Vegetarian Archives | Page 3 of 20

Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven.

You’ll Need…

2 lbs Jingi (Chinese Okra)
1/4 lbs salted Cod (prepared)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
6 cherry tomatoes
1 1/2 tablespoon curry powder
6 cloves garlic (smashed)
1 teaspoon cumin seeds (geera)
3 medium potato (1/4s)
2 cups water
2 tablespoon Coconut Cream

Notes! If you wanted to do this curry dish fully vegan, simply leave out the salted Cod at the start. I used salted cod, but you may use any dried salted fish you prefer. Watch the video below to learn how I ‘prepared” the salted fish, and while I used boned (means the bones were removed) salted Cod, I still kept an eye out for any bones (to be removed and discarded). I used cherry tomatoes (or were they grape tomatoes?) but any tomato will work.

Using a sharp pairing knife or potato peeler, remove the outer skin off the Jingi and discard, cut into 1 inch cubes and rinse with cool water. Drain and set aside. You may want to prep your other ingredients at this time as well.

Add the oil to your pot on a medium flame, then add the prepared salted cod pieces to the pan, turn the heat to low and cook for 3 minutes. This step will flavor the oil. After which, remove and set aside.

In the same pot on a low flame (try to not remove the oil we started with – add a bit more if needed), add the garlic and stir well. 30 seconds later add the cumin seeds and cook for another minute. Then add the Caribbean Green Seasoning and stir well.

It’s now time to add your fav curry powder (heat still on low) and cook until fragrant. About 3 minutes. During this time add the black pepper.

Now turn the heat to medium and add the cubed pieces of Jingi and stir to coat with the curry base we created. Feel free to add a splash of water if you find that it’s starting to stick at the bottom of the pot.

It’s now time to add the pieces of potato and stir again. Top with the tomato, salt (see my tip in the video) and water and with the lid on, bring to a boil.

Once you have a good boil going, reduce to a simmer, add the coconut cream and cover the pot slightly ajar. Cook for 20-25 minutes or until the potatoes are tender.

With everything tender and falling apart, it’s time to ad back the pre-cooked salted Cod to the pot and stir well. Taste and adjust the salt and crank up the heat should you find that it’s too runny for your liking (keeping in mind that it will thicken as it cool).

Such a simple, yet wickedly tasty dish!

Fry Chiquito Banana.

August 4, 2023July 25, 2023Leave a Comment

As we continue to explore the rich and diverse culinary culture of the Caribbean from a #MeatFree perspective, I’ve retooled the original version of this classic Caribbean recipe to be fully vegetarian and vegan. You’ll notice subtle differences from the traditional way of doing this dish, as explained in the video down below.

You’ll Need…

1 1/2 lb baby banana (chiquito)
1/2 medium onion (sliced)
1 1/2 tablespoon butter
4-6 cloves garlic (diced)
1/4 teaspoon black pepper
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
5 Grape tomatoes (cut in 1/2)

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 needs. To make this fully vegan, replace the butter with olive or coconut oil. I encourage you to watch the video below as I explain a few other things in there, not covered here. I used grape tomatoes in the dish but you can use a regular medium tomato diced.

Heat the butter on a medium flame in a sauce pan (I used a non-stick pan), then add the onion, garlic, bell peppers and black pepper. Cook for 2-3 minutes, then turn the heat down to med/low and add the garlic.

About 4 minutes after adding the garlic, turn the heat back up to medium and add the peeled baby bananas (we say chiquito fig) to the pan, along with the tomato. Stir well to coat the bananas with everything. Add the salt and cover the pan. Feel free to add thyme and chopped scallions if you wish.

Turn the heat to medium/low and cook until the bananas are tender and have taken on some color. In my case it took about 10 minutes from the time I added them to the pan. Remember to stir well every 3-4 minutes.

This is a full meal on it’s own (2 people) or you can have it as a side to your other fav dishes. In the classic version salted Cod is added to the vegetables and the Chiquito bananas are pre-boiled before being added to the pan and refried.

Gluten Free Vegetarian

How To Make Fry (stewed) Bodi.

July 10, 2023July 10, 2023Leave a Comment

While Bodi was never on my top 20 list of things mom would cook while growing up on the islands, it’s definitely grown on me in my adult years. Yes, I’ve shared MANY Bodi recipes over the last few years, but this one is as traditional and basic as it gets.. without sacrificing flavor and overall taste. Basically it’s my fave!

You’ll Need…

1 lb bodi (aka bora, yard bean, long bean)
2 tablespoon olive oil
1 medium onion (diced)
1 mediun tomato (diced)
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust)
4-6 cloves garlic (smashed)

Important! There’s a full tutorial video below to follow along to make cooking this delightful vegan dish as easy as possible. Should you want a little kick, add a bit of your favorite hot pepper to the pot. If making this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Trim the ends of the bodi and discard, then cut into 1 inch pieces. Rinse will cool water and drain.

In a saucepan (one with a lid) on a medium flame, add the olive oil, followed by the diced onion. Stir, lower the heat to medium-low and cook for 2-3 minutes. Then add the garlic and black pepper.

Cook for a further 3 minutes (lower the heat if you find that the garlic is starting to burn), then add the prepared bodi. Stir well to coat with that flavored oil.

Turn the heat up to medium, add the diced tomato and place the lid on the pan. If you wanted to add any spicy pepper, here is where I’d recommend you do. After about 3 minutes you should see it starting to boil (yes it will release it’s own juices along with the steam liquid). Turn the heat down to medium/low again and cook with the lid on. Should the pan be dry, add 1/4 cup of water.

After about 20 minutes (be sure to stir every 5 minutes or so) it’s time to personalize things a bit. Taste and adjust the salt to your liking and then decide if the Bodi is as tender as you like. I removed the lid and cooked with the lid off for a further 5 minutes as I wanted things a bit dry, rather than with any juices on the bottom.

Usually mom would cook it until it just starts falling apart, but I like the slight texture from cooking it my way. No she does NOT need to know this.

For extra flavor you may add 1/2 teaspoon grated ginger and the odd time I would also add a teaspoon of Hoisin Sauce to the pot. The two ways I enjoy this fry (fried) bodi is with Sada Roti or as a simple topping for hot rice.

Gluten Free Sauces & Condiments Vegetarian

How To Make Apple Kuchela.

May 27, 2025June 24, 2023Leave a Comment

I did it again.. Apple Kuchela, that iconic spicy condiment enjoyed with curry dishes, traditionally made with green mangoes in the Caribbean. While almost identical to the original recipe I shared about 10 years ago, you will find more tips and explanations in the video below than when I first posted the recipe.

You’ll Need…

8-10 Apples (see note below)
1 teaspoon salt
Hot Peppers (crushed)
10-15 cloves garlic (crushed)
4-5 tablespoon Anchar Masala
1 cup veg oil (adjust)

Notes! I used Granny Smith (green) apples (explained in the video below), however any tart/firm apple will work. Kuchela is basically a SPICY condiment (side) you enjoy predominantly with curry dishes, so I used 8-12 Wiri Wiri peppers (I didn’t have Scotch Bonnets on hand). Feel free to use any spicy peppers you like or can access. Finally, remember to wear gloves when handling hot peppers and wash your hands with soap and water immediately after.

May I recommend that you wash the apples you use really well as many in the grocery stores may have a protective wax on them. Or you can buy organic apples which are not normally dipped in that wax (still wash well). Then all you have to do is grate then into shreds.

Yes, it will go discolored (explained in the video below) so don’t fret. It’s time to now squeeze most (if not all) the juice from grated apples (use a cheese cloth to assist if you want) and place it on a baking sheet. That sheet is then placed in direct sun to further dry. The goal is to have grated apples which will soak-up the flavor ingredients we’ll add later. I placed the sheet on the hood of my car in the direct sun, as the radiant heat sped-up the drying process.

It will take between 2-3 hours. If it’s not sunny outside, place the tray in a low oven for a few hours.

You may use a food processor or blender for the next step, but I opted for my mortar and pestle. Add the salt, (it will act as an abrasive) garlic and peppers and crush. You can go until smooth or chunky as in my case.

In a (cold) wide pan, add the vegetable oil and the crushed mixture. Turn the heat to low and gently bring up to a simmer. Cook on that gentle simmer for 3-4 minutes (basically to flavor the oil and to cook out some of the rawness). Turn off the stove now.

Add the dried grated apples to the pot, followed by the anchar masala (check online or your fav Caribbean grocers) and stir well.

It’s now time to get your clean glass containers ready to fill up with this wicked Apple Kuchela. I store mine in the kitchen cupboard and it keeps for months.

Remember to adjust the salt and add more oil should you find that it’s overly dry. Use an oil that’s low in flavor as it will affect the flavor of the finished Kuchela. Feel free to use a dehydrator if you have access to one to dry the grated apples.

Gluten Free Sauces & Condiments Vegetarian

Big Bad Summer Salsa.

May 27, 2025May 29, 20231 Comment

This recipe takes me back to Dorado on the north coast of Puerto Rico. I recall it being scorching hot (when you leave the winter month of February in Canada the sun seems more intense), and a bucket of Corona (5) at the bar was $20 and, like all Caribbean watering holes, the music was PUMPING from their sound system! A basic salsa was served with tostones (plantain) and while that salsa could never match the one I’m about to share, but for some reason it tasted grand.

You’ll Need…

8-10 tomatoes (I used Roma)
1/2 medium onion (diced)
5 garlic scapes (optional)
2 Thai peppers (spicy)
1/2 teaspoon black pepper
1 lime (juice)
1 teaspoon sea salt (divided)
1 avocado (diced)
1 tablespoon chopped shado beni (or cilantro)
2 cloves garlic (smashed)
2 tablespoon olive oil (divided)

Notes. I grilled 1/2 of the tomato and left the others raw. It was the same for the 2 spicy (any spicy pepper you like) peppers, I grilled one and kept one raw (explained why in the video below). IMPORTANT! If you’re making this recipe as part of your gluten free diet, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Drizzle 1 tablespoon of olive oil over the Garlic Scapes, 1 of the spicy peppers and 4 of the tomatoes, then place them on a hot grill. Should you not have a grill, you may use your oven (450 F). Basically you’re trying to charr everything, but in the case of the tomato (which will take much longer to cook), you want to actually roast (about 8-10 minutes) them.

Let’s go back inside now and finish things off. In your mortar, place the salt, grilled pepper and garlic. crush until you have a somewhat smooth paste.

By this time the tomatoes should be cool enough for you to remove the skin. Place them in the mortar and crush them with the paste we made. Try to allow the tomato to retain some texture.

Give the garlic scapes and grilled pepper a fine chop. Then remove the stem/core (discard) from the raw tomatoes we didn’t grill, and dice those as well. The goal is to have a grilled and raw component to the salsa, for texture and flavor.

Add everything to a mixing bowl, including the diced onion and black pepper. At this time you may add your diced avocado, along with the juice of a lime.

While in most cases you’ll top this with chopped cilantro, I opted (I had in my garden) for Chadon Beni (culantro) and the remaining tablespoon of olive oil.

Taste and adjust the salt to your liking and BOOM… you’ve got a kick-ass summer salsa, based on my memories of being in Puerto Rico.

What are garlic scapes, exactly? These green stalks extend from the base of hardneck garlic plants, resembling oversize chives or scallions. They’re related to but different from green garlic (the bulbs and shoots of garlic plants that haven’t fully matured)

Gluten Free Vegetarian

Curry Chickpeas (channa) With Potato (aloo).

February 23, 2023January 28, 20232 Comments

While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share the traditional way with you.

You’ll Need…

2 cups dried chickpeas (soak in 4 cups water)
6 medium potatoes (1/4’s)
12-16 cups water (adjust)
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 tablespoon Anchar Masala
1 medium onion (diced)
6-8 cloves garlic
5 bird’s eye pepper
2 tablespoon olive oil | 1 teaspoon salt.
2 tablespoon chopped parsley

Important! 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 needs. Especially the curry powder you use, as some may contain fillers. And remember to wash your hands with soap and water immediately after handling spicy peppers.

Place the dried chickpeas in a deep bowl and cover with water (not mentioned in the ingredient list) and allow it to soak for 4-6 hours. In my case I did it overnight. Make sure there’s about 1 inch of water above the dried chickpeas when you start. This step will help to quicken the cook time. Yes you can do this recipe with the aid of a pressure cooker, but I prefer to cook low and slow, plus we’re trying to stick to the traditional way of preparing this dish.

Let’s make a sort of slurry to start things off. In a bowl place the Curry Powder along with the Anchar Masala (use 1 teaspoon of ground roasted cumin if you cannot source the Anchar Masala), the Caribbean Green Seasoning and 3/4 cup water. Give this a good mix!

Heat the olive oil in a deep pot on a medium flame, pour in the curry slurry we created and turn the heat down to low. We want to gently cook the curry to allow all the spices which makes up a good curry powder, to bloom.

Let it cook on that gentle heat for 5 minutes, then crank-up the heat to HIGH to burn off all that liquid.

As you start seeing the oil we started with, take the heat all the way back down to low. Now add the onion, garlic and pepper (in my case I used birds eye pepper, but you can add any spicy pepper and in the amounts you like). Stir to mix well. Remember, the heat is on low.

Rinse the soaked chickpeas a couple times with cool water, drain and place in the pot now.

Also add in the potatoes (yea I like them in big pieces so as they cook and start falling apart, some will still keep their shape and add texture to the dish). Stir well to coat everything in that curry niceness we created.

It’s now time to add the salt and cover everything with water, then crank up the heat to medium/high to bring it to a boil. I used between 13-15 cups of water in cooking, as I stared with 12 cups but added more as it slowly cooked. This is a BIG batch of curry, so feel free to freeze the leftovers.

As it comes to a boil, lower the heat to a simmer and place the lid of the pot on, but slightly ajar. Cook for an hour and 15 minutes. Add more water if necessary. Providing the channa is soft, it’s time to adjust the salt to your own liking.

To thicken things, I used my potato masher to smash a bit of the chickpeas, but do keep in mind that as the pot cools it will thicken naturally.

Typically you’d toss in chopped shado beni (chandon beni aka culantro) or cilantro, but in my case all I had was parsley on hand.

So there you have it, channa and aloo from scratch, an iconic veg or vegetarian curry, which is guaranteed to delight your tastebuds.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Topi Tambo (petite tambo).

May 28, 2025January 24, 20232 Comments

Now here’s an old-school ingredient I had not seen in over 25 years, nor had the pleasure to eat in just as long a time. Growing up in the countryside (Guaracara) in Trinidad and Tobago we called this petite tambo, but I do know others who called it tipi tambo and/or topi tambo as well.

You’ll Need...

2-3 lbs Topi Tambo
1 teaspoon sea salt (any salt)
water

Note! As I mentioned in the previous recipe post, the camera I use for taking stills to use on website posts isn’t functioning properly, so I’m unable to make the post images focused… so it’s easier to follow along. That said, this is as simple a recipe can come, but you can still follow along using the video below.

Place the topi tambo in a large bowl filled with water and give them a good wash/scrub. In the process, remove any stems and tiny little roots.

Topi Tambo are grown in the dirt, like yams, potato, peanuts etc, so a good washing is necessary. If memory serves me correct, the plants look similar to ginger as well as turmeric (same type of foliage).

After they’ve been washed thoroughly, place them in deep pot covered with water and bring to a boil. Toss in the sea salt (use any salt you have on hand) and stir well.

Then reduce to a rolling boil and cook for 30-45 minutes or until tender. It’s as if you’re cooking potatoes basically.

Once cooked, drain and cool. Then peel back the skin and enjoy. They will have the same sort of texture of water chestnuts, but with a more pronounced (clean) flavor. While I’ve never tried it, I think tossing in some salted pigtail or smoke meats (turkey etc), could enhance the flavor.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Vegetarian

Delicious Curry Potato With Spinach.

November 20, 2024October 25, 20222 Comments

Unlike 95% of the curry dishes you’ll find in the Caribbean, where there’s usually a gravy or sauce, this one is dry. Don’t let the word ‘dry’ confuse you into thinking it will be bland and reminiscent of cardboard. Quite the opposite.. it’s banging with flavor and I can guarantee you that you and your family will quickly fall in love with this dish.

You’ll Need…

4 large potatoes
2-3 tablespoon coconut oil
13/4 lb spinach
3/4 tablespoon salt (divided) | 1/2 teaspoon black pepper
2 medium onions (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon cumin seeds (geera)
1 1/2 tablespoon curry powder
1 medium tomato (diced)
2-3 tablespoon water
6 bird’s eye pepper

Peel, cube (large pieces) and wash the potatoes. Then put them into a pot with water with 3/4 of the salt and bring to a boil. Reduce to a rolling boil for 15-20 minutes (until tender). Drain and set aside.

In a deep pot heat the coconut oil (or any oil you prefer using) on a medium flame, then add the onion, garlic, Geera (cumin seeds) and the Bird’s Eye pepper (leave whole – don’t break or cut – UNLESS you want the raw heat). Go in with the fresh ground black pepper and turn the heat to low and let it gently cook for 3-4 minutes.

It’s time to add your curry powder (heat still on low) and stir well. The goal is to bloom or release the spices which makes up a good curry powder. For a bit of balance, add the diced tomato, remaining salt and the water. Cook for a further 3-4 minutes.

Add the pre-boiled potato to the pot and stir well. Heat up to medium now so we can get a slight crust to the potato.

After about 5 minutes add the washed and drained spinach. It will pile up, but rest assured it will wilt. 5 minutes later and you’re done!

Remember to taste for salt and adjust to your liking and cook the spinach to the way you enjoy it. For me, it’s just past when it wilts down. BTW, you can always add a bit of coconut milk or cream at the start when cooking out the curry base for even more flavor. You may use any spicy pepper you like or feel free to leave them out if heat is not your thing.

My fav way to enjoy this dish? Top with a couple over-easy eggs and boom! #Breakfast Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Vegetarian

Garden (vegetable) Fried Rice.

May 28, 2025April 18, 2022Leave a Comment

With an abundance of vegetables in my garden (last summer), it was only natural that I made this incredible vegetable fried rice when I came across some leftover rice in the fridge. I’m a huge fan of rice, that combined with the ability to put what I’ve grown into a dish, Uncle Chris was a very happy fella.

You’ll Need…

3 cups cooked rice (chilled)
1 1/2 tablespoon veg oil
1 medium onion (diced)
1 clove garlic (crushed)
1 teaspoon grated ginger
2 cups chopped swiss chard
2 cups chopped kale
2 okra (chopped)
4 yard beans (bodi, bora) (cut into pieces)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Hoisin sauce
1/2 teaspoon sesame oil
2 chili peppers (chopped)

feel free to add any of your favorite vegetables.

Wash and prep the vegetables. (watch the video below).

Heat the oil on medium flame in a wok or pot of your choice.

Add the onion, bodi and stems of the chard and kale as those are the more tough vegetables. Grate in the ginger, toss in the chili pepper (bird’s eye) and add the crushed garlic. Stir well.

Cook for 3-4 minutes then add the okra and sesame oil and stir well. Now add the leafy parts of the Chard and Kale. It may seem like a lot, but it will wilt down.

Add the Chinese Cooking Wine, Hoisin, dark Soy Sauce and light Soy Sauce. Mix!

As I’ve mentioned in past Fried Rice recipes, try to make sure the rice is cool or chilled (for a more grainy finish) . Fold in the rice, warm through and you’re done. Yes the rice was cooked in salted water, plus the 2 different soy sauces we used will be enough salt for me. Taste and adjust (add salt) if you wish.

Lunch for Two is DONE! Feel free to add more rice and make it a complete family meal. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Okra and Tomato Stew.

March 2, 2022February 28, 20223 Comments

I can’t recall which of the French Caribbean islands my friend was from (I’ve been disconnected from him for a few years now, so I can’t ask) but this is a dish he taught me how to make. Okra (say ochro in the Caribbean) in a rich tomato sauce served over steamed rice, with stewed fish.. a dish we made (and enjoyed) during our college days in Hamilton.

You’ll Need…

1 lb okra (cut into 1 cm wheels)
1 can tomato (I used stewed tomatoes)
4 tablespoon veg oil (divided)
1 medium onion (diced)
3-5 cloves garlic (smashed)
4 sprigs thyme
1 tablespoon tomato paste
3/4 teaspoon sea salt
1 bay leaf
2 tablespoon red wine vinegar
1 teaspoon pepper flakes
1 tablespoon golden brown sugar
1 1/2 cup chicken stock

Important! Please go though the full list of ingredients if making this gluten free to make sure it meets with your gluten free dietary needs. Especially the stock you use. Speaking about sock, I used Chicken stock, but to keep this vegan / vegetarian, please use vegetable stock.

Wash and air dry the okra, then trim (the ends off) the okra and cut into 1 cm thick wheels.

Heat 3 tablespoon of vegetable oil on a medium heat in a wide pan. Toss in the okra and stir well. The goal is to get the edges brown.

5-7 minutes later, turn the heat down to low and remove the okra. Add the remaining tablespoon of oil to the same pan, toss in the onion, garlic and thyme. Cook for 3-4 minutes. During this time you may add the black pepper and pepper flakes (leave out if you don’t want the dish spicy).

Create a space in the middle of the pan and add the tomato paste and stir well – cook for a minute or two. This will caramelize the natural sugars in the tomato paste and give the dish a lovely sweet undertone.

Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit. Add the bay leaf, red wine vinegar and salt. To help balance the flavors, add the brown sugar.

Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes.

Now add the pre-cook okra to the pot and bring back to a boil. That okra will absorb all the tomato goodness and plump up. Feel free to remove the thyme stems and discard.

5-6 minutes after adding the okra and it should be done. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.

Enjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted. Just adjust the seasoning accordingly.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Holiday Recipes Sauces & Condiments Vegetarian

Fire Roasted Coconut Pineapple Chutney.

May 29, 2025November 9, 20212 Comments

One of the better condiments you can have with curry dishes IMHO is roasted coconut chutney! And while that recipe consistently gets praised by fans of the website, I thought I’d UP the game and share my Fire Roasted Coconut Pineapple version with you today.

You’ll Need…

2 dry coconuts
1 small ripe pineapple
6-10 scotch bonnet peppers
2 limes (juice)
6 leaves shado beni (culantro)
1 teaspoon sea salt
4 large cloves garlic
*use cilantro if you cannot source culantro.

Important! Be very careful when removing the coconut from the shell with the pairing knife.

Crack the coconut in half and remove the inner flesh. I used the spine of my clever (a hammer will work too) to smash the dried coconut to crack and divide them. Then I used a pairing knife the separate the coconut flesh from the shell. Watch the video below.

Place the coconut directly onto the charcoal fire and roast. I also used the shell of the coconut as fuel for the fire. If you don’t have a coal pot as I used, you can grill the coconut on a propane BBQ or directly over the burners on your stove.

It will chaar and look burnt.. don’t stress, thats what we want.

Remove from the fire, cool, wash (scrub) and remove the burnt spots and outer skin with a knife (watch the video below).

Cut into small pieces so it’s easier work for the food processor or blender you’ll be using. Traditionally, a grater would be used.

Basically all you have to do now if place all the ingredients into your food processor and puree to the texture/consistency you like. Personally I like it with a bit of texture, so when it got to a sort of sandy texture, it was perfect for me. Some of you may want it more smooth so you don’t get a gritty sensation (on your teeth) when you use it.

Should it be too dry, you can add a splash of water or more lime juice.

The sweetness of the pineapple with help balance the heat of the scotch bonnet peppers. Yes, I kept the seeds and white membrane surrounding the seeds as I like this condiment SPICY! For additional flavor you can also grill the pineapple and scotch bonnet peppers!

As a kid on the islands I remember my grandmother would use a Sil and Lorha (grinding stone) to make this coconut chutney, but she never put pineapple in hers.

Use fresh or store in a sealed container in the fridge for a few days. Do adjust the salt if necessary and add more hot peppers if you prefer it more spicy. This is one of my fav condiments, especially as a side to curry dishes.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Fire Roasted Beets & Carrots.

May 28, 2025November 6, 20212 Comments

Roasted Carrots and Beets is simply not a recipe you’ll associate with the Caribbean. During my time as a young fella on the islands, I don’t think I ever once saw beets being sold in the market.. as a matter of fact, I didn’t taste beets until I moved to North America. How times have changed… if you watched my Caribbean Markets #Gallivanting videos, you’ll quickly notice how easy they are to source at the farmers’ markets.

You’ll Need…

2-3 lbs beets
2 lbs carrots
2-4 large cloves garlic (sliced)
3 tablespoon olive oil
1/2 lemon (juice)
1/2 teaspoon sea salt (adjust)
1/2 teaspoon black pepper
5-7 sprigs thyme
1 tablespoon chopped parsley
3/4 teaspoon grated ginger

Note! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. I’m roasting these beets on my propane grill, but it can be done on a charcoal or wood grill or done just as easily in your indoor (kitchen) oven.

I used a medley of carrots (colors), which I peeled with a potato peeler or you can scrape them with a knife. The beets were red and yellow or orange beets (color)… peel with a pairing knife and cut into 1/4s. Give everything a wash and drain.

Important! When peeling the red beets it will bleed though onto your hand and finger, so do wear gloves. The small beets I cut into 1/2.

Place everything into a roasting pan and drizzle on the olive oil.

Then hit it with the sea salt, black pepper, thyme, grated ginger, lemon juice and garlic. Give it a good mix to coat the carrots and beets.

While you wait for your grill to heat to 375, cover the roasting pan with aluminum foil. Then into the hot grill and put the lid on to give it that oven effect.

After 30 minutes, remove the foil and continue roasting. Be sure to toss it a few times to roast off evenly.

After 30 minutes (1 hr total cook time) after removing the lid (foil), they should be full cooked (poke with a pairing knife to make sure there’s no resistance). Toss in the parsley and get ready to serve.

While I didn’t learn to make this in the Caribbean, it’s very much made and enjoyed in our Caribbean household in Canada. AND enjoyed when I prepare it for family and friends when we visit the Caribbean, since beets are grown and marketed locally now.

Both the beets and carrots will take on that natural sweetness as they roast, but if you wanted you may add some honey or pure maple syrup for that extra loveliness. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Vegetarian

Amazing Curry Jingi (Chinese Okra).

Fry Chiquito Banana.

How To Make Fry (stewed) Bodi.

How To Make Apple Kuchela.

Big Bad Summer Salsa.

Curry Chickpeas (channa) With Potato (aloo).

Topi Tambo (petite tambo).

Delicious Curry Potato With Spinach.

Garden (vegetable) Fried Rice.

Okra and Tomato Stew.

Fire Roasted Coconut Pineapple Chutney.

Fire Roasted Beets & Carrots.

Log In