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This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood. Whether you grew up with bodi or you’re discovering yard beans for the first time, this one-pot meal offers comfort, warmth, and vibrant flavor, perfect for weeknights or weekend dinners.

Ingredient Guide

Chicken: Bone-in chicken pieces (legs, thighs, or a mix) add rich flavor and body to the curry. Cut into medium chunks for even cooking and better texture.
Caribbean Green Seasoning: A fresh blend of herbs like thyme, scallion, parsley, and culantro. This seasoning forms the flavor base of many Caribbean dishes.
Salt: Enhances the natural flavors of the chicken and balances the spices.
Black Pepper: Adds mild heat and earthy depth to the seasoning mix.
Scotch Bonnet Pepper (optional): Used sparingly for a vibrant Caribbean heat. Adds fruity, intense spice—optional based on heat preference.
Vegetable Oil: Used for sautéing the aromatics and curry powder. A neutral oil prevents flavor interference.
Curry Powder: The heart of the dish’s flavor. Typically includes turmeric, coriander, cumin, and fenugreek. Caribbean-style blends give it authentic depth.
Cumin Seeds (Geera): Toasted in oil to release a nutty, earthy aroma that complements the curry spices.
Shallot (or Small Onion): Adds sweetness and mild pungency to the base. Can be substituted with regular onion.
Garlic: Provides bold savory flavor and depth. Used early to infuse the oil and curry.
Bodi (Yard Beans or Bora): Long, thin green beans commonly used in Caribbean and Asian cuisine. Slightly chewy with a green bean-like flavor. Adds texture and nutrition.
Water: Helps cook the bodi and chicken while forming a flavorful curry sauce. Also prevents sticking and burning during simmering.

Shopping Made Easy

Yard beans (bodi or bora) may be labeled “yard bean” at Caribbean or Asian grocery stores.
Caribbean green seasoning is available fresh or bottled in West Indian markets.
Choose moderate-heat Scotch bonnets and wash your hands thoroughly after cutting.
Trinidad-style curry powder may contain flour—choose gluten-free blends when needed.
Substitute shallot with a small yellow onion if not available.

Cooking Notes from the Kitchen

Marinating chicken for 30 minutes tenderizes and deepens flavor—don’t skip it.
Cooking the curry base low and slow prevents bitterness and builds aroma.
Simmer covered until bodi is fully tender; cook 25–30 minutes for perfect texture.
Adjust gravy consistency based on your preference—more liquid for rice, less for roti dipping.
For milder heat, reduce or omit the Scotch bonnet; for extra heat, add more at the start.

Can I use other beans instead of bodi?

Yes, you can substitute French or string beans—but they cook faster, so adjust timing accordingly.

How spicy is this curry?

It has moderate Trinidadian heat from the Scotch bonnet. To reduce spice, remove seeds or omit entirely.

Is the dish gluten-free?

It can be, just choose a certified gluten-free curry powder and check your green seasoning.

Can I prep this ahead?

Yes, marinate chicken and trim bodi ahead of time (up to 24 hours), then cook when you’re ready.

Curry Chicken with Bodi (Yard Beans)

This hearty one-pot curry combines spiced chicken with tender yard beans in an authentic Caribbean grav, perfect for roti or rice.

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Prep Time 30

Cook Time 45

Total Time 1 15

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken cut into 2–3 inch pieces
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt adjust to taste
1/4 teaspoon black pepper
1/4 Scotch Bonnet pepper optional
2 tablespoons vegetable oil
2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds
1 shallot or small onion, sliced
5-7 cloves garlic sliced
1 bundle bodi about 4–5 cups, trimmed and cut into 1–1 1/2 inch pieces
1 1/2 cups water

Instructions

Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
During that time, trim and wash bodi, then keep in cool water until ready.
Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
Uncover and raise heat to evaporate excess liquid.
Add bodi and stir well.
Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
Taste and adjust salt. Serve hot with rice or warm roti.

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Caribbean Ratatouille (Ital Vegetable Stew)

January 7, 2026May 1, 2025Leave a Comment

Last fall, I shared one of my favorite ways to use fresh garden vegetables—a Caribbean twist on traditional ratatouille. I call it Caribbean Ratatouille (Ital Vegetable Stew) because of its plant-based, Ital-inspired approach, similar to the Ital food I grew up with in Trinidad. While I’m a carnivore at heart, this vegan dish is so flavorful and satisfying, I look forward to making it again and again.

Using staples like eggplant, callaloo, Swiss chard, okra, chayote (christophene), bell peppers, and tomato, this dish brings together the best of seasonal produce. We salt and drain the eggplant to remove bitterness, fry it until golden, then simmer everything in coconut milk with tomato paste, herbs, and a splash of Scotch Bonnet. The result is a rich, vegetable-packed stew that stands on its own as a main or a colorful side.

Served hot from the oven, this one-pot vegan feast is perfect for family dinners or gatherings, especially when you want a delicious vegetarian crowd-pleaser with Caribbean flair.

Ingredient Guide

Eggplant: Salting and draining reduces bitterness before frying to golden edges.
Olive Oil: Used to sauté and roast vegetables—adds richness and helps caramelize.
Chayote (Christophene): A mild squash with a crisp bite—it adds texture and absorbs flavors.
Bell Peppers: Half each of red and green for sweetness, color, and crunch.
Swiss Chard and Callaloo (Jamaican Kale): Earthy greens combining weight and vibrant flavor.
Okra: Sliced rounds help thicken the stew while adding a slight bite.
Red Onion & Garlic: The aromatic foundation—adds depth and warmth.
Celery: Adds crunch and a savory layer to the vegetable mix.
Scotch Bonnet Pepper: Optional heat—sliced thin, seeds removed to control spice.
Tomato Paste and Tomatoes: Provide acidity, color, and body to the stew.
Thyme and Basil: Fresh herbs to round out the stew’s flavor profile.
Coconut Milk: Adds creamy richness and smooth texture.
Parsley: Stirred in at the end for a fresh herbal lift.
Salt & Black Pepper: Essential seasoning for all those flavors to shine.

Shopping Made Easy

Look for firm eggplants and chayote with no soft spots—these hold up well when cooking.
You can find callaloo and Scotch Bonnet peppers at Caribbean or international markets; sub cilantro and sweet peppers if unavailable.
Extra-virgin olive oil provides the best flavor for roasting and sautéing vegetables.
Use full-fat coconut milk for creamy results; light versions won’t give the same texture.

Cooking Notes from the Kitchen

Salt and drain eggplant first to eliminate bitterness and improve texture.
Roast eggplant in batches to avoid overcrowding—they brown better that way.
Layer harder vegetables first (chayote, peppers), then add softer ones later for even cooking.
Bake the stew in the oven to meld flavors and develop a delicious roasted finish.
Add basil and parsley after baking to preserve their fresh bright notes.

Can I make this gluten-free?

Yes, it’s naturally gluten-free. Just check that your tomato paste and coconut milk don’t contain additives.

What else can I substitute for callaloo?

Spinach, kale, or mustard greens all make good replacements if callaloo isn’t available.

How do I control the heat?

Keep the Scotch Bonnet pepper whole for mild flavor or slice it and remove the seeds to increase spice level.

Can I skip the oven step?

Yes, but baking brings out deeper flavors and a roasted texture you won’t get otherwise.

Is this stew suitable for meal prep?

Absolutely, this stew keeps well for several days in the fridge and makes a satisfying leftover meal.

Caribbean Ratatouille (Ital Vegetable Stew)

A hearty plant-based stew featuring eggplant, chayote, bell peppers, okra, leafy greens, and coconut milk, this one-pot Caribbean ratatouille is comfort food with island flavor.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Soups & Stews, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Servings

Ingredients

3 tablespoon olive oil
1 medium eggplant cubed
1/2 green bell pepper diced
1/2 red bell pepper diced
1 medium red onion diced
2 stalks celery chopped
4 cloves garlic smashed
5-8 okra sliced into 1/2‑inch rounds
2-3 cups Swiss chard chopped
2 cups Jamaican callaloo chopped
1/2 Scotch Bonnet pepper green, sliced, optional
4 medium tomatoes diced
1 tablespoon tomato paste
1 1/4 teaspoon salt divided
1/2 teaspoon black pepper
5 sprigs thyme leaves only
2 sprigs basil leaves only
1 medium chayote christophene, peeled and cubed
3/4 cup coconut milk
2 tablespoon parsley chopped

Instructions

Toss eggplant cubes with 1 tablespoon olive oil and 1/2 teaspoon salt. Let sit 30 minutes to draw out moisture. Rinse and pat dry.
Deseed and cube the chayote.
Preheat oven to 400 °F.
In batches, fry eggplant with 1 tablespoon olive oil in oven-proof pan for 5–7 minutes until golden. Set aside.
Add remaining 1 tablespoon oil. Sauté chayote and bell peppers on medium-low for 2 minutes. Add celery, onions, and 1/2 teaspoon salt; cook 5 minutes.
Stir in garlic, tomato paste, black pepper, tomatoes, thyme, basil, okra, Swiss chard, callaloo, and Scotch Bonnet. Mix well.
Return eggplant to pan. Drizzle coconut milk on top. Stir to combine.
Bake in oven for 20–25 minutes until vegetables are tender. Remove, taste for salt, and top with fresh parsley and additional basil leaves before serving.

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Featured Trinidadian

Ultimate Curry Duck

January 7, 2026April 17, 2025Leave a Comment

A bold and savory duck curry steeped in Caribbean flavors

This Trinidad Curry Duck recipe celebrates island cooking with tender duck pieces simmered in a rich, aromatic curry sauce infused with garlic, shado beni, and warm spices. It’s a nostalgic favorite enjoyed at family gatherings and limes, traditionally served outdoors, but perfectly adaptable to home kitchens.

The inclusion of amchar masala and ground ginger gives the curry an earthy punch that’s uniquely Caribbean, ideal with dhal puri roti or steaming rice. With its rich, saucy base and the deep flavor of well-seasoned duck, this recipe is a staple of Trini-style curry dishes and loved across the islands.

Ingredient Guide

Duck : Use Caribbean-style duck for authentic texture and deep flavor; trimmed for tenderness and minimal fat.
Lime or Lemon: Cleans the duck and tones down gaminess; a traditional Caribbean meat prep step.
Tomato and Onion: Provide aromatic sweetness and body to the curry base.
Hot Pepper: Scotch bonnet or habanero adds spicy Caribbean heat; adjust to preference.
Ground Geera (Cumin): Essential for earthy warmth; used widely in Trinidadian curries.
Amchar Masala: A signature Trinidad spice blend that adds tang and depth.
Salt, Garlic, Black Pepper: Standard seasonings to round out the flavor profile.
Green Seasoning: The heart of Caribbean cooking, adding herbal punch and flavor.
Shado Beni Leaves: A cousin of cilantro with intense, fresh flavor; use cilantro if unavailable.
Curry Powder: Choose Madras-style or Caribbean blends for heat and color.
Oil: Needed for blooming the curry paste and frying aromatics.
Water: Added in stages to create and control the thickness of the sauce.

Shopping Made Easy

Most Caribbean groceries sell cut and cleaned duck specifically for curry.
Shado beni can be found at Latin markets under the name culantro.
Use any Madras-style curry powder; check for fresh stock to preserve potency.
If you can’t find amchar masala, roasted cumin offers a close alternative.

Cooking Notes from the Kitchen

Cutting the duck at a butcher ensures clean pieces with minimal bone splintering.
Cooking curry paste until dry builds color and removes bitterness.
Taste for salt only after reducing the sauce to its final consistency.
Duck curry pairs beautifully with roti but also shines with white rice or provisions.

What duck should I use?

Caribbean-style or Muscovy duck is ideal for flavor and texture. If unavailable, use whole duck from the supermarket and have your butcher cut it.

Is amchar masala necessary?

It adds authentic Trinidadian flavor. If unavailable, use roasted cumin or garam masala as a substitute.

How spicy is it?

Moderate to hot, depending on the amount of pepper used. Remove seeds or use less pepper to control heat.

Can I make this ahead?

Yes. Curry duck improves with time and is perfect for preparing the day before.

What’s the best way to serve it?

With dhalpourie, paratha roti, or over rice. It’s also great with curry potatoes and side salads.

Ultimate Curry Duck

Tender duck simmered in a rich Caribbean curry with garlic, shado beni, and bold spices.

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Prep Time 20

Cook Time 1

Total Time 1 20

Cuisine Trinidadian

Servings

Ingredients

6-7 lbs duck trimmed and cut into 1-2 inch pieces
1 lime or lemon
1 medium tomato sliced
1 onion sliced
1 hot pepper habanero or scotch bonnet
1/2 teaspoon ground geera cumin
1/2 teaspoon Amchar Masala
3/4 tablespoon salt
1 tablespoon green seasoning mix
4 cloves garlic crushed
1 dash black pepper
4 leaves shado beni
2 cups water

Instructions

Wash duck pieces with lime juice and water, trimming off excess fat and skin. Drain well.
Season duck with tomato, onion, hot pepper, geera, amchar masala, salt, green seasoning, garlic, black pepper, and shado beni. Marinate 1–2 hours or overnight.
In a heavy pot over high heat, warm oil. Mix curry powder with ¼ cup water into a paste. Add sliced onion and curry paste to hot oil. Cook on medium for 5 minutes until fragrant and thick.
Add seasoned duck and stir to coat with curry base. Cover and simmer 35 minutes until juices are released.
Remove lid and increase heat to reduce liquid, stirring to prevent sticking.
Add 2 cups water, bring to gentle boil, cover, and simmer another 35 minutes until duck is tender and sauce has thickened. Adjust salt if needed.
Serve hot with dhalpourie, roti, rice, or your favorite starch.

Notes

* if you’re concerned about the heat form the pepper, don’t add any of the seeds.

* if you can’t get shado beni, use about 6 tablespoons of cilantro (chopped)

For cooking the curry…

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

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Featured Side Dishes Trinidadian

Red Onion and Sardine Salad

January 7, 2026April 17, 2025Leave a Comment

Red Onion and Sardine Salad

Fish is a serious turn off for a lot of people and even more unattractive is when that fish comes in a can. But if you’re a regular on the site, you’ll know that I have a series that I call “lazy man” dishes (Corned Beef / Salmon). And today we’re about to add a new member into the family. Since it’s one of those meals you can put together in mere minutes and it’s very delicious. Providing you’re not afraid to try something a bit different.

My Trinbagonian people will know that this is a common snack type dish and everyone seems to have their own way of putting this together. No real cooking is involved, and you can experiment with ingredients as well.

BTW, fellas this is not something you eat before that big date your special someone. The combo of sardines and onions on your breath will not win you any points.

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Course Side Dishes

Cuisine Trinidadian

Ingredients

1 can sardines I like the ones with the peppers made by Brunswick
1/2 tomato sliced thin
1 stalk scallion sliced thin optional
1/2 lime or lemon juice
1 pinch Black pepper to taste
1/4 onion sliced thin
1/4 hot pepper sliced I used a habanero – you can use whatever you have or like
2 tablespoon vegetable oil I like using olive oil

Instructions

Remove the Sardines in Water (3.75 ounce) and place them on a plate. Using a fork break up into pieces.
Add Ground Black Pepper (to taste), Scotch Bonnet Pepper (1/2), Celery Leaves (1 tablespoon), Fresh Parsley (1 tablespoon), Tomato (1), and the juice from Lemon (1). Mix well.
Lay the Red Onion (1/4) on top.
Heat up the Olive Oil (1 tablespoon) in a pan over medium heat, pour over the sardines with the red onion on top.
Mix, serve and enjoy with bread or crackers..

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Caribbean Classics Featured Seafood & Fish Trinidadian Weeknight Dinners

Spicy Geera Shrimp (Caribbean Roasted Cumin)

January 7, 2026April 17, 2025Leave a Comment

I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.

Ingredient Guide

Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
Cumin Seeds: Toasted in oil for added texture and aroma.
Coriander Seeds: Adds citrusy warmth underneath the heat.
Garlic: Lends savory complexity.
Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
Olive and Vegetable Oil: Used for cooking and flavor layering.
Salt and Black Pepper: Essential seasoning for harmony.
Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

Shrimp are available fresh or frozen in seafood sections.
Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
Scallions come in bunches in the produce section.
Wiri wiri peppers are specialty but Scotch bonnet works well too.

Cooking Notes from the Kitchen

Let seasoned shrimp sit 15–60 minutes to absorb flavors.
Always start spice base on low to avoid burning.
Use a wide pan to cook shrimp in one layer—this helps develop sear.
Serve immediately—overcooking shrimp makes them rubbery.

Is this very spicy?

Yes, this dish is meant to be hot. For milder heat, reduce the peppers or remove seeds.

Can I use other proteins?

Absolutely, chicken cubes or tofu absorb geera beautifully with the same cooking method.

Can I prep this ahead?

Mix shrimp with dry seasonings a few hours ahead. Cook just before serving for best texture.

Is it gluten‑free?

Yes, just confirm your green seasoning is gluten-free.

Spicy Geera Shrimp (Caribbean Roasted Cumin)

A quick and fiery Caribbean-style shrimp dish, flavored with roasted cumin (geera), aromatic spices, and fresh herbs that’s ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Caribbean Classics, Seafood & Fish, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

1 1/2 pounds shrimp peeled, deveined
1 tablespoon roasted cumin powder geera
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 habanero pepper sliced, seeds optional
5 Wiri Wiri peppers or Scotch bonnet peppers, sliced
3 cloves garlic diced
1 scallion chopped
2 tablespoons cilantro chopped

Instructions

Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.

Notes

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Beef Recipes Featured Jamaican Sunday Dinners Trinidadian

Red Wine Braised Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

There’s something inherently comforting about oxtails simmered in a rich red‑wine and herb sauce until the meat is fork‑tender. In this version, Red Wine Braised Caribbean Oxtails bring together nostalgic Caribbean flavors and a gourmet twist, elevated by aromatic herbs and splashes of wine. Perfect for a chilly evening, each mouthful is meltingly tender, savory, and layered with soul‑warming depth.

Ingredient Guide

Oxtails: Meaty and gelatinous, these provide a luxurious texture and rich flavor.
All‑Purpose Flour: Lightly coats oxtails to create a silky, thickened sauce.
Vegetable Oil: For browning and flavor development.
Celery & Onion: Build a fragrant aromatic base.
Garlic: Adds savory richness.
Tomato Paste: Gives depth and caramelized sweetness.
Caribbean Green Seasoning: Infuses authentic island warmth.
Guinness or Red Wine: Adds acidity and complexity.
Beef Stock: Simmered with herbs to become flavorful broth.
Allspice Berries & Bay Leaves: Create deep, comforting spice notes.
Carrots: Add sweetness and color.
Brown Sugar: Balances acidity and enriches the sauce.
Parsley: Freshens the finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1–1 1/2‑inch pieces and to trim excess fat.
Caribbean green seasoning is available in international aisles or at Caribbean grocers.
Guinness or any dry red wine works well; choose based on your flavor preference.
Allspice berries (pimento) can be found in spice sections, whole or ground.

Cooking Notes from the Kitchen

After browning, deglaze the pan with wine to lift flavorful bits.
Braise in the oven at 375°F for 2 1/2–3 hours with lid slightly ajar for rich sauce.
Stir every 20 minutes and top up with stock if needed.
Skim excess fat before finishing with parsley for brightness.

How tender will they be?

They’ll be fall‑off‑the‑bone tender after slow braising; fork should easily slip through.

Can I skip the wine?

Yes, use extra beef stock or add a splash of vinegar for acidity.

Can I make this in a slow cooker?

Absolutely! Brown first, then transfer to slow cooker for 6–8 hours on low.

Red Wine Braised Caribbean Oxtails

Tender oxtails braised in red wine with Caribbean herbs and spices; rich, comforting, and perfect for cold evenings.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Beef Recipes, Sunday Dinners

Cuisine Jamaican, Trinidadian

Ingredients

3 pounds oxtails cut into 1–1 1/2‑inch pieces, trimmed
2 tablespoons all‑purpose flour
2 tablespoons vegetable oil
3 stalks celery diced
1 onion diced
3 cloves garlic smashed
1 tablespoon tomato paste
1 tablespoon Caribbean Green Seasoning
1 1/2 cups Guinness stout or red wine
1 teaspoon cracked black pepper
5 allspice berries whole
1 teaspoon salt
2 carrots sliced into wheels
2-3 cups beef stock
2 Bay leaves
1 tablespoon brown sugar
1 tablespoon parsley chopped

Instructions

Dust the oxtails in flour, shaking off excess.
Heat oil over medium, then brown oxtails in batches; set aside.
Lower heat, add celery and onion, cooking for 2–3 minutes.
Add garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
Preheat the oven to 375°F (190°C).
Return oxtails to pot, add salt, pour in wine, and scrape up browned bits.
Add beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
Cover pot slightly ajar and transfer to preheated oven. Braise for 2 1/2–3 hours, checking every 15–20 minutes and adding stock if needed.
Remove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.

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Beef Recipes Featured Jamaican Soups & Stews Trinidadian

Slow Cooker Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

Slow Cooker Caribbean Oxtails are fall‑off‑the‑bone tender and rich with the traditional seasonings we love, green seasoning, thyme, garlic, scotch bonnet, tomato paste, and hearty aromatics, all stewed into a flavorful, gravy-like sauce.

This “set-it-and-forget-it” slowcooker recipe offers the depth of Caribbean flavor with minimal hands-on time. Perfect for busy days when you want a soulful, satisfying meal without hovering over the stove.

Ingredient Guide

Oxtails: Meaty, collagen-rich cuts that become tender and succulent when slow‑cooked.
Caribbean Green Seasoning: A vibrant herb‑pepper blend that anchors the island flavor.
Garlic, Onion, Ginger, Scallions: Build a deeply aromatic foundation.
Tomato Paste: Adds umami richness and body to the gravy.
Thyme, Scotch Bonnet, Bay Leaf, Star Anise: Infuses warmth, heat, and aromatic accents.
Worcestershire & Soy Sauce: Bring savory depth and slight sweetness.
Caribbean Browning: Deepens color and adds a subtle caramel richness.
Beef Stock Cube & Water: Forms a flavorful cooking liquid.
Brown Sugar: Balances acidity with a touch of sweetness.
Carrot & Tomato: Contribute texture, color, and layered flavor.
Parsley: Adds a fresh herbal finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1‑inch pieces and trim excess fat.
Caribbean green seasoning is available in your international spice section or homemade for best flavor.
Scotch bonnet peppers vary in heat; remove seeds or substitute milder pepper if preferred.
Worcestershire and soy sauce may contain gluten; check labels if needed.

Cooking Notes from the Kitchen

Lightly wash the oxtails in water with lime for freshness and to remove bone shards.
Browning is optional but adds flavor; this recipe embraces ease with direct slow cooker prep.
Add more water if needed to keep oxtails submerged throughout cooking.
Skim excess fat after cooking to keep the gravy rich but not greasy.

How long should I cook the oxtails?

Cook on high for 5 1/2 hours until fork-tender and falling off the bone.

Can I brown the oxtails first?

Yes, browning adds depth, but this version skips that for simplicity without sacrificing flavor.

Is this gluten‑free?

It can be, just use gluten‑free soy and Worcestershire sauces, and confirm your stock cube is gluten-free.

How do I clean oxtail?

To clean oxtails, rinse them under cold running water and trim off excess fat. Soak briefly in water with lime juice or vinegar, then drain and pat dry. This step helps remove bone shards and freshens the meat before cooking.

Why is lime juice used to clean oxtail?

Lime juice helps remove any residual odors and impurities from the oxtail while brightening the meat. It also acts as a mild acid to freshen and slightly tenderize the meat before cooking.

Slow Cooker Caribbean Oxtails

Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.

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Prep Time 15

Cook Time 5

Total Time 5 15

Course Beef Recipes, Soups & Stews

Cuisine Jamaican, Trinidadian

Ingredients

4-5 lbs oxtails cut, trimmed and washed with water and lime or lime juice
3/4 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
1 Scotch Bonnet pepper optional
2 tablespoon tomato paste concentrated tomato
4 sprigs thyme
1 large tomato diced
2 stalks scallions chopped
3-5 cloves garlic smashed
1 medium onion diced
1/2 teaspoon Caribbean Browning
1 teaspoon dark soy sauce
1 star anise
1 large carrot cut into thick wheels
1 teaspoon grated ginger
1 bay leaf
1 cube beef stock
1 cup water
1 1/2 teaspoon brown sugar
1 1/2 tablespoon parsley chopped fine

Instructions

In a slow cooker add Oxtail (4 pound).
Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (1 bunch), Garlic (3 clove) and Onion (1).
Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup).
Mix everything well and add Brown Sugar (1 1/2 teaspoon).
Set your slow cooker on high and let it cook for 5 1/2 hours.
Remove the bay leaf, sprigs of thyme and star anise.
Remove the meat from the gravy and set aside.
Skim the fat off the gravy and add it to a pan set over medium heat.
Whisk it continuously to reduce the sauce.
Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
Pour the sauce over the oxtail. Serve and enjoy!

Notes

If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.

Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.

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Lentils And Split Peas Dhal in a white bowl with a pepper in the middle

Featured Soups & Stews Trinidadian Vegan Vegetarian

Lentils and Split Peas Dhal (Trini Lentil Dhal)

January 7, 2026April 16, 2025Leave a Comment

This Lentils and Split Peas Dhal (Trini Lentil Dhal) brings together two pantry staples for a warming, protein-rich stew that tastes like home. I still recall lining up in my grandmother’s kitchen with bowl in hand, waiting for my first serving—a memory that inspired this version. Here, yellow split peas meet lentils in an easy, flavorful dhal that simmers for depth but still comes together with minimal effort.

Seasoned with garlic, turmeric, and black pepper, then finished with aromatic garlic-infused oil, this dhal is warming and satisfying. It’s vegan, vegetarian-friendly, gluten-free (with the right stock), and perfect with rice, roti, or even on its own as a soup. For more convenience, portion and freeze the leftovers; you’ll thank me later.

Ingredient Guide

Yellow Split Peas: Break down into a creamy base while still providing texture.
Lentils: Boost the protein and add depth—no need to soak.
Garlic: Divided between the pot mix and finishing oil for layered flavor.
Turmeric: Adds color and anti-inflammatory benefits, with mild earthiness.
Onion: Only a small slice, enough to enhance the broth’s savory base.
Hot Pepper (Habanero or Scotch Bonnet): Optional—you control the heat.
Water: The primary cooking liquid—adjust for desired thickness.
Vegetable Oil (or olive oil): Adds richness in the tempering step.
Salt & Black Pepper: For seasoning—start light and adjust after cooking.

Shopping Made Easy

Yellow split peas and lentils are widely available in most grocery aisles.
Fresh garlic and turmeric will enhance flavor, but powdered turmeric works too.
Use vegetable stock instead of water if you prefer more depth—just check for gluten.
Include hot pepper for Caribbean spice or omit for mild flavor.

Cooking Notes from the Kitchen

Skim floating particles during simmering for a clean broth.
A wire whisk or swizzle stick helps break down peas without over-blending.
For a froth-free finish, avoid using high-speed immersion blenders.
Temper garlic in hot oil at the end to add aroma and caramelized flavor.
Freeze dhal in portions for a quick, comforting meal—thaw gently before reheating.

Do I have to soak the peas and lentils?

No. They cook thoroughly in the 80-minute simmer, or about 15 minutes in a pressure cooker.

How thick should my dhal be?

It should be thick and soup-like. Add water if it becomes overly thick, or simmer uncovered to reduce excess liquid.

How spicy is this dhal?

It’s mild by default—add extra hot pepper or seeds if you want more kick.

Can I make this dish gluten-free?

Yes. Just ensure any stock you use is certified gluten-free.

What can I serve with dhal?

Great with rice, roti, curry dishes, or even with salted fish or choka for a full Caribbean meal.

Lentils and Split Peas Dhal (Trini Lentil Dhal)

A comforting Caribbean dhal made with yellow split peas, lentils, garlic, turmeric, and a fragrant garlic oil finish, perfect with rice or roti.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Soups & Stews, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

1 cup yellow split peas
1 cup lentils
4 cloves garlic divided; 2 diced, 2 sliced
3/4 teaspoon salt
3/4 teaspoon turmeric
1/4 small onion sliced thin
1/4 teaspoon black pepper
1/2 hot pepper optional
8 cups water adjust as needed
3 tablespoon vegetable or olive oil

Instructions

Rinse split peas and lentils thoroughly; drain.
Bring 8 cups water to boil in large pot. Add lentils, split peas, onion, 2 diced garlic cloves, turmeric, salt, black pepper, and hot pepper (if using).
Reduce to a gentle simmer with lid slightly ajar. Cook about 80 minutes (or 15 minutes in pressure cooker), stirring occasionally and skimming any foam.
Once peas are soft but still holding shape, whisk gently to break down some into a thick stew.
In a small frying pan, heat oil. Add remaining 2 garlic slices and fry until edges darken.
Carefully pour hot garlic oil into dhal over the garlic. Stir and taste. Adjust salt as needed.
Serve hot with rice, roti, or as a bowl of soup.

Notes

It’s easier to add more salt if necessary than remove excess salt. So at the end, do taste to see if there’s enough to your liking. It took me a few tries of making this before I got the salt just right. I added too much at the start and had to work with salty dhal. So take my advice and start with a little and add accordingly.

BTW for some reason this goes a bit more salty when it cools down.

I started with 8 cups of water, but if you find that it becomes overly thick, feel free to add more.

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Featured Grilling Sauces, Condiments & Marinades Trinidadian

Homemade Tamarind BBQ Sauce

January 7, 2026April 16, 2025Leave a Comment

One of the first personalized BBQ sauces I ever made was this tamarind BBQ sauce. In the process, I learned the foundation of making good tomato-based BBQ sauces. Using a less glamorous fruit from the Caribbean called tamarind (in Trinidad and Tobago, we refer to it as tambran) adds a wonderful jolt of true Caribbean vibe to this versatile BBQ sauce, which can also be used as a dipping sauce. The final taste will surely excite your taste buds.

Ingredient Guide

Tamarind Pulp: Provides the signature tangy flavor; soak in hot water to create a concentrated liquid.
Brown Sugar: Adds sweetness and depth; adjust to taste.
Cider Vinegar: Introduces acidity that balances the sweetness.
Sweet Onion: Contributes a mild, aromatic base to the sauce.
Ketchup: Forms the tomato base of the sauce, adding sweetness and body.
Worcestershire Sauce: Adds umami and depth of flavor.
Molasses: Provides a rich, bittersweet note that enhances the sauce’s complexity.
Yellow Mustard: Introduces tanginess and a hint of spice.
Scotch Bonnet Pepper: Adds heat; use sparingly to control spiciness.
Black Pepper: Enhances the overall flavor with a mild heat.
Ground Allspice: Adds warm, peppery notes characteristic of Caribbean cuisine.
Olive Oil: Used for sautéing the onions and adds a subtle richness.
Salt: Balances the flavors.
Grated Ginger: Offers a zesty kick that complements the tamarind.

Shopping Made Easy

Tamarind Pulp: Found in international or Asian markets; look for seedless varieties for convenience.
Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
Spices: Allspice, ground ginger, and black pepper are commonly found in the spice aisle.
Condiments: Ketchup, Worcestershire sauce, molasses, and yellow mustard are standard pantry items.

Cooking Notes from the Kitchen

Preparing Tamarind Pulp: Soak tamarind pulp in 1 to 1½ cups of hot water to create a concentrated liquid.
Handling Scotch Bonnet Pepper: Wear gloves when handling to avoid skin irritation; remove seeds to reduce heat if desired.
Simmering the Sauce: Cook the sauce slowly to allow flavors to meld; it will thicken as it cools.
Storage: Store the cooled sauce in sterilized glass containers in the refrigerator; it will keep for at least a couple of months.

Homemade Tamarind BBQ Sauce

This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.

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Prep Time 15

Cook Time 45

Total Time 1

Course Grilling, Sauces, Condiments & Marinades

Cuisine Trinidadian

Servings

Ingredients

1/4 cup brown sugar packed
1/4 cup cider vinegar
1 large sweet onion diced
2 cups ketchup
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons yellow mustard
1 Scotch bonnet pepper finely chopped, seeds removed for less heat
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon grated ginger
3/4 cup tamarind pulp

Instructions

Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.
In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.
Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.
While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
Strain the tamarind liquid into the saucepan, discarding any solids.
Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!

Notes

You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.

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Coconut Curry Pumpkin Soup served in three small white bowls

Appetizers & Snacks Bahamian Featured Jamaican Soups & Stews Trinidadian Vegan Vegetarian

Caribbean Coconut Curry Pumpkin Soup

January 7, 2026April 16, 2025Leave a Comment

As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth. The combination of savory aromatics, gentle spice from Scotch Bonnet, creamy coconut milk, and sweet pumpkin makes a welcoming opener for festive meals. It’s vegetarian, gluten-free (with the right ingredients), and effortlessly impressive.

Ingredient Guide

Coconut Oil: Adds subtle coconut aroma and richness.
Onions, Garlic, Celery: Form the base of flavor with aromatic sweetness and texture.
Ginger: Freshly grated for bright, warming spice.
Curry Powder & Ground Coriander: Bring classic Caribbean curry flavor.
Scotch Bonnet Pepper (optional): Adds heat—remove seeds to reduce spiciness.
Diced Pumpkin: Delivers sweet body and natural thickness to the soup.
Vegetable Broth: Provides the savory liquid base—swap in chicken stock if preferred.
Coconut Milk: Adds creamy texture and tropical flavor.
Salt: Balances and enhances all flavors.
Chives (for garnish): Bring a fresh, mild onion finish.

Shopping Made Easy

Any medium or sugar pumpkin works—look for firm, unblemished flesh.
Coconut oil adds flavor but you can use plain vegetable oil.
Substitute celery garnish if you don’t have chives on hand.
Use full-fat coconut milk for creaminess; check label if gluten-free is needed.

Cooking Notes from the Kitchen

Sweat aromatics gently on low to build a balanced flavor foundation.
Toasting the curry and coriander briefly enhances the final taste.
Simmer until pumpkin is tender enough to blend smoothly.
Blend gently to avoid frothy texture.
Serve warm in small bowls or elegant shooter glasses.

What kind of pumpkin works best?

Use sugar or small baking pumpkins for sweet, creamy texture. Butternut squash is also a great substitute.

How spicy is it?

Mild by default with a hint of warmth from ginger and curry. Add Scotch Bonnet for a bold Caribbean kick.

Is this soup gluten-free?

Yes, as long as your vegetable broth and coconut milk are certified gluten-free.

Can I make it ahead?

Absolutely. Refrigerate for up to 3 days or freeze in batches. Reheat gently and stir before serving.

Can I serve this as a main dish?

Yes! Double the recipe and serve in large bowls alongside crusty bread or salad.

Caribbean Coconut Curry Pumpkin Soup

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizers & Snacks, Soups & Stews, Vegan, Vegetarian

Cuisine Bahamian, Jamaican, Trinidadian

Ingredients

2 tablespoon coconut oil
1 cup chopped onion
1 clove garlic minced
1/2 cup celery diced
1/2 teaspoon ginger grated
1 tablespoon curry powder
1/4 teaspoon ground coriander
4 cups diced pumpkin
3 cups vegetable broth
1 cup coconut milk
1 Scotch Bonnet pepper finely chopped; optional
1/2 teaspoon salt
chives for garnish

Instructions

Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
Using an immersion blender, blend gently for about 1 minute until silky smooth.
Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.

Notes

I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.

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Breads & Bakes Featured Side Dishes Trinidadian Vegetarian

Ultimate Breadfruit Pie

January 7, 2026April 16, 2025Leave a Comment

I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.

Ingredient Guide

Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
Layer the cheese evenly through the middle and on top for full flavor in every bite.
Broil carefully for the golden crust; keep a close eye as it browns fast.
Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.

Ultimate Breadfruit Pie

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.

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Prep Time 25

Cook Time 50

Rest Time 5

Total Time 1 20

Course Breads & Bakes, Side Dishes, Vegetarian

Cuisine Trinidadian

Servings

Ingredients

1 large breadfruit about 4 lb
1 1/2 cups evaporated milk
2 tablespoons parsley chopped
1 cup cheddar cheese grated
1/2 cup Monterey Jack cheese grated
1 medium onion chopped
Salt and black pepper, to taste

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
Sprinkle top with reserved cheddar (and breadcrumbs if using).
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Rest 5 minutes before serving.

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Lamb Chops Braised In A Coconut Curry Sauce

Beef Recipes Caribbean Classics Fall Recipes Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian Winter Recipes

Caribbean Coconut Curry Lamb Chops

January 7, 2026April 16, 2025Leave a Comment

This Caribbean Coconut Curry Lamb Chops brings a surprising Caribbean twist to succulent lamb, slathered in a warm and fragrant curry gravy enriched with creamy coconut milk. Growing up in the islands, lamb was a rare treat, goat often took center stage, but this dish proves lamb shines in this comforting curry.

It’s all made in one deep pot: lamb chops seared to perfection, sautéed with garlic, ginger, curry powder, thyme, and shado beni, then simmered in coconut milk and water until fork-tender. The result is a hearty, flavorful meal with a rich sauce that’s perfect served alongside rice, roti, ground provisions, or a side salad.

Ingredient Guide

Lamb Chops: Meaty, bone-in chops that lend deep flavor and remain tender when braised.
Vegetable Oil: For searing the chops and sautéing aromatics.
Salt and Black Pepper: Basic seasoning to enhance the lamb.
Garlic and Ginger: Build a warm, aromatic base.
Shallot (or Onion): Adds sweet depth.
Curry Powder: The heart of the sauce with Caribbean spice signature.
Shado Beni (Culantro) and Scotch Bonnet Pepper: Infuse traditional island heat and herb flavor.
Scallions, Thyme & Parsley: Add fresh herbal brightness.
Coconut Milk and Water: Create a rich, creamy curry sauce.
Grape Tomatoes (or regular tomatoes): Add acidity and sweetness to balance the richness.

Shopping Made Easy

Ask the butcher for 5 bone-in lamb chops (about 3 pounds).
Jamaican curry powder is ideal; avoid blends with flour if gluten-free.
Shado beni may be sold as culantro; use cilantro if unavailable.
Opt for full-fat canned coconut milk to achieve creamy sauce.

Cooking Notes from the Kitchen

Pat lamb chops dry before searing to ensure a golden crust.
Allow curry powder to toast briefly with aromatics for deeper flavor.
Simmer with lid slightly ajar, stirring every 10–15 minutes to develop a rich gravy.
Finish with parsley and ripe tomatoes off the heat for freshness.

How long should I braise the lamb?

Simmer covered for about 1½ hours, stirring periodically until the meat is fork-tender and the gravy has thickened.

What is shado beni and can I substitute it?

Shado beni, also known as culantro, is a herb with a bold, citrusy flavor similar to cilantro. If you can’t find it, fresh cilantro makes a good substitute.

Can I use boneless lamb for this recipe?

Yes, but bone-in lamb chops add extra flavor during braising. Boneless cuts will cook faster, so adjust your cooking time accordingly.

How spicy is this dish with scotch bonnet?

Scotch bonnet peppers are very hot. Using just 1/4 pepper adds warmth without overwhelming heat, but you can reduce or increase it based on your spice preference.

Can I make this recipe ahead of time?

Absolutely. The flavors develop even more after a day. Store in the fridge for up to 3 days and reheat gently on the stove.

What can I serve with coconut curry lamb chops?

These lamb chops pair well with steamed rice, roti, mashed provisions (like yam or green banana), or a crisp green salad.

Caribbean Coconut Curry Lamb Chops

One-pot Caribbean-style lamb chops simmered in a creamy coconut curry sauce, infused with island spices and fresh aromatics.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Beef Recipes, Caribbean Classics, Fall Recipes, Rice & One-Pot, Soups & Stews, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

5 lamb chops about 3 lbs
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 stalks scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 pepper scotch bonnet pepper finely diced – no seeds
1 shallot finely chopped or onion
2 tablespoon chopped parsley flat leaf

Instructions

Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.
Brown the chops on each side for a few minutes.
Remove the browned lamb chops and set aside.
Turn the heat down to low and add a tablespoon more oil if necessary.
Toss in the Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.
Now add the Curry Powder (1 1/2 tablespoon) and stir well.
Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Stir well.
Add Coconut Milk (1 1/2 cup) and Water (1 cup).
Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.
The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use other beans instead of bodi?

How spicy is this curry?

Is the dish gluten-free?

Can I prep this ahead?

Curry Chicken with Bodi (Yard Beans)

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this gluten-free?

What else can I substitute for callaloo?

How do I control the heat?

Can I skip the oven step?

Is this stew suitable for meal prep?

Caribbean Ratatouille (Ital Vegetable Stew)

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What duck should I use?

Is amchar masala necessary?

How spicy is it?

Can I make this ahead?

What’s the best way to serve it?

Ultimate Curry Duck

Ingredients 1x2x3x

Instructions

Notes

Red Onion and Sardine Salad

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Is this very spicy?

Can I use other proteins?

Can I prep this ahead?

Is it gluten‑free?

Spicy Geera Shrimp (Caribbean Roasted Cumin)

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How tender will they be?

Can I skip the wine?

Can I make this in a slow cooker?

Red Wine Braised Caribbean Oxtails

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How long should I cook the oxtails?

Can I brown the oxtails first?

Is this gluten‑free?

How do I clean oxtail?

Why is lime juice used to clean oxtail?

Slow Cooker Caribbean Oxtails

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Do I have to soak the peas and lentils?

How thick should my dhal be?

How spicy is this dhal?

Can I make this dish gluten-free?

What can I serve with dhal?

Lentils and Split Peas Dhal (Trini Lentil Dhal)

Ingredients

Instructions

Notes

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients