This Bok Choy (Shanghai Bok Choi) recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish as well as her classic Fry Pak Choi with Stewed Pork, we grew up enjoying with Sada Roti. In this version we’re simply using leftover Corned Beef(bully beef) I had from dinner a couple nights ago.
You’ll Need…
1/2 cup leftover fried corned beef 1 tablespoon olive oil 1 medium onion (sliced) 3 lbs shanghai bok choy 1/2 teaspoon black pepper 1/2 teaspoon sea salt (adjust) 8-10 grape tomatoes (1/2)
Notes. Please use the video below to follow along as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the canned corned beef that’s used.
Heat the olive oil is a wide pan on a medium flame then add the leftover corned beef. As it heats up, add the sliced onion and stir well. Should you want to add crushed garlic and spicy peppers, do so now.
Three minutes later add the white parts of the Bok Choy (as explained in the video) to the pot and stir well. Cook for 4-6 minutes. Do not cover the pan/pot.
While the corned beef will have a sodium element to it, you’ll still need to add more salt (as I did at this point).
It’s now time to add the green parts and stir well. Please note that traditionally we’d chop everything MUCH smaller but as explained in the video, I wanted this dish to take on a sort of stir fry feel.
Top with the tomato and cook for 3-4 minutes. However I like a slight crunch to my Bok Choy, so with that in mind you may cook longer. Mommy would cook this until all of the liquid was gone.
Remember to taste and adjust the salt to your liking.
A quick and flavorful Caribbean stir-fry combining tender bok choy and savory corned beef, perfect for a satisfying meal.
Ingredients
Instructions
Video
Heat the olive oil in a wide sauté pan over medium heat. Add the leftover fried corned beef and sliced onion to the pan. Stir well and cook for about 3 minutes until the onions are translucent.
Add the white stalks of the bok choy to the pan. Stir to combine and cook for 4–6 minutes, uncovered, until the stalks begin to soften.
Season with sea salt and black pepper, adjusting to taste.
Add the green leaves of the bok choy to the pan. Stir well and cook for an additional 2–3 minutes until the leaves are wilted but still vibrant.
Top the dish with the halved grape tomatoes. Cook for another 3–4 minutes, allowing the tomatoes to soften slightly.
Taste and adjust seasoning if necessary. Serve hot.
Note
Please use the video below to follow along as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the canned corned beef that’s used.
Traditional Caribbean Dhal is something that’s close and dear to me, a dish which takes me back to being a lil fella on the islands. While mommy didn’t cook curry very often, the days after school when we’d come home to Rice, Dhal and Curry (you may say curried) Chicken, was something we (brother and sisters) all looked forward to. This is not that recipe, however it’s just as comforting and with pieces of leftover Sada Roti soaked in it – BOOM! My childhood right there.
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there, including why you must pre-boil the salted pig tail pieces prior to adding it to the dhal. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.
Prepare the Salted Pigtail Pieces. Basically get your butcher to cut the tails into 1 inch pieces, then after a good rinse you’ll place them in a deep pot covered with water and bring to a boil. Cook on a rolling boil for 40-50 minutes. Drian, rinse and set aside. This step will help to remove most of the salt it was cured in and to tenderize them a bit (they will be tough).
Add 12 cups of water in a soup pot on a high flame. As it comes to a boil add the washed yellow split peas along with the turmeric and stir well. Bring back to a boil.
On a rolling boil you will see foam accumulate at the top. Skim and remove. Then add the onion, 1/2 of the garlic, Bird’s Eye peppers (use any pepper you like or can source and in the amount you can handle) and black pepper. Do not add the salt yet (explained in the video).
When it comes to a boil reduce the heat to a simmer. Add the pieces of prepared salted pigtail and cook for 70 minutes or until the peas and pigtail pieces are tender. Stir every 15 minutes or so.
Along the way you will need to add more water. In my case it was a further 3-4 cups. Do keep in mind that this will yield a huge quantity of Dhal. I purposely make a big batch with the intention of freezing the leftovers. For those days I get a Dhal craving but don’t want to spend hours cooking.
At this point you’ll need to taste and add salt as needed (to your liking), then remove the pieces of salted pig tails (hopefully they are tender).
If you watch the video you’ll see me use a traditional wooden swizzle stick to break down the cooked peas to a smooth finish. If using a stick blender may I recommend you hit the pulse a few times to avoid creating foam, from going continuous. Add back the pieces of salted pig tail to the pot.
Heat the oil in a frying pan along with the remaining garlic (smashed) and geera (cumin) seeds. Yes you want the garlic to slightly burn and the oil to be smoking hot.
Being VERY careful, pour this mixture into the pot of dhal and stir well. In the video I explained the proper technique for this step, which is called “Chunkay”.
As a soup or a side to curry dishes, this Dhal is insanely delicious.
If you were to search Dhal in the search box above or visit the Recipe Index you’ll find 4-5 other versions of Caribbean style Dhal recipes… if pork is not your thing. If you wanted to add some Green Seasoning as it cooks, feel free to do so. A tablespoon will give it a lovely herbal undertone.
I was only exposed to this dish after moving to Canada, however in speaking with my mom recently she mentioned that she did use canned (tin) sardines in tomato sauce. Apparently we hated the tomato sauce, so she never included it in the meals she would make for my siblings and I. She also spoke about my younger brother’s curry recipe, he makes with these same sardines in tomato sauce.
You’ll Need…
1 tablespoon coconut oil 1 medium onion (sliced) 2 scallions (chopped) 1 bell pepper (chopped) 1 small Scotch Bonnet pepper (green) 3 sprigs thyme 3/4 teaspoon curry powder 1/2 teaspoon black pepper 1/2 teaspoon sea salt (your fav salt) 1/2 cup water 2 medium tomatoes (wedges) 1 large can sardines in tomato sauce 1/2 lemon (juice) 2 tablespoon chopped parsley
Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including why I like a green Scotch Bonnet pepper and how adding a bit of crushed garlic and can enhance this dish further. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.
Open and pour the can of sardines in a large bowl, then separate the sardines from the tomato sauce and reserve. The following step is optional. Split each sardine lengthwise in half and remove (discard) the middle bones of each fish. Be gentle.
Heat the coconut oil (use your fav oil) in a wide saucepan on a medium flame, then add the bell pepper, onion, scotch bonnet and scallions. Turn the heat to med/low and cook for 3 minutes.
Then add the black pepper, thyme and curry powder and cook for a further 2 minutes, before adding the reserved tomato sauce.
Rinse the bowl with the tomato sauce with the water and add that water to the pan. Stir well and add the salt. Bring to a simmer (medium heat) and cook for 3 minutes.
At this point add the chunky pieces of tomato, stir (gentle – explained in the video) and cook for 2 minutes before adding the sardine fillets.
Be very gentle when adding the sardine fillets or they will fall apart on you.. unless that is what you want (chunky pieces). Spoon on the sauce over the fish, reduce the heat to a simmer and cook until it heats through.
Three minutes later you may taste and adjust the salt to your liking, add the lemon (or lime) juice and top with the chopped parsley. Turn off the stove. You can always add more water if you find that the sauce is overly thick.
When my Guyanese friends introduced me to this dish, they served it with steaming hot rice. Personally I enjoy it with Sada Roti, slices of avocado (zabouca) and with peppersauce on the side.
About 12 years ago I shared my original take on Okra With Shrimp, and while that recipe is still very popular, I thought I’d share another version with slight differences with you. One of the most common questions I received after sharing a quick Reel on Instagram was, “can I use pre-cooked shrimp?“. The short answer is yes, however you won’t get much (if any) flavor from them.
You’ll Need…
2 lbs okra (trimmed) 3/4 lb small shrimp (washed, peeled, deveined) 1 lemon (juice) 3 tablespoon olive oil (divided) 1 teaspoon Caribbean Green Seasoning 3/4 tablespoon salt (divided) 3/4 tablespoon black pepper (divided) 1 teaspoon curry powder 1 medium onion (sliced) 5-7 cloves garlic (smashed) 1 scotch bonnet pepper (optional)
Notes! I used an entire Scotch Bonnet pepper in the recipe, but you can use as much as you can handle or leave it out. May I suggest you follow along with the video below as much about the recipe is discussed there. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Season the cleaned shrimp with 1/3 of the salt, 1/3 of the black pepper, Caribbean Green Seasoning, Curry powder and 1 tablespoon of olive oil. Mix well and set aside as we prep the okra.
In the video I explained that I like to wash the okra (say ochro in the Caribbean) and allow them to air-dry for a bit before prepping. Which includes removing the stems and ends (discard), then cutting each into 1/4 inch pieces.
Using a dry non-stick (explained why in the video) on a medium flame, add the seasoned shrimp, stir and cook for 2-3 minutes. Then remove and set aside.
In the same pan add the remining olive oil and add the okra. Stir well, then add the remaining ingredients.
After about 25 minutes (try to maintain the same heat and stir every 5 minutes or so), the okra should have dark to golden edges and would have lost most of its moisture. As explained in the video, these dark edges bring out a lovely sweetness.
TIP! Use a wide non-stick frying pan to save on having to go heavy with oil and to avoid the okra pieces stacking up. This will create steam, which equals moisture and it will result in slimy okra.
Once you’re happy with the texture and color of the Okra, add the precooked shrimp back to the pan, stir well and cook for another 1-2 minutes.
Remember to taste and adjust the salt at the end, to your liking and may I recommend you have some hot Sada Roti on the side with this.
Over the years I’ve noticed that fish and seafood recipes do really well on the website, maybe it’s due to the shift from more traditional pork, beef and chicken recipes and more exploration of pescatarian type dishes. While you may notice similarities with this recipe and the Coconut Stewed Fish I did back in 2009, with the additional step of starting with the puree of tomato, onion and garlic, the overall flavor is superb.
You’ll Need…
2 lbs Cod fillet (washed) 3/4 tablespoon sea salt (divided) 1 teaspoon black pepper (divided) 3/4 tablespoon Caribbean Green Seasoning 1 teaspoon curry powder 1 tablespoon olive oil 2 medium tomatoes (rough chop) 6 cloves garlic (rough chop) 1 large onion (rough chop) 1/4 cup water 1 1/2 tablespoon tomato concentrate puree 3/4 tablespoon smoked paprika 1 teaspoon grated ginger 2 cup coconut milk 2 tablespoon chopped parsley
Notes! May I recommend using a firm white fish like snapper, flounder, haddock, halibut or grouper (besides the Cod I used). And if you want it to hold its shape while cooking, get fillets with the skin on, on one side. Additionally you can use a whole fish, simply cut it into pieces, but be mindful of the bones. Please use the video below to follow along as much more about the recipe is discussed there.
Season the Cod (cut into 2 inch pieces) with 1/2 the salt, 1/2 of the black pepper, Caribbean Green Seasoning and curry powder. Set aside to marinate for about 10 minutes.
In a blender, puree the onion, tomato and garlic with 1/4 cup of water. Then heat the olive oil (use any oil you prefer) on a medium flame and as it comes up to temperature add that tomato puree to the saucepan.
As it starts to boil, lower the heat to med/low, add the ginger and smoked paprika and stir well. The goal is to cook this down until all of the liquid is gone. After a few minutes, add the tomato concentrate puree, remaining salt and black pepper and continue cooking.
It will take about 10-12 minutes to cook-down until you get a thick paste and you start seeing the oil we started with.
It will go a much darker red in color and by removing all of the liquid the natural sweetness of the tomato will shine through, along with the other flavors we added.
At this point you’ll add the coconut milk and bring back to a boil (raise the heat back to medium). Stir well to incorporate and cook on a rolling boil for 4 minutes to cook out the rawness of the coconut milk (see video).
It’s time to add the seasoned pieces of Cod fish to the saucepan and being very gentle, stir to make sure the pieces are all coated with the rich coconut tomato sauce.
It will take between 4-5 minutes for the fish to fully cook. You will notice that the Cod will start to flake and the sauce thickens. Top with the chopped parsley and turn off the stove. You may add the juice of 1/2 of a lemon if you wish.
Taste and adjust the salt just before you turn off the stove and should you prefer, you may add chopped cilantro (coriander) or Shado Beni(culantro) instead of the parsley. Additionally, if you want this dish spicy, you may add any hot pepper you like (at the start) and in the amounts you can tolerate.
The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.
You’ll Need…
1 1/2 tablespoon olive oil 1 teaspoon cumin seeds (geera) 1 medium tomato (puree) 1 medium onion (puree) 6-8 cloves garlic (crushed) 1 teaspoon grated ginger 1 tablespoon Caribbean Green Seasoning 1 scotch bonnet pepper (cut in 1/4s) 1 1/2 tablespoon curry powder 3/4 tablespoon Anchar Masala 1 cup water 1 1/4 lb medium shrimp (peel / devein) 1/2 lime (juice) 1 tablespoon chopped parsley
Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni(culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.
In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.
After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).
Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.
After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.
It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.
Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.
You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!
I’m a huge fan of Guyanese Style Chow Mein and while this is not such a recipe, you will see some similarities in this version. If you grew up in Jamaica, Guyana or Trinidad and Tobago (where Chinese Indentured Labourers “settled”) you grew up being exposed to excellent Chinese food, so it’s common for us to boast about our version of Chinese food.
You’ll Need…
2 lbs chicken breast (boneless) 1/2 teaspoon salt 1/2 teaspoon black pepper 3 tablespoon veg oil (divided) 1 medium onion (sliced) 2 cups bell peppers (rough chopped) 1/4 lb mushrooms (sliced) 3 cloves garlic (diced) 1/4 lb veg mix (kale, carrot, purple cabbage and brussels sprouts) 1 tablespoon grated ginger 1 tablespoon sweet chili sauce (optional) 1 tablespoon Hoisin sauce 1 Tablespoon Oyster sauce 1 tablespoon Mushroom Flavor Soy Sauce 1 package Chow Mein noodles | 1 teaspoon veg oil 1/4 cup water | 1 teaspoon Sesame Oil (add more?)
Note! Please use the video below as a guide to follow along as much more about the recipe is discussed there. If you want to add a kick to the Chow Mein, feel free to add a couple diced bird’s eye peppers or a teaspoon of your fave peppersauce. Should you want, you may marinate the chicken breast with a teaspoon of Caribbean Green Seasoning. I didn’t as explained in the video.
Heat 1 tablespoon of oil in a pan on a med/low flame. Season the chicken breast with salt and black pepper and add it to the pan. Cook for about 10-12 minutes (until fully cooked) and then set aside to cool. Be sure to flip them every 3 minutes while cooking so they cook evenly. I used chicken breast, but thighs are an excellent option as well.
As mentioned in the video I used a Guyanese style noodles for this recipe. Basically I cooked it according to the package instructions, except I cut back the cook time as explained in the video. As you drain it, rinse the noodles with cold water. Drain, then mix in one teaspoon of veg oil and toss. This will stop the cooking process and stop the noodles from clumping. Set aside.
Let’s create the sauce we’ll be using to pull everything together. In a bowl combine the Hoisin, Oyster and Soy sauces. Then add the grated ginger and Sweet Chili sauce. You may leave out that sweet chili sauce if you want, but may I recommend that you put 1 teaspoon of white sugar.
Heat the remaining 2 tablespoons of oil in a wide pan or wok on a medium flame, then add the onion, bell peppers and sliced mushrooms. Stir well and if you’re using a wok, make use of the side of the work to spread things out so they cook evenly.
I cheated and used a pre-packaged bag of vegetable mix (rinsed). But you may opt to use any vegetables you have on hand or prefer. Typically I’d use chopped cabbage, scallions and broccoli. After 3 minutes, you may add the other vegetables and stir well. Add the garlic at this point as well, so we don’t risk burning it.
2 minutes after adding the vegetable mix, create an opening in the center of the wok and pour in the sauce mix we created. Swish around 1/4 cup of water in the same sauce bowl to rinse it and pour into the wok. We’re essentially heating the sauce.
Slice the chicken and add it to the wok, give everything a good mix at this point.
After a minute or so, add the precooked noodles to the wok and again, mix well!
After 2-3 minutes everything should be heated through and coated with the wicked sauce we created. You’ll notice that the only salt we added was when we cooked the chicken. The sauces we combine will have a sodium element to them, so this is when you should taste the Chow Mein and adjust the salt to your liking. I forgot to mention that when we added the onion etc to the wok, you may add 1/2 teaspoon white pepper if you wanted. I’m not a fan of white pepper.
It’s important that you prep your ingredients in advance as this is a quick dish to put together. As you turn off the stove, drizzle on the Sesame oil and give it a final stir.
As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.
You’ll Need…
3 lbs oxtail 1 lemon (juice) 1/2 tablespoon sea salt 1 teaspoon black pepper 2 tablespoon olive oil 2 large carrots 2 1/2 lbs pumpkin 1 tablespoon olive oil 1 medium onion (diced) 1 tablespoon olive oil 8 cloves garlic (smashed) 6-8 sprigs thyme 3 scallions (chopped) 1/2 teaspoon black pepper 1/2 cup hot water 1 cup yellow split peas (washed) 8-10 cups hot water 3/4 tablespoon salt 1 tablespoon Caribbean Green Seasoning 1 Scotch Bonnet Pepper 2 tablespoon coconut cream (or 1 cup coconut milk) 3 large potato 2 large sweet potato 6-8 medium eddoes 10-15 okra 1 tablespoon tomato paste 5-8 cups water 1/3 lb baby spinach 1 1/2 cup all purpose flour 1/4 teaspoon salt 1 teaspoon brown sugar 1/2 cup water (adjust)
Notes! May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.
Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.
Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.
It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.
Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.
After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).
Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.
I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.
This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.
At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.
One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.
Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.
This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.
Ingredients
Instructions
Video
Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot.
Cook for an additional 10–15 minutes until dumplings are cooked through.
Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
Note
May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
With this recipe I’ll be using frozen pigeon peas as it’s readily available where I live. However, should you have access to freshly picked and shelled peas, you’ll get better results. Curry Pigeon Peas on its own is very delicious and while I’ve shared several ways to boost this dish, it’s only today that we are exploring adding some shrimp to the recipe.
You’ll Need…
1 1/2 lb pigeon peas 1 1/2 lb shrimp (small/medium) 1 lemon (juice) 6 medium potatoes (1/4) 3 tablespoon olive oil (divided) 1 tablespoon Caribbean Green Seasoning 1 medium onion (sliced) 1 scotch bonnet pepper (sliced) 6-8 cloves garlic (smashed) 1 tablespoon salt (divided) 1 teaspoon black pepper (divided) 2 tablespoon curry powder 4-6 dried curry leaves (optional) 1/2 cup water (cooking the curry base) 3-4 cups water 1 teaspoon anchar masala 1 teaspoon ground roasted cumin (geera) 2 tablespoon chopped Shado beni (culantro) 5-7 wiri wiri peppers (optional)
Notes! Please follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I enjoy SPICY foods, however you may leave it out or use in the amount you can tolerate.
Devein the shrimp and wash with the juice of the lemon and cool water, drain and season with 1/3 of the salt, 1/2 the black pepper, 1 tablespoon olive oil and the Caribbean Green Seasoning, stir well and let it marinate for about 10 minutes.
May I recommend that you do this step in advance. Place the frozen peas in a pot covered with water and bring to boil. Reduce the heat to a rolling boil and cook for 20 minutes. Repeat this step for another 20 minutes, then drain and set it aside. (explained in the video)
Heat your saucepan on a medium flame, add the shrimp and stir well to quickly cook. All we need is about 2-3 minutes, before you remove them and set them aside for later (we don’t want to over cook the shrimp).
Add the remaining oil to the pan along with the onion, garlic, remaining black pepper and scotch bonnet pepper. Turn the heat down to low and cook for about 3 minutes. At this point add the curry powder and curry leaves (optional) and stir well. Your heat must still be low as you don’t want to burn things.
Four minutes after adding the curry powder, add 1/2 cup of water and turn the heat back up to medium. This step will cook out any rawness from the overall curry dish.
After 5 minutes, crank up the heat to burn off ALL liquid until we can see the oil we started with. Be sure to stir so nothing sticks to the pot. Now add the pre cooked pigeon peas along with the potato to the pan and stir well to coat.
Add the remaining salt and 3 cups of water to the pot and bring to a boil. Then reduce to a simmer and cook for about one hour. Add more water should you need to, during the cooking process.
At this point the peas should be tender and the potatoes falling apart. In goes the Anchar Masala and ground roasted Cumin, stir well and then add the previously cooked shrimp.
Cook for one minute before turning off the stove. Here’s when you’ll add the wiri wiri peppers (whole – DO NOT BREAK) along with the chopped Shado Beni (stir). Should you not be able to source the shando beni, add cilantro (coriander). The whole wiri wiri peppers are for those of you who enjoy that extra KICK with your curry.
While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.
You’ll Need…
1 1/2 cup dried sorrel 4 cloves 1 small stick cinnamon 10 cups water 1 bay leaf 3 slices ginger 1 small orange (sliced) 1 1/2 cups sugar 3 large passionfruit (cut in half) 1/2 lime
Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.
Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.
Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.
As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.
Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.
Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.
Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.
Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.
Yea not so much quick, but hear me out. Cook a large batch and freeze (and thaw), for days you want a quick dinner with steamed rice or maybe you have time to make hot Sada Roti. This combination of tender beef and red kidney beans is a rich and delicious coconut gravy, with hints of herbs and ginger. Simply Delicious!
You’ll Need…
3 lbs stewing beef (large cube) 1 medium tomato (diced) 1 medium onion (diced) 7 cloves garlic (smashed) 1 teaspoon black pepper 3/4 tablespoon salt 1 tablespoon Worcestershire sauce 1 scotch bonnet (cut in 1/2) 1 teaspoon grated ginger 1 1/2 tablespoon Caribbean Green Seasoning 1 tablespoon olive oil 1 3/4 tablespoon golden brown sugar 2 cups water 1 1/2 cups coconut milk 1 large can Red Kidney Beans (rinsed) 2 tablespoon chopped parsley
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the ‘browning’ step, which is essentially the base of this recipe. If doing this recipe gluten free, please go through the full list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the Worcestershire sauce.
Wash the pieces of beef (any cheap cut will work) with the juice of a lime or lemon or 1/4 cup white vinegar and cool water (not mentioned in the ingredient list) and drain. Then season with the salt, black pepper, onion, ginger, tomato, Scotch Bonnet (optional), Caribbean Green Seasoning and Worcestershire sauce. Should you have time, allow it to marinate in the fridge for at least 2 hours.
Use the video as a guide for this step. Place a deep pan (heavy one will work best) on a med/high flame and add the oil and brown sugar. The sugar will melt, go frothy, then a deep amber. At this point is when you’ll add the seasoned beef to the pot (carefully) and stir to coat with the caramelized sugar (no the dish will not be sweet). Should the sugar go BLACK, you need to STOP immediately. Allow the pot to cool completely, wash it and start over with a dry pot. If not, you’ll be left with BITTER tasting beef.
Place the lid on the pot (slightly ajar), turn the heat down to med/low and cook for 15 minutes. It will sprout natural juices. Remember to stir a couple times.
Now remove the lid, crank up the heat and burn off that liquid to the point where you see the oil we started with at the bottom of the pot.
Once all of the liquid is gone, add the coconut milk and stir well. Then pour the water into the same bowl you marinated the beef in, swish it around to pick up remaining marinade.. pour that water into the pot now. Stir well.
Once it comes to a boil, reduce it to between a rolling boil and a simmer (med/low flame) and allow it to cook for 30 minutes.
At this point we’ll add the kidney beans (any large bean will work) and bring back to a boil. Reduce to a simmer, lid slightly ajar and cook for another 30-35 minutes. Basically until the beef is tender. I explained why we added the beans at this point in the video.
During the cooking process, keep an eye on the liquid level and add more water should you need to. Once the beef is tender, adjust the salt to your liking. Determine if the gravy is at the consistency you like (cook longer to thicken or smash some of the beans, should you want it thicker). Keep in mind that the residual heat in the pot will further cook and thicken the gravy.
Once you’re happy with the results, add the parsley as you turn off the heat.
Are you interested in the chicken version of this dish?
If you’re looking for a quick and tasty meat free (vegan/vegetarian) dish banging with exotic flavors, look no further. This Masala Mushroom is guaranteed to deliver, without being overly bold with spices. And it works great with basic button mushrooms, which can be very affordable.
You’ll Need…
2 lbs mushrooms (cleaned and cut in 1/2) 3 tablespoon coconut oil (divided) 1 teaspoon salt (divided) 1/2 medium onion (sliced) 5-7 cloves garlic (smashed) 1/4 Scotch Bonnet Pepper (sliced) 1/4 teaspoon black pepper 1 medium tomato (diced) 1 1/2 cup water 1/2 teaspoon cumin seeds (geera) 1 teaspoon Anchar masala 1 1/4 tablespoon curry powder 1 tablespoon Caribbean Green Seasoning 2 tablespoon cilantro (chopped finely)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Additionally you may make this as spicy (hot pepper) as you can tolerate and the Anchar Masala can be found at your local West Indian grocer or online.
Prep the ingredients as necessary.
Place a wide frying pan on a med/high flame with 1/2 of the coconut oil, then add the mushrooms and stir well.
Add 1/2 the salt and cook on the high heat for about 8-10 minutes. The mushrooms will shrink, let out moisture (this is why we need a wide pan) and take on color, as that liquid evaporates. We need that color to happen as explained in the video. Set the mushrooms aside and get a saucepan on a medium flame.
Add the remaining coconut oil, onion and garlic. Turn the heat to low and cook gently so we don’t burn the garlic, for about 3-4 minutes.
After which you’ll add the Scotch Bonnet, black pepper and cumin (geera) seeds and continue cooking. Four minutes later add the curry powder and Caribbean Green Seasoning and stir well. Continue cooking on a low heat.
Now add the remaining salt, turn up the heat to medium/high and add the water. Bring to a boil, then add the Anchar Masala and diced tomato. Cook on a medium heat for about 4 minutes.
At this point I used my stick blender to puree everything to give me a sort of thick sauce or gravy, before adding the previously cooked mushrooms to the pot. This step is optional, but I like the overall texture of the gravy by doing so.
Bring it back up to a boil and all it needs now is a couple minutes to heat through the mushrooms and for them to absorb that lovely curry goodness we created. Taste and adjust the salt to your liking and as you turn off the stove, add the cilantro (or Shado Beni).
