Tasty vegetarian recipes with a Caribbean influence by Caribbean cookbook author Chris De La Rosa.
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Ever since Andrew Zimmerman raved about the Bake and Shark sandwiches he gobbled down on Maracas beach in Trinidad a few years back, requests for this recipe were overwhelming at times. This prompted me to post a recipe where I cheated a bit and used pizza dough I found at a local grocery store: Rustic…
Like okra, pumpkin is one of those things I’m only just starting to really appreciate. Pumpkin is heavily used throughout the Caribbean to add extra body to stews and soups, in desserts like cassava pone and how could one forget the classic pumpkin rice. However ever since my mom made pumpkin with shrimp a few…
After posting the Homemade Tamarind BBQ Sauce recipe a while back, I got a message from the Crucian Contessa (a talented Caribbean food blogger) that she had an out-of-this-world mango BBQ sauce and it turns out she was willing to share it with me/us. In the past we’ve been guilty in the Caribbean of not…
I’ll be honest and confess that I have little experience cooking Ital food (no salt, no meat.. usually not for me), but I’ve had several requests over the past few months and a friend of mine who’s a practicing Rastafarian commented that I’m not showing him much love with my offerings. So with a little…
This is a repeat of the original peas and rice recipe I posted a while back, however this time we’re using fresh kidney beans and not the stuff from the can. In that rice and peas recipe there was a lot of discussion about the real name.. is it rice and peas or peas and…
Call me crazy, but even as a kid I loved spinach (bhaji) in all forms and to this day I still can’t figure out why ALL kids don’t love the stuff. Over the years (out of convenience and availability) spinach took the place of my beloved dasheen bush leaves and what some people…
As we make our way through our month of grilling, I thought it was time to do some vegetarian kebabs, to satisfy the vegetarian cravings in us. These grilled Caribbean style vegetarian kebabs are sure to excite your taste buds and make a grand impression on your guests. Not only are they eye-pleasing, they…
One of the first personalized bbq sauces I’ve ever made was this tamarind bbq sauce and in the process I learned the foundation of making good tomato based bbq sauces. I have a number of sauces I’m still to share with you as we dig deeper into this culinary tour of the Caribbean, so do…
My first memory of mango kuchela goes way back to my childhood, when I first had kuchela flavored with mustard oil, along with dhal, rice and fry dry (small herrings or sardines fried very dry until crispy). The memory of that mustard oil clearing my sinus still haunts me and to this day.. I’m still…
Cucumber chutney is one of those spicy condiments which may well be native to Trinidad and Tobago, especially when it comes to the street food called ‘doubles’. A truly good doubles will always be topped with cumber chutney or depending on the season.. green mango chutney. The sour or tart base, spiced with the shando…
Fry bodi is yet another dish I only grew to appreciate as I got older and if I’m being completely honest, I must mention that it’s one of those dishes I can’t replicate as good as our mom’s. How come we can do a dish “exactly” as our mom and never be able to replicate…
In the Caribbean we’re blessed with tons of fresh juicy fruit and though it’s not something commonly made, papaya salad is a great way to enjoy this wonderful topical delight. I recall watching the trees laden with papaya in our back yard as a youth and it was always a competition of who could…
