chris de la rosa Archives - Page 11 of 50

After sharing this video on YouTube, the comments were very interesting. From “Why?”, to “Only a man would do this”, and “brilliant on it’s own or on the side of grilled salmon”. Chow is basically a quick spicy pickle we make in the Caribbean. Usually made with tart fruit (like green mango or Pommecythere aka golden apple ) and enjoyed as a snack by both kids and adults alike. Except adults tend to enjoy it better when there’s beer and cocktails involved. Note! typically the cucumber is cut into slices or wedges when this chow is done the traditional way.

You’ll Need…

2 Medium English Cucumbers (any cucumber will work)
1 tablespoon sea salt (divided)
1/2 teaspoon black pepper
3 Wiri Wiri Peppers (any spicy pepper will work)
3-4 cloves garlic
1 tablespoon Shado Beni (chopped) * Cilantro will work too
2 shallots (or a small red onion – sliced thin)
1 lemon (juice)
1 tablespoon Korean pepper paste (Gochujang)

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. If you cannot source Wiri Wiri (coffee) Peppers, any spicy pepper will work.

Wash the cucumbers, then smash then using a rolling pin or as in my case, my wooden pestle. It will get messy! Then give the pieces a rough chop. Finally, add the pieces to a bowl and toss them with 1/2 the salt mentioned above.

The salt will do two things for us. It will help to pull out some of the water or tart juice from the cucumbers and two, in doing so allow the cucumbers to absorb the flavors we’ll add later.

As this sit in the salt, place the remaining salt, garlic and Wiri Wiri peppers in your mortar and crush to a paste. After 30 minutes, drain the cucumber to get rid of the liquid which will naturally sprout.

Now top the drained cucumber with that crushed pepper/garlic paste.

Basically all you have to do after is add all the other ingredients mentioned and give it a good toss.

The Korean pepper paste (Gochujang) is NOT traditional to this recipe (nor the shallots), but ever since our trip to Seoul a few years back I just enjoy adding it to this type of chow. There’s a deep fermented (almost smoky too) flavor it adds to the finished chow, that takes it to different level (IMHO).

I like placing it in a container with a lid and allow it to chill in the fridge before I tuck in. As a snack or a spicy salad, there’s no denying that it’s refreshing and an excellent way to make use of cucumbers.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Stewed Cabbage With Shrimp.

July 20, 2021June 14, 20213 Comments

“Hey I know you, you’re the guy from YouTube! My boyfriend sent me the video you did with Shrimp and Cabbage a few days ago.. excellent recipe” Met a young lady the other day at the Caribbean Grocers in Mississauga and she was excited to tell me that she enjoys my recipe videos. Always nice to meet people who test-drive my recipes with success. Gone are the days when cabbage is supposed to be bland and give you gas… this is guaranteed to be a HIT in your home.

You’ll Need…

1 lb medium shrimp (cleaned + deveined)
3/4 tablespoon salt (divided)
1 teaspoon black pepper (divided)
1 medium onion (sliced)
1/2 lime or lemon for washing the shrimp
4 cloves garlic (crushed)
2-3 tablespoon olive oil (divided)
1 teaspoon curry powder
1/2 teaspoon grated ginger
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon water
1/2 medium Cabbage (shredded)
8 grape tomatoes (optional)
1 Wiri Wiri pepper (optional)
1 tablespoon tomato concentrate puree
1/2 cup scallion tops (green part)

if doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific #glutenfree dietary requirements.

Peel, devein and wash the shrimp with cool water and the lemon juice. Drain and marinate with 1/3 of the salt, 1/2 the black pepper, curry powder, Caribbean Green Seasoning and 1 tablespoon of olive oil and give it a good mix. Set aside.

Heat a pot on a medium heat, then add the seasoned shrimp to the (dry) pot and stir. Quickly cook the shrimp for 2 minutes, then remove and set aside. Do NOT overcook the shrimp. Doing it this way will prevent that, plus give us that shrimp flavor to start with.

Add the remaining olive oil to the pot (still on medium heat) and add the onion, remaining black pepper, garlic and wiri wiri pepper (cut to release the heat) . Turn the heat to low and cook for 2 minutes.

Then move things from the center of the pot and add the tomato paste and stir well. We want that paste to get in contact with the hot pot to help it caramelize and go sweet. Cook for 2 minutes, then add the grated ginger and stir well.

Now turn the heat back up to medium and add the shredded cabbage. Should you prefer the cabbage more chunky – rock chunky. Stir as you add. Then add the remaining salt.

In the same bowl you marinated the shrimp, swish around the water and add it to the pot to help create a bit of steam. Here is where I added the tomatoes (optional as I was clearing out the fridge).

Seven minutes later the cabbage was the texture I like cabbage (slight crunch, cook more if you want), now is where we add back the shrimp we cooked earlier (including any juices) and stir. Cook for 2 minutes and you’re done. I’d recommend tasting for salt and adjust accordingly as I’m trying to cut back on my sodium intake and the recipe may reflect this.

Top with the scallions and get ready to enjoy a stunning cabbage dish with rice, roti or on sandwiches.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Outstanding Oven Roasted Fish.

June 13, 2021May 24, 2021Leave a Comment

Here’s one of those meals which takes me back to the Caribbean, but not as a child… as we never had this version of fish growing up in our house. I think the only fish dish we had which came out of the oven, was when mom made baked salmon. However, it does give a level of comfort as it reminds me of my travels throughout the Caribbean as an adult (tourist).

You’ll Need…

1 2-3 lb fish (I prefer ocean fish)
2 scallions (chopped)
1/2 medium onion (diced)
2 pimento peppers (sliced)
1/3 cup + 2 tablespoon olive oil
1 stalk celery (diced)
4 cloves garlic (divided)
10 okra (divided)
1.5 lbs pumpkin (divided – dice and sliced)
1 lemon
8 small bell peppers
1 1/2 teaspoon black pepper (divided)
1 teaspoon sea salt (divided)
1/2 teaspoon grated ginger
6-8 sprigs thyme (divided)
1 tablespoon golden brown sugar

NOTE! If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements.

Prep the vegetables.

Lets prepare the stuffing for the fish as I want it cool before use. In a saucepan add a tablespoon and a half of olive oil, followed by the diced onion, celery (including any leaves), scallions, 1/2 the thyme (leaves only) and stir.

After 3 minutes on low heat, add 1/4 the black pepper, 1/2 the salt, 3/4 cup diced pumpkin, 1/2 the garlic, 4 okra cut into 1 cm wheels and continue cooking on low.

Add the pimento peppers (1/2 cup diced bell peppers will work too), grated ginger (the ginger will give it a peppery note) and stir well.

5 minutes and you can turn off the stove and allow it to cool.

It’s time to make the sort of dressing. Add 1/3 cup olive oil to a bowl and mix in the remaining salt, black pepper and the remaining thyme leaves, garlic and lemon juice. Whisk!

I washed and prepped my fish (pat the fish dry), then I sprayed my baking tray with cooking spray (oil). I then made made 3 cuts down the belly of the fish holding my knife on a 45 degree angle (watch the video below). Now it’s time to pour or brush on the dressing we made. Get the belly cavity and make sure some gets into the cuts we made too. For easier clean-up after may I recommend lining your baking tray with foil or parchment paper.

Now it’s time to add the ‘cooled’ stuffing we made earlier into the belly cavity of the fish. Yes, it will spill out.. we want this actually.

To make it to a full meal, it’s time add the remaining pumpkin (skin on is fine), remaining okra and tiny sweet bell peppers. Spoon on the remaining dressing to cover everything.

add a bit more salt and black pepper on top of everything if you want.

Sprinkle on the brown sugar on the pieces of pumpkin to add a bit more sweetness as it roast. I sliced the pumpkin about 1 1/2 cm thick.,

Into a 425 F (preheated) oven on the middle rack uncovered as we want to get that oven-grilled effect (char) on everything.

Feel free to sprinkle on some fresh lemon or lime juice as you take it out of the oven. This is guaranteed to become a HIT in your house. Feel free to use your fav fish in making this dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes

Chunky Caribbean Lemon Lime Pepper Pickle.

May 28, 2025May 17, 20212 Comments

As a lil fella growing up on the islands I recall it was a sort of expectation to see people ‘sunning’ out the freshly prepared bottles of traditional pepper sauce, when peppers were abundant (usually during dry season). Recycled bottles (which once housed peanut butter, jam or mayonnaise) packed with pureed, chunky or a combo of both. Vibrant red, orange, yellow and green, depending on the variety of pepper they used and the type of “peppersauce” they made. According to the elders, that Caribbean sun helped to cure the sauce and add even more wicked flavors.

You’ll Need…

25-35 hot peppers
20-30 bird pepper
1 tablespoon salt
2-3 cups white vinegar
1/2 large bitter melon
12-18 cloves garlic (smashed)
1 large carrot (or 10 tiny ones)
6 limes (divided)
11 lemons (divided)

IMPORTANT! Wear gloves and wash your hands immediately after handling such hot peppers with soap and water.

Wash everything and allow them to dry, then remove the stems off the peppers.

Cut the bitter melon in half (lenght) and using a tablespoon, scrape out the seeds and area around the seeds and discard. Slice thin.

Cut the limes in 1/4 (lenght-wise), then 1/2 cm slices. Do the same for four the lemons. TIP.. remove the center core of the lemons to make them more tender later on. (please watch the video below to follow along)

I used a variety of extremely hot peppers as I had an abundance in my garden. Feel free to use what you can source (watch the video below to see what I used). Slice each pepper thin and include the seeds for more heat. I left the bird peppers whole (stems removed).

Place the lime and lemon pieces in a deep pot and pour in the vinegar. Turn the heat to medium, bring to a simmer and cook on that simmer for 15 minutes.

Turn off the stove after 15 minutes (by cooking the lime and lemon pieces first in that vinegar will help to break down the skin and release a ton of that citrus flavor). While still warm, add the thinly sliced peppers, followed by all of the other ingredients (not the remaining lime nor lemons).

Stir well. I used baby carrots as that’s all I had on hand, but you can definitely slice up a large carrot. Allow this to fully cool.

Juice the remaining limes and lemon. (set aside)

It’s now time to place the pepper mixture into your clean glass containers. I used tongs, then I poured in the vinegar juice. I then strained in the freshly squeezed lime and lemon juice.

By adding the juice now it’s brings out that fresh citrus flavor and brightens the finished pepper-sauce.

Now tuck everything down with a wooden spoon. If you find that your peppers are not covered in liquid, add a bit more white vinegar and mix well. Uncovered peppers may tend to ferment and go bad quickly.

While you’ll be tempted to get into this asap, give it a week to fully ‘cure” before sampling. Store in the fridge for longer shelf life (about 6 months). Admittedly I was tempted to do as my ancestors did and place it in the sun, but it’s wasn’t a Caribbean sun so instead I hid mine in a cool dark corner in my kitchen. I find that when peppersauce goes in the fridge its heat level drops! It’s been there for about 9 months now. The sauce is excellent in soups and on the side of my beloved Pelau!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Comforting Braised Beef Short Ribs.

May 17, 2021May 15, 2021Leave a Comment

Yet another recipe on here you won’t associate with the Caribbean, however it’s one I do quite often and felt the need to share with you. Slowly braised in the oven until the meat falls of the bones, it’s packed with deep rich and comforting flavors. Winters can be quite brutal in Canada, so a dish like this hits the spot on those cold nights and the leftovers can be frozen and reheated easily.

You’ll Need…

4-5 lbs beef short ribs
1 teaspoon black pepper (divided)
1 tablespoon sea salt (divided)
2 tablespoon olive oil
1 large onion (diced)
3 cloves garlic (smashed)
6-8 sprigs thyme
2 tablespoon tomato paste concentrate
2 scallions (chopped)
2 cups beef stock (adjust if necessary)
1 large carrot (cut into wheels)
2 bay leaves
2 pimento peppers (sliced)
1/2 lb mushrooms
3/4 cup Port (or your fav wine)
1 tablespoon golden brown sugar
zest of a lemon
2 tablespoon parsley (chopped)

Note! Remember to taste at the end for salt and adjust to your own liking. Also note that if you find you have little liquid left and the ribs are not tender, feel free to add a bit more beef stock (warm it in the microwave first as you don’t want to add cold stock to the pot). I left the mushrooms whole as they were small, plus I wanted them to maintain their shape and not fall apart during the lengthy cooking process.

The ribs were washed and pat dry. Then I hit them with 1/2 the salt and black pepper. If you wanted you can dust them in all-purpose flour as that will help you develop a thicker gravy at the end. I didn’t.

Heat a heavy oven-proof pot (with a lid) on a medium high flame, then add the oil and (in batches) brown the pieces of beef ribs. Takes about 3-4 minutes on each side. Do in batches so you don’t crowd the pan and enable it to spring liquid. Then it will boil.

Remove and set aside. Then in the same pot (remove some of the fat – leave back about 1 1/2 tablespoon) and reduce the heat to low. Now add the onion, garlic, pimento peppers (optional as they can be difficult to source), scallions and the remaining black pepper. Cook on low.

After 3 minutes, add the mushrooms and stir to coat with all that flavor we have in the pot. Turn the heat to medium/low.

After 2-3 minutes, it’s time to add the tomato paste and spread so it gets in contact with the bottom of the hot pot. This will bring out the natural sweetness of the tomato paste.

3 minutes later it’s time to add the Port (or your fav red wine) and scrape the bottom of the pan to release everything (Fond – brown bits on the bottom of the pot) at the bottom of the pot. It will take a couple minutes for that alcohol in the Port to burn off and leave us with the deep rich flavor we need.

Add the stock and stir. Preheat your oven to 350 F. Bring this to a boil (turn up the heat).

As it comes to a boil, reduce to a simmer and tuck in the pieces of browned ribs into this liquid.

Add the remaining salt (be mindful that the stock you use will have sodium), bay leaves, thyme, sugar (helps to balance the acidity from the Port and Tomato Paste) and carrots. Bring back to a boil.

Place the lid on and onto the middle rack of the oven. Stir every 30-45 minutes.

Two hours and forty-five minutes later and they should be TENDER and falling off the bones, with a robust gravy. Tip the pot and remove some of the oil on the surface (my ribs were a bit fatty) and discard. Finish with the parsley and lemon zest to brighten things up.

This here is PURE COMFORT! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Desserts

Juicy Jerk Pineapple Bites.

May 28, 2025May 10, 20211 Comment

Juicy and BURSTING with the flavors of Allspice, Nutmeg, Cinnamon, Brown Sugar and Scotch Bonnet peppers, these Jerk Pineapple Bites are guaranteed to be a hit with your family and friends. Roasted in the oven or slide them onto a bamboo skewer and grill them off on your BBQ this summer. Your pineapple game will take on a new brilliance.

You’ll Need…

1 large ripe pineapple
2 tablespoon Jerk Marinade
2 tablespoon Dark Brown Sugar
1 1/2 tablespoon vegetable oil (I used olive oil)
1/2 lemon

Feel free to make your own Jerk Marinade or use your fav store-bought jar. Be mindful that the ones from the store can be a bit spicy (read the label).

Peel, Core and Cube the pineapple.

In a bowl, place the jerk marinade, lemon juice, olive oil and sugar. Now give that a good mix and your marinade/dressing is ready.

The jerk marinade I used was out of a bottle I bought at my local grocery and I know it’s very spicy. Be mindful of the spice level in the jerk marinade you use.

Pour the marinade over the cubed pineapple pieces and give it a good mix.

Pre-heat your oven to 500 F. Line your baking tray with foil or as in my case I sprayed on cooking/baking spray to make clean up easier later.

Pour the seasoned pineapple pieces onto the tray and make sure there’s space between each piece of pineapple.

Onto the middle rack of your oven.

20-25 minutes (depending on how large you cubed the pineapple) later and you’re done. It will take on some color on the edges.

Serve warm on it’s own or as a side to your fav ice cream. Excellent on pancakes and waffles too!

If you’ve ever seen people go crazy for the grilled pineapple at Brazilian Steakhouse Restaurants, you can guess how tasty grilled pineapple can be. Add the wonderful flavors of the Jerk marinade and you’re on another level of tasty. The sweet juicy flavors complement the slight heat of the jerk marinade. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

The Ultimate Shrimp Lo Mein.

June 14, 2021May 5, 20212 Comments

In places where the Chinese Indentured Laborers settled in the Caribbean after the end of slavery (to help facilitate the shortage of labor in the sugar cane fields), you’ll find that the Culinary Culture is heavily influenced by their culinary heritage. Countries like Guyana, Cuba, Jamaica, Trinidad and Tobago to be more precise. Here’s one such dish! The perfect one pot meal in my humble opinion.

You’ll Need…

1 lb large shrimp (peeled and deveined)
1/2 lime or lemon (juice)
400 g Lo Mein Noodles (I used fresh)
1 1/2 tablespoon stir fry (spicy) oil
1 1/2 tablespoon veg oil
3 cloves garlic (diced fine or crushed)
2 onions (sliced)
1 teaspoon grated ginger
1/2 large red, green and orange bell pepper (cut into wedges)
10-15 mushroom (white button)
1/4 teaspoon black pepper
1 1/2 tablespoon Chinese cooking wine
1 tablespoon dark soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon Oyster Sauce
1 1/4 tablespoon Hoisin Sauce
2 scallions (chopped)

Tip! Prep the ingredients as this is a really quick dish to put together as with most stir-fry type recipes.

Peel and devein the shrimp and wash with the juice of 1/2 a lime or lemon and cool water.

Place your wok (or frying pan) on a medium flame and add the spicy chili oil.

Then add the garlic, grate in the ginger and toss in the shrimp. I left the tails on the shrimp (for presentation) but you can remove them. Stir and add the black pepper (use white pepper for a different flavor profile).

As this quickly cooks, cook your noodles according to the package directions and set aside.

2 1/2 – 3 minutes later, remove the shrimp from the wok (set aside) and add the vegetable oil back to the same wok.

Now add the bell peppers, onion, mushroom (cut in 1/2) and stir well.

2 minutes later it’s time to add your precooked noodles and mix well.

Now it’s time to add more flavors by adding the Chinese cooking wine, Hoisin sauce, Sesame oil, Oyster sauce and Soy sauce. Mix everything well to coat the noodles and vegetables. Cook for a couple minutes so the noodles absorb the sauces.

Toss in the shrimp, warm through and finish with the scallions before turning off the stove.

You’ll notice that I didn’t add any salt to this dish as I find that the sauces I added already got a sodium element to them, especially the dark soy sauce. But taste at the end and adjust to your liking.

Serve warm! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Rice & One-Pot Dishes Vegetarian

Comforting Stewed Lentils (slow cooker).

May 28, 2025April 28, 20211 Comment

Mom never owned a slow cooker (and we’ve talked about her and her dislike for pressure cookers – that she passed on to us), so the lentils she would make about 2 times a month, was slow-cooked on the stove top. That recipe I’ll share with you another day. For now, here’s my take on what I believe is one of the simplest ways to prepare comforting lentils from scratch.

You’ll Need…

2 lbs dried lentils
1 large carrot (cubed)
2 cups butternut squash (cubed)
3 stalks celery (diced)
1 medium onion (diced)
2 scallions (chopped)
4-6 sprigs thyme
4 tablespoon parsley (divided)
1/2 teaspoon black pepper
1 tablespoon salt
4 cups vegetable stock
3-4 cups water
3 pimento peppers (chopped)
1 tablespoon Molasses
2-3 tablespoon Maple syrup
1 tablespoon Caribbean browning
2 thick slices ginger
1/2 teaspoon Scorch Bonnet pepper flakes (optional)
6 cloves garlic (whole)
1 can stewed tomatoes
2 tablespoon olive oil
1 teaspoon Worcestershire sauce

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. Especially the Caribbean Browning, vegetable stock and Worcestershire sauce you use. This will be a MASSIVE pot of lentils, so be prepared to freeze and reheat on a later date or make when you’re having a large crowd over for dinner.

Wash and soak the lentils in warm water for 15 minutes. There’s no need to soak overnight as we’re slow cooking.

Place the lentils (drained) in the slow cooker, followed by the pimento peppers, ginger, scallions, celery, 1/2 of the parsley, black pepper.. basically everything in the ingredients list.

Later on we’ll adjust the salt. If you’re doing this vegan, keep and eye on the ingredients in the Worcestershire sauce as you may have to avoid it.

With the carrot and butternut squash, I like putting in bigger cubes as it will maintian a bit of texture later on as we slow cook this.

Stir well and place the lid on. Setting on high.

You can walk away form it at this point.

6 hours later (watch the video below) and this should be tender, tasty and thick! Don’t forget to fish out the thyme sprigs and ginger and toss before serving. Yea, taste for salt too and adjust to your liking.

Top with the remainder of the parsley and enjoy. NOTE! For a more grainy lentil, cook for less time and cut back the water by 3/4 cup. Yes you can use Veg (or Chicken) stock instead of water, but be mindful of the sodium content as it will affect how salty the final dish is.

Freeze the remainder for another night you feel like having a comforting side or bowl of lentils you made from scratch.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Sauces & Condiments

Smoked Cherry Rum Pepper-Sauce (wing sauce).

May 28, 2025April 21, 20211 Comment

Over the years I’ve shared many Peppersauce (hot sauce) recipes with you, but this one here is SPECIAL! Not only is it BANGING with Fiery Caribbean Sunshine (heat), it’s packed with flavor and is very versatile. Your chicken wings will demand to be covered in this Smoked Cherry Rum Sauce. Should you not have the ability to smoke the peppers, feel free to use them as is and hit the sauce with a tiny bit of liquid smoke.

You’ll Need…

20-30 hot peppers
1 lb cherries (I used frozen)
4 cloves garlic (smashed)
1/2 cup white vinegar
3 tablespoon Cane Sugar
2 cups Apple Cider (not vinegar)
3/4 tablespoon sea salt
1 cup dark rum

Important: Please wear gloves and wash your hand immediately after handling such hot peppers. I used a variety of some of the hottest peppers in the world when making this sauce. Feel free to use peppers you like or can source (Scotch Bonnet, Habanero, Scorpions, Naga, Seven pod etc – watch the video below where I discuss the peppers I used). If doing this recipe gluten free, be sure to go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash and air dry the peppers, then place them on your smoker. Please note that we want to kiss these peppers with the smoke, so it’s not on the smoker for long or at a high heat. Additionally, make sure there’s enough space between the peppers, so they take on that gentle smoke quickly.

I believe my smoker was set to 170 and I had them on for about an hour and 10 minutes.

Remember the goal is to gently smoke or kiss the peppers with the smoke. I used cherry wood as the wood of choice, but any fruity wood will work.

Remove the stems and into a deep sauce pan, followed by the other ingredients. (keep the gloves on please)

Put the stove on medium heat and bring to boil, then turn the heat down so you have a simmer.

Be sure to vent your kitchen (open a window and/or turn on the fan above the stove). I had the lid on the sauce pan and simmered it for 30 minutes.

Turn the heat off and allow it to cool for about 1 hr before we use the stick blender to make this as smooth as you like. You may use a traditional blender or food processor. Do make sure it cools before blending it, to avoid getting burn.

It will thicken as you puree it, but you’re in control of the final consistency so rock on.

Place in a sterilized bottles. Will last in the fridge for 6 months (at least). Use as you would any hot sauce, but with all honestly, you’ll improve your wing game with this one. And should you dare, top your BBQ Ribs and Chicken with it (after basting with your fav bbq sauce).

BTW, these were not Caribbean cherries, but the North American cherries you can find in the frozen section of your grocery store. Yes, canned cherries will work too. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Breakfast Gluten Free

Curry Eggs. The Simplicity of Delicious.

May 28, 2025April 18, 20211 Comment

Many of you may be perplexed by this recipe as eggs in a curry sauce may seem strange. However this was a typical dish mom would make for us when she little in the cupboards (we always had fresh eggs from our chickens) or ran out of ideas to keep the menu fresh for 4 children on a daily basis. While many may associate Curry Eggs with Guyana, it’s very normal in Trinidad and Tobago as well.

You’ll Need…

4 hard boiled eggs (cut in 1/2)
1 medium shallot (or small onion – diced)
1 pimento pepper (sliced)
4 wiri wiri peppers
1 medium tomato (remove skin and seeds – diced)
4 cloves garlic (crushed)
1-2 tablespoon veg oil
1 teaspoon Caribbean Green Seasoning
1 cup water
2 scallions (chopped)
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper

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 Pimento and Wiri Wiri (coffee) peppers in the recipe, however they are optional (in the event you can’t source them). Scotch Bonnet, Habanero or any spicy pepper will work of you want a little kick.

Boil the eggs and set aside.

Place a sauce pan on a medium flame and add the oil, followed by the shallots, cumin seeds, the white parts (bottom) of the scallions, pimento pepper and garlic. Immediately turn the heat to low.

Add the black pepper, then as soon as you start seeing dark edges on the onion and garlic, add the Wiri Wiri peppers (whole), followed by the curry powder (heat still on low). Mix well. We’re building that rich curry flavor here, by wet-toasting the spices which makes up the curry powder.

Add the Caribbean Green Seasoning (stir) for that herbal note and the salt. Now add the water to help create the gravy and to cook out the ‘rawness” of the curry. Turn the heat up so it comes to a boil, but as soon as it does, reduce the heat back to low.

Add the diced tomato and allow it to simmer for 4-5 minutes.

Now place the cut eggs, yolk side down as we want them to start absorbing the curry sauce (be gentle).

After a couple minutes, flip the eggs over and add the green tops of the scallion.

Now here is where you get to personalize things. Taste for salt and adjust and reduce the gravy to the consistency you like. I had it with Sada Roti, so I needed nuff sauce.

This a bit of a simplified version of Curry Eggs as we do it in the Caribbean. There’s the more detailed recipe where the eggs are boil, then fried to form a crust, before they go for that curry bath. Then there’s the version mom would do with potatoes, to stretch the dish and give it more body. Those I will share in upcoming recipes.

If you want heat, break the peppers, or remove and discard if heat is not your thing. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Side Dishes

The Ultimate Stewed Red Kidney Beans.

May 28, 2025April 12, 20211 Comment

Here’s a dish my mom would make the odd Sunday when Callaloo wasn’t on the menu, as part of the Grand Caribbean Sunday Lunch. Paired with stewed , grilled or oven roasted meats, macaroni pie, boiled sweet potato and plantain and there was always a salad of some sort on the side. Even if it was just watercress harvested from the village streams that morning or sliced cucumbers from our kitchen garden at the back of the house.

You’ll Need…

2 cups dried red kidney beans
8-9 cups water
4-6 cloves garlic (smashed)
5 sprigs thyme
1 wiri wiri pepper (any spicy pepper will work)
3/4 teaspoon salt
1 medium onion (diced)
1 1/2 tablespoon olive oil
1 heaping tablespoon golden brown sugar
1 tablespoon Caribbean Green Seasoning
1 cup diced carrots
2 cups diced pumpkin
1 stalk celery (diced)
2 scallions (chopped)
1 tablespoon dehydrated Pimento peppers (optional)
2 tablespoon tomato puree paste
2 tablespoon Maple Syrup (pure)
1 medium tomato (diced)
2-3 tablespoon coconut cream
1 teaspoon black pepper divided
1 heaping tablespoon vegetable stock powder
1 teaspoon Worcestershire sauce
2 tablespoon chopped shado beni (culantro)

Note: I used a Wiri Wiri pepper to give these beans a bit of a kick, Scotch Bonnet, Habanero or any of your fav spicy pepper will work, in amounts you can tolerate. Or feel free to leave it out if spicy is not your thing.

In a deep pot, soak the washed red beans in cool water for about 2 hours. Then place the pot on a medium flame to bring to a boil. As the water comes to temperature, add garlic, thyme, onion and one of the wiri wiri pepper. Give it a stir, then add the salt and black pepper. I started with about 7 cups of water but I did end up adding another 2 cups or so as they simmered.

As the beans cook, it’s a great time to prep the other ingredients.

As it comes to a boil, turn it down to as low and it can go and allow it to simmer until the beans are tender.

One hour and fifteen minutes later it’s time to take the pot off the burner as the beans will be tender. Set this aside and get another wide heavy pot on a medium/high flame.

Add the oil followed by the sugar. You would have seen me do this when I ‘brown stew’. Watch the video below if this becomes confusing. The sugar will melt, go frothy, then deep amber in color. Here is where (be VERY careful) you’ll add the cooked beans to the pot. BE VERY CAREFUL as you’re adding liquid to caramelized sugar and it can jump back at you. If the sugar goes BLACK.. STOP. Allow the pot to cool, wash, dry and start back.

Vent you kitchen as it can become a bit smoky. After all the beans (and liquid) is added, it’s time to add the other ingredients (except the shado beni).

Couple noteworthy points, mom would never add Maple Syrup, Vegetable Stock powder nor Tomato Paste (she would add a tablespoon of tomato ketchup). These additions are just my way of adding my own personality to the dish.

Bring it up to a boil and allow it to cook for a further 30 minutes. Test to make sure everything is tender and the salt is to your liking. While I didn’t add a lot of salt, I knew the vegetable stock I used had a sodium element to it. Adjust accordingly.

If it’s too runny, use your spoon to crush the pumpkin and some of the beans. BUT do keep in mind that this will THICKEN as it cools down. Leftovers can be put into freezer containers or vacuum sealed and kept in the freezer for months. Thaw, add a tiny bit of water and reheat on the stove. If you used a vacuum sealed bag, place in boiling water.

Top with the chopped Shado Beni as you turn off the stove and stir.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

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Calmdo Vacuum Sealer #Giveaway .

May 28, 2025April 7, 2021218 Comments

I teased this giveaway on Instagram back in late February, but with my busy schedule and the arrival of Zyair, I just didn’t have time until now to share the full details. With all the cooking I do, the fact that I’m at Costco shopping on a regular basis and I do a fair amount of gardening, having and using a vacuum sealer is a huge part of my daily life. I package leftover food for the freezer, vegetables from my garden and nothing beats buying in bulk at Costco (and when items are on sale at the everyday grocery stores) and creating pouches to be frozen for days when you need it next. All without the risk of freezer burns.

Giveaway Rules…

Open to everyone globally
Entries close Midnight April 11, 2021
All you have to do is leave a comment below, say what you’d use the vacuum sealer for
Comment at IG @CaribbeanPot FB @RealCaribbeanPot (bonus entry)
Enter your name on the contest post in the Community (bonus entry)
You WILL be required to enter your name and email address (only way for us to contact the winners)
2 winners will be chosen randomly
We will contact the eventual winners April 13, 2021. Should you be the winner, you MUST respond within 48 hrs of receiving our email or we will select another person
All members of your household can enter their name/comment below
The Calmdo Vacuum Sealers will be shipped via Canada Post Ground, we cannot provide tracking information (unless you’re based in Canada) and cannot guarantee shipping times due to COVID
Do NOT contact us asking who the winner is. It will be announced via Instagram Stories, Facebook and in a subsequent Giveaway video on YouTube.
Do NOT Email, Direct Message or Call us to enter – leaving a comment below is the ONLY way to enter.
Yes you can enter your name even if you’ve won something from us in the past

I’d like to thank everyone for participating and wish you all best of luck. Unfortunately there can only be two winners, so use the other methods of getting bonus entries mentioned above to enhance your chance at winning.

CaribbeanPot.com is not affiliated with Calmdo. Should you want to own your own (or any of their wonderful kitchen gadgets) Vacuum Sealer please go to Calmdo.com (not an affiliate link). Get 10%OFF for all products by using this code on checkout. CALMDO10 or AMAZON.CA : https://amzn.to/2Z7ZTaO | AMAZON.COM : https://amzn.to/3a71N1E