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Trinidadian

Influenced by Indian-South Asian, West African, Creole, European, North American, Chinese, Amerindian, Latin American, and Levantine culinary styles.

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Vegan curry corn in a skillet
Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

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Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Vegan curry corn in a skillet

Ingredients Guide

  • Vegetable Oil: For building the base flavor of the curry.
  • Onion: Adds sweetness and body to the sauce.
  • Garlic: A savory foundation to balance the curry spices.
  • Caribbean Green Seasoning: Delivers herbaceous, island depth.
  • Curry Powder: The heart of the dish; use your favorite blend.
  • Tomato: Adds brightness and slight acidity.
  • Scotch Bonnet Pepper: Brings fruity heat to the curry.
  • Salt and Black Pepper: Essential seasonings to round out flavor.
  • Roasted Geera: Toasted cumin adds deep, earthy spice.
  • Sweet Corn Kernels: The star of the dish; juicy and crisp.
  • Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

  • Use frozen or fresh corn kernels depending on availability.
  • Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
  • Green seasoning can be homemade or store-bought.
  • Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

  • This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
  • Using only the corn kernels makes this dish easier to eat and faster to cook.
  • Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
  • You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine
  • 1 medium onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 medium tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels only
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine

Instructions
 

  • Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
    Ingredients laid out next to a skillet on a grill
  • Add the Caribbean Green Seasoning and cook for another 3 minutes.
  • Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
    Heating seasoning in a skillet
  • Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  • Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  • If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
  • Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
    Cooked curry corn kernels in a skillet
  • Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
    Add in chives

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
Tried this recipe?Let us know how it was!
Curry Cassava in a large silver pot
Featured Rice & One-Pot Side Dishes Trinidadian Vegan Vegetarian

Curry Cassava

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About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

Curry Cassava in a large silver pot

Ingredient Guide

  • Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
  • Vegetable Oil: Helps build the curry base and bloom spices evenly.
  • Onion: Adds sweetness and depth when gently sautéed.
  • Garlic: A must in Caribbean curry bases—use plenty for full flavor.
  • Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
  • Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
  • Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
  • Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
  • Salt and Black Pepper: Season to balance and sharpen all the flavors.
  • Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
  • Water: Braises cassava and forms the sauce.
  • Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

Shopping Made Easy

  • Look for peeled frozen cassava in West Indian or international grocery freezers.
  • Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
  • Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
  • Green seasoning can be homemade or store-bought. It freezes well if making in batches.
  • If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

Cooking Notes from the Kitchen

  • Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
  • Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
  • Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.

Curry Cassava in a large silver pot

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 8 cloves garlic roughly chopped
  • 3/4 tablespoon cumin seeds geera
  • 1 Scotch Bonnet pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 2 1/2 tablespoons curry powder
  • 3 pounds cassava fresh or frozen, peeled, deveined, cubed
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garam masala or ancho masala
  • 3-4 cups water
  • Optional
  • 2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions
 

  • Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
    Ingredients laid out for curry cassava
  • Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
  • After 3 minutes, stir in green seasoning and cook for 2 more minutes.
    Close up of seasoning being heated
  • Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
    Add in curry powder
  • Add the cassava chunks, stirring thoroughly to coat with the spiced mixture. 
  • Turn heat to medium-high, add salt, pepper, and garam masala.
  • Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes. 
    Add in water to cassava in pot
  • Monitor liquid and add water if necessary.
    Simmering cassava in a large pot on the stove with curry and other seasonings
  • Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.
    Simmering cassava in a large pot on the stove with curry and other seasonings

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.
Tried this recipe?Let us know how it was!
Ultimate curry beef in a silver skillet on the stove
Featured Jamaican Soups & Stews Trinidadian

Caribbean Curry Beef

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Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.

This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.

While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.

Ultimate curry beef in a silver skillet on the stove

Ingredient Guide

  • Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
  • Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
  • Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
  • Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
  • Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
  • Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
  • Vegetable Oil: Helps bloom the curry and brown the beef evenly.
  • Water or Stock: Used to build the sauce and braise the beef to tenderness.
  • (Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.

Shopping Made Easy

  • Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
  • Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
  • Green seasoning can be made in batches and stored in the fridge or freezer.
  • Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
  • Use beef stock instead of water for extra richness, especially if not marinating overnight.

Cooking Notes from the Kitchen

  • Marinate the beef for at least an hour (or overnight) to deepen the flavor.
  • Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
  • Cook low and slow; rushing the beef will leave it tough.
  • Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
  • Add vegetables only after the beef is tender to avoid them turning mushy.

What cut of beef is best for curry?

Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.

Can I make this dish ahead?

Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.

How spicy is it with Scotch Bonnet?

Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.

Can I use a pressure cooker?

Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.

What sides go well with curry beef?

White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.

Ultimate curry beef in a silver skillet on the stove

Caribbean Curry Beef

Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soups & Stews
Cuisine Jamaican, Trinidadian
Servings 6

Ingredients
  

  • 2 1/2 pounds stewing beef cubed
  • 1 tablespoon Caribbean green seasoning
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 6 cloves garlic crushed
  • 1 Scotch Bonnet pepper sliced
  • 3-4 cups water or beef stock
  • 2 medium potatoes peeled, cubed

Instructions
 

  • Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
    Heating garlic and onion in a skillet on the stove
  • With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
    Add in scotch bonet pepper and other seasonings
  • Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
    Add in curry powder
  • Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
  • In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
  • Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
    Add in beef to cooking curry
  • Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
    Sear beef in curry
  • Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
  • In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
    Add in the Chadon Beni

Notes

Follow along with the video, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.
Tried this recipe?Let us know how it was!
Golden apple chow
Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

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Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.

Ingredient Guide

  • Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
  • Sea Salt: Enhances flavors and balances tartness—use sparingly.
  • Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
  • Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
  • Garlic: Adds pungent, savory depth to the marinade.
  • Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
  • Red Onion: Thinly sliced for a crisp, sharp bite.
  • Lime & Lemon Juice: Brightens and puckers up the chow.
  • Water: Helps distribute flavor evenly without diluting.
  • Black Pepper: Rounds out the peppery notes and adds warmth.

Shopping Made Easy

  • Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
  • If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
  • Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
  • Wear gloves when handling Scotch Bonnet—its oils can irritate skin.

Cooking Notes from the Kitchen

  • Peel and chop pommecythere over a bowl to capture all juices.
  • Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
  • Combine everything in a bowl and taste—add more salt if overly tart.
  • Chill at least two hours to let flavors meld, though overnight is even better.
  • Store chow in the fridge and enjoy within a few days for best flavor and texture.

What is pommecythere?

Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.

How spicy is this chow?

The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.

Can I use cilantro instead of chadon beni?

Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.

How long will the chow keep?

Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.

What can I serve with chow?

Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.

Golden apple chow

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 teaspoon sea salt
  • 2 Scotch Bonnet peppers crushed or thinly sliced
  • 5-8 chadon beni leaves chopped
  • 6 cloves garlic crushed
  • 10-15 Chinese salted prunes
  • 1/2 medium red onion thinly sliced
  • 2 limes juiced
  • 1 of lemon juiced
  • 3/4 cup water
  • 1/4 teaspoon black pepper

Instructions
 

  • Wash, peel, and chop the Pommecytheres.
  • Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
    Peeled golden apples
  • Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
    Ingredients for Pommecythere chow in a white bowl
  • Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
  • Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.
    Pommecythere chow in two plastic containers

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.
Tried this recipe?Let us know how it was!
Curry Bodi with shrimp and potato in a red pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

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I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.

This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.

Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.

Curry Bodi with shrimp and potato in a red pot

Ingredient Guide

  • Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
  • Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
  • Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
  • Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
  • Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
  • Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
  • Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
  • Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
  • Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
  • Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
  • Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
  • Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
  • Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
  • Water: Used to simmer vegetables and create a silky curry gravy.

Shopping Made Easy

  • Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
  • Caribbean green seasoning and curry powder are available in international or West Indian aisles.
  • Scotch Bonnet peppers may be replaced with habanero if unavailable.
  • Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.

Cooking Notes from the Kitchen

  • Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
  • Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
  • Stir bodi frequently to prevent sticking and to ensure even spice coating.
  • Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
  • Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.

Is this curry gluten-free?

Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.

How spicy is this dish?

With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.

Can I use other beans instead of bodi?

Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.

Can I prepare this ahead of time?

Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.

What consistency should the curry have?

It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.

Curry Bodi with shrimp and potato in a red pot

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 6

Ingredients
  

  • 1 pound shrimp 41–15, peeled, deveined
  • 1 lime or lemon, juiced
  • 3 tablespoons olive oil divided
  • 1 tablespoon salt divided
  • 1 teaspoon black pepper divided
  • 2 tablespoons Caribbean green seasoning divided
  • 2 1/2 tablespoons curry powder divided
  • 1 medium onion diced
  • 8-10 cloves garlic smashed
  • 3/4 tablespoon Amchar Masala
  • 2 pounds bodi yard beans, washed & trimmed
  • 1 large potato sliced
  • 1 cup water
  • 1 medium tomato diced
  • 2 tablespoons coconut cream

Optional

  • 1/2 Scotch Bonnet pepper

Instructions
 

  • Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
    Ingredients laid out for curry bodi with shrimp and potato
  • Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
  • In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
    Rest of seasoning heating in a large red pot on the stove
  • Add bodi and stir to coat with the spice base. 
    added yard beans to pot
  • Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
    Add in potato, coconut cream, pepper, tomatoes, and pepper
  • Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
    boiled curry bodi
  • Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
    Add shrimp back in to curry bodi
  • At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.
I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.
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Chicken wings Pelau in a red pot on the stove
Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

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Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Chicken wings Pelau in a red pot on the stove

Ingredient Guide

  • Chicken Wings: Split wings soak up the marinade and cook evenly.
  • Salt and Black Pepper: Essential base seasoning.
  • Grated Ginger: Adds brightness and mild heat.
  • Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
  • Worcestershire Sauce: Brings umami and complexity.
  • Tomato and Onion: Forms the base of the seasoning blend.
  • Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
  • Vegetable Oil: Used to brown the sugar and cook the meat.
  • Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
  • Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
  • Pigeon Peas: A traditional addition; canned peas make prep easier.
  • Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
  • Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
  • Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

  • You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
  • Pigeon peas are often found canned in the international or Latin aisle.
  • Chadon beni (culantro) can be substituted with cilantro if needed.
  • Look for parboiled brown rice for the best texture; it won’t get mushy.
  • Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

  • Watch the browning sugar closely; it should be deep amber, not black.
  • Let the pelau rest after cooking to allow herbs to infuse the dish.
  • Adjust water or coconut milk if you prefer a drier or wetter pelau.
  • Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
  • Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

Chicken wings Pelau in a red pot on the stove

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners
Cuisine Trinidadian
Servings 6

Ingredients
  

  • 3 pounds chicken wings split
  • 3/4 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon grated ginger
  • 2 tablespoons Caribbean Green Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 tomato roughly chopped
  • 1 onion diced
  • 1 Scotch Bonnet pepper optional
  • 1 tablespoon vegetable oil
  • 2 tablespoons golden brown sugar
  • 1 large carrot diced
  • 1 can pigeon peas drained, rinsed
  • 3 pimento peppers roughly chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons scallions chopped
  • 2 tablespoons chadon beni chopped
  • 2 cups parboiled long-grain brown rice washed
  • 3 cups water
  • 2 cups coconut milk

Instructions
 

  • Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
  • Heat the oil in a heavy and wide pot and add the brown sugar. 
  • Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
    Coating raw chicken wings in pot with seasoning
  • It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
    Chicken wings getting juicy in a pot on the stove
  • Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
    Adding in the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
  • Stir well.
  • Add the washed rice, along with the coconut milk and water.
    Add in rice to pot
  • Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
  • Taste and adjust the salt to your liking.
  • Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.
    Add in scallions to mixture on the stove

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).
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Curry duck cooked in a baking dish
Featured Trinidadian

Oven-Braised Caribbean Curry Duck

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Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana.

This oven-braised Caribbean curry duck brings the bold flavors of Trinidad and Tobago into your kitchen; no outdoor fires needed. Using Muscovy duck for its lean richness, this version is perfect for home cooks seeking a slow-cooked, deeply spiced curry dish that can be prepared in the oven or slow cooker. Caribbean Curry Duck, reimagined for the modern kitchen.

Curry duck cooked in a baking dish

Ingredient Guide

  • Muscovy duck: A lean and richly flavored duck perfect for slow-cooked dishes. Ask your butcher to cut it into serving-size pieces. Store refrigerated for up to 2 days or freeze if storing longer.
  • Flour: Used to wash the duck and remove residual blood and gamey flavors. Rinse thoroughly after scrubbing.
  • Salt: Enhances overall flavor and helps penetrate the duck meat during marination. Use kosher or sea salt for better texture control.
  • Black Pepper: Adds a subtle heat and earthiness. Freshly ground pepper gives the best flavor.
  • Roasted Geera (Cumin): Deep, earthy flavor that defines Caribbean curries. Toast before use for a more intense aroma. Store airtight in a cool place.
  • Curry Powder: Essential to the dish’s base flavor. Choose a Caribbean-style blend like Madras for authenticity. Store away from heat and light to retain potency.
  • Scotch Bonnet Pepper: Brings fruity heat that’s iconic in Caribbean dishes. Handle with gloves and adjust quantity to suit heat tolerance.
  • Vegetable Oil: Neutral oil used to bloom the spices and brown the duck. Can substitute with canola or sunflower oil.
  • Bird’s Eye Peppers: Extra-hot chilies used for an added punch. Use sparingly if desired. Can be omitted for a milder dish.
  • Shado Beni: Earthy herb similar to cilantro but stronger. Key to green seasoning and finishing. Freeze in small portions for longer storage.
  • Scallion: Mild onion flavor and brightness. Use both white and green parts. Slice thin for best integration.
  • Caribbean Green Seasoning: A herb blend marinade made from shado beni, thyme, garlic, and scallions. Pre-made versions work, or make your own and store them in the fridge or freezer.
  • Onion: Diced and sautéed to build a savory flavor base. White or yellow onions work equally well.
  • Garlic Cloves: Crushed to release rich aroma and flavor. Store in a cool, dry place or preserve in oil (refrigerate and use quickly).
  • Ginger (optional): Adds fresh, spicy warmth. Slice thick for easy removal before serving. Freeze extras for convenience.

Shopping Made Easy

  • Duck: Visit Caribbean or specialty butcher shops—ask for Muscovy, cut in pieces.
  • Shado Beni: Look at Latin or Caribbean grocers; substitute with cilantro if needed.
  • Curry Powder: Use Caribbean-style curry. Madras blends are ideal.
  • Hot Peppers: Scotch bonnet is authentic; habanero is a close match.
  • Green Seasoning: Make your own or buy pre-made at Caribbean stores.

What type of duck is best for curry?

Muscovy duck is the best choice for its lean meat and ability to soak up bold Caribbean spices. Other duck varieties can work, but may alter texture and flavor.

Can I make curry duck in a slow cooker or oven?

Yes! This version is specially adapted for the oven or slow cooker, making it easier for home cooks to recreate traditional flavors with modern appliances.

How spicy is Caribbean curry duck?

It can be quite spicy due to scotch bonnet and bird’s eye peppers, but you can reduce heat by removing seeds or omitting the peppers entirely.

What can I substitute for shado beni?

If you can’t find shado beni, cilantro is a solid substitute. It has a similar flavor profile and works well in green seasoning.

What is Caribbean Green Seasoning made of?

A flavorful blend of shado beni or cilantro, thyme, parsley, scallions, garlic, and hot pepper and it’s used to marinate meats and build flavor into Caribbean dishes.

Curry duck cooked in a baking dish

Oven-Braised Caribbean Curry Duck

This recipe offers a convenient twist on the traditional Caribbean curry duck by utilizing oven or slow cooker methods, making it accessible for home cooks seeking authentic flavors without the need for outdoor cooking.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Cuisine Trinidadian

Ingredients
  

  • 6-8 lbs duck Muscovy preferred
  • 2-3 tablespoons flour for washing
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon roasted geera cumin
  • 4-5 tablespoons curry powder divided
  • 1 Scotch Bonnet pepper
  • 2-3 tablespoons vegetable oil
  • 4 Bird’s Eye peppers optional
  • 2-3 tablespoons shado beni chopped, divided
  • 2 stalks scallions chopped
  • 2 tablespoons Caribbean green seasoning
  • 1 small onion diced
  • 8-10 cloves garlic crushed
  • 1 slice ginger optional

Instructions
 

  • Place the cut duck pieces into a large bowl, add flour, and mix well. Add cool water and wash each piece individually. Rinse and drain in a colander to remove excess water and blood.
    Pieces of cut duck in a bowl
  • In the same bowl, add salt, black pepper, roasted geera, 1 tablespoon curry powder, scotch bonnet pepper, half of the chopped shado beni, scallions, green seasoning, and ginger (if using). Mix well to coat the duck pieces. Cover and refrigerate for at least 4 hours or overnight.
    Cut pieces of duck in a bowl with seasoning on top
  • Heat vegetable oil in a deep pot over medium-high heat. Add diced onion and crushed garlic, then reduce heat to low and cook gently for 3–5 minutes, ensuring the garlic doesn’t burn. Add 3 tablespoons of curry powder and stir well, cooking for another 4–5 minutes to toast the spices.
    curry based heated up in a pot
  • Increase heat to high and add the marinated duck pieces to the pot in batches, stirring to coat with the curry base. Continue adding all the duck, stirring every 4–5 minutes. Cook uncovered for about 15 minutes.
    Marinated duck pieces in pot
  • Preheat oven to 375°F (190°C). Transfer the contents of the pot to an oven-proof baking dish, add bird’s eye peppers (if using), and cover tightly with aluminum foil. Place on the middle rack of the oven and bake for 1 hour.
    curry duck in baking tray
  • After 1 hour, remove the dish from the oven, carefully uncover, and stir the duck. Reseal with foil and return to the oven for another hour.
    curry duck ini baking tray with aluminum foil
  • After 2 hours total baking time, check the duck for tenderness. If it’s not as tender as desired, continue baking for an additional 30–45 minutes. Once done, remove from oven, adjust salt to taste, and garnish with the remaining chopped shado beni.
    baked complete curry duck on top of stove top
Keyword authentic Caribbean curry duck recipe, Caribbean duck curry, curry duck Trinidad style, curry duck with green seasoning, how to cook curry duck in the oven, Muscovy duck curry, oven-braised curry duck, slow cooker curry duck, spicy Caribbean duck curry, Trinidad curry duck recipe
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Smoked herring in a bowl
Caribbean Classics Easy Caribbean Recipes Featured Seafood & Fish Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

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smoked herring choka in a bowl

Over the years, I’ve shared several ways to prepare smoked herrings, stewed, paired with cabbage, and now this Quick and Easy Smoked Herring Choka that remains a perennial favorite. This updated version brings a few subtle changes, but it stays deeply rooted in the bold Caribbean flavors we love. If you ever find yourself in Barbados, be sure to try it stuffed inside roasted breadfruit, an unforgettable combination.

It’s made for busy weeknights or chilly days when you’re craving something bold, smoky, and satisfying. By soaking and flaking store-bought smoked herring, then layering in fresh aromatics like tomato, scallion, Scotch Bonnet, and a final pour of sizzling oil, we capture that traditional flavor with very little effort.

This dish brings together the smoky depth of prepared herring fillets, the punch of fresh Scotch Bonnet pepper, and a finishing “chunkay” of hot oil poured over raw onions. It’s quick to assemble, deeply satisfying, and pairs beautifully with rice and dhal or fried bake. 

Make sure to prepare your smoked herring well, removing excess salt and any lingering bones before assembling the dish. The rest comes together in just minutes and delivers big on Caribbean taste.

You can find smoked herring in most West Indian and Caribbean markets, and once you’ve prepped the ingredients, it comes together in less than 15 minutes. Whether you serve it with rice and dhal, roasted breadfruit, or fried bakes, this is a dish that speaks of home, heritage, and good food made with love.

Ingredient Guide

  • Smoked herring fillets: Packed with smoky, salty flavor, best when soaked to reduce excess salt and carefully deboned.
  • Scotch Bonnet pepper: Adds the characteristic Caribbean heat; seeds can be removed for a milder version.
  • Scallion: Light onion flavor without overpowering the dish.
  • Tomatoes: Provide bright freshness and balance.
  • Onion: Sliced thin to crisp in hot oil and mellow with the chunkay technique.
  • Parsley: Bright, herbal note and a pop of color.
  • Black pepper: Adds spice depth and complexity.
  • Garlic: A savory essential—freshly crushed for intensity.
  • Olive oil: Heated to sizzle through aromatics and add richness.

Cooking Notes from the Kitchen

  • Make sure to soak and rinse smoked herring thoroughly before cooking to manage saltiness.
  • Pour hot oil carefully to achieve chunkay without splattering.
  • Use gloves or utensils when handling Scotch Bonnet peppers for safety.
  • This dish can be served warm or at room temperature and still tastes delicious.
  • Chunkay is a traditional Indo‑Caribbean technique that softens raw onions and infuses aromatics with flavor.

Shopping Made Easy

  • Smoked herring fillets are available vacuum‑packed or dried at West Indian and Caribbean markets.
  • Choose Roma tomatoes for firm texture and fewer seeds.
  • Fresh Scotch Bonnet peppers may need gloves to handle safely.
  • Use extra‑virgin olive oil or a neutral oil with a high smoke point.
  • Fresh parsley and scallions are best for flavor and finish.

What is choka in Caribbean cooking?

Choka is a traditional Caribbean preparation where vegetables or fish are roasted, mashed or flaked, and then mixed with aromatics and a hot oil “chunkay.” It’s a method deeply rooted in Indo-Caribbean cuisine, bringing rich flavor with minimal ingredients.What is choka in Caribbean cooking?

How do I prepare smoked herring for choka?

To prepare smoked herring, soak the fillets in hot water for 15–20 minutes, drain, then repeat as needed to reduce salt. Remove bones and flake before adding to the dish.

Can I make smoked herring choka ahead of time?

Yes, smoked herring choka can be made ahead and refrigerated for up to 3 days. In fact, the flavors deepen and meld the longer it rests.

What can I serve with smoked herring choka?

Traditionally, it’s enjoyed with rice and dhal, fried bakes, or roasted breadfruit. You can also try it with boiled provisions like cassava or green banana.

Is smoked herring choka gluten-free?

Yes, as long as you use certified gluten-free oil and seasonings. Smoked herring choka contains no wheat or gluten-based ingredients.

Smoked herring in a bowl

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

A classic Smoked Herring Choka made with smoky herring, hot pepper, fresh onions and a sizzling oil chunkay, bringing Caribbean flavor and texture in minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 8-10 smoked herring fillets prepared, boned, soaked
  • 1 Scotch Bonnet pepper sliced
  • 1 scallion chopped
  • 2 medium tomatoes diced
  • 1 medium onion sliced thin
  • 1 tablespoon parsley chopped
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 4 tablespoons olive oil

Instructions
 

  • Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
    Smoked herring in a bowl
  • Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
    smoked herring and chopped vegetables in bowl
  • Layer the thinly sliced onion over the top; do not stir.
    sliced onions in a bowl
  • Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear. 
    heated olive oil in a pan
  • Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
  • Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
    Smoked herring in a bowl
  • Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.
    Smoked Herring Choka in a glass bowl resting on the stove
Keyword Caribbean fish recipes, fish choka recipe, hot oil chunkay, how to make choka, Indo-Caribbean food, rice and dhal pairing, smoked herring Trinidad recipe, smoky herring dish
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mac and cheese in a bowl
Caribbean Classics Chris's Kitchen Comfort Food Easy Caribbean Recipes Fall Recipes Featured Rice & One-Pot Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy One-Pot Mac and Cheese

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mac and cheese in a bowl

I LOVE rice and roti, but when it comes to comfort food, nothing hits quite like a creamy plate of mac and cheese with stew chicken gravy. This Quick and Easy One-Pot Mac and Cheese is inspired by the version I grew up with in Trinidad and Tobago, made with thick bucatini noodles and sharp white cheddar; no oven, no béchamel, just rich flavor and nostalgia.

Whenever I’m pressed for time, the boxed stuff is tempting. But this version comes together just as quickly and gives you that homemade taste we all crave. I often add a kick of jalapeño gouda or a few drops of my favorite pepper sauce when I’m feeling for extra heat. Some days, it’s all about stew gravy on top, and other days I relive childhood memories by adding a bit of ketchup or boiled egg slices.

What makes this recipe special is its simplicity, just one pot, a handful of ingredients, and no baking involved. If you’re looking for a fast, fuss-free Caribbean mac and cheese recipe, this one’s for you.

Ingredient Guide

  • Bucatini Pasta
    A thick, tube-shaped pasta that holds sauce well and offers a satisfying bite, traditionally used in Trinidad-style mac and cheese.
  • Sharp White Cheddar
    Adds bold flavor and melts smoothly into the pasta for a rich, creamy texture.
  • Salt
    Essential for seasoning the pasta water and enhancing the overall taste.
  • Black Pepper
    Adds subtle heat and depth to balance the creamy cheese.
  • Evaporated Milk
    Contributes creaminess without watering down the cheese flavor.
  • Mayonnaise
    An unconventional but effective addition that adds smoothness and tang.
  • Pepper Sauce (Optional)
    For those who enjoy a little Caribbean heat, a few drops go a long way.
  • Jalapeño Gouda (Optional)
    Adds spice and extra creaminess when used alongside the cheddar.
  • Butter (Optional Substitute for Mayo)
    Can be used instead of mayo for a classic buttery finish.

Shopping Made Easy

  • Bucatini pasta can be found in the international or pasta aisle; if unavailable, substitute with elbow or shell pasta.
  • Look for aged white cheddar in the specialty cheese section for the best flavor.
  • Evaporated milk is usually located near the baking goods or canned milk section.
  • Use any trusted Caribbean pepper sauce you have on hand for an authentic kick.
  • Mayonnaise from any grocery store brand works fine—no need for anything fancy.

Cooking Notes from the Kitchen

  • Do not rinse the pasta after draining—residual heat helps melt the cheese faster.
  • Grating cheese is easier if you briefly chill it in the freezer first.
  • Stir continuously after adding the cheese to achieve a smooth, creamy texture.
  • For a creamier version, increase the evaporated milk slightly or add extra cheese.
  • Butter makes a good alternative to mayo but may alter the tanginess slightly.

What’s the best cheese for Caribbean-style mac and cheese?

Sharp white cheddar is traditional and brings out bold flavor. You can add jalapeño gouda for extra spice or use a mix of your favorite cheeses for depth.

Can I use other pasta shapes besides bucatini?

Yes, elbow macaroni or shell pasta work just as well. Bucatini is preferred in Trinidad for its thickness and nostalgic value.

Do I have to use mayonnaise in mac and cheese?

No, mayonnaise adds creaminess and a slight tang, but butter is a fine substitute if you prefer a more neutral taste.

Is this recipe good for meal prep?

Yes, it reheats well. Store in an airtight container and warm gently on the stovetop or microwave with a splash of milk to restore creaminess.

mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese

This simple, stove-top mac and cheese comes together in minutes with bold Caribbean flavor, aged white cheddar, and no oven time. A childhood favorite in Trinidad and Tobago, this no-fuss recipe is creamy, comforting, and perfect with a splash of pepper sauce or stew gravy on top.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Caribbean Classics, Chris’s Kitchen, Comfort Food, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Weeknight Dinners, Winter Recipes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 1 lb bucatini pasta
  • 1/2 lb sharp white cheddar grated
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup evaporated milk warmed
  • 2 tablespoons mayonnaise

Optional

  • pepper sauce to taste
  • jalapeño gouda for extra kick
  • butter as a substitute for mayo

Instructions
 

  • Cook the bucatini in a large pot of salted water according to package instructions until al dente.
    Raw pasta added to boiling water
  • While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
    Shredded cheese in a bowl
  • Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
    Drained pasta still in pot
  • Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
    Drained pasta with black pepper
  • Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
    shredded cheeese sprinkled on pasta
  • Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.
    mac and cheese in a bowl
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Spicy fruit condiment
Featured Sauces, Condiments & Marinades Trinidadian

Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)

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Spicy fruit condiment

Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)

This spicy condiment is often used on the side of many curry dishes in Trinidad and Tobago. The name may come from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.
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Course Sauces, Condiments & Marinades
Cuisine Trinidadian

Ingredients
  

  • 2 limes juiced
  • 1 lemon juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 medium red onion
  • 2 stalks scallions
  • 1 pear
  • 2 nectarines
  • 2 sticks celery
  • 1 tablespoon cilantro chopped
  • 2 cloves garlic
  • 4 Guyana peppers
  • 1 Granny Smith apple
  • 1 red apple

Instructions
 

  • In the bowl where you will be mixing everything juice the Lemon (1) and Lime (2).
    Dice the Scallion (1 bunch).
    Dice the Guyana Pepper (4).
    Dice the Granny Smith Apple (1), Red Apple (1), Red Onion (1/2), Pear (1), Nectarine (2), and Celery (2 stalk).
    Season with Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Add the Garlic (2 clove) and Fresh Cilantro (1 tablespoon). Mix well and place in the fridge about an hour to marinate.
    Fruit and veggies on a cutting board
  • Serve cold. Store in an airtight container and set in the fridge to be used up to a week later.
    Condiment in a glass bowl with a spoon
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Mango Talkari cooked in a silver pan
Featured Side Dishes Summer Recipes Trinidadian Vegan Vegetarian

Mango Talkari (Masala Mango)

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If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari—and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home. This one has a bit more heat and deep masala flavor thanks to the Amchar Masala, and it’s perfect as a snack or a bold side for your favorite curry dishes.

Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.

Mango Talkari cooked in a silver pan

Ingredient Guide

  • Green Mangoes: Firm, tart mangoes used with the skin and seed intact for traditional flavor and texture.
  • Brown Sugar: Balances the tartness of the mango and helps create a sticky glaze.
  • Scotch Bonnet Pepper: Brings signature Caribbean heat. Adjust to taste.
  • Salt: Enhances the flavor and balances the sour and sweet.
  • Garlic: Adds bold, aromatic depth.
  • Amchar Masala: A traditional Trinidad spice blend rich with roasted, earthy flavor.
  • Cumin Seeds (Geera): Used to build a savory base when toasted in oil.
  • Vegetable Oil: Carries the spices and flavors during cooking.
  • Cilantro: Adds freshness and a bright herbal note.
  • Water: Used to simmer the mango and adjust the consistency.

Cooking Notes from the Kitchen

  • Use a cleaver or heavy knife to cut through the mango skin and seed. If you’re in the Caribbean, pre-cut mango is often available in markets.
  • Traditionalists may prefer using shado beni (culantro) instead of cilantro for a stronger herbal punch.
  • The texture can be adjusted—cook longer and add water for a soft, fall-apart finish or reduce it down for a sticky chutney feel.
  • Handle Scotch bonnet carefully—use gloves and avoid touching your face.

Shopping Made Easy

  • Look for green mangoes in Caribbean or Asian markets—choose firm, unripe ones with no soft spots.
  • Amchar masala is available at Caribbean specialty stores or can be homemade. It’s essential to the dish’s flavor.
  • If you can’t find scotch bonnet peppers, use habanero or a drop of pepper sauce for heat.
  • Cumin seeds are usually in the spice aisle, make sure they’re whole and not ground.
  • Cilantro is widely available fresh. Shado beni is a great substitute if you can find it.

What is Amchar Masala made of?

Amchar masala is a Trinidad spice blend typically containing coriander, cumin, fennel, fenugreek, and brown mustard seeds. It’s usually dry-roasted and used in chutneys and pickled dishes.

Can I freeze mango talkari?

Yes! Portion it into freezer-safe bags or containers, then freeze for up to 3 months. Thaw in the fridge when ready to use.

Do I have to use the mango skin and seed?

It’s traditional to keep both on, which adds texture and flavor. But you can remove them for a smoother version if preferred.

What’s the difference between mango talkari and mango chutney?

Talkari is chunkier and more savory-spicy with toasted spices, while chutney is often smoother and sweeter.

Is Mango Talkari spicy?

It can be, depending on how much hot pepper you use. Adjust to your heat tolerance.

Mango Talkari cooked in a silver pan

Mango Talkari (Masala Mango)

A bold, tangy Trinidadian dish made with green mangoes simmered in spices, garlic, and hot pepper. Perfect as a snack or side to any curry meal; vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dishes, Summer Recipes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 3 green mangoes
  • 1/2 cup brown sugar
  • 1 Scotch Bonnet pepper any hot pepper will work
  • 1/2 teaspoon salt
  • 4 cloves garlic
  • 2 1/2 tablespoon Amchar Masala
  • 1/4 teaspoon Cumin seeds geera
  • 2 tablespoon veg oil
  • 3-4 tablespoon cilantro chopped
  • 1/3 cup water

Instructions
 

  • Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
    Cut up mango on a cutting board
  • Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
    Cooking mango pieces in a saucepan on the stove
  • While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
    Prepping curry ingredients with a meat cleaver on a cutting board
  • Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
    add the Amchar Massala
  • Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
    Add mango to spices in sauce pan
  • Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
  • Uncover, cook to your desired consistency, then finish with the remaining cilantro.
  • Serve and enjoy!
    Mango talkari in a silver pan on the stove resting
Tried this recipe?Let us know how it was!
Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top
Featured Trinidadian Vegan

Vegan Curry Eggplant and Potato (Baigan and Aloo)

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It was about 16 years ago that I originally shared this recipe, so I thought it was time for a quick refresh. While it remains vegan, vegetarian, and gluten-free, you’ll notice subtle differences between this version and the original one.

This dish is a staple in many Caribbean households, combining the creamy texture of eggplant with the hearty bite of potatoes. Seasoned with a blend of spices and herbs, it’s a flavorful and satisfying meal that’s perfect for any day of the week.

Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top

Ingredient Guide

  • Eggplant (Baigan): A versatile vegetable that absorbs flavors well. When cooked, it becomes tender and adds a creamy texture to the dish.
  • Potato (Aloo): Adds heartiness and balances the softness of the eggplant. Choose a starchy variety for the best texture.
  • Caribbean Green Seasoning: A blend of herbs and spices including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
  • Pimento Pepper: Also known as seasoning pepper, it provides a mild heat and fruity flavor.
  • Habanero Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Ginger: Adds a warm, spicy note that complements the other flavors.

Shopping Made Easy

  • Eggplant: Available at most grocery stores. Look for firm, glossy skin.
  • Potatoes: Common in all supermarkets. Yukon Gold or Russet varieties work well.
  • Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
  • Pimento and Habanero Peppers: Found in the produce section of Caribbean or Latin grocery stores.
  • Ginger: Available in the produce section. Choose firm roots with smooth skin.

Cooking Notes from the Kitchen

  • You can choose to peel the eggplant or leave the skin on for added texture.
  • Adjust the amount of habanero pepper to control the spiciness of the dish.
  • Allow the dish to simmer until the potatoes are tender and the eggplant has broken down, creating a thick sauce.
  • This dish pairs wonderfully with hot Sada Roti or steamed white rice.

What can I use as a substitute for Caribbean Green Seasoning?

If you can’t find Caribbean Green Seasoning, you can make your own by blending scallions, thyme, garlic, parsley, and a bit of vinegar.

How spicy is this dish?

The heat level depends on the amount of habanero pepper used. For a milder dish, use less pepper or remove the seeds.

Can I add other vegetables to this dish?

Yes, you can add other vegetables, like bell peppers or tomatoes, to enhance the flavor and nutritional value.

Is this dish suitable for freezing?

Yes, this dish freezes well. Store in an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.

Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top

Vegan Curry Eggplant and Potato (Baigan and Aloo)

This Baigan and Aloo recipe is a comforting Caribbean classic that combines the creamy texture of eggplant with the hearty bite of potatoes, all seasoned with a blend of spices and herbs. It’s a vegan and gluten-free dish that’s both flavorful and satisfying.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Vegan
Cuisine Trinidadian

Ingredients
  

  • 1 1/2 tablespoon olive oil
  • 1 bulb medium onion sliced
  • 6 cloves garlic smashed
  • 1/2 teaspoon black pepper
  • 1 Pimento pepper aka seasoning pepper
  • 3/4 Habanero pepper remove the seeds
  • 1 teaspoon grated ginger
  • 3/4 tablespoon Caribbean Green Seasoning
  • 4 medium potato sliced
  • 1/2 tablespoon salt
  • 3 lbs eggplant (baigan)
  • 2 cups water
  • 1 cup chopped tomato

Instructions
 

  • Heat the olive oil in a wide pan over medium heat. Add the sliced onion and smashed garlic. Reduce the heat to medium-low and cook for 3–4 minutes until softened.
    Garlic and onions in the pan
  • Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.
    Seasoning heating in pan on the stove
  • Add the sliced potatoes to the pan and stir well to combine with the seasonings.
    potatoes in the pan with aromatics
  • After 5 minutes, add the cubed eggplant to the pan. Stir well; the eggplant will wilt, so don’t worry about the pan being full.
    Add in eggplant and potato and mix well in pan
  • Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
    Dish simmering on the stove
  • Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.
    sliced tomato in the pan with eggplant
  • Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.
  • Serve hot with Sada Roti or steamed white rice.
    eggplant on stove top
Tried this recipe?Let us know how it was!