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Trinidadian

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

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curry beef with pigeon peas
Featured Jamaican Trinidadian

Curry Beef with Pigeon Peas

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When it comes to hearty Caribbean meals, few dishes rival a bold, flavorful curry, especially when it’s simmered slowly with tender beef and hearty legumes. As a little fella on the islands, I had a love-hate relationship with pigeon peas. I loved the flavor and texture of a good curry, especially when paired with hot sada roti. But shelling those fresh peas? That part I could’ve done without. These days, frozen shelled peas offer a convenient solution without compromising too much on flavor.

This Curry Beef with Pigeon Peas recipe captures all the warmth and richness of a traditional Caribbean curry. The beef is simmered slowly until melt-in-your-mouth tender, while the peas break down slightly to help thicken the sauce and deepen the flavor. With classic spices like roasted geera, garam masala, and anchar masala, plus the kick of scotch bonnet and the herbal brightness of green seasoning, every bite is layered and soul-satisfying. Perfect for Sunday dinner or a slow-cooked weekday treat, this one-pot dish is pure Caribbean comfort.

curry beef with pigeon peas

Ingredient Guide

  • Curry Powder: A staple blend of turmeric, coriander, and other spices that gives this dish its golden color and signature Caribbean flavor.
  • Garam Masala: A warm spice mix often used in Indian-influenced Caribbean dishes; adds depth and aroma.
  • Roasted Geera (Cumin): Brings a deep, smoky, and earthy base to the curry.
  • Anchar Masala: A Trinidadian spice mix traditionally used in pickles but incredible in curries for added boldness.
  • Pigeon Peas: A hearty legume also known as gungo peas; fresh is best, but frozen makes this dish weeknight-friendly.
  • Beef (with or without bones): Bone-in beef adds more flavor to the curry, but boneless cuts work well too if that’s what you have.
  • Caribbean Green Seasoning: A homemade herb blend that includes scallions, thyme, culantro, and garlic adds fresh, herbal depth.
  • Scotch Bonnet Pepper: A fiery chili that delivers authentic heat and fruity flavor; adjust to your spice level.

Shopping Made Easy

  • Pigeon Peas (gungo peas): Look in the freezer section for shelled pigeon peas. If fresh is in season, even better.
  • Anchar Masala: Found at West Indian or specialty spice stores, or substitute with extra roasted geera and amchar-style spices.
  • Beef Cuts: Use stewing beef or any cut that benefits from long simmering, like chuck or shank, bone-in for more flavor.
  • Scotch Bonnet Pepper: Available fresh at Caribbean groceries or in frozen packs; substitute with habanero if needed.
  • Green Seasoning: Make your own or look for bottled versions in West Indian markets.

Cooking Notes from the Kitchen

  • Washing the Beef: Rinse the beef in lemon juice or vinegar and cold water, then drain well before cooking.
  • Be patient! The long cook time is essential for both flavor development and tenderness.
  • Thickening the Gravy: Mash some pigeon peas against the side of the pot to naturally thicken the curry.
  • Salt to Finish: Always taste and adjust salt at the end, once the flavors have concentrated.

What’s the best beef cut for Curry Beef with Pigeon Peas?

Bone-in beef is ideal for flavor, but boneless stew beef, chuck, or even brisket also work well in this dish.

Can I use canned pigeon peas?

Yes, but frozen or fresh pigeon peas are preferred for better texture and flavor. Be sure to rinse canned peas before using.

How spicy is this recipe?

It depends on how much scotch bonnet pepper you include. Start with a small amount and add more to taste.

What is anchar masala and can I skip it?

Anchar masala is a tangy, spicy spice blend used in pickling. It adds depth and tartness. You can skip it in a pinch, but the flavor profile will be slightly different.

What’s the best side dish for Curry Beef with Pigeon Peas?

Serve with white rice, paratha roti, or boiled ground provisions like cassava and green banana.

curry beef with pigeon peas

Curry Beef with Pigeon Peas

A rich and comforting Caribbean curry made with seasoned beef and hearty pigeon peas simmered low and slow in bold spices until tender and flavorful.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Jamaican, Trinidadian

Ingredients
  

  • 3 tablespoons curry powder
  • 3/4 teaspoon black pepper
  • 3/4 tablespoon garam masala
  • 3/4 tablespoon roasted geera ground cumin
  • 3/4 tablespoon Amchar Masala
  • 1 cup water for curry slurry
  • 1 onion, medium sliced
  • 1 teaspoon grated ginger
  • 6 cloves garlic crushed
  • 2 tablespoons Caribbean green seasoning
  • 1 scotch bonnet pepper chopped
  • 2-3 tablespoons olive oil
  • 2 1/2 lbs beef cubed; preferably with bones
  • 3/4 tablespoon salt adjust to taste
  • 3 cups pigeon peas frozen, thawed, and rinsed
  • 8-10 cups water

Instructions
 

  • In a bowl, mix curry powder, black pepper, garam masala, roasted geera, anchar masala, and 1 cup water to form a slurry. Add onion, ginger, garlic, green seasoning, and scotch bonnet pepper. Stir well.
    Mixing curry powder in a bowl
  • Heat oil in a large pot over medium heat. Add the slurry and cook uncovered for 5–7 minutes until thickened and fragrant.
    Burn off liquid
  • Add washed beef cubes and stir to coat in curry mixture. Cover and cook over medium-low for 10–15 minutes.
    washed beef added to curry slurry
  • Remove lid and raise heat to medium-high. Cook until liquid evaporates and oil is visible again.
    Beef in juices in a red pot on the stove
  • Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.
    Add in pigeon peas
  • Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 2 to 2 1/2 hours.
    Coating peas with curry and beef juices
  • Mash some peas to help thicken the curry. Simmer until gravy reaches desired consistency.
    mashed pigeon peas
  • Taste and adjust salt before serving. 
    Tender beef and peas in a red pot on the stove
  • Let rest 5–10 minutes before serving.
    curry beef with pigeon peas

Notes

Please use the video below to follow along as much more about the recipe is discussed there. I used a cheap cut of boneless beef, however I find that you get a deeper flavor by using beef with bones. Use as much Scotch Bonnet or whatever hot pepper you like or can source or you know you can handle.
Tried this recipe?Let us know how it was!
Bok choy and corned beef in pan
Featured Trinidadian

Bok Choy with Corned Beef

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This Bok Choy with Corned Beef recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish and her classic Fry Pak Choi with Stewed Pork, two dishes we often enjoyed with sada roti growing up. In this version, we’re simply using leftover corned beef (bully beef). It’s a quick, budget-friendly, and deeply satisfying way to turn a few pantry staples into a hearty Caribbean meal. The tender-crisp Shanghai bok choy stir-fried with seasoned beef and sweet tomatoes brings bold flavor with minimal effort.

Popular across Trinidad and Tobago, this easy weeknight dish offers a brilliant way to transform fridge staples into something warm, comforting, and quick. Serve this recipe with rice, sada roti, or even over-boiled ground provisions for a complete island-style plate.

Bok choy and corned beef in pan

Ingredient Guide

  • Shanghai bok choy: A milder, tender variety of bok choy with soft green tops and crisp white stalks. Also called baby bok choy or Chinese cabbage.
  • Corned beef (bully beef): Use leftover cooked or fried canned corned beef for a rich, salty base. Adds bold flavor and texture.
  • Grape tomatoes: These small, sweet tomatoes add brightness and color. Cherry tomatoes work as a substitute.
  • Onion: A must for building the savory foundation of the stir-fry. Slice thin for even cooking.
  • Olive oil: Used for sautéing. Any neutral oil like vegetable or coconut oil can be substituted.
  • Black pepper and sea salt – Basic seasoning to enhance the natural flavors of the greens and meat.

Shopping Made Easy

  • Look for Shanghai bok choy in the produce section of Asian supermarkets or well-stocked grocery stores. They’re usually bundled together with shorter, wider stalks than regular bok choy.
  • Canned corned beef is typically found in the canned meats aisle. For a fresher flavor, pan-fry it beforehand as the recipe suggests.
  • If grape tomatoes aren’t available, substitute with halved cherry tomatoes or even diced plum tomatoes in a pinch.
  • Use sea salt for more subtle seasoning; table salt can be used, but adjust quantity carefully.

What is the best substitute for Shanghai bok choy?

If you can’t find Shanghai bok choy, regular bok choy or baby spinach are good alternatives. Adjust the cooking time, as spinach wilts much faster.

Can I use canned corned beef straight from the tin?

Yes, but the dish tastes better if the canned corned beef is pan-fried first. It adds a rich, slightly crispy texture that complements the tender greens.

How do I keep bok choy from getting soggy?

Cook the white stalks first since they take longer to soften, then add the green tops near the end. Don’t overcook—the greens should still be vibrant and slightly crisp.

Is this recipe good for meal prep?

Yes. It stores well in the fridge for up to 3 days. Reheat gently to preserve the texture of the bok choy.

Bok choy and corned beef in pan

Bok Choy with Corned Beef

A quick and flavorful Caribbean stir-fry combining tender bok choy and savory corned beef, perfect for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup leftover fried corned beef
  • 1 medium onion sliced
  • 3 lbs Shanghai bok choy separated into white stalks and green leaves
  • 1/2 teaspoon sea salt adjust to taste
  • 1/2 teaspoon black pepper
  • 8-10 grape tomatoes halved

Instructions
 

  • Heat the olive oil in a wide sauté pan over medium heat. Add the leftover fried corned beef and sliced onion to the pan. Stir well and cook for about 3 minutes until the onions are translucent.
    Heating corned beef in a pan with oil
  • Add the white stalks of the bok choy to the pan. Stir to combine and cook for 4–6 minutes, uncovered, until the stalks begin to soften.
    Adding in white parts of the bok choy
  • Season with sea salt and black pepper, adjusting to taste.
  • Add the green leaves of the bok choy to the pan. Stir well and cook for an additional 2–3 minutes until the leaves are wilted but still vibrant.
    Adding in more bok choy
  • Top the dish with the halved grape tomatoes. Cook for another 3–4 minutes, allowing the tomatoes to soften slightly.
    Topping with tomato
  • Taste and adjust seasoning if necessary. Serve hot.
    Bok choy and corned beef in pan

Notes

Please use the video below to follow along as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the canned corned beef that’s used.
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Oxtail soup
Featured Jamaican Soups & Stews Trinidadian

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

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This rich and comforting oxtail soup is a staple in Caribbean kitchens, especially during the cooler months. Packed with tender oxtail, a medley of root vegetables, and seasoned with traditional island spices, this soup is more akin to a stew in its heartiness. The slow-cooked flavors develop over several hours, making it a perfect dish for family gatherings or meal prepping.

Ingredient Guide

  • Oxtail: The star of the dish, providing a rich, beefy flavor and gelatinous texture when slow-cooked.
  • Lemon Juice: Used to clean the oxtail, a common practice in Caribbean cooking to remove any residual odors.
  • Sea Salt & Black Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
  • Olive Oil: Used for roasting and sautéing, adding depth to the dish.
  • Carrots & Pumpkin: Roasted to bring out their natural sweetness, they add body and flavor to the soup.
  • Onion, Garlic, Thyme, Scallions: Aromatic base that infuses the soup with traditional Caribbean flavors.
  • Yellow Split Peas: Thicken the soup and add a subtle earthy flavor.
  • Caribbean Green Seasoning: A blend of herbs and spices that adds a distinctive island taste.
  • Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
  • Coconut Cream or Milk: Adds a creamy texture and subtle sweetness.
  • Potatoes, Sweet Potatoes, Eddoes: Root vegetables that provide substance and absorb the soup’s flavors.
  • Okra: Adds a unique texture and helps thicken the soup.
  • Tomato Paste: Adds umami and a rich color to the broth.
  • Baby Spinach: Stirred in at the end for added nutrition and color.
  • Flour, Salt, Brown Sugar, Water: Combined to make “spinners,” traditional Caribbean dumplings.

Shopping Made Easy

  • Oxtail: Available at most butcher shops; ask to have it cut into 1-inch pieces.
  • Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
  • Eddoes: Found in Caribbean or international markets; taro can be used if unavailable.
  • Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
  • Caribbean Green Seasoning: Can be homemade or purchased at Caribbean markets.

Cooking Notes from the Kitchen

  • Roasting the oxtail, carrots, and pumpkin enhances their flavors and adds depth to the soup.
  • Allow the soup to simmer slowly to develop rich flavors and tenderize the oxtail.
  • “Spinners” are small, elongated dumplings that add a delightful texture; ensure the dough is soft but not sticky.
  • Adjust the amount of Scotch bonnet pepper to control the spiciness.

Oxtail soup

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Soups & Stews
Cuisine Jamaican, Trinidadian

Ingredients
  

  • 3 lbs oxtail
  • 1/2 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large carrots
  • 2 1/2 lbs pumpkin
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 tablespoon olive oil
  • 8 cloves garlic smashed
  • 6-8 sprigs thyme
  • 3 scallions, chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup hot water
  • 1 cup yellow split peas washed
  • 8-10 cups hot water
  • 3/4 tablespoon salt
  • 1 tablespoon Caribbean Green Seasoning
  • 1 Scotch Bonnet Pepper
  • 2 tablespoons coconut cream or 1 cup coconut milk
  • 3 large potatoes
  • 2 large sweet potatoes
  • 6-8 medium eddoes
  • 10-15 okra
  • 1 tablespoon tomato paste
  • 5-8 cups water
  • 1/3 lb baby spinach
  • 1 1/2 cups All-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 cup water adjust as needed

Instructions
 

  • Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
    Oxtail drizzled with olive oil, black pepper and sea salt
  • On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
    Prepped vegetables for oxtail soup
  • In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
    onion, garlic, thyme, scallions and black pepper in a deep blue pot on the stove
  • Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
    Add roasted oxtail pieces to pot on the stove
  • Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
    Mixture boiling with pepper in pot
  • Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
    Add in roasted carrots and pumpkin
  • Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
    eddoes, potato and sweet potato in a bowl with water
  • Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
    Soup thickening on the stove
  • After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot. 
    Add in baby spinich
  • Cook for an additional 10–15 minutes until dumplings are cooked through.
    All ingredients cooking in the pot
  • Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
    Close up of oxtail soup in a blue and white serving dish

Notes

May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
Tried this recipe?Let us know how it was!
small batch green seasoning
Bahamian Featured Jamaican Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Small Batch Caribbean Green Seasoning

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I cannot believe it’s taken me this long to make a Small Batch Caribbean Green Seasoning recipe for you all. Yes, we’ve done the classic Caribbean Green Seasoning a few times, with the intended purpose for people who cook Caribbean food regularly. However, I never considered that there may be those of us who sporadically cook Caribbean dishes or who are only now discovering our culinary delights.

This Small Batch Caribbean Green Seasoning is my tribute to those island roots, perfect for those of you who want the authentic flavor without making a massive jug. Ideal for apartment living, solo cooking, or if you’re beginning your Caribbean food journey, this one’s for you.

small batch green seasoning

Ingredient Guide

  • Olive oil: Helps emulsify everything into a smooth paste and carries the herb flavors beautifully.
  • Garlic: Delivers that sharp, pungent note we all love in Caribbean marinades.
  • Thyme: An earthy, slightly minty essential that adds depth to the seasoning.
  • Scallions: Bring a mellow, sweet onion flavor.
  • Chives: Offer a gentle oniony sharpness and bright green color.
  • Parsley: Adds a fresh and slightly peppery contrast to the stronger herbs.
  • Chadon Beni (Culantro): A bold herb that’s like cilantro on steroids; substitute with cilantro if needed.
  • Pimento peppers (seasoning peppers): Sweet and mild, key for flavor without overpowering heat.

Shopping Made Easy

  • Chadon Beni: Look for it in Latin or Asian markets; cilantro will work in a pinch.
  • Pimento peppers: If you can’t find them, go for Cubanelle or Hungarian wax peppers for a similar sweet taste.
  • Fresh herbs: Check your farmers’ market or the produce section at your local grocery store for vibrant, fresh herbs.

Cooking Notes from the Kitchen

  • Preparation: Wash all herbs thoroughly and allow them to air-dry to prevent excess moisture in the seasoning.
  • Texture tip: You control the final blend, so make it silky smooth or leave it a bit chunky depending on how you use it.
  • Storage hack: Keeps up to 3 months refrigerated in a sealed glass container; for longer storage, freeze in ice cube trays.
  • Usage ideas: Use it as a marinade for meats, a flavor booster in soups and stews, or even mixed into your scrambled eggs.

What is Caribbean Green Seasoning used for?

Caribbean Green Seasoning is a flavor-packed herb blend used for marinating meats, seasoning stews, soups, rice dishes, and more.

Can I freeze Caribbean Green Seasoning?

Yes, freeze in ice cube trays for easy portioning—perfect for quick weeknight cooking.

What can I substitute for Chadon Beni (Culantro)?

Cilantro is the go-to substitute when Chadon Beni isn’t available. It’s milder, but still does the trick.

Can I adjust the texture of the green seasoning?

Yes, the texture can be customized to your preference, from a coarse chop to a smooth puree, depending on how you plan to use it.

Are Pimento peppers spicy?

Nope! They’re sweet and aromatic, adding flavor without heat, making them ideal for the whole family.

small batch green seasoning

Small Batch Caribbean Green Seasoning

A homemade concentrated blend of fresh Caribbean herbs and aromatics, perfect for marinating meats, enhancing stews, or adding a burst of flavor to any dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Bahamian, Jamaican, Trinidadian
Servings 4

Ingredients
  

  • 1 cup olive oil
  • 5 cloves garlic
  • 7 sprigs thyme
  • 2 stalks scallions
  • 8 stems chives no tough stems
  • 4 stems parsley about 3 tablespoon chopped
  • 6-8 leaves Chadon Beni cilantro
  • 4 peppers Pimento Peppers

Instructions
 

  • Wash all herbs and peppers thoroughly and allow them to air-dry.
    Green seasoning ingredients
  • Roughly chop garlic, thyme, scallions, chives, parsley, Chadon Beni, and pimento peppers.
    adding olive oil to green seasoning ingredients in blender
  • Place all ingredients into a blender or food processor.
    green seasoning ingredients in blender
  • Add the olive oil.
  • Blend to your desired texture, smooth or slightly chunky. Transfer to an airtight container and refrigerate.
    finished green seasoning in pot
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