Weeknight Dinners Archives - Page 2 of 3

Summertime Creamy Cucumber Salad

January 7, 2026August 10, 2025Leave a Comment

When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

Mayonnaise – Adds creaminess and a rich base for the dressing.
Sour Cream – Brings tang and balances the richness of the mayo.
Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
Sugar – Softens the vinegar’s tang and rounds out the dressing.
Sea Salt – Enhances the flavor of the vegetables and dressing.
Black Pepper – Adds a gentle heat and depth to the salad.
Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
Cucumbers – Crisp and refreshing, the star vegetable of this salad.
Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
Choose sour cream with a higher fat content for a richer, creamier texture.
Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

Slice cucumbers and onions to the same thickness for even texture.
Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.

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Prep Time 15

Rest Time 15

Total Time 30

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients

1/2 cup mayo
3/4 cup sour cream
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons chopped dill
2 large cucumbers sliced 1/8 inch thick
1 medium red onion sliced 1/8 inch thick

Instructions

Wash, drain, and slice the cucumbers about 1/8 inch thick.
Chop the dill and slice the onion to match the thickness of the cucumbers.
In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
Chill in the refrigerator for about 15 minutes.
Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.

Any sweetener, including honey, can replace the sugar.

Lemon juice or any vinegar you prefer can replace the rice vinegar.

White or Vidalia onions work just as well as red onions.

Tried this recipe?Let us know how it was!

Mom’s Crispy Fried Chicken

January 7, 2026July 22, 2025Leave a Comment

As a little fella growing up in Trinidad, I remember those special evenings when Mom would fry chicken for us. It wasn’t the fast-food kind, but something better, homemade, seasoned with love and our traditional Caribbean Green Seasoning. For this Crispy Fried Chicken, I wanted to capture that same magic. This recipe is inspired by Mom’s, but with a small twist that adds crunch and island flavor.

Instead of breadcrumbs, I use crushed salted crackers, what we lovingly called “Crix” back in the day. My brother and I would race to see who got to use the belna (rolling pin) to crush them just right. You’ll taste the Caribbean roots in every crispy bite, marinated in buttermilk and fried to perfection. Whether you’re making chicken strips for the kids or spicing it up with peppersauce for the adults, this one brings back those kitchen memories with a modern edge.

I used this batch to make fried chicken sandwiches, and let me tell you, it was perfect for that. The crispy coating held up beautifully, giving each sandwich bite that satisfying crunch.

Ingredient Guide

Boneless Chicken Thighs: Tender and juicy, skin-on for flavor and crispiness.
Salt: Enhances the natural flavor of the chicken.
Black Pepper: Adds gentle heat and depth.
Caribbean Green Seasoning: A bold mix of herbs and aromatics central to Caribbean cooking.
Worcestershire Sauce: Brings umami and complexity.
Curry Powder: Offers warmth and earthiness.
Sesame Oil: Adds a subtle nutty undertone.
Grated Ginger: Bright and aromatic with a hint of spice.
Buttermilk:Tenderizes the meat and helps the coating stick.
Crushed Salted Crackers: Crunchy and savory, they form the golden crust.
Vegetable Oil: Used for deep frying.

Shopping Made Easy

You can find boneless, skin-on chicken thighs at most large supermarkets or ask your butcher to prep them.
Buttermilk is typically near the milk or cream section. If unavailable, see the tip below for a simple DIY version.
Caribbean green seasoning is available in Caribbean grocery stores, or you can make it at home.
Crix or similar salted crackers can be substituted with any sturdy, lightly salted crackers if necessary.
Use a high smoke point oil like canola or vegetable oil for frying.

Cooking Notes from the Kitchen

Let the chicken marinate in buttermilk and seasoning overnight for best results.
After each fry batch, skim out any loose crumbs in the oil to prevent burnt bits affecting the next round.
Always use a wire rack to drain fried chicken, paper towels can make it soggy.
If you’re looking for a lighter option, this recipe adapts well to air frying.

Can I make buttermilk?

Yes! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly. Use as needed.

What else can I add to enhance the flavor of this Crispy Fried Chicken?

Mix in dry herbs like thyme or oregano and some freshly ground black pepper into your crushed cracker coating. For a spicy twist, add your favorite hot sauce or a teaspoon of smoked paprika for depth.

Can I use chicken breasts or tenders instead of thighs?

Absolutely. Chicken tenders or thinly sliced breasts work great for chicken strips and cook even faster.

What’s the best way to crush the salted crackers?

Place the salted crackers in a sealed zip-top bag and crush with a rolling pin (belna) until medium-coarse. Avoid turning them to powder.

How do I know the chicken is fully cooked?

Use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

Mom’s Crispy Fried Chicken

Golden and crispy, this Caribbean fried chicken uses crushed salted crackers for a flavorful, crunchy coating. Seasoned with green seasoning and marinated in buttermilk, it’s a nostalgic take on a beloved island favorite.

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Prep Time 15

Cook Time 10

Total Time 25

Course Chicken Recipes, Comfort Food, Summer Recipes, Weeknight Dinners

Cuisine General Caribbean

Ingredients

6 boneless chicken thighs skin on
3/4 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon sesame oil
1 teaspoon grated ginger
2 cups buttermilk
2 cups crushed salted crackers
2 cups vegetable oil for frying

Instructions

Trim excess fat and skin from the boneless chicken thighs.
Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
Optional: Sprinkle with finishing or sea salt while still hot, if desired.
Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.

Tried this recipe?Let us know how it was!

Garlic Chive Butter

January 7, 2026July 19, 2025Leave a Comment

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I freeze homemade garlic chive butter?

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

How long does garlic chive butter last?

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

Can I use dried chives instead of fresh?

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

What else can I add to enhance the flavor?

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

Garlic Chive Butter

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Prep Time 15

Total Time 15

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

Cuisine Fusion

Ingredients

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

Instructions

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

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Classic Shrimp Ceviche

January 7, 2026July 18, 2025Leave a Comment

A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
Tomatoes: Adds freshness and a bit of sweetness.
Red Onion: For sharpness and crunch.
Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
Avocado: Adds creaminess and richness to the ceviche.
Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
Salt: Enhances all the flavors.
Black Pepper: Adds a bit of spice and depth.
Scotch Bonnet (optional): For a fiery Caribbean kick.
Chives: Mild onion flavor and color contrast.

Shopping Made Easy

You can find already deveined and sometimes shelled shrimp at most grocery stores.
Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don’t get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I’d recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.

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Prep Time 10

Rest Time 1

Total Time 1 10

Course Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine General Caribbean, Trinidadian

Servings

Ingredients

1 lb shrimp cooked, thawed if frozen
1/3 cup lemon freshly squeezed
1/3 cup lime freshly squeezed
2 medium tomatoes diced
1 small red onion thinly sliced
4 chadon beni leaves finely chopped
1 avocado ripened, diced
1 mango peeled and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chives chopped
1 Scotch Bonnet pepper thinly sliced, optional

Instructions

Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
Remove the marinated shrimp from the fridge and add all of the other ingredients.
Stir well to combine all these fresh flavors.
Chill for another 10 minutes, then serve.

Tried this recipe?Let us know how it was!

Easy Caribbean Curry Corn with Green Seasoning

January 7, 2026June 12, 2025Leave a Comment

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

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

Ingredients Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make curry corn gluten-free?

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

Can I use canned corn?

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

How do I make this creamier?

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

Easy Caribbean Curry Corn with Green Seasoning

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

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Prep Time 10

Cook Time 15

Total Time 25

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

Cuisine Trinidadian

Servings

Ingredients

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

Instructions

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

Notes

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

Tried this recipe?Let us know how it was!

Classic Jamaican Stew Peas

January 7, 2026June 10, 2025Leave a Comment

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.

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.

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Prep Time 20

Cook Time 1

Total Time 1 20

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.
Add the pre-boil the salted pigtail pieces.
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 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).
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.

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.

Tried this recipe?Let us know how it was!

The Ultimate Chicken Wings Pelau

January 7, 2026June 10, 2025Leave a Comment

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.

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.

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.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners

Cuisine Trinidadian

Servings

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.
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.
Add 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.
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.

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

January 7, 2026May 25, 2025Leave a Comment

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.

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.

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Prep Time 15

Cook Time 5

Total Time 20

Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Seasonal Recipes, Weeknight Dinners, Winter Recipes

Cuisine Trinidadian

Servings

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.
Add the tomatoes, scallion, parsley, sliced Scotch Bonnet, black pepper, and crushed garlic, tossing gently to combine.
Layer the thinly sliced onion over the top; do not stir.
Heat the olive oil in a small sauté pan over medium-high heat until wisps of smoke appear.
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).
Serve warm or at room temperature with rice and dhal, fried bake, or roasted breadfruit.

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Quick and Easy One-Pot Mac and Cheese

January 7, 2026May 25, 2025Leave a Comment

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.

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

Cook Time 15

Total Time 20

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

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.
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.
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.
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.
Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.

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Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

January 7, 2026May 19, 2025Leave a Comment

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.

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.

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

Total Time 15

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.
Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use

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

Stewed Honey Nut Squash with Saltfish

January 7, 2026May 19, 2025Leave a Comment

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.

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 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

Cook Time 30

Total Time 40

Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners

Cuisine Fusion

Servings

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.
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.
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.
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.
Serve hot, either as a side dish or with roti.

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Mango Jerk Shrimp in a white serving dish

Stovetop Mango Jerk Shrimp

January 7, 2026May 8, 2025Leave a Comment

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.

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

Cook Time 5

Total Time 20

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.
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.
Increase heat to medium-high. Add seasoned shrimp and stir well.
Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.

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