The call went out via the Facebook Fan Page a couple days back and within seconds I had a delicious sounding recipe, rearing to go for Jamaican style pepper shrimp. Last Spring after we came back from of Jamaican trek, one of the first questions I got asked was “did you try any pepper shrimp?” Must have been all the Guinness, but I still can’t remember coming across pepper shrimp while on the island. However, speaking with our friends who we traveled with, they assured me that several times we were approached by ladies selling them in little plastic bags on the side of the road. The home of pepper shrimp in Jamaica is “Middle Quarters” (Saint Elizabeth Parish) and though their method of preparing them is a bit different that what I’m about to share with you, Christine who sent me this recipe assures me that this recipe will rival any found on the island.

You’ll Need…

1 lb shrimp (I believe they were 30/40)
1 habanero pepper (or any hot pepper you like)
2 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon paprika
2 tablespoon parsley
4 cloves garlic

Note: Traditionally parsley and paprika are not used in this dish, however I love the brightness the parsley brings and the sort of smokey undertones from the paprika is a good addition. In true Jamaican fashion, I’m sure a dash of pimento (allspice) would be a good inclusion as well. In the video for this recipe I mentioned that I used 1/2 teaspoon salt, but I felt I had to adjust that to 3/4 teaspoon after tasting the finished dish. You’ll also notice that I used a habanero pepper, but in the Caribbean scotch bonnets are the peppers of choice.

You’ll notice that I used whole shrimp, with the head still attached and in it’s sort of shell. This is the way it’s traditionally done in Jamaica, plus I love the sweetness of the shrimp when it’s cooked this way. The shrimp steams in it’s own shell and this process seems to heighten the rich flavor of the overall dish. I hate seeing the legs and antennae sort of thing, so using my kitchen scissors I trimmed those out. I then gave the now trimmed shrimp a good rinse and allowed them to drain.

TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.

Next up I gave the garlic and pepper a very fine dice, as I didn’t want to get big pieces of pepper or garlic when eating. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.

Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt and paprika and stir well to coat everything.

As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice. This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan. The shrimp will also let out it’s own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery. Within 7 minutes or so and my shrimp were done.

Top with the chopped parsley, give it a final stir and get ready to serve.

This a wonderful spicy snack that’s great when having some drinks with friends, or as in my case… reminiscing about a great Jamaican vacation. Remember to check out the ladies in Middle Quarters when you visit Jamaica next and tell them Chris @ CaribbeanPot.com said to look them up for the best pepper shrimp on the island.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

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Q & A With The Rhymin Chef, Philman George.

May 28, 2025July 23, 20116 Comments

A few weeks back I mentioned to you guys that I was meeting with The Rhyming Chef for coffee and after that meeting I was excited when I announced to you guys on FaceBook that the chef agreed to answer any kitchen related questions you guys may have. This was an amazing opportunity to get tips and advice and many of you submitted your challenges. I’ll first introduce you to Philman George who is the Rhyming Chef and then we’ll get to the questions…

“Life is rhythm! Just put your hand on the left side of your chest and tell me if I’m wrong!” For The Rhyming Chef a kitchen without rhythm is a kitchen without life. “I’m sure at some point we have all whistled, hummed, or even sang a few lyrics while cooking food,” explains The Rhyming Chef. “This is the absolute minimum. What I do is take rhythm and food to the extreme!”

Philman George, aka The Rhyming Chef who is of Barbudan heritage, is proud to have grown up in the inner city of Toronto Canada. The passion for cooking started at a very young age. Philman would accompany his mother to the grocery store and watch closely as she selected the ingredients for her culinary creations. “I never saw my mother read a recipe book. She cooked from the soul, using a bit of this and a bit of that.” Philman started experimenting in the kitchen as soon as he could reach the stove, and at the age of 16 he landed his first job in an English style pub as a dishwasher. A few years later he would enroll in Culinary Management at George Brown College in Toronto Canada.

“As a young cook I always dreamed of being an Executive Chef, but the road to the top was full of obstacles. When I was frustrated with the industry I would pick up a pen and write a song.” Eventually Philman would start writing lyrics that were centered around his cuisine. “My food is a reflection of my surroundings and experience. I was trained in classical French, but living in a multi-cultural city like Toronto and by traveling overseas, I have expanded my repertoire. I love Italian, Caribbean, Asian and East Indian cuisine and I pull from all of these resources to create food that is approachable and flavourful. Every now and then I like to show off, but I believe that “fine food” does not have to consist of ingredients that are expensive and extremely rare.” Once his skills in the kitchen were at par with his skills on the mic, The Rhyming Chef was born!

Read the full bio @ https://www.therhymingchef.com/bio

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The Questions….

I’ve got a super simple question but it is very relevant to me. I do not use a rice cooker to cook rice and normally I boil the rice and strain off the liquid when it’s done. I saw once a chef boiled rice and did not have to strain it, it was done just right in the pot with no sogginess, no extra liquid to drain. My question is : How do I go about boiling rice like that?

You have been cooking rice using the pasta method. What you want to learn is the absorption method. All rice can be cooked using both methods, however certain types of rice do exceptionally well using the absorption method. These are Parboiled, Basmati, Jasmine & Sushi rice. I would recommend that while you are still learning to use parboiled rice, as it is the most affordable.

Equipment is always key. You will need a heavy bottom saucepot, with a lid that has an air hole. Heavy bottom will ensure that the heat distributes evenly, so the rice doesn’t burn or stick to the bottom. The perfect saucepot for cooking rice for a small family should be 6inches in diameter.

Cooking rice in a pot this size requires you to use a minimum of 3 cups of rice. Add the rice to the pot and then add in 4.5 cups of cold water. Basically for every cup of rice you need a cup and a half of water. Another way to measure the water is to place your middle finger at the top of the rice – the water should come just below the first joint line of your middle finger.

Bring the rice to a boil, stirring once or twice to make sure no grains are sticking to the bottom. Never bring to a boil on maximum heat. If using an electric stove and max heat is 10 – try bringing it to a boil on 8.5. If using gas bring the flame to just below the bottom of the pot.

After the rice has come to a boil turn down the heat to about medium high. There is no need to stir anymore. Wait for a few minutes until you can start seeing tunnel effect in the rice. These tunnels are caused by the boiling water evaporating/escaping through the rice. There should still be a thin layer of water on top of the rice at this point. Turn the heat to a low setting (2-3 on electric), and cover the pot. Do not remove the lid for at least 10minutes. Glass lids with a air hole work best, so you can see the rice as it is steaming. The air hole will prevent any spill over. I can’t stress the importance of not removing the lid, and making sure the heat is low. Let the steam do its job and make your rice fluffy and soft! Good luck!

What’s your favorite island meal chef?

Fried fish (in particular Parrot Fish) with a simple side of roasted dumplin’s and some sautéed callaloo and I’m in heaven.

What’s the one cooking utensil you can’t live without?

Zester

Rhyming Chef- I’m a great cook (not to toot my own horn lol)but I can’t handle flour recipes ah tall! Bread comes out heavy and uncooked in the middle, fry bake come out heavy and hard like rocks, even dumplings come out looking like flour paridge! Any tips to fix my handicap?

Heavy breads / uncooked usually means that your leavening agent was insufficient. Try increasing the amount of baking powder/yeast by 25%. A lot of the time, bread/dumpling recipes rely heavily on the flour. Most recipe books do not take into consideration the type of flour you have in your region. I find most flours in the Caribbean to be very dense. Increase the leavening agent and hopefully this helps. Also try sifting your dry ingredients!

I would love to know how to make a savory pumpkin soup. I had it at a restaurant on Beef Island about 30 years ago……Can you help?

WOW YOU HAD IT 30 YEARS AGO AND YOU STILL REMEMBER…… THIS IS THE POWER OF GOOD FOOD!

Caribbean Pumpkin & Ginger Fish Soup:

4lbs Caribbean Pumpkin
2oz (1/4 cup) Ginger
3.5 oz Onion Chopped
4 cloves Garlic
6oz Carrot Chopped ( 1 cup)
5 seasoning peppers
Thyme
Cinammon
Fresh nutmeg
12 cups fish stock

Round off with honey

This is a simple recipe that you can play with. Seasoning peppers can be found at your local West Indian grocer, as well as the pumpkin. Try also adding a bit of bay leaf and curry leaves to the soup as it is cooking. If you know what your doing this should be enough info for you. If not, please wait until the fall, as I often prepare this recipe in the fall season. I’ll take you through it step by step at that point!

How can I get sweet potato fries crispy (without frying)?

Hummm. Can’t help you out here. I don’t know any other way to cook fries other than to fry. Cutting them into strips and then baking them would be my next guess!

I make my own burgers but they always come out dry. How can my burgers be moist and juicy?

Do not add breadcrumbs or eggs to your recipe. Add a touch of BBQ sauce, or maybe some Lea Perkins. Follow the techniques that I’ve laid out in my Carib burger recipe and you should be fine. Moist burgers every time! https://www.therhymingchef.com/carib-burger

How can I make a good pull pork Thanks awaiting your reply.

Sorry, for personal reasons I gave up eating pork over 12 years ago. I don’t really have much advise on this subject. NOTE from Chris… I’m working on a good pulled pork recipe with a Caribbean twist which I’ll be sharing soon. Stay tuned.

My knife skills are not bad. How can I improve them?

I have a few videos on youtube that are essential to watch to help you with your knife skillz!

https://www.youtube.com/watch?v=7lcpEGnl7CI
https://www.youtube.com/watch?v=E3C4L-pK-Cw

If you make rice n’ peas…how do I get it to not come out soft and mushy?

Use less water and make sure you are using the right rice and the right techniques. Chris maybe you could share my response to your question with this person.

Should fresh parsley only be used as a garnish or can it be added to a dish in progress?

Parsley is a great herb to use as a part of your cooking process. Iron Chef Hiroyuki Sakai who is a master of French cuisine often used parsley in his winning dishes and he has a kitchen stadium record of 70-15-1. Parsley has a very delicate, gentle flavour and gives a garden fresh taste to a dish. I use chopped parsley as a finishing touch to a pasta dish or I combine it with other herbs and olive oil as a marinade for meats.

Friends we can show our appreciation to Philman aka The Rhyming Chef by leaving a comment below to say thanks and I encourage you to visit his website at https://www.therhymingchef.com where you’ll not only get to know the chef much better, but you’ll benefit from the loads of content he provide… including some of the best produced videos I’ve seen online. While there, be sure to check out his Facebook fan page and leave him a message on the wall saying that Chris sent you over! Maybe you guys can convince him to share his secret jerk marinade recipe. Check this – my guy even perfected one that’s gluten free!

Thanks Chef – mucho appreciated!

Gluten Free Meat & Poultry

The Ultimate Jerk Pork Recipe.

May 27, 2025June 13, 2011179 Comments

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Today we’ll induct yet another dish into the series “The Ultimate” (keyword search ‘ultimate’ in the search box – top right of this page for more recipes in the series). This time we’re doing one of those classic Jamaican dishes… Jerk Pork. The first time I made this dish was about 5 years ago when our friends were getting married and they were having the stag / doe and asked for us to bring along a dish. Since then, we’ve only heard good things from the many guests who were there that night. This weekend being Tehya’s birthday and knowing that my mom is a fan of jerk pork, I thought it would be perfect for the bbq we were having.

If you read the piece I did titled Jamaica One Plate At A Time, you’ll know that I went in hunt of the perfect jerk while we were in Jamaica and found (more like stumbled.. stretch our legs and use the bathroom) a spot called “Supreme Jerk Center” on our way to Negril from Montego Bay. The fella doing the jerk had some skills. Not only was the pork perfectly cooked over the open coals, but we could tell that he allowed the meat to marinate for quite some time. As the pork was infused with that authentic jerk flavor and the smoky taste from the pimento wood was divine. Though I don’t have the use of the open coals, I’m positive that my jerk pork could easily rival his.

For this recipe you’ll need to refer to the jerk marinade recipe I shared with you a few months ago or see below for quick instructions. If you don’t feel like making your own marinade, check out the selection of Jamaican Jerk Marinade and BBQ Sauces you can purchase.

You’ll Need…

Jerk Marinade

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

* Basically all you have to do is give everything a rough chop and place in a food processor or blender as I did and pulse until you get a smooth consistency.

Then you’ll need…

1 boneless pork loin (about 7-8lbs)
2 cups of the jerk marinade

Let’s get started. Give the pork loin a good rinse under cool water and pat dry with paper towels. Then place the pork in a large dish/pan and using a pairing knife, make some stabs into the meat (about 1 inch deep). This will help in the marinating process. This step will get a bit messy, so using gloves may come in handy. Remember we used scotch bonnet peppers in the marinade so you may find that your bare hands may catch on fire! Pour 1 cup of the jerk marinade over the pork loin, then using your hands, massage and work it well. You can certainly bush the marinade on, but I much prefer to work this with my hands. Now cover and leave to marinate for at least 5 hours in the fridge.

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Take the pork out of the fridge about 25 minutes before you start to grill, to allow it to come back to room temperature. I’m using a gas grill to cook this but if you have a wood or coal burning grill, do your thing. Basically you want to bring the temperature of the grill to about 300 degrees and brush the grate with some vegetable oil. All you do is take tongs, grab a piece of paper towel and dip it into a bowl with vegetable oil an brush the grill.

The goal is to slow cook this so you have 2 options. Grill on the top level grill or sort of warming rack (as I did) or grill with indirect heat. The flame would be on one corner of the grill surface and the meat on the other. This way you don’t get direct contact with the meat and flame/heat.

Basically all you’re doing for the next 2.5 to 3 hours is basting every 20 minutes and turning over when you do, so the meat cook evenly. When you removed the pork loin from marinating, do save the left over marinade and add a further cup, to use for basting during the cooking process.

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When I purchased my pork loin I looked for a piece with a thin layer of fat. This allows the meat to basically self-baste while cooking… so you don’t get an overly dry finished dish as the loin is usually very lean. Remember to try to maintain the 300 degrees, keep the lid on the grill closed and brush on marinade every 20 minutes or so. You will notice that it will start going dark and have a sort of burned look, but this natural. It’s just all the sugars doing it’s caramelizing thing. Good jerk is supposed to have that sort of colour… but remember – no direct heat or it will become burnt!

jamaican jerk pork

Do allow this to rest a bit before slicing, so some of the natural juices are allowed relax the jerked pork loin. We had over 25 people here and I still had enough to pack a doggie bag for my parents when they left. But we did have many others dishes as well. Conservatively, this is enough for about 10-15 people as a main meat side..

IMPORTANT: Be sure to use a gluten free soy sauce to meet with your gluten free dietary needs when doing this jerk pork recipe.

— Winner Wanted!—

It’s that time again – we’re giving away the following book (see below) to one lucky person for the month of June. All you have to do is leave me a comment in the comments section below (please say something about this recipe) and your name will be automatically entered to win this amazing book on organic gardening and cooking with herbs, vegetables and fruits.

cookbook giveaway

Yea! Not your typical Caribbean book, but a wonderful way to learn about organic gardening and cooking. Focusing on plants that are easy to grow, Adam Caplin takes an illuminating new look at the delights and challenges of cultivating edibles, showing how they can be grown – on their own in beds and containers, in mixed borders, and decoratively with flowers – for their ornamental as well as their nutritional value. Celia Brooks Brown presents 35 mouthwatering vegetarian recipes – for soups and starters, main courses, salads and light dishes, salsas and chutneys, and sweet things. This book features glorious photography by Caroline Hughes and William Shaw.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there. I don’t care what your comment is, but it would be nice if you could tell me what you like about Caribbean food and if the recipes I share are helpful.

Here are the rules pertaining to winning the copy of “New Kitchen Garden”…

– contest is open to everyone globally

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from June 13 – to midnight June 30.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this book out to you. It’s simple, free and a great way to experiment with some organic gardening and cooking. Good luck to everyone who enters.

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Oye! before you go… Remember you can watch the cooking videos on the recipe channel and we’d love to interact with you on our Facebook fan page. There’s a few thousand of us already causing commesse on there… so do check it out.

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Spreading The Culinary Culture Of The Caribbean – St Croix Food and Wine Experience.

May 28, 2025May 6, 20115 Comments

It was a cold winter’s night back in December when while doing a “viewing” of a Thai restaurant that was up for sale, my friend turned to me and asked “will you be keeping the Thai menu?” To which I answered NO! The plan is to have a Caribbean menu. It’s been my dream to add a little Caribbean sunshine to the culinary delights which our city seems to hunger for. Especially during those cold winter evenings when the temperature hit’s – 15 C. His response was not what I expected – “but what will you serve, you guys don’t have many dishes!” He (tried) explained… all you have is roti, curry goat/chicken, jerk and rice and peas. I kinda took offense to his remark, but I knew where he was coming from. The average Canadian exposure to Caribbean food, is the limited menu those take out Caribbean restaurants serve. Yes, some sort of curry with roti or jerk with rice and peas. Don’t get me wrong, I’m VERY proud of those dishes, but it’s pains me to know that our rich culinary heritage is not really showcased as so many other cultures in North America (Italian, Chinese, Middle Eastern, Indian, Asian etc).

So where am I going with this post?

When my friend Steve @ UncommonCaribbean.com sent me a copy of a cookbook he contributed to, I figured it was your typical cookbook and it sat on the far right corner on my desk for a couple weeks. It’s only after I saw Caron going through it (isn’t funny how we show interest in things only after someone else is using it) that I decided to see what Mr Bennett was up to…

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St Croix Food And Wine Experience – A Culinary Guide To The Island Featuring More Than 100 recipes From Island and Celebrity Chefs.

Yes, there’s a recipe for roti with sweet potato and chickpea filling, but that’s where the typical Caribbean food begins and ends in this masterly crafted book. Masterly Crafted? Hear me out…

This is a comprehensive look at not only a list of interesting recipes with instructions for you to follow and hopefully be successful at recreating, but you’re taken on historic trip of St Croix and I especially love the section dedicated to long tradition of rum making on the island. What can I say.. I’m an island boy who appreciates a good rum (hold the coke) ever so often.

The Recipes – On this blog I try to relive more of the traditional foods I grew up with on the islands and the feedback I get from the 1000’s of readers daily is always positive. But as a foodie I also enjoy trying new and exciting dishes, so maybe this is why I love the sort of fusion twist the recipes presented take. You have the “Lime and Coconut Ceviche, with ginger and fresh fish. Then there’s the Pig Foot Cake (yea not the most appealing when you read it out loud… but sounds very interesting when you go through the ingredients etc) with egg and fois gras torchon. If you know anything about Caribbean people you’d know that “wasting” is not an option, so pig feet or trotters are used in many delicious ways. So to see the humble pig feet paired with fois gras, was somewhat exciting for me. But I could not contain myself (will be trying it this weekend) when I saw the Mango rum Pulled Pork recipe. I’ll definitely share that one with you guys in the upcoming weeks.

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Crucian Painkiller – wicked name for a drink and from the sound of things – seems like a must try! In the section of the book dedicated to ‘beverages” you’ll find a lovely mix of classic cocktails and an an assortment of drinks I’m sure you’ve never tried. Here’s your chance to be the star bartender at your BBQ this summer with drinks which will impress all your guests.

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Speaking about rum and cocktails… I’m not a wine drinker and I’ve been known to say that wine drinkers are phonies. I guess that’s the typical comment when you don’t know much about something. We were in Trinidad and Tobago for carnival a couple years ago and my sister had friends visiting from Switzerland who were not only amazing at preparing ‘fancy’ meals, but they were very knowledgeable when it came to wines. They tried to give me a quick lesson, but my mind was on one thing at that point- Carnival. Wasted opportunity I guess!

If you’re anything like me and would like to learn more about wine, especially when it comes to Caribbean food, you’ll love the chapter dedicated to just this. “Wine In The Tropics” A Simple Guide To Pairing Wine With Caribbean Cuisine”. I’m no wine aficionado now, but I have a foundation to build on and I’m confident enough to hit the specialty wine section of the liquor store without being intimidated when the clerks comes around asking questions etc.

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This treasure is broken down into several sections as do all cookbooks …Wine, Beverages, Appetizers, Soups and Stews, Entrees, Vegetarian (yup they though about everyone’s choice) and desserts. And there’s the “meet the chefs” section, where you get to know the chefs who contributed on a more personal level. So you get a sort of insight as to where the inspiration came from for the recipes they present.

Can you tell I love this book? Steve, if you’re reading this my friend THANKS for sending me the copy (next time can you hit me a little autograph?) You guys did the island of St Croix very proud by the way you captured the true essence of the Caribbean in words , pictures and with island vibe we all love.

How do I get a copy of the St Croix Food and Wine Experience?

Click on the image below or click here to learn more about the book and to try and reserve a copy.

Before I go, I’d like to announce the winner (sorry for the delay in making this announcement) of the Italian cookbook giveaway for the month of April.

WINNER!

It’s with great pleasure we call on Anandi Beharrysingh to contact us with your mailing address! You’ve been chosen the official winner of the “Pasta Step By Step” cookbook. Please contact us with your details so we can rush this out to you. We’d like to thank everyone who participated and hope that you’ll take part in the new giveaway we’ll be doing early next week. Trust me! You’ll love the next prize we have up for grabs. Shims, I almost forgot… thanks to my sexy assistant who helped with the draw!

Seafood

The Ultimate Ackee And Saltfish Recipe.

November 3, 2014April 14, 2011218 Comments

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As many of you know, there’s been several “Ultimate” dishes I’ve shared in the past and I’d like to add this Ackee and Saltfish dish to that list of amazing meals. We were fortunate to have visited Jamaica a few weeks ago and even more lucky to have our friend’s mom cook us a traditional breakfast while we were at their home in Portmore. I have to confess that it was my first experience with ackee and saltfish and how quickly did I fall in love with this, the national dish of Jamaica.

I don’t ever recall seeing any ackee trees or even hearing about eating it while growing up in Trinidad and Tobago (have to ask my dad the next time we chat), but I assure you that it would make a great addition to our rich landscape and I know it would quickly become a hit on many breakfast tables throughout the twin island republic.

In this recipe I’m using canned ackee, but I assure you that though it’s very delicious, it cannot compare to the fresh ackee that was prepared for us. (BTW, do you know that in Ontario, we pay in excess of $11 a can for ackee? That’s over $72 TT or $970 Jamaican dollars) Really have to go plant some trees and cash in on this.

You’ll Need…

1 can ackee (use fresh if you have – about 2 cups)
1/3 lb saltfish – boneless/skinless (salted cod or other)
1 medium onion sliced
1 habanero or scotch bonnet pepper
fresh thyme (couple sprigs)
1 medium tomato cubed
1/4 teaspoon black pepper
2 tablespoon olive oil (see note below)
2 scallions
1/4 medium sweet bell pepper
2 cloves garlic

Note: I like using olive oil, but you can use vegetable oil or butter as I’ve seen some people do. Since we’ll be using salted fish, there’s no need for any salt in this dish. Finally, if using canned ackee as I did, do handle with care or it will break-up easily and become “mush”.

Start by putting the dry salted fish to boil in a pot on high heat, then simmer for about 20 minutes (you can also soak in cold water overnight before boiling if you wish). I try my best to get the boneless/skinless saltfish as it makes for less work. After boiling drain, rinse under cool water and squeeze dry. Now break apart into the size pieces you like. I’ve seen people use a fork to sort of shred the saltfish, but I find that I like the texture of large flakes. Also, this allows me to actually taste the saltfish when eating.

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While the saltfish was boiling to remove the excess salt that is was cured in (also re-hydrates and tenderizes the fish), I prepared the ingredients that we’ll be using in this dish.

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In a large sauce pan, heat the oil on medium heat (or if want you can use butter or margarine), I love the flavour the cold press extra virgin olive oil gives to this dish. Then add the garlic, sliced onions and scotch bonnet pepper. Allow that to cook for a couple minutes (until the onion softens up a bit), then add the sweet pepper (bell pepper) scallion, black pepper, and thyme. Allow this to cook for a couple minutes, then add the pieces of saltfish and cook for another 3-5 minutes. To prevent the tomato becoming too mushy, I now add it to the sauce pan and let it warm through for about a minute or two. Remember to stir, so all the ingredients get a chance to marry and explode with spectacular flavor.

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Now is time to add the star of the show. Now here’s the thing about canned ackee.. it’s VERY fragile. So after I open the can, I pour everything into a strainer and run cold water over it. Just to remove that liquid it’s been packed in. After this drains, I add it to the saucepan with everything else, but I DON’T stir with a spoon. I use two forks and gently toss it with the other ingredients. The trick is not to break it apart, or you’ll end up with a huge pot of mush. After adding the ackee, it takes a minute or two for it to heat through and absorb all those wonderful layers of flavor we built.

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It’s amazing how simple, yet tasty this dish is. Very similar to the tomato and saltfish we make in Trinbago, except you add the ackee which gives it a unique taste and texture. It looks very much like scrambled eggs, but I assure you that no scramble eggs will ever taste like this.

That lovely morning outside Kingston we had boiled green banana (green fig), yam, dumplings and some of the best bread I’ve ever had (hard dough) and we washed it all down with a piping hot cup of Milo sweetened with my favorite… condensed milk.

WIN! CONTEST! WIN!

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It’s that time again – we’re giving away the following cookbook (see above) to one lucky person for the month of April. All you have to do is leave me a comment in the comments section below (please say something about this recipe) and your name will be automatically entered to win this amazing cookbook, highlighting the art of mastering pasta dishes. Yup! Not Caribbean, but a wonderful way to learn some Italian cooking with easy step by step recipes. There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there. I don’t care what your comment is, but it would be nice if you could tell me what you like about Caribbean food and if the recipes I share are helpful.

Here are the rules pertaining to winning the copy of “Pasta Step By Step Cookbook”…

– contest is open to everyone globally

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from April 14 – to midnight April 30.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this cookbook out to you. It’s simple, free and a great way to experiment with some Italian cooking. Good luck to everyone who enters.

Happy cooking

Chris…

Meat & Poultry Seafood

A Classic Jamaican Jerk Marinade.

May 27, 2025January 14, 2011155 Comments

jamaican jerk chicken

I just love the variety of exciting and scrumptious dishes you can find as you work your way up and down the islands that make up the Caribbean. To date I’ve not been to Jamaica, even though my friends who hails from there have extended several invitations the past few years. Hopefully I can make the trip down the next time they plan a vacation and finally get to see “jerk” done the traditional way. Until then, I’ll keep making my homemade marinade/sauce and hopefully you’ll give it a try. Beware! You won’t go back to the bottled stuff you get in the grocery store once you do though. You won’t believe how simple this is.

You’ll Need…

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Basically all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

jamaican jerk marinade

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

jamaican jerk marinade (2)

jamaican jerk marinade (3)

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

jamaican jerk marinade (4)

jamaican jerk marinade (5)

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven. The next recipe I post I’ll show you how simple it is to use this marinade/sauce to make the Ultimate Oven Jerk Chicken. Stay tuned.

In the coming months I’ll also show you a secret ingredient I use to give this a Canadian twist.. I can’t right now as I’m sending off a challenge to Bobby Flay (he’s taking entries for a new show he’s working on). Wish me luck.

Don’t forget to join us on Facebook and check out the cooking videos – see on the upper right side of the page for links to those. And before you go, do leave me your comments below – it’s appreciated.

BTW, as we “Trinis” do… you can always add our signature to this by adding a couple shots of rum (I would use a dark rum), a little shado beni and how could we forget a drop or two of Angostura bitters.

Meat & Poultry

Fried Chicken From The Islands.

May 27, 2025September 18, 201053 Comments

caribbean style fried chicken recipe

If you’ve been following the updates on the Facebook Fan page, you would have seen where I was asking for suggestions for a fried chicken recipe, as I had a severe craving and didn’t feel like KFC or Popeye’s! I wanted chicken that had that strong home-fried taste, texture and smell. I wanted to control the spices I used as well, since the goal was to recreate the same sort of chicken I enjoyed as a boy growing up on the islands. I still recall my mom saying “yuh have to let it cool down”, ignoring that and feeling the pain of steaming hot chicken.

Thanks to everyone who left me their suggestions and family secret recipes. Rather than use one, I combined some aspects of all and the end product was simply amazing. When all you see are bones on a plate after your children had their dinner, you know you’ve struck gold with that particular recipe. So again.. thanks to everyone who contributed.

You’ll Need…

For seasoning the chicken:

5-6 LBS chicken pieces (I used legs and thighs)
1 teaspoon peppersauce (hot sauce – use as much as you can tolerate)
1/4 teaspoon black pepper
1/2 teaspoon ginger (powder or as I did – fresh grated)
1 teaspoon green seasoning (see notes below if you don’t have green seasoning)
1 lime / lemon or 3 tablespoons of vinegar to wash the chicken pieces before seasoning.
1 1/2 teaspoon salt

For the dusting:

1-2 cups all purpose flour
1 teaspoon paprika
1/4 teaspoon black pepper

* oil for frying. I shallow fried, so I used about 2 1/2 cups vegetable oil.

* if you don’t have the green seasoning (<< click there for the recipe) mince fine:
– thyme
– scallions
– shado beni or cilantro
– parsley (flat leaf)
– 2 cloves garlic

* You’ll also need 2 eggs.

Start off by trimming of fat and excess skin, but I left a fair amount of skin on the chicken ( you can remove it while you’re eating). I find that the skin give the meat a sort of protection and prevents it from drying out while frying. Then I pour the lime or lemon juice over it (you can also use vinegar). Rinse with water and strain dry. Then it’s on to seasoning the chicken (btw I used dark cuts of meat and I tried to keep them all the same size). In a large bowl use the ingredients mentioned above to season the chicken. Make sure to stir well, cover and allow to marinate in the fridge for about 2 hours.

trini fry chicken

jamaican fry chicken recipe

In a heavy pan, heat the oil on medium/high heat and while this heats up, lets do a couple things.

1. Crack the two eggs into a small bowl and whisk… then add to the bowl with the seasoned chicken and give it a good stir. Try to get all pieces of the chicken coated with this egg mixture.

2. Pour the flour onto a plate and add the paprika and black pepper and mix well.

jamaican fry chicken

seasoning for fried chicken

seasoning flour for fried chicken

The next step is to dust the pieces of chicken into the flour mixture we just made. Be sure to cover all pieces and shake off any excess flour before placing into the hot oil. My pan was not very large, so I did 3 pieces at a time, as I didn’t want to crowd the pan and have it go soggy from the reduction in the oil’s temperature. Depending on how big the pieces of chicken you have and the cut (dark or white meat), the cooking time will vary between 15 and 20 minutes. In my case it took about 18 minutes and I flipped each piece every 4-5 minutes, since I was shallow frying. If you find that the outside is going brown too fast, it’s an indication that your oil may be too hot. Adjust accordingly.

spicy fried chicken recipe

best fried chicken recipe

how to fry chicken

how to cook fry chicken trini style

how to cook fry chicken

Remember that it’s hot oil that you’re working with so be very careful. Have a wire tray or paper-towel lined basket ready to place the cooked pieces of chicken to drain off any excess oil. Continue doing in batches and remember to give it a few minutes to cool down before serving.

trinidad fry chicken recipe

trini fried chicken recipe

Give this a try and I’m sure you’ll be amazed at how tasty, moist (without being “wet”) and crispy at the same time. I’d really appreciate it if you leave me a comment below, even if it’s just to say hello. And for those of you who assisted with this recipe on Facebook, thanks. BTW, if you’ve not already connected with us on Facebook, do so NOW by clicking on the image below.

Gluten Free Meat & Poultry

Tropical Curry Beef With Potato Recipe.

November 10, 2014March 29, 201054 Comments

curry beef with potato and roti One of the things I love doing is watching cooking shows, but ever since I reduced the amount of channels we get from our cable package, I was left without the cooking channel. I hated having to pay for channels we never watch, just to get the Cooking Channel. Even to get the cooking channel added as a stand alone within our current package, means having to pay pretty much the same price as I was paying before when it was packaged. The next option for me is Youtube, and it FREE.

There is no better source than YouTube for cooking videos and I can spend hours at a time.. well, if I didn’t have to work etc. It’s simply mind-blowing when you start looking at how people from all over the world use curry. It’s got to be one of those things that have the most variations I’ve ever come across. There’s no 2 regions that cooks curry the same… even within the Caribbean itself, there are a few different techniques for cooking with curry. That said, here’s my tropical curry beef with potato:

You’ll Need…

1 lb beef (cut into 1 inch cubes)
1 teaspoon salt
1 teaspoon green seasoning mix (optional)
1 scallion
1/2 hot pepper (habanero, scotch bonnet or whichever you like)
dash black pepper
1 medium tomato diced
2-3 tablespoon cilantro or shado beni (chopped fine)
1 teaspoon ketchup
1 heaping tablespoon curry powder
1/4 teaspoon geera powder (cumin)
1 onion sliced
3 cloves garlic (crushed and sliced)
3 tablespoons vegetable oil
1/4 cup water (for cooking curry)
3 1/2 cups water for final cooking stage
3 medium potatoes (1/4s)

* I used a special Madras blend of curry powder that I get from the islands. I find it to be uniquely Caribbean-like and not as heavy or pungent as the ones that comes directly from India. Be sure to read the label of the curry powder you use if doing this recipe gluten free as some may contain flour as a filler and will not meet your specific gluten free dietary needs.

Cube and wash the pieces of beef with the juice of a lime or lemon (not mentioned in the ingredients list) and water. Drain off the excess water and season with the salt, black pepper, ketchup, scallion, green seasoning, cilantro or shado beni and tomato. Then cover and place in the fridge to marinate for about 2 hours. If you’re in a rush, marinate for at least 15 minutes.

seasoned beef for curry

After the two hours of marinating, put a pan on medium/high heat and allow the 3 tablespoons of oil to heat. Now add the onion, garlic and hot pepper and allow to cook until you start seeing the edges go golden brown. This is an indication that it’s time to add the curry powder and ground geera (cumin). Cook for a couple minutes, then add the 1/4 cup of water. We’re now cooking the curry to allow it to bloom. This will cook for about 5 minutes before after it starts drying off. Allow all the liquid to burn off and you should have a sort of grainy paste on the bottom of the pan… add the seasoned beef at this point and stir.

onions for curry beef

onions and garlic for trini curry

cooking curry for beef

cooking jamaican curry

jamaican curry beef

recipe for curry beef with potato

recipe for curry beef

Stir well so everything gets coated with the cooked curry. Then cover the pot, turn down the heat to low and allow this to cook for about 25-35 minutes. you will notice that it will spring a lot of natural juices.

trini curry beef

While this cooks, peel, wash and cube your potato and place it in the bowl you had the seasoned beef in. Then pour in the 3 1/4 cups of water and try to pick up any seasoning that may have been left behind. TIP I like seeing pieces of potato when the dish is finished, so this is why I cut each potato into 4 pieces (big) so it will not totally melt away as we cook the beef to tenderness.

After about 25 minutes on very low heat (gentle simmer), remove the lid and turn up the heat to burn of any remaining liquid. After which you add the water and pieces of potato, bring to a boil and reduce to a gentle simmer. Ensure the pot is covered and cook for about 40-50 minutes. Basically until the beef is really tender and most of the liquid is gone. If you find that the liquid is till runny and the beef is tender, simply turn the heat up and cook until you get to the desired thickness. Check for salt near the end..since everyone preference for salt is a bit different.

putting potato in curry beef

potato with curry beef

trinidad curry beef recipe

currying beef

potato and curry beef

curry beef with roti

I was lucky enough to have some buss-up-shut roti in the freezer, so I nuked it and had a wonderful dinner. BTW, if you ever have excess roti, simple place in a freezer lock bag and freeze. I have some that lasts up to 3 months (as long as there’s no air in the bag) and they heat rather well in the microwave. So if ever I go to a friend’s home and they’re serving roti and have extras at the end of the night.. I bring those babies home with me for future use.

I’d love to hear from you, so please leave me your comments in the area provided below.

happy cooking

chris…

Caribbean Pot on Facebook

Meat & Poultry

Ultimate Trinbagonian Stew Chicken.

May 27, 2025March 22, 201067 Comments

trini recipes stew chicken If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (Ultimate Curry Goat | Ultimate Curry Chicken), so today I’ll like to add another classic dish to the “Ultimate” series.

I think it was about 4 years ago and we were on the French side of St Maarten for the day. We had booked an all-day beach getaway with a brief tour of the island. It was about 11 am and we had already done the island tour and we had a 1 hr break in Marigot at one of the craft markets before heading off to the beach to spend the day. Our daughters were already getting bored (they hate tourist traps) and according to them..STARVING! As we walked around looking for something for them to eat, they noticed one of the restaurants had a huge sign up with their daily specials and a stew chicken platter was one of the featured items. Yup! They had found their own little shangrila! They were soon very disappointed and mad at me (don’t ask me why), as it turned out that the restaurant was only just serving breakfast and the lunch dinner menu would not be open until another couple hours. If only steupes (kiss teeth) could kill, that poor girl who told them that, would be dead on the spot. You couldn’t even force feed our daughters croissants even if their lives depended on it. Yea, that was a pretty grumpy day after that. I think their taste buds had already made reservations only to be canceled by the talk of breakfast and croissants.

In this “stew” we’ll be trying to only use fresh ingredients to truly get that “ultimate” taste at the end, so you’ll notice that I didn’t opt to use some of my already prepared green seasoning mix.

You’ll Need…

4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
3 tablespoon cilantro (or shado beni) chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

* If you can get Spanish Thyme (aka podina), use 1-2 medium leaves finely chopped with the seasoning of the chicken.
* CHICKEN – I used a whole chicken that I divided into servings size pieces. I like the mixture of dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs and if you only eat chicken breast (or chicken chest as it’s commonly called on the islands) as one of my good friends does.. basically it’s your choice. If using chicken breast, it’s important that you allow the seasoned meat to marinate at least 2hours to really infuse the meat and to help prevent it being overly dry when cooked.

TIP : Leave the ginger in large pieces if you’d like to fish out when the dish is done.

Since I don’t have a separate cutting board for meat and vegetables I usually prepare my seasonings first before getting the chicken all over the board. This simply means chopping the onion, pepper,thyme, shallot, cilantro, tomato, garlic and scallion.

seasoning for stew chicken

The next step is to cut, wash and season the chicken. If you’re lucky enough to have drum sticks and thighs there’s no need for cutting the meat into serving size pieces. In a future video I’ll show you how to divide and part-off a whole chicken. Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.

Now season by adding everything except the sugar, oil and water mentioned in the ingredients list. Mix thoroughly and allow to marinate for a couple hours in the fridge. For best results, marinate overnight.

trini stew chicken

As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. If you use the search box above (providing you’re not reading this from an rss feed) and search for “stew” you’ll find the other recipes. On a medium to high heat, put the oil in a heavy and deep pan to heat. Then add the sugar.. move it around until it starts going liquid. Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below). As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.

how to stew chicken

trini stew chicken recipe

cooking stew chicken

the ultimate stew chicken recipe

After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.

After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).

trinidad recipe for stew chicken

trinidad stew chicken

I like my stew chicken with a bit of gravy to pour over rice, but I hate it being to thin. So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.

how to cook trinidad stew chicken

trinidad stew chicken recipe

And here it is with some brown rice and the water cress salad I shared with you a few days ago.

trini recipes stew chicken

stew chicken with rice

So there you go, the Ultimate Stew Chicken recipe. Now I’m sure many of you may have your own unique way of preparing this dish, so I’d love for you to share your tips in the comment box below. This serves about 5-6 people as a side dish to rice, macaroni pie, roti, ground provisions, macaroni and cheese and even mashed potatoes. Besides rice, I love my with the prepackaged (white) mac and cheese. Trust me on this one.

happy cooking

chris…

Caribbean Pot on Facebook

Meat & Poultry

Ultimate Curry Chicken?

May 27, 2025January 8, 201047 Comments

trinidad curry chicken A few months back I came across a wonderful video online of a fellow Trinbagonian living in the US who created a cooking video called “The Ultimate Curry Chicken” and though his method and ingredients of cooking curry chicken was a bit different than mine, I’m sure it was just as tasty. If you’ve watched my introduction video (click on “About” above) you’ll know that curry is not one of the things we grew up on and only years later when I moved to Canada and lived with my aunt, did I really start eating it. Don’t get me wrong, our mom is an excellent cook when it comes to anything curry, it’s just we didn’t have it as often. I’ve been lucky enough to have my mom close (about 1 hour away) the past few years, so over this time I’ve taken her recipe and made some slight changes to call it my own. BTW if you’re in the Toronto area and you’re looking to have some food catered (Trini dishes), be sure to contact me and I’ll not only get you some amazing food, but I’ll even hook you up with a nice discount. I’m not in the catering business, but my sister is and it seems she’s doing an amazing job with the rate her business is growing.

You’ll Need…

3 Lbs Chicken
3/4 tablespoon salt
dash black pepper
1/4 hot pepper (scotch bonnet, habanero or any hot pepper you like) *Optional.
heaping tablespoon curry powder (madras)
1/4 teaspoon roasted Geera (powder)
1 medium tomato diced
1 medium onion sliced
2 cloves garlic sliced
1 teaspoon green seasoning mix
2 + 1 tablespoon vegetable oil
Juice of 1 lime or lemon
1 1/2 cups water
6 tablespoons water (to cook curry)
1 scallion
Shado beni (see note below)

* I usually use dark meat (with bones) when cooking curry as I find that the overall taste of the finished dish is more tasty. However the recipe works just as well with white meat (may be a bit dry though)

* Since shado beni is not readily available to us in the city where I live (and I can’t grow it) I usually get some shipped to me and immediately after I get it, it goes into my freezer. Then whenever I’m cooking I break off a few leaves to add to my dish. So if you can get access to some at your local store, remember that freezing is also an option if you get a large package. I also find that the frozen leaves holds more flavour than if you were to puree the leaves as we do with green seasoning mix.

* If you don’t have the green seasoning the recipe calls for, feel free to use about a tablespoon of each of the following (chopped):
– cilantro
– thyme
– shallots
* Spanish thyme would also be a good addition if you can get access to it.

* In the recipe you notice that I cooked the frozen shado beni with the onions before adding the curry. If you’re using fresh shado beni you’ll get better results if you season the chicken with it, rather than cooking it as I did. If you don’t have any shado beni, you can also substitute cilantro for it (add about 2-3 tablespoon chopped to the seasoned chicken)

I got a package of chicken legs with back attached, so this means I had to cut it into serving size pieces before I could get started. After I cut the chicken into pieces it was placed in a bowl with some water and the juice of the lime (see ingredients above) to be washed. I then drained out the water and squeezed it as dry as I could.

chicken for curry recipe

seasoned chicken for curry

The next step is to season the chicken and allow it to marinate for a couple hours. Add the salt, black pepper, tomato, green seasoning, and scallion (chopped) to the bowl with the chicken and stir so everything gets coated.

seasoned trini curry chicken recipe

After it’s been marinating for a couple hrs, it’s time to start cooking. In a fairly large pan, heat the oil (2 tablespoon) on high heat and get prepared to add the sliced onions, garlic and hot pepper. Allow this to cook for a few minutes until the onions go soft and start to go a bit brown. I then turn the heat to medium and add a few leaves of the frozen shado beni to the pot followed by the curry and geera (cumin) and stir. You may notice that the pot is “dry”, this is when I add another tablespoon of oil to the pot so nothing sticks. The next step is to add the 6 tablespoons of water, turn the heat down and allow this to cook for a couple minutes. This will bring out the true aroma of the curry.

how to curry chicken

frying curry for chicken recipe

jamaican curry chicken

As the liquid burns off it’s time to start adding the pieces of seasoned chicken to the pot. Turn the heat back up to high and stir each piece so it get’s in contact with the cooked curry. After you’ve added all the seasoned chicken, turn the heat to medium-low and cover the pot.

trini curry chicken

guyana chicken curry

You’ll notice that the chicken will spring it’s own juices, so after 15 minutes remove the lid and turn the heat up to high. We’ll now burn off that liquid. As the liquid burns off from the pot (make sure you keep stirring) you’ll see nothing but a bit of oil at the bottom with a sort of curry paste (this is the good stuff).

In the same bowl you seasoned the chicken add the 1 1/2 cups of water so we can pick up any remaining seasoning that was left behind. Now add the water from the bowl to the pot to continue the cooking process.

ultimate curry chicken

Bring to a boil, then lower the heat to a gentle simmer with the pot covered (stir occasionally). After 20 minutes, remove the cover and check the sauce or gravy to see if it’s the consistency you like. Usually I have to turn the heat up a bit to reduce the curry sauce as I like it a bit thick.

trinidad curry chicken

curry chicken recipe

I’m sure many of you may have a different way of making curry chicken or as our friends from Guyana say “chicken curry” , so I encourage you to share you method with us in the comments box below this post. Don’t forget to also join us on facebook below:

Caribbean Pot on Facebook

Gluten Free Seafood

Trinidad Callaloo Recipe, The True Spirit Of The Islands.

April 12, 2021December 14, 200947 Comments

What would Sunday lunch (the biggest meal of the week on the islands) be without a healthy serving of Callaloo, rice, stew chicken, macaroni pie and slices of fried plantains? Not to be confused with Jamaican callaloo, callaloo is an actual dish and it’s not made from the bush/plant that our Jamaican friends call callaloo. The main ingredient in our callaloo dish is the tender baby leaves of the dasheen plant (also called dasheen bush) or in my case (couldn’t find dasheen leaves) I used tender baby spinach. Living in North America means there are times when we must find substitutes for traditional ingredients used in many of our dishes as it’s hard to source the ingredients normally used.

Though the recipe I’m about to share with you is not the traditional way of making callaloo, you’ll find that it’s very tasty, similar in texture and appearance to the real deal.

You’ll Need

2 cans (400 ml) coconut milk
Water (see below for amount)
6 cloves garlic
2 lbs Spinach (baby leaves work best)
1 lb ochro (okra)
1/2 onion sliced
2 crabs (split into 2 pieces each)
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs of thyme
1 green habanero or scotch bonnet pepper (add any pepper you like)
1 teaspoon Goldenray butter (optional but makes a big difference)

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 diet.

Before we get to the actual steps in making the callaloo I must mention that if you can’t source (like me) tender dasheen leaves, it’s important that you not use ordinary spinach leaves, but do try to get baby spinach. Not only is it tender, but it’s not as strong in flavour as normal spinach. Regular spinach may over-power the dish and you won’t achieve that wonderful taste that a good callaloo will have. I must also mention that crab meat or imitation crab will not give it the true unique savoriness as would actual crab in the shell.

Start by placing a deep pot on a medium heat and pour the 2 cans of coconut milk into it, then using one of the cans, add 2 cans of water as well (so you have 4 cans of liquid in the pot). As it comes to a boil, wash the spinach leaves and start adding to the pot. If it’s fresh harvested spinach, you may have to rinse a few times as they can have a lot of dirt/sand between the leaves.

It will seem that all the spinach will not fit in the pot at the start, but as it wilts in the hot liquid you’ll have tons of room. The next step is to wash and trim the ochro (okra) by removing the stems and discarding. Then slice each one into 1 inch pieces (see pic below). Add the sliced onions, garlic, ochro and hot pepper. Leave the hot pepper whole at this point. You can also add the salt, thyme and blackpepper to the mixture.

Cover the pot, bring the heat down low to a gentle simmer and allow to cook for about 1 hour or until everything is tender and starts to melt together. Be sure to stir every 15 minutes or so and check to ensure that it’s not sticking at the bottom of the pot. This will be an indication that your heat is too high.

Now that it’s been cooking for 1 hr, it’s time to add the crab to the pot. I usually season it a bit first with some green seasoning and allow it to marinate for about 15 minutes before adding it to the pot with the callaloo. After you’ve added the seasoned crab (seasoning is optional) allow the callaloo to cook for another 15 minutes.

The final step is to break everything down. Luckily enough I have a swizzle stick (wooden one) that someone from the islands sent for me a few years back. If you don’t have one you can use either a whisk or one of those electric puree sticks. If you are using an electric one, I suggest you pulse a few times and not use a continuous action or it will make the callaloo very foamy and it can harm the finished product.

If you’re using a whisk, simply whisk until everything is broken down into a soup like consistency. Before you whisk you can remove the pepper (remember I mentioned to put it in whole) if you’re worried about the heat content.

The very final step is to add the GoldenRay butter, stir it around and turn off the heat. Enjoy!

Side Note:There are many variations of cooking this classic Trinbagonian dish, but I assure you this is a great start that you can customize as you get better at preparing it.

* From the recipe above you should have enough left over to freeze and enjoy at a later time. Just pour into a freezer style bowl and it usually last a couple months in the freezer. To thaw, all you have to do is empty the contents of the bowl into a pot with a couple tablespoons of water on very low heat and allow to melt. Or stick in the microwave.

Breads & Bakes Vegetarian

Make room for Sada Roti, Pita Bread.

May 28, 2025December 7, 200955 Comments

My early years in Canada saw me falling in love with pita, as it was the closest thing to sada roti that I could get. Hamilton in those days had 1 or 2 Caribbean restaurants, but none of them served any type of roti. The same can be said today, except the two that I know that does have roti now, absolutely sucks! In many homes in Trinidad and Tobago Sada roti is consumed as cereal or toast and eggs would be in North America at breakfast time.

It’s a common misconception that Sada roti is difficult to make and people avoid trying. Today I’m here to prove that making roti is very simple and only takes about 30 minutes. You can even cheat and use a food processor to prepare the dough 🙂

You’ll Need..

2 1/2 cups flour
1 tablespoon baking powder
dash of salt (optional)
1 1/2 cups water (see note below)

Note: This recipe is courtesy of my mom and she mentions that for some reason the flour we get in North America seems to need more water than the flour that’s available in the Caribbean when kneading. If you’re following the recipe and you’re based in the Caribbean, please take note to use a bit less water. I was also told that the cooked roti also remains much softer in the Caribbean than in North America.

In a fairly large bowl combine the flour and baking powder, then start adding the water as you knead the dough. Remember to dust your hand with some four to help prevent the dough from sticking to your fingers. The goal is to create a large smooth dough ball. I didn’t add any salt, but I’m sure some recipes will call for salt. That is entirely up to you. Keep dusting your hand with flour as you work the dough. If you’re using a food processor, simply add all the ingredients and combine. Tip add 3/4 the water to start and add more if necessary so you won’t end up with a soggy dough.

It may take about 5 minutes to knead the dough, after which cover the bowl and allow the dough to “soak” (rest) for about 15 minutes, as my mom would say.

The next step is to divide the dough ball into 3 smaller (but even) balls, as the big one would be too big for the roti we’re making. These would be perfect for the size of roti we have planned.

The traditional way to cook roti is by using a tawa (see pic below), but if you don’t have one, no worries. You can achieve the same result using a big non-stick frying pan. Heat the tawa or pan on medium to high heat. If this is the first time you’re making roti or working with dough, I’d recommend that you get the first roti ready first before heating the tawa. This way if you run into any problems rolling out the dough, the tawa will not over heat.

Dust a clean surface on your counter top (must be dry), get one of the smaller dough balls then flatten a bit and work the dough with your fingers (as I’m sure you’ve seen pizza makers do) . Continue dusting with four to avoid sticking and start rolling with a rolling pin. Flip over, dust with flour and roll again. We’re trying to get a well rounded (don’t worry about shape at this point.. you’ll perfect it soon enough) roti shape. The diameter will be between 10-12 inches and about 1/4 inch thick (or less)

Gently pick it up using both hands and place t to cook on the heated tawa or pan. Allow it to cook a couple minutes on each side, by flipping it as it cooks (you may need to use a spatula to help flip it as it will be hot). You’ll notice 3 things as it cooks.. it will increase in thickness, it will start getting a bit brown and it will start developing air pockets. This will lead you to the final step. Swelling the roti.

There are 2 ways to swell the roti which I’ll share with you below. The traditional way and the easy way 🙂

The traditional way I’ve seen my mom “swell” the roti, is by shifting the tawa away from the burner so half the tawa is directly over the flame, then in a circular motion move the roti over the direct flame. So half the roti will be on the tawa itself and half will be moved over the flame. You’ll notice that the roti will create a huge air pocket. This is what we mean when we say “swell” the roti. There’s a more traditional term used for this process, but I don’t recall what it is at the moment. If while using this method and you notice that only a part of the roti swells, press gently on the roti and the air pocket will move throughout the entire thing. Be very careful not to burst any holes, as steam will escape and you risk getting burned.

Note: If you do decide to use the traditional way to “swell” the roti do remember to use an oven mitt to prevent burning your hands and fingers.

The EASY and fool-proof way to swell the roti. After you’ve cooked it on both sides for a couple minutes and it starts to go brown… little air pockets or bubbles will start forming. Remove it off the tawa or frying pan and place it in your microwave (use a tea towel / paper towel or it will sweat on the direct surface), set the microwave on high and cook for about 30 seconds. You’ll be amazed at how fast and perfect it will swell.

Let’s go through the steps again..

Knead flour > allow to rest for 15 minutes > make into 3 smaller dough balls > flatten and cook on tawa for a couple minutes on each side > then swell > enjoy! I told you it was simple!

You’re probably wondering why the big deal about “swelling” the roti. This is so that it becomes lighter and makes a great pocket for stuffing. Using a sharp knife, cut the roti into 4 pieces as you would slice a pizza and stuff as you would a pita sandwich or enjoy slices with your favourite “talkarie”.

TIP: Wrap in a towel or paper towel to store after cooking. The idea is to keep it sealed from direct air or it will go hard and crusty. You can store in the fridge in a zipper bag (wrapped in paper towels) for a couple days and reheat in the microwave. I’ve never tried freezing this type of roti, though I’ve frozen other type with great success.

chris de la rosa

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Make room for Sada Roti, Pita Bread.

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