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Gluten Free Vegan

A Vegetarian’s Delight, Caribbean Comfort Food.

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Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
6-8 cloves garlic (smashed)
1/2 teaspoon black pepper
4 sprigs thyme (leaves only)
1 teaspoon garlic /herb blend (seasoning powder)
2 Pimento peppers (aka seasoning peppers – sliced)
1/2 lb pumpkin (diced)
12-15 okra (stems removed, chopped)
1 lb Jamaican Callaloo (chorai bhagi)
2 tablespoon water
1/2 teaspoon salt (adjust)
hot peppers (see note below)
1/2 lb baby spinach (chopped)

Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including what is Jamaican Callaloo, how to prep it and alternatives to use if you cannot source it. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Prep all of the ingredients in advance (see the video where I explain everything). Heat the oil on a medium flame in a wide pan, then add the onion, garlic, black pepper, garlic/herb blend, pimento peppers and thyme leaves. Turn the heat to low and gently cook for 3 minutes.

Add the diced pumpkin (or squash) and cook with the lid on for 2-3 minutes.

At this point you may add the chopped Okra and salt, stir well.

Add the washed, trimmed and chopped Jamaican callaloo and two tablespoons of water. Turn the heat to medium/low, cover the pot and cook for 5-6 minutes. Stir every couple minutes to ensure nothing sticks.

I added 4 Wiri Wiri and 1 bird’s eye pepper WHOLE to the pot and kept them WHOLE during the entire cooking process. This way you don’t get the raw heat of the peppers, but flavor from the oil on the skin of the peppers. Later on you may fish them out and discard, or leave them for people who enjoy heat to crush them as they eat. Which is what I did with my Sada Roti.

Remove the lid, add the washed/chopped spinach and mix well. Cook uncovered for 4-5 minutes.

At this point you’ll check and adjust the salt to your liking. Burn off any liquid at the bottom of the pot and turn off the stove.

Should you want to add a bit of coconut milk to the festivities, you’d skip the water I added and add 1/2 cup of coconut milk. Ginger, turmeric and/or roasted cumin (geera) would make great additions as well.

As mentioned above I tucked in with Sada Roti, but steamed rice, boiled dumplings, ground provisions or even simply boiled potatoes would be excellent with this. If all fails, toast some bread and enjoy yea.

Gluten Free Meat & Poultry

Delicious String Bean Recipe You Need To Try.

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Here’s one of those classic childhood dishes mom would make for us, served with hot Sada Roti and usually I’d reach for a bit Kuchela on the side, when we were younger and living in the Caribbean. While I did use leftover Stewed Pork in the recipe, you may use Stewed Beef, Stewed Chicken (leftovers) or keep it fully vegan should you wish.

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 kg string beans (washed and trimmed)
1 medium tomato (diced)
1 scotch bonnet pepper (optional)
1 teaspoon grated ginger
3/4 teaspoon salt
2 large potatoes (sliced)
1 – 1 1/2 cups water
2 tablespoon coconut cream
1 cup leftover stewed pork (optional)

Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you use the video below to follow along as much more about the recipe is discussed there.

Prep your ingredients.

Heat the oil in a wide pan on a medium heat, then add the onion and garlic. Turn the heat down to low and cook gently for 3-4 minutes.

Add the washed and trimmed string beans (bodi and /or French beans will also work) to the pan, raise the heat to medium low and stir well.

Add the tomato, salt and black pepper, grated ginger and continue cooking on that medium low heat.

Turn the heat up to medium and add the water (I cup), coconut cream, potato and Scotch Bonnet pepper (optional – or use as much as you can handle). Place the lid on and bring to a boil. Then reduce between a simmer and rolling boil and have the lid on slightly ajar.

Tuck everything down under the water so the potato and beans get tender.

After about 20-25 minutes it should all be tender. If during the cooking process you find that it needs more liquid, add the remaining water. Add the leftover stewed pork, stir and cook until all of the liquid is gone.

Once the liquid is gone and the potato/beans are tender (about 5 minutes after adding the pork) you may taste and adjust the salt to your liking. Turn off the stove and enjoy. In my case I opted for steamed rice, but as mentioned above, I’d much prefer having Sada Roti.

Gluten Free Seafood

Sardines In Tomato Sauce.

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I was only exposed to this dish after moving to Canada, however in speaking with my mom recently she mentioned that she did use canned (tin) sardines in tomato sauce. Apparently we hated the tomato sauce, so she never included it in the meals she would make for my siblings and I. She also spoke about my younger brother’s curry recipe, he makes with these same sardines in tomato sauce.

You’ll Need…

1 tablespoon coconut oil
1 medium onion (sliced)
2 scallions (chopped)
1 bell pepper (chopped)
1 small Scotch Bonnet pepper (green)
3 sprigs thyme
3/4 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt (your fav salt)
1/2 cup water
2 medium tomatoes (wedges)
1 large can sardines in tomato sauce
1/2 lemon (juice)
2 tablespoon chopped parsley

Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including why I like a green Scotch Bonnet pepper and how adding a bit of crushed garlic and can enhance this dish further. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

Open and pour the can of sardines in a large bowl, then separate the sardines from the tomato sauce and reserve. The following step is optional. Split each sardine lengthwise in half and remove (discard) the middle bones of each fish. Be gentle.

Heat the coconut oil (use your fav oil) in a wide saucepan on a medium flame, then add the bell pepper, onion, scotch bonnet and scallions. Turn the heat to med/low and cook for 3 minutes.

Then add the black pepper, thyme and curry powder and cook for a further 2 minutes, before adding the reserved tomato sauce.

Rinse the bowl with the tomato sauce with the water and add that water to the pan. Stir well and add the salt. Bring to a simmer (medium heat) and cook for 3 minutes.

At this point add the chunky pieces of tomato, stir (gentle – explained in the video) and cook for 2 minutes before adding the sardine fillets.

Be very gentle when adding the sardine fillets or they will fall apart on you.. unless that is what you want (chunky pieces). Spoon on the sauce over the fish, reduce the heat to a simmer and cook until it heats through.

Three minutes later you may taste and adjust the salt to your liking, add the lemon (or lime) juice and top with the chopped parsley. Turn off the stove. You can always add more water if you find that the sauce is overly thick.

When my Guyanese friends introduced me to this dish, they served it with steaming hot rice. Personally I enjoy it with Sada Roti, slices of avocado (zabouca) and with peppersauce on the side.

Vegan

Easy Caribbean Vegan Stewed Lentils Recipe.

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Back in 2010 I shared my version of the classic Caribbean Stewed Lentils, then we had the wicked Hearty Lentil Soup we did, followed by the Quick And Tasty Lentils we did using canned lentils and the Slower Cooker Stewed Lentils, but today it’s all about tradition. This is the lentils from my childhood, a recipe which differs slightly from the original way my great grandmother would make, however the base flavor and texture remains intact.

You’ll Need…

1 tablespoon veg oil
1 large onion (diced)
1 carrot (diced)
2 stalks celery (diced)
8 cloves garlic (smashed)
1/2 teaspoon black pepper
8 sprigs thyme (divided)
1/2 lb pumpkin (sliced or diced)
3/4 tablespoon salt
3 cups green lentils (washed)
1 large tomato (diced)
3 tablespoon golden brown sugar (divided)
12-14 cups of water
1 scotch bonnet pepper (optional)
1 tablespoon olive oil
2 scallions (chopped fine)
3 tablespoon chopped parsley
1 tablespoon Worcestershire sauce
1 teaspoon grated ginger
2-3 tablespoon coconut cream

Notes! Please follow along with the video below as much more is discussed about the recipe there. I used an entire Scotch Bonnet pepper, but that may be optional or at least use in the amounts you know you can handle. Remember to wear gloves and to wash your hands with soap and water IMMEDIATELY after handling such hot peppers. IMPORTANT! To make this dish fully vegan, LEAVE OUT the Worcestershire sauce.

Heat the olive oil in a deep pot on a medium flame and add the carrot, celery, onion, garlic, 1/2 of the thyme and black pepper. Turn the heat down to med/low and cook gently for 4-5 minutes, then add the pumpkin and salt. Continue cooking for 3 minutes.

Now add the washed lentils along with the diced tomato, stir well.

Turn the heat up, add 12 cups of water and 1 tablespoon of brown sugar. As it comes to a boil, reduce the flame so it simmer for about 45-55 minutes. Here’s when you’ll also add the scotch Bonnet (any spicy pepper you like or can source) as well.

Once the lentils are tender, remove the pot off the heat and set aside. It’s time for the stewing step. Keep an eye on things as it cooks as you may need to add more water so it doesn’t dry-off before getting tender.

Heat another heavy pot on a medium/high flame, add the remaining oil. Go in with the remaining 2 tablespoons of brown sugar and stir. Watch the video for this step. Essentially the sugar will melt, go frothy, then a deep amber in color (if it goes black, STOP – allow the pot to cool completely before you wash it and start over – explained why in the video). It will go smoky in your kitchen! I used a measuring cup with a handle to add the previously boiled lentils to the caramelized sugar. Had I poured it directly from pot to pot, I risked getting burned.

Once you have all of the lentils in the pot, add the scallions, parsley, ginger and coconut cream and stir well. Cook for another 10 minutes to allow all of those flavors to make their magic. Then taste and adjust the salt to your liking.

Keep in mind it will thicken further as it cools, but if you find that it’s too runny, you may crush some of the lentils to naturally thicken things. ENJOY!

Gluten Free Seafood

How To Make Delicious Curry Shrimp At Home!

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The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.

You’ll Need…

1 1/2 tablespoon olive oil
1 teaspoon cumin seeds (geera)
1 medium tomato (puree)
1 medium onion (puree)
6-8 cloves garlic (crushed)
1 teaspoon grated ginger
1 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (cut in 1/4s)
1 1/2 tablespoon curry powder
3/4 tablespoon Anchar Masala
1 cup water
1 1/4 lb medium shrimp (peel / devein)
1/2 lime (juice)
1 tablespoon chopped parsley

Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni (culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.

In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.

After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).

Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.

After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.

It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.

Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.

You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!

Gluten Free Vegetarian

Easy Herb Roasted Sweet Potatoes Recipe.

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As a lil fella growing up in the Caribbean I recall sweet potatoes being used in two primary ways. Boiled and served as a side with Sunday lunch (biggest meal of the week in Trinidad and Tobago) and as part of the ‘ground provision’ team in our rich, thick and delicious soups. Over the years (as an adult) this herb roasted sweet potato has been a regular guest on our dinner table.

You’ll Need…

3-4 lbs sweet potato
3-4 tablespoon olive oil
3/4 teaspoon black pepper
3/4 teaspoon sea salt (use your fav salt)
3/4 tablespoon pepper flakes
1 tablespoon chopped Rosemary
4 sprigs thyme (leaves only)
4 large shallots (cut in 1/2)
3 small cloves garlic (crushed)
2 scallions (chopped)

Notes. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest you follow along with the video below, as much more about the recipe is discussed there. Including which sweet potatoes I used and how to prepare them for roasting.

Peel, cube (large chunks) and wash the sweet potatoes. Try your best to cut them in uniform a size, so they roast evenly. Drain dry then season. Cut the shallots in half.

While I’m not a huge fan of Rosemary, it’s excellent with roasted sweet potatoes.

In a large bowl mix everything with the sweet potatoes, except the scallions. That we’ll add at the end. Should you have chives, I’d say use that at the end instead of the chopped scallion (spring onion, green onion).

You may want to leave out the pepper flakes if you don’t like the gentle heat it will add to the dish, or if you’re serving this to little ones.

Set your oven to 400F. Line your baking sheet with parchment paper, before spreading the now seasoned sweet potatoes on a single layer. Onto the middle rack and roast for 15 minutes.

It’s time to flip the pieces of potato so they roast off evenly. Back into the oven for another 20-25 minutes.

As you take them out of the oven, top with the chopped scallions (or chives) and enjoy. You may also sprinkle on a tiny bit of sea salt (any finishing salt you like). As discussed in the video, I didn’t add any brown sugar or honey as I wanted the natural sweetness of the sweet potatoes to shine. However you can always add either should you wish.

Gluten Free Seafood

How to Make Swiss Chard With Shrimp.

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One of the last vegetables to survive into the colder months in my Canadian garden, is usually Swiss Chard! And while nothing will replace Chorai or Dasheen-bush Bhaji as far as I’m concerned, Swiss Chard tends to satisfy my cravings. Therefore I’m always grateful to have some I can harvest fresh and get busy in the kitchen on those cold nights.

You’ll Need…

5-6 lbs Swiss chard (washed, trimmed)
1 lb medium shrimp (peeled and deveined)
3 tablespoon olive oil (divided)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
3/4 tablespoon (divided) salt
3/4 teaspoon black pepper (divided)
4 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1 1/2 tablespoon Coconut Cream

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I recommend that you use the video below to follow along as much more about the recipe may be discussed there.

It’s important that you not only wash each leaf individually, but you must check the crevices and stems of them as well, as you rinse with cool water. Then remove the stems and chop them into 1 cm pieces and set aside.

Roll the leaves like you’re making a cigar and cut into 1 cm shreds.

Season the cleaned and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Caribbean Green Seasoning and curry powder. Mix well and allow to marinate for about 15-20 minutes.

Heat the pan (deep) on a medium/low flame and add the seasoned shrimp. Stir well and cook for 3 minutes. Now remove the shrimp and set aside. Add the remaining oil to the same pan.

Add the sliced Scotch Bonnet pepper (optional) and garlic, turn the heat to low and cook a further 2-3 minutes.

Add the stems of the Swiss Chard as they will take longer to cook than the leaves, stir well and cover the pot. Allow the water from washing the stems and the steam it will create to deglaze the pan and release all the wonderful flavors. Cook for 4 minutes with the lid on.

It’s then time to remove the lid, turn the heat up to medium and add the washed/cut Swiss Chard leaves to the pot. Top with the remaining salt and black pepper and at this point you may add the coconut cream and mix in well. Should you not have coconut cream, add 1/2 cup of coconut milk.

It may seem like a lot as it crowds the pan, but it wilt quickly.

Cook uncovered for about 8-10 minutes.

Try to burn off any liquid which may have sprouted naturally, then add the pre-cooked shrimp and stir well. As the shrimp heats though for 2-3 minutes, taste and adjust the salt to your liking.

Turn off the stove once everything checks out (no liquid at the bottom of the pan and the salt is ideal) and enjoy with rice or hot Sada Roti.

Gluten Free Seafood Vegetarian

Curry Seim (hyacinth bean) With Potato.

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The last of the produce from my garden for 2023! Sadly, freezing nights set in a couple weeks back and hastily we (mom and dad visited to assist) had to winterize the garden and get ready for the upcoming winter. With an abundance of Seim in hand, I thought I’d share a quick recipe with you all. Should you want to keep this recipe fully vegan/vegetarian, you may skip the addition of the prepared salted Cod fish.

You’ll Need…

2 lbs of Seim (trimmed)
2 tablespoon olive oil
1/4 lb prepared salted cod
3/4 teaspoon black pepper
1/2 teaspoon salt (see notes below)
4 cloves garlic (crushed)
3/4 teaspoon cumin seeds (geera)
1 medium onion (sliced)
3 medium potatoes (sliced)
1/2 cup water (or coconut milk)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I suggest you follow along with the video below as I speak about they two types of Seim used and how to trim them for use in the dish. I didn’t add any hot pepper to the dish, but you’re free to do so if you enjoy very spicy curry dishes. Finally, I used boned (bones removed) Salted Cod, but you may use whatever type of salted fish you can access.

Wash, trim and cut the Seim.

Heat the oil on a medium flame in a deep pot and add the prepared salted cod. Cook for 3-4 minutes, then remove from the pot (try to leave back as much oil as possible) and set aside for later.

In the same pot, turn the heat down to med/low and add the cumin (geera) seeds and cook for 2 minutes, then add the curry powder and stir well. Cook for 3-4 minutes. Should you need another tablespoon of olive oil (use your fav oil) in the pot, feel free to add more.

The curry will go darker and start to clump, that’s an indication that we’re on the right path. Do NOT burn it! Add the sliced potatoes and stir to coat with the curry base we made, then add the prepared Seim to the pot and repeat the stirring part.

Top with the salt, black pepper, garlic, onion and should you want to add a piece of Scotch Bonnet pepper, now would be the time to do so. Turn the heat to medium high and bring to a boil (with the lid on).

After 3-4 minutes it’s time to add the water, turn the heat back down to low, place the lid back on the pot and gently cook everything until it’s all tender. In my case, it took about 30 minutes.

The final two steps are to add back the previously fried pieces of salted Cod and mix well. After 2 minutes taste and adjust the salt to your liking. Keep in mind that even though we did prepare (boiled or soaked in hot water) the salted Cod, it will still have remnants of the salt it was cured with. Once happy, turn off the stove.

Luckily for me I had some frozen buss up shut (paratha) Roti in the freezer, so I thoroughly enjoyed myself this evening as I tucked away into a dish I disliked as a lil fella on the islands.

Gluten Free Meat & Poultry

Cabbage With Smoked Pork And Pumpkin.

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The only way mommy could get me/us to eat cabbage as kids growing up on the islands, was if she made or bought Chow Mein. Back then I don’t ever recall seeing bean sprouts in Chow Mein as I do in Canada as the norm. Maybe I’ll share that recipe soon! However as an adult, I’m always looking for ways to put cabbage to use. Here’s another (soon to be) classic dish using the humble cabbage..

You’ll Need…

1/2 lb smoked pork soup bones
1 1/2 tablespoon olive oil
3/4 lb pumpkin (cubed)
2 pimento peppers (aka seasoning peppers)
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1 1/2 – 2 lb cabbage
1 medium onion (sliced)
3/4 teaspoon sea salt
1 bell pepper (chopped)

Notes! I used sea salt as it’s the only salt I really use. Use your fav salt. Should you wanted to add 1/2 teaspoon dried thyme and 2 cloves crushed garlic, it will add additional flavor to the overall dish. 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. May I suggest you watch the video below as some questions you may have should be answered there.

At my local butcher the smoked pork I purchased was labelled as Smoked Pork Soup Bones. In your area it may be called something else. Should you want to use remnants of ham, smoked pork hocks, smoked ribs, or if pork is not your thing, you may use smoked turkey. Regular smoked pork or turkey bacon could be used with success as well.

Heat the oil in a pan on a med/low flame and add the pieces of smoked pork. Allow it to cook for about 5 minutes to flavor the oil and the render some of it’s fat out.

Then add the sliced onion, black pepper and pimento peppers. Don’t stress if you can’t source the pimento pepper (I grew mine, but you can try West Indian and Asian supermarkets). It gives the dish a lovely flavor, without any heat.

After a couple minutes add the curry powder and if you wanted, some garlic and dry thyme.

Next goes the diced pumpkin (butternut squash will work as well) and stir. Continue cooking for another 3-4 minutes, then add the bell pepper.

Two minutes later add the chopped cabbage and mix well to combine and coat everything with that lovely smokey flavor.

Don’t worry if you find that it looks like it will not all fit, as the cabbage gets in contact with the heat from the pan, it will wilt down. Add in layers if necessary. Top with the salt and cook on a medium flame until it’s tender to your liking. BTW I did wash the cabbage before and after slicing.

I allowed it to cook for 5-6 minutes after adding the cabbage (pan uncovered) as the residual water from washing the cabbage and the natural juices it sprouted allowed it to steam sauté.

To personalize things, taste and adjust the salt to your liking and determine how ‘cooked’ you want the finished cabbage. The diced pumpkin will give the dish a wonderful sweet undertone. Should you want to give it a kick, add a few slices of your fav hot pepper. Serve with rice or as you would with any cabbage dish.

Gluten Free Seafood

Curry Lobster With Potato.

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I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Gluten Free Meat & Poultry

Cabbage With Jerk Chicken.

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Leftover Jerk Chicken! “can you explain this leftover Jerk Chicken ting Chris? I’ve never had such” One of the comments I received when I first shared this recipe on Instagram. The simple answer to this question is, no one in my home appreciates Jerk Chicken Breast. Usually when I make jerk chicken I use an entire chicken (usually 2) which I butterfly and the leftover jerk chicken breasts are used in stir-fry, fried rice, topping for salads, noodle dishes, dips and in this case, Cabbage with jerk chicken.

You’ll Need…

1 Small Cabbage (chopped)
1 tablespoon olive oil
Jerk Chicken (leftovers chopped into pieces)
1/2 teaspoon black pepper
1 small carrot (match sticks)
1/2 bell pepper (sliced)
1 medium onion (sliced)
2 cloves garlic (smashed)
1/2 teaspoon salt (adjust)
3/4 tablespoon brown sugar

Notes! If doing this recipe gluten free please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially take note of the jerk marinade you used in making your jerk chicken as many will have soy sauce and other ingredients which may contain gluten. My jerk chicken is always made spicy (until Zyair starts eating it), so to balance the heat, I added the brown sugar.

This is a very quick dish to put together so may I recommend that you prepare all of the ingredients in advance and please use the video below to follow along.

Heat the oil in a wide pan on a medium/low flame then add the pieces of jerk chicken and stir. This step will heat through the chicken and allow some of that jerk flavor to really stand out.

Once heated through (about 3-5 minutes) add the chopped cabbage (chopped to your liking and stir to coat with the jerk chicken flavor. It will wilt down as it cooks, so don’t worry too much about not having enough space in the pan.

Once the cabbage has wilted a bit, add the other ingredients and mix well.

You’re free to add any vegetables you like. Another reason for liking this type of dish.. you can clean out ends of vegetables you have in the fridge.

After about 5 minutes it’s time to personalize things. Once you’re happy with the doneness of the vegetables (I like a slight crunch), taste and adjust the salt.

Should you wanted to add a bit of soy sauce, more jerk marinade, a bit of Hoisin sauce or freshly chopped Scotch Bonnet for more heat, I’d do so as you were heating the jerk chicken at the start.

I used leftover jerk chicken breast (white meat), however any jerk chicken will work. All I suggest is to remove the meat off the bones first. While this is a CLASSIC side dish, my fav way to enjoy this cabbage with jerk chicken is as filler for sandwiches.

Meat & Poultry

Stewed Chicken Liver.

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Here’s yet another dish I’d never touch as a lil fella growing up on the islands, yet today it’s one of my favorite things to have with Dhal and Rice, with a side of Kuchela. We (my brother and 2 sisters) weren’t overly picky eaters as children, however we did make it a bit challenging for mom at times.

You’ll Need…

1 1/2 lb chicken liver
1 1/2 tablespoon olive oil
2/3 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
3/4 tablespoon Mushroom Soy Sauce (any dark soy sauce)
1/2 medium onion (diced)
1 medium tomato (diced)
2 cloves garlic (crushed)
1 teaspoon tomato ketchup
1 1/2 tablespoon chopped chives

Notes! Please use the video below to follow along as it’s loaded with tips which I may have missed to mention here. Additionally I’d like to mention that I washed the liver (after I cut into pieces) with the juice of 1/2 a lime and cool water. If doing this recipe gluten free, please go though the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

After having cut and washed the liver, it’s time to marinate it for 5 minutes with the Caribbean Green Seasoning, Salt, Black Pepper, Ketchup and Soy Sauce. I used Mushroom Soy sauce, but you may use any dark soy sauce with success. Should you want to add a 1/2 teaspoon of grated ginger, it will add a lovely flavor as well. Mommy would use Caribbean Browning sauce instead of the soy sauce, but my cupboard was bare… gotta make a trip to the Caribbean market soon.

On a medium heat, add the oil to a saucepan, followed by the onion and tomato. After 2 minutes, turn the heat to low and add the crushed garlic and cook for a further 2-3 minutes.

There’s no need to marinate the seasoned Chicken liver for too long. Once the onion is soft and tomato starts to melt, turn the heat back up to medium/high and add the chicken liver to the pan. Stir well. I added a splash of water (about 2 tablespoon) to the bowl I marinated the liver in to pick up any remnants of the marinade, then add it to the pan.

The liver will also release it’s own liquid, so may I recommend you don’t place a lid on the pan or we could easily over-cook the liver. That said, unlike some recipes you may come across which cook the liver until ‘pink’, I need mine cooked thoroughly.

Do remember to stir it a few times to make sure it cooks evenly.

After 5 minutes on that medium/high heat, it’s time to personalize things a bit. Decide if it’s cooked to your liking (cook longer if necessary), if you want gravy or not (mommy would do this dry), and taste and adjust the salt to your liking. At this point I added the chopped chives and cooked it for 2 minutes more to get rid of most of the liquid.

I find that finishing with the chives gives it a lovely garlic/onion flavor. But you can opt for parsley or Chadon Beni (culantro). Should you find it difficult to source Chadon Beni, you may use Cilantro (coriander). Keep in mind that it will further cook after you turn off the stove due to the residual heat in the pan.

You’ll notice that I didn’t use an Caribbean Sunshine (scotch bonnet), but you’re free to add some should you want a little heat in the finished stewed chicken liver. Add it with the onion and tomato at the start.