While not my choice for a side to Pealu as with many people, I do enjoy coleslaw during BBQ season, especially with spicy Jerk Chicken or Pork. Crunchy, tangy with a slight sweetness, and the creamy overall consistency is perfect to tame down or add balance to the heat from fiery dishes.
You’ll Need…
1/2 medium cabbage (shredded) 1 large carrot (grated) 1/2 medium red onion (sliced thin) 1 medium apple (julienne) 2 stalks celery (grated) 1/2 teaspoon salt 1 cup Miracle Whip 1/4 teaspoon black pepper 1 teaspoon dijon mustard 1/2 teaspoon dry mustard powder 2 tablespoon red wine vinegar 1 teaspoon sugar
Note! Please watch the video below to follow along and to understand why I used Miracle Whip instead of traditional mayo.
I like to thinly slice the cabbage but you can chop to any size/thickness you like. Now add the salt to the cabbage and mix well. Allow the salt to sit with cabbage for about 15-20 minutes before continuing. This allows the salt to pull out some moisture from the cabbage (you can squeeze dry) and in so doing, remove any bitter taste some cabbage tend to have and I also find that it makes for a more crunchy cabbage. Prep the other ingredients during this time. I did add 1/2 lemon (juice) on the apple to prevent it from going discolored.
For the dressing… combine the black pepper, Miracle Whip, mustards, sugar and vinegar. If you have celery seeds or salt, a tiny bit will add a lovely flavor to the dressing. Mix it really well.
Combine everything with a good mixing and you’re done. Yea it’s that simple.
Chill before serving. This coleslaw can be made a day or two in advance, but do give it a good mix before serving as the dressing may settle while in the fridge.
When you’re in the mood (as was I) for a delicious slice of Pineapple Upside Down Cake but you dislike baking (too precise for my liking) nor do you have the time to make one from scratch, you reach for a boxed cake mix and get busy in the kitchen. Do you enjoy your Pineapple Upside Down Cake warm as I do?
You’ll Need…
1 boxed cake mix Ingredients mentioned on the package 2 tablespoon golden brown sugar 15-20 maraschino cherries 2 can pineapple slices pineapple juice from the can 2-3 tablespoon melted butter
Notes! The cake mix I opted for said to use 1 cup of water, however I replaced that with the pineapple juice/syrup from the can the slices came in (1 cup). In the video below I explained a few things to help get the perfect cake. Including how to adjust the bake time, why I used the cherry flakes cake mix and how using an orange cake mix may enhance the flavor of your finished cake even more.
Place all the mentioned ingredients (from the packaged cake), except replace the liquid with the pineapple juice and create the batter. Try to not over-mix.
I used a bundt baking pan, however you may use any baking pan you have on hand. As you pre-heat the oven according to the cake’s instructions, brush the pan with the melted butter, then sprinkle on the brown sugar evenly.
You may watch the video below to watch how I did this step, along with adding the pineapple slices and cherries.
Pour in the batter evenly, then tap the pan to have the batter settle evenly. If you’re using the same style pan I used, may I recommend putting it on a baking tray before placing it in the oven. Explained in the video below.
Bake according to the package instructions. BUT!… you will need to adjust the cook time to compensate for the pineapple slices we added. After the recommended bake time, I did the toothpick test. Basically you stick a toothpick into the thickest part of the cake and if it comes out wet or with batter stuck to it, it means you need to place the cake back into the oven.
In my case it took a further 10 minutes of baking to get to the beautiful golden color and for the toothpick to come back out dry.
Let it cool in the pan for 5 minutes, then flip it onto the dish you’ll be serving it on. You may need to use a knife to loosen the sides before removing the cake from the pan.
There’s nothing wrong with using a boxed cake mix (all the stupid comments on IG), as the results are spectacular… especially for a novice baker as I am who just wanted a warm slice of Pineapple Upside Down Cake.
This recipe takes me back to Dorado on the north coast of Puerto Rico. I recall it being scorching hot (when you leave the winter month of February in Canada the sun seems more intense), and a bucket of Corona (5) at the bar was $20 and, like all Caribbean watering holes, the music was PUMPING from their sound system! A basic salsa was served with tostones(plantain) and while that salsa could never match the one I’m about to share, but for some reason it tasted grand.
You’ll Need…
8-10 tomatoes (I used Roma) 1/2 medium onion (diced) 5 garlic scapes (optional) 2 Thai peppers (spicy) 1/2 teaspoon black pepper 1 lime (juice) 1 teaspoon sea salt (divided) 1 avocado (diced) 1 tablespoon chopped shado beni (or cilantro) 2 cloves garlic (smashed) 2 tablespoon olive oil (divided)
Notes. I grilled 1/2 of the tomato and left the others raw. It was the same for the 2 spicy (any spicy pepper you like) peppers, I grilled one and kept one raw (explained why in the video below). IMPORTANT! If you’re making this recipe as part of your gluten free diet, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.
Drizzle 1 tablespoon of olive oil over the Garlic Scapes, 1 of the spicy peppers and 4 of the tomatoes, then place them on a hot grill. Should you not have a grill, you may use your oven (450 F). Basically you’re trying to charr everything, but in the case of the tomato (which will take much longer to cook), you want to actually roast (about 8-10 minutes) them.
Let’s go back inside now and finish things off. In your mortar, place the salt, grilled pepper and garlic. crush until you have a somewhat smooth paste.
By this time the tomatoes should be cool enough for you to remove the skin. Place them in the mortar and crush them with the paste we made. Try to allow the tomato to retain some texture.
Give the garlic scapes and grilled pepper a fine chop. Then remove the stem/core (discard) from the raw tomatoes we didn’t grill, and dice those as well. The goal is to have a grilled and raw component to the salsa, for texture and flavor.
Add everything to a mixing bowl, including the diced onion and black pepper. At this time you may add your diced avocado, along with the juice of a lime.
While in most cases you’ll top this with chopped cilantro, I opted (I had in my garden) for Chadon Beni (culantro) and the remaining tablespoon of olive oil.
Taste and adjust the salt to your liking and BOOM… you’ve got a kick-ass summer salsa, based on my memories of being in Puerto Rico.
What are garlic scapes, exactly? These green stalks extend from the base of hardneck garlic plants, resembling oversize chives or scallions. They’re related to but different from green garlic (the bulbs and shoots of garlic plants that haven’t fully matured)
Pak Choi (Pak Choy or Bok Choy) as I recall, mom usually cooked when she had leftover Stewed Pork from the previous evening’s dinner to add to the mix. Rarely did she ever make it on it’s own or with salted cod (say saltfish) as I’m about to share with you.
You’ll Need…
5 lbs Pak Choi 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 scotch bonnet pepper (optional) 1/4 lb prepared salted Pollock 8-10 grape tomato 1/2 large onion (sliced) 7 cloves garlic (smashed) 2 tablespoon olive oil
Notes. The Salted Cod (salted Cod will work, but it can be a bit more expensive) I used was packaged as ‘boned’, which means the bones were removed. Watch this video on How To Prepare Salted Fish for use. I used chopped grape tomatoes, but you can dice a whole large tomato should you not have any. If you’d like to keep this fully vegan, you can skip the salted fish step. IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary needs.
It’s very important that you remove all the leaves of the Pak Choi and wash them individually (explained why in the video below). Then trim off the bottom (discard), stack and chop.
Prep your other ingredients as well.
In a wide saucepan on a medium low flame, add the olive oil (use any oil you like using) followed by the salted fish pieces. Stir and cook for 2-3 minutes.
Then add the onion, garlic, scotch bonnet pepper (if you like things spicy) and black pepper. Cook for a further 3 minutes.
It’s now time to start adding the washed and chopped Pak Choi to the pot. It will seem like a lot, but in a few minutes it will wilt down and easily fit in the sauce pan. I try to not cover the pan as I find it develops too much moisture (apart from the moisture the pak choi will already release).
Keep adding the chopped pak choi as it wilts down, then add the salt. Note. The salted Pollock may still have a bit of salt left in it even after you prepare it, so please keep that in mind. Reduce your heat to medium low and cook for about 25 minutes.
At this point, add the tomato to the pot and stir well. It’s now time to personalize this dish a bit. Taste and adjust the salt to your liking and in my case it still had a tiny bit of moisture on the bottom of the pan, so I cranked up the heat for 5 minutes, to get rid of that (fry it dong, as my mom say). However it’s up to you if you want that moisture as it’s fully cooked at this point.
This day I enjoyed it with rice, but my favorite is with Sada Roti fresh off the tawa.
Another version of this CLASSIC Caribbean dish – Stewed saltfish! In this adaptation we’ll add chopped cabbage and a few ochroes (Okra) for additional body and flavor, as my grandma would. As a lil fella growing up on the islands, I had no luv for salted Cod (fish) and to be honest I’m sure my siblings and I gave mom hell whenever she would cook with it. However as I grew older I found that I truly appreciate how it can stand on it’s own and/or how much flavor it can add to dishes.
I purchased boned (bones removed) Salted Cod, but as I prepared it, I did pay attention for any bones which may still be present (remove).
I’d recommend preparing all of the ingredients first. In the case of the Salted Cod (any salted fish you decide to use), you can watch this video How To Prepare Salted Cod For Use. Basically you need to rehydrate it and during the process, remove most of the salt it was cured with.
With the okra, I trimmed off the stems and sliced the larger ones down the middle. Heat a wide saucepan on a medium heat, then add the oil, onion, garlic, black pepper, thyme and hot pepper (should you decide to use any – any hot pepper you like or have on hand will work). As you get a sizzle going, turn the heat down to low.
After about 4 minutes on that low heat, add the prepared Salted Cod to the mix and stir well. Cook for another 3-5 minutes.
Turn the heat to medium (so it comes up to a boil) now and add the tomato, cabbage and okra to the pot. Stir well to combine and coat everything with that delicious flavored oil we created. Cover the pot if you have a lid large enough and allow it to cook on a medium/low flame.
SALT! I did not add any salt to this dish as the remining salt in the salted Cod was enough for my liking, but I’d recommend tasting near the end and adjust accordingly.
Basically at this point all you need to do is cook the okra to your liking and you’re done. I gave it 6-7 minutes after adding the cabbage and okra. Top it with the scallions and turn off the heat. The residual heat will heat up the scallion and give it a lovely finishing note. This day I had this stewed saltfish with boiled eddoes and dasheen… my idea of comfort food.
Growing up in Trinidad, dhal was always bubbling on the stovetop, simple, nourishing, and perfect for soaking up with rice or roti. But when salted beef got tossed into the pot? Oh gosh, now yuh talking! The smoky, salty richness of the beef adds a whole new dimension to this classic yellow split pea dish. Whether it was a rainy Sunday lunch or a make-ahead meal for the week, this kind of dhal took comfort food to a next level. Here’s how to bring that authentic Trini flavor to your kitchen.
Ingredient Guide
Yellow Split Peas: These little dried peas cook down to a soft, creamy texture, perfect for dhal.
Salted Beef: Adds that unmistakable island umami; boil it first to mellow out the salt.
Turmeric: Brings a sunny color and gentle, earthy bitterness to the pot.
Garlic: Doubles up—some for the boil and some for the smoky tempering (chunkay).
Onion: Helps round out the flavor base with sweet-savory depth.
Scotch Bonnet Pepper: A little fire and fragrance, use whole or sliced depending on your heat tolerance.
Pimento Peppers: Optional but sweet and aromatic, a true Caribbean boost.
Cumin Seeds (Jeera): Slightly toasted in hot oil to add nutty goodness to the dhal.
Olive Oil: For frying the tempering spices until they sizzle.
Shopping Made Easy
Yellow Split Peas: You’ll find these in the dried beans aisle; grab a bag, as they last a long time.
Salted Beef: Check the Caribbean or international section, or ask your butcher for options of cured beef.
Turmeric: Ground turmeric is common, just look in the spice rack.
Scotch Bonnet & Pimento Peppers: Look for fresh ones in Caribbean groceries; substitute habanero or bell peppers if needed.
Cumin Seeds: Don’t mix up ground cumin with the seeds. Whole seeds are what you need for chunkay.
Cooking Notes from the Kitchen
Salted Beef Tip: Always pre-boil to tenderize and reduce the salty punch.
Dhal Texture: Swizzle it or blend it. Smooth is the way to go.
The Chunkay Technique: Roast garlic with cumin seeds to perfection for maximum flavor. Careful when adding to hot dhal—stand back, it will sizzle!
Batch Cooking Bonus: This dhal freezes like a dream. Perfect for busy weeknights.
Dhal Texture: Swizzle it or blend it—smooth is the way to go.
Big Batch Alert: This recipe yields a massive pot of dhal, as when I make it, I purposely cook a large batch to divide and freeze it for days when I get a dhal craving. When thawing, add 1/2 cup of water and place the mixture on very low heat. Divide the recipe to make smaller amounts.
Make ItGluten-Free: If you’re making this recipe gluten-free, be sure to review the full list of ingredients to ensure they meet your specific gluten-free dietary needs.
Can I make this dhal vegetarian?
Absolutely! Just skip the salted beef and go heavy on the garlic and cumin for depth. Still real tasty.
What can I serve with this dhal?
Traditionally, we enjoy it with rice or sada roti. But it’s also wicked with buss up shut or even just some crusty bread.
How do I store and reheat leftovers?
Cool it down, portion it out, and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water.
Is there a substitute for Scotch bonnet peppers?
Habanero peppers come close. Or go mild with jalapeños, or leave it out if spice isn’t your thing.
While I did share a similar saltfish buljol recipe back in 2009, you’ll find subtle differences with this version, especially the price difference in using salted Pollock vs the Salted Cod I used in that version. With the current state of inflation and high prices in the supermarket, I trust you’ll appreciate this cheaper version of Saltfish Buljol. We’re NOT sacrificing flavors!
Important! I used an entire scotch bonnet pepper in this recipe, but you can cut back (or add more) to meet with your tolerance for heat. If doing this recipe gluten free, please go though all of the ingredients to make sure they meet with your specific gluten free dietary needs.
Unlike Salted Cod which needs to be soaked in cold water or boiled to remove the salt and rehydrate the fish, I find that all one needs to do with Pollock is to pour hot water from your kettle over it in a large bowl, allow it to soak until the water cools. Then all you’ll do next is drain, rinse with cool water and flake or shred as needed.
Please note that you can always refer to the video below if I didn’t explain anything fully or you’d like to tune in for my banter and tips.
The texture of the shredded salted fish is one of those things you can personalize to your own liking. In the past I’ve also put the saltfish into a food processor and got it really fine. As the Pollock soaked in the hot water I prepped the other ingredients, so it’s now time to assemble.
Place the prepped salted pollock into a large bowl (try to squeeze dry after rinsing), followed by everything except the oil and lime juice.
Before I forget… I used BONED (boneless) salted Pollock, but I still kept an eye out for any tiny bones as I shredded it.
Give it a good mix, then place a frying pan on a med/high heat and heat the oil until you start seeing smoke. Now pour this hot oil over everything and give it a good mix. The hot oil (this method is called chunkay) and it allows us to waken up the flavors of everything and also act as a means of helping those flavors combine in the oil (liquid).
The final thing to do is to drizzle on the lime (or lemon) juice to give it that citrus punch and to brighten things overall. TIP! Add some diced zabouca (avocado) in the mix and you can thank me later.
The question is always “what do you serve this with?”.. for me 4 things comes to mind immediately. Directly onto salted crackers as a snack. With plain old flour dumplings. A side to Dhal and Rice. Or served with boiled ground provisions or green cooking banana.
I recall our grandma referring to this extract as ooucou and it always found it’s way in her stewed fish and Pelau dishes, to give it at that rich colour and flavor (according to her). Today at home it’s used in just about every Caribbean stew and soup I make and during the warm months (grilling season), it makes an appearance in some of my marinades as well.
You’ll Need…
2 cups Annatto seeds 4 cups water 4 tablespoon salt
I’m sure you can use the powdered annatto seeds, but do keep an eye on the label as some may have dye added. I found that the paste does contain added ingredients to help preserve it’s shelf life so I shy away from the paste.
This is a very simple and straightforward recipe. Refer to the video below for further explanation of anything I may miss in this recipe post.
While our dad did teach me his way of making this extract (as explained in the video below), this is my technique and it’s just a few simple steps with basically the same results.
Place the annatto seeds in a large bowl and we’ll follow the following ratio 1:2:1. Basically one part seeds, 2 parts water and one part salt.
In a large blow I placed the 2 cups of annatto seeds, followed by 4 cups warm water and 4 tablespoon salt. Basically for every cup of annatto seeds I added 2 cups of water and for every cup of water I added 1 tablespoon of salt.
Please note that the salt is what will cure the extract, but also be mindful when using this in your stews etc that it will add a salt component to that particular recipe. Also note that you should wear gloves if you’re concerned about having your hands stained with the red extract.
Annatto is an orange-red food coloring or condiment made from the seeds of the achiote tree (Bixa orellana), which grows in tropical regions in South and Central America ( 1 ). It has several other names, including achiote, achiotillo, bija, urucum, and atsuete.
Allow the seeds to soak in the warm water for about 10 minutes, then using your hands/fingers (rubbing motion), start removing the red off the seeds. The warm water along with the salt will assist in this (the salt will act as an abrasive). It will only take about 3-5 minutes.
All you have to do now is strain, bottle and store in a cool dark place. May I recommend that your strain the extract 2-3 times to remove all seeds and grit.
I keep mine in the fridge and use a tablespoon or so in dishes. You will have to give it a shake before using as it may settle.
Like the Caribbean Green Seasoning I shared many moons ago, this is yet another ingredient which will enhance you Caribbean cooking repertoire.
Without a doubt, this is one of the most requested recipes from fans over the years. I guess with such a huge international audience tuned in to my work, its to be expected. Salted pigtails (like salted beef and salted fish like Cod and Pollock) is used in MANY of the traditional recipes of the Caribbean, so whenever I share a recipe including salted pigtails people are always stumped where to source it (outside the Caribbean). Luckily I’ve never had that problem as it’s easy to find in those huge white buckets at Asian and West Indian markets in Toronto and more lately, my city Hamilton.
You’ll Need
6-10 lbs raw pig tails 1 large bucket (make sure it can fit in your fridge) water 6 cups Salt (pickling salt works best)
Note! Try to get a salt low in iodine, that’s course and does not clump easily. Yes you can add flavor ingredients to the salty brine (like bay leaves, spices, black peppercorns allspice berries etc), but this recipe is to show the simplicity in making the traditional version used in recipes in the Caribbean.
The raw pigtails can be sourced at many groceries or butcher shops. Should they not have it displayed, ask and I sure they will get some for you.
I start by scraping each piece with a knife to remove any debris and hairs, I then gave them each a good rinse with cool water.
Put about 9-10 cups of lukewarm water into the bucket you’re using and add the salt. The temp of the water will help to dissolve the salt. Whisk briskly until all the salts melts. Watch the video below for tips on how much salt you really need (adjustments).
Try to get a food grade bucket (new/clean) or a huge plastic container (ones you can find at most dollar stores). The key is to make sure it will fit the amount of pigtails you have and fit in your fridge at the same time. Luckily I have an overflow fridge downstairs.
It’s now time to add more chilled water, then (once the water in the brine is cool) pack in the pieces of pigtails into the bucket. Watch the video below to see how I added a plate to the top of the bucket before closing it, to help keep each piece of pigtail submerged in the salty brine.
Place in a cool dark spot (cellar) or in my case, the fridge for 3 weeks to a month. Then you’re good to start using salted pigtails in your next recipe. Make sure to keep the bucket in the fridge once you’ve started using it. It will keep in the salt for past 6 months. NOPE! I’ve never tried adding more raw pigtails to the same used brine… so I can’t comment on that question/concern.
Curry Beef or Beef Curry (Guyana) is one of those things I rarely cook as I’m not the biggest fan of beef (except for steaks and burgers). And yes, I originally shared a Curry Beef and Curry Beef With Potatoes recipe/s a few years back, but this is my enhanced version of this classic Caribbean curry dish. Wait! If memory serves me correct I think I also shared a version with Potato and Channa(chickpeas) as well.
You’ll Need…
3-4 lbs beef (cubed – 2 inch pieces) 1 teaspoon salt 2-3 tablespoon olive oil 1 medium onion (diced) 1 large tomato (diced) 12-15 cloves garlic (smashed) 2 tablespoon Caribbean Green Seasoning 3/4 teaspoon black pepper 1 teaspoon cumin seeds (geera) 1 scotch bonnet pepper 6-8 sprigs thyme 1 tablespoon Anchar Masala 2 1/2 tablespoon Curry Powder 5-8 curry leaves 2 bay leaves 3 tablespoon chopped cilantro 8 1/2 – 9 1/2 cups water (divided)
Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements. Especially the curry powder you use.
The original way to do this Curry Beef is to season and marinate the beef overnight (as mentioned in the video below), but today I’ll show you a way to avoid that step, without sacrificing that deep rich flavor.
Prep the ingredients and wash the beef with cool water and the juice of a lime or lemon (white vinegar 1/2 cup will work too), then drain and set aside.
Heat the oil in a deep heavy pot on medium heat, add the onion and garlic, then lower the heat to low so we don’t burn anything. After 2-3 minutes, add the cumin seeds and black pepper and continue cooking on that low heat for 2-3 minutes more.
Now add the Caribbean Green Seasoning and cook a further 2-3 minutes, before adding the curry powder. Mix well. Heat still on low as to bloom the spices which makes up a good curry powder.
Stir occasionally as it can burn even on low heat. Cook for 3-4 minutes, then turn the heat to medium and add 1 1/2 cups water and stir / scrape the bottom of the pot. As it comes back to a boil, reduce to a rolling boil. Add the diced tomato and Anchar Masala (I explained why and where to get the Anchar Masala in the video below) at this point.
Cook on that rolling boil for 4-5 minutes then crank up the heat to burn off all that liquid (see my tip in the video below). When you get back to seeing the oil we started with, it’s time to add the beef to the pot.
With the heat still on medium, stir well to coat the pieces of beef with that wicked curry base we created. Cover the pot and bring to a boil. Yes, it will spring it’s own natural juices. Once you get a bubble, reduce to a simmer and cook for 10 minutes with the lid on slightly ajar.
To give the finished Curry Beef that deep rooted flavor, it’s important that we remove the lid now, turn up the heat and burn off all that liquid (explained why in the video below). Once you see that dry bottom (pot) with the oil.. its time to add 8 cups of water. Bring to a boil.
The water is to help us get that fork-tender beef you deserve. At this point is when you’ll add the thyme, curry leaves and bay leaves. Additionally, you may also add a small stick of cinnamon and a few slices of ginger if you like those flavors in your curry.
My beef took 1 hour and 45 minutes from this point to be as tender as I like. Depending on the cut of beef and the age of the animal when it was butchered, it may take longer. This is where you do a few things to personalize it to your liking. Adjust the salt, make sure it’s as tender to your liking and you can control the consistency of the finished gravy by cooking longer or leaving as is. Remember the residual heat in the pot will further cook this. Plus as it cools with will thicken. NOTE! Should the beef not be tender or you find that the liquid was burning off quickly – add more water. May I recommend not adding beef stock as it will change the overall flavor of the curry.
Turn off the stove, toss in the cilantro (or Culantro – Shado Beni) and enjoy.
I used a cheap cut of beef and may I recommend you do the same. While I did use boneless beef, some bones in here would contribute to a much deeper flavor. I forgot to mention above that you’ll toss in the scotch bonnet pepper whole when you add the 8 cups of water and try not to break it. Fish it out near the end or BREAK it and release the heat if you like (I did). Near the end you may remove and discard the bay leaves and sprigs from the thyme (same for if you added cinnamon and ginger).
Garlic Sauce! Yea, that rich and creamy sauce we so adore in the Caribbean. Drizzled on our chips (fries), to BBQed meats, on fried chicken, to Bake and Shark… shims some may say we can even drink it like a beverage. A while back I shared one of my many versions for Garlic Sauce as part of our annual July’s Month Of Grilling. And (no joke) that recipe is one of the most visited pages on this website. Today we’ll do things a little differently with this version, using Avocado or Zabouca as we say in Trinidad and Tobago to give it another twist in flavor and texture.
You’ll Need…
1 cup mayo 6-8 cloves garlic 1 tablespoon chopped cilantro 1 tablespoon honey + 1 tablespoon Dijon mustard 1/2 tablespoon sugar (optional) 1/2 lemon (juice) 2 tablespoon rice wine vinegar 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1 shallot + 1/2 medium Avocado
Note! Should you like your garlic sauce spicy, feel free to add a Scotch Bonnet, Habanero or any of your fav hot peppers. And remember to wash your hands with soap and water after handling such hot peppers.
I’d recommend getting a ‘good’ mayonnaise as it’s the base of the sauce and something terrible… well you know! Should you not want to use mayo, feel free to use Sour Cream or plain Greek Yogurt.
Basically everything mentioned in the ingredient list above goes into a blender (in my case I used my Magic Bullet) and blended to a smooth consistency.
To assist the device you use, I’d recommend giving the cilantro, garlic and shallot a rough chop. Should you have access to Shado Beni(culantro), I’d say use that instead of the cilantro. If you cannot source the shallot, use a small regular onion or 2 scallions (rough chop).
If you find that you’re having issues blending, you can add 1/4 cup of water to help things along. FYI the honey I used was a buckwheat honey, but any honey you have on hand will work just as well.
So simple yet addictively delicious. Taste for salt at the end and adjust.. you’re looking for the perfect balance of garlic, sweetness, and slight tang from the lemon and vinegar. With the avocado added to the mix, it will give you a silky creamy texture.
While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share the traditional way with you.
You’ll Need…
2 cups dried chickpeas (soak in 4 cups water) 6 medium potatoes (1/4’s) 12-16 cups water (adjust) 1 heaping tablespoon Caribbean Green Seasoning 2 tablespoon Curry powder 1 tablespoon Anchar Masala 1 medium onion (diced) 6-8 cloves garlic 5 bird’s eye pepper 2 tablespoon olive oil | 1 teaspoon salt. 2 tablespoon chopped parsley
Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain fillers. And remember to wash your hands with soap and water immediately after handling spicy peppers.
Place the dried chickpeas in a deep bowl and cover with water (not mentioned in the ingredient list) and allow it to soak for 4-6 hours. In my case I did it overnight. Make sure there’s about 1 inch of water above the dried chickpeas when you start. This step will help to quicken the cook time. Yes you can do this recipe with the aid of a pressure cooker, but I prefer to cook low and slow, plus we’re trying to stick to the traditional way of preparing this dish.
Let’s make a sort of slurry to start things off. In a bowl place the Curry Powder along with the Anchar Masala (use 1 teaspoon of ground roasted cumin if you cannot source the Anchar Masala), the Caribbean Green Seasoning and 3/4 cup water. Give this a good mix!
Heat the olive oil in a deep pot on a medium flame, pour in the curry slurry we created and turn the heat down to low. We want to gently cook the curry to allow all the spices which makes up a good curry powder, to bloom.
Let it cook on that gentle heat for 5 minutes, then crank-up the heat to HIGH to burn off all that liquid.
As you start seeing the oil we started with, take the heat all the way back down to low. Now add the onion, garlic and pepper (in my case I used birds eye pepper, but you can add any spicy pepper and in the amounts you like). Stir to mix well. Remember, the heat is on low.
Rinse the soaked chickpeas a couple times with cool water, drain and place in the pot now.
Also add in the potatoes (yea I like them in big pieces so as they cook and start falling apart, some will still keep their shape and add texture to the dish). Stir well to coat everything in that curry niceness we created.
It’s now time to add the salt and cover everything with water, then crank up the heat to medium/high to bring it to a boil. I used between 13-15 cups of water in cooking, as I stared with 12 cups but added more as it slowly cooked. This is a BIG batch of curry, so feel free to freeze the leftovers.
As it comes to a boil, lower the heat to a simmer and place the lid of the pot on, but slightly ajar. Cook for an hour and 15 minutes. Add more water if necessary. Providing the channa is soft, it’s time to adjust the salt to your own liking.
To thicken things, I used my potato masher to smash a bit of the chickpeas, but do keep in mind that as the pot cools it will thicken naturally.
Typically you’d toss in chopped shado beni (chandon beni aka culantro) or cilantro, but in my case all I had was parsley on hand.
So there you have it, channa and aloo from scratch, an iconic veg or vegetarian curry, which is guaranteed to delight your tastebuds.
