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Curry fish with green mango in a silver pan resting on the stove

This is one of those dishes I didn’t care for as a young fella growing up in the islands, but now, as an adult, it hits the spot when I’m craving something warm and comforting. Especially if I’m not too lazy to whip up some hot Sada Roti to go with it. I imagine this combination of green mango and fish came about as a way to stretch the meal when there wasn’t much fish but a few mouths to feed. The tartness of the green mango balances beautifully with the rich curry base, making it a clever and satisfying island favorite.

This Trinidad Curry Fish with Green Mango is a zesty, Caribbean-inspired dish that showcases bold island flavors in a vibrant curry sauce. Tender white fish segments are marinated in aromatic spices, lightly fried, and then simmered alongside tart green mango in a rich, tomato-curry broth. With its balance of savory, tangy, and spicy notes, this recipe offers tropical authenticity and makes a compelling centerpiece for any dinner, especially when served over fluffy rice or with warm roti.

Ingredient Guide

White Fish: A meaty, mild-flavored ocean fish that holds up well to frying and curry.
Lime Juice: Used to wash the fish—it tenderizes and removes fishiness.
Caribbean Green Seasoning: A flavor-packed herb blend essential to West Indian cooking.
Salt & Black Pepper: Basic seasonings that enhance both the fish and curry sauce.
Curry Powder: Added in two stages to provide depth without overpowering the fish.
All-Purpose Flour: Lightly coats the fish to form a crisp exterior when fried.
Vegetable Oil: Used for frying and sautéing ingredients quickly.
Onion & Garlic: Build the flavorful base of the curry.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; adjust to taste.
Tomato: Adds freshness and body to the curry sauce.
Green Mango: Tart and firm, it balances the savory curry nicely.
Water: Used to capture residual marinade and create the curry broth.
Scallions: Added at the end for brightness and visual appeal.

Shopping Made Easy

Choose firm, white fish fillets; sea bass, snapper, or grouper work well.
Green (unripe) mango is key for its tart flavor; find them in Caribbean markets.
Caribbean green seasoning is sold bottled or in spice shops. Look for blends featuring fresh herbs, garlic, and pepper.

Cooking Notes from the Kitchen

Do a lime wash: Rinsing the fish with lime juice and rinsing afterward helps remove any sea flavor.
Score the fish: Make a few slashes on the fish belly to help the marinade penetrate and ensure even cooking.
Fry carefully: Maintain a medium-high oil to get a crispy exterior yet fully cooked interior.
Reserve the marinade water: Use it to start your curry. This adds flavor without waste.
Cook the mango gently: Let it simmer just until tender but not mushy. This maintains its bright, tart flavor.

Can I use a different pepper if I don’t want heat?

Yes, omit the Scotch bonnet or use a mild chili to keep the flavor with less spice.

What does green mango add to the recipe?

It offers refreshing tartness and a firm texture that balances the richness of the curry.

Can I prepare this in advance?

You can fry the fish and make the curry sauce ahead, then reheat together to assemble just before serving.

What should I serve it with?

This dish is excellent over steamed rice, roti, or boiled provisions to soak up the tangy curry.

Trinidad Curry Fish with Green Mango

Savory fried fish and tangy green mango combine in a warming Caribbean curry sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Seafood & Fish

Cuisine Trinidadian

Ingredients

2-3 lb white ocean fish fillets or steak
1/2 Lime juiced, for fish wash
1 tablespoon Caribbean green seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper divided
1/2 teaspoon curry powder for fish seasoning
1 cup water reserve from marinade bowl
2 cups vegetable oil approx., for frying
3/4 cup All-purpose flour for dusting fish
2 tablespoon vegetable oil for curry
2 tablespoon curry powder for sauce
1/2 small onion diced
4 cloves garlic minced
1/2 medium tomato diced
1-2 scallions chopped
1/4 Scotch Bonnet pepper seeded, chopped, optional
1 large green mango peeled, cut into 1/2-inch pieces

Instructions

Wash fish with lime juice, rinse thoroughly, and pat dry. Marinate with green seasoning, salt, half the pepper, and curry powder for 1 hour.
Lightly dust the marinated fish with flour.
Heat oil over medium-high heat and fry fish 4 minutes per side until golden. Drain on paper towels.
Discard oil and wipe pan dry. Add the reserved marinade water, setting aside any residual oil.
Heat 2 tablespoons of vegetable oil; sauté the onion and garlic on low heat until softened.
Add scotch bonnet, tomato, remaining pepper, and 2 tablespoons of curry powder; cook 3–4 minutes until fragrant.
Stir in green mango, then add reserved marinade liquid; bring to a boil. Cover and simmer 6–8 minutes until mango is tender.
Gently add fried fish and scallions, simmering 5 minutes to combine flavors.
Taste and adjust salt and pepper if needed. Serve hot with rice or roti.

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Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian

Trinidad-Style Corn Soup with Salted Pigtails

January 7, 2026May 14, 2025Leave a Comment

Corn soup is a beloved comfort food across the Caribbean, especially in Trinidad and Tobago, where it’s a staple at late-night gatherings and street food stalls. It’s often enjoyed after Carnival festivities or as a satisfying meal on a rainy day.

The Ultimate Corn Soup is a thick, velvety blend of yellow split peas, fresh and creamed corn, and root vegetables like pumpkin and sweet potato. The combination of yellow split peas, root vegetables, and aromatic herbs creates a thick, satisfying soup that’s perfect for any occasion. Whether you’re reminiscing about island life or exploring Caribbean cuisine for the first time, this recipe brings a taste of Trinidad to your kitchen.

The addition of coconut milk and dumplings adds a creamy texture and hearty bite, making it a complete meal in a bowl.

Ingredient Guide

Salted Pigtails: Cured pork tails that add a rich, smoky flavor to the soup. Ensure they’re properly pre-boiled to reduce saltiness.
Yellow Split Peas: These legumes break down during cooking, thickening the soup and adding a subtle sweetness.
Shado Beni (Culantro): A pungent herb similar to cilantro, essential for authentic Caribbean flavor.
Pimento Peppers (Seasoning Peppers): Mild, aromatic peppers that impart a unique sweetness without heat.
Bird’s Eye Peppers: Small, fiery chilies that add a spicy kick. Adjust quantity to taste.
Pumpkin: Adds natural sweetness and helps thicken the soup as it cooks down.
Sweet Potato: Provides a creamy texture and balances the soup’s savory elements.
Coconut Milk: Lends a creamy richness and subtle sweetness, enhancing the soup’s depth.
Creamed Corn: Adds sweetness and body to the soup, complementing the fresh corn pieces.
All-Purpose Flour: Used to make traditional dumplings, adding heartiness to the dish.

Shopping Made Easy

Salted Pigtails: Available at Caribbean or Latin American grocery stores. If unavailable, substitute with salted beef or smoked meats.
Shado Beni (Culantro): Look for it in international markets; if unavailable, cilantro can be used as a substitute.
Pimento Peppers: Found in Caribbean markets; if not available, use a combination of bell peppers and a mild chili.
Coconut Milk: Available in the international aisle of most supermarkets. Choose full-fat for a richer flavor.
Creamed Corn: Found in the canned vegetable section. For a healthier option, make your own by blending fresh corn kernels.

Can I make this soup vegetarian?

Yes, you can omit the salted pigtails and use vegetable stock instead of chicken stock. Add more vegetables or legumes to enhance the flavor and texture.

How spicy is this soup?

The heat level depends on the number of bird’s eye peppers used. Start with one and adjust to your preference.

Can I freeze this soup?

Yes, corn soup freezes well. Store it in airtight containers, leaving some space for expansion. When reheating, add a bit of water or stock to adjust the consistency, as it thickens upon cooling. It can be stored in the freezer for up to 3 months.

What can I serve with this soup?

This soup is hearty on its own but pairs well with crusty bread or a side salad for a complete meal.

Cooking Notes from the Kitchen

Boiling the salted pigtails before adding them to the soup helps remove excess salt and tenderizes the meat.
The soup will thicken as it cools. If it becomes too thick, add a bit of water or stock when reheating.
For a twist, try adding a pinch of turmeric or finely chopped herbs to the dumpling dough for an extra flavor boost.
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Trinidad-Style Corn Soup with Salted Pigtails

A hearty and flavorful Caribbean soup combining yellow split peas, root vegetables, and salted pigtails, enriched with coconut milk and traditional spices.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

Soup Base

1 1/2 – 2 lbs salted pigtails cut into 1-inch pieces
1 1/4 cups yellow split peas washed
5 cups water adjust as necessary
4 cloves garlic crushed
2 tablespoons coconut oil
6 sprigs thyme
1 large onion diced
2 stalks celery diced
1/4 cup parsley chopped
1/4 teaspoon black pepper
3 stalks scallions chopped
3 Pimento peppers whole
2 Bird’s Eye peppers whole
3 tablespoons shado beni chopped
2 cups pumpkin diced
2 cups sweet potato diced
2-3 cups chicken stock
1 1/2 cups coconut milk
4-6 ears corn cut into 1-inch pieces
1 can creamed corn
1 cup frozen corn kernels optional

Dumplings

1 cup All-purpose flour
pinch of salt
1/4 cup water adjust as needed

Instructions

Wash and place the salted pigtail pieces in a large pot, cover with water, and bring to a boil. Reduce to a rolling boil and cook for 25 minutes to tenderize and remove excess salt. Drain and set aside.
In the same pot, add 5 cups of water, the washed split peas, and crushed garlic. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes until the peas are tender.
In a separate large soup pot, heat coconut oil over medium heat. Add diced onion, scallions, thyme, black pepper, pimento peppers, bird’s eye peppers, shado beni, parsley, and celery. Reduce heat to low and sauté for 4–5 minutes.
Add diced pumpkin, sweet potato, and carrots to the sautéed aromatics. Stir well, then add chicken stock. Bring to a boil and cook for 25 minutes.
Gently add the cooked split peas and pigtails to the soup pot. Stir in coconut milk and creamed corn. If using, add frozen corn kernels. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Use a swizzle stick or whisk to gently break down the pumpkin, sweet potato, and carrots, thickening the soup. Add more stock or water if the soup becomes too thick.
In a mixing bowl, combine flour and a pinch of salt. Gradually add water, kneading to form a soft dough. Let rest for 5 minutes.
Divide into three balls, roll each into a cylinder, and cut into 1/2-inch pieces.
Add the dumplings and corn pieces to the boiling soup. Cook for an additional 5 minutes. Taste and adjust seasoning as needed.

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Featured Rice & One-Pot Trinidadian

Classic Geera Pork (Spicy Cumin Pork)

January 7, 2026May 14, 2025Leave a Comment

f you’re looking for a bold and spicy Trinidadian pork dish packed with real Caribbean flavor, this Classic Geera Pork recipe is it. Spiced with roasted cumin (what we call geera), bird peppers, fresh herbs, and aromatics, this dish is deeply rooted in Trini cooking and made for lime nights with friends. Whether you’re playing dominoes, sharing a few drinks, or just craving something smoky and satisfying, geera pork delivers every time. W

hile cumin isn’t usually my favorite spice, this version brings out its best side: earthy, toasty, and full of character. If you want to learn how to cook geera pork like we do in Trinidad and Tobago, this is the real deal. Cook it dry or leave a bit of gravy, it’s all about your vibe.

Ingredient Guide

Pork: Choose a fatty cut like pork shoulder or picnic for tenderness and flavor; lean cuts can dry out.
Lime or Lemon Juice: Used for washing the pork before seasoning; this helps cut strong meat flavor and cleans the meat.
Black Pepper: Adds subtle background heat to balance the roasted geera.
Caribbean Green Seasoning: Essential for that all-purpose herbal base flavor.
Salt: Pulls everything together and enhances the pork’s natural flavor.
Roasted Ground Geera (Cumin): This is the backbone of geera pork; toast whole seeds and grind for a more intense taste.
Vegetable Oil: Helps sauté aromatics and carry flavor; neutral oils work best.
Geera Seeds (Cumin Seeds): Toasted whole in oil to infuse flavor into the dish from the start.
Scallions: Adds fresh onion flavor; use both white and green parts.
Garlic: Provides earthy, bold aroma; smash for stronger infusion.
Cilantro: Brightens up the pork and balances the spice; can substitute with shado beni if available.
Parsley: Fresh herb that adds a clean, green finish.
Pimento Peppers: Mild and sweet, these “seasoning peppers” build flavor without heat.
Bird Peppers: Hot and fiery; adjust quantity to your heat tolerance.
Water: Used to simmer the pork until tender; allows you to control how dry or saucy the final dish is.

Shopping Made Easy

Look for pork shoulder or picnic cuts at your butcher; trim and cube into 3/4-inch pieces.
Geera (cumin) seeds can be found at Caribbean, Indian, or international grocery stores.
Bird’s eye peppers are often labeled as Thai chilies; use sparingly if you’re not used to the heat.
Green seasoning is available bottled, but homemade versions have the best flavor and freshness.
If you can find shado beni, it’s a more authentic substitute for cilantro in Trini cooking.

Cooking Notes from the Kitchen

No need to marinate; this method builds flavor directly in the pot.
Don’t cover the pot while searing; you want caramelization for deep flavor.
The pork will release natural juices; let it reduce until the oil reappears before adding water.
Simmer gently with the lid ajar to avoid toughness.
Finish dry or leave a little gravy, depending on how you’re serving it.

Can I make this with chicken?

Yes, bone-in chicken thighs work great. Reduce cook time slightly and keep some gravy for moisture.

How spicy is this dish?

Very spicy with the bird peppers. Reduce the number or use mild peppers if needed.

What cut of pork works best?

Pork shoulder or picnic offers the right balance of fat and texture. Avoid very lean cuts like loin.

Can I make it ahead of time?

Yes, it reheats well and may taste even better the next day after the flavors develop further.

Classic Geera Pork (Spicy Cumin Pork)

A spicy Trinidadian pork dish infused with roasted cumin, herbs, and hot peppers—perfect for lime and domino night.

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Prep Time 15

Cook Time 45

Total Time 1

Course Rice & One-Pot

Cuisine Trinidadian

Servings

Ingredients

3 1/2 pounds pork cubed
1 of lime or lemon; juiced, to wash pork
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1 1/2 tablespoons roasted ground geera cumin
2 tablespoons vegetable oil
1/2 teaspoon geera seeds cumin seeds
2 scallions chopped
4 cloves garlic smashed
2 tablespoons cilantro chopped
1 tablespoon parsley chopped
2 pimento peppers diced
8 Bird’s Eye peppers chopped
1 1/4 cups water

Instructions

Cut pork into 3/4-inch pieces. Wash with lime or lemon juice and water. Drain well.
Season pork with black pepper, salt, green seasoning, and roasted ground geera. Mix to coat wel
In a wide heavy pan, heat oil on medium heat. Add geera seeds and reduce heat. Cook for 3 minutes until fragrant.
Add scallions, garlic, cilantro, parsley, pimento peppers, and bird peppers. Cook for 3 minutes.
Turn heat to medium-high and add seasoned pork. Stir to coat with aromatics.
Cook uncovered for 8–10 minutes until pork releases and reabsorbs its own juices and oil is visible.
Add water, bring to a boil, then lower heat to a gentle simmer. Cover with lid slightly ajar.
Simmer for 35 minutes or until pork is fork-tender.
Uncover and increase heat to burn off excess liquid if you prefer a dry finish.
Garnish with extra cilantro and pimento peppers before serving.

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Crispy Porl Belly on a white serving dish sprinkled with scallions

Featured Fusion Grilling Trinidadian

Crispy Chinese‑Style Pork Belly

January 7, 2026May 14, 2025Leave a Comment

Weekends on Mucurapo Street in Trinidad meant weekends with a big, crispy pork belly sandwich stuffed full of peppers and chow mein. I didn’t realize until I tried to recreate it in my home kitchen, with just basic ingredients and an overnight rest in the fridge, that this simple Crispy Chinese-Style Pork Belly held so much joy and comfort. The ritual of scoring the skin, air‑drying for crispiness, and then roasting to golden perfection feels like a tribute to Dad’s Friday movie nights.

Ingredient Guide

Pork Belly: Offers a perfect ratio of crisp skin, fat, and meaty layers when roasted properly.
Chinese Cooking Wine: Helps tenderize the meat and infuses a mild flavor into the flesh.
Sugar: Promotes caramelization for deep color and sweetness.
Salt: Essential both inside the cuts and on the exterior for flavor and crisping.
Black Pepper: Adds warm, grounding spice to the meat.
Garlic Powder: Imparts savory aromatics without overpowering other flavors.
Onion Powder: Enhances depth and adds gentle sweetness.
Chinese Five‑Spice Powder: Brings signature warmth and balanced spice note.
White Vinegar: Helps dry and tighten the skin for that coveted crackle.

Shopping Made Easy

Look for pork belly with a healthy layer of skin and balanced fat-to-meat ratio.
Chinese cooking wine and five-spice powder are typically found in the Asian aisle or spice section.
Keep sugar, salt, and spices in pantry for easy everyday preparation.

Cooking Notes from the Kitchen

Prick the skin thoroughly with a sharp implement to allow heat to render and crisp.
Score the meat side in 1-inch cuts to allow the marinade to penetrate and flavor every layer.
Apply seasonings only to the flesh, not the skin—this preserves crispiness while the inside gets rich flavor.
Air-dry overnight uncovered in the fridge to dry the skin fully, which is key to crisp texture.
Start roasting at 400 °F (200 °C) for about 55 minutes, then finish under broil/500 °F (260 °C) for 7–10 minutes to achieve golden crackling.

How do I get the skin super crispy?

Pricking the skin, air‑drying it uncovered in the fridge, and finishing under high broil are the secrets to achieving that iconic crispy crackling.

Can I skip overnight drying?

If time is tight, dry the skin as much as possible, brush with vinegar and salt, and increase broil time, but overnight air‑drying gives the best results.

What’s the best way to slice it?

Use the score cuts as your guide, cook and cool fully, then slice between the flesh segments into bite-sized pieces.

How should it be served?

Serve warm on sandwiches with peppers and ketchup, as a protein in bowls, or simply with rice and vegetables for delicious simplicity.

Crispy Chinese‑Style Pork Belly

A perfect combination of crackly skin and juicy meat, seasoned with Chinese five‑spice and slowly roasted to golden perfection.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Grilling

Cuisine Fusion, Trinidadian

Servings

Ingredients

3-4 pounds pork belly with skin
2 tablespoons Chinese cooking wine
2 teaspoons sugar
1 teaspoon salt plus 1 teaspoon for skin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Chinese five‑spice powder
2 tablespoons white vinegar

Instructions

Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
Marinate the flesh side with wine, sugar, salt (heartily), pepper, garlic and onion powders, and five‑spice powder; avoid the skin.
Place belly skin side up on a plate in the fridge, uncovered, overnight to dry.
Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
Increase oven to 500 °F (260 °C) broil and cook nearest heat for 7–10 minutes until crackling forms; watch closely.
Rest pork 15 minutes. Slice along scored lines into bite‑size pieces. Serve warm.

Notes

Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

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Featured Seafood & Fish Soups & Stews Trinidadian

Trinidad Shrimp Callaloo with Spinach

January 7, 2026May 8, 2025Leave a Comment

Callaloo is a cherished dish across the Caribbean, with each island offering its own unique take. In Trinidad and Tobago, it’s traditionally made with dasheen leaves and crab. This updated version swaps in baby spinach and shrimp for a modern, more accessible twist, while still capturing the essence of the original. Infused with coconut milk, pumpkin, and a vibrant Caribbean green seasoning, this rich and hearty soup delivers the comforting island flavors you know and love, perfect as a main course or a flavorful side.

Ingredient Guide

Baby Spinach (Callaloo Substitute): Used in place of dasheen leaves, baby spinach provides a tender texture and mild flavor.
Large Shrimp (Head-On, Shell-On): The shells and heads are used to create a flavorful stock, enhancing the soup’s depth.
Pumpkin (Calabaza or West Indian Pumpkin): Adds natural sweetness and body to the soup.
Sweet Potato (Batata): Contributes a creamy texture and subtle sweetness.
Okra (Ochro): Provides thickness and a distinctive flavor characteristic of callaloo.
Coconut Milk: Imparts a rich, creamy base that balances the spices.
Scotch Bonnet Pepper (Bonney Pepper): Adds heat and a fruity aroma; adjust to taste.
Caribbean Green Seasoning: A blend of herbs and spices that infuses the shrimp with authentic island flavor.
Bouillon Cubes (Vegetable and Fish/Seafood): Enhance the umami profile of the soup.

Shopping Made Easy

Baby Spinach: Readily available in the fresh produce section of most supermarkets.
Shrimp (Head-On, Shell-On): Check seafood markets or the frozen section for whole shrimp.
Pumpkin: Look for calabaza or West Indian pumpkin in Caribbean or Latin markets; butternut squash can be a substitute.
Scotch Bonnet Pepper: Found in international aisles or specialty stores; habanero peppers can be used as an alternative.
Caribbean Green Seasoning: Available pre-made in Caribbean grocery stores or online; can also be homemade with fresh herbs.

Cooking Notes from the Kitchen

Shrimp Stock: Utilizing shrimp shells and heads to make a stock adds a deep seafood flavor to the soup.
Texture Preference: Use a swizzle stick, whisk, or immersion blender to achieve the desired consistency of your soup.
Heat Control: For a milder soup, float the scotch bonnet pepper whole and remove before blending.
Serving Suggestions: This soup pairs well with rice or crusty bread and can be frozen for future meals.

What’s the difference between Jamaican callaloo and Southern Caribbean callaloo?

Jamaican callaloo typically refers to a leafy green plant (often amaranth), while in the Southern Caribbean, especially Trinidad and Tobago, callaloo is a thick, flavorful soup traditionally made with dasheen (taro) leaves and crab or salted meats.

What’s the difference between spinach and callaloo?

Callaloo in the Southern Caribbean typically refers to a dish, not just the leafy green. While traditional callaloo is made with dasheen (taro) leaves, spinach is often used as a substitute outside the region. Spinach is milder and more widely available, making it ideal for recreating callaloo flavors when dasheen leaves aren’t accessible.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used in place of fresh baby spinach. Thaw it first and squeeze out any excess water before adding it to the soup.

What can I substitute for scotch bonnet pepper?

If scotch bonnet peppers aren’t available, habanero peppers make a good substitute with similar heat and fruitiness. For less heat, try using a milder chili or omit entirely.

How do I make a seafood stock with shrimp shells?

To make a seafood stock, simmer shrimp shells and heads with aromatics like celery, onion, and thyme for about 25–30 minutes. Strain before adding to the soup.

Is Trinidadian callaloo always made with coconut milk?

Most Trinidadian-style callaloo includes coconut milk for richness and balance, but it can be omitted for a lighter version or if preferred.

Trinidad Shrimp Callaloo with Spinach

A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Seafood & Fish, Soups & Stews

Cuisine Trinidadian

Servings

Ingredients

2 lbs baby spinach roughly chopped
1 medium onion diced
2 tablespoons butter
1 teaspoon black pepper divided
3/4 tablespoon salt divided
1 1/2 tablespoons olive oil
1 scotch bonnet pepper seeds removed
2 lbs large shrimp head-on, shell-on
3 cups water
1 stalk celery diced
5 sprigs thyme
4 cloves garlic finely diced
2 1/2 cups pumpkin cubed
2 medium sweet potatoes cubed
18 small okra sliced into 1/4-inch pieces
1 1/2 cups coconut milk
1 vegetable bouillon cube
2 fish/seafood bouillon cubes
1/2 teaspoon Caribbean green seasoning

Instructions

Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.
In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.
Add 1/2 teaspoon black pepper and stir. Increase heat, add water, and bring to a boil. Reduce to a simmer and cook for 25–30 minutes to create a shrimp stock.
Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.
Add chopped spinach to the pot. It may seem like a lot, but it will wilt down. Pour in coconut milk and stir well.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
After the soup has simmered and vegetables are tender, use a swizzle stick, whisk, or immersion blender to achieve desired consistency. Pulse gently to avoid over-blending.
Add the marinated shrimp to the soup, stir well, and turn off the heat. Cover and let the residual heat cook the shrimp for 5–8 minutes until fully cooked.
Serve hot as a soup, over rice, or with crusty bread.

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Featured Trinidadian Vegan Vegetarian

Curry Chickpeas with Potato and Spinach

January 7, 2026May 8, 2025Leave a Comment

As a small fella growing up in Trinidad and Tobago, one of my favorite Saturday morning dishes was curry aloo, potato curry, served with hot sada roti and a bit of mango kuchela on the side.

This Classic Curry Chickpeas with Potato & Spinach takes that childhood favorite and builds on it with the addition of canned chickpeas (channa) and fresh baby spinach for a rich and filling one-pot meal. If you’re looking for a quick Caribbean vegan curry or a gluten-free chickpea curry recipe with real island flavor, this one’s a sure hit. The madras curry base, green seasoning, cumin, and garlic come together in perfect harmony. And once you scoop that thick, fragrant sauce up with roti or rice, you’ll know you’ve got a new favorite on your hands.

Ingredient Guide

Vegetable Oil: Use a neutral oil like sunflower or canola to sauté aromatics and form the curry base.
Onion: Adds sweetness and depth; cook low and slow to soften.
Garlic: Boosts savoriness and complements the curry and cumin.
Cumin Seeds (geera): Add earthy, roasted depth typical of Trinidadian curry dishes.
Scotch Bonnet Pepper: Brings heat and aroma; use less or omit for a milder version.
Black Pepper: Adds a layer of background spice.
Curry Powder (Madras Blend): The flavor foundation—cook thoroughly to eliminate rawness.
Caribbean Green Seasoning: Gives herbal depth and signature island taste; use homemade or bottled.
Potatoes: Add creaminess and body to the dish; waxy or all-purpose potatoes work best.
Chickpeas: Convenient and protein-rich; rinse well to remove excess salt and starch.
Baby Spinach: Wilts quickly and balances the richness; frozen can be used if well-drained.
Salt: Season to taste; adjust at the end after flavors develop.
Water: Used to simmer the curry and control thickness.

Shopping Made Easy

Canned chickpeas are easy to use, rinse thoroughly to remove brine.
Madras curry powder is available in Caribbean or Indian grocery aisles—look for bright yellow color and deep aroma.
Use baby spinach for quick cooking, or substitute frozen chopped spinach if drained well.
Caribbean green seasoning can be made at home with herbs like thyme, scallion, and garlic or purchased pre-made.
Choose medium-starch potatoes that hold their shape but still soften nicely in curry.

Cooking Notes from the Kitchen

Sauté aromatics low and slow to build the best curry flavor base.
Cook curry powder fully to avoid a raw or bitter aftertaste.
Crushing some of the potatoes and chickpeas at the end thickens the curry naturally.
The curry will thicken as it cools, so adjust water based on how you plan to serve it—roti calls for more gravy.
Taste and adjust salt after simmering, not before.

Can I use dried chickpeas instead of canned?

Yes, just soak overnight and boil until tender before using. Adjust the cooking time accordingly.

Is this dish freezer-friendly?

It freezes well. Cool completely and store in portions. Reheat gently and add a splash of water if too thick.

What’s the best spinach substitute?

You can use shado beni (culantro), callaloo leaves, or even chopped kale; just add a few minutes of cooking time.

Can I leave out the scotch bonnet?

Yes, especially if you’re sensitive to spice. The curry will still have great flavor without it.

Curry Chickpeas with Potato and Spinach

A hearty vegan Caribbean curry made with tender chickpeas, creamy potato, and wilted baby spinach in a richly spiced sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

2-3 tablespoons vegetable oil
1/2 onion medium, diced
4 cloves garlic diced
1/2 teaspoon cumin seeds geera
1/2 scotch bonnet pepper thinly sliced
1/4 teaspoon black pepper
2 1/2 tablespoons curry powder madras blend
1 teaspoon Caribbean Green Seasoning
3 potatoes large; cut into 2-inch cubes
1 can chickpeas rinsed
1/2 pound baby spinach
1/2 teaspoon salt adjust to taste
2 1/2-3 cups water

Instructions

Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
Add the Cumin Seeds (1/2 teaspoon), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 teaspoon) and cook another 1-2 minutes.
Stir in curry powder and cook for 3–5 minutes, stirring constantly, to toast and deepen flavor.
Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
Add chickpeas, water, and green seasoning. Bring to a boil.
Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
Use a spoon to mash a few chickpeas and potatoes to thicken the sauce. Add spinach and cover. Cook for 2–3 more minutes until wilted.
Taste for salt and serve hot with roti or rice.

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Mango Jerk Shrimp in a white serving dish

Featured Seafood & Fish Side Dishes Summer Recipes Trinidadian Weeknight Dinners

Stovetop Mango Jerk Shrimp

January 7, 2026May 8, 2025Leave a Comment

Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Mango Jerk Shrimp in a white serving dish with peppers in the background

Ingredient Guide

Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
Scallions: Adds mild onion flavor and freshness.
Garlic: Essential for depth and savory notes.
Thyme: Classic jerk herb with earthy flavor.
Ginger: Bright and pungent, balances the mango.
Olive Oil: Used for both marinating and sautéing.
Salt: Enhances flavor.
Dark Soy Sauce: Adds umami and rich color.
Brown Sugar: Boosts the caramelized jerk base.
Lime Juice: Finishes the dish with brightness.
Parsley: For freshness and color.
Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
Marinate the shrimp for an hour if you have time—it deepens the flavor.
Add a splash of orange juice for extra tropical flair.
Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

Look for medium shrimp, fresh or frozen. Peel and devein before use.
Choose a mango that’s about 80% ripe—still firm with slight give.
Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
Dark soy sauce adds depth—make sure it’s gluten-free if needed.
Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.

Stovetop Mango Jerk Shrimp

Spicy, sweet, and fast; this stovetop jerk shrimp recipe combines fiery Caribbean seasoning with juicy mango for a dish that’s bold, quick, and always a crowd-pleaser.

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Prep Time 15

Cook Time 5

Total Time 20

Course Seafood & Fish, Side Dishes, Summer Recipes, Weeknight Dinners

Cuisine Trinidadian

Ingredients

1 1/2 pounds medium shrimp cleaned, deveined
1 cup mango diced
1 Scotch Bonnet peppers diced fine
4 cloves garlic diced fine
4 sprigs thyme leaves only
1/2 teaspoon ginger grated
2 tablespoons olive oil divided
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime juiced
2 tablespoons parsley chopped
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

Instructions

In a bowl, combine shrimp with salt, black pepper, half the olive oil, dark soy sauce, cinnamon, nutmeg, allspice, and brown sugar. Mix well. Marinate for 1 hour or cook immediately.
Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.
Increase heat to medium-high. Add seasoned shrimp and stir well.
Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.

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Ginger Chicken with Green Beans on a red serving dish

Featured Festive & Holiday Recipes Soups & Stews Trinidadian

Caribbean Ginger Stewed Chicken with String Beans

January 7, 2026May 8, 2025Leave a Comment

This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar. This version builds on the memories of Monday dinners when mom would transform leftovers into something fresh and vibrant. The ginger adds subtle warmth, while the brown sugar stew base gives the dish its signature golden color. Serve it over rice or with hot sada roti and you’ll see why this is still one of my favorite ways to prepare chicken.

Ingredient Guide

Chicken: Bone-in drumsticks and thighs are best for flavor and tenderness during stewing.
String Beans: Also known as Bodi or yard beans; crisp, earthy, and perfect for simmering.
Caribbean Green Seasoning: A fresh blend of herbs that infuses the dish with savory depth.
Onion: Diced and used to build aromatic base flavor.
Scotch Bonnet Pepper: Adds heat and tropical aroma—use sparingly or leave whole to control spice.
Tomato Ketchup: Adds sweetness and acidity that balances the stew.
Ginger: Brings warmth and a peppery undertone that complements the sugar-based stew.
Worcestershire Sauce: Offers a savory umami layer to the chicken.
Vegetable Oil: Used to caramelize sugar and sauté aromatics.
Brown Sugar: Essential to create the stew’s caramelized base.
Grape Tomatoes: Added at the end for freshness and acidity.

Shopping Made Easy

Use bone-in chicken for the best texture and deeper flavor in the stew.
Look for fresh string beans or long Bodi at Caribbean or Asian groceries.
A ripe scotch bonnet adds signature heat—remove seeds to mellow it.
Use brown sugar, not white, to create the stew’s authentic color and flavor.
Caribbean green seasoning can be homemade or store-bought; it’s a staple for seasoning meat.

Cooking Notes from the Kitchen

Stew the chicken in caramelized sugar for deep color and flavor—watch closely to avoid burning.
Julienne ginger adds bursts of flavor throughout, or grate it for a more subtle infusion.
Add the string beans after searing the chicken so they hold their shape and don’t overcook.
Deglazing the pot with marinade water adds back all those flavorful bits.
Add tomatoes at the end for brightness and to avoid over-softening.

Caribbean Ginger Stewed Chicken with String Beans

A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.

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Prep Time 20

Cook Time 40

Total Time 1

Course Festive & Holiday Recipes, Soups & Stews

Cuisine Trinidadian

Ingredients

3 lbs chicken cut into 1 1/2-inch pieces
1 lb string beans cut into 1–1 1/2-inch pieces
1 tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt adjust to taste
1/2 onion medium; diced
1/2 Scotch Bonnet pepper whole or sliced
1 tablespoon tomato ketchup
1 1/2 inch ginger julienned
1 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes whole or halved

Instructions

Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
Add string beans and stir to combine.
Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
Add grape tomatoes in the last 3 minutes.
Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!

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Stewed Lentils in a pot with pumpkin pieces

Featured Fusion Soups & Stews Trinidadian Vegan Vegetarian

Quick and Tasty Caribbean Lentil Stewed Lentils

January 7, 2026May 8, 2025Leave a Comment

Craving a comforting, wholesome dish without spending hours in the kitchen? This Quick and Tasty Caribbean Lentil Stew recipe is the perfect solution. Lentils are a staple in Caribbean homes—usually cooked with pumpkin, garlic, and herbs—and this version brings all that heartwarming flavor with pantry-friendly ingredients and a faster prep.

Inspired by my mom’s classic stewed lentils, this version came together on a night when my freezer was bare. I grabbed a can of lentils and improvised with stewed tomatoes and diced pumpkin. The result? A rich, deeply flavored lentil stew with bold Caribbean flair.

You can enjoy it over steamed rice, with roti, or even spooned over toast. It also keeps well for days, making it a great make-ahead option. Whether you’re vegan, vegetarian, or just looking for a #meatfree Monday meal, this dish is full of soul.

Ingredient Guide

Lentils (Canned or Cooked): A hearty base full of protein and fiber; canned versions save time.
Stewed Tomatoes: Adds acidity, color, and depth to the sauce.
Pumpkin (or Squash): Naturally sweetens and thickens the stew as it softens.
Vegetable Stock: Adds richness—use chicken stock if not making this vegan.
Browning: A Caribbean kitchen staple for color and a hint of caramel flavor.
Shallot and Garlic: The flavor base—savory and aromatic.
Scotch Bonnet Pepper: Optional, but adds heat and complexity. Remove seeds to control spice level.
Bay Leaf: Adds an earthy depth to the stew as it simmers.
Brown Sugar: Balances the tartness of canned tomatoes.
Parsley and Scallions: For freshness and a bright herbal finish.
Salt and Black Pepper: Season to taste.

Shopping Made Easy

Use canned lentils to save time, or cook dried lentils ahead of time if preferred.
Canned stewed tomatoes are found in the canned vegetables aisle—look for ones without added sugar.
Caribbean browning sauce is usually found in the international foods section.
You can substitute pumpkin with sweet potato or butternut squash.
Scotch Bonnet can be replaced with any chili or omitted altogether.

Cooking Notes from the Kitchen

Always sauté aromatics like shallot and garlic first to build a flavorful base.
Browning adds rich color and a subtle smoky flavor—don’t skip it.
For a thicker stew, mash some of the pumpkin pieces before serving.
Let the stew sit for 10 minutes after cooking—flavors will deepen as it cools.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Can I use dried lentils instead of canned?

Yes, just cook them fully ahead of time. You’ll need about 2 cups of cooked lentils.

What can I substitute for pumpkin?

Sweet potatoes, carrots, or any firm squash work well in this dish.

How spicy is it?

Mild by default—add more Scotch Bonnet or chili to turn up the heat.

What is browning?

A Caribbean condiment made by caramelizing sugar, it adds color and a deep, smoky note to stews and sauces.

Is this dish vegan and gluten-free?

Yes, just ensure your stock and browning sauce are certified gluten-free.

Quick and Tasty Caribbean Lentil Stewed Lentils

This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups & Stews, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 bulb large shallot chopped
3 cloves garlic crushed
2 stalks scallions chopped
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 Scotch Bonnet pepper

Instructions

Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
Add black pepper, scallions, and pumpkin. Stir well and cook for another minute.
Add Scotch Bonnet pepper (if using), then stir in lentils, stewed tomatoes, sugar, bay leaf, parsley, stock, and salt. Bring to a boil, add browning, and stir.
Reduce to a gentle boil, cover, and simmer for 20–25 minutes.
Remove bay leaf. Check salt and adjust. Mash some pumpkin if you want a thicker consistency.
Serve hot with rice, toast, or roti.

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Featured Trinidadian

Curry Chicken with Potato and Spinach (Trinidadian)

January 7, 2026May 5, 2025Leave a Comment

This Curry Chicken with Potato and Spinach is a beloved Caribbean comfort dish in my home, especially when served with buss-up-shut roti for scooping up that rich, flavorful sauce. Rooted in Trinidadian cooking, this easy one-pan curry brings together nurturing spices like geera (cumin), anchar masala, and fiery Scotch bonnet.

The addition of pre-boiled potatoes and fresh baby spinach guarantees satisfying texture and vibrant color. Whether you’re searching for a Trinidad curry chicken recipe or a comforting meal that blends veggies and protein effortlessly, this dish delivers every time. It’s ideal for weeknight dinners, family gatherings, or whenever you want a little island warmth in your kitchen.

Ingredient Guide

Chicken: Bone-in leg pieces with back offer maximum flavor and richness in curry dishes.
Olive Oil: Used to sauté the aromatics and curry powder; any neutral oil can be substituted.
Garlic: Builds deep flavor when paired with curry and cumin seeds; use fresh for best results.
Black Pepper: Enhances the heat and earthiness of the spice blend.
Cumin (Geera) Seeds: A classic base note in Trinidadian curries, toasted lightly for flavor.
Anchar Masala: A tangy, earthy spice mix found in West Indian shops; sub with ground cumin if needed.
Salt: Balances flavors and seasons the chicken and potatoes; adjust to taste.
Onion: Adds sweetness and body to the curry base; dice fine for even cooking.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; control spice by adjusting amount or removing seeds.
Curry Powder: Use a Madras-style blend for bold flavor; essential for the curry profile.
Caribbean Green Seasoning: A fresh herb paste that boosts depth; use homemade or bottled.
Water: Used for both deglazing and simmering; helps adjust gravy thickness.
Potatoes: Pre-boiled to ensure they hold shape while softening into the sauce.
Baby Spinach: Stirred in at the end to add freshness, color, and mild flavor.

Shopping Made Easy

Use bone-in chicken pieces (legs + backs) for the best flavor and texture.
Pre-boil potatoes to ensure optimal consistency and to speed up cooking.
Anchar masala is available at West Indian markets; substitute with ground dry-roasted cumin if needed.
Scotch bonnet brings authentic Trinidad heat; remove seeds if you prefer it milder.
Caribbean green seasoning is perfect for depth; bottled or fresh versions both work.

Cooking Notes from the Kitchen

Scrape and sauté the curry base with water to eliminate raw powder taste.
Pre-boiling potatoes ensures they’re tender without overcooking the chicken.
Spinach wilts quickly—add it last to preserve freshness and color.
Adjust gravy thickness at the end by simmering uncovered or leaving it slightly saucy for scooping.
Serve with warm roti or rice; this curry is best when dipped and shared!

Can I skip pre-boiling the potatoes?

Yes, but cook them directly in the curry and simmer longer, just check for doneness.

What’s the role of anchar masala?

It adds depth and tang—use ground dry-roasted cumin if you don’t have it.

Is this dish spicy?

It’s medium-hot with the Scotch bonnet. Remove seeds or reduce the pepper for milder flavor.

Curry Chicken with Potato and Spinach (Trinidadian)

A hearty Caribbean one-pan curry of tender chicken, potatoes, and spinach set in flavorful gravy perfect for roti or rice.

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Trinidadian

Ingredients

3 lbs chicken legs with back, cut into pieces
3 tablespoons olive oil
6 cloves garlic smashed
1/2 teaspoon black pepper
1/2 tablespoon cumin geera
1 teaspoon anchar masala
3/4 tablespoon salt adjust to taste
1/2 onion medium, diced
1 Scotch Bonnet pepper chopped, optional
1 1/2 tablespoons curry powder
2 tablespoons Caribbean Green Seasoning
1/2 cup water for deglazing curry base
4 potatoes large, pre-boiled, cut into 1/4s
2 cups water
1/4 lb baby spinach roughly chopped

Instructions

Peel, chop, and boil potatoes in salted water until about 80% done (10 minutes). Drain and set aside.
In a wide pan, heat olive oil over medium heat. Add onion, garlic, cumin seeds, black pepper, and Scotch bonnet. Sauté for 3 minutes.
Stir in Caribbean green seasoning and cook for 2–3 minutes.
Add curry powder and cook 3 minutes. Add 1/4 cup water to deglaze, scraping up any bits. Cook another 3–4 minutes.
Increase heat to medium-high and add chicken pieces. Stir to coat with curry base. Add salt.
After 3 minutes, add pre-boiled potatoes and spinach, then 2 cups water.
Bring to a boil, reduce to a rolling boil, and cook for 10 minutes until chicken is cooked through.
Taste and adjust salt. Simmer uncovered if you want a thicker gravy.
Serve hot with roti, rice, or bread.

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Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian

Ultimate Slow Cooker (CrockPot) Curry Goat

January 7, 2026May 5, 2025Leave a Comment

Caribbean curry goat is a beloved dish across the islands, known for its bold spices, tender meat, and vibrant flavor. With busy weekdays in mind, I created this slow cooker curry goat recipe to give you the same rich Caribbean flavor without needing to stay over a stove. Cooking curry goat in the crockpot means you can come home to a comforting, fall-off-the-bone dish that brings back all the flavors of a traditional Sunday lunch.

This Ultimate Slow Cooker (Crockpot) Curry Goat features goat meat slowly simmered with Caribbean green seasoning, Madras-style curry powder, allspice berries, thyme, and Scotch Bonnet for added heat. Potatoes help stretch the dish and absorb the spiced gravy, making this perfect for feeding a crowd or meal prepping. Serve with rice, roti, or even bread to soak up every drop of that golden curry sauce.

This is your go-to recipe when you want an authentic Caribbean curry with minimal hands-on time. Whether you’re from Trinidad, Jamaica, or anywhere across the diaspora, it’ll take you home in one bite.

Ingredient Guide

Goat: Bone-in cuts give deeper flavor during slow cooking.
Potatoes: Help bulk up the dish and soak in the curry; cut in large chunks to hold their shape.
Scotch Bonnet Pepper: Use sliced for heat or whole to control spice level.
Caribbean Green Seasoning: A fresh herb paste essential for Caribbean depth of flavor.
Curry Powder: Choose Madras-style Caribbean blends for authentic taste.
Onion: Adds sweetness and body to the gravy.
Thyme: Earthy herb that pairs beautifully with curry and goat.
Garlic: Classic aromatic base with curry and goat.
Ginger: Adds a peppery, slightly sweet note; slice or grate based on preference.
Pimento (Allspice) Berries: Infuse warmth and depth during long cooking.
Tomato: Adds acidity to balance the richness of the goat.
Salt and Black Pepper: Basic seasoning to bring it all together.
Scallions: Finish the dish with fresh, sharp onion flavor.
Water: Helps create a saucy curry base.

Shopping Made Easy

You can usually request pre-cut bone-in goat meat from Caribbean or African butchers.
Caribbean green seasoning is available premade in some West Indian grocery stores or easy to make at home.
Pimento berries may be labeled as whole allspice; find them in the spice aisle or international section.
Madras curry powder is often sold in Caribbean or Indian food stores; avoid sweet or generic blends.

What makes Caribbean curry goat different?

Caribbean curry goat uses bone-in goat, green seasoning, and Madras-style curry powder for a uniquely herbaceous, peppery, and bold flavor unlike Indian or Thai curries.

Can I substitute lamb for goat?

Yes, lamb is a great substitute and works well with the same seasonings and slow cooking method.

Do I need to brown the meat first?

Not in this slow cooker version. The long cook time infuses flavor deeply without searing, but you can if you prefer the added color and richness.

How do I reduce the spice level?

Leave the Scotch Bonnet whole and remove before serving, or omit entirely if you’re spice-sensitive.

Cooking Notes from the Kitchen

Use large potato chunks so they don’t fall apart in the long cook.
Always skim the surface fat from goat meat to avoid a greasy gravy.
Crushing a few potato chunks at the end helps thicken the sauce naturally.
Don’t pour rendered goat fat down your sink; dispose in the trash.

Ultimate Slow Cooker (CrockPot) Curry Goat

Classic Caribbean curry goat adapted for slow cooking, tender, spiced, and perfect for busy days.

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Cook Time 5

Total Time 5

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 pounds goat bone-in, cleaned and trimmed
4 large potatoes cut into quarters
1 Scotch Bonnet pepper sliced or whole
2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 large onion diced
5 sprigs thyme
4-6 cloves garlic smashed
3-5 pieces ginger thinly sliced
8 pimento berries whole
1 tomato large; diced
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions chopped
2 tablespoons water

Instructions

Add all the ingredients to the slow cooker. Stir well to combine everything evenly. Set the slow cooker on low and cook for 5 hours.
After 4.5 hours, check for doneness. Skim off any surface fat using a spoon or paper towel. Remove Scotch Bonnet if used whole.
Taste and adjust salt. To thicken, mash a few pieces of potato or cook uncovered for 20–30 minutes more.
Top with fresh chopped cilantro before serving.

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Amazing Lobster Callaloo in a white bowl with a bit of lobster and a chili pepper on top

Featured Fusion Seafood & Fish Soups & Stews Trinidadian

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

January 7, 2026May 2, 2025Leave a Comment

Callaloo is one of the most beloved dishes across the Caribbean, a rich, hearty soup made with leafy greens, okra, and root vegetables. Traditionally flavored with fresh ocean crab, this version gets a luxurious twist with tender, juicy lobster tails. This Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew) is rich, savory, and layered with flavor—everything you want from a comfort meal with island roots.

This recipe came out of necessity and creativity. I used lobster tails because that’s what I had on hand; sometimes the best Caribbean dishes start that way. The technique may seem a little non-traditional, but the results are deeply satisfying. Plus, I build flavor by making a lobster stock right in the pot using the shells before simmering everything down into a beautiful, thick soup.

If you’ve never had callaloo made this way, I encourage you to give it a try. It’s elegant enough for a dinner party and easy enough for a Sunday meal.

Ingredient Guide

Lobster Tails: The star of the dish, adding sweetness and luxury.
Baby Spinach: A substitute for traditional callaloo leaves like dasheen or taro.
Okra: Helps thicken the soup naturally while adding a subtle crunch.
Pumpkin and Sweet Potato: These root vegetables bring earthy sweetness and body.
Coconut Milk and Seafood Stock: The liquid base that makes it creamy and rich.
Shado Beni (Culantro): A signature herb in Caribbean cooking, use cilantro as an alternative if unavailable.
Scotch Bonnet Pepper: Adds bold Caribbean heat; optional, remove seeds for less spice.
Celery, Onion, Garlic, and Thyme: The aromatic foundation for deep, savory flavor.
Salt, Pepper, and Butter: Simple seasonings to round out the profile.
Lemon Juice (for washing): Removes any briny or fishy smell from lobster.

Shopping Made Easy

Look for frozen lobster tails in the seafood section of your grocery store.
Fresh spinach can be replaced with frozen chopped callaloo if available.
Caribbean markets often carry shado beni; substitute with cilantro if needed.
Use high-quality seafood stock or homemade if available; check labels if gluten-free.
Canned coconut milk works best for richness—avoid sweetened versions.

Cooking Notes from the Kitchen

Sauté the lobster first in butter and oil to build flavor and richness from the start.
Use the lobster shells to make a quick stock—this is key for deep seafood flavor.
Simmer long enough to fully break down the pumpkin and okra before blending.
Use a swizzle stick or immersion blender in pulses to avoid over-aerating the soup.
Stir in lobster meat at the end so it stays tender and doesn’t overcook.

What is callaloo?

Callaloo is a Caribbean soup made with leafy greens, often dasheen or taro leaves, okra, pumpkin, and seasonings. Each island has its own version.

Can I use crab instead of lobster?

Absolutely. Traditional versions often use crab. Shrimp or even smoked turkey can also be delicious.

What does callaloo taste like?

It’s earthy, rich, slightly creamy from coconut milk, with a bit of natural thickness from okra and pumpkin.

Can I make this vegetarian?

Yes, simply omit the lobster and use vegetable stock. You can add mushrooms for an umami boost.

Is this soup gluten-free?

It can be, just be sure to check your stock and coconut milk for gluten-containing additives.

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

A rich and savory Caribbean soup made with spinach, okra, pumpkin, and tender lobster, simmered in coconut milk and seafood stock.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Seafood & Fish, Soups & Stews

Cuisine Fusion, Trinidadian

Ingredients

4 lobster tails washed with 1/2 lemon, backs split
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery diced
1 medium onion diced
4 cloves garlic minced
2 shado beni leaves chopped
1/4 Scotch Bonnet pepper sliced, optional
4-6 sprigs thyme leaves only
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach washed, rough-chopped
2 cups sweet potato cubed
2 cups pumpkin cubed
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock

Instructions

In a deep pot, heat olive oil and butter on medium. Add lobster tails, cover, reduce to low, and cook for 4–5 minutes. Remove and let cool.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Add celery, onion, shado beni, garlic, Scotch Bonnet, thyme, and black pepper. Sauté on low for 4 minutes.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Remove shells. Add spinach, salt, sweet potato, pumpkin, and okra. Stir in coconut milk and seafood stock.
Bring to a boil, then simmer partially covered for 50 minutes until vegetables are soft.
Blend gently with swizzle stick or immersion blender to desired texture.Blend gently with swizzle stick or immersion blender to desired texture.
Adjust salt, stir in reserved lobster meat, and serve hot.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use a different pepper if I don’t want heat?

What does green mango add to the recipe?

Can I prepare this in advance?

What should I serve it with?

Trinidad Curry Fish with Green Mango

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Can I make this soup vegetarian?

How spicy is this soup?

Can I freeze this soup?

What can I serve with this soup?

Cooking Notes from the Kitchen

Trinidad-Style Corn Soup with Salted Pigtails

Ingredients 1x2x3x

Soup Base

Dumplings

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this with chicken?

How spicy is this dish?

What cut of pork works best?

Can I make it ahead of time?

Classic Geera Pork (Spicy Cumin Pork)

Ingredients 1x2x3x

Instructions

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How do I get the skin super crispy?

Can I skip overnight drying?

What’s the best way to slice it?

How should it be served?

Crispy Chinese‑Style Pork Belly

Ingredients 1x2x3x

Instructions

Notes

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Cooking Notes from the Kitchen

What’s the difference between Jamaican callaloo and Southern Caribbean callaloo?

What’s the difference between spinach and callaloo?

Can I use frozen spinach instead of fresh?

What can I substitute for scotch bonnet pepper?

How do I make a seafood stock with shrimp shells?

Is Trinidadian callaloo always made with coconut milk?

Trinidad Shrimp Callaloo with Spinach

Ingredients 1x2x3x

Instructions

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Cooking Notes from the Kitchen

Can I use dried chickpeas instead of canned?

Is this dish freezer-friendly?

What’s the best spinach substitute?

Can I leave out the scotch bonnet?

Curry Chickpeas with Potato and Spinach

Ingredients

Instructions

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Shopping Made Easy

Can I grill this instead of cooking on the stovetop?

Is this dish very spicy?

What kind of mango is best?

Can I make this dish ahead?

What do I serve with mango jerk shrimp?

Stovetop Mango Jerk Shrimp

Ingredients

Instructions

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Shopping Made Easy

Cooking Notes from the Kitchen

Caribbean Ginger Stewed Chicken with String Beans

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients