Tasty vegetarian recipes with a Caribbean influence by Caribbean cookbook author Chris De La Rosa.
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One of the better condiments you can have with curry dishes IMHO is roasted coconut chutney! And while that recipe consistently gets praised by fans of the website, I thought I’d UP the game and share my Fire Roasted Coconut Pineapple version with you today. You’ll Need… 2 dry coconuts1 small ripe pineapple6-10 scotch bonnet…
Roasted Carrots and Beets is simply not a recipe you’ll associate with the Caribbean. During my time as a young fella on the islands, I don’t think I ever once saw beets being sold in the market.. as a matter of fact, I didn’t taste beets until I moved to North America. How times have…
Due to the massive demand for Vegan, Vegetarian and Ital recipes, I launched a new series on YouTube, I call #MeatFreeMondays In doing so, I had to find a simple way to make Cauliflower tasty and stand out. Now… If you follow me on Instagram you would have already seen me bash Cauliflower as being…
Here’s another ingredient (Cassava) I disliked with a passion as a kid on the islands, but can’t get enough of it as an adult. To be honest, the only thing made with Cassava I enjoyed as a kid was probably Cassava Pone. And if I were completely honest, I’d say it was because of the…
While one may say this is not a “Caribbean” salad, I have to question why not? Have you ever had sun ripened tomatoes or watermelon straight from the farmer’s field? I have and it was when I was a lil fella on the islands and that farm was our family kitchen garden in Trinidad and…
After sharing this video on YouTube, the comments were very interesting. From “Why?”, to “Only a man would do this”, and “brilliant on it’s own or on the side of grilled salmon”. Chow is basically a quick spicy pickle we make in the Caribbean. Usually made with tart fruit (like green mango or Pommecythere aka…
Mom never owned a slow cooker (and we’ve talked about her and her dislike for pressure cookers – that she passed on to us), so the lentils she would make about 2 times a month, was slow-cooked on the stove top. That recipe I’ll share with you another day. For now, here’s my take on…
I LOVE Dhal.. that rich and thick yellow split peas soup we make in the Caribbean, based on recipes brought to our shores by Indentured Laborer’s from India almost 200 years ago. However, since I dislike using a pressure cooker, I find that I don’t have the patience to wait the 1.5 hours needed. This…
CHOW! That spicy pickle we make in the Southern Caribbean, which bring tears of joy running down our cheeks… and a rush for ice cold water to help with the onset of the heat from the ‘Caribbean Sunshine’ (scotch bonnet peppers) we use in making it. Our love for “Chow” is so strong, we find…
The splendor and simplicity of quickly cooked vegetables is very much highlighted in this recipe. I grew up eating vegetables fresh (organic) from our little kitchen garden at the back on the house. So even as a lil fella on the islands, mommy never had a problem getting us to eat stir fry. Okra and…
While on a recent trip to the Caribbean I was challenged by a honey producer (and given a bag of goodies) to use her honey in a recipe when I got back home. While the honey will compete with the more flavorful ingredients in this jerk marinade (like the spices, herbs and Scotch Bonnet peppers),…
Mango Kuchela… as young fella on the islands I had NO love for this spicy pickle / condiment. However, it’s now one of my go-to sides when I have curry dishes, soups and Pelau, as an adult. My new found love probably got something to do with the fact that getting good green mangoes to…
