caribbean recipe Archives | Page 4 of 5

Here’s another one of those insanely good comforting dishes we enjoy across the Caribbean. Each island and household will have it’s own take on this classic Caribbean recipe and that’s what gives us that uniqueness as you work your way up and down the island chain. This is a massive one pot dish meant to be enjoyed as a family or.. freeze the rest for those cold winter nights you want a piece of Caribbean warmth.

You’ll Need…

3-5 lbs smoked pigtails
1 large onion (diced)
3 scallions (chopped)
1 and 1/2 scotch bonnet (divided)
5 large cloves garlic (smashed)
6 sprigs thyme
5 leaves of Shado Beni (Chadon beni or Culantro) chopped
3/4 tablespoon salt
1 stick cinnamon
1/3 teaspoon black pepper
2 cups diced pumpkin
12-15 okra (cut 1 cm wheels)
2 stalks celery (diced)
1 1/2 cup coconut milk
8-10 cups of water (divided)
1/4 cup roocoo
1/2 lb spinach
3 cups long grain parboiled brown rice

Notes: If you can’t source the smoked pigtails (or maybe you don’t mess with pork) you can always use smoked turkey. Additionally you can try European supermarkets for the smoked pigtails (in my case I got mine at a Polish market) if you’re finding it difficult to source. If you’re doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Using a very large chefs knife or clever, cut the pigtails into 1 1/2 inch pieces. Then into a pot covered with cool water on a medium flame. Bring to a boil and simmer for 10 minutes. Enough time to remove some of the smoke and salt it’s cured in and to start getting them tender.

Drain and set aside.

In a deep heavy pot (it’s a one pot dish) on a medium flame, add the olive oil, then add the onion, scallions, thyme, Scotch Bonnet pepper (no seeds), garlic and shando beni. Turn the heat down to low and cook for 3-5 minutes.

Add salt, black pepper and the cinnamon stick. Stir well and add the pre-cooked smoked pigtails.

3 minutes later we’ll add the pumpkin, okra and celery. Stir well to coat everything with all those flavors. Add the coconut milk, turn the heat to medium/high and bring to a boil. As it comes to a boil, add 3 cups water and Roocoo and mix well. (for the roocoo I basically soaked Annatto seeds in hot water)

After it comes to a boil, reduce to a simmer and cook for 10 minutes. Since I’m not a huge fan of cinnamon, this is where I removed the cinnamon stick (it’s done it’s work). Wash the rice and spinach and get ready to add them both to the pot. Typically we’d use dasheen bush (dasheen or taro leaves), but baby spinach is an excellent replacement.

Add the washed rice and go in with another 5 cups of water (you may need to adjust later). Stir well and put the heat up so we can bring this to a boil.

Float the Scotch Bonnet pepper (Do NOT BREAK) as we want the flavors off the oil on the skin of the pepper. This step is optional as we already added a piece of pepper at the start.

20-25 minutes later the rice should be fully cooked, taste for salt and adjust. Remove the scotch bonnet pepper, turn off the heat and place the lid back on and leave on the same burner where you cooked it. 10 minutes later the cook up rice should be done. Now if you like your rice more grainy, you will need to adjust the cooking time of the rice or use less liquid. Speaking about liquid, you may need to add more water (In the ingredient list I said 8-10 cups as depending on the rice you use, it may need more water). Feel free to adjust.

I guarantee you that if this is the first time you’re having this dish, it won’t be the last. You can always use some stock in place of some of the water we used, for additional flavor or depth to this dish.

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Seafood

Fry Cabbage With Saltfish (Salted Cod).

May 28, 2025September 11, 20204 Comments

Cabbage with saltfish.. such a common and classic Caribbean dish, loved across the region. Bits of Salted Cod added to any dish is what most Caribbean folks would consider our ‘Umami’, so it’s common to elevate things like the simple Cabbage to new tasty heights. The beauty of this dish is that you can any vegetable you have on hand or enjoy as other cultures do stir fry. Days when I have mushrooms or fresh green peas from the garden.. yea they find their way into the pot.

You’ll Need…

2 tablespoon olive oil
1 medium onion (diced)
1/2 scotch bonnet pepper (sliced)
1 large tomato (seeded / diced)
1/2 large cabbage (shredded/chopped)
1/3 lb salted cod (prepared)
1 medium carrot (grated)
1/2 teaspoon black pepper (divided)
2 scallions (chopped)
salt (adjust)

Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

How To Prepare Salted Cod (saltfish) < Click The Watch!

Heat oil on a medium flame in a wide saucepan, then go in with the onion and stir. Turn the heat down to low and cook slowly to bring out the natural sweetness of the onion without burning it.

Add the scotch bonnet pepper, 1/2 the black pepper and the prepared salted cod (saltfish). Cook on low for 3 minutes. Heat up to medium, add the tomato and stir. A minute later add the crushed garlic and cook for 3 minutes.

Note! Wash your hands with soap and water immediately after handling such hot peppers and don’t include any seeds or the white membrane surrounding the seeds as that’s where the scorching heat lives. Unless you want the raw fire.

Add the chopped/shredded cabbage and stir well to bring all the flavors together. It will seem like a lot of cabbage, but it will wilt as it cooks. Place the lid on and cook for about 3 minutes. Remove the lid at this point and stir well.

Add the grated carrot and combine. (heat still on medium/high) Put the lid back on and cook for 3-4 minutes to sort of steam the cabbage and carrot.

Taste for salt and adjust as the salted cod may have enough remaining salt (as in my case) to season this dish for you. Hit it with the remaining black pepper, toss in the scallions and mix well. Turn off your heat.

Serve as a side dish and any remaining can be used to make the perfect filling for sandwiches.. my fav actually. Quick, simple and tasty, no need to fuss around in the kitchen when you got saltfish and cabbage yea. Enjoy!

Gluten Free Vegan

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

May 28, 2025June 8, 20203 Comments

Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!

You’ll Need…

1 medium onion (diced)
4 cloves garlic (smashed)
4 sprigs thyme
1-2 tablespoon olive oil
1/2 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (diced)
1 carrot (cut into 1/2 cm wheels)
3/4 cup red beans (from a can – rinsed)
1 teaspoon turmeric
10 okra (1/2 inch chop)
1 large sweet potato (cubed)
1 1/2 cups squash (or pumpkin \ cubed)
2 cups long grain par-boiled brown rice
2 cups spinach
1 1/2 cups coconut milk
2 1/2 cups veg stock
1 teaspoon salt (adjust)
2 tablespoon parsley (chopped)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the veg stock you use.

Heat oil in a deep/wide pan on a medium flame, then add the onion, garlic, thyme, scallions and black pepper. Turn the heat down to low and cook for about 3 minutes.

Add the scotch bonnet pepper (no seeds unless you want it spicy) and carrot, stir well, then add the beans and cook on low for another 2-3 minutes.

Add the turmeric, turn the heat to medium and add okra, stir. In now goes the sweet potato and squash (pumpkin will work too). At every point (when we add ingredients to the pot) stir well.

Go in with the washed rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Scrape the bottom of the pot as there will be some caramelization (flavors) develop at the bottom of the pot. Add the salt and bring to a boil.

As far as ‘washing” the rice is concerned.. this is to remove extra starch and grit as a result of the process of taking out the husk off the grains. So we’ll cover the rice with cool water in a bowl, massage with our hands, discard that water and repeat until that water is somewhat clear. Or rise under running water in a strainer, until the water runs clear – That’s “Washed” rice.

Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump. For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process.

25 minutes later, taste for salt and adjust… leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done. Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).

For this classic dish, I like having a side of Tomato Choka as a side or condiment for an extraordinary vegan meal.

Gluten Free Meat & Poultry

Haitian Influenced Epis Chicken.

May 27, 2025June 14, 20171 Comment

After making a fresh batch of Epis (zepis) I decided to put it to use on some boneless chicken breast I had thawing in the sink for dinner. If you’ve ever struggled with dry and bland chicken breast (say chicken chest in the Caribbean) you’ll definitely want to give this recipe a try. Moist, tender and packed with flavors of that Haitian Epis. I’m not sure if there’s an actual Epis Chicken recipe in Haiti, but I was thoroughly impressed with this one.

You’ll Need…

3 skinless/boneless chicken breast
1/8 teaspoon black pepper
1/4 teaspoon salt (add more to your liking)
1 tablespoon Haitian Epis
2 tablespoon coconut oil

Important! If making this dish gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Season the cleaned chicken breasts with the salt, black pepper and Epis. Mix well and allow to marinate for 2 hours.

In a wide pan (one with a lid) heat the coconut oil (or use your fav oil) on a medium flame, then add the seasoned chicken breasts to the pot. Yes, it’s ok if the marinade goes in too. Immediately turn the heat down to low and cook for 2-3 minutes, then flip.

Now place the lid on the pot and cook on LOW for about 10-12 minutes. Depending on the thickness of your chicken breast, they should be near cooked. Remove the lid and cook on medium/high for another 5-8 minutes to burn off any excess liquid which would form naturally and to give the chicken a golden color.

Do remember to flip to brown and cook evenly. I then removed them from the pan and allowed it to rest for about 4 minutes before I sliced though. In the meantime I made a quick pan gravy in the same pan I pan roasted the chicken.

By seasoning and slow cooking you’re guaranteed to get tasty and moist chicken, without any fuss.

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Gluten Free Vegetarian

Tasty Vegetarian 3 Spinach Rice

April 22, 2017April 22, 2017Leave a Comment

Looking back I think I originally documented this recipe late summer / early fall last year.. when my garden was loaded with the ‘spinach’ I’m about to use in this recipe. I’m using the word ‘spinach’ a bit loosely, as I’m really referring to several types of greens when I do. I’m a HUGE fan of greens so I usually plant several varieties in my garden every year. I’m told that as a kid on the islands my favorites (bhagi aka greens) were Dasheen Bush (tender leaves of the dasheen plant), Pak Choi and Chorai (Jamaican Callalloo)… mom never had a problem with me eating when she would cook those dishes.

You’ll Need…

2-3 cups chopped Jamaican Callaloo
2-3 cups chopped Kale
2-3 cups chopped Swiss Chard
1 teaspoon salt (adjust)
1/2 med onion (diced)
2 cloves garlic (crushed)
1/4 teaspoon black pepper
4 sprigs thyme
2 scallions
1/4 teaspoon allspice
2 cups water
1 1/2 cups coconut milk
2 tablespoon olive oil
1 scotch bonnet pepper
2 cups parboiled brown rice

Important: If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, drain and trim the different greens (I cut into 1 cm ribbons) and set aside. Don’t use the tough stems of the Jamaican Callaloo (Chorai) and Kale.

In a wide pot/pan heat the olive oil on a med/low flame, then go in with the diced onion, chopped scallions, smashed garlic, black pepper, allspice and thyme. Cook for about 1-2 minutes.

Start adding all the chopped greens to the pot and stir and add the salt.

It’s now time to add the washed rice (place the rice in a bowl, cover with water and move the grains between your fingers.. the water will go cloudy. drain and repeat until the water is clear. or you can place the rice in a strainer and run cool water over it.. massage until the water runs clear) and mix with everything else in the pot.

It’s now time to crank up the heat to high and go in with the coconut milk and water.

As it comes to a boil, place the whole scotch bonnet on top (don’t break – we want the flavors of the oils on the skin and NOT the raw heat). Stir well, cover the pot and reduce the heat to a gentle simmer.

It took about 22-25 minutes to cook. Turn off the heat, lid still on and allow it to continue cool/cooking with the residual heat. After about 15 minutes, you can now go in with a fork and fluff the rice. Do remember to remove the scotch bonnet pepper before you fluff the rice to ensure you don’t mistakenly break it. Once broken it will release that Caribbean Sunshine (heat).

An amazing one pot vegetarian rice dish (probably vegan too?) packed with flavors of the islands. Do keep an eye on the level of liquid as it cooks (add more boiling water if necessary) and remember to taste it for salt near the end and adjust accordingly. You can always add vegetable stock instead of water, but be mindful of the sodium level. or go in with chicken stock if not making this vegetarian.

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Gluten Free Seafood

The Ultimate Grilled Stuffed Peppers.

November 17, 2014October 7, 2014Leave a Comment

This past summer our annual Month Of Grilling was a huge success with fans around the world. One of the featured recipes this year was the grilled stuffed peppers, where I played around with some classic “Caribbean” ingredients to achieve what I believe is a delightful way to do stuffed peppers. Though this recipe was done on the grill, you can easily prepare it in your indoor oven with great success.

You’ll Need…

5 bell peppers
3 cups cooked rice (long grain parboiled brown)
2 scallions (chopped)
1/2 medium onion (diced)
1 cup shredded saltfish (salted cod, prepared)
1/4 scotch bonnet pepper (diced fine)
1 tomato (diced/seeded)
1 1/2 cups shredded cheddar
1 tablespoon parsley
2 sprigs thyme
1 tablespoon olive oil
1/4 teaspoon black pepper

IMPORTANT: Use boneless salted cod and still check to make sure there are no bones as you prepare the salted fish.If you’re doing this recipe gluten free, please pay attention to the cheese (and every ingredient listed) you use as if it’s processed it may have trace amounts of gluten.

* NOTE : To learn how to prepare the salted cod, see: https://www.youtube.com/watch?v=K-4xn6sFpIQ

Cut the tops off the peppers and remove the core (seeds etc) and give them a wash and turn over on paper towels to dry. Dice the onion, scallions and tomato into same size pieces. Then finely chop the parsley, thyme and scotch bonnet pepper. Remember to not include any seeds from the scotch bonnet and wash your hands immediately after with soap and water after handing it. Grate the cheese and set aside. You’ll need to precook the rice in salted water.. I used long grain parboiled brown rice.

Above I have a link to a video showing how to prepare the salted fish (cod in my case). Soak in cool water, then place in a pot topped with water and boil for about 20 minutes Drain, rinse with water and shred. The goal is to remove most of the salt the fish is cured in and to re-hydrate the fish.

Heat the olive oil in a deep pan on a medium/low heat, add the diced onion, 3/4 of the scallion, thyme, black pepper, parsley and tomato cook for about 3 minutes on low. Then add the salted cod and cook for another 2-3 minutes. The cod is fully cooked, but we want to get the rich flavors from it in the stuffing.

Allow the filling to cool a bit, then mix it with the cooked rice in a large bowl. Then add 3/4 of the grated cheese, mix well and get ready to stuff the peppers. As mentioned I did these on the grill so I opted to use my cast iron pan to grill these on. Basically all you have to do is drizzle on some oil (or use cooking spray) and place the peppers on there to be stuffed. TIP: If you find that the peppers don’t sit evenly on the pan, you can cut the bottom of them so they level off.

As you grill heats up, top each pepper with a bit of the cheese and scallion we reserved.

Grill indirectly for about 30-40 mins.. be sure to turn the peppers so they cook evenly. My grill was set at about 375 F, the lid was covered and if you’re wondering.. indirect simply means the pan was not directly over the heat source of my grill.

If you’re doing these gluten free stuffed peppers in the oven – 375 F on the middle rack and I would recommend covering with tin foil to start, then remove the foil the last 5 minutes of cooking so you get those lovely charred edges. If you want you can also hit the broil setting for 2 minutes.

I do hope you’re liking the fact that we’re now featuring Caribbean type gluten free recipes (thanks for all your emails). I encourage you to be creative with the stuffing.. even if it means using 2-3 different types of cheese!

It’s important to note that I didn’t use any salt in this recipe as the remaining salt from the salted fish will be enough to season this perfectly. But you can always taste the stuffing and adjust accordingly. If you want you can dice the bell peppers we trimmed off (top) and add it to the stuffing or you can use them as a lid for presenting these tasty stuffed peppers at your dinner party.

Gluten Free Seafood Vegetarian

Baby Pak Choi With Salted Cod The Caribbean Way.

November 24, 2014February 5, 20147 Comments

One of my favorite dishes growing up on the islands was when mom would make pak choi with leftover stewed pork. The slight crunch from the pak choi (not over-cooked) combined with the flavors brought to the game by the tender pieces of stewed pork with hints of ginger.. I may have to get that one done very soon as I now have a craving. Back to the pak choi with salted fish recipe… This version is just as tasty, as I find that the bits of salted cod brings it’s own unique flavor to the finished dish.

You’ll notice that I added this recipe to the vegetarian section as the salted fish can easily be omitted with great results. I would just double up on the onion and garlic for added flavor.

You’ll Need…

2 lb baby pak choi
1 cup prepared salted cod
1/2 teaspoon black pepper
1/4 scotch bonnet pepper
1 large onion (diced)
4 cloves garlic (diced)
2 tablespoon olive oil

Optional – Cashews and/or sliced almonds

Double wash the pak choi as there’s usually sand/dirt between the stems and drain, then chop into 1/4 inch pieces (cut across into ribbons). You’ll need to boil the salted fish (cod) then rinse and shred. The boiling will remove most of the salt it was cured in and help hydrate it a bit. If you don’t boil the salted fish in water before using it will be too salty for use. Watch this video if you’re unfamiliar with working with salted fish (click link) : How To Prepare Salted Fish. Try to purchase boned salted fish to avoid having to pick out the tiny bones.. but still keep an eye out for any bones which may still be present in boned saltfish.

Now heat the oil on a medium flame in a wide pan and add the diced garlic and onion. Reduce the heat to low and slowly cook for 3-5 minutes. Then toss in the bits of salted cod (any dry salted fish) as well as the black pepper and with the heat still on low cook for another 2-3 minutes The goal here is to get a ton of flavor created before adding the chopped pak choi.

Raise the heat to medium and start adding the chopped pak choi to the pot. It will wilt as it cooks so don’t get alarmed when you get the feeling it won’t all fit in your pan. Top with the scotch bonnet pepper and stir well. Do not cover the pot or you’ll risk having too much moisture/liquid form.

Cook with the pan uncovered for 5-7 minutes or until you get the desired texture you like with your pak choi. I like it with a slight crunch. You’ll notice that I didn’t add any salt to the dish as the remaining salt from the salted cod will be enough to season this properly.. but do taste and adjust accordingly.

If you want to add some cashews or sliced almonds, you can do so the final 2 minutes of cooking. This will add a lot of texture to the dish (and protein). Remember when working with scotch bonnet (or any hot pepper) to wear gloves if your skin is sensitive and do wash your hands with soap and water immediately after. Also note that the scotch bonnet is optional and do not include the pepper’s seeds if you’re concerned about the raw heat. The seeds and white membrane surrounding the seeds is where the majority of heat will be.

This is a wonderful dish to have with steamed or boiled rice, works well with roti and other flat breads and if all fails.. make a sandwich with it. Superb! Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Gluten Free Vegetarian

Jamaican Callaloo And Swiss Chard A Wicked Vegetarian Combination.

December 3, 2014September 11, 20135 Comments

With both Jamaican callaloo (aka amaranth, callaloo, chorai or bhagi) and Swiss chard both in abundance in my garden this summer, I thought I’d combine them both for a delicious vegetarian recipe. Here’s the thing, DON”T for one minute think this will be a bland or petty recipe since you heard me use the word vegetarian. If you’re new to Caribbean cuisine be aware that NO recipe is ever bland. We love bold flavors and our food always reflect the vibrancy of our people.

You’ll Need…

1 table spoon coconut oil
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup cherry tomatoes chopped
6 cups Jamaican Callaloo (trimmed)
6 cups Swiss Chard (trimmed)
1 teaspoon lime juice
1/2 medium onion
4 cloves garlic
1/4 scotch bonnet pepper
1/2 cup coconut milk

Notes: You can also use vegetable or olive oil if you don’t have coconut oil. IMPORTANT: if doing this recipe gluten free, do go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash, drain and trim the Swiss chard and callaloo bush. With the Swiss chard do wash them thoroughly as the ribs of the stem can hide dirt. With the calaloo bush, don’t use any tough stems. Roll into bundles and cut into ribbons/shreds. Also prep the onion (sliced thin) , scotch bonnet pepper (dice), garlic (sliced thin) and tomatoes.

Heat the oil in a deep sauce pan on medium heat, then add the onion and garlic. Turn the heat down to low so we can gently cook the onion/garlic. After 3 minutes, turn the heat back up and start adding the shredded callaloo and Swiss chard to the pot. It may seem as if it won’t all fit, but it will wilt down. Then add the scotch bonnet pepper, salt and black pepper. Top it with the coconut milk and bring to a boil. Now reduce the heat to low, cover the pot and cook for about 20-25 minutes.

If there’s any remaining liquid in the pot at this point, remove the lid, turn up the heat and burn it off. Yea, it’s that simple a dish to put together.

After you turn the heat of, drizzle on the lime (or lemon) juice, top with the chopped tomatoes and cover the pot. Let that sit for about 3 minutes before serving. For those of you who get that sort of itch at the back of your throat when you eat “greens” the lime juice will help with that, plus it will brighten up this dish as well.

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Gluten Free Seafood

Fiery Scotch Bonnet Honey Grilled Shrimp.

December 13, 2014July 3, 20135 Comments

As we begin July’s month of grilling as we’ve done in the past, I thought I’d start off with a dish which is very easy to prepare and has the wonderful flavors of the Caribbean in every bite. Don’t be intimidated with the amount of scotch bonnet pepper we used as it’s well balanced with the earthy sweetness of the honey. If Tehya can come upstairs with clean bamboo skewers in hand and say “dad this shrimp was on point!”, I’m sure you can handle the little Caribbean sunshine of it all.

You’ll need…

1 pound large shrimp or prawns, peeled and deveined (16-20)
2 tablespoon honey
2 tablespoon olive oil
2 Scotch Bonnet pepper, diced
1 teaspoon fresh minced garlic
1 scallion chopped finely

* pinch of sea salt (or any salt you have)

Notes: Wear gloves when handling scotch bonnet peppers and do remember to wash your hands immediately after with soap and water. Do NOT include any of the seeds and white membrane surround the seeds if you’re overly concerned about the raw heat. If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

If you’re not sure how to peel and devein shrimp, watch this video…

There are really just two steps to preparing this dish (marinate and grill).. So let’s start off by marinating the shrimp. In a strong zipper bag or plastic container, place the cleaned shrimp and all the other ingredients. Give it a good toss and store it in the fridge for one hour.

As the shrimp marinates, I’d recommend soaking the bamboo skewers in water to help prevent them from burning while on the grill. After one hour, it’s just a matter of threading the shrimp onto the skewers and heading out to a relatively hot grill. If you have a grill pan, you can certainly make these indoors on your stove.

When I cleaned my shrimp I left a little bit of the tail/shell on, just for presentation purposes.. the choice is yours.

Lightly grease your grill surface to prevent sticking (I used cooking spray, but you can dampen a paper towel with vegetable oil and brush) then place the skewers on (medium/low flame) on one side for 3-4 minutes.

After which you’ll then flip them over and cook for another couple minutes. Try not to over-cook them and pay attention to any flare-ups which may cause them to burn. The lid of my grill was covered during the grilling process . Remember they will continue cooking with its residual heat after removing off the direct flame, so factor that in so you don’t end up with rubbery shrimp at the end.

Squeeze on some fresh lemon juice and enjoy! I got 5 skewers with the one lb of shrimp and that’s pretty much enough for 5 people (1 skewer had only 2 shrimp though). Your guests will be raving after just one bite, so I would definitely double up on the recipe (just the shrimp as there will be enough marinade) to accommodate their immediate addiction.

Don’t forget to check back all of this month for more exciting and taste-bud challenging recipes off the grill!

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Meat & Poultry

Caribbean Rotisserie Chicken On The Grill.

May 27, 2025June 9, 201216 Comments

We’re full steam ahead with our month of grilling with a Caribbean approach, so today it’s time for a Caribbean style rotisserie chicken on the grill. Imagine unveiling a few of these as your friends arrive for your BBQ this summer.. they’ll be blown away! Be prepared for your neighbors inviting themselves to your home after constantly peeking over the fence to investigate what that amazing aroma is!

With a sort of Jamaican Jerk dry rub influence, this recipe is not spicy as I’ve purposely left out the Caribbean sunshine – scotch bonnet peppers so those of you who are not into the ‘heat’ can also enjoy this. Unless you’re a real ‘wuss’ and think cinnamon is spicy!

You’ll Need…

1 whole chicken
lime zest (1 lime)
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 teaspoon brown sugar
4 sprigs thyme
1 lemon cut in half
1 scallion

Notes: The chicken I used was about 4 lbs (cleaned) and before seasoning I washed it with lime juice and water, then pat dry with paper towels. If you want to kick this up a bit you can dice (fine) a scotch bonnet pepper and add it to the rub. You can do this chicken in a roasting pan in the oven if you wish.. try to place the chicken on wire rack in the pan, so it’s not sitting in the fat/oil which will be released. Roast at 375F for 2hrs. Doing this on the grill as I did with the rotisserie is ideal, as the fat will self baste the chicken before falling into the pan I placed below it.

The first thing we need to do is prepare the sort of dry rub we’ll be using to season the chicken. Grate the lime zest into a bowl, then add the other dry ingredients (except the lemon, scallion and thyme) and give it a good stir.

It’s now time to prepare the chicken so it can marinate for about 1/2 an hour or so before being introduced to the grill. Before using the dry rub, open up the cavity of the bird and add the thyme, scallion (fold it) and lemon halves. Now it’s time to coat the chicken in the dry rub me made. Try to do so evenly.. then cover with plastic wrap and allow to marinate in the fridge. It’s important that you truss the chicken (tie with string) so it’s compact and will not toss around as it does it’s thing on the rotisserie.

Preheat your grill at 300 degrees. TIP: Place a disposable pan (see your local dollar store) directly below where the chicken will be placed on the grill (see video below) and put about 1/2 inch of water in it. As the rotisserie chicken cooks, it will drop fat and you don’t want flare-ups. This will prevent such flare-ups, but remember to keep adding water as it cooks. Now it’s just a matter of placing your chicken securely on the rotisserie bar and heading out to the grill.

Cover the lid and let this cook for 2 hrs. After the first hour it will start to develop color and the scent will start to really make it’s presence known. Do remember to keep the heat constant and keep filling the drip pan with water. After 1.5 hrs I turned up the heat to 400F to ensure it’s fully cooked inside and to give it that appealing color rotisserie chicken should have.

After 2 hrs your rotisserie chicken should be ready to join the party. Remove from the heat and allow to rest (cover with tin foil) for about 1 5mins before cutting. In total my chicken cooked for 2 hrs and 10 minutes and it was simply stunning! It may seem like a long time, but this is one of those things you don’t have to babysit, as long as your drip pan has water and you heat is controlled, you can do work on your potato salad and beverages.

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Vegetarian

Rich And Creamy Caribbean Pumpkin Rice.

July 29, 2012March 8, 201220 Comments

Pumpkin rice rice is a dish I only just started to appreciate after having it at an “Island Grill” fast food joint in Kingston, just over a year ago. Though that pumpkin rice was rather bland, it worked well with the side of spicy jerk chicken and creamy coleslaw or maybe I was terribly hungry after a day with friends exploring the sights and sound of Jamaica. I recall our dad speaking about this dish when we were growing up and how good it was with pieces of “saltfish”, but I don’t ever recall my mom making it. The two main rices dishes in our home were cook-up rice and the king of rice dishes.. pelau. Even if our mom did make pumpkin rice, it would be her and the old man eating it alone as you couldn’t force us to eat pumpkin as kids.

You’ll Need…

2 cups diced pumpkin
2 cloves garlic
1 medium onion
1 scotch bonnet pepper
2-3 sprigs fresh thyme
1 teaspoon salt *see note below
2 cups brown rice (long grain)
tablespoon olive oil (veg oil or butter)
1/4 teaspoon black pepper
1/2 teaspoon grated ginger
3 – 3 1/2 veg stock *see note below

Notes: By using the whole scotch bonnet pepper in the dish I got the flavor and not the heat. Break open the pepper near the end if heat is your thing. I used vegetable stock as I wanted to keep this dish vegetarian and I also wanted a mild stock which wouldn’t over power the pumpkin. You’re free to use chicken or beef if you prefer, but be aware that the overall flavor of the dish will be changed. I used Calabaza (Cucurbita moschata), also known as West Indian, Cuban, or Caribbean pumpkin, but I think butternut squash would make for an excellent substitution. Be aware that a lot of stock comes loaded with sodium, so if you’re not familiar with the stock you’re using, add half the salt and adjust near the end of cooking.

* Be sure to watch the video at the bottom to see how I peeled and cubed the pumpkin and for general instructions on cooking this tasty vegetarian pumpkin rice dish.

Start by peppering everything for cooking. Peel and dice the pumpkin, dice the garlic and onion and grate the ginger. Then in a deep pot, heat the oil on a med/high heat and add the diced onion, garlic and the thyme. I left it on the sprig as I wanted the flavor from the stems and near the end of cooking I have the opportunity to remove the stems from the pot. Allow this to soften up on a med heat for a couple minutes.

Now add the grated ginger and black pepper to the pot and give it a good stir. After cubing the pumpkin do give it a good rinse under cool water and drain. Now you can add the diced pumpkin pieces and give it a good stir. With your heat at a med/low setting, allow this to cook for a couple minutes to infuse all the wonderful flavors. As this cook, be sure to wash your rice (see video below) as we’ve done in the past. Basically all you’re doing is… place the rice in a deep bowl and cover with water, now using your hands do a sort of massage motion to allow the grains to work between your fingers. You will notice that the water will go cloudy… pour out and repeat until you have clear water. usually 3-4 times.

With the rice now washed/drained, add it to the pot and stir. Pour in the stock, add the salt (remember my note above) and plop in the scotch bonnet pepper into the pot.

Bring this up to a boil, then reduce to a simmer and cover the pot to cook off the liquid and get the rice nice and tender. After about 10 minutes or so you’ll notice that your liquid would have reduced, the pieces of pumpkin will start to fall apart and the rice grains will start to get plump.

Here is where this can become a bit tricky as the brand of rice you use may have a bearing on this part going forward. After 18 minutes of my rice simmering away I noticed that the rice grains were almost all the way cooked and I still had some liquid. So I turned up the heat and burned that off… remember to stir or it will stick to the bottom of the pot. I like my rice a bit grainy so I had to account for it cooking further in it’s own heat, even after I turned off the stove. If you like you rice creamy, give it a bit more time cooking to really plump up the rice. The texture and consistency of the final pumpkin rice dish will depend on your own liking. remember to now remove the whole pepper and sprigs of thyme. Check for salt and if you want a blast of heat, do burst open the pepper.. but be warned.

There you go, a hundred times better than what you’d find at Island Grill and be sure to add a pinch or nutmeg and/or allspice (pimento berries) to really give this a wicked flavor infusion.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Stew Chicken With String Beans.

May 27, 2025February 27, 20126 Comments

Stewed chicken with string beans was usually a “Monday” dish in our home back in the day. Leftover stewed meats (usually chicken) from Sunday’s huge lunch was used to enhance the flavor of boring string beans… probably the only way our mom would get us to eat beans. She would usually cook down the beans first and add the pieces of left over stewed chicken near the end, to finish the dish off. However, we’ll do things a bit different… we’ll stew the chicken first for that rich flavor and color, then add the trimmed string beans to the pot and allow it to enjoy married life (smile).

I’m not a fan of chicken breast (white meat) as it’s so easy to go dry. But I assure you the pieces of chicken will be juicy, tender and infused with the lovely goodness of ginger, the herbs we used and the overall stewing process.

You’ll Need…

2 Chicken Breast (about 1 1/2 – 2 lbs)
2 lb string beans (see note below)
3/4 tablespoon salt
2 tablespoon veg oil
1/4 teaspoon black pepper
1 teaspoon grated ginger (see note)
1/4 hot pepper (habanero or scotch bonnet)
1 medium onion
1 tomato
3 sprigs thyme
2 scallions
2 cloves garlic
1 tablespoon ketchup
1 tablespoon golden brown sugar
juice of 1 lime or lemon (can vinegar as well)
2 leaves shado beni (or 2 tablespoon chopped cilantro)
1 teaspoon Worcestershire sauce
1 1/2 cups water

Notes: Feel free to add additional herbs in seasoning the chicken (Spanish thyme, parsley and/or oregano). I used string beans, but you can also use french beans, bodi (yard beans) or any of your favorite green beans. I grated the ginger into the marinating of the chicken, but if you wish you can use a slice and remove it at the end of cooking if you’re worried about biting into the ginger. Remember when using hot peppers to keep away from the seeds and surrounding white membrane if you’re concerned about the heat.

I got boned chicken breast (on sale), so I had to debone and cut into 1 inch chunks. I then washed the pieces of chicken with the lime juice and rinsed with cool water.Then chop the onion, garlic, tomato, hot pepper, scallions, thyme and shado beni.

Add all the ingredients into the bowl with cubed chicken pieces except the brown sugar, water, string beans and vegetable oil. Give it a good stir and allow the chicken to marinate for at least 15 minutes.

I had already prepped my beans, but this would be a good time to do so while the seasoned chicken marinates. Trim off the ends of each bean, then cut into 1-2 inch pieces length-wise. I then like to cut each piece down the middle as I find it cooks faster and really absorbs the flavors of the stewed chicken. It will take some time and best done using a small pairing knife (better control). Please refer to the video below to see how I trimmed each bean.

Let’s get ready to put this tasty dish together. If this is your first time ‘stewing’ meats as it’s done in Caribbean (almost like caramelizing) you can refer to the video below or follow along.. I’ll try my best to describe this step. Since we’ll be working with melted sugar at a high temperature be sure to use a dry cooking spoon with a long handle. It’s also recommended that you have the seasoned chicken close.

Heat a fairly large/deep pot on a med/high heat and add the oil. Now add the brown sugar and keep stirring. The sugar will start to melt and go a sort of caramel color.. that’s what we want. Allow it to start going frothy and it will get a rich dark color. Keep stirring as you want the entire batch of sugar to work evenly. As it get’s a rich dark color and frothy.. the pot will start to smoke so have a window open or the exhaust fan above your stove on. I’ve had the smoke detector go off a few times. With care, start adding the chicken. It’s ok if the pieces of onion, tomato etc goes into the pot. Sooner or later they will reside there. Give it a good stir to coat the chicken in the lovely brown color.

* Be careful not to let the sugar go black or your dish will have a sort of bitter taste.

Turn down the heat to low, cover the pot and allow to cook for about 6 minutes with the lid on. After six minutes you should have some natural juices at the bottom of the pan. With the lid off, turn up the heat (remember to stir) and burn off that liquid. We’re building a rich flavor base and we enhancing the overall color of the dish.

With all the liquid gone, start adding the trimmed (don’t forget to wash your beans before trimming) beans to the pot and give it a good stir (heat still on high). Pour the water into the same bowl you marinated the chicken in to pick up any remaining marinade, then pour that water (the cup and a half) into the pot. Give that a good stir and bring to a boil.

When it comes to a boil reduce to a simmer, cover the pot and allow to cook for about 15 minutes. I like my beans to still have a slight crunch, so 15 minutes works great for me (stir occasionally). After 15 minutes (your kitchen will have a wonderful scent at this point), remove the lid and if you have liquid at the bottom of the pan (you will), turn up the heat and burn it off. You’re Done!

I love this with plain boiled rice (brown), but it’s just as tasty with roti and it makes a killer sandwich (trust meh). Yes the vibrant green color will be lost, but if you want to brighten it up a bit for presentation, you can add some chopped tomato near the end to just heat through.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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