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.
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.
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.
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.
Being in the Lenten season, it means there’s an increase in requests for more fish recipes. With that in mind and with my occasional craving for ocean fish (I dislike ‘sweet-water” fish, meaning anything from lakes and rivers), I figured I’d share a one-pan fish recipe. Something even the novice can easily put together with ease and confidence.
You’ll Need…
1 1/2 lb Snapper 2 lemons (divided) 8 sprigs thyme (divided) 8 cloves garlic (divided) small bunch of parsley (divided) 3/4 tablespoon sea salt (divided) 1 teaspoon Italian seasoning 3/4 teaspoon red pepper flakes 1/2 teaspoon black pepper 1 1/4 cup olive oil 4-5 medium potatoes (pre-boiled) 2 bell peppers (rough chop) 1 medium zucchini (rough chop)
Notes! 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. May I suggest you follow along using the video below as much more about the recipe is discussed there.
Give the potatoes a good wash and boil in salted water until tender. There’s no need to peel them and the potato you decide to use is totally up to you. I used Yukon Gold. Set aside to cool.
Wash the fish with the juice of 1/2 a lemon and cool water, then give it a couple shallow cuts across the belly on both sides (see image below). In the cavity of the fish you’ll place 3 sprigs of thyme, 3 slices of lemon, 2 cloves of garlic sliced and 3 sprigs of parsley. Then tie with kitchen string to secure everything (explained in the video).
Next up is to make the seasoning or dressing to coat everything with. In a bowl place the olive oil, salt, black pepper, remaining parsley (chopped fine), remaining garlic (crushed), thyme leaves (remove from stems), and juice the remaining lemon. Then toss in the Italian seasoning and pepper flakes for a slight kick. Mix well to combine.
Preheat the oven to 400F. It’s important that you reserve 1/3 of this dressing to drizzle onto the fish after it comes out of the oven.
Place the stuffed fish, bell peppers, zucchini and pre-boiled potatoes onto the same roasting pan and coat with the 2/3 of the dressing we made. Mix well. Into the oven uncovered on the middle rack. See my tip on adding carrots in the video below.
Depending on the size of the fish you used, in 20 minutes you can remove it from the oven, drizzle on the remaining dressing and enjoy! If you want you can flip the vegetables 1/2 way though roasting. For a larger fish, you’ll need a few minutes more of roasting time. You can also squeeze on some fresh lemon juice before serving.
IMPORTANT! Whole fish (as I used) will have bones, so please be mindful of this when serving to children.
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!
As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka. It’s why I included this recipe in my #ComfortFood series on YouTube.
You’ll Need…
8-10 lbs duck (trimmed and washed) 2 limes (juice) 3/4 tablespoon salt 1 teaspoon black pepper 1 tablespoon gound masla 1 large tomato (diced) 2 heaping tablespoons Caribbean Green Seasoning 1 tablespoon grated ginger 2 scotch bonnet peppers (sliced) 1-2 tablespoon olive oil 2 medium onion (sliced) 12-14 cloves garlic 1/2 tablespoon cumin seeds (geera) 3 tablespoon curry powder 8 cups water 1 tablespoon anchar masala 3 scallion (fine chopped) 3 tablespoon chopped parsley
Notes! May I recommend that you follow along with the video below as much more about the recipe is explained there. Should you be doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may have ‘fillers’.
This is one of those instances where I highly recommend that you season and marinate the meat before cooking. Best case scenario, overnight. However, if you’re pressed for time, at least 2 hours.
Get your butcher to cut the duck into small pieces as your cleaver or large knife will shatter the bones and you’ll have fragments to deal with. Some Caribbean butchers will even skin (remove the skin) the duck for you for a small charge. In my case I removed most of the skin and fat that I could (explained in the video) and washed the meat with the juice of the limes and cool water. After-which it was drained and ready for seasoning.
Season with the salt, black pepper, ground masala, curry powder, Caribbean Green Seasoning, tomato and grated ginger. Mix well, cover with plastic wrap and place the fridge to marinate.
Take it out of the fridge at least 30 minutes before you’re ready to begin cooking.
Heat the oil in a large/heavy pot on medium heat and add the onion, garlic and cumin (geera) seeds. Stir and cook on a med/low flame for 3-4 minutes.
Then add the curry powder and stir well. Turn the heat down to low and cook for 4-5 minutes to bloom the spices which make up the curry powder.
It’s now time to turn the heat up to med/high and add the seasoned duck to the pot. The goal is to coat the pieces of meat with that lovely curry base we created.
You will notice that it will sprout a lot of natural juices, that’s what we want. As it comes to a boil, reduce the heat to med/low and place the lid on slightly ajar. Cook for 20 minutes, stirring every 4-5 minutes.
At this point, remove the lid off the pot and turn the heat up to medium high to completely burn off that liquid. This will infuse the pieces of duck with that deep curry flavor. The goal as explained in the video is to see the oil we started with at the bottom of the pot.
Then you’ll add the water to the same bowl you marinated the duck in and swish it around to pick up any remaining marinade. This water is then added to the pot to slowly cook the duck until fork tender.
Add the anchar masala and stir. (use ground roasted cumin if you cannot source the anchar masala)
Bring it to a boil, then reduce to between a rolling boil and simmer and cook with the lid on slightly ajar for about 1 hour to 1 hour and 15 minutes. Stir occasionally and add more water if required. I explain why I don’t use ‘stock’ instead of water in the video. Adding coconut milk will change the flavor, but you may certainly add some if you wish.
Depending on the age of the duck it may be fork tender at this point. Taste and adjust the salt to your liking and once you’re happy with the consistency of the gravy and tenderness of the meat, add the chopped parsley and scallions and stir well. Turn off the stove, cover the pot and allow it to sit for about 5 minutes to allow the things to come together before serving. Optionally, you may use culantro (shado beni) or cilantro instead.
During the cooking process you could have added a stick of cinnamon and/or a couple bay leaves. At the end you may also add a teaspoon of ground roasted geera (cumin) for that extra POP of flavor. I did use 2 green scotch bonnet peppers when I seasoned the duck, however you may add less or more, depending how spicy you want the finished curry duck to be.
After adding the water it took about 70 minutes for my duck to be tender!
You just learned how to make delicious curry duck at home.
The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.
You’ll Need…
1 1/2 tablespoon olive oil 1 teaspoon cumin seeds (geera) 1 medium tomato (puree) 1 medium onion (puree) 6-8 cloves garlic (crushed) 1 teaspoon grated ginger 1 tablespoon Caribbean Green Seasoning 1 scotch bonnet pepper (cut in 1/4s) 1 1/2 tablespoon curry powder 3/4 tablespoon Anchar Masala 1 cup water 1 1/4 lb medium shrimp (peel / devein) 1/2 lime (juice) 1 tablespoon chopped parsley
Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni(culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.
In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.
After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).
Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.
After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.
It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.
Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.
You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!
As a lil fella growing up in the Caribbean I recall sweet potatoes being used in two primary ways. Boiled and served as a side with Sunday lunch (biggest meal of the week in Trinidad and Tobago) and as part of the ‘ground provision’ team in our rich, thick and delicious soups. Over the years (as an adult) this herb roasted sweet potato has been a regular guest on our dinner table.
You’ll Need…
3-4 lbs sweet potato 3-4 tablespoon olive oil 3/4 teaspoon black pepper 3/4 teaspoon sea salt (use your fav salt) 3/4 tablespoon pepper flakes 1 tablespoon chopped Rosemary 4 sprigs thyme (leaves only) 4 large shallots (cut in 1/2) 3 small cloves garlic (crushed) 2 scallions (chopped)
Notes. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest you follow along with the video below, as much more about the recipe is discussed there. Including which sweet potatoes I used and how to prepare them for roasting.
Peel, cube (large chunks) and wash the sweet potatoes. Try your best to cut them in uniform a size, so they roast evenly. Drain dry then season. Cut the shallots in half.
While I’m not a huge fan of Rosemary, it’s excellent with roasted sweet potatoes.
In a large bowl mix everything with the sweet potatoes, except the scallions. That we’ll add at the end. Should you have chives, I’d say use that at the end instead of the chopped scallion (spring onion, green onion).
You may want to leave out the pepper flakes if you don’t like the gentle heat it will add to the dish, or if you’re serving this to little ones.
Set your oven to 400F. Line your baking sheet with parchment paper, before spreading the now seasoned sweet potatoes on a single layer. Onto the middle rack and roast for 15 minutes.
It’s time to flip the pieces of potato so they roast off evenly. Back into the oven for another 20-25 minutes.
As you take them out of the oven, top with the chopped scallions (or chives) and enjoy. You may also sprinkle on a tiny bit of sea salt (any finishing salt you like). As discussed in the video, I didn’t add any brown sugar or honey as I wanted the natural sweetness of the sweet potatoes to shine. However you can always add either should you wish.
As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.
You’ll Need…
3 lbs oxtail 1 lemon (juice) 1/2 tablespoon sea salt 1 teaspoon black pepper 2 tablespoon olive oil 2 large carrots 2 1/2 lbs pumpkin 1 tablespoon olive oil 1 medium onion (diced) 1 tablespoon olive oil 8 cloves garlic (smashed) 6-8 sprigs thyme 3 scallions (chopped) 1/2 teaspoon black pepper 1/2 cup hot water 1 cup yellow split peas (washed) 8-10 cups hot water 3/4 tablespoon salt 1 tablespoon Caribbean Green Seasoning 1 Scotch Bonnet Pepper 2 tablespoon coconut cream (or 1 cup coconut milk) 3 large potato 2 large sweet potato 6-8 medium eddoes 10-15 okra 1 tablespoon tomato paste 5-8 cups water 1/3 lb baby spinach 1 1/2 cup all purpose flour 1/4 teaspoon salt 1 teaspoon brown sugar 1/2 cup water (adjust)
Notes! May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.
Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.
Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.
It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.
Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.
After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).
Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.
I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.
This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.
At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.
One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.
Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.
This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.
Ingredients
Instructions
Video
Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot.
Cook for an additional 10–15 minutes until dumplings are cooked through.
Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
Note
May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.
You’ll Need…
1 1/2 cup dried sorrel 4 cloves 1 small stick cinnamon 10 cups water 1 bay leaf 3 slices ginger 1 small orange (sliced) 1 1/2 cups sugar 3 large passionfruit (cut in half) 1/2 lime
Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.
Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.
Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.
As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.
Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.
Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.
Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.
Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.
Yea not so much quick, but hear me out. Cook a large batch and freeze (and thaw), for days you want a quick dinner with steamed rice or maybe you have time to make hot Sada Roti. This combination of tender beef and red kidney beans is a rich and delicious coconut gravy, with hints of herbs and ginger. Simply Delicious!
You’ll Need…
3 lbs stewing beef (large cube) 1 medium tomato (diced) 1 medium onion (diced) 7 cloves garlic (smashed) 1 teaspoon black pepper 3/4 tablespoon salt 1 tablespoon Worcestershire sauce 1 scotch bonnet (cut in 1/2) 1 teaspoon grated ginger 1 1/2 tablespoon Caribbean Green Seasoning 1 tablespoon olive oil 1 3/4 tablespoon golden brown sugar 2 cups water 1 1/2 cups coconut milk 1 large can Red Kidney Beans (rinsed) 2 tablespoon chopped parsley
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the ‘browning’ step, which is essentially the base of this recipe. If doing this recipe gluten free, please go through the full list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the Worcestershire sauce.
Wash the pieces of beef (any cheap cut will work) with the juice of a lime or lemon or 1/4 cup white vinegar and cool water (not mentioned in the ingredient list) and drain. Then season with the salt, black pepper, onion, ginger, tomato, Scotch Bonnet (optional), Caribbean Green Seasoning and Worcestershire sauce. Should you have time, allow it to marinate in the fridge for at least 2 hours.
Use the video as a guide for this step. Place a deep pan (heavy one will work best) on a med/high flame and add the oil and brown sugar. The sugar will melt, go frothy, then a deep amber. At this point is when you’ll add the seasoned beef to the pot (carefully) and stir to coat with the caramelized sugar (no the dish will not be sweet). Should the sugar go BLACK, you need to STOP immediately. Allow the pot to cool completely, wash it and start over with a dry pot. If not, you’ll be left with BITTER tasting beef.
Place the lid on the pot (slightly ajar), turn the heat down to med/low and cook for 15 minutes. It will sprout natural juices. Remember to stir a couple times.
Now remove the lid, crank up the heat and burn off that liquid to the point where you see the oil we started with at the bottom of the pot.
Once all of the liquid is gone, add the coconut milk and stir well. Then pour the water into the same bowl you marinated the beef in, swish it around to pick up remaining marinade.. pour that water into the pot now. Stir well.
Once it comes to a boil, reduce it to between a rolling boil and a simmer (med/low flame) and allow it to cook for 30 minutes.
At this point we’ll add the kidney beans (any large bean will work) and bring back to a boil. Reduce to a simmer, lid slightly ajar and cook for another 30-35 minutes. Basically until the beef is tender. I explained why we added the beans at this point in the video.
During the cooking process, keep an eye on the liquid level and add more water should you need to. Once the beef is tender, adjust the salt to your liking. Determine if the gravy is at the consistency you like (cook longer to thicken or smash some of the beans, should you want it thicker). Keep in mind that the residual heat in the pot will further cook and thicken the gravy.
Once you’re happy with the results, add the parsley as you turn off the heat.
Are you interested in the chicken version of this dish?
Over the years I’ve shared several Black-Eyed Peas recipes around this time of the year. Many people believe that by cooking such peas as we usher in the new year, it would align us with good luck throughout the year. Any Truth?
You’ll Need…
2 cans black eyed peas (drained/rinsed) 1 1/2 tablespoon golden brown sugar 1 tablespoon olive oil 1 cup diced bell peppers 1 small carrot (sliced thin) 1 medium onion (diced) 2 scallion (chopped) 4 cloves garlic (smashed) 1 scotch bonnet pepper (optional) 6 sprigs thyme 1 large stalk celery (diced) 2 cups diced pumpkin 1 tablespoon Worcestershire sauce 2 tablespoon coconut cream 1 teaspoon salt | 1 teaspoon grated ginger 1/2 teaspoon black pepper 3 1/2 cups water 2 tablespoon chopped parsley
Notes! It’s important that you watch the video below as much more is discussed there and it’s where I explain the ‘browning’ process in more detail. If doing this recipe fully vegan, you’ll need to omit the Worcestershire sauce as it will contain anchovies.
Prep all of the ingredients and set them aside. With the canned black eyed peas… remove from the can, rinse and drain. Rinsing with cool water will remove most of the brine and sodium it’s packed in.
Heat the oil in a deep pot on a med/high flame and add the brown sugar. Stir – it will melt, froth and go a deep amber colour, this is when you add the black eyed peas to the pot and stir well. Be very careful when doing this step as you’re adding something wet to hot oil and caramelized sugar. As explained in the video, should the sugar go black STOP. Allow the pot to cool completely, wash and dry it and start over or you’ll be left with a bitter tasting dish.
At this point you’ll then add all of the other ingredients, except the parsley and stir. Bring to a boil then reduce to a rolling boil and cook for 20 minutes.
The Scotch Bonnet pepper is optional. Should you want to add a bit of tomato paste, Caribbean Green Seasoning, soy sauce or diced tomato. Should you not have coconut cream, you may add 1 cup of coconut milk and cut back on the amount of water you use.
At the 20-22 minute mark you’ll then taste and adjust the salt to your liking and get the gravy to the consistency you like. In the video I spoke about how to get it naturally thicker.
As you turn off the stove add the chopped parsley and stir well. Enjoy… Happy New Year!
