Influenced by Indian-South Asian, West African, Creole, European, North American, Chinese, Amerindian, Latin American, and Levantine culinary styles.
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This Chenette Chow is a spicy tropical chow combining guinep fruit, ackee, onion, carrot and vinegar for tangy Caribbean flavor in a jar.
A refreshing shrimp ceviche loaded with citrus, herbs, mango, and avocado.
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.
As a lil fella on the islands, this was a fave snack of mine during my primary school days. There were vendors outside Harmony Hall Presbyterian School who sold this sauce in small bags, along with Mango Chow and Mango Talkari. Said vendors were well supported by my brother and me, with our daily allowance, which my mom would give us.
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.
Here’s another one of those vegan dishes I only started enjoying in my adult years. I’ve always enjoyed fries, too, but as a child on the islands, okra (say ocho) was never something mommy could get my siblings and me to eat. How times have changed with age; it’s one of my favourite things to cook with.
Lately, this has become one of my go-to recipes for sweet potatoes, as I do with Plantains, Cassava, Breadfruit, and Yam. It’s a classic meal we enjoy in the Caribbean. While I added pieces of prepared salted Cod (say saltfish), you may leave it out and make the dish fully vegan should you prefer.
If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.
Fry Aloo is a simple and comforting dish to make, and adding leftovers can take on a whole new flavor. As we did with the Fry Aloo With Corned Beef and Fry Aloo With Stewed Pork, how can one forget the more recent Fry Aloo With Okra I did as part of our #meatfreemonday series?
Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
Here’s yet another comforting dish that takes me back to the warm shores of the Caribbean, especially during those bitter-cold Canadian winters. Similar to how we did the Classic Caribbean Coconut Stewed Beef, and you’ll see traits of this recipe in the Rib Pealu dish we did about three years ago.
Here’s one of those popular spicy snacks we enjoy in the Caribbean, especially with adult beverages. Channa, or chickpeas as most people know it, is fried until crisp, then seasoned while hot so it takes on a lovely overall flavor. If you don’t have an air fryer, you may use the version where I showed you how to make Oven Fried Channa. I also shared a Cheesy Fried Channa version a few years back.
