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One Kitchen, Many Cultures

Side Dishes

Complete your plate with Caribbean sides like fried plantains, roasted breadfruit, rice & peas, and ground provision. These recipes make every meal feel like a feast.

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easy herb roasted fingerling potatoes

Easy Herb Roasted Fingerling Potatoes

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easy herb roasted fingerling potatoes

Admittedly, I wasn’t exposed to herb roasted potatoes, or even fingerling potatoes for that matter, growing up in the Caribbean. Potatoes, or aloo as it’s sometimes called in Trinidad and Tobago, tend to be used in dishes such as Aloo Choka, Curry Aloo, Fry Aloo, and Curry Channa and Aloo. They’re also commonly added to many dishes to stretch a meal and feed more people.

These Easy Herb Roasted Fingerling Potatoes are now a regular side dish I make during the summer months when most of my cooking happens on the grill. As part of my In Season series, I enjoy highlighting ingredients at their peak, and fingerling potatoes are one I look forward to cooking with every year. They feature a delicate, crackling-crisp exterior, with rustic skins giving way to a dense, buttery, melt-in-your-mouth interior. Instead of being fluffy and dry, their flesh stays firm while becoming incredibly smooth, almost like butter or roasted chestnuts. Such an easy side dish to make, loaded with flavor and the wonderful fragrances of fresh herbs and garlic.

ingredients for herb roasted fingerling potatoes

Ingredient Guide

Fingerling Potatoes These slender potatoes develop wonderfully crisp edges while maintaining a dense, buttery texture inside.

Sea Salt Enhances the natural flavor of the potatoes and seasons them throughout the cooking process.

Olive Oil Helps create the golden crust while carrying the flavors of the herbs and aromatics.

Rosemary Adds a woodsy, pine-like aroma that pairs beautifully with roasted potatoes.

Thyme Brings earthy herbal notes and depth of flavor.

Garlic Provides a savory foundation and aromatic richness.

Shallot Adds a mild sweetness and delicate onion flavor.

Black Pepper Contributes gentle warmth and complexity.

Lemon Juice Brightens the dish and balances the richness of the olive oil.

Chives Deliver a fresh herbal finish and a pop of color.

Shopping Made Easy

• Fingerling potatoes are often available at farmers’ markets, specialty produce stores, and larger grocery chains when in season.

• Fresh rosemary and thyme provide the best flavor for this recipe.

• Choose firm potatoes without soft spots or sprouts.

• Shallots are usually found near onions and garlic in the produce section.

• Fresh chives can often be found alongside packaged herbs.

Cooking Notes from the Kitchen

• Boiling the potatoes first ensures a creamy interior once roasted.

• A cast-iron skillet distributes heat evenly and encourages a beautiful crust.

• Smashing the potatoes creates more surface area for browning and crisping.

• Spoon some of the herb oil over the potatoes midway through roasting for enhanced color and flavor.

• Finish with the remaining sea salt while the potatoes are still hot for the best results.

easy herb roasted fingerling potatoes

Easy Herb Roasted Fingerling Potatoes

These herb roasted fingerling potatoes are crisp on the outside, buttery on the inside, and infused with fresh rosemary, thyme, garlic, and lemon. A perfect summer side dish for grilling season.
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Prep Time 10 minutes
Cook Time 40 minutes
Course In Season, Side Dish, Summer Recipes, Sunday Dinners, Vegan, Vegetarian
Cuisine Fusion
Servings 6

Ingredients
  

  • 2 lbs fingerling potatoes washed
  • 1 1/2 teaspoons sea salt divided
  • 3/4 cup olive oil
  • 1 tablespoon rosemary chopped
  • 1 tablespoon thyme leaves only
  • 4 cloves garlic roughly chopped
  • 1 large shallot diced
  • 1/2 teaspoon black pepper
  • 1/2 lemon juiced
  • 2 tablespoons chives chopped

Instructions
 

  • Give the fingerling potatoes a good scrub, as we'll be cooking them with the skin on.
    washed fingerling potatoes for roasting
  • Place them in a pot, cover with water, add 1 teaspoon of the salt, and bring to a boil. While I used fingerling potatoes, any small potato will also work.
  • Since we’re cooking them with the skin on, it will take about 15 to 20 minutes for them to become fully cooked.
    boiled fingerling potatoes for roasting
  • Drain the potatoes and place them in a baking dish or pan. I like using a cast iron skillet as I find it distributes the heat evenly, giving the potatoes a lovely crust.
    fingerling potatoes dressed for roasting
  • Smash the potatoes with a potato masher, pestle (as in my case), or any clean bottle you may have lying around.
    smashed fingerling potatoes for herb roasting
  • In a bowl, whisk together the olive oil, rosemary, thyme, garlic, shallot, black pepper, and lemon juice. This is the scent of my childhood. As the fresh herbs bruise while being whisked into the oil, I'm immediately taken back to Saturday evenings in Guaracara, Trinidad, when I'd harvest herbs for Mom as she prepared meats to marinate ovenight for Sunday Lunch. My tiny hands would be coated with the fragrant oils from the herbs, a scent I cherish even today as an adult.
    herbal oil for fingerling potatoes
  • herbal oil for roasting fingerling potatoes
  • Drizzle the fragrant herb oil over the smashed fingerling potatoes, trying to get some of the mixture onto all of them.
    fingerling potatoes dressed with herbs and olive oil
  • You now have the option to place them on a 500°F grill or, if you prefer to use your indoor oven, roast them uncovered at 400°F for 20 to 25 minutes.
    herb roasted fingerling potatoes on the grill
  • There’s no need to flip the fingerling potatoes as they roast. However, you can spoon or brush some of the oil from the pan over them midway through roasting. This will help develop the lovely golden color we’re after.
    finished herb roasted fingerling potatoes
  • As you remove the roasted potatoes from the heat, sprinkle on the remaining sea salt and top with the finely chopped chives to give us that fresh herbal finish.

Video

Notes

Frequently Asked Questions

 

Can I use another type of potato for herb roasted fingerling potatoes?

Yes. Any small potato variety will work well. Baby Yukon Gold or baby red potatoes are excellent alternatives.

Why boil the potatoes before roasting?

Boiling ensures the potatoes are fully cooked inside while helping create that creamy interior and crisp exterior after roasting.

Can I make herb roasted fingerling potatoes in the oven?

Absolutely. Roast them uncovered (middle rack) at 400°F for 25 to 30 minutes until golden and crisp.

What herbs work best for herb roasted fingerling potatoes?

Rosemary and thyme are classic choices, but oregano, parsley, and sage also work beautifully.

Can I prepare these potatoes ahead of time?

You can boil and smash the potatoes in advance, then roast them just before serving for the best texture. Leftovers make an excellent breakfast side, so maybe you’d want to double up on the recipe?
Tried this recipe?Let us know how it was!
delicious fiddlehead salad

Easy Caribbean Fiddlehead Salad Recipe

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delicious fiddlehead salad

When I told my mom I was making a Fiddlehead Salad as part of dinner during our daily phone call, I got the feeling she conveniently only heard the word “salad.” Fiddleheads are not something commonly used in the Caribbean kitchen, but after living in Canada longer than I lived in Trinidad and Tobago, foraging has become a meaningful part of my spring and fall routine. There’s something special about seeing fiddleheads bursting out of the ground like green fireworks after a long winter, followed closely by the garlicky scent of ramps drifting through the forest. It reminds me that cooking is always evolving, shaped by where we are, and the ingredients nature puts in front of us.

This Easy Caribbean Fiddlehead Salad Recipe combines the earthy freshness of fiddleheads with the bold flavors of traditional Caribbean saltfish buljol. The smell of the warm infused olive oil with thyme, garlic, and bird’s eye pepper instantly takes me back to the kitchen in Guaracara, Trinidad – home, where simple ingredients always became something memorable. Fiddleheads have a flavor somewhat similar to asparagus, but I also catch notes of chorai bhagi and Jamaican callaloo in every bite. By borrowing the classic technique used in making saltfish buljol, this fiddlehead salad becomes a fresh Caribbean-inspired dish perfect for welcoming spring.

ingredients for making fiddlehead salad

Ingredient Guide

Fiddleheads Fresh fiddleheads bring an earthy, green flavor and tender texture similar to asparagus and leafy bhagi.

Red Onion Adds sharpness and crunch that balances the richness of the salted cod and olive oil.

Grape Tomatoes Bring natural sweetness, acidity, and freshness to brighten the salad.

Scallions Add a mild onion flavor and freshness typical in Caribbean cold dishes and salads.

Sweet Peppers Contribute sweetness, color, and texture while softening the sharper ingredients.

Salted Cod Gives the salad its traditional Caribbean saltfish buljol foundation with deep savory flavor.

Sea Salt Helps season the fiddleheads while balancing the overall flavor of the dish.

Black Pepper Adds gentle warmth and depth without overpowering the freshness.

Olive Oil Carries the infused flavors of garlic, thyme, and pepper throughout the salad.

Garlic Adds a fragrant savory layer that perfumes the warm oil beautifully.

Thyme Gives the salad a familiar Caribbean herbal aroma and earthy undertone.

Bird’s Eye Peppers Bring heat and brightness for a spicy Caribbean kick.

Lemon Juice Adds acidity and freshness to balance the richness of the oil and salted cod.

Shopping Made Easy

• Fresh fiddleheads are usually available in spring at farmers’ markets, specialty produce shops, or stores carrying seasonal Canadian produce.

• Boneless salted cod can often be found in Caribbean grocery stores or in the international aisle of larger supermarkets.

• Bird’s eye peppers may be replaced with crushed pepper flakes if they are difficult to source.

• Fresh thyme works best for infusing the olive oil with authentic Caribbean flavor.

• Choose firm fiddleheads with tightly coiled tops and a vibrant green color.

Caribbean fiddlehead salad

Cooking Notes from the Kitchen

• It is important to properly clean fiddleheads and remove any papery skins before cooking.

• Fiddleheads should always be steamed or boiled before eating.

• Shocking boiled fiddleheads in ice water helps preserve their bright green color and prevents overcooking.

• The warm infused oil technique is inspired directly by traditional Caribbean saltfish buljol preparation.

• The scent of the thyme and garlic warming in olive oil reminds me of many Saturday mornings in the Caribbean kitchen.

• Salted cod can retain some salt even after soaking, so always taste before adding additional salt.

• Diced cucumber, ripe avocado, or orange segments can stretch the salad further while adding freshness and texture.

• Instead of the finely chopped bird’s eye peppers, you can use 1 teaspoon of any of the pepper sauces found in my latest cookbook THE BALANCED BURN: Tropical Soul, Northern Sizzle.

delicious fiddlehead salad

Easy Caribbean Fiddlehead Salad Recipe

A vibrant Caribbean-inspired fiddlehead salad made with salted cod, fresh vegetables, and warm infused olive oil. This easy fiddlehead salad recipe uses traditional saltfish buljol techniques to create a fresh spring dish packed with earthy flavor and Caribbean character.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course In Season, Seafood & Fish, Seasonal Recipes, Side Dish, Summer Recipes
Cuisine Fusion
Servings 4

Ingredients
  

  • 1 lb fiddleheads cleaned and washed
  • 1 medium red onion sliced thin
  • 10-16 grape tomatoes halved
  • 2 scallions chopped
  • 1 cup sweet peppers diced
  • 3/4 lb salted cod prepared and flaked
  • 3/4 teaspoon sea salt divided
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 3 cloves garlic sliced thinly
  • 2 bird’s eye peppers sliced thinly
  • 3 sprigs thyme leaves only
  • 1/2 lemon juiced

Instructions
 

  • Remove any papery skins from the fiddleheads, trim the ends, and wash thoroughly.
    steaming fiddleheads for salad
  • Steam the fiddleheads for about 15 minutes, sprinkling half of the sea salt over them halfway through cooking.
    steam fiddleheads for 15 minutes before use
  • If boiling instead, cook them in salted water and immediately shock them in ice water after straining to stop further cooking. Set aside.
    steamed fiddle heads ready for salad making
  • Prepare the salted cod by soaking it in boiling water. When the water cools, squeeze, rinse, and squeeze out the remaining water before flaking. Remove any tiny bones that may still be present. Even if you purchase boned (bones removed) there's a risk that some may still be present – remove and discard. Salted pollock will be a cheaper option than Cod. This step removes most of the salt the Cod is cured with, and it helps to rehydrate the fish itself.
  • In a large bowl combine the sliced onion, grape tomatoes, scallions, sweet peppers, remaining sea salt, black pepper, and flaked salted cod.
    vegetables for making fiddlehead salad
  • In a frying pan add the olive oil, garlic, bird’s eye peppers, and thyme leaves.
    infusing olive oil with garlic to dress a fiddlhead salad
  • Place the pan over medium heat and as soon as small bubbles begin forming, turn off the stove. The goal is not to cook the garlic, but infuse the oil with it's lovely flavor.
  • Allow the oil to sit on the warm burner for 3 to 4 minutes so the flavors infuse into the olive oil.
  • Add the steamed fiddleahds to the salad bowl.
    steamed fiddleheads added to complete the salad
  • Pour the warm infused oil over the salad ingredients.
    dressing the fiddlehead salad
  • Squeeze in the lemon juice and mix well.
    lemon juice added to fiddlehead salad
  • Taste and adjust the salt to your liking before serving.
    complete fiddlehead salad
  • Instead of the finely chopped bird’s eye peppers, you can use 1 teaspoon of any of the pepper sauces found in my latest cookbook THE BALANCED BURN: Tropical Soul, Northern Sizzle.
    springtime fiddlehead salad

Video

Notes

Frequently Asked Questions

 

What do fiddleheads taste like?

Fiddleheads have a fresh green flavor similar to asparagus with earthy notes that remind many Caribbean people of chorai bhagi, aka Jamaican callaloo.

Do fiddleheads need to be cooked before making salad?

Yes. Fiddleheads should always be steamed or boiled before eating to ensure they are safe and tender.

Can I make this fiddlehead salad without salted cod?

Yes. You can omit the salted cod for a vegetarian version or replace it with smoked salmon or cooked shrimp for a different seafood variation.

What can I use instead of bird’s eye peppers?

Crushed pepper flakes or finely chopped Scotch bonnet pepper work well as substitutes, depending on your heat preference. You can also use 1 teaspoon of any pepper sauce from THE BALANCED BURN: Tropical Soul, Northern Sizzle.

How long does fiddlehead salad last in the fridge?

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
 
Tried this recipe?Let us know how it was!

quick and easy Jamaican rice and peas

Easy Jamaican Rice and Peas (No-Fuss 25-Minute Recipe)

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quick and easy Jamaican rice and peas

When life gets busy, and you still crave those comforting Caribbean flavors, this Easy Jamaican Rice and Peas comes together beautifully in about 25 minutes without sacrificing the soul of the dish. Traditionally, Jamaican rice and peas can take well over an hour as dried peas are simmered until tender before the rice is added, but over the years, I’ve learned there are smart shortcuts that still deliver the deep, familiar flavors we all grew up loving.

This Easy Jamaican Rice and Peas recipe uses canned red kidney beans, creamy coconut milk, fragrant thyme, pimento seeds, scallions, garlic, and Scotch bonnet pepper to recreate that authentic island taste in a fraction of the time. Pairing quick-cooking basmati rice with fully cooked beans makes this a perfect weeknight side dish when time is tight, but comfort food is calling.

Over the years, I’ve shared several variations, including my Rice Cooker Rice and Peas, Pigeon Peas Rice and Peas, Classic Island Rice and Peas, and the one-pot favorite Rice and Peas with Salted Pigtail. While each version stays rooted in Jamaican tradition, you’ll also find influences from across the Caribbean woven into every pot.

Whether served with curry goat, jerk chicken, or classic brown stew chicken, this Easy Jamaican Rice and Peas recipe delivers warm island comfort with every fluffy spoonful.

ingredients for easy jamaican rice and peas

Ingredient Guide

Butter or Oil Adds richness and helps build the flavor base for the dish.

Onion Creates a savory foundation and gives the rice depth and aroma.

Garlic Brings bold Caribbean flavor and enhances the overall savoriness.

Scallions Adds fresh onion flavor and a distinct island-style finish.

Allspice Berries (Pimento Seeds) Essential to authentic Jamaican rice and peas with warm earthy spice notes.

Thyme Infuses the rice with herbal fragrance and traditional Caribbean flavor.

Black Pepper Adds mild heat and balances the creamy coconut milk.

Salt Enhances every ingredient and ties the flavors together.

Red Kidney Beans Provides heartiness, color, and the classic “peas” component of the dish.

Water Helps cook the rice evenly while balancing the richness of the coconut milk.

Coconut Milk Gives the rice its signature creamy texture and rich island flavor.

Scotch Bonnet Pepper Brings authentic Caribbean heat and fruity pepper aroma.

Basmati Rice A quick-cooking rice that stays fluffy and shelly when cooked properly.

Shopping Made Easy

  • Most major grocery stores now carry canned red kidney beans and coconut milk in the international aisle.
  • Scotch bonnet peppers are easiest to find at Caribbean or West Indian grocery stores.
  • Pimento seeds may also be labeled as allspice berries depending on the store.
  • Fresh thyme and scallions are available year-round in most supermarkets.
  • Basmati rice works beautifully because it cooks quickly and stays grainy when steamed properly.
  • If you cannot find Scotch bonnet peppers, habanero peppers are the closest substitute.

Cooking Notes from the Kitchen

  • Using canned kidney beans cuts the cooking time dramatically while still giving you rich flavor.
  • Cooking the herbs and spices gently before adding liquid helps wake up the natural oils and fragrance.
  • The aroma from the thyme, pimento seeds, coconut milk, and scallions should instantly remind you of a Caribbean kitchen at dinnertime.
  • Floating the Scotch bonnet pepper whole gives flavor without making the rice overly spicy.
  • Basmati rice cooks quickly, but rinsing it first helps keep the grains separate and shelly.
  • The final steam with foil helps trap moisture and gives the rice that classic fluffy texture Caribbean people love.
quick and easy Jamaican rice and peas

Easy Jamaican Rice and Peas

A quick and flavorful Easy Jamaican Rice and Peas recipe made with coconut milk, kidney beans, thyme, and Scotch bonnet pepper in under 25 minutes. Perfect for busy weeknights when you want authentic Caribbean comfort food fast.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Main Dishes, Rice & One-Pot, Sunday Dinners, Vegetarian, Weeknight Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 1 1/2 tablespoon butter or oil
  • 1 medium onion diced
  • 2 cloves garlic finely diced
  • 2 scallions chopped
  • 1 tablespoon allspice berries pimento seeds
  • 4 sprigs thyme
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 cup red kidney beans with liquid from can
  • 1 1/2 cups water
  • 1 1/2 cups coconut milk
  • 1/2 Scotch bonnet pepper optional
  • 2 cups basmati rice washed and drained

Instructions
 

  • Heat the butter or oil in a deep pot over a medium flame. Add the onion and garlic and cook for 2 minutes.
    onion and garlic in making rice and peas
  • Turn the heat down to medium-low and add the scallions, pimento seeds (allspice berries), thyme, black pepper, and salt. Cook for another 2 minutes. The flavors of the Caribbean will scream at you and remind you of those comforting days when mom or granny would be busy in the kitchen.
    cooking Jamaican rice and peas
  • Add the kidney beans along with the liquid from the can, then pour in the water and coconut milk. Bring to a gentle simmer and cook for 5 minutes.
    red beans stewing for Jamaican rice and peas
  • Add the washed basmati rice and stir well. Add the Scotch bonnet pepper. I explained in the video why I cut the pepper in half, along with a few other helpful tips to get the best flavor and texture from this Easy Jamaican Rice and Peas recipe. You may also float the pepper whole and remove it after cooking if you prefer a milder heat.
    peas simmering for rice and peas recipe
  • basmati rice added to coconut milk in making Jamaican rice and peas
  • Bring back to a boil, reduce to a simmer, cover the pot, and cook for about 15 minutes.
    Jamaican rice and peas simmering
  • Reduce the heat to as low as possible, or turn the stove off completely if using a cast iron or ceramic pot. Place a piece of foil over the pot and cover tightly. Allow it to steam for 4 to 5 minutes.
    after 15 minutes the basmati rice will be cooked, in making rice and peas
  • final steam of the rice for Jamaican rice and peas
  • Fluff the rice gently to make it shelly and grainy before serving.
    using a fork to fluff Jamaican rice and peas
  • Serve warm with curry goat, jerk chicken, or classic brown stew chicken.

Video

Notes

Frequently Asked Questions

Can I use brown rice instead of basmati rice?

Yes, but brown rice will require a much longer cooking time and additional liquid. This quick version works best with white rice varieties that cook quickly.

Why is it called rice and peas if kidney beans are used?

In Jamaica and throughout much of the Caribbean, beans are commonly referred to as peas. Red kidney beans are the traditional choice for many Jamaican rice and peas recipes. Originally, dried pigeon peas, aka gungo peas, would be used in making Jamaican rice and peas.

Can I make Easy Jamaican Rice and Peas less spicy?

Absolutely. Float the Scotch bonnet pepper whole in the pot without cutting it. This allows the flavor to infuse without releasing too much heat.

Why is my rice sticky instead of shelly?

Rinsing the rice well before cooking and allowing it to steam at the end helps create the grainy (shelly in Jamaica), fluffy texture Caribbean-style rice and peas is known for. Avoid over-stirring the rice while cooking. When the grains of rice rub, they release starch, which can be a reason the finished rice and peas are sticky.

What peppers can I substitute for Scotch Bonnet pepper?

If you cannot source Scotch bonnet peppers, habanero peppers are the best substitute. Habaneros can be very spicy as well, but they also carry that fruity undertone, which works beautifully in Caribbean cooking and helps preserve the authentic flavor profile of Easy Jamaican Rice and Peas. For less heat, keep the pepper whole while cooking and remove it before serving.
Tried this recipe?Let us know how it was!
brown stewed turkey wings

Easy & Foolproof Caribbean Stewed Turkey Wings

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brown stewed turkey wings

There’s something deeply comforting about a pot of Easy & Foolproof Caribbean Stewed Turkey Wings bubbling away on the stove, filling the kitchen with that rich, savory aroma we all know and love. I know firsthand that many people struggle with making authentic Caribbean-style stew (aka brown stew), especially when it comes to caramelizing sugar for that deep color and signature flavor. It can be intimidating and, if not done right, unforgiving.

I grew up mastering the traditional method of adding brown sugar to hot oil until it melts, froths, and turns deep amber before the seasoned meat goes in. But I also understand that this technique isn’t for everyone. I still remember watching my mom in the kitchen, mesmerized by the sound of seasoned meat hitting that hot caramelized base, followed by a burst of smoke and that unmistakable aroma that wrapped around you. Growing up Caribbean is truly a full sensory experience.

With this version of stewed turkey wings, I’m keeping all the bold flavors while removing the stress. This is a foolproof approach where failure is not an option, giving you that same rich, comforting result without the worry.

If you recall, I shared the traditional Caribbean stewed turkey wings a few years back; in that recipe, we followed traditions passed down to us from our ancestors.

marinade for stewed turkey wings

Ingredient Guide

Turkey wings These are the star of the dish and become tender and flavorful as they slowly stew.

Lime or lemon Used to wash the wings and help remove any raw scent while brightening the flavor.

Salt Essential for seasoning and enhancing the overall taste.

Black pepper Adds a mild heat and depth.

Soy sauce Brings a rich umami element to the dish.

All-purpose seasoning Builds a balanced Caribbean flavor base.

Scallions Adds freshness and a light onion note.

Tomato ketchup Contributes a subtle sweetness and tang.

Caribbean green seasoning A key blend of herbs and aromatics used throughout Caribbean cooking.

Onion Adds natural sweetness and body to the stew.

Allspice berries Gives that warm, signature Caribbean flavor.

Browning Provides deep color and richness without caramelizing sugar.

Vegetable oil Helps develop flavor at the start of cooking.

Bell peppers Adds color, sweetness, and texture.

Ginger Adds a gentle warmth and aromatic layer.

Bay leaves Infuses a subtle herbal depth.

Habanero pepper Adds heat and a fruity Caribbean kick when used.

Carrot Adds a natural sweetness and texture.

Water Forms the base of the gravy and helps tenderize the meat.

Parsley Adds freshness to finish the dish.

Shopping Made Easy

Turkey wings can be found at most grocery stores or Caribbean meat shops and are sometimes pre-cut.

Browning sauce is available in Caribbean markets or the international aisle of supermarkets.

Caribbean green seasoning can be purchased or made fresh at home.

Allspice berries may be labeled as pimento in stores.

Habanero peppers are widely available in most produce sections.

Cooking Notes from the Kitchen

This recipe avoids caramelizing sugar, making it much more forgiving for home cooks.

Marinating overnight will always give a deeper flavor.

Shake off excess marinade before searing to allow the wings to develop color.

Keeping the habanero whole allows you to control the level of heat.

The gravy will thicken as it cools, so keep that in mind when finishing.

brown stewed turkey wings

Easy & Foolproof Caribbean Stewed Turkey Wings

A rich and savory stewed turkey wings recipe with authentic Caribbean flavor made simple without caramelizing sugar, delivering consistent and foolproof results every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinating 2 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Main Dishes, Sunday Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 4 1/2 lbs turkey wings separated
  • 1 lime or lemon juiced
  • 3/4 tablespoon salt adjust
  • 3/4 teaspoon black pepper
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoon all-purpose seasoning
  • 2 scallions chopped
  • 2 tablespoons tomato ketchup divided
  • 1 1/2 tablespoon Caribbean green seasoning
  • 1 medium onion sliced
  • 6-8 allspice berries aka pimento seeds
  • 1 1/2 tablespoon browning Caribbean style
  • 2 tablespoon vegetable oil
  • 2 cups bell pepper assorted, chopped
  • 3 slices ginger
  • 2 bay leaves
  • 1 small habanero pepper optional
  • 1 medium carrot sliced
  • 2 1/2 to 3 cups water adjust
  • 3 tablespoons parsley chopped

Instructions
 

  • Split the turkey wings into drummettes and flats, and discard the wing tips or save them for making stock. Wash with the juice of a lime or lemon and cool water. Alternatively, you can use white vinegar and water. Drain.
    prepped turkey wings for brown stew
  • Season with salt, black pepper, soy sauce, all-purpose seasoning, scallions, 1 tablespoon tomato ketchup, green seasoning, onion, allspice berries, and browning.
    seasoned turkey wings for stewed wings
  • Marinate for two hours or overnight for best results, as the marinade will penetrate deeper. Remove from the fridge about 30 minutes prior to cooking.
    seasoned brown stew turkey wings
  • Heat the oil in a deep solid pot and add the seasoned wings, shaking off the marinade and reserving it. Stir and cook on medium heat for about 6–10 minutes, allowing a slight color to develop.
    browning the turkey wings in making stewed turkey wings
  • Add 2 1/2 cups water to the same bowl with the leftover marinade and stir to pick up everything. Set aside.
    leftover marinade in making stewed turkey wings
  • Add the bell peppers, ginger, bay leaves, habanero pepper (keep whole and remove later or burst it to release its heat, that Caribbean sunshine), and carrot. Stir well and cook for another 2–3 minutes.
    adding other flavorful ingredients to stewed turkey wings
  • Add the water along with the marinade and the remaining ketchup, then bring to a boil by raising the heat.
    simmering stewed turkey wings
  • Reduce to a simmer and cook for about 1 hour with the lid slightly ajar. Add more water if necessary.
    water added to braise turkey wings
  • Taste and adjust the salt to your liking. If you didn’t break the habanero pepper, now would be a good time to remove it.
    brown stewed turnkey wings completed
  • Decide if the gravy consistency is to your liking, keeping in mind it will thicken further as it cools and with the residual heat of the pot. Top with parsley and serve with coconut rice or classic Jamaican rice and peas.
    parsley garnished added to stewed turkey wings

Video

Notes

Frequently Asked Questions

 
How do I make stewed turkey wings without caramelizing sugar?
Using browning sauce gives you that deep color and flavor without needing to caramelize sugar, making the process much easier. Soy sauce also aids in the colour and flavour development.
Can I substitute turkey wings with another meat?
Yes, chicken or other cuts of turkey can be used, though cooking times may vary. Beef, Oxtail, Goat, and Pork also work, but require longer cooking times.
How spicy is this dish?
The heat depends on the habanero pepper. Keeping it whole gives mild heat, while breaking it releases more spice. Feel free to use any spicy pepper in the amounts you and your family can tolerate.
Can I make this dish ahead of time?
Yes, it actually tastes better the next day as the flavors develop further.
Why does the gravy thicken after cooking?
The sauce continues to thicken as it cools due to residual heat and natural reduction.
Tried this recipe?Let us know how it was!
trinidad curry aloo

Curry Aloo (Vegan Curry Potatoes) – A Vegetarian Delight

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trinidad curry aloo

If you’d ask me what my favorite meal was growing up in Trinidad and Tobago, without hesitation, I’d say Curry Aloo (Vegan Curry Potatoes) with Sada Roti. This simple, comforting dish carries deep memories for me, especially those Saturday mornings when mommy would make it and we finally had the time to sit back and enjoy it. Weekdays were always a rush, leaving home just as the sun was coming up to head into the city for school, so this dish became something I truly looked forward to.

While this vegan curry dish still has a special place in my heart, I’ve shared many variations over the years where I add protein, like Curry Potato With Shrimp, Curry Beef With Potato, Coconut Curry Lamb With Potato, and Curry Chicken With Potato. One of my personal favorites is curry aloo with leftover stewed pork. That said, my vegan options like Curry Chickpeas (Channa) With Spinach, Curry Seim With Potato, and Curry String Beans With Potatoes are all winners as well.

What makes this curry potato recipe special is not just the flavor, but the experience. From the way the curry blooms in the pot to how the potatoes transform as they cook, it’s a true expression of Caribbean home cooking and comfort.

ingredients for making curry aloo

Ingredient Guide

Olive oil Creates the base for sautéing and helps develop the curry flavors evenly.
Onion Adds sweetness and builds the foundational flavor of the dish.
Garlic Brings a bold, aromatic depth essential in Caribbean cooking.
Scotch bonnet pepper Adds signature Caribbean heat and a subtle fruity note.
Black pepper Enhances the spice profile with gentle warmth.
Ground roasted geera (cumin) Delivers a nutty, earthy aroma that defines curry aloo.
Caribbean green seasoning Layers in fresh herbs and boosts overall flavor.
Curry powder Provides the core color, aroma, and signature taste.
Potatoes The star ingredient, giving both body and texture to the dish.
Salt Balances and enhances all the flavors.
Water Allows the potatoes to cook and forms the gravy.
Anchar masala Adds a finishing touch of tangy, spiced complexity.

Shopping Made Easy

  • Choose a Caribbean curry powder with a Madras blend for the most authentic flavor.
  • Caribbean green seasoning is available in West Indian grocery stores or pre-made in jars.
  • Scotch bonnet peppers can be found in Caribbean or Latin markets, with habanero as a substitute.
  • Look for roasted geera or roasted cumin in specialty spice sections.
  • Anchar masala is typically stocked in Caribbean grocery stores.

Cooking Notes from the Kitchen

  • Cooking the curry powder until it darkens and clumps ensures a deep, rich flavor without bitterness.
  • Keeping the heat low when building the base prevents burning the spices and aromatics.
  • Cutting the potatoes into mixed sizes allows some to dissolve and naturally thicken the gravy.
  • A rolling boil helps cook the potatoes evenly while reducing the liquid into a rich sauce.
  • Adjusting the gravy toward the end lets you tailor it perfectly for roti or rice.
trinidad curry aloo

Curry Aloo (Vegan Curry Potatoes) – A Vegetarian Delight

A comforting Trinbagonian curry aloo made with tender potatoes, Caribbean spices, and a rich gravy, perfect for a classic vegan curry potatoes meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Main Dishes, Vegan, Vegetarian, Weeknight Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 2 1/2 tablespoon olive oil
  • 1 medium onion diced
  • 6-8 cloves garlic smashed
  • 1 small scotch bonnet pepper optional
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon ground roasted geera cumin
  • 1 tablespoon Caribbean green seasoning
  • 2 tablespoon curry powder
  • 3 lbs potatoes peeled and cut into mixed sizes
  • 3/4 tablespoon salt adjust to taste
  • 4-5 cups water
  • 3/4 tablespoon anchar masala
  • 2 tablespoons chopped cilantro

Instructions
 

  • Heat the olive oil (use your fav oil) on a medium to low flame in a wide pan. Add the diced onion and smashed garlic, reduce the heat to low, and cook for two minutes.
    cooking the base of the curry for curry aloo
  • Add the scotch bonnet pepper if using, along with the ground roasted geera, Caribbean green seasoning, and black pepper. Cook on low heat for 2 to 3 minutes.
    caribbean green seasoning as a base for the curry aloo
  • Add the curry powder, stir well, and cook until it darkens, starts clumping, and becomes fragrant.
    cooking out the curry for making curry potato
  • Turn the heat up to medium high and add the potatoes, cut into large and small pieces. The immediate sizzle from the remnants of water from washing the peeled potatoes is like music to my ears, followed quickly by the rich curry scent which follows.
    potatoes added to the curry base when making curry aloo
  • Coat well with the curry base, then add 4 cups of water and the anchar masala. Bring to a boil, then reduce to a rolling boil and cook until the potatoes are tender and falling apart.
    potatoes mixed with the curry base in making classic vegan curry aloo
  • After about 20 minutes, taste and adjust the salt to your liking, then decide if the sauce or gravy consistency is where you’d like it. Keep in mind that this curry aloo will naturally thicken as it cools.
    water used to break down the curry potatoes
  • Cook for an additional 5 minutes until the desired texture is achieved, allowing some potatoes to melt down and thicken the sauce while the larger pieces hold their shape. Use the back of your spoon to crush bigger pieces of potato is the sauce its overly watery.
    curry aloo cooking
  • Finish with chopped cilantro to give it a kiss of herbal notes at the end. Were I based in Trinidad and Tobago, I'd use Chadon Beni (culantro)
    cilantro added to the curry aloo
  • vegan curry aloo completed

Video

Notes

Frequently Asked Questions.

 
What makes curry aloo different from other curry potatoes?
The use of roasted geera, Caribbean curry powder, and anchar masala gives curry aloo its distinct Trinbagonian flavour.
How do I get the perfect texture for curry potatoes?
Cut the potatoes into mixed sizes so some break down and thicken the sauce while others remain intact.
Can I make curry aloo without scotch bonnet pepper?
Yes, the pepper is optional and can be adjusted based on your heat preference. An excellent replacement is a Habanero pepper – the lovely fruity flavour with the fiery kick is just wonderful in curry dishes.
Is curry aloo traditionally vegan?
Yes, it is naturally vegan and relies on spices and aromatics for flavour.
What should I serve with curry aloo?
It pairs best with sada roti, but can also be enjoyed with other types of roti or as a side to steamed or boiled rice.
Tried this recipe?Let us know how it was!
bunjay curry chicken

Caribbean Curry Chicken: Bunjay Style (Easy Dry Curry Recipe)

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bunjay curry chicken

Caribbean Curry Chicken: Bunjay Style is one of those traditional dishes that truly captures the depth and character of island cooking, yet it’s slowly fading from many of our tables as more people lean toward curry chicken with gravy or sauce. This version is all about the bunjay technique, what we call “fry-down” in Trinidad and Tobago, and bunjal as it’s known in Guyana. In Guyana, this same method is referred to as bunjal, where the curry is cooked down until dry and intensely concentrated. It’s a method where a strong, fragrant curry base is developed, and smaller pieces of bone-in chicken are cooked on a high heat without adding liquid, allowing the natural juices and spices to create a rich, flavorful coating.

Growing up in Guaracara, Trinidad, I don’t recall my mom making this dish for us, but her aunt, who lived next door, certainly did. On those special Sunday mornings, when her children would be visiting, there was always curry aloo, dhalpuri roti, and this bunjay curry chicken. We were always included in the dining, and to this day, that aroma of curry toasting in oil takes me right back to those moments.

Whether you call it bunjay in Trinidad or bunjal in Guyana, this Caribbean Curry Chicken is about honoring that tradition, where the finished dish is dry, deeply spiced, and allows both the chicken and the technique to shine.

ingredients for caribbean curry chicken

Ingredient Guide

Chicken legs Provides rich flavor from the bone and skin, which is essential for the oils and depth needed in a proper bunjay or bunjal.
Lime or lemon Used in the traditional washing process, part of Caribbean cooking heritage.
Salt Essential for seasoning and enhancing all the flavors.
Black pepper Adds a mild heat and balance.
Curry powder The main flavor base, giving color, aroma, and signature Caribbean taste.
Caribbean green seasoning A blend of herbs that builds foundational flavor.
Vegetable oil Needed to properly toast the curry and spices.
Onion Adds sweetness and body to the base.
Garlic Brings depth and savory richness.
Scotch bonnet pepper Adds heat and a fruity Caribbean flavor profile.
Turmeric Enhances color and adds earthy notes.
Ground roasted geera Adds a nutty, toasted cumin flavor typical in Trinidad curries.
Anchar masala Brings tangy, spiced complexity unique to Caribbean curry dishes.
Water Helps bring the curry base together before it cooks down.
Tomato Adds slight acidity and richness.
Cilantro Used at the end for freshness and brightness.

Shopping Made Easy

  • You can find most ingredients at major supermarkets, especially the chicken, onion, garlic, and herbs.
  • Caribbean green seasoning is available at Caribbean markets or can be made at home.
  • Look for Caribbean-style curry powder for the most authentic result.
  • Scotch bonnet peppers are best sourced from Caribbean or international grocery stores.
  • Anchar masala and roasted geera (cumin) are typically found in West Indian grocery shops.

Cooking Notes from the Kitchen

  • Washing chicken with lime or lemon is a traditional step rooted in Caribbean cooking practices.
  • Bone-in, skin-on chicken is key to developing the oils needed in a dry curry.
  • The bunjay or bunjal method depends on managing heat to build flavor without burning.
  • The scent and sound of the curry toasting are important indicators of proper technique.
  • This dish should finish dry, with no visible sauce or gravy.
bunjay curry chicken

Caribbean Curry Chicken: Bunjay Style

A traditional Caribbean Curry Chicken using the bunjay method, also known as bunjal in Guyana, a dry curry technique that builds deep flavor without added liquid.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating 2 hours
Course Caribbean Classics, Chicken Recipes, Easy Caribbean Recipes, Featured, Main Course, Weeknight Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 3 lbs chicken legs bone-in, skin-on, cut in half
  • 1 lime or lemon juiced
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons curry powder divided
  • 1 1/2 tablespoon Caribbean green seasoning
  • 3 tablespoons vegetable oil
  • 1 medium onion diced
  • 6 cloves garlic smashed
  • 1 scotch bonnet pepper optional
  • 1 teaspoon turmeric
  • 3/4 tablespoon ground roasted geera
  • 3/4 tablespoon anchar masala or garam masala
  • 2 tablespoons water
  • 1 small tomato grated
  • 2 tablespoons cilantro chopped

Instructions
 

  • IMPORTANT! As part of the heritage of Caribbean cooking, we wash meats with the juice of a lime or lemon and cool water. If you're not comfortable doing so due to meat handling regulations, may I suggest you skip that part.
    seasoning chicken for caribbean curry chicken
  • For best results, please use bone-in chicken like the thigh or drumsticks. Leave the skin on as well, as I explain why in the video below.
  • Season with the salt, black pepper, green seasoning, and 1 tablespoon of curry powder. Mix well and allow to marinate for at least 2 hours.
    seasoned chicken for making bunjay curry
  • Heat the oil in a wide pan on a medium flame and add the onion, garlic, and scotch bonnet pepper. Cook for 2–3 minutes, then add the turmeric (we say sorfran), geera (cumin), anchar masala (I’m not a fan of garam masala, but you may use that instead), and the remaining curry powder. Your senses will be captivated with the sizzle of the spices toasting in the hot oil, and the fragrance will immediately take you back to the islands, with fond memories of those Sunday mornings when the village would have that comforting scent of curry in the air.
    cooking base for curry chciken bunjal
  • curry based toasted and ready for bunjal chicken
  • Cook for 3 minutes, then add the tomato and 2 tablespoons of water, and burn off any liquid. The addition of the grated tomato will add a balance of acid notes, which complement the spices we used.e
    cooking out the rawness of the curry in making curry chicken bunjay style
  • Once you see the oil at the bottom of the pot we started with, add the seasoned chicken and immediately turn up the heat a bit to sear the chicken pieces. This is the bunjay of the curry and the chicken, or bunjal as it’s commonly said in Guyana.
    bunjal chicken curry
  • After 2 minutes, turn the heat back down to medium, put the lid on the pan, and cook for another 3–4 minutes. This will allow the chicken to release its natural juices.
    trinidad curry chicken bunjay
  • Now remove the lid, stir well, and continue cooking for another 15–20 minutes or until the chicken is fully cooked. Turn the heat down if the liquid is drying up too quickly.
    bunjal chicken
  • Taste and adjust the salt to your liking, and make sure you can see the oils from the rendered skin and what we started with. This bunjay curry chicken is meant to be dry, meaning no sauce or gravy.
    cooking caribbean curry chicken
  • Once you're happy that we’ve achieved true bunjay or bunjal, finish with the cilantro and turn off the heat. Were I in the Caribbean, I’d be using chadon beni. Serve with rice and dhal.
    finish the bunjal curry chicken with chopped cilantro
  • finished Caribbean curry chicken bunjay style

Video

Notes

Frequently Asked Questions

 
What is Caribbean Curry Chicken bunjay style?
Caribbean Curry Chicken bunjay style is a dry curry where the chicken is cooked without added liquid, allowing the spices and natural juices to concentrate into a rich, flavorful coating. In Guyana, this same style is known as bunjal.
What does bunjay or bunjal mean?
Bunjay in Trinidad and bunjal in Guyana both refer to the same cooking method of frying down curry until it becomes dry and intensely flavored.
Why is the chicken washed with lime or lemon?
This is a traditional Caribbean practice tied to heritage and food preparation. It is believed to cleanse and lightly flavor the meat before cooking.
Can I make this with boneless chicken?
Bone-in chicken is strongly recommended because it releases natural oils and flavor that are essential for the bunjay or bunjal technique.
What should I serve with Caribbean Curry Chicken?
It pairs well with rice, dhal, or roti, such as dhalpuri, making it a classic and satisfying Caribbean meal.
Tried this recipe?Let us know how it was!
vegetable chow mein recipe

Easy Vegetable Chow Mein (Better Than Takeout!)

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vegetable chow mein recipe

In preparing this Vegetable Chow Mein, I’m taken right back to my pre-teen days growing up in San Fernando, Trinidad. I remember the food trucks and the busy restaurants along Mucarapo Street, where this humble yet flavorful cabbage-based chow mein was always served alongside fried rice and an array of chicken and pork dishes. While most chow mein recipes around the world are built on noodles, what makes this version uniquely Trinbagonian is its use of cabbage as the base, a deeply rooted part of our Caribbean way of cooking.

Our Chinese culinary traditions in the Caribbean date back to October 12, 1806, when the first Chinese immigrants arrived in Trinidad aboard the ship Fortitude. They brought techniques, ingredients, and a way of cooking that blended beautifully with what we had locally, giving rise to dishes like this one.

Even today, when I’m back home, my dad and I make it a point to visit a favorite spot where this same chow mein is tucked into soft hops bread and topped with pepper sauce. The aroma of garlic and ginger hitting hot oil, the sizzle of fresh vegetables in the wok, and that final touch of sesame oil all come together in a way that’s both nostalgic and incredibly satisfying. If you’re exploring more of our Chinese-Caribbean flavors, be sure to check out my recipes for Chinese Style Fried Chicken, Crispy Pork Belly, Chinese Takeout Wings, Easy Hoisin Noodles, and the essential Chinese Five Spice Powder that helps bring many of these dishes together.

ingredients for vegetable chow mein

Ingredient Guide

Vegetable oil Used as the cooking fat to quickly stir-fry ingredients at high heat without overpowering their natural flavors
Onion Adds a mild sweetness and depth as it softens and releases its aroma
Garlic Brings a bold, savory base that defines the character of the dish
Ginger Adds warmth and a slightly spicy, fragrant note essential in Chinese-style cooking
Carrot Contributes color, subtle sweetness, and a slight crunch
Red bell pepper Offers sweetness and vibrant color to balance the dish
Green bell pepper Adds a slightly grassy, fresh flavor and texture contrast
Christophene (chayote) A mild, crisp vegetable that absorbs surrounding flavors beautifully
Cabbage The main base of the dish, providing volume, texture, and a slightly sweet, earthy flavor
Salt Enhances and balances all the flavors in the dish
Toasted sesame oil A finishing oil that adds a nutty aroma and depth at the end

Chinese cooking wine Adds complexity and depth to the sauce
Soy sauce Provides saltiness and umami, forming the backbone of the sauce
Sugar Balances the savory and salty elements with a touch of sweetness
Oyster sauce Adds richness and a deep umami flavor
MSG (optional) Enhances overall flavor and intensifies the savory profile

Shopping Made Easy

  • Most of the vegetables can be found in standard grocery stores, but Caribbean markets will more reliably carry christophene.
  • Look for fresh cabbage with tightly packed leaves and a firm feel for the best results.
  • Chinese cooking wine, oyster sauce, and soy sauce are typically available in the international aisle of most supermarkets.
  • Toasted sesame oil is usually sold in small bottles and should be used sparingly for finishing.
  • If christophene is unavailable, you can substitute with chayote, which is commonly labeled as such.

Cooking Notes from the Kitchen

  • Stir-frying happens quickly, so having everything prepped and within reach is essential before you start cooking.
  • The heat level should remain medium to high to achieve that signature sizzle and slight charring on the vegetables.
  • The natural moisture from the washed cabbage creates steam, which helps cook the vegetables while carrying the aroma throughout the kitchen.
  • Adjust the cooking time of the cabbage based on your preferred texture, from slightly crisp to fully tender.
  • Adding sesame oil at the end preserves its aroma and gives the dish a final layer of flavor.
vegetable chow mein recipe

Easy Vegetable Chow Mein (Better Than Takeout!)

A classic Trinidad-style vegetable chow mein made with cabbage instead of noodles, highlighting Chinese-Caribbean flavors, quick stir-fry cooking, and a rich, savory sauce.
5 from 1 vote
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Course Caribbean Classics, Comfort Food, Side Dishes, Vegan, Vegetarian, Weeknight Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 1 1/2 tablespoon vegetable oil
  • 1 medium onion sliced
  • 2 cloves garlic crushed
  • 1 teaspoon ginger grated
  • 1/2 small carrot julienned
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1/2 christophene julienned
  • 1 lb cabbage shredded, washed, drained
  • 1/2 teaspoon salt
  • 1 tablespoon toasted sesame oil

Sauce

  • 2 tablespoon Chinese cooking wine
  • 3 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoon oyster sauce
  • 1/2 teaspoon MSG optional

Instructions
 

  • Prepare all the ingredients in advance so the cooking process flows smoothly.
  • In a bowl, combine the Chinese cooking wine, soy sauce, sugar, oyster sauce, and MSG if using. Mix well and set aside.
    sauce for vegetable chow mein
  • Heat the wok or large pan over medium heat and add the vegetable oil.
  • Add the onion, garlic, and ginger and stir for about 30 seconds until fragrant.
    onion, garlic and ginger in hot work for making vegetable chow mein
  • Add the carrot, christophene, and bell peppers and continue cooking for 2 to 3 minutes.
    base vegetables in wok for vegetable chow mein
  • quickly str frying vegetables for chow mein
  • Add the shredded cabbage and stir well. As it hits the hot pan, you’ll hear an immediate, lively sizzle as any remaining moisture reacts with the heat. A cloud of steam will rise almost instantly, carrying with it the deep aroma of the garlic and ginger as they bloom even further. The cabbage will begin to soften at the edges while still holding its structure, turning glossy as it absorbs the flavors in the pan. Keep tossing so everything gets coated evenly and that gentle sizzle continues, letting you know you’re building flavor with every movement.
    cabbage added to cabbage chow mein
  • Season with salt and continue to stir to combine.
  • Pour in the prepared sauce and mix well to coat all the vegetables evenly.
    soy and hoisin sauce added to vegetable chow mein
  • Cook over medium to high heat, stirring as needed, until the cabbage reaches your preferred texture, about 5 minutes.
    vegetable chow mein cooking
  • Just before turning off the heat, drizzle in the toasted sesame oil and stir to finish.
    taosted seasme oil added to chow mein for a deep finishing flavor
  • Taste and adjust salt as needed before serving.
    finished vegetable chow mein, Trinidad style

Video

Notes

Frequently Asked Questions

 

Can I make vegetable chow mein without oyster sauce?

Yes, you can omit the oyster sauce or replace it with a vegan or vegetarian alternative. The flavor will be slightly lighter, but soy sauce and sesame oil will still provide depth.

Why does Trinidad vegetable chow mein use cabbage instead of noodles?

Unlike traditional versions found globally, Trinidad vegetable chow mein reflects local ingredients and cooking traditions. Cabbage was more accessible and became the base, giving the dish its unique identity.

Can I add meat or other proteins to this recipe?

Yes, you can add chicken, shrimp, or tofu. Cook the protein first, set it aside, and return it to the pan after adding the sauce.

How do I keep the cabbage from becoming too soft?

Cook on medium to high heat and limit the cooking time. About 5 minutes will give you tender cabbage with a slight bite.

What is a good substitute for christophene?

Chayote or Cho Cho is the same vegetable and can be used interchangeably. If unavailable, zucchini can be used as a mild substitute.
Tried this recipe?Let us know how it was!
stewed beef liver recipe

Delicious Easy Stewed Beef Liver Recipe

1 Comment on Delicious Easy Stewed Beef Liver Recipe
stewed beef liver recipe

This delicious, easy stewed beef liver recipe is for anyone who’s ever said they don’t like liver. Truth is, I used to feel the same way until I realized it wasn’t the liver, it was how it was prepared. That’s why the idea behind this dish, much like the message in my video “Stop Hating Liver! Try This Delicious Easy Stewed Liver Recipe,” is simple. Give it another chance, done the right way.

Growing up, I learned to appreciate liver through my mom’s cooking. She had her way of making stewed chicken liver, geera (cumin) liver, and now even curry chicken liver, and those recipes stayed with me. They weren’t just meals, they were lessons in how to treat simple ingredients with care, build flavor properly, and cook with confidence. This beef liver recipe is inspired by that same foundation she passed on to me, and it carries that same depth of flavor and tradition.

In the Caribbean, we’ve been cooking liver for generations, and once you understand the technique, it all comes together beautifully. One key step I always recommend in this beef liver recipe is soaking the liver in milk. It helps tame that strong, metallic taste people often complain about, while keeping the texture tender and enjoyable.

If you’ve been avoiding liver, this is the beef liver recipe that can change your mind. And if you already enjoy it, this version will easily become one of your go-to ways to prepare a proper Caribbean beef liver recipe.

ingredients for beef liver recipe

Ingredient Guide

Beef liver The star of this beef liver recipe with a rich, earthy flavor that becomes tender when cooked properly.
Milk Helps remove strong odors and mellows the liver’s natural intensity.
Salt Enhances and balances all the flavors.
Green seasoning A herb-based Caribbean blend that builds the flavor foundation.
Caribbean browning Adds rich color and a subtle caramelized depth.
Black pepper Provides mild heat and balance.
Olive oil Used to sear the liver and develop flavor.
Onion Adds sweetness and structure to the dish.
Scallions Bring a light, fresh onion flavor.
Garlic Deepens the savory base of the recipe.
Tomato ketchup Adds a hint of sweetness and tang.
Tomato Contributes acidity and helps create the sauce.
Oyster sauce Adds umami and richness to the gravy.
Water Forms the base of the sauce.
Parsley Brightens and freshens the finished dish.
Fresh thyme (optional) Adds a classic Caribbean herbal note.
Grated ginger (optional) Brings warmth and subtle spice.

Shopping Made Easy

  • Beef liver can be found at most supermarkets or requested fresh from the butcher.
  • Green seasoning is available at Caribbean markets or can be made at home.
  • Caribbean browning is typically sold in Caribbean grocery stores and online.
  • Oyster sauce and ketchup are easy to find in any major grocery store.
  • Fresh herbs like thyme, parsley, and scallions are widely available in the produce section.

Cooking Notes from the Kitchen

  • Soaking the liver in milk instead of the traditional lime or lemon wash helps reduce the strong metallic taste and gives this beef liver recipe a much more balanced flavor.
  • This milk method also removes any lingering odor and keeps the liver moist and tender during cooking.
  • Searing the liver first helps develop a deeper flavor base, which is key to a successful beef liver recipe.
  • Cooking uncovered at the start allows excess liquid to burn off and concentrate the overall flavor of the dish.
  • Adjust the gravy at the end to your personal preference, whether you like it thick or slightly saucy.
  • Finishing with fresh herbs brightens the dish and balances the richness of the liver.
stewed beef liver recipe

Delicious Easy Stewed Beef Liver Recipe

A comforting Caribbean beef liver recipe with tender pieces simmered in a rich, well-seasoned gravy for a bold and satisfying meal.
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Course Beef Recipes, Caribbean Classics, Easy Caribbean Recipes, Side Dishes, Weeknight Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 2 lbs beef liver chopped, cleaned
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1 tablespoon green seasoning
  • 1 tablespoon Caribbean browning
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 medium onion sliced
  • 2 scallions chopped
  • 2 cloves garlic crushed
  • 1 tablespoon tomato ketchup
  • 1 medium tomato diced
  • 1 tablespoon oyster sauce
  • 1 cup water
  • 2 tablespoon parsley chopped
  • fresh thyme optional
  • grated ginger optional

Instructions
 

  • Remove any membrane from the liver (as explained in the video), cut into 1 to 2 inch pieces, rinse, then soak in the milk for at least 2 hours. While we would normally wash the liver with lime or lemon juice following Caribbean traditions, this milk method works better in my opinion. It helps to eliminate that sort of chemical or metallic taste liver is known for, removes any unpleasant odor, and helps maintain a lovely moist texture when cooked.
    soaking liver in milk to tenderize it
  • Rinse the soaked liver, drain well, and season with salt, black pepper, green seasoning, and Caribbean browning.
    seasoned beef liver
  • Heat the olive oil in a wide pan over medium heat and add the seasoned liver pieces. Sear on all sides for 3–5 minutes uncovered to burn off excess liquid.
    searing the beef liver
  • browned beef liver for stewing
  • Rinse the bowl used to marinate the liver with 1 cup of water and set aside.
  • Add the onion, scallions, garlic, ketchup, additional green seasoning, tomato, and oyster sauce. Stir well to combine and add the optional thyme and ginger if using.
    aromatics added to beef liver when stewing
  • caribbean stewed beef liver
  • Pour in the reserved water, bring to a boil, then reduce to a rolling simmer with the lid on for 15 minutes.
    braising caribbean stewed liver
  • Taste and adjust salt as needed. Remove the lid and continue cooking to reduce and thicken the sauce to your liking. Under 5 minutes in most cases.
    finishing the beef liver recipe
  • Finish with chopped parsley and serve.
    caribbean style stewed beef liver

Video

Notes

Frequently Asked Questions

 
Can I use chicken liver instead of beef liver?
Yes, chicken liver works well, but it cooks faster and has a milder flavor compared to beef liver.
Why soak the liver in milk for this beef liver recipe?
Soaking in milk helps remove the strong metallic taste and improves the overall texture, making this beef liver recipe more enjoyable.
What can I use instead of Caribbean browning?
You can caramelize a small amount of sugar in oil to achieve a similar color and flavor profile. Or use 2 tablespoons of Soy sauce; however, you’ll need to be mindful of the sodium content.
How do I avoid overcooking liver?
Cook just until tender and avoid prolonged simmering, as overcooking can make the liver tough.
Can I make this beef liver recipe ahead of time?
Yes, it reheats well and often tastes even better the next day as the flavors develop further.
Tried this recipe?Let us know how it was!
garlic ginger scallion fried rice

Quick and Tasty Garlic Ginger Scallion Fried Rice

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scallion fried rice

Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right.

By now, you should know that, given the heavy Chinese influence on our culinary culture in the Caribbean, especially in Jamaica, Guyana, and Trinidad and Tobago, it’s natural to see us making fried rice in many different ways. Like the Pepper Shrimp Fried Rice, the Pineapple Fried Rice, Jerk Chicken Fried Rice, and the Salt Fish Fried Rice I’ve shared over the years, just to name a few, this scallion fried rice fits right into that legacy. If you were to search for fried rice on CaribbeanPot.com, you’d have at least 25 recipes to choose from, all Caribbean-inspired and rooted in traditions passed down to us over the past 200 years by the Chinese indentured laborers who were brought to our shores after slavery was abolished.

This version keeps things simple, allowing the garlic, ginger, and scallions to shine, while making the most of leftover rice for a quick, satisfying meal without sacrificing flavor.

Ingredient Guide

Vegetable oil Used to start the cooking process and evenly distribute heat across the aromatics.

Celery Adds a subtle crunch and freshness that balances the dish.

Scallions The key ingredient in scallion fried rice, delivering a mild onion flavor and aroma.

Garlic Provides depth and a rich savory base.

Ginger Brings a warm, slightly spicy brightness to the dish.

Cooked rice The base of the recipe, best used chilled for a firm, separated texture.

Light soy sauce Adds saltiness and umami while keeping the rice balanced.

Chili crisp Optional, but adds a smoky heat and extra texture.

Toasted sesame oil Finishes the dish with a deep, nutty aroma.

genger scallion fried rice

Shopping Made Easy

  • All fresh ingredients like scallions, celery, garlic, and ginger are easy to find at most grocery stores.
  • Light soy sauce and sesame oil are typically in the international or Asian aisle.
  • Chili crisp can be found in Asian markets or specialty food stores.
  • Leftover rice works best, but you can cook rice ahead and chill it before using.

Cooking Notes from the Kitchen

  • Always chill your rice before using it to avoid soggy fried rice.
  • Prep everything in advance since the cooking process moves very quickly.
  • Use a wide pan to give the rice enough space to heat evenly.
  • Toasted sesame oil will give you a richer finish than regular sesame oil.
  • Adjust chili crisp based on your preference for heat.
garlic ginger scallion fried rice

Quick and Tasty Garlic Ginger Scallion Fried Rice

A quick and flavorful scallion fried rice made with garlic, ginger, and leftover rice, inspired by Caribbean-Chinese cooking traditions.
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Prep Time 10 minutes
Cook Time 6 minutes
Course Easy Caribbean Recipes, Featured, Vegan, Vegetarian, Weeknight Dinners
Cuisine General Caribbean
Servings 2

Ingredients
  

  • 1 1/2 tablespoon vegetable oil
  • 1 stalk celery sliced
  • 3 scallions chopped
  • 3 cloves garlic rough chopped
  • 3/4 tablespoon ginger grated
  • 3 cups cooked rice chilled
  • 1 1/2 tablespoon light soy sauce
  • 1 tablespoon chili crisp optional
  • 1 tablespoon toasted sesame oil

Instructions
 

  • Prep all of the ingredients in advance as this is a very quick recipe to put together. I’d recommend chilling the rice to give you that grainy or shelly texture and not have soggy fried rice.
    ingredients for scallion fried rice
  • Heat the oil in a wide pan on medium-high heat and add the celery as this takes the longest to cook.
    celery for fried rice
  • 90 seconds later add the scallions, garlic, and ginger, and stir-fry for about 40 seconds. As the scallion, garlic, and ginger hit the hot oil, they chunkay, igniting a sharp, frantic hiss that immediately fills the kitchen with an aroma so bold it’ll have the neighbors knocking on your door.
    ginger garlic and scallion for making fried rice
  • Add the rice, followed by the soy sauce, chili crisp if using, and sesame oil.
    rice added to wok for making scallion fried rice
  • Mix well, heat the rice through for about 2 to 3 minutes and combine all of the flavours.
    sauces added to scallion fried rice
  • final stir of scallion fried rice in the wok
  • Taste and adjust the salt (add if necessary). We didn't add any as the rice was cooked in salted water and the soy sauce will have a level of added sodium, along with the chili crisp.
    garlic ginger scallion fried rice

Video

Notes

Frequently Asked Questions

 

Can I make scallion fried rice without chili crisp?

Yes, the chili crisp is optional. The scallion fried rice will still have plenty of flavor from the garlic, ginger, and sesame oil. The chili crisp will give the finished scallion fried rice a lovely smoky heat.

Why should I use chilled rice for scallion fried rice?

Chilled rice helps the grains stay separate and firm, giving you the proper texture instead of a mushy result.

Can I use freshly cooked rice?

It’s not recommended, but if you must, spread it out to cool and dry before using to reduce moisture.

Is scallion fried rice vegan?

Yes, this recipe is naturally vegan as written, making it perfect for a quick plant-based meal.

What other ingredients can I add?

You can add vegetables, tofu, or even leftover proteins to customize your scallion fried rice to your liking.
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Creamy Spinach With Okra and Pak Choi (Bok Choy)

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This Creamy Spinach With Okra and Pak Choi (Bok Choy) brings together the comforting traditions of callaloo and the way we cook Dasheen Bush aka Taro leaf bhaji in the Caribbean, especially in Trinidad and Tobago. It is a simple yet deeply satisfying dish in which leafy greens are gently simmered in coconut milk, creating a rich, creamy texture that pairs beautifully with roti or rice.

Growing up in the Caribbean, it was common to see mommy combine different leafy greens when there was not enough of one to stretch and feed everyone. That resourcefulness shaped how I cook to this day. My siblings and I were not fans of okra as children, but as we got older, we truly came to appreciate how it naturally thickens a dish and adds its own character. The addition of pak choi gives this recipe a slightly different flavor profile and texture, making it unique while still grounded in our traditional way of cooking greens. This is a wholesome vegan, vegetarian, and ital dish that highlights how simple ingredients can come together in a powerful way.

Ingredient Guide

Baby spinach Forms the tender base of the dish and provides a mild, earthy flavor that cooks down beautifully.

Pak choi Adds structure and subtle sweetness, with the white stems offering texture and the green leaves blending seamlessly with the spinach.

Okra Brings gentle thickness and body, helping to naturally enhance the creamy consistency.

Olive oil Serves as the cooking fat to gently sauté the aromatics and build the foundation of flavor.

Garlic Infuses the oil with bold, savory notes that anchor the dish.

Black pepper Adds warmth and depth without overwhelming the delicate greens.

Salt Balances and enhances the natural flavors of the vegetables and coconut milk.

Onion Contributes sweetness and aromatic richness as it softens.

Bird’s eye pepper Provides optional heat for those who enjoy a spicy element.

Coconut milk Delivers creaminess and a subtle natural sweetness that defines the character of the dish.

Grape tomatoes Add freshness and a bright finish when stirred in at the end.

Shopping Made Easy

• Baby spinach is easy to find in most supermarkets, usually pre-washed in the produce section.

• Pak choi, also labeled as bok choy, is commonly available in large grocery stores and Asian markets.

• Fresh okra can often be found in Caribbean, Latin, or international grocery stores.

• Bird’s eye peppers are typically sold in Caribbean or Asian markets, but any fresh hot pepper will work.

• Canned coconut milk is widely available in the international foods aisle of most grocery stores.

Cooking Notes from the Kitchen

• Leaving a bit of moisture on the washed greens helps create steam and encourages them to wilt evenly.

• Adding the white stems of the pak choi first ensures they soften before the leafy greens fully cook down.

• Covering the pot early in the cooking process helps the greens collapse and cook evenly without additional liquid.

• Allowing the liquid to reduce toward the end enhances the natural sweetness of the coconut milk.

• Adding the tomatoes after turning off the heat preserves their freshness and color.

Creamy Spinach With Okra and Pak Choi (Bok Choy)

Creamy Spinach With Okra and Pak Choi simmered in coconut milk for a rich Caribbean-style vegan side dish full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Side Dishes, Vegan, Vegetarian
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 3/4 lb baby spinach washed and drained
  • 2 lbs pak choi washed and chopped
  • 8 –12 okra trimmed and cut into 1 cm pieces
  • 2 tablespoons olive oil
  • 6 –8 cloves garlic smashed
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 medium onion sliced
  • 2 bird’s eye peppers optional
  • 6 oz coconut milk
  • 6 –10 grape tomatoes cut in half

Instructions
 

  • Wash and drain the baby spinach. Wash, trim, and cut the pak choi, separating the white stems into 1 cm pieces and the green leaves into thin ribbons.
  • Remove the stems and bottom ends of the okra and cut into 1 cm pieces. Slice the onion, mince the garlic, and cut the tomatoes in half.
  • Heat the olive oil on a medium flame in a wide pan. Add the garlic and black pepper and cook for about 30 seconds. I recommend you smah the garlic so at the end you'll have tasty bites of sweet garlic and in this step that fragrance of the garlic will perfume your entire kitchen.
  • Add the white parts of the pak choi and stir, then layer on the green parts and baby spinach. You will hear a lovely sizzle from the water still within the leaves from washing. Stir as the greens begin to wilt.
  • Add the salt, sliced onion, and okra. Stir well and place the lid on the pan to help the greens wilt and cook down.
  • After 5 minutes, add the coconut milk and bird’s eye peppers if using. Reduce the heat to medium-low, cover, and cook for 15 minutes.
  • Remove the lid and increase the heat to medium high. Cook uncovered to allow excess liquid to evaporate, encouraging the natural sugars in the coconut milk to caramelize and add subtle sweetness.
  • After about 10 minutes, taste and adjust the salt if needed. Turn off the heat and add the grape tomatoes. Serve warm with sada roti, rice, bread, or as a spinach side dish.

Video

Notes

Frequently Asked Questions.

How is Creamy Spinach With Okra and Pak Choi different from traditional callaloo?
Traditional callaloo in many Caribbean islands is often made with dasheen bush, ocean crabs, coconut milk, okra, herbs, and sometimes salted meats, depending on the island. This Creamy Spinach With Okra and Pak Choi keeps the coconut milk and okra elements but uses baby spinach and pak choi instead. The result is a lighter, fully plant-based version with a slightly different texture and flavor profile, while still respecting the spirit of how we cook greens in the Caribbean.
Can I use dasheen bush or other leafy greens instead of spinach?
Yes, you can substitute dasheen bush or other hearty leafy greens if they are available to you. Keep in mind that tougher greens may require a slightly longer cooking time to become tender. The overall method remains the same, but the flavor will lean more traditional depending on the greens you choose.
Do I have to use coconut milk in this recipe?
Coconut milk plays a key role in giving this dish its creamy texture and subtle sweetness. If you prefer a lighter version, you can reduce the quantity slightly, but removing it completely will change the character of the dish. The coconut milk works together with the okra to create that rich, comforting consistency.
How do I prevent okra from becoming too slimy?
In this Creamy Spinach With Okra and Pak Choi, I actually encourage you to embrace the natural texture of the okra. That gentle “slime” is part of what gives the dish body and helps create that creamy consistency without needing flour or thickeners. It is traditional, natural, and part of the character of properly cooked okra.
One tip my mom learned from village elders and her parents, and was passed on to me, is that after cutting the okra, you can spread it out on a tray or cookie sheet and allow it to air dry in the sun for a couple of hours before adding it to the dish. If sun drying is not practical, placing it in a low oven for a couple of hours works as well. This reduces some of the surface moisture while still allowing the okra to contribute its natural thickening quality.
Can I make this dish ahead of time?
Yes, this dish reheats very well. In fact, like many stewed greens, the flavors can deepen as it rests. Reheat gently over medium-low heat and adjust the salt if needed before serving.
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String Beans With Potato And Salted Cod

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I’ve always been a fan of string beans, as my parents always had them growing in our kitchen garden as a child in Trinidad. But my appreciation for this humble legume really deepened after I moved from the comforting shores of the Caribbean to Canada. In those early days, bodi, also known as bora or yard beans, were almost impossible to find, so I learned to work with what was available. Over time, string beans became a regular part of my kitchen, whether cooked in curry with aloo, paired with tomato and saltfish, or stretched with leftover stewed meats to create something satisfying and economical.

This String Beans With Potato And Salted Cod recipe is built on that same idea of simple Caribbean cooking that feeds more people without sacrificing flavor. Thinly sliced potato adds body to the dish, while salted cod brings depth and that unmistakable savory note many of us grew up with. A little coconut cream rounds everything out, turning everyday ingredients into a comforting pot of food.

This is not fancy cooking. It’s honest, practical, and rooted in how many of us learned to cook at home. Serve it hot with sada roti or rice, and you’ll understand why string beans continue to hold such a special place in my kitchen.

Ingredient Guide

String Beans add freshness, texture, and a clean vegetal flavor that forms the foundation of the dish.
Salted Cod provides savory depth and protein, seasoning the entire pot as it cooks.
Potato stretches the dish, add body, and help make the meal more filling.
Onion builds the base flavor and adds natural sweetness as it cooks down.
Garlic enhances aroma and brings a classic savory backbone to the dish.
Scotch Bonnet Pepper contributes gentle heat and authentic Caribbean character.
Ginger adds warmth and a subtle spicy note that complements the salted fish.
Tomato introduces acidity and moisture to balance the richness of the cod and coconut.
Coconut Cream softens the flavors and gives the dish a light, creamy finish.
Black Pepper adds mild heat and background seasoning.
Salt is used sparingly to balance flavors after the cod has been prepared.
Olive Oil helps sauté the aromatics and carries flavor throughout the dish.
Water creates steam and allows the vegetables to cook evenly.

Shopping Made Easy

Look for salted cod in the international or Caribbean section of your grocery store.
String beans are often labeled as green beans or French beans and work just as well.
Coconut cream is thicker than coconut milk and is usually sold in cans.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in some markets.

Cooking Notes from the Kitchen

Always soak or preboil salted cod to remove excess salt before cooking.
Even boneless salted cod should be checked carefully for small bones.
Slice the potatoes thinly so they cook evenly with the string beans.
Cook covered first to soften the vegetables, then uncover to reduce excess liquid.
This dish tastes even better after resting for a short while before serving.

String Beans With Potato And Salted Cod

A classic Caribbean recipe for string beans cooked with potato, salted cod, and coconut cream. Simple, comforting, and full of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Seafood & Fish, Side Dishes
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1/3 lb salted cod soaked, rinsed, and shredded
  • 1 medium onion sliced
  • 3 cloves garlic smashed
  • 1/4 Scotch bonnet pepper optional
  • 2 thin slices ginger
  • 1/3 teaspoon black pepper
  • 1 1/2 lbs string beans cut into 1-inch pieces
  • 2 medium potatoes sliced 1/8-inch thick
  • 1 tomato chopped
  • 1/2 teaspoon salt
  • 2 tablespoons coconut cream
  • 3/4 cup water

Instructions
 

  • Heat the oil on a medium flame in a deep pan and add the prepared salted cod. Reduce the heat to medium-low and cook for 3 minutes.
  • Add the onion, garlic, Scotch bonnet pepper (habanero will also work), ginger, and black pepper. Cook on low for about 3 minutes until fragrant.
  • Add the string beans and stir well to coat with the seasoned base.
  • Increase the heat to medium and add the potato and tomato. Stir well.
  • Add the coconut cream, salt, and water. Cover the pan and bring to a boil, then reduce to a gentle simmer.
  • Cook with the lid on for 20 to 30 minutes, depending on how tender you like your string beans.
  • Remove the lid to allow any remaining liquid to cook off. Taste and adjust salt if needed. Serve hot with sada roti.

Video

Notes

FAQ

Can I use green beans instead of yard beans?
Yes, green beans or French beans are a perfect substitute and are commonly used outside the Caribbean.
How do I properly prepare salted cod?
Soak it in hot water or boil it for 5 to 10 minutes, then rinse and shred while removing any bones. Even if you purchase ‘boneless’ salted fish (called saltfish in the Caribbean), please keep a keen eye out for tiny bones.
Is this dish very spicy?
No, the heat is mild. You can reduce or omit the Scotch bonnet pepper entirely. Remember to wash your hands immediately after handling hot peppers, even if you wear gloves.
What can I serve with string beans and salted cod?
Sada roti, rice, or boiled provisions all pair very well with this dish.
Can this be made ahead of time?
Yes, the flavors improve after resting, making it ideal for leftovers. However, I don’t recommend freezing any cooked string bean recipe as it tends to fall apart when thawed and the texture gets ruined IMHO.
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Simple and Tasty Steamed Cabbage With Ham

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Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.

Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.

If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.

Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.

Ingredient Guide

  • Olive Oil: Used to gently sauté the aromatics and build the flavor base.
  • Onion: Adds sweetness and depth once softened.
  • Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
  • Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
  • Black Pepper: Adds warmth and subtle spice.
  • Garlic: Boosts savory flavor and fragrance.
  • Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
  • Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
  • Salt: Enhances all the other ingredients.
  • Water: Creates the steam needed to cook the cabbage gently.
  • Carrot: Adds color, sweetness, and texture.
  • Bell Pepper: Brightens the dish and adds freshness.
  • Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.

Shopping Made Easy

  • Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
  • Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
  • Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
  • Look for fresh thyme rather than dried for the most authentic flavor.

Cooking Notes from the Kitchen

  • Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
  • Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
  • Do not overcook the cabbage; steamed cabbage should still have a slight bite.
  • This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.

Simple and Tasty Steamed Cabbage With Ham

This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion sliced
  • 1/4 Scotch bonnet pepper sliced
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon black pepper
  • 1 clove garlic smashed
  • 1 1/2 cups ham chopped
  • 1 lb cabbage rough chopped
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 small carrot julienned
  • 1 small bell pepper rough chopped
  • 3/4 teaspoon curry powder

Instructions
 

  • Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
  • Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
  • Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
  • After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
  • After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
  • Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.

Video

Notes

Frequently Asked Questions About Steamed Cabbage

Can I make steamed cabbage without ham?
Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body.
What type of cabbage works best for steamed cabbage?
Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process.
How do I prevent the steamed cabbage from getting soggy?
The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage.
Is steamed cabbage supposed to be spicy?
Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish.
Can I make steamed cabbage ahead of time?
Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
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