Warm up with rich, slow-simmered Caribbean soups and stews. Whether it’s fish tea, beef soup, or callaloo, these recipes are perfect for cozy days or a Sunday pot on the stove.
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During my time as a lil fella on the islands, I don’t ever recall seeing Kale being sold in the markets, nor anyone in my village growing it. Over the last few years, I’ve enjoyed the Kale Salad Recipe I shared back in 2018, as well as the Cantaloupe, Cucumber, and Kale smoothie on many occasions. This version of putting Kale to use follows the traditional way we’d use other ‘greens’ in the Caribbean.
Here’s yet another one of those ‘country’ dishes mom would make with dad in mind. Back then, she’d normally use Bodi (also known as bora or snakebean) when we didn’t have string beans in the kitchen garden. You’ll find variations of this dish on the website where I used salted Beef, leftover stewed pork or chicken, and I believe there’s a version where I used salted cod.
Moruga, Trinidad, is not only known for having one of the world’s hottest peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago. Having a vibrant Merikin community, the Moruga Hill Rice is world-renowned. Which they brought to Trinidad and Tobago around 1812.
This is a refresher on the Curry Beef Recipe I shared in 2009. It has stood the test of time and has become an enormous fan favorite over the years. You will see subtle differences within this recipe, which I believe warrant the title of ULTIMATE!
This is a refresher on the Caribbean Peas Soup I shared in 2016. And we need to acknowledge that while I’m saying this is a Jamaican recipe (in the title), it’s made throughout the Caribbean, in variations.
Based on the typical brown-sugar stewing method we use in the Caribbean, these oxtails will be incredibly seasoned, falling off the bone and you’ll definitely be excited to serve this up.
Corn Soup is a wonderful comfort dish. This version with salted pigtails adds even more flavor to an already amazing dish. Salted beef or smoked meats will work great too.
While traditional Callaloo is usually made with ocean crabs or salted meats, in this version of Callaloo we’ll be using shrimp to add additional flavor to the soup and baby spinach instead of taro leaves. This tasty Callaloo will leave your family wanting more.
A quick coconut stew putting some pieces of Haddock to good use. This dish is sure to satisfy your fish craving!
A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.
A Fast and Flavorful Caribbean Twist on a Pantry Staple
Learn how to make the Ultimate Curry Goat using a slow cooker. Using a classic Caribbean Curry Goat recipe, but adapted for a slow cooker, for those of you who live a busy life and still want to enjoy fall off the bones curry goat.
