Not until my adult years have I started appreciating geera (aka cumin) and even today I use it in a handful of dishes. The lovely smokey flavors works well with the kick from the peppers in this dish and the fact that we’ll be using shrimp means you’ll be done in under 10 minutes. This recipe is based on the classic Caribbean recipe for Geera Pork, a hit when enjoying some adult beverages in bars (rum shops) across the Southern Caribbean.

You’ll Need…

1.5 lbs shrimp
1 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoon veg oil
1 tablespoon Caribbean green seasoning
1 habanero pepper (sliced – include seeds)
5 wiri wiri pepper
3 pimento peppers (sliced – include seeds)
1.5 tablespoon geera (roasted cumin)
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 cloves garlic (diced)
1 scallion (chopped)
1 teaspoon roasted geera (cumin) for the cooking part
2 tablespoon cilantro (chopped)

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Peel, devin and wash the shrimp (drain dry), then season with the salt, black pepper, olive oil, roasted geera and Caribbean Green Seasoning. Stir well and allow to marinate (if you have time) for an hour or so. In my case I cooked them immediately.

Place a wide heavy pan on a low flame, then go in with the veg oil. As it heats, add the cumin seeds, corriander, garlic, habanero pepper, scallion and pimento peppers (leave out if you can’t source them). Cook on a low flame for about 4 minutes. You may want to turn the fan over your stove on or at least open your kitchen window or risk having the habanero choke you as it cooks.

It’s now time to crank up the heat to med/high and add the seasoned shrimp. Stir well to coat with that lovely base of flavor we created. Be sure to use a wide pan as we need for the shrimp to not be crowded or they may want to boil.

The shrimp will cook quickly.. no need to over-cook. After about 4 minutes, you may take the heat off, add the Wiri Wiri peppers and chopped cilantro and give it a toss. Leave in the pan for another minute to allow the residual heat to brighten up the cilantro we added and warm through the Wiri Wiri peppers. Obviously.. do check for salt and adjust to your liking.

A quick and tasty dish you can rock in less than 10 minutes! You’re free to add a bit more Habanero (or scotch bonnet) peppers if you wish and I’d recommend eating this warm as the shrimp may go chewy if heated in a microwave later on. For an added punch of flavor you may go in with a squeeze of fresh lime juice as you turn off the heat.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood

Bitter Melon (Carilie) With Shrimp Stir-fry.

January 23, 2019January 23, 20192 Comments

This past summer I finally got around to growing bitter melon (Carilie) successfully.. and if you’ve been a fan for a while you’ll know that it’s one of those ingredients I’ve disliked from the time I entered this world. If you’re wondering why I grew them in my garden, I guess I have two reasons. I wanted to prove I could do so in a cold climate like Canada where our growing seasoning is short and I know how much my mom and dad loves Carilie.

You’ll Need…

3 bitter melons
1 teaspoon curry powder
1/3 lb shrimp (or more)
1 teaspoon Caribbean Green Seasoning
2-3 tablespoon veg oil (divided)
1/2 teaspoon salt (adjust)
pinch of black pepper
1-5 birds eye peppers
3 cloves garlic (smashed)
ginger (sliced thin)
2 -3 tablespoon water
1 teaspoon brown sugar

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 curry powder you use as some may contain flour.

Peel, devin and wash the shrimp. Pat dry and season with the Caribbean Green Seasoning, curry powder and black pepper.

Heat a pan (I used a wok) on a medium flame and add 1/2 of the veg oil. Followed by the seasoned shrimp when the oil is hot. Stir for just over a minute then remove from the pan and set aside. We don’t want to overcook the shrimp.

With the flame now on low add the remaining oil, then go in with the bird’s eye peppers (give them a slice if you want to release some heat – see the video below). Cook on low for 2 minutes, then add the garlic and ginger. Stir well and cook for 30 seconds, so we don’t burn the garlic.

It’s now time to raise the heat to medium/low and add the prepped bitter melon. Basically you’ll trim off the ends, then cut it down the center length-wise. Then using a teaspoon you’ll scrape out the insides where there are the seeds etc and discard. Wash with cool water and slice into strips. (see the video below for the demo).

Add the pieces to the pan and give it a good stir to pick on the flavors already in the pan, followed by the salt and water.

The idea with the water is to help get the bitter melon tender. Cook on med/low for about 10 minutes or until tender. You can certainly adjust the cooking time if you want more crunchy or if you want it cooked softer. Taste for salt/adjust and if needed crank up the heat a bit if there’s still liquid at the bottom of the pan. The final thing you’ve got to do is add back the shrimp and brown sugar to the pan and cook for a minute, then you’re done.

Feel free to add a bit of chopped tomato if you’re concerned about the “bitterness” of the Carilie or you can do as I showed you all in a previous recipe – salt the Carilie after you slice them and allow to sit in the salt for about 30 minutes. Then squeeze and rinse off all the salt.

My dad is a diabetic and bitter melon is supposed to be a superfood for such illness. He also makes “tea” with the ‘bush’ (leaves/vines) of the plant. So with the abundance of both the vegetable and vines, he was in his own little word this summer, when they would come over on the weekends.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegan

Traditional Curry Pigeon Peas (fresh from the garden). #vegan

May 28, 2025December 18, 2018Leave a Comment

Last Spring I had the opportunity to be “home” in the Caribbean during Pigeon peas season and luckily I had my camera with me so I was able to document my mom and dad making curry pigeon peas, to share with you. This is traditional as it gets, so even though I’ve shared a similar recipe in the past I felt it was important to show you this version as well. This is what I grew up enjoying as a young fella on the islands.

You’ll Need…

5-6 cups shelled pigeon peas
3 1/2 tablespoon curry powder
1 tablespoon amchar massala
1 teaspoon turmeric
1 teaspoon roasted cumin (ground geera)
1 medium onion
5 cloves garlic (grated)
1/2 scotch bonnet pepper
1/2 cup water (for cooking curry)
4-5 cups boiling water
1 large tannia (2 potatoes will work)
1 teaspoon salt (adjust accordingly)
2 tablespoon Caribbean Green Seasoning
3 tablespoon veg 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. Especially the Curry powder you use as some may contain flour as a filler/thickener.

Fresh off the trees, the pigeon peas were shelled by my dad.. something which was my chore along with my brother and sisters (I hated doing). Then washed with cool water and set aside for cooking. The sort of skin or shell the peas were in could be used for feeding cows, goats and pigs.

In a heavy pot on a medium/low heat add the veg oil, followed by the curry powder and cook for about 3-4 minutes. The curry will go dark and you’ll be able to smell the scent of all the spices which makes up the curry blend. Then add the water (1/2 cup) and cook off the ‘raw’ taste of the curry. After-which you may go in with the onion, garlic and scotch bonnet pepper. Stir well and cook for a couple minutes.

You may now go in with the Cumin, amchar masala, turmeric and Caribbean Green Seasoning and stir well. Cook another 2 minutes or so.

Peel and slice the tannia and add it to the pot and stir well to completely coat with the curry base we’ve created.

Turn up the heat to high and add the pigeon peas, along with the salt and stir well. Cover the pot and bring to a boil. It will spring it’s own natural liquid. At this point you will reduce the heat a bit and allow to cook for about 20 minutes.

After the 20 minutes uncover the pot and burn off any remaining liquid.. there shouldn’t be any/much. This step is to infuse the pigeon peas with that lovely curry flavor. Heat back on high, add the boiling water to the pot and bring to a boil.

Reduce to a rolling boil and cook until the peas are tender. This will take between 1 1/2 – 2 hours.

After an hour and half this was fully cooked in our case, so mom went in with her swizzle stick and gave it a working to crush some of the peas the thicken the gravy. You may use a potato masher if you don’t have a swizzle stick. You’re basically done at this point.

Taste for salt and adjust accordingly. And there you go, a traditional technique Pigeon peas straight out of my dad’s garden. Vegan, vegetarian and gluten free.. and TASTY!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

The Ultimate Shrimp Cocktail.

May 28, 2025December 17, 2018Leave a Comment

While we’re lucky to have an abundance of fresh shrimp directly out of the Caribbean Sea and to our door in most cases, I don’t ever recall ever having Shrimp Cocktail growing up on the islands. However it’s a norm now when I go back back and hit the restaurant and bar scene during my travels across the region. Plump juice shrimp dipped in a thick cocktail sauce is definitely “my thing”. And I say my thing as this is not your ordinary ketchup + horseradish + Worcestershire… kinda sauce, as you’re about to learn.

You’ll Need…

1 tablespoon cilantro (chopped finely)
1 small avocado (cubed)
1 1/2 tomatoes (diced fine)
2 scallions (chopped fine)
1 clove garlic (crushed)
1 lemon (juice)
1/2 lime (juice)
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot (diced fine)
3/4 cup cucumber (diced fine)
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery (diced fine)
1 tablespoon horseradish (grated)
3 sprigs thyme (leaves chopped finely)

While it may take a bit more work chopping this manually with a knife, I’d recommend not using a food processor.. but that’s totally up to you. I say so as I like the different texture I get by spending the time to chop everything. Try to keep the tomato, celery, avocado and cucumber the same size. Go a bit finer with the scallions and shallot. And even finer if you can with the thyme and cilantro.

Grate the horseradish into a large bowl. If you cannot source fresh horseradish you may use the stuff in the bottle (it will be in the cooler section of your grocery store).

After this you’re basically adding all the other prepped ingredients to the bowl.

Add the lime and lemon juice, Worcestershire sauce, salt and sugar. Yes the sugar is needed to help balance some of the acidity from the fresh tomato. Stir well and chill for an hour or so. I’d recommend tasting after it’s been chilled to see if you need some more salt to your liking.

For a quick fix, use the frozen (cooked) shrimp you can get at the grocery stores. Thaw, rinse with cool water and pat dry with paper towels. I used the shrimp whole (with the tails on) but you’re free to do things a bit different and give them a rough chop. Then mix into the cocktail sauce.

I used a bit of scotch bonnet pepper in the sauce for a needed kick, but this is totally optional. do remember to wash your hands with soap and water after handling such hot peppers. There are times I also serve these in shooter glasses as in the image below.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Sauces & Condiments Vegetarian

Fresh Pineapple Salsa Recipe.

May 28, 2025December 12, 20181 Comment

Most people tend to associate a freshly made Salsa with the summertime and hanging out in the back yard with friends, sipping cocktails (and beer) while patiently waiting for the stuff off the grill. However this holiday season there’s no reason to not make this quick and simple Pineapple Salsa to add a bit of the warm tropics to your party. I guess the same can be said for when it’s the height of winter and you’re engaged in supporting your favorite sporting team on television.

You’ll Need…

1 small ripe pineapple (abt 1 1/2 cups | ripe)
2 cups diced tomatoes (diced)
1/2 cup cilantro (chopped finely)
1 clove garlic
1 med red onion (diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lime (juice)
1 jalapeno pepper (diced)

How To Peel & Trim A Pineapple << Click to watch the demo video!

When shopping for a pineapple please try to get one that’s not green in color (should be a mixture of green and yellow or all yellow). With no blemishes or rotting top leaves and there must a fragrant scent if you were to hold it up to your nose. Make sure it’s also firm.

This is so simple you really don’t need a recipe, plus it’s a shame more people don’t make their own but resort to paying those expensive prices the local grocery stores charge for the pre-made stuff. Crush the garlic, finely chop the cilantro and try to dice the other ingredients the same size. Yes it may take a little effort, but it’s worth it.

Place everything in a large bowl then go in with the salt, black pepper and lime juice and give it all a good stir. Adjust the salt if you find it a bit tart and you can certainly add a bit of finely diced habanero or scotch bonnet pepper if you want a more pronounced kick.

If you want you can substitute lemon juice for the lime juice or add a bit of both. Allow the salsa to marinate in the fridge for an hr or so before serving and give it a final toss before bringing it out to your guests. If you find that the pineapple is a bit tart you can add a teaspoon of brown sugar or honey to the mix.

If you wanted to add some diced mango to the salsa I’m sure your family and guests will approve.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Side Dishes Vegetarian

Outstanding Kale Salad.

May 27, 2025December 9, 2018Leave a Comment

Lately I’ve been doing a series on YouTube called #MeatFreeMondays and it’s been an overwhelming success with fans, though some of the recipes are not necessarily “Caribbean”. The following Kale Salad is one of those demos I shared a while back… which in my humble opinion is one of the best ways to put Kale to use. Kale can be somewhat tough, so by bruising the leaves it breaks down some of the fiber and makes it much more delicious. Especially with the quick vinaigrette we’ll dress it with.

You’ll Need…

1 bunch Kale (about 1 – 1 1/2 lbs)
1/2 small red Cabbage
1 avocado (cubed)
1 small shallot (diced fine)
1/2 cup olive oil
1/3 cup red wine vinegar
1 heaping teaspoon sugar (white)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lemon

1 cup nuts (mixed)
1 teaspoon olive oil
1/4 teaspoon curry powder

Important! If doing this recipe Gluten Free please go through the entire list of ingredients to make sure they meet your specific Gluten Free dietary requirements.

Trim the Kale (remove the tough ribs and discard), then rip into bite-sized pieces and wash well with cool water.

Cut the cabbage into strips and add to the Kale.

In a bowl whisk the shallot, salt, black pepper, lemon juice, vinegar and sugar together. Then pour over the cabbage/kale combo. If you wanted to add some dried pepper flakes or some freshly diced Birds Eye pepper to the dressing, feel free to do so.

Mix well, then go in with your hands and be rough – squeeze the kale and cabbage as to bruise the leaves. Try you best to really break down the Kale so it’s easier to enjoy in the salad.

Heat the olive oil in a wide pan (or a dry pan if you wish) on low heat and toast the nuts to warm them through and to help bring out a bit of the ‘nutty’ flavor in them. Toss in the curry powder (optional) and cook for a few minutes. I used a variety of nuts, but you can stick to one of your faves. Now top the salad with the diced avocado and nuts… dig in.

In under ten minutes you’ll be enjoying one of the best kale salads you’ve ever had- guaranteed! But be sure to be rough with the kale leaves when you work in the dressing or you’ll find it a bit chewy.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Curry Chicken With Bodi (aka Yard Bean or Bora).

May 27, 2025December 4, 2018Leave a Comment

Here’s a dish I grew up enjoying, but rather than starting with the chicken as I’m about to show you, mom would typically use curry or stewed chicken she made the day before. After sharing similar recipes using both French and String Beans, I was asked to do this version.. with Bodi (aka Bora or Yard Beans). The only real difference in using Bodi is that it can be a bit tougher and needs a few extra minutes to go fully tender.

You’ll Need…

3 lbs chicken (cut into 2-3 inch pieces)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt (adjust)
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (optional)
2 tablespoon veg oil
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds (geera)
1 shallot (or small onion)
5-7 cloves garlic
1 bundle Bodi (about 4-5 cups when trimmed)
1 – 1 1/2 cup water

Note: Add more Scotch Bonnet when cooking the ‘curry’ at the start for an extra kick to the dish. Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with specific gluten free dietary needs. Especially the curry powder you use as some may have flour as a filler.

Clean and trim the chicken (fat and skin etc) then season with the salt, black pepper, Caribbean Green Seasoning and scotch bonnet pepper. Be sure to wash your hands with soap and water after handling the spicy pepper. Allow to marinate for 1/2 hour.

During this time you can trim and prep the Bodi. Cut off the tips (discard) then cut into 1-1 1/2 inch pieces, wash with cool water. To keep it fresh I usually leave the trimmed bodi (any beans I use) covered in cool water in a deep bowl.

Heat the veg oil in a deep pot on a medium flame, then go in with the sliced shallot (substitute an onion if necessary) , and garlic. Turn the heat to as low as it will go and cook for about 3-4 minutes. I added a few extra slices of scotch bonnet pepper for an extra kick.

Add the cumin seeds and stir well, then add the curry powder and cook for another 3-5 minutes. This will ensure we won’t get a “raw” curry taste at the end, plus it will allow the spices which makes up the curry powder to bloom and give us an amazing curry base. The longer you cook the ‘curry’ the darker it will get. Heat still on low as we don’t want things to burn.

Now crank-up the heat to high and start adding the marinated chicken to the pot. Yes it’s ok if the marinade goes in too. Stir well to coat the chicken with that lovely curry base.

Put the lid on the pot and turn the heat down to medium. It will spring it’s own natural juices. after bout 5-7 minutes, remove the lid, crank up the heat and burn off that liquid. That will infuse the chicken with the curry flavor. Then add the trimmed Bodi to the pot and stir well. heat on high.

Swish around the water in the same bowl you marinated the chicken in to pick up any remaining marinade, then add that water to the pot. Bring to a boil, then reduce to a simmer and cook with the lid on for about 25-30 minutes.

After 25 minutes or so the bodi should be nice and tender and the chicken fully cooked. You may check for salt and adjust accordingly and you have the option of having a gravy or turn the heat up to burn off all the liquid. I was serving this on rice so I wanted a bit of gravy.

An amazing curry dish with chicken and beans, packed with Caribbean goodness. Excellent served with hot roti, rice or a side dish as you’d normally serve.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Jerk Ham With a Mango Orange Pineapple Rum Glaze.

May 27, 2025December 3, 201810 Comments

You’ll Need…

9-10 lb ham

1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoon olive oil
1 cup orange juice
1 inch piece ginger
4 scallions
4 cloves garlic
8-10 sprigs thyme
2 tablespoon dark soy sauce
1 scotch bonnet pepper
1.5 tablespoon brown sugar
1/4 cup rum

Glaze…

2 cups orange juice
1 lemon (juice)
1 can pine apple tibits (14 fl oz)
1 1/2 cup mango pieces
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon grated ginger
1/4 cup rum
zest of 1 orange

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. Especially the Soy Sauce which will need to be replaced with a gluten free alternative.

I used a smoked ham leg which had a thick fatty skin which I removed and I made incisions in a diamond pattern across the ham to allow for the marinade to get in and do it’s thing.

I like using a food processor to make the marinade as I can control the texture/consistency much better this way. S omewhat chunky is the goal. Pulse until you get the consistency you like. I didn’t use any salt as I knew the smoked ham would be salty already, plus the soy sauce is loaded with sodium.

Pour the marinade over the ham and work in with your hands, so some of it goes into the incisions we made. Typically I’d say marinate overnight, but in my case I marinated for 30 minutes. Wash your hands immediately after with soap and water as there’s scotch bonnet pepper in there.

Place into your baking dish and loosely tent with foil to cover and into a 350 F oven on the middle shelf.

Now it’s time to make the mango pineapple rum glaze. In a saucepan place all the ingredients (except the orange zest) over a medium flame and bring to a boil reduce to a simmer and cook for 40-45 minutes on low. Then crush with a potato masher to thicken things up a bit. Turn off the stove and go in with the orange zest.

After about 30 minutes in the oven, I used the liquid in the pan to baste the ham every 10-15 or so.

It will take about 10 minutes per pound, so after about 1 hour and 15 minutes I did the following. I turned the heat up to 400 F, removed the foil which was covering it and allowed it back in the oven for another 15 minutes.

At this point I turned my oven setting to ‘broil’ (about 500 F) and went on with my first layer of the glaze we made. I prefer to spoon it on, as I figured using a brush would remove the jerk marinade which should be cooked on at this point. In total I glazed it 3 times.

IMPORTANT! This glaze (due to the high sugar content) can burn very easily, so do keep an eye on things. It was 3-4 minutes between each application of glaze and if you’re wondering.. yes it was still on the middle rack of the oven. Feel free to serve this amazing jerk ham with any leftover glaze.

So there you go.. the ONLY way to do ham this holiday season!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegan

Classic Curry Chickpeas With Potato & Spinach. #Vegan

May 28, 2025November 28, 20184 Comments

As a small fella on the islands, one of my favorite dishes mom would make was curry potato as we say “Curry Aloo” in Trinidad and Tobago. It was usually a Saturday morning meal, with hot Sada Roti and a side Mango kuchela. With my love for this dish, there are times I add a can of chickpeas (channa) and in this recipe we’ll also add some baby spinach to the mix, for the perfect mix in my humble opinion. I’ve already confessed my luv for all types of spinach greens.

You’ll Need…

2-3 tablespoon veg oil
1/2 medium onion (diced)
4 cloves garlic (diced)
1/2 teaspoon cumin seeds (geera)
1/2 scotch bonnet pepper (sliced thin)
1/4 teaspoon black pepper
2 1/2 tablespoon curry powder (madras blend)
1 teaspoon Caribbean Green Seasoning
3 large potatoes (2 inch cubes)
1 can chickpeas (rinsed)
1/2 lb baby spinach
1/2 teaspoon salt (adjust later)
2 1/2 – 3 cups 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 needs. Especially the curry powder you use as some may have flour as an ingredient.

Heat a wide pan on a medium flame then add the veg oil and as it comes to temperature, turn the heat down to low and go in with the onion and garlic. Cook for 2-3 minutes on that low heat then add the cumin seeds, along with the scotch bonnet pepper and cook another 1-2 minutes. After which you can add the curry powder. Heat still on low. Cook for 3-5 minutes to cook off the raw curry taste one can usually get at the end if not cooked correctly.

If you find the pan is a bit too dry you can add a bit more veg oil. You should have a more grainy texture and the curry should be a bit darker by now. It’s time to add the potatoes to the pot. Turn up the heat to med-high and stir in well, to coat everything with that lovely curry base. Cook for 2-3 minutes, then add the chickpeas (I used 1 large can which I rinsed well under running water).

Add the water and the Caribbean Green Seasoning and bring to a boil.

As it comes to a boil, cover the pan slightly ajar and turn the heat down so you have a gentle bubble. Add the salt and cook for 25 minutes.

At this time it should be fully tender, so using your spoon you may crush some of the potato and chickpeas to thicken things up. Taste for salt and adjust, then add the baby spinach to the pot.

Put the lid back on and cook for another 2-3 minutes.. basically until the spinach wilts down and takes on the curry flavors a bit. This will thicken up further as it cools, so do keep that in mind.

In about 30 minutes you’ll be enjoying one of the best curry / vegan dishes you’ll ever have. be sure to have some roti to dip and scoop.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Caribbean Stewed Chicken with Mushrooms and Green Olives

May 28, 2025November 13, 2018Leave a Comment

In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Ingredient Guide

Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Worcestershire Sauce: Adds a tangy depth to the marinade.
Tomato Ketchup: Provides a touch of sweetness and acidity.
Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
Green Olives: Introduce a briny contrast that complements the savory elements.
Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

Chicken: Opt for bone-in legs and thighs for maximum flavor.
Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
Coconut Milk: Available in the international foods section.
Green Olives: Look for pitted green olives in jars or cans.
Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Seafood

Green Scotch Bonnet Pesto Shrimp.

November 28, 2018November 7, 2018Leave a Comment

As promised when we made that wicked Green Scotch Bonnet Pesto, here’s the shrimp dish you’ll want to give a test-drive. The natural sweetness of the shrimp is a good balance for the fiery scotch bonnet pesto and by keep the shell on the shrimp.. we’ll have them remain plump and juicy. As mentioned when we made the scotch bonnet pesto, this is not a traditional Caribbean recipe, but something I’ve developed.

You’ll Need…

1-2 lbs shrimp (large – head + shell on)
1 lemon (washing the shrimp)
1/2 lemon
2 tablespoon veg oil
2 tablespoon parsley
1/2 teaspoon salt
4 cloves garlic
1/4 teaspoon black pepper
2 heaping tablespoon Green Scotch Bonnet Pesto
1/ teaspoon smoked paprika

Important! I used shrimp with the shell and heads on as I wanted the flavor the shell provides when cooked, plus it acted as a means of protecting the shrimp from over-cooking. No, I did not devin the shrimp (too lazy) but you’re free to do so.

Trim off the long feelers (not sure what the correct term is) and wash well with the juice of a lemon and some cool water. Drain and set aside. Then heat the oil on a low flame in a wide pan. I opted to do this dish outside as I know a well ventilated room will be needed due to the fumes when the pesto hits the heated oil. If you’re doing this indoor, open a window and turn on the fan over your stove. Go in with the garlic and cook for about 25 seconds. We don’t want to burn the garlic.

Then start adding the clean shrimp to the pot (raise the heat to med high) and stir well.

Go in with the black pepper and salt and after about 2 minutes, add the smoked paprika. Keep tossing around so the shrimp cooks evenly.

It’s now time to add the Green Scotch Bonnet Pesto and stir well. Cook for another two minutes to combine all the flavors, then turn off the stove. Immediately after, go in with the parsley and squeeze in the juice of 1/2 a lemon. You’re done!

Serve as you would any shrimp dish, but my fave way is to dip crusty bread in the sauce which forms at the bottom of the pan and get messy ripping apart the shells etc. Excellent with cold beer on the side.. just saying.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Succulent Jerk Rotisserie Chicken.

May 27, 2025November 7, 2018Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is best way to roast a chicken on the grill. The self-basting achieved by having the chicken on a rotisserie, means you’d never have a dry and cardboard-like chicken. And your taste-buds will be excited by the punch the jerk marinade brings to the table. Tender, juicy and that awesome spice kick, means your family and guests will be asking for this jerk chicken for years to come.

You’ll Need…

2 whole chicken (about 2.5-3 lbs e)
2 scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice (pimento powder)
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

For the grill…
– 5 sprigs thyme
– 4-5 cloves garlic
– lime leaves
– water
– 10-15 pimento (allspice) berries

Note! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce. You’ll notice that I used fish sauce and lime leaves.. that’s just my lil personal touch. Feel free to leave those out if you wish.

Clean, trim and prep the chicken. Then make the marinade with all the ingredients mentioned above (not the stuff for the grill). You may want to give everything a rough chop to make it easier for your blender or food processor to make the puree. You can make this as liquid or chunky as you want.

Remember to wear gloves when handling the scotch bonnet and if you use your hands to rub the marinade onto the chicken. Additionally you can add more hot peppers if you want, and if you want to control the heat level a bit remove the seeds from the scotch bonnet. Paste the marinade all over (and inside) the chicken and allow to marinate for a couple hours (overnight will be best for max flavor).

Watch the video below to follow along. Basically you need to set the chicken onto your rotisserie, then onto your grill. But try your best to have a low heat under the chicken and the main heat to the side (somewhat like indirect heat grilling). Place a pan under the chicken with the ingredients mentioned above. This will not only help flavor the chicken as they grill, it will help to prevent flare-ups from the fat dripping onto the flame source. Be sure to add more liquid as it dries up. You may want to secure the chicken with some kitchen string to make sure they are compact and evenly spaced above the heat source. A hanging leg or wing will cook much faster and may want to burn. As the birds roast they will self baste (dripping fat and it renders out), so don’t worry too much about that.

After about an hour or so you may need to add a bit of water back to the pan.

With the lid closed on the grill and depending on the size of your chicken it will take about 2 hours and 20 minutes or so to cook all the way through. I had the heat between 275-300 F in the event you’re wondering.

Allow to cool for about 15 minutes before you carve these birds.. I know it will be tempting to not do so, but trust me. Additionally, be prepared for your neighbors inviting themselves over when they get a whiff of this jerk chicken. As always it was a pleasure sharing this taste of the Caribbean with you.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

chris de la rosa

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Caribbean Stewed Chicken with Mushrooms and Green Olives

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use boneless chicken for this recipe?

How spicy is this dish?

Can I substitute the coconut milk?

What can I serve with this stew?

Caribbean Stewed Chicken with Mushrooms and Green Olives

Description

Ingredients

Instructions

Green Scotch Bonnet Pesto Shrimp.

Succulent Jerk Rotisserie Chicken.

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