I did it again.. Apple Kuchela, that iconic spicy condiment enjoyed with curry dishes, traditionally made with green mangoes in the Caribbean. While almost identical to the original recipe I shared about 10 years ago, you will find more tips and explanations in the video below than when I first posted the recipe. You’ll Need……
Mango Kuchela… as young fella on the islands I had NO love for this spicy pickle / condiment. However, it’s now one of my go-to sides when I have curry dishes, soups and Pelau, as an adult. My new found love probably got something to do with the fact that getting good green mangoes to…
Kuchela is one of those spicy condiments traditionally made with green mangoes and a must-have topping for ‘doubles’, saheena and pholourie (street food in Trinidad and Tobago). Being that I call Canada home and green mango is not something I can go in my back yard and pick off the trees as I did for my mom when I was a young fella on the islands, Granny Smith apples are my new choice. Though sweet, the slight tartness and sturdy texture of these green apples makes an ideal kuchela when you can’t source mangoes.
My first memory of mango kuchela goes way back to my childhood, when I first had kuchela flavored with mustard oil, along with dhal, rice and fry dry (small herrings or sardines fried very dry until crispy). The memory of that mustard oil clearing my sinus still haunts me and to this day.. I’m still…
If you grew up in a Caribbean household, you already know the magic that happens in the kitchen the day after a big cook. Leftovers weren’t just reheated — they were transformed. Mommy had a way of taking bits of stewed chicken, beef, or pork and turning them into dishes that tasted even better the…
I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve…
In less than an hour you’ll be enjoying one of the best vegan curry dishes you’ll ever have. Made with chickpeas, potato and spinach. Perfect for a weeknight dinner.
As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors….
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)…
As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka….
Here’s yet another dish I’d never touch as a lil fella growing up on the islands, yet today it’s one of my favorite things to have with Dhal and Rice, with a side of Kuchela. We (my brother and 2 sisters) weren’t overly picky eaters as children, however we did make it a bit challenging…
Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven. You’ll Need… 2 lbs Jingi (Chinese Okra)1/4 lbs salted Cod…
