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chris de la rosa

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Gluten Free Vegetarian

Okra and Tomato Stew.

3 Comments on Okra and Tomato Stew.

I can’t recall which of the French Caribbean islands my friend was from (I’ve been disconnected from him for a few years now, so I can’t ask) but this is a dish he taught me how to make. Okra (say ochro in the Caribbean) in a rich tomato sauce served over steamed rice, with stewed fish.. a dish we made (and enjoyed) during our college days in Hamilton.

You’ll Need…

1 lb okra (cut into 1 cm wheels)
1 can tomato (I used stewed tomatoes)
4 tablespoon veg oil (divided)
1 medium onion (diced)
3-5 cloves garlic (smashed)
4 sprigs thyme
1 tablespoon tomato paste
3/4 teaspoon sea salt
1 bay leaf
2 tablespoon red wine vinegar
1 teaspoon pepper flakes
1 tablespoon golden brown sugar
1 1/2 cup chicken stock

Important! Please go though the full list of ingredients if making this gluten free to make sure it meets with your gluten free dietary needs. Especially the stock you use. Speaking about sock, I used Chicken stock, but to keep this vegan / vegetarian, please use vegetable stock.

Wash and air dry the okra, then trim (the ends off) the okra and cut into 1 cm thick wheels.

Heat 3 tablespoon of vegetable oil on a medium heat in a wide pan. Toss in the okra and stir well. The goal is to get the edges brown.

5-7 minutes later, turn the heat down to low and remove the okra. Add the remaining tablespoon of oil to the same pan, toss in the onion, garlic and thyme. Cook for 3-4 minutes. During this time you may add the black pepper and pepper flakes (leave out if you don’t want the dish spicy).

Create a space in the middle of the pan and add the tomato paste and stir well – cook for a minute or two. This will caramelize the natural sugars in the tomato paste and give the dish a lovely sweet undertone.

Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit. Add the bay leaf, red wine vinegar and salt. To help balance the flavors, add the brown sugar.

Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes.

Now add the pre-cook okra to the pot and bring back to a boil. That okra will absorb all the tomato goodness and plump up. Feel free to remove the thyme stems and discard.

5-6 minutes after adding the okra and it should be done. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.

Enjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted. Just adjust the seasoning accordingly.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Succulent Oven Jerk Shrimp.

1 Comment on Succulent Oven Jerk Shrimp.

Once again I’m sharing a ‘Jerk’ recipe and I feel compelled to mention as I always do… yes authentic Jamaican Jerk (anything) is a combination of the jerk marinade and the technique of grilling over pimento wood. I am based in Canada and it’s the middle of winter, so it’s all about using the indoor oven as best we can. Save the idiotic comments please.

You’ll Need…

3-4 large shrimp (cleaned)
1 tablespoon Jamaican jerk marinade
2 1/2 tablespoon olive oil (divided)
1 1/2tablespoon honey
1/2 teaspoon black pepper
4-8 sprigs thyme
3 scallions (divided)
1 lemon (juice)
1 tablespoon parsley
1 teaspoon grated ginger
1 clementine (juice)

Important! If doing this recipe gluten free, please read the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Jerk Marinade you use as most will contain soy sauce and potently other gluten ingredients.

Preheat your oven to 525 F (broil). As the oven comes up to temperature, clean and wash the shrimp (or lobster tails) with the juice of 1/2 the lemon and cool water. Split the shrimp down the middle and devein, but be sure to leave the shell on. Yea, some of you may call these prawns.

It’s time to make the sort of dressing to cover the split shrimp with. In a bowl, combine 1 1/2 tablespoon olive oil, the jerk marinade (yes I used store bought, but you can use the recipe I have on here to make your own), ginger, black pepper, juice of the clementine (or orange juice), 1 scallion chopped finely, honey and black pepper.

In a roasting tray (I used a cast iron pan), drizzly on the remaining olive oil (or line it with foil for easier cleanup after), then lay out the shrimp shell side down and pour the jerk marinade onto the exposed flesh.

Tuck the thyme and remaining scallions between the shrimp, so as it roasts in the oven you’ll get a further herbal perfume in the air. NOTE! You can sprinkle some salt and black pepper (if you want) onto the shrimp before dressing them with the jerk marinade.

Now into the oven for 6-8 minutes, depending on how large the shrimp are that you use.

I had the pan on the middle rack for the first 4 minutes, then the top rack the final couple mins. As soon as I took it out of the oven, I drizzled on the remaining lemon juice and chopped parsley.

Who said you couldn’t do brilliant Jerk Shrimp in the Oven? Feel free to use your outdoor propane or charcoal grill if you prefer. The use of the honey and clementine juice will give it a lovely undertone of sweetness (jerk marinade can be spicy) and citrus.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/


Gluten Free Meat & Poultry

Caribbean Stew Chicken (brown stew) With Potato.

1 Comment on Caribbean Stew Chicken (brown stew) With Potato.

Brown Stew! Nah.. that’s another recipe altogether, but for some it may be how they would recognize or identify this dish. Stew Chicken (don’t say stewed) is as classic a recipe gets, when it comes to Caribbean culinary culture. Loaded with deep flavors of herbs, ginger and caramelized sugar, braised until the chicken is falling apart and a dish you’d readily prepare when hosting guests.

For those weekdays when mom didn’t have enough chicken to make a complete dish, she would toss in potatoes to stretch it for our family of six.

You’ll Need…

4 lbs boneless chicken thighs (bone in works excellent also)
1 heaping tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1 teaspoon grated ginger
1 scotch bonnet pepper (* optional | sliced thin)
1 med tomato (diced)
1 medium onion (diced)
5 medium potatoes (1/4)
1 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
3-4 cups water
2 tablespoon parsley (chopped)

Important! If making this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Worcestershire Sauce, which can be left out if it’s an issue.

Season the chicken (2-3 inch size pieces) with the salt, Worcestershire Sauce, tomato, onion, ginger, Caribbean green seasoning, black pepper and scotch bonnet pepper. Add as much scotch bonnet as you can handle or use a spicy pepper you like or can source. Yes, Habanero works great too. As always, wash your hands with soap and water after handling spicy peppers.

Allow the chicken to marinate for 1-2 hours or overnight if you have the time.

Heat the oil in a heavy pot or a medium high flame, then add the brown sugar. This is the most critical part of the recipe, so may I recommend that you watch the video below to follow along. The sugar will melt, go frothy, then amber and onto a deep amber. At this point you will add the seasoned chicken to the pot (being careful) and stir well. The goal is to coat the chicken with the caramelized sugar. No the dish will NOT be sweet.

Should the sugar go beyond dark amber = BLACK! STOP.. cool the pot down completely, wash, dry and repeat, black or burnt sugar will give the dish a bitter taste. While the sugar was melting and going to the desired color, I constantly stirred the pot (DRY Spoon).

With the heat still on high, bring to a boil (lid on). Yes, it will produce it’s on natural juices.

After 3-5 minutes you can now remove the lid and try to burn off that liquid. That will intensify the color and flavor. It will take about 3-5 minutes.

In the same bowl you marinated the chicken, swish around 3 cups of water to pick up any remaining marinade.

With the chicken now browned and there’s no liquid, add the potato to the pot and stir well.

Then add the water (from the bowl) to the pot and bring up to a boil. If you find that the potatoes are not covered, add the 4th cup of water.

On a high heat it will come to a boil in about 3 minutes. Turn the heat down to a rolling boil, place the lid on slightly ajar and let it go until the chicken is fully cooked and the potato falling apart.

I purposely put the potato in large pieces as I wanted to maintain it’s shape, even when cooked. BUT.. near the end I was a bit vigorous when I stirred the pot to gently bruise them so it would release it’s starch and thicken the gravy.

Time for you to determine if the gravy is thick enough for your liking and do taste and adjust the salt level. Be mindful that as the dish cools, it will naturally thicken too.

Toss in the parsley and get ready to enjoy an incredible meal. Well, you’ll need some steamed rice, roti or even as a topping for pasta tossed in butter. Yea, mac and cheese would be elevated with this as a side.

Back to mom and not having enough chicken. It wasn’t that we didn’t have enough, but a matter of her planning her weekly menu. On the weekend we’d butcher two large chickens. The first would be for the large Sunday lunch (biggest meal of the week in Trinidad and Tobago) and the other bird would be divided in half. Those two halves of chicken would make it’s way into two different meals.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Curry Crayfish With Potato.

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While I didn’t grow up eating this dish on the islands (simply because I don’t ever recall mom having access to crayfish), it’s quite common to see me make it when I visit the Asian supermarkets and they have crayfish (frozen) in stock. The trick is to not over-cook the the crayfish, while using it a base for flavoring the entire curry.

You’ll Need…

1 lb crayfish (crawfish)
1 med onion (sliced)
4-6 cloves garlic (smashed/crushed)
1 1/4 teaspoon salt (divided)
1 1/2 tablespoon curry powder (divided)
3/4 teaspoon black pepper (divided)
4 -5 cups water
1 small habanero pepper (optional)
2 tablespoon Caribbean Green Seasoning (divided)
2-3 tablespoon coconut oil
5 medium potatoes (1-2 inch pieces)
1 teaspoon roasted Geera (cumin)
1 tablespoon Cilantro (chopped fine)

Note: 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. Especially the curry powder you use, as some may have flour as a filler/thickener.

Wash the crayfish with 1/2 lemon or 1/2 lime (juice) and cool water. Drain and squeeze dry (especially if the crayfish was previously frozen as in my case).

Season with 1/4 teaspoon salt, 1/2 of the black pepper, 1/2 tablespoon curry powder and 1 tablespoon Caribbean Green Seasoning. Mix well and marinate for 10-115 minutes.

Add 2 tablespoon of coconut oil in a saucepan on a medium flame. Add the seasoned crayfish, stir well, then crank up the heat to high. Cook for 1.5 to 2 minutes, then remove the crayfish and set aside. I used a slotted spoon.

Turn the heat down to medium now (same saucepan), add the onion, garlic, remaining black pepper, habanero pepper (remove the seeds ad white membrane around the seeds to tame the heat a bit if you want) and the remaining Caribbean Green Seasoning. Stir to combine and cook for about 3-4 minutes. Once the liquid is burnt off and you can see the oil we started off with (add more coconut oil here if you wish), add the remaining curry powder and stir well.

Turn the heat to low so we don’t burn the curry. After 2-3 minutes, add 1/2 cup of water along with the roasted cumin (geera). Cook for 3-4 minutes or until the liquid burns off. This is your curry base.

Now add the potato and stir to coat the pieces of potato with the curry, then add 4 cups of water and remaining salt and bring to a boil. Turn the heat to low, lid on (slightly ajar) and cook for 20 minutes and the potato is falling-apart tender.

Once the potato is tender, you can crank up the heat and crush a few pieces of potato to thicken the gravy. Now add the pre-cooked crayfish to the pot. Do keep in mind that this dish is meant to have a sauce or gravy and that it will thicken considerably as it cools down.

Cook for a minute or two, add the cilantro and taste for salt and adjust accordingly. Enjoy!

Be sure to watch the video below if any of the steps seem confusing and be sure to serve this with your fav rice dish, sada roti or my fave.. buss-up-shut roti. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Oh Yeh.. shrimp can be used a as a replacement for the crayfish.

Gluten Free Meat & Poultry Seafood

Jamaican Jerk Dry Rub.

2 Comments on Jamaican Jerk Dry Rub.

Here’s my take on a classic Jamaican Jerk Dry Rub! A recipe I’ve tailored to my own taste, as you won’t see any Paprika (as in many recipes online) and to be honest with you, dried thyme is NOT my fav. However it’s a key ingredient in any Jamaican jerk rub or marinade you’ll ever come across, so I included it.

You’ll Need…

3 tablespoon Pimento Berries (allspice)
4 tablespoon Cane Sugar
3 tablespoon black pepper
3 tablespoon ground cinnamon
3 tablespoon ground nutmeg
3 tablespoon dehydrated onion flakes
3 tablespoon dehydrated garlic
3 tablespoon ground ginger
4 tablespoon dehydrated scallions (or chives)
1 1/2 tablespoon scotch bonnet pepper flakes
6-10 bay leaves
3 tablespoon dry rubbed thyme

Note! To add a smoky undertone (if you won’t be using a smoker or grilling over charcoal), the smoked Paprika I mentioned that I didn’t use above, will work. NO, regular pepper flakes will NOT give you the same effect as the Scotch Bonnet pepper flakes. But if that’s all you can source, so be it.

I find that by crushing the Pimento (allspice) berries, it gives the finished rub a much deeper flavor. However, the ground stuff will work, if you don’t want the work or you don’t have a heavy mortar and pestle.

The addition of the Bay Leaf compliments the Pimento Berries as the have the same flavor profile, so I’d recommend using them. Those I crushed also. A spice grinder will also work.

To be honest, that’s the only real work involved in putting this wicked Jamaican Jerk Rub together. Basically all you have to do now is place all the ingredients in a large bowl and mix well to combine.

Use fresh or store in a airtight glass jar. I prefer a glass jar as the flavors of the rub is very strong and can leave a scent-stain on plastic containers. Store in a cool, dry/dark place in the airtight jar and it will last you a few months easily. Give it a good shake before using next.

Do keep in mind that I didn’t use any salt in this rub as I much prefer to control that, depending on what I’ll be using the rub on. Speaking about use, it can be used on vegetables, fish, shrimp, pork, chicken (poultry) and lamb.

My fave is smoked/grilled dry rub chicken. Trim the excess skin and fat off chicken pieces, dust generously with the Jamaican Jerk Dry Rub, allow it to marinate for a couple hours (or go directly onto your grill), then grill as you’d normally do.

Circling back on my comment above about dried thyme… while I’m no fan of it, fresh thyme out of my garden is my JAM! I can use that herb on everything I cook.

Do keep in mind that this will be SPICY and if you use your hands to rub onto whatever you’re grilling, wash with soap and water immediately after.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Grandma’s Split Peas And Dumpling Soup.

2 Comments on Grandma’s Split Peas And Dumpling Soup.

This is as classic a Caribbean soup can get, as it’s loosely based on a thick dhal (yellow split peas) and dumpling soup my grandmother would make on a Saturday (have you heard of Soup Saturday?). Truly simplicity at it’s best! My grandmother would usually flavor hers with bits of Salted Cod, but we’ll be using salted Pig tail in this version.

You’ll Need…

1 1/2 tablespoon olive oil (any oil you like using)
1 large onion (diced)
5 cloves of garlic (smashed)
1/2 scotch bonnet pepper
3-4 lbs salted pig tail (prepped)
1 1/2 cups yellow split peas (washed)
2 tablespoon Caribbean Green Seasoning
1/2 teaspoon black pepper
3 cups coconut milk
5-8 cups water
5 medium potatoes (1/4)
1 large carrot (cut into 1/4 inch coins)
2 cups all-purpose flour
1 teaspoon brown sugar
pinch of salt (for dumplings)
3/4-1 cup water for the dumplings
2 tablespoon parsley (chopped)

  • You can replace the salted pig’s tail with salted Cod fish. Smoked bones or turkey will work just as great. Or feel free to rock it without any of those and keep it vegetarian.

Start by prepping the salted pig’s tail. Cut into 1 1/2 inch pieces (you can ask your butcher to do this). Give it a good rinse with cool water, then into a deep pot with water (cover). Bring to a boil and simmer for 40-50 minutes. This will make it tender and remove most of the salt it was cured in. Drain and set aside for now. or Feel free to boil for 30 minutes, drain, add new water, bring back to a boil and cook another 30 minutes if you want.

Put your huge soup pot on medium flame, add the oil followed by the onion, garlic and scotch bonnet pepper (use and pepper you may have on hand and in the amount you can handle). Turn the heat down to low and let it gently cook for 3 minutes.

Add the pre-cooked salted pigtails, black pepper and Caribbean Green Seasoning, followed by the washed split peas. Stir well.

Now add the coconut milk and 4 cups of water. Turn the heat up and bring to a boil. Then reduce it to a gentle boil and cook until the peas are fully cooked and falling apart. About 1 hr and 15 minutes.

Turn the heat to medium, then add the potato and carrots. Bring back to a boil (add more water if it’s too thick). I added 2 more cups of water at this point as when you add the flour dumplings it will further thicken.

As it comes back up to a boil, lets make the dumplings. In a bowl, mix the flour, sugar and salt, then add half of the water and make a soft dough. Add more water if needed and if it’s too wet, add a bit more flour. Knead for 3-5 mins, then set aside to rest for 5 minutes. I did place a damp paper towel over it to prevent the dough from forming a skin.

On a flour dusted surface, roll out the dough ball as if you were making a pizza or Sada Roti. I like my dumplings (following how grandma would do it) thin and flat. After the dough is about 1/8 of an inch, use a sharp knife or pizza cutter and cut into 1 inch squares.

Twenty minutes after adding the potato and carrot, add these completed dumplings to the pot, stirring occasionally so they don’t stick together. It will only take about 5 minutes to cook.

Some housekeeping. Pay attention to the thickness of the soup and add more water accordingly, as it will thicken considerably as it cools. Taste for salt and adjust to your liking… I didn’t add any salt to this pot as the remaining salt in the salted pig tail was enough. The scotch bonnet pepper we used can be spicy so be mindful of that and if you don’t have scotch bonnet or prefer something like a Habanero or Jalapeno.. rock that! Remember to wash your hands with soap and water after handling hot peppers.

Toss in the parsley and enjoy

An incredible soup with some basic ingredients. While this is very TASTY, for some reason it could never taste as good as my grandmother’s. Side Note… there were times she would add eddoes and yam to the soup.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Incredible Curry Chicken Breast.

4 Comments on Incredible Curry Chicken Breast.

Dry, Bland and “Like Rubber“! A few words the average Caribbean person will use to describe curry (curried) chicken breast (white meat). And while there’s some truth to this, I’m here today to change that forever.. with a few simple steps.

You’ll Need…

3-4 lbs chicken breast (no skin nor bones)
1 teaspoon salt (adjust)
2 tablespoon Caribbean Green Seasoning
1/2 medium onion (diced)
6 cloves garlic (smashed)
2-3 tablespoon olive oil
1 1/2 – 2 tablespoon curry powder
1 teaspoon ground roasted cumin (geera)
1 teaspoon Anchar Masala
3 cups water
2 medium tomatoes (diced)
2 tablespoon cilantro (chopped)
1/2 teaspoon black pepper

  • Important! 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. Especially the curry powder you use, as some may have flour as a filler. I find using a heavy pan (like cast iron) gives you better results. I also like cooking this dish outdoors (the strong scent indoors can last a long time).

Heat the oil on a medium flame. Then add the onion and garlic, turn the heat down to low and cook for 3 minutes. Then add the Caribbean green seasoning and stir well. Typically you’d season the chicken with the Caribbean Green seasoning, but we’re doing things differently. After 3 minutes after adding the Green Seasoning, add the curry powder and stir well.

The curry will go darker as we cook it (heat still on low). After 4 minutes add the diced tomato, this will help give you a thick gravy at the end, PLUS the acidity will help balance the overall flavor of the curry. Stir well, then add the water.

Turn the heat to medium to bring it to a boil. As you start seeing little bullbles, add the black pepper, salt, anchar masala and geera.

Turn the heat down to med/low and simmer for about 8-10 minutes. Toss in the peppers (whole). Feel free to make it spicy by using a more SPICY pepper.

The liquid will reduce by about a third, add the pieces of chicken breast (2 inch pieces) and stir well to coat with the curry sauce.

Cook for 7-10 minutes as we don’t want to make the chicken dry. Turn off the heat, toss in the cilantro to finish things off. Or if you have fresh Shado Beni (culantro), use that instead of the cilantro.

Remember to taste for salt and adjust to your liking. Note! If you break the peppers it will make the dish spicy.

Now you know! Dry and bland curry chicken breast are a thing of the past. The trick is to create a delicious curry gravy and to add the chicken breast near the end, so you never over-cook it. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Ultimate Crispy Chicken Wings.

2 Comments on Ultimate Crispy Chicken Wings.

I didn’t grown up having chicken wings (specifically) as a meal or snack. That said, my brother, sisters and I all fought for the 2 wings when mom would prepare chicken as part of lunch or dinner. Back then we would butcher our own chicken (or visit a chicken farmer) and mom would have an entire chicken at her disposal. Actually, during my time of the islands I never saw chicken wings (only) being an option at the grocers or farms. Nor could you get just thigh or breast specifically! Whole bird or nothing.

You’ll Need…

4-5 lbs chicken wings
1 tablespoon Sea Salt (brine)
1/4 teaspoon sea salt (dusting)
1 tablespoon black pepper (divided)
5-7 cups water
1 1/2 tablespoon golden brown sugar
2 Pimento (seasoning) peppers
1/2 Habanero Pepper (sliced)
5-8 sprigs thyme
2 scallions (chopped)
6 cloves garlic (smashed)
3-4 tablespoon chopped parsley
4-6 cups Veg oil (any oil you fry with)
3/4 cup corn starch

Important! Wear gloves and wash your hands immediately after handling hot peppers. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. The Pimento Peppers are optional, but a great addition if you can source it.

Let’s create the brine. In a large bowl add 1 tablespoon sea salt, 3/4 tablespoon black pepper, sugar, Pimento peppers, thyme, scallions, Habanero pepper, parsley and garlic. Add 1 cup or warm water (so we can dissolve the sugar and salt) and stir well. Now top with 5 cups of ice cold water.

Add the cleaned chicken wings (cut into flats and drumettes) into the brine. Stir well to make sure all the wings are submerged (add more cool water if necessary) and fully coated with the brine. Place in the fridge for two hours.

Give the wings a stir after one hour. After the 2 hr mark, drain, rinse and get as dry as you can. I drained well and used paper towels to pat dry.

Now toss in the corn starch and coat the wings.

Heat the oil (350-375) in a wide + deep pot, have a wire rack over a drip-pan on the side and get ready to fry off the wings. I usually make these (most frying dishes) outside, to avoid the greasy scent in the house. Yes, you can toss these in an #airfryer if you wanted.

Add the wings to the pot, but don’t crowd the pot please (do in batches). Stir to fry evenly.

8-10 minutes later and you will start getting that golden color. Take them out of the oil and place onto the rack… dust with the remaining salt and black pepper. I don’t like using paper towels to blot the extra oil as I find that the side of the wings which makes contact, goes soggy. Note that they will go slightly darker as they cool down after you remove them from the hot oil.

Continue frying the rest.

These are GREAT just on their own, NO NEED for a SAUCE! NONE! However, the control is in your hands as to what you want to do next.

These crispy wings are guaranteed to be a hit with You, Your Family and anyone you decide to treat with a hot batch.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free

Curry Stew (ed) Goat.

1 Comment on Curry Stew (ed) Goat.

Here’s another Caribbean Classic! Curry Stew Goat.. seasoned with an exciting curry-based marinade, then brown-stewed as it’s typically done on the islands. It’s then cooked slowly to develop rich flavors and fall-off-the-bone tenderness. #Goatober

You’ll Need…

4-5 lbs goat (bone in)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon salt (adjust)
1/2 teaspoon black pepper
1 medium onion (sliced)
1 medium tomato (diced)
1 scotch bonnet pepper (sliced)
3-4 cups water
1/2 cup coconut milk powder
5-8 cloves garlic (whole)
1 tablespoon grated ginger
1 1/2 tablespoon golden brown sugar + 2 tablespoon olive oil
1-2 tablespoon parsley (chopped)
2 limes (juice) for washing the goat.

Important! 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. Especially the curry powder you use, as some may have flour as a filler and thickener.

  • this recipe will work with lamb and I find that you get better results with using bone-in goat. Do ask your butcher to cut it into small pieces as you will struggle to get through the bones with your everyday chef’s knife of clever.

Trim the excess fat and wash the meat (with lime juice and cool water), drain well, then season with the salt, curry powder, black pepper, Caribbean Green Seasoning, onion, tomato, scotch bonnet pepper (adjust to the heat level you can handle) and grated ginger. Mix well!

Marinate overnight or at least 2 hours in the fridge.

Heat the oil in a deep pot (heavy cast iron works best) on a medium / high flame, then add the sugar. This is the stewing or browning part. The curry element was added when we seasoned and marinated the goat.

This step is crucial as we don’t want to BURN the sugar. The sugar will melt, go frothy, then we need it to go a deep amber color (yes the kitchen will go a bit smoky). At this point (be careful) add the seasoned goat to the pot and stir to coat in the caramelized sugar. Should it go beyond amber (BLACK), STOP. Allow the pot to cool completely, wash, dry and start over. Burnt Sugar will give you a bitter taste.

  • watch the video below to see how I did the step mentioned above.

Turn the heat to medium/low, add the whole cloves of garlic and cover the pot. It will sprout up it’s own natural juices. Let it go for about 10 minutes with lid on.

Place the water in the same bowl you marinated the goat in and swish around to pick up any remaining marinade.

After 10 minutes, remove the lid and crank up the heat to burn off all that natural liquid. In the process we’ll develop a lovely color. It will take 4-6 minutes. The goal is to see the oil we started off with and no liquid at the bottom of the pot. Please stir so we get even browning, as this happens.

When this is achieved, pour in the water (from the bowl we marinated the goat in) and bring to a boil. Add the coconut powder and stir well to incorporate. As it comes to a boil, reduce to a simmer and cook until tender (lid on, but slightly ajar).

Depending on how old/mature the goat was when it was butchered it can take between 2 and 3 hours on that simmer to be tender. In rare cases it can take up to 4 hours.

Taste for salt, adjust the gravy (thickness) to your liking (add more water if you find that the goat is still tough) and top with the parsley. Goat can be fatty and the parsley tends to help cut some of that.. I also like adding some lemon zest at times too, for the same reason.

While I’m a huge fan of curry goat and stewed goat, this combination is by far, my fave! I like mine served with plain hot rice or with Paratha (buss-up-shut) roti.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Desserts

Currants Roll, A Caribbean Classic.

5 Comments on Currants Roll, A Caribbean Classic.

Without ANY DOUBT.. this is one of my favorite Caribbean desserts! If you recall back in 2013 I shared an (if not the first) online version of this Currants Roll Recipe. However this time I’ll show you an even easier method of making it. Without sacrificing taste, texture and overall flavor.

You’ll Need…

1 puff pastry sheet
1 1/2 cups currants
1/2 teaspoon ground cinnamon
2 1/2 tablespoon brown sugar
1 egg
1 tablespoon milk (optional)
3-4 tablespoon butter (melted)

This is a simplified version of that classic recipe I shared, so head over to your grocery store and grab a package of “puff pastry” from the freezer section. Allow it to thaw in the fridge, until it’s soft enough to handle, but still chilled.

On a well flour dusted surface, roll out the puff pastry until it’s about 5-7 millimeters thick and a rectangle shape. (watch the images below).

Tip! For best pastry results, use the puff pastry chilled and try to have your surface well flour-dusted and as cool as you can have it.

Now it’s time to brush on 1/2 the melted butter on the surface of the pastry dough.

Mix the sugar and cinnamon together. Then sprinkle on (evenly) the currants onto the surface of the dough, followed by the sugar/cinnamon mixture.

It’s now time to roll everything as tight as you can into a dough filled log.

Since I wanted these bite-sized, I rolled the longer side. Then cut them into two pieces. Place them onto a parchment lined baking tray (I didn’t and I had a mess to clean up after). Then brush on the egg/milk wash (basically you whisk the egg together with the milk) over the surface of each.

Then using a fork, poke some holes onto the surface of each log. Make sure the seam side is on the bottom, to help keep it closed/sealed as it bakes in the oven

Onto the middle rack of a preheated 375 oven for 25 minutes. Then remove them and slap (brush) on the remaining butter we have and place back into the oven for about 5 minutes.

After which, you’ll place them on a cooling rack to cool down a bit before using a serrated knife to cut them into the serving size pieces you want. I went on a an angle when slicing for that classic currants roll look. With the serrated knife you’ll have to use a sort of gentle sawing action to cut through them without destroying the pastry.

If you wanted you could have sprinkled on some granulated sugar on the surface before you placed them into the oven.

As classic a Caribbean dessert as you can get without all the fuss, by using the puff pastry we got from the grocery store.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free

Appetizing Onion Choka.

1 Comment on Appetizing Onion Choka.

While you will see similarities with this Onion Choka and Classic Pepper Choka (basically roasted hot peppers made into a SPICY condiment), with the simplicity (and the perfect blend of flavor and texture) of this version, it could easily be your new favorite side to curry dishes. TIP! Use as much thinly sliced onion as YOU desire.

You’ll Need…

6 hot peppers
6 – 8 cloves garlic
1 Large Red Onion
3/4 teaspoon sea salt
1 cup olive oil

Important! This is meant to be SPICY! Wash your hands and/or wear gloves when handling such hot peppers. Please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

To help control the heat level and for a unique flavor (you wont get with mature ripe peppers), I like using the peppers which are green and about 90 % mature. During the summer months I simply grill them until charred on my outdoor grill. However (being careful) you can roast them until charred on your gas stovetop. Be mindful that if using metal tongs, it can heat up all the way to your hands after a while.

Once the peppers are cooled (enough to handle), place them (stems removed) along with the garlic and salt into your mortar and smash it with the pestle until it’s broken down. You DO NOT want a paste, but something more chunky.

May I suggest you be very careful when smashing it, as the liquid and pieces of pepper can go flying and could end up making contact with your eyes. Yes, you may use a food processor if you wish – but PULSE! I usually use one hand to hold the pestle and the other to cover or shield whatever I’m crushing (so it remains in the mortar).

THINLY slice the onions (use as much as you like as we want the onions to be the star of the recipe) and place it directly over the now crushed roasted peppers and garlic. A typical pepper choka will not have as much onion as the focus in that recipe will be the peppers.

We’re almost done. Heat the oil in frying pan until you see whispers of smoke, then (be careful) pour it directly over the raw onions. This will take the raw edge off the onions and add a wonderful flavor to the completed onion choka. This step is called “Chunkay”.

Give it a proper stir and enjoy! The heat from the peppers (and smoky flavor from charring), flavors of the garlic and onion, and the slight crunch from the raw onions.. definitely one of my fav condiments to enjoy with curry dishes. Store in a clean glass container in the fridge for up to a week.

Besides the onions being the key to this choka, you’ll also love the oil drizzled over whatever you’re eating. As I mentioned above about adding as much onion as you want, the same goes for the heated oil. It will be one of the best pepper oils you’ve ever had.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Incredible Caribbean Curry Chicken With Potato.

5 Comments on Incredible Caribbean Curry Chicken With Potato.

No you’re not seeing double! If you’ve been following my culinary exploits here from day one, you would have seen me share a similar Curry Chicken With Potato (aloo) recipe about 8 years ago. And while that recipe is timeless, the google indexing bots are no longer as kind to the website, so if you were do do a search online you’ll never find that classic (original) recipe.

You’ll Need…

3-4 lbs chicken
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
3 tablespoon Caribbean Green Seasoning (divided)
3 tablespoon olive oil
1 medium onion (sliced)
5-8 cloves garlic (smashed)
1/2 scotch bonnet pepper
5 1/2 cups water (divided)
2 heaping tablespoon curry powder
1 teaspoon roasted geera (cumin)
1 teaspoon anchar masala
5 medium potatoes (cut into 1/4’s)
3 tablespoon chopped cilantro

Important! 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. Especially the curry powder – read the label if you don’t make your own. I used an extra Habanero pepper (floated) in this dish as I enjoy my curry very spicy.

Watch the video below to see how I broke down a whole chicken for this recipe. Feel free to use thighs or drums if that is what you have on hand or prefer using. Additionally, you may use chicken breast, but IMHO you get better results with bone in/ dark meat.

Season the chicken with the salt, black pepper and 2 tablespoon of the Caribbean Green Seasoning. Stir well and allow to marinate for a couple hours in the fridge.

Heat your deep pot on a medium flame and add the oil. Followed by the onion, garlic and scotch bonnet pepper. Turn the heat down to low and gently cook for 2-3 minutes.

Add the remaining Caribbean Green Seasoning and stir. 30 seconds later add the curry powder and mix well.. heat still on low please. This step will toast the curry powder and bloom the spices which makes up the curry powder.

4 Minutes later, crank the heat to high and add 1/2 cup water, stir and then add the Geera and anchar masala (you can get this on amazon or your local Caribbean market – or double up on the roasted geera aka cumin). The goal here is to do two things. 1 Cook out the rawness of the curry and 2. to burn off the water we added to intensify the flavor of the curry base.

It will go dark, thick and perfume the kitchen with all the curry niceness. As soon as all the liquid is gone and you can see the oil we started with, add the seasoned chicken and stir well to coat each piece.

Bring to a boil (about 3-4 minutes), turn the heat down to medium and cover the pot. In the same bowl you marinated the chicken swish around the 5 cups of water and set aside for now.

After 4 minutes with that lid on, you’ll notice a lot of liquid sprouted. Turn the heat back up to high and burn off that liquid to intensify the overall flavor of the curry. (lid off).

3-4 minutes on high and the liquid should be gone. Add the potato, stir and add the 5 cups of water to fully cook the chicken and get the potatoes tender and falling apart.

As soon as it comes to a boil, turn the heat down to a rolling boil, lid on (slightly ajar) and allow it to cook for about 20 minutes or until the potatoes are tender. This is where I floated the Habanero pepper (not mentioned in the ingredient list) .. if you do, you can break it later on as I did, to release the fury or don’t break to get the flavor of the oil on the outside of the pepper and not the raw heat.

Here is where you’ll taste it for salt and adjust to your liking. Also, you can (up to you) use your spoon to crush some of the potato pieces to help thicken the gravy.

I allowed the pot to go for 4 minutes with the lid off and then it was time to turn off the stove, toss in the cilantro (better if you have shado beni) and get ready for an incredible curry dish. IMPORTANT! If it looks runny, please note that it will thicken up as it cools down.

Back to using chicken breast… be sure to check out my Curry Chicken Breast video if you like white meat and you don’t want dry, bland and tough curry chicken without bones and dark meat.


Serve with hot steaming rice or your favorite Roti! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/