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Gluten Free Seafood

Coconut Stewed Shrimp.

Leave a Comment on Coconut Stewed Shrimp.

It’s very rare you’ll find someone from the Islands who don’t enjoy great seafood, it’s just natural I think. Fried, grilled, stewed, curry, oven-baked, fire-roasted and in stews like this one, we’ve got so many ways to enjoy the bounty of the Caribbean Sea. Yea we even do ceviche too! Here’s one of my favorite ways to stew plump shrimp in a wicked coconut sauce. (first try and it will be your fave too)

You’ll Need…

2 lbs 21-25 shrimp (cleaned & deveined)
1 teaspoon sea salt (divided)
3 tablespoon olive oil (divided)
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon black pepper (divided)
1 large onion (diced)
6-8 cloves garlic (crushed)
2 scallions (chopped)
1 medium tomato (diced)
4-5 sprigs thyme
3/4 teaspoon paprika
2-3 pimento peppers (aka seasoning peppers)
1/2 teaspoon Scotch Bonnet flakes (or fresh)
1 tablespoon brown sugar
1/2 cup white wine
1 cup coconut milk
1/2 lime (juice)
2 tablespoon chopped parsley

  • lemon juice for washing the shrimp.

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 can’t source the pimento (seasoning) peppers, feel free to use diced sweet bell peppers.

Peel (however I left the tails on, but you can remove), devein and wash the shrimp with lemon juice and cool water. Drain dry and season with the 1/2 the salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil and the Caribbean Green Seasoning. Stir well and marinate for 10 minutes.

Heat a wide saucepan on a medium flame, then add the seasoned shrimp and stir. The pan was dry as we added olive oil when we marinated the shrimp. Cook for 1-2 minutes (so we don’t overcook them), remove and set aside. By cooking the shrimp first, we’ll get that lovely seafood base to start with.

Now crank the heat to med/high and go in with the rest of the olive oil. Should you want to get more of that coconut flavor, you’re free to use coconut oil here. Now toss in the onion, pimento peppers (watch the video below to see what they are), thyme, scallions and remaining salt. Turn the heat down to low so we don’t burn anything, add the remaining black pepper, garlic and scotch bonnet flakes (use any pepper flakes you have or like). Stir and scrape the bottom of the pan.

3 minutes later and your kitchen will be blessed with the lovely aroma of niceness. Now go in with the wine and deglaze the pan. Turn the heat back up to medium. As the wine burns off, add the tomato, brown sugar and smoked paprika. This (sugar) will balance the acidity and (paprika) give the dish a smoky undertone.

Go in with the coconut milk now, turn the heat to low and let it gently cook to combine all those flavors.

About 5-6 minutes later (simmer) you’ll have a creamy, velvety sort of texture to the sauce.. it’s now time to add back the shrimp to the pan, heat through, toss in the parsley and BOOM.. you’re done. However, as you turn off the stove, go in with the freshly squeezed lime (or lemon) juice.

Yea taste for salt and adjust according. AND.. have some scented steamed rice ready for an incredible meal.

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/

Caribbean Classics Jamaican Main Dishes Meat & Poultry Soups & Stews Sunday Dinners

Jamaican Stewed Oxtail With Butter Beans.

14 Comments on Jamaican Stewed Oxtail With Butter Beans.
jamaican stewed oxtail

When people search for a proper Jamaican stewed oxtail recipe, they’re usually looking for deep flavor, tender meat, and that rich, dark gravy that only comes from patience and tradition. While I grew up in Trinidad and Tobago, where oxtail wasn’t always front and center, my real introduction to Jamaican-style stewed oxtail came through a friend’s grandmother in Canada. She cooked with confidence, instinct, and no shortcuts, and that lesson stuck with me.

This dish is all about layering flavor. From properly seasoning the oxtail, browning it well, and then letting it simmer low and slow until the meat relaxes and pulls away from the bone, every step matters. The butter beans are added near the end so they soak up the gravy without breaking down, and the scotch bonnet gives you that unmistakable Caribbean aroma, whether you leave it whole or cut it for heat.

This is comfort food with roots. It’s the kind of meal you cook on a weekend, freeze in portions, and look forward to every time you reheat it. If you take your time and respect the process, this Jamaican stewed oxtail recipe will reward you every single time.

Ingredient Guide

Oxtail Rich, collagen-heavy cut that becomes tender and silky when slow-cooked.
Lemon Helps clean the meat and removes excess odor before seasoning.
Black Pepper Adds warmth and background spice to the seasoning blend.
All-Purpose Seasoning Builds a savory base with layered Caribbean flavor.
Salt Enhances all other flavors throughout the dish.
Garlic Provides depth and aromatic backbone to the stew.
Caribbean Browning Gives color and a slight bitterness that balances the gravy.
Dark Soy Sauce Adds umami and deepens the color of the finished dish.
Worcestershire Sauce Boosts savory complexity with subtle tang.
Olive Oil Used to brown the oxtail and develop flavor at the start.
Tomato Paste Adds body, mild acidity, and sweetness to the gravy.
Onion Builds the flavor base as it softens into the sauce.
Thyme Brings an earthy herbal note that defines Caribbean stews.
Scotch Bonnet Pepper Provides authentic Caribbean aroma and adjustable heat.
Ginger Adds warmth and a gentle sharpness to balance the richness.
Scallions Contribute fresh onion flavor without overpowering the stew.
Caribbean Green Seasoning Infuses herbs and aromatics into the meat.
Water Creates the braising liquid for slow cooking.
Brown Sugar Rounds out bitterness and balances savory elements.
Pimento Berries (Allspice) Adds classic Jamaican spice notes.
Butter Beans Absorb flavor while adding creaminess and contrast.
Parsley Freshens the dish at the very end.

Shopping Made Easy

• Ask your butcher to cut the oxtail into evenly sized pieces for consistent cooking.
• Look for Caribbean browning and green seasoning in West Indian grocery stores or international aisles.
• Canned butter beans (aka Lima beans in the USA) are widely available and work perfectly for this recipe.
• Fresh thyme and scotch bonnet peppers are often found in Caribbean or Latin markets. Habanero pepper or a teaspoon of Caribbean Peppersauce will also work if you want to keep with Jamaican tradition and have the finished stewed oxtail with a bit of Caribbean sunshine (heat).

Cooking Notes from the Kitchen

• Marinating overnight produces the best depth of flavor, but a minimum of two hours still works.
• Browning the oxtail in batches prevents steaming and improves the final gravy.
• Keep the scotch bonnet whole if you want flavor without intense heat.
• Slow cooking is essential; rushing this dish will result in tough meat.
• Remove thyme stems and pimento berries before serving for a smoother eating experience.

Jamaican Stewed Oxtail With Butter Beans.

Learn how to make an authentic Jamaican stewed oxtail with butter beans, rich gravy, and deep Caribbean flavor. With easy step by step instructions from uncle Chris of CaribbeanPot.com
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Marinating 2 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, Main Dishes, Soups & Stews, Sunday Dinners
Cuisine General Caribbean, Jamaican
Servings 6

Ingredients
  

  • 4 lbs oxtail trimmed
  • 1 lemon juiced
  • 3/4 teaspoon black pepper
  • 1 tablespoon all-purpose seasoning
  • 3/4 tablespoon salt
  • 1 tablespoon dried garlic or garlic powder
  • 1 tablespoon Caribbean browning
  • 1 tablespoon dark soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 to 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 medium onion diced
  • 5 to 7 sprigs thyme
  • 4 large garlic cloves smashed
  • 1 scotch bonnet pepper
  • 2 thick slices ginger
  • 2 scallions chopped
  • 1 1/2 tablespoons Caribbean green seasoning
  • 5 cups water
  • 1 tablespoon brown sugar
  • 5 to 9 pimento berries
  • 1 can butter beans rinsed and drained
  • 2 tablespoons parsley finely chopped

Instructions
 

  • Wash the oxtail with lemon juice and cool water, trimming excess fat (discard). Rinse and pat dry. Lime juice (2 limes) or white vinegar (1 cup) will also work
  • Season the oxtail with salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, browning, and Worcestershire sauce. Mix well and marinate.
  • Heat the oil in a heavy pot over medium heat and brown oxtail in batches for 4 to 6 minutes per batch. Remove and set aside.
    stewed jamaican oxtail
  • Lower heat, leave about one tablespoon oil, add tomato paste (for a bit of acidity and sweetness) , and cook for 2 to 3 minutes.
  • Return oxtail to the pot and add onion, scallions, thyme, garlic, ginger, scotch bonnet, and green seasoning. Stir well.
  • Increase heat, add water, bring to a boil, then add brown sugar and pimento berries while scraping the pot bottom.
  • Cover partially and cook on low heat for about 2 hours 45 minutes until tender. Keep an eye on the liquid level and add more water if necessary. Older oxtail will (age of cow) take much longer to get tender, so adjust the cooking time accordingly.
  • Add butter beans (rinsed) and cook for 15 minutes. Taste and adjust the salt to your liking.
  • Remove thyme stems and pimento berries. Finish with parsley and turn off heat. Serve with Jamaican Rice and Peas, Coconut Rice, or Pigeon Peas Rice (aka gungo rice).

Video

Notes

Frequently Asked Questions

Why is my Jamaican stewed oxtail tough even after cooking for hours?
Oxtail stays tough when it hasn’t been cooked long enough at a low temperature. It needs slow, gentle heat for the connective tissue to break down. High heat or rushing the process will tighten the meat instead of tenderizing it.
How long does Jamaican stewed oxtail need to cook to get tender?
Most Jamaican stewed oxtail takes between 3 and 3 1/2 hours on low heat. Older oxtail can take longer. The meat should be soft and pulling away from the bone when ready.
Do you have to brown oxtail before making Jamaican stewed oxtail?
Yes, browning is essential. It builds deep flavor and color in the gravy and prevents the stew from tasting flat or boiled.
What does browning sauce do in a Jamaican stewed oxtail recipe?
Browning sauce adds color, slight bitterness, and depth to the gravy. It helps create that dark, rich look and taste associated with authentic Jamaican stewed oxtail.
Can I make Jamaican stewed oxtail without browning sauce?
You can, but the stew will be lighter in color and slightly different in flavor. Properly browning the meat and tomato paste helps compensate, but traditional recipes usually include browning. 
Should oxtail be fully covered with water when stewing?
No. The liquid should come just up to the meat, not drown it. Oxtail releases liquid as it cooks, which helps form a rich, concentrated gravy.
When do you add butter beans to Jamaican stewed oxtail?
Butter beans are added near the end of cooking, once the oxtail is tender. This prevents the beans from breaking apart while allowing them to absorb the gravy.
Can I substitute kidney beans for butter beans in Jamaican oxtail?
Yes, kidney beans can be used, but butter beans are traditional. They are creamier and absorb flavor better without overpowering the dish.
What is the best cut of oxtail for Jamaican stewed oxtail?
Evenly cut oxtail pieces with some meat and bone are best. Avoid pieces that are all bone or overly fatty, as they won’t cook evenly.
Is Jamaican stewed oxtail supposed to be thick or soupy?
It should have a thick, glossy gravy that coats the meat. Jamaican stewed oxtail is not meant to be soupy.
Why does authentic Jamaican stewed oxtail taste slightly sweet?
The slight sweetness comes from browning sauce, caramelized tomato paste, and a small amount of brown sugar, which balances the savory and spicy elements.
Can Jamaican stewed oxtail be cooked the day before serving?
Yes, and many cooks prefer it that way. The flavors deepen overnight, and the dish reheats very well on low heat.
What do Jamaicans traditionally serve with stewed oxtail?
Jamaican stewed oxtail is commonly served with rice and peas, white rice, mashed potatoes, or boiled ground provisions.
Does Jamaican stewed oxtail taste better the next day?
Yes. As it rests, the flavors meld, and the gravy thickens, making leftovers especially rich and flavorful.
What is the best oil to use when browning oxtail?
A neutral oil with a moderate smoke point works best. Olive oil is commonly used at home, but vegetable or canola oil also works well.
Tried this recipe?Let us know how it was!
Gadget Site News

CalmDo Portable Countertop Dishwasher #Giveaway​

262 Comments on CalmDo Portable Countertop Dishwasher #Giveaway​

I teased this giveaway on Instagram back in December, but with my busy schedule and the arrival of Zyair, I just didn’t have time until now to share the full details. As you can image, I go through a LOT of dirty dishes everyday. Between the everyday running of our home and me filming to share online, there’s always a mess in my sink… so I know how convenient a dishwasher can be. While space and plumbing is always an issue especially if you live in an apartment or dorm, our friends over at Calmdo addressed those issues in the design of this portable compact dishwasher.

Giveaway Rules…

  • Open to everyone globally
  • Entries close Midnight February 28, 2021
  • All you have to do is leave a comment below, say what you like best about CaribbeanPot.com
  • 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)
  • 1 winner will be chosen randomly
  • We will contact the eventual winner March 2nd 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 Countertop Dishwasher 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 whish you all best of luck. Unfortunately there can only be one winner, 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) please go to Calmdo.com (not an affiliate link). Get 10%OFF for all products by using this code on checkout CALMDO10

Gluten Free Side Dishes Vegetarian

25 Minutes Red Lentil Dhal.

3 Comments on 25 Minutes Red Lentil Dhal.

I LOVE Dhal.. that rich and thick yellow split peas soup we make in the Caribbean, based on recipes brought to our shores by Indentured Laborer’s from India almost 200 years ago. However, since I dislike using a pressure cooker, I find that I don’t have the patience to wait the 1.5 hours needed. This brings us to Red Lentils, if you enjoy the taste and texture of yellow split peas Dhal, but want in in under 30 minutes.. stay tuned.

You’ll Need…

3 cups red lentils
1 1/2 teaspoon turmeric
9 -11 cups water
2 small scallion (chopped)
3/4 tablespoon salt
1/2 teaspoon black pepper
8-10 cloves garlic (smashed – divided)
1/2 medium onion (diced)
1/4 scotch bonnet pepper
2 tablespoon olive oil
1 teaspoon geera (cumin) seeds

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.

Bring the water to a boil in a deep pot on a high heat.

In the meantime wash the lentils by rinsing in cool water, drain and repeat until the water runs clear.

As the water comes to a boil, add the washed lentils, followed by the tumeric and bring back to a boil.

When you got that bubble going, skim off that froth at the top and discard.

Reduce to a rolling boil and add the black pepper, scallions (adds a lovely touch), salt, onion, scotch bonnet pepper (optional or any spicy pepper you like or have access to) and 5 cloves of the garlic.

It will cook on that rolling boil for 20 minutes with the lid slightly ajar… or until the lentils are falling apart.

I used a traditional swizzle stick (see image), but you can use a whisk or stick blender and get it smooth and silky. If using a stick blender, I’d recommend that you pulse or if you go continuous it will go frothy. BTW, I turned off the stove at this point as it was fully cooked.

Once smooth, taste for salt and adjust to your liking, then it’s time to chunkay (temper) the dhal to give it that finishing layer of flavor.

Heat the oil in a small pan on a medium flame, add the garlic and cumin seeds. Heat until the garlic burns (yes the only time I’ll recommend burning garlic) and you see smoke from the hot oil

All you have to do now is pour that oily mixture into the pot with the dhal, then stir. You’re done. Quick right?

An amazing side to rice and curry dishes or as I normally do.. as a cup of soup that warms my soul. I always make a big batch and freeze into containers for those nights I get my Dhal craving.

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 Soups & Stews

Coconut Roasted Tomato Soup.

1 Comment on Coconut Roasted Tomato Soup.

Unlike those thick vegetable and ground provision laden soups the region is known for, this Tomato Soup hits different on many levels. Smooth, rich and creamy with a hint of herbs and bursting with flavors of the summer. With the vine ripe tomatoes freshly harvested from my garden.

You’ll Need…

4-5 lbs tomatoes
2 tablespoon olive oil
1 tablespoon salt (divided) – adjust
1 teaspoon black pepper (divided)
8-10 sprigs thyme (divided)
1 large onion (diced)
1 1/2 tablespoon coconut oil
2 scallions (chopped)
2 stalks celery (diced)
1 pimento pepper (optional)
4-6 confit garlic
1/2 cup prepared salted cod (optional)
2 tablespoon tomato (concentrated) paste
1 liter chicken stock
2 cups coconut milk
1 cup water
1 tablespoon honey (optional)
1 tablespoon brown sugar (optional)
1-2 tablespoon parsley (chopped finely)

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 stock you choose to use.

Wash and dry the tomatoes, then (since I used different size tomatoes) cut the large ones into 1/4’s. Please remove the stem area where there’s a hard area (discard). Explained in the video below.

Place the tomatoes on a baking sheet (450F preheated oven).. then drizzle on the olive oil, 1/2 the salt, and 1/2 black pepper. Then fresh from my garden, some thyme (1/2 of it). Middle rack for 45 minutes. Allow to cool, then remove the skin off the tomato and discard.

Unfortunately I don’t have a pic of the roasted tomatoes when they came out of the oven, but you can follow along in the video below.

Time for soup making! Add the coconut oil to a soup pot on a medium flame, followed by the onion, scallions, celery and remaining black pepper. Heat on low now please.

Add the pimento peppers (optional) and the remaining thyme. Here is where I’ll add my confit garlic and prepared salted cod. Add raw garlic if you don’t have confit garlic.

As it gentle cooks, add the remaining salt and the tomato paste. Stir well to allow the tomato paste to hit the bottom of the pan as this will give us a lovely sweetness to the tomato. Keep in mind that the salted Cod and chicken stock will have a salty element, so adjust your final salt at the end or you may run into problems.

Add the chicken stock to the pot and bring to a boil. Now it’s time to add the roasted tomato (remove the thyme stalks) to the pot (try to remove as much of the skin as possible). And do include any juices on the baking tray.

Turn the heat up to bring to a boil and add the coconut milk and water. Stir well. Then reduce the heat to med/low after it comes to a boil and allow the soup to cook for 25 minutes.

Feel free to add a bit more black pepper (fresh ground) and taste/adjust the salt. If you find there’s a bit of tartness you can add a bit of brown sugar and parmesan cheese would also make a great addition. I added honey and sugar.

Here’s where you’ll use your stick blender and pulse until you get the texture and consistency you like. DO NOT go continuous or it will go frothy.

You should have a nice silky texture combined with herbal notes, the sweetness of the coconut and the fresh burst of summer… in the roasted tomatoes. ENJOY!

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

Caribbean Lime Lemon Pepper-Sauce (hot sauce).

5 Comments on Caribbean Lime Lemon Pepper-Sauce (hot sauce).

The sort of thick cut or chunky version of this pepper-sauce is one which takes me back to being a small fella on the islands and ‘Soup Saturdays’. That thick, ground provision laden soup mommy would make for us for lunch every Saturday. And like that version, this one will rock on your Caribbean soups and stews just as well. Along with anything you normally use hot sauces on. Can you say grilled meats and seafood?

You’ll Need…

30-40 peppers (a variety)
2 cups vinegar (plain white)
3 limes
11 lemons (divided)
3/4 tablespoon sea salt
1/2 medium bitter melon
15-20 cloves garlic
15 -20 leaves of shado beni (culantro)

Notes. I used a variety of scorching hot peppers (explained in the video below), but this will work with any one of your fav peppers. If you cannot source Shado Beni (chadon beni or culantro) cilantro makes for a great replacement.

Remove the stems off the limes and lemons and wash them thouroughly. Then cut 3 of the lemons and all limes into small pieces. Do remove any seeds you come across and discard.

Add the cut limes and lemons into a saucepan with the vinegar. Place on a medium heat until you start seeing small bubbles on the edges. As soon as that happens, turn the heat to a very gentle simmer. Cook for 20-25 minutes.

Juice the remaining lemons and give the shado beni and garlic a rough chop. Wash the peppers and remove the seeds, then give them a rough chop too.

IMPORTANT! Wear gloves when handling these peppers – actually throughout making this pepper sauce. And do wash your hands immediately after with soap and water.

With the bitter melon you’ll need to cut it down (lengthwise) the center to remove the core (discard), then slice thin.

Place everything (including the cooked limes/lemons – allow it to cool a bit first) into your blender or food processor and puree.

Stop, scrape down the sides and continue until you have a consistency you like. For me it was smooth, but with a slight chunkiness as I like getting tiny bits of the Shadon Beni, Garlic and Bitter melon (aka caraile) when I use this spicy condiment.

Store in sterilized glass containers. It’s very important that you allow this to cure for a few days before using. As to allow those flavors to truly combine and create tasty greatness. be mindful that this is SPICY!

You can keep this in a cool spot in your kitchen, but for maximum shelf life, store in the fridge. Do not dip wet nor dirty spoons when getting some. It will last at least 3 months in the fridge.

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

Outstanding “Wet” Beef Pelau.

2 Comments on Outstanding “Wet” Beef Pelau.

Lately I’ve switched allegiance to “Team Wet”, when it comes to Pelau. That iconic one pot Caribbean dish you’ll find in some form or the other, across the islands. Don’t get me wrong! A grainy Pelau is just as delicious, but the sort of creaminess you get will a little moisture left in the dish, adds a new level of ‘comfort’. Peep the Wet Chicken Pelau I shared a few weeks back and tell me it’s not a thing of mouth-watering beauty.

You’ll Need…

3 lbs stewing beef (cubed)
1 medium onion (diced)
1 lemon (for washing the beef)
1 med tomato (diced)
1/4 teaspoon black pepper
1 tablespoon salt
1/4 teaspoon Angostura bitters
1 teaspoon Worcestershire
1 tablespoon tomato ketchup
1 teaspoon grated ginger
2 tablespoon Caribbean Green Seasoning
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
3-5 bird’s eye pepper (bird pepper – or any spicy pepper you like)
2 pimento peppers (optional)
2 cups long grain brown parboiled rice
1 can pigeon peas (about 1 1/4 cups)
1 can coconut milk (about 1 1/4 cups)
1 medium carrot (diced)
6 oz baby spinach
4 cups water (divided)

Cut the beef into 1 – 2 inch pieces, then wash with the juice of a lemon (use a lime or 1/4 cup of vinegar if that’s what you have) and cool water (not mentioned in the ingredient list). Drain and get ready to season.

In a large bowl with the washed beef, add the tomato, onion, black pepper, salt, Angostura bitters, Worcestershire, tomato ketchup, ginger and Caribbean Green seasoning. Mix well and marinate for at least 2 hours.

Heat a large heavy pot on high heat and add the oil followed by the brown sugar. Make sure your spoon is dry (liquid will cause flareups) and stir the sugar. It will melt, go frothy, then deep amber in color. This is when you’ll add the seasoned beef (yes, marinade too) to the pot and stir well to coat. If the sugar goes black STOP – allow the pot to completely cool, wash, dry and start over. Black sugar will give you a bitter burnt taste. Pour 2 cups of water into the bowl you marinated the beef in so we can pick up anything remaining and add to the pot later on.

Heat still on high, place the lid on the pot and bring to a boil. Yes it will spring it’s own juices. 2-3 minutes later and it will come to a boil. Stir one more time, reduce the heat to (LOW) a simmer, top with the pimento peppers along with the birds eye pepper and lid on. Stir every 5-10 minutes. Lid on!

40-45 minutes on a that low heat, the pieces of beef will now be somewhat tender, crank up the heat to burn off any remaining liquid. This will give you that rich color we’re looking for along with additional flavor.

Once the liquid is gone and you can see the oil we started with, add the 2 cups of water to the pot and bring to a boil. Followed by the washed rice and coconut milk. Rinse the canned pigeon peas under cold water, drain and add to the pot, along with the carrots.

As it comes to a boil, add the remaining 2 cups of water and the spinach.

Once it comes to a boil, reduce to a simmer and cook uncovered until the rice is plump and cooked all the way through.

After 20-25 minutes, it’s time to start personalizing things. Taste for salt and adjust, keep an eye on the liquid/texture as some people may like it more ‘wet’ than others. I did turn off my stove at this point as I knew the cast iron pot I made this in will continue cooking and burn off most of the remaining liquid. Do keep in mind that more of my liquid was absorbed than what you see in the images.

I did say “iconic” right? Serve HOT with a side salad (even if it’s just sliced cucumber and tomato) or coleslaw and if you want the respect of your family and friends, be sure to have some Mango Kuchela and thick slices of zabouca (aka avocado, pear). Personally, I enjoy Pelau most with Spicy Tomato Choka on the side.

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/

Sauces & Condiments

How To Make Scotch Bonnet Pepper Flakes.

4 Comments on How To Make Scotch Bonnet Pepper Flakes.

With an abundance of peppers from my garden at the end of every Summer, this method of preserving them for the COLD winter months is one of my go-to tasks. On average I grow at least 5-8 varieties of the hottest peppers in the world every year in my small Canadian garden.. such is my luv for heat! Now I pointed out “Canadian” garden as I know most people associate growing such peppers in tropical countries.

You’ll Need…

Peppers (choice is yours what you use”

IMPORTANT: Oven drying slowly dehydrates food at around 140 – 200 degrees Fahrenheit (60 – 100 degrees Celsius). In the event you don’t have access to a food dehydrator, feel free to use your oven. Line baking trays with parchment paper and space out the cut peppers on them.

WARNING! Before you start, wear gloves… and wash your hands with soap and water immediately after handing such hot peppers.

Wash and dry the peppers (remove the stems). Then cut each in half to make the dehydration process faster and most effective. You may remove the seeds if you want to tame the heat a bit, but as with all pepper flakes… I want seeds and everything.

Place on a single layer with a bit of space between each on the trays. I started with cut side down.

Set temp to 145 F

TIP! rotate trays – basically spin them around during the process as I found that the front was dehydrating faster that the back of the tray (poor circulation in my dehydrator maybe).

It can take up to 18 hrs to be fully dry and moisture free. However there will be some which will finish faster, so you can remove those (use gloves or tongs) and set aside.

Basically all you have to do now is place them in your food processor and PULSE until they break down to the size flakes you like. WARNING! Be mindful that these are HOT peppers and the dust etc will want to cause you to choke.

Store in an airtight container in your spice rack. ENJOY!

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

Caribbean (brown) Stewed Chicken With Spinach (bhagi).

3 Comments on Caribbean (brown) Stewed Chicken With Spinach (bhagi).

Two of my favorite dishes combined! Stewed chicken with Spinach, a dish I make with dasheen bush (taro leaves) when I can source it, or more regularly with baby spinach which is readily available at grocery stores here in Ontario, Canada. Basically any of your fav ‘greens’ will work with this dish and if you’re a fan of Green or French beans, you can easily use them instead with delicious success.

You’ll Need…

3-4 lbs chicken thighs (skinless)
3 cloves garlic
2 tablespoon parsley
4 sprigs thyme
2 thick slices ginger
1 medium tomato (diced)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 medium onion
2 scallions
2 tablespoon olive oil (divided)
1 tablespoon golden brown sugar
3/4 lb spinach
2-3 tablespoon cream of coconut
6 wiri wiri peppers
2 pimento peppers (seasoning peppers)
6 grape or cherry tomatoes (cut in half)

Season the cleaned chicken with salt, black pepper, Worcestershire sauce, tomato, seasoning peppers (pimento) and a quick green seasoning – basically the parsley, thyme, ginger, scallions, garlic and a tablespoon olive oil and onion – pureed in a food processor or blender. Stir well and marinate for a couple hours.

In a heavy pot on a high flame, add the remaining olive oil, followed by the brown sugar. This step is critical, so you can follow along with the assistance of the video below. Move the sugar around. It will melt, go frothy and then deep amber in color. Being cautious, start adding the seasoned chicken to the pot and stir. NO the dish will NOT be sweet.

IMPORTANT! if the sugar goes black. Shut everything down. allow to Cool, wash the pot and start over. Black sugar will give you an unpleasant burnt flavor.

Stir well to coat the pieces of chicken. As it comes to a boil, add the wiri wiri peppers (optional – add any pepper you have access to). Turn the heat to medium low, with the lid on – slightly ajar.

After 6 minutes, remove the lid and burn off all that liquid (turn up the heat). In the meantime add the water to the bowl where we marinated the chicken, to pick up any remaining marinade.

5-8 minutes later (lid off), you’ll start seeing the oil we started off with at the bottom of the pot. Add the water and coconut cream (milk) to the pot and bring back to a boil. (wash and drain the spinach in the meantime).

As it comes to a boil, turn the heat to medium, add the spainch and stir well.

7 minutes after adding the spinach, the chicken will be fully cooked. Time to personalize things to your own liking. Taste for salt and adjust and get the gravy to the consistency you like. Then turn off the heat and toss in the grape tomatoes.

Hot steam rice topped with this amazing stewed chicken with spinach is my idea of comfort! Or a side to hot Sada Roti and a thick slice of avocado (zabouca). Maybe some Mango Kuchela? BTW when I mentioned above “2 dishes I like”, usually we cook the stewed chicken as a stand alone dish, as well as the spinach or bhagi.

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 Meat & Poultry

Curry Chicken With Pigeon Peas.

2 Comments on Curry Chicken With Pigeon Peas.

Here’s another classic dish we make with Pigeon Peas, especially when they’re in full production from early January in the Caribbean (harvest/production last for about 3 months if memory serves me right). In my case I’m based in Canada where the growing season is not long enough for us to have it in our garden. However, we do get quality stuff in the freezer section of major grocery stores.

You’ll Need..

3-4 lbs chicken
3/4 tablespoon salt (adjust)
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper
1 scotch bonnet pepper
1/2 medium tomato (chopped)
3 cups pigeon peas
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon cumin seeds
1 medium onion (diced)
1 teaspoon of Anchar Masala
7-9 cloves garlic (rough chop)
2 1/3 cups water (divided)
2 medium potatoes (sliced thin)
2 tablespoon shado beni culantro (or cilantro)

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 pigeon peas from frozen, but the recipe works with fresh pigeon peas just as well. If you can only access canned pigeon peas, there’s no need to pre cook them. Drain, rinse and add when I do in the cooking process.

Thaw, rinse and place the peas in a deep pot covered with water. Bring to a boil, then reduce to a simmer. Cook for about 45 mins to 1 hour. This will help to precook the peas and get rid of a ‘weird’ taste you get if you don’t pre boil them. After 1/2 hr of cooking, drain the water and repeat for another 30 minutes with new water. Then drain and set aside for later.

In a large bowl ad the cut chicken (serving size pieces), add the salt, black pepper, Caribbean Green Seasoning, scotch bonnet and tomato. Stir well and allow it to marinate for about 1-2 hours.

Heat the oil on a medium flame in a deep pot, then add the onion and garlic and cook on LOW for 2-3 minutes. Add the cumin seeds, stir and cook for 2 minutes, then add the curry powder. Keep the heat on low.

3 minutes after adding the curry powder, turn the heat to medium and add the 1/3 cup water, followed by the Anchar masala and stir well. The goal is to cook out the rawness of the curry and allow the spices to bloom. Additionally with the heat on medium we’ll burn off all the liquid and try to get back to the oil we started off with.

Turn the heat to high and start adding the seasoned chicken to the pot. Stir well to coat the chicken pieces and deglaze the bottom of the pot with the chicken pieces. Side note – put the water in the same bowl we marinated the chicken in to pick up any remaining marinade.

Bring to a boil and it will start releasing it’s own natural juices after about 5 minutes. The goal again here is to burn off that liquid to intensify the overall flavor.

Once the liquid is gone, it’s time to add the pre-cooked pigeon peas, sliced potato and water (stir well). Bring to a boil.

After it comes to a boil, turn the heat down to between a simmer and a rolling boil (medium – low heat). Cook with the lid on, slightly ajar.

After 20 minutes its time personalize things. Adjust the salt and get the gravy to consistency you like. Finally top with the chopped shado beni (culantro) or cilantro if you cannot source shado beni. To thicken the gravy, you can crush some of the potato if you like. I usually use the back of my spoon to crush some of the pigeon peas to thicken things up.

Pigeon Peas (Cajanus cajan) whose cultivation can be traced back more than 3,500 years, is known by a variety of names: Congo pea, Angola pea and red gram. LA Times.

This Curry Chicken with Pigeon Peas is a dish which screams for hot roti, but just as enjoyable with steamed or boiled rice.

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 Meat & Poultry

Jamaican Callaloo With Salted Pigtail.

1 Comment on Jamaican Callaloo With Salted Pigtail.

Jamaican Callaloo (aka spinach, Chorai Bhagi) is a regular in my garden every year, so it’s only normal to see many recipes featuring this ‘greens’ we adore in the Caribbean. In this version we’ll put another loved Caribbean ingredient to use to add additional flavor and give the dish a true comforting appeal. Salted Pigtails! Feel free to use smoked turkey if you don’t mess with pork.

You’ll Need…

Jamaican Callaloo (about 3 lbs)
1 1/2 lbs salted pigtails (prepared)
1/2 large onion (diced)
4 cloves garlic (sliced)
2 tablespoon olive oil
1/4 scotch bonnet pepper (no seeds)
1/4 teaspoon black pepper
1/2 cup coconut cream
tomato (optional)
1/2 lemon juice (optional)
1/4 cup water

Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Trim and wash the callaloo – basically you keep all the leaves (which are not tarnished) and the tender stems. For the stems you’ll want to remove the sort of skin on them so they cook faster and be much more tender. Discard the blemished leaves, flowers and tough stems.

Roll the leaves and chop into 1 cm ribbons. If you decide to use the tender stems, chop those into 1 cm pieces.

For the salted pigtails you will need to pre-cook first. Cut into 1 – 2 inch pieces (get your butcher to do this as they can be tough), wash with lemon juice and water. Then place in a pot covered with water and boil on a simmer for 45-50 mins on until they are tender and most of that salt (it’s cured in) is removed. Drain, rinse with cool water and set aside.

In a wide pan on a medium flame, add the olive oil and scotch bonnet pepper followed by the onion and garlic, then turn the heat down to a gentle simmer. Add the black pepper and prepared salted pig tails. Continue cooking on low heat for 5 minutes.

Turn the heat to medium, then start adding the prepared callaloo followed by the coconut cream. It will pile up, but it will wilt with the lid on the pan. Toss in the water to assist it in steaming.

After 8 minutes remove the lid and stir. Continue cooking with the lid off now for 20-25 minutes or until all the liquid is gone.

Top with the tomato (optional) and squeeze on some lemon juice to brighten the flavor and in my case.. it prevents an itch at the back of my throat I usually get with greens.

I didn’t add any salt as the remaining salt in the pig tails was enough for my liking. But do taste and adjust.

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

How To Brine Pork Chops For Juicy & Tasty Pork.

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While it does get insanely COLD in Canada during the winter months, this is not a hindrance for me when it comes to being outside on the grill. Such is my love for fire kissed meats (especially), vegetables and fish. Here’s a simple technique to get juicy and flavorful pork chops on the grill every time.

You’ll Need…

1 tablespoon salt
1 tablespoon sugar
water (2 cups + 3-4 cups)
6 sprigs thyme
4 cloves garlic
3 scallions
8 pimento (allspice) berries

  • I find that brown sugar gives it a wonderful flavor, but white granulated sugar works just as well.

In a large bowl place 2 cups of lukewarm water, along with the sugar and salt and whisk until there’s no more grit (melted).

Then add the other ingredients and whisk violently so as to bruise the herbs and garlic etc. This will help to release their flavors in the brine. Top with 3-4 cups of COLD water and mix well. Make sure the finished brine is COLD – add ice if necessary.

Put your pork chops in a sealable plastic container and pour the brine over it. Make sure you have enough liquid to cover the pork.

You’ll notice in the images that my garlic skin was still on. That’s not a problem, simply crush the garlic before placing in the brine so we can get that lovely flavor in the mix.

Set in the fridge for 2-4 hours, then rinse with cool water, pat dry and get ready to grill as you normally do. The brine is discarded. Feel free to season the pat-dry pork chops with your fav herbs etc (as you normally do).

You can certainly customize this brine with flavors you like. For me it was the herbs and All-Spice, but you can add Juniper Berries, Black Peppercorns, Coriander seeds, Ginger.. you can even spike it with some thinly sliced Scotch Bonnet peppers for a Caribbean KICK!

Tip! Try to not go beyond the 4 hours as it will then influence how salty the pork is after you cook it. Remember to rinse well and keep in mind that we brined it in salt when seasoning when you gill them off.

This method can also be used for pan-fried and oven-roasted pork.. if you don’t have or use an outdoor grill as much as I do.