Here’s yet another spicy pickle to serve as a side to your fav curry dishes or as in my case, with Chicken Pelau. Using freshly harvested hot peppers from my garden as the growing season comes to an end, it was an excellent use of the final produce for 2024. While these pickled peppers can be used immediately, the remainder will keep for months in the fridge and warm me up during those cold winter nights in Canada.
Notes! It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially which variety of peppers you may use.
Wash and prep everything.
In a bowl, place the peppers, garlic and bitter melon (we say Carilie in the Caribbean).
Spread the thinly sliced onion on the top, then sprinkle on the salt. As explained in the video, this will take away some of the direct rawness of the onion. You may let it sit like this for 20 minutes or proceed immediately.
Pour the lemon juice over everything and give it a good mix. You may use lime juice or white vinegar if you don’t have lemon juice. Please try to use freshly squeezed juice and not the bottle stuff for best results.
You may use this immediately and store the remainder in a sealed glass jar in the fridge for a few months. Keep in mind that the acid from the citrus will continue to soften everything as it age and some of the ‘heat’ will be lost during that time. Treat it as you would any spicy condiment and NOT as a dish itself.
I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti.
You’ll Need…
1 1/2 tablespoon veg oil 1/2 medium onion (sliced) 5-7 cloves garlic (smashed) 1/2 teaspoon black pepper 1 1/2 – 2 tablespoons curry powder 1 Habanero pepper (green/sliced) 3 medium potatoes (sliced) 2 tablespoon water 2 lbs eggplant (peeled/cubed) 1/2 teaspoon salt (adjust) 1 teaspoon Anchar masala 1/2 cup water (explained below) 3-5 Wiri Wiri peppers (optional)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If you cannot source the Anchar Masala, use ground roasted cumin (geera). Should you want to add a more herbal flavor to the curry, you may add a tablespoon Green Seasoning after cooking the onion/garlic combo. If making this dish 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.
In a wide pan on a medium flame add the veg oil or any oil you prefer using. Follow up with the onion, garlic and black pepper and cook low for 2-3 minutes. In reality you may use as much onion and garlic as you prefer.
Add the curry powder and stir to toast evenly for 3 minutes on the low flame.
Add the sliced Green Habanero pepper (explained in the video) and 2 tablespoon of water, followed by the (peeled, washed and sliced) potatoes. Stir well, then go in with the eggplant pieces (about 1 inch cubes) and mix well.
Top with the Anchar Masala, turn the heat to med/low and cover the pot/pan and allow the steam and heat to do its thing. The eggplant or baigan will release a lot of moisture.
Stir every 4 minutes or so. Remember to add the salt at this point as well. Cook for about 8 minutes. At that point add the 1/2 cup of water to help get the potatoes tender to the point they start falling apart.
After 22-25 minutes of adding the potato to the pot, everything should be fairly cooked. Remove the lid (I had it slightly ajar) adjust the salt to your liking. At this point I added a few Wiri Wiri peppers WHOLE (do not break them) and cover the pot as you turn off the stove.
The residual heat will soften the skin of the Wiri Wiri peppers which will break easily when I enjoy my hot Sada Roti. Do not serve the peppers to your children or anyone who cannot handle the raw heat.
Easy to prepare, simply delicious and just overall comforting for me, as it’s something mom would make for my siblings and I on a Saturday morning.
As the days are getting shorter and nights cooler, it’s a gentle reminder that winter is just around the corner. A time which this son of the Caribbean dreads! With this dish it’s my way of extending the summer by using the outdoor grill and eating alfresco before that’s no longer an option.
Notes! While this fish recipe was done on my smoker/grill, it can also be done on a propane or charcoal grill and just as easily in your indoor oven at 375F. May I recommend that you follow along with the video below as much more is discussed there. If making this dish gluten free, please go through all of the ingredients to ensure that they meet your gluten free dietary requirements. If you don’t have the Hot Honey or prefer to keep the ‘heat’ out of the dish, regular honey will work.
Heat 1 1/2 tablespoon of the olive oil in a saucepan on a medium flame. Add the onion, 3 sprigs of thyme (leaves only), 1/3 of the Pimento Peppers and 1/3 of the garlic and stir well. Turn the heat to medium/low, add 1/4 teaspoon salt, 1/4 teaspoon black pepper. Cook for 2-3 minutes then add 1/4 of the pumpkin (diced) and the Jamaican Callaloo (washed and cut). Raise back the heat to medium now.
After 3-4 minutes, add 4 of the Okra (chopped) and stir well. Cook for another 2-3 minutes then turn off the stove and allow it to cool as we prep the fish. Note – with the okra, trim off the stem and ends and discard.
With the sweet potatoes, give them a good wash, slice in 1/2 and cook for 15-20 minutes in salted water.
Make a dressing with the remaining oil, pimento peppers, 1/2 of the thyme which are left back (leaves only), chopped parsley, lemon juice, reserved garlic, spicy honey, 1/2 of the remaining salt and black pepper. Then whisk well to combine.
Line a heatproof tray with parchment paper, foil or a banana leaf. Give the cleaned fish a couple cuts down the thickest part of the belly, then season the cavity and exterior with the remaining salt and black pepper. After which you’ll place the stuffing in the cavity of the fish and allow the excess to overflow out onto the tray.
Place the pre cooked sweet potatoes, remaining Okra (whole or sliced down the middle), tomato and sliced pumpkin (about 1/2 inch thick).
Drizzle on the dressing over everything and give a good toss if you want. In my case I knew during cooking the dressing would get to the underside of everything. Top with the remaining sprigs of thyme.
After 20 minutes in my 375 F grill, I went in with a spoon and titled the pan a bit. I was able to spoon some of the juices over everything again. Be mindful the pan will be HOT!
45 minutes later (uncovered) and the pumpkin was tender, tomato blistered and fish fully cooked. The stuffing and sweet potato were pre cooked so no stress there. Top with finishing salt and lemon juice if you want. Time to shut off the grill and enjoy. This is a complete meal for 3-4 people.
In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.
You’ll Need…
2 1/2 tablespoon Olive oil 1 large onion (diced) 5 cloves garlic (smashed) 1 teaspoon cumin (Geera) seeds 2 tablespoon Caribbean Green Seasoning 1 tablespoon ground Masala 2 1/2 tablespoon Curry powder 2 pimento peppers (seasoning peppers) 1 1/2 cup water 1 tablespoon black pepper 6 pimento berries 3/4 teaspoon ground cinnamon (or 1 stick) 1 Star Anise 1/2 teaspoon Sichuan peppercorns 3 Cardamom pods 2 bay leaves 2 Scotch Bonnet Peppers (see note below) 2 thick slices of ginger 4 1/2 lbs cow heel 3/4 tablespoon salt (adjust) 5-10 cups water 3 tablespoon cilantro (chopped)
Notes! Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.
I forgot to mention that it’s important that you wash the pieces of cow heel with the juice of a lime or lemon and cool water. Drain after. If you don’t have lemon or lime, use 1 cup white vinegar and water.
Heat the olive oil (use any oil you prefer) on a medium flame in a deep solid pot, followed by the garlic, onion and cumin seeds. Turn the heat down to low, then continue by adding the Caribbean Green seasoning, ground Masala and curry powder. Cook for 4 minutes on low.
Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.
Once boiling add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves and Scotch bonnet pepper. Turn the heat down so you have a rolling boil.
When the liquid has reduced by about 2/3 or so, add the ginger followed by the cow heel to the pot and give it a good mix.
Add the salt and 6 cups of water. Bring it up to a boil.
Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.
Remove the hot peppers if you wish, along with the star anise, slices of ginger, bay leaves and if you can get the pimento berries as well. Taste and adjust the salt. If the cow heel is tender and you’re happy with the consistency of the gravy, turn off the stove or add more water and continue cooking.
Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.
This is yet another leftover special I rock from time to time at lunch. With boiled yam (cooked in salted water) and Smoked Herring Choka(some say stewed smoked herrings) on hand, basically all I did was add cabbage and warmed everything together. You’re free to add more tomato, bell pepper and anything else you may have on hand.
Notes! Please follow along with the video below as much more about the recipe is discussed there. The smoked herring was prepared with onion, garlic, black pepper, tomato, scallions and herbs, so it’s already loaded with flavor.
Heat a wide pan on a medium low flame then add the leftover Smoked Herrings (say smok-erinn) and warm through. The olive oil used in preparing the smoked Herrings will assist in this.
As this warms through, chop the cabbage.
After 3-4 minutes you may now add the chopped cabbage to the pan, stir well and top with the salt.
As this cooks for 3 minutes, go ahead and chop the pieces of leftover yam into small pieces.
Add the yam to the pan and stir well to coat with everything else. Turn the heat to low, place the lid on and cook for 4-5 minutes or until the yam is fully heated through.
Such a lovely ‘country’ dish, which takes me back to being a lil fella on the islands and mommy would prepare this for our dad, my brother and I. My sisters (as mentioned before) are not fans of ground provision, at least when we were children. Serve with a tall glass of Mauby. BTW some of you may know the smoked herring dish as Stewed Red Herrings.
It seems like its a tradition during the warm months of Summer, that I share a peppersauce (hot sauce) recipe with you all. And while I have several others on the ‘to-do’ list, I figured I’d share something a little different today. Hot Honey! That wicked drizzle you’ll put on your pizza, fried chicken, chicken wings, pancakes, waffles, biscuits and even that freshly baked Coconut Bake.
You’ll Need…
2-3 ripe Habanero peppers (diced fine) 3 tablespoon apple cider vinegar (divided) 1/4 teaspoon sea salt 1 1/4 cups honey
Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. Including why I diced the peppers, included the seeds and didn’t strain the honey after. If making this recipe gluten free, please go through the entire list of ingredients to ensure they meet your gluten free dietary requirements.
It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. You may use any spicy pepper you like or can source.
If you cannot source fresh peppers for the recipe, you may use your fav pepper flakes with success. While I have several varieties of peppers in my garden, I opted for ripe Habaneros as the fruity flavor along with the heat is a perfect combination when added to the honey.
In a saucepan add the diced pepper, along with the salt and 2 tablespoons of the apple cider vinegar, stir to combine.
The salt and vinegar will allow for the flavors of the peppers to shine through before adding the honey.
Pour the honey of your choice into the pan, turn the heat on to low and stir to combine.
The goal is to NOT bring this to a boil, but as soon as you start seeing tiny bubbles on the outside edges, you’ll turn off the stove. Do NOT boil!
As you remove it off the burner, stir in the final tablespoon of apple cider vinegar to brighten it up a bit.
All you need to do then is pour the mixture into sterilized containers, allow it to cool and place in a cool/dark place. It will last for 3-5 months, but you’ll go through this in a much quicker time.
Even though the Grilled Pineapple Peppersauce I shared a few years back is a HUGE fan fav, once you give this Hot Honey a try, you’ll definitely have this one on hand in your pantry.
Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.
You’ll Need…
3 tablespoon veg oil 7 hard boiled eggs 1 medium onion (diced) 3-4 cloves garlic (smashed) 1/2 teaspoon black pepper 1 scotch bonnet pepper (optional) 1 teaspoon ground masala 1 1/2 – 2 tablespoon curry powder 1 3/4 cups water 1 medium tomato (diced) 3/4 teaspoon salt (adjust) 4 medium potatoes (pre-boiled in salted water) 2 tablespoon chopped parsley
Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.
Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.
Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).
Now add the curry powder of your choice and cook for a further 3-4 minutes on low.
Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).
It’s now time to add the pre-boiled potato (aloo) to the pot.
This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.
Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.
Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.
Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.
Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.
Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera Pork.
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Use as much hot pepper (what you like and can source) as you can tolerate (this is usually made spicy). And while I wished I had Chadon Beni(culantro), Cilantro (coriander) is easily available and a great substitute. In the Caribbean cumin is known as geera. If making this recipe gluten free, please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
At the local Asian supermarket where I shop for my ribs, they’re sold as pork riblets and I believe they’re used in making sweet and sour pork. Wash with the juice of a lemon or lime and cool water and drain / pat dry with paper towel. Place them in a heavy pot on medium flame and cook for about 7-10) minutes.
After which you’ll remove about 1/2 of the fat and discard. This step is to help render out that extra fat as explained in the video. Now turn the heat to med/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera!
It’s time to add the curry powder, garlic, white parts of the scallion (chopped) black pepper, Scotch Bonnet pepper, Caribbean Green Seasoning and salt. Cook for another 3-4 minutes.
It’s now time to add the ground roasted geera and stir well to coat the pieces of pork.
Your kitchen should have that lovely aroma of something great happening.
Turn the heat up to med/high and add enough water to cover the pieces of pork riblets. Bring to a boil and reduce to a simmer.
You’ll need to cook this between 75 and 90 minutes or until the pork pieces are tender. Add more water if needed during the cooking process.
Once the ribs are tender, you can now personalize things. Taste and adjust the salt to your liking and determine if you want to have a gravy or cook until dry (more pronounced flavor). In my case I wanted a bit of gravy to enjoy with steamed rice.
Combine the cilantro with the green (tops) of the scallions and add to the pot. Stir, turn off the heat and enjoy!
Be sure to add more geera if you’re a huge fan of this aromatic spice and you may add a chopped onion when we added the garlic at the start if you wanted.
While it’s currently summertime and most of us in northern climates prefer to not have our indoor oven going, as explained in the video below this recipe can also be effectively done on an outdoors grill. If you’re doing this outdoor on the grill you can do so in a baking dish or grill the seasoned chicken directly on the grilling surface (heat source of your choice, however charcoal or wood will give you better results).
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Should you want to add a teaspoon of grated ginger and a tablespoon of light Soy sauce, they will definitely be excellent additions. If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.
I used a variety of cuts of chicken in doing this recipe, without using chicken breast as it will dry-out in the oven. With a combo of wings, drums and legs with the thigh and back attached, you’ll end up having juicy flavorful pieces of chicken. The large drumsticks were cut down the thickest parts for even cooking. And while I removed any fat I could see, I did leave the skin on.
Combine all of the ingredients (except the chicken) in a bowl and give it a whisk. Reserve 1/4 of this marinade, which we’ll treat as a dressing later on.
If you cannot source Chadon Beni(culantro), you may substitute Cilantro (coriander) instead.
Pour the marinade over the chicken pieces, mix well to coat and allow it to marinate for no less than 2 hours.* Remember to reserve 1/4 of the marinade for later.
If you wanted to use 3 tablespoons of brown sugar, agave, maple syrup or any sweetener you prefer instead of honey, you may do so.
Preheat your oven to 375 F. Then place the roasting pan with the chicken on the middle rack uncovered.
After 20 minutes, flip the chicken pieces and do so every 20 minutes or so moving forward, until they’re fully cooked.
After an hour and 15 minutes the chicken should be fully cooked and golden! Shut off the oven, drizzle on the reserved marinade and enjoy! Serve with some of that Tomato Rice, Okra Rice or Coconut Rice I shared a while back.
One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.
You’ll Need….
3/12 lb chicken (dark meat, skin & fat removed) 3/4 tablespoon salt 1/2 teaspoon black pepper 1 medium onion (diced) 1 medium tomato (diced) 1 1/2 tablespoon Caribbean Green Seasoning 1 small Scotch Bonnet pepper (sliced) 1 1/2 tablespoon curry powder 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1 teaspoon grated ginger 3 cups water 5 medium potatoes (cut into large pieces) 2 tablespoon chopped parsley (see note)
Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.
I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.
Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.
While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.
Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.
After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.
Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.
Once it’s going on that rolling boil, place the lid back on slightly ajar.
Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.
Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.
Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.
If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.
I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.
While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes. Yes, this version contains pieces of salted Cod (fish), but you can easily omit it and have a fully vegan dish.
You’ll Need…
1 1/2 tablespoon Olive oil 1 1/2 cup prepared salted Cod 1 medium onion (sliced) 6-8 cloves garlic (smashed) 3/4 teaspoon black pepper 3 Bird’s Eye Peppers (rough chopped) 2 lbs baby spinach (washed/drained) salt (see below) 1 medium tomato (diced)
Notes. Add 1-2 tablespoons of coconut cream for a lovely flavor and if you’re someone who gets an itch at the back of your throat from eating spinach, add the juice of 1/2 a lemon juice when you turn off the stove. May I recommend that you follow along with the video below 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 with your gluten free dietary requirements. I didn’t add any salt to the dish as the remnants of salt from the salted Cod was enough to season things for me.
May I recommend that you buy boned (boneless) salted cod or any of your fav salted fish and use the video above to learn how to prepare it for use. Essentially you’ll have to remove the salt it was cured in and in the process, rehydrate it a bit so it’s more meaty and tender.
Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod bits, along with the onion, garlic, hot pepper (I used Bird’s Eye but you may use our fav and in the amount you can tolerate) and black pepper. Turn the heat to low and cook for 3-4 minutes.
Turn the heat back to medium and start adding the washed/drained spinach to the pot and stir. If you wanted you could give the spinach a rough chop. It will seem like a lot, but it will wilt as it cooks. Keep adding in batches and stir.
In a few minutes it will all wilt and fit, you’ll also notice that it will spring a lot of liquid. That’s normal.
Add the diced tomato and continue cooking on a medium/low flame with the pot uncovered.
At this point you can add the coconut cream if you decide to rock that tip for additional flavor.
About twenty minutes later the liquid should all be gone, turn the heat up a bit to burn off any that’s remaining. Taste for salt and adjust to your liking at this point as well.
Finish with the lemon juice mentioned in the notes above, if you wish. At the start of the post I mentioned how I enjoy this dish, what I failed to say was that you must also have a side of Lime or Lemon Peppersauce to really feel like you’re back in the Caribbean enjoying this dish.
While Stewed Chicken With Red Beans is a hit in my home and with fans of the website, this version of making Caribbean style stew chicken with the addition of canned (tin) lentils, is yet another comforting dish I enjoy making and serving. Side note, you can also make this dish using the Jamaican Brown Stew technique as well.
You’ll Need…
3-4 lbs chicken 3/4 tablespoon salt 1 medium onion (diced) 1 teaspoon black pepper 1 scotch bonnet pepper (see note) 1 tablespoon Worcestershire sauce 1 tablespoon tomato ketchup 2 tablespoon Caribbean Green Seasoning 1 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 3 cups water 2 Pimento Peppers (aka seasoning peppers) 1 carrot (diced) 1 tablespoon grated ginger 2 tablespoon coconut cream 1 can lentils – rinsed (540 ml / 19oz) 1 medium tomato (diced) 2 scallions (chopped)
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. I used an entire scotch bonnet pepper- you may do the same, leave it out or use in the amount you can tolerate. Remember to wear gloves and to wash your hands immediately after handling such hot peppers.
I used an entire chicken which I cut into serving sized pieces. Here’s a quick video showing how this is traditionally done in the Caribbean.
Season the cut, trimmed (remove fat and most of the skin)and washed with the juice of a lemon and cool water chicken (if you wash your meats) with the salt, black pepper, tomato ketchup, onion, Caribbean Green Seasoning, salt, Scotch Bonnet pepper and Worcestershire sauce. Mix well to combine and allow it to marinate for at least 30 minutes.
Heat the oil (any oil you prefer using) on a med/high flame in a heavy/deep pot. Add the brown sugar and stir. The sugar will melt, go frothy and then a deep amber in color. Do NOT allow it to go Black. Once you have that deep amber color, add the seasoned chicken to the pot and stir well to coat. In the video I explained this step in more detail. Should the sugar go black, STOP! Allow the pot to cool completely, wash it and start over, or you’ll have a bitter tasting dish at the end.
Cover the pot and bring it to a boil. Don’t worry the chicken will sprout its own natural juices. Once it’s boiling, reduce the heat to a simmer and cook for 4-5 minutes. Then you’ll turn the heat up to burn off all of the liquid in the pot. In doing so you’ll get a deeper color and flavor.
With all of the liquid gone, it’s time to add ginger, carrot, pimento pepper and coconut cream along with the water to braise everything. Stir.
Now add the rinsed lentils and diced tomato to the pot and cook on a rolling boil for about 20 minutes or until the chicken is fully cooked.
Should you like the flavor of lemongrass and/or bay leaves, you may add some for additional flavor. Here’s where you’ll decide if the gravy is to your liking and taste and adjust the salt to your liking. Keep in mind that the residual heat in the pot will further thicken things as it cools.
As you turn off the stove add the chopped scallions (or parsley), stir and make sure you have some hot steaming rice for an awesome meal. A slice of avocado, along with a quick salad of tomato, cucumber and watercress is how I complete this meal.
