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When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
Garlic – Smashed to release its full aroma into the curry base.
Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
Black Pepper – For a gentle background heat and flavor.
Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
Ground Masala – A spice mix that layers in complex, roasted flavors.
Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
Salt – Essential for seasoning the beans and potatoes.
Water – Helps simmer and cook the beans in the curry base.
Onion (optional) – Adds sweetness and depth when sautéed in the base.
Tomato (optional) – Adds acidity and a natural sweetness for balance.
Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
Cut the beans into even lengths so they cook evenly.
The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.

Curry String Beans with Potato (Aloo)

A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.

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Prep Time 15

Cook Time 40

Total Time 55

Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian

Cuisine General Caribbean

Ingredients

1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
3 large potatoes cubed, boiled in salted water
2 tablespoons vegetable oil
8 cloves garlic smashed
1 teaspoon geera seeds cumin
1/2 teaspoon black pepper
1 tablespoon Caribbean green seasoning
1/2 Scotch Bonnet pepper optional
3/4 tablespoon ground masala
2 tablespoons curry powder
1/2 tablespoon salt adjust to taste
1 cup water
1 medium onion diced
1 medium tomato diced – optional
1/2 cup coconut milk optional

Instructions

Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
Add the string beans and salt, mixing well to coat in the curry base.
Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side. The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.

Keyword caribbean curry, curry, curry beans, curry recipe, curry string beans, guyana curry, how to cook string beans, Jamaican curry, string bean curry, trinidad curry, vegan, vegan recipe, vegetarian recipe

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Chris's Kitchen Featured Fusion Global Favorites Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian

Garlic and Chive String Beans with Cashews

January 7, 2026August 8, 2025Leave a Comment

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
String Beans – Fresh, tender beans are the base of this seasonal side dish.
Sea Salt – Enhances the natural flavors of all the ingredients.
Black Pepper – Adds a mild heat and balance to the butteriness.
Garlic – Sliced for a mellow aromatic base that infuses the butter.
Water – Helps steam the beans briefly to get them just tender.
Lemon Zest – Brightens the dish and offsets the richness.
Chili Flakes (Optional) – Adds a little extra heat, if desired.
Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

Most grocery stores carry fresh string beans year-round, but they’re best during summer.
Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
Don’t overcook the string beans—you want them bright green with a little bite.
Feel free to add the lemon juice right at the end to cut the richness from the butter.
This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.

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Prep Time 10

Cook Time 8

Total Time 18

Course Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine Fusion

Ingredients

1/2 cup raw cashew nuts
2 – tablespoons chive garlic butter
1 1/2 – lbs string beans washed, trimmed
3/4 – teaspoon sea salt
1/2 – teaspoon black pepper
3 – cloves garlic sliced
2 – tablespoons water
1/2 – teaspoon lemon zest
– pinch chili flakes optional
1/2 juice – of lemon optional

Instructions

Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
Taste and adjust seasoning to your preference. Serve warm as a side dish.

Keyword french beans, how to cook string beans, InSeason, string beans, vegan, vegan recipe, vegetarian, vegetarian recipe

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Caribbean Classics Featured General Caribbean Seasonal Recipes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

January 7, 2026July 26, 2025Leave a Comment

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
Ackee – mild, creamy fruit that softens the spiciness and adds texture
Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
Onion – adds savory crunch and depth in the mix
Garlic – essential pungent flavor base
Carrot – sweet crunch and color contrast
Vinegar (white or apple cider) – pickling acid for tang and preservation
Sugar – balancing sweetness to offset the tartness
Salt – seasoning coordination
Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
Look for canned ackee labeled “ready to eat” and rinse off excess brine
Scotch bonnet peppers are available fresh or dried; wear gloves when handling
Choose crisp carrots and firm onion to maintain texture during pickling
Use distilled white or apple cider vinegar, both work well for preserving flavor
Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.

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Prep Time 15

Rest Time 20

Total Time 35

Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine General Caribbean, Trinidadian

Ingredients

1 lb chenette peeled
1/2 teaspoon sea salt
1/2 teaspoon pimenton smoked paprika
1/2 teaspoon black pepper
2 cloves garlic crushed
1/2 Scotch Bonnet pepper sliced thinly
1 tablespoon Chadon Beni chopped, about 4 leaves
2 tablespoons water

Instructions

Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.

Keyword ackee, Appetizers & Snacks, Caribbean Classics, chenette, chenette chow, chow, comfort food, guinep, spanish lime, summer recipes, trinidad

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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

January 7, 2026July 25, 2025Leave a Comment

There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
Sugar: Used to balance the tartness of the passionfruit.
Water: Helps steep the syrup and thins the final drink to the perfect consistency.
Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
Look for frozen mango pieces in the same section where you find smoothie ingredients.
West Indian groceries often carry both pulp and fresh passionfruit in season.
If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.

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Prep Time 10

Cook Time 10

Total Time 20

Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan

Cuisine General Caribbean

Ingredients

1 cup passionfruit pulp thawed
1 cup sugar
9 cups water divided
2 cups frozen mango pieces
1 teaspoon vanilla essence optional
Few drops Angostura bitters optional
1 of Juice lime or lemon optional

Instructions

Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
Pour the mango puree into a large mixing bowl or jug.
Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
Chill before serving or serve over crushed ice.
For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.

Keyword beginner, Caribbean Classics, drinks, Fusion, mango recipes, passionfruit, refreshing juices, summer recipes, Sunday Dinners, tropical drinks

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Featured Fusion Trinidadian Vegan Vegetarian

Fry Aloo with Ochro (Potato and Okra)

January 7, 2026June 16, 2025Leave a Comment

Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.

We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.

Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.

Finished okra and potatoes in pan with pepper on top

Ingredient Guide

Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
Onions: Thinly sliced for sweetness and texture, forming the flavor base.
Garlic: Smashed to release savory depth.
Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
Black Pepper: Balances flavors with warmth.
Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
Salt: Enhances flavor and draws moisture during cooking.
Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.

Shopping Made Easy

Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
Ensure the olive oil is extra-virgin or light, based on your flavor preference.

Cooking Notes from the Kitchen

Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
Stir every 4 minutes for even cooking and a consistent golden color.
Thinly slice okra and potato so they cook through in 25 minutes.
Use a nonstick pan to minimize oil; it adds convenience and texture.
Taste at the end and adjust salt for a balanced finish.

Is this dish gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.

How spicy is it with bird’s eye pepper?

It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.

Can I use frozen okra?

Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.

What can I serve this with?

Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.

How do I avoid soggy okra?

Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.

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Prep Time 10

Cook Time 25

Total Time 35

Course Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Servings

Ingredients

3-4 tablespoons olive oil
2 small onions sliced
8 cloves garlic smashed
2 Bird’s Eye peppers whole or chopped
1/2 teaspoon black pepper
12 okra sliced into wheels
3/4 teaspoon salt
5 medium potatoes sliced thin

Instructions

Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
Add okra wheels.
Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
Cover pan and cook for 12 minutes, stirring every 4 minutes.
Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

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Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Easy Caribbean Honey Mustard Dressing

January 7, 2026June 16, 2025Leave a Comment

If you’re looking for a bold, tangy, and sweet dressing that comes together in minutes, this Easy Caribbean Honey Mustard Dressing is exactly what you need. Whether you drizzle it over a crisp salad, use it as a dip for chicken wings or veggie sticks, or add a spoonful to your favorite sandwich, this Caribbean-inspired twist on a classic is sure to impress.

Made with just a few pantry staples, Dijon mustard, honey, olive oil, lemon juice, and rice wine vinegar; this recipe is incredibly versatile. The black pepper adds subtle heat, while the honey rounds out the sharpness of the mustard. Want to add more Caribbean flair? Use hot honey or toss in some red pepper flakes for a fiery version.

It’s fast, gluten-free, and full of flavor. I love it over fresh watercress, but the real beauty is how easily you can adapt it to whatever you’re cooking up. Shake it, whisk it, and you’re done.

Ingredient Guide

Olive Oil: The base that helps emulsify the dressing and carry all the flavors.
Honey: Adds natural sweetness; hot honey works great for a spicy twist.
Dijon Mustard: Smooth and tangy with just the right sharpness.
Lemon Juice: Balances the flavors and brightens the entire dressing.
Rice Wine Vinegar: A milder vinegar that brings acidity without overpowering.
Black Pepper: Adds warmth and depth.
Salt: Just a pinch to enhance all the other ingredients.

Shopping Made Easy

Use a good-quality olive oil to create a smooth, balanced dressing.
Look for real honey and Dijon mustard without added sugars or thickeners.
Rice wine vinegar is mild and available in most international or health-food aisles.
Fresh lemon juice gives better results than bottled for a zesty finish.

Cooking Notes from the Kitchen

Shake everything together in a jar for fast emulsification—no blender required.
Store in the fridge in a sealed container for up to 2 weeks.
Add red pepper flakes or swap in hot honey for a spicier version.
For creaminess, mix in a tablespoon of mayo or Greek yogurt.
Try it as a marinade for grilled chicken or drizzle over roasted vegetables.

Can I use another type of vinegar?

Yes, apple cider vinegar or white wine vinegar can be substituted easily.

How long does it last in the fridge?

Store it in an airtight jar or container and refrigerate for up to 2 weeks. Shake before use.

Is this dressing gluten-free?

Yes, just make sure your mustard and vinegar are certified gluten-free.

Can I use yellow mustard instead of Dijon?

You can, but Dijon provides a smoother, more complex flavor that’s ideal for dressings.

What dishes pair well with this?

Use it on salads, as a dip for wings or veggies, in wraps, or as a sandwich spread.

Easy Caribbean Honey Mustard Dressing

If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.

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Prep Time 5

Total Time 5

Course Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1/2 cup olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 1/2 tablespoon rice wine vinegar
1/2 teaspoon black pepper
1 pinch salt

Instructions

Make a simple salad with watercress to enjoy this tangy honey mustard dressing.
Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
Use immediately or refrigerate for up to 2 weeks.
Shake before each use.

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there. For example, I replaced apple cider vinegar with rice wine vinegar, and you can add a bit of pepper flakes to give the dressing a slight kick. If making this gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary needs.

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Appetizers & Snacks Featured Fusion Trinidadian Vegan Vegetarian

Air Fryer Curried Chickpeas

January 7, 2026June 12, 2025Leave a Comment

There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.

The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).

Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.

Ingredient Guide

Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
Sea Salt: Balances the spices and adds a crunchy texture.

Shopping Made Easy

Grab canned chickpeas; no soaking or long prep needed.
Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
Use good-quality olive oil or substitute with avocado or canola oil.

Cooking Notes from the Kitchen

Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
Let them cool completely before storing to maintain crunch.
Store in a sealed jar or container at room temperature for up to 3 weeks.

Are air fryer chickpeas healthy?

Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.

Can I use dried chickpeas?

Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.

How spicy is this?

That’s up to you—leave the pepper whole for mild heat or chop it for more kick.

What can I use instead of green seasoning?

Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.

Do I need to peel the chickpeas?

Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.

Air Fryer Curried Chickpeas

Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.

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Cook Time 20

Total Time 20

Course Appetizers & Snacks, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can chickpeas drained, rinsed, dried
1 tablespoon olive oil
1/2 Scotch Bonnet pepper whole or chopped
3 cloves garlic crushed
1 teaspoon Caribbean green seasoning
1/4 teaspoon sea salt

Instructions

Drain, rinse, and towel-dry chickpeas. Toss with olive oil.
Meanwhile, crush garlic and pepper.
When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
Serve warm or store in an airtight container at room temperature for up to 3 weeks.

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Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

January 7, 2026June 12, 2025Leave a Comment

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

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

Ingredients Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make curry corn gluten-free?

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

Can I use canned corn?

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

How do I make this creamier?

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

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.

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Prep Time 10

Cook Time 15

Total Time 25

Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

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

Instructions

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

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

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Featured Rice & One-Pot Side Dishes Trinidadian Vegan Vegetarian

Curry Cassava

January 7, 2026June 11, 2025Leave a Comment

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

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Is curry cassava a traditional Caribbean dish?

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

Can I use other root vegetables?

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

What if I don’t have green seasoning?

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

How spicy is this recipe?

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

Can I freeze curry cassava?

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

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

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

Instructions

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

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.

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Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

January 7, 2026June 11, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is pommecythere?

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

How spicy is this chow?

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

Can I use cilantro instead of chadon beni?

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

How long will the chow keep?

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

What can I serve with chow?

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

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.

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Prep Time 15

Total Time 15

Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

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

Instructions

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

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.

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Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Drinks & Smoothies Featured Fusion Vegan Vegetarian

Summertime Pineapple Strawberry Juice

January 7, 2026June 10, 2025Leave a Comment

There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Ingredient Guide

Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

Blend in two batches so you don’t overload your blender and to keep the juice smooth.
Strain well and skim off any foam for a clean, refreshing drink.
Chill before serving; it’s best when ice cold.
Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.

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Prep Time 10

Total Time 10

Course Drinks & Smoothies, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 large ripe pineapple cubed
1 lb strawberries
8-10 cups water
1 lemon
3/4 cup sugar
1 tablespoon Mixed Essence
1 teaspoon Angostura bitters

Instructions

Peel, core, and cube the pineapple. Hull and halve the strawberries.
In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher.
Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.

Tried this recipe?Let us know how it was!

Vegan coconut spinach in a pan on the stove

Featured Fusion Side Dishes Vegan Vegetarian

Simple Caribbean Coconut Spinach

January 7, 2026June 3, 2025Leave a Comment

While we didn’t have spinach readily available when I was growing up in the Caribbean, I always had a deep love for greens like dasheen bush, Jamaican callaloo, and pak choi. After moving to Canada and not being able to find those familiar favorites, spinach quickly became my new go-to.

This Simple Caribbean Coconut Spinach is one of the ways I bring that island flavor into my kitchen. It’s a quick vegan side dish, simmered with coconut milk, garlic, scallions, and a touch of nutmeg, full of flavor and warmth. Whether you’re cooking up a Caribbean Sunday lunch or looking for a healthy weeknight option, this is a dish I make often, and I think you’ll come to love it too.

Ingredient Guide

Baby Spinach: A tender green that wilts quickly and soaks up flavor; use fresh, not frozen.
Garlic: Adds deep, savory aroma; dice fine to avoid burning.
Scallions: Lends a fresh, mild onion flavor; use both white and green parts.
Coconut Oil: Traditional Caribbean fat for richness; any neutral oil can be substituted.
Salt: Enhances flavor; adjust based on preference.
Bird’s Eye Pepper: For heat without overpowering; leave whole to control spice.
Black Pepper: Balances the sweetness of coconut milk with mild spice.
Coconut Milk: Creamy and rich; don’t use low-fat for this dish.
Nutmeg: Brings warm, earthy depth; grate fresh if possible.
Lemon Juice: Helps reduce the astringent “itch” some get from spinach.

Shopping Made Easy

Look for pre-washed baby spinach in the produce aisle; it saves prep time and cooks down evenly.
Fresh garlic and scallions are widely available and add essential island aromatics.
Use full-fat canned coconut milk found in the international or Caribbean aisle for the best flavor.
Bird’s eye peppers may be sold as Thai chilies; substitute with a small hot pepper of your choice or omit entirely.
Freshly grated nutmeg has a stronger aroma than ground; buy whole nutmeg in the spice section if available.

What can I use instead of bird’s eye pepper?

You can substitute with Scotch bonnet (for more heat), cayenne (a pinch), or omit it entirely for a milder dish.

Can I use frozen spinach?

Frozen spinach will work, but drain thoroughly before adding to avoid excess water. Fresh baby spinach gives the best texture and flavor.

Is this similar to Jamaican callaloo?

It’s inspired by callaloo in texture and preparation but uses spinach instead of chorai or dasheen bush. The flavor is similar with coconut milk and aromatics.

Can I make this ahead?

Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

Why add lemon juice at the end?

Lemon juice helps neutralize oxalates in spinach, reducing the itchy feeling some people experience in their throat.

Simple Caribbean Coconut Spinach

A vegan Caribbean side dish simmered in coconut milk with garlic, scallions, and a touch of pepper heat.

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dishes, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 lb baby spinach
2 cloves garlic diced fine
2 stalks scallions chopped
1 1/2 tablespoon coconut oil
1/4 teaspoon salt
1 pinch nutmeg freshly grated
1/4 teaspoon black pepper
1/4 cup coconut milk

Optional

1 Bird’s Eye pepper

Instructions

Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
Stir well and pour in the coconut milk. Do not cover the pan.
Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
Serve warm as a flavorful vegan side.

Tried this recipe?Let us know how it was!

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between string beans and French beans?

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

How do I keep the beans bright green in curry?

Can I prepare this dish ahead of time?

What’s the best roti to serve with this curry?

Curry String Beans with Potato (Aloo)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What can I use instead of cashews in this recipe?

How do I make garlic and chive butter from scratch?

Can I make this recipe vegan?

Should I blanch the string beans first?

Can I use frozen string beans?

Garlic and Chive String Beans with Cashews

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is chenette or ackee?

Can I use lemon juice instead of lime juice for chenette chow?

What’s the best pepper substitute for Scotch Bonnet in chow?

How long can chenette chow be stored in the refrigerator?

Is Chadon Beni the same as cilantro?

Can I make chenette chow with other fruits?

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Ingredients

Instructions

Ingredient Guide for Tropical Mango Passionfruit Juice

Shopping Made Easy

Cooking Notes from the Kitchen

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

Can I use fresh mango instead of frozen?

What’s the best way to sweeten passionfruit juice?

Where can I buy passionfruit pulp?

How do I make passionfruit juice less tart?

How long does this Tropical Mango Passionfruit Juice last?

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Easy Tropical Mango Passionfruit Juice

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Is this dish gluten-free and vegan?

How spicy is it with bird’s eye pepper?

Can I use frozen okra?

What can I serve this with?

How do I avoid soggy okra?

Fry Aloo with Ochro (Potato and Okra)

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use another type of vinegar?

How long does it last in the fridge?

Is this dressing gluten-free?

Can I use yellow mustard instead of Dijon?

What dishes pair well with this?

Easy Caribbean Honey Mustard Dressing

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Are air fryer chickpeas healthy?

Can I use dried chickpeas?

How spicy is this?

What can I use instead of green seasoning?

Do I need to peel the chickpeas?

Ingredients

Ingredients

Ingredients