If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, especially on a week-night when you’re just not in the mood for too much work in the kitchen – I got the perfect recipe for you. I call this my ‘cheat’ pineapple jerk chicken recipe and it’s requires little work and not too many ingredients. Now you will see me use prepackaged jerk seasoning, but if you’d like to make yours from scratch, check out my recipe for that @ Recipe Index!
You’ll Need…
3 heaping tablespoon jerk seasoning (your fav)
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper (diced)
4 cloves garlic (diced)
1 can pineapple (chunky)
3 scallions (chopped)
6-8 sprigs thyme
1 heaping tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken (about 5 lbs total)
Note: I used two whole chicken which I cut into pieces. But you’re free to use any cut of chicken you like.
This is insanely simple. Add all the ingredients into a large bowl and mix well. Try to bruise the thyme so it can release it’s flavor oils.
Pour the marinade over the prepared chicken (I left the skin on, but removed all the fat I could find as the skin will help to protect the chicken from going dry in the oven). Allow this to marinate for at least 2 hours. That said, I didn’t wait. I went directly into a preheated 410 F oven on the middle rack. You’ll notice that I didn’t add any salt to the marinade, that’s because the store-bought seasoning will already have salt, plus I went in with soy sauce. That said, feel free to add a bit of salt if you want.
Roasted uncovered on the middle rack in the oven for 1 hr and 15 mins and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.
Couple things.. if you find that the chicken isn’t as golden as you’d like it, you can always turn on the broil setting for a couple minutes. Also, depending on the size of your chicken pieces, it may take a bit longer to cook (larger pieces).
During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned.. this is not your grandma’s pesto.
You’ll Need…
10-15 Scotch Bonnet Peppers (mostly green ones)
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon (juice)
Note! The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red one (ripe) to the pesto to give it a bit of speckled contract to all the green.
Toss in the pine-nuts and garlic in the food processor or blender and pulse for about 30 seconds. You do have the option of dry toasting the pine nuts first, but I honestly don’t see the need.
Then give everything else a rough chop and add to the food processor.
Go in with the olive oil and lemon juice and puree until relatively smooth. You can always adjust the texture to your own liking. Do keep in mind that while I used the seeds of the peppers, you can discard them to tone down the heat level a bit.
And just like that you’ve made an amazing Scotch Bonnet Pesto.. and you can tell your friends that Chris kinda invented this unique take on a peppersauce.
Store in an airtight container in the fridge for a couple weeks. I’ll have a wicked shrimp recipe using this Scotch Bonnet pesto coming up in the next week or so. Stay tuned.
As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.
Ingredient Guide
Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.
Shopping Made Easy
Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
Navy Beans: Commonly found in the dry beans aisle of most grocery stores.
Cooking Notes from the Kitchen
Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.
What can I use instead of oxtail?
If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.
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 use canned beans instead of dried navy beans?
Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.
Is it necessary to use Angostura bitters?
Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This coconut-stewed oxtail recipe combines the rich, savory flavors of Caribbean cooking with the creamy richness of coconut milk. Slow-braised until tender, the oxtails are infused with aromatic herbs and spices, making this dish a true island comfort food.
Ingredients
Instructions
Video
In a large bowl, combine the oxtails with diced onion, grape tomatoes, diced scotch bonnet pepper, Caribbean green seasoning, salt, Worcestershire sauce, ketchup, black pepper, and Angostura bitters (if using). Mix well to coat the oxtails evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 350°F (180°C). In a heavy, oven-safe pot, heat the vegetable oil over high heat. Add the brown sugar and stir continuously with a dry spoon until it melts, becomes frothy, and turns an amber color.
Quickly add the marinated oxtails to the pot, including any marinade juices. Stir well to coat the oxtails in the caramelized sugar. Cover the pot and cook on medium heat for about 7 minutes.
Remove the lid and increase the heat to high. Cook until the liquid reduces and the oxtails are evenly browned. This process enhances the flavor and color of the dish. to 350 degrees F (180 degrees C).
Add the soaked navy beans (discard soaking water), chopped scallion, minced garlic, thyme sprigs, water, coconut milk, and allspice berries to the pot. Stir well and bring to a boil.
Cover the pot and place it in the preheated oven. Bake for approximately 3.5 hours, checking occasionally to ensure there is enough liquid. If necessary, add up to 1/2 cup of water or coconut milk to maintain the desired consistency.
Once the oxtails are tender and the beans are cooked, remove the pot from the oven. Discard the thyme sprigs and allspice berries. Skim off any excess oil from the surface. Garnish with chopped parsley and serve hot.
This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.
You’ll Need…
3 lbs chicken (drum with thighs)
1 lb string beans (you’ll be safe with 2 lbs if you want more beans)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1/2 medium onion (diced)
1/2 scotch bonnet pepper (no seeds)
1 tablespoon tomato ketchup
Ginger (I used about a 1 1/2 inch piece)
1 teaspoon Worcestershire sauce
1 teaspoon veg oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes
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, when handling such hot peppers as scotch bonnets, be sure to wear gloves and wash your hands immediately after with soap and water. Also note that the ginger will give this stew a peppery undertone as well.
The chicken was cut into 1 1/2 inch pieces, cleaned and most of the fat and skin removed. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion and Worcestershire sauce. Mix well and allow it to marinate while you trim and cut the string beans. Cut off the tips and then trim into 1 – 1 1/2 inch pieces. Cover with cool water to keep fresh.
With the ginger you can certainly grate it is so you won’t get a chunk of ginger when eating.. I luv getting bits of ginger so I julienne it in this recipe. For the following step you may want to watch the video below.
Heat the veg oil on a high heat in a heavy pan. Then add the brown sugar and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Act NOW! Add the seasoned chicken to the pot. Yes you add everything. Mix well to coat the chicken pieces with the caramelized sugar. No the dish will NOT be sweet. If the sugar goes beyond amber (black) stop! Don’t proceed or you’ll have bitter tasting chicken.
Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices. The next step in to infuse the chicken with the ‘stew’ flavor and give it a lovely golden color. Crank up the heat, remove the lid and burn off all the liquid.
After about 4-6 minutes you should see the oil we started with at the bottom of the pot… it’s now time to add the trimmed string beans to the pot and stir well.
Swish the cup of water in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to a rolling boil. The goal is to fully cook the chicken and beans.
After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may burn that off completely (with lid off) or leave it to pour over your rice. In my case I gave it 3 minutes with the lid off.. this is where I added the tomatoes to the pot as I didn’t want them to over-cook.
The perfect combo for this (besides hot Sada Roti) is hot rice.. steamed, boiled or done in your fav way. For me it’s boiled long grain par-boiled brown.
Usually I do this re-fried cassava recipe with bits of salted cod, but with the amount of requests I get for more vegetarian/vegan dishes, I thought we’d rock it this way instead. Cassava, yucca, manioc, mandioca or whatever name you may know this ‘ground provision’ by, is one of those of those ingredients I just adore using/eating. It takes me back to a carefree time and place on the islands, I cherish more the older I get. Let’s get started.
Important. To avoid the emails/comments… yes the dish is 100% vegan but in the image above I did enjoy it with curry fish my mom sent for me.
I used frozen cassava in this dish as it’s the most convenient way to source it in Canada. Plus the cooking time is fast, cooks nice and soft EVERY-TIME and no work peeling the tough skin off fresh cassava. Boil according to the package instructions. Basically put the frozen (but raw) pieces of cassava in a pot with salted boiling water and cook till tender.
The package I used said to cook it on a rolling boil for 30 minutes, but in reality it took about 20 minutes. Take a pairing knife and go through a thick part of the boiling cassava.. if there’s no resistance, it’s fully cooked. Drain and set aside to cool. (yes, we use the salt mentioned in the list above for boiling the cassava)
As the cassava cooks, heat the olive oil in a wide pan over low heat. Then go in with the garlic and onion and cook for a couple minutes on low. After which you can add all the other ingredients (except the cassava), stir and cook for 3-5 minutes on low.
After the cassava is cool to handle, you’ve got to do two things (watch the video below for help). First you’ll see a sort of tough string running down the middle of the cassava, you’ve got to remove that and discard it. It’s vine-like and tough. Then cut the cassava into bit sized pieces.
Now add the pieces of cassava to the pot and stir well.
Cook on low until everything is heated through and mixed well – about 4-5 minutes. Please taste for salt and adjust as we only salted the cassava while it cooked. I didn’t add any further salt. You may cook this on higher heat after adding the cassava and for a bit longer to form a slight crust (very tasty).
Yea this is a simple one pot dish, which can be enjoyed on it’s own or as a side to any meat or fish dish.
There’s something so comforting from not just the taste of a succlent oven roasted (say ‘bake’ chicken in the Caribbean) chicken, but that scent that permeates through your entire house originating from the kitchen. I remember being in Jamaica on vacation and roasting-off a chicken on the 4th floor of the condo complex we were staying in, and 4 floors below on the pool deck one would get the alluring whiff depending on the direction of the gentle Caribbean breeze. So simple, yet so tasty!
IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific dietary needs. If you wanted to kick things up, you can certainly add some Caribbean Sunshine (diced scotch bonnet) to the marinade.
Prep the ingredients for the marinade (dice, crush and chop). Clean and trim off any excess fat off the chicken (especially the tail area). Whisk the marinade and get ready to brush it onto the chicken.
But before we do, lets take the sage leaves, thyme, scallions and rosemary (no need to chop) and fill the cavity of the chicken. You may add some salt in there (not listed in the ingredient list), but I didn’t as I’m cutting back on the amount of sodium in my diet. Then liberally brush on the marinade over the chicken.
You may certainly marinate this in the fridge for a couple hrs and overnight would give you incredible results. However all I did was the 5 minutes or so the oven preheated to 400F. Then into the oven on the middle rack. I didn’t cover the chicken as it roasted, but you can certainly tent it with some foil if you want to protect the legs and breast from going dark too fast. I did use a low-side cast iron pan, but you may use any roasting pan you like. As explained in the video (see below) the cast iron distributes the heat nicely, plus the low sides means more surface of the chicken will be roasted.
This is what the chicken looked like after about 35 mins in the oven…
To keep the chicken moist, feel free to keep brushing it with the oil at the bottom of the roasting pan every 10-15 minutes or so. After 1 hour and 20 mins it was done, but I wanted a bit more of a golden color, so I cranked up the “broil” setting on the oven. I believe it’s about 525 F, but for 3 mins or so as it can BURN quickly at this high temp.
Tent with foil and allow to rest for a few minutes after you take it out the oven… before slicing through. Don’t recall mentioning it, but I did tuck the wings below the bird and a little kitchen string will be needed to secure the legs in one place. Enjoy!
I’m a HUGE fan of rice, so when I was asked to share a Carrot Rice recipe on the YouTube channel by a fan of what I do… I jumped at the opportunity. A few simple steps and in under thirty minutes, you and your family will be feasting on one of the most delicious vegan (and gluten free) meals you’ve ever had. BOLD? Nah.. just me being honest. You can certainly add other vegetables you like or have on hand, but for today we’ll keep all about the carrot and other flavor ingredients.
You’ll Need…
1 1/2 cups parboiled brown rice (or your fav)
3/12 cups vegetable stock (gluten free)
1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scotch bonnet pepper
1 scallion
1 glove garlic (diced or crushed)
1 large carrot (grated)
1 tablespoon parsley (chopped)
3 sprigs thyme (leaves)
2 seasoning peppers (aka pimento pepper)
pinch saffron
Important. If doing this recipe #Vegan and/or #GlutenFree please go through the entire list of ingredients to make sure they meet with your specific dietary needs.
Heat the olive oil (use any oil you like) on a low heat, then add the scallion, garlic, parsley, thyme, seasoning peppers and black pepper. Stir well and cook gently on a very low heat for about 3 minutes.
With the heat still on low, add the grated carrot and stir. Cook for another 2-3 minutes.
Crank up the heat (med/high)! It’s now time to add the washed rice to the pot along with the salt. I used par-boiled long grain brown rice, but you may use any rice you like. However, do adjust the amount of cooking liquid to the type of rice you decide on using. Additionally, I washed my rice but if you don’t like doing so, keep in mind that you may get a sort of gritty texture if you don’t.
Add the veg stock (you may use Chicken stock if not doing this vegan), give it a quick stir and top with the Saffron (optional). Bring to a boil, then reduce to a simmer and cook with the pot covered. Almost forgot to add the scotch bonnet pepper. Add it WHOLE and try NOT to break it while cooking or you’ll release the beast.
Try your best to not stir too much or you will break down the rice a bit and the starch will make the dish very sticky. After about 20-25 minutes all the liquid will have disappeared… remove the scotch bonnet pepper (discard or save for the heat lover who may be eating this), turn off the heat and cover the pot. Leave it alone for about 10 minutes – covered.
The final step is to (optional) add some chopped parsley and fluff the rice with a fork!
A excellent rice dish you can enjoy on it’s own or as a side with some stewed meats with gravy.. yea ah curry gravy on this will rock too! This time I served it with some bbq chicken.
This recipe is inspired by an article my friend Franka Phillip wrote for the in-flight magazine of Caribbean airlines a couple months back. When you think “Caribbean” and “goat”, curry automatically comes to mind. I’d argue that island style Curry Goat is one of the best curry dishes you’ll ever enjoy… but what about grilled goat? I was definitely intrigued from Franka’s article as I have a deep passion for cooking over raw fire and finding another way to prepare goat would be ideal.
You’ll Need…
3-4 lbs goat (leg)
3/4 cup olive oil
4 cloves garlic (diced or crushed)
5 sprigs thyme
2 tablespoon parsley (chopped)
2 tablespoon oregano
2 sprigs rosemary (3 sprigs more to make the brush)
1 tablespoon dried pepper flakes
1 lime (juice)
1/2 lime for washing the goat
1/2 teaspoon allspice
2 teaspoon honey
2 scallions (chopped)
3/4 cup orange juice
3/4 tablespoon salt
I washed the leg of goat with the juice of 1/2 a lime (lemon will work too) and cool water. Then I pat it dry with paper towels before allowing it to sit in the marinade. Basically all you do is to cut some slits (stab) into the thick parts of the leg, then combine all the ingredients mentioned above for the marinade.
Basically all you’re doing at this point is pouring the marinade over the goats leg, massage it in a bit, then allow it to marinate overnight or at least 2-3 hours in the fridge. I used a baking dish, but a large zipper bag would make more sense. Remember to place a plate under the bag in the fridge in the event there’s a spill.
Before starting the grill outside (coals fire), I used some kitchen string to tie the goat’s leg so it maintains it’s shape while grilling. I also made a brush out of some Rosemary to brush on the marinade as the leg grilled. IMPORTANT! Stop using the marinade on the leg when you have about 30 minutes of cooking time left. The marinade is raw and you need at least 30 minutes to cook it off so it’s safe to eat.
Please watch the full video below. Basically you’ll need a fire which will last for 2-3 hours as you slowly grill the leg of goat until fully cooked and tender – indirect heat. Indirect grilling simply means to have the item being grilled, NOT directly over the heat source. This leg took about 2.5 hrs on the grill which was at about 275-300 F. The last 15 minutes I placed it directly over the heat, but by this time the coals were mostly burned off.
Using the Rosemary brush to apply the leftover marinade adds a wonder fresh herbal note to the finished grilled goat’s leg, but remember to stop using the marinade early enough to cook-off the rawness.
Don’t slice into it immediately after you take it off the grill.. give it some time to rest (I know you’ll be tempted). Special thanks To Frank for her inspiration on what will be a summertime regular for me now. Yes, you can def use lamb as well.
Difficulty:
IntermediatePrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
Servings:
8
Description
Elevate your grilling game with this succulent grilled leg of goat. Marinated in a blend of herbs and spices, then slow-grilled to perfection, this dish offers a tender and flavorful alternative to traditional barbecue meats.
Ingredients
Instructions
Video
Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
Score and tie the goat leg to maintain shape while cooking.
Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
Massage the marinade into the goat leg and marinate 2 hours or overnight.
Preheat grill for indirect heat at 275–300 °F (135–150 °C).
Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
Move the leg over direct heat in the final 15 minutes to crisp the surface.
It being “Strawberry” season in Canada and with all the requests I get for more dessert recipes, I thought I’d share a quick Coconut Strawberry Ice Cream with you all. Since we’re using coconut as the base ingredient, I decided to satisfy a another request from fans – no eggs and no dairy! While in my humble opinion some heavy cream would positively change the texture and creaminess of the finished ice cream, going with just coconut milk had superb results too.
You”ll Need…
1 lb strawberries
3/4 cup sugar (adjust to your liking)
1 tablespoon lemon juice
pinch salt
2 cups coconut milk
2 tablespoon honey
1 teaspoon vanilla
NOTE! You will need an ice cream maker for this recipe. Please follow the instructions of the specific ice cream maker you use. I will share a NO ice cream maker version of this strawberry ice cream shortly for those of you who don’t own a maker.
Place 3/4 of the strawberries, along with the 3/4 the sugar, salt, vanilla, honey and lemon juice in a blender and puree.
Then in a bowl, place the remaining 1/4 sugar (or a mortar as I did) and and give it a rough crush. We want large bits, so we get specks throughout the finished coconut strawberry ice cream. Use a potato masher or pestle to crush it. The bit of sugar will act as an abrasive and make it easier for you.
Combine everything in a large bowl and place it in the fridge to chill for an hour or two. This will help the ice cream maker later on.
In my case I got the insert for my ice cream maker from the freezer, poured in the ice cream base and set the maker to on.
Depending on the machine used, it will take between 20-30 minutes to form into ice cream. After my machine started to sound as if it was laboring, I turned it off and transferred the ice cream to a freezer container. Since I know from past experience that my maker makes the ice cream to a sort of soft-serve texture, I placed it in the freezer container (one with a lid) to firm up a bit in the freezer before serving. However you may serve it immediately if you so choose.
A refreshing dessert on a hot summer’s day (we’ve been in a heat wave for over 3 weeks now – temps in excess of 40 C) and especially good for those of you who cannot do dairy or prefer not to use eggs. Remember to stay tuned in for the “no-ice cream maker” version of this strawberry ice cream. Feel free to adjust the amount of sugar to your liking.
As we kick off another year of July Month Of Grilling, I was very excited to find ripe guavas in a local grocery store as I’ve got several recipes I’ve been meaning to share with you all, involving guavas. The scent of ripe guavas takes me right back to my childhood days on the islands and climbing the guava tree in our front yard (no longer there unfortunately) with my little brother and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s not another tropical fruit which naturally lends itself to the complex (flavor) nature of a good BBQ sauce.
You’ll Need…
12 Guavas (ripe)
1 lime (juice)
1/4 cup raw brown sugar
small stick cinnamon
3 cloves
3 cups apple juice
1 tablespoon olive oil
2 scallions (finely chopped)
6 sprigs thyme (no stems)
1/2 large Vadilia onion (diced fine)
2 cloves garlic (smashed)
1/2 cup apple cider vinegar
2 tablespoon molasses
1 1/4 cup chili sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoon tomato paste
1 teaspoon hot smoked paprika
1/2 cup apple juice
Wash and trim off the tops off the guava (refer to the video below), then cut into segments. In a deep saucepan place the apple juice, guavas (keep the seeds it’s ok), brown sugar, small stick of cinnamon, lime juice and 3 cloves over a med/high heat and bring to a boil. As soon as you start seeing bubbles, reduce to a simmer and let it cook for about 25-30 minutes.
The goal is to enhance the apple juice with the lovely flavor of the ripe guava. Note : Your kitchen/home will smell like Christmas. In another deep saucepan on low heat, add the oil, followed by the scallion, garlic, thyme and onion. If you don’t have the sweet Vadilia onion, you may use a Spanish or regular onion. Cook on low for about 4-5 minutes. Please add the smoked paprika (I used a hot one) and stir well.
You now can go in with the tomato paste (heat still on low) and cook for another minute or two. Stir as the natural sugars in the tomato paste may cause it to stick and potentially burn.
Deglaze with the apple juice and apple cider vinegar and turn the heat up as we want to bring it to a boil now. Add the black pepper, salt, molasses and chili sauce. Stir well.
As it comes to a boil, reduce to a simmer. The guavas should be fully tender now and the apple juice infused with it’s flavor. Strain and save back some of the fleshy part of the guava (I used about 12 pieces…no seeds).
Add this guava nectar to the pot and bring to a boil. Be very careful when straining the guava as it can splash and burn you. Then reduce to a simmer and let it cook for 35-40 minutes.
The last step is to break everything down with a stick blender. Pulse it a few times, taste it for salt and adjust to your own liking. I didn’t have to do anything to mine. Store in a clean glass jar in the fridge for up to one month. If you don’t have a stick blender you can cool it down a bit then use a traditional blender. Or skip that step and use a whisk or potato masher to break down the pieces of guava.
The subtle kick from the smoke paprika added the perfect heat for me, but you can certainly add some finely diced scotch bonnet pepper or your fav hotsauce to the brew. Additionally you may add some liquid smoke if you want the deep smoky flavor to the finished guava bbq sauce.
Please note that as the Guava BBQ Sauce cools it will thicken naturally.
Don’t forget to stay tuned in as we explore another month of exciting and delicious foods off the grill, influenced by the culinary culture of the Caribbean.
A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.
Ingredients
Instructions
Video
Wash and trim the tops off the guavas, then cut into segments.
In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
Add hot smoked paprika to the sautéed mixture and stir well.
Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
Reduce heat to a simmer and cook for 10 minutes.
Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending.
We’ve already talked about the differences between Jamaican Callaloo (a plant) and Callalloo from the Southern Caribbean (a soup) and we’ve also looked at traditional recipes as well as recipes based on what’s available in your country. In today Callaloo recipe we won’t be using the traditional baby dasheen (taro) leaves, but baby spinach and the base flavor will come from shrimp and not the traditional crabs or salted meats. Hopefully this prevents the “that’s not callaloo” comments.
You’ll Need…
2 lbs baby spinach (rough chop)
1 medium onion (diced)
2 tablespoon butter
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 1/2 tablespoon olive oil
1 scotch bonnet pepper (no seeds)
2 lbs large shrimp (with heads/shell)
3 cups water
1 stalk celery (diced)
5 sprigs thyme
3 scallions (chopped)
4 cloves garlic (diced fine)
2 1/2 cups pumpkin (cubed)
2 medium sweet potato (cubed)
18 small okra (cut into 1/4 inch)
1 1/2 cup coconut milk
1 vegetable bouillon cube
2 fish/seafood bullion cube
1/2 teaspoon Caribbean Green Seasoning
Peel and devein the shimp, wash and set aside. Wash the shell and heads of the shrimp and use it to make a stock. In a deep saucepan, heat the butter on a medium flame, then go in with the diced celery, followed by the shrimp peels/heads. Stir well and cook for about 4 minutes. Add 1/2 the black pepper and stir well. Turn up the heat, add water and bring to a boil. Reduce to simmer and cook for 25-30 minutes.
As the shrimp stock comes together, in another deep pot heat the olive oil on a medium flame, then add the onion, garlic, black pepper, scallions, scotch bonnet (add as much as you can handle) and thyme. Reduce the heat to low and gently cook for about 4 minutes to help build a base of flavors.
After-which you may go in with the diced pumpkin and sweet potato, stir well and cook for another minute or two, before adding the okra.
It’s now time to add the roughly chopped baby spinach.
It may look as if it will not fit in the pot, but as it wilts you’ll have enough room. Top with the coconut milk and stir well. By this time the shrimp stock should be ready.
Strain the stock into the pot with the spinach etc and turn the heat up to med/high to bring to a boil.
As it comes to a boil, reduce to a simmer and cook for about 80-90 minutes. Almost forgot.. add the bullion cubes at this point, along 2/3 of the salt.
As the pot simmers, it’s time to season the shrimp we cleaned earlier. Very basic… toss with the Caribbean Green Seasoning and remaining salt and set aside in the fridge to marinate.
After about 80-90 minutes everything should be tender and falling apart. It’s now time to personalize it a bit. I like my callaloo smooth but with a bit of texture, so I went in with my swizzle stick (watch the video below) and worked it until I achieved the consistency I like. Use a whisk or stick blender if you don’t have a wooden swizzle stick as I have. If using an electric stick blender, please pulse and DON’T over-work or you risk it going frothy. At this time you may also taste for salt and adjust.
It’s now time to add the season shrimp, mix well and turn off the stove. Cover and allow the residual heat to cook the shrimp through. This method helps you prevent having chewy (overcooked) shrimp. After about 5-8 minutes in the pot, the shrimp will be fully cooked. Get ready to serve.
This shrimp callaloo is great as a soup, enjoyed as a topping for rice and great with crusty bread as well. It can be frozen and reheated with great success. Remember you can also float the scotch bonnet pepper whole and remove/discard before using the whisk. Be sure not to break it or you’ll feel the pain of Caribbean sunshine. Also remember to wash your hands with soap and water immediately after handling such hot peppers.
A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.
Ingredients
Instructions
Video
Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.
In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.
Add 1/2 teaspoon black pepper and stir. Increase heat, add water, and bring to a boil. Reduce to a simmer and cook for 25–30 minutes to create a shrimp stock.
Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.
Add chopped spinach to the pot. It may seem like a lot, but it will wilt down. Pour in coconut milk and stir well.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
After the soup has simmered and vegetables are tender, use a swizzle stick, whisk, or immersion blender to achieve desired consistency. Pulse gently to avoid over-blending.
Add the marinated shrimp to the soup, stir well, and turn off the heat. Cover and let the residual heat cook the shrimp for 5–8 minutes until fully cooked.
Serve hot as a soup, over rice, or with crusty bread.
Jerk Shrimp is definitely one of my favorite ways to cook/enjoy shrimp. And while the flavors you get from cooking jerk shrimp over a glowing coals fire is the preferred method, this stove-top method is arguably just as tasty. The fact that it’s quick to put together and the fiery heat of the jerk spiced marinade is balanced with the fruitiness of the mango.. makes for a recipe you’ll find yourself making on a regular basis. I guarantee your friends will be begging you for this recipe.
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 soy sauce you choose to use.
Peel, devein and wash your shrimp. I used medium sized shrimp and I kept the tail on. Season with the salt, black pepper, 1/2 of the olive oil, dark soy sauce, cinnamon, nutmeg, allspice and brown sugar. You can marinate for a and hour or as in my case.. I cooked immediately.
Heat the remaining oil (I used a non stick pan) on a medium flame, then add the scallions, garlic, thyme and scotch bonnet pepper. Turn the heat down to as low as it will go and gently cook for about 3 minutes. With the scotch bonnet pepper, use as much as you can handle, wash your hands with soap and water immediately after handling then and you may want to turn the fan on over your stove.
Turn the heat up to med/high now and add the seasoned shrimp, stir well. The goal is to NOT over cook the shrimp, so I’d recommend using a wide pan (this way there’s a lot of room to cook evenly). Add the diced mango and the grated ginger. Stir well.
Cook for about 4-5 minutes, depending how large the shrimp are that you used.
Taste for salt and adjust accordingly, then squeeze the lime juice in and top with the chopped parsley.
Some quick tips.. marinate for bolder flavors, try to not over-cook and use a 1/2 ripe mango (one that’s about 80% ripe – but still firm). If you wanted to add a couple tablespoon of orange and mango juice.. EXCELLENT! Do be mindful of the heat of the scotch bonnet pepper. Habanero or any of your fav pepper will work too.
