chris de la rosa Archives - Page 26 of 50

Oven roasted turkey breast in a red baking dish resting on top of the stove

Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either but it’s part of their Canadian culture, so rather than doing an entire bird and having too much leftovers to know what to do with.. we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.

You’ll Need…

– turkey breast – 5-7 lbs
– 3-4 cups water
– 5 sprigs thyme
– 2-3 tablespoon chopped parsley
– 7-10 black peppercorns
– 5-10 allspice berries
– 4 cloves garlic
– 1 tablespoon salt
– 1 tablespoon brown sugar

– 1 tablespoon olive oil
– 1 large carrot
– 2 stalks celery
– 1 head garlic
– 1/2 large onion
– 1 cup water (or chicken stock)
– 1/4 teaspoon black pepper (ground)
– 2 sprigs thyme

To ensure we have a tender and moist turkey breast after roasting in the oven, we need to make a quick brine and have the turkey sit in it over-night for best results (or at least a couple hours). In a large bowl place 1 cup of lukewarm water (to help the sugar and salt dissolve) then add the sugar, salt, garlic (smashed), peppercorns, allspice berries, thyme and parsley and whisk (try to be a bit rough to bruise the herbs so they release their flavors). Then add 3 cups of cold water and mix well. be sure to have the water chilled as we don’t want to add the turkey to a warm brine.

You can now place the turkey breast in a larger zipper bag (or container with a lid) and pour the brine onto it. Seal and place the fridge over-night. I usually place the bag with the turkey on a bowl in case the bag leaks in the fridge. Try to massage the turkey breast in the brine a couple times to make sure it’s brined evenly.

Remove the turkey from the brine, give it a rise under cold water and pat dry with paper towels. As your oven preheats to 375 F, line your roasting tray (I used an oven-proof dish) with the rough chopped celery and carrots. Cut the head of garlic in half and 1/4 the onion and place on the the baking dish as well. Now place the turkey breast on top of the vegetable bed and drizzle on the olive oil to coat the skin and finish off with the black pepper. Finally tuck the sprigs of thyme under the turkey breast and pour in the water (or chicken stock). The final step before going into the middle rack in the oven is to cover with foil.

Roast (covered) for 2 hours, then remove the foil and crank-up the heat to 425 F to develop that lovely golden color. It may take between 30 and 45 minutes, depending on the size of the breast you use. You’ll notice that I didn’t add any salt except for the brine (no need really), but you’re free to sprinkle a little on top of the breast when you add the black pepper before it went into the oven.

Simple and the fact that you’re not stuck with a ton of turkey (as if you did an entire bird), this is definitely a recipe I highly recommend (super juicy too). If you wanted to add a bit of chopped scotch bonnet to the brine for a slightly spicy roasted turkey, you can certainly do so. Remember to allow it to rest a bit before slicing though. Yes, you discard the brine after.

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

Quick And Simple Salmon Fried Rice.

May 28, 2025December 12, 2017Leave a Comment

Here’s a quick and tasty recipe putting leftover rice (which you may already have in the fridge) and a can of salmon to work, for what I assure you is an incredible one-pot dish. While the use of the can (or ‘tin’ as we would normally say in the Caribbean) may seem a little strange if you’ve never tried it… I quickly learned that it truly is a great addition to what could potentially be a boring fried rice. This is one of the many go-to recipes I employ when lunch-time hits and I have some rice in the fridge.

You’ll Need…

2 tablespoon veg oil
1 clove garlic (diced fine)
1 cup bell peppers (colors optional)
5-8 string beans (any beans will work)
2 scallions (chopped)
1 bird’s eye pepper (cut into pieces)
2-3 cups leftover rice (chilled)
1-2 cups cabbage (cut chunky)
1/4 teaspoon sesame oil
1 can salmon (wild Pacific)
1 tablespoon dark soy sauce
1 tablespoon Chinese cooking wine

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 Soy Sauce.. you will need a gluten free version.

Note! This recipe is enough for 2-3 people… use more rice for a bigger party. If you’re using freshly cooked rice, I’d recommend chilling it a bit before using. It will give you a more grainy fried rice.

Prep the ingredients in advance (cut, chop and dice) as this dish will cook in about 5 minutes.

Heat the oil is a wide pan or wok on medium flame and add the garlic.. cook for 10 seconds then add the bell peppers, and string beans. Stir and cook for another 50 seconds to soften a bit. Then add the sesame oil and stir well.

Now add the cabbage, bird’s eye pepper (chopped into pieces) and the Chinese cooking wine. Stir and cook for a minute. Then it’s time to add the salmon (drain out all the liquid it came in the came with) .. please be mindful when stirring now as you don’t want to over-break the salmon pieces.

Here is where you now add the chilled rice along with the soy sauce and stir. The heat should still be on medium high. Please note that my rice was cooked in salted water.

Please try to maintain a high heat and don’t cover the pot/pan and any time. As soon as the rice heats though, the salmon fried rice is done and ready to enjoy.

A quick and tasty way to put leftover rice to use and the added bonus is.. it’s super fast to prepare.

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

Breakfast Gluten Free

The Ultimate Plantain Frittata.

May 28, 2025December 3, 20171 Comment

With all the requests I’ve been getting for more breakfast / brunch type recipes, I thought I’d share a classic Plantain Frittata with you. While not something you’d traditionally see in the Caribbean, I came up with this recipe a few years ago when I had friends visiting for the weekend. The idea behind this frittata was to include 3 things we’re passionate about (ingredients) in the Caribbean… Salted Cod, Fresh Herbs and Ripe Plantains. You can be as creative as you want in your version.

You’ll need…

2 tablespoon olive oil
1 medium onion (diced)
4 sprigs thyme
2 tablespoon chopped parsley
2 sprigs Oregano (fresh)
1 cup prepared salted cod
5-10 grape tomatoes (cut 1/4)
2 ripe plantains (sliced fried)
3/4 cup grated cheese (med cheddar)
1/4 teaspoon black pepper
1/2 yellow bell pepper (diced)
1/2 red bell pepper (diced)
1/4 scotch bonnet pepper (diced fine)
7 large eggs
1/4 teaspoon nutmeg
veg oil for frying the ripe plantains.
1 orange (zest)
1-2 tablespoon golden brown sugar

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. When using Scotch Bonnet peppers, be sure to use gloves and wash your hands with soap and water immediately after handling them. Additionally, don’t include any seeds or the white membrane around the seeds if you’re overly concerned about the raw heat.

Prepare the vegetables etc. Then in an oven-proof pan, heat the olive oil on a medium flame. Add the prepared salted cod bits, followed by the onion and back pepper (reserve a tiny bit for the eggs). Turn the heat down to low and gently cook for 2-3 minutes. After which you can then add the diced bell peppers and cook for another 2-3 minutes.

With the heat still on low (remember to give everything a good mix), it’s time to add the parsley, oregano (pick off the individual leaves) and thyme (just the little leaves). Stir and cook for another minute or so.

Your kitchen should have that lovely aroma of the Caribbean by now. It’s time to add the tomatoes (I used grape, feel free to use whatever type you have) and stir well. Preheat your oven to 400 F (forgot to mention this earlier).

Whisk the eggs with the freshly grated nutmeg and black pepper (we reserved at the start). I didn’t add salt to this frittata as I knew the salted cod would have enough salt to season this to my liking. Plus the aged cheddar tends to be a bit salty as well. That said, you may need a pinch of salt in the eggs (not mentioned in the ingredient list). Pour the eggs into the pan (heat still on low), give it a mix and then add the grated cheese. Using a spoon, gently work the cheese throughout the egg mixture in the pan. Cook on the stove for about 5 minutes on low heat until it sets (firm up). Then place the pan on the middle rack of your oven.

In another pan. On a medium flame, fry the sliced plantain coins for about 2-3 minutes on each side. As they go golden in color, remove and continue frying the rest.

Zest the orange and add it to the brown sugar (mix well) and set aside.

After about 10 minutes in the oven, remove the pan and top it with the fried sliced plantain pieces. Top the plantain pieces with the brown sugar / orange zest mixture. The final step is to caramelize the top, so crank the heat up in your oven to “broil” (about 500 F) and place the pan back in for 2-3 minutes.

Please keep an eye on things at this point as we don’t want it to burn.

I guarantee you.. serve this and your family and friends will praise you. However, it may mean you’ll have to make this for them every weekend. The natural sweetness from the plantain, subtle hint of orange, base of herbs and salted cod.. that’s all I have to say. Serve warm!

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

Gluten Free Vegetarian

The Ultimate Curry Corn Recipe.

January 6, 2018December 2, 20172 Comments

As a kid growing up on the islands, I can’t remember mom ever making curry corn. And while it’s quite popular in Trinidad and Tobago and some of the other islands of the Caribbean today, I only started hearing about it about this dish a few years now. While in Trinidad a few days ago my neighbor gave me a sample of her version to try and while it was very tasty, it wasn’t ‘my’ version. Which I’m about to share with you today (filmed/documented back in August of this year). Yes, those of you requesting more vegetarian / vegan recipes will luv this one.

You’ll Need…

5 corn
2-3 tablespoon veg oil
1/2 onion (diced)
3 cloves garlic (crushed)
3/4 teaspoon cumin seeds
2 tablespoon curry powder (your fave)
1/2 scotch bonnet pepper (green one if possible)
4 sprigs thyme
2 tablespoon parsley (chopped)
6-8 cherry tomatoes
1 1/4 cup coconut milk
1/2 teaspoon salt
2-3 scallions

IMPORTANT! If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some curry powder blends may contain flour as a filler.

If you’re familiar with the traditional recipe for making curry corn you’ll notice some differences in my version. Since I’m using sweet corm I prefer to slightly grill them to bring out even more sweetness and to add a subtle smoky undertone to the dish. You’ll also notice that I didn’t go heavy with the ‘curry’ as I wanted the curry to compliment the flavors of the herbs and corn. Finally I added some diced tomatoes… before you freak out – yes you can add tomatoes to a curry (very natural) as it’s acidity helps to balance the overall flavor of the curry dish.

Since it was summertime I decided to use the burner on my propane grill to cook the curry outside. Start by grilling the corn for about 5 minutes to give them a slight char. As they grill, heat your pot (one with a lid) on a medium flame and add the vegetable oil. Then add the onion and garlic and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the scallions, thyme, parsley (reserve 1/2) and sliced scotch bonnet pepper (add as much as you can handle) and cook on low for a further 2-3 minutes.

Now crank-up the heat and add the coconut milk… bring to a boil.

Cut the grilled corn into 1 inch pieces and add to the pot. Add the salt and mix well to coat the pieces of corn with that rich coconut curry base.

Add the tomatoes (optional), cover (lid) and bring to a boil. Reduce to a simmer when it comes to a boil and let it cook for about 10 minutes. Since I’ used sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit more tough.

Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust and you’re done.

Since I didn’t have Sado Beni (culantro) nor cilantro, I saved some of the chopped parsley to top it when I turned off the stove. While curry corn may sound a bit strange to many of you, I assure you it’s one of the best vegetarian/vegan dishes you’ll ever have. As a side dish or as a snack when hosting friends.. do give this recipe a try.

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

Gluten Free Side Dishes Vegetarian

Simple Heirloom Tomato Salad.

May 28, 2025November 11, 2017Leave a Comment

Even as a child on the islands (I was told) I had an affection for tomatoes. While most of the stuff we get in the grocery stores today lack any sweetness or flavor, and even something as basic as the scent we associate with tomatoes, when I come across Heirloom tomatoes.. they come home with me. You won’t find any two looking the same, their shape will be somewhat weird (at times) and they may not be that uniform red color you’ve been programmed to associate with ripe tomatoes. My favorite way to enjoy such beauties.. raw a salad!

You’ll Need…

4-5 heirloom tomatoes
1/2 medium red onion
1/4 cup parsley

1/3 cup olive oil
1/3 teaspoon salt
1/2 teaspoon pepper flakes
1 lemon
1 clove garlic
1/2 teaspoon oregano
1 shallot

3-4 tablespoon feta (or any cheese substitute if you’re vegan)

* You can make the dressing in advance and store it in the fridge. Shake in a bottle or whisk before using. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

* the bunch of red tomatoesyou see in the pic are NOT heirloom tomatoes.. used for staging the pic only.

Wash and remove the stems of the tomatoes. Then slice into wedges and slices. I like a combination of shapes for appeal and texture. Be sure to remove any tough core off the tomatoes, which can be near the stem area. Place the tomatoes in a large bowl as you slice the red onion and chop the parsley.

Finely chop the shallot and crush or finely chop the garlic. Then add it to a small bowl, along with the salt, pepper flakes, olive oil, lemon juice and oregano. whisk to form your simple dressing. Please taste for salt and adjust accordingly as I’ve cut back on the amount of salt I eat. drizzle in some pomegranate juice if you’ve got some – wicked!

Pour the dressing onto the salad (tomatoes + red onion + parsley) and gently mix/toss.

Top with crumbled Feta and enjoy. If you’re doing this vegetarian, you may leave out the cheese or use any substitute you’d normally use in such cases. Some toasted cashew nuts would be a great addition, so too some candied pecans.

The natural sweetness of the Heirloom tomatoes along with this herb dressing will delight any taste-bud.

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

Gluten Free Meat & Poultry

Traditional Caribbean Salted Pigtail Pelau.

May 27, 2025November 8, 20172 Comments

While salted pigtails may not sound appealing to many people, it’s a key ingredient in many dishes we would consider ‘comfort food’ in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it’s butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I’ve got versions of Pelau using chicken, beef and we’ve even played with a vegan option as well. Check the Recipe Index for those recipes.

You’ll Need…

1 1/2 lbs salted pigtials (cut 1 inch pieces)
1 large carrot (diced)
3 stalks celery (chopped)
1 medium onion (chopped)
1 whole scotch bonnet pepper (don’t break)
1 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
1 teaspoon tomato ketchup
1/4 teaspoon black pepper
1/2 large tomato (cubed)
1 tablespoon veg oil
1- 1 1/2 tablespoon brown sugar
1 can pigeon peas (about 1 1/4 cups)
2 cups parboil long grain (brown) rice
1 1/2 cups coconut milk
1 1/2 cups water
4-5 sprigs thyme
2 tablespoon chopped parsley

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.

I’d recommend getting your butcher to cut the salted pig tails as it can very tough for your ordinary kitchen knife. I used a heavy clever. Rinse the pieces with cool water (about 1 inch) then place in a pot covered with water and bring to a boil. Reduce the flame to a rolling boil and cook for about 30 minutes. Drain, rinse and get ready to season.

To the bowl with the pre-cooked salted pigtails, add the ketchup, Caribbean Green seasoning, black pepper, tomato, onion and grated ginger. Mix well and set aside (no need to marinate).

For this step I’d recommend watching the video below. Heat a heavy pot on a high flame and go in with the vegetable oil. Add the brown sugar and stir. Please use a dry spoon. Your kitchen may go smoky so you may want to open a window and/or turn the fan on above your stove. The sugar will melt, go frothy and finally a dark amber color (do NOT let it go black – STOP immediately if it does and start over). Once you have an amber color, start adding the season pig tails (carefully).

Stir well to evenly coat with that lovely color. Turn, cover the pot and cook for about 4-5 minutes (please stir a couple times). If any liquid formed, burn it off with the lid off, then add the drain/rinsed pigeon peas (you may also use red kidney beans if you can’t source pigeon peas), diced carrot and celery and stir well to pick up that lovely caramel base we created.

Add the washed rice (basically you’ll place the rice in a bowl, cover with water and massage. The water will go cloudy, drain and repeat until the water is no longer cloudy). In the same bowl you seasoned the pig tails, add the water (from the ingredient list above) to swish around to pick up any remaining marinade.. add that water to the pot. You can also add the coconut milk at this point. Top with the sprigs of thyme and the scotch bonnet pepper. Cover and bring to a boil.

Try your best to NOT break the pepper as it cooks or you’ll release the beast (heat). Unless you like that kind of heat. As it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for 25-30 minutes or until the rice is fully cooked.

You may remove the pepper and any of the sprigs of thyme you can easily see. Do taste for salt as we didn’t add any – the remaining salt in the salted pigtails should be enough.. but you’re free to adjust. Cover the pot and allow it to rest for about 10 minutes, then fluff with a fork and serve.

There are those who like their pelau ‘wet’ and if you’re like me, it must be a bit grainy. Should you prefer it ‘wet’ add a bit more liquid than I recommended and you’ll achieve a wet finish. Top with the chopped parsley for a bit of color. An amazing one pot dish, which goes well with a side salad of some sort. Some may say, a coleslaw is needed.. I’m cool with a few slices of cucumber and a wedge of ripe avocado.

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

Gluten Free Sauces & Condiments Vegetarian

Insanely Spicy Canadian Mother In Law.

May 28, 2025November 5, 20171 Comment

After getting a request for a new “Mother-In-Law” recipe via a YouTube comment , the spicy condiment we use on the side of many curry dishes in Trinidad and Tobago, I decided to do things a little different and do my interpretation of a Canadian version. I believe the name comes from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.

You’ll Need…

2 limes (juice)
1 lemon (juice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro (chopped)
2 cloves garlic
4 HOT peppers
1 green apple (granny smith)
1 red apple (your choice)

Note! Feel free to use as much spicy hot peppers as you like.. do keep in mind that this is a SPICY condiment! I used a combination of Habanero, Scotch Bonnet and another pepper (don’t recall the name at the moment) from my garden. Here’s the original Caribbean version of Mother In Law I shared a while back.

The goal here is to dice everything the same size (except the garlic and peppers which I like very fine), so it’s uniform in texture when it’s served. I diced everything, but you can certainly use a food processor or grater if you like.

Make sure you wash the fruits etc very good, since we’ll be using the skin for additional color (presentation) and texture. Remember to wear gloves when handling the hot peppers and be sure to wash your hands immediately after with soap and water. Additionally, don’t include the seeds and white membrane around the seeds if you’re concerned about the raw heat.

I usually squeeze the lime and lemon juice in the bowl I’ll be mixing everything in, so as I dice and place it there, it will help prevent discoloration of the fruits.

Basically all you have to do is dice (grate or food processor) everything and combine together. I used a bit of celery and green apple to give it a bit more texture and slight tartness. Usually green mangoes are used to achieve this. You may also grate in a carrot and the addition of a cucumber is always refreshing.

Taste for salt after you’ve mixed it all and adjust.

If you find that you don’t have enough liquid from the juices to coat/cover everything, add a bit more lemon juice or vinegar. You may store this in a glass container (sealed) in the fridge for up to 5 days or so. Please allow this to marinate for about 2 hours before serving for best results. This time will be used to bring all those spicy (and sweet) flavors together.

Are you married? How spicy is your mother in law? Did you know there’s also a Daughter-in-Law? More to come.

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

Vegan coconut spinach in a pan on the stove

Gluten Free Vegetarian

Simple Caribbean Coconut Spinach.

October 21, 2017October 21, 20172 Comments

While we didn’t have ‘spinach’ readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other ‘greens’. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I’ve confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.

You’ll Need…

1 lb baby spinach
2 cloves garlic (diced fine)
2 scallions (chopped)
1 1/2 tablespoon coconut oil
1/4 teaspoon salt (adjust)
1 bird’s eye pepper (optional)
1/4 teaspoon black pepper
1/4 cup coconut milk
pinch freshly grated nutmeg

Wash and drain the spinach. (feel free to use a salad spinner if you have one)

Heat the coconut oil (feel free to use any oil you like) on a low flame in a wide pan, then add the garlic, scallions and black pepper. With your heat on LOW, cook for 3 minutes (don’t burn the garlic please) then add the Bird’s Eye pepper – whole.

You can start adding the washed baby spinach at this point.. it will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and freshly grated nutmeg and turn the heat to med/high. Do NOT cover the pan. Stir well, then add the coconut milk.

As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. I like all the liquid GONE, so I cooked it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.

As I turn the heat off I like to squeeze in a few drops of lemon juice.. this helps to prevent the sort of itch one can get at the back of your tongue when you eat spinach or other greens. A quick and tasty vegan sidedish, you and your family will crave after having it.

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Gluten Free Vegetarian

How To Cook Curry Pigeon Peas (from frozen).

December 2, 2017October 14, 20172 Comments

As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during ‘peas season’ (usually from Dec to mid-June), as it would make it’s way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I’m stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you’d get fresh pigeon peas.

You’ll Need…

2 1/2 cups pigeon peas (green / from frozen)
(water for boiling the peas)
2 tannia (potato will also work)
3 bird’s eye pepper (bird pepper or any spicy pepper you have/like)
1 small onion
5 cloves garlic
2 tablespoon coconut oil (veg oil works great)
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon cumin seeds (geera)
2 tablespoon shado beni (divided – cilantro will also work)
3-4 cups water
3/4 teaspoon salt (adjust)

Note: Shado beni is also known as Culantro. If you cannot get it, feel free to use cilantro. I believe the Tannia is aka coco yam in some parts of the Caribbean.

Important: If doing this recipe gluten free, do go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler.

The first step is to thaw and rinse the pigeon peas, then place them in a deep pot covered with water and bring to a boil. As it comes to a boil, reduce to a gentle boil and cook for 25-30 minutes. This step will help us to remove the sort of ‘”bitter” aftertaste you can sometimes get, plus it will help make the peas a bit more tender. Drain, rinse and set aside.

Peel the tannia and cube into 1 inch pieces, if you’re using potatoes I’d recommend cutting them large as it will be cooked for an hour and 40 minutes or so. Place the peeled and cubed tannia in cool water as we get to cooking, to prevent discoloration.

Heat the coconut oil (any oil will work) in a wide pan (one with a lid) on a medium flame, then add the diced onion and garlic. Reduce the heat to as low as it will go and cook for 2-3 minutes. Then add the bird’s eye pepper, black pepper, 1/2 the shado beni (chopped fine) and cumin seeds. Cook another 2-3 minutes. It’s now time to add your favorite curry powder – heat still on very low. Cook the mixture for another 3-4 minutes as to cook off the raw curry taste.

Turn the heat up to medium and start adding the washed tanni, stir well to coat with the curry base. You can now add the pre-cooked pigeon peas and stir will.

Top with the water, add the salt and bring to a boil (raise the heat to high).

When it comes to a boil, reduce to a simmer and cover the pot (slightly ajar) and cook until tender. In my case it took about an hour and 40 minutes. Add more water if necessary (during the cooking process). Taste for salt near the end and adjust accordingly… you can now crush some of the tannia with the back of your spoon, to help thicken the gravy. As you turn off the stove, top with the remaining chopped shado beni.

I love having this curry peas with hot roti, but it’s excellent with rice, ‘bakes’ and any flat bread as well. Be mindful that it will thicken up as it cools. The same sort of method can be employed if you’re using freshly picked/shelled pigeon peas to make this curry dish.

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Meat & Poultry

Salted Pigtail Callaloo Recipe.

May 27, 2025October 8, 2017Leave a Comment

While I’ve shared several versions of Callaloo, the classic soup-like dish prepared in the Southern Caribbean, this is one of those versions mom would make when she didn’t have access to fresh ocean crab. I still remember mom would have to hide the fact that there were piece of salted pig tails in the Callaloo or my sisters wouldn’t ever touch it.. but my brother, dad and I were quite excited to get those tender pieces of pork on our plate on a Sunday.

You’ll Need…

1 lb salted pigtails (prepared)
1 tablespoon coconut oil (veg or olive oil is ok)
1 lb baby spinach
2 cups coconut milk
2 cups water
1 medium onion (diced)
2 scallions (chopped)
3 cloves garlic (smashed)
1/4 teaspoon black pepper
1 tablespoon coconut oil (any oil will work)
2-3 wiri wiri peppers (or any spicy pepper you like)
1-2 cups pumpkin (cubed)
15-20 small okra (chopped)
4 sprigs thyme
*salt – adjust

Get your butcher to cut the pieces of salted pig tails into 1 inch pieces as it can be tough to cut with your basic kitchen knife. Rinse, then put in a pot of water to boil. As it comes to a boil, reduce to a simmer and cook for about 40 minutes. This step will help to remove the excess salt it was cured in (or the dish will be too salty) and to help tenderize the meat itself. The goal at the end is to have the meat fall off the bones. Then drain and set aside.

In a deep pot heat the coconut oil on a medium flame, then add the scallion, garlic, onion, thyme and black pepper and reduce to a low heat and cook gently for 3-5 minutes.

Wash and drain the spinach, then add it to the pot.

Now it’s time to add the pumpkin, okra and the prepared pieces of pigtails. Give it a good mix, then turn the heat up to high. Put the wiri wiri peppers whole (any pepper you add).

Immediately add the coconut milk and water and bring to a boil.

When it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about an hour and 20 minutes. Please be mindful to NOT break the peppers, or the dish will turn out spicy. However, in my case I wanted the heat.

There are 2 ways to personalize this.. taste for salt and adjust (we didn’t add any as the remaining salt in the pigtails should be enough) and remove/discard the peppers before we move to the next step. Then you can remove the pieces of pigtails from the pot and using a swizzle stick (as seen in the pic) or a wire whisk.. whisk until relatively smooth. If you prefer to use an immersion blender, you’re free to do so. However I’d recommend ‘pulsing’ or it will change the texture and go frothy.

Add back the pieces of pig tails, check one more time or salt and adjust. Additionally, if this was done traditionally you’d add a teaspoon of ‘salted butter (Golden Ray), but I no longer use that in my recipes due to health concerns. Turn off the stove and serve.

As mentioned in the video below, traditionally mom would use the baby leaves of the dasheen plant (say dasheen bush leaves), but I’m not based in the Caribbean where it’s readily available, thus the use of baby spinach in this callaloo recipe. I must also mention that if you don’t have freshly made coconut milk, the canned stuff will work quite well. I wouldn’t recommend using stock instead of water as I believe it will change the overall taste of the dish (not to my liking).

If you don’t already know, this can be enjoyed as a soup or as a side to a typical Caribbean Sunday lunch with stewed or oven roasted meats, rice, macaroni pie, boiled sweet potato, salad and plantain.

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Drinks

The Ultimate Mango Mojito (virgin).

October 14, 2017October 2, 20171 Comment

While I did share the video demo for this refreshing virgin Mango Mojito a few months back (during the hot summer), there’s been a lot of requests for the printable version of the recipe. Though this version is ‘virgin’ (safe for kids and those who don’t mess with the rum), you can always add a cup (or more) or your favorite rum and enjoy this as a big-people beverage. If you cannot source a ripe mango, try the frozen section of your grocery store for frozen mango pieces.

You’ll Need…

1 large ripe mango
1/2 teaspoon grated ginger
1 L carbonated water
1/4 cup water (to puree mango)
8-10 mint leave mint leaves
1/2 teaspoon grated ginger
2 limes
1/2 cup sugar (granulated)
orange peel (optional)

Important! If using the orange peel as I mentioned in the list above, try to get an organic orange as the regular ones (North American) in grocery stores may have pesticides and/or covered in a wax-like coating.

Peel and cut the mango into chunks and along with the grated ginger, sugar and water, puree in your blender.

In a large bowl (or the jug you’ll be serving this in) place the mint leaves, cut one of the limes into pieces and place in there as well.. along with pieces of orange peel (zest). Then using a pestle as in my case (I don’t have a bar tending kit) press down to bruise everything so they release their natural oils and juices. Now squeeze in the other lime and top with the mango puree.

All you have to do now is add the carbonated water (chilled) and stir to combine.

Place a couple mint leaves, a slice or two of orange zest (twist to release the fragrant oils), some crushed ice and top with the virgin mango mojito to serve.

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Meat & Poultry

Spam For Breakfast – Caribbean Style Spam Recipe.

May 27, 2025October 1, 20173 Comments

NO! I never had Spam while living in the Caribbean as mom wasn’t big on feeding us canned stuff (corned beef, salmon and sardines were the exceptions) and to be completely honest, this was the first time I would be including Spam in a recipe. Further, I didn’t even know what to expect as I opened the can of Spam. Totally unknown territory for me, but the plan was to include this interesting canned meat in our morning breakfast alongside eggs, slices of avocado and toasted coconut bread.

You’ll Need…

1 can Spam (diced)
1 teaspoon Olive Oil
1 clove garlic (diced fine or crushed)
1/4 teaspoon black pepper
1/2 medium onion (diced)
1/4 chili pepper
2-4 drops worcestershire sauce
1 tablespoon ketchup
1 medium tomato (diced)
1/2 small bell pepper (diced)
2 scallions (chopped)

On opening the can of Spam I could tell that the texture was a bit soggy and overall it was fatty. I quickly diced it into 1 cm pieces and thought it would be best to sort of render out some of that fat to flavor the dish.

In a non stick pan I added the oil, then the cubed spam on a medium heat. The goal is to toast the edges, give it a slight bit of color and render out some of the fat. After about 3-5 minutes it’s time to add the garlic, black pepper and diced onion. Cook for 3 minutes.

At this point you can add everything else mentioned in the ingredients list and stir well to incorporate.

Cook on medium/low for another 3-5 minutes. You’ll notice that I didn’t add any salt as I find the amount of sodium in such canned meats, is enough. But taste and adjust to your own liking. If you wanted a little gravy, you can add about 1/4 cup of water near the end and cook until it’s to the consistency you like.

Overall a delightful way to put an ingredient (Spam) which has a bit of a “reputation” to delicious use.

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