Side Dishes Archives | Page 5 of 5

In the Caribbean we’re blessed with tons of fresh juicy fruit and though it’s not something commonly made, papaya salad is a great way to enjoy this wonderful topical delight. I recall watching the trees laden with papaya in our back yard as a youth and it was always a competition of who could spot the ripe one between my brother and I and birds. Cool slices of ripe papaya on a hot day is almost as refreshing as watermelon… and we were not about to have the birds win.

If you’re a fan of Thai cuisine as I am, I’m sure you’ve had one of their delicious shredded papaya salads made from green papaya. So it was only natural for me to put together this salad to represent the vitality of the Caribbean.

You’ll Need…

1 ripe papaya (2-3lbs)
2 tablespoon cilantro (or shado beni)
juice of a lime
1/4 teaspoon cinnamon
1/4 teaspoon grated ginger
pinch salt
1 tablespoon olive oil
3 bird pepper (chili pepper)
red onion (optional)

Notes: Use any sort of spicy pepper you have or like and remember that the majority of heat when it comes to peppers are in the seeds and the membrane surrounding the seeds (avoid using if you’re concerned about the heat). A half-ripe papaya will work best, especially for holding it’s shape and working with in general.

The first step is to cut, seed and peel the papaya (in the video below I’ll show you how simple this is). Basically all you have to do is trim off the stem area, then cut in half length-wise. Then use a spoon to scrape off all the seeds and discard. Now cut into segments and peel. I used a sharp pairing knife, but a potato peeler will work just as well. Give it a rinse with cool water and cut into 1 inch pieces (cube).

Put the pieces of papaya in a bowl and chop the pepper and cilantro (I didn’t have any red onion, but it’s a good addition to this papaya salad).

It’s now time to assemble everything. In the bowl with the papaya, add the chopped pepper and cilantro, squeeze in the fresh lime juice as well as the other ingredients… don’t forget to grate the ginger into the mix as well. Now (be gentle if your papaya is fully ripe) toss and serve. Works great if you can leave it in the fridge for 10-15 minutes to marinate a bit and chill.

I’m sure if you’d like to get a bit more creative you can always add a pinch of brown sugar and a few drops of honey to the mix. I do hope you give this papaya salad a try as it’s very simple to make and it’s a great way to use a fruit we hardly consider using… don’t let the birds get it! BTW if you live in North America, you can easily source papayas at any Asian, Latin or West Indian market/store. Most of the bigger chain groceries now stock them as well.

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Fry Channa Done A Bit Healthier.

May 29, 2025October 19, 201147 Comments

Fry channa is one of those spicy snacks that’s sold by street vendors in either a cone shaped paper package or in reused bottles (like rum) all over the country. However my connection to fry channa is going to my moms cousin’s home for Divali and she would have a huge bowl for us to snack on while the many vegetarian culinary delights were making it’s way to the table. Though Ivy is no longer with us, I have fond memories of her and the way she always had time for a chat and her talents in the kitchen were unsurpassed.

By controlling the amount of pepper you add, this can be a treat enjoyed by everyone… but if its for you and your friends while enjoying some ‘beverages” don’t hold back on the heat. Let’s see how much heat they can handle!

Channa (Indian influence) is just another word for chickpeas or garbanzo beans.

The traditional way of making this is to fry in a couple cups of vegetable oil, then season. But in trying to give you a healthier option, we’ll roast these in the oven and you won’t be able to taste the difference, except they’ll be a bit healthier for you.

You’ll Need…

2 cups dried chick peas (channa)
4 cups water
1.5 tablespoon extra virgin olive oil
1 tablespoon salt
1/4 habanero pepper (no seeds to control the heat)
3 cloves garlic
2 tablespoon chopped shado beni
1/4 teaspoon black pepper

Notes: You can certainly use any sort of hot pepper you like and add as much as you can tolerate. If you don’t have fresh hot peppers you can certainly use pepper sauce or cayenne powder, which would also give it a lovely kick. If you can’t source shado beni you can use cilantro or parsley. If using parsley, I would only use 1 tablespoon of it (it has that sort of bitter after-taste) When I did this recipe I used 3 tablespoon of olive oil (see the video), but I learned that I would have achieved the same results by cutting that by half.

The night before measure out the chickpeas into a large bowl and cover with 4 cups of water. Allow this to soak overnight. Remeber to use a large bowl as it will double in size as it soaks.

The next day you’ll notice a few things…. 1. Most of the water was absorbed by the chickpeas. 2. They’ve doubled in size. and 3. The color changed to a lighter shade. Drain whatever water was left back, rinse and place in a colander to drain off. We’re trying to get this as dry as possible for seasoning.

While this air-dries, lets prepare the seasoning. Chop as fine as you can, the garlic, shando beni (remember you can also use cilantro or parsley as well) and habanero pepper. Then in a small bowl, pour the olive oil (one and a half teaspoon) and add all pepper, garlic, shado beni and black pepper.

Pour the pre-soaked chickpeas into a large bowl and using a paper towel or kitchen towel, dry to get as much moisture as you can off the chickpeas. Now give the seasoned oil a good stir, then add it to the bowl with the chickpeas. Sprinkle the salt and give the entire batch a good stir. The idea is to pick up all the seasoning and have it coat each chickpea.

Preheat your oven to 350 degrees and get ready to roast. I learned my lesson from the jerk chicken wings recipe and this time I lined my baking tray with aluminum foil to make clean-up a breeze after. The cookie sheet should be big enough so there’s one layer of seasoned chickpeas, to allow for even roasting. My tray was a bit small, so midway through roasting I had to give them a toss to make sure they all get roasted perfectly.

With the oven at 350 degrees, I placed them on the middle rack and allowed them to roast for 50 minutes (which should have been perfect), but since they were not single layered on the sheet they didn’t have the ‘crunch’ I desired. So back in the oven for another 15 minutes and they were not only perfectly golden in colour, they had that wonderful crunch good fry channa is supposed to have.

These can be enjoyed warm out of the oven or days and weeks after. However it’s important that you store them in an airtight container (thus the bottles mentioned above) to keep it’s freshness. Though this is not the traditional way of making this, I find that by roasting with the seasoning… the wonderful taste of the garlic, shado beni and pepper, combined with the olive oil is just spectacular.

You can always dust with salt when they come out of the oven for that unique salted texture that fry channa usually have (but then depends on how much salt you like, as they should already be seasoned perfectly).

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

In memory of Aunty Veeya!

Side Dishes Vegetarian

There’s Nothing Caribbean About This Coleslaw.

May 27, 2025January 18, 201125 Comments

how to make coleslaw (12)

If you’re hoping to find a coleslaw with a sort of Caribbean twist, you may have to hit Google and search another source. This one however is a classic coleslaw recipe, and though most people think of this dish as something to bring out during the summer months, I just love the way the creaminess and crunch compliments the spicy nature of good jerk chicken. I did this recipe a few nights ago when I posted the Jamaican Jerk Marinade. As I did a batch of oven jerk chicken with the fresh jerk marinade and just had to have me some coleslaw.

If you’re guilty of purchasing those overpriced small containers of coleslaw at the grocery stores that are drenched in watery dressing, you’ll see how simple this is to make and wonder why you’ve not been making your own all along.

You’ll Need…

About 6 cups of shredded cabbage (approx 1/2 a medium cabbage)
1 large carrot
3/4 cup miracle whip (see comment below)
2 tablespoon sour cream – optional
1/4 red onion sliced very thin
2 tablespoon sugar (white)
2 tablespoon white vinegar
1 tablespoon dry mustard
1 teaspoon celery salt
1/2 teaspoon salt
fresh cracked black pepper

Note: I like using Miracle Whip instead of traditional mayonnaise, as I love the sort of tangy elements of it. So feel free to use your favorite brand of Mayo if you so desire.

We’ll start by shredding the cabbage. I don’t have access to a food processor (seems Santa wasn’t paying attention or didn’t get the memo), so I used a sharp knife and after removing the core of the cabbage, I cut it into very thin slices. I did cut the 1/2 of cabbage into 3 smaller pieces to make handling easier. If you have a food processor, make use of it.

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Then I washed and peeled the carrot and using some elbow grease, I grated it. Again, if you have a food processor, figure out which blade to use and this will take seconds.

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Then slice the red onion as thin as you can so at no time while eating will you get a chunk of overpowering onion.

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Place the carrot, cabbage and onion in a large bowl and get ready to make the dressing.

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Add all the other ingredients into a bowl and using a whisk, work it for a minute or 2. The idea is the incorporate everything into a smooth dressing.

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All we have to do now is add this wonderful dressing we just made to the main bowl with the other ingredients and give it a good mix. Try to break up any clumps of carrots and mix evenly.

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how to make coleslaw

I personally like giving this at least 30 minutes in the fridge to sort of marinate and bring out the true flavors I’m looking for… enjoy!

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Side Dishes Vegetarian

Green Salad With Candied Pecans And Slices Of Mango.

May 27, 2025August 9, 20109 Comments

caribbean salad with candied pecans and sliced mango (13)

Ok, so the candied pecans bit is not typical Caribbean, but with the wide selection of dining options you now have on the islands, I bet you can find this on the menu in several restaurants throughout the Caribbean. We were over at our friend’s place for dinner a couple weekends ago and they served this with grilled pork tenderloin that was marinated in a Teriyaki sauce and it was a hit, so I thought I’d share it with you all. As a true blooded Caribbean fella, I just had to add the slices of mango, instead of pears that they used.

You’ll Need…

For The Salad:

6-8 cups of assorted salad greens
3/4 cup candied pecans
1/4 cup dried cranberries
1 semi-ripe mango cut into strips

*crumbled blue cheese – optional

To Candy The Pecans:

1 cup pecans halves
1/4 cup brown sugar (I used golden brown)
1 tablespoon olive oil
1 tablespoon balsamic vinegar

* cookie sheet lined with parchment paper to cool candied pecans

For The Salad Dressing:

2 teaspoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard (optional)
3 tablespoon olive oil
Salt and pepper to taste

Start off by getting the pecans ready as they will take about 30 minutes to cool. In a saucepan on medium heat add the sugar, oil and balsamic vinegar and whisk around for about 3 minutes until you start seeing bubbles. Now add the pecans and stir around. Allow them to fully coat and toast – about 4-5 minutes. You should have a cookie sheet lined with parchment paper or aluminum foil ready for cooling the pecans. Empty the now candied pecans onto the cookie sheet and using two forks, separate them. Allow this cool. I used halved pecans, but Caron mentioned that had I used pecan pieces I could allow them to cluster and they would work better in the salad. If you’re wondering if you can store this, the answer is yes. Place in an airtight container.

caribbean salad with candied pecans and sliced mango

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Now for the dressing. Combine everything in a small bowl and give it a good whisk just before you’re ready to serve the salad. The acid in the dressing will wilt the greens if it’s sitting for too long, so it’s important that you serve immediately after putting this together – it will not store well. So if you plan on eating this later on, only dress the portion you’ll be using now and do the same later on.

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The salad is simply combining everything. Wash and dry your greens (use a salad spinner to get all the liquid out or paper towels) and place in a large bowl. Add the pecans, slices of mango (BTW try to get a mango that’s not fully ripe, as the tartness will work well with this combination – PLUS it will hold it’s shape better than a fully ripe mango), dried cranberries and dress with the dressing we made earlier. NOTE: Add a little dressing at a time as it’s very easy to over-dress.

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Before my vegetarian friends get all mad with me for posting this in the vegetarian section and there’s a massive piece of bbq chicken on the plate, accept my apologies and focus on the salad recipe only 🙂

Fellas, if you want to impress the lady in your life, put this together… she’ll be very impressed! Please take a moment to leave me your comments below (just say hello – it’s appreciated) and don’t forget to join us on Facebook – click on image below.

* If I had slices of fresh pineapple I would surely add it to this salad as well.

Side Dishes Vegetarian

A Spicy Pineapple Salad Inspired by Mangoes.

May 27, 2025January 21, 201016 Comments

trinidad pineapple salad One of the things you’d look forward to as a child on the islands is mango season. This is the time of the year when mangoes are mature and starts to ripe on the trees. If you had patience you’d wait for a strong gust of wind to blow the ripe mangoes to the ground or if patience was not your strong suit you’d get a long stick or bamboo rod and gently tap on them so they’d fall. If all failed, you could always get a small rock or stick and toss it at the mangoes. One way or the other you were going to enjoy some of those juicy ripe mangoes.

This was also the season for making mango chow. Slices of green (but half-ripe) mangoes with crushed (or sliced) hot peppers, garlic, shado beni, salt and fresh lime juice. When we moved to Canada sourcing mangoes was not an easy chore, so we had to find another fruit to make this fiery treat (green apples also works great). Not only could we not get mangoes, the other key ingredient which is shado beni was not easy to find either.

So my aunt who I lived with at the time suggested we use pineapple (something she had enjoyed on the islands on one of her trips back), thus started this pineapple salad or chow. And since we couldn’t get fresh shado beni, we started using cilantro. To Trinbagonians this will be considered a form of “chow”, but to others it’ll be a spicy pineapple salad.

This is so easy and full of wonderful flavour, you’ll wonder why you haven’t had it yet.

You’ll need…

1 ripe pineapple (cubed)
1/4 teaspoon salt
fresh cracked black pepper
1 clove garlic sliced thin
juice of 1 lime or lemon
3 tablespoon cilantro
1 small red onion sliced (optional)
1/2 habanero pepper sliced thin (scotch bonnet or any pepper with some heat)

* if you can get shado beni, be sure to use that instead of the cilantro for a true “chow” taste. However if you want to enjoy it as a mild salad, use the cilantro.

* In most grocery stores you can get the fresh pineapple already peeled and cored (usually packed in a plastic container). If you can’t, I’ve created a short video below showing how it’s done. If all fails I guess you can use a can of pineapple chunks. However I can’t promise that the results would be the same as using fresh pineapple.

Basically all you’re doing in combining all the ingredients is a large bowl, mix thoroughly and allow to marinate in the fridge for about 15 minutes.

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pineapple salad

pineapple salad recipe

how to make pineapple chow

trini pineapple chow recipe

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spicy pineapple salad

pineapple chow recipe

I told you it was simple! Give it a try, it’s a great way to spice things up a bit with some pineapple. Here’s the short video showing how to peel and remove the core from a ripe pineapple.

Caribbean Pot on Facebook

Side Dishes Vegetarian

Cooking dhal, I bet you didn’t know it was this easy!

May 28, 2025November 21, 200958 Comments

how to cook dhal Growing up in Trinidad, dhal meant salted meats like pig tails or beef and either curry chicken or tomato choka on the side with rice. My mom would put pieces of salted pig tails or beef into the dhal as it slow cooked that gave it a very unique taste. However, traditional split peas dhal is vegetarian and does not have sort of meat in it. These days when I do make dhal it’s more of a soup, as it’s very filling… with pieces of bread soaked into it. TIP: I usually make a big pot when I cook this and put a couple portions in the freezer for those nights when I feel like eating something hearty. All you do is pop it out of the freezer container and heat it in a pot on very low heat (covered). In less than 10 minutes you’ll have dhal that’s good as if it was fresh made.

Note: It seems that the recipe for dhal varies by person, region and country, as everyone has their own take on this.

You’ll Need…

2 cups Split Peas (yellow)
4 cloves garlic
salt to taste (about 3/4 teaspoon)
3/4 teaspoon Turmeric
7 cups of water
2-3 tablespoon oil
1/2 small onion sliced thin
1/4 hot pepper (optional) Habanero, scotch bonnet or whatever hot pepper you like
dash fresh ground black pepper

*TIP: Soak the dhal in water overnight or for a few hours before cooking to reduce the cooking time.

I not much of a prep person as I don’t usually plan my menu in advance, so it means my method take s a bit longer since I don’t pre-soak the split peas. I start by washing the split peas by pouring water into a bowl along with the split peas and massaging it a bt, between my fingers. I usually drain and rinse again. If you look at the pic below you’ll see all the grit like stuff that makes the water cloudy.

dhal

In the meantine bring the 7 cups of water to boil and prep the washed dhal for cooking. Drain the water you’ve rinsed the dhal with and put the hot pepper, slices of onions and 2 cloves of garlic (smash or pound it). As the water comes to a boil, pour in everything from the bowl and bring back to a boil. Then add the salt, black pepper and turmeric to the pot. Reduce to a very gentle simmer and place a lid on the pot (a bit ajar). Allow this to cook on very low for about 1.5 hrs or until the peas are tender and are melting away.

trini dhal

trinidad dhal recipe

how to cook trini dhal

guyana dhal recipe

You may notice a bit of foamy stuff start to develop at the top of the pot (see image below) using your spoon, skim off and discard. Continue cooking on low.

trini dhal cook

split peas dhal recipe

After the peas are soft and start to melt or lose it’s shape, you now need to break them down to a thick soup like consistency. Using one of the following, whisk away.

dhal trini

After you’ve whisked the now cooked dhal, it’s time to “chunkay” (the process of adding heated oil infused with cooked garlic). In a small frying pan, put the oil and allow to heat, then add thin slices of the 2 remaining cloves of garlic. To get the true “chunkay” flavour, allow the garlic to go golden to dark brown. Then with caution, pour the infused oil on the cooked dhal (forgot to mention that you should have now turned off the heat under the cooked dhal) and stir to blend into the entire mixture.

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trini dhal recipe

how to cook trinida ddhal

trinidad dhal cooking tips

Some tips…

1. When adding the heated oil to the pot with the dhal, stand a bit back to avoid any burns from splasing hot oil.

2. To cut back on cooking time, feel free to boil the dhal in a pressure cooker. It may take about 15 minutes or until the peas are tender and falling apart. Then chunkay as mentioned above.

3. If you started cooking on a large burner, feel free to move to a small burner where you can really get the heat low to allow the split peas to simmer and get tender without drying up all the liquid.

4. If you do like me and make a large batch to freeze. When you reheat, put a few tablespoons of water in the pot first to prevent it from going overly thick when it’s heat through.

Tonight we enjoyed the dhal with rice and curry stew chicken.

dhal rice and curry chicken

I encourage you to leave your comments and questions and do share you own way of making dhal with the community.

Happy Cooking!

Chris..

Drinks Seafood Side Dishes Vegetarian

Were we making ceviche all along?

May 27, 2025June 4, 200949 Comments

oyster

I think I was about 9 years old the very first time I had the opportunity to sample one of the Friday night rituals in Marabella. A small town, known for it’s vibrant weekend market and the hub for oil workers after work on a Friday evening. That ritual being “oyster cocktails”. A spicy drink made from oysters harvested that day in the Gulf Of Paria (eastern shores of Trinidad). You’d go over to the stall that sold it and had to choose how spicy, how large and what type of additional seasons you wanted as you placed your order. Street food at it’s best!

The stalls would be lined up around the same area (Marabella round-about) that had people also selling doubles, roast corn, black pudding and many other delectable delights! The hardest thing was deciding which option to go with. However, the Oyster Cocktail was merely used as an appetizer… as far as I knew. Later on I learned that the older folks considered it an aphrodisiac and those with “plans” would stop by here first before going on their mission.

It’s been more than 20 years since I last had this, so what you’re about to experience is all from memory and what I could recall tasting (ingredients). I’m sure you may have a different version and I do encourage you to post yours in the comments box below.

You’ll need…

2 large oysters

3 pieces of chives (sliced thin)

1 clove of garlic (crushed, then minced)

1/2 large tomato – diced

1 large lemon (juice)

1 lime (juice)

1/4 cup cold water

1 teaspoon ketchup

dash black pepper

dash salt (as to your liking)

1 teaspoon soy sauce (optional)

3-5 leaves of shado beni or (3 tablespoons of cilantro minced)

1 habanero pepper (or your fav hot pepper)

Start by taking the oyster flesh from within the shell… if you notice there’s liquid in the shell, do keep that. Pour the oyster and any juices into a small container.

pepper-oyster-drink-trinidad

open-oyster

oysters

Now start by mincing all the ingredients into very small pieces. (garlic, chives, tomato, shado beni and habanero – include the seeds for that extra PUNCH!)

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Place all the minced items in a bowl.

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Go back to the bowl you have the Oysters in and place in on a cutting surface. Like everything else, you want to mince the 2 oysters as well.

sliced-oysters

Add everything into the bowl. Remember to get the oyster juice from the original container you had the oysters sitting in before you minced them. Now all the other ingredients, including the juice of the lime and lemon. Don’t forget the water and to taste for salt.

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Mix everything around and allow to marinate a bit. I usually place it in a plastic container with a screw type lid into the fridge. How to serve? Get out those fancy “shot” glasses you’ve been collecting and fill each with a shot of this spicy aphrodisiac, then just before dinner serve chilled.

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BTW, do you see the similarity to ceviche?

Side Dishes Vegetarian

An uncomplicated salad with some “bite”.

May 27, 2025May 22, 200941 Comments

spicy-caribbean-salad-recipe Do you ever wonder how things get their name? I remember my mom had a kitchen garden at the back of our house, where she’d grow things that usually ended up on our plate.. Things like herbs, peppers, tomato, eggplant, ground provisions etc. One of the peppers she grew was called “bird” pepper, which is known as Thai chili or Tabasco peppers here in north America. Why “bird”? not sure, but as a kid I do remember when the trees were laden with those bright red peppers, we’d see birds coming to feed on them. You’d also find these pepper trees in the most out-of-place spots. Simply because the birds would feed, digest and then wherever their dropping fell.. there was the chance that a tree would grow there.

Here’s a salad I started making a few years back to satisfy my taste for something fresh and spicy!

You’ll need…

1 tablespoon extra virgin olive oil
salt to taste
2 medium ripe tomatoes (cut in wedges)
1/4 red onion (sliced thin)
1 leaf of shadow beni (optional) (sliced thin)
1/2 seedless (English)cucumber (about 6 inches) Sliced thin with skin on.
dash of black pepper (fresh cracked is best)
3-5 chili peppers (Thai, Tabasco or bird)

To control the heat of the pepper, you can cut them down the center, then using a spoon scrape off the seeds. I love the heat so all I do is slice the peppers, including the seeds. Wash and slice the tomatoes into wedges. If you have an English cucumber, wash and slice.. if you have a common cucumber all you have to do is cut it down the center and using a spoon, scrape the seeds out. Slice the red onion into very thin slices.

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bird-pepper

caribbean-tomato

caribbean-spicy-salad

In a bowl, combine the pepper, vegetables, olive oil, black pepper. I don’t add salt to my version of this salad, but that’s because I don’t eat a lot of salt and your taste may be different. Add accordingly. If you do have shadow beni or cilantro you can add it at this point as well. I also have to say that I’ve seen people add red wine or balsamic vinegar, but like salt I don’t care for vinegar.

hot-salad-recipe

Do show some respect for the bird peppers, as they will have a bite to them!

Side Dishes

Juicy Caribbean Papaya Salad.

Fry Channa Done A Bit Healthier.

There’s Nothing Caribbean About This Coleslaw.

Green Salad With Candied Pecans And Slices Of Mango.

A Spicy Pineapple Salad Inspired by Mangoes.

Cooking dhal, I bet you didn’t know it was this easy!

Were we making ceviche all along?

An uncomplicated salad with some “bite”.

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