chris de la rosa Archives - Page 31 of 50

Every summer I try to plant many of the herbs, vegetables and peppers I use in the recipes I share, in the little garden I have at the back of our home. Nothing gives me pleasure than knowing what went into growing my food and there’s always a sense of accomplishment as well for me. Every year I try to plant a variety of HOT peppers, ranging from the insane stuff to mild and flavorful. This homemade pepper-sauce is not about the mild – unfortunately. We’re going for raw heat with the peppers I’ll be using, However with the addition of the frozen berries things will balance off naturally.

You’ll Need…

10-12 HOT peppers (your choice)
2 cups apple cider vinegar
1/2 teaspoon salt
1-2 cups frozen berries
1 lime
2 cloves garlic
2 tablespoon chopped parsley
1-2 tablespoon brown sugar

* Berries included – strawberries, raspberries, blackberries, blueberries and cherries AND I used an assortment of fiery peppers. IMPORTANT! Wear gloves when handling hot peppers and be SURE to wash your hands with soap and water IMMEDIATELY after.

Wash, drain/dry and trim off the stems off the peppers, then chop roughly. Smash the garlic and give the parsley a rough chop, before adding all the ingredients in a saucepan over medium heat. Bring to a boil. Be sure to open your kitchen windows or have the exhaust fan above your stove on, to vent the fumes of the peppers cooking.

You can use any frozen berries you have access to and if all you have is white vinegar, don’t worry – it will be fine.

As soon as it comes to a boil, reduce the heat to very gentle simmer and allow it to cook for about 25-30 minutes. Remember to vent the kitchen or cook outdoors.

Turn the stove off, then go in with an electric stick blender and puree to the consistency you like (I like it smooth). Taste for salt (adjust) and you’re free to add a bit more brown sugar if you want it a bit more sweet and the final thing is to go in with the juice of the lime. Bottle, cool and store in the fridge.

If you don’t have a stick blender you can use a traditional standing blender or food processor. I’d recommend allowing the cooked peppers to cool down a bit to avoid burning yourself while it blends.

Not your typical “Caribbean” peppersauce, but I assure you, you’ll be come a fan of it. BTW, not sure if I mentioned this to you before or not, but when traveling to the Caribbean don’t ask for hot sauce.. do like an islander and say, pass the peppa-sauce please!

Seafood

Fry-Dry Curry Shrimp A Family Classic.

December 20, 2016September 28, 20165 Comments

This is definitely one of those dishes that takes me back to my childhood. Seafood was our mortal enemy (with the exception of fried King Fish) of ours when we were kids, however this fried dried curry shrimp was something we always requested from mom. Normally served with hot-out-the oven coconut bake. Unlike traditional curry shrimp where you’d normally have a gravy or sauce and sometimes you’d find pieces of potato in the mix, this curry shrimp is all about that rich and intense curry flavor.

You’ll Need…

1 lb small/med shrimp
3/4 teaspoon salt
2 hot peppers (any you like)
1/4 teaspoon black pepper
1 tomato diced-fine
1 scallion diced -fine
1 tablespoon Caribbean Green Seasoning
2-3 tablespoon veg oil
3 cloves garlic
1/4 teaspoon cumin seeds (geera)
2 tablespoon curry powder
2 tablespoon chopped cilantro

Note: It seems that I forgot to take pics of the actual cooking process as I normally do. However you’ll manage with the written instructions and directly below you’ll have access to the full demo video. IMPORTANT! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder which may contain flour as a filler.

Peel, devein and wash the shrimp – drain dry. Then season with the salt, black pepper, scallion, tomato, hot pepper of your choice (this curry is usually spicy – but you can leave out the peppers if you wish) and Caribbean Green seasoning. Allow it to marinate for about 10 minutes.

Heat the oil on a medium flame in a heavy pot, then add the diced garlic and turn the heat down to as low as it can go. We don’t want to burn the garlic. After a minute add the curry powder (I used a Madras blend out of the Caribbean) as well as the cumin seeds. Heat still on low – we’re trying to bring out the flavors of the spices which makes up the curry blend.

It will go a bit grainy and darker. After about 3-4 minutes, it’s time to crank up the heat to med/high and start adding the marinated shrimp. Yes, add everything from the bowl and keep mixing as to pick up all that curry goodness from the bottom of the pot.

We’re using a heavy pot as we want to heat to be evenly distributed so we can cook the shrimp quickly before it’s overcooked and goes rubbery. Do NOT cover the pot and DON’T walk away as we don’t want it to stick and burn. Mix well and after about 4-6 minutes you’ll have a delightful fry-dry curry shrimp. As you turn off the stove toss in the chopped cilantro (typically Shado Beni would be used) and mix well Feel free to use a non-stick pot if you’re worried about the amount of vegetable oil used or if you’re worried about it possibly burning on the high heat.

Besides being and excellent side dish, I love these curry shrimp on sandwiches. As mentioned above, mom would make thick coconut bake and we would line up in the kitchen for a sandwich stuffed with these shrimp. She did use smaller shrimp though.

Desserts Gluten Free Vegetarian

Pina Colada Ice Cream.

September 22, 2016September 22, 20162 Comments

I grew up on classic Caribbean ice creams which were homemade and usually flavored with many of the fruits that grew at the back of our home in Guaracara Trinidad. Coconut, mango, sour soup and barbadine (Giant Granadilla) were the flavors of the day. Unless it was the odd time mom would bring home Flavorite (brand) from the grocery store, where we’d get a taste of chocolate, vanilla, strawberry and the odd time .. rum and raisin. After having a superb pina colada in old San Juan (Puerto Rico) a few years ago, I knew I had to give this a spin in my ice cream maker.

You’ll Need…

1 medium pineapple (ripe)
1 1/2 cups coconut milk
1 cup coconut cream (sometimes called cream of coconut)
1/2 cup pineapple juice
2 tablespoon vanilla
1 cup sugar
1/2 cup rum

*Important – Add more sugar if needed as I’m cutting back on the amount of sugar I use daily.

I guess you can use a can or two of diced pineapple, but with ripe pineapples being very affordable and so much better to use (no added sugar and preservatives), I’d suggest you use the real deal. Peel, core, cube and place in a blender with all of the other ingredients.

Puree until everything is smooth. Then place in the fridge to chill for a couple hours to make it easier for your ice cream maker.

Then it’s just a matter of placing the chilled mixture into your ice cream maker and running it according to the machine’s instructions. For me it took about 25 minutes. As I mentioned in the Sour Sop Ice Cream Recipe it may have the consistency of soft-serve ice cream at this point, so I usually remove the finished ice cream from the maker and place it in a freezer proof container.. then into the freezer for a couple hours to get a bit more firm.

With the summer we just had in Southern Ontario (temperatures in to 40’s with the humidex – that’s Celsius) , this Pina Colada ice cream was certainly enjoyed on many occasions. I would assume you can make it without the rum, but why? Ah lil sip won’t hurt the kids (smile)

Gluten Free Vegetarian

Dry Pigeon Peas Rice (vegetarian)

October 4, 2016September 9, 201611 Comments

This is one of those recipes I associate with my grandmother who would always have dried pigeon peas stored in re-purposed glass ketchup bottles, in a dark corner of her smoky kitchen (she cooked with an open wood fire – called a coal pot). While she would save hers for making stew peas and pelau, the odd time she would make this rice dish, it was a bit different than what I’m about to share. If you have a pressure cooker you can cook the peas in a much faster time, but I quite like this slow method.

You’ll Need…

1 cup dried pigeon peas
3 cups parboil brown rice (washed)
1 tablespoon olive oil (coconut oil works great)
1/2 medium onion diced
4 sprigs thyme
1/4 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (see note below)
1/4 teaspoon ground allspice
1 1/2 cup coconut milk
2 cups water (divided)
3/4 teaspoon salt (adjust)

Optional ingredients
2 cloves garlic
slice of ginger

Note: If doing this recipe gluten free, be sure to go through all the ingredients to ensure they meet with your specific gluten free dietary needs. You may float a whole scotch bonnet pepper instead of a cut piece as I did. Be sure to NOT break it while it cooks or you will be in for some SERIOUS heat! Always remember to wash your hands with soap and water immediately after handling hot peppers.

Quickly go through the dried pigeon peas to ensure there’s no debris, wash it with cool water then place in a bowl (it will expand, so keep that in mind) and cover with water. Allow it to soak for a couple hours or overnight.

Chop, dice and slice all the ingredients. Then in a heavy pot over a medium heat, go in with the oil, after which you add all the ingredients except the pigeon peas, salt, rice, water and coconut milk. Turn the heat down to low and gently cook for about 4-5 minutes.

It’s now time to add the soaked pigeon peas along with the coconut milk, salt and 1 cup of water. Turn the heat up to high and bring to a boil.

Reduce to a gentle simmer (very low), cover the pot and allow this to cook until the peas are tender. It will take about 1 hour and 15 minutes. After that time, check to see if they are tender (cook longer if necessary), then add the washed rice and the rest of the water. Turn the heat up and bring to a boil. To wash the rice you have a couple options. place in a deep bowl, fill with water and massage with your fingers/hand. Dump out the first batch of water when cloudy and repeat until the water is relatively clear. Or you can place in a strainer and run water over it while you massage. Do so until the water runs clear.

When it comes to a boil, stir and place the lid back on the pot. Reduce the heat to low and allow to cook until the water is absorbed and the rice is fully cooked – about 25 minutes. Shut off the stove and leave it covered for 15 minutes.

Now it’s time to remove the lid and fluff with a fork so you have nice grainy rice.

Remember to remove the stems off thyme and discard before serving. This pigeon peas and rice is quite comforting and goes well with a side of Jerk Chicken as we enjoyed this night.

Gluten Free Meat & Poultry

Jerk Chicken Stirfry.

May 27, 2025August 29, 2016Leave a Comment

After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment “what is leftover jerk chicken?” I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I’m sure it will make a delicious impression on you and your family.

You’ll Need…

1 tablespoon veg oil
1 cup diced Jerk Chicken
3-4 cups cabbage
1/2 medium bell pepper
1/2 med carrot
1 stalk celery
1 clove garlic
thin piece of ginger (diced)
1/2 medium onion
1/4 teaspoon black pepper
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon salt
jerk marinade or pan drippings

optional – few drops of sesame oil

* Important. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the sauces (soy, jerk, Hoisin and sesame oil)

I usually use chicken pieces with bones when I make Jamaican jerk chicken as I love the additional flavor you get from the bones. In my case I had to remove the meat off the bones (I used a leg and breast) and gave it a rough chop. Set aside. IMPORTANT! If you have any pan drippings from your jerk chicken SAVE it and add to this dish.

Prepare the vegetables and set aside. Try to keep them the same size so they cook evenly.

Heat the oil in a wide pan on low and go in with the garlic for 20 seconds.

Turn up the heat to medium and go in with the peppers, onion, ginger and celery and mix well. Cook for 2-3 minutes. Then add the soy and Hoisin sauces and toss.

Now go in with the pieces of jerk chicken, mix well and then the cabbage. At this point you can add all of the other ingredients.

Remember to add any pan drippings you may have and for a MORE intense jerk flavor you can add a tablespoon of your fav jerk sauce/marinade. Please don’t cover the pot as we want the vegetables to maintain a slight crunch. That is unless you like soggy vegetables, then do your thing. The soy and salt we added should be enough to properly season this dish, but you can adjust to your own liking.

Now you have a reason to make extra jerk chicken!

Drinks

Apple Carrot Orange Smoothie.

May 29, 2025August 24, 2016Leave a Comment

In this the final smoothie in our “Week of Smoothies”, I thought I’d round off things with one that’s not only very simple to make, but it mimics a popular drink we enjoy in the Caribbean, Carrot Punch! With orange juice and diced apples, it’s packed with health benefits, great for your weight loss diet and very refreshing. While smoothies are not something we traditionally make in the Caribbean (as I’ve mentioned before), you’ll find that it’s becoming very popular the past few years. And while we normally reach for tropical fruits, apples are widely available – to be honest I’ve had better apples in the Caribbean (imported) than in Canada.

You’ll Need…

1 large Apple (your fav)
1 large carrot
1 cup orange juice
1/2 teaspoon grated ginger (optional)
1 teaspoon honey (optional)

Core and dice the apple, then put everything into your blender.

I usually grate the carrot so it’s easier work for my blender – even though this beast of a blender I have is VERY powerful. Then it’s just a matter of hitting the ‘smoothie’ settings (if your blender has that option) or blend till smooth.

* Add ice or more liquid if you want.

I usually use chilled fruits/juice so I don’t need to add any ice, but it’s totally up to you. ENJOY!

As we say bye to a wonderful Week Of Smoothies, I’m hoping to continue with more in the coming months.. but we’ll experiment with more “Caribbean” fruits. The goal is to go island hopping in the next few months so I’ll have access to such fruits.

Desserts Drinks

Cantaloupe Cucumber Kale Smoothie.

August 21, 2016August 21, 2016Leave a Comment

If you’ve been keeping score you’ll realize that we’re up to day 4 or simply the 4th smoothie recipe is this the first annual Week Of Smoothies at CaribbeanPot.com. While you won’t automatically associate Kale and Cantaloupe with the Caribbean, the last few times I was down on the islands I saw them both readily available. I assume the same way we can get any tropical fruits and vegetables in North America, you’re seeing the reverse on the islands. Luv it!

You’ll Need…

1/2 medium cantaloupe
2 small cucumbers
2 oranges (juice)
2 cups chopped kale
1 tablespoon Honey/Agave – optional

I used cucumbers (dill type) from my garden, so I removed the seeds and gave them a rough chop. I did peel one and left the other with the skin on. If you’re using an English cucumber, you don’t have to peel nor core. Trim off the tough stems off the kale and give them a rough chop (be sure to wash them good first).

Peel, seed and rough-chop the cantaloupe. Load everything into the blender, including the juice of the oranges.

It’s just a matter of blending smooth now. You can go in with a bit of honey or agave if you wish.. but not only am I cutting back on my sugar, the cantaloupe added enough sweetness to this smoothie for my liking. Remember to chill the oranges, cantaloupe and cucumber for a cool drink (this way you don’t have to add any ice).

Desserts Drinks

Refreshing Watermelon Berry Smoothie.

September 9, 2016August 18, 2016Leave a Comment

We always looked forward to watermelon season when I was a kid growing up on the islands, but having the patience to not prematurely pick the massive melons dad grew in his garden wasn’t the easiest thing for a kid. Pops has his own technique for telling when the watermelons are perfectly red inside and while he never passed that tip on to me, I do get a chuckle when I see people tapping, scrutinizing, holding them up to the light and do other weird things to them at the grocery store. My tip.. go to where they have the cut slices for sale and if they are red and look perfect, chances are the whole ones on sale will be good. After-all, that’s where that cut piece came from.

You’ll Need…

3 cups watermelon
1 1/2 cups mixed berries (frozen)
1/2 cup low fat milk (cold)

* You can also freeze or chill the cubed watermelon to ensure you have a cold and refreshing smoothie to enjoy on a hot summer’s day. You can also toss in some rum and enjoy big-people fun with this!

The mixed berries I used had cherries, strawberries, raspberries, blueberries and blackberries in the mix, if you’re wondering. I opted for low fat milk but you can use whatever milk you have on hand or any milk substitute you prefer (almond, soy, coconut etc).

Basically all you have to do is toss everything into your blender and give it a buzz for 2-3 minutes and you’re done! If you have access to tropical fruit, you can certainly get more creative.

I do hope you’re enjoying the full week of smoothies I’ve been sharing, but most of all.. do give them a try and leave me some comments below!

Desserts Drinks

Jackfruit Smoothie.

August 18, 2016August 17, 20163 Comments

As we continue with this week of smoothies, it’s time to use a very common but ignored Caribbean (tropical) fruit, Jackfruit. A sweet (like refined sugar) tasting fruit, with a sort of custard-like texture, but the scent can be a bit overpowering when it’s fully ripe. We had just driven through Fern Gully, Jamaica and had stopped for ‘refreshments’ at a road-side bar, when I gazed on a Jackfruit tree on the side of the building laden with some of the largest fruits I’ve ever seen. It’s funny how whenever I think about Jackfuit, it takes me back to that Jamaican trip and the roadside bar where I enjoyed some of the most refreshing Guinness I’ve ever had.

You’ll Need…

2 cups frozen jack fruit
8 ice cubes
2-3 cups yogurt
1 tablespoon honey

Though I can get fresh/ripe Jackfruit here in Ontario at the many Asian grocery stores, it’s somewhat expensive. Besides it being cheaper, I find that the frozen Jackfruit they also stock is already prepared and it works great in smoothies and drinks.

Basically all you have to do is place all the ingredients listed above in a blender and make into your smoothie.

Yes, you can use a fruit flavored yogurt if you like, but keep in mind that it will change the overall flavor of the completed smoothie. Additionally, due to the sort of creamy nature of this smoothie, a couple drops of vanilla or almond extract will work great as well.

I may have mentioned this before, but the drive through Fern-gully is a MUST when you visit Jamaica. There’s a sort of mystical aura to the area.. as if you’re in a fairy tail.

Gluten Free Seafood

Curry Shrimp With Pumpkin.

March 11, 2017August 11, 20163 Comments

Pumpkin and shrimp are two things mom struggled to get us to eat as kids, but as an adult I can’t get enough. Looking back I wish I had started eating pumpkin from a younger age as the pumpkins mom would use came directly from the small garden we had at the back of our home in rural Trinidad. Grown organically and under the brilliant Caribbean sun… I still recall mom commenting “gosh this pumpkin cook real gud” every time she made a pumpkin dish.

You’ll Need…

3 lbs pumpkin (butternut squash will work also)
1/2 lb shrimp (med, cleaned and deveined)
1 tablespoon Caribbean Green Seasoning
2 tablespoon olive oil
1/4 teaspoon black pepper
3/4 tablespoon salt
1 teaspoon brown sugar
3 cloves garlic
2 tablespoon water
1/4 scotch bonnet pepper (no seeds)

Edit! : Forgot to add the curry powder in the list. 1 Heaping Tablespoon Curry Powder (more to your liking)

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, which can have flour as a filler at times.

Peel, devein and wash the shrimp. Then season with the Caribbean Green Seasoning, salt and black pepper. Allow the seasoned shrimp to marinate for 10 minutes as you peel and cube the pumpkin.

In a deep saucepan, heat the oil on a low flame and add the diced (or crushed) garlic, then go in with the curry powder (I used a Madras blend out of the Caribbean) and stir well. Cook on VERY low for 3-5 minutes. It will go darker and grainy.. this step will cook off the ‘raw’ curry taste and bloom the spices which makes up a good curry blend. Add the scotch bonnet pepper and stir well at this point as well.

Toss in the seasoned shrimp, turn up the heat to med/high and cook for about 1-2 minutes. Coat with the curry base. then remove the shrimp and set aside. We’ll finishing cooking them later. In the same bowl you seasoned the shrimp add a couple table spoons of water and stir, then add to the pot. This will deglave the pan and allow the pumpkin to coat with the curry easier.

It’s now time to add the cubed pumpkin to the pot and stir well to coat with the curry that’s still in the pot.

Place the lid on the pan and bring to a boil. The pumpkin will naturally sprout it’s own natural juices. Once it starts boiling, add the brown sugar, reduce to a simmer and cook for about 25 minutes – stir every 5 minutes or so. (lid on)

If you wanted you could add any of your fav herbs and some diced onion to the pot for additional flavor. Remove the lid and using the back of your spoon.. crush the pumpkin so it becomes more smooth. Yes, it should be soft at this point. It’s now time to burn off the extra liquid, so crank up the heat and cook for a few minutes.

As most of the liquid burns off, you can now add back the shrimp and stir well. Taste for salt and adjust accordingly as your salt appreciation will be different than mine. Cook for another 2-3 minutes and you’re done.

One of my favorite ways to enjoy pumpkin, especially with a pile of piping hot buss up shut roti and a side of kuchela! If you wanted to do this recipe fully vegan, you can always leave out the shrimp and add the pumpkin when I added the shrimp.. add a bit of coconut milk for extra flavor.

Desserts

Simple Soursop Ice Cream.

August 4, 2016August 4, 20164 Comments

My dad is a BOSS at making homemade ice cream from the many local tropical fruits we had growing in our yard and to this day he still relies on his old hand-crank ice cream maker (aka ice cream pail). According to him, the electric machines just can’t get the consistency correct. Besides coconut, making soursop was his next favorite flavor to make for us. Ice cream making was a sort of weekend tradition, especially when relatives were visiting. As kids we would listen for the sort of labored sound the ‘pail’ would make (as it froze), as we knew it was almost time to enjoy the delightful frozen treat.

While I don’t have access to fresh ripe soursop since I no longer call the Caribbean home, I’ll show you a simple trick to mimic the lovely flavor of traditional soursop ice cream no matter where in the world you’re based.

You’ll Need…

4 egg yolks
3/4 cup sugar
4 cups heavy cream
4 cups soursop juice
1 lime (zest)
Optional (vanilla or almond extract)

The trick about using soursop juice is to heighten the overall flavor as fresh soursop would typically do in such ice cream. In a pot bring the 4 cups of juice to a boil, then reduce to a simmer and let that go until it’s reduced in volume by about half. This will intensify the soursop flavor. Put it aside to cool as we work on the sort of custard.

As you remove the reduction off to the side to cool down, grate in about 3/4 of the lime zest.

Put the heavy cream on a medium flame and bring to a gentle boil. In the meantime you can add the the egg yolks (yes one broke so the image will show 3 viable) along with the sugar in a bowl and whisk. Give it a go for about 3-5 minutes to break down the sugar and to get it fully combine – it will go pale in color.

It’s now time to bring everything together. Temper the egg/sugar mixture with some of the warm milk and whisk as you drizzle in the cream, so you don;t end up with cooked/scrambled eggs. Do so until the egg mixture is warm and thoroughly combined. Now add it (whisk as you do) to the pot with the rest of the simmering cream. Give that a good mix and allow to come back to a gentle boil.

It will thicken.. that’s what we want. Now add in the soursop reduction and continue whisking. The idea is to have it thick enough to coat the back of a spoon. When that happens, remove it off the stove, grate in the remaining lime zest and chill in the fridge for 2-3 hours. This will make it easier for your ice cream maker.

When it’s fully chilled it’s just a matter of pouring the base into your machine and working it according to your machine’s directions. With mine, it took about 25 minutes to make into ice cream. However I like emptying the finished ice cream into a plastic container (with a lid) and placing it in the freezer to firm up a bit more (about 2 hrs). BTW you can enjoy this immediately.. I just like a more firm texture.

While nothing can replace the traditional way of making this ice cream from fresh sourpsop, this is one of those recipes people who don’t have access to the real deal, will be thankful for. Yes, I can get soursop here in Canada from time to time, but it’s usually $8-$10/lb and the quality is usually terrible (rock hard). With the insanely HOT summer we’ve been experiencing this year, I’m hoping to share a couple more ice cream recipes with you. Up next… Pina Colada!

Gluten Free Meat & Poultry

Grilled Geera Pork Recipe.

May 27, 2025July 27, 2016Leave a Comment

As we close off another successful year of July’s Month Of Grilling, I’d like to take a traditional recipe for making Geera Pork and tailor it for the grill. Geera (cumin) Pork is one of those food/snacks you normally associate with enjoying big-people beverages and can be classed as a ‘cutters’. As you’d find Tapas in Spain, we have ‘cutters’ in the Southern Caribbean. To help the pork tenderize without having to cook for an hour plus and to add a bit of a fruity balance to the fiery scotch bonnet kick in the kebabs, we’ll employ the use of a ripe pineapple.

You’ll Need…

2-3 lbs pork (cubed)
1 tablespoon ground cumin (geera)
1 scotch bonnet pepper (diced fine)
1 medium pineapple
1/2 teaspoon salt
1 tablespoon Caribbean green seasoning
2 tablespoon olive oil
2 cloves garlic (smashed)
* abt 6 Skewers (bamboo or metal)

* If using chicken instead of the cubed pork, only marinate for a couple hours in the fridge before grilling. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

I used a cheap cut of pork with a bit of marbling/fat, but I did trim off any areas where there were too much fat. Cube the same size pieces (about 1 inch), wash with water and the juice of a lime or lemon (not mentioned in the ingredient list) and drain/pat dry.

Place the pieces of pork in a large bowl, then add all the ingredients, except the cubed pineapple.

Now add the cubed pineapple and mix well. I used my hands as I like to crush the edges of the pineapple to help release some of it’s juice. We need the enzyme from the pineapple/juice to work as a natural meat tenderizer. Seal with plastic wrap or place in a sturdy zipper bag and marinate in the fridge overnight.

When it’s time to grill, soak your bamboo skewers in cool water for a couple hours, then thread on the pieces of pork and pineapple as you would normally make a kebab. Since there are raw pieces of scotch bonnet pepper in the marinated pork, I’d recommend using gloves for the process and remember to wash your hands with soap and water immediately after.

I grilled this off on a very hot charcoal flame. Though they were placed directly over the heat, I had them elevated so we didn’t burn the Geera or natural sugars from the pineapple.

I grilled them elevated for about 15-20 minutes, then I went directly over the heat source the final 10 minutes. HOWEVER, do keep an eye on them as they may tend to char very easily. Remember to flip them around for even cooking. Slightly charred bits are ok!

You can personalize this dish by adjusting the amounts of salt, scotch bonnet and cumin you use and you can always cook longer if you wish. I must admit that though I’m not a huge fan of the traditional Geera Pork, this grilled version with the pieces of pineapple is absolutely delicious. NOTE! Traditionalists.. I’d recommend using roasted ground geera for the dark color and STRONG cumin flavor you’d be looking for.