Tasty vegetarian recipes with a Caribbean influence by Caribbean cookbook author Chris De La Rosa.
We’re currently updating all of the categories and archived recipes! Can’t find a dish? Please use the search bar; it’s all there.
What would Sunday lunch on the islands be without either Callaloo or stewed red beans as part of this cherished meal? A time when families get together to share good food, thoughts and good times after a long and hectic week. Add in some stewed chicken and macaroni pie and you’re set to have one…
I wasn’t a huge fan of cassava growing up and even today it’s a last resort type of ground provision for me (when I can’t source dasheen, yam and/or eddoes). I find it a bit overly bland, so when I do cook it I try to infuse some added flavour with salted cod bits and…
Over the years I’ve grown very fond of vegetarian type dishes and if you recall, back in July of last year (wow it’s been almost a year) I shared a recipe for cooking French beans in coconut milk. Today we’re using the same beans (is there a difference between French and string beans?), except they’re…
There’s been emails, Facebook wall messages and tons of comments from avid readers who are all interested in learning how to make one of the most popular roti on the islands. As I’ve mentioned in the past, our cuisine is heavily influenced by the many cultures that make up the cosmopolitan islands of the Caribbean,…
Though I’m a SOLID food kinda guy, I’m starting to really appreciate soups. As we’ve discussed in previous posts, the traditional soups in the Caribbean are very heavy, thick and full of carbs. Our soups are what would be seen as being “stews” in North America and is meant to be a true meal in…
Watercress is one of those things you couldn’t even force-feed us when we were kids. I still remember there used to be a small fella in the village further up the road from where I grew up, who would go door to door every Sunday morning selling the produce from the garden he made with…
This recipe is in response to all the comments I got to the Swiss Chard recipe I posted a while back. It seems there were a lot of people who were getting confused with Swiss Chard and Pak Choi. I could easily see why, as not only do they both taste great when cooked and…
Though you may know it as rice and peas or peas and rice, peas is not actually used in this dish. Instead red kidney beans is the actual “peas” of choice used. And though we may associate this dish as being uniquely Jamaican, it’s also enjoyed throughout the Caribbean. However there are limited restaurants in…
One of my favorite side dishes to eat with sada roti as a kid growing up on the islands was dasheen bush bhaji. But living in North America in the early years meant that we had to improvise in the ingredients we used in many of our normal dishes. Dasheen bush (leaves form the dasheen…
One of the things you’d look forward to as a child on the islands is mango season. This is the time of the year when mangoes are mature and starts to ripe on the trees. If you had patience you’d wait for a strong gust of wind to blow the ripe mangoes to the ground…
One of the best things about growing up in a multi-racial country is the amount of different dishes you’re exposed to. Not just that we share in everyone’s culture (like around religious holidays etc) we also experiment with each others food. This resulted in dishes that are uniquely Trinbagonian as we’ve added our own touch…
My early years in Canada saw me falling in love with pita, as it was the closest thing to sada roti that I could get. Hamilton in those days had 1 or 2 Caribbean restaurants, but none of them served any type of roti. The same can be said today, except the two that I…
