Side Dishes Archives | Page 4 of 9

I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.

Ingredient Guide

Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
Layer the cheese evenly through the middle and on top for full flavor in every bite.
Broil carefully for the golden crust; keep a close eye as it browns fast.
Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.

Ultimate Breadfruit Pie

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.

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Prep Time 25

Cook Time 50

Rest Time 5

Total Time 1 20

Course Breads & Bakes, Side Dishes, Vegetarian

Cuisine Trinidadian

Servings

Ingredients

1 large breadfruit about 4 lb
1 1/2 cups evaporated milk
2 tablespoons parsley chopped
1 cup cheddar cheese grated
1/2 cup Monterey Jack cheese grated
1 medium onion chopped
Salt and black pepper, to taste

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
Sprinkle top with reserved cheddar (and breadcrumbs if using).
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Rest 5 minutes before serving.

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Appetizers & Snacks Caribbean Classics Featured Fusion Side Dishes Summer Recipes Sunday Dinners Vegan Vegetarian

Applewood Smoked Pineapple Chow

January 7, 2026April 16, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is chow?

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

Can I make this without a grill?

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

What can I use instead of applewood chips?

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

Is this chow very spicy?

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

Applewood Smoked Pineapple Chow

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

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Prep Time 10

Cook Time 5

Total Time 15

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

Cuisine Fusion

Servings

Ingredients

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

Instructions

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

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Callaloo with shrimp in a saucepan on the stove

Caribbean Classics Featured Jamaican Seafood & Fish Side Dishes Spring Recipes Summer Recipes Weeknight Dinners

Jamaican Callaloo With Shrimp

January 7, 2026April 16, 2025Leave a Comment

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

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make this vegan?

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

What can I serve with callaloo and shrimp?

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

What is callaloo?

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

When is callaloo in season?

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

How do I store and prepare callaloo?

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

Jamaican Callaloo With Shrimp

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

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Prep Time 10

Cook Time 15

Total Time 25

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

Cuisine Jamaican

Ingredients

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

Instructions

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

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Featured Side Dishes

Stir-Fried Bok Choy

January 7, 2026April 16, 2025Leave a Comment

Stir-Fried Bok Choy

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Course Side Dishes

Instructions

Heat the Vegetable Oil (1 tablespoon) over medium heat and add the Garlic (2 clove) and Fresh Ginger (1/4 teaspoon).
Turn the heat down to low and cook for 1 minute – do NOT burn the garlic. Now add the Baby Bok Choy (2 pound) and give it a good stir.
Raise the heat back up to medium and add the Sesame Oil (1/4 teaspoon), Gluten-Free Soy Sauce (1 tablespoon), and Ground Black Pepper (1/4 teaspoon). Stir well.
Cook at a high enough temperature to wilt the greens, but not to totally destroy them by overcooking.
For a bit more texture and added protein you can finish up with some chopped Almonds (to taste), Peanuts (to taste), or Toasted White Sesame Seeds (to taste).

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Featured Side Dishes

Tostones

January 7, 2026April 16, 2025Leave a Comment

Tostones

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Course Side Dishes

Instructions

Using a paring knife, run a cut lengthwise along the natural ridges of the Plantain (2) as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
Heat the Vegetable Oil (as needed) in a fairly deep saucepan on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
Drain on paper towels and allow them to cool for a couple minutes.
Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it.
Using a little force, press down with a can of soup, or any can, to flatten it.
Now re-fry plantains for minute or two in the hot oil and drain.
Sprinkle on Sea Salt (to taste) as soon as you remove them from the oil and enjoy.

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Classic Jamaican peas and rice in a white dish

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

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is rice and peas?

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

When is it in season?

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

How do I store rice and peas?

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

Can I make this ahead?

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

What pairs well with rice and peas?

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

Jamaican Rice and Peas

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

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Prep Time 10

Cook Time 30

Total Time 40

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

Cuisine Jamaican

Servings

Ingredients

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

Instructions

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

Notes

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

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Featured Side Dishes Trinidadian

Dhalpuri Roti

January 7, 2026April 16, 2025Leave a Comment

Dhalpuri Roti

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Course Side Dishes

Cuisine Trinidadian

Instructions

Place Water (5 cup) to boil in a deep sauce pan and add Split Peas (2 cup) and Ground Turmeric (1/4 teaspoon) to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 25 minutes.
Drain split peas and set aside to cool.
In a large bowl, add All-Purpose Flour (3 cup), Instant Dry Yeast (1 pinch), Baking Powder (2 tablespoon) and Salt (1/4 teaspoon) and start adding Water (1 cup) slowly.
Knead to a firm consistency. Keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes.
Place Salt (1 teaspoon), Garlic (2 clove), Ground Cumin (1 teaspoon), the split peas, and Scotch Bonnet Pepper (1/4) into the food processor or food mill and work until you have a no whole peas or large pieces.
Divide the main dough into 6 pieces and form six smaller dough balls.
Flatten out each dough ball in your hand to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each.
You will have to make a sort of bowl-shape as you keep adding the split pea filling. Then using your fingers, form to a ball shape and pinch to seal.
Heat your tawa, (baking stone) on medium/high heat and brush some Vegetable Oil (5 tablespoon) onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls. Keep rolling until its 12-14-inch in diameter and about 1/8-inch thick.
Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple of spatulas to flip the roti. Now give this side a quick brush with the oil.
It will take about 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as it cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 6 roti.
Serve with your favorite main dish.

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Featured Side Dishes

Loaded Caribbean Corned Beef

January 7, 2026April 11, 2025Leave a Comment

Prep the vegetables in advance as this is supposed to be a quick side dish to top steaming hot rice, on sandwiches or even toss your fav cooked pasta into the mix. Growing up, we would enjoy the version mom would make, with hot Sada Roti or as mentioned previously, on top of hot long grain rice.

Loaded Caribbean Corned Beef

This version of “fry” Corned-beef aka Bully Beef is inspired by after-school visits to my Jamaican friend’s home and the way his grandma (RIP granny) would make it. Her version was a bit more runny/saucy as I believe she would add a 1/4 cup or so of water.. I talk about this in the video below.

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Course Side Dishes

Ingredients

1 can corned beef
1 medium onion
1 medium tomato
1 small habanero pepper
1 small carrot
1/2 pepper green bell pepper
1/2 pepper orange bell pepper
2 stalks scallions
1 cup frozen corn
1 tablespoon ketchup
1/2 teaspoon black pepper
1 clove garlic

Instructions

Place the opened tin of corned beef in a dry non-stick pan… I explain why I don’t start with oil in the pan, as well as why I don’t add any salt, in the video below.
On a low heat, break up the corned beef into pieces.. it will be easier as it heats up.
Add the black pepper, carrot, bell peppers, habanero pepper, onion, frozen corn and tomato.
Stir well to make sure everything is mixed together nicely. Cook on a medium heat and at this point add the ketchup and garlic.
After about 6 minutes with the lid on.. BOOM! You’re Done. Toss in the scallions to finish!
Please serve hot! Add chopped cabbage to leftover and refry for yet another excellent side dish.

Notes

I used a whole Habanero pepper, including the seeds. Use as much as you can handle, or any spicy pepper you like. Remove the seeds and white membrane of the pepper to control the heat level slightly. Finally, as we’ve discussed in the past, wear gloves and wash you hands with soap and water immediately after handling such spicy peppers.

Bully beef (also known as corned beef in the United Kingdom, Canada, Australia, Singapore and other Commonwealth countries as well as the United States) is a variety of meat made from finely minced corned beef in a small amount of gelatin. The name “bully beef” likely comes from the French bouilli (meaning “boiled”) in Napoleonic times, or possibly from the head of a bull depicted on the popular Hereford brand of canned corned beef. The cans have a distinctive oblong shape. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II.

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Gluten Free Side Dishes

Flavorful, Quick and Easy Refrigerator Pickles.

May 27, 2025October 1, 20242 Comments

Let’s chat about the elephant in the room before we get to the actual recipes. YES, it’s VERY rare you’d find a pickle recipe in the Caribbean (discussed in the video below). With that said, you’ll notice that I did try to give the simple fridge pickle recipe a sort of Caribbean flavor or twist. Using what I had in the garden at the time.

You’ll Need…

2-3 lbs Pickling Cucumbers
1 1/2 cups water
1 1/2 cup Rice vinegar
2 bay leaves (optional)
6 cloves garlic (smashed)
2 teaspoon salt (I used sea salt)
1 tablespoon sugar
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 Pimento pepper (aka seasoning pepper)
6-8 Wiri Wiri peppers
2 tablespoon chopped Dill

Notes. Please follow along with the video below as much more about the recipe is discussed there, including why I used Wiri Wiri and Pimento peppers and how pepper flakes, sliced Habanero or Scotch Bonnet can be used. Remember to wear gloves when handling/slicing hot peppers and to wash your hands immediately after with soap and water. If making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Trim the top and bottom of the cucumbers after washing them. Then cut lengthwise into 4 pieces (spears). The other option is to slice lengthwise into 1/4 – 1/8 inch pieces or 1/4 inch wheels. Rinse and drain.

Warm the vinegar and water combo on a medium/low flame – Do NOT Boil! Then add the salt, sugar, bay leaves, peppercorns, mustard seeds and garlic.

Once you stat seeing tiny bubbles on the edge of the liquid, turn off the stove and allow the mixture (brine) to completely cool.

For the spicy version add 1/2 tablespoon of chopped dill to the bottom of the jar, followed by the cut Wiri Wiri peppers and cucumber spears, then top with 1/2 tablespoon of the dill. In the video I explained why you should leave some space or room for 2-3 spears to add at the end.

Do the same with the mild version, then split the brine (cooled) between both jars (sterilized). Include the garlic, peppercorns etc.

Once the jars are filled, give them a good shake, lid on and put them into the fridge for 48 hours to take on those wicked flavors. Flavorful, crisp and a quick fix to those pickle cravings.

When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.

Gluten Free Side Dishes Vegetarian

Spicy Pickled Peppers As Done In The Caribbean.

May 27, 2025September 16, 20241 Comment

This pickled peppers is similar in flavor to the Caribbean Lime Peppersauce Recipe I shared a while back, and the texture along with said flavor is also reminiscent of the Chunky Lemon Lime Peppersauce from 2021.

You’ll Need…

2 cups wiri wiri peppers
10 cloves garlic (whole / cut the large cloves in half)
2 cups vinegar
1 cup cauliflower (chopped)
1 lemon (chopped)
1 1/2 teaspoon sea salt
2 Carolina Reaper peppers (sliced)

Notes! Feel free to use any combination of peppers you like or may have available. The Reaper peppers are insanely HOT, so please be mindful of that. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

IMPORTANT! Wear gloves and wash your hands immediately after with soap and water. When washing the knife, bowls and cutting board, be mindful that the fumes may irritate your nose/throat and cause coughing.

Wash and prep the ingredients. With the Wiri Wiri (aka coffee peppers) remove and discard the stems, chop the cauliflower, dice the lemon into small pieces and slice the Carolina Reapers if you decide you want that insane heat. Or use Habanero and/or Scotch Bonnet peppers instead.

Place the vinegar (plain white vinegar) in a pot on a medium flame and as soon as you start seeing tiny bubbles on the outer edge, turn the stove off. Add the diced lemon pieces. Shut off the stove and let it steep for 15 minutes.

Place the peppers, garlic and cauliflower in a large bowl. The reason for placing the lemon pieces in the warmed vinegar is to help soften the skin, so it breaks down quicker once it’s in the jar.

Now pour the vinegar with the lemon pieces into the same bowl with the other ingredients and give it a good mix.

All you have to do now is spoon the combination (lemon, peppers, garlic, cauliflower) into sterilized glass containers and top with the salt. Pour the vinegar into the bottle/container until everything is covered.

This can be used immediately as a spicy side or topping to everything. However, may I recommend that you allow it to marinate or cure for at least a week before you crack it open.

In my case I try my best to allow it to sit for 15 days for the garlic and lemon to release its flavor, the cauliflower will soak up the heat and the peppers to soften a bit and flavor the liquid.

As a lil fella on the islands I recall seeing bottles like this bathing in the sun in people’s yards as you’d drive to school. The kiss of the sun helps to further cure it, I was told. In my case, I prefer to store it in a cool and dark pantry for up to 6 months.

Gluten Free Side Dishes

Incredible Apple Chow.

May 27, 2025August 7, 2024Leave a Comment

Most recently I shared the Lychee Chow recipe, which became an instant hit with fans and those only now stumbling onto my little space on the internet. Like all of the other “Chow” recipes I’ve shared, they all have their own uniqueness based on the main ingredient used. However I came to realize over the years that apple chow is indeed my favourite.

You’ll Need…

2 lemons (juice)
1 lime (juice)
4-6 cloves garlic (crushed)
2-3 Habanero Peppers (sliced thin – adjust)
4 Chadon Beni leaves (sliced thinly)
7-8 small apples (crisp)
3/4 teaspoon salt
1/2 – 3/4 cup water

Notes! Please follow along with the video below as much more is discussed there. Including how many hot peppers to use (and types) and why peeling the apples gives a better result. Should you not be able to source the Chadon Beni (culantro), you may use 2 tablespoons of finely chopped Cilantro (coriander). If making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.

In a large bowl, squeeze in the lemon and lime, then add the garlic and Scotch Bonnet peppers. Please wear gloves when handling such hot peppers and remember to wash your hands with soap and water immediately after.

I explained in the video that starting this way means that when you add the apple pieces, they will not discolor. Add the chopped Chadon Beni (culantro) at this point as well.

As I add the peeled and chopped apple pieces (be sure to use a variety of apples which are crisp as soft apples will take on a weird texture) I stir to coat with the juices in the bowl.

Once you’re done adding all of the apple pieces, sprinkle on the salt and black pepper.

At this point you’ll pour the water directly over the areas where the salt was added. This will assist in dissolving the salt.

Stir well, then into the fridge to marinate (or soak as we say) for 30 minutes.

It will keep in the fridge for a few days, but rest assured it will be gone before. Save the liquid and add a few more apples if you want. This is one of my fav snacks, especially during the hot days of summer when I have a cool drink in hand sitting out back in the garden. IMPORTANT! This will be very spicy.

Gluten Free Side Dishes

Bitter Melon (Carilie) Anchar.

May 27, 2025July 31, 2024Leave a Comment

As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.

You’ll Need…

2-3 lbs Bitter Melon (sliced/dried)
3/4 cup veg oil
2-3 Scotch Bonnet peppers
8 cloves garlic (diced fine)
1 teaspoon salt
3 tablespoon Anchar Masala

Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.

Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).

Once dried, we can get started.

Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.

Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.

Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.

Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.

Dryer Carilie will absorb the flavors much quicker.

Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.

I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.

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