribbean, Trinidadian

Ingredients

1 lb chenette peeled
1/2 teaspoon sea salt
1/2 teaspoon pimenton smoked paprika
1/2 teaspoon black pepper
2 cloves garlic crushed
1/2 Scotch Bonnet pepper sliced thinly
1 tablespoon Chadon Beni chopped, about 4 leaves
2 tablespoons water

Instructions

Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.

Keyword ackee, Appetizers & Snacks, Caribbean Classics, chenette, chenette chow, chow, comfort food, guinep, spanish lime, summer recipes, trinidad

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Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Garlic Chive Butter

January 7, 2026July 19, 2025Leave a Comment

Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Season series, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.

The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sauté to bloom the garlic’s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread that’s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.

Best of all, this Garlic Chive Butter is one of those make-ahead ingredients you’ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.

Ingredient Guide

Salted Butter: Adds flavor and body to the sautéed garlic base.
Garlic: Infused in warm butter to create a deep, savory foundation.
Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.

Shopping Made Easy

Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
Spring chives are abundant in gardens and markets; look for bright green stalks.
For a richer finish, try high-fat butters like Amish or Irish butter.
You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.

Cooking Notes from the Kitchen

Rinse chives thoroughly to remove any hidden grit or dirt.
Gently sauté garlic; don’t let it brown or it may turn bitter.
Add herbs off the heat to preserve their color and flavor.
Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
Stir in chive blossoms at the end for added aroma and a pop of color.

Can I freeze homemade garlic chive butter?

Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.

How long does garlic chive butter last?

It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, it’s best used within 6 months.

Can I use dried chives instead of fresh?

Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since they’re more concentrated.

What else can I add to enhance the flavor?

Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.

Garlic Chive Butter

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Prep Time 15

Total Time 15

Course Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Cuisine Fusion

Ingredients

2 tablespoons salted butter
6 cloves garlic crushed
2 cups chives finely chopped
1 lb unsalted butter softened

Instructions

In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
Add the chopped chives and softened unsalted butter to the saucepan off the heat.
Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.

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Orange bowl containing four cheese dip with spinach

Appetizers & Snacks Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Vegetarian Winter Recipes

Creamy 4-Cheese Spinach Dip

January 7, 2026May 30, 2025Leave a Comment

Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you’re now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It’s no secret that we love cheese in the Caribbean, and the same can be said for any “greens” like spinach, so it’s only natural that this recipe would show up here.

This Creamy 4-Cheese Spinach Dip is a hybrid of my daughter Kieana’s recipe, which I tweaked and kinda called my own. It combines creamy cheeses, vibrant herbs, and a hint of Caribbean heat for a delightful appetizer. Combining cheddar, cream cheese, Romano, Asiago, and optional Parmesan with chopped spinach and a touch of bird’s eye pepper, this baked dip is both comforting and exciting. Whether you’re hosting a gathering or enjoying a quiet evening, this dish is sure to impress.

Ingredient Guide

Spinach: Adds texture and substance to the dip; make sure it’s well-drained to avoid excess moisture.
Bird pepper: Brings a subtle kick of heat and Caribbean flavor; use as much or as little as you like.
Bell pepper: Adds natural sweetness and crunch that balances the richness of the cheeses.
Parsley: Contributes a fresh, herbal brightness that cuts through the creamy base.
Cheddar cheese: Provides a sharp, bold flavor and excellent meltability.
Cream cheese: Acts as the creamy, tangy base that holds the dip together.
Romano cheese: Lends a salty, aged flavor that deepens the cheesy profile.
Parmesan cheese (optional): Offers a nutty, savory layer if included—great for extra umami.
Asiago cheese: Brings a slightly sweet and tangy complexity to the mix.
Garlic: Adds pungent, aromatic depth that infuses the entire dip.
Lemon juice: Brightens the overall flavor and balances the richness of the cheeses.
Scallions: Give a mild onion flavor and vibrant color.

Shopping Made Easy

Cheeses: Look for fresh blocks to grate yourself for better melting and flavor.
Spinach: Frozen chopped spinach works well; thaw and squeeze out excess water.
Bird pepper: If unavailable, substitute with a small amount of Scotch bonnet or jalapeño, adjusting for heat preference.
Fresh herbs and vegetables: Available in the produce section; opt for vibrant, fresh options.

Can I prepare this dip ahead of time?

Yes, assemble the dip and refrigerate it covered for up to 24 hours before baking. You can also freeze it for longer storage; bake from frozen, adding extra time as needed.

What can I serve with this spinach dip?

Serve with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like carrots and celery.

How spicy is this dip?

The bird pepper adds a mild heat. Adjust the quantity or substitute with a milder pepper to suit your taste.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then cool and chop before using. Ensure excess moisture is removed.

Is this dip suitable for vegetarians?

Yes, as long as the cheeses used are made with vegetarian-friendly rennet.

Cooking Notes from the Kitchen

Cheese topping: Reserve some grated cheddar and Asiago to sprinkle on top before baking for a golden crust.
Baking dishes: Divide the mixture into two smaller dishes if desired; bake one now and freeze the other for later.
Baking from frozen: Bake at 350°F (175°C) for about 35 minutes, adding extra time as needed to heat through.

Creamy 4-Cheese Spinach Dip

A rich, cheesy spinach dip with a Caribbean twist, perfect for parties or cozy nights in.

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Prep Time 15

Cook Time 25

Rest Time 40

Total Time 1 20

Course Appetizers & Snacks, Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

2-3 cups chopped spinach frozen, thawed and drained
1 Bird’s Eye pepper deseeded
¾ cup diced bell pepper
1 tablespoon parsley
2 cups cheddar cheese
1 cup cream cheese
½ cup Romano cheese
½ cup Parmesan cheese optional
½ cup Asiago cheese
1 clove garlic finely diced
1 tablespoon lemon juice
3 stalks scallions chopped
1 tablespoon vegetable oil or cooking spray; for greasing the baking dish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with vegetable oil or spray.
In a large bowl, combine the drained spinach, bird pepper, diced bell pepper, parsley, garlic, lemon juice, and chopped scallions.
Add the cream cheese, cheddar, Romano, Asiago, and Parmesan (if using) to the bowl.
Mix thoroughly with a spatula until everything is evenly combined.
Spoon the mixture into the prepared baking dish and smooth the top.
Bake uncovered for 25 minutes or until bubbly and golden at the edges.
Remove from the oven and let rest for 5–7 minutes before serving.

Notes

Parmesan is optional, technically making this a five-cheese dip.

Use gloves when handling bird pepper or substitute with a pinch of chili flakes if needed.

Be sure to squeeze out excess moisture from the spinach to prevent a watery dip.

Let the dip rest for 5–7 minutes after baking before serving to allow it to firm up.

Serve with tortilla chips, pita wedges, or toasted bread slices.

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Breakfast Caribbean Classics Fall Recipes Featured Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes

Ultimate Curry Eggs

January 7, 2026May 28, 20251 Comment

I’m excited to share this Ultimate Curry Eggs, a humble but satisfying Trinidadian classic that turns hard‑boiled eggs into a flavorful curry experience. These are a beloved Caribbean dish made by simmering eggs in a richly seasoned sauce with aromatics and curry, offering a comforting, protein‑rich meal in under 30 minutes. Bringing back childhood memories of mom’s kitchen, I’ve simplified the process to highlight bold flavor and ease.

Ingredient Guide

Hard Boiled Eggs – perfectly cooked eggs as the hearty base of curry eggs
Onion or Shallot – builds savory depth in the curry sauce
Pimento or Hot Pepper – adds a hint of traditional Caribbean heat
Wiri Wiri or Scotch Bonnet Pepper – optional spice element for bold curry eggs
Tomato – light acidity and texture in the curry eggs sauce
Garlic – aromatic foundation for Curry Eggs
Curry Powder – essential Caribbean spice blend for flavor
Cumin Seeds (Geera) – warm spice tones in the curry eggs sauce
Caribbean Green Seasoning – herbal accent typical in Curry Eggs
Scallions – fresh garnish to finish Curry Eggs
Black Pepper – gentle seasoning to balance the curry
Salt – brings out the flavors in Curry Eggs
Vegetable Oil – medium for sautéing aromatics in curry eggs

Cooking Notes from the Kitchen

Cook eggs to firm but not overdone; cut in half to expose yolk and increase absorption of curry sauce.
Flavor develops by toasting curry powder and spices over low heat before adding liquid..
Leaving Wiri Wiri or Scotch Bonnet peppers whole gives a milder heat; slice or remove seeds for more kick.
Eggs may be gently fried before adding to the sauce for a crisp exterior (optional variation).
Adjust curry sauce consistency by simmering longer to reduce, or adding water if needed.
Serve with roti, rice, fry bake, or bread to enjoy the rich curry eggs sauce.

Shopping Made Easy

Look for fresh hard‑boiled eggs or cook your own for curry eggs—preferably farm‑fresh eggs.
Onions or shallots and garlic are standard aromatics; ensure freshness for bold flavor.
Pimento peppers and Wiri Wiri or Scotch bonnet peppers can be found in Caribbean grocery sections.
Use Caribbean green seasoning or a blend of cilantro, chives, and herbs to mimic traditional curry eggs flavor.
Caribbean curry powder and cumin seeds bring authenticity to the dish.
Roti, fry bake, or sada roti make great accompaniments; they are sold frozen or fresh in many West‑Indian grocers.

What makes this unique in Caribbean cooking?

Curry Eggs is a protein‑rich Trinidadian comfort dish where hard‑boiled eggs are simmered gently in a spiced curry sauce made with aromatics, green seasoning, and traditional curry powder

How do I prevent eggs from falling apart?

Do not stir vigorously once eggs are added. Cut the eggs in half, yolk side down, to absorb the curry, then gently spoon the sauce over them. You may fry them lightly beforehand for stability.

Can I add potatoes or aloo?

Absolutely, that variation is commonly known as “Curry Eggs and Aloo.” Pre‑boil potatoes and simmer with the curry sauce before adding the eggs for a more substantial meal.

Are these eggs gluten‑free and vegetarian-friendly?

Yes, Curry Eggs is naturally gluten‑free and suitable for lacto‑ovo vegetarians, as long as all seasonings are verified gluten‑free.

What is the best way to serve Curry Eggs?

Serve Curry Eggs alongside warm roti, fry bake, sada roti, or steamed rice so you can soak up the rich curry sauce. Bread or provisions also complement it well.

Ultimate Curry Eggs

Simple yet satisfying, these Curry Eggs features hard‑boiled eggs simmered in a rich curry sauce with aromatics and warm spices, delivering bold Caribbean flavor in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes

Servings

Ingredients

4 hard boiled eggs halved
1 shallot or onion, diced
4 cloves garlic crushed
1 pimento pepper sliced
1-2 Wiri Wiri peppers or Scotch bonnet peppers, whole or sliced
1 tomato diced, seeds removed
1 tablespoon Caribbean Green Seasoning
1 teaspoon cumin seeds
1 tablespoon curry powder
1 teaspoon black pepper
1/2 teaspoon salt or to taste
2 tablespoon vegetable oil
1 cup water
2 scallions chopped, for garnish
4 cloves garlic crushed
1 pimento pepper sliced
1 tablespoon Caribbean green seasoning
1 teaspoon cumin seeds
1 tablespoon curry powder
1 teaspoon black pepper
1/2 teaspoon salt to taste
2 tablespoon vegetable oil to taste
1 cup water to taste

Instructions

Heat oil in a saucepan over medium heat. Add shallot, garlic, pimento pepper, and cumin seeds; cook until fragrant.
Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.

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

Quick and Easy One-Pot Mac and Cheese

January 7, 2026May 25, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

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

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

Can I use other pasta shapes besides bucatini?

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

Do I have to use mayonnaise in mac and cheese?

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

Is this recipe good for meal prep?

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

Quick and Easy One-Pot Mac and Cheese

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

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Prep Time 5

Cook Time 15

Total Time 20

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

Cuisine Trinidadian

Servings

Ingredients

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

Optional

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

Instructions

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

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

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

Stewed Honey Nut Squash with Saltfish

January 7, 2026May 19, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I substitute butternut squash for honey nut squash?

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

How do I prepare salted cod before cooking?

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

How do I make this recipe fully vegan?

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

Is stewed honey nut squash gluten-free?

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

What do I serve with stewed squash and saltfish?

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

Stewed Honey Nut Squash with Saltfish

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

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Prep Time 10

Cook Time 30

Total Time 40

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

Cuisine Fusion

Servings

Ingredients

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

Instructions

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

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Chris's Kitchen Featured Fusion Seasonal Recipes Side Dishes Summer Recipes Vegan

Watercress and Avocado Salad with Clementine Vinaigrette

January 7, 2026May 8, 2025Leave a Comment

If you’re after something quick, bright, and good-for-you, this Watercress and Avocado Salad with Clementine Vinaigrette is just the thing. I whipped this one up with a few simple ingredients, and in under 10 minutes, it was ready to serve. Whether you enjoy it on its own or as a side with grilled meats or fish, this one’s a keeper, especially on warm summer days around the BBQ.

The peppery bite of fresh watercress pairs beautifully with creamy avocado slices, and the dressing brings it all together. Made with fresh clementine juice, olive oil, and a touch of Dijon mustard and honey, it’s bright, balanced, and just a little sweet. You can even add a bit of finely diced Scotch Bonnet if you want to take it up a notch.

This salad is naturally gluten-free, vegetarian, and vegan. Be sure to double-check your ingredients if you’re cooking for individuals with specific dietary needs.

Ingredient Guide

Watercress: Offers a crisp, peppery bite and lots of nutrients. Trim thick stems before using.
Avocado: Adds creaminess and richness to contrast the watercress.
Clementines: Their juice gives the vinaigrette a sweet citrus base.
Dijon Mustard: Helps emulsify the vinaigrette and adds a slight tang.
Salt: Balances and enhances all the flavors.
Black Pepper: Adds a gentle kick.
Olive Oil: The foundation of the dressing, tying all ingredients together.
Red Wine Vinegar: Provides acidity to balance the sweetness of the juice.
Honey: Rounds out the vinaigrette with natural sweetness.

Cooking Notes from the Kitchen

You can substitute mandarins or oranges for clementines, depending on what’s in season.
Make the vinaigrette in a jar with a tight lid; just shake to combine.
For a spicy version, add finely minced Scotch Bonnet or your favorite hot pepper to the dressing.
Assemble the salad just before serving to keep the avocado from browning and the watercress crisp.

Shopping Made Easy

Watercress is usually sold in bunches in the produce section—look for vibrant green leaves.
Use a ripe but firm avocado so it holds its shape when sliced.
Choose fresh clementines for the best flavor, or use bottled juice in a pinch.
Dijon mustard, red wine vinegar, and honey are pantry staples that bring great balance to the vinaigrette.

Can I make this salad ahead?

You can prep the vinaigrette and wash the watercress in advance, but slice the avocado and dress the salad just before serving to keep everything fresh.

What’s a good substitute for watercress?

Try arugula, baby spinach, or a mix of baby greens if you can’t find watercress.

Can I add protein to make this a full meal?

Absolutely. Grilled chicken, shrimp, or chickpeas make great additions for a heartier version.

How spicy should I make the dressing?

That’s up to you. Keep it mild for balance, or add diced Scotch Bonnet for Caribbean heat.

Is this salad suitable for meal prep?

It’s best assembled fresh, but the dressing can be stored for up to 1 week in the fridge.

Watercress and Avocado Salad with Clementine Vinaigrette

A bright, refreshing salad made with peppery watercress, creamy avocado, and a zesty citrus vinaigrette. Naturally vegan and gluten-free, it’s the perfect side for grilled meals or a light lunch on its own.

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Prep Time 10

Total Time 10

Course Chris’s Kitchen, Seasonal Recipes, Side Dishes, Summer Recipes, Vegan

Cuisine Fusion

Ingredients

2 bunches watercress trimmed
1 medium avocado ripe, sliced
3 clementines juiced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey

Instructions

In a bowl or jar with a lid, combine clementine juice, Dijon mustard, salt, black pepper, olive oil, red wine vinegar, and honey. Whisk or shake to emulsify.
Wash and trim the watercress, removing thick stems. Place in a serving bowl.
Slice the avocado and arrange over the watercress.
Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.

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Breads & Bakes Breakfast Desserts Fall Recipes Featured Fusion Seasonal Recipes

Diabetic-Friendly Ginger Mango Muffins

January 7, 2026April 16, 2025Leave a Comment

When I saw my Ginger Mango Muffins featured in LIAT’s in-flight magazine, I knew this lighter, sweeter treat needed to be available to everyone, especially those watching their sugar intake. These muffins are packed with fresh mango and zesty ginger, staying fruity and moist without excess sweetness. Dawned in tropical flavor and low in added sugar, they’re perfect for breakfast, snack time, or a healthier dessert option.

Ingredient Guide

Almond Flour: Provides a naturally sweet, low-carb base that helps make the muffins diabetic-friendly.
Coconut Flour: Adds structure and fiber so the muffins hold together.
Baking Powder and Baking Soda: Work together to give the muffins lift and a tender crumb.
Salt: Enhances all the flavours and balances sweetness.
Sliced Mango: Choose ripe mango for tropical sweetness and juicy texture.
Grated Fresh Ginger Root: Adds warmth and a gentle spice kick.
Orange Zest: Lifts the mix with fresh citrus brightness.
Eggs: Provide structure and richness without needing more sugar.
Sour Cream: Keeps the muffins tender and moist while adding tang.
Unsalted Butter: Adds richness and helps the muffins brown slightly.
Vanilla Extract: Brings depth and balances the fruit and spice notes.
Splenda (Granulated): A sugar substitute that measures cup-for-cup to reduce sugar content.
Molasses: A touch adds mineral-rich sweetness for flavor complexity.
Pistachio Nuts (Optional): Provide color and healthy crunch on top.

Shopping Made Easy

Look for almond and coconut flours in the baking aisle or the natural foods section.
Use ripe, aromatic mango for better flavor, but frozen, thawed mango works well too.
If Splenda isn’t available, use another sugar substitute, but check to match sweetness.
If unavailable, molasses is optional and adds a subtle depth; feel free to omit it.

Cooking Notes from the Kitchen

Puree mango and ginger until smooth, then mix with orange zest and molasses for a fragrant base.
Toss dry flours and leavening agents together to prevent clumping before mixing wet ingredients.
Combine wet and dry ingredients gently—overmixing can lead to dense muffins.
Chill the batter slightly if the flour seems absorbent; a moist muffin batter creates a better texture.
Top with pistachios before baking for added crunch and presentation (optional).
Bake on the middle rack at 375 °F (190 °C) for even browning and a golden crust.

How do these muffins stay diabetic-friendly?

They’re made with almond and coconut flour instead of wheat, and sweetened with Splenda and a touch of molasses, keeping sugars low without compromising tough.

Can I use regular sugar instead of Splenda?

Yes, but that will increase the sugar content. You can substitute granulated cane sugar 1:1, though muffins will be sweeter.

Can I freeze these muffins?

Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat before serving.

What if I don’t have pistachio nuts?

No problem, just skip them or use chopped almonds for crunch.

Diabetic-Friendly Ginger Mango Muffins

Low‑sugar, tropical muffins sweetened with mango and Splenda, perfect for health‑friendly snacking.

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Prep Time 15

Cook Time 20

Rest Time 5

Total Time 40

Course Breads & Bakes, Breakfast, Desserts, Fall Recipes, Seasonal Recipes

Cuisine Fusion

Ingredients

1 cup almond flour
2/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mango sliced
2 teaspoon fresh ginger root grated
1 Tbsp orange zested
1/2 cup sour cream
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
3/4 cup Splenda granulated
1 tablespoon molasses
2 tablespoon pistachio nuts chopped, optional
Nonstick cooking spray or muffin liners

Instructions

Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
Divide batter among muffin cups and top with pistachios if using.
Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.

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Breads & Bakes Caribbean Classics Desserts Featured Festive & Holiday Recipes Jamaican Seasonal Recipes Trinidadian Winter Recipes

Moist Caribbean Black Cake with Soaked Fruit

January 7, 2026April 16, 2025Leave a Comment

I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Ingredients Guide

Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.

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Prep Time 25

Cook Time 2

Total Time 2 25

Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

Fruit Soak

2 cups dark rum
4 cups sherry or cherry brandy
1 pound prunes pitted
1 pound mixed peel
1/2 pound raisins
1/2 pound maraschino cherries
1/4 pound lemon peel

Cake Batter

1/2 pound unsalted butter softened
1 cup brown sugar
6 large eggs room temperature
1 teaspoon vanilla
1 teaspoon mixed essence
1 tablespoon lime zested
1 dash Angostura bitters optional
4-5 cups soaked dried fruit
2 cups all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg freshly grated
2 teaspoons baking powder
1 tablespoon burnt sugar browning
1 pinch salt

Instructions

Roughly chop the prunes.
Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
Blend until it is a thick but smooth consistency (with a little chunkiness).
Pour the entire mixture into a large bowl.
Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
Repeat.
Add browning and mix to combine.
Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
Brush the cake tops with a mix of rum and sherry.
Cool completely, then brush again before wrapping and storing.

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Classic Jamaican peas and rice in a white dish

Breads & Bakes Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Rice & One-Pot Seasonal Recipes Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian Weeknight Dinners Winter Recipes

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.

Ingredient Guide

Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.

Shopping Made Easy

Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.

Cooking Notes from the Kitchen

Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.

What is rice and peas?

Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.

When is it in season?

Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.

How do I store rice and peas?

Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.

Can I make this ahead?

Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.

What pairs well with rice and peas?

Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.

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Prep Time 10

Cook Time 30

Total Time 40

Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

1/2 cup dry red kidney beans
1/4 teaspoon black pepper
1-1/2 cups coconut milk
1 pepper Scotch Bonnet peppers
1 bulb onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain brown rice par boiled
1/4 teaspoon ground allspice
2 stalks scallions
2 cups water

Instructions

If using dried beans, rinse and soak overnight.
Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
Fluff rice gently with a fork and serve hot.

Notes

water according to your rice cooker directions for cooking brown rice
treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is chenette or ackee?

Can I use lemon juice instead of lime juice for chenette chow?

What’s the best pepper substitute for Scotch Bonnet in chow?

How long can chenette chow be stored in the refrigerator?

Is Chadon Beni the same as cilantro?

Can I make chenette chow with other fruits?

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

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Instructions

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Cooking Notes from the Kitchen

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How long does garlic chive butter last?

Can I use dried chives instead of fresh?

What else can I add to enhance the flavor?

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Garlic Chive Butter

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Can I use fresh spinach instead of frozen?

Is this dip suitable for vegetarians?

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Creamy 4-Cheese Spinach Dip

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Can I add potatoes or aloo?

Are these eggs gluten‑free and vegetarian-friendly?

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Ultimate Curry Eggs

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How do I prepare smoked herring for choka?

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What can I serve with smoked herring choka?

Is smoked herring choka gluten-free?

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

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Is this recipe good for meal prep?

Quick and Easy One-Pot Mac and Cheese

Ingredients 1x2x3x

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Can I substitute butternut squash for honey nut squash?

How do I prepare salted cod before cooking?

How do I make this recipe fully vegan?

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What do I serve with stewed squash and saltfish?

Stewed Honey Nut Squash with Saltfish

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