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One Kitchen, Many Cultures

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Vegan

Plant-based and full of Caribbean soul. These vegan recipes highlight local veggies, legumes, and spices in ways that make meat an afterthought not a requirement.

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Honey mustard dip in a closed jar with greens in a white bowl in the background

Easy Caribbean Honey Mustard Dressing

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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.

Honey mustard dip in a closed jar with greens in a white bowl in the background

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.

Honey mustard dip in a closed jar with greens in a white bowl in the background

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
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.
    Watercress salad with ingredients for honey mustard dressing laid out
  • Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
    All ingredients added to a jar
  • Use immediately or refrigerate for up to 2 weeks. 
    Watercress salad with dressing mixed in
  • Shake before each use.
    hand holding a jar of honey mustard dressing

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.
Tried this recipe?Let us know how it was!
Air fried chickpea snack

Air Fryer Curried Chickpeas

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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.

Air fried chickpea snack

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 fried chickpea snack

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 minutes
Total Time 20 minutes
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.
    Ingredients laid out for spicy air fried chickpeas
  • Closeup of air fryer basket with fried chickpeas in it
  • Meanwhile, crush garlic and pepper.
    Crushing garlic and hot peppers in a mortar and pestle
  • When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
    crushed pepper and and green seasoning
  • Serve warm or store in an airtight container at room temperature for up to 3 weeks.
    Fried chickpeas in a soneware bowl
Tried this recipe?Let us know how it was!
Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

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

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

Vegan curry corn in a skillet

Ingredients Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make curry corn gluten-free?

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

Can I use canned corn?

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

How do I make this creamier?

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

Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

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

Ingredients
  

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

Instructions
 

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

Notes

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

Curry Cassava

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

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

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

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

Curry Cassava in a large silver pot

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Is curry cassava a traditional Caribbean dish?

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

Can I use other root vegetables?

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

What if I don’t have green seasoning?

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

How spicy is this recipe?

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

Can I freeze curry cassava?

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

Curry Cassava in a large silver pot

Curry Cassava

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

Ingredients
  

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

Instructions
 

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

Notes

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

Pommecythere Chow (Golden Apple Pickle)

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is pommecythere?

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

How spicy is this chow?

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

Can I use cilantro instead of chadon beni?

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

How long will the chow keep?

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

What can I serve with chow?

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

Golden apple chow

Pommecythere Chow (Golden Apple Pickle)

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

Ingredients
  

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

Instructions
 

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

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.
Tried this recipe?Let us know how it was!
Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Summertime Pineapple Strawberry Juice

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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.

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

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.

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

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks & Smoothies, Vegan, Vegetarian
Cuisine Fusion
Servings 6

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.
    Peeled and chunked pineapple and cut up strawberries in red bowls on a table
  • 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.
    Strawberry pineapple juice in a white bowl on the counter
  • 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.
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Vegan coconut spinach in a pan on the stove

Simple Caribbean Coconut Spinach

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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.

coconut spinach in a pan on the stove

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.

Vegan coconut spinach in a pan on the stove

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dishes, Vegan, Vegetarian
Cuisine Fusion
Servings 4

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.
    washing baby spinach
  • 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.
    Garlic, scallions, and pepper in a pan
  • 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.
    Add spinach to pan
  • 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.
    Wilted spinach in pan with bird's eye pepper
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Simple Tomato Basil salad on a white serving dish

Simple Tomato Basil Salad

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With spring finally in the air, I figured it was the perfect time to share this light and refreshing Simple Tomato Basil Salad. It’s not strictly Caribbean, but many of the ingredients came straight from my Canadian–Caribbean garden: heirloom and grape tomatoes I grew the previous summer, and fresh basil I had on hand. I’ve been sitting on this one for a while, but now feels just right.

This salad is about letting good ingredients shine. It’s vegan, gluten-free, and perfect as a side dish or light lunch. The tomatoes are chopped irregularly for texture, dressed with olive oil, lemon juice, and aged balsamic, then topped with fresh basil and parsley. You can customize it with additions like cucumber, red onion, watercress, or sweet peppers, but I kept it simple this time to let the tomatoes be the star.

It’s one of those salads that feels like sunshine in a bowl—and a great way to bring a little freshness to your table after a long winter.

Close up of a serving of tomato basil salad on a plate with basil leaves

Ingredient Guide

  • Tomatoes: Use a mix of heirloom and grape tomatoes for a blend of color, flavor, and texture.
  • Lemon Juice: Adds brightness and acidity to balance the olive oil.
  • Olive Oil: Brings richness and helps carry the other flavors.
  • Black Pepper: Adds a bit of warmth and spice.
  • Sea Salt: Enhances natural tomato flavor.
  • Aged Balsamic: Adds sweetness and depth as a finishing drizzle.
  • Basil Leaves: Fresh and fragrant; best added just before serving.
  • Parsley: Offers freshness and color.

Cooking Notes from the Kitchen

  • Try using small basil leaves whole to avoid bruising. If chopping, fold and slice gently.
  • For a flavor twist, substitute balsamic with reduced pomegranate juice.
  • Add crushed garlic to the dressing for extra depth.
  • Irregular tomato cuts make for better visual and textural appeal.

Shopping Made Easy

  • Use a mix of heirloom and grape tomatoes for flavor variety; check farmers’ markets or grocery stores during peak season.
  • Aged balsamic is usually in the vinegar aisle. Look for one labeled “aged” for richer flavor.
  • Fresh basil and parsley can be found in the produce section. Choose vibrant, unbruised leaves.
  • For the olive oil, go with extra virgin if possible; it makes a big difference in a raw salad like this.

Can I make this salad ahead of time?

It’s best served fresh, but you can prep the dressing and tomatoes separately and combine just before serving.

What can I use instead of balsamic vinegar?

Reduced pomegranate juice or a splash of red wine vinegar with a touch of honey can mimic the balance of sweet and tangy.

How do I keep basil from bruising?

Use small whole leaves or gently roll and slice. Avoid mashing or pounding which darkens the herb.

Is this salad suitable for meal prep?

Yes, with some care. Store the components separately and add basil and balsamic just before eating.

What protein can I add to make this a full meal?

Try grilled tofu, chickpeas, or even grilled shrimp or chicken if you’re not keeping it vegan.

Simple Tomato Basil salad on a white serving dish

Simple Tomato Basil Salad

A light, tasty and healthy salad. Quick and easy warm-weather lunch. If you’re doing a massive salad, you can double up on the dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Course Chris’s Kitchen, Side Dishes, Spring Recipes, Vegan, Vegetarian

Ingredients
  

  • 2 tomatoes I used a combination of heirloom and grape from my garden
  • 1/2 lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 tablespoon aged balsamic
  • 5-8 basil leaves I used Italian basil
  • 1 tablespoon chopped parsley

Instructions
 

  • Wash and core the tomatoes, then chop them into irregular pieces for varied texture.
    Mix of heirloom and grape tomatoes cut up on a cutting board
  • In a large bowl, whisk together lemon juice, olive oil, black pepper, sea salt, and chopped parsley.
  • Add the tomatoes to the bowl and toss gently to coat.
    Mix of tomatoes and dressing in a large white bowl on counter
  • Top with whole or gently sliced basil leaves.
  • Drizzle aged balsamic over the salad just before serving.
    aged balsamic in a bowl
  • Serve immediately for the best flavor.
    Simple Tomato Basil salad on a white serving dish
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Mango Talkari cooked in a silver pan

Mango Talkari (Masala Mango)

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

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

Mango Talkari cooked in a silver pan

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

What is Amchar Masala made of?

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

Can I freeze mango talkari?

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

Do I have to use the mango skin and seed?

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

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

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

Is Mango Talkari spicy?

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

Mango Talkari cooked in a silver pan

Mango Talkari (Masala Mango)

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

Ingredients
  

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

Instructions
 

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

Vegan Curry Eggplant and Potato (Baigan and Aloo)

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

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

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

How spicy is this dish?

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

Can I add other vegetables to this dish?

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

Is this dish suitable for freezing?

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

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

Vegan Curry Eggplant and Potato (Baigan and Aloo)

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

Ingredients
  

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

Instructions
 

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

Watercress and Avocado Salad with Clementine Vinaigrette

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If you’re after something quick, bright, and good-for-you, this Watercress and Avocado Salad with Clementine Vinaigrette is just the thing. I whipped this one up with a few simple ingredients, and in under 10 minutes, it was ready to serve. Whether you enjoy it on its own or as a side with grilled meats or fish, this one’s a keeper, especially on warm summer days around the BBQ.

The peppery bite of fresh watercress pairs beautifully with creamy avocado slices, and the dressing brings it all together. Made with fresh clementine juice, olive oil, and a touch of Dijon mustard and honey, it’s bright, balanced, and just a little sweet. You can even add a bit of finely diced Scotch Bonnet if you want to take it up a notch.

This salad is naturally gluten-free, vegetarian, and vegan. Be sure to double-check your ingredients if you’re cooking for individuals with specific dietary needs.

Watercress and Avocado salad with Clementine Vinaigrette

Ingredient Guide

  • Watercress: Offers a crisp, peppery bite and lots of nutrients. Trim thick stems before using.
  • Avocado: Adds creaminess and richness to contrast the watercress.
  • Clementines: Their juice gives the vinaigrette a sweet citrus base.
  • Dijon Mustard: Helps emulsify the vinaigrette and adds a slight tang.
  • Salt: Balances and enhances all the flavors.
  • Black Pepper: Adds a gentle kick.
  • Olive Oil: The foundation of the dressing, tying all ingredients together.
  • Red Wine Vinegar: Provides acidity to balance the sweetness of the juice.
  • Honey: Rounds out the vinaigrette with natural sweetness.

Cooking Notes from the Kitchen

  • You can substitute mandarins or oranges for clementines, depending on what’s in season.
  • Make the vinaigrette in a jar with a tight lid; just shake to combine.
  • For a spicy version, add finely minced Scotch Bonnet or your favorite hot pepper to the dressing.
  • Assemble the salad just before serving to keep the avocado from browning and the watercress crisp.

Shopping Made Easy

  • Watercress is usually sold in bunches in the produce section—look for vibrant green leaves.
  • Use a ripe but firm avocado so it holds its shape when sliced.
  • Choose fresh clementines for the best flavor, or use bottled juice in a pinch.
  • Dijon mustard, red wine vinegar, and honey are pantry staples that bring great balance to the vinaigrette.

Can I make this salad ahead?

You can prep the vinaigrette and wash the watercress in advance, but slice the avocado and dress the salad just before serving to keep everything fresh.

What’s a good substitute for watercress?

Try arugula, baby spinach, or a mix of baby greens if you can’t find watercress.

Can I add protein to make this a full meal?

Absolutely. Grilled chicken, shrimp, or chickpeas make great additions for a heartier version.

How spicy should I make the dressing?

That’s up to you. Keep it mild for balance, or add diced Scotch Bonnet for Caribbean heat.

Is this salad suitable for meal prep?

It’s best assembled fresh, but the dressing can be stored for up to 1 week in the fridge.

Watercress and Avocado salad with Clementine Vinaigrette

Watercress and Avocado Salad with Clementine Vinaigrette

A bright, refreshing salad made with peppery watercress, creamy avocado, and a zesty citrus vinaigrette. Naturally vegan and gluten-free, it’s the perfect side for grilled meals or a light lunch on its own.
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Prep Time 10 minutes
Total Time 10 minutes
Course Chris’s Kitchen, Seasonal Recipes, Side Dishes, Summer Recipes, Vegan
Cuisine Fusion

Ingredients
  

  • 2 bunches watercress trimmed
  • 1 medium avocado ripe, sliced
  • 3 clementines juiced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey

Instructions
 

  • In a bowl or jar with a lid, combine clementine juice, Dijon mustard, salt, black pepper, olive oil, red wine vinegar, and honey. Whisk or shake to emulsify.
    Halved clementine's on a cutting board with a whisk and honey nearby
  • Wash and trim the watercress, removing thick stems. Place in a serving bowl.
  • Slice the avocado and arrange over the watercress.
    Watercress and avocado in a white serving dish next to two pieces of roasted chicken
  • Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.
    Vinaigrette and two slicces of clemntine on top of salad in a white serving dish with two pieces of roasted chicken
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Curry chickpeas with potato and spinach in a sauté pan on the stove

Curry Chickpeas with Potato and Spinach

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I use dried chickpeas instead of canned?

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

Is this dish freezer-friendly?

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

What’s the best spinach substitute?

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

Can I leave out the scotch bonnet?

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

Curry chickpeas with potato and spinach in a sauté pan on the stove

Curry Chickpeas with Potato and Spinach

A hearty vegan Caribbean curry made with tender chickpeas, creamy potato, and wilted baby spinach in a richly spiced sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

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

Instructions
 

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