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One Kitchen, Many Cultures

Sunday Dinners

Big meals, bold flavors, and a little extra love. These Sunday dinner recipes are made for family time, featuring classic roasts, stews, and sides passed down through generations.

Showing: 1 - 12 of 21 Articles
Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Grilling Main Dishes Meat & Poultry Sunday Dinners

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

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There was a time when winter never stopped me from firing up the grill or smoker. I would bundle up, brave the cold, and cook outside even when the temperatures dipped well into the negative Celsius range. These days, I am far less interested in standing outdoors in freezing weather, but that does not mean I am willing to give up on bold Caribbean flavors. That is exactly how these Jamaican jerk turkey legs became a regular part of my winter cooking routine.

Ideally, jerk cooking gets a kiss of smoke from charcoal or pimento wood, and if you have the weather and setup, that will always be my first recommendation. However, the oven does an impressive job, especially when you start with a proper homemade Jamaican jerk marinade. These Jamaican jerk turkey legs come out juicy, deeply seasoned, and packed with flavor, without having to step outside.

The marinade is the real foundation of this recipe. It is fresh, fragrant, and incredibly easy to put together using ingredients like scallions, thyme, allspice, citrus, and scotch bonnet pepper. While there are bottled versions available, making your own delivers better flavor and control. For a true touch of authenticity, marinating the turkey legs overnight is key, whether you are cooking them indoors during the winter or grilling them outside in the summer.

Ingredient Guide

• Scallions: Form the backbone of many Jamaican marinades and provide a mild onion flavor that blends beautifully with herbs and spices.

• Lime: Adds brightness and acidity, helping to tenderize the turkey and balance the heat from the pepper.

• Garlic: Delivers depth and savoriness, essential in any jerk seasoning.

• Ginger: Adds warmth and a subtle bite that complements the spice blend.

• Scotch bonnet pepper: Brings authentic Jamaican heat and fruity flavor. Adjust the amount to suit your tolerance.

• Brown sugar: Rounds out the heat with a touch of sweetness and helps with caramelization.

• Bay leaf: Adds background aroma and depth to the marinade.

• Onion: Provides sweetness and body to both the jerk marinade and the roasting pan.

• Dark soy sauce: Contributes deep color and rich umami flavor.

• Light soy sauce: Seasons the meat without overpowering the other ingredients.

• Thyme: A must for classic Jamaican jerk flavor.

• Olive oil: Helps bind the marinade and keeps the turkey moist during cooking.

• Allspice (pimento): The defining spice of jerk cooking and essential for authentic flavor.

• Black pepper: Adds gentle heat and sharpness to the marinade.

• Turkey legs: Meaty, flavorful, and ideal for absorbing the jerk seasoning.

Shopping Made Easy


• Scotch bonnet peppers are usually found at Caribbean or Latin grocery stores, with habanero peppers as a suitable substitute.
• Fresh thyme delivers better flavor than dried and is worth seeking out.
• Choose good-quality soy sauces with simple ingredient lists for best results.
• Turkey legs are widely available and often very affordable at most supermarkets.

Cooking Notes from the Kitchen


• Marinating overnight gives the best flavor and is strongly recommended.
• You can blend the marinade smoothly or leave it slightly chunky based on preference.
• Basting with pan juices keeps the turkey moist and intensifies the jerk flavor.
• Honey, maple syrup, or orange juice can be added for a touch of sweetness if desired.
• This recipe works beautifully on a grill or smoker when the weather allows.

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

These oven-baked Jamaican jerk turkey legs are deeply seasoned with a homemade jerk marinade and roasted until juicy, tender, and full of bold Caribbean flavor. This recipe can used on your outdoor grill or smoker for a more aunthetic Jamaican jerk flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinate 12 hours
Course Caribbean Classics, Comfort Food, Featured, Global Favorites, Main Course, Sunday Dinners
Servings 6

Ingredients
  

  • 3 scallions chopped
  • 2 limes juiced, divided
  • 3 cloves garlic crushed
  • 4 slices ginger
  • 1 scotch bonnet pepper
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1/2 medium onion chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 6 sprigs thyme
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice pimento
  • 3/4 teaspoon black pepper
  • 6 turkey legs

For The Oven

  • 1 medium onion sliced
  • 3 scallions cut into large pieces
  • 5 sprigs thyme
  • 2 tablespoons olive oil

Instructions
 

  • Give the onion, scallions, scotch bonnet pepper, and garlic a rough chop.
  • Add the juice of one lime, garlic, ginger, scotch bonnet pepper (a habanero pepper will work as well), bay leaf, onion, dark soy sauce, light soy sauce, thyme, olive oil, ground allspice, and black pepper to a blender and puree until smooth or slightly chunky.
  • Wash the turkey legs with the juice of the remaining lime and cool water. Drain and pat dry.
  • Place the turkey legs in a bowl or resealable bag, pour the jerk marinade over them, and mix well to coat evenly. Refrigerate overnight for best flavor.
  • Preheat the oven to 375°F (190°C). Line a baking dish with foil and place the marinated turkey legs inside.
  • Tuck in the sliced onion, scallions, and thyme, then drizzle with olive oil. Lightly cover with foil and place in the oven.
  • After 45 minutes, remove the foil and baste the turkey legs with the pan juices. Repeat basting a few times.
  • Continue cooking uncovered for another 20 to 25 minutes until fully cooked and nicely colored.
  • Serve hot with rice and peas or your favorite Caribbean sides.

Video

Notes

Frequently Asked Questions about making Jerk Turkey Legs in the oven.
How spicy are Jamaican jerk turkey legs?
The heat level depends on how much scotch bonnet pepper you use. You can reduce the heat by removing the seeds or using only part of the pepper.
Can I substitute ingredients in the Jamaican jerk marinade?
Yes, orange juice (or clementine) can replace lime juice, and whole allspice berries or a small amount of ground cinnamon can be added as optional variations. Over the years, I’ve also added pineapple juice, maple syrup, and honey to the jerk marinade.
How long should turkey legs cook in the oven?
At 375°F (190°C), turkey legs typically take about 1 hour 10 minutes to 1 hour 20 minutes, depending on their size.
Tried this recipe?Let us know how it was!
Caribbean Classics Comfort Food Main Dishes Rice & One-Pot Soups & Stews Sunday Dinners

Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

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Here’s another version of stew peas, also known as stewed red kidney beans, similar to the Jamaican stew peas I shared some time ago. As you travel across the Caribbean and even into the southern states of the USA, you’ll find many variations of this warm and comforting dish. Each version reflects local traditions, available ingredients, and family preferences.

In this version, I’m using a ham bone saved from our Christmas ham, but you can easily substitute any smoked meat you prefer, such as ham hocks, smoked turkey legs or wings, or smoked ribs. In the previous version I shared, I used salted pigtail, an ingredient deeply rooted in Caribbean cooking since the days of slavery, which was pre-boiled before being added to the pot.

With the addition of dumplings, this stew peas becomes a rich, thick, and satisfying one-pot meal. You can also serve it with steamed or boiled rice on the side if you prefer. Either way, it’s a hearty dish that becomes even better as it cools and the flavors continue to develop.

INGREDIENT GUIDE

Ham Bone: Adds deep, smoky flavor as it slowly simmers.

Dried Kidney Beans: The foundation of stew peas, providing body and natural thickness.

Onion: Builds the savory base of the dish.

Bay Leaf: Adds subtle background flavor during long cooking.

Scallions: A staple in Caribbean cooking for mild onion notes.

Thyme: An essential Jamaican herb for stews and beans.

Garlic: Enhances depth and overall savoriness.

Pimento Berries (Allspice): A classic Caribbean spice that defines stew peas.

Black Pepper: Adds gentle warmth and balance.

Salt: Enhances and ties together all the flavors.

Carrot: Adds color and a touch of natural sweetness.

Scotch Bonnet Pepper: Provides authentic Caribbean aroma and controlled heat.

Coconut Milk: Creates the rich, creamy gravy stew peas are known for.

Brown Sugar: Balances the savory and smoky elements.

All-Purpose Flour: Used to prepare soft dumplings.

Water: Controls cooking and final consistency.

COOKING NOTES FROM THE KITCHEN

• Ham bone can be replaced with ham hocks, smoked turkey, or smoked ribs.
• Keep the scotch bonnet pepper whole to flavor the pot without overwhelming heat.
• Optional additions include ginger or diced pumpkin.
• Remove the bay leaf, thyme sprigs, and pimento berries before serving.
• Stew peas will continue to thicken as it cools.

Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

This Jamaican stew peas recipe is a classic Caribbean dish made with red kidney beans slowly simmered in coconut milk and seasoned with fresh herbs and spices. A smoky ham bone adds depth and richness as the stew thickens naturally during cooking. Finished with soft dumplings, this stew peas recipe delivers the hearty, comforting flavors that have made it a favorite in Jamaican and Caribbean kitchens for generations.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Main Course, Soups & Stews, Sunday Dinners, Winter Recipes
Servings 8

Ingredients
  

  • 1 ham bone
  • 2 cups dried kidney beans soaked overnight, drained and rinsed
  • 1 large onion diced
  • 1 bay leaf
  • 2 scallions
  • 6 sprigs thyme
  • 6 cloves garlic smashed
  • 8 pimento berries allspice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large carrot cut into 1/4-inch wheels
  • 1 scotch bonnet pepper whole
  • 4 cups coconut milk prepared from powder
  • 7 cups water divided
  • 3/4 tablespoon brown sugar

Dumplings

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 3-4 tablespoons water

Instructions
 

  • Place the ham bone into a deep soup pot along with the soaked kidney beans.
  • Add the onion, bay leaf, scallions, thyme, garlic, and pimento berries.
  • Add the black pepper, salt, carrot, scotch bonnet pepper (keep whole and don't break), coconut milk, and 5 cups of the water.
  • Bring to a boil, then reduce to a gentle simmer. Cook with the lid slightly ajar for about 2 hours, stirring occasionally, until the beans are tender and beginning to break down. Add more water as needed and stir in the brown sugar.
  • Combine the flour, salt, brown sugar, and water to form a soft dough. Cover with a damp paper towel and allow it to rest for 10 minutes.
  • Add the dumplings to the pot along with additional water if needed (it will thicken futher, so I recommend adding at least another cup). Continue cooking for another 20–30 minutes. At this stage, you can remove the scotch bonnet pepper if desired. to control the heat, or break it to release that lovely Caribbean heat to the dish.
  • Taste and adjust salt, keeping in mind the stew will thicken further as it cools.
  • Turn off the heat, remove the bay leaf, thyme sprigs, and pimento berries, and serve warm. Serve with Coconut Rice.

Video

Notes

FREQUENTLY ASKED QUESTIONS ABOUT STEW PEAS
 
What meat is traditionally used in Jamaican stew peas?
Salted pigtail is traditional, though ham bone, ham hocks, and smoked turkey are commonly used variations.
Can stew peas be made ahead of time?
Yes. Stewed peas often taste even better the next day as the flavors deepen. And the dumplings becomes plum and pillowy as they soak in the deep rice coconut flavour.
Why does stew peas thicken so much?
As the kidney beans cook, they release starch and begin to break down, naturally thickening the stew.
Tried this recipe?Let us know how it was!
Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Side Dishes Sunday Dinners

Simple and Tasty Steamed Cabbage With Ham

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Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.

Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.

If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.

Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.

Ingredient Guide

  • Olive Oil: Used to gently sauté the aromatics and build the flavor base.
  • Onion: Adds sweetness and depth once softened.
  • Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
  • Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
  • Black Pepper: Adds warmth and subtle spice.
  • Garlic: Boosts savory flavor and fragrance.
  • Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
  • Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
  • Salt: Enhances all the other ingredients.
  • Water: Creates the steam needed to cook the cabbage gently.
  • Carrot: Adds color, sweetness, and texture.
  • Bell Pepper: Brightens the dish and adds freshness.
  • Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.

Shopping Made Easy

  • Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
  • Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
  • Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
  • Look for fresh thyme rather than dried for the most authentic flavor.

Cooking Notes from the Kitchen

  • Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
  • Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
  • Do not overcook the cabbage; steamed cabbage should still have a slight bite.
  • This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.

Simple and Tasty Steamed Cabbage With Ham

This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion sliced
  • 1/4 Scotch bonnet pepper sliced
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon black pepper
  • 1 clove garlic smashed
  • 1 1/2 cups ham chopped
  • 1 lb cabbage rough chopped
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 small carrot julienned
  • 1 small bell pepper rough chopped
  • 3/4 teaspoon curry powder

Instructions
 

  • Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
  • Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
  • Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
  • After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
  • After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
  • Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.

Video

Notes

Frequently Asked Questions About Steamed Cabbage

Can I make steamed cabbage without ham?
Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body.
What type of cabbage works best for steamed cabbage?
Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process.
How do I prevent the steamed cabbage from getting soggy?
The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage.
Is steamed cabbage supposed to be spicy?
Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish.
Can I make steamed cabbage ahead of time?
Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
Tried this recipe?Let us know how it was!

Beef Recipes Caribbean Classics Comfort Food Featured Soups & Stews Sunday Dinners

Classic Caribbean Salt(ed) Beef Callaloo

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Growing up in Trinidad and Tobago, Salt Beef Callaloo was a staple on our Sunday lunch table. Sunday lunch was the biggest meal of the week, the one my siblings and I looked forward to the most. Alongside a pot of callaloo, there was usually macaroni pie, stewed or oven-roasted meats, boiled plantain, fresh garden salads, a rice dish of some sort, and for dessert, my dad’s hand-cranked coconut ice cream. That meal was about more than food. It was about family, tradition, and taking time to sit together.

Over the years, I’ve shared several versions of callaloo with you, including ones made with salted pigtail, shrimp, lobster, and the classic callaloo made with fresh ocean crabs, which our ancestors relied on for flavor. This Salt Beef Callaloo is another deeply traditional variation, rich and hearty, with layers of flavor built slowly in the pot. The salt beef adds depth, while okra and pumpkin help give callaloo its signature body and texture.

Traditionally, callaloo is made with dasheen or taro leaves. Living in Canada means those aren’t always easy to find, so I use baby spinach with great success. Frozen spinach and okra also work, making this a practical recipe for home cooks anywhere who still want that authentic Trinidadian taste.

Ingredient Guide

  • Salted Beef Adds deep, savory flavor and makes this version of callaloo especially hearty and satisfying.
  • Lemon Used to wash the salt beef and help remove excess surface salt.
  • Olive Oil Starts the flavor base and helps gently cook the aromatics.
  • Onion Provides sweetness and balance to the salty, rich ingredients.
  • Garlic Adds depth and aroma to the callaloo base.
  • Black Pepper Brings gentle warmth without overpowering the dish.
  • Scallions Contribute fresh, oniony flavor that’s classic in Caribbean cooking.
  • Thyme Adds herbal notes that define traditional callaloo.
  • Okra Helps thicken the callaloo and gives it that unmistakable texture.
  • Pumpkin Adds natural sweetness, color, and body to the soup.
  • Pimento Peppers Provide Caribbean flavor without heat.
  • Salt Used sparingly and adjusted at the end due to the salted beef.
  • Baby Spinach A practical substitute for dasheen leaves with excellent results.
  • Coconut Milk Adds richness and rounds out the flavors.
  • Water Forms the cooking liquid for the callaloo.
  • Scotch Bonnet Pepper Infuses gentle heat when left whole, without overwhelming the dish.

Cooking Notes from the Kitchen

  • Salted beef sold in Canada often needs 1 1/2 to 2 hours of boiling to become tender, so plan.
  • Even after boiling, salted beef will retain some salt, so always taste before adding extra salt at the end.
  • Leave the scotch bonnet pepper whole for flavor without heat, and remove it before blending if you are sensitive to Caribbean sunshine (spice).
  • Pulse a stick blender instead of running it continuously to avoid a frothy texture.
  • Frozen spinach and okra are good substitutes and work well when fresh options are limited.

Shopping Made Easy

  • Look for salted beef labeled as “navel beef” or “salt beef” in Caribbean or international grocery stores.
  • Baby spinach is widely available year-round and is usually found in large clamshell containers.
  • Pimento peppers are often sold as seasoning peppers in Caribbean markets and some mainstream grocery stores.
  • Canned coconut milk works perfectly for this recipe; choose full-fat for the best flavor. However, you can use coconut powder, block coconut cream, and if you can source dried cococnuts and have the time to grate or puree the flesh to make coconut milk, this will give you the best results.

Classic Caribbean Salt(ed) Beef Callaloo

A rich Trinbagonian (Trinidad and Tobago) callaloo made with salted beef, coconut milk, okra, and spinach, slow-cooked for deep flavor and authentic Caribbean taste. Variations of Callaloo can be found throughout the Caribbean islands.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3/4 lb salted beef cut into pieces
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 6 cloves garlic smashed
  • 1/2 teaspoon black pepper
  • 4 sprigs 4–6 thyme leaves only
  • 10 okra 10–15 chopped
  • 2 cups pumpkin diced
  • 4 pimento peppers chopped
  • 1/2 teaspoon salt
  • 2 lbs baby spinach washed and chopped
  • 1 1/2 cups coconut milk
  • 3 1/2 cups water
  • 1 scotch bonnet pepper whole

Instructions
 

  • Wash the salted beef with cool water and the lemon juice. Place in a pot, cover with water, and bring to a rolling boil at 212°F (100°C). Boil for at least 1 hour until partially tender. Drain and set aside. Prep the other ingredients in the meantime.
  • Heat the olive oil in a deep pot on low heat, about 250°F (120°C). Add the onion, garlic, black pepper, scallions, and thyme leaves. Cook gently for 3 minutes, stirring often.
  • Add the precooked salted beef and cook for another 2 to 3 minutes to build flavor.
  • Stir in the okra, then add the pumpkin and pimento peppers. Cook for 4 minutes, stirring well.
  • Wash and give the spinach a rough chop, then add it to the pot and stir until it begins to wilt.
  • After 2 minutes, add the salt, water, and coconut milk. Bring to a boil at 212°F (100°C), then tuck in the whole scotch bonnet pepper. Reduce to a gentle simmer around 195°F (90°C).
  • Simmer for about 90 minutes until everything is fully cooked and breaking down.
  • Remove the pieces of salted beef and set aside. Remove the scotch bonnet pepper if you prefer a milder flavor. Using a whisk, stick blender, or swizzle stick, blend to your preferred consistency, pulsing if using a stick blender. I thoroughly enjoy the Caribbean Sunshine (heat) from breaking the braised Scotch Bonnet pepper.
  • Return the salted beef to the pot, taste, and adjust the salt if needed. Serve hot, ideally with coconut rice and stewed chicken. It’s essential to note that even after pre-boiling the salted beef, it will still contain trace amounts of salt. 

Notes

What is the difference between callaloo and spinach soup?

Callaloo is thickened with okra and often pumpkin, and it traditionally includes coconut milk and Caribbean seasonings, giving it a richer texture and flavor than typical spinach soup.

Can I make callaloo without okra?

Okra is important for the traditional texture of callaloo. Without it, the dish will be thinner and less authentic, though it will still taste good.

Is salted beef the same as corned beef?

No. Salted beef used in Caribbean cooking is cured with salt but not spiced like corned beef, which has a different flavor profile.

How spicy is callaloo with scotch bonnet?

When the pepper is left whole, the dish is gently flavored with the oils from the skin but not spicy. Breaking the pepper will significantly increase the heat.
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Beef Recipes Comfort Food Featured Featured Festive & Holiday Recipes Soups & Stews Sunday Dinners

Incredible Wine Braised Oxtail

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As I developed this Incredible Wine Braised Oxtail, I wanted to highlight the rich depth that a good red wine can bring to slow-cooked meats, especially when paired with the familiar flavors of Caribbean cooking. You’ll still find the herbs, pimento, and warmth you expect in a comforting oxtail dish, but this version leans into the bold, silky qualities of wine. I chose a bottle from Nyarai Cellars, a Jamaican-owned winery known for its remarkable craftsmanship, and it added a beautiful layer of character to the pot.

This dish is a bit more indulgent than a weeknight stew, but if you love tender oxtail that falls off the bone, rich gravy, and slow-braised comfort with a Caribbean twist, you’ll find this one worth every minute—definitely a dish worth adding to your holiday gatherings. If you’re after something more traditional, my Jamaican Oxtail in Butter Beans recipe is the classic you know and love—but this wine-braised version brings a different kind of warmth and elegance to the table. Once you try it, I’m sure it will find a home in your dinner rotation.

Ingredient Guide

  • Oxtail – The classic base of many Caribbean stews, rich in collagen for a silky gravy.
  • Lemon – Used to clean the oxtail and remove any strong aromas.
  • Salt – Essential for seasoning in layers and building balanced flavor.
  • Black Pepper – Adds mild heat and depth to the braise.
  • Flour – A light dusting helps with browning and adds body to the gravy.
  • Vegetable Oil – A neutral oil for browning the oxtail.
  • Onion – Forms the aromatic foundation of the stew.
  • Garlic – Adds sharp, savory depth that complements the wine.
  • Scallions – A classic Caribbean aromatic that brightens slow-cooked dishes.
  • Thyme – Brings earthiness and traditional island flavor.
  • Allspice Berries – Known in the Caribbean as pimento, essential for authentic flavor.
  • Tomato Paste – Adds richness and natural sweetness once cooked down.
  • Chili Flakes – Optional heat for balance.
  • Red Wine – Provides body, acidity, and deep flavor during the braise.
  • Beef Stock – Builds the base of the gravy.
  • Bay Leaves – Adds a subtle herbal layer to slow-simmered dishes.
  • Golden Brown Sugar – Balances acidity and rounds out the flavors.
  • Chives – Fresh garnish that lifts the final dish.

Cooking Notes from the Kitchen

  • Always dry the oxtail thoroughly after washing to get the best possible browning in the pot.
  • Browning the tomato paste directly against the heat brings out its natural sweetness and prevents metallic flavors.
  • Allow the wine to reduce fully before adding stock so its flavor concentrates rather than diluting the dish.
  • Check the pot often while braising; oxtail benefits from slow, steady heat and enough liquid to keep everything moist.
  • If the gravy is too thin at the end, finishing uncovered helps tighten the sauce without overcooking the meat.

Shopping Made Easy

  • Most supermarkets now carry cut oxtail; look for pieces with a good ratio of meat to bone.
  • Fresh thyme and scallions are usually available in the produce section near packaged herbs.
  • Allspice berries may be in the international or Caribbean aisle if not stocked with regular spices.
  • Use any dry, full-bodied red wine if Nyarai Cellars is not available locally.
  • Beef stock can be boxed or canned; choose low-sodium so you can control the seasoning.

Incredible Wine Braised Oxtail

Incredible Wine Braised Oxtail Recipe. Rich, fall-off-the-bone oxtail slow-braised in red wine with Caribbean aromatics creates a deep, silky gravy perfect for rice, mashed provisions, or crusty bread.
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Course Beef Recipes, Comfort Food, Featured, Festive & Holiday Recipes, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3 lbs oxtail
  • 3/4 tablespoon salt divided
  • 3/4 tablespoon black pepper divided
  • 2 tablespoons flour
  • 3 tablespoons vegetable oil
  • 1 medium onion diced
  • 4 cloves garlic smashed
  • 6 sprigs thyme
  • 8 allspice berries
  • 2 tablespoons tomato paste
  • 1/2 teaspoon chili flakes optional
  • 3/4 cup red wine
  • 5 cups beef stock
  • 3 bay leaves
  • 1 tablespoon golden brown sugar
  • 2 tablespoons chopped chives

Instructions
 

  • Wash the cut oxtail pieces with the lemon juice and cool water. Drain and pat dry.
  • Season the oxtail with 3/4 of the salt and black pepper, then dust with the flour.
  • Heat the vegetable oil in a heavy oven-proof pot over medium heat and brown the oxtail on all sides in batches. Set aside.
  • Leave about 1 tablespoon of oil in the pot. Reduce the heat to medium-low and add the onion, garlic, scallions, thyme, and allspice berries. Cook for 3 minutes. Add the remaining salt.
  • Clear a space in the center of the pot and add the tomato paste so it touches the heat directly. Cook for 2 minutes.
  • Pour in the red wine and cook until it evaporates. Return the oxtail to the pot.
  • Add the chili flakes and beef stock. Bring to a boil. Add the bay leaves and stir in the brown sugar.
  • Cover and place the pot into a 325°F (165°C) oven for 3 hours, checking every 30 minutes and adding more stock if needed.
  • Taste and adjust salt. Remove the bay leaves and thyme sprigs. If the gravy is too thin, cook uncovered for 10 minutes.
  • Once the gravy is rich and the oxtail is tender, top with chopped chives and serve hot. Be mindful of the allspice berries when serving.

Notes

What type of wine works best for braising oxtail?

A dry red wine with body works best—something with enough structure to stand up to slow-cooked beef. Avoid sweet wines, which can throw off the balance.

Can I make wine braised oxtail without alcohol?

Yes. You can replace the wine with extra beef stock plus 1 tablespoon of balsamic vinegar for acidity, though the flavor will be different.

Why is my oxtail not getting tender?

Oxtail needs low heat and long cooking time. If it’s still tough after three hours, continue cooking until it’s fully soft and the meat pulls from the bone.

Should I remove the allspice berries before serving?

Yes, whole pimento can be strong and should be removed or mentioned to guests when serving.

Can I braise oxtail on the stovetop instead of the oven?

Yes, but keep the flame low and check the liquid more often to ensure nothing scorches on the bottom.
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Chris's Kitchen Featured Festive & Holiday Recipes In Season Side Dishes Sunday Dinners Vegetarian Weeknight Dinners

Apple Thyme Mashed Potatoes

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Apple Thyme Mashed Potatoes may not be the first dish you’d expect to see on a site dedicated to Caribbean food culture, but over the years I’ve enjoyed sharing the recipes that make their way onto my own family table here in Canada. As part of my “In Season” series, I highlight dishes that may fall outside the traditional Caribbean canon yet still carry the warmth, comfort, and creativity you’ll find in any island kitchen. This Apple Thyme Mashed Potatoes recipe brings together creamy Yukon gold potatoes, fragrant thyme, sweet seasonal apples, and warm nutmeg for a mash that feels familiar and new all at once.

Mashed potatoes were one of the first North American comfort foods I fell in love with when I relocated to Canada. From then on, my experiments in the kitchen only grew more adventurous. This Apple Thyme Mashed Potatoes variation adds gentle sweetness and fresh herbal notes without drifting too far from the classic mashed potato bowl we all love. It’s a simple twist, but one that creates a silky, flavorful side dish you’ll be serving often. Whether it’s a weeknight dinner or a special holiday spread, this recipe blends seasonal produce with classic techniques for a mash that feels both cozy and elegant. Trust me, once you try it, you’ll make it again.

Ingredient Guide

  • Potatoes – Yukon Gold potatoes provide natural creaminess and rich flavor ideal for mashing.
  • Apples – Honeycrisp apples add gentle sweetness and balance the savory elements.
  • Salt – Enhances flavor throughout the cooking and mashing process.
  • Milk – Creates the silky, whipped texture of the finished mashed potatoes.
  • Garlic – Adds depth and aromatic warmth to the infused milk.
  • Thyme – Fresh thyme brings an herbal note that brightens the mash.
  • Butter – Adds richness and classic mashed potato flavor.
  • Nutmeg – Freshly grated nutmeg provides warm, subtle spice.
  • Black Pepper – Adds gentle heat and balances the sweetness of the apples.
  • Chives – Fresh chives add mild onion flavor and a burst of color.

Cooking Notes from the Kitchen

  • Always start potatoes in cold water to ensure even cooking from the inside out.
  • Simmering the milk with herbs and garlic infuses deeper flavor without overpowering the potatoes.
  • Drying the cooked potatoes and apples on low heat improves texture and prevents watery mash.
  • Add the infused milk gradually to control the final consistency.
  • Folding in chives at the end keeps their flavor fresh and bright.

Shopping Made Easy

  • Look for Yukon Gold potatoes in the bagged potato section of any grocery store; their yellow flesh mashes especially well.
  • Honeycrisp apples are usually available in the produce department year-round in North America.
  • Fresh thyme is typically sold in small plastic herb bundles found near the packaged salad greens.
  • Whole nutmeg is often located in the spice aisle near the baking spices.
  • Fresh chives are usually stocked beside other fresh herbs like parsley and cilantro.

Apple Thyme Mashed Potatoes

Apple Thyme Mashed Potatoes. A silky, seasonal mash of Yukon gold potatoes, sweet apples, and fresh thyme, infused with warm spices for a comforting and flavorful side dish perfect for fall and winter meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chris’s Kitchen, Festive & Holiday Recipes, In Season, Side Dishes, Sunday Dinners, Vegetarian, Weeknight Dinners

Ingredients
  

  • 3 1/2 lbs Yukon gold potatoes peeled, sliced 1 cm thick
  • 3 medium honeycrisp apples peeled, chunked
  • 1 1/3 tablespoons salt divided
  • 1 3/4 cups milk
  • 3 cloves garlic smashed
  • 5 sprigs thyme
  • 4 tablespoons butter
  • 1/2 teaspoon nutmeg freshly grated
  • 3/4 teaspoon black pepper
  • 1 tablespoon chives chopped

Instructions
 

  • Peel the potatoes, slice into 1 cm rounds, and rinse. Peel and chunk the apples. Place both into a pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook until tender.
  • Drain the potatoes and apples, then return them to the pot over very low heat to dry for 3 minutes. Turn off the heat and keep the pot uncovered. This will help burn off any remaining liquid.
  • In a saucepan, add the milk, garlic, thyme, butter, and grated nutmeg. Bring to a gentle simmer and cook for 3 to 5 minutes.
  • Add the remaining salt and black pepper to the dried potatoes and apples, then mash until smooth.
  • Strain in about 2/3 of the infused milk and whisk to your desired texture. Add the remaining milk if needed.
  • Taste for salt and adjust. Fold in the chives, add more black pepper if desired, and serve warm.

Notes

What type of potatoes work best for mashed potatoes?

Yukon Gold potatoes are ideal because they have a naturally creamy texture and rich flavor. They absorb the infused milk well and whip into a smooth consistency without becoming gluey.

Can I use a different type of apple?

Yes, but choose an apple that balances sweetness and acidity. Honeycrisp is preferred, but Pink Lady or Gala also work well without breaking down too much during boiling.

Why simmer the milk with garlic and thyme?

Simmering the milk infuses it with subtle herbal and aromatic flavors. This allows the mashed potatoes to taste layered and seasoned without adding raw garlic or herbs directly.

How do I avoid gummy mashed potatoes?

Be sure to dry the boiled potatoes and apples on low heat. Then mash gently, using a whisk or potato masher instead of overworking them with an electric mixer.

Can this dish be made ahead?

Yes. Store in an airtight container and reheat gently on the stovetop or in the oven. Add a splash of warm milk to restore creaminess.
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Caribbean Classics Comfort Food Featured Side Dishes Sunday Dinners

Classic Caribbean Yam Pie

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Yam have always held a special place on my family table, especially during the cooler months when I crave the warmth and comfort of the Caribbean. This Classic Caribbean Yam Pie is my take on a dish made throughout the islands, where yam and other ground provisions are celebrated for their rich flavor and satisfying texture. If you’ve followed my work for a while, you may notice a familiar rhythm here, echoing the breadfruit pie I shared earlier. The inspiration is similar: slow-cooked vegetables, salted cod, creamy mashed yam, and layers of baked goodness that come together like a warm Caribbean hug.

In this version, white yam forms the base, cooked until tender and mashed with evaporated milk and cheese for a silky, hearty texture. The stewed mix of saltfish, pumpkin, okra, christophene, sweet peppers, and aromatics gives the dish its unmistakable island flavor. A layer of fried ripe plantain adds just the right touch of sweetness to balance the salty and savory notes. I love making this yam pie when winter sets in; it reminds me of the bright flavors and sunshine of home, and it’s a wonderful way to bring Caribbean comfort to your table. Whether you serve it as a main dish or as part of a Sunday spread, this pie never disappoints.

Ingredient Guide

  • White Yam — A starchy Caribbean ground provision that becomes creamy and smooth when mashed.
  • Salted Cod — Adds a savory, briny depth after being prepared to remove excess salt.
  • Olive Oil — Used to sauté and develop flavor in the saltfish mixture.
  • Black Pepper — Provides gentle heat and balances the dish’s richness.
  • Scallions — Fresh, mild onion flavor to brighten the vegetable mixture.
  • Onion — Forms the aromatic base for the stewed vegetables.
  • Scotch Bonnet Pepper — Adds classic Caribbean heat and aroma.
  • Garlic — Boosts savory depth in the stewed mixture.
  • Pumpkin — Adds color, natural sweetness, and body.
  • Bell Peppers — Provide sweetness and texture.
  • Christophene — A tender Caribbean vegetable that softens beautifully when cooked.
  • Okra — Helps thicken the stew and adds traditional island flavor.
  • Tomato — Enhances moisture and acidity.
  • Ripe Plantain — Brings sweetness when fried and layered into the pie.
  • Vegetable Oil — Used for frying the plantain.
  • Butter — Adds richness to the mashed yam.
  • Evaporated Milk — Creates a creamy texture when mashed with the yam.
  • Medium Cheddar — Melts smoothly into the yam mixture.
  • Aged Cheddar — Adds sharp, bold flavor to the top and inner layers.

Cooking Notes from the Kitchen

  • Always test the yam with a paring knife; it should slide in easily once fully cooked.
  • Be sure to stir the vegetable and saltfish mixture every few minutes so the pumpkin and okra don’t stick to the bottom of the pot.
  • Fry the plantain until deep golden for maximum flavor contrast in the final dish.
  • Allowing the pie to rest before cutting is essential; it helps the layers firm up for clean slices.
  • If desired, a light grating of nutmeg can be added to the mash, but use it sparingly.

Shopping Made Easy

  • Most large grocery stores carry white yam in the international or produce section.
  • Salted cod is widely available at Caribbean and Latin markets and increasingly in major supermarkets.
  • Scotch bonnet peppers may be found fresh or frozen; habaneros can be substituted in a pinch.
  • Christophene is sometimes labeled as chayote in North American stores.
  • Look for ripe plantains that are deep yellow with black spots for maximum sweetness.

Classic Caribbean Yam Pie

Hearty and layered with creamy mashed yams, savory saltfish, tender vegetables, and sweet fried plantain, this island-style yam pie is a comforting Caribbean classic perfect for cold-weather cooking.
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Course Caribbean Classics, Comfort Food, Side Dishes, Sunday Dinners

Ingredients
  

  • 5 lbs white yam peeled, chopped
  • water
  • 3/4 tablespoon salt
  • 3 tablespoons olive oil
  • 3/4 lb prepared salted cod
  • 1 1/2 teaspoons black pepper divided
  • 1 large onion sliced
  • 1/2 scotch bonnet pepper sliced thin
  • 4 cloves garlic minced
  • 1 lb pumpkin diced
  • 1/2 lb bell peppers sliced
  • 1 small christophene diced
  • 1 large tomato sliced
  • 2 large ripe plantain sliced
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 cup evaporated milk
  • 1 1/2 cups medium cheddar grated, divided
  • 1 1/2 cups aged cheddar grated, divided

Instructions
 

  • Peel and chop the yams, then place them in a large pot with salted water. Boil until tender, about 25 minutes. Drain and set aside. Prep the vegetables. 
  • Heat the olive oil in a pan on low, add the prepared salted cod, and gently fry for a few minutes.
  • Raise the heat to medium and add half of the black pepper, onion, garlic, scotch bonnet, scallions, bell peppers, christophene, okra, pumpkin, and tomato. Cover and cook on low heat for 20 minutes, stirring every 5 minutes until everything is tender.
  • Heat the vegetable oil in a frying pan over medium heat and fry the sliced plantain until golden on both sides, about 4–5 minutes. Set aside.
  • Test the cooked yam with a paring knife, drain fully if any liquid remains, and add the remaining black pepper, butter, and evaporated milk. Mash until smooth. Stir in three-quarters of the medium and aged cheddar. A small amount of freshly grated nutmeg may be added if desired.
  • Brush the baking dish with melted butter or olive oil. Add a layer of mashed yam, smoothing to settle it evenly. Spoon on two-thirds of the stewed saltfish mixture, followed by the fried plantain slices.
  • Add another layer of mashed yam, level it with a spoon, then top with the remaining cheeses and the rest of the stewed saltfish.
  • Place the dish on the middle rack of a preheated 375°F (190°C) oven. Bake uncovered for 1 hour. Allow the pie to cool for 20–30 minutes before serving so it can set.

Notes

Can I use a different type of yam or potato?

Yes. While white yam provides the most authentic flavor and texture, you can use yellow yam or even russet potatoes in a pinch, though the flavor will be slightly different.

What is the best substitute for salted cod?

A good alternative is smoked haddock or a mild white fish seasoned generously with salt. The flavor will differ, but it still works well in baked casseroles.

How do I keep okra from getting too slimy?

Cooking okra with acidic ingredients like tomato helps reduce sliminess. Gentle heat and minimal stirring also help.

Can I assemble the yam pie ahead of time?

Yes. Assemble it fully, cover tightly, and refrigerate for up to 24 hours. Bake it uncovered when ready.

Why does this recipe include both medium and aged cheddar?

Medium cheddar melts smoothly into the yam mixture while aged cheddar provides sharper flavor and better browning on top.
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Beef Recipes Featured Global Favorites Sunday Dinners

Incredible Pepper Steak Recipe

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A Caribbean Twist on a Global Favorite

I’ve had so many requests for this one over the years, and I finally decided to share my take on Pepper Steak. While it’s not considered a traditional Caribbean recipe, I’ve seen it pop up more and more across the islands — especially with a dash of jerk seasoning or scotch bonnet heat. My Incredible Pepper Steak Recipe blends the rich, savory flavor of soy sauce and Worcestershire with the sweetness of bell peppers and the warmth of ginger for a sauce that coats every bite beautifully.

You can serve this easy beef stir fry with peppers over coconut rice, jasmine rice, or even noodles. It’s a comforting, colorful dish that brings restaurant-style flavor right to your kitchen — no takeout needed. Once you master this technique, it’ll be one of those go-to recipes that everyone looks forward to.

Ingredient Guide

  • Beef: Use flank, sirloin, or ribeye — tender cuts that work perfectly for quick stir-frying.
  • Baking Soda: Helps soften the beef in the velveting process so it’s never tough.
  • Soy Sauce: The foundation of that deep, umami-rich flavor.
  • Brown Sugar: Adds a hint of sweetness that balances the saltiness of soy.
  • Worcestershire Sauce: Gives a tangy, savory boost to the sauce.
  • Ginger: Freshly grated ginger keeps the dish lively and aromatic.
  • Mirin: Brings sweetness and balance; rice vinegar is a great substitute.
  • Bell Peppers: Red, green, and orange for a mix of sweetness, crunch, and color.
  • Garlic: Adds classic depth and aroma.
  • Jerk Marinade: A Caribbean twist — adds gentle scotch bonnet heat.
  • Cornstarch: Thickens the sauce for that beautiful glossy finish.
  • Sesame Seeds: Add a final nutty crunch and presentation flair.

Cooking Notes from the Kitchen

  • Velvet the beef with baking soda before marinating for the most tender texture.
  • Always slice beef thinly against the grain for easy chewing.
  • Stir-fry on medium-high heat so the beef sears quickly without steaming.
  • Add bell peppers near the end to keep their bright color and crunch.
  • You can double the sauce ingredients if you prefer extra gravy for rice or noodles.

Shopping Made Easy

  • Look for pre-cut “stir-fry beef” strips at your supermarket to save prep time.
  • Mirin and rice vinegar are available in the Asian or international foods aisle.
  • Use any store-bought jerk marinade; Grace, Walkerswood, or Lalah’s are great choices.
  • Choose firm, glossy bell peppers with no soft spots for the freshest flavor.
  • Sesame seeds are often near the soy sauce or spice section of most grocery stores.

Incredible Pepper Steak Recipe

Discover my Incredible Pepper Steak Recipe — tender beef strips, colorful bell peppers, and a rich, savory sauce with a hint of Caribbean flavor. Learn how to make restaurant-quality Pepper Steak at home with simple ingredients and easy steps.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 45 minutes
Course Beef Recipes, Global Favorites, Sunday Dinners

Ingredients
  

  • 1 lb beef cut into strips
  • 1 tablespoon baking soda
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon Mirin or rice vinegar
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 1 tablespoon spicy jerk marinade optional
  • 2 tablespoons vegetable oil
  • 1/2 red bell pepper sliced
  • 1/2 orange bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1 large onion sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame seeds

Instructions
 

  • To tenderize the beef strips so they’re not chewy, combine the baking soda with the beef and mix well. Add 1 tablespoon of water if the mixture feels too dry. Let it sit for 30 minutes to “velvet” the beef. In the video below we discuss how the texture of the beef will change. 
  • After 30 minutes, rinse the beef thoroughly several times, then drain and squeeze out excess water.
  • Season the beef with soy sauce, brown sugar, Worcestershire sauce, grated ginger, Mirin, water, salt, black pepper, garlic, and jerk marinade (if using). Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
  • Heat vegetable oil in a wok over medium heat. Add the marinated beef (reserve the marinade) and stir-fry for about 5 minutes until the beef is browned and most of the liquid has evaporated.
  • Add the red, orange, and green bell peppers along with the sliced onion. Stir and cook for 2–3 minutes, allowing the vegetables to stay slightly crisp.
  • In a small bowl, whisk the cornstarch into the reserved marinade, then pour into the wok. Stir continuously for 3 minutes until the sauce thickens and coats the beef.
  • Add the chopped scallions, taste, and adjust salt if needed. Turn off the heat after 1 minute, then sprinkle with sesame seeds.
  • Serve hot with coconut rice or steamed jasmine rice.

Notes

What Is Velveting Beef and Why Is It Important?

Velveting is a Chinese cooking method that tenderizes meat using baking soda or cornstarch before stir-frying. It keeps the beef juicy and soft even after high-heat cooking.

Can I Make Pepper Steak Without Jerk Marinade?

Yes. The jerk marinade adds a subtle heat and island flavor, but you can skip it or use a touch of chili paste or crushed red pepper flakes instead.

What’s the Best Cut of Beef for Pepper Steak?

Flank steak, sirloin, or ribeye are ideal because they stay tender and flavorful when sliced thinly against the grain.

Can I Use Chicken Instead of Beef?

Absolutely! Substitute beef with boneless chicken breast or thighs and follow the same recipe steps.

How Do I Prevent the Sauce From Getting Too Thick?

Add a tablespoon of water or broth at a time while stirring until you reach your preferred sauce consistency.
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Caribbean Classics Comfort Food Featured Seafood & Fish Soups & Stews Sunday Dinners

The Ultimate Trinbago Seafood Callaloo

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The Story Behind My Ultimate Trinbago Seafood Callaloo

Callaloo is one of those iconic dishes that tells the story of Trinidad and Tobago in every spoonful. Growing up, the version my mom made was all about the fresh ocean crabs we’d get from the market. But over the years, I’ve come to appreciate the variations—some families add salted pigtails, smoked turkey, or crayfish, and every pot tells a different story.

This version of The Ultimate Trinbago Seafood Callaloo takes that classic Sunday dish and gives it a luxurious spin by highlighting the ocean’s best: shrimp, lobster, and crab. Living in Canada now, I’ve adapted the ingredients slightly based on what’s available here, while keeping the soul and flavor of home intact. The coconut milk adds that smooth richness, the dasheen leaves and spinach bring the earthiness, and the seafood turns this into something truly special.

Callaloo has always been more than just a side dish—it’s a tradition, a comfort food, and for many of us, the centerpiece of Sunday lunch alongside rice, macaroni pie, or boiled ground provisions and stewed, BBQ, or oven-roasted meats.

Ingredient Guide

  • Limes or Lemon – Used to wash and brighten the seafood, removing any briny aroma.
  • Butter – Adds richness and helps develop the base flavor of the seafood stock.
  • Onion – Used in both the stock and the callaloo base for sweetness and depth.
  • Thyme – Essential Caribbean herb that balances the richness of coconut milk.
  • Parsley – Adds freshness and a mild herbal note to the stock.
  • Celery – Builds aromatic depth, especially when combined with onion and thyme.
  • Black Pepper – Adds warmth and subtle spice to both the stock and the finished dish.
  • Sea Salt – Used to season the stock and callaloo base.
  • Oil – Helps sauté the aromatics without burning the garlic.
  • Garlic – Infuses deep flavor into the base of the callaloo.
  • Pimento Pepper – Brings mild heat and signature Trinidadian flavor.
  • Pumpkin – Adds body and natural sweetness, thickening the callaloo as it cooks down.
  • Okra – Helps achieve that smooth, velvety texture classic to callaloo.
  • Dasheen Leaves – The traditional greens used for authentic Trinbago-style callaloo.
  • Baby Spinach – Adds color and texture, complementing the dasheen leaves.
  • Lobster, Shrimp, and Crab Legs – The stars of this seafood callaloo, bringing sweetness and depth of flavor.
  • Coconut Milk – Adds creamy texture and balances the spices.
  • Scotch Bonnet Pepper – Brings heat and that unmistakable Caribbean aroma.
  • Caribbean Green Seasoning – Enhances the seafood flavor with herbs and spices.
  • Lemon Juice – Used to season the shrimp and lobster tails before finishing the dish.

Cooking Notes from the Kitchen

  • Always wash the seafood thoroughly with lime or lemon juice before cooking.
  • Use fresh dasheen (taro) leaves when possible for the most authentic texture.
  • Avoid over-blending the callaloo—pulsing with an immersion blender preserves texture and flavor.
  • For a mild dish, remove the scotch bonnet pepper before blending. For heat lovers, burst it gently for that slow-building spice.
  • Serve hot with rice, macaroni pie, or boiled ground provisions like sweet potato and plantain.

Shopping Made Easy

  • You can find dasheen leaves (taro leaves) at Caribbean, Asian, or African grocery stores.
  • Fresh okra and pumpkin are available year-round at most supermarkets.
  • Frozen crab legs and shrimp work perfectly well if fresh seafood isn’t available.
  • Look for full-fat coconut milk for the creamiest results.
  • Caribbean green seasoning is available in bottles, but homemade versions are often considered the best.

The Ultimate Trinbago Seafood Callaloo

A creamy, rich, and deeply flavorful seafood twist on the traditional Trinidad and Tobago Callaloo—made with fresh lobster, crab legs, shrimp, and the vibrant greens of dasheen leaves and spinach, simmered in coconut milk.
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Prep Time 35 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Soups & Stews, Sunday Dinners

Ingredients
  

  • 2 limes or lemons for washing seafood
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 6 sprigs 6–8 thyme
  • 4 stems parsley
  • 1 stalk celery with leaves
  • 3/4 teaspoon black pepper
  • 3/4 tablespoon sea salt for stock
  • 8 cups water for stock
  • 2 tablespoons oil
  • 1 medium onion sliced
  • 4 cloves garlic smashed
  • 3/4 teaspoon black pepper
  • 1 pimento pepper chopped
  • 1/3 lb pumpkin cubed
  • 10 okra 10–15 sliced
  • 2 lbs dasheen leaves chopped, include stems
  • 2 lbs baby spinach roughly chopped
  • 1 tablespoon salt divided
  • 2 lbs lobster
  • 1 lb wild-caught shrimp
  • 1 lb crab legs
  • 1 1/2 cups coconut milk
  • 1 green scotch bonnet pepper whole
  • 1 teaspoon Caribbean green seasoning

Instructions
 

  • Clean and prep the shrimp, lobster, and crab legs by removing shells and washing thoroughly with cool water and lime or lemon juice. Follow along with the video below. 
  • In a large stock pot over medium heat, melt butter, then add onion, thyme, parsley, celery, and black pepper. Cook for 4 minutes, then add the seafood shells and continue cooking for another 4 minutes.
  • Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.
  • In a separate soup pot over medium heat, add oil, onion, garlic, black pepper, and pimento pepper. Cook for 3 minutes. Add the pumpkin and okra, and cook for another minute.
  • Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
  • Add the lobster claws and crab legs. Strain the seafood stock into the pot, add coconut milk, and bring to a boil. Cover partially and simmer.
  • Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
  • After 90 minutes, remove the lobster claws and crab legs. Use an immersion blender to pulse the callaloo mixture—avoid continuous blending, as it will change the texture and overall flavor. Remove the scotch bonnet pepper if you prefer mild heat. In my case, I broke the pepper to give the finished Callaloo a slight kick from its heat. 
  • Add the shrimp and lobster meat, stir, then return the claws and crab legs. Simmer for 2 minutes, taste, and adjust salt to your liking.
  • Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.

Notes

What’s the difference between Trinidad Callaloo and Jamaican Callaloo?

Trinidad and Tobago Callaloo is made with dasheen (taro) leaves, coconut milk, okra, and seasonings, while Jamaican Callaloo refers to a leafy green (amaranth) that’s sautéed like spinach. They share the same name but are completely different dishes.

Can I make seafood callaloo without lobster?

Absolutely. You can make this dish with just crab and shrimp for a simpler version, or even substitute fish fillets like snapper or cod for an easier weeknight option.

How do I prevent callaloo from becoming too slimy?

Okra naturally thickens callaloo, but over-blending can make it too viscous. Pulse with the immersion blender instead of blending continuously to control texture.

What can I serve with callaloo?

Traditional sides include white rice, macaroni pie, boiled provisions like sweet potato, or plantain. It’s also delicious with roasted chicken or stewed beef.

Can I use spinach only instead of dasheen leaves?

Yes, spinach works as a substitute, especially if dasheen leaves aren’t available, though the flavor will be milder and the texture slightly thinner.
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Favourite Grilling In Season Side Dishes Sunday Dinners Vegan Vegetarian

Delightful Roasted Vegetables

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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.

Chicken Recipes Featured In Season Sunday Dinners Weeknight Dinners

Oven Roasted Chicken Legs

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When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.

This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.

You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.

Ingredient Guide

  • Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
  • Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
  • Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
  • Chives – Offers a mild onion flavor with a fresh, green brightness.
  • Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
  • Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
  • Garlic – Essential for bold, savory flavor that permeates the chicken.
  • Celery – Adds freshness and subtle herb-like flavor.
  • Parsley – Brightens the dish and balances the richness of roasted chicken.
  • Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
  • Salt and Black Pepper – The backbone of seasoning, used in layers.
  • Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
  • Bell Peppers – Optional, adding color and sweetness to the roasting pan.

Cooking Notes from the Kitchen

  • Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
  • If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
  • Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
  • Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
  • Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.

Shopping Made Easy

  • Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
  • Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
  • If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
  • Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
  • Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.

Oven Roasted Chicken Legs

With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Chicken Recipes, In Season, Sunday Dinners, Weeknight Dinners

Ingredients
  

  • 2 sprigs rosemary rough chopped
  • 3 tablespoons chives chopped
  • 5 sprigs thyme
  • 3 small 3–5 onions
  • 3 scallions 3–5 tops of the onions
  • 6 cloves garlic
  • 3/4 tablespoon salt divided
  • 3/4 tablespoon black pepper divided
  • 2 pimento peppers optional
  • 1 stalk celery leaves and stem
  • 3 stems parsley
  • 1 bell pepper sliced, optional
  • 1/3 cup olive oil
  • 5 chicken legs with thighs about 3 lbs

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
  • Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
  • Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
  • Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
  • Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
  • If the chicken begins to brown too quickly, loosely cover with foil.
  • Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.
Tried this recipe?Let us know how it was!
Comfort Food Easy Caribbean Recipes Featured Seafood & Fish Sunday Dinners Weeknight Dinners

Quick Shrimp & Bok Choy Stir Fry

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A TrinBago-Inspired Chinese Takeout Classic Recreated at Home

This Quick Shrimp & Bok Choy Stir Fry takes me right back to a trip I made to Trinidad and Tobago with my sister. She treated me to takeout from a popular Chinese restaurant in Penal, a small town in southern Trinidad, and the flavors left a lasting impression. Ever since, I’ve been recreating dishes like this in my Canadian kitchen, blending Caribbean memories with everyday cooking.

What makes this shrimp stir fry so special is the balance of flavors and textures—tender shrimp, crunchy bell peppers, and the slightly earthy, refreshing bite of bok choy. It’s also a fast weeknight meal, ready in under 30 minutes. If you’ve seen my Oyster Sauce Flavoured Shrimp Stir Fry, you’ll notice some similarities, but this version celebrates bok choy as the star.

This is the type of recipe that allows for flexibility. You can add more heat with Thai chilies, toss in extra vegetables like mushrooms or zucchini, or enjoy it as-is with steamed jasmine rice or coconut rice. No matter how you prepare it, you’ll find this shrimp stir-fry deeply satisfying, quick to pull together, and perfect for when you’re craving that Trinidad-Chinese restaurant flavor at home.

Ingredient Guide

  • Shrimp – The primary protein, tender and juicy when quickly stir-fried.
  • Salt – Enhances flavor and balances the sauces.
  • Light Soy Sauce – Adds salty depth without overpowering the dish.
  • Sesame Oil – Provides nutty aroma and classic stir-fry flavor.
  • Chinese Cooking Wine – Boosts umami and authentic taste.
  • MSG – Optional, but enhances savoriness.
  • Hot/Spicy Stir-Fry Oil – Infuses gentle heat and fragrance. Any neutral oil works.
  • Onion – Adds sweetness and body to the stir-fry.
  • Red Bell Pepper – Brings color and a slight crunch.
  • Ginger – Bright, fresh zing that cuts through richness.
  • Garlic – Builds aromatic flavor (optional).
  • Bok Choy – The highlight vegetable, slightly bitter yet refreshing.
  • Mushroom Flavoured Soy Sauce – Deepens umami and complements vegetables.
  • Oyster Sauce – Adds signature richness and shine to the stir fry.

Cooking Notes from the Kitchen

  • Prep all vegetables and shrimp before you start cooking, as stir-fries move quickly.
  • Any variety of bok choy or pak choy works well in this recipe.
  • Add sliced hot peppers, such as Thai chili, if you prefer more heat.
  • Other vegetables such as carrots, mushrooms, or zucchini can be added for variety.
  • Taste at the end and adjust salt to your preference, since soy and oyster sauces are already salty.

Shopping Made Easy

  • You can find bok choy at most Asian grocery stores, but many larger supermarkets also carry it in the produce section.
  • Shrimp is best purchased fresh or frozen, already peeled and deveined for convenience.
  • Mushroom soy sauce and Chinese cooking wine are available at Asian supermarkets or online.
  • Oyster sauce is widely available in the international aisle of most grocery stores.
  • If you can’t find spicy stir-fry oil, substitute it with vegetable or canola oil.

Is bok choy the same as pak choy?

Yes, bok choy and pak choy refer to the same leafy green vegetable, though names vary by region. Both can be used interchangeably in this recipe.

What can I use as an alternative to oyster sauce?

If you need a substitute, hoisin sauce or a mix of soy sauce with a bit of sugar can provide a similar sweet-savory depth.

Can I make this dish vegetarian?

Absolutely. Replace the shrimp with firm tofu or mushrooms and adjust sauces to taste.

How can I prevent shrimp from overcooking in stir-fry?

Shrimp cook very quickly. Add it near the end and stir-fry for just 2–3 minutes until pink and slightly curled.

Quick Shrimp & Bok Choy Stir Fry

A fast and flavorful shrimp stir fry that celebrates bok choy with bold flavors of soy, oyster sauce, and ginger. Perfect with steamed jasmine rice or coconut rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Comfort Food, Easy Caribbean Recipes, Seafood & Fish, Sunday Dinners, Weeknight Dinners

Ingredients
  

  • 1 lb medium shrimp peeled, deveined
  • 1 teaspoon salt divided
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese cooking wine
  • 1/2 teaspoon msg optional
  • 1 tablespoon hot/spicy stir fry oil or any oil
  • 1 large onion cubed
  • 1 medium red bell pepper cubed
  • 1 teaspoon grated ginger
  • 2 cloves garlic grated, optional
  • 1 lb bok choy rough chopped
  • 1 1/2 tablespoons mushroom flavoured soy sauce
  • 2 tablespoons oyster sauce

Instructions
 

  • Peel, devein, and wash the shrimp. Pat dry. Prep the vegetables in advance, as this recipe goes quickly. 
  • Season shrimp with 1/2 teaspoon salt, light soy sauce, sesame oil, Chinese cooking wine, and MSG. Mix well and set aside.
  • Heat stir-fry oil in a wok over medium heat. Add the onion and bell pepper. Cook for 3 minutes.
  • Add garlic and ginger. Stir and cook for 30 seconds.
  • Add bok choy and cook for 4 minutes, stirring occasionally. In the video below, I discuss other vegetables you can add to this stir fry. 
  • Add mushroom soy sauce, oyster sauce, and remaining 1/2 teaspoon salt. Stir to coat vegetables.
  • Push vegetables to the side of the wok. Add the shrimp and cook for 2 minutes until they turn pink.
  • Combine everything in the wok. Cook for 1 more minute, then taste and adjust seasoning.
  • Serve hot with steamed rice or the coconut rice dish I shared with you a few years back.
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