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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Over the years I’ve shared about 30 + Soup Recipes and to be honest and frank, I’ve barely touched the surface when it comes to Caribbean and Caribbean inspired soup recipes. Such is our love for soups throughout the Caribbean. While this one is not your typical thick and ‘stew’ like variety you’d normally enjoy on the Islands, it is packed with deep Caribbean flavors.
A hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body!
As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.
As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the…
When people search for a proper Jamaican stewed oxtail recipe, they’re usually looking for deep flavor, tender meat, and that rich, dark gravy that only comes from patience and tradition. While I grew up in Trinidad and Tobago, where oxtail wasn’t always front and center, my real introduction to Jamaican-style stewed oxtail came through a…
Unlike those thick vegetable and ground provision laden soups the region is known for, this Tomato Soup hits different on many levels. Smooth, rich and creamy with a hint of herbs and bursting with flavors of the summer. With the vine ripe tomatoes freshly harvested from my garden. You’ll Need… 4-5 lbs tomatoes2 tablespoon olive…
In the Caribbean our dishes are famous for being cooked low and slow.. some may even argue that we over-cook some of our dishes. However, you really can’t argue once you taste our culinary delights. Such is the case for stewed pigeon peas. Typically if you were using freshly picked pigeon peas, you’d have this cook for 1.5 to 2 hours. The reality is, there are times we just don’t have time and we just want to enjoy something delicious and fulfilling. This pigeon peas recipe is the answer.
Here’s another classic recipe with a slightly different take. Traditional ‘Broff” is usually made with fish, but more-so fish heads (ocean fish). Unlike our thick and heavy Caribbean Soups, this broff (broth) is supposed to be lighter in consistency and textures, and meant to be a cure for hangovers. My uncle was exceptional at making fish broff, especially on a Monday after a weekend of too many adult beverages.I do credit him for my broff making skills and for always allowing me to be part of the prep and cooking.
A Comforting Caribbean Classic with a Creamy TwistA Comforting Caribbean Classic with a Creamy Twist
We’ve already talked about the differences between Jamaican Callaloo (a plant) and Callalloo from the Southern Caribbean (a soup) and we’ve also looked at traditional recipes as well as recipes based on what’s available in your country. In today Callaloo recipe we won’t be using the traditional baby dasheen (taro) leaves, but baby spinach and the base flavor will come from shrimp and not the traditional crabs or salted meats. Hopefully this prevents the “that’s not callaloo” comments.
I’m a huge fan of fish and seafood in general, the same cannot be said for when I was a kid on the islands and had access to the good stuff, fresh from the ocean. Funny how life is yea! I try to eat fish as least once a month, so I’m always looking for creative ways to put it to use. Here’s a quick coconut stew putting some pieces of Haddock to use. Back to life and how funny it can get.. not only did I hate fish when I had access to it on the islands, I must now dig deep into my pockets to satisfy my fish cravings (such is life in Canada).
The more I write and share recipes about the culinary culture of the Caribbean, the more you’ll see me use the words “Comfort Food”, as we have so many dishes which warms the soul and take us to a happy place. Corn Soup is such a dish. While I have shared a vegetarian version a few years back, I thought I’d share this version with salted pig tails to show you a means of adding even more flavor to an already amazing dish. Salted beef or smoked meats will work great too.
