Bodi or Bora, and some may even know it as Yard Beans, Snake Beans, Pea Beans, Asparagus Beans or Chinese Long Beans, is one of my favorite curry dishes, even as a lil fella on the islands. And while the recipe will work with French or String beans, Bodi has a unique flavor it imparts into the finished dish like nothing else.
You’ll Need…
1 1/2 tablespoon olive oil 1 small onion (sliced) 5 cloves garlic (crushed) 1/2 teaspoon Cumin seeds (Geera) 1/2 teaspoon black pepper 1 tablespoon Green Seasoning 2 tablespoons curry powder 3 Bird Pepper (bird’s eye) 2 lbs Bodi (trimmed) 3/4 teaspoon salt (adjust) 4 medium potatoes (chunks) 2 1/2 cups water 1 1/2 tablespoon coconut cream
Notes. May I recommend you use the video below to follow along as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use, as some may contain fillers. I used Bird’s Eye Peppers in the amount I can handle, use any pepper you like or can source or you may leave it out.
Wash and trim the ends off the Bodi (discard), then cut into 1 1/2 inch pieces. Rinse again and drain.
Heat the oil in a wide pan on a medium flame, then add the onion, garlic and Cumin (geera) seeds. Turn the heat to low and cook for 3 minutes.
Add the Caribbean Green Seasoning, Bird’s Eye Peppers and black pepper, stir well and cook for another 2 minutes before adding the curry powder. Heat still on low.
The goal is to slowly cook the curry powder to bloom the spices which make up this wonderful blend. Should you need to add a bit more oil, do so.
Four minutes later add the washed and trimmed Bodi to the pot and stir well.
Turn the heat up to medium high.
Follow up with the salt and potato pieces. Mix well to coat.
The water goes in now and bring to a boil.
Tuck in the coconut cream and reduce to a simmer. Cook with the lid on but slightly ajar.
At the 25 minute mark you may check and adjust the salt. Remember to stir a couple times and add a bit more water if you need to. Here’s when you’ll decide if the sauce of gravy at the bottom is to your liking.
The potato pieces along with the Bodi should be fully cooked by now and it’s important that you consider that any sauce at the bottom of the pot will further thicken as it cools, especially with the residual heat of the pot.
While in my youth Sada Roti was my fave way to enjoy this delightful vegan dish, over the years Buss Up Shut Roti is my go-to!
While I’ve shared various Jamaican Jerk Recipes, including Jerk Chicken, Jerk Pork, Jerk Salmon and even a killer Jerk Shrimp recipe, I’ve somehow avoided making one of the most requested recipes. A sauce or gravy to pour over whatever you’ve ‘jerked’ on the smoker or grill. A jerk sauce, not a jerk marinade nor BBQ sauce, that also doubles as a great dipping sauce.
You’ll Need…
1 tablespoon olive oil 1 medium onion (diced) 5 sprigs thyme 3/4 teaspoon allspice (pimento) 1 cup pineapple juice 1 teaspoon grated ginger 1 teaspoon Dijon mustard 1 cup tomato ketchup 3/4 – 1 cup brown sugar 3/4 cup spicy jerk marinade 2 cups chicken stock 2 tablespoon finely chopped chives 1 tablespoon raw honey 1/2 lemon (juice)
Notes. Please follow along with the video below as much more about the recipe is discussed there. Including why I opted for a spicy store bought jerk marinade and why it may not be necessary to add any salt in making this Jamaican Jerk gravy.
In a deep saucepan on a medium flame, add the olive oil followed by the onion. Give it a stir then reduce the heat to low and cook for 4 minutes.
Add the thyme (sprigs on is fine), and allspice and cook on low for another 2-3 minutes.
At this point turn the heat back up to medium and add the pineapple juice and bring to a boil. Then in goes the ketchup, brown sugar, Jamaican Jerk Marinade and mustard.
While it may seem strange, add the chicken stock and bring to a boil. Should you wish to keep this vegetarian, opt for vegetarian stock. Stir well and bring to a boil, then lower to a simmer and cook for 25-30 minutes.
It would have reduced by about a third. Remove the thyme stems and if you have a stick blender, give it a few pulses to break down the onion we started with. Turn the heat off, taste and adjust the salt to your liking. Regarding the sugar we added, may I suggest you add 3/4 cup to start and if at this point you find it needs a bit more sweetness, add the remaining sugar and stir well.
Once off the heat, finish with the chopped chives (finely chopped scallions / green onion will work as well), honey and lemon or lime juice. Stir and enjoy. Once completely cooled, you may store it in a sealed container in the fridge for 2-3 weeks. As discussed in the video I used a SPICY Jerk Marinade, but if you’re shy about the heat, use your fav mild marinade.
I know there will be a few who will want to take me apart for using somewhat unconventional ingredients (keep in mind I’m based outside the Caribbean) and the fact they didn’t see any crab or salted meats used in the making of the Callaloo. With that last part in mind, here’s proof you’re not dealing with a Vikey Vai recipe… Crayfish Callaloo, Smoked Turkey Callaloo, Lobster Callaloo, Shrimp Callaloo, Salted Pigtail Callaloo and the classic Crab Callaloo!
Notes! Please follow along with the video below as much more about the recipe is explained within. Yes, the recipe is a bit unconventional as I wanted to show how easy it would be to replicate the flavors of a traditional callaloo, without traditional ingredients.
In a large soup pot, heat the olive oil on a medium flame, then add the onion, garlic and black pepper. Turn the heat down to low and after 3 minutes, add the green seasoning. Cook for a further 2 minutes on low.
Add the pumpkin (or butternut squash) along with the sweet potato and stir well. Top with the salt and continue cooking on low for 2-3 minutes. The sweet potato and pumpkin may seem strange for traditionalists, but you need to trust me. Besides the lovely sweet undertone they will add, they will also assist in giving the finished Callaloo a lovely texture.
Mix in the okra (say ochro) and spinach. In the video I discussed the best okra, and spinach to use if you’re like me and cannot source baby dasheen bush (taro) leaves. If you find that the spinach is piling up, in a few minutes it will wilt and you can keep adding more.
Top with the vegetable stock powder, Scotch Bonnet pepper (optional), coconut milk and water (start with 7 cups and add more if necessary). Should you have pimento (aka seasoning peppers), add 3 chopped.
Bring to a boil, so you’ll need to turn the heat up.
As it comes to a boil, reduce to a simmer and cook for between 1 hour and 15 minutes to 90 minutes.
If you prefer to use liquid vegetable stock instead of the powder, replace the water with it. Be mindful though, that most stock will have a high sodium content.
Stir every 10-15 minutes and add more water should you find that it’s needed (overly thick).
Once everything has broken down, it’s time to use your swizzle stick (see image above or the video) and work it until it’s the consistency you want. If using a stick blender, please pulse or you will end up with a frothy callaloo.. you don’t want that.
Taste and adjust the salt to your liking and get ready to enjoy the most delicious vegan / vegetarian callaloo you’ve ever had. As a soup or a side to rice and Jamaican Brown Stew Chicken (not for vegans), you can thank me after dinner! Make sure you have boiled plantain and a side salad, even if it’s just sliced cucumber. Freeze the leftovers!
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!
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.
The traditional way this dish is made is with Dasheen Bush Bhagi (tender leaves of the Taro plant), however being in Canada means that securing decent Taro leaves is very challenging. Yes, I could drive to Toronto to the many West Indian grocers, but from experience I know that it’s insanely expensive and the quality is (most instances) terrible. Everyday baby spinach, which is easily sourced at any local grocery store is an excellent replacement.
You’ll Need…
1 tablespoon olive oil 2-3 lbs prepared salted pig tails 1 lemon (juice) 4 sprigs thyme 2 scallions (chopped) 1 pimento pepper (chopped) 1 small onion (sliced) 3/4 teaspoon black pepper 1 1/2 cups diced pumpkin 8 okra (ochro) chopped 1/2 lb baby spinach (chopped) 2 cup par-boiled brown rice (wash) 3/4 teaspoon salt (see note) 2 cups coconut milk 2 cups water 1 scotch bonnet pepper
Notes! May I recommend that you watch the video below to follow along as much more about the recipe is discussed there. Get your butcher to cut the pig tails for you or boil them whole (full lengths) and when tender, cut into smaller pieces. Even though the salted pig tails were boiled, there will still be remnants of salt which they were cured in. With that in mind, adjust the salt later on.
Before we get started we’ll need to boil the salted pig tail pieces for 1 hr and 15 minutes (as explained in the video) to help tenderize them and to remove most of the salt it was cured in. I had my butcher cut them into 1 1/2 inch pieces, which I washed with the juice of a lemon. Then they were boiled for 30 minutes, that water was then discarded and a fresh batch of water was used for the remaining cooking time.
In a deep pan add the oil on a medium/low flame, followed by the pre-cooked pigtail pieces. The goal is to render out some of the fat and in the process, get some of that flavor to start with. After 3-4 minutes add the onion, thyme, black pepper and scallions to the pan and cook for a further 4 minutes.
At this point we’ll add the diced pumpkin (squash will work as well) and okra to the pot.
We’ll follow this up with the washed and chopped spinach. It will look like a lot, however it will wilt down. Cook for 5 minutes.
I used par-boiled brown rice (washed). Add and stir well.
You’ll then add the coconut milk and water and bring to a boil.
I chose to float the Scotch Bonnet pepper as I wanted the flavors from the oils in the skin and not the raw heat. The goal is to NOT break the pepper while cooking, and fish it out at the end. If you want the finished spinach rice with a kick, you may chop the pepper and add it.
20 minutes later (cooked on a medium low heat) and it’s time to taste and add the salt if necessary. At this point I shut the stove off, placed the lid on the pot and allowed the residual heat to finish cooking things.
About 6 minutes later it was ready to be served. While I used salted pig tails, you may use salted beef or smoked turkey with similar results.
As explained in the video, depending on the type of rice you use, the amount of liquid you’ll need will differ as well as the cook time. White rice cooks quicker.
A little over 7 years ago I shared my Amazing 20 Minute Curry Chicken Recipe on YouTube and while that recipe is still very relevant. As we work our way through the #ComfortFood series I’ve been sharing on social media, I thought I’d revamp that recipe a bit. Unfortunately while filming the recipe video for this version, I never took step by step images as I would normally do.
You’ll Need…
3 lbs boneless chicken (dark meat) 2 tablespoon olive oil 1 medium onion (diced) 6-8 cloves garlic (smashed) 1 medium tomato (diced) 1/2 teaspoon black pepper 1 large scotch bonnet pepper (sliced) 1 teaspoon ground roasted cumin (geera) 1 1/2 tablespoon Caribbean Green Seasoning 2 tablespoon Curry powder 1 teaspoon Anchar Masala 3/4 teaspoon salt (adjust) 2 cups water 2 tablespoon chopped Shado Beni (chadon beni / culantro)
you may use cilantro
Notes. Please use the video below to follow along as much more is discussed there. Especially why I used boneless leg and thigh, but also why you may use chicken breast should you prefer that cut.
Cut the chicken into 1 to 1 1/2 inch pieces and wash with cool water and the juice of a lemon, lime or 1 cup white vinegar. Drain dry. If washing chicken is not your thing, you may skip this step as I know many people are opposed to this.. in my culture it’s a MUST!
Heat the oil in a heavy pan on medium heat. Unlike other curry recipes I’ve shared where we lower the heat at this stage, the goal is to maintain a constant heat. Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch Bonnet Pepper (use as much as you can handle) black pepper and roasted geera (cumin). Cook for 2 minutes, then add the curry powder, along with the Anchar Masala and stir well. Cook for a further 3 minutes.
It’s then time to add the chicken pieces and stir well to coat with the lovely curry base we created. Cook for 5 minutes, then add the salt and water (bring to a boil) and cook for a further 10 minutes.
At this point we’ll personalize things by adjusting the salt to your liking and determine if the gravy’s consistency is to your liking. Keep in mind that the residual heat in the pan will further thicken the gravy or sauce as it cools.
Once you’re happy with everything, turn off the heat and add the chopped Shado Beni (culantro) and stir. Should you prefer to use cilantro (coriander), it’s really up to you.
If you want to change up the flavors a bit you may add a bit of coconut milk or cream, a small stick of cinnamon, a bay leaf and/or a teaspoon of grated ginger will not hurt things at all! This recipe is true to a traditional Trinbago (Trinidad and Tobago) curry chicken.
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?
With leftover Crispy Pork Belly from the video I shared a few days back and with rice in the fridge from visiting my parents last weekend, a quick and delicious fried rice was in the works. Usually I get the roasted pork from the Asian BBQ joint when I get a craving for this pork fried rice. Not Today!
You’ll Need…
1/3 lb Crispy Pork Belly (1/2 inch pieces) 1 tablespoon veg oil 3 cups precook rice (I used par-boiled brown rice) 2 scallions (chopped) 1/2 medium onion 3 cloves garlic (chopped finely) 3 Bird’s Eye Peppers (diced) – optional 1 tablespoon Hoisin Sauce 1 tablespoon Soy Sauce 1 teaspoon Sesame Oil 1 tablespoon Chili Crisp 1/2 teaspoon black pepper
Note. Follow along with the video below as I explain why I used red onion, no eggs were used, why I prefer chilled day-old rice and why it’s such a great dish to put together.
May I recommend that you prep the ingredients in advance as we know from experience that fried rice is very easy and quick to put together.
Heat the oil on a medium flame in a wok or any wide pan, then add the pork, turn the heat down to medium/low and allow it to cook for 3-4 minutes. This will render out some of the fat from the pork and in doing so, flavor the oil with the crispy pork’s flavors.
Turn the heat back up to medium and add the onion and garlic and cook for 3 minutes. Keep stirring so the garlic doesn’t burn.
As this happens, add the chopped Bird’s Eye Pepper (optional).
It’s then time to add the chili crisp and sesame oil. Stir and cook for 3 minutes before adding the rice.
Add the soy and hoisin sauces and give everything a good mix. All you have to do at this point is heat through the rice and you’re done.
In goes the chopped scallions, shut off the stove and you’re done. As explained in the video, I didn’t add any salt to the finished fried rice. And as discussed in the video, you may add diced carrots, bell peppers, cabbage… basically any vegetable you want. Keep in mind that the pork will no longer be crispy, however the flavor and texture will be delightful.
Remember you can always check your local Chinese BBQ joint for that roasted pork.. the one they usually got hanging in their window.
