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Gluten Free Seafood

Curry Lobster With Potato.

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I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

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. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Seafood

Tuna Fried Rice.

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Probably not the dish that comes to mind when you think about fried rice, but I urge you to give this one a try. Quick, tasty and very satisfying. The perfect combination in my humble opinion yea. Before we get started I must urge you to follow along with the video below as I mistakenly deleted the images for the step by step process from my camera. The few images I have are from my phone.

You’ll Need…

3 1/2 cups precooked chilled rice
1 can tuna (in water – drained)
3/4 tablespoon mushroom soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 medium onion (diced)
6-8 green beans (chopped)
2 cloves or garlic (diced)
1/4 teaspoon black pepper
2 tablespoon veg oil
1/2 cup chopped chives
5-8 cherry tomato

Notes! Please go through the list of ingredients to review for dietary restrictions. Add chopped hot peppers or some peppersauce should you want this dish spicy. I had my fried rice with the pineapple peppersauce (I shared a while back) on the side

May I recommend that you prep all the ingredients before starting as this is a QUICK dish to put together. I used a wok, but you may use any pan you prefer. Using a non-stick pan will mean you can cut back on the amount of oil needed. Also keep in mind that my rice was cooked in salted water and the sauces we’ll add will also have a sodium element to them. Basically you won’t need to add any further salt – but do taste at the end and adjust.

Start with the wok on a medium flame and add the oil, diced onion, garlic, green beans and black pepper. Stir and cook for 2-3 minutes.

Drain the tuna and add it to the wok at this point, stir well and cook for another 2-3 minutes, before adding the light soy, oyster and mushroom flavored soy sauce (any dark soy sauce will work, but I’m a huge fan of the mushroom one).

As I’ve mentioned in previous fried rice recipes, the key to a grainy (shelly) fried rice, is using day old chilled rice. In my case I had leftover boiled parboiled brown rice from the night before. Use your fav rice. After 2 minutes of adding the sauces to the wok, it’s time to add the rice and mix well.

Basically all you need to do at this point is heat through the rice and you’re done. So 3 to 4 minutes later top with the chives and cherry tomato. Yea that tomato will rock in here.

The residual heat will warm though the chives to give the completed tuna fried rice a lovely onion/garlic finish. You’ll find that the ‘pop’ from the warmed cherry tomatoes will be delightful.

Gluten Free Vegetarian

Poi Bhagi aka Malabar Spinach Recipe.

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Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai (aka Jamaican Callaloo), Dasheen Bush (tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.

You’ll Need…

2 tablespoon olive oil
1 medium onion (sliced)
2 cloves garlic (sliced)
1 Pimento pepper aka seasoning pepper (sliced)
1/2 teaspoon cumin seeds (geera)
1 medium tomato (diced)
1 teaspoon turmeric
1 1/2 lb Malabar spinach
1/2 teaspoon salt

Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.

In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.

It’s then time to add the sorfran (Turmeric) and stir well.

Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.

As it cooks down (be sure to stir well) add the diced tomato to the pan.

Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.

At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.

My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.

Gluten Free Vegetarian

Classic Eddoes Talkari.

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While I’ve been told that our grandmother’s (maternal) version of this dish was unmatched, I’m sure she would be pleased with the excellent job I’m doing with this simplified take on a classic vegan dish from Trinidad and Tobago.

You’ll Need…

2-3 lbs eddoes
4 cloves garlic (chopped or smashed)
1 medium onion (sliced)
1/2 teaspoon salt
1 1/2 tablespoon olive oil
1 teaspoon Caribbean Green Seasoning
1 green Scotch Bonnet pepper (sliced)
1/2 teaspoon black pepper
water

Notes! If doing this dish gluten free, may I recommend that you go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. May I also recommend that you watch the video below as I explain how to choose and peel eddoes and why it’s IMPORTANT that you wear gloves or coat your hands with oil before you handle them.

Peel, wash and cut the eddoes.

Heat the oil (your choice of oil) on a medium flame in a saucepan. Add the onion, garlic and black pepper. Turn the heat down to low and cook for 2-3 minutes.

It’s time to add the scotch bonnet pepper. I used an entire green one (not mature) as the heat level and flavor is somewhat unique. Should you prefer to leave out the “heat” element, you’re free to do so or use in amounts you can tolerate.

After about 2 minutes after adding the scotch bonnet pepper, it’s time to add the eddoes to the pot and stir well.

Add the salt and Caribbean green seasoning, followed by water and bring to a boil (turn the heat up). You need to add enough water to completely cover everything.

Reduce to a simmer and cook for between 20 and 25 minutes. The eddoes will start to break down and the sauce will thicken. Here’s where you’ll decide (once the eddoes are fully cooked – SOFT) how thick you want the gravy or sauce and adjust the salt to your liking.

I must admit that it’s not a pretty dish (maybe this explains why I was never a fan of it as a lil fella on the islands), however the flavor from such a simple dish is very surprising. I know the question on your mind is “what do we eat this with?” For me it’s got to be hot (thin) Sada Roti.

So what makes this version differ from my mom and her mom? Salted Cod! They both add flaked salted cod (say saltfish) along with the onion and garlic at the start.

Gluten Free Meat & Poultry

Caribbean Curry Goat.

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Do we really need another Curry Goat recipe? If the technique is different than the ones I’ve already shared, absolutely YES we do! Over the years we done Curry Goat in the Oven, in the Slow Cooker, Coal Pot, Pressure Cooker, and the more traditional low and slow way. However, in none of those recipes did we employ the use of this technique of cooking curry.

You’ll Need…

4-5 lbs goat (with bones)
1 lime or lemon (see note)
1 medium onion (sliced)
10-14 cloves gallic (smashed)
2 1/2 tablespoon olive oil (use your fav oil)
2 heaping tablespoon Caribbean Green Seasoning
2 bay leaves | 1/2 teaspoon black pepper
3/4 tablespoon Anchar Masala
1 teaspoon Cumin seeds (geera)
1 scotch bonnet pepper (see note)
2 1/2 tablespoon curry powder
4-6 pimento berries (allspice)
1 large tomato (diced)
3/4 tablespoon salt (adjust)
water
6 sprigs fresh thyme
2 tablespoon chopped parsley

Notes! May I suggest that you watch the video below as I share valuable washing, cutting, and other important steps in more detail. I used goat meat with bones as I much prefer the deeper flavor I get from doing so. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free requirements. Especially the Curry Powder you use as some may contain fillers. The Anchar Masala can be sourced at your local or online West Indian grocers. In total I used close to two Scotch Bonnet peppers as I enjoy my Curry Goat spicy. You’re free to use as much or less to your own heat tolerance.

In a deep heavy pot on a medium flame, add the oil, followed by the onion and garlic. Cook on low for 2 minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Green Seasoning. Cook for another 3 minutes on low, stirring a few times.

Add the curry powder and stir well. Cook for 4-5 minutes. Now turn the heat up to medium and add 1 1/2 cups water. Followed by the pimento berries, tomato, and Anchar Masala. Should you not have the masala, use 1 teaspoon ground roasted cumin (geera).

The goal here is to cook out the ‘rawness’ of the curry, while building a wicked curry base. Add the bay leaves. The tomato will help us later develop a wonderful gravy and the acidity brings balance to the overall flavor of the curry.

Cook on a rapid boil until all of the liquid is gone. This step will concentrate the overall flavor of the curry. In the video I explained that I want to see the oil we started with, plus get separation when I pass my spatula.

At this point we’ll add the washed and drained goat to the pot. Turn the heat up to medium/high as we want to sear the pieces of goat and in the process coat it with the curry. No we did not season the goat in advance and in the video I explained how and why I washed the the goat with the lime juice.

Turn the heat to medium, cover the pot and let the goat spring it’s own juices as it comes to a boil. After which, turn the heat to med/low and let it cook with the lid slightly ajar for 10 minutes.

Time to move on. Remove the lid, turn up the heat and burn off that liquid.

We now have to add liquid to slowly braise the goat until fork tender. I’ve been asked about using chicken and/or beef stock instead of the water I prefer using. Note that should you use stock, it will alter the taste of the finished curry. If I were to use any stock, it’d go for a vegetable one.

Add boiling water to the pot to cover the goat by about 1 inch or so. Bring to a boil, then turn the heat down to a simmer, add the salt and allow it to cook with the lid on (slightly ajar) for 2- 3 hours. Yes it will take long and as explained in the video, the cook time (getting tender) will depend on how old the goat was when it was butchered. An older goat will obviously take longer to tenderize.

As it came up to a boil I added the sprigs of time and floated a Fatali pepper (optional), which I broke later on to release the heat. Should you want to control the heat of this curry goat, do not add a scotch bonnet at the start when we did. Instead, float a WHOLE pepper at this point and Do NOT break it. Near the end, remove the pepper and discard. You’ll get a subtle kiss of heat and tons of flavor from the oils on the skin of the pepper.

Remember to stir every 20 minutes or so and make sure there’s water so it doesn’t burn (add if necessary). After about 2 and 1/2 hours, check to see if it’s tender to your liking and you may as well taste and adjust the salt now.

Once you’re happy with the salt and tenderness, adjust the gravy (turn up the heat to thicken.. but keep in mind that it will thicken as it cools). Final step is to add the parsley and turn off the stove. Since goat can be fatty (unless you use lean boneless), I find that the parsley cuts the fat a bit. Traditionally you’d use Shado Beni (culantro) or cilantro (coriander) instead.

We didn’t season and marinate the goat over night, however you’ll be pleasantly surprised how delicious this Curry Goat is.

Low and slow is the game. Yes a pressure cooker will cut the time by about 75%, but I can guarantee you, it will not be as tasty.

Gluten Free Vegetarian

Incredible Boil & Fried Breadfruit.

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I’ve grown so fond of breadfruit over the years it pains me to hear that the tree at the back of my parents home in Trinidad and Tobago, is usually laden every year and about 80% of them go to waste. With only my uncle at the house, there’s only so much he can eat and after a while villagers gets bored with his generosity. Maybe they too got trees in their garden?

You’ll Need…

1 mature breadfruit (about 4-5 lbs)

For Boiling The breadfruit…

1 can coconut milk
3/4 teaspoon sea salt
1 heaping tablespoon Caribbean Green Seasoning
water
1/2 Scotch Bonnet pepper (optional – for boiling)
4 sprigs thyme
2 scallions
2 cloves garlic (smashed)

For Frying The Breadfruit…

3 tablespoon butter (salted)
1/2 large onion (sliced)
4 cloves garlic (smashed)
1 Scotch Bonnet pepper (optional – sliced)
2 scallions (chopped)
1 Pimento Pepper (aka seasoning pepper)
1/2 teaspoon black pepper
2 tablespoon chopped parsley

Notes. If doing this recipe vegan, replace the butter with olive or coconut oil or whatever butter replacement you usually use. Go though the full list of ingredients if doing this gluten free to ensure they meet with your specific gluten free dietary requirements. I used Scotch Bonnet pepper in the recipe but you may use any spicy pepper you like or can source. Or leave it out if spicy is not your thing.

Please refer to the video below for a better understanding of how to peel, core and slice the breadfruit. I first cut the stem area off so I have a flat surface, then using my knife I cut the breadfruit in half, followed by three more cuts to get wedges (6 in total).

Using a pairing knife I then removed the core and skin, after which the wedges were washed and drained.

Place everything (all that’s mentioned in the ‘boiling’ list above) in a deep pot, cover with additional water and bring to a boil.

I like adding scotch bonnet here as it allows for that kick to make it’s way deep into the pieces of breadfruit as they cook.

Reduce to a rolling boil and remember to flip the pieces every 10 minutes or so, so they cook evenly. Make sure they’re covered with liquid during the 35-40 minutes it will take for the them to go tender.

Once you can pierce the thickest parts with a knife and there’s no resistance, you’ll know it’s fully cooked. Drain and set aside.

It’s time for the frying part of the recipe. This is where we add additional flavor to give it that unique Caribbean finish.

Heat the butter in a wide pan on a medium flame and add the onion, garlic, Scotch Bonnet, scallions Pimento pepper (should you be able to source it) and black pepper. Reduce the heat to low and cook gently for 4-5 minutes.

When the breadfruit is cool enough to handle you may then chop into bit sized pieces or if you prefer, you may mash or crush it. I opted for pieces.

Once the onions etc are tender, it’s then time to add the breadfruit to the saucepan and stir well.

Try your best to coat all the pieces of breadfruit with the buttery base we created and to help create a bit of crust, turn the heat up to medium. After about 3-4 minutes, top with the parsley.

You may taste and adjust the salt to your liking and decide how much of a crust you want on the pieces of breadfruit. Turn off the stove and enjoy. While this is part of my #MeatFreeMondays series, I must confess that I did top my plate with stewed beef.

BTW, if you’ve ever been to the Oistins area in Barbados, you would have had the opportunity to have this with grilled Mahi Mahi (called dolphin locally).

Gluten Free Side Dishes Vegetarian

Carilie (bitter melon) Mother In Law.

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Mother In Law? If you’re not from Trinidad and Tobago or the other parts of the Caribbean you may not know what this dish is and why it’s called Mother In Law. I strongly believe the name stems from it being a VERY Hot n Spicy condiment.. the sort of trait we generally associate with one’s Mother In Law. But that would be a guess. Should you know a different explanation, please share in the comment section below. I know I said that the Roasted Pepper Choka was the ultimate condiment (side) to curry dishes, however this Carilie Mother In Law could also lay claim to that title.

You’ll Need…

2 Carilie
2 limes (juice)
2 medium carrots
5-8 chives
1 medium red onion
6 cloves garlic
3/4 teaspoon sea salt
1 scotch bonnet pepper
2 fatali peppers
1 pimento pepper (aka seasoning pepper)
6-10 leaves shado beni
1/2 cup white vinegar

Notes. With the Carilie (bitter melon) I explained in the video below that I had 1 which was fully mature (which was used in the food processor) and the other wasn’t fully mature (different flavor), which was sliced thinly. Ultimately the goal was to not only have different flavors from the Carilie, but textures as well. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten fre dieary requirements.

Carilie – Momordica charantia commonly called bitter melon, goya, bitter apple, bitter gourd, bitter squash and balsam pear.

Give everything a rinse with cool water. Then rough-chop the onion, peppers ( I used Scotch Bonnet, Fatali and Pimento Peppers… use any HOT peppers you have available), carrots and chives. Please note that as explained in the video below, the Pimento pepper is not hot, but the flavor is simply amazing. If you can source it at you local West Indian market, may I recommend getting a couple.

With the mature Carilie, I cut it down the center, removed the inner seeds area with a spoon and gave it a rough chop as well. To make it easier work for my food processor. You may use a blender or hand-chop everything as it was traditionally done back in the day.

Place the onion, garlic, salt, peppers, carrots, shado beni (chadon beni) and chives into the food processor. I used a red onion as it’s much milder in flavor than the everyday onion, plus the red color makes it more attractive looking at the end.

Squeeze in the juice of the limes.

May I recommend that you pulse and not have it on a continuous speed or you may end up with a puree. This is supposed to have a bit of texture to it. Should you want to add more hot peppers do so, and remember to wear gloves and wash your hands with soap and water after handling hot peppers.

With the other (non-mature) carilie, cut it into 3-4 parts, then remove the core (see the video below), then slice as thinly as you can.

Mix everything together and add the white vinegar.

If you wanted to add another flavor to things (I prefer it like this) add a 1/2 teaspoon of ground roasted geera (cumin). Store in a container in the fridge for up to 2 weeks. Adjust the salt if you find that it’s overly tart. Another excellent side to curry dishes.

Are you a spicy Mother In Law?

Gluten Free Vegetarian

Delightful Curry Tomato.

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Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.

You’ll Need…

3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives

  • Notes! 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 requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.

Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.

Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.

Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.

The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.

Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.

Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.

A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.

Gluten Free Vegetarian

Preparing 25 lbs of Tomato For Wintertime.

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I LOVE Tomato Choka and if I’m being honest, I can probably have it everyday for the rest of my life. Such is the adoration I have for this tasty vegan dish. With that in mind and the fact that Canadian Winters can be severe, I try to process the tomato while the temperature is warm outside and when the local farmers are harvesting their summer’s crop. Fresh from the field tomato which are fire roasted makes a supreme Tomato Choka, even after being frozen. BTW have you tried my Tomato Choka Rice Soup yet? Make it happen!

You’ll Need…

25 lbs Roma Tomato (washed)
grill
food mill
freezer containers
large spoon
pairing knife
cookie sheet
tongs
bucket

Notes. I used 12 oz containers and the yield got me 12 containers to freeze. Watch the video for additional tips. I used Roma tomatoes as I find them to be more meaty (less water), contain less seeds and are a bit sweeter and not as tart as other varieties of tomato.

Wash and airdry the tomato and while you go through the box, check for those which are going bad (I lost about 5 lbs) and remove. Those ones (mom would be proud), I cut the pieces off which were still good and I plan do do a lovely curry with them in the coming days.

Using a pairing knife, remove the stems/stem area as it can be tough to break down later on. I’ll be using a food mill (refer to the picture below or video) but you may use a mortar and pestle (lots of work), food processor or blender. Be mindful that each option mentioned will give you a different finished texture and consistency. I used the largest grate (comes with 3 sizes) on the food mill, as I like my choka with a body.

Roast the tomatoes on a high heat. They took about 15 minutes to char perfectly and cook all the way through. Watch the video below for a few tips when grilling.

Yes you can broil (oven), stove top roast (messy), boil in water or microwave the tomatoes during the winter months, however NOTHING beats the flavor you get from roasting then over an open fire. Additionally, I paid $8.88 for 25 pounds of Roma tomato, which is incredibly cheap. During the winter the price can rage between $2 and$3.25 a pound in the supermarket. PLUS those are usually shipped from far distances (harvested green and sprayed with ripening inhibitors) or from closer green-houses (those taste like water). These tomatoes were grown in a field local to me and delicious from the summer’s sun.

You have a couple options now. Allow the tomatoes to cool and the skin will easily peel off before you break them down or as in my case, toss a few into your food mill and crank away. Coincidently the circumference of bucket I used (washed with soap and bleach first) fit the base of my food mill perfectly.

Be mindful that you’re working with hot tomatoes. Don’t risk getting burned.

It took a couple hours to work my way through the 25 pounds of tomato, as I had to stop to film, take pictures and set up shots. Basically it will take you much less time.

It’s just a matter of filling your containers and cleaning up at this point.

NO, do not add salt, pepper, onion etc at this point. May I recommend doing so fresh, when you make the actual choak in the months ahead. Yes, they will store for at least 6 months in the freezer.

Label the containers with the name of the contents as it can get confusing when frozen and they look like chilli or pasta sauce you may have in the freezer. Allow the roasted tomato sauce to COOL completely before you snap on the lids and stack them in the freezer. While you could use freezer zipper bags to freeze this (takes less space), I find these container stack better in my freezer and I’ve had instances when the freezer bags stuck together as they froze.

Thawing and Use. Remove from the freezer, place on your counter or in the fridge overnight, then place in a saucepan on a gentle heat (add a couple tablespoons of water if necessary), then proceed with making your tomato choka.

Gluten Free Seafood

Bhagi (Jamaican Callaloo) Fried Rice.

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Summertime I look no further than my garden for inspiration for meals to make. With an abundance of chives and Jamaican Callaloo (chorai bhagi) and previously harvested garlic, I decided to put the leftover rice I had in the fridge, to use.

You’ll Need…

3 cups chilled pre-cooked rice (cooked in salted water)
1 lb Jamaican Callaloo (chorai bhagi aka spinach)
1 1/2 tablespoon grapeseed oil
6 chives (chopped)
1/3 red bell pepper (diced)
1/3 yellow bell pepper (diced)
1 1/2 tablespoon mushroom soy sauce
6 cloves garlic (sliced thin)
6-10 cherry tomatoes (1/4)
Salted Cod (I used a little less than 1/4 lb)
1 teaspoon Sesame oil

Notes. Feel free to leave out the bell peppers if you wish. As explained in the video below, they were about to go bad in the fridge, so in the pot they made an appearance. Should you want this rice dish spicy, add some chili oil or finely diced hot pepper of your choice. I used par-boiled brown rice, but you’re ok using any rice you have on hand or enjoy. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash the Jamaican Callaloo, remove the leaves and chop (explained in the video). May I recommend you prep the other ingredients in advance as well, as this is a very quick dish to put together. With the salted Cod, I poured boiling water over it, in a bowl. When it was cool to touch, I drained, squeezed out the water and flaked. I used boned (bones removed) salted cod, however I still looked for any bones which may still be present (remove and discard).

In your wok or frying pan on a medium heat, add the oil (I only used Grapeseed oil as that’s the only oil I had on hand – use olive, veg or coconut oil if you wish), followed by the salted Cod. Cook for 3 minutes, then add the sliced garlic and bell peppers. Cook for 2-3 minutes, then add the chives.

Cook for another minute then add the prepared Jamaican callaloo. It may look like a lot, but it will wilt down quickly. As it does, give everything a good mix.

About 3 minutes in, add the mushroom soy sauce.

Toss in the tomato and cook for about 5 minutes on a medium low heat. Natural juices will sprout. Turn up the heat at this point to burn off that liquid before adding the chilled rice. Yes, chilled rice will give you a more grainy fried rice at the end.

Top with the sesame oil and stir well to combine everything. Your heat should be on medium as all we need to do now is heat the rice through and we’re done. I’m not the biggest fan of sesame oil so I went in light, but you can add more if you wish. A little Oyster sauce would be nice in here, should you want to add a tablespoon or so.

Before you turn off the heat, taste for salt and adjust accordingly. Since the rice was cooked in salted water, the salted cod had remnants of the salt it was cured in and the mushroom soy sauce was a bit salty… I didn’t add any salt.

A wonderful summertime lunch, inspired by my lil kitchen garden.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

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Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven.

You’ll Need…

2 lbs Jingi (Chinese Okra)
1/4 lbs salted Cod (prepared)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
6 cherry tomatoes
1 1/2 tablespoon curry powder
6 cloves garlic (smashed)
1 teaspoon cumin seeds (geera)
3 medium potato (1/4s)
2 cups water
2 tablespoon Coconut Cream

Notes! If you wanted to do this curry dish fully vegan, simply leave out the salted Cod at the start. I used salted cod, but you may use any dried salted fish you prefer. Watch the video below to learn how I ‘prepared” the salted fish, and while I used boned (means the bones were removed) salted Cod, I still kept an eye out for any bones (to be removed and discarded). I used cherry tomatoes (or were they grape tomatoes?) but any tomato will work.

Using a sharp pairing knife or potato peeler, remove the outer skin off the Jingi and discard, cut into 1 inch cubes and rinse with cool water. Drain and set aside. You may want to prep your other ingredients at this time as well.

Add the oil to your pot on a medium flame, then add the prepared salted cod pieces to the pan, turn the heat to low and cook for 3 minutes. This step will flavor the oil. After which, remove and set aside.

In the same pot on a low flame (try to not remove the oil we started with – add a bit more if needed), add the garlic and stir well. 30 seconds later add the cumin seeds and cook for another minute. Then add the Caribbean Green Seasoning and stir well.

It’s now time to add your fav curry powder (heat still on low) and cook until fragrant. About 3 minutes. During this time add the black pepper.

Now turn the heat to medium and add the cubed pieces of Jingi and stir to coat with the curry base we created. Feel free to add a splash of water if you find that it’s starting to stick at the bottom of the pot.

It’s now time to add the pieces of potato and stir again. Top with the tomato, salt (see my tip in the video) and water and with the lid on, bring to a boil.

Once you have a good boil going, reduce to a simmer, add the coconut cream and cover the pot slightly ajar. Cook for 20-25 minutes or until the potatoes are tender.

With everything tender and falling apart, it’s time to ad back the pre-cooked salted Cod to the pot and stir well. Taste and adjust the salt and crank up the heat should you find that it’s too runny for your liking (keeping in mind that it will thicken as it cool).

Such a simple, yet wickedly tasty dish!

Gluten Free Meat & Poultry

Chorai Bhagi (Jamaican Callaloo) With Stewed Chicken.

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Important! (save the hate)… I posted this recipe within the “Vegetarian” category as well. As explained in the video below, you may leave out the stewed chicken should you prefer for a fully vegan/vegetarian dish. With an abundance of Chorai Bhagi (aka, Jamaican Callaloo or Spinach) in my garden this year, naturally I could could not allow any to go to waste.

You’ll Need…

2 lbs Chorai Bhagi (prepared)
1 medium onion (sliced)
7 cloves garlic (smashed)
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoon olive oil
1/2 scotch bonnet pepper (optional)
2 tablespoon pure coconut cream
Leftover Stewed Chicken (Caribbean style)

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. I used scotch bonnet pepper in the recipe, but you can leave it out should SPICY not be your thing. Additionally, you can use any spicy pepper you like or can access. Should you wish to add some diced tomato to the dish, it will add a lovely subtle flavor to things.

Wash and trim the leaves off the stems (I didn’t use any stems this time, but you can), then roll the Chorai into bundles you can handle and cut into ribbons 1 centimeter thick.

Heat the oil in a deep pot on a medium flame, then add the prepared Choria Bhagi to the pot and stir well.

Add the salt, black pepper, garlic and onion. Stir well!

It’s now time to add the coconut cream and scotch bonnet pepper should you decide to have the dish with a kick. Yes I kept the seeds.. trim off the seeds and white membrane around the seeds to control some of the heat (discard).

Remember to wash your hands with soap and water after handling such HOT pepper.

Place the lid on the pot and cook for 10 minutes. It will wilt and lessen in amounts.

Add the leftover Stewed Chicken, stir well and place the lid back on for another 5 minutes.

Here’s when you personalize things to your liking. Taste and adjust the salt and you need to decide if it’s as ‘cooked’ as you like. In my case I removed the lid and cooked it for a further 3 minutes to burn off the liquid at the bottom of the pot.

Luckily I had some Sada Roti in the fridge my mom sent us home with the last time we visited, but it’s also EXCELLENT with Rice or dumplings.