Summer Recipes Archives - Page 3 of 3

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.

Print Recipe Pin Recipe

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.

Tried this recipe?Let us know how it was!

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.

Print Recipe Pin Recipe

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.

Tried this recipe?Let us know how it was!

Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

January 7, 2026May 19, 2025Leave a Comment

Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Ingredient Guide

Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
Brown Sugar: Balances the heat with sweetness and aids in caramelization.
Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
Ground Cinnamon: Adds subtle sweetness and warmth.
Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
Ginger: Imparts a spicy, zesty kick.
Garlic: Adds pungency and depth.
Olive Oil: Helps blend the marinade and coats the meat.
Honey: Introduces a touch of sweetness and helps with browning.
Rice Vinegar: Adds mild acidity and balances flavors.
Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
Orange Juice: Adds a sweet citrus note that complements the spices.
Onions: Provide a savory base flavor.

Shopping Made Easy

Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
Store the marinade in a sealed container in the refrigerator for up to one month.
Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

6 stalks scallions roughly chopped
14 sprigs thyme stems removed
2 peppers scotch bonnet
2 tablespoons brown sugar
1 tablespoon Pimento (allspice) powder
1 teaspoon ground cinnamon
1 lime juiced
1 lemon juiced
5 thick slices of ginger
8 cloves garlic
1 1/2 tablespoon olive oil
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons dark soy sauce
1/4 cup orange juice
2 medium onions roughly chopped

Instructions

Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
Place all ingredients into a food processor or blender.
Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use

Tried this recipe?Let us know how it was!

Mango Talkari (Masala Mango)

January 7, 2026May 14, 2025Leave a Comment

If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari—and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home. This one has a bit more heat and deep masala flavor thanks to the Amchar Masala, and it’s perfect as a snack or a bold side for your favorite curry dishes.

Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.

Ingredient Guide

Green Mangoes: Firm, tart mangoes used with the skin and seed intact for traditional flavor and texture.
Brown Sugar: Balances the tartness of the mango and helps create a sticky glaze.
Scotch Bonnet Pepper: Brings signature Caribbean heat. Adjust to taste.
Salt: Enhances the flavor and balances the sour and sweet.
Garlic: Adds bold, aromatic depth.
Amchar Masala: A traditional Trinidad spice blend rich with roasted, earthy flavor.
Cumin Seeds (Geera): Used to build a savory base when toasted in oil.
Vegetable Oil: Carries the spices and flavors during cooking.
Cilantro: Adds freshness and a bright herbal note.
Water: Used to simmer the mango and adjust the consistency.

Cooking Notes from the Kitchen

Use a cleaver or heavy knife to cut through the mango skin and seed. If you’re in the Caribbean, pre-cut mango is often available in markets.
Traditionalists may prefer using shado beni (culantro) instead of cilantro for a stronger herbal punch.
The texture can be adjusted—cook longer and add water for a soft, fall-apart finish or reduce it down for a sticky chutney feel.
Handle Scotch bonnet carefully—use gloves and avoid touching your face.

Shopping Made Easy

Look for green mangoes in Caribbean or Asian markets—choose firm, unripe ones with no soft spots.
Amchar masala is available at Caribbean specialty stores or can be homemade. It’s essential to the dish’s flavor.
If you can’t find scotch bonnet peppers, use habanero or a drop of pepper sauce for heat.
Cumin seeds are usually in the spice aisle, make sure they’re whole and not ground.
Cilantro is widely available fresh. Shado beni is a great substitute if you can find it.

What is Amchar Masala made of?

Amchar masala is a Trinidad spice blend typically containing coriander, cumin, fennel, fenugreek, and brown mustard seeds. It’s usually dry-roasted and used in chutneys and pickled dishes.

Can I freeze mango talkari?

Yes! Portion it into freezer-safe bags or containers, then freeze for up to 3 months. Thaw in the fridge when ready to use.

Do I have to use the mango skin and seed?

It’s traditional to keep both on, which adds texture and flavor. But you can remove them for a smoother version if preferred.

What’s the difference between mango talkari and mango chutney?

Talkari is chunkier and more savory-spicy with toasted spices, while chutney is often smoother and sweeter.

Is Mango Talkari spicy?

It can be, depending on how much hot pepper you use. Adjust to your heat tolerance.

Mango Talkari (Masala Mango)

A bold, tangy Trinidadian dish made with green mangoes simmered in spices, garlic, and hot pepper. Perfect as a snack or side to any curry meal; vegan and gluten-free.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Side Dishes, Summer Recipes, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

3 green mangoes
1/2 cup brown sugar
1 Scotch Bonnet pepper any hot pepper will work
1/2 teaspoon salt
4 cloves garlic
2 1/2 tablespoon Amchar Masala
1/4 teaspoon Cumin seeds geera
2 tablespoon veg oil
3-4 tablespoon cilantro chopped
1/3 cup water

Instructions

Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
Uncover, cook to your desired consistency, then finish with the remaining cilantro.
Serve and enjoy!

Tried this recipe?Let us know how it was!

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Easy Jalapeño Cornbread

January 7, 2026May 14, 2025Leave a Comment

While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Ingredient Guide

All-Purpose Flour: Provides structure and lightness.
Cornmeal: The heart of the recipe, adding texture and flavor.
Baking Soda: Helps the batter rise.
Salt: Enhances flavor throughout.
Jalapeño Pepper: Gives a subtle spicy kick.
Sugar: Balances the savory and gives a touch of sweetness.
Butter: Adds richness and helps develop a crisp edge in the pan.
Eggs: Bind the batter and create a soft crumb.
Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

Preheat the skillet with butter for a golden, crispy edge.
Don’t overmix the batter; stir just until the flour disappears.
If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

Look for cornmeal in the baking aisle; medium or fine grind works best.
Fresh jalapeños are in the produce section; choose firm, green peppers.
If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian

Cuisine Fusion

Servings

Ingredients

3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 jalapeno diced fine
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk

Instructions

Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
Pour the batter into the greased skillet or baking dish. Smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Tried this recipe?Let us know how it was!

Watercress and Avocado Salad with Clementine Vinaigrette

January 7, 2026May 8, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Can I make this salad ahead?

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

What’s a good substitute for watercress?

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

Can I add protein to make this a full meal?

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

How spicy should I make the dressing?

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

Is this salad suitable for meal prep?

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

Watercress and Avocado Salad with Clementine Vinaigrette

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

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

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

Cuisine Fusion

Ingredients

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

Instructions

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

Tried this recipe?Let us know how it was!

Mango Jerk Shrimp in a white serving dish

Stovetop Mango Jerk Shrimp

January 7, 2026May 8, 2025Leave a Comment

Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Mango Jerk Shrimp in a white serving dish with peppers in the background

Ingredient Guide

Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
Scallions: Adds mild onion flavor and freshness.
Garlic: Essential for depth and savory notes.
Thyme: Classic jerk herb with earthy flavor.
Ginger: Bright and pungent, balances the mango.
Olive Oil: Used for both marinating and sautéing.
Salt: Enhances flavor.
Dark Soy Sauce: Adds umami and rich color.
Brown Sugar: Boosts the caramelized jerk base.
Lime Juice: Finishes the dish with brightness.
Parsley: For freshness and color.
Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
Marinate the shrimp for an hour if you have time—it deepens the flavor.
Add a splash of orange juice for extra tropical flair.
Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

Look for medium shrimp, fresh or frozen. Peel and devein before use.
Choose a mango that’s about 80% ripe—still firm with slight give.
Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
Dark soy sauce adds depth—make sure it’s gluten-free if needed.
Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.

Stovetop Mango Jerk Shrimp

Spicy, sweet, and fast; this stovetop jerk shrimp recipe combines fiery Caribbean seasoning with juicy mango for a dish that’s bold, quick, and always a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course Seafood & Fish, Side Dishes, Summer Recipes, Weeknight Dinners

Cuisine Trinidadian

Ingredients

1 1/2 pounds medium shrimp cleaned, deveined
1 cup mango diced
1 Scotch Bonnet peppers diced fine
4 cloves garlic diced fine
4 sprigs thyme leaves only
1/2 teaspoon ginger grated
2 tablespoons olive oil divided
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime juiced
2 tablespoons parsley chopped
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

Instructions

In a bowl, combine shrimp with salt, black pepper, half the olive oil, dark soy sauce, cinnamon, nutmeg, allspice, and brown sugar. Mix well. Marinate for 1 hour or cook immediately.
Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.
Increase heat to medium-high. Add seasoned shrimp and stir well.
Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.

Tried this recipe?Let us know how it was!

Shrimp cocktail on picnic table with a background of grass

The Ultimate Shrimp Cocktail

January 7, 2026May 5, 2025Leave a Comment

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom

Ingredient Guide

Cilantro: Brightens the mix and adds a fresh, citrusy lift.
Avocado: Offers creamy contrast to the acidity and spice.
Tomatoes: Form the juicy base of the cocktail.
Scallions and Shallot: Add oniony bite and subtle sharpness.
Garlic: Builds savory depth.
Lemon and Lime Juice: Essential for brightness and balance.
Salt and Sugar: Adjust flavor and reduce acidity.
Black Pepper: Gives a warm, earthy kick.
Tomato Ketchup: Forms the sweet and tangy base of the sauce.
Cucumber and Celery: Provide crunch and freshness.
Worcestershire Sauce and Tabasco: Add savory, spicy notes.
Horseradish: Brings that classic shrimp cocktail zing.
Thyme: Earthy and aromatic, enhances complexity.

Shopping Made Easy

Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
Fresh horseradish is best, but bottled works if needed.
Choose firm avocado and tomatoes for best texture.
Tabasco and Worcestershire are pantry staples—don’t skip them.
For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.

Cooking Notes from the Kitchen

Hand-chop all ingredients for the best texture; avoid using a food processor.
Chill the cocktail sauce for at least an hour to let flavors meld.
Adjust salt and sugar after chilling, not before.
Serve in shooter glasses for an elegant, party-ready presentation.
Wash hands thoroughly after handling Scotch Bonnet peppers.

Can I make this shrimp cocktail ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.

What if I don’t have horseradish?

You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.

Can I serve this without avocado?

Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.

The Ultimate Shrimp Cocktail

A fresh, citrusy, and spicy shrimp cocktail that will impress your family and friends this summer, when you whip up a batch at your backyard BBQ.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Seafood & Fish, Side Dishes, Summer Recipes

Cuisine Fusion

Ingredients

1 tablespoon cilantro chopped finely
1 small avocado cubed
1 1/2 tomatoes diced fine
2 scallions chopped fine
1 clove garlic crushed
1 lemon juiced
1/2 lime juiced
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot diced fine
3/4 cup cucumber diced fine
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery diced fine
1 tablespoon horseradish grated
3 sprigs thyme leaves chopped finely
1 1/2 cooked shrimp tails on
Scotch Bonnet pepper optional, finely chopped

Instructions

Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
Cover and chill for at least 1 hour to allow flavors to meld.
Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.

Tried this recipe?Let us know how it was!

Applewood Smoked Pineapple Chow

January 7, 2026April 16, 2025Leave a Comment

Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.

I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.

I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.

Ingredient Guide

Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
Red Onion: Adds sharpness and crunch to balance the sweetness.
Garlic: Brings warmth and depth.
Sea Salt: Enhances flavor and balances acidity.
Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
Shado Beni: Earthy and bright—double up on cilantro if needed.
Lime or Lemon: Provides the necessary acidity to brighten and preserve.
Fresh Black Pepper: Adds aromatic heat and contrast.
Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.

Shopping Made Easy

Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
Applewood chips are available in the barbecue section of most hardware or kitchen stores.
If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
Shado beni is sometimes labeled as culantro; cilantro makes a good backup.

Cooking Notes from the Kitchen

You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
Grill the pineapple just enough to caramelize and warm it, not cook it through.
Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.

What is chow?

Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.

Can I make this without a grill?

Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.

What can I use instead of applewood chips?

In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.

Is this chow very spicy?

That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.

Applewood Smoked Pineapple Chow

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 pineapple ripe
1/2 red onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 Scotch Bonnet pepper
2 tablespoon shado beni or cilantro
1/2 lime or lemon
1 pinch Black pepper
1 handful apple wood chips

Instructions

Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Peel and slice the Pineapple (1) into 1/2 inch slices.
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.

Tried this recipe?Let us know how it was!

Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo With Shrimp

January 7, 2026April 16, 2025Leave a Comment

Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.

Shopping Made Easy

Use fresh callaloo or substitute baby spinach or amaranth if not available.
Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
Adjust heat level by including or omitting the Scotch bonnet.
Ensure fresh scallions and thyme—aromatics make a big flavor difference.

Cooking Notes from the Kitchen

Wash greens thoroughly to remove grit between stalks.
Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
Cook shrimp last to prevent overcooking—just until they curl and become opaque.
For a richer flavor, finish with a small pat of butter or a dash of coconut milk.

Can I make this vegan?

Yes, just don’t add the shrimp and sauté the greens longer until tender.

What can I serve with callaloo and shrimp?

It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.

What is callaloo?

Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.

When is callaloo in season?

Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.

How do I store and prepare callaloo?

Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

1 lb callaloo greens or substitute spinach/amaranth
1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic thinly sliced
1 onion or scallion whites, sliced
2 scallions chopped
3-4 sprigs fresh thyme
1 Scotch Bonnet peppers remove before serving
salt to taste
black pepper to taste
1 tomato chopped

Instructions

Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
Add reserved shrimp if using fresh. Stir in scallions. Serve hot.

Tried this recipe?Let us know how it was!

Classic Jamaican peas and rice in a white dish

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is rice and peas?

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

When is it in season?

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

How do I store rice and peas?

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

Can I make this ahead?

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

What pairs well with rice and peas?

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

Jamaican Rice and Peas

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

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

Cuisine Jamaican

Servings

Ingredients

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

Instructions

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

Notes

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

Tried this recipe?Let us know how it was!

Ingredients Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make curry corn gluten-free?

Can I use canned corn?

How do I make this creamier?

Easy Caribbean Curry Corn with Green Seasoning

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

What makes this unique in Caribbean cooking?

How do I prevent eggs from falling apart?

Can I add potatoes or aloo?

Are these eggs gluten‑free and vegetarian-friendly?

What is the best way to serve Curry Eggs?

Ultimate Curry Eggs

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Why use both orange juice and vinegar?

How spicy is this jerk marinade?

Can I make this gluten-free?

Sizzling Jamaican Jerk Marinade

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

What is Amchar Masala made of?

Can I freeze mango talkari?

Do I have to use the mango skin and seed?

What’s the difference between mango talkari and mango chutney?

Is Mango Talkari spicy?

Mango Talkari (Masala Mango)

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I make this without jalapeño?

What’s the best way to store cornbread?

Can I freeze cornbread?

What meals go well with jalapeño cornbread?

Can I use a different type of pepper?

Easy Jalapeño Cornbread

Ingredients 1x2x3x

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I make this salad ahead?

What’s a good substitute for watercress?

Can I add protein to make this a full meal?

How spicy should I make the dressing?

Is this salad suitable for meal prep?

Watercress and Avocado Salad with Clementine Vinaigrette

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I grill this instead of cooking on the stovetop?

Is this dish very spicy?

What kind of mango is best?

Can I make this dish ahead?

What do I serve with mango jerk shrimp?

Stovetop Mango Jerk Shrimp

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this shrimp cocktail ahead of time?

What if I don’t have horseradish?

Can I serve this without avocado?

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients