Vegetarian Archives - Page 3 of 25

A Quick Summer Fruit Compote.

January 7, 2026August 6, 2025Leave a Comment

A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

With friends dropping by on their way to the Toronto Caribbean Carnival (still called Caribana by many of us), I wanted to whip up something special using fruits that are at their peak during summer. Peaches, plums, and cherries were looking perfect at the market, so I decided to create a simple fruit compote—something that would complement the smoked duck I had going on the Traeger outside.

It was also the perfect opportunity to open a can of Nyarai Cellars Origin Wine Spritzer, a refreshing drink gifted to me just days before by Steve, the owner. The light flavors of passionfruit, mango, apple, and apple cider not only made for a brilliant pairing but also inspired me to add a splash directly into the compote. The result? A sweet and slightly tangy sauce that’s just as versatile as it is flavorful.

This Summer Fruit Compote is part of my #InSeason series, where I showcase simple ways to celebrate the best of what’s fresh. Whether you’re using it as a side dish with poultry or as a dessert topping, this recipe is a brilliant way to bring vibrant Caribbean flavors into your summer cooking.

Ingredient Guide

Peaches
Sweet and juicy, peaches bring a soft texture and mellow flavor to balance the tartness of the other fruits.
Plums
Their natural tartness adds a bright, tangy note that pairs beautifully with the sweetness of the peaches and cherries.
Cherries
Rich in color and deep in flavor, cherries provide a luscious, jammy base once they simmer down.
Salt
A small pinch enhances the natural sweetness of the fruits and balances the overall flavor.
Cardamom Pod
Infuses a warm, aromatic spice that gently perfumes the compote as it cooks.
Orange Peel
Brings a fresh citrus zest that brightens up the fruit flavors without overpowering them.
Lemon Juice
Adds acidity to lift the flavors and help preserve the vibrant color of the fruits.
Honey
A natural sweetener that melts into the fruits, giving the compote a smooth, glossy finish.
Origin Wine Spritzer (Nyarai Cellars)
Infuses subtle tropical notes of passionfruit, mango, and apple, adding a delicate complexity to the compote.

Shopping Made Easy

Fresh peaches, plums, and cherries are in peak season during the summer months. Look for ripe but firm fruits for the best texture.
Cardamom pods can be found in the spice aisle of most Caribbean or international grocery stores.
If Nyarai Cellars Origin Wine Spritzer isn’t available near you, substitute with a light white wine spritzer or a splash of apple cider.
Use fresh citrus for the orange peel and lemon juice to get the best flavor.
Local honey or any sweetener of choice can be used, depending on your preference. Brown sugar, agave, or maple syrup work well too.

Cooking Notes from the Kitchen

If you prefer a smoother compote, dice the fruits into smaller pieces instead of large chunks.
In cooler months, add a bay leaf and a slice of fresh ginger for a warming version of this compote.
Don’t skip removing the cardamom pod and orange peel before serving to avoid overpowering the delicate fruit flavors.
A pinch of cinnamon and nutmeg will deepen the flavor, while a sprinkle of red pepper flakes can add a subtle kick if desired.
This compote is not just a side dish; it’s excellent as a dessert topping for ice cream, pastries, or even breakfast favorites like waffles and pancakes.

Can I Make This Fruit Compote Without Wine Spritzer?

Yes, if you prefer a non-alcoholic version, you can substitute the wine spritzer with apple cider, white grape juice, or even a splash of fresh orange juice to maintain a fruity, vibrant flavor.

What’s the Best Way to Store Leftover Compote?

Once cooled, store the compote in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage, though the texture may soften slightly when thawed.

Can I Use Frozen Fruits for This Recipe?

While fresh fruits are ideal for the best texture and flavor, you can use frozen peaches, plums, and cherries if that’s what you have on hand. Just be sure to adjust the simmering time slightly, as frozen fruits may release more liquid.

How Can I Add More Spice to This Compote?

To add a warming spice note, include a small piece of fresh ginger or a bay leaf during the simmering process. Ground cinnamon and nutmeg are also great options. For a touch of heat, a pinch of red pepper flakes will do the trick.

What Other Dishes Can I Pair This Compote With?

Besides smoked duck, this compote works wonderfully with grilled chicken, roasted pork, or even as a sauce for turkey during holiday dinners. It’s also fantastic served over vanilla ice cream, yogurt, or used as a filling for pastries.

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients

1 1/2 lb peaches seeded, sliced
1 lb plums seeded, sliced
1/4 teaspoon salt
1 cup cherries seeded
1 cardamom pod
2 pieces orange peel 1-inch slices
2 tablespoons honey
1/2 cup Origin Wine Spritzer Nyarai Cellars
Tools

Instructions

Wash the peaches, plums, and cherries thoroughly. Remove the seeds and slice the fruits into large, chunky pieces for a rustic texture.
Place the sliced fruits into a deep saucepan.
Add the salt, cardamom pod, orange peel, lemon juice, honey, and Origin Wine Spritzer to the saucepan with the fruits.
Turn the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
Once it reaches a boil, reduce the heat to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally until the fruits soften and the juices thicken into a compote.
Before serving, remove the cardamom pod and orange peel. If you added bay leaves or ginger slices, be sure to remove those as well.
Serve warm or cool. This compote pairs beautifully with smoked duck, much like cranberry sauce with roasted turkey. It also makes a delicious topping for ice cream, pastries, pancakes, and waffles.

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.

Tried this recipe?Let us know how it was!

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

January 7, 2026July 26, 2025Leave a Comment

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
Ackee – mild, creamy fruit that softens the spiciness and adds texture
Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
Onion – adds savory crunch and depth in the mix
Garlic – essential pungent flavor base
Carrot – sweet crunch and color contrast
Vinegar (white or apple cider) – pickling acid for tang and preservation
Sugar – balancing sweetness to offset the tartness
Salt – seasoning coordination
Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
Look for canned ackee labeled “ready to eat” and rinse off excess brine
Scotch bonnet peppers are available fresh or dried; wear gloves when handling
Choose crisp carrots and firm onion to maintain texture during pickling
Use distilled white or apple cider vinegar, both work well for preserving flavor
Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.

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Prep Time 15

Rest Time 20

Total Time 35

Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine General Caribbean, Trinidadian

Ingredients

1 lb chenette peeled
1/2 teaspoon sea salt
1/2 teaspoon pimenton smoked paprika
1/2 teaspoon black pepper
2 cloves garlic crushed
1/2 Scotch Bonnet pepper sliced thinly
1 tablespoon Chadon Beni chopped, about 4 leaves
2 tablespoons water

Instructions

Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.

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Garlic Chive Butter

January 7, 2026July 19, 2025Leave a Comment

Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Season series, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.

The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sauté to bloom the garlic’s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread that’s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.

Best of all, this Garlic Chive Butter is one of those make-ahead ingredients you’ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.

Ingredient Guide

Salted Butter: Adds flavor and body to the sautéed garlic base.
Garlic: Infused in warm butter to create a deep, savory foundation.
Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.

Shopping Made Easy

Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
Spring chives are abundant in gardens and markets; look for bright green stalks.
For a richer finish, try high-fat butters like Amish or Irish butter.
You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.

Cooking Notes from the Kitchen

Rinse chives thoroughly to remove any hidden grit or dirt.
Gently sauté garlic; don’t let it brown or it may turn bitter.
Add herbs off the heat to preserve their color and flavor.
Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
Stir in chive blossoms at the end for added aroma and a pop of color.

Can I freeze homemade garlic chive butter?

Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.

How long does garlic chive butter last?

It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, it’s best used within 6 months.

Can I use dried chives instead of fresh?

Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since they’re more concentrated.

What else can I add to enhance the flavor?

Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.

Garlic Chive Butter

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Prep Time 15

Total Time 15

Course Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Cuisine Fusion

Ingredients

2 tablespoons salted butter
6 cloves garlic crushed
2 cups chives finely chopped
1 lb unsalted butter softened

Instructions

In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
Add the chopped chives and softened unsalted butter to the saucepan off the heat.
Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.

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Fry Aloo with Ochro (Potato and Okra)

January 7, 2026June 16, 2025Leave a Comment

Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.

We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.

Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.

Finished okra and potatoes in pan with pepper on top

Ingredient Guide

Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
Onions: Thinly sliced for sweetness and texture, forming the flavor base.
Garlic: Smashed to release savory depth.
Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
Black Pepper: Balances flavors with warmth.
Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
Salt: Enhances flavor and draws moisture during cooking.
Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.

Shopping Made Easy

Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
Ensure the olive oil is extra-virgin or light, based on your flavor preference.

Cooking Notes from the Kitchen

Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
Stir every 4 minutes for even cooking and a consistent golden color.
Thinly slice okra and potato so they cook through in 25 minutes.
Use a nonstick pan to minimize oil; it adds convenience and texture.
Taste at the end and adjust salt for a balanced finish.

Is this dish gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.

How spicy is it with bird’s eye pepper?

It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.

Can I use frozen okra?

Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.

What can I serve this with?

Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.

How do I avoid soggy okra?

Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.

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Prep Time 10

Cook Time 25

Total Time 35

Course Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Servings

Ingredients

3-4 tablespoons olive oil
2 small onions sliced
8 cloves garlic smashed
2 Bird’s Eye peppers whole or chopped
1/2 teaspoon black pepper
12 okra sliced into wheels
3/4 teaspoon salt
5 medium potatoes sliced thin

Instructions

Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
Add okra wheels.
Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
Cover pan and cook for 12 minutes, stirring every 4 minutes.
Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

Tried this recipe?Let us know how it was!

Easy Caribbean Honey Mustard Dressing

January 7, 2026June 16, 2025Leave a Comment

If you’re looking for a bold, tangy, and sweet dressing that comes together in minutes, this Easy Caribbean Honey Mustard Dressing is exactly what you need. Whether you drizzle it over a crisp salad, use it as a dip for chicken wings or veggie sticks, or add a spoonful to your favorite sandwich, this Caribbean-inspired twist on a classic is sure to impress.

Made with just a few pantry staples, Dijon mustard, honey, olive oil, lemon juice, and rice wine vinegar; this recipe is incredibly versatile. The black pepper adds subtle heat, while the honey rounds out the sharpness of the mustard. Want to add more Caribbean flair? Use hot honey or toss in some red pepper flakes for a fiery version.

It’s fast, gluten-free, and full of flavor. I love it over fresh watercress, but the real beauty is how easily you can adapt it to whatever you’re cooking up. Shake it, whisk it, and you’re done.

Ingredient Guide

Olive Oil: The base that helps emulsify the dressing and carry all the flavors.
Honey: Adds natural sweetness; hot honey works great for a spicy twist.
Dijon Mustard: Smooth and tangy with just the right sharpness.
Lemon Juice: Balances the flavors and brightens the entire dressing.
Rice Wine Vinegar: A milder vinegar that brings acidity without overpowering.
Black Pepper: Adds warmth and depth.
Salt: Just a pinch to enhance all the other ingredients.

Shopping Made Easy

Use a good-quality olive oil to create a smooth, balanced dressing.
Look for real honey and Dijon mustard without added sugars or thickeners.
Rice wine vinegar is mild and available in most international or health-food aisles.
Fresh lemon juice gives better results than bottled for a zesty finish.

Cooking Notes from the Kitchen

Shake everything together in a jar for fast emulsification—no blender required.
Store in the fridge in a sealed container for up to 2 weeks.
Add red pepper flakes or swap in hot honey for a spicier version.
For creaminess, mix in a tablespoon of mayo or Greek yogurt.
Try it as a marinade for grilled chicken or drizzle over roasted vegetables.

Can I use another type of vinegar?

Yes, apple cider vinegar or white wine vinegar can be substituted easily.

How long does it last in the fridge?

Store it in an airtight jar or container and refrigerate for up to 2 weeks. Shake before use.

Is this dressing gluten-free?

Yes, just make sure your mustard and vinegar are certified gluten-free.

Can I use yellow mustard instead of Dijon?

You can, but Dijon provides a smoother, more complex flavor that’s ideal for dressings.

What dishes pair well with this?

Use it on salads, as a dip for wings or veggies, in wraps, or as a sandwich spread.

Easy Caribbean Honey Mustard Dressing

If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.

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Prep Time 5

Total Time 5

Course Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1/2 cup olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 1/2 tablespoon rice wine vinegar
1/2 teaspoon black pepper
1 pinch salt

Instructions

Make a simple salad with watercress to enjoy this tangy honey mustard dressing.
Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
Use immediately or refrigerate for up to 2 weeks.
Shake before each use.

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there. For example, I replaced apple cider vinegar with rice wine vinegar, and you can add a bit of pepper flakes to give the dressing a slight kick. If making this gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary needs.

Tried this recipe?Let us know how it was!

Air Fryer Curried Chickpeas

January 7, 2026June 12, 2025Leave a Comment

There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.

The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).

Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.

Ingredient Guide

Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
Sea Salt: Balances the spices and adds a crunchy texture.

Shopping Made Easy

Grab canned chickpeas; no soaking or long prep needed.
Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
Use good-quality olive oil or substitute with avocado or canola oil.

Cooking Notes from the Kitchen

Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
Let them cool completely before storing to maintain crunch.
Store in a sealed jar or container at room temperature for up to 3 weeks.

Are air fryer chickpeas healthy?

Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.

Can I use dried chickpeas?

Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.

How spicy is this?

That’s up to you—leave the pepper whole for mild heat or chop it for more kick.

What can I use instead of green seasoning?

Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.

Do I need to peel the chickpeas?

Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.

Air Fryer Curried Chickpeas

Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.

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Cook Time 20

Total Time 20

Course Appetizers & Snacks, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can chickpeas drained, rinsed, dried
1 tablespoon olive oil
1/2 Scotch Bonnet pepper whole or chopped
3 cloves garlic crushed
1 teaspoon Caribbean green seasoning
1/4 teaspoon sea salt

Instructions

Drain, rinse, and towel-dry chickpeas. Toss with olive oil.
Meanwhile, crush garlic and pepper.
When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
Serve warm or store in an airtight container at room temperature for up to 3 weeks.

Tried this recipe?Let us know how it was!

Easy Caribbean Curry Corn with Green Seasoning

January 7, 2026June 12, 2025Leave a Comment

Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Ingredients Guide

Vegetable Oil: For building the base flavor of the curry.
Onion: Adds sweetness and body to the sauce.
Garlic: A savory foundation to balance the curry spices.
Caribbean Green Seasoning: Delivers herbaceous, island depth.
Curry Powder: The heart of the dish; use your favorite blend.
Tomato: Adds brightness and slight acidity.
Scotch Bonnet Pepper: Brings fruity heat to the curry.
Salt and Black Pepper: Essential seasonings to round out flavor.
Roasted Geera: Toasted cumin adds deep, earthy spice.
Sweet Corn Kernels: The star of the dish; juicy and crisp.
Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

Use frozen or fresh corn kernels depending on availability.
Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
Green seasoning can be homemade or store-bought.
Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
Using only the corn kernels makes this dish easier to eat and faster to cook.
Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.

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Prep Time 10

Cook Time 15

Total Time 25

Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

2 tablespoons vegetable oil
1 onion diced
7 cloves garlic smashed
1 1/2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 cup water for cooking curry
1 tomato diced
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted geera ground roasted cumin
6 large sweet corn kernels
2 cups water for cooking corn
1/2 cup chives chopped fine
1 medium onion diced
7 cloves garlic smashed
1 1/2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 cup water for cooking curry
1 medium tomato diced
1 green Scotch Bonnet pepper
3/4 tablespoon salt
1/2 teaspoon black pepper
3/4 tablespoon roasted geera ground roasted cumin
6 large sweet corn kernels only
2 cups water for cooking corn
1/2 cup chives chopped fine

Instructions

Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes.
Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
Add corn kernels and stir to coat fully in the curry.
Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

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Carrot juice in a pitcher and a tall glass on a counter with pulped carrot in the background

Easy Jamaican Carrot Juice (Carrot Punch)

January 7, 2026June 11, 2025Leave a Comment

This Jamaican-style Carrot Juice (Carrot Punch) brings back warm memories of sipping bright orange drinks served at breakfast tables during visits to Kingston. Made with fresh carrots, ginger, warm spices, and a touch of sweetened condensed milk, this recipe is delightfully creamy and comforting. It’s perfect chilled over ice or turned into a festive adult beverage with a splash of rum. If you’re looking for a naturally vibrant, drinkable treat that’s both flavorful and soothing, this is it.

Ingredient Guide

Carrots: The bold base, providing natural sweetness, vibrant color, and essential nutrients.
Ginger: Adds a spicy-lively warmth that elevates the flavor.
Water: Used to blend and extract full juice; divide between blender batches.
Lime Juice: Brightens the color and adds refreshing citrus balance.
Ground Cinnamon & Nutmeg: Infuse the drink with comforting, fragrant Caribbean spice notes.
Sweetened Condensed Milk: Delivers creamy sweetness and rich texture—adjust to taste.
Vanilla Extract: Aromatic depth and subtle sweetness.
Optional Rum: Turns this juice into an adult-friendly, festive cocktail.

Shopping Made Easy

Carrots: Choose firm, brightly colored carrots; organic if available; any variety works here.
Ginger: Look for plump roots with smooth, unwrinkled skin; store extra in your freezer for future use.
Sweetened Condensed Milk: Standard cans work well; use dairy-free versions to make this recipe vegan.
Ground Spices: Freshly grated nutmeg and ground cinnamon bring genuine flavor; use pantry staples if needed.
Vanilla and Lime Juice: Always check labels for pure vanilla extract and fresh limes for the best aromatic quality.

Cooking Notes from the Kitchen

Blend in batches to ensure smooth consistency and prevent overworking your blender.
Strain twice for silky texture; use cheesecloth for an ultra-smooth finish, or a fine sieve for quicker prep.
Add lime juice immediately after straining to preserve the beautiful bright orange color and prevent oxidation.
Adjust sweetness thoughtfully. Start with about two-thirds of the condensed milk, taste, and whisk in more if needed, especially if serving over ice.
Chill thoroughly before serving—this drink is far more refreshing when cold and settles naturally, so stir before pouring.
For an adult twist, stir in rum just before serving and garnish with a lime wheel or mint leaf.

Easy Jamaican Carrot Juice (Carrot Punch)

A creamy, spice-infused Caribbean drink made from fresh carrots, ginger, and warm seasonings.

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Prep Time 15

Total Time 15

Course Drinks & Smoothies, Vegetarian

Cuisine Jamaican

Ingredients

3 pounds carrots trimmed, chopped
2 pieces ginger sliced
8 cups water
1 lime juiced
1/2 teaspoon ground cinnamon
3/4 teaspoon nutmeg grated
1 can sweetened condensed milk
1 tablespoon vanilla extract

Option

dark rum to taste, for adult version

Instructions

Peel and roughly chop the carrots. Add half the carrots, one slice of ginger, and 4 cups of water to a blender. Puree until smooth. Repeat with the remaining carrots, ginger, and water.
Puree until smooth. Repeat with the remaining carrots, ginger, and water.
Strain the blended mixture using a fine mesh strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard the pulp.
Add lime juice immediately after straining to prevent discoloration. Stir in cinnamon, grated nutmeg, vanilla extract, and sweetened condensed milk. Start with 2/3 of the can, then taste and adjust sweetness as needed.
Whisk until fully combined. Chill in the refrigerator before serving. Stir before pouring, as the drink may settle.
To serve, pour over ice. For a festive adult version, add a splash of dark rum.

Notes

If you are making this drink gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements. I suggest that you follow along with the video below, as it provides additional information, including alternative sweeteners you can use and instructions on how to keep the drink dairy-free if desired.

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Curry Cassava

January 7, 2026June 11, 2025Leave a Comment

About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

Ingredient Guide

Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
Vegetable Oil: Helps build the curry base and bloom spices evenly.
Onion: Adds sweetness and depth when gently sautéed.
Garlic: A must in Caribbean curry bases—use plenty for full flavor.
Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
Salt and Black Pepper: Season to balance and sharpen all the flavors.
Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
Water: Braises cassava and forms the sauce.
Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

Shopping Made Easy

Look for peeled frozen cassava in West Indian or international grocery freezers.
Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
Green seasoning can be homemade or store-bought. It freezes well if making in batches.
If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

Cooking Notes from the Kitchen

Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.

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Prep Time 15

Cook Time 30

Total Time 45

Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

2 1/2 tablespoons vegetable oil
1 medium onion sliced
8 cloves garlic roughly chopped
3/4 tablespoon cumin seeds geera
1 Scotch Bonnet pepper sliced
1 tablespoon Caribbean green seasoning
2 1/2 tablespoons curry powder
3 pounds cassava fresh or frozen, peeled, deveined, cubed
3/4 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon garam masala or ancho masala
3-4 cups water
Optional
2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions

Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
After 3 minutes, stir in green seasoning and cook for 2 more minutes.
Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
Add the cassava chunks, stirring thoroughly to coat with the spiced mixture.
Turn heat to medium-high, add salt, pepper, and garam masala.
Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes.
Monitor liquid and add water if necessary.
Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.

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Pommecythere Chow (Golden Apple Pickle)

January 7, 2026June 11, 2025Leave a Comment

Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.

Ingredient Guide

Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
Sea Salt: Enhances flavors and balances tartness—use sparingly.
Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
Garlic: Adds pungent, savory depth to the marinade.
Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
Red Onion: Thinly sliced for a crisp, sharp bite.
Lime & Lemon Juice: Brightens and puckers up the chow.
Water: Helps distribute flavor evenly without diluting.
Black Pepper: Rounds out the peppery notes and adds warmth.

Shopping Made Easy

Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
Wear gloves when handling Scotch Bonnet—its oils can irritate skin.

Cooking Notes from the Kitchen

Peel and chop pommecythere over a bowl to capture all juices.
Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
Combine everything in a bowl and taste—add more salt if overly tart.
Chill at least two hours to let flavors meld, though overnight is even better.
Store chow in the fridge and enjoy within a few days for best flavor and texture.

What is pommecythere?

Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.

How spicy is this chow?

The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.

Can I use cilantro instead of chadon beni?

Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.

How long will the chow keep?

Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.

What can I serve with chow?

Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.

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Prep Time 15

Total Time 15

Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 teaspoon sea salt
2 Scotch Bonnet peppers crushed or thinly sliced
5-8 chadon beni leaves chopped
6 cloves garlic crushed
10-15 Chinese salted prunes
1/2 medium red onion thinly sliced
2 limes juiced
1 of lemon juiced
3/4 cup water
1/4 teaspoon black pepper

Instructions

Wash, peel, and chop the Pommecytheres.
Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.

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Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Summertime Pineapple Strawberry Juice

January 7, 2026June 10, 2025Leave a Comment

There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Ingredient Guide

Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

Blend in two batches so you don’t overload your blender and to keep the juice smooth.
Strain well and skim off any foam for a clean, refreshing drink.
Chill before serving; it’s best when ice cold.
Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.

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Prep Time 10

Total Time 10

Course Drinks & Smoothies, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 large ripe pineapple cubed
1 lb strawberries
8-10 cups water
1 lemon
3/4 cup sugar
1 tablespoon Mixed Essence
1 teaspoon Angostura bitters

Instructions

Peel, core, and cube the pineapple. Hull and halve the strawberries.
In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher.
Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.

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Vegan coconut spinach in a pan on the stove

Simple Caribbean Coconut Spinach

January 7, 2026June 3, 2025Leave a Comment

While we didn’t have spinach readily available when I was growing up in the Caribbean, I always had a deep love for greens like dasheen bush, Jamaican callaloo, and pak choi. After moving to Canada and not being able to find those familiar favorites, spinach quickly became my new go-to.

This Simple Caribbean Coconut Spinach is one of the ways I bring that island flavor into my kitchen. It’s a quick vegan side dish, simmered with coconut milk, garlic, scallions, and a touch of nutmeg, full of flavor and warmth. Whether you’re cooking up a Caribbean Sunday lunch or looking for a healthy weeknight option, this is a dish I make often, and I think you’ll come to love it too.

Ingredient Guide

Baby Spinach: A tender green that wilts quickly and soaks up flavor; use fresh, not frozen.
Garlic: Adds deep, savory aroma; dice fine to avoid burning.
Scallions: Lends a fresh, mild onion flavor; use both white and green parts.
Coconut Oil: Traditional Caribbean fat for richness; any neutral oil can be substituted.
Salt: Enhances flavor; adjust based on preference.
Bird’s Eye Pepper: For heat without overpowering; leave whole to control spice.
Black Pepper: Balances the sweetness of coconut milk with mild spice.
Coconut Milk: Creamy and rich; don’t use low-fat for this dish.
Nutmeg: Brings warm, earthy depth; grate fresh if possible.
Lemon Juice: Helps reduce the astringent “itch” some get from spinach.

Shopping Made Easy

Look for pre-washed baby spinach in the produce aisle; it saves prep time and cooks down evenly.
Fresh garlic and scallions are widely available and add essential island aromatics.
Use full-fat canned coconut milk found in the international or Caribbean aisle for the best flavor.
Bird’s eye peppers may be sold as Thai chilies; substitute with a small hot pepper of your choice or omit entirely.
Freshly grated nutmeg has a stronger aroma than ground; buy whole nutmeg in the spice section if available.

What can I use instead of bird’s eye pepper?

You can substitute with Scotch bonnet (for more heat), cayenne (a pinch), or omit it entirely for a milder dish.

Can I use frozen spinach?

Frozen spinach will work, but drain thoroughly before adding to avoid excess water. Fresh baby spinach gives the best texture and flavor.

Is this similar to Jamaican callaloo?

It’s inspired by callaloo in texture and preparation but uses spinach instead of chorai or dasheen bush. The flavor is similar with coconut milk and aromatics.

Can I make this ahead?

Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

Why add lemon juice at the end?

Lemon juice helps neutralize oxalates in spinach, reducing the itchy feeling some people experience in their throat.

Simple Caribbean Coconut Spinach

A vegan Caribbean side dish simmered in coconut milk with garlic, scallions, and a touch of pepper heat.

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dishes, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 lb baby spinach
2 cloves garlic diced fine
2 stalks scallions chopped
1 1/2 tablespoon coconut oil
1/4 teaspoon salt
1 pinch nutmeg freshly grated
1/4 teaspoon black pepper
1/4 cup coconut milk

Optional

1 Bird’s Eye pepper

Instructions

Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
Stir well and pour in the coconut milk. Do not cover the pan.
Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
Serve warm as a flavorful vegan side.

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A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I Make This Fruit Compote Without Wine Spritzer?

What’s the Best Way to Store Leftover Compote?

Can I Use Frozen Fruits for This Recipe?

How Can I Add More Spice to This Compote?

What Other Dishes Can I Pair This Compote With?

A Quick Summer Fruit Compote.

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is chenette or ackee?

Can I use lemon juice instead of lime juice for chenette chow?

What’s the best pepper substitute for Scotch Bonnet in chow?

How long can chenette chow be stored in the refrigerator?

Is Chadon Beni the same as cilantro?

Can I make chenette chow with other fruits?

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I freeze homemade garlic chive butter?

How long does garlic chive butter last?

Can I use dried chives instead of fresh?

What else can I add to enhance the flavor?

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Garlic Chive Butter

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Is this dish gluten-free and vegan?

How spicy is it with bird’s eye pepper?

Can I use frozen okra?

What can I serve this with?

How do I avoid soggy okra?

Fry Aloo with Ochro (Potato and Okra)

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use another type of vinegar?

How long does it last in the fridge?

Is this dressing gluten-free?

Can I use yellow mustard instead of Dijon?

What dishes pair well with this?

Easy Caribbean Honey Mustard Dressing

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Are air fryer chickpeas healthy?

Can I use dried chickpeas?

How spicy is this?

What can I use instead of green seasoning?

Do I need to peel the chickpeas?

Air Fryer Curried Chickpeas

Ingredients

Instructions

Ingredients Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make curry corn gluten-free?

Can I use canned corn?

How do I make this creamier?

Easy Caribbean Curry Corn with Green Seasoning

Ingredients 1x2x3x

Instructions

Ingredients

Ingredients

Ingredients

Ingredients