chris de la rosa Archives | Page 18 of 50

While you may find versions of this pickled pepper throughout the Caribbean, I just love how we have slight nuances in the way we treat scotch bonnet peppers (pepper sauce) from island to island. That said, this is uniquely Jamaican and yet I found different versions of this spicy goodness at every home and restaurant I visited from Montego Bay, to Negril, To Ochie to Kingston.

You’ll Need…

10 – 15 scotch bonnet peppers (sliced)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon pimento berries (allspice)
1/4 teaspoon black peppercorns
1 large onion (sliced)
1 Chayote (ChoCho / Christophene)
1 large carrot (sliced thin)
Vinegar – white (about 2-3 cups)
4 slices of ginger (sliced)

Important! Be sure to wear gloves when handling such hot peppers and wash your hands immediately after with soap and water.

Wash the peppers and slice them thinly. I included the seeds from the peppers as I personally like pickled peppers as hot and spicy as I can get it. Peel and core the Chayote and cut into thin strips like fries. You may also leave on the green skin if you wish, I just find that it absorbs sort of brine better with the skin off.

Peel the carrot and slice into thin wheels and do the same for the onion, but slice a bit thicker. Remember you can use any white onion instead of a red onion… if that’s all you have.

You’ll notice that I used slices of ginger, that is just my way.. as I do like the flavor you get from that fresh ginger. Basically all you have to do now is to layer in the ingredients (push down to tuck in) into a clean glass jar… top with the sugar and salt, then pour on the vinegar. As you pour the vinegar it will dilute the sugar and salt.

Give it a few days to cure and for the flavors to blend together nicely, then enjoy. This will last for weeks in a cool shaded space on your kitchen counter, as the vinegar will act as a preservative. The vibrant colors will fade, but that is normal as time goes on. NOTE: I don’t like warming my vinegar, but you will see some people do so (warm, not boil).

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Tin Mackerel In A Delicious Tomato Sauce.

March 26, 2020March 18, 2020Leave a Comment

Canned or “tin food” as we refer to it in the Caribbean is something we all grew up eating in some form or the other. With years of experience, comes very unique and delicious way of using them. You’d never find someone opening a can and eating directly from it. Besides feeling we need to cook it to KILL the ‘germs’ (Caribbean belief), it’s all about adding extra flavor, but more importantly … stretching the one can for a few people. Remember canned foods were imported back in the day, so it was somewhat expensive.

You’ll Need…

2 cans mackerel (this one had oil and olives)
1 medium onion (sliced)
1 clove garlic (crushed or sliced)
1 1/2 tablespoon olive oil
10-15 grape tomatoes (any tomato – chopped)
2 tablespoon chopped parsley
3 sprigs thyme
1/4 teaspoon salt
2-3 scallions (chopped)
1 1/2 tablespoon tomato concentrate (paste)
1/4 teaspoon black pepper
Optional – juice of 1/2 lemon + spicy peppers

Important! If doing this dish gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the tin of mackerel you use. Add slices of scotch bonnet or any hot peppers you have, if you’d like for the dish to have a KICK!

Heat the olive oil on a medium/low heat in a wide pan. Then add the onion, garlic and black pepper. 1-2 minutes later, add the scallions and the leaves of the thyme. Stir well and cook for another minute.

Now add the tomato paste and stir to coat the bottom of the pan. The heat will help release the natural sugar of the tomato paste for a lovely flavor.

Followed by the grape tomato (any tomato will work). Cook for about 30 seconds, then add the mackerel directly to the pot. This one I had was packed in olive oil and had sliced olives – delicious. Typically if I get the mackerel packed in water, I drain that water and discard as to get rid of some of the brine / sodium.

Break the fish a bit (don’t over-crush) and stir well. Cook on low for 2- 3 minutes, turn the heat off and go in with the parsley and lemon juice.

In under 7 minutes you’ll have a delicious topping for rice, ground provisions, dumplings or pasta and an EXCELLENT side for hot Sada Roti or worst case scenario – sliced bread! Notice I didn’t add any salt as I find the canned stuff usually have enough added salt to it, but do taste and adjust accordingly.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Coconut Curry Rabbit.

May 28, 2025March 17, 2020Leave a Comment

Growing up on the islands this dish would never be a reality, since my brother had rabbits (among other animals and fish) as pets. However since moving to Canada and having access to rabbits at most grocery stores (without guilt of seeing them as pets), combined with my attraction to ‘game’, this dish is somewhat of a norm for me. Especially during the warmer months when I can use my outdoor wood burning stove in the back yard.

You’ll Need…

3 1/2 – 4 lbs rabbit
1 teaspoon salt
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Cocopine Pimento Sauce (optional)
1 teaspoon Amchar Masalla (for seasoning)
1 scotch bonnet pepper (adjust)
8 cherry tomatoes (any tomato will work)
2-3 tablespoon veg oil
1 medium onion (diced)
4 cloves garlic (smashed)
2 heaping tablespoon curry powder
3/4 teaspoon amchar massala
2-3 tablespoon water (for making the curry slurry)
1 1/2 cup coconut milk
1 cup water
4-6 wiri wiri peppers (optional)
2-3 tablespoon cilantro (chopped)
* use ground roasted cumin if you cannot source the amchar massala

Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs (especially the curry powder you use as some may contain flour as a thickener). For the Cocopine Pimento Sauce, please check my friend Chef Barry Bartholomew at @Cheffinbar on Instagram.

Cut (small pieces), wash with lemon or lime juice and drain (how you’d normally wash meats). We’re using the entire rabbit (liver, heart and kidney).

Then season with salt, green seasoning, Caribbean green seasoning, coco pine sauce, anchar massala, scotch bonnet pepper, cherry tomatoes and black pepper. Mix well and marinate for about 3 hours in the fridge.

Today we’ll be using my outdoor wood burning stove, so it’s time to get that fire started. Basically you want a low heat to start. Heat the oil on a med/low flame then add the onion and garlic and cook on LOW for 2-3 minutes.

In the meantime mix the curry powder (use your fav), along with the remaining 3/4 teaspoon anchar massala with the water, to form a slurry. Now add that to the pot and mix well. This will help us bloom the spices which makes up the curry powder and ultimately cook-off that raw curry taste and texture.

The curry mixture will go darker in color, clump and you should burn off all that liquid.. until you can see the oil we started with. Now crank up the heat and go in with the seasoned rabbit (not the liver, kidney and heart – yet). Be sure to toss around well, to coat each piece of the rabbit with the curry base.

Bring to a boil (it will spring it’s own natural juices), then simmer for about 20 minutes on med/low. Be sure to stir occasionally. Do not cover the pot. Then crank up the heat to burn off that liquid – this step will give us the color we’re looking for and intensify the curry flavor of the completed dish.

Once it’s dry, add the coconut milk + water and bring to a boil. Then reduce to a gentle simmer, to allow us braise the rabbit until it’s tender.

1 hour and 30 minutes later, taste for salt and adjust to your liking, Burn off the gravy to the consistency you like and be sure to make sure it’s a tender as you like it. Now add the liver, heart and kidney and cook for a further 5 minutes. Then toss in the wiri wiri peppers, along with the chopped cilantro and you’re DONE!

Birds Eye Peppers (bird pepper) is a great substitute to the Wiri Wiri peppers or you can leave that out if heat is not your thing. If you’re based in the Caribbean and cannot source the cilantro (coriander), be sure to use Shado Beni (chadon beni or culantro)

The curry on it’s own is just magnificent, however should you have the ability to cook this over a wood fire – the taste is just INCREDIBLE! The smoke adds a lovely layer of flavor you can never achieve on the stove-top.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Applewood Smoked Jerk Chicken.

May 27, 2025March 10, 2020Leave a Comment

With BBQ/Grillign Season just around the corner, I thought I’d reflect back to last year’s Annual July Month Of Grilling and share the printable recipe for outstanding Smoked Jerk Chicken! While I wish I had access to Pimento Wood as used in Jamaica, we found that soaked Apple-Wood gave the jerk chicken a wonderful fruity flavor which balanced the spiciness of the jerk marinade.

You’ll Need…

3-4 3lb chickens
1 cup jerk marinade (store bought)
1/2 cup olive oil
* adjust salt to your own liking as we found that most jerk marinades are already loaded with sodium.
** Soaked apple wood

I was joined by Chef Marc during the filming of this recipe (watch the video below), so special thanks to him for sharing his take on this tasty dish.

Start by taking off the back-bone of the chicken, along with the wing tips. Then press down on the breast or chest – to spatchcock the birds.

Mix the jerk marinade (use store bought or make your own as we’ve done in the past) with the olive oil (whisk) then rub the chickens down with the marinade. Let it sit for an hour or so to enhance the flavor of the finished jerk.

In the meantime, get your wood/charcoal fire started. We used lump charcoal and on top of that we went on with white maple wood. That created a wonderful flame, which in-turn created lovely coals. It got to about 400 F, so yea… it was a high heat. Basically we had 3 zones on the grill. Direct – HIGHEST Heat. Indirect – away from the direct flame (where we’ll be most of the time) and Above both areas – the wire rack. Where you’ll get the most smoke as it travels from the flame to the vent via this route more directly.

We started with the chicken away from the direct heat (so zone 2 indirect heat) and above (zone 3) the direct smoke path. We rotated the birds in a clock wise direction every 10-15 minutes. For even cooking and true infusion of the smoke.

Speaking about the smoke, we had Apple Wood soaking in water overnight (while the guy who we buy wood from said this is the best way to get smoke, we’ve read that it’s the not the most healthy). The Apple wood went directly over the coals we started earlier to burn slowly and give out maximum smoke.

This is after about 30 minutes – we did maintain a heat between 400 and 425 F consistently.

After about 1 hour and 20 minutes, we then went into applying BBQ sauce to the chickens. Basically your fav BBQ will work. But I highly recommend that you heat the BBQ sauce you decide to use, before applying.

In total we went on with about 4 coats of that BBQ sauce (and this meant a further 15-20 minutes of cooking), while still moving the chickens on the different zones – in a clock wise direction. Yes, we did apply BBQ sauce on both sides of the chickens. Use a thermometer if you’re not sure if the chickens are fully cooked. You’ll need to get at about 165 F in the thickest part of the chicken.

Please allow to rest a bit before getting down and dirty with these smoked jerk chicken. It will be difficult as they look and smell so good! Even your neighbors will be peeking over the fence to maco.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Peppery Geera (Cumin) Chicken Hearts.

May 27, 2025March 4, 2020Leave a Comment

While I’m no fan of geera (cumin), with a few adult beverages, crusty dinner rolls and good company, this dish hits the spot. Spicy, deep flavors of roasted cumin and tender morsels of meat, this is an excellent example of how we try to use the entire animal in the Caribbean.

You’ll Need…

1 1/2 lbs Chicken Hearts
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoon Olive Oil
1/2 small Onion (diced)
3-4 cloves Garlic (smashed)
2 tablespoon Roasted Cumin – divided (ground)
1/2 teaspoon Cumin Seeds
2 Scotch Bonnet Peppers (divided) sliced and diced
2 tablespoon Cilantro

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 needs. Also be mindful to wear gloves and wash your hands with soap and water immediately after handing such hot peppers.

Cut each heart into two pieces, remove any fat and wash with cool water and the juice of a lime or lemon (not mentioned in the ingredients list unfortunately).

Lets now season with 1/2 teaspoon roasted cumin (powder), Caribbean Green Seasoning, black pepper, salt, onion, garlic and 1 scotch bonnet pepper. Mix and let marinate for about 1 hour, two hours would be even better.

Heat a pan (I used a heavy cast iron pan as I like the way I get a caramelized flavor at the end) on a medium flame and add the oil. Add the cumin seeds, turn the heat down to low so we don’t burn the cumin seeds. Add the remaining dry roasted powder cumin (geera) and cook for 3-5 minutes.

Turn the heat up to medium and add the seasoned chicken hearts, including the marinade. Stir to coat with the geera we cooked off earlier.

As it comes to a boil, it will sprout it’s own liquid. DON’T cover, cook on a med/low flame.

BTW, if you’ve not already guessed it, in the Southern Caribbean (anywhere where East Indians Indentured Laborers influence the culinary culture) you’ll find that Cumin is called Geera.

20 – 25 minutes later the liquid will burn off. Make sure the chicken hearts are completely rid of all liquid and you get that deep rich color and hopefully you can see the oil we started off with at the bottom of the pan. Fry-Dong as my mom say!

Top with the chopped cilantro (in the Caribbean Shado Beni / Chadon Beni / Culantro would be used) and add the remaining finely diced scotch bonnet pepper (or leave it out if you’re concerned about the raw heat). Keep the seeds for even more HEAT from the Caribbean Sunshine.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Simple Flavorful Homemade Chicken Stock.

May 27, 2025February 26, 2020Leave a Comment

While we don’t have a culture of making stock (specifically) in the Caribbean, you’ll easily notice that our soups and stews are indeed packed with stock-making ingredients. We basically create a stock in the process of cooking. So why am I sharing a homemade Chicken Stock to share with you? Demand! There’s been many requests for this recipe over at Instagram.

You’ll Need…

4-5 lbs chicken
3 stalks celery (rough chop)
1 large onion (quartered)
6-8 sprigs thyme
5 cloves garlic
bunch of parsley (rough chop)
2-4 scallions (rough chop)
12-16 cups water (cool)
10 black peppercorns
2 carrots (rough chopped)
3/4 tablespoon sea salt (optional)

Important: I used chicken carcasses (breast and legs removed) which were on sale, but you can use a whole chicken or chicken parts if you wish. This is a more concentrated stock as I’m using less liquid as I would normally. Add a couple allspice berries for even more flavor. 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.

In a large pot, place the chicken, celery, carrots, onion and pepper corns.

The add the other ingredients and bring to a boil (med/high heat). I did add salt to my stock as IMHO I think it helps to bring out the flavors of the other ingredients. But to make this sodium free, you can leave out the salt obviously. And the beauty of making your own homemade stock is to control the ingredients, especially the high sodium typically found in the grocery store stuff.

As it comes to a boil, turn the heat down to as low as it will go and simmer. Be sure to periodically skim off any scum/froth/impurities at the top.

An hour and thirty minutes later (go longer for a more concentrated stock) turn off the stove. Allow to cool to make straining easier and safer.

Feel free to use immediately or put into sealed containers in the freezer and simply thaw when you’ve got use for this amazing homemade chicken stock.

The second reason I have for sharing this recipe is because whenever I visit the Caribbean I make a huge batch of this stock, then a just as massive pot of chicken soup (very light) for my sister. She portions it out into freezer friendly containers and she’s got soup for those chilly nights during the rainy season in the Caribbean.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Smoky Roasted Butternut Squash Soup.

May 27, 2025February 22, 2020Leave a Comment

In the Caribbean this would be called a pumpkin soup and it would be thicker and packed with ground provisions and flour dumplings. Outstanding, but we’re going lighter today as I’d like for the smoky flavors, along with the Butternut Squash itself, to shine through and captivate our taste buds.

You’ll Need…

1 large butternut squash (about 4-5 lbs)
4 tablespoon olive oil (divided)
1 tablespoon salt (divided)
1/4 teaspoon black pepper
1 medium onion (diced)
2 stalks celery (diced)
2 scallions (chopped)
2 small heads of garlic (roast whole)
2 1/2 – 3 cups chicken stock (gluten free)
2 1/2 – 3 cups water
3 sprigs thyme
2 tablespoon parsley (chopped)
1 carrot (diced)
1/2 lb smoked pork ribs
1/2 teaspoon grated ginger
1/4 Habanero pepper (diced)

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 requirements. Especially the stock you choose to use and read the label of the smoked ribs just to be sure.

Cut he squash in half and remove the seeds etc from the core with a spoon.

Place the now ready pieces of squash on a baking tray, along with the 2 heads of garlic and drizzle on 1/2 the olive oil and salt (1/2). Then into a 400 F pre-heated oven on the middle rack.

Heat your soup pot on medium flame and go in with the remaining olive oil. Followed by the onion, celery, scallions and black pepper. Turn the heat down to low and and go in with the thyme and carrot. Mix well.

Cook for 3-4 minutes, then toss in the ribs. Any meaty parts, I’d recommend cutting into cubes. Stir and cook for 3-4 minutes to render out any of the fat on the smoked ribs. Remember you can use smoked Beef, Chicken or Turkey if you don’t eat pork or can’t source the smoked pork ribs.

Turn up the heat to medium / high and add the stock and water, along with the grated ginger. As it comes to a boil, squeeze out the roasted garlic out of it’s skin, directly into the pot. BTW it took 30 minutes for the garlic to roast. I forgot to mention – roast the garlic and squash before you get started with the soup itself. Add the habanero pepper, no seeds and stir. If you want this to have a kick, add the seeds of the pepper.

The squash took 1 hour and 30 minutes to cook through. After the squash cools a bit, scoop out the flesh and add it to the pot. Try to get big chunks if you can.

25 minutes after adding the roasted squash, the soup should be done. Add the remaining salt and parsley. I like this soup to be a bit chunky and not that thick porridge-like stuff you get in North America. Remember to taste it for salt and adjust to your own liking. Be mindful that the stock you use may be loaded with sodium (this is why I add the salt at the end).

The smoky flavors of the smoked ribs, along with the roasting of the squash adds a unique taste to this soup. While it’s ‘light’ it’s also very filling / comforting and for those of us lucky enough to get one of the ribs.. BONUS!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegan

Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

May 28, 2025February 20, 20203 Comments

I’ve talked about it before! In the Caribbean we do #vegan naturally and what I mean by that is.. we don’t take 15 grains and try to make a burger. We would take those 15 grains (for example) and make several dishes out of them. This Chataigne (aka breadnut) is a delicious example of how we do vegetarian dishes naturally – just part of the commonplace culinary landscape. And to be honest, until the recent Vegan/Vegetarian movement, we didn’t even notice how many of our everyday dishes fall into the “category”.

You’ll Need…

3 medium Chatagine (breadnut)
2 tablespoon vegetable oil
1 medium onion (sliced)
3 tablespoon curry powder
3/4 cup water to cook the curry
1 scotch bonnet (sliced)
5-8 cloves of garlic (divided)
1 tablespoon anchar masalla
1 1/2 tablespoon roasted geera / divided (cumin)
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
3 cups coconut milk
3 pimento peppers (diced fine)

Important! If doing this recipe #glutenfree please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder as some may contain flour.

I’d recommend that you watch the video below featuring my mom and dad along with following with this recipe. As some elements may be better described there.

Rub your hands with coconut or vegetable oil (not mentioned in the ingredients list above). This will form a protective barrier so the natural sap off the Chatainge will not stain and discolor your hands. Using a sharp knife, peel the Chataigne, then cut into segments. Remove the core and discard. Then peel or shred off layers of the inside (very cabbage-like at this point). There will be seeds that you can include in the dish. If you choose to use the seeds (we used about 30%) you will need to remove the tough outer skin (discard) and slice the seeds in half.

Give everything a good wash in cool water and drain. Then heat the oil in a large heavy pot on a medium flame. It’s now time to add the onion and cook for 2-3 minutes.

Now add the curry powder cook 2 minutes to cook off any rawness (you’ll get this rawness at the end if you don’t cook it off now). Add 3/4 cup water, stir well. Go in with the scotch bonnet pepper and 3 cloves garlic grated… followed by 1/2 of the Geera and Anchar Masalla. Stir well, then add the Caribbean Green Seasoning and cook for 2-3 minutes. You will have a lovely thick slurry with a captivating aroma.

It’s now time to start adding the cleaned and prepared Chataigne along with any seeds you decide on using to the pot. As you do, please try to stir. It will seem like a lot at the start but it will wilt down. Do remember to add the salt at this point as well.

Cook for about 5 minutes, then add the coconut milk. My dad grated a couple dried coconuts from which my mom made freshly squeezed coconut milk (watch the video).

Bring to a boil, reduce to a simmer and cook gently with the lid on. 1/2 hr later, we topped it with the remaining garlic (whole cloves) and continued on that gentle simmer (lid on).

Be sure to stir the pot every 15 minutes or so. After 2 hours, add the minced Pimento peppers, mix in well and continue cooking. Yes it does take a while to cook until it’s tender and bursting with flavors. You’ll appreciate the time it takes to cook once you taste this Curry Chataigne.

Bearing in mind that it took 3 hours on that gentle simmer to cook, the last 10 minutes is when you’ll add the last of the roast Geera (ground cumin) and mix in well.

At the 3 hour mark you will have burned off all the liquid and the Chataigne will be tender and ready to enjoy with Sada or Buss-Up-Shut Roti. A CLASSIC Caribbean vegetable curry courtesy of my mom and dad. Much luv and thanks to them for sharing such a traditional recipe with us.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Sauces & Condiments

The Ultimate Scorpion Green Goddess Sauce.

May 28, 2025February 16, 20201 Comment

Along with cooking, gardening (being in the outdoors) is probably my second passion and my way of dealing with everyday stress. While I can’t (I do try though) grow many of the tropical fruits and vegetables I grew up enjoying in the Caribbean, I’ve been VERY successful at growing some of the most insane (HOT) peppers in the world. With that in mind, I give you my Green Goddess Sauce.

You’ll Need…

peppers (assortment | 15-20)
1 teaspoon grated horseradish
5-7 leaves shado beni
1-2 tablespoon olive oil
3/4 cup mayo
1 teaspoon white sugar
1 lime (juice)
1/2 teaspoon sea salt
1/2 small bitter-melon (rough chop)
4-6 cloves garlic

Warning! This can be VERY spicy. Please wear gloves, work in a well ventilated room and be sure to wash your hands with soap and water IMMEDIATELY after handling such hot peppers.

I used a food processor to make this insanely spicy (but flavorful) sauce, but I strongly believe that you’ll get better results (more smooth/creamy) from a high speed blender.

Remove the stems off the peppers (I used all green peppers, except for 1 ripe or red Ghost to give the sauce some specks of red) and give them a wash with cool water – drain/dry. Then you’re basically adding all the ingredients mentioned above into a food processor or blender.

While horseradish is not something you find, nor see being used in Caribbean style peppersauce (hot sauce), it adds a wonderful heat profile the peppers cannot deliver.

In case you’re wondering, I used Trinidad Moruga Scorpion, Pimento (aka seasoning peppers), Habanero and Green ghost (Bhut jolokia) peppers. But you can tame things down with less spicy peppers and of course you can use peppers you have available to you. No bell or sweet peppers will NOT work.

Run everything in the food processor or blender until smooth or to the consistency you like.

The mayo + garlic undertone is just outstanding.. without taking away from the HEAT of the peppers and horseradish. The bitter melon is another key addition which helps to bring all the flavors together and the sugar will help to mellow things a little. Honey would be another great addition if you want to play around with the recipe.

This green goddess sauce will last in the fridge (once you use a sterilized glass container) for 5- 8 months. And if you want to change the flavor a little, warm about a teaspoon full in the microwave (not on a metal spoon obviously) and get ready for a totally different taste… it’s as if it awakens the Caribbean Sunshine!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Classic Caribbean 3 Peas Dhal (pea soup).

February 15, 2020February 15, 2020Leave a Comment

There’s something so comforting about a hot cup of Dhal on a cool (Caribbean people say COLD) rainy Caribbean evening (or cold wintry night in Canada).. when all you want is something to warm your soul like your moms voice! The very same appreciation we have for this humble Dhal, when accompanied with rice and a curry dish of some sort. COMFORTING!

You’ll Need…

1 cup green split peas
1 cup lentils
2 cups yellow split peas
8 cloves garlic (divided)
2 pimento peppers (sliced)
2 shallots (sliced)
10-12 cups water
1 tablespoon turmeric
1 teaspoon Geera seeds (cumin)
6 Wiri Wiri peppers (optional)
1 scallion (chopped)
3/4 tablespoon salt (adjust)
2-3 tablespoon olive oil

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 needs. Additionally, I have this listed under the Vegan / Vegetarian category, but you will see curry chicken on the plate. Rest assured the 3 Peas Dhal itself is 100% vegan.

Go though the peas/lentils to make sure there’s no debris (sticks, pebbles etc) then wash and drain. In the meantime bring the water to a boil in a deep pot.

Pour the washed peas into the pot with the boiling water and bring back to a boil. Stir and let it go on a medium flame for 2- 3 minutes.

Skim off any froth/impurities at the top and discard. During this time you can prep the other ingredients.

With all the impurities skimmed off, add the salt, turmeric, 4 cloves garlic, shallots (add regular onion if you want), pimento peppers (optional as I know they will be hard to source), scallions and the WHOLE Wiri Wiri peppers. If you don’t have the Wiri Wiri (I’m lucky as I grow them in my garden)peppers , you can use an spicy pepper you have or like using. Or leave out the heat if you wish.

Bring to a boil, reduce to a simmer (no need to cover). 1 hr and 15 minutes later, you can taste for salt (adjust if necessary). I used my traditional wooden swizzle stick and worked it a bit to get it somewhat smooth texture (watch the video below). An electric stick blender will work, But pulse or risk it becoming frothy. IMPORTANT! Remove the Wiri Wiri peppers before you swizzle, whisk or blend the dhal. If they break you will release the heat. You can discard then or remove and place back after the swizzle action. Nice little prizes for the heat lovers you may enjoy a plate or cup of this dhal.

NO! We’re not done. It’s time for the final step where we add that lovely finishing note as our ancestors did. Add the olive oil (vegetable oil will work) to a small pan, add the remaining garlic and cumin seeds and on to the med/high heat. Get to smoking (give the garlic some color), then pour directly onto the soup. This action is called Chunkay. We’re basically tempering the dhal with the cumin, garlic flavor. Do NOT skip this step!

Should the garlic burn during this step, that’s ok. We kinda want that actually.

Note: I forgot to mention above. When it was time to swizzle the dhal, I turned off the stove. But make sure the peas are tender and falling apart first.

Goes well with rice and curry, as a soup on it’s own, add flour dumplings near the end for a dhal + dumpling soup and you can certainly freeze the rest. It usually lasts about 1-2 months in my freezer before I get the craving again or one of my daughters gets to it.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Breads & Bakes

Homemade Plait (braided) Bread.

May 28, 2025February 14, 20201 Comment

This plait (braided) bread is a MUST in Guyanese households during the Christmas season. And why not… you need something to dip into that Guyanese Pepperpot, to soak up all that gravy and slow-cooked goodness. Here’s my take on this classic homemade bread.

You’ll Need…

3 1/2 cups all purpose flour
1 heaping tablespoon dry active yeast
1 1/4 cup warm milk
1 stick butter (1/2 cup – melted)
3/4 teaspoon salt
2 tablespoon sugar
2 tablespoon honey

tablespoon of melted butter to brush onto the finished bread

I’d recommend watching the video below to following along with the kneading and braiding, as it’s better to watch than try to have me describe the process without overly confusing you.

I warmed the milk (luke warm), then added the sugar, honey and yeast to the milk and allowed it to bloom for 15 minutes.

Did you know… Lukewarm actually comes from the Middle English word lukewarme. It was a combination of “luke” and “warm,” and the “luke” part was an alteration of the Middle English word lew, which meant tepid. Tepid means neither hot nor cold…or about room temperature.

In a large bowl add the flour, salt, melted butter and mix. Add the milk/yeast mixture. Then go in with your hands and knead it to a smooth, soft dough. Yes you can use a dough ring on your electric mixer.

Takes about 8-10 minutes to work the dough. Then cover with plastic wrap and let it proof for about 45-50 minutes in a warm spot in your kitchen – it will double in size.

Punch down the inflated dough and divided into 3 equal parts. Knead into smaller dough balls and let it rest for 10 minutes.

Now form long logs with each being the same lenght and thickness. Please watch the video below showing what I did and how to braid them into the bread. Keep dusting the surface and dough with flour as you work.

Place the braided dough on you lined baking sheet and allow it to rest for 30 minutes (place a towel over it).

It will get bigger (so don’t be alarmed). Now into a 375 F oven – middle rack for about 27-35 minutes. Until golden brown basically! (as oven temperatures will vary)

As soon as it comes out of the oven, brush the top of the bread with the melted butter and get ready to enjoy a comforting (yea I said comforting) slice of heaven.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry Seafood

The Ultimate Cherry Rum BBQ Sauce.

May 27, 2025February 10, 20208 Comments

This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce.

You’ll Need…

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (crushed)
2 scallions (chopped fine)
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 cup Demerara sugar
2-3 tablespoon molasses
1 cup sugar cane juice (with ginger)
1/4 cup honey vinegar (apple cider vinegar will work)
1 1/2 cups tomato ketchup
1 cup dark rum (1/4 cup to finish also)
2 tablespoon honey (+ 1 tablespoon)
1 cup cherries (seeds removed)
2-3 tablespoon Worcestershire sauce
1 teaspoon dry mustard

In a deep saucepan heat the olive oil on a medium flame, then add the diced onion and garlic. Immediately reduce the heat to low so we don’t burn the garlic and add the scallions along with the black pepper. Cook gently for 2-3 minutes.

It’s now time to add the cherries (I guess you can use canned cherries if you wish – I’ve never tried that) and stir well and follow up with the orange juice.

Turn the heat back up to medium high and basically all you have to do now, is add all the other ingredients. Bring to a boil.

Important: If you cannot get sugar cane juice, use apple juice. If you have pure sugarcane juice, grate in about 3/4 teaspoon of ginger.

40 minutes later, turn off the heat and use an immersion blender to puree to the consistency you like. For me it was smooth, but thick.

To finish with that pronounced RUM flavor, hit it with a further 1/4 cup of rum and for a lovely balance, add the remaining tablespoon of honey. Allow to cool and store in sterilized containers in the fridge. Can easily last 2-3 weeks.

Did you know that our annual July Month Of Grilling is into its 11th year this year? Stay tuned… I’ve got some delicious offerings (as usual) this year for you.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

chris de la rosa

Spicy Jamaican Pickled Peppers.

Tin Mackerel In A Delicious Tomato Sauce.

Coconut Curry Rabbit.

Applewood Smoked Jerk Chicken.

Peppery Geera (Cumin) Chicken Hearts.

Simple Flavorful Homemade Chicken Stock.

Smoky Roasted Butternut Squash Soup.

Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

The Ultimate Scorpion Green Goddess Sauce.

Classic Caribbean 3 Peas Dhal (pea soup).

Homemade Plait (braided) Bread.

The Ultimate Cherry Rum BBQ Sauce.

Log In