This is one of my go-to recipes when I’m hosting people, especially around the holiday season (though I did share a Festive Christmas Rice recipe a few years back), thus the name ‘festive tomato rice”. Quick, easy and delicious, there’s absolutely no reason to not make this dish. You’ll Need… 2-3 large ripe tomatoes3 tablespoon…
One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish…
While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes….
Here’s one of those classic childhood dishes mom would make for us, served with hot Sada Roti and usually I’d reach for a bit Kuchela on the side, when we were younger and living in the Caribbean. While I did use leftover Stewed Pork in the recipe, you may use Stewed Beef, Stewed Chicken (leftovers)…
While Stewed Chicken With Red Beans is a hit in my home and with fans of the website, this version of making Caribbean style stew chicken with the addition of canned (tin) lentils, is yet another comforting dish I enjoy making and serving. Side note, you can also make this dish using the Jamaican Brown…
Across the Caribbean we’ve got our ‘own’ way of making Curry Goat and over the years I’ve shared the sort of Classic Curry Goat, an Outdoor Fiery Curry Goat, Slow Cooker Curry Goat, a One Hour Curry Goat using a pressure cooker, Curry Goat Done In The Oven and the Classic Jamaican Curry Goat. While…
This Bok Choy (Shanghai Bok Choi) recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish as well as her classic Fry Pak Choi with Stewed Pork, we grew up enjoying with Sada Roti. In this version we’re simply using leftover Corned Beef (bully beef) I had from dinner…
While I make excellent Chinese Crispy Skin BBQ Pork Belly, I started doing this stir fry recipe after having leftover BBQ Pork from Chinese BBQ joints I usually visit. I purposely purchase a bit extra, knowing that I’d either make a stir fry or a BBQ Pork Fried Recipe with leftovers. You’ll Need… 1 1/2…
Yes, for the untrained eye and palate this may appear as Callaloo (in a post apocalyptic world where crab, crayfish, lobster, shrimp, salted pigtail, smoked turkey etc no longer exist), however this is just another form of Bhagi to me. Served with hot Sada Roti and lime peppersauce on the side for what is a…
Traditional Caribbean Dhal is something that’s close and dear to me, a dish which takes me back to being a lil fella on the islands. While mommy didn’t cook curry very often, the days after school when we’d come home to Rice, Dhal and Curry (you may say curried) Chicken, was something we (brother and…
Bodi or Bora, and some may even know it as Yard Beans, Snake Beans, Pea Beans, Asparagus Beans or Chinese Long Beans, is one of my favorite curry dishes, even as a lil fella on the islands. And while the recipe will work with French or String beans, Bodi has a unique flavor it imparts…
While I’ve shared various Jamaican Jerk Recipes, including Jerk Chicken, Jerk Pork, Jerk Salmon and even a killer Jerk Shrimp recipe, I’ve somehow avoided making one of the most requested recipes. A sauce or gravy to pour over whatever you’ve ‘jerked’ on the smoker or grill. A jerk sauce, not a jerk marinade nor BBQ…
