It seems like its a tradition during the warm months of Summer, that I share a peppersauce (hot sauce) recipe with you all. And while I have several others on the ‘to-do’ list, I figured I’d share something a little different today. Hot Honey! That wicked drizzle you’ll put on your pizza, fried chicken, chicken wings, pancakes, waffles, biscuits and even that freshly baked Coconut Bake.
You’ll Need…
2-3 ripe Habanero peppers (diced fine) 3 tablespoon apple cider vinegar (divided) 1/4 teaspoon sea salt 1 1/4 cups honey
Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. Including why I diced the peppers, included the seeds and didn’t strain the honey after. If making this recipe gluten free, please go through the entire list of ingredients to ensure they meet your gluten free dietary requirements.
It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. You may use any spicy pepper you like or can source.
If you cannot source fresh peppers for the recipe, you may use your fav pepper flakes with success. While I have several varieties of peppers in my garden, I opted for ripe Habaneros as the fruity flavor along with the heat is a perfect combination when added to the honey.
In a saucepan add the diced pepper, along with the salt and 2 tablespoons of the apple cider vinegar, stir to combine.
The salt and vinegar will allow for the flavors of the peppers to shine through before adding the honey.
Pour the honey of your choice into the pan, turn the heat on to low and stir to combine.
The goal is to NOT bring this to a boil, but as soon as you start seeing tiny bubbles on the outside edges, you’ll turn off the stove. Do NOT boil!
As you remove it off the burner, stir in the final tablespoon of apple cider vinegar to brighten it up a bit.
All you need to do then is pour the mixture into sterilized containers, allow it to cool and place in a cool/dark place. It will last for 3-5 months, but you’ll go through this in a much quicker time.
Even though the Grilled Pineapple Peppersauce I shared a few years back is a HUGE fan fav, once you give this Hot Honey a try, you’ll definitely have this one on hand in your pantry.
Most recently I shared the Lychee Chow recipe, which became an instant hit with fans and those only now stumbling onto my little space on the internet. Like all of the other “Chow” recipes I’ve shared, they all have their own uniqueness based on the main ingredient used. However I came to realize over the years that apple chow is indeed my favourite.
You’ll Need…
2 lemons (juice) 1 lime (juice) 4-6 cloves garlic (crushed) 2-3 Habanero Peppers (sliced thin – adjust) 4 Chadon Beni leaves (sliced thinly) 7-8 small apples (crisp) 3/4 teaspoon salt 1/2 – 3/4 cup water
Notes! Please follow along with the video below as much more is discussed there. Including how many hot peppers to use (and types) and why peeling the apples gives a better result. Should you not be able to source the Chadon Beni (culantro), you may use 2 tablespoons of finely chopped Cilantro (coriander). If making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.
In a large bowl, squeeze in the lemon and lime, then add the garlic and Scotch Bonnet peppers. Please wear gloves when handling such hot peppers and remember to wash your hands with soap and water immediately after.
I explained in the video that starting this way means that when you add the apple pieces, they will not discolor. Add the chopped Chadon Beni (culantro) at this point as well.
As I add the peeled and chopped apple pieces (be sure to use a variety of apples which are crisp as soft apples will take on a weird texture) I stir to coat with the juices in the bowl.
Once you’re done adding all of the apple pieces, sprinkle on the salt and black pepper.
At this point you’ll pour the water directly over the areas where the salt was added. This will assist in dissolving the salt.
Stir well, then into the fridge to marinate (or soak as we say) for 30 minutes.
It will keep in the fridge for a few days, but rest assured it will be gone before. Save the liquid and add a few more apples if you want. This is one of my fav snacks, especially during the hot days of summer when I have a cool drink in hand sitting out back in the garden. IMPORTANT! This will be very spicy.
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 Ancharis as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.
You’ll Need…
2-3 lbs Bitter Melon (sliced/dried) 3/4 cup veg oil 2-3 Scotch Bonnet peppers 8 cloves garlic (diced fine) 1 teaspoon salt 3 tablespoon Anchar Masala
Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.
Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).
Once dried, we can get started.
Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.
Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.
Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.
Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.
Dryer Carilie will absorb the flavors much quicker.
Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.
I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.
Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.
You’ll Need…
3 tablespoon veg oil 7 hard boiled eggs 1 medium onion (diced) 3-4 cloves garlic (smashed) 1/2 teaspoon black pepper 1 scotch bonnet pepper (optional) 1 teaspoon ground masala 1 1/2 – 2 tablespoon curry powder 1 3/4 cups water 1 medium tomato (diced) 3/4 teaspoon salt (adjust) 4 medium potatoes (pre-boiled in salted water) 2 tablespoon chopped parsley
Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.
Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.
Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).
Now add the curry powder of your choice and cook for a further 3-4 minutes on low.
Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).
It’s now time to add the pre-boiled potato (aloo) to the pot.
This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.
Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.
Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.
Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.
Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.
Callaloo is yet another classic Caribbean recipe with different meanings across the region. In this case the ingredient (Green Amaranth) is the star and what gives the dish its name in Jamaica. While in other parts of the Caribbean that same ingredient is known simply as ‘spinach’ or ‘Chorai Bhagi’. And ‘Callaloo’ is more of a comforting soup-like dish.
Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I used an entire scotch bonnet pepper, but you may use any pepper you like and in the amount you can tolerate. May I recommend you use the video below to follow along as much more is discussed there, including how to prepare the Callaloo and why it’s known as spinach or Chorai Bhagi outside of Jamaica. For additional flavor you may add 2 tablespoons of coconut cream and a couple chopped scallions to the dish.
Wash, trim and chop the Callaloo bush and set aside (include tender stems). With the salted cod (fish), I soaked it in boiling water and when it was cool to touch I then drained that water, rinsed it with cool water, then broke it up into small pieces. The goal is to remove most of the salt it was dry-cured with and to rehydrate it. May I recommend that you use ‘boned’ saltfish (yea, use your fav salted fish), however please go through the pieces to ensure that no small bones are still present.
Heat the oil (you may use any oil you prefer) on a medium/low flame and add the prepared salted cod to the pan. Stir well and cook for 3-4 minutes.
Add the onion, garlic, Scotch bonnet pepper, thyme and black pepper (this is when you’d add scallions if you wanted) and turn the heat to low so we don’t burn the garlic. Cook for 3-4 minutes or until the onion softens.
Turn the heat back up to medium and start adding the prepared Callaloo to the pot. To help it start wilting faster, you may place a lid on the pan temporarily. This is when you’d add coconut cream if you decided on that extra flavor.
I like adding a tomato or two at this point as I find that the acidity of the tomato helps to balance the overall flavor of the dish.
Lower the heat to medium/low and cook until the callaloo has reduced in volume and starts taking on ‘browned’ edges. At this point you’ll taste and add salt if necessary. Since the salted Cod will have remnants of salt in it, I usually don’t add any further salt to the dish, but this is on you at this point.
Cook with the lid off or you’ll end up with a lot of liquid in the pan from the generated steam, with the lid on. In my case it cooked for about 20-25 minutes after I added the Callaloo. With no liquid at the bottom of the pan and the texture to my liking, stove came off and I tucked in with some Jamaican Festivals
Keep in mind that if you chopped the Scotch Bonnet pepper, that you must wash your hands with soap and water immediately after. And if you’re one of those people who gets an itch in your mouth/throat, you may want to add the juice of 1/2 of a lemon after you turn off the stove and stir it well.
Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera Pork.
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Use as much hot pepper (what you like and can source) as you can tolerate (this is usually made spicy). And while I wished I had Chadon Beni(culantro), Cilantro (coriander) is easily available and a great substitute. In the Caribbean cumin is known as geera. If making this recipe gluten free, please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
At the local Asian supermarket where I shop for my ribs, they’re sold as pork riblets and I believe they’re used in making sweet and sour pork. Wash with the juice of a lemon or lime and cool water and drain / pat dry with paper towel. Place them in a heavy pot on medium flame and cook for about 7-10) minutes.
After which you’ll remove about 1/2 of the fat and discard. This step is to help render out that extra fat as explained in the video. Now turn the heat to med/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera!
It’s time to add the curry powder, garlic, white parts of the scallion (chopped) black pepper, Scotch Bonnet pepper, Caribbean Green Seasoning and salt. Cook for another 3-4 minutes.
It’s now time to add the ground roasted geera and stir well to coat the pieces of pork.
Your kitchen should have that lovely aroma of something great happening.
Turn the heat up to med/high and add enough water to cover the pieces of pork riblets. Bring to a boil and reduce to a simmer.
You’ll need to cook this between 75 and 90 minutes or until the pork pieces are tender. Add more water if needed during the cooking process.
Once the ribs are tender, you can now personalize things. Taste and adjust the salt to your liking and determine if you want to have a gravy or cook until dry (more pronounced flavor). In my case I wanted a bit of gravy to enjoy with steamed rice.
Combine the cilantro with the green (tops) of the scallions and add to the pot. Stir, turn off the heat and enjoy!
Be sure to add more geera if you’re a huge fan of this aromatic spice and you may add a chopped onion when we added the garlic at the start if you wanted.
I’m sure we can all agree that Curry Chickpeas (channa) with Potato (aloo) is insanely tasty and comforting, especially when you have freshly made Paratha Roti on the side. With that in mind, allow me to share yet another way to further enhance this wonderful curry dish. If you head over to the Recipe Index, you’ll find other variations I’ve shared over the years.
You’ll Need…
3/4 lb medium shrimp (cleaned) 2 tablespoon Caribbean Green Seasoning (divided) 2 1/2 tablespoon curry powder (divided) 3/4 tablespoon salt (divided – adjust) 1 tablespoon black pepper (divided) 3 tablespoon olive oil (divided) 1 med onion (sliced) 7 cloves garlic (crushed) 1 scotch bonnet pepper (optional) 1 tablespoon ground masala 1 teaspoon turmeric (saffron) 4 large potatoes (sliced) 1 large can chickpeas (channa) 3 1/2 cups water (adjust) 1 teaspoon ground roasted Cumin (geera) 2 tablespoon chopped cilantro
Notes. May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper as I like my curry spicy. You may leave it out or use (any hot pepper) in amounts you can tolerate. And finally, if making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free requirements. Especially the curry powder you use as some can contain fillers.
Season the cleaned and deveined shrimp with 1/3 of the salt, 1/3 of the Caribbean Green Seasoning, 1/3 of the black pepper and 1 tablespoon of the olive oil. Use any oil you prefer cooking with. Stir and let it sit for 5 minutes.
Heat your saucepan on a medium flame, then quickly cook the shrimp for 90 seconds, then remove and set aside for later. They will curl and change to a pink/orange color. Don’t cook longer or they will go chewy.
In the same pot (lower the heat) add the remaining oil along with the garlic, onion and scotch bonnet pepper. Cook on low for 2-3 minutes. After which you’ll add the remaining back pepper, curry powder, green seasoning, turmeric and ground masala. Continue cooking on low for another 2-3 minutes. Add a bit more oil should it be overly dry.
In the video I explained that I cut the potatoes in 2 sizes so the bigger pieces will hold some shape as they cook. Turn the heat up to med and add the sliced/washed potatoes to the pot and stir well.
At this point you may add the chickpeas (say channa) to the pot, along with the water and remaining salt. In the video I explained why I rinse and drain the chickpeas as well as remove the other skin (discard).
Bring to a boil, then reduce to a simmer and cook until the potato is tender and start falling apart.
About 20-25 minutes later it will be time to taste for salt and adjust to your liking. If you find that the gravy or sauce is a bit runny, use the back of your spoon to crush a few pieces of the potato. However keep in mind that as it cools it will thicken further, plus the residual heat from the pot will thicken things too.
Add the cilantro (were I in the Caribbean I’d add chopped Chadon Beni aka culantro) and geera and stir well. Then it’s time to return the shrimp to the pot, stir well and cook for 1 minute before turning off the stove.
Two years back we kicked off the New Year with my incredibly tasty Cook Up Rice, loaded with chicken, salted pigtail pieces and black eyed peas for the good luck associated with using it at the start of a new year. While you’ll see similarities with that recipe and the beef version we’re about to make, it will also be apparent that I didn’t follow the sort of traditional rules this time.
You’ll Need…
1 1/2 lb stewing beef (1 inch pieces) 2 tablespoon olive oil 1 tablespoon tomato paste 1 large carrot (diced) 1 med tomato (diced) 6 cloves garlic (smashed) 1 medium onion (sliced) 2 tablespoon Caribbean Green Seasoning 1 scotch bonnet pepper (sliced) 1 can red kidney beans (rinsed) 3 cups coconut milk 1 teaspoon black pepper 3/4 tablespoon salt (adjust) 8-10 okra (sliced) 1/2 lb pumpkin (diced) 1/2 lb spinach (chopped) 3 cups bar-boiled brown rice (washed) 8-9 cups water (divided/adjust)
Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. The Scotch Bonnet pepper I used is optional as I like my food a bit spicy. You may use any pepper you like and in the amount you can tolerate. For additional flavor you may add grated ginger and a couple bay leaves when you cook the beef at the start. Frozen peas/carrots/beans can also be added when you add the rice. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Heat the oil on a medium flame in a wide/heavy pot, then add the pieces of beef and brown. You may want to turn the heat down to med/low (I explained why I didn’t season and marinate the beef prior in the video).
After about 8 minutes, add the tomato paste and cook for another 2-3 minutes.
At this point we’ll add the carrot, onion, garlic, Caribbean Green Seasoning, tomato, black pepper, scotch bonnet pepper and salt. Stir and continue cooking for 3 minutes.
Add the rinsed beans (I used a light color, almost pink bean), stir well, then it’s time to add the coconut milk and 1 cup of water. I used the water to rinse the bowl where I had the coconut milk in. Bring to a boil then reduce to a simmer. This is when you’d add the ginger and bay leaf if you wanted to.
Depending on how large you cut the beef pieces (any cheap cut of beef will work), it may be somewhat tender after one hour and 10 minutes, so it’s time to add the rest of ingredients and bring back to a boil.
With 3 cups of rice it will yield a lot of food (feeds between 8-10 people) and rather than do the 2-1 ratio (liquid – rice), I went with 7 cups of water. You may need to add more later if you like your cook-up rice on the wet or soggy side.
20 minutes between a rolling boil and simmer, taste the liquid and adjust the salt to your liking. Determine if the rice is to your fancy (doneness) and keep cooking for another 5-10 minutes.
This classic one pot Caribbean dish is usually served with a simple salad, slices of ripe avocado and lately it seems people enjoy coleslaw as a side. Don’t forget to have a tall cold glass of Mauby.
While it’s currently summertime and most of us in northern climates prefer to not have our indoor oven going, as explained in the video below this recipe can also be effectively done on an outdoors grill. If you’re doing this outdoor on the grill you can do so in a baking dish or grill the seasoned chicken directly on the grilling surface (heat source of your choice, however charcoal or wood will give you better results).
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Should you want to add a teaspoon of grated ginger and a tablespoon of light Soy sauce, they will definitely be excellent additions. If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.
I used a variety of cuts of chicken in doing this recipe, without using chicken breast as it will dry-out in the oven. With a combo of wings, drums and legs with the thigh and back attached, you’ll end up having juicy flavorful pieces of chicken. The large drumsticks were cut down the thickest parts for even cooking. And while I removed any fat I could see, I did leave the skin on.
Combine all of the ingredients (except the chicken) in a bowl and give it a whisk. Reserve 1/4 of this marinade, which we’ll treat as a dressing later on.
If you cannot source Chadon Beni(culantro), you may substitute Cilantro (coriander) instead.
Pour the marinade over the chicken pieces, mix well to coat and allow it to marinate for no less than 2 hours.* Remember to reserve 1/4 of the marinade for later.
If you wanted to use 3 tablespoons of brown sugar, agave, maple syrup or any sweetener you prefer instead of honey, you may do so.
Preheat your oven to 375 F. Then place the roasting pan with the chicken on the middle rack uncovered.
After 20 minutes, flip the chicken pieces and do so every 20 minutes or so moving forward, until they’re fully cooked.
After an hour and 15 minutes the chicken should be fully cooked and golden! Shut off the oven, drizzle on the reserved marinade and enjoy! Serve with some of that Tomato Rice, Okra Rice or Coconut Rice I shared a while back.
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 with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.
You’ll Need….
3/12 lb chicken (dark meat, skin & fat removed) 3/4 tablespoon salt 1/2 teaspoon black pepper 1 medium onion (diced) 1 medium tomato (diced) 1 1/2 tablespoon Caribbean Green Seasoning 1 small Scotch Bonnet pepper (sliced) 1 1/2 tablespoon curry powder 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1 teaspoon grated ginger 3 cups water 5 medium potatoes (cut into large pieces) 2 tablespoon chopped parsley (see note)
Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.
I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.
Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.
While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.
Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.
After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.
Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.
Once it’s going on that rolling boil, place the lid back on slightly ajar.
Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.
Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.
Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.
If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.
I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.
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. Yes, this version contains pieces of salted Cod (fish), but you can easily omit it and have a fully vegan dish.
You’ll Need…
1 1/2 tablespoon Olive oil 1 1/2 cup prepared salted Cod 1 medium onion (sliced) 6-8 cloves garlic (smashed) 3/4 teaspoon black pepper 3 Bird’s Eye Peppers (rough chopped) 2 lbs baby spinach (washed/drained) salt (see below) 1 medium tomato (diced)
Notes. Add 1-2 tablespoons of coconut cream for a lovely flavor and if you’re someone who gets an itch at the back of your throat from eating spinach, add the juice of 1/2 a lemon juice when you turn off the stove. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements. I didn’t add any salt to the dish as the remnants of salt from the salted Cod was enough to season things for me.
May I recommend that you buy boned (boneless) salted cod or any of your fav salted fish and use the video above to learn how to prepare it for use. Essentially you’ll have to remove the salt it was cured in and in the process, rehydrate it a bit so it’s more meaty and tender.
Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod bits, along with the onion, garlic, hot pepper (I used Bird’s Eye but you may use our fav and in the amount you can tolerate) and black pepper. Turn the heat to low and cook for 3-4 minutes.
Turn the heat back to medium and start adding the washed/drained spinach to the pot and stir. If you wanted you could give the spinach a rough chop. It will seem like a lot, but it will wilt as it cooks. Keep adding in batches and stir.
In a few minutes it will all wilt and fit, you’ll also notice that it will spring a lot of liquid. That’s normal.
Add the diced tomato and continue cooking on a medium/low flame with the pot uncovered.
At this point you can add the coconut cream if you decide to rock that tip for additional flavor.
About twenty minutes later the liquid should all be gone, turn the heat up a bit to burn off any that’s remaining. Taste for salt and adjust to your liking at this point as well.
Finish with the lemon juice mentioned in the notes above, if you wish. At the start of the post I mentioned how I enjoy this dish, what I failed to say was that you must also have a side of Lime or Lemon Peppersauce to really feel like you’re back in the Caribbean enjoying this dish.
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) or keep it fully vegan should you wish.
You’ll Need…
1 tablespoon olive oil 1 medium onion (sliced) 5-7 cloves garlic (smashed) 1/2 teaspoon black pepper 1 kg string beans (washed and trimmed) 1 medium tomato (diced) 1 scotch bonnet pepper (optional) 1 teaspoon grated ginger 3/4 teaspoon salt 2 large potatoes (sliced) 1 – 1 1/2 cups water 2 tablespoon coconut cream 1 cup leftover stewed pork (optional)
Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you use the video below to follow along as much more about the recipe is discussed there.
Prep your ingredients.
Heat the oil in a wide pan on a medium heat, then add the onion and garlic. Turn the heat down to low and cook gently for 3-4 minutes.
Add the washed and trimmed string beans (bodi and /or French beans will also work) to the pan, raise the heat to medium low and stir well.
Add the tomato, salt and black pepper, grated ginger and continue cooking on that medium low heat.
Turn the heat up to medium and add the water (I cup), coconut cream, potato and Scotch Bonnet pepper (optional – or use as much as you can handle). Place the lid on and bring to a boil. Then reduce between a simmer and rolling boil and have the lid on slightly ajar.
Tuck everything down under the water so the potato and beans get tender.
After about 20-25 minutes it should all be tender. If during the cooking process you find that it needs more liquid, add the remaining water. Add the leftover stewed pork, stir and cook until all of the liquid is gone.
Once the liquid is gone and the potato/beans are tender (about 5 minutes after adding the pork) you may taste and adjust the salt to your liking. Turn off the stove and enjoy. In my case I opted for steamed rice, but as mentioned above, I’d much prefer having Sada Roti.
