Spring Recipes Archives | CaribbeanPot.com

A Fresh Take on Homemade Pesto

Pesto is one of those kitchen staples that instantly brings flavor and freshness to the table, and my Simple Tasty Chive Pesto is a seasonal twist worth trying. While it’s not as fiery as the Fierce Green Scotch Bonnet Pesto I shared a few years ago, this version emphasizes flavor over heat. Chives lend a mild, onion-like brightness, walnuts add a toasty depth, and parmesan ties it all together with a rich, salty bite. With just a few ingredients and a food processor (or even a mortar and pestle if you prefer a more traditional approach), this chive pesto recipe comes together in minutes.

I love making a small batch and using it right away—tossed with pasta for a quick dinner, spread over warm toast, or spooned onto roasted potatoes. It also pairs beautifully with grilled meats, especially steak. This recipe is part of my #inSeason series, where I focus on fresh, seasonal ingredients that inspire me beyond traditional Caribbean cooking.

Whether you’re looking for a quick weeknight sauce, a way to use up fresh garden chives, or a new condiment for your summer meals, this chive pesto is versatile, flavorful, and ready in under 15 minutes.

Ingredient Guide

Walnuts – Lightly toasted to bring out their nutty flavor and add body to the pesto.
Chives – Fresh and bright, with a delicate onion flavor that makes this pesto unique.
Garlic – Adds a punch of savory sharpness.
Lemon – Fresh juice balances the richness with acidity.
Parmesan Cheese – Brings a salty, savory depth.
Olive Oil – Smooths everything together into a silky sauce.
Sea Salt – Optional, since the Parmesan already provides natural saltiness.

Cooking Notes from the Kitchen

Toasting the walnuts over low heat for just a few minutes enhances their flavor without making them bitter.
If your pesto feels too thick, drizzle in extra olive oil until it reaches the texture you prefer.
For a vegetarian-friendly option, select a Parmesan substitute that is made without animal rennet.
This pesto keeps in the fridge for up to a week, but it tastes best when used right away.
Try freezing portions in ice cube trays if you want to keep it on hand longer.

Shopping Made Easy

Fresh chives can usually be found in the produce section near other fresh herbs.
Walnuts are available in the baking aisle or bulk bins at most grocery stores.
Good-quality Parmesan is worth the investment; look for it in the deli or specialty cheese section.
Use extra virgin olive oil for the best flavor and smooth finish.
Garlic and lemon are pantry essentials, readily available at any supermarket year-round.

Drinks & Smoothies Featured Spring Recipes Summer Recipes

Strawberry Apple Cider Lemonade

January 7, 2026August 18, 2025Leave a Comment

There are few things more satisfying on a hot summer’s day than a cold glass of homemade lemonade. This Strawberry Apple Cider Lemonade has become one of my favorite ways to cool down when strawberries are in season and the sun is scorching. It’s not a traditional Caribbean drink (use of strawberries and apple cider), but part of my #InSeason series, where I highlight fresh, local ingredients that are in season.

This recipe combines the sweetness of ripe strawberries with the bright tartness of lemon juice and the crisp flavor of fresh-pressed apple cider. What makes it extra special is the chance to give it a subtle island vibe with a couple drops of Angostura bitters and a splash of vanilla or mixed essence—three ingredients you’ll find in almost every West Indian kitchen.

It’s perfect served over ice for the whole family, but if you’re looking for an adult version, you can easily stir in a bit of dark rum, vodka, or even sparkling wine for a refreshing summer cocktail. However you make it, this lemonade is a colorful and cooling drink that will quickly become a warm-weather favorite.

Ingredient Guide

Strawberries – Sweet and juicy, they give the lemonade its vibrant color and natural fruitiness.
Raw Cane Sugar – Adds sweetness while keeping the drink balanced and not overly tart.
Water – Blends the flavors and keeps the lemonade light and refreshing.
Lemons – Freshly squeezed juice provides brightness and acidity.
Apple Cider – Fresh-pressed cider adds depth and a subtle apple sweetness (not vinegar).
Angostura Bitters – Optional, but adds a complex Caribbean flavor with herbal notes.
Vanilla Essence – Another optional ingredient that brings warmth and roundness to the flavor.
Lemon and Strawberry Slices – Used for garnish, they make the drink look as refreshing as it tastes.
Dark Rum, Vodka, or Sparkling Wine – Optional add-ins for an adult version of the lemonade.

Cooking Notes from the Kitchen

Fresh lemon juice is always best, but bottled lemon juice will work if that’s what you have.
You can use any sweetener you prefer, such as honey or agave syrup, instead of cane sugar.
If you like a smoother lemonade, strain the strawberry purée before mixing. If you enjoy texture, keep the pulp.
Apple juice is a good substitute if fresh cider isn’t available.
Mix in the alcohol only before serving to keep it fresh and balanced.

Shopping Made Easy

Most grocery stores carry fresh strawberries in summer, but frozen berries can work in a pinch.
Look for raw cane sugar in the baking aisle, though white sugar or other sweeteners are easy swaps.
Fresh lemons are usually available year-round; choose ones that feel heavy for their size.
Apple cider is often sold in the refrigerated section of supermarkets or local farmers’ markets.
Angostura bitters and vanilla essence are easy to find at a West Indian grocery store.

Questions People Ask

Can I use apple juice instead of apple cider in this recipe?

Yes, apple juice works well if you can’t find fresh-pressed cider. The flavor will be slightly lighter but still refreshing.

What’s the difference between apple cider and apple cider vinegar?

Apple cider is the sweet, unfiltered juice of apples, while apple cider vinegar is fermented and sour. Be sure to use apple cider, not vinegar, in this recipe.

How do I make this Strawberry Apple Cider Lemonade alcoholic?

Stir in 1/2 cup of dark rum, vodka, or sparkling wine before serving for a refreshing cocktail version.

Can I make this lemonade ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator. Add garnishes and alcohol (if using) just before serving.

Do I need to strain the strawberries for this lemonade?

Not necessarily. Straining removes the pulp for a smoother texture, but leaving it in gives the drink more body and flavor.

Strawberry Apple Cider Lemonade

A refreshing summertime drink made with fresh strawberries, lemon juice, and apple cider. With optional Caribbean touches like Angostura bitters and vanilla essence, this lemonade can be enjoyed as a family-friendly cooler or with a splash of rum for an adult twist.

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Prep Time 15

Total Time 15

Course Drinks & Smoothies, Spring Recipes, Summer Recipes

Ingredients

3/4 lb strawberries washed, hulled, chopped
1 cup raw cane sugar
6 cups water divided
3 cups apple cider
couple drops Angostura bitters optional
1 teaspoon vanilla essence optional
lemon slices for garnish, optional
strawberry slices for garnish, optional
1/2 cup dark rum, vodka, or sparkling wine optional

Instructions

Prep your ingredients in advance. Wash, hull, and chop the strawberries. Juice the lemons. Place the chopped strawberries in a blender with 1 cup of water and blend until smooth. TIP! If the water is lukewarm, it will help dissolve the sugar easily.
Pour the strawberry purée into a large pitcher. Strain if you prefer a smoother lemonade, or keep the pulp for added texture.
Stir in the raw cane sugar until dissolved.
Add the freshly squeezed lemon juice, remaining 5 cups water, and apple cider. Mix well.
Taste and adjust sweetness as needed. If using, stir in a couple drops of Angostura bitters and vanilla essence.
Chill in the refrigerator for at least 1 hour, or serve immediately over ice.
Garnish with lemon and strawberry slices before serving.
For an adult version, add dark rum, vodka, or sparkling wine just before serving.

Keyword apple cider, apple cider lemonade, featured, how to make lemonade, in season, lemonade, strawberries, strawberry juice, strawberry lemonade, summertime lemonade

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Appetizers & Snacks Featured Global Favorites Spring Recipes Summer Recipes Vegan Vegetarian

Simple Bread and Butter Pickles

January 7, 2026August 14, 2025Leave a Comment

There’s something deeply satisfying about opening a jar of homemade pickles in the middle of summer and tasting the bright crunch of garden-fresh cucumbers. This Bread and Butter Pickles recipe is my personal take on a classic, inspired by Chef John’s (Food Wishes fame) method but with a slight twist — jalapeño peppers for just the right amount of gentle heat. While not a traditional Caribbean dish, it’s part of my #InSeason series, where I share recipes that celebrate the fruits and vegetables I’m harvesting right now.

With a sweet-and-tangy balance, fragrant spices like mustard seed, celery seed, turmeric, and cloves, and that extra layer of flavor from jalapeños, these pickles are perfect alongside sandwiches, burgers, or even as a quick snack straight from the jar. They’re also a great introduction to home preserving, since you can enjoy them fresh from the fridge or process them in a hot water bath for long-term storage.

Whether you’re growing cucumbers in your backyard or found a great deal at the market, this is one of the easiest ways to make the most of the season’s bounty. The flavors really shine after a day or two, so be patient — your taste buds will thank you.

Ingredient Guide

Pickling Cucumbers – Smaller, firm cucumbers with thin skin, ideal for crisp pickles.
Yellow Onion – Adds mild sweetness and a bit of texture.
Jalapeño Peppers – Gives a gentle heat; use more or less depending on your spice preference.
Kosher Salt – Draws out excess moisture during the brining stage, keeping pickles crisp.
White Sugar – Balances the vinegar’s acidity and gives the signature bread-and-butter sweetness.
White Vinegar – Provides the tangy base for the brine and preserves the cucumbers.
Water – Slightly dilutes the vinegar for a smoother flavor.
Garlic – Brings aromatic depth to the brine.
Mustard Seed – Adds a warm, slightly peppery flavor and classic pickle aroma.
Celery Seeds – Contributes a distinct herbal note.
Whole Black Peppercorns – Adds subtle heat and complexity.
Ground Turmeric – Gives a golden color and earthy flavor.
Ground Cloves – Offers a warm spice note that complements the sweetness.

Shopping Made Easy

Look for cucumbers labeled as “pickling cucumbers” or “Kirby cucumbers” at farmers’ markets or well-stocked grocery stores.
Fresh jalapeños are available year-round in most supermarkets; choose firm peppers with smooth skin.
Whole spices like mustard seeds and peppercorns are often found in the bulk spice section, which can be more affordable.
If you can’t find celery seeds in your local store, check online retailers or spice specialty shops.
Choose white vinegar with at least 5% acidity to ensure proper preservation.

Cooking Notes from the Kitchen

Brining for the full 4 hours ensures maximum crunch, so avoid shortening this step.
Rinse the vegetables thoroughly after brining to prevent the finished pickles from being overly salty.
For a more traditional flavor, substitute the jalapeños with thin strips of red bell pepper.
These pickles develop deeper flavor after sitting for 24–48 hours, so make them ahead if possible.
If you’re new to canning, follow a tested hot water bath method to ensure safe long-term storage.

How long do Bread and Butter Pickles last in the fridge?

When stored in a clean, airtight glass jar, these pickles will last up to 3 months in the refrigerator, though the crunch is best within the first month.

Can I make Bread and Butter Pickles without sugar?

Yes, but the flavor profile will change. You can reduce the sugar or substitute with honey or a sugar alternative, keeping in mind this will alter the traditional sweet-and-tangy taste.

What’s the difference between Bread and Butter Pickles and dill pickles?

Bread and Butter Pickles are sweet and mildly spiced, while dill pickles are tangy with a strong dill herb flavor and little to no sweetness.

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but regular slicing cucumbers may produce softer pickles. If using them, remove excess seeds and increase brining time slightly for better texture.

Why are they called Bread and Butter Pickles?

The name comes from the Great Depression era, when people would serve these sweet pickles with slices of bread and butter as an inexpensive meal.

Simple Bread and Butter Pickles

Sweet, tangy, and just a little spicy, these Bread and Butter Pickles are a great way to preserve the fresh bounty of cucumbers when they’re in season. While not traditionally Caribbean, this small-batch recipe is perfect for adding a burst of flavor to sandwiches, burgers, or simply enjoying straight from the jar. With jalapeños for a mild kick, and classic spices like mustard seed, turmeric, and cloves, the result is a crunchy, aromatic pickle that tastes even better after a day or two in the fridge.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Appetizers & Snacks, Global Favorites, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Ingredients

2 pounds pickling cucumbers sliced 1/4 inch thick
1 medium yellow onion sliced
2 jalapeño peppers thinly sliced
3 tablespoons kosher salt
2 cups white sugar
2 cups white vinegar
1/4 cup water
2 cloves garlic sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
3/4 teaspoon ground turmeric
1/3 teaspoon ground cloves

Instructions

Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
In a deep saucepan, combine sugar, vinegar, water, garlic, mustard seed, celery seeds, black peppercorns, turmeric, and cloves. Stir and bring to a gentle boil.
Reduce heat and simmer for 3 minutes to allow the flavors to combine.
Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
Remove from heat and allow the mixture to cool.
Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
For long-term storage, process in a hot water bath according to safe canning guidelines.

Keyword bread and butter pickles, how to make bread and butter pickles, how to pickle cucumbers, in season, pickles, pickling cucumbers, summer pickles, what are bread and butter pickles

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Appetizers & Snacks Chris's Kitchen Featured Global Favorites Side Dishes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Summertime Creamy Cucumber Salad

January 7, 2026August 10, 2025Leave a Comment

When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

Mayonnaise – Adds creaminess and a rich base for the dressing.
Sour Cream – Brings tang and balances the richness of the mayo.
Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
Sugar – Softens the vinegar’s tang and rounds out the dressing.
Sea Salt – Enhances the flavor of the vegetables and dressing.
Black Pepper – Adds a gentle heat and depth to the salad.
Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
Cucumbers – Crisp and refreshing, the star vegetable of this salad.
Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
Choose sour cream with a higher fat content for a richer, creamier texture.
Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

Slice cucumbers and onions to the same thickness for even texture.
Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.

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Prep Time 15

Rest Time 15

Total Time 30

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients

1/2 cup mayo
3/4 cup sour cream
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons chopped dill
2 large cucumbers sliced 1/8 inch thick
1 medium red onion sliced 1/8 inch thick

Instructions

Wash, drain, and slice the cucumbers about 1/8 inch thick.
Chop the dill and slice the onion to match the thickness of the cucumbers.
In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
Chill in the refrigerator for about 15 minutes.
Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.

Any sweetener, including honey, can replace the sugar.

Lemon juice or any vinegar you prefer can replace the rice vinegar.

White or Vidalia onions work just as well as red onions.

Keyword Caribbean Classics, comfort food, Fusion, Garden Fresh, Salad Recipes, Seasonal Recipes, side dishes, summer recipes, vegetarian, weeknight dinners

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Chris's Kitchen Featured Fusion Global Favorites Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian

Garlic and Chive String Beans with Cashews

January 7, 2026August 8, 2025Leave a Comment

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
String Beans – Fresh, tender beans are the base of this seasonal side dish.
Sea Salt – Enhances the natural flavors of all the ingredients.
Black Pepper – Adds a mild heat and balance to the butteriness.
Garlic – Sliced for a mellow aromatic base that infuses the butter.
Water – Helps steam the beans briefly to get them just tender.
Lemon Zest – Brightens the dish and offsets the richness.
Chili Flakes (Optional) – Adds a little extra heat, if desired.
Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

Most grocery stores carry fresh string beans year-round, but they’re best during summer.
Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
Don’t overcook the string beans—you want them bright green with a little bite.
Feel free to add the lemon juice right at the end to cut the richness from the butter.
This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.

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Prep Time 10

Cook Time 8

Total Time 18

Course Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine Fusion

Ingredients

1/2 cup raw cashew nuts
2 – tablespoons chive garlic butter
1 1/2 – lbs string beans washed, trimmed
3/4 – teaspoon sea salt
1/2 – teaspoon black pepper
3 – cloves garlic sliced
2 – tablespoons water
1/2 – teaspoon lemon zest
– pinch chili flakes optional
1/2 juice – of lemon optional

Instructions

Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
Taste and adjust seasoning to your preference. Serve warm as a side dish.

Keyword french beans, how to cook string beans, InSeason, string beans, vegan, vegan recipe, vegetarian, vegetarian recipe

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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Grilling Spring Recipes Summer Recipes Sunday Dinners Winter Recipes

A Smoked Jamaican Jerk Duck

January 7, 2026August 7, 2025Leave a Comment

As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
Black Peppercorns – Add sharp heat and depth to the dry rub.
Red Pepper Flakes – Optional, but perfect for layering in more heat.
Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
Sea Salt – Enhances all the flavors and helps the rub penetrate.
Scallions – Part of the aromatic base in the roasting pan.
Ginger – Adds sharp brightness and subtle heat.
Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
Clementines – Add natural sweetness and moisture while smoking.
Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

Use tweezers to remove any fine pinfeathers for better presentation and texture.
Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients

1 whole duck 7 lb
1 lemon juice
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 tablespoon pepper flakes optional
2 bay leaves crushed
1/2 teaspoon nutmeg freshly grated recommended
1 teaspoon ground cinnamon
1 tablespoon sea salt
4 scallions
5 slices fresh ginger
12 sprigs thyme
2 clementines halved
1 can Nyarai Cellars Origin Wine Spritzer
1 teaspoon dehydrated chives optional
1 teaspoon onion powder optional
1 teaspoon garlic powder optional

Instructions

Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.

Keyword Caribbean Classics, Caribbean smoking, cherry wood smoked, Grilling, intermediate recipe, Jamaican, Jamaican jerk, jerk duck, Main Dishes, Nyarai wine, Poultry Recipes, smoked duck, Summer, summer grilling, Sunday Dinners

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Caribbean Classics Featured General Caribbean Seasonal Recipes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

January 7, 2026July 26, 2025Leave a Comment

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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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

January 7, 2026July 25, 2025Leave a Comment

There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
Sugar: Used to balance the tartness of the passionfruit.
Water: Helps steep the syrup and thins the final drink to the perfect consistency.
Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
Look for frozen mango pieces in the same section where you find smoothie ingredients.
West Indian groceries often carry both pulp and fresh passionfruit in season.
If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.

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Prep Time 10

Cook Time 10

Total Time 20

Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan

Cuisine General Caribbean

Ingredients

1 cup passionfruit pulp thawed
1 cup sugar
9 cups water divided
2 cups frozen mango pieces
1 teaspoon vanilla essence optional
Few drops Angostura bitters optional
1 of Juice lime or lemon optional

Instructions

Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
Pour the mango puree into a large mixing bowl or jug.
Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
Chill before serving or serve over crushed ice.
For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.

Keyword beginner, Caribbean Classics, drinks, Fusion, mango recipes, passionfruit, refreshing juices, summer recipes, Sunday Dinners, tropical drinks

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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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Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

January 7, 2026June 12, 2025Leave a Comment

Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Ingredients Guide

Vegetable Oil: For building the base flavor of the curry.
Onion: Adds sweetness and body to the sauce.
Garlic: A savory foundation to balance the curry spices.
Caribbean Green Seasoning: Delivers herbaceous, island depth.
Curry Powder: The heart of the dish; use your favorite blend.
Tomato: Adds brightness and slight acidity.
Scotch Bonnet Pepper: Brings fruity heat to the curry.
Salt and Black Pepper: Essential seasonings to round out flavor.
Roasted Geera: Toasted cumin adds deep, earthy spice.
Sweet Corn Kernels: The star of the dish; juicy and crisp.
Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

Use frozen or fresh corn kernels depending on availability.
Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
Green seasoning can be homemade or store-bought.
Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
Using only the corn kernels makes this dish easier to eat and faster to cook.
Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.

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Prep Time 10

Cook Time 15

Total Time 25

Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

2 tablespoons vegetable oil
1 onion diced
7 cloves garlic smashed
1 1/2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 cup water for cooking curry
1 tomato diced
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted geera ground roasted cumin
6 large sweet corn kernels
2 cups water for cooking corn
1/2 cup chives chopped fine
1 medium onion diced
7 cloves garlic smashed
1 1/2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 cup water for cooking curry
1 medium tomato diced
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted geera ground roasted cumin
6 large sweet corn kernels only
2 cups water for cooking corn
1/2 cup chives chopped fine

Instructions

Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
Add corn kernels and stir to coat fully in the curry.
Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

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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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Chris's Kitchen Featured Side Dishes Spring Recipes Vegan Vegetarian

Simple Tomato Basil Salad

January 7, 2026May 19, 2025Leave a Comment

With spring finally in the air, I figured it was the perfect time to share this light and refreshing Simple Tomato Basil Salad. It’s not strictly Caribbean, but many of the ingredients came straight from my Canadian–Caribbean garden: heirloom and grape tomatoes I grew the previous summer, and fresh basil I had on hand. I’ve been sitting on this one for a while, but now feels just right.

This salad is about letting good ingredients shine. It’s vegan, gluten-free, and perfect as a side dish or light lunch. The tomatoes are chopped irregularly for texture, dressed with olive oil, lemon juice, and aged balsamic, then topped with fresh basil and parsley. You can customize it with additions like cucumber, red onion, watercress, or sweet peppers, but I kept it simple this time to let the tomatoes be the star.

It’s one of those salads that feels like sunshine in a bowl—and a great way to bring a little freshness to your table after a long winter.

Close up of a serving of tomato basil salad on a plate with basil leaves

Ingredient Guide

Tomatoes: Use a mix of heirloom and grape tomatoes for a blend of color, flavor, and texture.
Lemon Juice: Adds brightness and acidity to balance the olive oil.
Olive Oil: Brings richness and helps carry the other flavors.
Black Pepper: Adds a bit of warmth and spice.
Sea Salt: Enhances natural tomato flavor.
Aged Balsamic: Adds sweetness and depth as a finishing drizzle.
Basil Leaves: Fresh and fragrant; best added just before serving.
Parsley: Offers freshness and color.

Cooking Notes from the Kitchen

Try using small basil leaves whole to avoid bruising. If chopping, fold and slice gently.
For a flavor twist, substitute balsamic with reduced pomegranate juice.
Add crushed garlic to the dressing for extra depth.
Irregular tomato cuts make for better visual and textural appeal.

Shopping Made Easy

Use a mix of heirloom and grape tomatoes for flavor variety; check farmers’ markets or grocery stores during peak season.
Aged balsamic is usually in the vinegar aisle. Look for one labeled “aged” for richer flavor.
Fresh basil and parsley can be found in the produce section. Choose vibrant, unbruised leaves.
For the olive oil, go with extra virgin if possible; it makes a big difference in a raw salad like this.

Can I make this salad ahead of time?

It’s best served fresh, but you can prep the dressing and tomatoes separately and combine just before serving.

What can I use instead of balsamic vinegar?

Reduced pomegranate juice or a splash of red wine vinegar with a touch of honey can mimic the balance of sweet and tangy.

How do I keep basil from bruising?

Use small whole leaves or gently roll and slice. Avoid mashing or pounding which darkens the herb.

Is this salad suitable for meal prep?

Yes, with some care. Store the components separately and add basil and balsamic just before eating.

What protein can I add to make this a full meal?

Try grilled tofu, chickpeas, or even grilled shrimp or chicken if you’re not keeping it vegan.

Simple Tomato Basil Salad

A light, tasty and healthy salad. Quick and easy warm-weather lunch. If you’re doing a massive salad, you can double up on the dressing.

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Prep Time 10

Total Time 10

Course Chris’s Kitchen, Side Dishes, Spring Recipes, Vegan, Vegetarian

Ingredients

2 tomatoes I used a combination of heirloom and grape from my garden
1/2 lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon aged balsamic
5-8 basil leaves I used Italian basil
1 tablespoon chopped parsley

Instructions

Wash and core the tomatoes, then chop them into irregular pieces for varied texture.
In a large bowl, whisk together lemon juice, olive oil, black pepper, sea salt, and chopped parsley.
Add the tomatoes to the bowl and toss gently to coat.
Top with whole or gently sliced basil leaves.
Drizzle aged balsamic over the salad just before serving.
Serve immediately for the best flavor.

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