Tasty vegetarian recipes with a Caribbean influence by Caribbean cookbook author Chris De La Rosa.
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Admittedly, I wasn’t exposed to herb roasted potatoes, or even fingerling potatoes for that matter, growing up in the Caribbean. Potatoes, or aloo as it’s sometimes called in Trinidad and Tobago, tend to be used in dishes such as Aloo Choka, Curry Aloo, Fry Aloo, and Curry Channa and Aloo. They’re also commonly added to…
When life gets busy, and you still crave those comforting Caribbean flavors, this Easy Jamaican Rice and Peas comes together beautifully in about 25 minutes without sacrificing the soul of the dish. Traditionally, Jamaican rice and peas can take well over an hour as dried peas are simmered until tender before the rice is added,…
Haitian Pineapple Jam is one of those recipes that surprised me the more I explored it. While I wasn’t familiar with Haitian Pineapple Jam at first, after much research and guidance from my Haitian friends, I learned that not everyone with a Haitian background grew up with this exact version. What stood out to me…
Incredible Fiery Pepper Fries is one of those bold, unforgettable dishes that truly captures the spirit of Trinidad and Tobago. From the feedback I’ve received on Instagram, it’s clear that pepper fries aren’t widely known across the Caribbean, and even within the diaspora, many people are just discovering them. But in Trinidad, this is a…
If you’d ask me what my favorite meal was growing up in Trinidad and Tobago, without hesitation, I’d say Curry Aloo (Vegan Curry Potatoes) with Sada Roti. This simple, comforting dish carries deep memories for me, especially those Saturday mornings when mommy would make it and we finally had the time to sit back and…
In preparing this Vegetable Chow Mein, I’m taken right back to my pre-teen days growing up in San Fernando, Trinidad. I remember the food trucks and the busy restaurants along Mucarapo Street, where this humble yet flavorful cabbage-based chow mein was always served alongside fried rice and an array of chicken and pork dishes. While…
I’ll start by reminding you that Easy Pigeon Peas Dhal is not the same as Curry Pigeon Peas. I’ve been seeing more and more confusion around this, and it genuinely matters. As cooks and storytellers of Caribbean food, we have a responsibility to preserve and clearly define the dishes that shape our culinary identity. Growing…
Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right. By now, you should know…
I’ve always believed that how we introduce vegetables to our family shapes how they appreciate them later in life. Growing up, my mom kept things simple, and salads were never really “dressed” in the traditional way. We enjoyed fresh slices of cucumber, tomato, leaf lettuce, and watercress on their own, especially during Sunday meals. While…
Guyanese Mango Sour is one of those bold, spicy, and tangy condiments that is incredibly simple to put together, yet it delivers a punch of flavor that instantly wakes up anything you serve it with. This Effortless Guyanese Mango Sour is especially perfect when paired with hot, fresh-out-of-the-oil fried pholourie, where the heat and crisp…
Saheena is one of those beloved Caribbean (Trinidad and Tobago, Guyana) snacks that instantly brings back memories of roadside vendors outside my primary school in Marabella, family gatherings during Divali, and the comforting aroma of freshly fried treats filling the kitchen. These Tasty Saheena Bites With Mango Chutney are my smaller, bite-sized take on the…
This Creamy Spinach With Okra and Pak Choi (Bok Choy) brings together the comforting traditions of callaloo and the way we cook Dasheen Bush aka Taro leaf bhaji in the Caribbean, especially in Trinidad and Tobago. It is a simple yet deeply satisfying dish in which leafy greens are gently simmered in coconut milk, creating a…
