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guava bbq sauce (9) — Meet Indy, my New Assistant (daughter)

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.

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

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.

Seafood Soups & Stews

Amazing Shrimp Callaloo (Spinach Soup).

June 2, 2025June 26, 20185 Comments

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.

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

Mango Jerk Shrimp in a white serving dish

Gluten Free Seafood

Amazing Stove-top Mango Jerk Shrimp.

July 15, 2018June 20, 20186 Comments

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.

You’ll Need…

1 1/2 lbs medium shrimp (cleaned and deveined)
1 cup diced mango
1-2 scotch bonnet peppers (diced fine)
3 scallions (chopped)
4 cloves garlic (diced fine)
4 sprigs thyme (leaves)
1/2 teaspoon grated ginger
2 tablespoon olive oil (divided)
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime (juice)
2 tablespoon parsley (chopped)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

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.

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

Gluten Free Seafood Soups & Stews

Simple Coconut Stewed Fish.

June 2, 2025June 13, 20181 Comment

I’m a huge fan of fish and seafood in general, the same cannot be said for when I was a kid on the islands and had access to the good stuff, fresh from the ocean. Funny how life is yea! I try to eat fish as least once a month, so I’m always looking for creative ways to put it to use. Here’s a quick coconut stew putting some pieces of Haddock to use. Back to life and how funny it can get.. not only did I hate fish when I had access to it on the islands, I must now dig deep into my pockets to satisfy my fish cravings (such is life in Canada).

You’ll Need…

1 lb Haddock (boneless)
2 scallions – chopped
2 cloves garlic – diced or crushed
4 sprigs thyme
1/4 scotch bonnet pepper – diced
1/8 teaspoon black pepper
1/2 teaspoon salt (adjust)
1/2 cup coconut milk
1 lemon (juice / divided)
1 1/2 tablespoon coconut oil
2 pimento peppers (aka seasoning peppers) – diced

Important! 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.

Cut you fish into 2-3 inch pieces and wash with the juice of 1/2 the lemon and cool water. Rinse and drain.

Heat the coconut oil (use any oil you may have or like using) in a deep pan over med/high heat. Then go in with the garlic, seasoning peppers (use bell peppers if you can’t source seasoning peppers) and the scotch bonnet pepper. Turn the heat down to as low as it can go and cook for a minute. Next add the thyme (little leaves), scallion and black pepper. Cook for another 2-3 minutes.

Turn the heat up to med, then gently add the pieces of fish (feel free to use any fish you like) and stir to coat with the flavors we started off with. Then add the coconut milk, salt and juice of the remaining 1/2 of lemon. Bring to a simmer. (don’t allow it to boil rigorously)

If you’ve got some roucou (annatto) liquid, you may add about a tablespoon for added color and flavor (not mentioned in the ingredient list). Cook on a simmer for about 5-7 minutes (depending on how thick your fish is), taste for salt and adjust to your liking… then the dish is done!

You may top it with some finely chopped parsley and serve with hot steamed rice (your choice), pasta, ground provisions or dip in your fav crusty bread. A quick and tasty fish recipe packed with flavors of the Caribbean. A dish which is sure to please the pescatarians in your life! Be mindful that the scotch bonnet pepper can make this spicy and to wash your hands with soap and water immediately after handling such hot peppers.

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

Watercress and Avocado salad with Clementine Vinaigrette

Gluten Free Side Dishes

Avocado, Watercress Salad With A Clementine Vinaigrette.

May 27, 2025May 12, 2018Leave a Comment

If you’re looking for a quick and tasty recipe, which also happens to be very healthy, you’ll definitely want to give this one a test-drive. With a few simple ingredients, you can whip this up in under 10 minutes and it’s great on it’s own or paired with grilled meats / fish during the summer months when you’re outdoor having fun on the BBQ. Clementines, mandarins or your favorite oranges will work in making the dressing and you can add a bit of finely diced Caribbean Sunshine (Scotch Bonnet) if you want a little kick to it.

You’ll Need…

2 bunches of watercress (trimmed)
1 medium avocado (ripe)
3 medium clementines (juice)
1/2 teaspoon Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoon red wine vinegar
1 tablespoon honey

Important! If making this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Yes the recipe is posted in the vegetarian (it’s vegan too) section, but in the image you’ll see oven roasted chicken.. the salad itself is what matters. Save the hate comments.

In a bowl (or glass jar with a lid), place all the ingredients except the watercress and avocado and whisk. If using a glass jar, shake well. Yea, it’s that simple to make the salad dressing.

Wash, trim (off the thick stems) the water cress and set in the salad bowl. Then cut, slice and peel the avocado and top the watercress with it.

Pour on the vinaigrette over the watercress and avocado.. you’re done! You may save back a bit of the dressing so your guests can drizzle on a bit more if they so desire.

I’m sure you’re probably thinking that you didn’t really need a recipe for this as it’s so simple to put together.

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

A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind

Drinks

Traditional Caribbean Pineapple Juice.

May 29, 2025May 10, 2018Leave a Comment

The only thing I looked forward to more… than the amazing food on a Sunday in the Caribbean, is the variety of fruit juices you’d normally be served to wash it all down. Usually the fruit in ‘season’ would be used, so you’d get sour sop, citrus, passion fruit, mango, mauby and a host of others. But freshly made pineapple juice served with ice was always my favorite. And if there was any juice left back, we would pour it into ice trays to be enjoyed as frozen treats (do you remember ice-blocks?).

You’ll Need…

1 Large Ripe Pineapple
3/4 cup sugar (I used granulated)
5 cups water
3 slices ginger
2 dash Angostura Bitters

It’s very important that you wash the pineapple thoroughly as we’ll be using the skin (and core) in making this juice, as the elders would have done it. Best case scenario you can get pineapples from a source you know where they did not use chemical sprays on them. Ours usually came from our backyard so we didn’t have to worry about that.

Remove the outer skin (watch How To Peel And Core A Pineapple) of the washed pineapple and then the core. Place the skin and core in a pot with the water, sugar and ginger and bring to a boil.

As it comes to a boil, cut the pineapple into 3/4 inch pieces to make it easier for your blender to work it.

When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple in making the juice. Turn of the stove and allow the liquid to cool before proceeding.

Now add the chunks of pineapple and strain in the liquid into your blender and puree until smooth (1-2 mins). Discard the skin, core and ginger slices.

You’re almost done. All you have to do now is strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it all go down – discard the remaining pulp (or use for muffins). Skim off the excess froth, add the bitters and you can add a dash of vanilla or almond extract if you wish.

Chill in the fridge or serve immediately with ice (crushed works best) and if you’re so inclined, add a bit of dark rum for the grown folks. A great way to put an entire pineapple to use, especially on those hot summer days when you want a tall glass of refreshing juice. BTW for added flavor, you can add the juice of a lime.

Please note that if you get a really ripe/sweet pineapple you may not need to use any sugar in the recipe. That said, taste to see if it’s sweet enough to your liking and adjust accordingly.

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

Stewed Lentils in a pot with pumpkin pieces

Gluten Free Vegan Vegetarian

Quick And Tasty Stewed Lentils.

May 28, 2025May 7, 20184 Comments

I’m still to taste a Caribbean-style stewed lentils to rival my mom’s… I still look forward to the bowls prepped for the freezer she usually sends for me when she cooks up a batch. This recipe came about one night when I was craving her lentils, but the freezer was bare. I did find a can of lentils in the pantry, so I did what we “Caribbean” people do best.. improvise! With the addition of diced pumpkin and stewed tomatoes, this version is QUICK and very tasty.

You’ll Need…

1 large can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 large shallot (chopped)
3 cloves garlic (crushed)
2 scallions (chopped)
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 scotch bonnet pepper

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 stock you choose to use. Carrot is a good substitute for the diced pumpkin or you may use any of your fav squash.

Heat the olive oil in a saucepan on a medium flame then add the shallot and garlic, turn the heat down and cook for 2-3 minutes on low. Then add black pepper, scallions and diced pumpkin. Turn the heat up to medium/low and stir well.. cook for another minute or so.

Toss in the slices of scotch bonnet pepper or any pepper you have access to. Or you can leave it out if you’re worried about the heat. Remember to not include any seeds if you’re overly concerned about the raw heat and be sure to wash your hands with soap and water immediately after handling the pepper.

Now turn the heat up to medium/high and go in with the lentils (direct from the can) along with the can of stewed tomatoes, sugar, bay leaf, parsley, veg stock (use chicken if you’re not making this vegan) and salt. Bring to a boil. Add the browning and stir well.

The sugar will help to balance the sort of tartness of the canned tomatoes and the browning will give it a wonderful color and caramel undertone flavor. Reduce to a gentle boil, cover the pot and allow it to cook for about 20-25 minutes.

The pumpkin should be tender at this pint. It’s time to personalize things a bit, but first remove the bay leaf and discard – it did it’s thing already, Check for salt and adjust. Then you can use the back of your spoon to crush the pumpkin a bit (if you so desire). If it’s too runny, crushing the pumpkin will thicken things up a bit. The first night I had this with rice, then next morning I had some with toast and the last bit I enjoyed as a soup for lunch. I encourage you to give this #meatfree dish a try.. it’s incredible. Still not my mom’s though.

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

Gluten Free Meat & Poultry

Sorrel Pomegranate Roasted Chicken.

May 27, 2025April 23, 2018Leave a Comment

I first shared this recipe last holiday season on YouTube and it was one of the best rated videos I did the last quarter of 2017. I guess I’m not alone in my dislike for Turkey, so many people opted to give this Caribbean festive roasted chicken a test drive. As a kid growing up on the islands I always looked forward to when sorrel was in season (usually around Christmas time) as I’ve always been a fan of the juice made from this hibiscus family of flowers. The natural balance of the citrus, sorrel and pomegranate is just awesome as a glaze on chicken (and pork) as you’re about to learn.

You’ll Need…

3 lb chicken
2 slices ginger
1 mandarin / clementine (cut in half)
4 cloves garlic (smashed)
10 sprigs thyme
1/2 medium onion (cut in half)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil

2 large pomegranates (juice and seeds)
6 sorrel buds (aka dried hibiscus)
2 clementine / mandarin (juice)
2 tablespoon honey
1 1/2 tablespoon golden brown sugar
3/4 cup water
1/2 teaspoon salt
3 slices ginger

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.

Pre-heat the oven to 400 F. As it comes to temperature, stuff the clean chicken with the ginger, clementine, garlic, thyme and onion. I used a cast iron pan (skillet) as I find I get a better ‘browned’ chicken, since the sides are very low. Drizzle on the olive oil on the pan to prevent sticking, place the chicken on the roasting pan and sprinkle on the salt and black pepper over it. If you wanted to add salt and black pepper in the cavity of the chicken you’ can also do so.

Into the 400 F oven on the center rack. As the chicken roast in the oven, we can go ahead and make the pomegranate sorrel glaze to use in an hour or so. In a saucepan place the pomegranate, mandarin, ginger, honey, salt, water, sorrel and sugar. Onto a med/high flame and bring to a boil. As it comes to a boil, reduce to a gentle simmer and reduce by 2/3 or so. It may take between 20-30 minutes.

After about 20 minutes in the oven I took the chicken out and basted it with the drippings which accumulated in the skillet. Back in the oven on the middle rack. Note that I didn’t cover the chicken with foil.

Depending on the size of the chicken, it will take between 1 hr and 75 minutes to fully cook. At this point remove it from the oven and baste on the glaze we made and back into the oven. It stayed for about 5-7 minutes, before I did it again.. 3 times in total. At first I spooned on the glaze, then I found that a brush was better suited for this.

As you’ve seen in the image above, including some of the pomegranate seeds makes for excellent presentation and the lovely burst of juice is awesome when eating the chicken itself. I forgot to mention that you can find sorrel in it’s dried form (my new fav) all year long and I’ve even seen it being sold on Amazon as well.

I encourage you to give this recipe a try as it’s a great way to add some additional flavor to boring oven roasted chicken.

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

Meat & Poultry

Foolproof Caribbean Stew Chicken

May 27, 2025April 22, 201811 Comments

Seems the number one concern / problem people run into when it comes to cooking Caribbean style stew chicken, is the ‘browning’ step. Basically it involves melting brown sugar until it goes frothy, then amber in colour, before adding the seasoned chicken to the pot. If you allow it to go too long and you end up burning the sugar and thus bitter tasting chicken. Not enough time and you’ll have pale, bland tasting stew chicken. Today I’ve got a foolproof fix for this.

You’ll Need…

3-4 lbs chicken (thighs – skin + fat removed)
1 inch piece of ginger (sliced thin or grated)
1 1/2 tablespoon tomato ketchup
3 cloves garlic (crushed)
1 1/2 tablespoon brown sugar
1 1/4 tablespoon dark soy sauce
1 teaspoon Worcestershire sauce
1/4 cup water
1/2 scotch bonnet pepper (sliced thin)

1 tablespoon veg oil
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions (chopped)
1/2 medium tomato (diced)
3 sprigs thyme
1 tablespoon chopped parsley
3/4 cup water

Place the clean trimmed chicken pieces in a large bowl and get ready to marinate it for about 30 minutes. In another bowl, mix the ginger, ketchup, garlic, brown sugar, soy sauce,Worcestershire sauce, water and scotch bonnet pepper. Then pour half of the marinade over the chicken and mix. Marinate for about 30 minutes for best results. In my case I marinated it for 10 mins.

Heat a heavy/wide pan on a med/high flame, then go in with the veg oil. Now add the seasoned chicken to the pan and brown off. Don’t place a lid on the pan. The idea here is to develop some color by burning off all the liquid. Yes, I did allow the marinade to go into the pot as well.

It will take about 12-15 minutes to burn off all the liquid and get the chicken a nice color. Keep in mind that we’ve got sugar in the marinade so keep a close eye on things near the end (sugar burns).

In the same bowl you marinated the chicken in, swish around the 3/4 cup of water, then add it to the pan with the now browned chicken, along with the 1/2 marinade we reserved. Top it with the salt, black pepper, scallions, thyme, parsley and tomato. Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar. The first step was to develop color and flavor and this second step is to ensure the chicken is fully cooked all the way through.

After about 15 minutes the chicken should be fully cooked (depending how big your chicken pieces are). It’s now time to personalize the dish by tasting for salt and adjusting, and you have the option of burning off the liquid until you get the gravy to a consistency you like. For me the 15 minutes did the job.

I like topping with some chopped scallions (or parsley) when I turn off the stove. Super-Simple and definitely foolproof when it comes to making Caribbean style stew chicken. Should you be intimidated in making stewed chicken, I guarantee you this will work for you.

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

Meat & Poultry

Jamaican Callaloo (spinach) With Diced Ham.

May 27, 2025April 8, 2018Leave a Comment

Have you ever used canned ham? With a wonderful harvest of Jamaican Callaloo (chorai bhagi | amaranth) from my garden, I decided to put canned ham to use… to add some additional flavor to one of my favorite dishes. I always plant, Spinach, Collard, Jamaican Callaloo, Bok Choi and/or Swiss Chard in my garden every year, such is my luv for ‘greens’. Traditionally I grew up eating Jamaican callaloo cooked with pieces of salted cod (saltfish) and simmered in coconut milk. And while that recipe is indeed a classic, this one is just as tasty.

You’ll Need…

6-8 cups Jamaican callaloo (prepared)
1 can chopped ham (about 1 1/2 cups)
2 tablespoon olive oil (or coconut oil)
1/2 medium onion (sliced)
3 sprigs thyme
1/4 teaspoon black pepper
1 small spicy pepper (your choice)
1/3 teaspoon salt (adjust)
1/2 cup diced tomato (I used grape tomatoes from my garden)
1 teaspoon lime or lemon juice

2 cloves garlic (diced)

Wash and trim off the flowers and thick stems from the callaloo (discard), then separate the leaves from the stems (tender stems). Roll the leaves together and chop it about 1/4 of an inch ribbons. Trim off the skin off the tender stems and chop the now cleaned stems about 1/4 inch as well. Wash everything again and allow to drain.

Heat the oil in a wide pan on a medium flame, the add the onion, garlic, thyme, black pepper and spicy pepper (I used a scotch bonnet). Turn the heat down to low and cook gently for 3-4 minutes.

Remove the ham from the can, drain well and give it a quick rinse under cool water. Then dice into 1/4 inch pieces and add to the pot. Turn the heat up to low/medium and cook for about 5 minutes. The goal is to render out some of the fat and to brown the edges of the ham.

Turn the heat to medium/high and start adding the trimmed/washed callaloo to the pot. Stir well. It will wilt down so don’t stress about it all not fitting in the pot.

Since the ham will already have some salt, you can add the salt now.. but taste later on to make sure it’s enough to your liking. Turn the heat down to med/low, cover the pot and cook for about 8 minutes. After that it’s time to add the diced tomato and lemon juice and cook with the lid off until all the liquid (it will spring naturally) is burnt off. Depending on how ‘cooked’ you like your callaloo, you may need to leave the lid on a bit longer with the lid on.

I gave it a further 6 minutes after I removed the lid off the pot. While not the traditional way of cooking Jamaican callaloo with saltfish, this ham version is quite tasty and well worth the test-drive. If pork is not your thing you can always use smoked turkey or salted cod as in the traditional recipe.

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

Meat & Poultry Soups & Stews

The Ultimate Corn Soup Recipe.

June 2, 2025April 7, 20188 Comments

The more I write and share recipes about the culinary culture of the Caribbean, the more you’ll see me use the words “Comfort Food”, as we have so many dishes which warms the soul and take us to a happy place. Corn Soup is such a dish. While I have shared a vegetarian version a few years back, I thought I’d share this version with salted pig tails to show you a means of adding even more flavor to an already amazing dish. Salted beef or smoked meats will work great too.

You’ll Need…

1.5 – 2 lbs salted pigtails
1 1/4 cups yellow split peas
5 cups water (adjust as necessary)
4 cloves garlic

2 tablespoon coconut oil
6 sprigs thyme
1 large onion (diced)
2 stalks celery (diced)
1/4 cup parsley (chopped)
1/4 teaspoon black pepper
3 scallions (chopped)
3 pimento peppers (aka seasoning peppers)
2 bird’s eye peppers (any spicy pepper you like)
3 tablespoon shado beni (culantro)
2 cups diced pumpkin
2 cups diced sweet potato
2-3 cups chicken stock
1 1/2 cups coconut milk
2 carrots (diced)
4-6 corn (cut into 1 inch pieces)
1 can creamed corn
1 cup frozen corn (optional)

1 cup allpurpose flour
pinch salt
1/4 cup water

Get your butcher to cut the salted pigtails into 1 inch pieces or use a heavy clever to do so. Wash the pieces of pigtails, then place in a deep pot covered in water (not mentioned in the ingredient list) and bring to a boil. Reduce to a rolling boil and cook for about 25 minutes. This step will to tenderize the pigtails and to remove some of the salt it was cured in.

After 25 minutes, drain and add 5 cups of water to the pot, along with the split peas (washed) and garlic and bring to a boil. Reduce to a simmer and cook for 35-40 minutes or until the peas are tender.

In your large soup-pot, heat the coconut oil on a medium flame, then add the onion, scallions, thyme, black pepper, seasoning peppers, shado beni, parsley, birds eye pepper and celery. Turn the heat to low, stir well and cook for about 4-5 minutes.

Next up you can go in with the sweet potato, carrots and pumpkin, stir well. Then add the stock and bring to a boil and cook for about 25 minutes.

By now the peas/pigtail should be ready. Add it to the soup pot (be gentle) and stir well. Add the coconut milk and creamed corn.. should you want to add some corn kernels, I’d suggest adding a cup of frozen corn at this point as well. Since we already used canned creamed corn, may I suggest you not use canned corn kernels.. there’s just to many additives in the canned stuff. Bring everything to a boil, reduce to a simmer and allow to cook for another 20 minutes.

After 20 minutes, I like using my swizzle stick (you may use a whisk) to break the pumpkin, carrot and sweet potato down. The soup will go very thick at this point, so add some more stock or water if you feel it needs it. As it cooks, you should work on the dumplings.

Corn soup is one of those soups where you must have flour dumplings (or cornmeal), so place the water, flour and if you want.. a pinch of salt, in a bowl and knead to form a soft dough. Add water as necessary. Let the dough rest for about 5 minutes, then divide into 3 smaller balls and roil each part out to form a thick straw (cylinder). Cut that into bite-size pieces (about 1/2 inch) and add to the boiling soup. Watch the video below to see how I did the dumplings.

You may also add the cut pieces of corn (on the cob) now. Do keep in mind that I used sweet corn, which cooks quickly. We’re almost done.. cook for about 5 minutes after adding the dumplings and corn of the cob. Taste for salt and adjust accordingly. I didn’t add salt as the residual salt from the salted pigtails was enough for my liking.

Keep in mind that this is not your typical broth-like soup you’ll find in North America and Europe and it will thicken up considerably as it cools. I usually make a huge pot of this pigtail corn soup and I freeze whatever I don’t eat the same day and reheat when I’ have a craving a few weeks later. From frozen you’ll want to thaw, then add about 3/4 cup water and gently bring to boil until heated as you like.

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

Curry fish with green mango in a silver pan resting on the stove

Seafood

Caribbean Curry Fish With Green Mango.

April 4, 2018April 4, 2018Leave a Comment

Here’s another one of those dishes I disliked as a young fella on the islands, but as an adult it definitely hits the spot when I’m looking for something warm and comforting. Especially when I’m not too lazy to make hot Sada Roti. I’m sure this combination of mango and fish came about as a means of stretching the dish when one didn’t have a lot of fish and a few people to feed. Plus the tartness of the green mango works well with the curry base as well.

You’ll Need…

2-3 lbs fish (white ocean fish)
1/2 lime (for washing the fish)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper (divided)
1/2 teaspoon curry powder (for seasoning the fish)
1 cup water
oil for frying the fish (about 2 cups veg oil)
3/4 cup all purpose flour
2 tablespoon veg oil
2 heaping tablespoon curry powder
1/2 small onion
4 cloves garlic
1/2 medium tomato
2 scallions
1/4 scotch bonnet pepper
1 large green mango (cut into pieces)

Season the cleaned/washed fish with the Caribbean Green Seasoning, salt, 1/2 the black pepper and the 1/2 teaspoon curry powder. Allow it to marinate for an hr, then lightly dust in the flour and fry on each side for about 4 minutes each. Set aside to drain on paper towels. I gave each fish a couple cuts on the thickest part of the belly to help the marinade get in and to help in cook evenly. (wash the fish with cool water and the juice of the lime, before you begin)

In the same bowl you marinated the fish, add the water and swish around to pick up any remaining marinade. Set aside. Wash and cut the mango (I discarded the seed) into 1/2 inch thick pieces.

In another wide pan heat the 2 tablespoon veg oil, then add the diced onion and garlic.. reduce the heat to low so you don’t burn the garlic. Add as much Caribbean Sunshine (Scotch Bonnet pepper) as you think you can handle and stir well. heat low.

With the heat still on low, add the remaining black pepper and the curry powder. Stir well. Cook on low for 3-4 minutes to cook off any raw curry taste.

It will go clumpy, darker in color and your kitchen will have the lovely aroma of the spices which makes up a good curry powder. Add the pieces of mango and stir well to coat. Then go in with the water we reserved in the bowl we seasoned the fish in. Turn up the heat and bring to boil. Then reduce to a simmer and cook with the lid on for 6-8 minutes.

The mango should be somewhat tender at this point (cook longer if you want it more tender), push things around and add the previously fried fish to the pot. be gentle as we don’t want to break the fish. Try to spoon on some of the gravy over the fish to coat it. Add a bit more water if you need. Top with the scallions and diced tomato, then simmer with the lid on the pot for 5 minutes.

Taste for salt and adjust accordingly. The mango should be tender and you should have a lovely curry sauce/gravy to eat with your steamed rice, roti or boiled ground provision. Please be mindful that the fish I used had bones.. you may use boneless fish pieces if you want. As mentioned in the video, I completely forgot the name of the fish I used, but I do know it’s an ocean fish (white).

I do hope you give this curry fish with pieces of tender green mango a try. The flavor will be unlike any curry dish you’ve ever had.

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