chris de la rosa Archives - Page 39 of 50

Otterbox Agility System For iPad And iPad Mini Review.

February 8, 2015February 8, 2015Leave a Comment

One of my favorite tools in the kitchen is not a pot, pan, knife or electric appliance.. though they all make life easier, especially when you blog about food and do recipe videos for a living. My new best friend in the kitchen is the Otterbox Agility System for my iPad mini, as it allows me to not only protect my iPad, but gives me the ability to go hands-free with my favorite recipes, videos and websites. I have three daughters who are all under the Apple spell, so over the years we gone through MANY iPhones… with than experience I know how important it was to protect my iPad after I became the proud owner of one.

In the following video you’ll hear me mention the following:

* OtterBox Agility Shell

* OtterBox Agility Portfolio

* OtterBox Agility Wall Mount

* OtterBox Agility Dock

* OtterBox Agility Power Dock

You can get everything I mentioned above, along with protective cases for your iPad, iPhones and other digital devices at the Otterbox website @ https://www.otterbox.com/

I’m sure your iPad mini was an investment on your part so I encourage you to protect that investment with the Otterbox Agility System.

Traditional Caribbean Peppersauce (hot sauce) Recipe.

May 28, 2025February 6, 201529 Comments

This is as old school as a recipe could possibly get on CaribbeanPot.com. Not just the recipe but the tool and technique I’ll be using. Before the days of blenders and food processors, we had food mills. Used to grind the dhal for making dhalpuri roti, preparing the dried fruits for making traditional black/rum cake, making homemade pepper sauces, grinding dried corn for making chilli bibbi and various other uses in the kitchen. Luckily my mom brought a mill for me many years back and with the abundance of fiery hot peppers in my garden last summer, I thought I’d dust out the Mr. mill and share this recipe with you all. Hopefully I’ll give you a glimpse into a glorious past.. something we seem to be losing touch with.

You’ll Need…

Hot Peppers (about 4-6 cups chopped)
6 cloves garlic
1/2 cup chopped cilantro
1 teaspoon sea salt
1 cup white vinegar

Note: As mentioned this past summer I had an excellent crop of Scotch Bonnet, Habanero, Chocolate Scotch Bonnet and Trinidad Moruga Scorpions… all deadly peppers. But you can use any 1 or do a mix as I did. Traditionally in the Caribbean we would use Scotch Bonnet peppers for this recipe.

IMPORTANT: Be mindful that these peppers are extremely hot and the oils can cause serious irritation (and pain). Do wear gloves and wash your hands immediately after with soap and water. Do not touch any sensitive areas after handling these peppers.

Wash the peppers and trim off the stems and give the peppers a rough chop. For a fiery peppersauce leave the seeds, if not do remove them if you wish to tame things down. Give the cilantro (traditionally in the Caribbean you’d use Chadon beni) and garlic a rough chop as well.

Now it’s time to set up the mill on a sturdy work bench (I used the desk in our kitchen). Assemble the mill, then adjust the settings at the back (2 screw-like things) to control the texture of the ground pepper. Once you start turning the handle with the peppers in the catchment area you’ll be able to better determine the coarseness you want. When clamping down the mill to your work surface I would recommend using a piece of cloth or paper towels to protect the area from getting damaged as you tighten it.

Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking. Keep a wooden spoon handy as you may have to press down on everything for it to work through the mill. (watch the video below).

Remember this is when you can adjust the coarseness.. so adjust accordingly.

I would even recommend using safety goggles when cranking and pushing down on the peppers in the event you get hit in the eye with any of the juices. To finish up all you have to do is mix in the vinegar, salt and lime (or lemon) juice and mix well with the ground peppers.

This recipe is as traditional and basic as you can get when it comes to peppersauce in the Caribbean. You can now get creative and add other ingredients like papaya (green), bitter melon, carrots and other herbs. Since we used vinegar this pepper sauce can remain on your kitchen counter as the vinegar will act as a preservative. For a longer shelf life you can certainly keep it in the fridge, but I’ve noticed that when you leave hot sauces in the fridge it somehow tames the heat factor! Store in a clean glass container.

Back in the day I remember my Uncle B (I spoke about him in my cookbook) would handle all the peppers with his bare hands and he’d be cool with it. My man hand hands of steel.. and everyone sought his help when they were making peppersauce!

CaribbeanPot.com Wins Gourmand World Cookbook Award With First Cookbook.

May 28, 2025January 26, 201515 Comments

PRESS RELEASE

For Immediate Release

(Hamilton, Ontario Canada) CaribbeanPot.com, headed by Chris De La Rosa, is pleased to announce that their first off-line cookbook, The Vibrant Caribbean Pot: 100 Traditional and Fusion Recipes Vol.2, has won a Gourmand World Cookbook award for 2014 in the category of Best Foreign – International Cuisine Book in English Canada. De La Rosa shares this award with editor Izabela Szydlo.

The Gourmand World Cookbook Awards, founded by, Edouard Cointreau, celebrates global cookbook and wine book publishing from over 144 countries. This award is sometimes referred to as the “Oscars of food awards”.

The Vibrant Caribbean Pot: 100 Traditional and Fusion Recipes Vol.2, will compete against winners in the same category, from other countries, for The Best in the World. The results will be announced on Tuesday June 9, 2015 at the annual awards event in Yantai, China.

In this glossy full-colour cookbook, De La Rosa, spans a cross-section of mouthwatering Caribbean cuisine. There are many keys to De La Rosa’s success; stunning photographs, simplified recipes and his charming and conversational tone.

“I am thrilled to represent Caribbean cuisine in a platform that is so prestigious. This is an especially proud moment as it represents a win over thousands of amazing entries,” says Mr. De La Rosa.

CaribbeanPot.com is the international hub of all things Caribbean cuisine online. Although it started humbly as a way to document family recipes (for his daughters), De La Rosa connects with over one million fans monthly through YouTube and voracious fans on Facebook, Instagram and other social media platforms. De La Rosa is currently working on his next cookbook, (part of a series of cookbooks), and on the development of complimentary CaribbeanPot.com products.

For more information on CaribbeanPot.com please contact:

Karen Nicole Smith at [email protected] or by 1.347.379.1969.

Homemade Fish Nuggets (fried fish) Recipe.

January 24, 2015January 24, 2015Leave a Comment

Immediately after posting the Island Style Chicken Strips Recipe, I started receiving requests for a fish version. A fish nugget recipe which will help encourage kids and picky eaters to give fish a try. When I hear people talk about hating fish and their only experience are those frozen fish sticks heated in an oven or microwave, I’m discouraged as I know that is not a good measuring-stick for fried fish. To achieve what I believe are the ultimate fish sticks or nuggets, we’ll start off with a wonderful Caribbean herb marinade, then dip the seasoned pieces of fish in a modified tempura batter, before frying them until they are golden brown.

You’ll Need…

1 lb Sole (any white fish)
1 teaspoon Caribbean Green Seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon peppersauce

Veg oil for frying

Batter ingredients:

1 cup carbonated water (chilled)
pinch salt
pinch black pepper
1 egg
1 cup all-purpose flour (+ flour for dusting)
1 scallion (green part)
1/4 teaspoon curry powder (optional)

If you’re using previously frozen fish (I used Sole) as I did, make sure to squeeze the pieces to remove the excess water they are frozen in. Cut into bit sized pieces and get ready to season. Go in with the Caribbean Green Seasoning, 1/4 teaspoon salt, black pepper and peppersauce (or finely diced scotch bonnet / your fav hot sauce). Give it a good mix and let it marinate for 5-10 minutes.

Place all the ingredients for the batter in a bowl and whisk (try to have the carbonated water as cold as you can get it – beer will work great as well). Now set up a work station. Seasoned fish, batter and flour.

Heat the vegetable oil on a med/high flame, then take a piece of the seasoned fish (leave the marinade on it for max flavor), dust it in the dry flour and then dip into the batter. Gently add to the heated oil. Fry 2 -4 minutes on each side – until golden brown. Then place on a wire rack or paper towels to get rid of the excess oil from frying.

As you take the pieces of fried fish out of the oil, you can sprinkle on a tiny bit of sea salt (if salt is your thing).

Serve warm – with some ranch dressing (or your fav dipping sauce for fish) or as we do in our home, with some homemade peppersauce and ketchup. Personally I like making sandwiches with these wonderful pieces of battered fried fish, but they just as good with fresh cut fries. Maybe in the coming weeks I’ll share my KILLA seasoned fries recipe with you all.

Orange Brown Sugar Glazed Plantain Recipe.

February 6, 2015January 19, 201512 Comments

I’ve been fortunate to travel up and down the Caribbean island chain over the years and one of the things I find astonishing, are the many uses we have for plantains. Growing up in Trinidad and Tobago, Sunday lunch (most important family meal) always consisted of boiled ripe plantains to go along with the stewed meats, Callaloo, Macaroni Pie, Stewed Beans, Sweet Potato and other tasty treats mom would prepare. Very simple, but what a joy to eat. The English, Spanish, French and Dutch Caribbean all have their unique take on preparing Plantains (green and ripe) and I’m sure this orange brown sugar glazed plantain recipe will surely join in among other classics.

You’ll Need…

2 ripe plantains
pinch salt
1/2 cup orange juice
1 tablespoon brown sugar
1/3 teaspoon cinnamon
2 tablespoons butter

Note: The more black (and ugly looking) the plantains are, the better they are for use. This is an amazing dessert and can also be used as a topping for your favorite ice cream. Fried ripe plantains are great to serve as a side to spicy dishes (like jerk and curry) as the natural sweetness helps to balance the heat elements.

Peel and slice the plantains into 1/4 inch pieces. I did oval shape, but if you wish you can certainly do lone pieces.

Place the slices of plantain in a container and add all the ingredients, except the butter. Stir and allow it to marinate for about 15-20 minutes at room temperature.

Heat the butter on a medium/low flame in a wide pan and add the pieces of marinated plantains. Keep the marinade. Fry on both sides until you have a golden color and slightly crisp edges.

After you have the desired golden color, go in with the leftover marinade and bring to a boil. The plantains are fully cooked, so all you have to do is allow the glaze or sauce to thicken up to a consistency you like.

Note: If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs.

Do give this plantain recipe a try as it’s fun to do and quite tasty.. your sweet-tooth will thank you.

Jerk Chicken Noodle Stir Fry.

May 27, 2025January 16, 20157 Comments

Here’s another dish I enjoy making when we have leftover jerk chicken (something not too common in this house). From the flavors of the residual jerk marinade on the chicken to texture of the slightly cooked vegetables, this is an ideal one-pot dish. As I’ve mentioned in the past, after slavery was abolished on the islands, many indentured laborers from China and India were brought in to facilitate the shortage of labor. So you’ll find that our culinary culture reflect this infusion of Asian flavors and technique in cooking. This dish is the perfect example of how the Caribbean and Asia comes together for something absolutely mouthwatering.

If you can, try to get a “Guyanese” chow-mein type noodle – can be found at most West Indian markets.. it works best for this dish in my opinion.

You’ll Need…

1 package Noodles (about 340 G | 12 oz)
1 stalk celery
1/2 carrot
2 scallions
2 cups jerk chicken (cubed)
2 birds eye pepper (optional)
2 cloves garlic
1 1/2 cups cabbage
1 teaspoon Oyster sauce
1 teaspoon Hoisin Sauce
1 tablespoon soy sauce
1 tablespoon veg oil

* Cook the noodles according to package directions “but”.. if it says to cook for 5 minutes, try to under-cook it by a minute or so, so you don’t end up with soggy noodle when it’s stir fried.

Prepare your vegetables (cut, dice etc). I had leftover jerk chicken breast, so all I did was cube it into bit sized pieces. If you don’t have leftover jerk chicken, take 2 large chicken breasts, marinate in your fav Jamaican jerk marinade and broil in the oven for about 15-20 mins (depends on the thickness). Be sure to keep as much of the jerk marinade on the chicken as you cube it as it will add that wicked jerk flavor to this noodle stirfry.

Cook the noodles,drain and set aside. Be sure to have all your ingredients prepped as this is all about cooking fast!

In a deep pan heat the oil on a medium flame then go in with the diced garlic and cook for 30 seconds, then add the celery, cabbage and carrot and cook for another 1-2 minutes. At this time you can add the two birds eye pepper (whole) so we get some flavor and not the raw heat.

It’s now time to add all the sauces and stir well, then go in with the cubed chicken.

Stir well so we get that ‘jerk’ flavor throughout the dish. If you wish you can add a tablespoon of jerk marinade to the pot for that extra kick of Caribbean goodness. Finally it’s time to add the pre-cooked noodles to the pot, stir well and cook for another 2-3 minutes. Then top with the chopped scallion and you’re done!

It will be normal for the noodle to clump a bit when it’s cooled, but as you add it to the pot and stir.. it will loosen up. Remember to remove the whole peppers (or leave it for those who like heat) before serving. If you want an additional kick (remember the jerk marinade will have scotch bonnet) you can always break the birds eye pepper.

You can personalize this dish by adding your fav vegetables and that’s also a great way to stretch this dish for more people. Bell pepper, bean sprouts, broccoli, zucchini and Christophene (Jamaican choc cho | chayote) will all work well in this dish. NOTE: You will notice that I didn’t add any salt as I’m trying to cut back on the amount of sodium in my diet and the soy sauce will be enough to season this for me. But do taste near the end and adjust to your liking.

Lemongrass Tea (fever grass tea in the Caribbean).

January 11, 2015January 11, 20151 Comment

I still recall mom always asking me to go get a piece of fever grass (lemon grass) from the old wash-tub she converted into a gardening pot, where we had a huge patch of lemon grass growing for as long as I could remember. In the dry season they would dry-down with a mound of dirt where the roots were , but with the first drizzle of the rainy season they would be back with vigorous life. It was my job whenever someone had the onset of a fever (high temperature) to go harvest the ‘fever grass’ so mom could make a pot of tea. Yes, lemongrass tea is used as a remedy for fevers in most of the Caribbean, it’s known “Fever Grass” and… it works!

You’ll Need…

3 stalks lemon grass (aka fever grass)
4-6 cups water
sweetener (honey or sugar)
slices of lemon (optional)

For a more potent tea, try getting grass with a bit of root still attached (or so mom would insist). If you live outside the Caribbean or a region where you can grow fresh lemon grass, try Asian markets as it’s used in cooking many of their delicious recipes. In my case I was able to source both the fresh (a bit dry) and frozen stalks of the lemon grass at a local Asian market.

Using the back of your knife, beat the lemon grass a bit, then place it into a pot with the water and bring to a boil. Reduce to a simmer and let it go for about 15-20 minutes.

You can now strain and sweeten as you like, but I much prefer to let it steep for a few minutes. I would recommend straining a couple times, then sweeten with sugar or as I like doing, with honey. To really brighten up the finished fever grass tea, I like adding a couple slices of fresh sliced lemon.

Our friends had invited us out to lunch a few years ago to a lovely Vietnamese restaurant. As you’re seated the waiter brings over a piping hot teapot of tea (served cold in the summer months). As my friend poured me a cup, I was immediately taken back to my childhood days with the lovely scent of the lemon grass (fever grass). However, my recollection of this tea was when someone (including myself) had a fever.. yea, not a great way to start of dinner.

Caribbean Beef, Sweet Potato And Pumpkin Soup

May 26, 2025January 7, 20154 Comments

That bone chilling cold is back and with a vengeance. Over the Christmas holidays it was relatively mild by Canadian standards, but this morning the mercury dropped to -28 C (-18.4 F). Like a true son of the Caribbean soil, I’m battling back with a hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body! We’ll start off by roasting the pieces of beef (with bones) in the oven, something which is not traditional in Caribbean soup making, but that roasted flavor will elevate this soup to a HIGHER level! Then we go in with pieces of pumpkin and sweet potato, followed by fresh herbs and other flavor ingredients.
You’ll Need…

2-3 lbs beef bones
1/2 teaspoon salt
1/4 teaspoon black pepper
2 carrots
1 large onion
2 stalks celery
2 large sweet potatoes
1 medium butternut squash
2-3 cups diced pumpkin
water * or Beef stock
3 cloves garlic
3 tablespoon olive oil (divided)
4 sprigs thyme
1 scotch bonnet pepper
2 tablespoon chopped parsley
1 stock cube
2 scallions
3-4 allspice berries

optional.. flour dumplings, potato and ground provisions.

It’s important that you use pieces of beef with bones for maximum flavor and it’s normally the cheapest cut of meat. Wash and pat the beef dry, then place in a baking dish with the cubed celery and carrots. Toss with 2 tablespoon olive oil and roast on the middle rack of your oven for 45 mins @ 400F

As the beef roast in the oven, peel and cube the pumpkin, squash and sweet potato. You’ll notice that I used traditional Caribbean sweet potato (purple/red colour) and what is called ‘yams (sort of orange colour) in North American grocery stores. We’ll cook this for a long time, so feel free to cut them in large pieces.

Remove the roasted beef from the oven and get ready to put everything together so we can started on our soup. If you prep the vegetables in advance, cover them with water so they don’t go discolored on you.

In a large soup pot, heat the remaining tablespoon of olive oil and go in with the diced onion, garlic, black pepper, chopped scallion and thyme on a low heat and cook for about 3-4 minutes.

Turn up the heat, add the roasted beef and vegetables.. be sure to get all the stuff at the bottom of the roasting pan and give the pot a good stir. Now go in with all the other ingredients, cover with water or beef stock and bring to a boil.

You will notice a few things. 1. If using beef stock, keep in mind that it will have a lot of sodium so be mindful when adding more salt. 2. I added the scotch bonnet ‘whole’ to get the flavor and not the raw heat. if you break it – be prepared for that Caribbean sunshine. and 3. If adding flour dumplings, do so the last 10 minutes of cooking.

Reduce to a gentle boil and allow to cook for about an hour and 3/4 or until the beef is tender. The vegetables will fall apart for the most part, but that will give you a nice thick soup. If you want your vegetables with texture, you can add them the last 35 minutes of cooking. Taste for salt and adjust accordingly and remember to remove that scotch bonnet pepper at the end of cooking.

Serve HOT (forget the warm thing).. this is meant to warm you up on those cold winter days or when you just want a taste of home! 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. Flour dumplings will NOT be an option.

Rice Cooker Jamaican Rice And Peas Recipe

May 28, 2025January 2, 201526 Comments

Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!

You’ll Need…

3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)

* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.

Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.

Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.

Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).

Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. 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. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.

Simple Recipe For Tasty Salmon In The Oven.

December 27, 2014December 27, 20144 Comments

Island life is closely connected to the ocean as well as the land on so many levels. Like the fresh herbs,vegetables and fruits we’re blessed with, the Caribbean Sea is packed with some the most delicious fish and seafood known to man. However when it comes to Salmon, it was more of a Good Friday dish and usually the salmon came in the form of a can (or “tin salmon” as it’s known). But if you’ve ever had stewed or curry salmon (yes the same stuff from the can) done the Caribbean way.. lets just say you’ll be amazed! Living in North America means fresh salmon is readily available in most supermarkets, so this is one of my go-to recipes when Tehya (shes the only one who really deals with the fish and seafood) and I get a hankering for baked salmon.

* You will notice that this is isn’t necessarily a “Caribbean” recipe, but I thought I’d still share it so you have some variety in your fish recipes repertoire. If doing this recipe gluten free do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

You’ll Need…

2 salmon steaks
1/2 white onion (sliced)
1 cup chopped grape tomatoes
1 tablespoon chopped chives
2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 sprigs dill
4 slices lemon

* Parchment paper

In a small bowl place the chopped tomatoes, 1 tablespoon of olive oil, salt and black pepper and give it a good mix. Now tear off a large piece of parchment paper and in the middle drizzle on 1/2 the remaining olive oil, then layer on two lemon slices, a few onion rings and a sprig of dill. Place one of the salmon pieces on top of it and pour on 1/2 the tomato mixture we made.

Carefully wrap the fish as a package and try to seal it so the salmon steam cooks in its own juices and with the flavour ingredients we added to the parcel. If you want you can add additional black pepper and salt on top of the fish before sealing the parcels. Do the same of the next piece of salmon, then place them in an oven proof dish (you can add a bit of cooking spray or veg oil in the bottom of the dish)

Heat your oven to 375 F and place the dish on the middle rack. After about 15-18 minutes the salmon should be fully cooked (depending on how thick they are). Now you can personalize this by adding a bit of scotch bonnet pepper to give it a wicked kick and you certainly cook it longer if you so desire. But salmon (like all fish) can go dry and have a sort of cardboard texture if its overcooked.

There are so many flavors going on here in this simple baked salmon dish, I dare your kids and picky eaters not to enjoy this one. Well, unless they are Indy and Kieana who refuse to eat any fish but their grandmother’s fried King Fish, dipped in ketchup. They’ve been eating that ever since they could eat solids as toddlers.

Simple Guyanese Pepperpot Recipe.

May 27, 2025December 17, 201443 Comments

When you hear a Guyanese person speak about Christmas the conversation always heads in the direction of Pepperpot. You have to love the passionate manner in which my fellow Caribbean people speak about this lovely meat stew most Guyanese serve on Christmas morning with a thick slice of their traditional plait bread. The tender pieces of meat falling of the bones and the rich gravy…. oh that rich gravy! You’d rip a piece of the bread and dunk in into that lovely gravy, spiced with cinnamon, herbs and cassareep (a thick molasses like reduction made from cassava). Other that what goes into making the pepperpot, patience is key… low and slow and you’ll be rewarded.

You’ll Need…

4 lbs of meat- (beef and goat)
1 cup cassareep
2 cinnamon sticks
2 inch piece orange peel
4 cloves garlic
4 wiri wiri peppers
1/2 cup brown sugar
1 1/2 tsp salt
8-12 cups water
4 springs thyme
6 cloves (optional)
2 small onions

*tablespoon veg oil

Note: I’ve seen my cousin’s in-laws who are Guyanese make this dish with strictly goat meat and I know others who uses a combination of meats as I did.. but they also add pork, oxtails, trotters and even cow heel. So the choice is yours.

Have your butcher cut the meats into the same size pieces and try your best to trim off as much fat as you can. I personally like using a combination of meats with bones and boneless. So the goat meat had the bones, but the beef was indeed boneless.

In a large/deep pot, heat the oil and add the pieces of meats (wash and drain first) and try to brown a little. Then add all the other ingredients (except the water) and give it a good stir. Next up add the water (make sure everything is covered) and bring to a boil.

You will note that I kept the peppers whole so I get the flavor and not the raw heat (you can remove them before serving and try your best not to break them open).

As it comes to a boil you’ll need to skim (and discard) the sort of scum at the top of the pot and during the 3 hr braising process, you’ll want to do the same for any oily fats you see on the surface. Now that it’s boiling, reduce to a very gentle simmer, cover the pot and let it go for 3 hrs. Yes, you can use a pressure cooker to help with the lengthy cooking time, but to be quite honest.. you’ll loose some of that lovely flavor you ONLY get with slow cooking.

After 3 hours the liquid would have reduced by about 3/4, so it will be intense in both color and flavor, for what I believe is one of the most tasty Caribbean gravy you’ll ever enjoy. Guyanese pepperpot is something cooked a couple days before Christmas and remains on the stove, gently heated every time you need a fix. Personally, I much prefer my Pepperpot with cassava dumplings or ground provisions (that’s probably the country boy in me).

Thanks for all the email requests for this recipe as I much enjoyed having that lovely aroma of the cinnamon throughout my home for the 3 hours of cooking. My girls told me the scent reminded me of Christmas… and they’re not Guyanese!

Sorrel Cranberry Rum Punch Recipe.

February 22, 2015December 11, 20148 Comments

Bring drinks! The holiday season in the Caribbean is all about music, food, family and drinks. Not in that order but you get the picture – fun and merriment! As a kid I looked forward to a chilled glass of sorrel, made from the fresh harvested petals of the Hibiscus sabdariffa plant, which we usually had planted in our kitchen garden. Living in North America means that sourcing fresh sorrel is almost impossible and when you can, it’s insanely expensive. However we’re very lucky in Southern Ontario to have well stocked stores with the dried sorrel petals. Personally I much prefer using the dried stuff now as I find that the ‘sorrel’ flavor is much more pungent. Today we’ll take the traditional way of making sorrel, toss in some cranberries and spike things with some wicked Caribbean rum, for what I believe is an outstanding holiday Caribbean rum punch.

You’ll Need…

3-4 cups dried sorrel
1 cup dried cranberries
1 1/2 cup sugar
8-12 cups water
1 stick cinnamon
1 star anise
1 orange (cut into wedges)

thick slice of ginger

1 cup rum (or more)
3 dashes angostura bitters
slices of orange (garnish)

Note: Since fresh cranberries is widely available in North America this time of the year, originally I wanted to use the fresh stuff. However knowing that it would be easier to source dried cranberries (around the world), I went with the dried stuff. If using fresh cranberries I would use about 2-3 cups of it.

Put the sorrel, cranberries, star anise, cinnamon and orange wedges (you can squeezed the juice of the oranges directly into the pot – keep the skin in there) and top with the water. Bring to a boil, then add the sugar and reduce to a simmer for 10-15 minutes (stir well after adding the sugar to dissolve and sweeten). Turn the stove off and let the mixture steep for about 2 hours.

The mixture will take on a rich deep red color and your kitchen will take on the lovely aroma of the season (smells like Christmas). Be careful when doing this step as if it spills it may stain. It should be cool now, so strain (you may have to do this a couple times) into a clean jug or punch bowl and get ready to give it the kick good rum punch MUST possess! Discard the strained stuff.

Taste for sugar (adjust to your liking), add the bitters and go in with as much rum as you like. I used white rum as I wanted the flavors of the sorrel, cranberries and slight hint of cinnamon to really shine. but if you want it more spicy, you can use a spiced dark rum. You’ll also notice that I didn’t add any cloves as in making traditional sorrel.. I personally believe it would be too spicy.

Chill and serve with some slices of orange and remember if you’re adding ice, keep that in mind when sweetening (so it doesn’t get watered down). A perfect twist on both traditional rum punch and Caribbean sorrel drink.. Do leave out the rum if you’re giving the kids some sips! Those kids can get rowdy when intoxicated!