While similar to the texture and flavor of the Channa (chickpeas) served when you purchase Doubles in Trinidad and Tobago, this version is a bit more runny and typically treated as a thick soup. Served in a bowl or cup and topped with chutneys and pepper sauces for a hearty meal before a meal. You’ll…
I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti. You’ll Need… 1 1/2 tablespoon veg oil1/2 medium…
Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra. You’ll Need… 1 1/2 tablespoon veg oil1/2 medium onion…
Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I…
This pickled peppers is similar in flavor to the Caribbean Lime Peppersauce Recipe I shared a while back, and the texture along with said flavor is also reminiscent of the Chunky Lemon Lime Peppersauce from 2021. You’ll Need… 2 cups wiri wiri peppers10 cloves garlic (whole / cut the large cloves in half)2 cups vinegar1…
As the days are getting shorter and nights cooler, it’s a gentle reminder that winter is just around the corner. A time which this son of the Caribbean dreads! With this dish it’s my way of extending the summer by using the outdoor grill and eating alfresco before that’s no longer an option. You’ll Need……
In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond. You’ll Need……
This is yet another leftover special I rock from time to time at lunch. With boiled yam (cooked in salted water) and Smoked Herring Choka (some say stewed smoked herrings) on hand, basically all I did was add cabbage and warmed everything together. You’re free to add more tomato, bell pepper and anything else you…
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…
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…
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…
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,…
