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Easy Caribbean Recipes Featured Fusion Seafood & Fish Side Dishes Trinidadian

Caribbean Boil and Fry Sweet Potatoes with Saltfish

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Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

  • Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
  • Salt: Used in the boiling water to season the potatoes from the inside out.
  • Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
  • Butter: Adds richness, can be skipped for dairy-free versions.
  • Onion: Adds sweetness and depth to the sautéed mix.
  • Garlic: Smashed for maximum flavor and quick infusion.
  • Fresh Thyme: Classic Caribbean herb with earthy notes.
  • Scallions: Add color and a mild onion bite.
  • Black Pepper: Lends warmth to balance the sweet and savory.
  • Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

  • Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
  • Choose sweet potatoes with smooth skin and no bruises for the best results.
  • Fresh thyme and scallions are usually available year-round in produce sections.
  • Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

  • Peel sweet potatoes before or after boiling—whichever you prefer.
  • Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
  • Saute aromatics first to layer flavor before adding the potatoes.
  • Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
  • Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Easy Caribbean Recipes, Seafood & Fish, Side Dishes
Cuisine Fusion, Trinidadian

Ingredients
  

  • 3 pounds sweet potatoes
  • 1 teaspoon salt for boiling
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion diced
  • 6-8 cloves garlic smashed
  • 1 teaspoon fresh thyme leaves only
  • 1/2 teaspoon black pepper

Optional

  • 1/2 cup salted cod

Instructions
 

  • Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
    Ingredients laid out for Caribbean Style Boil and Fry Sweet Potatoes
  • Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
    cut up sweet potatoes cooling in a white decorative dish on the counter
  • In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
  • Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
    Add in sweet potatoes
  • Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.
Tried this recipe?Let us know how it was!
Honey mustard dip in a closed jar with greens in a white bowl in the background
Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Easy Caribbean Honey Mustard Dressing

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If you’re looking for a bold, tangy, and sweet dressing that comes together in minutes, this Easy Caribbean Honey Mustard Dressing is exactly what you need. Whether you drizzle it over a crisp salad, use it as a dip for chicken wings or veggie sticks, or add a spoonful to your favorite sandwich, this Caribbean-inspired twist on a classic is sure to impress.

Made with just a few pantry staples, Dijon mustard, honey, olive oil, lemon juice, and rice wine vinegar; this recipe is incredibly versatile. The black pepper adds subtle heat, while the honey rounds out the sharpness of the mustard. Want to add more Caribbean flair? Use hot honey or toss in some red pepper flakes for a fiery version.

It’s fast, gluten-free, and full of flavor. I love it over fresh watercress, but the real beauty is how easily you can adapt it to whatever you’re cooking up. Shake it, whisk it, and you’re done.

Honey mustard dip in a closed jar with greens in a white bowl in the background

Ingredient Guide

  • Olive Oil: The base that helps emulsify the dressing and carry all the flavors.
  • Honey: Adds natural sweetness; hot honey works great for a spicy twist.
  • Dijon Mustard: Smooth and tangy with just the right sharpness.
  • Lemon Juice: Balances the flavors and brightens the entire dressing.
  • Rice Wine Vinegar: A milder vinegar that brings acidity without overpowering.
  • Black Pepper: Adds warmth and depth.
  • Salt: Just a pinch to enhance all the other ingredients.

Shopping Made Easy

  • Use a good-quality olive oil to create a smooth, balanced dressing.
  • Look for real honey and Dijon mustard without added sugars or thickeners.
  • Rice wine vinegar is mild and available in most international or health-food aisles.
  • Fresh lemon juice gives better results than bottled for a zesty finish.

Cooking Notes from the Kitchen

  • Shake everything together in a jar for fast emulsification—no blender required.
  • Store in the fridge in a sealed container for up to 2 weeks.
  • Add red pepper flakes or swap in hot honey for a spicier version.
  • For creaminess, mix in a tablespoon of mayo or Greek yogurt.
  • Try it as a marinade for grilled chicken or drizzle over roasted vegetables.

Can I use another type of vinegar?

Yes, apple cider vinegar or white wine vinegar can be substituted easily.

How long does it last in the fridge?

Store it in an airtight jar or container and refrigerate for up to 2 weeks. Shake before use.

Is this dressing gluten-free?

Yes, just make sure your mustard and vinegar are certified gluten-free.

Can I use yellow mustard instead of Dijon?

You can, but Dijon provides a smoother, more complex flavor that’s ideal for dressings.

What dishes pair well with this?

Use it on salads, as a dip for wings or veggies, in wraps, or as a sandwich spread.

Honey mustard dip in a closed jar with greens in a white bowl in the background

Easy Caribbean Honey Mustard Dressing

If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1/2 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon rice wine vinegar
  • 1/2 teaspoon black pepper
  • 1 pinch salt

Instructions
 

  • Make a simple salad with watercress to enjoy this tangy honey mustard dressing.
    Watercress salad with ingredients for honey mustard dressing laid out
  • Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
    All ingredients added to a jar
  • Use immediately or refrigerate for up to 2 weeks. 
    Watercress salad with dressing mixed in
  • Shake before each use.
    hand holding a jar of honey mustard dressing

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there. For example, I replaced apple cider vinegar with rice wine vinegar, and you can add a bit of pepper flakes to give the dressing a slight kick. If making this gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary needs.
Tried this recipe?Let us know how it was!
Seafood Pelau cooked in pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Trinidad Seafood Pelau with Coconut and Pigeon Peas

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I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.

If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.

Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.

Seafood Pelau in a pot

Ingredient Guide

  • Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
  • Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
  • Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
  • Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
  • Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
  • Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
  • Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
  • Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
  • Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
  • Ginger: Freshly grated for warmth and brightness in every bite.
  • Coconut Milk: Adds creaminess and Caribbean depth.
  • Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
  • Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
  • Butter (optional): Enriches the shell‑stock and rice when used at the start.
  • Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
  • Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
  • Parsley & Lemon Juice: Fresh finish adds brightness and balance.

Shopping Made Easy

  • Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
  • Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
  • Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
  • Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
  • Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.

Cooking Notes from the Kitchen

  • Always simmer your seafood shells with aromatics first to create a flavorful base stock.
  • Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
  • Stir gently after adding seafood so as not to break delicate shells or fish pieces.
  • Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
  • Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.

What makes this a “Caribbean” pelau?

Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.

Can I prep this ahead?

Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.

How spicy is this?

The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.

Can I use white rice instead of brown?

Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.

Is there a vegetarian version?

Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.

Seafood Pelau cooked in pot

Trinidad Seafood Pelau with Coconut and Pigeon Peas

Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 8

Ingredients
  

  • 1 lb shrimp large, peeled, deveined
  • 1 lb cod cut into 1-inch pieces
  • 1 lb mussels cleaned
  • 1 lb clams cleaned
  • 1 lb lobster tail shells saved, meat chopped
  • 1 tablespoon butter optional, for shell stock
  • 2 scallions chopped
  • 2 tablespoons Caribbean green seasoning divided
  • 1 teaspoon black pepper divided
  • 4 sprigs thyme
  • 1 1/2 cups pumpkin diced
  • 4-6 cloves garlic minced
  • 1 large carrot diced
  • 1 can pigeon peas rinsed
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 1 1/2 cups coconut milk
  • 1 tablespoon salt or to taste
  • 2 cups par-boiled brown rice long-grain
  • 1/2 teaspoon ginger grated
  • 3–5 bird’s eye peppers whole or halved
  • 4–7 cups water or shell stock
  • 3-4 tablespoons parsley chopped

Instructions
 

  • Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
    Ingredients prepped in seperate bowls for seafood pelau
  • For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
    shrimp in a bowl
  • In the main pot, heat olive oil and brown sugar over high heat, stirring until amber. 
  • Add pigeon peas, pumpkin, and carrot.
    carrots added to pot
  • Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
    boiling pot of liquid
  • Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
    rice added to the pot
  • Add reserved shell stock, cover, and cook 7 minutes. 
    added clams
  • Add mussels and clams, pressing into liquid. Simmer 3 minutes.
    added mussels and clams to the pot
  • Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes. 
    Lobster added to the pot
  • filet of cod on a plate
  • Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.
    boiling seafood in a pot
  • Cooked seafood pelau in a pot
Tried this recipe?Let us know how it was!
Trinidad stewed short ribs in a deep blue pot on the stove
Featured Fusion Rice & One-Pot Trinidadian

Caribbean Brown Stewed Pork Short Ribs

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This dish always brings me back to the warm Caribbean sunshine, especially during Canada’s long, icy winters. Inspired by the same flavor foundation as my Classic Caribbean Coconut Stewed Beef and with echoes of the Rib Pelau I shared a few years ago, these Caribbean Brown Stewed Pork Short Ribs deliver deep, savory satisfaction in every bite.

In this recipe, short ribs are cleaned, seasoned generously with green seasoning, and marinated before being browned in caramelized sugar for that iconic dark stew flavor. I round it out with thyme, tomato, hot pepper, and ginger, then simmer the ribs until they’re fall-off-the-bone tender. The result is rich, sticky, and unmistakably Caribbean, perfect over rice or ground provisions.

Whether you add coconut milk, bay leaves, or a splash of Roocou for color (all discussed in the video), this one’s guaranteed to warm your kitchen and soul.

Trinidad stewed short ribs in a deep blue pot on the stove

Ingredient Guide

  • Pork Spare Ribs (Short Ribs): Cleaned and cut into riblets; marinate well for the best flavor.
  • Lemon Juice: Used to wash and deodorize the ribs before seasoning.
  • Salt and Black Pepper: Split between marinating and final adjustment.
  • Caribbean Green Seasoning: Essential base seasoning packed with herbs and aromatics.
  • Worcestershire Sauce: Adds depth and umami to the marinade.
  • Onion: Diced and added to seasoning mix for balance.
  • Vegetable Oil: Used to caramelize sugar and brown the meat.
  • Golden Brown Sugar: Key for developing color and that traditional stew flavor.
  • Scotch Bonnet Pepper: Optional for heat; use what you can handle.
  • Tomato: Adds body and slight acidity to the stew base.
  • Scallions and Thyme: Classic Caribbean aromatics that deepen the dish’s flavor.
  • Ginger: Freshly grated for warmth and complexity.
  • Water: Used to braise the ribs and extract all those flavors.
  • Parsley: Finely chopped and added at the end for a fresh finish.
  • Roocou (Annatto): Optional for vibrant red color; use 1 to 2 tablespoons as desired.
  • Coconut Milk: Optional richness and smoothness added during simmering.
  • Bay Leaves: Optional for added herbal depth; remove before serving.

Shopping Made Easy

  • Ask your butcher for pork short ribs or spare ribs and have them cut into small pieces.
  • Golden brown sugar works better than white sugar for developing rich stew color.
  • Fresh thyme, Scotch Bonnet peppers, and Caribbean green seasoning can be found at West Indian or international markets.
  • Use fresh ginger, not powdered, for best flavor results.
  • Optional ingredients like bay leaves, Roocou (annatto), and coconut milk are flavor boosters; use them if available.

Cooking Notes from the Kitchen

  • Caramelizing the sugar is the most delicate part—don’t let it burn or the dish will taste bitter.
  • Allow ribs to “spring” their natural juices before adding water for maximum flavor.
  • Rinsing the seasoning bowl into the pot ensures you don’t lose any flavor.
  • If using coconut milk, add it after the sugar browns and before simmering.
  • Let the stew rest for a few minutes before serving; it will thicken as it cools.

What cut of pork works best for this?

Short ribs or spare ribs work well; look for pieces with good fat and bone for added flavor.

What is Roocou (Annatto)?

Roocou, also known as annatto, is a natural food coloring and flavoring made from the seeds of the achiote tree. Common in Caribbean and Latin American cooking, it adds a mild earthy taste and a deep red-orange color to dishes. In this stew, Roocou is optional but enhances the appearance with a beautiful reddish hue, especially when no tomato paste is used.

Can I use boneless pork?

You can, but bone-in ribs yield a richer stew and better texture.

Is it necessary to marinate for 2 hours?

Yes, marinating builds deep flavor and helps tenderize the ribs.

Can I make this ahead?

Absolutely. It tastes even better the next day after the flavors meld.

How spicy is it?

That’s up to you! Add as much Scotch Bonnet as you can handle, or omit for a mild version.

Trinidad stewed short ribs in a deep blue pot on the stove

Caribbean Brown Stewed Pork Short Ribs

Fall-off-the-bone pork ribs caramelized in golden sugar and simmered in herbs, hot pepper, and tomato; a beloved Caribbean stew full of bold flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Rice & One-Pot
Cuisine Fusion, Trinidadian

Ingredients
  

  • 3 lbs pork spare ribs aka short ribs
  • 1 lemon juiced
  • 3/4 tablespoon salt
  • 2 tablespoons Caribbean green seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 medium onion diced
  • 1 tablespoon vegetable oil
  • 2 tablespoons golden brown sugar
  • 1 Scotch Bonnet pepper optional
  • 1 medium tomato diced
  • 2 scallions chopped
  • 5 sprigs thyme
  • 1 teaspoon ginger grated
  • 6 cups water
  • 2 tablespoons parsley finely chopped

Optional

  • 2 Bay leaves
  • 2 tablespoons Roocou
  • 1/2 cup coconut milk

Instructions
 

  • Wash ribs with lemon juice and cool water. Drain and season with green seasoning, salt, black pepper, onion, and Worcestershire sauce. Marinate for at least 2 hours.
    Raw riblets in a deep white bowl
  • In a deep pot over medium-high heat, add oil, then sugar. Stir until it melts and turns deep amber; do not let it blacken.
  • Add seasoned ribs. Stir to coat. Cover and cook for 10 minutes to release juices, stirring occasionally.
    Combine seasoning and riblets in deep pot
  • Uncover and increase the heat slightly to reduce the liquid, about 5 minutes, until the oil resurfaces.
    burn off all the liquid in the deep pot
  • Add tomato, thyme, Scotch Bonnet, scallions, and ginger. Stir well.
  • Add water, rinsing seasoning bowl into pot. Bring to boil, then reduce to simmer.
    Simmering riblets
  • Cover (lid slightly ajar) and simmer for 90 minutes or until ribs are tender.
  • Adjust salt to taste. Add parsley and reduce uncovered to thicken gravy. Remove thyme sprigs and bay leaves (if used) before serving.
    Stewed pork short ribs in a deep blue pot on the stove
  • Serve and enjoy!
    Trinidad stewed short ribs in a deep blue pot on the stove

Notes

Please follow along with the video below, as much more about the recipe is discussed there. It also includes instructions on how to add additional flavor by adding a couple of bay leaves, 2 tablespoons of Roocou, and coconut milk. Use as much hot pepper as you can tolerate.
Tried this recipe?Let us know how it was!
Curry mackerel in tomato sauce
Featured Fusion Jamaican Seafood & Fish

Curry Mackerel with Tomato Sauce

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About five years ago, I shared a classic Mackerel in Tomato Sauce recipe, but today I’m pleased to offer an even bolder version: Curry Mackerel with Tomato Sauce. This quick and tasty weeknight curry mackerel is perfect for Lent or any time you crave an easy Caribbean-style fish dish. With its aromatic curry base, hearty tomato sauce, and tender mackerel chunks, it hits all the right notes—especially when served over steamed rice, Paratha roti, or boiled potatoes.

This dish is all about layering simple flavors: cumin seeds toasted in oil, a fragrant blend of onion, garlic, green seasoning, and optional Scotch Bonnet, followed by curry powder and black pepper. Then we introduce canned mackerel in tomato sauce and fresh tomato, simmering briefly to meld everything together. It’s fast, comforting, and ideal for any home cook looking for a Caribbean fish curry that’s both traditional and fuss-free.

Ingredient Guide

  • Vegetable Oil: Used to sauté cumin seeds and build the curry base. Neutral oils like canola or sunflower oil also work.
  • Cumin Seeds (Geera): Small, aromatic seeds that add nutty, earthy flavor when toasted in oil; a key Caribbean curry element.
  • Onion: Use a medium yellow or white onion, chopped large for texture and slow caramelization.
  • Garlic: Crushed or minced, it provides the savory depth that underpins the curry flavor.
  • Caribbean Green Seasoning: A blended mix of fresh herbs, including culantro, parsley, scallions, and garlic, acts as a marinade and flavor base.
  • Scotch Bonnet Pepper (optional): One of the hottest Caribbean chilies, adds heat and fruity undertones. Use whole or halved based on your spice preference.
  • Curry Powder: A blend of turmeric, coriander, cumin, fenugreek, and more. Use a Caribbean-style curry powder for authenticity.
  • Black Pepper: Adds warmth and enhances the complexity of the curry spice.
  • Mackerel in Tomato Sauce (Canned): A pantry staple, this is mackerel fillets packed in a rich tomato-based sauce. Look for brands like Brunswick or Grace.
  • Water: Thins the curry sauce to desired consistency while allowing the flavors to meld.
  • Tomato: Fresh, large pieces add texture and amplify the tomato sauce already in the canned mackerel.
  • Cilantro: Chopped fresh at the end to brighten the dish, can be replaced with culantro for a bolder herbal note.
  • Lime Juice: Squeezed in just before serving to balance and lift the dish.

Shopping Made Easy

  • Canned mackerel in tomato sauce is available in most grocery stores—opt for BPA-free cans if possible.
  • Curry powder and cumin seeds are pantry staples found in the spice aisle or international section.
  • Scotch Bonnet peppers are sold fresh or pickled in Caribbean markets; substitute with habanero if needed.
  • Fresh cilantro and lime juice brighten the dish—find them in the produce aisle.

Cooking Notes from the Kitchen

  • Toast cumin seeds in oil until fragrant to build a deep flavor base.
  • Keep heat low when cooking curry powder to bloom the spices without burning them.
  • Use whole or halved Scotch Bonnet—avoid over-stirring to keep seeds from dispersing too much heat.
  • Simmer briefly (about 4 minutes) to meld flavors without overcooking the fish.
  • Stir in cilantro and lime juice off the heat to retain freshness and bright aromas.

Is this dish gluten-free?

Yes—just make sure your curry powder and green seasoning are gluten-free certified.

Can I omit the Scotch Bonnet pepper?

Absolutely! Leave it whole for mild spice or omit it for a completely heat-free version.

What can I serve with this curry mackerel?

Steamed rice, Paratha roti, boiled provisions, or even pasta work well to soak up the sauce.

Can I use fresh mackerel instead of canned?

Yes—but you’d need to cook it longer, add more liquid, and adjust seasoning accordingly.

How do I adjust the spice level?

Remove the seeds from the Scotch Bonnet for a milder effect or skip it entirely for no heat.

Curry mackerel in tomato sauce

Curry Mackerel with Tomato Sauce

A quick and flavorful Caribbean-style curry mackerel in tomato sauce with aromatic spices, perfect for an easy fish dinner over rice or roti.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Seafood & Fish
Cuisine Fusion, Jamaican
Servings 4

Ingredients
  

  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion large dice
  • 6 cloves garlic smashed
  • 1 tablespoon Caribbean green seasoning
  • 1 tablespoon curry powder
  • 1/2 teaspoon black pepper
  • 1 can mackerel in tomato sauce 253 ml
  • 3/4 cup water
  • 1 large tomato large pieces
  • 2 tablespoons cilantro chopped

Optional

  • 1 Scotch Bonnet pepper

Instructions
 

  • Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
  • Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
  • Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.
    Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
  • Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!
    Add more water if you want more gravy or sauce.
    Add in tomato and the chopped cilantro

Notes

Please follow along with the video, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.
Tried this recipe?Let us know how it was!
Air fried chickpea snack
Appetizers & Snacks Featured Fusion Trinidadian Vegan Vegetarian

Air Fryer Curried Chickpeas

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There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.

The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).

Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.

Air fried chickpea snack

Ingredient Guide

  • Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
  • Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
  • Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
  • Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
  • Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
  • Sea Salt: Balances the spices and adds a crunchy texture.

Shopping Made Easy

  • Grab canned chickpeas; no soaking or long prep needed.
  • Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
  • You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
  • Use good-quality olive oil or substitute with avocado or canola oil.

Cooking Notes from the Kitchen

  • Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
  • Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
  • Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
  • Let them cool completely before storing to maintain crunch.
  • Store in a sealed jar or container at room temperature for up to 3 weeks.

Are air fryer chickpeas healthy?

Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.

Can I use dried chickpeas?

Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.

How spicy is this?

That’s up to you—leave the pepper whole for mild heat or chop it for more kick.

What can I use instead of green seasoning?

Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.

Do I need to peel the chickpeas?

Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.

Air fried chickpea snack

Air Fryer Curried Chickpeas

Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.
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Cook Time 20 minutes
Total Time 20 minutes
Course Appetizers & Snacks, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 can chickpeas drained, rinsed, dried
  • 1 tablespoon olive oil
  • 1/2 Scotch Bonnet pepper whole or chopped
  • 3 cloves garlic crushed
  • 1 teaspoon Caribbean green seasoning
  • 1/4 teaspoon sea salt

Instructions
 

  • Drain, rinse, and towel-dry chickpeas. Toss with olive oil.
    Ingredients laid out for spicy air fried chickpeas
  • Closeup of air fryer basket with fried chickpeas in it
  • Meanwhile, crush garlic and pepper.
    Crushing garlic and hot peppers in a mortar and pestle
  • When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
    crushed pepper and and green seasoning
  • Serve warm or store in an airtight container at room temperature for up to 3 weeks.
    Fried chickpeas in a soneware bowl
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Golden apple chow
Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

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Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.

Ingredient Guide

  • Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
  • Sea Salt: Enhances flavors and balances tartness—use sparingly.
  • Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
  • Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
  • Garlic: Adds pungent, savory depth to the marinade.
  • Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
  • Red Onion: Thinly sliced for a crisp, sharp bite.
  • Lime & Lemon Juice: Brightens and puckers up the chow.
  • Water: Helps distribute flavor evenly without diluting.
  • Black Pepper: Rounds out the peppery notes and adds warmth.

Shopping Made Easy

  • Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
  • If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
  • Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
  • Wear gloves when handling Scotch Bonnet—its oils can irritate skin.

Cooking Notes from the Kitchen

  • Peel and chop pommecythere over a bowl to capture all juices.
  • Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
  • Combine everything in a bowl and taste—add more salt if overly tart.
  • Chill at least two hours to let flavors meld, though overnight is even better.
  • Store chow in the fridge and enjoy within a few days for best flavor and texture.

What is pommecythere?

Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.

How spicy is this chow?

The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.

Can I use cilantro instead of chadon beni?

Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.

How long will the chow keep?

Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.

What can I serve with chow?

Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.

Golden apple chow

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 teaspoon sea salt
  • 2 Scotch Bonnet peppers crushed or thinly sliced
  • 5-8 chadon beni leaves chopped
  • 6 cloves garlic crushed
  • 10-15 Chinese salted prunes
  • 1/2 medium red onion thinly sliced
  • 2 limes juiced
  • 1 of lemon juiced
  • 3/4 cup water
  • 1/4 teaspoon black pepper

Instructions
 

  • Wash, peel, and chop the Pommecytheres.
  • Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
    Peeled golden apples
  • Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
    Ingredients for Pommecythere chow in a white bowl
  • Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
  • Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.
    Pommecythere chow in two plastic containers

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.
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shepherds pie in plate and in baking dish
Featured Fusion

Caribbean-Inspired Shepherd’s Pie

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Growing up in the Caribbean, what we called Shepherd’s Pie was always made with ground beef, never lamb. I’d follow Mommy to the shops and market and never once saw ground lamb for sale. So yes, technically this version is a Cottage Pie since it uses beef, but in Caribbean homes, the name Shepherd’s Pie stuck.

This version came about as a way to use up leftovers from the night before, including some grilled steak and green peppercorn gravy. The smoky steak added a rich, deep flavor while the vegetables and seasoned mashed potatoes brought comfort in every bite. Whether you’re cleaning out the fridge or craving a hearty, one-dish meal, this Caribbean-inspired Shepherd’s Pie brings home-cooked goodness to your table with every forkful.

shepherds pie in baking dish and in a dish

Ingredient Guide

  • Ground beef: Provides a rich, meaty base; medium fat content adds flavor without excessive grease.
  • Leftover steak : Adds depth and a smoky flavor to the filling.
  • Onion: Adds sweetness and aroma when sautéed.
  • All-purpose flour: Helps thicken the meat mixture into a hearty filling.
  • Worcestershire sauce: Adds a tangy, umami flavor that enhances the meat.
  • Thyme: A staple herb in Caribbean cooking, adding earthy notes.
  • Tomato paste: Provides richness and a hint of acidity.
  • Beef stock: Forms the base of the meat sauce; adjust quantity for desired consistency.
  • Mixed vegetables (frozen): A convenient mix of corn, peas, beans, and carrots adds color and nutrition.
  • Gravy: Leftover gravy, like green peppercorn, adds extra flavor and moisture.
  • Cooked mushrooms: Adds an earthy flavor and meaty texture.
  • Mashed potatoes: Creamy topping made with milk, butter, black pepper, and roasted garlic.
  • Parmesan cheese: Sprinkled on top for a savory, golden crust.
  • Parsley: Finely chopped and mixed with cheese for a fresh finish.

Shopping Made Easy

  • Ground beef: Available in varying fat contents; medium is recommended for flavor and moisture.
  • Mixed vegetables: Frozen blends are convenient and readily available in grocery stores.
  • Beef stock: Can be found in the soup aisle; opt for low-sodium versions to control saltiness.
  • Parmesan cheese: Available pre-grated or in blocks; adds a sharp, nutty flavor.

Cooking Notes from the Kitchen

  • If using lean ground beef, turkey, or chicken, add a tablespoon of your favorite oil when browning to prevent sticking.
  • Incorporate a teaspoon of green seasoning when browning the ground beef for a Caribbean twist.
  • Feel free to fold in 1/2 cup of your favorite grated cheese into the mashed potatoes for added richness.
  • To achieve a golden crust, create ridges on the surface of the mashed potatoes before baking.
  • Place the baking dish on a cookie sheet to catch any bubbling over during baking.

What’s the difference between Shepherd’s Pie and Cottage Pie?

Traditional Shepherd’s Pie is made with ground lamb, while Cottage Pie uses ground beef. In the Caribbean, ground beef is more commonly used, and the dish is often referred to as Shepherd’s Pie regardless.

Can I use other meats besides ground beef?

Yes, you can substitute ground beef with ground lamb, turkey, or chicken. Leftover meats, like steak or roast can also be added for extra flavor.

How can I make the mashed potato topping extra creamy?

Incorporate milk, butter, black pepper, and roasted garlic into your mashed potatoes. Ensure they’re at room temperature before spreading over the meat mixture for easier handling.

shepherds pie in plate and in baking dish

Caribbean-Inspired Shepherd’s Pie

A hearty Caribbean-inspired take on the classic shepherd’s pie, using ground beef, leftover steak, and a medley of vegetables, all topped with creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Fusion
Servings 6

Ingredients
  

  • 1 lb ground beef medium
  • 1/2 tablespoon black pepper
  • 3/4 teaspoon salt
  • 1 cup leftover steak optional, diced
  • 1 large onion diced
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 sprigs thyme leaves only
  • 1 1/2 tablespoons tomato paste
  • 1-2 cups beef stock
  • 1 1/2 cups mixed vegetables frozen
  • 1 cup gravy optional
  • 1/2 cup cooked mushrooms optional
  • 5 cups mashed potatoes seasoned with milk, butter, black pepper, and roasted garlic
  • 1 1/2 tablespoons parmesan cheese
  • 1 tablespoon parsley finely chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
    Prepped ingredients for shepherd's pie
  • In a wide nonstick sauté pan over medium heat, add the ground beef. Cook for 7–10 minutes, breaking it apart with a spatula until browned.
    Ground beef in a skillet being stirred with a wooden spoon
  • Add diced leftover steak and cooked mushrooms (if using) to the pan. Stir to combine.
    Browned ground beef being stirred with a wooden spatula
  • Add diced onion, thyme leaves, black pepper, and salt. Reduce heat to medium-low and cook for 3 minutes until the onion softens.
  • Sprinkle in the flour and stir well to cook out the rawness, about 2–3 minutes.
    Add in onion, leaves of the thyme, black pepper and salt
  • Stir in tomato paste and cook for an additional 2 minutes.
  • Pour in 1 1/2 cups beef stock and Worcestershire sauce. Stir to combine.
  • Add mixed vegetables and bring the mixture to a boil.
    Add in frozen vegetables
  • If using, add leftover gravy to the pan. Reduce heat to a simmer and cook for about 10 minutes, allowing the mixture to thicken. Add more beef stock if needed.
    mixed frozen vegetables and gravy
  • Taste and adjust seasoning as necessary.
    Simmering filling on the stove
  • Pour the meat mixture into an 8×10-inch ovenproof baking dish.
    Filling in an over proof square dish
  • Spoon the mashed potatoes over the meat mixture. Combine parmesan cheese and chopped parsley, then sprinkle over the mashed potatoes.
  • Create ridges on the mashed potato surface with a fork for a golden crust.
    Add mashed potatoes on top
  • Place the baking dish on a cookie sheet or tray to catch any overflow. Bake uncovered in the preheated oven for 30 minutes, or until the top is golden brown.
    Cooked shepherd's pie resting in baking dish on the stove
  • Remove from oven and let rest for 15–20 minutes before serving.
    shepherds pie in plate and in baking dish

Notes

Please follow along with the video below as much more is explained within. As far as using the gravy, steak and mushrooms, it’s what I had leftovers (including the mashed potato) from the night before. Optionally you may fold in 1/2 cup (grated) of your fav cheese and I’m sure the “Caribbean” in you will want a teaspoon or so of Green Seasoning when you brown the grown beef.
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