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One Kitchen, Many Cultures

Summer Recipes

Light, fresh, and bursting with flavor—these Caribbean summer recipes feature tropical fruits, grill-ready meats, and refreshing drinks to cool you down on hot days.

Showing: 1 - 12 of 27 Articles
Global Favorites Sauces, Condiments & Marinades Spring Recipes Summer Recipes

Simple Tasty Chive Pesto

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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.
Chris's Kitchen Easy Caribbean Recipes Featured Rice & One-Pot Summer Recipes Vegan Vegetarian

Simple Caribbean Vegan Fried Rice.

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Every summer when my garden is overflowing with fresh produce, I find myself creating quick, healthy, and satisfying dishes that highlight the season’s best flavors. One of my favorites is this vegan fried rice with Jamaican callaloo (aka chorai bhagi or spinach) and garden vegetables. Fried rice has long been a staple in many Caribbean households, and while it often takes on bold colors and rich flavors from sauces, this version is a lighter take that allows the natural taste of the vegetables to shine.

This recipe is influenced by whatever is in season in my backyard, but don’t worry if you don’t grow your own callaloo or bodi. The beauty of this fried rice is that it’s flexible—you can easily swap in vegetables you already have in the fridge. While the color may be a bit pale compared to traditional fried rice, you can easily deepen the flavor and appearance with a splash of dark soy sauce or a tablespoon of Guyanese cassareep.

Whether you’re preparing a quick weeknight dinner or using leftover rice from the night before, this dish is a nutritious and hearty vegan option. Callaloo, bodi, and bitter melon bring that Caribbean garden-to-table authenticity, while sesame oil and soy sauce add depth and fragrance. With just a few steps, you’ll have a vibrant one-pan meal that feels both homestyle and wholesome.

Please follow along with the video below, as it discusses the recipe in more detail, especially how to make this fried rice fully vegan.

Ingredient Guide

  • Vegetable Oil – Used for sautéing the aromatics and vegetables.
  • Onion – Adds a sweet and savory base flavor.
  • Jamaican Callaloo – Nutritious leafy green that gives the dish a signature Caribbean touch.
  • Bodi – Also known as yard beans or snake beans, these add crunch and texture.
  • Bitter Melon – A unique Caribbean vegetable that brings a slight bitterness and depth.
  • Black Pepper – Balances flavors with gentle spice.
  • Pimento Pepper – Adds mild heat and Caribbean aroma.
  • Thyme – Fresh thyme leaves provide earthy, herbal notes.
  • Chives – Bright and mild onion flavor to finish the dish.
  • Garlic – Essential aromatic for building flavor.
  • Sesame Oil – Adds a nutty, toasty flavor typical in fried rice.
  • Cooked Rice – Best when chilled and day-old for the right texture.
  • Celery – Adds crunch and freshness.
  • Light Soy Sauce – Brings salty umami flavor.
  • Oyster Sauce – Adds richness (optional for vegan preparation).
  • Tomato – Provides slight sweetness and acidity to balance the dish.

Cooking Notes from the Kitchen

  • Separate the stems from the callaloo leaves and cook the stems a little longer since they take more time to soften.
  • Day-old rice straight from the fridge works best for fried rice because it’s firmer and won’t clump.
  • Omit the oyster sauce if you’re keeping the dish vegan.
  • For extra color and flavor, add a tablespoon of Guyanese cassareep or dark soy sauce.
  • Always taste and adjust salt at the end, keeping in mind that soy sauce and rice cooked in salted water both add sodium.

Shopping Made Easy

  • Jamaican callaloo may be available fresh at Caribbean or West Indian markets. If you can’t find it, substitute with spinach or Swiss chard.
  • Bodi is often sold at Caribbean or Asian grocery stores. Green beans or long beans are a good alternative.
  • Bitter melon can be found in Asian or Caribbean stores, usually in the produce section.
  • Cassareep is a Guyanese ingredient, available at specialty West Indian stores or online.
  • Light soy sauce and sesame oil are widely available in the international aisle of most supermarkets.

Is Jamaican callaloo the same as spinach?

Jamaican callaloo is not the same as spinach, but they are similar in flavor and texture. Callaloo has a slightly earthier taste and thicker leaves. Spinach or Swiss chard makes a good substitute when callaloo isn’t available.

Can I make vegan fried rice without oyster sauce?

Yes, simply leave out the oyster sauce to keep the dish completely vegan. The light soy sauce and sesame oil still give plenty of depth and flavor.

Why is day-old rice better for fried rice?

Day-old rice has less moisture, which prevents clumping and allows the grains to fry up individually. Freshly cooked rice tends to be too soft for fried rice.

What does bitter melon taste like?

Bitter melon has a distinct bitter flavor that can take some getting used to. In this recipe, it adds complexity and balances the sweetness of the onions and tomatoes.

Simple Caribbean Vegan Fried Rice.

A wholesome vegan fried rice recipe made with Jamaican callaloo, bodi, and bitter melon, bringing together fresh garden flavors with a Caribbean twist.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Chris’s Kitchen, Easy Caribbean Recipes, Rice & One-Pot, Summer Recipes, Vegan, Vegetarian

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 1/4 lb Jamaican callaloo stems and leaves separated
  • 1/2 cup bodi chopped
  • 1 small bitter melon sliced
  • 1/2 teaspoon black pepper
  • 1 pimento pepper sliced
  • 2 sprigs thyme leaves only
  • 2 tablespoons chives chopped
  • 3 cloves garlic finely chopped
  • 3/4 tablespoon sesame oil
  • 3 cups cooked rice preferably chilled, day-old
  • 1 stalk celery chopped, including leaves
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 medium tomato chopped

Instructions
 

  • Prep the vegetables in advance.
  • Heat the vegetable oil in a wok or large frying pan over medium heat.
  • Add the onion and cook until softened, about 2 minutes.
  • Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
  • Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
  • Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
  • Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I’d recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
  • Add the chopped tomato last and cook for 1–2 minutes, just until softened.
  • Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.
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Appetizers & Snacks Comfort Food Featured Grilling Sauces, Condiments & Marinades Summer Recipes

Incredible Chadon Beni (Culantro) Garlic Sauce

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A Taste of Trinidad’s Grilling Tradition

Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve shared a few of my favorite versions here on CaribbeanPot.com. From my original Caribbean Garlic Sauce back in 2010 to the creamy Chicken Wings Avocado Garlic Sauce with a touch of heat, in 2021, these sauces have become staples for many readers.

This new version of Incredible Chadon Beni Garlic Sauce is a lighter take (as explained in the video below), using sour cream for a smooth finish while keeping all the fresh herbs and bold garlic flavors that make it so addictive. Fresh cut fries, BBQ chicken, grilled fish, even roast vegetables—this sauce takes them all up a notch. It’s quick to prepare, easy to adjust to your taste, and keeps well in the fridge. Just like back home, you’ll want to keep a jar of this garlic sauce on hand, especially during the summer grilling months.

Ingredient Guide

  • Chadon Beni (Culantro, Bandania) – The key herb that gives this sauce its signature earthy, citrus-like flavor.
  • Chive – Brings mild onion notes and freshness.
  • Black Pepper – Adds a gentle kick that balances the creaminess.
  • Salt – Enhances the overall taste of the sauce.
  • Mayonnaise – Provides smooth body and richness.
  • Sour Cream – Lightens the texture and adds tang; can be swapped with Greek yogurt or replaced with more mayo.
  • White Sugar – Balances acidity; honey or agave are great alternatives.
  • Pimento Pepper (Seasoning Pepper) – Adds aroma and subtle fruitiness without heat.
  • Garlic – The star of the recipe, bold and pungent.
  • Lemon Juice – Brings brightness and a fresh citrus finish.
  • Rice Vinegar – Offers a gentle acidity that ties everything together; white vinegar works too.

Cooking Notes from the Kitchen

  • Wash and roughly chop the herbs and peppers before blending for a smoother sauce.
  • Taste and adjust after blending—aim for a balance of creamy, garlicky, slightly sweet, and tangy flavors.
  • The sauce thickens as it chills. If it’s too thick, stir in a splash of water or lemon juice before serving.
  • Store in a glass jar in the fridge for up to 1 week.
  • Always serve this sauce chilled for the best flavor and texture.

Shopping Made Easy

  • Look for chadon beni (culantro) at West Indian, Latin American, or Asian grocery stores. If unavailable, cilantro can be used but the flavor will be milder.
  • Pimento peppers are usually sold fresh in Caribbean markets; they’re small, colorful, and aromatic. They’re also found in the produce area of West Indian and Asian supermarkets in Canada.
  • Rice vinegar is found in the international section of most supermarkets.
  • Mayonnaise, sour cream, garlic, and lemon are standard pantry and grocery items.

Can I use cilantro instead of chadon beni?

Yes, cilantro can be used, but the flavor will be less pungent and earthy compared to authentic chadon beni.

How long does homemade Chadon Beni Garlic Sauce last?

It will keep well in the fridge for up to 1 week when stored in a sealed glass container.

What can I serve this garlic sauce with?

This sauce pairs perfectly with BBQ chicken, pork, fish, french fries, roasted vegetables, or as a drizzling sauce for sandwiches and wraps.

Can I make this garlic sauce without sour cream?

Yes, you can use all mayonnaise for a richer version, or substitute plain Greek yogurt for a tangier, lighter sauce.

Incredible Chadon Beni (Culantro) Garlic Sauce

A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers & Snacks, Comfort Food, Grilling, Sauces, Condiments & Marinades, Summer Recipes

Ingredients
  

  • 3 chadon beni leaves culantro, bandania
  • 2 tablespoons chive
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 1/2 tablespoons white sugar adjust to taste
  • 1 pimento pepper optional, also called seasoning pepper
  • 8 cloves garlic
  • 1/4 cup rice vinegar

Instructions
 

  • Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
  • Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
  • Blend until smooth and creamy, scraping down the sides as needed.
  • Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
  • Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.
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Appetizers & Snacks Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Soups & Stews Summer Recipes Vegan Vegetarian

Caribbean Corn Souse Recipe

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A Refreshing Vegetarian Twist on a Caribbean Classic

Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied to weekend limes, rum shop gatherings, and stories of it being a cure for hangovers. As a child growing up in the Caribbean, I never really gravitated to souse—it felt more like an adult dish than something for kids.

Over the years, I’ve shared many versions here: Pig Foot Souse, Chicken Foot Souse, and even Octopus Souse. Today, I’m sharing something a little different—a Caribbean Vegan Corn Souse recipe. This one is vegetarian, even vegan, making it accessible for anyone who may not eat meat but still wants to enjoy the vibrant, refreshing flavors of souse. With sweet summer corn as the star, balanced with cucumber, fresh lime juice, and plenty of herbs, it’s a lighter take on tradition while staying true to Caribbean flavors.

This corn souse is best enjoyed chilled, making it perfect for hot days. It’s a refreshing side dish for barbecues, a conversation starter at summer parties, and a taste of the islands that anyone can prepare at home.

Ingredient Guide

  • Sweet Corn: The base of this souse, steamed until tender to highlight its natural sweetness.
  • Cucumber: Adds crunch and a refreshing contrast to the corn.
  • Sea Salt: Enhances flavors and balances the lime juice.
  • Limes: Provides the essential tang that defines souse.
  • Chadon Beni (Culantro): A classic Caribbean herb with a bold, earthy flavor; cilantro can be used if needed.
  • Chives: Adds a mild onion-garlic note.
  • Scotch Bonnet Pepper: Brings heat and fruity undertones; adjust for spice preference.
  • Onion: Brings sharpness, softened with lime juice.
  • Garlic: Adds depth and savory balance.
  • Black Pepper: For seasoning and a gentle warmth.
  • Parsley: A fresh herbal addition, not traditional, but adds a lovely brightness.
  • Thyme: Adds an earthy flavor that complements the other herbs.
  • Water: Lightens the broth and brings everything together.

Cooking Notes from the Kitchen

  • Always steam the corn instead of boiling it. This keeps the natural sweetness intact.
  • Add the hot corn to the herbs and lime mixture so the heat “blooms” the flavors.
  • If you can’t find chadon beni, cilantro makes an excellent substitute.
  • Go easy on the Scotch bonnet if you’re not used to the heat. You can always add more later.
  • This dish tastes even better after sitting for a few hours as the flavors deepen.

Shopping Made Easy

  • Fresh corn is widely available at most grocery stores in the summer. Look for bright yellow kernels that are firm and plump.
  • If you can’t find chadon beni, check Latin or Asian grocery stores, or use fresh cilantro instead.
  • Scotch bonnet peppers are usually found in Caribbean or international markets, but habanero peppers can be used as a substitute.
  • Fresh herbs like parsley, thyme, and chives are available in the produce section of most supermarkets year-round.

Can I make Caribbean Corn Souse ahead of time?

Yes, corn souse benefits from sitting for 30 minutes in the fridge as the flavors meld together. It will keep for up to 5 days refrigerated.

What can I use instead of chadon beni?

If you can’t find chadon beni (culantro), the best substitute is fresh cilantro. While the flavor is slightly different, it will still give you that vibrant herbal taste.

Is Caribbean Corn Souse spicy?

It can be as spicy or mild as you like. Traditionally, Scotch bonnet is added whole for flavor and a bit of heat. If you prefer less spice, use half a pepper or substitute with a milder chili.

Can I use canned or frozen corn instead of fresh?

Fresh corn is best for this recipe because of its natural sweetness and crunch. However, if corn is out of season, you can use frozen corn—just steam or boil it briefly before adding. Canned corn is not recommended as it will be too soft.

What do you serve Caribbean Corn Souse with?

Corn souse is refreshing on its own but pairs well with grilled meats, fried fish, or other Caribbean appetizers. It’s also a great side dish at summer barbecues.

Caribbean Corn Souse Recipe

A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat. Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers & Snacks, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Soups & Stews, Summer Recipes, Vegan, Vegetarian

Ingredients
  

  • 2 large sweet corn cut into 1-inch pieces
  • 1/2 large cucumber sliced
  • 1 teaspoon sea salt
  • 6 leaves chadon beni culantro / chopped
  • 2 tablespoons chives chopped
  • 1 Scotch bonnet pepper whole or to taste
  • 1 medium onion sliced
  • 2 cloves garlic crushed
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley chopped
  • 2 sprigs thyme leaves only
  • 3 cups water adjust as needed

Instructions
 

  • Prepare all the ingredients before you begin.
  • Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
  • In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
  • Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
  • Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
  • Pour in the water and stir to combine.
  • Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
  • Store leftovers in the fridge for up to 5 days, but I’m sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers. 
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Drinks & Smoothies Featured Spring Recipes Summer Recipes

Strawberry Apple Cider Lemonade

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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 minutes
Total Time 15 minutes
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.
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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Summer Recipes Sunday Dinners Vegetarian Winter Recipes

Ultimate Trinbagonian Corn Pie (Corn Casserole)

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When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.

Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.

This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.

Ingredient Guide

  • Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
  • Evaporated Milk – Adds creaminess and richness to the casserole.
  • Honey – Enhances the natural sweetness of the corn.
  • Butter – Provides flavor and helps sauté the aromatics.
  • Onion – Builds the savory base of the dish.
  • Celery – Adds subtle flavor and freshness.
  • Black Pepper – Balances the sweetness with gentle heat.
  • Thyme – A classic Caribbean herb that brings earthy depth.
  • Scallions – Give a mild onion note and brightness.
  • Salt – Essential for seasoning.
  • Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
  • Garlic – Infuses the dish with warm, savory notes.
  • Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
  • Egg – Helps bind the mixture together.
  • Carrot – Adds natural sweetness and color.
  • Cornmeal – The body of the pie, giving it its unique texture.
  • Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.

Cooking Notes from the Kitchen

  • Freshly grated nutmeg always has a stronger, more fragrant flavor than pre-ground.
  • If you prefer a cheesier top, feel free to add extra cheddar.
  • Pimento (seasoning) peppers have the aroma of scotch bonnet without the heat, making them perfect for this dish.
  • If the mixture feels too thick before baking, stir in a splash of extra milk to loosen it slightly.
  • Always allow the pie to cool for at least 10–15 minutes before slicing so it sets properly.

Shopping Made Easy

  • Look for frozen or fresh corn at your local grocery store; both work well for this recipe.
  • Evaporated milk is usually found in the baking aisle or with canned dairy products.
  • If you can’t find pimento peppers, substitute with a small piece of red bell pepper for color and mild flavor.
  • Sharp cheddar cheese is traditional, but you can use your favorite melting cheese such as Colby, Monterey Jack, or even a mix.
  • Cornmeal should be fine-textured rather than coarse for the best consistency.

Frequently Asked Questions

What is the difference between Trinidad corn pie and cornbread?

Corn pie has a creamier, more casserole-like texture compared to the drier crumb of cornbread. It is made with milk and cheese, giving it a moist, rich bite.

Can I make corn pie without cheese?

Yes, but the cheese adds flavor and helps form a golden crust. If you skip it, the pie will still set, but the taste will be less rich.

Can I substitute fresh corn for frozen corn?

Absolutely. Fresh sweet corn will give the best flavor, but frozen corn works perfectly well, especially outside of summer.

What cheese works best in corn pie?

Sharp aged cheddar is traditional, but you can use Colby, Monterey Jack, or even a mix of cheeses for a different twist.

How do I know when corn pie is fully baked?

The pie is ready when the top is golden brown, the edges pull slightly from the baking dish, and the center feels set when lightly pressed.

Ultimate Trinbagonian Corn Pie (Corn Casserole)

A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Summer Recipes, Sunday Dinners, Vegetarian, Winter Recipes
Servings 6

Ingredients
  

  • 1 1/2 cups corn kernels divided
  • 2 cups evaporated milk divided
  • 1 tablespoon honey
  • 2 tablespoons butter
  • 1 medium onion diced fine
  • 1 stalk celery diced fine
  • 1 teaspoon black pepper
  • 4 sprigs thyme leaves only
  • 2 scallions chopped fine
  • 1/2 tablespoon salt adjust to taste
  • 2 pimento peppers chopped
  • 2 cloves garlic crushed
  • 1/2 teaspoon nutmeg grated
  • 1 egg
  • 1 carrot small, grated
  • 1 cup fine cornmeal
  • 1 cup aged cheddar cheese grated, divided

Instructions
 

  • Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
  • After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
  • In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well. 
  • Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
  • Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
  • Transfer mixture to a greased baking dish and top with the remaining cheese.
  • Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
  • Look for a firm set with a golden cheesy top.
  • Allow to cool for 10–15 minutes before slicing and serving.
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Appetizers & Snacks Featured Global Favorites Spring Recipes Summer Recipes Vegan Vegetarian

Simple Bread and Butter Pickles

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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 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.
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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

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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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
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.
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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

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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 minutes
Cook Time 8 minutes
Total Time 18 minutes
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.
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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

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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 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
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.
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Appetizers & Snacks Desserts Featured Global Favorites Side Dishes Summer Recipes Vegetarian

A Quick Summer Fruit Compote.

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A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

With friends dropping by on their way to the Toronto Caribbean Carnival (still called Caribana by many of us), I wanted to whip up something special using fruits that are at their peak during summer. Peaches, plums, and cherries were looking perfect at the market, so I decided to create a simple fruit compote—something that would complement the smoked duck I had going on the Traeger outside.

It was also the perfect opportunity to open a can of Nyarai Cellars Origin Wine Spritzer, a refreshing drink gifted to me just days before by Steve, the owner. The light flavors of passionfruit, mango, apple, and apple cider not only made for a brilliant pairing but also inspired me to add a splash directly into the compote. The result? A sweet and slightly tangy sauce that’s just as versatile as it is flavorful.

This Summer Fruit Compote is part of my #InSeason series, where I showcase simple ways to celebrate the best of what’s fresh. Whether you’re using it as a side dish with poultry or as a dessert topping, this recipe is a brilliant way to bring vibrant Caribbean flavors into your summer cooking.

Ingredient Guide

  • Peaches
    Sweet and juicy, peaches bring a soft texture and mellow flavor to balance the tartness of the other fruits.
  • Plums
    Their natural tartness adds a bright, tangy note that pairs beautifully with the sweetness of the peaches and cherries.
  • Cherries
    Rich in color and deep in flavor, cherries provide a luscious, jammy base once they simmer down.
  • Salt
    A small pinch enhances the natural sweetness of the fruits and balances the overall flavor.
  • Cardamom Pod
    Infuses a warm, aromatic spice that gently perfumes the compote as it cooks.
  • Orange Peel
    Brings a fresh citrus zest that brightens up the fruit flavors without overpowering them.
  • Lemon Juice
    Adds acidity to lift the flavors and help preserve the vibrant color of the fruits.
  • Honey
    A natural sweetener that melts into the fruits, giving the compote a smooth, glossy finish.
  • Origin Wine Spritzer (Nyarai Cellars)
    Infuses subtle tropical notes of passionfruit, mango, and apple, adding a delicate complexity to the compote.

Shopping Made Easy

  • Fresh peaches, plums, and cherries are in peak season during the summer months. Look for ripe but firm fruits for the best texture.
  • Cardamom pods can be found in the spice aisle of most Caribbean or international grocery stores.
  • If Nyarai Cellars Origin Wine Spritzer isn’t available near you, substitute with a light white wine spritzer or a splash of apple cider.
  • Use fresh citrus for the orange peel and lemon juice to get the best flavor.
  • Local honey or any sweetener of choice can be used, depending on your preference. Brown sugar, agave, or maple syrup work well too.

Cooking Notes from the Kitchen

  • If you prefer a smoother compote, dice the fruits into smaller pieces instead of large chunks.
  • In cooler months, add a bay leaf and a slice of fresh ginger for a warming version of this compote.
  • Don’t skip removing the cardamom pod and orange peel before serving to avoid overpowering the delicate fruit flavors.
  • A pinch of cinnamon and nutmeg will deepen the flavor, while a sprinkle of red pepper flakes can add a subtle kick if desired.
  • This compote is not just a side dish; it’s excellent as a dessert topping for ice cream, pastries, or even breakfast favorites like waffles and pancakes.

Can I Make This Fruit Compote Without Wine Spritzer?

Yes, if you prefer a non-alcoholic version, you can substitute the wine spritzer with apple cider, white grape juice, or even a splash of fresh orange juice to maintain a fruity, vibrant flavor.

What’s the Best Way to Store Leftover Compote?

Once cooled, store the compote in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage, though the texture may soften slightly when thawed.

Can I Use Frozen Fruits for This Recipe?

While fresh fruits are ideal for the best texture and flavor, you can use frozen peaches, plums, and cherries if that’s what you have on hand. Just be sure to adjust the simmering time slightly, as frozen fruits may release more liquid.

How Can I Add More Spice to This Compote?

To add a warming spice note, include a small piece of fresh ginger or a bay leaf during the simmering process. Ground cinnamon and nutmeg are also great options. For a touch of heat, a pinch of red pepper flakes will do the trick.

What Other Dishes Can I Pair This Compote With?

Besides smoked duck, this compote works wonderfully with grilled chicken, roasted pork, or even as a sauce for turkey during holiday dinners. It’s also fantastic served over vanilla ice cream, yogurt, or used as a filling for pastries.

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients
  

  • 1 1/2 lb peaches seeded, sliced
  • 1 lb plums seeded, sliced
  • 1/4 teaspoon salt
  • 1 cup cherries seeded
  • 1 cardamom pod
  • 2 pieces orange peel 1-inch slices
  • 2 tablespoons honey
  • 1/2 cup Origin Wine Spritzer Nyarai Cellars
  • Tools

Instructions
 

  • Wash the peaches, plums, and cherries thoroughly. Remove the seeds and slice the fruits into large, chunky pieces for a rustic texture.
  • Place the sliced fruits into a deep saucepan.
  • Add the salt, cardamom pod, orange peel, lemon juice, honey, and Origin Wine Spritzer to the saucepan with the fruits.
  • Turn the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
  • Once it reaches a boil, reduce the heat to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally until the fruits soften and the juices thicken into a compote.
  • Before serving, remove the cardamom pod and orange peel. If you added bay leaves or ginger slices, be sure to remove those as well.
  • Serve warm or cool. This compote pairs beautifully with smoked duck, much like cranberry sauce with roasted turkey. It also makes a delicious topping for ice cream, pastries, pancakes, and waffles.

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.
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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)

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Chennette chow in a bowl ready to serve

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 minutes
Rest Time 20 minutes
Total Time 35 minutes
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.
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