caribbean cooking Archives - Page 4 of 19

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.

How To Make Delicious Curry Shrimp At Home!

March 20, 2024February 16, 20242 Comments

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!

Gluten Free Vegetarian

Easy Herb Roasted Sweet Potatoes Recipe.

May 27, 2025February 6, 2024Leave a Comment

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.

Meat & Poultry Soups & Stews

The Best Oxtail Soup Recipe You’ll Ever Taste!

May 29, 2025January 15, 2024Leave a Comment

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.

Serve HOT!

Drinks Gluten Free

Refreshing Passionfruit Sorrel Drink.

January 8, 2024January 8, 2024Leave a Comment

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.

Store in the fridge for at least 2 weeks.

Meat & Poultry

One-Pot Stewed Beef with Red Beans for a Quick, Easy Dinner.

January 9, 2024January 4, 20242 Comments

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?

Vegetarian

Quick and Easy Black Eyed Peas in 25 Minutes.

January 18, 2024January 2, 2024Leave a Comment

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!

Gluten Free Seafood

How to Make Swiss Chard With Shrimp.

May 27, 2025December 29, 2023Leave a Comment

One of the last vegetables to survive into the colder months in my Canadian garden, is usually Swiss Chard! And while nothing will replace Chorai or Dasheen-bush Bhaji as far as I’m concerned, Swiss Chard tends to satisfy my cravings. Therefore I’m always grateful to have some I can harvest fresh and get busy in the kitchen on those cold nights.

You’ll Need…

5-6 lbs Swiss chard (washed, trimmed)
1 lb medium shrimp (peeled and deveined)
3 tablespoon olive oil (divided)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
3/4 tablespoon (divided) salt
3/4 teaspoon black pepper (divided)
4 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1 1/2 tablespoon Coconut Cream

Notes! 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. May I recommend that you use the video below to follow along as much more about the recipe may be discussed there.

It’s important that you not only wash each leaf individually, but you must check the crevices and stems of them as well, as you rinse with cool water. Then remove the stems and chop them into 1 cm pieces and set aside.

Roll the leaves like you’re making a cigar and cut into 1 cm shreds.

Season the cleaned and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Caribbean Green Seasoning and curry powder. Mix well and allow to marinate for about 15-20 minutes.

Heat the pan (deep) on a medium/low flame and add the seasoned shrimp. Stir well and cook for 3 minutes. Now remove the shrimp and set aside. Add the remaining oil to the same pan.

Add the sliced Scotch Bonnet pepper (optional) and garlic, turn the heat to low and cook a further 2-3 minutes.

Add the stems of the Swiss Chard as they will take longer to cook than the leaves, stir well and cover the pot. Allow the water from washing the stems and the steam it will create to deglaze the pan and release all the wonderful flavors. Cook for 4 minutes with the lid on.

It’s then time to remove the lid, turn the heat up to medium and add the washed/cut Swiss Chard leaves to the pot. Top with the remaining salt and black pepper and at this point you may add the coconut cream and mix in well. Should you not have coconut cream, add 1/2 cup of coconut milk.

It may seem like a lot as it crowds the pan, but it wilt quickly.

Cook uncovered for about 8-10 minutes.

Try to burn off any liquid which may have sprouted naturally, then add the pre-cooked shrimp and stir well. As the shrimp heats though for 2-3 minutes, taste and adjust the salt to your liking.

Turn off the stove once everything checks out (no liquid at the bottom of the pan and the salt is ideal) and enjoy with rice or hot Sada Roti.

Gluten Free Seafood Side Dishes

Re-Fried Boiled Plantain.

May 27, 2025December 27, 2023Leave a Comment

The perfect combination of sweet and savory with the merger of ripe plantain and salted fish, as we do in the Caribbean. As explained in the video below I always have leftover plantain since I’m the only one in this home who eats it. Frankly, I question if these children are mine every time they refuse my offer for fried or boiled plantain.

You’ll Need…

2 Ripe Plantain (pre-boiled)
‘1 tablespoon olive oil
1 medium onion (sliced)
2 sprigs thyme
5-6 chives
2 cloves garlic (sliced)
1/8 lb salted Pollock (salted fish)
1 pimento pepper (sliced)
1/2 teaspoon black pepper

Notes! Please watch the video below as much more is explained there, especially why I didn’t use any salt and other ingredients you may add to this dish. If doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

In doing this dish please consider that I had leftover boiled plantain for the night before dinner. However you may simply trim off the ends of ripe plantain, cut into 2-3 inch pieces and boil for 5 minutes. Drain, cool and remove the skin. Please boil with the skin on, so it holds its shape, especially if they are over-ripe.

Cut the plantain into bite sized pieces and set aside. Then heat the oil (you may use any oil you prefer and butter is also an option) in a saucepan on medium flame.

Unfortunately I couldn’t locate the full assortment of pictures I took, so this post will be lacking of the step by step images.

Once the oil is hot, add the salted fish (use any prepared salted fish you like) and stir well. Turn the heat down to medium/low and cook for 2-3 minutes before adding the onion, thyme (leaves), garlic and pimento pepper. Should you want the dish spicy, add any hot pepper you like and in the amount you can handle.

For the salted fish, you will want to make sure you remove most of the salt, rehydrate it and remove any of the tiny bones it can sometimes have. Basically I used boned (bones removed), which I poured boiling water on, allowed it to soak until the water was cool and squeezed out that water. Then shred it into smaller pieces.

After about 4 minutes, add the cut plantain pieces into the pan and stir well to coat with the flavors of the other ingredients. Here’s where you’d give it a taste and adjust the salt should you want.

You have 2 options here. Cook the plantain until it’s heated through, or crank up the heat to medium high and cook until you get caramelized edges. This will bring out the natural sweetness of the plantain even further.

ENJOY!

Meat & Poultry

How to Make Epic Crispy Pork Belly Fried Rice.

May 27, 2025December 16, 2023Leave a Comment

With leftover Crispy Pork Belly from the video I shared a few days back and with rice in the fridge from visiting my parents last weekend, a quick and delicious fried rice was in the works. Usually I get the roasted pork from the Asian BBQ joint when I get a craving for this pork fried rice. Not Today!

You’ll Need…

1/3 lb Crispy Pork Belly (1/2 inch pieces)
1 tablespoon veg oil
3 cups precook rice (I used par-boiled brown rice)
2 scallions (chopped)
1/2 medium onion
3 cloves garlic (chopped finely)
3 Bird’s Eye Peppers (diced) – optional
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 tablespoon Chili Crisp
1/2 teaspoon black pepper

Note. Follow along with the video below as I explain why I used red onion, no eggs were used, why I prefer chilled day-old rice and why it’s such a great dish to put together.

You may need… The Ultimate Guide to Making Perfectly Crispy Pork Belly

May I recommend that you prep the ingredients in advance as we know from experience that fried rice is very easy and quick to put together.

Heat the oil on a medium flame in a wok or any wide pan, then add the pork, turn the heat down to medium/low and allow it to cook for 3-4 minutes. This will render out some of the fat from the pork and in doing so, flavor the oil with the crispy pork’s flavors.

Turn the heat back up to medium and add the onion and garlic and cook for 3 minutes. Keep stirring so the garlic doesn’t burn.

As this happens, add the chopped Bird’s Eye Pepper (optional).

It’s then time to add the chili crisp and sesame oil. Stir and cook for 3 minutes before adding the rice.

Add the soy and hoisin sauces and give everything a good mix. All you have to do at this point is heat through the rice and you’re done.

In goes the chopped scallions, shut off the stove and you’re done. As explained in the video, I didn’t add any salt to the finished fried rice. And as discussed in the video, you may add diced carrots, bell peppers, cabbage… basically any vegetable you want. Keep in mind that the pork will no longer be crispy, however the flavor and texture will be delightful.

Remember you can always check your local Chinese BBQ joint for that roasted pork.. the one they usually got hanging in their window.

Gluten Free Meat & Poultry

Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe.

May 27, 2025December 11, 2023Leave a Comment

If you’ve tried my Coconut Curry Lamb recipe, you can attest to the absolute delicious nature of a good Caribbean curry. With this version of Curry Lamb, we’ll give the overall dish more body and help to stretch it for more people.

You’ll Need…

3 lbs lamb (I used shoulder w bones)
lemon (juice)
2-3 tablespoon olive oil
8-12 cloves garlic (smashed)
2 1/2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (chopped)
1 tablespoon cumin seeds (geera)
1 teaspoon Anchar Masala
4 medium potatoes (1/4s)
1 can chickpeas (rinsed/drained)
3/4 tablespoon salt (adjust)
1 teaspoon black pepper
5-6 cups water
1 scallion (chopped)
2 tablespoon chopped parsley
1 teaspoon ground roasted cumin
2 tablespoon coconut cream

Notes! If making this recipe gluten free please go through the full list of ingredients to make sure they meet your specific gluten free requirements. Especially the curry powder you used (discussed in the video below). Use any hot pepper you like/can source and in the amounts you can tolerate. I prefer using bone-in lamb for this recipe, however you’re free to use boneless cuts should you prefer.

Wash the pieces of lamb with the juice of the lemon and cool water, drain and set aside. for now. Get your deep pot on a medium flame and add the olive oil. You may use any oil you enjoy using.

Then add the onion, garlic, cumin seeds, Caribbean Green Seasoning and scotch bonnet pepper, cook for about 2-3 minutes, before adding the anchar masala (see your fav West Indian grocers, in the video below I explained what to use should you not be able to source it). Stir well.

Follow up with the curry powder (I discuss my fav curry powder in the video below) and stir well. Continue cooking on that medium flame for another 2-3 minutes. Then it’s time to add the diced tomatoes and stir well.

Cook for another 2-3 minutes, then add the prepared lamb pieces (cut into 1 1/2 inch pieces and I included the bones) and stir well to coat.

Add the salt and black pepper, continue cooking for another 5-7 minutes with the pot uncovered. It’s time to add the potato (cut into large pieces) as well as the chickpeas (channa) and stir well.

If you watched my curry Channa and Aloo video you’ll see how I removed the outer skin of the chickpeas and why I do so. Add the coconut cream (use 1 cup coconut milk if you don’t have cream) and water to cover everything.

Bring to a boil, then reduce to a simmer and place the lid on the pot, slightly ajar. The goal now is to cook everything slowly and in doing so we’ll not only get tender pieces of lamb, but we’ll develop the rich and deep flavors of the curry.

After 1 1/2 hours, we need to check to see if the lamb is tender as well as taste and adjust the salt to your liking. Keep in mind that during the cooking process, should you need to add additional water (if it goes too THICK), feel free to do so. Also note as this cools it will thicken further, so adjust the gravy consistency accordingly.

Once the lamb is tender, salt is perfect and the gravy is to your liking, add the scallions, parsley (explained why I didn’t use cilantro nor shado beni in the video) and roasted cumin (geera) powder, stir well and shut off the stove.

A couple additional flavors you may consider adding as it cooks are a small stick of cinnamon and 2 bay leaves.

Meat & Poultry

Delicious Lemongrass Stewed Chicken in 30 Minutes.

May 27, 2025December 7, 2023Leave a Comment

Growing up on the islands meant that whenever we got a fever mom would make us fever-grass tea. Basically we grew up associating being sick with this bush. Fast-forward years later and being new to Canada, I was blown away by this very same fever-grass. My cousin invited me to meet her in Toronto for lunch at a Vietnamese restaurant and things would never be the same again. From that day on I’ve been in love with fever-grass aka Lemongrass! Lemongrass chicken (grilled) on plain on steamed white rice, 30 years later and I still lovingly recall the dish.

You’ll Need…

3 lbs chicken (I used drumsticks)
1 1/2 tablespoon Caribbean Green Seasoning
1 medium tomato (diced)
1 medium onion (diced)
1 habanero pepper (see notes)
1 tablespoon Worcestershire sauce
3/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1 tablespoon chopped parsley
1 scallion (chopped fine)
6-8 sprigs thyme
3-5 sticks lemongrass (about 5 inches)
1 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
2 cups water

Notes! Use any hot pepper you like or can source and in the amounts you can tolerate. With the lemongrass I removed the first layer of ‘skin’, then used the back (spine) of my knife to smash them (explained in the video below).

While I didn’t mention a lime or lemon (or 1/2 cup of vinegar) in the ingredient list, I did use the juice of the lime to wash the chicken drumsticks after I removed the skin off them, along with cool water. I know not everyone is comfortable washing chicken.

Season the chicken with everything except the water, thyme, lemon grass, scallion, parsley, oil and sugar. Give it a good mix, then allow it to marinate for at least one hour.

The browning step is best followed using the video below as I couldn’t pause to take pics as it happens very quickly. Heat the oil on a medium high flame in a deep heavy pot, then add the brown sugar and stir (explained in the video), it will melt, go frothy and then a deep amber. This is when you’ll add the seasoned chicken to the pot and stir to coat. In the video I explain why you may need to turn the fan on in your kitchen and why if the sugar goes black, STOP and do NOT continue.

Turn the heat to medium, cover the pot and cook for 4 minutes. After-which remove the lid and burn off any liquid which may have sprouted naturally.

In the same bowl you marinated the chicken, swish around 2 cups of water to pick up any remaining marinade. This water now goes into the pot to fully cook the chicken. Add the thyme and lemongrass. Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar.

20-25 minutes later it’s time to personalize things. Taste and adjust the salt to your liking, ensure the gravy’s consistency is on par to how you and your family enjoy and remove the pieces of thyme and lemongrass and into the rubbish. They’ve completed their mission.

Keep in mind that the gravy will thicken a bit as it cools and the residual heat in the pot will also assist in doing so. Toss in the parsley and scallion and mix. Turn off the stove.

An incredible way to add a new flavor to a classic Caribbean dish, in brown stew chicken. Feel free to add a teaspoon of grated ginger along with a bay leaf if you want. Serve with rice, roti, bread, ground provisions on any way you usually serve saucy chicken dishes. My fave.. on top of white cheddar mac and cheese.