Over the years I’ve noticed that fish and seafood recipes do really well on the website, maybe it’s due to the shift from more traditional pork, beef and chicken recipes and more exploration of pescatarian type dishes. While you may notice similarities with this recipe and the Coconut Stewed Fish I did back in 2009, with the additional step of starting with the puree of tomato, onion and garlic, the overall flavor is superb.
You’ll Need…
2 lbs Cod fillet (washed) 3/4 tablespoon sea salt (divided) 1 teaspoon black pepper (divided) 3/4 tablespoon Caribbean Green Seasoning 1 teaspoon curry powder 1 tablespoon olive oil 2 medium tomatoes (rough chop) 6 cloves garlic (rough chop) 1 large onion (rough chop) 1/4 cup water 1 1/2 tablespoon tomato concentrate puree 3/4 tablespoon smoked paprika 1 teaspoon grated ginger 2 cup coconut milk 2 tablespoon chopped parsley
Notes! May I recommend using a firm white fish like snapper, flounder, haddock, halibut or grouper (besides the Cod I used). And if you want it to hold its shape while cooking, get fillets with the skin on, on one side. Additionally you can use a whole fish, simply cut it into pieces, but be mindful of the bones. Please use the video below to follow along as much more about the recipe is discussed there.
Season the Cod (cut into 2 inch pieces) with 1/2 the salt, 1/2 of the black pepper, Caribbean Green Seasoning and curry powder. Set aside to marinate for about 10 minutes.
In a blender, puree the onion, tomato and garlic with 1/4 cup of water. Then heat the olive oil (use any oil you prefer) on a medium flame and as it comes up to temperature add that tomato puree to the saucepan.
As it starts to boil, lower the heat to med/low, add the ginger and smoked paprika and stir well. The goal is to cook this down until all of the liquid is gone. After a few minutes, add the tomato concentrate puree, remaining salt and black pepper and continue cooking.
It will take about 10-12 minutes to cook-down until you get a thick paste and you start seeing the oil we started with.
It will go a much darker red in color and by removing all of the liquid the natural sweetness of the tomato will shine through, along with the other flavors we added.
At this point you’ll add the coconut milk and bring back to a boil (raise the heat back to medium). Stir well to incorporate and cook on a rolling boil for 4 minutes to cook out the rawness of the coconut milk (see video).
It’s time to add the seasoned pieces of Cod fish to the saucepan and being very gentle, stir to make sure the pieces are all coated with the rich coconut tomato sauce.
It will take between 4-5 minutes for the fish to fully cook. You will notice that the Cod will start to flake and the sauce thickens. Top with the chopped parsley and turn off the stove. You may add the juice of 1/2 of a lemon if you wish.
Taste and adjust the salt just before you turn off the stove and should you prefer, you may add chopped cilantro (coriander) or Shado Beni(culantro) instead of the parsley. Additionally, if you want this dish spicy, you may add any hot pepper you like (at the start) and in the amounts you can tolerate.
This recipe is loosely based on a ‘newer’ method my mom has used for making Stewed Salmon the past 12 years or so. It’s definitely not your typical “Caribbean” stewed fish, however it ranks right up there with the flavors we have across the region.
You’ll Need…
1 lb salmon fillet 1 lime (juice) 1/2 teaspoon salt 5 cloves garlic (chopped finely) 1 teaspoon black pepper (divided) 1 teaspoon smoked paprika 1 teaspoon Caribbean Green Seasoning 1 medium onion (sliced) 2 scallions (chopped) 1 cup all-purpose flour 2 cups veg oil 1 tablespoon olive oil 1/2 medium bell pepper (sliced) 1 package Sazon 1 tablespoon tomato paste (concentrate) 2 tablespoon tomato ketchup 1- 1 1/2 cups water 1 teaspoon smoked paprika 2 medium tomato (large chunks) 2 scallions (chopped)
Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there, especially why I used a package of Sazon and how you can take up the heat/spice level by adding your favourite hot pepper/s.
There are 3 simple steps to this recipe. Prep the ingredients, fry the fish, then finish with the sauce. Cut the salmon fillets into 1 inch strips, make sure to do a once-over to verify and remove any bones (sometimes there can still be some even though they are fillets) and wash with the juice of the lime and cool water.
Season the salmon pieces (skin on one side) with the Caribbean Green Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I also added the white (bottom) parts of the scallions. Mix well and allow to marinate for about 10-15 minutes.
It’s now time to fry the salmon (explained why in the video). Heat the vegetable oil on a medium flame, then flour dust the pieces of salmon (shake off the onions, but keep in the same bowl) and fry for about 5-7 minutes. Basically until they get a bit of color and crust. Be sure to flip them as they fry, so they cook evenly.
As they come out of the frying pan, you can set them on a paper-towel lined plate or wire rack to drain off the excess oil.
The final step is to create the base sauce to which we’ll add back the salmon pieces to finish up. Heat the olive oil in another saucepan (yes you can use a tablespoon of the same oil you fried the fish with if you prefer) on a medium flame, then add the bell pepper and stir well. Then add the Sazon to the bowl where we marinate the salmon and mix well. Everything in that bowl will also be added to the saucepan as well. Stir well and turn the heat down to medium low.
Add the remaining black pepper and stir well. After 4 minutes add the tomato paste to the pan and stir. The goal is to get the natural sugars from that tomato paste (as explained in the video) to heighten.
Add the water to the bowl you marinated the salmon in and swish it around to pick up any marinade which may still be there. Add that water to the pan, along with the tomato ketchup and bring to a boil (raise your heat to medium).
Let it boil for about 3-4 minutes, then add the tomato pieces (cut large) and bring to a boil and cook for another 2 minutes before adding the fried salmon pieces to the pan.
Cook on a simmer for 3 minutes, then it’s time to personalize things. Taste (sauce) and adjust the salt to your liking and determine if you’re happy with the sauce’s consistency. Reduce further or add a bit more water. Keep in mind that the sauce will further thicken as it cools and with the residual heat from the pan.
Top with the green parts of the scallion (or parsley) and should you want to finish with a few drops of lemon juice, it’s all up to you.
Way back in 2009 I shared the original Pong-up yam with saltfish recipe, a recipe that’s very dear to me as it reminds me of “home” and being a carefree lil fella on the islands. In that recipe we explored how it’s done from scratch, however with this version we’ll use leftover boiled yam and stewed saltfish.
You’ll Need…
1 tablespoon salted butter 1 medium onion (sliced) 1 medium tomato (diced) 1/4 teaspoon black pepper 1 cup leftover stewed saltfish 4 pieces Yam (preboiled in salted water)
Notes! I used leftover yam with the stewed saltfish (salted pollock), but you may use boiled green bananas, dasheen, cassava, eddoes or any pre-cooked ground provision with similar results as explained in the video. This is why I suggest you watch the video below as much more about the recipe itself is discussed there. If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.
Heat the butter in a saucepan on a medium flame, then add the onion, tomato and black pepper. Turn the heat to med/low and cook for 4 minutes or until the onion is soft and the tomato starts falling apart.
At this point you’ll add the stewed saltfish and mix well to heat through. Keep in mind that my stewed saltfish had scotch bonnet pepper in it, so there was already a spicy element to it. That said, if you want to add a bit of spicy pepper to the mix, do so when you add the onion and tomato.
Using the pestle from my mortar and pestle, I crushed the leftover yam.
Then it’s just a matter of adding the crushed yam to the pot and stir well to combine. Turn the heat up to medium and you’ll get a lovely crust forming. I used a non-stick pan and with my wooden spoon I scraped the bottom as I stirred everything. 4-5 minutes later and we’re done.
Mommy would serve this with hot Sada Roti(four people), but today I ate this as it was for lunch!
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!
Make this make sense? Trinidad and Tobago are two relatively small ISLANDS, meaning they’re surrounded by water. Both the Caribbean Sea and Atlantic Ocean are teeming with fish, yet if you look closer at our culinary culture, you’ll notice that we use a fair amount of tin (canned) fish in our recipes.
You’ll Need…
1 can Sardines (in oil) 1/4 teaspoon black pepper 1 small onion (sliced thin) 1 medium tomato (sliced) 1 scotch bonnet pepper (sliced) 1 teaspoon lemon juice (or lime) 1 1/2 tablespoon olive oil
Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you want to add some chopped scallions, Shado Beni(culantro) and/or parsley, feel free to do so. I didn’t add any salt as explained in the video.
In the video I spoke about the preferred brand of sardines mommy would make for us growing up in the Caribbean and how over the years living in Canada, that has changed. What I failed to mention is that I much prefer sardines packed in oil, rather than water. However the choice is all yours.
While I enjoy the sardines packed in oil, I usually drain that oil out. Then you have the option to split the sardines open and remove the bones and “inners” as shown in the video. Or simply crush them with a fork.
Add the black pepper, tomato, lemon juice and Scotch Bonnet pepper (if you’re making it spicy) and mix together.
Then top with the thinly sliced onion.
Heat the oil on a medium/high flame, until you start seeing whispers of smoke, then pour it directly onto the sliced onion. Not only will this flash-cook the onions (take away the ‘bite’), the oil will get a lovely onion flavor.
Stir well to combine and enjoy!
My comfort meal includes rice, Dhal, the Sardines like this and slices of ripe zabouca (avocado). If you have lime peppersauce on the side… wicked!
This version of canned sardines (called sardine choka by some), is an excellent topping for salted crackers or on open face sandwiches.
As a lil fella growing up in the Caribbean I recall sweet potatoes being used in two primary ways. Boiled and served as a side with Sunday lunch (biggest meal of the week in Trinidad and Tobago) and as part of the ‘ground provision’ team in our rich, thick and delicious soups. Over the years (as an adult) this herb roasted sweet potato has been a regular guest on our dinner table.
You’ll Need…
3-4 lbs sweet potato 3-4 tablespoon olive oil 3/4 teaspoon black pepper 3/4 teaspoon sea salt (use your fav salt) 3/4 tablespoon pepper flakes 1 tablespoon chopped Rosemary 4 sprigs thyme (leaves only) 4 large shallots (cut in 1/2) 3 small cloves garlic (crushed) 2 scallions (chopped)
Notes. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest you follow along with the video below, as much more about the recipe is discussed there. Including which sweet potatoes I used and how to prepare them for roasting.
Peel, cube (large chunks) and wash the sweet potatoes. Try your best to cut them in uniform a size, so they roast evenly. Drain dry then season. Cut the shallots in half.
While I’m not a huge fan of Rosemary, it’s excellent with roasted sweet potatoes.
In a large bowl mix everything with the sweet potatoes, except the scallions. That we’ll add at the end. Should you have chives, I’d say use that at the end instead of the chopped scallion (spring onion, green onion).
You may want to leave out the pepper flakes if you don’t like the gentle heat it will add to the dish, or if you’re serving this to little ones.
Set your oven to 400F. Line your baking sheet with parchment paper, before spreading the now seasoned sweet potatoes on a single layer. Onto the middle rack and roast for 15 minutes.
It’s time to flip the pieces of potato so they roast off evenly. Back into the oven for another 20-25 minutes.
As you take them out of the oven, top with the chopped scallions (or chives) and enjoy. You may also sprinkle on a tiny bit of sea salt (any finishing salt you like). As discussed in the video, I didn’t add any brown sugar or honey as I wanted the natural sweetness of the sweet potatoes to shine. However you can always add either should you wish.
As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.
You’ll Need…
3 lbs oxtail 1 lemon (juice) 1/2 tablespoon sea salt 1 teaspoon black pepper 2 tablespoon olive oil 2 large carrots 2 1/2 lbs pumpkin 1 tablespoon olive oil 1 medium onion (diced) 1 tablespoon olive oil 8 cloves garlic (smashed) 6-8 sprigs thyme 3 scallions (chopped) 1/2 teaspoon black pepper 1/2 cup hot water 1 cup yellow split peas (washed) 8-10 cups hot water 3/4 tablespoon salt 1 tablespoon Caribbean Green Seasoning 1 Scotch Bonnet Pepper 2 tablespoon coconut cream (or 1 cup coconut milk) 3 large potato 2 large sweet potato 6-8 medium eddoes 10-15 okra 1 tablespoon tomato paste 5-8 cups water 1/3 lb baby spinach 1 1/2 cup all purpose flour 1/4 teaspoon salt 1 teaspoon brown sugar 1/2 cup water (adjust)
Notes! May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.
Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.
Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.
It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.
Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.
After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).
Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.
I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.
This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.
At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.
One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.
Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.
This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.
Ingredients
Instructions
Video
Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot.
Cook for an additional 10–15 minutes until dumplings are cooked through.
Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
Note
May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
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?
If you’re looking for a quick and tasty meat free (vegan/vegetarian) dish banging with exotic flavors, look no further. This Masala Mushroom is guaranteed to deliver, without being overly bold with spices. And it works great with basic button mushrooms, which can be very affordable.
You’ll Need…
2 lbs mushrooms (cleaned and cut in 1/2) 3 tablespoon coconut oil (divided) 1 teaspoon salt (divided) 1/2 medium onion (sliced) 5-7 cloves garlic (smashed) 1/4 Scotch Bonnet Pepper (sliced) 1/4 teaspoon black pepper 1 medium tomato (diced) 1 1/2 cup water 1/2 teaspoon cumin seeds (geera) 1 teaspoon Anchar masala 1 1/4 tablespoon curry powder 1 tablespoon Caribbean Green Seasoning 2 tablespoon cilantro (chopped finely)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Additionally you may make this as spicy (hot pepper) as you can tolerate and the Anchar Masala can be found at your local West Indian grocer or online.
Prep the ingredients as necessary.
Place a wide frying pan on a med/high flame with 1/2 of the coconut oil, then add the mushrooms and stir well.
Add 1/2 the salt and cook on the high heat for about 8-10 minutes. The mushrooms will shrink, let out moisture (this is why we need a wide pan) and take on color, as that liquid evaporates. We need that color to happen as explained in the video. Set the mushrooms aside and get a saucepan on a medium flame.
Add the remaining coconut oil, onion and garlic. Turn the heat to low and cook gently so we don’t burn the garlic, for about 3-4 minutes.
After which you’ll add the Scotch Bonnet, black pepper and cumin (geera) seeds and continue cooking. Four minutes later add the curry powder and Caribbean Green Seasoning and stir well. Continue cooking on a low heat.
Now add the remaining salt, turn up the heat to medium/high and add the water. Bring to a boil, then add the Anchar Masala and diced tomato. Cook on a medium heat for about 4 minutes.
At this point I used my stick blender to puree everything to give me a sort of thick sauce or gravy, before adding the previously cooked mushrooms to the pot. This step is optional, but I like the overall texture of the gravy by doing so.
Bring it back up to a boil and all it needs now is a couple minutes to heat through the mushrooms and for them to absorb that lovely curry goodness we created. Taste and adjust the salt to your liking and as you turn off the stove, add the cilantro (or Shado Beni).
When my Guyanese friends speak about Pepperpot, there’s a certain passion and pride that lights up their faces. And to be honest, I know why. The deep rich flavors of this meat-packed dish is simply outstanding and very comforting. And while most pepperpot includes an assortment of meats, in this version we’ll stick to using lamb alone.
You’ll Need…
3 lbs lamb (with bones) 3/4 cup cassareep 2 cinnamon sticks 3 pieces of orange peel (1 inch each) 3 cloves 1 tablespoon brown sugar 1 1/2 teaspoon salt 4-8 sprigs thyme 2 scallions (chopped) 3 cloves garlic 1 medium onion (diced) water 2-4 wiri wiri peppers
Notes! Please watch the video below to follow along as much more is discussed there. Optional ingredient includes, 2 bay leaves, 1 star anise and a thick slice of ginger. I like pepperpot spicy so I used 8 fine wiri wiri peppers, should you not be able to source those peppers, any spicy pepper (in the amount you can handle) will work. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.
With my lamb washed and drained, it went into a deep pot (no oil) on a medium/high flame. Cheap cuts of lamb can be fatty, so I do it this way (as explained in the video) to render out and remove some of that fat. The goal is NOT to brown the meat.
After about 6 minutes, turn the flame down (so you don’t get burned) and tip the pot to allow for the fat to accumulate. Remove the fat and discard (NOT down your sink).
Turn the heat back up to medium and add all of the other ingredients mentioned. Stir well, then cover completely with water and bring to a boil.
After coming to a boil, reduce the heat to low as we want this to slowly cook on a simmer until the lamb is tender. I did place the lid on slightly ajar.
Depending on how old the animal was when the meat was harvested, it can take between 2 hours and 15 minutes to 3 hours.
It took just over 2 hours of cooking slowly and me stirring every 30 minutes or so for the lamb to be tender. At this point you’ll taste for salt and adjust to your liking. The gravy’s thickness is a personal choice, so if you want it thicker, cook with the heat raised a bit. However be mindful that as this lamb pepperpot cools, it will thicken further.
In the video I explained how at the end, I used a spoon to scoop out even more fat out of the dish. All you need now is some homemade plait bread to break and dip in this wickedly delicious gravy.
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.
The last of the produce from my garden for 2023! Sadly, freezing nights set in a couple weeks back and hastily we (mom and dad visited to assist) had to winterize the garden and get ready for the upcoming winter. With an abundance of Seim in hand, I thought I’d share a quick recipe with you all. Should you want to keep this recipe fully vegan/vegetarian, you may skip the addition of the prepared salted Cod fish.
You’ll Need…
2 lbs of Seim (trimmed) 2 tablespoon olive oil 1/4 lb prepared salted cod 3/4 teaspoon black pepper 1/2 teaspoon salt (see notes below) 4 cloves garlic (crushed) 3/4 teaspoon cumin seeds (geera) 1 medium onion (sliced) 3 medium potatoes (sliced) 1/2 cup water (or coconut milk)
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 suggest you follow along with the video below as I speak about they two types of Seim used and how to trim them for use in the dish. I didn’t add any hot pepper to the dish, but you’re free to do so if you enjoy very spicy curry dishes. Finally, I used boned (bones removed) Salted Cod, but you may use whatever type of salted fish you can access.
Wash, trim and cut the Seim.
Heat the oil on a medium flame in a deep pot and add the prepared salted cod. Cook for 3-4 minutes, then remove from the pot (try to leave back as much oil as possible) and set aside for later.
In the same pot, turn the heat down to med/low and add the cumin (geera) seeds and cook for 2 minutes, then add the curry powder and stir well. Cook for 3-4 minutes. Should you need another tablespoon of olive oil (use your fav oil) in the pot, feel free to add more.
The curry will go darker and start to clump, that’s an indication that we’re on the right path. Do NOT burn it! Add the sliced potatoes and stir to coat with the curry base we made, then add the prepared Seim to the pot and repeat the stirring part.
Top with the salt, black pepper, garlic, onion and should you want to add a piece of Scotch Bonnet pepper, now would be the time to do so. Turn the heat to medium high and bring to a boil (with the lid on).
After 3-4 minutes it’s time to add the water, turn the heat back down to low, place the lid back on the pot and gently cook everything until it’s all tender. In my case, it took about 30 minutes.
The final two steps are to add back the previously fried pieces of salted Cod and mix well. After 2 minutes taste and adjust the salt to your liking. Keep in mind that even though we did prepare (boiled or soaked in hot water) the salted Cod, it will still have remnants of the salt it was cured with. Once happy, turn off the stove.
Luckily for me I had some frozen buss up shut (paratha) Roti in the freezer, so I thoroughly enjoyed myself this evening as I tucked away into a dish I disliked as a lil fella on the islands.
