Side Dishes Archives - Page 2 of 10

Quick & Easy Grilled Zucchini Recipe for Busy Nights

January 7, 2026October 16, 2025Leave a Comment

As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.

To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.

Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.

Ingredient Guide

Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
Sea Salt – Enhances natural flavor and balances the marinade.
Black Pepper – Adds gentle warmth and complements the garlic.
Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
Garlic – Crushed fresh for maximum aroma and depth.
Lemon Juice – Brightens the dish and adds a refreshing finish.

Cooking Notes from the Kitchen

Use young, firm zucchini for the best texture and flavor.
Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
For extra aroma, add finely chopped rosemary or chives to the marinade.
You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.

Shopping Made Easy

Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
Choose small to medium zucchini; large ones tend to be watery and less flavorful.
Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.

Quick & Easy Grilled Zucchini Recipe for Busy Nights

Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.

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Prep Time 10

Cook Time 6

Total Time 16

Course Grilling, In Season, Side Dishes, Vegan, Vegetarian

Ingredients

2 medium zucchini sliced
1/2 cup olive oil
3/4 teaspoon sea salt
3/4 teaspoon black pepper
1 teaspoon thyme leaves about 5 sprigs
3 cloves garlic crushed

Instructions

Wash and slice the zucchini into strips about 3/4 centimeter thick.
Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there.
Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.

Notes

What’s the Best Way to Grill Zucchini Without It Getting Soggy?

Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.

Can I Make Grilled Zucchini Without a Grill?

Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.

What Seasonings Go Best with Grilled Zucchini?

Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.

Is Grilled Zucchini Healthy?

Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.

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Delightful Roasted Vegetables

October 8, 2025October 6, 2025Leave a Comment

Roasted vegetables are one of those timeless dishes that never go out of style. Growing up in Trinidad and Tobago, roasted or stewed vegetables were always on our family table, thanks to the little kitchen garden my parents tended. Now that I’m cooking in Ontario, I love keeping that tradition alive while using fresh, in-season produce. This roasted vegetables recipe makes the most of asparagus, fingerling potatoes, and multi-colored carrots—simple ingredients that shine with just the right seasoning.

I love dishes like this because they’re versatile. You can serve these roasted vegetables as a side for grilled meats, with Sunday roast, or even on their own for a light, wholesome meal. The caramelized edges, the hint of garlic scape pesto, and the balance of tender potatoes with crisp asparagus make this dish a true family favorite. Best of all, you don’t need any special skills to pull it off—just fresh ingredients and an oven (or outdoor grill, like I sometimes use).

This recipe is part of my “In Season” series, where I highlight local produce that’s at its best right now. Using vegetables at their peak flavor makes all the difference, and this roasted vegetables recipe is the perfect example. Whether you’re cooking for family, friends, or just for yourself, you’ll find this dish both comforting and easy to prepare.

Ingredient Guide

Fingerling Potatoes: Naturally creamy and perfect for roasting with their skin on.
Carrots: Multi-colored carrots not only add sweetness but also beautiful color to the pan.
Sea Salt: Enhances the natural flavors of the vegetables.
Black Pepper: Adds a touch of warmth and depth.
Olive Oil: Helps the vegetables crisp and caramelize while roasting.
Asparagus: Adds freshness and a slightly earthy bite to balance the potatoes and carrots.
Garlic Scapes Pesto: Brings a burst of garlicky, herbaceous flavor that ties everything together.

Shopping Made Easy

Fingerling potatoes can be found in most grocery stores year-round, but they’re especially fresh in spring and summer.
Multi-colored carrots are often sold in bunches at farmer’s markets or organic sections of the store. Regular orange carrots work just as well if that’s what you have.
Asparagus is at its peak in spring but is widely available throughout the year. Look for firm spears with tightly closed tips.
Garlic scapes pesto may not be available everywhere, but you can make your own or substitute with green seasoning and garlic as mentioned in the notes.

Cooking Notes from the Kitchen

Cut larger carrots in half lengthwise so they roast evenly.
Always place vegetables in a single layer on your roasting pan for the best caramelization.
If using an indoor oven, cover with foil during the first 25 minutes to create steam and speed up the cooking process.
To add spice, toss in fresh chili peppers or sprinkle in red pepper flakes before roasting.
Don’t skip tossing the vegetables a few times during cooking—this helps them roast evenly on all sides.

Can I substitute other vegetables in roasted vegetables?

Yes! You can easily swap in vegetables like zucchini, bell peppers, or cauliflower. Root vegetables like parsnips and sweet potatoes also roast beautifully.

What temperature is best for roasting vegetables?

The ideal roasting temperature is 375–400°F (190–200°C). At this heat, vegetables caramelize without burning and cook through evenly.

Can I make roasted vegetables ahead of time?

Yes. Roast them fully, let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What can I use instead of garlic scapes pesto?

If you can’t find garlic scapes, use a mixture of crushed garlic and green seasoning. Pesto made with basil, cilantro, or parsley also works as a flavorful substitute.

Classic Caribbean Butternut Squash With Shrimp

January 7, 2026September 24, 2025Leave a Comment

I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
Salt – Enhances flavor and balances the natural sweetness of the squash.
Black Pepper – Adds a gentle heat and depth.
Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
Olive Oil – Used for both seasoning and cooking.
Garlic – Infuses the oil and lays the foundation for the stew.
Butternut Squash – The star ingredient, sweet and hearty when stewed.
Onion – Brings sweetness and body to the dish.
Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
Habanero Pepper – Optional, for those who love a bit of spice.
Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

Most supermarkets carry butternut squash year-round, especially in the fall.
Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Instructions

Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store.
Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
Serve warm with roti, rice, or your favorite sides.

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Incredible Curry Mango

January 7, 2026September 22, 2025Leave a Comment

A Caribbean classic made with green mango, curry powder, and spices for a tangy, savory, and slightly sweet dish perfect with roti or as a side.

Incredible Curry Mango is one of those timeless Caribbean dishes that takes something simple—green mango—and transforms it into something unforgettable. Not to be confused with mango talkari (takari) or mango anchar (achar), this recipe relies heavily on curry powder for its distinct flavor. The result is a tangy, savory, and spicy dish with just the right touch of sweetness to balance it all out.

In Trinidad and Tobago, as well as Guyana, curry mango is a favorite filling for dhalpuri roti or sada roti. You’ll also find it served in small portions as a snack or side, especially during religious fasting and leading up to and on Divali, making it a natural fit for vegans and vegetarians. The combination of tender mango flesh, aromatic green seasoning, and earthy spices makes it not just a dish, but an experience of flavor and culture.

For this recipe, we’ll be using mature green mangoes—the kind just on the edge of ripening—for the perfect balance of tartness and a subtle hint of natural sweetness. Cooked down with curry, garlic, pepper, and a touch of brown sugar, curry mango becomes thick and glossy, with every bite carrying a little piece of Caribbean tradition.

Ingredient Guide

Green Mangoes – Choose mature ones just before ripening for the best balance of tart and sweet.
Vegetable Oil – A neutral base for sautéing aromatics.
Onion – Adds depth and sweetness when cooked down.
Habanero Pepper – Brings heat with a fruity note; substitute with any hot pepper of your preference.
Garlic – Provides rich, savory flavor to balance the tart mango.
Black Pepper – Enhances the spice base with gentle heat.
Cumin Seeds (Geera) – Toasted for earthy, smoky undertones.
Caribbean Green Seasoning – A mix of fresh herbs for brightness and fragrance.
Curry Powder – The star seasoning that defines this dish.
Salt – Balances flavor and helps temper tartness.
Brown Sugar – Softens the acidity of the mango with mild sweetness.
Anchar Masala – Adds deep roasted spice notes for complexity.
Water – Helps simmer and tenderize the mango into a curry base.

Cooking Notes from the Kitchen

Cut mangoes into long pieces with the seed included; these pieces are known as “mango bone” in Trinidad and Tobago.
Toasting curry powder in oil until dark and clumpy is key to unlocking its full flavor.
Simmer the curry with the lid slightly ajar to develop a thick, glossy sauce.
Adjust sugar and salt at the end based on how tart your mangoes are.
Store leftovers in the refrigerator for up to one week or freeze for up to two months.

Shopping Made Easy

Look for green mangoes at Caribbean or Asian groceries; ask for mature green ones for cooking.
Caribbean curry powders and anchar masala can often be found in West Indian markets or online.
Fresh green seasoning can be made at home with culantro, parsley, thyme, and garlic.
If you cannot find habaneros, substitute with Scotch bonnets or any other hot chili pepper available locally.
Brown sugar is preferred for its mellow sweetness, but white sugar can be used as a substitute in a pinch.

Is curry mango the same as mango talkari?

No, curry mango is different from mango talkari. Talkari relies more on amchar masala and spices, without curry powder, as its main base, while curry mango is built around curry powder for its signature flavor.

What type of mango is best for curry mango?

The best mangoes for curry mango are mature green ones that are just about to ripen. They’re firm enough to hold their shape when cooked but carry a slight natural sweetness that balances the tartness.

Can I make curry mango ahead of time?

Yes, curry mango tastes even better the next day as the flavors develop. Store it in the fridge for up to a week or freeze it for a month or two.

What can I serve with curry mango?

Curry mango pairs perfectly with dhalpuri roti, sada roti, or paratha. It can also be enjoyed as a condiment with rice dishes or eaten on its own as a snack.

Incredible Curry Mango

Curry Mango – A beloved Caribbean vegan dish made with tart green mangoes simmered in curry powder, green seasoning, and spices until tender and full of flavor.

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Prep Time 20

Cook Time 35

Total Time 55

Course Appetizers & Snacks, Caribbean Classics, Festive & Holiday Recipes, Side Dishes, Vegan, Vegetarian

Ingredients

1 1/2 tablespoons vegetable oil
1 medium onion sliced
1 habanero pepper sliced
8 cloves garlic smashed
3/4 teaspoon Black pepper
1 teaspoon Cumin seeds geera
1 tablespoon Caribbean Green Seasoning
2 tablespoons Curry Powder
3 green mangoes large, about 2–3 lbs, cut with seed
1 teaspoon salt adjust to taste
1 tablespoon brown sugar
1 tablespoon anchar masala
3 cups water adjust as needed

Instructions

Wash the green mangoes, remove the stems, and cut them into long pieces, including through the seed (referred to as “bone” in Trinidad and Tobago). Rinse and drain well.
Heat oil in a wide deep pan over medium heat. Add onion, habanero, garlic, and cumin seeds. Cook on low for 3 minutes.
Stir in Caribbean green seasoning and cook for 2 minutes more. If you’d like to make a small batch of the green seasoning, << click here.
Add the curry powder, mix well, and cook until the mixture is darker and has begun to clump, about 3 minutes, allowing the spices to develop fully. If you are making this dish as part of your gluten-free diet, please read the label of the curry powder (if you don’t make your own) you use, as some may have fillers that could be made from gluten.
Increase heat to medium-high and add mango pieces. Stir well to coat with the curry base.
Add brown sugar, anchar masala, salt, and water. Bring to a boil, then reduce heat and simmer with the lid slightly ajar for 20 minutes.
Remove the lid and continue cooking for 10 minutes, or until sauce is thickened and mango is tender.
Taste and adjust seasoning with additional salt or sugar if needed. Serve warm with roti or as a side dish. If it’s a bit tart, you can add a bit more sugar and/or salt to help balance the flavors.

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Curry String Beans with Potato (Aloo)

January 7, 2026August 11, 2025Leave a Comment

When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
Garlic – Smashed to release its full aroma into the curry base.
Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
Black Pepper – For a gentle background heat and flavor.
Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
Ground Masala – A spice mix that layers in complex, roasted flavors.
Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
Salt – Essential for seasoning the beans and potatoes.
Water – Helps simmer and cook the beans in the curry base.
Onion (optional) – Adds sweetness and depth when sautéed in the base.
Tomato (optional) – Adds acidity and a natural sweetness for balance.
Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
Cut the beans into even lengths so they cook evenly.
The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.

Curry String Beans with Potato (Aloo)

A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.

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Prep Time 15

Cook Time 40

Total Time 55

Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian

Cuisine General Caribbean

Ingredients

1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
3 large potatoes cubed, boiled in salted water
2 tablespoons vegetable oil
8 cloves garlic smashed
1 teaspoon geera seeds cumin
1/2 teaspoon black pepper
1 tablespoon Caribbean green seasoning
1/2 Scotch Bonnet pepper optional
3/4 tablespoon ground masala
2 tablespoons curry powder
1/2 tablespoon salt adjust to taste
1 cup water
1 medium onion diced
1 medium tomato diced – optional
1/2 cup coconut milk optional

Instructions

Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
Add the string beans and salt, mixing well to coat in the curry base.
Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side. The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.

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Summertime Creamy Cucumber Salad

January 7, 2026August 10, 2025Leave a Comment

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

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

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

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make creamy cucumber salad ahead of time?

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

What can I use instead of sour cream?

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

Is rice vinegar necessary?

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

How long does creamy cucumber salad last in the fridge?

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

Summertime Creamy Cucumber Salad

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

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Prep Time 15

Rest Time 15

Total Time 30

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

Ingredients

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

Instructions

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

Notes

Greek yogurt can be used instead of sour cream.

Any sweetener, including honey, can replace the sugar.

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

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

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Garlic and Chive String Beans with Cashews

January 7, 2026August 8, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What can I use instead of cashews in this recipe?

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

How do I make garlic and chive butter from scratch?

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

Can I make this recipe vegan?

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

Should I blanch the string beans first?

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

Can I use frozen string beans?

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

Garlic and Chive String Beans with Cashews

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

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Prep Time 10

Cook Time 8

Total Time 18

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

Cuisine Fusion

Ingredients

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

Instructions

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

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A Quick Summer Fruit Compote.

January 7, 2026August 6, 2025Leave a Comment

A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I Make This Fruit Compote Without Wine Spritzer?

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

What’s the Best Way to Store Leftover Compote?

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

Can I Use Frozen Fruits for This Recipe?

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

How Can I Add More Spice to This Compote?

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

What Other Dishes Can I Pair This Compote With?

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

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients

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

Instructions

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

Notes

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

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Oyster Sauce Flavoured Shrimp Stir Fry

January 7, 2026July 30, 2025Leave a Comment

Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
Onion: Adds sweetness and body to the base of the stir fry.
Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
Garlic: A must-have for depth and aroma in the dish.
Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
Hoisin Sauce: Optional for a hint of sweetness and complexity.
Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
Soy Sauce: Provides saltiness and depth to the sauce mixture.
Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
Scallions: Added at the end for freshness and colour.
Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
Oyster sauce can be found in the international aisle or at any Asian grocery store.
Toasted sesame oil is often near the oils section or with Asian condiments.
For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.

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Prep Time 15

Cook Time 12

Total Time 27

Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners

Cuisine Fusion, General Caribbean

Ingredients

1 lb medium shrimp 16-20 count, peeled and deveined
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 tablespoons vegetable oil divided
1 large onion sliced
1 tablespoon ginger grated
6 cloves garlic finely chopped
1 green bell pepper sliced
1 red bell pepper sliced
2 tablespoons oyster sauce
3/4 tablespoon hoisin sauce optional
1 tablespoon sesame oil toasted
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sesame seeds

Instructions

Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.

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Caribbean Boil and Fry Sweet Potatoes with Saltfish

January 7, 2026June 16, 2025Leave a Comment

Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
Salt: Used in the boiling water to season the potatoes from the inside out.
Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
Butter: Adds richness, can be skipped for dairy-free versions.
Onion: Adds sweetness and depth to the sautéed mix.
Garlic: Smashed for maximum flavor and quick infusion.
Fresh Thyme: Classic Caribbean herb with earthy notes.
Scallions: Add color and a mild onion bite.
Black Pepper: Lends warmth to balance the sweet and savory.
Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
Choose sweet potatoes with smooth skin and no bruises for the best results.
Fresh thyme and scallions are usually available year-round in produce sections.
Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

Peel sweet potatoes before or after boiling—whichever you prefer.
Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
Saute aromatics first to layer flavor before adding the potatoes.
Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Course Easy Caribbean Recipes, Seafood & Fish, Side Dishes

Cuisine Fusion, Trinidadian

Ingredients

3 pounds sweet potatoes
1 teaspoon salt for boiling
1 1/2 tablespoons olive oil
1 tablespoon butter
1 medium onion diced
6-8 cloves garlic smashed
1 teaspoon fresh thyme leaves only
1/2 teaspoon black pepper

Optional

1/2 cup salted cod

Instructions

Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.

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Fry Aloo with Corned Mutton (Potato and Corned Mutton)

January 7, 2026June 16, 2025Leave a Comment

There’s something about this Fry Aloo with Corned Mutton (Potato and Corned Mutton) that captures the heart of Caribbean home cooking, simple, hearty, and perfect for transforming leftovers into something deeply satisfying. Growing up, we often made dishes like this, adding bits of meat from previous meals. This version is a remix of my popular Fry Aloo recipes, now boosted with rich, savory corned mutton, a canned, seasoned meat made from lamb or goat, commonly used across the Caribbean for its deep flavor and convenience.

I used leftover fried corned mutton from the 3-part mini-series I shared on YouTube. In the video, I explained that this step is optional, you can use the corned mutton straight from the can. Other helpful tips are included in the series, especially around flavor building and how to fry the meat properly. I highly recommend following along here: Cooking Corned Mutton: A Step-by-Step Guide. If you’re preparing this dish gluten-free, be sure to review your ingredient labels to ensure they meet your dietary needs.

Whether you’re using leftovers from a previous meal or corned mutton straight from the can, the combination of thinly sliced potatoes, garlic, onion, and spicy Scotch Bonnet pepper delivers nostalgic Trini flavor. It’s best enjoyed with hot sada roti, but also works beautifully as a breakfast hash or quick dinner.

A nonstick pan helps reduce the amount of oil needed, and taking the time to slowly cook and crisp the potatoes brings out their natural sweetness and texture. It’s comforting, flavorful, and deeply rooted in how we make use of every ingredient in the Caribbean kitchen.

Ingredient Guide

Olive Oil: Use any neutral oil; nonstick pans allow for less oil overall.
Onion: Thinly sliced for sweetness and texture in every bite.
Garlic: Smashed to infuse the oil and potatoes with rich, deep flavor.
Salt: Balances and enhances the natural starchiness of the potatoes.
Scotch Bonnet Pepper (optional): Adds Caribbean heat and depth—use with caution.
Potatoes (Aloo): Thinly sliced for fast, even cooking and golden crust.
Corned Mutton (Canned Seasoned Lamb or Goat): Caribbean pantry staple, similar to canned corned beef but made with mutton. It’s salty, savory, and quick to prepare.
Black Pepper: Adds warmth and balances the dish.

Shopping Made Easy

Canned corned mutton is often sold in West Indian or international groceries—look for brands like Grace or Hereford.
Choose firm potatoes like Yukon Gold for best frying texture.
Scotch Bonnet peppers can be found in the international section of most supermarkets.
A nonstick frying pan reduces the oil needed and makes cleanup easier.

Cooking Notes from the Kitchen

Rinse sliced potatoes to reduce starch for better crisping.
Use medium-low heat to cook potatoes through before turning up heat to crisp them.
Stir regularly to avoid sticking or burning.
Adjust salt last; corned mutton can be quite salty on its own.
This dish is best served hot and can be reheated in a dry pan to restore its texture.

What is corned mutton?

Corned mutton is a seasoned, canned meat made from lamb or goat. It’s commonly used in Caribbean cooking and has a rich, salty, savory flavor similar to canned corned beef.

Can I use something else instead?

You can substitute with corned beef, cooked ground meat, or even stewed chicken or pork, depending on what’s available.

Is this dish spicy?

It can be if you use the Scotch Bonnet pepper. Omit it or use just a small piece for less heat.

What potatoes are best?

Use firm varieties like Yukon Gold or russets and slice them thinly for fast, even cooking.

What do I serve this with?

Best with sada roti, but also great with rice, roti skins, or eaten on its own like a hash.

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

A comforting, savory potato dish featuring thinly sliced aloo and rich corned mutton (canned lamb or goat), perfect for breakfast, lunch, or dinner with sada roti.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dishes

Cuisine Trinidadian

Servings

Ingredients

2 tablespoons olive oil
1 medium onion sliced
8 cloves garlic smashed
1/2 teaspoon salt adjust to taste
1/2 Scotch Bonnet pepper optional
1/2 teaspoon black pepper
5 medium potatoes thinly sliced
1 cup leftover or canned corned mutton fried or directly from can

Instructions

Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
Heat oil in a wide nonstick pan over medium heat.
Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
After 20 minutes, uncover.
Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.

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Easy Caribbean Curry Corn with Green Seasoning

January 7, 2026June 12, 2025Leave a Comment

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

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

Ingredients Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make curry corn gluten-free?

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

Can I use canned corn?

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

How do I make this creamier?

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

Easy Caribbean Curry Corn with Green Seasoning

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

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Prep Time 10

Cook Time 15

Total Time 25

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

Cuisine Trinidadian

Servings

Ingredients

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

Instructions

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

Notes

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

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