geera pork Archives | CaribbeanPot.com

Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera Pork.

You’ll Need…

3 lbs pork ribs
1 lemon (juice)
3/4 tablespoon geera seeds (cumin)
1 teaspoon curry powder
5-7 cloves garlic (smashed)
2 scallions (divided)
1 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1 scotch bonnet pepper (chopped)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoon ground roasted geera (cumin)
6-7 cups water
2 tablespoon chopped cilantro (coriander)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Use as much hot pepper (what you like and can source) as you can tolerate (this is usually made spicy). And while I wished I had Chadon Beni (culantro), Cilantro (coriander) is easily available and a great substitute. In the Caribbean cumin is known as geera. If making this recipe gluten free, please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

At the local Asian supermarket where I shop for my ribs, they’re sold as pork riblets and I believe they’re used in making sweet and sour pork. Wash with the juice of a lemon or lime and cool water and drain / pat dry with paper towel. Place them in a heavy pot on medium flame and cook for about 7-10) minutes.

After which you’ll remove about 1/2 of the fat and discard. This step is to help render out that extra fat as explained in the video. Now turn the heat to med/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera!

It’s time to add the curry powder, garlic, white parts of the scallion (chopped) black pepper, Scotch Bonnet pepper, Caribbean Green Seasoning and salt. Cook for another 3-4 minutes.

It’s now time to add the ground roasted geera and stir well to coat the pieces of pork.

Your kitchen should have that lovely aroma of something great happening.

Turn the heat up to med/high and add enough water to cover the pieces of pork riblets. Bring to a boil and reduce to a simmer.

You’ll need to cook this between 75 and 90 minutes or until the pork pieces are tender. Add more water if needed during the cooking process.

Once the ribs are tender, you can now personalize things. Taste and adjust the salt to your liking and determine if you want to have a gravy or cook until dry (more pronounced flavor). In my case I wanted a bit of gravy to enjoy with steamed rice.

Combine the cilantro with the green (tops) of the scallions and add to the pot. Stir, turn off the heat and enjoy!

Be sure to add more geera if you’re a huge fan of this aromatic spice and you may add a chopped onion when we added the garlic at the start if you wanted.

Meat & Poultry

Spicy Geera (cumin) Chicken Liver.

May 27, 2025June 11, 2022Leave a Comment

While I do enjoy Chicken Liver, this appreciation only started in my adult years. While mom had a lovely repertoire of recipes using Chicken livers, nope.. my siblings and I never appreciated any! Well, until today! While this recipe is traditionally done spicy, you can certainly tailor it to your own heat appreciation.

You’ll Need…

2 lbs chicken liver (washed cut into 1 inch pieces)
1 lime or lemon (to wash the liver)
2 tablespoon olive oil
1/2 teaspoon salt (adjust)
1/2 teaspoon black pepper
1 onion (diced)
2 scallions (chopped)
2 tablespoon parsley (chopped)
2 tablespoon cilantro (chopped)
2 tablespoon cilantro stems (chopped)
1 scotch bonnet pepper (sliced)
2 chili peppers (sliced)
1 teaspoon anchar masala
1 teaspoon cumin seeds (geera)
1 1/2 tablespoon dry roasted geera powder (cumin – divided)
5 sprigs thyme
4 cloves garlic (optional)

Wash the trimmed chicken liver with the lime or lemon juice and rinse with cool water. Drain and season.

In a large bowl place the washed chicken liver, the stalks of the cilantro (watch the video below), 1 tablespoon cumin powder aka Geera (dry roasted ground), Anchar Masala (check your local Caribbean market), black pepper and salt. Give it a good mix and allow it to marinate for 5-10 minutes.

I used a non stick pan to help cut back on the amount of oil (use any oil you like using) used, though we still need 2 tablespoon to start. Toast the cumin seeds (oil is on a low/medium flame), then add the remaining cumin powder and stir well.

After 2-3 minutes, add the onion, scallions, Scotch Bonnet pepper , thyme, chili pepper (watch the video below to hear me explain why I cut the peppers as I did), in goes the parsley and cook for 4 minutes. At this point is where you’d add garlic if you were including it in the dish. Smashed!

Now add the seasoned liver to the pan, turn the heat to medium/high and stir well to coat the pieces of liver with that glorious Geera (cumin) base we made.

Cook for about 7 minutes, then taste and adjust the salt to your liking and you’re basically done at this point. As you turn off the stove, toss in the leaves of the cilantro (chopped) and enjoy! Traditionally Chadon Beni (culantro) would be used instead of the Cilantro

Remember to wash your hands with soap and water after handling hot peppers!

Yes, Geera is just another word for Cumin, I apologize for any confusion caused. This is a great side dish or as a snack (say cutters) to adult beverages, especially COLD beer! 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/

Seafood

Fiery Geera (roasted cumin) Shrimp.

March 25, 2019February 6, 2019Leave a Comment

Not until my adult years have I started appreciating geera (aka cumin) and even today I use it in a handful of dishes. The lovely smokey flavors works well with the kick from the peppers in this dish and the fact that we’ll be using shrimp means you’ll be done in under 10 minutes. This recipe is based on the classic Caribbean recipe for Geera Pork, a hit when enjoying some adult beverages in bars (rum shops) across the Southern Caribbean.

You’ll Need…

1.5 lbs shrimp
1 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoon veg oil
1 tablespoon Caribbean green seasoning
1 habanero pepper (sliced – include seeds)
5 wiri wiri pepper
3 pimento peppers (sliced – include seeds)
1.5 tablespoon geera (roasted cumin)
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 cloves garlic (diced)
1 scallion (chopped)
1 teaspoon roasted geera (cumin) for the cooking part
2 tablespoon cilantro (chopped)

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Peel, devin and wash the shrimp (drain dry), then season with the salt, black pepper, olive oil, roasted geera and Caribbean Green Seasoning. Stir well and allow to marinate (if you have time) for an hour or so. In my case I cooked them immediately.

Place a wide heavy pan on a low flame, then go in with the veg oil. As it heats, add the cumin seeds, corriander, garlic, habanero pepper, scallion and pimento peppers (leave out if you can’t source them). Cook on a low flame for about 4 minutes. You may want to turn the fan over your stove on or at least open your kitchen window or risk having the habanero choke you as it cooks.

It’s now time to crank up the heat to med/high and add the seasoned shrimp. Stir well to coat with that lovely base of flavor we created. Be sure to use a wide pan as we need for the shrimp to not be crowded or they may want to boil.

The shrimp will cook quickly.. no need to over-cook. After about 4 minutes, you may take the heat off, add the Wiri Wiri peppers and chopped cilantro and give it a toss. Leave in the pan for another minute to allow the residual heat to brighten up the cilantro we added and warm through the Wiri Wiri peppers. Obviously.. do check for salt and adjust to your liking.

A quick and tasty dish you can rock in less than 10 minutes! You’re free to add a bit more Habanero (or scotch bonnet) peppers if you wish and I’d recommend eating this warm as the shrimp may go chewy if heated in a microwave later on. For an added punch of flavor you may go in with a squeeze of fresh lime juice as you turn off the heat.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Classic Geera Pork (Spicy Cumin Pork).

May 27, 2025January 6, 2018Leave a Comment

The original version of this recipe, along with a Chicken rendition were shared a few years back, but with increased requests from fans on Instagram I thought I’d share a slightly different method of cooking this spicy dish we adore in Trinidad and Tobago. Geera as we’ve discussed in previous recipes is simply the word we use when referring to Cumin.. and to be quite honest, I’m NOT a huge fan of this spice. While this version (like the traditional way) is very spicy, you can certainly cut back on the amount of pepper you use so don’t be scared off.

You’ll Need…

3 1/2 lbs pork (cubed)
juice of 1 lime or lemon to wash the pork
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1 1/2 tablespoon roasted ground geera (cumin)
2 tablespoon vegetable oil
1/2 teaspoon geera seeds (cumin seeds)
2 scallions (chopped)
4 cloves garlic (smashed)
2 tablespoon cilantro (chopped)
1 tablespoon parsley (chopped)
2 pimento peppers (aka seasoning pepper) diced
8 bird pepper (bird’s eye pepper) chopped
1 1/4 cup water

Important! If doing this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. I used Bird’s Eye Peppers, but you can use any spicy pepper you like and in the amounts you can tolerate. I opted for a fatty piece of pork as I find you get better results than using a more lean piece.

Cut the pork into 3/4 inch pieces and wash with the juice of a lime or lemon and cool water. Drain and season with the salt, black pepper, roasted Geera powder and Caribbean Green Seasoning. Mix well to coat / combine. Usually I’d say to marinate this for at least 2 hours, but with the following process we can get cooking immediately.

Heat the vegetable oil in a wide (heavy pan) on medium heat, then add the geera seeds, turn the heat down and allow them to cook for about 3 minutes. The goal is to create a wonderful base of flavor to aid with replacing having not marinated the pork. Then go in with the scallions, seasoning peppers, bird’s eye peppers, parsley, garlic and cilantro. Were I in the Caribbean I’d be using Shado Beni (culantro) instead of the cilantro.

After about 3 minutes after adding the peppers etc, turn up the heat to medium-high and start adding the pieces of seasoned pork to the pot. Stir well to coat the pieces of pork with that amazing base of flavors we created. Do not cover the pot as we want to sear the pieces of pork.

You will notice that the pork will spring a lot of natural juices, that’s expected (don’t panic). Allow this to cook on medium high until that liquid burns off and you can see the oil we started with at the bottom of the pot. It will take about 8-10 minutes. Then it’s time to add the water, bring to a boil, after-which you must reduce the heat to as low as it can go so the pot is gently simmering. Place the lid on the pot slightly ajar and allow this to cook until the pork is tender.

After 35 minutes the pork should be tender, but there may still be some liquid in the pot so remove the lid and crank up the heat. I like my Geera Pork to be free of gravy, so I usually burn off the liquid as mentioned. You may choose to have a bit of gravy, so taste for salt and adjust according and personalize the gravy situation to your liking. In total I cooked my dish for about 45 minutes after adding the water and the pork was fork-tender.

Just before turning off the stove I tossed in a bit more cilantro and seasoning peppers (diced fine) to add a bit of color to the overall dish. Depending on how ‘fatty’ the pork was that you used, there may be a bit too much oil at the bottom of the pan (as in my case) so I spooned it out on paper towels and tossed it in the garbage. Never pour such fat down your kitchen sink or you’ll need a plumber as a friend.

It was Christmas time when I made this as my friends were coming over to play dominoes and this is one of fav snacks to have when we’re enjoying some adult beverages.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Grilled Geera Pork Recipe.

May 27, 2025July 27, 2016Leave a Comment

As we close off another successful year of July’s Month Of Grilling, I’d like to take a traditional recipe for making Geera Pork and tailor it for the grill. Geera (cumin) Pork is one of those food/snacks you normally associate with enjoying big-people beverages and can be classed as a ‘cutters’. As you’d find Tapas in Spain, we have ‘cutters’ in the Southern Caribbean. To help the pork tenderize without having to cook for an hour plus and to add a bit of a fruity balance to the fiery scotch bonnet kick in the kebabs, we’ll employ the use of a ripe pineapple.

You’ll Need…

2-3 lbs pork (cubed)
1 tablespoon ground cumin (geera)
1 scotch bonnet pepper (diced fine)
1 medium pineapple
1/2 teaspoon salt
1 tablespoon Caribbean green seasoning
2 tablespoon olive oil
2 cloves garlic (smashed)
* abt 6 Skewers (bamboo or metal)

* If using chicken instead of the cubed pork, only marinate for a couple hours in the fridge before grilling. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

I used a cheap cut of pork with a bit of marbling/fat, but I did trim off any areas where there were too much fat. Cube the same size pieces (about 1 inch), wash with water and the juice of a lime or lemon (not mentioned in the ingredient list) and drain/pat dry.

Place the pieces of pork in a large bowl, then add all the ingredients, except the cubed pineapple.

Now add the cubed pineapple and mix well. I used my hands as I like to crush the edges of the pineapple to help release some of it’s juice. We need the enzyme from the pineapple/juice to work as a natural meat tenderizer. Seal with plastic wrap or place in a sturdy zipper bag and marinate in the fridge overnight.

When it’s time to grill, soak your bamboo skewers in cool water for a couple hours, then thread on the pieces of pork and pineapple as you would normally make a kebab. Since there are raw pieces of scotch bonnet pepper in the marinated pork, I’d recommend using gloves for the process and remember to wash your hands with soap and water immediately after.

I grilled this off on a very hot charcoal flame. Though they were placed directly over the heat, I had them elevated so we didn’t burn the Geera or natural sugars from the pineapple.

I grilled them elevated for about 15-20 minutes, then I went directly over the heat source the final 10 minutes. HOWEVER, do keep an eye on them as they may tend to char very easily. Remember to flip them around for even cooking. Slightly charred bits are ok!

You can personalize this dish by adjusting the amounts of salt, scotch bonnet and cumin you use and you can always cook longer if you wish. I must admit that though I’m not a huge fan of the traditional Geera Pork, this grilled version with the pieces of pineapple is absolutely delicious. NOTE! Traditionalists.. I’d recommend using roasted ground geera for the dark color and STRONG cumin flavor you’d be looking for.

Gluten Free Meat & Poultry

How To Make Geera Chicken.

May 27, 2025January 5, 2012246 Comments

After posting the geera pork recipe a while back, there were several emails from people who don’t eat pork wanting a different option. Though I’m a bit late with this geera chicken recipe, this one is for all the pork haters. Geera (aka cumin) is used to give this sort of bar food (similar to how you’d find tapas in Spain) a strong ‘spice’ base and the garlic, herbs and habanero (scotch bonnet peppers are normally used) pepper gives it that unique Caribbean kick. As I’ve mentioned in the past, geera is one of those few spices I just don’t appreciate, so this dish is not made often in our kitchen. Probably also explains why my love for Mexican food is very limited.

You’ll Need…

2 lb boneless chicken breast cubed
1 heaping tablespoon ground roasted geera powder (cumin)
1 teaspoon salt
1/2 large onion
4 cloves garlic
1 habanero pepper (scotch bonnet or any hot pepper you like)
2 heaping tablespoon of chopped cilantro (stems and everything)
4 sprigs thyme
2 scallions
1/4 teaspoon black pepper
2 tablespoon vegetable oil
1/2 lime or lemon for washing the chicken

Notes. Traditionally Shado Beni is used instead of the cilantro, but it’s a good substitute when you can source shado beni. Chicken breast or white meat is notorious for being dry, but I assure you that it’s will be moist and very flavorful when done. However, if you wanted to use boneless dark meat (legs/thighs), that work great as well. Finally, if you wanted to use the whole geera seeds (cumin) and roast it in a dry pan on high heat, then grind… you’ll really heighten the overall flavor of this dish. But be prepared for your entire house to be encased in that strong roasted geera smell (too much for me personally).

Start by cutting the chicken into 1 inch cubes, then pour the lime or lemon juice over it. Give it a good stir, then rinse off with cool water and drain. It’s now time to season the chicken so we can allow it to marinate for abut 1/2 hour. In a large bowl, place the cubed chicken, salt, black pepper, diced scallions, chopped cilantro, chopped habanero or whatever hot pepper you have and the thyme. Give it a good stir and allow to marinate.

In a fairly deep saucepan, heat the vegetable oil on a med/high flame, then add the sliced onion and garlic. Turn down the heat so you can cook this without it burning. Stir and cook until the onion is soft.. about 4 minutes. Now add the ground roasted geera to the pot and stir. it will go grainy and darker. That is normal. Make sure the heat is down to low and cook for 3-4 minutes. What we’re doing is allowing the roasted geera to toast and release it’s full bouquet.

Start adding the seasoned chicken to the pot and stir as you add. The idea is to coat all the pieces with some of that lovely sort of paste we created and to pick up all the bits from the bottom of the pan (similar to deglazing). Have the heat at med/high and now cover the pot. It will come to a sort of boil and star releasing some natural juices. This is when you’ll turn down the heat and allow it to cook for about 10 minutes. Check occasionally and stir as well. If for some reason there’s no liquid, add a bit of water to allow the chicken to fully cook.

After 10-12 minutes, the chicken should be almost fully cooked. Since we’re using chicken breast, we really don’t want to overcook this or risk it going dry. There should still be a bit of liquid in the pan, so it’s time to remove the lid and turn up the heat a bit. The idea is to burn off all that liquid and in doing so give the pieces of chicken a lovely coating of all the spice and seasoning we used. It should take about 3-4 minutes to completely burn off… you’re done!

If you’re having this as a snack while enjoying some beverages with friends, it’s enough for about 4 people and could easily stretch for 5-6 people as a side dish with dinner. The first time I had this, was with split peas dhal and boiled brown rice and it was quite tasty. You can certainly adjust the amount of geera and hot pepper you use to your own liking. I guess the same can be said for the salt as I know we all have a different tolerance for salt. Here’s a helpful video showing the entire cooking process for this geera chicken recipe.

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Meat & Poultry

Tantalizing Trini Geera Pork.

May 27, 2025December 11, 201065 Comments

I’d like to make it clear that tough I may use the term “Trini” from time to time, it’s no intention to leave out my country folks from Tobago. This recipe is uniquely Trinbagonian, as with many of the recipes I share on this blog. I’m no fan of geera (Cumin) and I’ve only tried this dish once before and it was more out of respect that I did. I didn’t want to offend our host when they had this prepared for us during a recent trip down the islands. However, I’ve found that I do like the way my recipe turned out and it made me change my mind about not liking geera. Seems “yuh boi have sweet hand after all“…

My search for the perfect geera pork recipe saw me hit a number of websites online and the one thing I did see mention was that geera pork is considered a “cutters”. Like how the Spaniards have tapas, a snack enjoyed while sampling “beverages”. This I didn’t really agree on, since I do know that this dish makes its way on many dinner tables on the islands as well. Another thing I noticed in the recipes I found is that there are a few variations of making this. Some people use whole geera seeds (cumin seeds) and toast them a bit then add the seasoned pork. While others add the same roasted ground geera that I used, but at the end. Nigel on facebook commented that to avoid any sort of “bitter” taste, that the geera should be added near the end of cooking. Thanks for the tip Nigel.

Here’s my foolproof way of making geera pork…

You’ll Need…

3 lbs pork – 3/4 inch cubed
1 teaspoon salt
1 medium tomato diced
1 scotch bonnet pepper (any hot pepper… I used habanero)
1/8 teaspoon black pepper
1 tablespoon green seasoning
4 leaves shado beni chopped or 2 tablespoon cilantro chopped
2 small onions sliced (divided)
4 cloves garlic sliced thin or crushed
2 cups water
2 tablespoon lime or lemon juice
2 tablespoon vegetable oil
1 heaping tablespoon roasted geera powder (cumin)
1/4 teaspoon curry powder (I used a Caribbean style madras curry blend)

* I used a piece of pork from the leg which had a good marble effect with little bits of fat, but with this dish I’m sure that a leaner piece would work if you’re concerned about the fat. However I do like the moist way the end product is without the use of lean meat. In the end it’s your choice.

Start by cutting the pork into small pieces, about 3/4 inch thick. Then pour the lime or lemon juice over it in a bowl and rise off with cool water. Drain well and season as follows: add the tomato, salt, black pepper, curry powder, 1 onion sliced, green seasoning, shado beni or cilantro and hot pepper. Yes, we’re using a whole pepper for this one, but it’s only because this dish is known for being extra hot. But you can adjust to your own tolerance. You’ll also notice that I used a tiny bit of curry powder and other recipes will not have that listed. I love the extra level of flavour this adds to the dish while marinating.

trini geera pork

trini geera pork (2)

Give it a good stir and allow it to marinate for a couple hrs in the fridge. The next step is to heat the oil on medium/high heat (in a heavy pot if you have one) then add the the next onion (sliced) and the garlic. Allow that to cook on medium heat for about 4-5 minutes or until the edges start to go brown. Now add the roasted geera powder, but turn down the heat to medium/low so we can cook this for a few minutes without it actually burning. BTW if you’re shopping for a good heavy pot, check out the full options at Cast Iron Pots.

trini geera pork (3)

trini geera pork (4)

trini geera pork (5)

It should become a bit thick and start sticking to the bottom of the pot… that’s normal. The aroma will be intense, but wonderful! Now it’s time to add the seasoned pork to the pot. Add a few pieces at a time and stir as you go along. You want to pick up all the geera paste we created with the pieces of meat, so everything is coated.

trini geera pork (6)

trini geera pork (7)

Empty the entire contents of the bowl that had the seasoned pork. Now bring it up to a boil, then lower it to a simmer and with the lid on… allow it to cook for about 20 minutes. It will spring up it’s own natural juices.After 20 minutes turn up the heat to high and cook off all that liquid. Takes about 5 minutes. Try to make sure the bottom of the pot is completely dry, then add the 2 cups of water. Bring it up to a boil, then lower to a gentle simmer (covered) and allow to cook for another 45 minutes or so (I like it tender). If you find that it’s tender enough for you at this point, turn up the heat and allow all the remaining liquid to burn off.This is usually served without any gravy, but I love me some gravy so I didn’t cook off all the liquid.

trini geera pork (8)

trini geera pork (9)

The complete meal this day consisted of brown rice, dhal and the geera pork. I was quite surprised how delicious it turned out, knowing that I had little love for geera (cumin) and the best part – I didn’t have heartburn problems after

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geera pork

Geera Pork Riblets.

Spicy Geera (cumin) Chicken Liver.

Fiery Geera (roasted cumin) Shrimp.

Classic Geera Pork (Spicy Cumin Pork).

Grilled Geera Pork Recipe.

How To Make Geera Chicken.

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Tantalizing Trini Geera Pork.

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