Vegetarian Archives | Page 7 of 25

Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.

You’ll Need…

3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives

Notes! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.

Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.

Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.

Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.

The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.

Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.

Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.

A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.

Preparing 25 lbs of Tomato For Wintertime.

September 5, 2023September 1, 2023Leave a Comment

I LOVE Tomato Choka and if I’m being honest, I can probably have it everyday for the rest of my life. Such is the adoration I have for this tasty vegan dish. With that in mind and the fact that Canadian Winters can be severe, I try to process the tomato while the temperature is warm outside and when the local farmers are harvesting their summer’s crop. Fresh from the field tomato which are fire roasted makes a supreme Tomato Choka, even after being frozen. BTW have you tried my Tomato Choka Rice Soup yet? Make it happen!

You’ll Need…

25 lbs Roma Tomato (washed)
grill
food mill
freezer containers
large spoon
pairing knife
cookie sheet
tongs
bucket

Notes. I used 12 oz containers and the yield got me 12 containers to freeze. Watch the video for additional tips. I used Roma tomatoes as I find them to be more meaty (less water), contain less seeds and are a bit sweeter and not as tart as other varieties of tomato.

Wash and airdry the tomato and while you go through the box, check for those which are going bad (I lost about 5 lbs) and remove. Those ones (mom would be proud), I cut the pieces off which were still good and I plan do do a lovely curry with them in the coming days.

Using a pairing knife, remove the stems/stem area as it can be tough to break down later on. I’ll be using a food mill (refer to the picture below or video) but you may use a mortar and pestle (lots of work), food processor or blender. Be mindful that each option mentioned will give you a different finished texture and consistency. I used the largest grate (comes with 3 sizes) on the food mill, as I like my choka with a body.

Roast the tomatoes on a high heat. They took about 15 minutes to char perfectly and cook all the way through. Watch the video below for a few tips when grilling.

Yes you can broil (oven), stove top roast (messy), boil in water or microwave the tomatoes during the winter months, however NOTHING beats the flavor you get from roasting then over an open fire. Additionally, I paid $8.88 for 25 pounds of Roma tomato, which is incredibly cheap. During the winter the price can rage between $2 and$3.25 a pound in the supermarket. PLUS those are usually shipped from far distances (harvested green and sprayed with ripening inhibitors) or from closer green-houses (those taste like water). These tomatoes were grown in a field local to me and delicious from the summer’s sun.

You have a couple options now. Allow the tomatoes to cool and the skin will easily peel off before you break them down or as in my case, toss a few into your food mill and crank away. Coincidently the circumference of bucket I used (washed with soap and bleach first) fit the base of my food mill perfectly.

Be mindful that you’re working with hot tomatoes. Don’t risk getting burned.

It took a couple hours to work my way through the 25 pounds of tomato, as I had to stop to film, take pictures and set up shots. Basically it will take you much less time.

It’s just a matter of filling your containers and cleaning up at this point.

NO, do not add salt, pepper, onion etc at this point. May I recommend doing so fresh, when you make the actual choak in the months ahead. Yes, they will store for at least 6 months in the freezer.

Label the containers with the name of the contents as it can get confusing when frozen and they look like chilli or pasta sauce you may have in the freezer. Allow the roasted tomato sauce to COOL completely before you snap on the lids and stack them in the freezer. While you could use freezer zipper bags to freeze this (takes less space), I find these container stack better in my freezer and I’ve had instances when the freezer bags stuck together as they froze.

Thawing and Use. Remove from the freezer, place on your counter or in the fridge overnight, then place in a saucepan on a gentle heat (add a couple tablespoons of water if necessary), then proceed with making your tomato choka.

Gluten Free Sauces & Condiments Vegetarian

Pickled Bird’s Eye Peppers.

May 27, 2025August 31, 20233 Comments

Over the years I’ve shared countless Peppersauce Recipes with you, and while this pickled bird pepper is not technically a sauce, in the Caribbean it would fall into that category. Yea, I grew up knowing these peppers (while a bit smaller in size) Bird Pepper (since birds would feed on them in your garden and later on the droppings would sprout pepper tress at the start of the rainy season) and not Bird’s Eye Pepper. We also had a variety known as Kiskedee peppers, named after the bird which would also feed on them.

You’ll Need…

1/4 lb red Bird’s Eye peppers
1/4 lb green Bird’s Eye pepper
4-5 Scotch Bonnet peppers
3- 3 1/2 cups white vinegar
4-6 cloves garlic (smashed)
1 teaspoon white sugar
3/4 teaspoon sea salt
1 teaspoon black peppercorns

Notes! Wear gloves when handling such hot peppers and wash you hands immediately after with soap and water. I opted to add a punch of HEAT with the Scotch Bonnet peppers.. that is optional or use any variety of hot pepper you enjoy or can source. I did cut them open so the vinegar could get into direct contact with the insides to add that KICK I wanted. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

Place the vinegar (yes, plain white vinegar) in a pot on a medium flame and add the peppercorns. As soon as you start seeing tiny bubbles on the edges, turn off the stove and let it steep for 5-10 minutes. The goal is to get the peppercorns to release it’s flavors with the warm vinegar.

As mentioned in the video below, I like adding a bit EXTRA HOT peppers to further add a kick to this pickle, as I make full use of the liquid on my grilled meats. I used 3 Scotch Bonnet and one Fatali peppers from my garden. They were cut in half.

Those cut peppers were added first to my jar (sterilized) followed by the red and then the green peppers. You may add them in any or no order as you like. I just find that it looks more attractive in the jar in this way.

Top with the salt and sugar .. if you want you may add a few wedges of lemon should you want a subtle citrus flavor to the pickle.

Tuck in the smashed garlic.

All that’s left to do is to pour the vinegar into the bottle and try and cover everything with it. Add a bit more vinegar should you need to.

FYI the green Bird’s Eye Pepper will have a different flavor and heat level than the red ones, since the green color signifies that they are not fully mature. Seal the bottle, give it a shake and store in a cool dark spot in your kitchen. It will last a few months. For a longer shelf life, store in the fridge. When removing the peppers, use a clean/dry fork or spoon.

If you wanted to add some sliced carrots in here, that would work. Additionally you may add a few cloves and/or some Szechuan peppercorns to change up the flavor profile a bit.

Gluten Free Vegetarian

How To Prep Eggplant For Wintertime Choka.

May 27, 2025August 28, 2023Leave a Comment

I spoke about my adoration for Baigan Choka in my cookbook and how it’s one of those dishes that takes me back to innocent days of being ah lil fella on the islands. Served with hot Sada Roti and a thick wedge of Zaboca (avocado) and a cup of warm Cocoa Tea or Milo. That is Comfort Food!

This is not a recipe post but about convenience and a means to save a TON of Money. Allow me to explain. Baigan (Eggplant, Melongene or Aubergine) Choka is BEST when the Baigan or Eggplant is fire roasted.. that’s a fact! Yes you can roast the eggplant in the oven or nuke it in the microwave, but the resulting Choka will not be the same. While the temperature is nice outside heading to the BBQ or Grill outside is not an issue, but winters in Canada can be VERY Harsh. The mercury dips below -40 C late January – early February. No one wants to go outside even for bread, milk nor eggs, yet alone grill eggplant.

Then there’s the cost of Eggplant (especially since COVID), at retail (in Canada) it can range between $1.99 to $3.50 a lb. However during the summer months (near the end of August) you can get bushels (or 1/2 bushel) when farmers are harvesting their summer’s crop at a reasonable rate. My basic math, I’d guess it ranges between .35 and .55 cents a lb.

You’ll Need…

grill (propane, wood or charcoal)
bulk eggplant
Scotch Bonnet peppers (optional)
pairing knife
couple spoons
tongs
baking trays (I used 1 large and 2 smaller ones)
bucket or rubbish pail
freezer containers
table to work on

While your grill comes up to a HIGH temperature (ranged between 550 F and 700 F), all you need to do is give each eggplant a few cuts (or stabs), especially the thickest areas. This will allow for quicker cooking and for the steam to vent as they roast.

Some people may decide to stuff those cut with slices of garlic, but I’m not a fan of that step. I much prefer to add my raw garlic when I assemble the dish later on.

It’s just a matter of placing the pierced eggplant onto the grill and roast until they are fully cooked inside (about 20-30 minutes). Remember to flip them so all sides get in contact with the flame. May I recommend that you try to get all the same size for each batch of grilling. I started with my large ones, then moved on to smaller ones … this way I know they cook time would be the same for each in the batch.

The container I used was determined by how much I needed for a meal in my home, so all I’ll need to do is thaw one container and everyone would be sorted at breakfast or dinner. They were found at a local wholesale grocery where restaurants shop (all restaurant supply shops will have them) and they were under $12 for 50 (tub and lid). If you don’t have a lot of space in your freezer you may use freezer zipper bags as they can lay on each other. Or you can rock your vacuum sealer.

Once fully cooked (the skin will be burnt and hard in some cases), it’s time to get started. My setup was as follows. I had a large bowl next to my large baking sheet and the smaller baking tray was used to transport the roasted eggplant to the table. I placed two roasted eggplant onto the large baking sheet, then using my pairing knife I cut them open (watch the video below) and scraped the cooked insides out with the spoons. That flesh was put into the large bowl to cool.

May I recommend that if you’re using a propane grill that you have an extra tank of gas. While I do have 3 tanks.. yup! I ran out of propane (they were all empty) and had to stop to go to the Costco to get them refilled. In doing so mid-roasting (having to stop), those eggplant which were 1/3 cooked, became dark and discolored on the inside when I finally got back to them.

As you work your way though the roasted eggplants, toss the skins into your rubbish container (you may compost). I worked my way through a batch, then I added more to the grill so I’d have time to rest between roasting and scraping.

Once cooled a bit I started to fill all of the containers with the appropriate amount. Please keep in mind that there’s liquid in eggplant and liquid expands when frozen. Leave a bit of space at the top to compensate for that expansion. Additionally, I knew I’d be adding roasted Scotch Bonnet Peppers at the top, so even more space was left in my case.

Refer to the image below. As you work your way through the roasting and scraping you may encounter a few with mature seeds and a bit of discoloration. My mom hates this in her Choka and with her as my teacher – I dislike too! So that area made it’s way into my rubbish pail. Not a big deal, but you can decide what you want to do if that’s the case.

One of the questions I received on Instagram was if I added salt or anything else into the containers. No What I do is thaw a container, crush the pepper along with salt and raw garlic in my mortar. I then add the thawed eggplant to the mortar and with my pestle I crush that too. Top with thinly sliced onions and temper (chunkay) with smoking hot oil. Stir! So no salt at this point and don’t worry about crushing the eggplant smooth now.

After I worked my way through all of the eggplant and had it all in containers I could then count the yield and know exactly how many peppers I’d need to roast. By roasting of charring (blister) the peppers, you get a wicked smokey flavor along with the heat.

Some of the containers were scheduled to be delivered to my parents in Toronto and knowing my dad does not tolerate spicy foods, those containers didn’t have any need for roasted peppers. Should you not be able to handle an entire scotch bonnet pepper, may I recommend you skip this step and add raw pepper when you make the actual Choka, in the amount you can handle. Or divide the roasted peppers accordingly in your containers. Wear gloves when cutting/handling the peppers. You may use any hot peppers you enjoy or can source.

NO I didn’t wash the eggplant as I only needed the insides, but the peppers were washed and air-dried before roasting. However if your eggplants comes with dirt on them, hose those suckers down!

Allow them to cool COMPLETELY before freezing! Save money and enjoy the convenience.

Gluten Free Sauces & Condiments Vegetarian

Caribbean Green Seasoning.

May 28, 2025August 4, 20237 Comments

Yes, I’ve shared a few Caribbean Green Seasoning videos on YouTube and Facebook, and while I have shared a version here on the website, that recipe dates back to 2009 and since then over 700 recipes have since buried it. Basically people are having a difficult time finding it. If you’re not familiar with Caribbean Green Season, it’s the go-to marinade for our poultry, meat, fish + seafood and vegan/vegetarian dishes.

You”ll Need…

750 ml Olive Oil
15-18 scallions
.226g (about 1/2 lb) garlic
3 cups chopped parsley
6 Pimento peppers (aka seasoning pepper)
2 Green Scotch Bonnet Peppers (see note below)
2 cups chopped Cilantro (coriander – see note below)
1 bundle Thyme (about 50-70 sprigs)
1 cup chopped celery (leaves)

5 Italian roaster Peppers

Note. Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

Start by washing the ingredients really well, especially the cilantro which can have a bit of dirt still attached to the roots. In washing, remove dead leaves and other debris.

Allow them to air dry on a kitchen towel, then give everything a rough chop to make it easier for your blender or food processor. I much prefer using a food processor as I can get it to the perfect texture and consistency. I like it somewhat thick and with a bit of body as compared to most people who basically liquify it.

With the Thyme, you may use the tender stems, but PLEASE Remove the woody ones and discard. They may not break down in the food processor and become a choking hazard when you use the Green Seasoning later on in your meals.

Stack (in layers) some of each ingredient, add about 1/2 the oil and pulse with your food processor (yes, you can use a blender as well). Stop to scrape down the sides and to keep adding more of the herbs, garlic and peppers.

I like layering the ingredients as I find I get a much better combination at the end. I did mine in two batches as this lot will make a few containers of Caribbean Green Seasoning.

I then fill up containers (save the ones after use as the Green Seasoning smell and taste will taint them), BUT leave about a cm space to the lid. Then to the back of the fridge where they live for the next couple months… until it’s time to make another batch. They will keep for at lest 6 months in the fridge if you’re wondering. Additionally you can freeze the Green Seasoning in ice trays, pop them out, then into a freezer bag and store in the freezer. Every time you need some, pop a cube out, instead of having to thaw a full container.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

May 27, 2025August 2, 2023Leave a Comment

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!

Gluten Free Vegetarian

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/