Latest Recipes

  • Haitian Crémas (Kremas or Cremasse) A Christmas Favorite.

    You’ll find a version of this creamy drink throughout the islands but with subtle differences, as you move your way across the Caribbean (and Central America). Rich in milk, a layer of sweetness, some spice and how could one not include rum. Crémas (Kremas or Cremasse) is one of those drinks every Haitian (grown) expects to be served during the holiday season. And while you’ll find subtle differences in everyone’s recipe, this one is as simple to prepare while maintaining the taste and flavors of the traditional version.

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    Carrot Pumpkin Rice (Vegan + Gluten Free)

    While I’m a HUGE fan of rice, I’m not overly fond of Basmati or any of the sort of scented rice which are widely available. However I find that when I make rice dishes with pumpkin, carrots or even coconut milk, using Basmati rice really enhances the dish overall. This vegetarian rice dish is very easy to put together and after the initial ‘cooking’ there’s no “work” for you, so you can sit back with your favorite beverage while the rice cooker does all the work.

  • Jamaican Curry Goat Recipe.

    While we use the same ingredients and for the most part cook similar dishes, you’ll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I’ve shared several methods of cooking curry goat so far, but it seems we’ve not had a go at a Jamaican version, until now.

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    Fiery Bajan (Barbados) Pepper Sauce.

    After a week of enjoying some of the best (probably debatable) peppersauce while tasting Barbados, I thought I’d share my take on this classic Caribbean hot sauce. We were in Barbados for the annual Food and Rum Festival and like the rest of the Caribbean, there were an assortment of pepper sauces to accompany every dish we had. Bajans (Barbadians) are VERY passionate about their pepper sauces and while this recipe is not as “traditional”, it could rival any we enjoyed while in Barbados.

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    Tasty Jerk Pork In The Oven.

    As many of you may know, I’m obsessed with cooking on an outdoor fire/grill/BBQ, so during the winter months I’m always looking for ways to recreate those same flavors indoors. YES I do brave the harsh Canadian winters and make use of my propane grill in the garage, but when temps hit below -40 C (with the windchill), iman not going outside. This recipe is a sort of tribute to Canada and the flavors of fall, while still delivering a unique Jamaican Jerk element.

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    Tasty Curry Crab Simplified.

    Curry Crab and Dumplings is one of the most iconic dishes on our sister island of Tobago. If you’ve ever had the pleasure of hitting the beach at Store Bay (where you also catch the glass bottom boats to Buccoo Reef and Nylon Pool), you’ve surely walked pass many of the food vendors selling this classic curry dish. While I’ve shared this recipe before, I was asked via Instagram to share a simplified version that’s easy to prepare and just as tasty as the classic I shared about 4 years ago.

  • Caribbean Red Peas Soup.

    Here’s another one of those classic soups you’ll find being made on a Saturday throughout the Caribbean, with each household putting their own personal twist on things. While it’s loving known as Red Peas Soup, the key ingredient in most cases is usually red beans (Kidney Beans). And though in this recipe I didn’t use any ground provisions (I explain more in the demo video) it’s also customary to add stewing beef and/or smoked meats as well. I went pretty basic to keep it simple for you to duplicate, while giving you maximum flavor and heartiness.

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    Easy Roast Chicken, Memories Of My Childhood.

    This roast chicken takes me back to my childhood days visiting my godfather in Princess Town (Trinidad). His chef would usually prepare this for us for lunch… served with steaming bowls of white rice and stir-fried cabbage, carrots and bell peppers. I still remember the fear which would come over me when his massive Great Dane named “Buster” would come begging for food from me. Buster was so BIG, it’s rumored that as a kid I could easily ride him like a pony.

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    Spicy Trinidad Moruga Scorpion Peanuts.

    I’m a HUGE fan of spicy foods, so it wasn’t surprising that I fell in love with Scorpion Nuts the very moment they came into contact with my taste-buds. I think it was a couple years back when my sister was here (Toronto) on business and she brought back a bottle each for my dad, sister and myself, from Trinidad. Very similar to typical spicy fried nuts or channa you’d get in plastic bottles in grocery stores or from road-side vendors throughout Trinidad and Tobago, but these were made with Trinidad Moruga Scorpion.

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    Corn Cou Cou (Vegetarian + Gluten Free).

    As a kid I never had much love for this dish, but as I grew older (and moved away from home / the Caribbean), Corn Cou Cou became a fave of mine. Since mom could never convince us to eat corn Cou Cou it was rarely ever made in our home, except for the odd time she would make it for dad.. usually served with stew fish. While the corn meal and okra are the ‘constant’ ingredients in Cou Cou, you’ll find that the technique and supporting cast of ingredients will differ as you visit kitchens across the Caribbean.

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    Spinach Stewed with Salted Pigtail and Coconut Milk.

    You’ll notice that I’m referring to all the ‘greens’ as spinach in this recipe, so kindly bear with me. I had good crops of Swiss Chard, Jamaican Callaloo (chorai bhagi) and Kale in my garden this past summer, so it was only natural that I did this dish.A dish mom would make for us, however she would use dasheen bush (tender leaves of the dasheen plant) and there were times she would add a bit of cooked yellow split peas to the mix (she had a name for that dish which I can’t recall at the moment).

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    Yam With Stewed Saltfish.

    This is one fella you can take out of the Caribbean, but you can never take the “Caribbean” out of him. I’ve had the opportunity to dine in various countries / restaurants and while many of the dishes I’ve experienced we’re definitely tasty, I will always head back ‘home’ to the islands when I need something comforting. Such is the case when I eat dishes containing yam, dasheen, green banana, eddoes, cassava and other ingredients we refer to as being ‘provision’. I’ll always remember weekends when mom would prepare this dish for me, my brother and dad.. my sisters we’re somewhat picky eaters.