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One Kitchen, Many Cultures

Weeknight Dinners

Quick, flavorful, and satisfying, these Caribbean weeknight dinners are perfect for busy nights. Explore easy recipes packed with bold spices and hearty ingredients that’ll have dinner on the table in no time.

Showing: 13 - 24 of 25 Articles
Vegan curry corn in a skillet
Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

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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.

Vegan curry corn in a skillet

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.

Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine Trinidadian
Servings 4

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.
    Ingredients laid out next to a skillet on a grill
  • 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.
    Heating seasoning in a skillet
  • Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  • Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  • 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.
    Cooked curry corn kernels in a skillet
  • Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
    Add in chives

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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Jamaican stewed peas (kidney beans) ina pot on the stove
Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

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This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

  • Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
  • Salted Pigtails: Provide richness, collagen, and deep savory flavor.
  • Lime or Lemon: Used to clean the pigtails before boiling.
  • Onion and Scallions: Build a flavor base for the broth.
  • Garlic: Infuses the stew with warmth.
  • Thyme and Bay Leaves: Add herbaceous depth and aroma.
  • Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
  • Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
  • Smoked Paprika: Optional, but adds a pleasant smoky undertone.
  • Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
  • Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

  • Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
  • Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
  • Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
  • Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

  • If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
  • Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
  • Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
  • Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
  • Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Jamaican stewed peas (kidney beans) ina pot on the stove

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican

Ingredients
  

  • 2 cups Red Kidney Beans soaked
  • 2 lbs salted pigtails 1.5-inch pieces
  • 1 lime or lemon juice
  • 1 medium onion diced
  • 3 stalks scallions chopped
  • 8 cloves garlic
  • 8 sprigs thyme
  • 2 bay leaves
  • 1 Scotch Bonnet pepper
  • 1 teaspoon black pepper
  • 6-10 allspice berries pimento seeds
  • 3/4 teaspoon smoked pimento smoked paprika
  • 1 pack coconut milk powder 1.76 oz
  • 9-12 cups water
  • 1 cup flour dumplings
  • 1 teaspoon salt dumplings
  • 1/2 teaspoon brown sugar
  • 3/4 teaspoon salt adjust to taste

Instructions
 

  • Add 2 cups of red kidney beans to a pot.
    Red kidney beans in a pot
  • Add the pre-boil the salted pigtail pieces.
    Add in slted pig tails to pot
  • In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika. 
    Add seasoning to the pot
  • Add coconut milk powder and 9 cups of water. Bring to a boil.
  • Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
    Reduced to a simmer in the pot
  • To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
  • Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
  • Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.
    Jamaican stewed peas (kidney beans) ina pot on the stove

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.
Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.
Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.
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Chicken wings Pelau in a red pot on the stove
Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

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Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Chicken wings Pelau in a red pot on the stove

Ingredient Guide

  • Chicken Wings: Split wings soak up the marinade and cook evenly.
  • Salt and Black Pepper: Essential base seasoning.
  • Grated Ginger: Adds brightness and mild heat.
  • Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
  • Worcestershire Sauce: Brings umami and complexity.
  • Tomato and Onion: Forms the base of the seasoning blend.
  • Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
  • Vegetable Oil: Used to brown the sugar and cook the meat.
  • Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
  • Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
  • Pigeon Peas: A traditional addition; canned peas make prep easier.
  • Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
  • Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
  • Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

  • You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
  • Pigeon peas are often found canned in the international or Latin aisle.
  • Chadon beni (culantro) can be substituted with cilantro if needed.
  • Look for parboiled brown rice for the best texture; it won’t get mushy.
  • Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

  • Watch the browning sugar closely; it should be deep amber, not black.
  • Let the pelau rest after cooking to allow herbs to infuse the dish.
  • Adjust water or coconut milk if you prefer a drier or wetter pelau.
  • Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
  • Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

Chicken wings Pelau in a red pot on the stove

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners
Cuisine Trinidadian
Servings 6

Ingredients
  

  • 3 pounds chicken wings split
  • 3/4 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon grated ginger
  • 2 tablespoons Caribbean Green Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 tomato roughly chopped
  • 1 onion diced
  • 1 Scotch Bonnet pepper optional
  • 1 tablespoon vegetable oil
  • 2 tablespoons golden brown sugar
  • 1 large carrot diced
  • 1 can pigeon peas drained, rinsed
  • 3 pimento peppers roughly chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons scallions chopped
  • 2 tablespoons chadon beni chopped
  • 2 cups parboiled long-grain brown rice washed
  • 3 cups water
  • 2 cups coconut milk

Instructions
 

  • Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
  • Heat the oil in a heavy and wide pot and add the brown sugar. 
  • Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
    Coating raw chicken wings in pot with seasoning
  • It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
    Chicken wings getting juicy in a pot on the stove
  • Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
    Adding in the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
  • Stir well.
  • Add the washed rice, along with the coconut milk and water.
    Add in rice to pot
  • Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
  • Taste and adjust the salt to your liking.
  • Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.
    Add in scallions to mixture on the stove

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).
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Smoked herring in a bowl
Caribbean Classics Easy Caribbean Recipes Featured Seafood & Fish Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

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smoked herring choka in a bowl

Over the years, I’ve shared several ways to prepare smoked herrings, stewed, paired with cabbage, and now this Quick and Easy Smoked Herring Choka that remains a perennial favorite. This updated version brings a few subtle changes, but it stays deeply rooted in the bold Caribbean flavors we love. If you ever find yourself in Barbados, be sure to try it stuffed inside roasted breadfruit, an unforgettable combination.

It’s made for busy weeknights or chilly days when you’re craving something bold, smoky, and satisfying. By soaking and flaking store-bought smoked herring, then layering in fresh aromatics like tomato, scallion, Scotch Bonnet, and a final pour of sizzling oil, we capture that traditional flavor with very little effort.

This dish brings together the smoky depth of prepared herring fillets, the punch of fresh Scotch Bonnet pepper, and a finishing “chunkay” of hot oil poured over raw onions. It’s quick to assemble, deeply satisfying, and pairs beautifully with rice and dhal or fried bake. 

Make sure to prepare your smoked herring well, removing excess salt and any lingering bones before assembling the dish. The rest comes together in just minutes and delivers big on Caribbean taste.

You can find smoked herring in most West Indian and Caribbean markets, and once you’ve prepped the ingredients, it comes together in less than 15 minutes. Whether you serve it with rice and dhal, roasted breadfruit, or fried bakes, this is a dish that speaks of home, heritage, and good food made with love.

Ingredient Guide

  • Smoked herring fillets: Packed with smoky, salty flavor, best when soaked to reduce excess salt and carefully deboned.
  • Scotch Bonnet pepper: Adds the characteristic Caribbean heat; seeds can be removed for a milder version.
  • Scallion: Light onion flavor without overpowering the dish.
  • Tomatoes: Provide bright freshness and balance.
  • Onion: Sliced thin to crisp in hot oil and mellow with the chunkay technique.
  • Parsley: Bright, herbal note and a pop of color.
  • Black pepper: Adds spice depth and complexity.
  • Garlic: A savory essential—freshly crushed for intensity.
  • Olive oil: Heated to sizzle through aromatics and add richness.

Cooking Notes from the Kitchen

  • Make sure to soak and rinse smoked herring thoroughly before cooking to manage saltiness.
  • Pour hot oil carefully to achieve chunkay without splattering.
  • Use gloves or utensils when handling Scotch Bonnet peppers for safety.
  • This dish can be served warm or at room temperature and still tastes delicious.
  • Chunkay is a traditional Indo‑Caribbean technique that softens raw onions and infuses aromatics with flavor.

Shopping Made Easy

  • Smoked herring fillets are available vacuum‑packed or dried at West Indian and Caribbean markets.
  • Choose Roma tomatoes for firm texture and fewer seeds.
  • Fresh Scotch Bonnet peppers may need gloves to handle safely.
  • Use extra‑virgin olive oil or a neutral oil with a high smoke point.
  • Fresh parsley and scallions are best for flavor and finish.

What is choka in Caribbean cooking?

Choka is a traditional Caribbean preparation where vegetables or fish are roasted, mashed or flaked, and then mixed with aromatics and a hot oil “chunkay.” It’s a method deeply rooted in Indo-Caribbean cuisine, bringing rich flavor with minimal ingredients.What is choka in Caribbean cooking?

How do I prepare smoked herring for choka?

To prepare smoked herring, soak the fillets in hot water for 15–20 minutes, drain, then repeat as needed to reduce salt. Remove bones and flake before adding to the dish.

Can I make smoked herring choka ahead of time?

Yes, smoked herring choka can be made ahead and refrigerated for up to 3 days. In fact, the flavors deepen and meld the longer it rests.

What can I serve with smoked herring choka?

Traditionally, it’s enjoyed with rice and dhal, fried bakes, or roasted breadfruit. You can also try it with boiled provisions like cassava or green banana.

Is smoked herring choka gluten-free?

Yes, as long as you use certified gluten-free oil and seasonings. Smoked herring choka contains no wheat or gluten-based ingredients.

Smoked herring in a bowl

Quick and Easy Smoked Herring Choka (Trinidad-Style Fish Choka)

A classic Smoked Herring Choka made with smoky herring, hot pepper, fresh onions and a sizzling oil chunkay, bringing Caribbean flavor and texture in minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 8-10 smoked herring fillets prepared, boned, soaked
  • 1 Scotch Bonnet pepper sliced
  • 1 scallion chopped
  • 2 medium tomatoes diced
  • 1 medium onion sliced thin
  • 1 tablespoon parsley chopped
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 4 tablespoons olive oil

Instructions
 

  • Place the prepared smoked herring fillets in a large bowl and flake them with a fork.
    Smoked herring in a bowl
  • Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
    smoked herring and chopped vegetables in bowl
  • Layer the thinly sliced onion over the top; do not stir.
    sliced onions in a bowl
  • Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear. 
    heated olive oil in a pan
  • Carefully pour the hot oil over the onion slices to achieve the signature “chunkay” effect.
  • Mix thoroughly to disperse flavors evenly. Taste and add salt only if needed (the smoked herring may already be salty).
    Smoked herring in a bowl
  • Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.
    Smoked Herring Choka in a glass bowl resting on the stove
Keyword Caribbean fish recipes, fish choka recipe, hot oil chunkay, how to make choka, Indo-Caribbean food, rice and dhal pairing, smoked herring Trinidad recipe, smoky herring dish
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mac and cheese in a bowl
Caribbean Classics Chris's Kitchen Comfort Food Easy Caribbean Recipes Fall Recipes Featured Rice & One-Pot Seasonal Recipes Trinidadian Weeknight Dinners Winter Recipes

Quick and Easy One-Pot Mac and Cheese

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mac and cheese in a bowl

I LOVE rice and roti, but when it comes to comfort food, nothing hits quite like a creamy plate of mac and cheese with stew chicken gravy. This Quick and Easy One-Pot Mac and Cheese is inspired by the version I grew up with in Trinidad and Tobago, made with thick bucatini noodles and sharp white cheddar; no oven, no béchamel, just rich flavor and nostalgia.

Whenever I’m pressed for time, the boxed stuff is tempting. But this version comes together just as quickly and gives you that homemade taste we all crave. I often add a kick of jalapeño gouda or a few drops of my favorite pepper sauce when I’m feeling for extra heat. Some days, it’s all about stew gravy on top, and other days I relive childhood memories by adding a bit of ketchup or boiled egg slices.

What makes this recipe special is its simplicity, just one pot, a handful of ingredients, and no baking involved. If you’re looking for a fast, fuss-free Caribbean mac and cheese recipe, this one’s for you.

Ingredient Guide

  • Bucatini Pasta
    A thick, tube-shaped pasta that holds sauce well and offers a satisfying bite, traditionally used in Trinidad-style mac and cheese.
  • Sharp White Cheddar
    Adds bold flavor and melts smoothly into the pasta for a rich, creamy texture.
  • Salt
    Essential for seasoning the pasta water and enhancing the overall taste.
  • Black Pepper
    Adds subtle heat and depth to balance the creamy cheese.
  • Evaporated Milk
    Contributes creaminess without watering down the cheese flavor.
  • Mayonnaise
    An unconventional but effective addition that adds smoothness and tang.
  • Pepper Sauce (Optional)
    For those who enjoy a little Caribbean heat, a few drops go a long way.
  • Jalapeño Gouda (Optional)
    Adds spice and extra creaminess when used alongside the cheddar.
  • Butter (Optional Substitute for Mayo)
    Can be used instead of mayo for a classic buttery finish.

Shopping Made Easy

  • Bucatini pasta can be found in the international or pasta aisle; if unavailable, substitute with elbow or shell pasta.
  • Look for aged white cheddar in the specialty cheese section for the best flavor.
  • Evaporated milk is usually located near the baking goods or canned milk section.
  • Use any trusted Caribbean pepper sauce you have on hand for an authentic kick.
  • Mayonnaise from any grocery store brand works fine—no need for anything fancy.

Cooking Notes from the Kitchen

  • Do not rinse the pasta after draining—residual heat helps melt the cheese faster.
  • Grating cheese is easier if you briefly chill it in the freezer first.
  • Stir continuously after adding the cheese to achieve a smooth, creamy texture.
  • For a creamier version, increase the evaporated milk slightly or add extra cheese.
  • Butter makes a good alternative to mayo but may alter the tanginess slightly.

What’s the best cheese for Caribbean-style mac and cheese?

Sharp white cheddar is traditional and brings out bold flavor. You can add jalapeño gouda for extra spice or use a mix of your favorite cheeses for depth.

Can I use other pasta shapes besides bucatini?

Yes, elbow macaroni or shell pasta work just as well. Bucatini is preferred in Trinidad for its thickness and nostalgic value.

Do I have to use mayonnaise in mac and cheese?

No, mayonnaise adds creaminess and a slight tang, but butter is a fine substitute if you prefer a more neutral taste.

Is this recipe good for meal prep?

Yes, it reheats well. Store in an airtight container and warm gently on the stovetop or microwave with a splash of milk to restore creaminess.

mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese

This simple, stove-top mac and cheese comes together in minutes with bold Caribbean flavor, aged white cheddar, and no oven time. A childhood favorite in Trinidad and Tobago, this no-fuss recipe is creamy, comforting, and perfect with a splash of pepper sauce or stew gravy on top.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Caribbean Classics, Chris’s Kitchen, Comfort Food, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Weeknight Dinners, Winter Recipes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 1 lb bucatini pasta
  • 1/2 lb sharp white cheddar grated
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup evaporated milk warmed
  • 2 tablespoons mayonnaise

Optional

  • pepper sauce to taste
  • jalapeño gouda for extra kick
  • butter as a substitute for mayo

Instructions
 

  • Cook the bucatini in a large pot of salted water according to package instructions until al dente.
    Raw pasta added to boiling water
  • While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
    Shredded cheese in a bowl
  • Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
    Drained pasta still in pot
  • Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
    Drained pasta with black pepper
  • Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
    shredded cheeese sprinkled on pasta
  • Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.
    mac and cheese in a bowl
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Jerk marinade in a jar surrounded by ingredients
Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

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Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Jerk marinade in a jar surrounded by ingredients

Ingredient Guide

  • Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
  • Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
  • Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
  • Brown Sugar: Balances the heat with sweetness and aids in caramelization.
  • Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
  • Ground Cinnamon: Adds subtle sweetness and warmth.
  • Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
  • Ginger: Imparts a spicy, zesty kick.
  • Garlic: Adds pungency and depth.
  • Olive Oil: Helps blend the marinade and coats the meat.
  • Honey: Introduces a touch of sweetness and helps with browning.
  • Rice Vinegar: Adds mild acidity and balances flavors.
  • Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
  • Orange Juice: Adds a sweet citrus note that complements the spices.
  • Onions: Provide a savory base flavor.

Shopping Made Easy

  • Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
  • Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
  • Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
  • Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
  • Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
  • Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

  • Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
  • Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
  • Store the marinade in a sealed container in the refrigerator for up to one month.
  • Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.
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Prep Time 15 minutes
Total Time 15 minutes
Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 6 stalks scallions  roughly chopped
  • 14 sprigs thyme stems removed
  • 2 peppers scotch bonnet
  • 2 tablespoons brown sugar
  • 1 tablespoon Pimento (allspice) powder
  • 1 teaspoon ground cinnamon
  • 1 lime juiced
  • 1 lemon  juiced
  • 5 thick slices of ginger
  • 8 cloves garlic
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions roughly chopped

Instructions
 

  • Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
  • Place all ingredients into a food processor or blender.
    blended marinade ingredients
  • Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
    marinade completed
  • Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use
    Jerk marinade in a jar surrounded by ingredients
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Stewed honey nut squash in a red soup pot on the stove
Fall Recipes Featured Fusion Rice & One-Pot Seafood & Fish Seasonal Recipes Side Dishes Weeknight Dinners

Stewed Honey Nut Squash with Saltfish

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I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.

This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.

The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.

Stewed honey nut squash in a red soup pot on the stove

Ingredient Guide

  • Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
  • Onion: Builds the flavor base and adds a hint of sweetness.
  • Garlic: Provides bold aromatic depth.
  • Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
  • Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
  • Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
  • Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
  • Salt: Balances and enhances all the other flavors.

Shopping Made Easy

  • Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
  • Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
  • You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
  • Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.

Cooking Notes from the Kitchen

  • I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
  • Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
  • You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.

Can I substitute butternut squash for honey nut squash?

Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.

How do I prepare salted cod before cooking?

Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.

How do I make this recipe fully vegan?

Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.

Is stewed honey nut squash gluten-free?

Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.

What do I serve with stewed squash and saltfish?

It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.

Stewed honey nut squash in a red soup pot on the stove

Stewed Honey Nut Squash with Saltfish

A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners
Cuisine Fusion
Servings 4

Ingredients
  

  • 3 honey nut squash peeled and cubed
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Caribbean Green Seasoning
  • 3/4 cup salted cod
  • 1/4 teaspoon salt

Instructions
 

  • Boil the salted cod in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
  • Peel, core, and cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
    Whole Honey Nut Squash next to an onion on a cutting board
  • Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
    Diced onion and garlic in a large pot on the stove with some olive oil
  • Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
  • Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
    Add Honey Nut Squash to pot
  • Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
  • Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
  • Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
    Cooked honey nut squash in large red pot on stovev
  • Serve hot, either as a side dish or with roti.
    Stirring honey nut squash with a wooden spoon
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Mango Jerk Shrimp in a white serving dish
Featured Seafood & Fish Side Dishes Summer Recipes Trinidadian Weeknight Dinners

Stovetop Mango Jerk Shrimp

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Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Mango Jerk Shrimp in a white serving dish with peppers in the background

Ingredient Guide

  • Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
  • Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
  • Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
  • Scallions: Adds mild onion flavor and freshness.
  • Garlic: Essential for depth and savory notes.
  • Thyme: Classic jerk herb with earthy flavor.
  • Ginger: Bright and pungent, balances the mango.
  • Olive Oil: Used for both marinating and sautéing.
  • Salt: Enhances flavor.
  • Dark Soy Sauce: Adds umami and rich color.
  • Brown Sugar: Boosts the caramelized jerk base.
  • Lime Juice: Finishes the dish with brightness.
  • Parsley: For freshness and color.
  • Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
  • Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

  • Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
  • A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
  • Marinate the shrimp for an hour if you have time—it deepens the flavor.
  • Add a splash of orange juice for extra tropical flair.
  • Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

  • Look for medium shrimp, fresh or frozen. Peel and devein before use.
  • Choose a mango that’s about 80% ripe—still firm with slight give.
  • Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
  • Dark soy sauce adds depth—make sure it’s gluten-free if needed.
  • Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.

Mango Jerk Shrimp in a white serving dish

Stovetop Mango Jerk Shrimp

Spicy, sweet, and fast; this stovetop jerk shrimp recipe combines fiery Caribbean seasoning with juicy mango for a dish that’s bold, quick, and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Seafood & Fish, Side Dishes, Summer Recipes, Weeknight Dinners
Cuisine Trinidadian

Ingredients
  

  • 1 1/2 pounds medium shrimp cleaned, deveined
  • 1 cup mango diced
  • 1 Scotch Bonnet peppers diced fine
  • 4 cloves garlic diced fine
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon ginger grated
  • 2 tablespoons olive oil divided
  • 1/4 teaspoon salt
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1/2 lime juiced
  • 2 tablespoons parsley chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon allspice
  • 1/4 teaspoon black pepper

Instructions
 

  • In a bowl, combine shrimp with salt, black pepper, half the olive oil, dark soy sauce, cinnamon, nutmeg, allspice, and brown sugar. Mix well. Marinate for 1 hour or cook immediately.
    Ingredients set out for mango shrimp
  • Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.
    Heating aromatics on the stove
  • Increase heat to medium-high. Add seasoned shrimp and stir well.
    Add in seasoned shrimp
  • Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
    Add in mango to pan on the stove
  • Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.
    Mango jerk shrimp cooked in a pan on the stove
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Caribbean Fiery Geera (Cumin) Shrimp
Caribbean Classics Featured Seafood & Fish Trinidadian Weeknight Dinners

Spicy Geera Shrimp (Caribbean Roasted Cumin)

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I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.

spicy cumin shrimp

Ingredient Guide

  • Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
  • Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
  • Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
  • Cumin Seeds: Toasted in oil for added texture and aroma.
  • Coriander Seeds: Adds citrusy warmth underneath the heat.
  • Garlic: Lends savory complexity.
  • Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
  • Olive and Vegetable Oil: Used for cooking and flavor layering.
  • Salt and Black Pepper: Essential seasoning for harmony.
  • Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

  • Shrimp are available fresh or frozen in seafood sections.
  • Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
  • Scallions come in bunches in the produce section.
  • Wiri wiri peppers are specialty but Scotch bonnet works well too.

Cooking Notes from the Kitchen

  • Let seasoned shrimp sit 15–60 minutes to absorb flavors.
  • Always start spice base on low to avoid burning.
  • Use a wide pan to cook shrimp in one layer—this helps develop sear.
  • Serve immediately—overcooking shrimp makes them rubbery.

Is this very spicy?

Yes, this dish is meant to be hot. For milder heat, reduce the peppers or remove seeds.

Can I use other proteins?

Absolutely, chicken cubes or tofu absorb geera beautifully with the same cooking method.

Can I prep this ahead?

Mix shrimp with dry seasonings a few hours ahead. Cook just before serving for best texture.

Is it gluten‑free?

Yes, just confirm your green seasoning is gluten-free.

Caribbean Fiery Geera (Cumin) Shrimp

Spicy Geera Shrimp (Caribbean Roasted Cumin)

A quick and fiery Caribbean-style shrimp dish, flavored with roasted cumin (geera), aromatic spices, and fresh herbs that’s ready in under 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Caribbean Classics, Seafood & Fish, Weeknight Dinners
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 1 1/2 pounds shrimp peeled, deveined
  • 1 tablespoon roasted cumin powder geera
  • 1 tablespoon Caribbean Green Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 habanero pepper sliced, seeds optional
  • 5 Wiri Wiri peppers or Scotch bonnet peppers, sliced
  • 3 cloves garlic diced
  • 1 scallion chopped
  • 2 tablespoons cilantro chopped

Instructions
 

  • Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
    Seasoned shrimp in a glass bowl
  • Stir well and allow to marinate (if you have time) for an hour or so.
  • Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
    Cumin seeds, coriander, garlic, habanero pepper, scallion and pimento peppers heating in a pan on the stove
  • Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
    Shrimp and spices heating on the stove in a sliver sautee pan
  • Remove from heat; stir in scallion and cilantro. 
    Wiri Wiri peppers and chopped cilantro in pan with shrimp and spices on the stove
  • Taste and adjust salt or heat, then serve immediately.
    spicy geera shrimp iin a pan

Notes

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
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Simple Garlic Rosemary Roasted Chicken
Chicken Recipes Featured Sunday Dinners Weeknight Dinners

Simple Garlic Rosemary Roasted Chicken

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Simple Garlic Rosemary Roasted Chicken is one of those classic recipes that fills the kitchen with a comforting, irresistible aroma, promising a delicious meal even before you taste a bite. This version features a flavorful herb-garlic marinade of rosemary, garlic, lemon zest, and pimento pepper, all roasted to create juicy meat and perfectly crisp skin. It’s straightforward enough for any day but impressive enough to feel like a special treat.

Roasted rosemary garlic chicken in a cast iron pan on the stove

Ingredient Guide

  • Whole Chicken: A 3–4 pound bird provides tender meat and golden, crispy skin.
  • Fresh Rosemary: Adds pine-like, fragrant notes; chopped and also added to the cavity for extra flavor.
  • Garlic: Crushed for sharp, savory depth.
  • Pimento Pepper: Traditional Caribbean spice that adds mild heat and aromatic sweetness.
  • Lemon (zest & juice): Brightens the marinade and helps tenderize.
  • Olive Oil: Helps herbs and seasoning adhere and promotes golden roasting.
  • Salt & Black Pepper: Simple seasoning to enhance all flavors.

Shopping Made Easy

  • Look for a whole chicken between 3 and 4 pounds for optimal roasting.
  • Fresh rosemary sprigs are best for fragrant flavor; find them in the produce section.
  • Pimento peppers may be sold as cherry peppers; use a mild variety if unavailable.
  • Check your pantry to ensure olive oil, garlic, salt, and pepper are on hand.

Cooking Notes from the Kitchen

  • Tying the legs and tucking the wings help the chicken roast evenly.
  • Basting every 15 minutes keeps the meat moist and helps develop a rich golden skin.
  • Letting the chicken rest for about 10 minutes after roasting locks in juices for tender results.

Is it gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients are pure and uncontaminated.

Can I use chicken parts instead of a whole bird?

Absolutely, use drumsticks, thighs, or breasts; just adjust roasting time accordingly.

Simple Garlic Rosemary Roasted Chicken

Simple Garlic Rosemary Roasted Chicken

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Chicken Recipes, Sunday Dinners, Weeknight Dinners
Servings 6

Ingredients
  

  • 1 whole chicken 3–4 pounds
  • 1 tablespoon fresh rosemary chopped, plus extra for cavity
  • 4 cloves garlic chopped
  • 1 pimento pepper chopped, or substitute celery pepper
  • 1 lemon zestedd and juiced
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat oven to 400 °F (200 °C).
  • In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
    Herbs chopped and lemon on a cutting board.
  • Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
    Uncooked chicken in a pan coved in marinade
  • Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
    basting liquid in a bowl with a brush
  • Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
    Roasted rosemary garlic chicken in a cast iron pan on the stove
  • Let the chicken rest for 10 minutes before carving to retain juices.
    Roasted rosemary garlic chicken in a cast iron pan on the stove
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taro and stewed saltfish and garnish on plate
Caribbean Classics Fall Recipes Featured Jamaican Seafood & Fish Soups & Stews Weeknight Dinners Winter Recipes

Stewed Saltfish with Taro (Dasheen)

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Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.

taro and stewed saltfish and garnish on plate

Ingredient Guide

  • Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
  • Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
  • Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
  • Tomato: Adds acidity and sweetness to balance the saltiness.
  • Fresh Thyme and Scallions: Contribute bright herbal notes.
  • Vegetable Oil: Used to sauté vegetables and enhance flavor.
  • Salt and Black Pepper: Seasoning to complete the dish.

Shopping Made Easy

  • Look for taro (dasheen) in the produce section—choose firm, smooth roots.
  • Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
  • Scotch bonnet peppers vary in heat—use more or less depending on preference.
  • Fresh thyme adds authentic flavor, but dried can be used in a pinch.

Cooking Notes from the Kitchen

  • Boil or steam taro until fork-tender before combining with saltfish.
  • Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
  • Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
  • Gently fold cooked taro into the stewed mixture to avoid mashing it completely.

How long do I soak or boil saltfish?

Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.

Can I use other ground provisions instead of taro?

Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.

What can I serve with taro and stewed saltfish?

It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.

taro and stewed saltfish and garnish on plate

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican
Servings 4

Ingredients
  

  • 2 pounds taro dasheen
  • 1/2 pound saltfish, cod; soaked and flaked
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 1/2 cup bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tomato diced
  • 3 sprigs fresh thyme leaves only
  • 2 scallions chopped
  • Salt to taste
  • Black pepper to taste

Optional

  • 1 Scotch Bonnet pepper seeded and finely chopped

Instructions
 

  • Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
    Taro
  • Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
    Taro in a pot
  • While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
    Shredded saltfish in a pan on the stove
  • Add tomato, Scotch bonnet pepper, and thyme.
    Added garlic and onion
  • Cook 3 minutes more until fragrant. 
    Added pepper and tomato
  • Stir in flaked saltfish and cook for 5 minutes to meld flavors.
    saltfish cod in the pan
  • Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
  • Season with salt and pepper to taste, stir in scallions, and serve hot.
    Taro with stewed saltfish in a blue and white serving dish
Tried this recipe?Let us know how it was!
Callaloo with shrimp in a saucepan on the stove
Caribbean Classics Featured Jamaican Seafood & Fish Side Dishes Spring Recipes Summer Recipes Weeknight Dinners

Jamaican Callaloo With Shrimp

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Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

  • Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
  • Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
  • Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
  • Scallions and Thyme: Fresh herbs that brighten the dish.
  • Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
  • Tomato (optional): Adds tang and a pop of color.
  • Vegetable Oil: For sautéing ingredients and preventing sticking.
  • Salt and Black Pepper: Seasonings to enhance the overall dish.

Shopping Made Easy

  • Use fresh callaloo or substitute baby spinach or amaranth if not available.
  • Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
  • Adjust heat level by including or omitting the Scotch bonnet.
  • Ensure fresh scallions and thyme—aromatics make a big flavor difference.

Cooking Notes from the Kitchen

  • Wash greens thoroughly to remove grit between stalks.
  • Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
  • Cook shrimp last to prevent overcooking—just until they curl and become opaque.
  • For a richer flavor, finish with a small pat of butter or a dash of coconut milk.

Can I make this vegan?

Yes, just don’t add the shrimp and sauté the greens longer until tender.

What can I serve with callaloo and shrimp?

It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.

What is callaloo?

Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.

When is callaloo in season?

Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.

How do I store and prepare callaloo?

Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.

Callaloo with shrimp in a saucepan on the stove

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 1 lb callaloo greens or substitute spinach/amaranth
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic thinly sliced
  • 1 onion or scallion whites, sliced
  • 2 scallions chopped
  • 3-4 sprigs fresh thyme
  • 1 Scotch Bonnet peppers remove before serving
  • salt to taste
  • black pepper to taste
  • 1 tomato chopped

Instructions
 

  • Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
    callaloo cut into ribbons
  • Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
  • Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
    onion, garlic, black pepper and scallion heating in a pan on the stove
  • Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
    Added shrimp
  • Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
    callaloo added to pan
  • Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
  • Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
    sliced lemon on counter
  • Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
    Liquid burning of the callaloo and shrimp mixture
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