Over the years I’ve shared several Black-Eyed Peas recipes around this time of the year. Many people believe that by cooking such peas as we usher in the new year, it would align us with good luck throughout the year. Any Truth?
You’ll Need…
2 cans black eyed peas (drained/rinsed) 1 1/2 tablespoon golden brown sugar 1 tablespoon olive oil 1 cup diced bell peppers 1 small carrot (sliced thin) 1 medium onion (diced) 2 scallion (chopped) 4 cloves garlic (smashed) 1 scotch bonnet pepper (optional) 6 sprigs thyme 1 large stalk celery (diced) 2 cups diced pumpkin 1 tablespoon Worcestershire sauce 2 tablespoon coconut cream 1 teaspoon salt | 1 teaspoon grated ginger 1/2 teaspoon black pepper 3 1/2 cups water 2 tablespoon chopped parsley
Notes! It’s important that you watch the video below as much more is discussed there and it’s where I explain the ‘browning’ process in more detail. If doing this recipe fully vegan, you’ll need to omit the Worcestershire sauce as it will contain anchovies.
Prep all of the ingredients and set them aside. With the canned black eyed peas… remove from the can, rinse and drain. Rinsing with cool water will remove most of the brine and sodium it’s packed in.
Heat the oil in a deep pot on a med/high flame and add the brown sugar. Stir – it will melt, froth and go a deep amber colour, this is when you add the black eyed peas to the pot and stir well. Be very careful when doing this step as you’re adding something wet to hot oil and caramelized sugar. As explained in the video, should the sugar go black STOP. Allow the pot to cool completely, wash and dry it and start over or you’ll be left with a bitter tasting dish.
At this point you’ll then add all of the other ingredients, except the parsley and stir. Bring to a boil then reduce to a rolling boil and cook for 20 minutes.
The Scotch Bonnet pepper is optional. Should you want to add a bit of tomato paste, Caribbean Green Seasoning, soy sauce or diced tomato. Should you not have coconut cream, you may add 1 cup of coconut milk and cut back on the amount of water you use.
At the 20-22 minute mark you’ll then taste and adjust the salt to your liking and get the gravy to the consistency you like. In the video I spoke about how to get it naturally thicker.
As you turn off the stove add the chopped parsley and stir well. Enjoy… Happy New Year!
Here’s an old school curry dish I don’t recall eating until I left the Caribbean. Essentially mommy never made this vegan curry dish for us, however over the years I’ve learned that it was very commonplace in many homes in Trinidad and Tobago.
You’ll Need…
3 lbs mature green papaya (1 inch chunks) 2 tablespoon coconut oil 1 large shallot (sliced) 1/2 teaspoon black pepper 2-3 tablespoon curry powder (depending on how strong a curry you want) 1 teaspoon Anchar Masala 1 teaspoon Caribbean Green Seasoning 2 cups coconut milk 2 cups water 2 green chili peppers (sliced) 3/4 teaspoon salt 1 tablespoon chopped cilantro Optional – 2 green chili peppers to finish
Notes! I used green chili peppers in the dish, but you may use any spicy pepper you prefer or should you not enjoy spicy food, leave them out. If doing this recipe gluten free, please go through the full list of ingredients to make sure that they meet your specific gluten free dietary requirements. May I suggest you watch the video below as much more about the recipe is discussed there.
As mentioned in the video, it’s best to wear gloves or coat your hands with vegetable oil to prevent the Papaya’s sap from irritating your hands. Trim the stem off the papaya, then cut it into wedges. Use a spoon to scrape off the seeds and discard. Now it’s time to peel off the skin with a pairing knife or potato peeler. Rinse well and cut into 1 inch wedges.
Heat the coconut oil in a deep saucepan on a medium flame and add the sliced shallots. Turn the heat down to low and cook gently. After a minute add the curry powder, Anchar masala (get at your local Caribbean grocer), Caribbean Green Seasoning and black pepper. Should you not be able to source the Anchar Masala, use ground roasted cumin (Geera).
After about 4 minutes, turn the heat back up to medium, then add the prepared papaya to the pan and stir well to coat the pieces with that lovely curry base we created.
It’s now time to add the coconut milk and water and bring to a boil. Add the 2 chopped chili peppers and salt at this point as well.
Reduce the flame to a sort of rolling boil and simmer and cook until the papaya is tender.
Depending on how large you cut the Papaya it will take between 1 hour and 1 hour and 15 minutes to get tender. Use a pairing knife and poke the thickest piece of Papaya and if there’s no resistance, it means that it’s fully cooked.
Here’s where you’ll then taste and adjust the salt to your liking, add the cilantro and if you want a finishing kick as I do, add the other 2 chili peppers. I did stir the pot every 20 minutes or so and you will be required to pay attention to the level of the liquid and add more water should the need arise.
A wonderful vegan/vegetarian curry, which can also be enhanced with salted Cod… but that’s a recipe for another day.
The last of the produce from my garden for 2023! Sadly, freezing nights set in a couple weeks back and hastily we (mom and dad visited to assist) had to winterize the garden and get ready for the upcoming winter. With an abundance of Seim in hand, I thought I’d share a quick recipe with you all. Should you want to keep this recipe fully vegan/vegetarian, you may skip the addition of the prepared salted Cod fish.
You’ll Need…
2 lbs of Seim (trimmed) 2 tablespoon olive oil 1/4 lb prepared salted cod 3/4 teaspoon black pepper 1/2 teaspoon salt (see notes below) 4 cloves garlic (crushed) 3/4 teaspoon cumin seeds (geera) 1 medium onion (sliced) 3 medium potatoes (sliced) 1/2 cup water (or coconut milk)
Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I suggest you follow along with the video below as I speak about they two types of Seim used and how to trim them for use in the dish. I didn’t add any hot pepper to the dish, but you’re free to do so if you enjoy very spicy curry dishes. Finally, I used boned (bones removed) Salted Cod, but you may use whatever type of salted fish you can access.
Wash, trim and cut the Seim.
Heat the oil on a medium flame in a deep pot and add the prepared salted cod. Cook for 3-4 minutes, then remove from the pot (try to leave back as much oil as possible) and set aside for later.
In the same pot, turn the heat down to med/low and add the cumin (geera) seeds and cook for 2 minutes, then add the curry powder and stir well. Cook for 3-4 minutes. Should you need another tablespoon of olive oil (use your fav oil) in the pot, feel free to add more.
The curry will go darker and start to clump, that’s an indication that we’re on the right path. Do NOT burn it! Add the sliced potatoes and stir to coat with the curry base we made, then add the prepared Seim to the pot and repeat the stirring part.
Top with the salt, black pepper, garlic, onion and should you want to add a piece of Scotch Bonnet pepper, now would be the time to do so. Turn the heat to medium high and bring to a boil (with the lid on).
After 3-4 minutes it’s time to add the water, turn the heat back down to low, place the lid back on the pot and gently cook everything until it’s all tender. In my case, it took about 30 minutes.
The final two steps are to add back the previously fried pieces of salted Cod and mix well. After 2 minutes taste and adjust the salt to your liking. Keep in mind that even though we did prepare (boiled or soaked in hot water) the salted Cod, it will still have remnants of the salt it was cured with. Once happy, turn off the stove.
Luckily for me I had some frozen buss up shut (paratha) Roti in the freezer, so I thoroughly enjoyed myself this evening as I tucked away into a dish I disliked as a lil fella on the islands.
Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai(aka Jamaican Callaloo), Dasheen Bush(tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.
Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.
Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.
In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.
It’s then time to add the sorfran (Turmeric) and stir well.
Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.
As it cooks down (be sure to stir well) add the diced tomato to the pan.
Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.
At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.
My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.
While I’ve been told that our grandmother’s (maternal) version of this dish was unmatched, I’m sure she would be pleased with the excellent job I’m doing with this simplified take on a classic vegan dish from Trinidad and Tobago.
You’ll Need…
2-3 lbs eddoes 4 cloves garlic (chopped or smashed) 1 medium onion (sliced) 1/2 teaspoon salt 1 1/2 tablespoon olive oil 1 teaspoon Caribbean Green Seasoning 1 green Scotch Bonnet pepper (sliced) 1/2 teaspoon black pepper water
Notes! If doing this dish gluten free, may I recommend that you go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. May I also recommend that you watch the video below as I explain how to choose and peel eddoes and why it’s IMPORTANT that you wear gloves or coat your hands with oil before you handle them.
Peel, wash and cut the eddoes.
Heat the oil (your choice of oil) on a medium flame in a saucepan. Add the onion, garlic and black pepper. Turn the heat down to low and cook for 2-3 minutes.
It’s time to add the scotch bonnet pepper. I used an entire green one (not mature) as the heat level and flavor is somewhat unique. Should you prefer to leave out the “heat” element, you’re free to do so or use in amounts you can tolerate.
After about 2 minutes after adding the scotch bonnet pepper, it’s time to add the eddoes to the pot and stir well.
Add the salt and Caribbean green seasoning, followed by water and bring to a boil (turn the heat up). You need to add enough water to completely cover everything.
Reduce to a simmer and cook for between 20 and 25 minutes. The eddoes will start to break down and the sauce will thicken. Here’s where you’ll decide (once the eddoes are fully cooked – SOFT) how thick you want the gravy or sauce and adjust the salt to your liking.
I must admit that it’s not a pretty dish (maybe this explains why I was never a fan of it as a lil fella on the islands), however the flavor from such a simple dish is very surprising. I know the question on your mind is “what do we eat this with?” For me it’s got to be hot (thin) Sada Roti.
So what makes this version differ from my mom and her mom? Salted Cod! They both add flaked salted cod (say saltfish) along with the onion and garlic at the start.
I’ve grown so fond of breadfruit over the years it pains me to hear that the tree at the back of my parents home in Trinidad and Tobago, is usually laden every year and about 80% of them go to waste. With only my uncle at the house, there’s only so much he can eat and after a while villagers gets bored with his generosity. Maybe they too got trees in their garden?
You’ll Need…
1 mature breadfruit (about 4-5 lbs)
For Boiling The breadfruit…
1 can coconut milk 3/4 teaspoon sea salt 1 heaping tablespoon Caribbean Green Seasoning water 1/2 Scotch Bonnet pepper (optional – for boiling) 4 sprigs thyme 2 scallions 2 cloves garlic (smashed)
Notes. If doing this recipe vegan, replace the butter with olive or coconut oil or whatever butter replacement you usually use. Go though the full list of ingredients if doing this gluten free to ensure they meet with your specific gluten free dietary requirements. I used Scotch Bonnet pepper in the recipe but you may use any spicy pepper you like or can source. Or leave it out if spicy is not your thing.
Please refer to the video below for a better understanding of how to peel, core and slice the breadfruit. I first cut the stem area off so I have a flat surface, then using my knife I cut the breadfruit in half, followed by three more cuts to get wedges (6 in total).
Using a pairing knife I then removed the core and skin, after which the wedges were washed and drained.
Place everything (all that’s mentioned in the ‘boiling’ list above) in a deep pot, cover with additional water and bring to a boil.
I like adding scotch bonnet here as it allows for that kick to make it’s way deep into the pieces of breadfruit as they cook.
Reduce to a rolling boil and remember to flip the pieces every 10 minutes or so, so they cook evenly. Make sure they’re covered with liquid during the 35-40 minutes it will take for the them to go tender.
Once you can pierce the thickest parts with a knife and there’s no resistance, you’ll know it’s fully cooked. Drain and set aside.
It’s time for the frying part of the recipe. This is where we add additional flavor to give it that unique Caribbean finish.
Heat the butter in a wide pan on a medium flame and add the onion, garlic, Scotch Bonnet, scallions Pimento pepper (should you be able to source it) and black pepper. Reduce the heat to low and cook gently for 4-5 minutes.
When the breadfruit is cool enough to handle you may then chop into bit sized pieces or if you prefer, you may mash or crush it. I opted for pieces.
Once the onions etc are tender, it’s then time to add the breadfruit to the saucepan and stir well.
Try your best to coat all the pieces of breadfruit with the buttery base we created and to help create a bit of crust, turn the heat up to medium. After about 3-4 minutes, top with the parsley.
You may taste and adjust the salt to your liking and decide how much of a crust you want on the pieces of breadfruit. Turn off the stove and enjoy. While this is part of my #MeatFreeMondays series, I must confess that I did top my plate with stewed beef.
BTW, if you’ve ever been to the Oistins area in Barbados, you would have had the opportunity to have this with grilled Mahi Mahi (called dolphin locally).
Mother In Law? If you’re not from Trinidad and Tobago or the other parts of the Caribbean you may not know what this dish is and why it’s called Mother In Law. I strongly believe the name stems from it being a VERY Hot n Spicy condiment.. the sort of trait we generally associate with one’s Mother In Law. But that would be a guess. Should you know a different explanation, please share in the comment section below. I know I said that the Roasted Pepper Choka was the ultimate condiment (side) to curry dishes, however this Carilie Mother In Law could also lay claim to that title.
You’ll Need…
2 Carilie 2 limes (juice) 2 medium carrots 5-8 chives 1 medium red onion 6 cloves garlic 3/4 teaspoon sea salt 1 scotch bonnet pepper 2 fatali peppers 1 pimento pepper (aka seasoning pepper) 6-10 leaves shado beni 1/2 cup white vinegar
Notes. With the Carilie (bitter melon) I explained in the video below that I had 1 which was fully mature (which was used in the food processor) and the other wasn’t fully mature (different flavor), which was sliced thinly. Ultimately the goal was to not only have different flavors from the Carilie, but textures as well. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten fre dieary requirements.
Carilie – Momordica charantia commonly called bitter melon, goya, bitter apple, bitter gourd, bitter squash and balsam pear.
Give everything a rinse with cool water. Then rough-chop the onion, peppers ( I used Scotch Bonnet, Fatali and Pimento Peppers… use any HOT peppers you have available), carrots and chives. Please note that as explained in the video below, the Pimento pepper is not hot, but the flavor is simply amazing. If you can source it at you local West Indian market, may I recommend getting a couple.
With the mature Carilie, I cut it down the center, removed the inner seeds area with a spoon and gave it a rough chop as well. To make it easier work for my food processor. You may use a blender or hand-chop everything as it was traditionally done back in the day.
Place the onion, garlic, salt, peppers, carrots, shado beni (chadon beni) and chives into the food processor. I used a red onion as it’s much milder in flavor than the everyday onion, plus the red color makes it more attractive looking at the end.
Squeeze in the juice of the limes.
May I recommend that you pulse and not have it on a continuous speed or you may end up with a puree. This is supposed to have a bit of texture to it. Should you want to add more hot peppers do so, and remember to wear gloves and wash your hands with soap and water after handling hot peppers.
With the other (non-mature) carilie, cut it into 3-4 parts, then remove the core (see the video below), then slice as thinly as you can.
Mix everything together and add the white vinegar.
If you wanted to add another flavor to things (I prefer it like this) add a 1/2 teaspoon of ground roasted geera (cumin). Store in a container in the fridge for up to 2 weeks. Adjust the salt if you find that it’s overly tart. Another excellent side to curry dishes.
Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.
You’ll Need…
3 tablespoon olive oil 1/2 teaspoon mustard seeds 4 cloves garlic (smashed) 1 medium onion (large chunks) 1/2 teaspoon black pepper 2 green peppers (watch the video) 1 tablespoon curry powder 2 cups tomato puree 3/4 teaspoon sea salt (adjust) 5 medium tomato in chunks 1 teaspoon tumeric 1/4 teaspoon ground cinnamon 3/4 tablespoon ground masala 3 tablespoon water 10 cherry tomato 1/2 cup chopped chives
Notes! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.
Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.
Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.
Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.
The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.
Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni(culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.
Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.
A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.
I LOVE Tomato Chokaand if I’m being honest, I can probably have it everyday for the rest of my life. Such is the adoration I have for this tasty vegan dish. With that in mind and the fact that Canadian Winters can be severe, I try to process the tomato while the temperature is warm outside and when the local farmers are harvesting their summer’s crop. Fresh from the field tomato which are fire roasted makes a supreme Tomato Choka, even after being frozen. BTW have you tried my Tomato Choka Rice Soup yet? Make it happen!
You’ll Need…
25 lbs Roma Tomato (washed) grill food mill freezer containers large spoon pairing knife cookie sheet tongs bucket
Notes. I used 12 oz containers and the yield got me 12 containers to freeze. Watch the video for additional tips. I used Roma tomatoes as I find them to be more meaty (less water), contain less seeds and are a bit sweeter and not as tart as other varieties of tomato.
Wash and airdry the tomato and while you go through the box, check for those which are going bad (I lost about 5 lbs) and remove. Those ones (mom would be proud), I cut the pieces off which were still good and I plan do do a lovely curry with them in the coming days.
Using a pairing knife, remove the stems/stem area as it can be tough to break down later on. I’ll be using a food mill (refer to the picture below or video) but you may use a mortar and pestle (lots of work), food processor or blender. Be mindful that each option mentioned will give you a different finished texture and consistency. I used the largest grate (comes with 3 sizes) on the food mill, as I like my choka with a body.
Roast the tomatoes on a high heat. They took about 15 minutes to char perfectly and cook all the way through. Watch the video below for a few tips when grilling.
Yes you can broil (oven), stove top roast (messy), boil in water or microwave the tomatoes during the winter months, however NOTHING beats the flavor you get from roasting then over an open fire. Additionally, I paid $8.88 for 25 pounds of Roma tomato, which is incredibly cheap. During the winter the price can rage between $2 and$3.25 a pound in the supermarket. PLUS those are usually shipped from far distances (harvested green and sprayed with ripening inhibitors) or from closer green-houses (those taste like water). These tomatoes were grown in a field local to me and delicious from the summer’s sun.
You have a couple options now. Allow the tomatoes to cool and the skin will easily peel off before you break them down or as in my case, toss a few into your food mill and crank away. Coincidently the circumference of bucket I used (washed with soap and bleach first) fit the base of my food mill perfectly.
Be mindful that you’re working with hot tomatoes. Don’t risk getting burned.
It took a couple hours to work my way through the 25 pounds of tomato, as I had to stop to film, take pictures and set up shots. Basically it will take you much less time.
It’s just a matter of filling your containers and cleaning up at this point.
NO, do not add salt, pepper, onion etc at this point. May I recommend doing so fresh, when you make the actual choak in the months ahead. Yes, they will store for at least 6 months in the freezer.
Label the containers with the name of the contents as it can get confusing when frozen and they look like chilli or pasta sauce you may have in the freezer. Allow the roasted tomato sauce to COOL completely before you snap on the lids and stack them in the freezer. While you could use freezer zipper bags to freeze this (takes less space), I find these container stack better in my freezer and I’ve had instances when the freezer bags stuck together as they froze.
Thawing and Use. Remove from the freezer, place on your counter or in the fridge overnight, then place in a saucepan on a gentle heat (add a couple tablespoons of water if necessary), then proceed with making your tomato choka.
Over the years I’ve shared countless Peppersauce Recipes with you, and while this pickled bird pepper is not technically a sauce, in the Caribbean it would fall into that category. Yea, I grew up knowing these peppers (while a bit smaller in size) Bird Pepper (since birds would feed on them in your garden and later on the droppings would sprout pepper tress at the start of the rainy season) and not Bird’s Eye Pepper. We also had a variety known as Kiskedee peppers, named after the bird which would also feed on them.
You’ll Need…
1/4 lb red Bird’s Eye peppers 1/4 lb green Bird’s Eye pepper 4-5 Scotch Bonnet peppers 3- 3 1/2 cups white vinegar 4-6 cloves garlic (smashed) 1 teaspoon white sugar 3/4 teaspoon sea salt 1 teaspoon black peppercorns
Notes! Wear gloves when handling such hot peppers and wash you hands immediately after with soap and water. I opted to add a punch of HEAT with the Scotch Bonnet peppers.. that is optional or use any variety of hot pepper you enjoy or can source. I did cut them open so the vinegar could get into direct contact with the insides to add that KICK I wanted. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
Place the vinegar (yes, plain white vinegar) in a pot on a medium flame and add the peppercorns. As soon as you start seeing tiny bubbles on the edges, turn off the stove and let it steep for 5-10 minutes. The goal is to get the peppercorns to release it’s flavors with the warm vinegar.
As mentioned in the video below, I like adding a bit EXTRA HOT peppers to further add a kick to this pickle, as I make full use of the liquid on my grilled meats. I used 3 Scotch Bonnet and one Fatali peppers from my garden. They were cut in half.
Those cut peppers were added first to my jar (sterilized) followed by the red and then the green peppers. You may add them in any or no order as you like. I just find that it looks more attractive in the jar in this way.
Top with the salt and sugar .. if you want you may add a few wedges of lemon should you want a subtle citrus flavor to the pickle.
Tuck in the smashed garlic.
All that’s left to do is to pour the vinegar into the bottle and try and cover everything with it. Add a bit more vinegar should you need to.
FYI the green Bird’s Eye Pepper will have a different flavor and heat level than the red ones, since the green color signifies that they are not fully mature. Seal the bottle, give it a shake and store in a cool dark spot in your kitchen. It will last a few months. For a longer shelf life, store in the fridge. When removing the peppers, use a clean/dry fork or spoon.
If you wanted to add some sliced carrots in here, that would work. Additionally you may add a few cloves and/or some Szechuan peppercorns to change up the flavor profile a bit.
I spoke about my adoration for Baigan Choka in my cookbook and how it’s one of those dishes that takes me back to innocent days of being ah lil fella on the islands. Served with hot Sada Roti and a thick wedge of Zaboca (avocado) and a cup of warm Cocoa Tea or Milo. That is Comfort Food!
This is not a recipe post but about convenience and a means to save a TON of Money. Allow me to explain. Baigan (Eggplant, Melongene or Aubergine) Choka is BEST when the Baigan or Eggplant is fire roasted.. that’s a fact! Yes you can roast the eggplant in the oven or nuke it in the microwave, but the resulting Choka will not be the same. While the temperature is nice outside heading to the BBQ or Grill outside is not an issue, but winters in Canada can be VERY Harsh. The mercury dips below -40 C late January – early February. No one wants to go outside even for bread, milk nor eggs, yet alone grill eggplant.
Then there’s the cost of Eggplant (especially since COVID), at retail (in Canada) it can range between $1.99 to $3.50 a lb. However during the summer months (near the end of August) you can get bushels (or 1/2 bushel)when farmers are harvesting their summer’s crop at a reasonable rate. My basic math, I’d guess it ranges between .35 and .55 cents a lb.
You’ll Need…
grill (propane, wood or charcoal) bulk eggplant Scotch Bonnet peppers (optional) pairing knife couple spoons tongs baking trays (I used 1 large and 2 smaller ones) bucket or rubbish pail freezer containers table to work on
While your grill comes up to a HIGH temperature (ranged between 550 F and 700 F), all you need to do is give each eggplant a few cuts (or stabs), especially the thickest areas. This will allow for quicker cooking and for the steam to vent as they roast.
Some people may decide to stuff those cut with slices of garlic, but I’m not a fan of that step. I much prefer to add my raw garlic when I assemble the dish later on.
It’s just a matter of placing the pierced eggplant onto the grill and roast until they are fully cooked inside (about 20-30 minutes). Remember to flip them so all sides get in contact with the flame. May I recommend that you try to get all the same size for each batch of grilling. I started with my large ones, then moved on to smaller ones … this way I know they cook time would be the same for each in the batch.
The container I used was determined by how much I needed for a meal in my home, so all I’ll need to do is thaw one container and everyone would be sorted at breakfast or dinner. They were found at a local wholesale grocery where restaurants shop (all restaurant supply shops will have them) and they were under $12 for 50 (tub and lid). If you don’t have a lot of space in your freezer you may use freezer zipper bags as they can lay on each other. Or you can rock your vacuum sealer.
Once fully cooked (the skin will be burnt and hard in some cases), it’s time to get started. My setup was as follows. I had a large bowl next to my large baking sheet and the smaller baking tray was used to transport the roasted eggplant to the table. I placed two roasted eggplant onto the large baking sheet, then using my pairing knife I cut them open (watch the video below) and scraped the cooked insides out with the spoons. That flesh was put into the large bowl to cool.
May I recommend that if you’re using a propane grill that you have an extra tank of gas. While I do have 3 tanks.. yup! I ran out of propane (they were all empty) and had to stop to go to the Costco to get them refilled. In doing so mid-roasting (having to stop), those eggplant which were 1/3 cooked, became dark and discolored on the inside when I finally got back to them.
As you work your way though the roasted eggplants, toss the skins into your rubbish container (you may compost). I worked my way through a batch, then I added more to the grill so I’d have time to rest between roasting and scraping.
Once cooled a bit I started to fill all of the containers with the appropriate amount. Please keep in mind that there’s liquid in eggplant and liquid expands when frozen. Leave a bit of space at the toptocompensate for that expansion. Additionally, I knew I’d be adding roasted Scotch Bonnet Peppers at the top, so even more space was left in my case.
Refer to the image below. As you work your way through the roasting and scraping you may encounter a few with mature seeds and a bit of discoloration. My mom hates this in her Choka and with her as my teacher – I dislike too! So that area made it’s way into my rubbish pail. Not a big deal, but you can decide what you want to do if that’s the case.
One of the questions I received on Instagram was if I added salt or anything else into the containers. No What I do is thaw a container, crush the pepper along with salt and raw garlic in my mortar. I then add the thawed eggplant to the mortar and with my pestle I crush that too. Top with thinly sliced onions and temper (chunkay) with smoking hot oil. Stir! So no salt at this point and don’t worry about crushing the eggplant smooth now.
After I worked my way through all of the eggplant and had it all in containers I could then count the yield and know exactly how many peppers I’d need to roast. By roasting of charring (blister) the peppers, you get a wicked smokey flavor along with the heat.
Some of the containers were scheduled to be delivered to my parents in Toronto and knowing my dad does not tolerate spicy foods, those containers didn’t have any need for roasted peppers. Should you not be able to handle an entire scotch bonnet pepper, may I recommend you skip this step and add raw pepper when you make the actual Choka, in the amount you can handle. Or divide the roasted peppers accordingly in your containers. Wear gloves when cutting/handling the peppers. You may use any hot peppers you enjoy or can source.
NO I didn’t wash the eggplant as I only needed the insides, but the peppers were washed and air-dried before roasting. However if your eggplants comes with dirt on them, hose those suckers down!
Allow them to cool COMPLETELY before freezing! Save money and enjoy the convenience.
Yes, I’ve shared a few Caribbean Green Seasoning videos on YouTube and Facebook, and while I have shared a version here on the website, that recipe dates back to 2009 and since then over 700 recipes have since buried it. Basically people are having a difficult time finding it. If you’re not familiar with Caribbean Green Season, it’s the go-to marinade for our poultry, meat, fish + seafood and vegan/vegetarian dishes.
You”ll Need…
750 ml Olive Oil 15-18 scallions .226g (about 1/2 lb) garlic 3 cups chopped parsley 6 Pimento peppers (aka seasoning pepper) 2 Green Scotch Bonnet Peppers (see note below) 2 cups chopped Cilantro (coriander – see note below) 1 bundle Thyme (about 50-70 sprigs) 1 cup chopped celery (leaves)
5 Italian roaster Peppers
Note. Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).
Start by washing the ingredients really well, especially the cilantro which can have a bit of dirt still attached to the roots. In washing, remove dead leaves and other debris.
Allow them to air dry on a kitchen towel, then give everything a rough chop to make it easier for your blender or food processor. I much prefer using a food processor as I can get it to the perfect texture and consistency. I like it somewhat thick and with a bit of body as compared to most people who basically liquify it.
With the Thyme, you may use the tender stems, but PLEASE Remove the woody ones and discard. They may not break down in the food processor and become a choking hazard when you use the Green Seasoning later on in your meals.
Stack (in layers) some of each ingredient, add about 1/2 the oil and pulse with your food processor (yes, you can use a blender as well). Stop to scrape down the sides and to keep adding more of the herbs, garlic and peppers.
I like layering the ingredients as I find I get a much better combination at the end. I did mine in two batches as this lot will make a few containers of Caribbean Green Seasoning.
I then fill up containers (save the ones after use as the Green Seasoning smell and taste will taint them), BUT leave about a cm space to the lid. Then to the back of the fridge where they live for the next couple months… until it’s time to make another batch. They will keep for at lest 6 months in the fridge if you’re wondering. Additionally you can freeze the Green Seasoning in ice trays, pop them out, then into a freezer bag and store in the freezer. Every time you need some, pop a cube out, instead of having to thaw a full container.
Difficulty:
IntermediatePrep Time10 minsTotal Time10 mins
Servings:
10
Description
A large-batch version of Caribbean green seasoning, ideal for meal prep and frequent cooking. This traditional blend of fresh herbs, peppers, and aromatics is a cornerstone of Caribbean cuisine, used to marinate meats, season stews, and elevate everyday dishes with bold, authentic flavor.
Ingredients
Instructions
Video
Wash all herbs and peppers thoroughly and allow them to air-dry. Roughly chop the herbs, garlic, and peppers to prep for blending. Remove woody stems from thyme; use only tender stems and leaves.
In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.
In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.
Gradually add the remaining ingredients and olive oil, blending until the desired consistency is achieved.
Transfer the green seasoning to clean glass jars, leaving about 1 cm (½ inch) of space at the top.
Note
Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).
