Living in Canada has its blessings, but it also means some of the ingredients I grew up with in the Caribbean aren’t always easy to find. Take pimento peppers, also known as seasoning peppers — they’re the soul of so many of our island dishes, from stewed meats and curries to soups, rice, and sauces. While I can get them at West Indian or Asian grocery stores in Toronto, it often means a long drive and a steep price. So during the summer months, I make sure to grow as many pimento peppers as I can in my backyard garden.
Over the years, I’ve shared a few ways to preserve these peppers — from freezing to making sauces. But today, I’m showing you how to dehydrate pimento peppers, a simple method that locks in their unique aroma and flavor so you can enjoy them long after the growing season ends. The process is easy, whether you use a dehydrator or your oven, and the results are incredible — the flavor becomes more concentrated, adding deep Caribbean notes to any dish all winter long.
Ingredient Guide
Pimento Peppers – These small, fragrant seasoning peppers add a distinct Caribbean flavor to dishes without the heat. Perfect for soups, stews, rice, and marinades.
Cooking Notes from the Kitchen
Always sort through your peppers first and discard any that are bruised or moldy.
Cutting the peppers in half speeds up the dehydration process.
If you prefer a milder aroma, remove some of the seeds before drying.
Once dehydrated, pulse them into flakes or powder for an easy flavor boost.
Store in airtight glass jars away from sunlight to preserve color and taste.
Shopping Made Easy
Look for pimento peppers (seasoning peppers) at West Indian or Latin American grocery stores.
If you can’t find them fresh, buy plants or seeds in the spring to grow your own supply.
Substitute with Scotch Bonnet or Habanero peppers for a spicier version of this recipe.
Many Asian supermarkets in larger cities now carry frozen or dried seasoning peppers.
How To Dehydrate Pimento Peppers
A simple and effective method for preserving Caribbean pimento (seasoning) peppers by drying them for long-term storage and a more concentrated flavor.
Sort through the pimento peppers and discard any that are damaged or discolored. Wash them thoroughly under cool water, then pat dry or air dry completely.
Remove the stems and slice each pepper in half lengthwise.
Line cookie sheets with parchment paper or use wire racks. Arrange the sliced peppers in a single layer on the trays.
Place the trays into a low oven set to 140°F (60°C) or into a food dehydrator.
Allow the peppers to dehydrate for 12–14 hours, or until completely dry and brittle.
Once cool, pulse the dried peppers in a food processor to your desired texture — coarse flakes or fine powder.
Transfer to airtight containers and store in a cool, dark place.
Enjoy all winter long — the flavor of dehydrated pimento peppers is rich, concentrated, and deeply Caribbean.
Notes
What’s the Best Way to Store Dehydrated Peppers?
Keep them in airtight glass jars or sealed bags in a cool, dark cupboard. Properly dried peppers can last up to a year without losing much flavor.
Can I Use a Food Dehydrator Instead of an Oven?
Yes, a dehydrator is actually faster and more energy-efficient. Most peppers will dry completely in 8–10 hours at 135°F (57°C).
Do I Need to Remove the Seeds Before Dehydrating?
No, but removing them can slightly reduce drying time. The seeds don’t add heat, so it’s mostly a matter of texture preference.
What Dishes Can I Use Dried Pimento Peppers In?
Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.
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Steaming ground provisions instead of boiling them brings out a richer, more natural flavor while keeping their texture firm and nutrient-packed. This simple cooking method utilizes natural steam to gently cook staples like yams, cassava, eddoes, dasheen or taro, green cooking bananas (say figs), or plantains—no salt water is needed, and no nutrients are lost when draining the pot. If you’ve ever found your provisions turning mushy and prorridge-like after boiling, this is a game-changer. Additionally, it’s an ideal option for those watching their sodium intake or seeking a cleaner, more wholesome way to enjoy these Caribbean classics. I especially like steaming green bananas and plantains with the skin still on—just as you’ll see in the video below—so they peel easily once cooked.
Ingredient Guide
Eddoes – A small root vegetable with a creamy interior and earthy flavor once cooked.
Taro (Dasheen) – A starchy provision with a nutty flavor and slightly purple flesh; it steams beautifully.
Ripe Plantain – Brings a subtle sweetness and balance to the plate; choose one that’s firm but yellow.
Water – The essential element for generating steam and gently cooking the provisions.
Salt (Optional) – Adds seasoning if you’re not on a low-sodium diet, though these provisions are flavorful even without it.
Cooking Notes from the Kitchen
Always place the harder provisions like eddoes or dasheen at the bottom of the steamer, where they’ll cook more evenly.
Use a sharp knife to test doneness—if it slides through easily, the provisions are ready.
If you have sensitive skin, wear gloves or rub your hands with a bit of oil before peeling taro or eddoes to prevent itching.
Allow provisions to cool slightly before removing skins from plantains or green bananas.
Leftovers make an excellent base for a breakfast hash or frittata.
Shopping Made Easy
Caribbean or international groceries often stock eddoes and dasheen year-round.
Look for firm, unblemished taro roots without soft spots.
Choose plantains that are just starting to turn yellow for the perfect firm yet sweet texture.
If you can’t find a traditional steamer, a metal colander placed over a pot of boiling water works well.
Steam baskets or electric steamers are convenient and help maintain consistent heat.
Steamed Ground Provisions
A healthy, flavor-packed alternative to boiling, these steamed ground provisions hold their shape, retain their nutrients, and deliver the pure taste of Caribbean roots.
Wash and peel the eddoes if you prefer, then cut them in half. You can also steam them with the skin on—just scrub thoroughly before cutting.
Trim the ends off the ripe (but firm) plantain, then cut it into 2–3 inch pieces. Slice the skin lengthwise the thickness of the peel to help it open during steaming.
Peel the taro, discard the skin, and slice into 1 1/2 inch rounds. Rinse well with cool water.
Arrange the provisions in the steamer, placing the denser eddoes on the bottom layer and the softer plantain pieces on top, along with the Taro pieces, which are notorious for cooking quickly when boiled.
Steam for 35–45 minutes. Test doneness by inserting a knife through the thickest part of an eddoe or taro—it should slide in easily.
Once cooked, let the plantain cool slightly, then peel off the loosened skin.
Serve warm as a wholesome side or main.
Notes
What’s the Best Way to Steam Ground Provisions?
The best way is to use a two-layer steamer or insert, placing the denser roots like eddoes and taro on the bottom and softer ones like plantains on top. Steam for 35–45 minutes, checking with a knife for tenderness.
Can I Steam Provisions with the Skin On?
Yes! Keeping the skin on helps retain nutrients and prevents the roots from becoming too soft. After steaming, the skin peels off easily, especially from plantains and green bananas.
What’s the Difference Between Boiling and Steaming Provisions?
Boiling can leach nutrients and sometimes cause the provisions to become mushy. Steaming locks in flavor, keeps nutrients intact, and preserves texture, giving you a more satisfying bite.
How Do I Store Leftover Steamed Provisions?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat by gently steaming again or pan-frying in a little oil for crisp edges.
What Can I Serve with Steamed Provisions?
They pair perfectly with saltfish buljol, stewed meats, callaloo, or even fried fish. It’s a hearty, traditional base for any Caribbean meal.
If you’ve ever tasted breadfruit, you know it’s one of the Caribbean’s most versatile and satisfying foods. With a texture similar to potato and a flavor that deepens beautifully when cooked, breadfruit can be roasted, fried, boiled, or baked — but this version combines the best of both worlds.
This recipe for roasting, then frying breadfruit, takes me right back to the Caribbean. Typically, a full or mature breadfruit—just on the verge of ripening—is roasted over a wood or charcoal fire until the outer skin is charred, then peeled, cored, sliced, and fried until golden with crisp edges.
You could stop after roasting (which is already delicious), but taking the extra step to fry the slices makes this dish truly unforgettable.
Serve it alongside Jamaican steamed cabbage, carrots, bell peppers, Scotch bonnet, and salted fish (cod) for a comforting, truly Caribbean meal.
What Is Breadfruit?
Breadfruit (Artocarpus altilis) is a starchy tropical fruit native to the South Pacific and beloved across the Caribbean. When roasted or fried, the flesh becomes soft, buttery, and slightly nutty — often compared to freshly baked bread or roasted potato.
It’s a staple in many island kitchens because it’s hearty, naturally gluten-free, and perfect for soaking up bold Caribbean flavors.
Why You’ll Love This Breadfruit Recipe
Authentic Caribbean flavor: Just like traditional roasted breadfruit made over a wood fire.
Simple ingredients: All you need is a fresh breadfruit, a bit of oil, and salt.
Crispy and soft: The best texture combo — golden outside, tender inside.
Perfect anytime: Great for breakfast, lunch, or a savory snack.
Jamaican-Inspired Roasted and Fried Breadfruit
This oven-roasted and fried breadfruit recipe captures the heart of Caribbean home cooking — simple, wholesome, and deeply satisfying. Whether you’re revisiting a childhood favorite or exploring breadfruit for the first time, this method brings out the fruit’s best qualities: tender, golden, and unforgettable.
Cut a small X on the bottom of the breadfruit to allow steam to escape during roasting.
Place the breadfruit on the middle rack of a 425°F (220°C) oven.
Roast for 90 minutes, or until the skin is evenly charred and the flesh is tender.
Allow the roasted breadfruit to cool slightly.
Peel off the skin and remove the core.
Slice into wedges or thick pieces.
Heat oil in a frying pan over medium heat.
Fry the breadfruit slices for 3–4 minutes per side, or until golden brown and crisp at the edges. Remove and drain on paper towels. Sprinkle with salt while still hot.
Notes
Frequently Asked Questions
Can you eat breadfruit skin? No — the skin becomes tough after roasting and should be peeled before eating.What does breadfruit taste like? When cooked, breadfruit tastes mildly sweet and nutty, similar to a cross between potato and freshly baked bread.Is breadfruit healthy? Yes! It’s high in fiber, potassium, and complex carbohydrates — a great gluten-free energy source.
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As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.
To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.
Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.
Ingredient Guide
Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
Sea Salt – Enhances natural flavor and balances the marinade.
Black Pepper – Adds gentle warmth and complements the garlic.
Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
Garlic – Crushed fresh for maximum aroma and depth.
Lemon Juice – Brightens the dish and adds a refreshing finish.
Cooking Notes from the Kitchen
Use young, firm zucchini for the best texture and flavor.
Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
For extra aroma, add finely chopped rosemary or chives to the marinade.
You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.
Shopping Made Easy
Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
Choose small to medium zucchini; large ones tend to be watery and less flavorful.
Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.
Quick & Easy Grilled Zucchini Recipe for Busy Nights
Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.
Course Grilling, In Season, Side Dishes, Vegan, Vegetarian
Ingredients
2mediumzucchinisliced
1/2cupolive oil
3/4teaspoonsea salt
3/4teaspoonblack pepper
1teaspoonthyme leavesabout 5 sprigs
3clovesgarliccrushed
Instructions
Wash and slice the zucchini into strips about 3/4 centimeter thick.
Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there.
Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.
Notes
What’s the Best Way to Grill Zucchini Without It Getting Soggy?
Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.
Can I Make Grilled Zucchini Without a Grill?
Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.
What Seasonings Go Best with Grilled Zucchini?
Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.
Is Grilled Zucchini Healthy?
Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.
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Growing up in Trinidad and Tobago, I was never a big fan of corn porridge. But after moving to Canada in my late teens, those long, cold winters quickly changed my mind. There’s something deeply comforting about a warm bowl of porridge when it’s freezing outside, and over time, it became a breakfast staple in my home.
While traditional Caribbean corn porridge is made from dried cornmeal rather than fresh corn, this Charred Sweet Corn Porridge offers a homely twist. Grilling the corn first adds a subtle smoky note that pairs perfectly with coconut milk, nutmeg, and cinnamon. It’s rich, creamy, and filled with that old-fashioned warmth we all crave on chilly mornings.
This recipe blends my childhood memories with a touch of modern Caribbean flavor. Whether you serve it plain or top it with dried fruit, this corn porridge will remind you that comfort can be both simple and soulful.
Ingredient Guide
Sweet Corn: Fresh, grilled corn gives the porridge its natural sweetness and smoky flavor.
Coconut Milk: Adds creaminess and a classic Caribbean taste.
Evaporated Milk: Enriches the texture and depth of flavor.
Cornmeal: Helps thicken the porridge and gives it body.
Sweetened Condensed Milk: Sweetens the dish and creates a velvety finish.
Nutmeg: Brings warmth and a fragrant spice to balance the sweetness.
Cinnamon: Adds a cozy spice note; can be replaced with a cinnamon stick.
Vanilla Extract: Enhances the dessert-like aroma of the porridge.
Dried Cranberries: Optional, but adds color and a hint of tartness.
Bay Leaf: Optional; gives a light herbal note if simmered with the porridge.
Cooking Notes from the Kitchen
Freshly grated nutmeg makes a noticeable difference in flavor and aroma.
Stir the porridge continuously while it cooks to prevent sticking or burning.
For a smoother texture, strain the blended corn mixture before cooking.
Add more milk or water if the porridge thickens too much as it cools.
For a dairy-free option, use additional coconut milk instead of evaporated milk.
Shopping Made Easy
Fresh sweet corn is best, but frozen corn can be used when fresh isn’t available.
Look for coconut milk in cans or cartons in the international foods aisle.
Cornmeal comes in various grinds; medium grind works best for porridge.
Sweetened condensed milk and evaporated milk are typically found in the baking section.
Purchase whole nutmeg for grating fresh flavor—available in most spice aisles.
Charred Sweet Corn Porridge
Warm, creamy, and kissed with the flavor of grilled corn, this Charred Sweet Corn Porridge is a Caribbean-inspired twist on a traditional comfort food. The char adds a gentle smokiness that beautifully complements the sweet coconut and nutmeg notes, creating a perfect bowl for cool mornings or cozy evenings.
Grill the corn until lightly charred to add a smoky undertone to the finished porridge. Allow to cool, then carefully remove the kernels from the cob using a sharp knife.
Place about 3/4 of the grilled corn into a blender along with the coconut milk and 1 cup of water. Blend until smooth.
Pour the blended mixture into a saucepan. Add the remaining water, evaporated milk, cornmeal, and salt. Stir well to combine.
Add the remaining grilled corn kernels, ground cinnamon (or cinnamon stick), vanilla extract, sweetened condensed milk, and half of the nutmeg. If using, add the bay leaf.
Cook over medium heat, stirring constantly to prevent sticking. Add the dried cranberries or other dried fruit if using. Continue to cook for about 10 minutes, or until the porridge reaches your desired thickness.
Remove from heat, adjust the salt to taste, and sprinkle with the remaining nutmeg. Serve warm and enjoy.
Notes
What makes charred sweet corn porridge different from traditional cornmeal porridge?
Charred sweet corn porridge uses fresh grilled corn blended into the mixture, creating a naturally sweet, smoky, and creamy texture. Traditional cornmeal porridge is made with dried cornmeal and has a more uniform, grainy consistency.
Can I make this corn porridge vegan?
Yes. Substitute evaporated milk with more coconut milk or almond milk, and use a plant-based sweetener instead of condensed milk.
How can I make the porridge thicker or thinner?
Cook longer for a thicker porridge, or add a bit of warm milk or water to loosen the texture if it thickens too much.
Can I prepare this corn porridge ahead of time?
Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.
What toppings go well with corn porridge?
Dried cranberries, raisins, toasted coconut, or a sprinkle of nutmeg are all delicious finishing touches for this creamy Caribbean breakfast.
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A fiery-sweet Caribbean-style pepper sauce that balances tropical heat with juicy peaches and rich maple syrup.
When I first made this Peach Habanero Sauce, my plan was to add a kiss of smoke to both the habaneros and peaches using my Traeger grill. But as luck would have it, my smoker quit on me that day. So, I turned to the oven—and honestly, I’m glad I did. Most of you have an oven handy, and the roasted flavor turned out beautifully rich and layered.
Like many of my homemade pepper sauce recipes, this one is fiery—use it sparingly. The natural fruitiness of the habaneros blends perfectly with the ripe peaches, and when you stir in pure maple syrup, the sauce takes on a lovely sweet finish that complements the heat. Which is why I refer to this habanero peach sauce as being perfect for crispy fried chicken wings.
This small-batch recipe reminds me of my Grilled Pineapple Peppersauce, with that same balance of sweetness and heat. It’s part of my #InSeason series, made with freshly harvested habaneros from my garden, ripe peaches from the local market, and maple syrup from a nearby producer I’ve befriended. Brush it over grilled wings, toss it on shrimp, or drizzle it sparingly over roasted vegetables—it’s island heat with a touch of summer sweetness.
Ingredient Guide
Habanero Peppers – The star of this sauce, providing the signature Caribbean heat and fruitiness.
Peaches – Add natural sweetness and body, helping mellow the habanero’s fire.
Sea Salt – Enhances flavor and balances the acidity.
Garlic – Adds a savory depth to the sweetness of the fruit.
Ginger – Fresh or powdered, it brings a touch of warmth and brightness.
Maple Syrup – Sweetens the sauce naturally and gives it a velvety texture.
Carrot – Adds mild sweetness and helps control heat intensity.
Mustard Powder – Gives the sauce a tangy, slightly earthy backbone.
Apple Cider Vinegar – Provides acidity for flavor balance and preservation.
Cooking Notes from the Kitchen
You can use ginger powder if fresh ginger isn’t available.
Add more carrot if you prefer a milder sauce.
White vinegar works in place of apple cider vinegar, though the flavor will be slightly sharper.
Substitute brown sugar for maple syrup (start with 2 tablespoons).
The sauce will keep for 6–10 months in the fridge.
Always remember to vent your kitchen when roasting hot peppers to avoid irritation.
Shopping Made Easy
Most grocery stores carry fresh habaneros year-round in the produce section.
Maple syrup adds a distinct flavor—choose pure Grade A for best results.
Use locally grown peaches during summer for the sweetest, juiciest flavor.
Stock up on apple cider vinegar from any supermarket; it’s essential for acidity and preservation.
Mustard powder can usually be found in the spice aisle near curry or chili powders.
Habanero Peach Chicken Wing Sauce.
Sweet, fiery, and full of Caribbean flavor! This Peach Habanero Sauce blends ripe peaches, spicy habaneros, and maple syrup for the perfect hot sauce balance.
Course Caribbean Classics, In Season, Sauces, Condiments & Marinades
Ingredients
2lbs2–3 habanero peppers
2lbsripe peachesseeds removed
1tablespoonsea salt
2clovesgarlic
1teaspoongrated ginger
1cupmaple syrup
1smallcarrotrough chopped
3/4tablespoonmustard powder
2 1/2cupsapple cider vinegaradjust to desired consistency
1tablespoonJuice lemonfreshly squeezed, to finish
Instructions
Preheat the oven to 300°F (150°C).
Wash the habanero peppers and remove the stems. Wash and halve the peaches, then remove their seeds.
Arrange the peppers and peaches, cut side up, on a baking tray and roast for 1 hour. Be sure to vent your kitchen well, as roasting hot peppers can be intense. (If smoking instead, cook at 250°F (120°C) for 2–3 hours.)
Once cooled, transfer the roasted peppers and peaches to a blender, along with the sea salt, garlic, ginger, maple syrup, carrot, mustard powder, and apple cider vinegar. Blend until smooth, working in batches if necessary.
Taste the sauce and adjust salt to your preference. Stir in the fresh lemon juice to finish.
Pour into sterilized glass jars and store in a cool, dark place or refrigerate. The sauce will keep for 6–10 months in the fridge.
(You can cook the blended sauce before bottling, but it doesn’t significantly affect shelf life or flavor.)
Notes
Frequently Asked Questions
How hot is Peach Habanero Sauce?
It’s quite hot—habaneros are among the spicier chili peppers. The sweetness of peaches and maple syrup helps balance the heat, but it’s still fiery. Start with small amounts until you know your comfort level.
Can I make Peach Habanero Sauce without fresh peaches?
Yes. Frozen peaches (thawed and drained) work well outside of peach season. Avoid canned peaches in syrup as they can make the sauce overly sweet.
How long does homemade Peach Habanero Sauce last?
When stored in clean glass jars and refrigerated, it lasts 6–10 months. The vinegar and salt act as natural preservatives.
Can I use this sauce for more than chicken wings?
Absolutely. It’s fantastic on grilled shrimp, pork chops, roasted vegetables, and even as a glaze for baked salmon.
What’s the difference between this and traditional Caribbean peppersauce?
Traditional peppersauce tends to use more vinegar and fewer sweet ingredients. This version is a fusion-style Caribbean hot sauce, blending classic island heat with North American sweetness for balance.
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When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.
This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.
You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.
Ingredient Guide
Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
Chives – Offers a mild onion flavor with a fresh, green brightness.
Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
Garlic – Essential for bold, savory flavor that permeates the chicken.
Celery – Adds freshness and subtle herb-like flavor.
Parsley – Brightens the dish and balances the richness of roasted chicken.
Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
Salt and Black Pepper – The backbone of seasoning, used in layers.
Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
Bell Peppers – Optional, adding color and sweetness to the roasting pan.
Cooking Notes from the Kitchen
Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.
Shopping Made Easy
Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.
Oven Roasted Chicken Legs
With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
Course Chicken Recipes, In Season, Sunday Dinners, Weeknight Dinners
Ingredients
2sprigsrosemaryrough chopped
3tablespoonschiveschopped
5sprigsthyme
3small3–5 onions
3scallions3–5tops of the onions
6clovesgarlic
3/4tablespoonsaltdivided
3/4tablespoonblack pepperdivided
2pimentopeppersoptional
1stalkceleryleaves and stem
3stemsparsley
1bellpeppersliced, optional
1/3cupolive oil
5chickenlegs with thighsabout 3 lbs
Instructions
Preheat the oven to 400°F (200°C).
Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
If the chicken begins to brown too quickly, loosely cover with foil.
Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.
Keyword bake chicken, Caribbean roasted chicken, chicken recipe, herb chicken, herb roasted chicken, oven roasted chicken, roast chicken
I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.
This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.
One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.
Ingredient Guide
Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
Salt – Enhances flavor and balances the natural sweetness of the squash.
Black Pepper – Adds a gentle heat and depth.
Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
Olive Oil – Used for both seasoning and cooking.
Garlic – Infuses the oil and lays the foundation for the stew.
Butternut Squash – The star ingredient, sweet and hearty when stewed.
Habanero Pepper – Optional, for those who love a bit of spice.
Brown Sugar – Balances the savory flavors and helps with caramelization.
Cooking Notes from the Kitchen
Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
You can control the spice level easily by adding or omitting the habanero peppers.
Shopping Made Easy
Most supermarkets carry butternut squash year-round, especially in the fall.
Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.
What’s the difference between cooking with butternut squash and pumpkin?
Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.
Can I use frozen shrimp in this recipe?
Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.
What can I serve with Caribbean butternut squash and shrimp?
This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.
Can I make this recipe vegetarian?
Absolutely. Leave out the shrimp and focus on the stewed butternut squash.
Classic Caribbean Butternut Squash With Shrimp
A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.
Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes
Instructions
Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store.
Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
Serve warm with roti, rice, or your favorite sides.
Keyword butternut squash, curry shrimp with pumpkin, guyana, pumpkin curry, pumpkin stew, pumpkin with shrimp, shrimp curry with pumpkin, squash, squash with shrimp, stewed butternut squash, stewed pumpkin, stewed pumpkin with shrimp, trinidad
Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve shared a few of my favorite versions here on CaribbeanPot.com. From my original Caribbean Garlic Sauce back in 2010 to the creamy Chicken Wings Avocado Garlic Sauce with a touch of heat, in 2021, these sauces have become staples for many readers.
This new version of Incredible Chadon Beni Garlic Sauce is a lighter take (as explained in the video below), using sour cream for a smooth finish while keeping all the fresh herbs and bold garlic flavors that make it so addictive. Fresh cut fries, BBQ chicken, grilled fish, even roast vegetables—this sauce takes them all up a notch. It’s quick to prepare, easy to adjust to your taste, and keeps well in the fridge. Just like back home, you’ll want to keep a jar of this garlic sauce on hand, especially during the summer grilling months.
Ingredient Guide
Chadon Beni (Culantro, Bandania) – The key herb that gives this sauce its signature earthy, citrus-like flavor.
Chive – Brings mild onion notes and freshness.
Black Pepper – Adds a gentle kick that balances the creaminess.
Salt – Enhances the overall taste of the sauce.
Mayonnaise – Provides smooth body and richness.
Sour Cream – Lightens the texture and adds tang; can be swapped with Greek yogurt or replaced with more mayo.
White Sugar – Balances acidity; honey or agave are great alternatives.
Pimento Pepper (Seasoning Pepper) – Adds aroma and subtle fruitiness without heat.
Garlic – The star of the recipe, bold and pungent.
Lemon Juice – Brings brightness and a fresh citrus finish.
Rice Vinegar – Offers a gentle acidity that ties everything together; white vinegar works too.
Cooking Notes from the Kitchen
Wash and roughly chop the herbs and peppers before blending for a smoother sauce.
Taste and adjust after blending—aim for a balance of creamy, garlicky, slightly sweet, and tangy flavors.
The sauce thickens as it chills. If it’s too thick, stir in a splash of water or lemon juice before serving.
Store in a glass jar in the fridge for up to 1 week.
Always serve this sauce chilled for the best flavor and texture.
Shopping Made Easy
Look for chadon beni (culantro) at West Indian, Latin American, or Asian grocery stores. If unavailable, cilantro can be used but the flavor will be milder.
Pimento peppers are usually sold fresh in Caribbean markets; they’re small, colorful, and aromatic. They’re also found in the produce area of West Indian and Asian supermarkets in Canada.
Rice vinegar is found in the international section of most supermarkets.
Mayonnaise, sour cream, garlic, and lemon are standard pantry and grocery items.
Can I use cilantro instead of chadon beni?
Yes, cilantro can be used, but the flavor will be less pungent and earthy compared to authentic chadon beni.
How long does homemade Chadon Beni Garlic Sauce last?
It will keep well in the fridge for up to 1 week when stored in a sealed glass container.
What can I serve this garlic sauce with?
This sauce pairs perfectly with BBQ chicken, pork, fish, french fries, roasted vegetables, or as a drizzling sauce for sandwiches and wraps.
Can I make this garlic sauce without sour cream?
Yes, you can use all mayonnaise for a richer version, or substitute plain Greek yogurt for a tangier, lighter sauce.
Incredible Chadon Beni (Culantro) Garlic Sauce
A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.
1pimentopepperoptional, also called seasoning pepper
8clovesgarlic
1/4cuprice vinegar
Instructions
Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.
Keyword caribbean garlic sauce, chadon beni garlic sauce, chadon beni sauce, condiment, garlic sauce, how to make garlic sauce, trini garlic sauce, trinidad garlic sauce
A Refreshing Vegetarian Twist on a Caribbean Classic
Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied to weekend limes, rum shop gatherings, and stories of it being a cure for hangovers. As a child growing up in the Caribbean, I never really gravitated to souse—it felt more like an adult dish than something for kids.
Over the years, I’ve shared many versions here: Pig Foot Souse, Chicken Foot Souse, and even Octopus Souse. Today, I’m sharing something a little different—a Caribbean Vegan Corn Souse recipe. This one is vegetarian, even vegan, making it accessible for anyone who may not eat meat but still wants to enjoy the vibrant, refreshing flavors of souse. With sweet summer corn as the star, balanced with cucumber, fresh lime juice, and plenty of herbs, it’s a lighter take on tradition while staying true to Caribbean flavors.
This corn souse is best enjoyed chilled, making it perfect for hot days. It’s a refreshing side dish for barbecues, a conversation starter at summer parties, and a taste of the islands that anyone can prepare at home.
Ingredient Guide
Sweet Corn: The base of this souse, steamed until tender to highlight its natural sweetness.
Cucumber: Adds crunch and a refreshing contrast to the corn.
Sea Salt: Enhances flavors and balances the lime juice.
Limes: Provides the essential tang that defines souse.
Chadon Beni (Culantro): A classic Caribbean herb with a bold, earthy flavor; cilantro can be used if needed.
Chives: Adds a mild onion-garlic note.
Scotch Bonnet Pepper: Brings heat and fruity undertones; adjust for spice preference.
Onion: Brings sharpness, softened with lime juice.
Garlic: Adds depth and savory balance.
Black Pepper: For seasoning and a gentle warmth.
Parsley: A fresh herbal addition, not traditional, but adds a lovely brightness.
Thyme: Adds an earthy flavor that complements the other herbs.
Water: Lightens the broth and brings everything together.
Cooking Notes from the Kitchen
Always steam the corn instead of boiling it. This keeps the natural sweetness intact.
Add the hot corn to the herbs and lime mixture so the heat “blooms” the flavors.
If you can’t find chadon beni, cilantro makes an excellent substitute.
Go easy on the Scotch bonnet if you’re not used to the heat. You can always add more later.
This dish tastes even better after sitting for a few hours as the flavors deepen.
Shopping Made Easy
Fresh corn is widely available at most grocery stores in the summer. Look for bright yellow kernels that are firm and plump.
If you can’t find chadon beni, check Latin or Asian grocery stores, or use fresh cilantro instead.
Scotch bonnet peppers are usually found in Caribbean or international markets, but habanero peppers can be used as a substitute.
Fresh herbs like parsley, thyme, and chives are available in the produce section of most supermarkets year-round.
Can I make Caribbean Corn Souse ahead of time?
Yes, corn souse benefits from sitting for 30 minutes in the fridge as the flavors meld together. It will keep for up to 5 days refrigerated.
What can I use instead of chadon beni?
If you can’t find chadon beni (culantro), the best substitute is fresh cilantro. While the flavor is slightly different, it will still give you that vibrant herbal taste.
Is Caribbean Corn Souse spicy?
It can be as spicy or mild as you like. Traditionally, Scotch bonnet is added whole for flavor and a bit of heat. If you prefer less spice, use half a pepper or substitute with a milder chili.
Can I use canned or frozen corn instead of fresh?
Fresh corn is best for this recipe because of its natural sweetness and crunch. However, if corn is out of season, you can use frozen corn—just steam or boil it briefly before adding. Canned corn is not recommended as it will be too soft.
What do you serve Caribbean Corn Souse with?
Corn souse is refreshing on its own but pairs well with grilled meats, fried fish, or other Caribbean appetizers. It’s also a great side dish at summer barbecues.
Caribbean Corn Souse Recipe
A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat. Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands.
Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
Pour in the water and stir to combine.
Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
Store leftovers in the fridge for up to 5 days, but I’m sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.
There are few things more satisfying on a hot summer’s day than a cold glass of homemade lemonade. This Strawberry Apple Cider Lemonade has become one of my favorite ways to cool down when strawberries are in season and the sun is scorching. It’s not a traditional Caribbean drink (use of strawberries and apple cider), but part of my #InSeason series, where I highlight fresh, local ingredients that are in season.
This recipe combines the sweetness of ripe strawberries with the bright tartness of lemon juice and the crisp flavor of fresh-pressed apple cider. What makes it extra special is the chance to give it a subtle island vibe with a couple drops of Angostura bitters and a splash of vanilla or mixed essence—three ingredients you’ll find in almost every West Indian kitchen.
It’s perfect served over ice for the whole family, but if you’re looking for an adult version, you can easily stir in a bit of dark rum, vodka, or even sparkling wine for a refreshing summer cocktail. However you make it, this lemonade is a colorful and cooling drink that will quickly become a warm-weather favorite.
Ingredient Guide
Strawberries – Sweet and juicy, they give the lemonade its vibrant color and natural fruitiness.
Raw Cane Sugar – Adds sweetness while keeping the drink balanced and not overly tart.
Water – Blends the flavors and keeps the lemonade light and refreshing.
Lemons – Freshly squeezed juice provides brightness and acidity.
Apple Cider – Fresh-pressed cider adds depth and a subtle apple sweetness (not vinegar).
Angostura Bitters – Optional, but adds a complex Caribbean flavor with herbal notes.
Vanilla Essence – Another optional ingredient that brings warmth and roundness to the flavor.
Lemon and Strawberry Slices – Used for garnish, they make the drink look as refreshing as it tastes.
Dark Rum, Vodka, or Sparkling Wine – Optional add-ins for an adult version of the lemonade.
Cooking Notes from the Kitchen
Fresh lemon juice is always best, but bottled lemon juice will work if that’s what you have.
You can use any sweetener you prefer, such as honey or agave syrup, instead of cane sugar.
If you like a smoother lemonade, strain the strawberry purée before mixing. If you enjoy texture, keep the pulp.
Apple juice is a good substitute if fresh cider isn’t available.
Mix in the alcohol only before serving to keep it fresh and balanced.
Shopping Made Easy
Most grocery stores carry fresh strawberries in summer, but frozen berries can work in a pinch.
Look for raw cane sugar in the baking aisle, though white sugar or other sweeteners are easy swaps.
Fresh lemons are usually available year-round; choose ones that feel heavy for their size.
Apple cider is often sold in the refrigerated section of supermarkets or local farmers’ markets.
Angostura bitters and vanilla essence are easy to find at a West Indian grocery store.
Questions People Ask
Can I use apple juice instead of apple cider in this recipe?
Yes, apple juice works well if you can’t find fresh-pressed cider. The flavor will be slightly lighter but still refreshing.
What’s the difference between apple cider and apple cider vinegar?
Apple cider is the sweet, unfiltered juice of apples, while apple cider vinegar is fermented and sour. Be sure to use apple cider, not vinegar, in this recipe.
How do I make this Strawberry Apple Cider Lemonade alcoholic?
Stir in 1/2 cup of dark rum, vodka, or sparkling wine before serving for a refreshing cocktail version.
Can I make this lemonade ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Add garnishes and alcohol (if using) just before serving.
Do I need to strain the strawberries for this lemonade?
Not necessarily. Straining removes the pulp for a smoother texture, but leaving it in gives the drink more body and flavor.
Strawberry Apple Cider Lemonade
A refreshing summertime drink made with fresh strawberries, lemon juice, and apple cider. With optional Caribbean touches like Angostura bitters and vanilla essence, this lemonade can be enjoyed as a family-friendly cooler or with a splash of rum for an adult twist.
Course Drinks & Smoothies, Spring Recipes, Summer Recipes
Ingredients
3/4lbstrawberrieswashed, hulled, chopped
1cupraw cane sugar
6cupswaterdivided
3cupsapple cider
couple drops Angostura bittersoptional
1teaspoonvanilla essenceoptional
lemon slicesfor garnish, optional
strawberry slicesfor garnish, optional
1/2cupdark rum, vodka, or sparkling wineoptional
Instructions
Prep your ingredients in advance. Wash, hull, and chop the strawberries. Juice the lemons. Place the chopped strawberries in a blender with 1 cup of water and blend until smooth. TIP! If the water is lukewarm, it will help dissolve the sugar easily.
Pour the strawberry purée into a large pitcher. Strain if you prefer a smoother lemonade, or keep the pulp for added texture.
Stir in the raw cane sugar until dissolved.
Add the freshly squeezed lemon juice, remaining 5 cups water, and apple cider. Mix well.
Taste and adjust sweetness as needed. If using, stir in a couple drops of Angostura bitters and vanilla essence.
Chill in the refrigerator for at least 1 hour, or serve immediately over ice.
Garnish with lemon and strawberry slices before serving.
For an adult version, add dark rum, vodka, or sparkling wine just before serving.
Keyword apple cider, apple cider lemonade, featured, how to make lemonade, in season, lemonade, strawberries, strawberry juice, strawberry lemonade, summertime lemonade
When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.
Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.
This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.
Ingredient Guide
Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
Evaporated Milk – Adds creaminess and richness to the casserole.
Honey – Enhances the natural sweetness of the corn.
Butter – Provides flavor and helps sauté the aromatics.
Onion – Builds the savory base of the dish.
Celery – Adds subtle flavor and freshness.
Black Pepper – Balances the sweetness with gentle heat.
Thyme – A classic Caribbean herb that brings earthy depth.
Scallions – Give a mild onion note and brightness.
Salt – Essential for seasoning.
Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
Garlic – Infuses the dish with warm, savory notes.
Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
Egg – Helps bind the mixture together.
Carrot – Adds natural sweetness and color.
Cornmeal – The body of the pie, giving it its unique texture.
Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.
Cooking Notes from the Kitchen
Freshly grated nutmeg always has a stronger, more fragrant flavor than pre-ground.
If you prefer a cheesier top, feel free to add extra cheddar.
Pimento (seasoning) peppers have the aroma of scotch bonnet without the heat, making them perfect for this dish.
If the mixture feels too thick before baking, stir in a splash of extra milk to loosen it slightly.
Always allow the pie to cool for at least 10–15 minutes before slicing so it sets properly.
Shopping Made Easy
Look for frozen or fresh corn at your local grocery store; both work well for this recipe.
Evaporated milk is usually found in the baking aisle or with canned dairy products.
If you can’t find pimento peppers, substitute with a small piece of red bell pepper for color and mild flavor.
Sharp cheddar cheese is traditional, but you can use your favorite melting cheese such as Colby, Monterey Jack, or even a mix.
Cornmeal should be fine-textured rather than coarse for the best consistency.
Frequently Asked Questions
What is the difference between Trinidad corn pie and cornbread?
Corn pie has a creamier, more casserole-like texture compared to the drier crumb of cornbread. It is made with milk and cheese, giving it a moist, rich bite.
Can I make corn pie without cheese?
Yes, but the cheese adds flavor and helps form a golden crust. If you skip it, the pie will still set, but the taste will be less rich.
Can I substitute fresh corn for frozen corn?
Absolutely. Fresh sweet corn will give the best flavor, but frozen corn works perfectly well, especially outside of summer.
What cheese works best in corn pie?
Sharp aged cheddar is traditional, but you can use Colby, Monterey Jack, or even a mix of cheeses for a different twist.
How do I know when corn pie is fully baked?
The pie is ready when the top is golden brown, the edges pull slightly from the baking dish, and the center feels set when lightly pressed.
Ultimate Trinbagonian Corn Pie (Corn Casserole)
A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.
Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well.
Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
Transfer mixture to a greased baking dish and top with the remaining cheese.
Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
Look for a firm set with a golden cheesy top.
Allow to cool for 10–15 minutes before slicing and serving.
Keyword cooking vegetarian, corn casserole, corn pie, corn pie recipe, corn recipe, how to make corn pie, sweet corn, the ultimate corn pie, trini corn pie, trinidad corn pie, vegetarian recipe, what is corn pie
