chris de la rosa Archives - Page 25 of 50

I have a definite weakness for String Beans, French Beans, Bodi (Yard Beans), Pole Beans, Seim.. just about any type of bean, once they’re cooked to my liking. Mom always said that even from my childhood days on the islands she was surprised how much I loved beans, spinach (bhagi) and tomato (in no particular order). Yea, I ate my vegetables (except okra and bitter melon)! This is one of those recipes she would make for us whenever we had Bodi or String Beans in our kitchen garden and there was leftover chicken (curry or stew) from the day before.

You’ll Need…

– leftover curry chicken
– 2 lbs string beans (trimmed)
– 1 tablespoon vegetable oil
– 3 cloves garlic (diced)
– 1 small onion (diced)
– 1/8 teaspoon black pepper
– 1/3 teaspoon salt
– 1/2 cup water
– 5 cherry tomatoes (any tomato works)

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. Especially the curry powder, as some may contain flour as a filler.

Prepare your ingredients. Dice the onion and garlic, then trim of the ends off the beans (remove any strings), cut into 1 inch pieces, then wash and drain. This recipe works great with French beans also.

Heat a saucepan (with a lid) on a medium flame, then add the vegetable oil (coconut or olive oil works just as well), then add the onion + garlic and reduce the heat to as low as it will go. Cook for a couple minutes.

Add the prepared beans to the pot, followed by the black pepper and salt. Turn the heat to med/high and stir well.

Add the water and bring to a boil (lid on). As it comes to a boil, reduce to a simmer and cook for about 10-15 minutes with the lid on. In my case it took about 14 minutes to get to the texture I like my beans.

Remove the lid and add the leftover curry chicken to the pot and give it a good mix to allow the curry flavors to flavor the beans. Cook for 5-7 minutes with the lid off. Then taste for salt (adjust to your liking) and finally you can go in with the tomatoes. I used grape tomatoes, but you can use a medium tomato diced. Note. The tomato is optional. Stir well, place the lid on and turn off the stove. Allow the residual heat to soften the tomatoes.

You’ll notice that I didn’t add any “Caribbean Sunshine” (spicy pepper) to the dish as the curry chicken I added was already a bit spicy, but you can certainly add some at the start if you wanted. For additional flavor you’re free to use coconut milk instead of the water I used to cook the beans. I wanted a mild curry taste, but you can also add some curry powder at the start when you added the garlic and onion, should you want a more pronounced curry taste.

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

Coconut French Toast with Caramel Passionfruit Sauce

Ultimate Caribbean Coconut French Toast.

May 28, 2025March 7, 2018Leave a Comment

Confession! I don’t like ‘sweet’ foods, especially French toast… nor did I grow up seeing this being made in my home as a child on the islands. I was asked (challenged) by a fan to demo my take on a Caribbean French toast, thus the recipe. If you’re on a diet or diabetic, I guarantee you that this recipe is not for you. However if you’re into French Toast you’ll luv this version, especially the caramel passion fruit sauce it’s topped with. You’ll UP your brunch game with this recipe!

You’ll Need…

bread (at least day old)
2 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

2 tablespoon brown sugar (I used golden brown)
1- 1 1/2 cups coconut milk
1 tablespoon butter
2 bananas (sliced)
1 passion fruit
1/4 teaspoon ginger (powder)
pinch salt
2 tablespoon pure maple syrup

1 1/2 tablespoon butter + coconut oil

In a bowl whisk the eggs, 1 cup coconut milk, vanilla, nutmeg and cinnamon (you can add a pinch of salt if you want also). Then slice the bread about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in (I recommend using old bread as it will soak in the ‘batter’ better). Set aside and let’s prepare the Caramel Passion-fruit topping.

In a saucepan (I used a non stick pan) on medium heat add the brown sugar and allow it to melt. It will then go frothy and amber, here’s where you’ll add the coconut milk and whisk. Do NOT allow the sugar to go darker than amber or it will make the sauce bitter. Now add the ginger and a pinch of salt and mix. It’s now time to add the passion fruit (the pulp) along with the sliced ripe banana and mix well to coat. Allow it to go for about 5 minutes, then go in with the butter and maple syrup to finish up. You’re looking for a thick sauce, so you may need to reduce it a bit if it’s still a bit too runny.

It’s now time to toast the bread. Heat the butter and oil in a non stick pan on a medium flame/low flame, then add the pieces of bread which were soaked in the coconut batter. Cook for about 3 minutes, then flip to the other side and cook for another 3 minutes. You may need to flip them a couple more times to fully cook through (about a further 2 minutes per side). If it’s getting dark quickly without cooking the inside thoroughly, turn the heat down a bit. My toast had a lovely golden ‘crust’ to it.

Now it’s just a matter of slicing the French toast into triangles (if that’s the way your kids like it) and top with that awesome banana caramel passion-fruit topping we made. Keep in mind that if you wanted you can also add a bit of dark rum in the caramel sauce and if you prefer plantains instead of bananas.. rock that.

While not my thing, this Coconut French Toast with the Caramel Coconut Passion Fruit topping is guaranteed to be a hit at your next Sunday brunch.. works great mid-week when all you want is something rich and sweet to comfort you after a hard day at work.

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

Simple Tomato Basil salad on a white serving dish

Gluten Free Side Dishes Vegan

Simple Tomato Basil Salad (vegan + gluten free).

May 28, 2025March 3, 20181 Comment

With Spring in the air, I thought I’d start off March with a light, tasty and healthy salad. While not typically “Caribbean”, most of the ingredients were grown in my little Canadian – Caribbean garden last summer (yea, been holding on to this recipe for a minute). If you wanted to add cucumber, watercress, red onion and/or sweet peppers, you can certainly do so. I’m a huge fan of tomatoes, especially heirloom ones, so I kept the salad basic.

You’ll Need…

– tomatoes (I used a combination of heirloom and grape from my garden)
– 1/2 lemon (juice)
– 1 tablespoon olive oil
– 1/4 teaspoon black pepper
– 1/4 teaspoon sea salt
– 1 tablespoon aged balsamic
– 5-8 basil leaves (I used Italian basil)
– 1 tablespoon chopped parsley

Wash, core (remove the stems) and chop the tomatoes into irregular pieces, to give the salad some texture and contrast.

In a large bowl, combine the salt, black pepper, lemon juice, parsley and olive oil (whisk), then add the tomato and mix gently. You can always add 1 clove of crushed garlic for more flavor if you like. If you’re doing a massive salad, you can double up on the dressing.

Try to get small basil leaves as I like keeping them whole. Or you can always gently fold them and cut (try not to crush them as they bruise easily). When you’re ready to serve, place in a serving bowl, top with the basil and drizzle on the balsamic.

Another option if you didn’t want to use balsamic, is reduced pomegranate juice (like a pomegranate balsamic). You may finish with additional sea salt (flaked) but as I may have mentioned before, I’m cutting back on the amount of salt I have in my diet.

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

Meat & Poultry

Simple Citrus Oven Roasted Chicken.

May 27, 2025February 24, 20184 Comments

There’s something so comforting about oven roasted chicken that it’s usually made in some form or the other in my home a couple times a month. Growing up on the islands, ‘bake’ chicken was a Sunday thing, along with macaroni pie, callaloo and other fixings. I still remember the aroma coming out of the kitchen early Sunday morning as we went about doing our weekend chores and the anticipation of that traditional lunch with my siblings and parents.

You’ll Need…

3-5 lbs chicken legs
1/2 teaspoon salt
3/4 cup orange juice
1 1/2 lemons
2 tablespoon parsley (chopped)
5-7 sprigs lemon thyme (divided)
1/3 teaspoon black pepper (divided)
3 tablespoon olive oil (divided)
cherry tomatoes (optional)
1/2 teaspoon grated ginger
3 cloves garlic
1 scallion (chopped)
1 tablespoon honey (I used an organic raw honey)
1/2 teaspoon allspice

Important! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

Clean and trim off any extra skin and fat off the chicken. You may choose to remove all the skin, but when oven roasting chicken I like leaving the skin on. It helps to keep the chicken from going too dry, plus the rendering of the skin/layer of fat, keeps the dish moist. I also cut a couple slits on the thickest part of the chicken.

In a large bowl place 1/2 the thyme, 1/2 the olive oil, salt, juice of 1/2 a lemon (juice), orange juice, 1/2 the black pepper, honey, garlic, allspice, parsley, scallion and grated ginger. Give it a good mix, then pour it over the chicken.

Preheat your oven to 400 F. You may marinate the chicken for a couple hours, but in my case I went at it right away. Massage the pieces of chicken with your hands to coat both sides. Then sprinkle on the remaining black pepper and olive oil over the chicken. Tuck in the remaining lemon (sliced) as well as the thyme between the pieces of chicken (on a roasting pan/sheet) and place the tomatoes in-between as well.

Then it’s into the oven on the middle rack.

Depending on the size of your chicken pieces, it will take between 1 hour and 5 minutes and 1 hour and 20 minutes. For additional color, you may hit the broil setting the last 2-4 minutes.

So simple to put together and very tasty.. definitely a recipe I’ll encourage you to give a test-drive. Please keep in mind that I’ve cut back on the amount of salt I use, so you may need to add a bit more if salt is your thing. I’d recommend sprinkling on the chicken before it goes into the oven, if you do decided to add more salt. TIP! Line with baking tray with parchment paper or foil for less work cleaning up after.

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

Gluten Free Main Dishes

Mango Talkari (masala mango).

May 28, 2025February 23, 20183 Comments

If you’re longtime fan of the website and you’re paying attention, you’ll notice that this is the second time I’m sharing this recipe. And truth be told, I have yet another version to share with you in the coming months. You’ll notice subtle differences with this recipe from the original one, while still maintaining some level of the traditional feel of making Mango Talkari. A great ‘snack’ on it’s own or the perfect side-dish when you’re serving curry dishes.It’s one of those things we make often when mangoes are in ‘season’ in the Caribbean.

You’ll Need…

3 large green mangoes
water for boiling the cut mangoes
1/2 cup brown sugar
1 scotch bonnet pepper (any hot pepper will work)
1/2 teaspoon salt
4 cloves garlic
2 1/2 tablespoon Amchar Massala
1/4 teaspoon Cumin seeds (geera)
2 tablespoon veg oil
3-4 tablespoon chopped cilantro
1/3 cup water

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. When handling such hot peppers like Scotch Bonnets, remember to wear gloves and wash your hand immediately after with soap and water.

Cut the mango into 1/2 inch thick pieces (leave the skin and hard core on it). Use a meat cleaver or heavy chefs knife. Additionally, if you live in the Caribbean you may find the mango being sold already cut in the market. When you cut open the mango you’ll see a white sponge-like core.. remove/discard that.

Wash the mango pieces, then cover with water in a deep pot and bring to a boil. As it comes to a boil, reduce to a rolling boil, add the salt and cook for about 30 minutes. Drain and set aside.

As the mango boils, you can prep the other ingredients.

Heat the veg oil on a medium flame in a wide pan, then add the smashed garlic. Lower the heat to as low as it can go and cook for 30 seconds, then add the cumin (geera) seeds and mix well. Cook for another minute or so.

Then add the Amchar Massala (heat still on low) and toast in the oil to bloom the spices which makes up the blend. Cook for 2-3 minutes, then add 1/2 the cilantro and all the diced scotch bonnet pepper to the pot ( I used the seeds too for extra fyah!). Mix and cook for another minute or so. Traditionally in the Caribbean we would use Shado beni (Chandon Beni aka Culantro).

You can now turn the heat up to medium, add the pre-cooked mango pieces and stir well. Then add the brown sugar and water. Bring to a boil

You may put a lid on it and cook for about 20 minutes. Be sure to stir a couple times. You may personalize this a few ways. Taste for salt and adjust (you may need more if the mangoes are too tart), do the same for sugar as well. If you like it more ‘falling-apart” you may need to add a bit more water and cook longer. Remove the lid and if it’s to the texture/consistency you like, turn off the stove, top with the rest of the cilantro and enjoy!

The perfect balance of tart, sweet and spicy, Mango talkari is vegan friendly and gluten free.. but most of all it’s the ideal way to put green mangoes to delicious use. Store in the fridge for about 1 week. My greedy side almost ate all of this in one sitting yea! When I make a large batch I usually place portions in freezer bags and freeze them for months. Thaw in the fridge and use the same day.

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

Gluten Free Seafood

Roasted Breadfruit With Smoked Herrings.

February 23, 2018February 18, 20181 Comment

This is one of those dishes which immediately takes me back to the Caribbean and my childhood days. Mom would usually make this for us (myself, brother and dad) the odd Saturday dad didn’t have to go to work. The breadfruit came directly off my grandmother’s tree and it was roasted on an open fire in a coal pot for that true island goodness. While I don’t have a coal-pot, nor can I achieve the same unique flavor it gives the breadfruit, this dish is still incredible. Definitely my idea of comfort food.

You’ll Need

1 Large onion (sliced)
3 cloves garlic (crushed)
2 tablespoon coconut oil
1/4 teaspoon black pepper
4-6 sprigs thyme
1/4 scotch bonnet pepper (sliced)
1 1/2 tablespoon parsley (chopped)
2 cups prepared smoked herrings
5-8 grape tomatoes (cut in half)
1/4 medium cabbage (shredded)
1 medium breadfruit (roasted)

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. Please wear gloves when handling the smoked herrings as the oils can leave a distinct odor on your hands. And as we’ve discussed in the past, when handling scotch bonnet or any HOT pepper, you’ll want to use gloves and/or wash your hands immediately after with soap and water.

Videos To Watch!

How to prepare smoke herrings.

How to roast a breadfruit

How to roast a breadfruit in your oven

Heat the oil in a wide pan on a med flame, then add the onion, garlic, thyme, black pepper and scotch bonnet pepper (don’t include the seeds if you’re concerned about the raw heat). Turn the heat to as low as it will go and cook gently for 3 minutes.

Prepare the smoked herrings (I used fillets).. watch the video above (click on the link).

It’s time to add the parsley to the pot, stir well then add the prepared smoked herrings.

After a minute or so you can add the tomato and stir well. my heat is still on low.

Give it about 3-4 minutes, then add the cabbage and stir. Cook for another minute or two. I like my cabbage to have a slight crunch. Cook longer if you wish. You’ll notice that I didn’t add any salt to this dish as I find that the salty element the smoked herrings bring, is enough for my liking. However near the end you can taste and adjust the salt to your liking.

Turn the heat up to med and add the prepared pieces of roasted breadfruit. All you have to do now is coat the breadfruit with the smoked herring base and warm through. Usually 3-5 minutes.

This is one of those dishes which may give you the sleepies after.. yea it’s that good. If you don’t have/like smoked herrings, you can use salted cod or there are times I use bacon as a base as well. Instead of having the breadfruit as wedges you can cut them into smaller pieces. Feel free to go in with other vegetables etc.. sweet pepper, thinly sliced carrots, broccoli, green beans will work great.

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

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Breads & Bakes

Quick And Tasty Corn Bread Recipe.

May 28, 2025February 13, 2018Leave a Comment

While I make a “killa” Corn Bread (as I’m about to share), my fondest memory of corn bread takes me back to when my girls were much younger and we took a trip to Disney World Orlando. We had been going all morning and as it came time to have lunch we decided on fried chicken, which came with a mini corn bread. While there wasn’t anything really ‘special’ about the corn bread itself.. sometimes it’s about the scenery, people you’re with and overall memory of the event, which makes a meal/dish stand out.

You’ll Need…

3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 jalapeno (diced fine)
1/2 cup sugar
1/2 cup butter
2 eggs (med)
1 cup buttermilk

Preheat your oven to 350 F. In a heavy cast-iron pan I heated (on low) the butter on the stove top, then went in for 1 minute with the diced jalapeno pepper. The goal is to soften the diced pepper and flavor the butter with the slight kick.

Allow the butter to cool a bit, then add it to a large bowl along with the butter milk, eggs and sugar. Using a whisk, give it a go until it was relatively smooth (no more gritty bits from the sugar).

In another bowl, combine the corn meal, flour, baking soda and salt. Then add it all to the bowl with the wet ingredients and combine. Try to not over-work the batter.

Since I would be using the same cast-iron pan to bake the corn bread and it was already greased from the butter earlier, all I had to do now was pour in the cornbread batter and level off. Then into the preheated 350 oven on the middle rack. If you’re not using a cast iron pan as I did, you ca use an 8 x 8 baking dish (greased).

On average it will take between 30-35 minutes depending on your oven (oven heat can vary). Stick a toothpick in the center and if it comes out clean, you’re ready to enjoy! I allowed it to cool a bit before using an offset spatula to gently work the edges before removing it out on the pan.

One of the simplest and tasty cornbread you’ll make for you and your family.. you can use this recipe as a base for employing your creativity! Move on to some added cheese and crumbled bacon next time.

Unfortunately our time at Disney wasn’t all fun and games.. never take kids on the roller coaster at Space Mountain after they’ve had lunch. Messy!

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

Gluten Free Meat & Poultry

Coconut Curry Chicken Recipe.

May 27, 2025January 26, 20187 Comments

As you make your way across the Caribbean you’ll encounter different methods of cooking curry dishes, influenced by one’s own preference and family traditions. A prime example is my way of cooking coconut curry chicken.. as I’m about to share. My technique and ingredients will differently differ from other recipes you’ll see… even the way I’d see my mom and grandma make their version. Coincidentally I don’t recall mom using coconut in curry chicken, unless it was a tough chicken (we say yard fowl), where the use of the coconut acted as a tenderizer.

You’ll Need…

3-4 lbs chicken (cut into small pieces)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato ketchup
4 sprigs thyme
2-3 scallions (chopped)
2 tablespoon parsley (chopped)
1/3 scotch bonnet pepper
1 cup coconut milk
1 1/2 tablespoon curry powder
2 tablespoon veg oil
1/2 medium onion (diced)
4-6 cloves garlic (smashed)
3 cardamom pods
1 cup water
4-6 grape tomatoes (optional)
2 tablespoon cilantro (chopped)

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.. especially the curry powder you use, as some may contain flour as a filler. Also, I used dark/bone pieces of chicken, but this recipe will work just as great with chicken breast.

Season the clean chicken with everything except the oil, coconut milk, curry powder, onion, garlic, cardamom, tomato, cilantro and water. Allow it to marinate for at least 2 hours.

Heat the vegetable oil (coconut oil will be perfect too) on a medium flame then reduce to low and add the diced onion and smashed garlic. Cook for 3 minutes on low. Then add the cardamom and cook another minute or so. Next up add the curry powder (still on low) and stir well. Cook on low to cook off the raw curry taste and to bloom the spices which makes up the curry powder. It will go darker, clump and your kitchen will have a lovely scent of curry.

Now add the coconut milk, turn up the heat and bring to a boil. Then reduce to a med/high heat and cook for 8-10 minutes. The goal is to cook off the liquid and really intensify the coconut flavor. You should end up with a thick base, with hints of the oil you started off with (plus oil from the coconut milk). Stir well as the natural sugars will want to stick/burn.

Here’s where you’ll now add the seasoned chicken and stir well. It’s ok if the marinade goes in as well. The goal here (high heat) is to coat and sear the pieces of chicken with the coconut curry base. Add the water to the same bowl you marinated the chicken in and stir to pick up any marinade left back. Cook the chicken for 7-10 minutes or until you’ve burned off any liquid it may have sprouted naturally.

In the image above you’ll notice that I added an entire scotch bonnet pepper as I like this dish very spicy.. adjust to your own liking. Also remember to wash your hands with soap and water after handling such spicy peppers. After the chicken is full seared/coated and you don’t have any liquid in the pot (this step was to infuse the chicken with the coconut curry flavors) it’s now time to add the water and stir well. This step is to fully cook the chicken and develop a thick gravy.

Bring to a rolling boil, cover the pot slightly ajar and cook for another 15 minutes. Then here’s where you personalize things. Taste for salt /adjust and cook until you get the desired thickness you like your gravy. For me this was perfect at this point as I knew it would thicken as it cools. Add the chopped cilantro and tomato (use shado benin/culantro if you have) and turn off the stove.

Please watch the video below to further assist in perfecting this coconut curry chicken. Some of you may question my use of ketchup and tomatoes.. both brings their own flavor and uniqueness, especially a bit of acidity in helping to balance things. BTW- tomato is very natural (and important) in cooking curry chicken when it originated.

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

Gluten Free Vegan

Delicious Dandelions (vegan + gluten free) Recipe.

May 28, 2025January 18, 20181 Comment

Last Spring (can’t believe its been close to a year since I documented this recipe) I came across some stunning looking dandelions at my local supermarket and with my luv for ‘greens’ and my desire to experiment with ‘different’ ingredients, a bunch made it’s way home with me. Yes, if you’re familiar with dandelions you’ll know that for the most part it’s considered a weed you hate seeing on your lawn or garden. But I recall my first Spring in Canada and seeing people harvest them at the side of a country road so I knew they could be eaten.

You’ll Need…

1 large bunch of Dandelions
4 cloves garlic (sliced thin or crushed)
2 bird’s eye pepper (any pepper you like will work)
1/8 teaspoon black pepper
2/3 teaspoon salt
1 1/2 tablespoon coconut oil
6 grape tomatoes (any tomato will work)
1/2 lemon (juice)
1/4 cup coconut milk

Important! If doing this recipe gluten free, vegan or vegetarian, be sure to go through the full list of ingredients to make sure they meet your specific dietary needs.

Place the dandelions in a deep bowl or sink and cover with cool water. Shake and remove from the water. You may need to repeat this (with clean water). This will help to remove the sand/dirt which may be on the leaves. Then trim off the tough (only) stems (discard) and in a bundle, cut into 1 inch pieces.

Heat the coconut oil (use olive oil if that’s all you have) on a low heat then add the sliced garlic. Cook for 1 minute of very low, then add the two birds eye pepper (optional). You may use any spicy pepper you like or even something like dried pepper flakes will be ideal. Cook for another minute or so.

It’s now time to add the washed, trimmed and chopped dandelions to the pot.. turn up the heat to medium high first. Stir well. Then add the black pepper along with the salt and cook for a few seconds, then add the coconut milk and bring to a boil.

After it comes to a boil, place a lid on the pot/pan, reduce the heat to medium low and cook for about 7 minutes. You can personalize this a couple ways. 1. Taste for salt and adjust accordingly. 2. I like my dandelions with a slight texture, so all I did at this point was to turn up the heat and cook off the liquid at the bottom of the pot (4-5 minutes). At this point I also added the chopped grape tomatoes (lid off). However you can keep the lid on and cook until you get the desired results you like with your greens.

You’ll notice that I didn’t break the peppers (in the image) so I didn’t get the raw heat, you can break them if you want the fire.. or remove them at this point (before serving). At the very end (just before turning off the stove) I like going in with the lemon juice to brighten up the dish and to help avoid the itch I tend to get when eating ‘greens’.

I know it’s the middle of winter, but only yesterday when I was at the grocery store I saw really good quality dandelions being sold (next to the spinach and rapini). Plus, with spring around the corner you may want to hang on to this recipe and give it a test-drive when you get your hands on some freshly picked dandelions. Maybe I’ll do a video showing how to harvest wild dandelions in early spring.

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

Gluten Free Seafood

Eggplant With Potato (baigan and aloo) And Shrimp Recipe.

January 14, 2018January 14, 2018Leave a Comment

Baigan and Aloo (eggplant cooked with potato) was one of my favorite things to eat as a kid growing up on the islands.. except when mom would put saltfish (salted cod) in it. According to her (my adult self agrees 100%) makes it more ‘sweet’ (tasty) and though mom never made this dish with shrimp, it’s now one of my go-to recipes when I’m homesick. Granted it’s not a ‘pretty’ dish, but I assure it you’ll fall in love with it.

You’ll Need…

2 medium eggplant (peeled and cubed)
1 lb shrimp (16-20) * Smaller will work best
1 teaspoon Caribbean Green Seasoning
4 cloves garlic (smashed)
1/2 medium onion (diced)
2 Birds Eye Pepper (optional)
1/4 teaspoon black pepper
4-6 small potatoes (cubed)
2 tablespoons vegetable oil (divided)
1 teaspoon salt (divided)
1/2 teaspoon curry powder
1 1/2 cups water
6-8 cherry tomatoes (optional)
1 tablespoon Parsley (chopped)

IMPORTANT! If doing this recipe gluten free, please go though the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you choose to use as there are some brands which use flour in their curry as a filler. Also note that while we did season the shrimp with a tiny bit of curry powder, technically this is NOT curry baigan wand aloo.

Peel and cube the eggplant and potato and set aside (keep the eggplant/potato in water to prevent it from going discolored) Season the washed (peeled and deveined) shrimp with the curry powder, black pepper, 1/4 of the salt and the Caribbean Green Seasoning.. mix well. Then heat 1 tablespoon of veg oil in a wide saucepan on a medium heat.

Toss in the seasoned shrimp, stir well and cook for 1- 1.5 minutes, then remove and set aside for later. In the same pot add the renaming tablespoon of vegetable oil and go in with the onion. Cook on low for 2-3 minutes, then add the garlic along with the Bird’s Eye pepper and cook on low for a further minute.

Unless you want the dish spicy (like I do) try not to break the peppers or you will release it’s fury. After which it’s time to add the cubed potato followed by the eggplant.

Turn up the heat to medium high, stir well to pick up the shrimp flavor from the start, then go in with the water and bring to a boil. When it comes to a boil, reduce the heat to a simmer, add the remaining salt and cover the pot. After 20 minutes, crank up the heat to medium and put the lid slightly ajar. We’re trying to burn off most of the liquid while making the potato tender and fully cook the eggplant.

After 5 minutes or so you can now remove the lid completely, add the tomatoes and parsley, stir and taste for salt. Adjust to your liking.. as mentioned in the video, I’m trying to cut back on the amount of salt I use. Finally it’s time to add the precooked shrimp to the pot, stir well and turn off the stove / cover the pot. Let the residual heat finish cooking the shrimp fully. Remove the peppers at the point if you wish.

If you find that you have too much liquid near the end, you can use the back of your spoon to crush a few pieces f the potato. Do keep in mind that this dish will thicken as it cools. I ate mine with hot roti, so I needed a little gravy.. so it may look a bit runny in the picture.

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

Gluten Free Meat & Poultry

Classic Geera Pork (Spicy Cumin Pork).

May 27, 2025January 6, 2018Leave a Comment

The original version of this recipe, along with a Chicken rendition were shared a few years back, but with increased requests from fans on Instagram I thought I’d share a slightly different method of cooking this spicy dish we adore in Trinidad and Tobago. Geera as we’ve discussed in previous recipes is simply the word we use when referring to Cumin.. and to be quite honest, I’m NOT a huge fan of this spice. While this version (like the traditional way) is very spicy, you can certainly cut back on the amount of pepper you use so don’t be scared off.

You’ll Need…

3 1/2 lbs pork (cubed)
juice of 1 lime or lemon to wash the pork
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1 1/2 tablespoon roasted ground geera (cumin)
2 tablespoon vegetable oil
1/2 teaspoon geera seeds (cumin seeds)
2 scallions (chopped)
4 cloves garlic (smashed)
2 tablespoon cilantro (chopped)
1 tablespoon parsley (chopped)
2 pimento peppers (aka seasoning pepper) diced
8 bird pepper (bird’s eye pepper) chopped
1 1/4 cup water

Important! If doing this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. I used Bird’s Eye Peppers, but you can use any spicy pepper you like and in the amounts you can tolerate. I opted for a fatty piece of pork as I find you get better results than using a more lean piece.

Cut the pork into 3/4 inch pieces and wash with the juice of a lime or lemon and cool water. Drain and season with the salt, black pepper, roasted Geera powder and Caribbean Green Seasoning. Mix well to coat / combine. Usually I’d say to marinate this for at least 2 hours, but with the following process we can get cooking immediately.

Heat the vegetable oil in a wide (heavy pan) on medium heat, then add the geera seeds, turn the heat down and allow them to cook for about 3 minutes. The goal is to create a wonderful base of flavor to aid with replacing having not marinated the pork. Then go in with the scallions, seasoning peppers, bird’s eye peppers, parsley, garlic and cilantro. Were I in the Caribbean I’d be using Shado Beni (culantro) instead of the cilantro.

After about 3 minutes after adding the peppers etc, turn up the heat to medium-high and start adding the pieces of seasoned pork to the pot. Stir well to coat the pieces of pork with that amazing base of flavors we created. Do not cover the pot as we want to sear the pieces of pork.

You will notice that the pork will spring a lot of natural juices, that’s expected (don’t panic). Allow this to cook on medium high until that liquid burns off and you can see the oil we started with at the bottom of the pot. It will take about 8-10 minutes. Then it’s time to add the water, bring to a boil, after-which you must reduce the heat to as low as it can go so the pot is gently simmering. Place the lid on the pot slightly ajar and allow this to cook until the pork is tender.

After 35 minutes the pork should be tender, but there may still be some liquid in the pot so remove the lid and crank up the heat. I like my Geera Pork to be free of gravy, so I usually burn off the liquid as mentioned. You may choose to have a bit of gravy, so taste for salt and adjust according and personalize the gravy situation to your liking. In total I cooked my dish for about 45 minutes after adding the water and the pork was fork-tender.

Just before turning off the stove I tossed in a bit more cilantro and seasoning peppers (diced fine) to add a bit of color to the overall dish. Depending on how ‘fatty’ the pork was that you used, there may be a bit too much oil at the bottom of the pan (as in my case) so I spooned it out on paper towels and tossed it in the garbage. Never pour such fat down your kitchen sink or you’ll need a plumber as a friend.

It was Christmas time when I made this as my friends were coming over to play dominoes and this is one of fav snacks to have when we’re enjoying some adult beverages.

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

Coconut Macaroni And Cheese in a black baking dish

Main Dishes

Amazing Coconut Macaroni And Cheese.

May 28, 2025December 23, 2017Leave a Comment

While I grew up enjoying Macaroni Pie as my choice for a dish with pasta and cheese as a kid on the islands and though mom made a killer mac n cheese (with boiled eggs), I only started making the coconut version of this comforting dish a few years ago. Though your family may have a tasty recipe for making your macaroni and cheese… I assure you that with the addition of coconut milk and herbs, you’ll find yourself gravitating to this version once you give it a test-drive.

You’ll Need..

3 cups pasta (uncooked measurements)
4 cups cheddar (white aged)
8 pieces of bacon
1 clove garlic (grated)
1/4 teaspoon nutmeg
2-3 seasoning peppers (aka pimentos)
2 tablespoon parsley (chopped)
3 scallions (chopped)
4-5 sprigs thyme
3 tablespoon coconut oil
1/4 teaspoon black pepper
2 1/2 tablespoon all-purpose flour
2 1/2 – 3 cups coconut milk
1/3 teaspoon salt
1/4 cup grated Asiago cheese

Note: For adding a more pronounced coconut flavor (and texture) you can add some shredded coconut to the cheese sauce. You can also add a bit of shredded coconut to the topping (along with bread crumbs) for a more crunchy crust.

Boil your pasta in salted water (cook about 90%), drain and get ready to put everything together.

As the pasta cooks, lets work on the cheese sauce to bring everything together. Heat the coconut oil in a deep pan on a medium heat. Then add the diced pimento peppers, scallion, parsley, black pepper and the thyme leaves. Stir and reduce the heat to low. After 2 minutes grate in the garlic, then add 1/2 of the bacon (fried crisp and chopped into small pieces) and stir well.

With the heat on low, add the flour and stir well. The goal is to combine everything and cook-out the rawness of the flour. Cook on low (stirring) for about 4-5 minutes, then add the coconut milk (cool/chilled) and whisk. Grate in the nutmeg, raise the heat to medium and bring to a gentle simmer. Then go back to a very low heat as it will thicken very fast, but we really need it all to come together slowly.

Cook for 4 minutes (whisk so you don’t have lumps), then turn off the heat and add 3/4 of the grated cheddar (any cheese you like using) and salt. Stir to melt and combine to make a delightful cheese sauce.

Preheat your oven to 400 F. Pour the cheese sauce over the cooked macaroni and stir well. Then place everything into your oven-proof dish and top with the remainder of the cheddar cheese and grate on the Asiago. Sprinkle on the rest of the crispy bacon and if you wanted you can also add a bit more parsley + scallion + seasoning pepper (diced fine) on the top. On the middle rack of your preheated oven for 20 minutes.

Arguably one of the most comforting dishes you’ll ever serve your family or enjoy on those solo days. The herbal elements along with the natural sweetness of the coconut milk, will make this one of the best macaroni and cheese you’ll ever make – guaranteed!

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