caribbean cookbook Archives - Page 4 of 11

Delicious and Nutritious Vegan Callaloo.

May 28, 2025April 17, 2024Leave a Comment

I know there will be a few who will want to take me apart for using somewhat unconventional ingredients (keep in mind I’m based outside the Caribbean) and the fact they didn’t see any crab or salted meats used in the making of the Callaloo. With that last part in mind, here’s proof you’re not dealing with a Vikey Vai recipe… Crayfish Callaloo, Smoked Turkey Callaloo, Lobster Callaloo, Shrimp Callaloo, Salted Pigtail Callaloo and the classic Crab Callaloo!

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
6-8 loves garlic (smashed)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1/2 lb diced pumpkin
1/3 lb diced sweet potato
3/4 lb Okra (trimmed/chopped)
1/2 teaspoon salt
1 lb spinach (rough chopped)
1 1/2 cups coconut milk
1/2 scotch bonnet pepper (optional)
2 tablespoons veg stock powder
6-8 cups water (adjust)

Notes! Please follow along with the video below as much more about the recipe is explained within. Yes, the recipe is a bit unconventional as I wanted to show how easy it would be to replicate the flavors of a traditional callaloo, without traditional ingredients.

In a large soup pot, heat the olive oil on a medium flame, then add the onion, garlic and black pepper. Turn the heat down to low and after 3 minutes, add the green seasoning. Cook for a further 2 minutes on low.

Add the pumpkin (or butternut squash) along with the sweet potato and stir well. Top with the salt and continue cooking on low for 2-3 minutes. The sweet potato and pumpkin may seem strange for traditionalists, but you need to trust me. Besides the lovely sweet undertone they will add, they will also assist in giving the finished Callaloo a lovely texture.

Mix in the okra (say ochro) and spinach. In the video I discussed the best okra, and spinach to use if you’re like me and cannot source baby dasheen bush (taro) leaves. If you find that the spinach is piling up, in a few minutes it will wilt and you can keep adding more.

Top with the vegetable stock powder, Scotch Bonnet pepper (optional), coconut milk and water (start with 7 cups and add more if necessary). Should you have pimento (aka seasoning peppers), add 3 chopped.

Bring to a boil, so you’ll need to turn the heat up.

As it comes to a boil, reduce to a simmer and cook for between 1 hour and 15 minutes to 90 minutes.

If you prefer to use liquid vegetable stock instead of the powder, replace the water with it. Be mindful though, that most stock will have a high sodium content.

Stir every 10-15 minutes and add more water should you find that it’s needed (overly thick).

Once everything has broken down, it’s time to use your swizzle stick (see image above or the video) and work it until it’s the consistency you want. If using a stick blender, please pulse or you will end up with a frothy callaloo.. you don’t want that.

Taste and adjust the salt to your liking and get ready to enjoy the most delicious vegan / vegetarian callaloo you’ve ever had. As a soup or a side to rice and Jamaican Brown Stew Chicken (not for vegans), you can thank me after dinner! Make sure you have boiled plantain and a side salad, even if it’s just sliced cucumber. Freeze the leftovers!

Quick and Easy Smoked Herring Choka.

April 4, 2024March 29, 2024Leave a Comment

A few years back I shared the recipe for making Stewed Red Herrings (as it’s known in Barbados) and even further back we did Cabbage With Smoked Herrings and in 2010 we did this very same way of preparing Smoked Herrings, however you will see slight differences with this updated version. Should you visit Barbados, do try to get to a local restaurant which serves roasted breadfruit stuffed with the Stewed Red Herrings – thank me after!

You’ll Need…

8-10 smoked herring fillets (prepared)
1 large scotch bonnet pepper (sliced)
1 scallion (chopped)
2 med tomatoes (diced)
1 med onion (sliced thin)
1 tablespoon chopped parsley
1/2 teaspoon black pepper
2 cloves garlic (crushed)
4 tablespoon olive oil

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 in the recipe as I quite enjoy this dish spicy. You may use as much as you can tolerate and should you not be able to source Scotch Bonnet peppers, any of your fav hot peppers will work. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.

Please Watch – How To Prep Smoked Herring Fillets

In a large bowl place the prepared Smoked Herrings (remember to go though it for bones and remove), tomato (I used Roma tomatoes as they are less acidic and have less seeds), scallions, parsley, Scotch Bonnet (I explain why I sliced it thick in the video below), black pepper and garlic.

Give it a good mix, then top with the thinly sliced onion.

We’re almost there! Heat the olive oil (use any oil you prefer) until you see whispers of smoke, then (be careful) pour it directly over the onion slices.

I know this step as “chunkay”, which is basically tempering the onion to quickly cook it and to allow for the hot oil to disperse some of that onion flavor throughout the dish. Basically taking the rawness out of the onion.

Finally, give it a good mix and get ready to serve.

You’ll notice that I didn’t add any salt as I find that the smoked herrings can be a bit salty, even after they’ve been prepared in boiling water. However, taste at the end and adjust accordingly. A classic meal would be rice, Dhal and this Smoked Herring Choka.

Fry Ochro (Okra) With Shrimp.

March 29, 2024March 20, 2024Leave a Comment

About 12 years ago I shared my original take on Okra With Shrimp, and while that recipe is still very popular, I thought I’d share another version with slight differences with you. One of the most common questions I received after sharing a quick Reel on Instagram was, “can I use pre-cooked shrimp?“. The short answer is yes, however you won’t get much (if any) flavor from them.

You’ll Need…

2 lbs okra (trimmed)
3/4 lb small shrimp (washed, peeled, deveined)
1 lemon (juice)
3 tablespoon olive oil (divided)
1 teaspoon Caribbean Green Seasoning
3/4 tablespoon salt (divided)
3/4 tablespoon black pepper (divided)
1 teaspoon curry powder
1 medium onion (sliced)
5-7 cloves garlic (smashed)
1 scotch bonnet pepper (optional)

Notes! I used an entire Scotch Bonnet pepper in the recipe, but you can use as much as you can handle or leave it out. May I suggest you follow along with the video below as much about the recipe is discussed there. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Season the cleaned shrimp with 1/3 of the salt, 1/3 of the black pepper, Caribbean Green Seasoning, Curry powder and 1 tablespoon of olive oil. Mix well and set aside as we prep the okra.

In the video I explained that I like to wash the okra (say ochro in the Caribbean) and allow them to air-dry for a bit before prepping. Which includes removing the stems and ends (discard), then cutting each into 1/4 inch pieces.

Using a dry non-stick (explained why in the video) on a medium flame, add the seasoned shrimp, stir and cook for 2-3 minutes. Then remove and set aside.

In the same pan add the remining olive oil and add the okra. Stir well, then add the remaining ingredients.

After about 25 minutes (try to maintain the same heat and stir every 5 minutes or so), the okra should have dark to golden edges and would have lost most of its moisture. As explained in the video, these dark edges bring out a lovely sweetness.

TIP! Use a wide non-stick frying pan to save on having to go heavy with oil and to avoid the okra pieces stacking up. This will create steam, which equals moisture and it will result in slimy okra.

Once you’re happy with the texture and color of the Okra, add the precooked shrimp back to the pan, stir well and cook for another 1-2 minutes.

Remember to taste and adjust the salt at the end, to your liking and may I recommend you have some hot Sada Roti on the side with this.

How to Make Perfect Coconut Stewed Cod Fish Fillets.

March 18, 2024March 18, 20242 Comments

Over the years I’ve noticed that fish and seafood recipes do really well on the website, maybe it’s due to the shift from more traditional pork, beef and chicken recipes and more exploration of pescatarian type dishes. While you may notice similarities with this recipe and the Coconut Stewed Fish I did back in 2009, with the additional step of starting with the puree of tomato, onion and garlic, the overall flavor is superb.

You’ll Need…

2 lbs Cod fillet (washed)
3/4 tablespoon sea salt (divided)
1 teaspoon black pepper (divided)
3/4 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
1 tablespoon olive oil
2 medium tomatoes (rough chop)
6 cloves garlic (rough chop)
1 large onion (rough chop)
1/4 cup water
1 1/2 tablespoon tomato concentrate puree
3/4 tablespoon smoked paprika
1 teaspoon grated ginger
2 cup coconut milk
2 tablespoon chopped parsley

Notes! May I recommend using a firm white fish like snapper, flounder, haddock, halibut or grouper (besides the Cod I used). And if you want it to hold its shape while cooking, get fillets with the skin on, on one side. Additionally you can use a whole fish, simply cut it into pieces, but be mindful of the bones. Please use the video below to follow along as much more about the recipe is discussed there.

Season the Cod (cut into 2 inch pieces) with 1/2 the salt, 1/2 of the black pepper, Caribbean Green Seasoning and curry powder. Set aside to marinate for about 10 minutes.

In a blender, puree the onion, tomato and garlic with 1/4 cup of water. Then heat the olive oil (use any oil you prefer) on a medium flame and as it comes up to temperature add that tomato puree to the saucepan.

As it starts to boil, lower the heat to med/low, add the ginger and smoked paprika and stir well. The goal is to cook this down until all of the liquid is gone. After a few minutes, add the tomato concentrate puree, remaining salt and black pepper and continue cooking.

It will take about 10-12 minutes to cook-down until you get a thick paste and you start seeing the oil we started with.

It will go a much darker red in color and by removing all of the liquid the natural sweetness of the tomato will shine through, along with the other flavors we added.

At this point you’ll add the coconut milk and bring back to a boil (raise the heat back to medium). Stir well to incorporate and cook on a rolling boil for 4 minutes to cook out the rawness of the coconut milk (see video).

It’s time to add the seasoned pieces of Cod fish to the saucepan and being very gentle, stir to make sure the pieces are all coated with the rich coconut tomato sauce.

It will take between 4-5 minutes for the fish to fully cook. You will notice that the Cod will start to flake and the sauce thickens. Top with the chopped parsley and turn off the stove. You may add the juice of 1/2 of a lemon if you wish.

Taste and adjust the salt just before you turn off the stove and should you prefer, you may add chopped cilantro (coriander) or Shado Beni (culantro) instead of the parsley. Additionally, if you want this dish spicy, you may add any hot pepper you like (at the start) and in the amounts you can tolerate.

How to Make Delicious Stewed Salmon at Home.

April 1, 2024March 10, 2024Leave a Comment

This recipe is loosely based on a ‘newer’ method my mom has used for making Stewed Salmon the past 12 years or so. It’s definitely not your typical “Caribbean” stewed fish, however it ranks right up there with the flavors we have across the region.

You’ll Need…

1 lb salmon fillet
1 lime (juice)
1/2 teaspoon salt
5 cloves garlic (chopped finely)
1 teaspoon black pepper (divided)
1 teaspoon smoked paprika
1 teaspoon Caribbean Green Seasoning
1 medium onion (sliced)
2 scallions (chopped)
1 cup all-purpose flour
2 cups veg oil
1 tablespoon olive oil
1/2 medium bell pepper (sliced)
1 package Sazon
1 tablespoon tomato paste (concentrate)
2 tablespoon tomato ketchup
1- 1 1/2 cups water
1 teaspoon smoked paprika
2 medium tomato (large chunks)
2 scallions (chopped)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there, especially why I used a package of Sazon and how you can take up the heat/spice level by adding your favourite hot pepper/s.

There are 3 simple steps to this recipe. Prep the ingredients, fry the fish, then finish with the sauce. Cut the salmon fillets into 1 inch strips, make sure to do a once-over to verify and remove any bones (sometimes there can still be some even though they are fillets) and wash with the juice of the lime and cool water.

Season the salmon pieces (skin on one side) with the Caribbean Green Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I also added the white (bottom) parts of the scallions. Mix well and allow to marinate for about 10-15 minutes.

It’s now time to fry the salmon (explained why in the video). Heat the vegetable oil on a medium flame, then flour dust the pieces of salmon (shake off the onions, but keep in the same bowl) and fry for about 5-7 minutes. Basically until they get a bit of color and crust. Be sure to flip them as they fry, so they cook evenly.

As they come out of the frying pan, you can set them on a paper-towel lined plate or wire rack to drain off the excess oil.

The final step is to create the base sauce to which we’ll add back the salmon pieces to finish up. Heat the olive oil in another saucepan (yes you can use a tablespoon of the same oil you fried the fish with if you prefer) on a medium flame, then add the bell pepper and stir well. Then add the Sazon to the bowl where we marinate the salmon and mix well. Everything in that bowl will also be added to the saucepan as well. Stir well and turn the heat down to medium low.

Add the remaining black pepper and stir well. After 4 minutes add the tomato paste to the pan and stir. The goal is to get the natural sugars from that tomato paste (as explained in the video) to heighten.

Add the water to the bowl you marinated the salmon in and swish it around to pick up any marinade which may still be there. Add that water to the pan, along with the tomato ketchup and bring to a boil (raise your heat to medium).

Let it boil for about 3-4 minutes, then add the tomato pieces (cut large) and bring to a boil and cook for another 2 minutes before adding the fried salmon pieces to the pan.

Cook on a simmer for 3 minutes, then it’s time to personalize things. Taste (sauce) and adjust the salt to your liking and determine if you’re happy with the sauce’s consistency. Reduce further or add a bit more water. Keep in mind that the sauce will further thicken as it cools and with the residual heat from the pan.

Top with the green parts of the scallion (or parsley) and should you want to finish with a few drops of lemon juice, it’s all up to you.

The perfect accompaniment to the Coconut Rice Recipe I shared last week.

Pong-Up Yam.

March 3, 2024March 3, 2024Leave a Comment

Way back in 2009 I shared the original Pong-up yam with saltfish recipe, a recipe that’s very dear to me as it reminds me of “home” and being a carefree lil fella on the islands. In that recipe we explored how it’s done from scratch, however with this version we’ll use leftover boiled yam and stewed saltfish.

You’ll Need…

1 tablespoon salted butter
1 medium onion (sliced)
1 medium tomato (diced)
1/4 teaspoon black pepper
1 cup leftover stewed saltfish
4 pieces Yam (preboiled in salted water)

Notes! I used leftover yam with the stewed saltfish (salted pollock), but you may use boiled green bananas, dasheen, cassava, eddoes or any pre-cooked ground provision with similar results as explained in the video. This is why I suggest you watch the video below as much more about the recipe itself is discussed there. If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.

Heat the butter in a saucepan on a medium flame, then add the onion, tomato and black pepper. Turn the heat to med/low and cook for 4 minutes or until the onion is soft and the tomato starts falling apart.

At this point you’ll add the stewed saltfish and mix well to heat through. Keep in mind that my stewed saltfish had scotch bonnet pepper in it, so there was already a spicy element to it. That said, if you want to add a bit of spicy pepper to the mix, do so when you add the onion and tomato.

Using the pestle from my mortar and pestle, I crushed the leftover yam.

Then it’s just a matter of adding the crushed yam to the pot and stir well to combine. Turn the heat up to medium and you’ll get a lovely crust forming. I used a non-stick pan and with my wooden spoon I scraped the bottom as I stirred everything. 4-5 minutes later and we’re done.

Mommy would serve this with hot Sada Roti (four people), but today I ate this as it was for lunch!

Delicious Tin Sardines Recipe: Easy and Budget-Friendly.

May 27, 2025February 13, 20241 Comment

Make this make sense? Trinidad and Tobago are two relatively small ISLANDS, meaning they’re surrounded by water. Both the Caribbean Sea and Atlantic Ocean are teeming with fish, yet if you look closer at our culinary culture, you’ll notice that we use a fair amount of tin (canned) fish in our recipes.

You’ll Need…

1 can Sardines (in oil)
1/4 teaspoon black pepper
1 small onion (sliced thin)
1 medium tomato (sliced)
1 scotch bonnet pepper (sliced)
1 teaspoon lemon juice (or lime)
1 1/2 tablespoon olive oil

Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you want to add some chopped scallions, Shado Beni (culantro) and/or parsley, feel free to do so. I didn’t add any salt as explained in the video.

In the video I spoke about the preferred brand of sardines mommy would make for us growing up in the Caribbean and how over the years living in Canada, that has changed. What I failed to mention is that I much prefer sardines packed in oil, rather than water. However the choice is all yours.

While I enjoy the sardines packed in oil, I usually drain that oil out. Then you have the option to split the sardines open and remove the bones and “inners” as shown in the video. Or simply crush them with a fork.

Add the black pepper, tomato, lemon juice and Scotch Bonnet pepper (if you’re making it spicy) and mix together.

Then top with the thinly sliced onion.

Heat the oil on a medium/high flame, until you start seeing whispers of smoke, then pour it directly onto the sliced onion. Not only will this flash-cook the onions (take away the ‘bite’), the oil will get a lovely onion flavor.

Stir well to combine and enjoy!

My comfort meal includes rice, Dhal, the Sardines like this and slices of ripe zabouca (avocado). If you have lime peppersauce on the side… wicked!

This version of canned sardines (called sardine choka by some), is an excellent topping for salted crackers or on open face sandwiches.

Spinach Rice Recipe: Nutritious and Flavorful One-Pot Dish.

May 27, 2025February 10, 2024Leave a Comment

The traditional way this dish is made is with Dasheen Bush Bhagi (tender leaves of the Taro plant), however being in Canada means that securing decent Taro leaves is very challenging. Yes, I could drive to Toronto to the many West Indian grocers, but from experience I know that it’s insanely expensive and the quality is (most instances) terrible. Everyday baby spinach, which is easily sourced at any local grocery store is an excellent replacement.

You’ll Need…

1 tablespoon olive oil
2-3 lbs prepared salted pig tails
1 lemon (juice)
4 sprigs thyme
2 scallions (chopped)
1 pimento pepper (chopped)
1 small onion (sliced)
3/4 teaspoon black pepper
1 1/2 cups diced pumpkin
8 okra (ochro) chopped
1/2 lb baby spinach (chopped)
2 cup par-boiled brown rice (wash)
3/4 teaspoon salt (see note)
2 cups coconut milk
2 cups water
1 scotch bonnet pepper

Notes! May I recommend that you watch the video below to follow along as much more about the recipe is discussed there. Get your butcher to cut the pig tails for you or boil them whole (full lengths) and when tender, cut into smaller pieces. Even though the salted pig tails were boiled, there will still be remnants of salt which they were cured in. With that in mind, adjust the salt later on.

Before we get started we’ll need to boil the salted pig tail pieces for 1 hr and 15 minutes (as explained in the video) to help tenderize them and to remove most of the salt it was cured in. I had my butcher cut them into 1 1/2 inch pieces, which I washed with the juice of a lemon. Then they were boiled for 30 minutes, that water was then discarded and a fresh batch of water was used for the remaining cooking time.

In a deep pan add the oil on a medium/low flame, followed by the pre-cooked pigtail pieces. The goal is to render out some of the fat and in the process, get some of that flavor to start with. After 3-4 minutes add the onion, thyme, black pepper and scallions to the pan and cook for a further 4 minutes.

At this point we’ll add the diced pumpkin (squash will work as well) and okra to the pot.

We’ll follow this up with the washed and chopped spinach. It will look like a lot, however it will wilt down. Cook for 5 minutes.

I used par-boiled brown rice (washed). Add and stir well.

You’ll then add the coconut milk and water and bring to a boil.

I chose to float the Scotch Bonnet pepper as I wanted the flavors from the oils in the skin and not the raw heat. The goal is to NOT break the pepper while cooking, and fish it out at the end. If you want the finished spinach rice with a kick, you may chop the pepper and add it.

20 minutes later (cooked on a medium low heat) and it’s time to taste and add the salt if necessary. At this point I shut the stove off, placed the lid on the pot and allowed the residual heat to finish cooking things.

About 6 minutes later it was ready to be served. While I used salted pig tails, you may use salted beef or smoked turkey with similar results.

As explained in the video, depending on the type of rice you use, the amount of liquid you’ll need will differ as well as the cook time. White rice cooks quicker.

Simply Delicious 20 Minute Curry Chicken.

April 9, 2026February 3, 20241 Comment

There’s something deeply comforting about a pot of easy curry chicken simmering on the stove, filling the kitchen with warm, aromatic spices and rich Caribbean flavor. This Simply Delicious 20 Minute Curry Chicken is my refreshed take on a recipe I first shared years ago, and it remains one of the most satisfying ways to get a bold, home-cooked meal on the table in no time.

This easy curry chicken is the kind of meal I’d make for my daughters on those long, busy days when energy was low, but my heart still wanted to give them something warm and meaningful. As the curry gently bubbled away, the kitchen would come alive with that familiar aroma, wrapping around us like comfort itself. It wasn’t just about getting dinner on the table, it was about giving them a piece of home, something steady and loving they could feel with every bite.

There’s a quiet kind of love in a dish like this. The way the spices bloom in the oil, releasing their deep, fragrant notes. The way the chicken slowly absorbs that golden curry, becoming tender, rich, and full of flavor. It’s simple, yes, but deeply satisfying. The kind of easy curry chicken that draws everyone closer, where even the silence at the table feels full.

What I love most about this easy curry chicken is how quickly it comes together without sacrificing authenticity. It’s rooted in traditional Trinbago cooking, yet flexible enough to suit your kitchen and your taste. Whether you’re cooking for family or just craving something soulful, this dish delivers comfort, flavor, and a sense of home in every spoonful.

Ingredient Guide

Boneless chicken (dark meat) Provides juicy, tender pieces that absorb the curry beautifully and remain succulent during quick cooking.
Olive oil Acts as the base for sautéing and helps bloom the spices for deeper flavor.
Onion Builds the foundational sweetness and aroma essential to Caribbean curry dishes.
Garlic Adds depth, warmth, and a slightly pungent richness to the curry base.
Tomato Introduces a gentle acidity and body to the sauce.
Black pepper Enhances the overall spice profile with subtle heat.
Scotch bonnet pepper Brings authentic Caribbean heat and a fruity undertone.
Ground roasted cumin (geera) Adds a nutty, earthy flavor that defines Trinbago-style curry.
Caribbean Green Seasoning Infuses the dish with fresh herbs and layered island flavor.
Curry powder The star spice blend that gives the dish its signature color, aroma, and taste.
Anchar Masala Adds a tangy, spiced complexity unique to Caribbean curry dishes.
Salt Balances and enhances all the flavors.
Water Forms the gravy and allows the chicken to simmer and absorb flavor.
Shado Beni (culantro) Finishes the dish with a bold, herbal brightness.

Shopping Made Easy

Look for boneless chicken thighs and legs for the best flavor and tenderness.
Caribbean Green Seasoning can be found pre-made at Caribbean grocery stores or easily blended at home.
Scotch bonnet peppers are available in Caribbean or international markets, but habanero can be used as a substitute.
Shado Beni may be labeled as culantro in Latin or Caribbean stores.
Anchar Masala is typically found in Caribbean spice sections or specialty markets.

Cooking Notes from the Kitchen

Maintaining steady heat is key to developing the rich curry base quickly without burning the spices.
Allow the curry powder to cook in the oil long enough to remove any raw taste and deepen the flavor.
Dark meat chicken is preferred for its ability to stay juicy and flavorful in a quick curry.
Adjust the Scotch bonnet to control the heat level without losing the signature Caribbean character.
The sauce will naturally thicken as it cools, so avoid over-reducing during cooking.

Simply Delicious 20 Minute Curry Chicken

A quick and easy curry chicken recipe made with Caribbean spices, tender boneless chicken, and a rich, flavorful gravy perfect for busy weeknights and comforting family meals.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Caribbean Classics, Chicken Recipes, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners

Cuisine General Caribbean

Servings

Ingredients

3 lbs boneless chicken cut into 1 to 1 1/2 inch pieces
2 tablespoon olive oil
1 medium onion diced
6 –8 cloves garlic smashed
1 medium tomato diced
1/2 teaspoon black pepper
1 large scotch bonnet pepper sliced
1 teaspoon ground roasted cumin geera
1 1/2 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
1 teaspoon Anchar Masala
3/4 teaspoon salt adjust
2 cups water
2 tablespoon chadon beni chopped

Instructions

Wash the chicken with cool water and the juice of a lemon, lime, or vinegar if desired, then drain and pat dry. IMPORTANT! It's part of my Caribbean heritage to wash meats before using, if this does not sit well with you, please skip this step (safety reasons).
Heat the olive oil (use any oil you prefer) in a heavy pan on medium heat, keeping a steady flame for this easy curry chicken.
Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch bonnet pepper, black pepper, and roasted geera. Cook for 2 minutes, allowing the base to become fragrant and deeply aromatic. The gently sizzle of the action in the pot, along with the fragrance of it all happening, will fill your kitchen with a comforting hug.
Add the curry powder and Anchar Masala and stir well. Cook for 3 minutes to fully develop the flavor of this easy curry chicken base. We're blooming the spices which makes up a curry powder.
Add the chicken pieces and stir well to coat evenly in the curry. Cook for 5 minutes, allowing the chicken to take on that rich color and flavor.
Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the easy curry chicken gravy forms.
Taste and adjust salt, and check the consistency of the sauce to your liking. Keep in mind that the sauce or gravy will thicken as the curry cools.
Turn off the heat and stir in the chopped shado beni (aka culantro). Cilantro is a suitable replacement for culantro. Typically, I'd serve this with hot Sada Roti, my Easy Coconut Rice, or the Dry Pigeon Peas Rice.

Video

Notes

Frequently Asked Questions

How can I make this easy curry chicken less spicy?
You can reduce or remove the Scotch bonnet pepper. This keeps the dish flavorful while making the easy curry chicken milder.

Can I use chicken breast in this easy curry chicken?
Yes, chicken breast works well, but be mindful not to overcook it as it can dry out faster than dark meat.

What makes this an authentic curry chicken?
The use of Caribbean Green Seasoning, roasted geera, and Anchar Masala gives this easy curry chicken its traditional Trinbago flavor.

Can I add coconut milk to this easy curry chicken?
Yes, coconut milk will add richness and a slightly creamy texture while still keeping the dish simple and delicious.

What should I serve with easy curry chicken?
This easy curry chicken pairs well with rice, roti, or boiled ground provisions for a complete meal.

Tried this recipe?Let us know how it was!

Cabbage With Smoked Pork And Pumpkin.

May 27, 2025November 3, 2023Leave a Comment

The only way mommy could get me/us to eat cabbage as kids growing up on the islands, was if she made or bought Chow Mein. Back then I don’t ever recall seeing bean sprouts in Chow Mein as I do in Canada as the norm. Maybe I’ll share that recipe soon! However as an adult, I’m always looking for ways to put cabbage to use. Here’s another (soon to be) classic dish using the humble cabbage..

You’ll Need…

1/2 lb smoked pork soup bones
1 1/2 tablespoon olive oil
3/4 lb pumpkin (cubed)
2 pimento peppers (aka seasoning peppers)
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1 1/2 – 2 lb cabbage
1 medium onion (sliced)
3/4 teaspoon sea salt
1 bell pepper (chopped)

Notes! I used sea salt as it’s the only salt I really use. Use your fav salt. Should you wanted to add 1/2 teaspoon dried thyme and 2 cloves crushed garlic, it will add additional flavor to the overall dish. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. May I suggest you watch the video below as some questions you may have should be answered there.

At my local butcher the smoked pork I purchased was labelled as Smoked Pork Soup Bones. In your area it may be called something else. Should you want to use remnants of ham, smoked pork hocks, smoked ribs, or if pork is not your thing, you may use smoked turkey. Regular smoked pork or turkey bacon could be used with success as well.

Heat the oil in a pan on a med/low flame and add the pieces of smoked pork. Allow it to cook for about 5 minutes to flavor the oil and the render some of it’s fat out.

Then add the sliced onion, black pepper and pimento peppers. Don’t stress if you can’t source the pimento pepper (I grew mine, but you can try West Indian and Asian supermarkets). It gives the dish a lovely flavor, without any heat.

After a couple minutes add the curry powder and if you wanted, some garlic and dry thyme.

Next goes the diced pumpkin (butternut squash will work as well) and stir. Continue cooking for another 3-4 minutes, then add the bell pepper.

Two minutes later add the chopped cabbage and mix well to combine and coat everything with that lovely smokey flavor.

Don’t worry if you find that it looks like it will not all fit, as the cabbage gets in contact with the heat from the pan, it will wilt down. Add in layers if necessary. Top with the salt and cook on a medium flame until it’s tender to your liking. BTW I did wash the cabbage before and after slicing.

I allowed it to cook for 5-6 minutes after adding the cabbage (pan uncovered) as the residual water from washing the cabbage and the natural juices it sprouted allowed it to steam sauté.

To personalize things, taste and adjust the salt to your liking and determine how ‘cooked’ you want the finished cabbage. The diced pumpkin will give the dish a wonderful sweet undertone. Should you want to give it a kick, add a few slices of your fav hot pepper. Serve with rice or as you would with any cabbage dish.

How To Make Apple Kuchela.

May 27, 2025June 24, 2023Leave a Comment

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…

8-10 Apples (see note below)
1 teaspoon salt
Hot Peppers (crushed)
10-15 cloves garlic (crushed)
4-5 tablespoon Anchar Masala
1 cup veg oil (adjust)

Notes! I used Granny Smith (green) apples (explained in the video below), however any tart/firm apple will work. Kuchela is basically a SPICY condiment (side) you enjoy predominantly with curry dishes, so I used 8-12 Wiri Wiri peppers (I didn’t have Scotch Bonnets on hand). Feel free to use any spicy peppers you like or can access. Finally, remember to wear gloves when handling hot peppers and wash your hands with soap and water immediately after.

May I recommend that you wash the apples you use really well as many in the grocery stores may have a protective wax on them. Or you can buy organic apples which are not normally dipped in that wax (still wash well). Then all you have to do is grate then into shreds.

Yes, it will go discolored (explained in the video below) so don’t fret. It’s time to now squeeze most (if not all) the juice from grated apples (use a cheese cloth to assist if you want) and place it on a baking sheet. That sheet is then placed in direct sun to further dry. The goal is to have grated apples which will soak-up the flavor ingredients we’ll add later. I placed the sheet on the hood of my car in the direct sun, as the radiant heat sped-up the drying process.

It will take between 2-3 hours. If it’s not sunny outside, place the tray in a low oven for a few hours.

You may use a food processor or blender for the next step, but I opted for my mortar and pestle. Add the salt, (it will act as an abrasive) garlic and peppers and crush. You can go until smooth or chunky as in my case.

In a (cold) wide pan, add the vegetable oil and the crushed mixture. Turn the heat to low and gently bring up to a simmer. Cook on that gentle simmer for 3-4 minutes (basically to flavor the oil and to cook out some of the rawness). Turn off the stove now.

Add the dried grated apples to the pot, followed by the anchar masala (check online or your fav Caribbean grocers) and stir well.

It’s now time to get your clean glass containers ready to fill up with this wicked Apple Kuchela. I store mine in the kitchen cupboard and it keeps for months.

Remember to adjust the salt and add more oil should you find that it’s overly dry. Use an oil that’s low in flavor as it will affect the flavor of the finished Kuchela. Feel free to use a dehydrator if you have access to one to dry the grated apples.

Curry Stew (ed) Goat.

May 28, 2025December 15, 20211 Comment

Here’s another Caribbean Classic! Curry Stew Goat.. seasoned with an exciting curry-based marinade, then brown-stewed as it’s typically done on the islands. It’s then cooked slowly to develop rich flavors and fall-off-the-bone tenderness. #Goatober

You’ll Need…

4-5 lbs goat (bone in)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon salt (adjust)
1/2 teaspoon black pepper
1 medium onion (sliced)
1 medium tomato (diced)
1 scotch bonnet pepper (sliced)
3-4 cups water
1/2 cup coconut milk powder
5-8 cloves garlic (whole)
1 tablespoon grated ginger
1 1/2 tablespoon golden brown sugar + 2 tablespoon olive oil
1-2 tablespoon parsley (chopped)
2 limes (juice) for washing the goat.

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may have flour as a filler and thickener.

this recipe will work with lamb and I find that you get better results with using bone-in goat. Do ask your butcher to cut it into small pieces as you will struggle to get through the bones with your everyday chef’s knife of clever.

Trim the excess fat and wash the meat (with lime juice and cool water), drain well, then season with the salt, curry powder, black pepper, Caribbean Green Seasoning, onion, tomato, scotch bonnet pepper (adjust to the heat level you can handle) and grated ginger. Mix well!

Marinate overnight or at least 2 hours in the fridge.

Heat the oil in a deep pot (heavy cast iron works best) on a medium / high flame, then add the sugar. This is the stewing or browning part. The curry element was added when we seasoned and marinated the goat.

This step is crucial as we don’t want to BURN the sugar. The sugar will melt, go frothy, then we need it to go a deep amber color (yes the kitchen will go a bit smoky). At this point (be careful) add the seasoned goat to the pot and stir to coat in the caramelized sugar. Should it go beyond amber (BLACK), STOP. Allow the pot to cool completely, wash, dry and start over. Burnt Sugar will give you a bitter taste.

watch the video below to see how I did the step mentioned above.

Turn the heat to medium/low, add the whole cloves of garlic and cover the pot. It will sprout up it’s own natural juices. Let it go for about 10 minutes with lid on.

Place the water in the same bowl you marinated the goat in and swish around to pick up any remaining marinade.

After 10 minutes, remove the lid and crank up the heat to burn off all that natural liquid. In the process we’ll develop a lovely color. It will take 4-6 minutes. The goal is to see the oil we started off with and no liquid at the bottom of the pot. Please stir so we get even browning, as this happens.

When this is achieved, pour in the water (from the bowl we marinated the goat in) and bring to a boil. Add the coconut powder and stir well to incorporate. As it comes to a boil, reduce to a simmer and cook until tender (lid on, but slightly ajar).

Depending on how old/mature the goat was when it was butchered it can take between 2 and 3 hours on that simmer to be tender. In rare cases it can take up to 4 hours.

Taste for salt, adjust the gravy (thickness) to your liking (add more water if you find that the goat is still tough) and top with the parsley. Goat can be fatty and the parsley tends to help cut some of that.. I also like adding some lemon zest at times too, for the same reason.

While I’m a huge fan of curry goat and stewed goat, this combination is by far, my fave! I like mine served with plain hot rice or with Paratha (buss-up-shut) roti.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

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