caribbean cooking Archives - Page 12 of 19

Mom never owned a slow cooker (and we’ve talked about her and her dislike for pressure cookers – that she passed on to us), so the lentils she would make about 2 times a month, was slow-cooked on the stove top. That recipe I’ll share with you another day. For now, here’s my take on what I believe is one of the simplest ways to prepare comforting lentils from scratch.

You’ll Need…

2 lbs dried lentils
1 large carrot (cubed)
2 cups butternut squash (cubed)
3 stalks celery (diced)
1 medium onion (diced)
2 scallions (chopped)
4-6 sprigs thyme
4 tablespoon parsley (divided)
1/2 teaspoon black pepper
1 tablespoon salt
4 cups vegetable stock
3-4 cups water
3 pimento peppers (chopped)
1 tablespoon Molasses
2-3 tablespoon Maple syrup
1 tablespoon Caribbean browning
2 thick slices ginger
1/2 teaspoon Scorch Bonnet pepper flakes (optional)
6 cloves garlic (whole)
1 can stewed tomatoes
2 tablespoon olive oil
1 teaspoon Worcestershire sauce

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 Caribbean Browning, vegetable stock and Worcestershire sauce you use. This will be a MASSIVE pot of lentils, so be prepared to freeze and reheat on a later date or make when you’re having a large crowd over for dinner.

Wash and soak the lentils in warm water for 15 minutes. There’s no need to soak overnight as we’re slow cooking.

Place the lentils (drained) in the slow cooker, followed by the pimento peppers, ginger, scallions, celery, 1/2 of the parsley, black pepper.. basically everything in the ingredients list.

Later on we’ll adjust the salt. If you’re doing this vegan, keep and eye on the ingredients in the Worcestershire sauce as you may have to avoid it.

With the carrot and butternut squash, I like putting in bigger cubes as it will maintian a bit of texture later on as we slow cook this.

Stir well and place the lid on. Setting on high.

You can walk away form it at this point.

6 hours later (watch the video below) and this should be tender, tasty and thick! Don’t forget to fish out the thyme sprigs and ginger and toss before serving. Yea, taste for salt too and adjust to your liking.

Top with the remainder of the parsley and enjoy. NOTE! For a more grainy lentil, cook for less time and cut back the water by 3/4 cup. Yes you can use Veg (or Chicken) stock instead of water, but be mindful of the sodium content as it will affect how salty the final dish is.

Freeze the remainder for another night you feel like having a comforting side or bowl of lentils you made from scratch.

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/

Gluten Free Sauces & Condiments

Smoked Cherry Rum Pepper-Sauce (wing sauce).

May 28, 2025April 21, 20211 Comment

Over the years I’ve shared many Peppersauce (hot sauce) recipes with you, but this one here is SPECIAL! Not only is it BANGING with Fiery Caribbean Sunshine (heat), it’s packed with flavor and is very versatile. Your chicken wings will demand to be covered in this Smoked Cherry Rum Sauce. Should you not have the ability to smoke the peppers, feel free to use them as is and hit the sauce with a tiny bit of liquid smoke.

You’ll Need…

20-30 hot peppers
1 lb cherries (I used frozen)
4 cloves garlic (smashed)
1/2 cup white vinegar
3 tablespoon Cane Sugar
2 cups Apple Cider (not vinegar)
3/4 tablespoon sea salt
1 cup dark rum

Important: Please wear gloves and wash your hand immediately after handling such hot peppers. I used a variety of some of the hottest peppers in the world when making this sauce. Feel free to use peppers you like or can source (Scotch Bonnet, Habanero, Scorpions, Naga, Seven pod etc – watch the video below where I discuss the peppers I used). If doing this recipe gluten free, be sure to go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash and air dry the peppers, then place them on your smoker. Please note that we want to kiss these peppers with the smoke, so it’s not on the smoker for long or at a high heat. Additionally, make sure there’s enough space between the peppers, so they take on that gentle smoke quickly.

I believe my smoker was set to 170 and I had them on for about an hour and 10 minutes.

Remember the goal is to gently smoke or kiss the peppers with the smoke. I used cherry wood as the wood of choice, but any fruity wood will work.

Remove the stems and into a deep sauce pan, followed by the other ingredients. (keep the gloves on please)

Put the stove on medium heat and bring to boil, then turn the heat down so you have a simmer.

Be sure to vent your kitchen (open a window and/or turn on the fan above the stove). I had the lid on the sauce pan and simmered it for 30 minutes.

Turn the heat off and allow it to cool for about 1 hr before we use the stick blender to make this as smooth as you like. You may use a traditional blender or food processor. Do make sure it cools before blending it, to avoid getting burn.

It will thicken as you puree it, but you’re in control of the final consistency so rock on.

Place in a sterilized bottles. Will last in the fridge for 6 months (at least). Use as you would any hot sauce, but with all honestly, you’ll improve your wing game with this one. And should you dare, top your BBQ Ribs and Chicken with it (after basting with your fav bbq sauce).

BTW, these were not Caribbean cherries, but the North American cherries you can find in the frozen section of your grocery store. Yes, canned cherries will work too. 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/

Breakfast Gluten Free

Curry Eggs. The Simplicity of Delicious.

May 28, 2025April 18, 20211 Comment

Many of you may be perplexed by this recipe as eggs in a curry sauce may seem strange. However this was a typical dish mom would make for us when she little in the cupboards (we always had fresh eggs from our chickens) or ran out of ideas to keep the menu fresh for 4 children on a daily basis. While many may associate Curry Eggs with Guyana, it’s very normal in Trinidad and Tobago as well.

You’ll Need…

4 hard boiled eggs (cut in 1/2)
1 medium shallot (or small onion – diced)
1 pimento pepper (sliced)
4 wiri wiri peppers
1 medium tomato (remove skin and seeds – diced)
4 cloves garlic (crushed)
1-2 tablespoon veg oil
1 teaspoon Caribbean Green Seasoning
1 cup water
2 scallions (chopped)
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper

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. I used Pimento and Wiri Wiri (coffee) peppers in the recipe, however they are optional (in the event you can’t source them). Scotch Bonnet, Habanero or any spicy pepper will work of you want a little kick.

Boil the eggs and set aside.

Place a sauce pan on a medium flame and add the oil, followed by the shallots, cumin seeds, the white parts (bottom) of the scallions, pimento pepper and garlic. Immediately turn the heat to low.

Add the black pepper, then as soon as you start seeing dark edges on the onion and garlic, add the Wiri Wiri peppers (whole), followed by the curry powder (heat still on low). Mix well. We’re building that rich curry flavor here, by wet-toasting the spices which makes up the curry powder.

Add the Caribbean Green Seasoning (stir) for that herbal note and the salt. Now add the water to help create the gravy and to cook out the ‘rawness” of the curry. Turn the heat up so it comes to a boil, but as soon as it does, reduce the heat back to low.

Add the diced tomato and allow it to simmer for 4-5 minutes.

Now place the cut eggs, yolk side down as we want them to start absorbing the curry sauce (be gentle).

After a couple minutes, flip the eggs over and add the green tops of the scallion.

Now here is where you get to personalize things. Taste for salt and adjust and reduce the gravy to the consistency you like. I had it with Sada Roti, so I needed nuff sauce.

This a bit of a simplified version of Curry Eggs as we do it in the Caribbean. There’s the more detailed recipe where the eggs are boil, then fried to form a crust, before they go for that curry bath. Then there’s the version mom would do with potatoes, to stretch the dish and give it more body. Those I will share in upcoming recipes.

If you want heat, break the peppers, or remove and discard if heat is not your thing. 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/

Side Dishes

The Ultimate Stewed Red Kidney Beans.

May 28, 2025April 12, 20211 Comment

Here’s a dish my mom would make the odd Sunday when Callaloo wasn’t on the menu, as part of the Grand Caribbean Sunday Lunch. Paired with stewed , grilled or oven roasted meats, macaroni pie, boiled sweet potato and plantain and there was always a salad of some sort on the side. Even if it was just watercress harvested from the village streams that morning or sliced cucumbers from our kitchen garden at the back of the house.

You’ll Need…

2 cups dried red kidney beans
8-9 cups water
4-6 cloves garlic (smashed)
5 sprigs thyme
1 wiri wiri pepper (any spicy pepper will work)
3/4 teaspoon salt
1 medium onion (diced)
1 1/2 tablespoon olive oil
1 heaping tablespoon golden brown sugar
1 tablespoon Caribbean Green Seasoning
1 cup diced carrots
2 cups diced pumpkin
1 stalk celery (diced)
2 scallions (chopped)
1 tablespoon dehydrated Pimento peppers (optional)
2 tablespoon tomato puree paste
2 tablespoon Maple Syrup (pure)
1 medium tomato (diced)
2-3 tablespoon coconut cream
1 teaspoon black pepper divided
1 heaping tablespoon vegetable stock powder
1 teaspoon Worcestershire sauce
2 tablespoon chopped shado beni (culantro)

Note: I used a Wiri Wiri pepper to give these beans a bit of a kick, Scotch Bonnet, Habanero or any of your fav spicy pepper will work, in amounts you can tolerate. Or feel free to leave it out if spicy is not your thing.

In a deep pot, soak the washed red beans in cool water for about 2 hours. Then place the pot on a medium flame to bring to a boil. As the water comes to temperature, add garlic, thyme, onion and one of the wiri wiri pepper. Give it a stir, then add the salt and black pepper. I started with about 7 cups of water but I did end up adding another 2 cups or so as they simmered.

As the beans cook, it’s a great time to prep the other ingredients.

As it comes to a boil, turn it down to as low and it can go and allow it to simmer until the beans are tender.

One hour and fifteen minutes later it’s time to take the pot off the burner as the beans will be tender. Set this aside and get another wide heavy pot on a medium/high flame.

Add the oil followed by the sugar. You would have seen me do this when I ‘brown stew’. Watch the video below if this becomes confusing. The sugar will melt, go frothy, then deep amber in color. Here is where (be VERY careful) you’ll add the cooked beans to the pot. BE VERY CAREFUL as you’re adding liquid to caramelized sugar and it can jump back at you. If the sugar goes BLACK.. STOP. Allow the pot to cool, wash, dry and start back.

Vent you kitchen as it can become a bit smoky. After all the beans (and liquid) is added, it’s time to add the other ingredients (except the shado beni).

Couple noteworthy points, mom would never add Maple Syrup, Vegetable Stock powder nor Tomato Paste (she would add a tablespoon of tomato ketchup). These additions are just my way of adding my own personality to the dish.

Bring it up to a boil and allow it to cook for a further 30 minutes. Test to make sure everything is tender and the salt is to your liking. While I didn’t add a lot of salt, I knew the vegetable stock I used had a sodium element to it. Adjust accordingly.

If it’s too runny, use your spoon to crush the pumpkin and some of the beans. BUT do keep in mind that this will THICKEN as it cools down. Leftovers can be put into freezer containers or vacuum sealed and kept in the freezer for months. Thaw, add a tiny bit of water and reheat on the stove. If you used a vacuum sealed bag, place in boiling water.

Top with the chopped Shado Beni as you turn off the stove and stir.

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/

Site News

Calmdo Vacuum Sealer #Giveaway .

May 28, 2025April 7, 2021218 Comments

I teased this giveaway on Instagram back in late February, but with my busy schedule and the arrival of Zyair, I just didn’t have time until now to share the full details. With all the cooking I do, the fact that I’m at Costco shopping on a regular basis and I do a fair amount of gardening, having and using a vacuum sealer is a huge part of my daily life. I package leftover food for the freezer, vegetables from my garden and nothing beats buying in bulk at Costco (and when items are on sale at the everyday grocery stores) and creating pouches to be frozen for days when you need it next. All without the risk of freezer burns.

Giveaway Rules…

Open to everyone globally
Entries close Midnight April 11, 2021
All you have to do is leave a comment below, say what you’d use the vacuum sealer for
Comment at IG @CaribbeanPot FB @RealCaribbeanPot (bonus entry)
Enter your name on the contest post in the Community (bonus entry)
You WILL be required to enter your name and email address (only way for us to contact the winners)
2 winners will be chosen randomly
We will contact the eventual winners April 13, 2021. Should you be the winner, you MUST respond within 48 hrs of receiving our email or we will select another person
All members of your household can enter their name/comment below
The Calmdo Vacuum Sealers will be shipped via Canada Post Ground, we cannot provide tracking information (unless you’re based in Canada) and cannot guarantee shipping times due to COVID
Do NOT contact us asking who the winner is. It will be announced via Instagram Stories, Facebook and in a subsequent Giveaway video on YouTube.
Do NOT Email, Direct Message or Call us to enter – leaving a comment below is the ONLY way to enter.
Yes you can enter your name even if you’ve won something from us in the past

I’d like to thank everyone for participating and wish you all best of luck. Unfortunately there can only be two winners, so use the other methods of getting bonus entries mentioned above to enhance your chance at winning.

CaribbeanPot.com is not affiliated with Calmdo. Should you want to own your own (or any of their wonderful kitchen gadgets) Vacuum Sealer please go to Calmdo.com (not an affiliate link). Get 10%OFF for all products by using this code on checkout. CALMDO10 or AMAZON.CA : https://amzn.to/2Z7ZTaO | AMAZON.COM : https://amzn.to/3a71N1E

Gluten Free Seafood

Curry Crab With Shrimp and Potatoes.

April 18, 2021April 4, 2021Leave a Comment

Here’s a classic Caribbean Seafood Curry which will not only excite the tastebuds, but one which will get even get those picky eaters eager to be at the dinner table. Succulent shrimp, tender potatoes and a gravy rich with crab flavor, without being overbearing. NO this does not need coconut milk (but I’ll leave that up to you).

You’ll Need..

3 ocean crabs (cleaned and cut in 1/4s)
1 – 1.5 lb shrimp (large 21-25)
1 1/2 tablespoon Caribbean Green Seasoning (divided)
3/4 tablespoon sea salt (divided) *adjust
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
6 medium potatoes (in 1/4)
3- 4 cups water
2 tablespoon olive oil
1.5 – 2 tablespoon Curry Powder
1 teaspoon ground roasted cumin (geera)
1 teaspoon Anchar masala
2 wiri wiri peppers
1 medium onion (diced)
6 cloves garlic (smashed)
1 medium tomato
2 tablespoon Shado beni (or cilantro)
* Juice of one lemon to wash the crab and shrimp

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, in the event there’s any ‘filler” in it. I used Yukon Gold potatoes as I love the texture it gets when it’s cooked and breaks down (to thicken the dish), but feel free to use any variety you like.

Wash the crab and shrimp (please devein) with cool water and the lemon juice and set aside.

Deep pan on medium flame, add the olive oil followed by the garlic, onion and wiri wiri peppers (any spicy pepper you like will work). Turn the heat down to low so we don’t burn the garlic. Add the cumin seeds and stir – heat still on low.

After 4-5 minutes, add the curry powder and stir. It’s will go darker, start clumping and release a lovely scent. This sort of wet toasting will allow the spices which makes up a good curry powder, to bloom. Add the black pepper at this point. Now turn the heat to medium, stir and add 1/4 cup water to the pot. Scrape to release anything stuck to the bottom of the pot.

As the water drys up, add the Anchar Masala and roasted cumin (geera) and stir well. Yes that’s even more wicked flavors right there.

Keep stirring and get rid of all the liquid. We’re hoping to see the oil we started with. Toss in the crab at this point followed by the 1 1/4 tablespoon of the Caribbean Green seasoning and 1/2 tablespoon of the salt. Mix well. Toss in the diced tomato, that acidity will help bring balance to the dish.

Go in with the potato, stir to coat, then add the rest of the water and bring to a boil (turn up the heat).

Season the shrimp with the remaining green seasoning and salt. Set aside.

Once the pot comes to a boil, reduce the heat and cook with the lid on (slightly ajar), until the potato is tender and start breaking down.

20 minutes later and the potatoes should be fully cooked. Using your spoon crush a few pieces of the potato to help thicken the gravy and turn the heat up if you have a lot of liquid, until you get a consistency you like (remember it will thicken as it cool).

Here’s where we’ll add the season shrimp to the pot, stir in well and cook for 1-2 minutes before you turn off the stove. Let the residual heat finish cooking the shrimp or we risk over-cooking the shrimp.

Taste for salt (you will need) and adjust accordingly. Toss in the shado beni (or cilantro), cover the pot and leave it for 3-4 minutes before serving.

You now have and iconic Caribbean Seafood Curry to enjoy with your family and friends. Serve with rice or 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/

Sauces & Condiments

How To Make Chinese Five Spice Powder.

May 28, 2025April 2, 20211 Comment

With about 170 years of Chinese influence on the culinary culture of the Caribbean, you’ll notice that many of the dishes I share on here resembles what you’d consider to be “Chinese Food”. And with that in mind, one of the more popular ingredients we use besides sauces (soy, oyster, sesame, Hoisin etc) is Chinese 5 Spice Powder. That aromatic combination of spices which adds so much depth, warmth and unique flavor to recipes. While you can get it sold (already made), I recommend making your own as you can tailor it to your own liking.

You’ll Need…

4-5 Star Anise
1 teaspoon Cloves
1 stick Cinnamon
1 1/2 tablespoon Fennel Seeds
2 teaspoon Sichuan Peppercorns

Note! I spoke above about tailoring the ingredients to your own liking and a good example is my use of Star Anise and Fennell Seeds in this recipe. I’m not the biggest fan of any ingredient with that licorice flavor, so I held back a bit. Add a bit more if you want. Additionally I added a bit more than 2 teaspoon of the Sichuan Pepper as I enjoy the numbing effect they bring to the table.

Tip 1. You may toast the ingredients in a dry pan on low heat (before you grind them) if you want to have the flavors more pronounced. I didn’t as I find that since I stored most of this (you don’t need much in cooking), the toasted flavor does not last long.

Tip 2. I smashed the cinnamon stick and Star Anise to help make it easier for my spice grinder (a coffee grinder will work too).

Tip 3. If you don’t have a spice (or coffee) grinder, with some work you can do this with your mortar and pestle. A HIGH speed blender will work too.

Tip 4. While the Sichuan Peppercorns can be source on Amazon, I found the prices to be ridiculous. I got much cheaper options at the local Bulk Barn (bulk store). Try Asian supermarkets too.

Basically all you have to do is place all the ingredients into your spice grinder and pulse until you get a powder consistency. If it’s taking long to get to a powder, stop and allow it to cool before working it further. The heat from the blades can change the flavor of the overall 5 Spice Powder.

Tip 5. Store in a dry, airtight container in a cool dark place as you do all your other spices. Try the local dollar store as they usually have good glass jar with a tight seal, at reasonable prices.

Did you know? The first wave of Chinese Indentured Works started arriving in the Caribbean around 1853 on ships like Dudbrook and Little Red Riding Hood from China to Trinidad and Tobago and other islands in the Caribbean (Jamaican, Cuba and Guyana).

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/

Meat & Poultry

The Ultimate Oxtail Pelau.

April 4, 2021March 29, 20211 Comment

I speak a LOT about comfort food and dishes which takes me back to a place and time in the Caribbean where life was GRAND. I was a carefree lil man, mommy spoiled us tremendously (especially at dinner time) and Caribbean everyday life was just joyous. I wish my children would have known/experienced that kind upbringing. Canada nice, but that life was SWEET (as we say).

You’ll Need…

5 lbs oxtails (trimmed)
1/2 lemon (juice)
1 1/2 teaspoon salt
1 tablespoon Worchester sauce
2 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper
1 seasoning pepper (pimento or roulette)
1 large onion (diced)
1 teaspoon grated ginger
1 tablespoon tomato ketchup
1 1/2 tablespoon coconut oil
2 tablespoon golden (light) brown sugar
1 large carrot (sliced)
4 sprigs thyme
2 scallions (chopped)
2 cups coconut milk
6-8 cups water divided
2 1/2 cups par-boiled brown rice
1 1/2 cup diced pumpkin
2 stalks celery (diced)
10-12 okra (cut in rings)
1 1/2 cups pigeon peas
1/3 lb baby spinach
2 tablespoon parsley (chopped)

Important! Please get your butcher to cut your oxtail into 1 inch pieces as you home knife or cleaver will not be able to cut through the bones. Be sure to trim off all excess fat and discard. Wash your hands with soap and water after handling the Scotch Bonnet Pepper.

Use the juice of the lemon and cool water (not mentioned in the ingredient list) to wash the pieces of oxtail and try your best to trim off as much of the fat as you can. The saw the butcher will use to cut it, will leave-back a gritty bone dust.

Place the washed and drained oxtail pieces in a large bowl and season with the salt, black pepper, ketchup, Worchester sauce, onion, scotch bonnet pepper (adjust to your preference), seasoning pepper (optional) and Caribbean Green Seasoning. Mix well and set aside to marinate for a couple hours. Overnight is best.

In a large heavy pot on high flame, add the coconut oil (use any oil you want, I just luv the flavor of the coconut oil in this dish) followed by the brown sugar. This is the ‘stewing” process and rest assured it will not sweeten the dish. The sugar will melt, go frothy, then deep amber (NOT BLACK), this is when you add the seasoned oxtails to the pot. Yea marinade and all. Add a few pieces at a time and stir to coat. Watch the video below to see this step.

As it comes to a boil, reduce to low and cover the pot. Yes it will spring it’s own juices.

After 15 minutes, it’s time to further develop color and flavor by burning off all that natural liquid. Heat on high now and lid off.

When all the liquid is gone and you see the oil we started with (it will take about 5-7 minutes), it’s time to add the fresh thyme, scallions, carrot and grated ginger. Give it a stir. please note that the ginger will have a fiery note. Pour in the coconut milk and 2 cups of water (swish that water in the same bowl you marinated the oxtail in to pick up any marinade remnants).

In about 5 minutes on high heat it will come to a boil, reduce the heat to low, lid on and allow this slowly cook.

2 1/2 hours later, the oxtail is tender. BUT.. be mindful, depending on the age of the animal when it was harvested, it may take longer to go tender. Adjust the cooking time to suit. I paid a bit expensive at the butcher for this batch as he said “tender – cook quickly”.. with his Eastern European accent.

Now add the pumpkin, okra (yes, not traditional… however you want this), pigeon peas, celery and carrot. Stir, then add the washed rice. Basically washing rice means to rinse with cool water, drain and repeat until the water runs clear.

Heat on high at this point. Add the remaining water and bring to a boil. Toss in the spinach as this point as well. As it comes to a boil, reduce to a rolling boil and lid OFF.

Basically all you’re waiting for now is the rice to go tender, plump and most of the liquid to burn off. It will take about 25 minutes or so. BUT.. here is where you get to personalize things a bit. Check the salt and adjust to your liking and once the rice is tender you have the option to burn off all the liquid and get a “Dry” Pelau, or do like me and go ‘Wet”. Meaning it’s a bit moist and runny. In the pics below it’s WET, but it did dry up a bit more as the residual heat from the pot further thickened things up. As you turn off the stove, top with the parsley.

Besides having Team “Wet” vs Team “Dry” when it’s comes to this classic one-pot masterpiece from the Caribbean, the overall color is also a major talking point when it comes to Pelau. Some people like it much darker than what you see in the images, but in my defense the 2 massive overhead camera lights did brighten up the pics more than what they were naturally. Getting it darker is something we’ll discuss in another Pelau recipe. Serve HOT!

At the beginning I talked about how much I enjoyed being born and growing up in the Caribbean.. know that I do enjoy and give thanks for my life in Canada as well.

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/

Fiery Hot Pepper Sauce in three jars surrounded by peppers on a cutting board

Sauces & Condiments

Simple Fiery Caribbean Peppersauce (hot sauce)

May 28, 2025March 21, 20211 Comment

Yes you would have seen me make this in the past, but with the abundance of peppers from my garden and the fact that older recipes tends to get archived in Google search.. why not rock it again and share? Peppersauce (yea one word) or Hot Sauce is one of those condiments we make and enjoy across the Caribbean and anywhere we call home. Everyone will have their own signature way of making theirs, but this is the sort of base version you can later tailor to your own liking.

You’ll Need..

30-35 hot peppers (as described in the video)
2 head garlic (12-16 cloves)
6 limes (juice)
1 teaspoon salt
10 leaves shado beni (culantro)
3/4 cup white vinegar

Important! Wear GLOVES and wash your hands immediately after with soap and water. If doing this recipe gluten free, go through the full list of ingredients to make sure they all meet with your specific Gluten Free dietary requirements. Finally, I used a variety of scorching hot peppers from my garden.. use peppers you have access to and those you enjoy.

Wash and dry the peppers. Remove the stems and give them a rough chop so it’s easier work for your blender or food processor.

Peel and smash the garlic and give the shado beni (or cilantro) a rough chop. If you can’t get CULANTRO (shado beni), feel free to use CILANTRO (about 1/2 cup). Juice the limes.

Basically, everything goes into the blender and puree until you have a consistency you like.

This is a raw peppersauce as the vinegar and acidity of the lime juice will be enough to cure it. Store in sterilized glass containers in a cool dark spot. Or for a longer shelf life, store in the fridge.

I did use the seeds from the pepper in the sauce for maximum heat and rather than use a food processor, I opted for a blender as I wanted something more smooth. But if chunky is what you like, so be it. Feel free to add a bit more vinegar should you want to thin it out a bit more

Click on the Recipe Index for more pepper-sauces, some of which can be bit more complex in flavors.

Meat & Poultry

The Ultimate Stewed Goat.

May 28, 2025March 18, 20214 Comments

I only started making Stew(ed) Goat a couple years now. As a son of the Caribbean soil, Curry Goat was always the go-to recipe when it comes to this meat. And even though I take every opportunity I get to cook on the grill outside, I’ve only grilled goat once. SHAME! I shall do more goat on the grill recipes in the coming months. Back to today’s recipe.. seasoned, marinated, then slowly braised in a rich coconut stew gravy until it’s fork tender.

You’ll Need…

4 lbs goat (with bones)
3/4 tablespoon salt
1 onion (diced)
2 heaping tablespoon Caribbean Green Seasoning
4-6 drops Angostura bitters
1/2 teaspoon black pepper
3/4 tablespoon pepper sauce
1 tomato (diced)
1 teaspoon Worcestershire sauce
3 pimento peppers (seasoning peppers)
1 tablespoon tomato ketchup
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
2 1/2 – 3 cups water
2 scallions (chopped)
4-6 cloves garlic (smashed)
1 tablespoon grated ginger
1 1/2 cup coconut milk
5 sprigs thyme
2 tablespoon parsley chopped

Get your butcher to cut the goat into 2 inch pieces as the bones can be very tough and will ruin your knives even your heavy duty cleaver. Wash with cool water and the juice of a lime or lemon or about 1/4 cup of plain white vinegar. Rinse and drain.

Place the prepared goat in a large bowl, then add the salt, black pepper ketchup (yes you heard correctly), Worcestershire sauce, pepper-sauce, Caribbean Green Seasoning, Bitters, Onion, Pimento peppers (optional) and tomato. Mix well and allow to marinate for at least a couple hours.

Heat a heavy pot on a high flame, then add the oil followed by the brown sugar. Or (if you’re new to it) please watch the video below. Move around the sugar – it will melt, go frothy and then a deep amber in color (do NOT go past this point or it will taste burnt). Add the seasoned goat to the pot and mix well. Should the sugar go BLACK.. STOP – allow the pan to cool completely and wash. Then start back.

Be careful when adding the seasoned goat to the pot as the hot oil/sugar combo can burn you easily if it splatters. Yes the marinade goes into the pot as well, but save the bowl (don’t wash yet).

It’s important that you give this a good mix, then place the lid on and bring to a boil. Once it comes to a boil, reduce to a simmer. A lot of natural juices will spring-up. Lid on and cook for 10 minutes.

Then it’s time to intensify both the flavor and color, so remove the lid, crank up the heat and burn off all that liquid until you see the oil you started off with.

Add the grated ginger, fresh thyme, scallions and garlic. Then (heat still on high) pour the water into the bowl where you marinated the goat in and swish around. Before you add that water to the pot, go in with the coconut milk, then the water and bring to a boil

Be sure to see my tip on removing some of the fat to make this a bit healthier for you, in the video below.

Bring this to a boil, then reduce to a simmer (LOW heat), lid on (slightly ajar) and cook until the goat is fork tender. Stir every 10-15 minutes.

2 1/2 hours later after we added the water and started the simmering process, the goat should be tender. However if it’s still tough you may have to cook it longer (depends on the age of the goat when it was butchered).

Here’s where we’ll now personalize things to your liking. Check the salt (adjust if necessary) and keep an eye on the consistency of the gravy (remember it will thicken as it cools down). If to your liking, toss in the parsley and shut off the stove.

Yes I’m sure you can cheat and do part of this in a pressure cooker, but I’m not a fan of those devices and much prefer low and slow cooking, like my ancestors. Note that it’s normal if your goat takes much more time to cook. If that is the case, add more water (boiling) to the pot when necessary.

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/

Seafood

Curry Lobster With Shrimp.

April 2, 2021March 14, 20212 Comments

Seafood and Curry lovers, I got YOU! The delicious combination of wild caught shrimp and lobster claws in a CLASSIC Caribbean curry sauce… no need for coconut milk, but rock it if you feel the need. This is one of my all-time favorite way to use curry with seafood and I can guarantee it will be yours too!

You’ll Need…

1 lbs lobster claws (pre-cooked)
1 lb shrimp (shell on, deveined)
2 tablespoon coconut oil
1/2 medium onion (diced)
1 scotch bonnet pepper (sliced)
5-7 cloves garlic (smashed)
1 medium tomato (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 1/2 cups water
1 1/2 tablespoon curry powder
1 teaspoon dehydrated pimento peppers flakes (optional or use fresh if you have)
1 teaspoon dehydrated Shado Beni (optional or use fresh if you have)
1 teaspoon Anchar Masala
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon parsley (chopped fine)

Important! I used previously cooked lobster claws (on sale) in this recipe, so they only had to be reheated (after being thawed) in the curry sauce. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you decide on using. Anchar Masala can be found at your local West Indian supermarket or if you cannot source it, feel free to use roasted cumin (geera). I used dehydrated Shado Beni and Pimento Peppers (aka seasoning peppers), feel free to use cilantro (fresh) if you can’t source the Shado Beni. Fresh pimento is best IMHO, but it’s what I had on hand. However, feel free to leave it out if you cannot source it.

Thaw the Lobster claws and give them a quick rinse under cool water. I was able to get wild caught shrimp which were deveined, but had the shell on. That shell will give you great flavor. Wash with cool water and lemon juice (not mentioned in the ingredient list). Drain!

In a saucepan on medium flame, add the oil, onion and garlic. Turn the heat to low.

3 minutes later add the Scotch Bonnet pepper (as much as you can handle) and remember to wash your hands with soap and water immediately after. Habanero peppers work great in this dish as well, but you can also use your fav spicy pepper.

One minute after adding the scotch bonnet pepper, we’ll add the curry powder and move it around the pan. It will go grainy and darker. The low heat will allow us to waken up the spices which makes up the curry powder.

4 minutes later add the black pepper and turn the heat to med/high and in goes the water. Bring to a boil

Add salt, shado beni and pimento pepper, followed by the Caribbean Green Season and stir well. Then in goes the diced tomato. This tomato will help us get a thick gravy and the acid will balance the overall flavor of the dish. Reduce to a simmer.

For more flavor, add the anchar masla and continue cooking for about 4-5 minutes.

Add the shrimp and mix well.

3 minutes later, it’s time to add the lobster claws, mix well and bring to a boil (heat at medium).

2-3 minutes later it’s done, but we have to personalize things. Make sure the salt it to your liking (adjust) and the gravy to the consistency you like. Toss in the parsley, stir and you’re done!

Cooking the shrimp in it’s shell will not only add additional flavor as I mentioned above, it will also help prevent us from over-cooking the shrimp.

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/

Meat & Poultry

Hearty Lentil Soup Recipe.

May 27, 2025March 3, 2021Leave a Comment

Here’s a dish which can be a soup (as I treated it today), a stew (add some cubed potato and other root vegetables) or reduced to a lovely lentil side dish. While not the classic way we do lentils in the Caribbean, you’ll find that it’s just as tasty and COMFORTING!

You’ll Need…

2 cans lentils
1 can stewed tomatoes
1.5 tablespoon olive oil
1 large onion (diced)
5-7 cloves garlic (smashed)
2 scallions (chopped)
2 stalks celery (chopped)
1 teaspoon grated ginger
4 smoked pork ribs
1 large carrot (small cube)
1 heaping tablespoon brown sugar
1 tablespoon Caribbean Browning
1 heaping tablespoon Caribbean Green Seasoning
2 Pimento peppers (aka seasoning peppers)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
6 cups chicken stock
2 cups diced squash or pumpkin (cubed)
2 tablespoon chopped parsley

Note! You may need to visit your local West Indian or Latin super market for the ‘Browning” and Pimento peppers (NOT pimento seed/spice). We’re using canned lentils to speed-up the cooking time.

In a deep stew pot on medium flame, add the olive oil followed by the onion, pimento pepper, garlic and turn the heat to low so we don’t burn the garlic.

2 minutes later add the black pepper, scallions, celery and carrot, stir well and continue cooking on low.

5-6 minutes later add the smoked ribs and stir again then the scotch bonnet pepper. Remember to use as much as you can handle and wash your hands with soap and water immediately after handling such HOT peppers. We want to render some of the fat off the ribs to get that deep meaty/smoky flavor from the start. Use smoked turkey if pork is not your thing. BTW, bacon is a great (cheaper) substitute for a smoky flavor.

Drain the lentils and rinse with cool water, then into the pot… followed by the can of stewed tomatoes, salt, Caribbean Green Seasoning and grated ginger.

Turn the heat up to bring this to a boil. Here’s where we’ll add the brown sugar, Caribbean browning and stock. Bring to a boil.

As it comes up to the boil, add the Worcestershire sauce and butternut squash and be sure to give everything a good stir.

Reduce to a simmer, lid on slightly ajar and cook for 20-25 minutes.

Everything should be tender now so this is where you personalize things. Taste for salt and adjust (remember the pork ribs and stock will add a bit of salt), adjust the consistency to your liking (reduce more if you want) and toss in the chopped parsley.

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/