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curry stew chicken done
Gluten Free Meat & Poultry

Curry Stew(ed) Chicken With Potato.

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One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.

You’ll Need….

3/12 lb chicken (dark meat, skin & fat removed)
3/4 tablespoon salt
1/2 teaspoon black pepper
1 medium onion (diced)
1 medium tomato (diced)
1 1/2 tablespoon Caribbean Green Seasoning
1 small Scotch Bonnet pepper (sliced)
1 1/2 tablespoon curry powder
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 teaspoon grated ginger
3 cups water
5 medium potatoes (cut into large pieces)
2 tablespoon chopped parsley (see note)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.

I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.

Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.

While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.

Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.

After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.

Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.

Once it’s going on that rolling boil, place the lid back on slightly ajar.

Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.

Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.

Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.

If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.

I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.

Gluten Free Seafood

Spinach Bhagi.

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While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes. Yes, this version contains pieces of salted Cod (fish), but you can easily omit it and have a fully vegan dish.

You’ll Need…

1 1/2 tablespoon Olive oil
1 1/2 cup prepared salted Cod
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
3 Bird’s Eye Peppers (rough chopped)
2 lbs baby spinach (washed/drained)
salt (see below)
1 medium tomato (diced)

Notes. Add 1-2 tablespoons of coconut cream for a lovely flavor and if you’re someone who gets an itch at the back of your throat from eating spinach, add the juice of 1/2 a lemon juice when you turn off the stove. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements. I didn’t add any salt to the dish as the remnants of salt from the salted Cod was enough to season things for me.

May I recommend that you buy boned (boneless) salted cod or any of your fav salted fish and use the video above to learn how to prepare it for use. Essentially you’ll have to remove the salt it was cured in and in the process, rehydrate it a bit so it’s more meaty and tender.

Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod bits, along with the onion, garlic, hot pepper (I used Bird’s Eye but you may use our fav and in the amount you can tolerate) and black pepper. Turn the heat to low and cook for 3-4 minutes.

Turn the heat back to medium and start adding the washed/drained spinach to the pot and stir. If you wanted you could give the spinach a rough chop. It will seem like a lot, but it will wilt as it cooks. Keep adding in batches and stir.

In a few minutes it will all wilt and fit, you’ll also notice that it will spring a lot of liquid. That’s normal.

Add the diced tomato and continue cooking on a medium/low flame with the pot uncovered.

At this point you can add the coconut cream if you decide to rock that tip for additional flavor.

About twenty minutes later the liquid should all be gone, turn the heat up a bit to burn off any that’s remaining. Taste for salt and adjust to your liking at this point as well.

Finish with the lemon juice mentioned in the notes above, if you wish. At the start of the post I mentioned how I enjoy this dish, what I failed to say was that you must also have a side of Lime or Lemon Peppersauce to really feel like you’re back in the Caribbean enjoying this dish.

Gluten Free Meat & Poultry

Delicious String Bean Recipe You Need To Try.

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

You’ll Need…

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

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

Prep your ingredients.

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

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

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

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

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

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

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

Gluten Free Meat & Poultry

Curry Goat With Pigeon Peas.

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Across the Caribbean we’ve got our ‘own’ way of making Curry Goat and over the years I’ve shared the sort of Classic Curry Goat, an Outdoor Fiery Curry Goat, Slow Cooker Curry Goat, a One Hour Curry Goat using a pressure cooker, Curry Goat Done In The Oven and the Classic Jamaican Curry Goat. While they’re all brilliant recipes, this version is a bit different and probably the easiest as you’re about to learn.

You’ll Need…

3 lbs goat (with bones)
1 lemon (juice)
1 medium onion (sliced)
8 cloves garlic (smashed)
3/4 tablespoon ground masala
1 teaspoon ground roasted cumin (geera)
5-7 bird’s eye peppers
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper
1 tablespoon turmeric
3 tablespoon curry powder
3/4 tablespoon grated ginger
3 bay leaves
3/4 tablespoon salt (adjust)
1 large tomato (diced)
1 1/2 cups pigeon peas
5-7 cups water
3 tablespoon chopped chadon beni (culantro)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Should you not have lemon juice to wash the goat, you may use lime juice or 1/4 cup of white vinegar. While boneless goat means not having to deal with bones when you serve this curry dish, IMHO you get a deeper flavor with bone-in meats.

Get your butcher to cut the goat for you (if you’re using bone-in as I did) as the bones will be very tough to cut at home. Then wash with the juice of the lemon and cool water. Drain, then place in your large pot on a medium/low flame. As explained in the video, the goal is to render out some of the fat and discard it.

After about 25-30 minutes I removed most of the fat that rendered, but I did leave back about a tablespoon in the pot. It’s now time to add the Onion, garlic, Caribbean Green Seasoning, geera (ground roasted cumin), black pepper, ground Masala and Bird’s Eye peppers. You may use any spicy peppers you like and in the amounts you can tolerate. Stir well and cook for 3-5 minutes.

After this add the turmeric, curry powder and ginger and cook for about 3-5 minutes. The goal is to cook out the rawness of the curry and in doing so, we’ll bloom the spices which make up a good curry powder.

Add the rinsed (was frozen) pigeon peas along with the tomato and bay leaves. I much prefer using Bay leaves than Curry leaves, but that’s just my choice. Stir well.

Turn the heat to medium high, add the salt and 5 cups of water to the pot. Bring to a boil and reduce to a simmer for 2 and 1/2 hours. During the cooking process I did end up adding an additional 2 cups of water to the pot. Yes, stir every 20-30 minutes.

Depending on the age of the goat when it was butchered, it should be tender at this point. Here’s where you’ll now taste and adjust the salt to your liking and determine if the gravy is as thick as you’d like it. Keep in mind that it will further thicken as it cools.

Toss in the chopped shado beni (culantro) or should you not have that on hand, cilantro (coriander) will also work.

Serve with rice or Buss Up Shut Roti and a side of Mango Talkari.

Gluten Free Vegetarian

Bhagi – Spinach With Okra.

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Yes, for the untrained eye and palate this may appear as Callaloo (in a post apocalyptic world where crab, crayfish, lobster, shrimp, salted pigtail, smoked turkey etc no longer exist), however this is just another form of Bhagi to me. Served with hot Sada Roti and lime peppersauce on the side for what is a very comforting vegan meal.

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
4 Bird’s Eye peppers (chopped)
1 lb okra (trimmed and cut)
2 lbs spinach (washed/chopped)
3-4 tablespoon water
1/2 teaspoon salt (adjust)
1-2 tablespoon coconut cream
6-8 grape tomatoes (chopped)

Notes! Please use the video below to follow along as much more about the recipe is explained there. if making this dish gluten free, please refer to the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Prep the spinach by washing well and give it a rough chop. With the okra (say ochro) wash, remove the stems and cut into 1/4 inch wheels.

Heat the olive oil (any oil you prefer using) on a wide/deep saucepan on a medium heat. Add the onion, garlic, black pepper and in my case I used Bird’s Eye peppers for a bit of heat. You may use any hot pepper you like or can source and in the amounts you can tolerate. Should you not enjoy spicy foods, this is optional. Reduce the hat to low and cook for about 4 minutes.

Turn the heat back up to medium and add the okra, stir well and cook for 3-4 minutes before adding the spinach.

It will pile up but as it cooks the spinach will wilt and you’ll have enough room for everything. You may use a lid to help create steam should you wish to quicken this step. This is when I added the water to help create that steam.

It’s then time to add the salt, chopped tomatoes (use any tomato you may have on hand) and the coconut cream. Turn the heat down to med/low and with the lid on (slightly ajar) cook for 25-35 minutes.

It will not be a ‘pretty’ dish and the texture may be a bit ‘slimy’ due to the inclusion of the okra. However it’s ranked as one of the top vegan dishes you’ll ever make.

It’s now time to personalize things a bit. taste and adjust the salt to your liking and this is when you’ll also decide if you want it a bit runny or as in my case, I gave it another 5-7 minutes to tighten up a bit more (got rid of all the liquid).

Smoked herring in a bowl
Gluten Free Seafood

Quick and Easy Smoked Herring Choka.

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A few years back I shared the recipe for making Stewed Red Herrings (as it’s known in Barbados) and even further back we did Cabbage With Smoked Herrings and in 2010 we did this very same way of preparing Smoked Herrings, however you will see slight differences with this updated version. Should you visit Barbados, do try to get to a local restaurant which serves roasted breadfruit stuffed with the Stewed Red Herrings – thank me after!

You’ll Need…

8-10 smoked herring fillets (prepared)
1 large scotch bonnet pepper (sliced)
1 scallion (chopped)
2 med tomatoes (diced)
1 med onion (sliced thin)
1 tablespoon chopped parsley
1/2 teaspoon black pepper
2 cloves garlic (crushed)
4 tablespoon olive oil

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I quite enjoy this dish spicy. You may use as much as you can tolerate and should you not be able to source Scotch Bonnet peppers, any of your fav hot peppers will work. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.

Please Watch – How To Prep Smoked Herring Fillets

In a large bowl place the prepared Smoked Herrings (remember to go though it for bones and remove), tomato (I used Roma tomatoes as they are less acidic and have less seeds), scallions, parsley, Scotch Bonnet (I explain why I sliced it thick in the video below), black pepper and garlic.

Give it a good mix, then top with the thinly sliced onion.

We’re almost there! Heat the olive oil (use any oil you prefer) until you see whispers of smoke, then (be careful) pour it directly over the onion slices.

I know this step as “chunkay”, which is basically tempering the onion to quickly cook it and to allow for the hot oil to disperse some of that onion flavor throughout the dish. Basically taking the rawness out of the onion.

Finally, give it a good mix and get ready to serve.

You’ll notice that I didn’t add any salt as I find that the smoked herrings can be a bit salty, even after they’ve been prepared in boiling water. However, taste at the end and adjust accordingly. A classic meal would be rice, Dhal and this Smoked Herring Choka.

Gluten Free Seafood

Fry Ochro (Okra) With Shrimp.

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About 12 years ago I shared my original take on Okra With Shrimp, and while that recipe is still very popular, I thought I’d share another version with slight differences with you. One of the most common questions I received after sharing a quick Reel on Instagram was, “can I use pre-cooked shrimp?“. The short answer is yes, however you won’t get much (if any) flavor from them.

You’ll Need…

2 lbs okra (trimmed)
3/4 lb small shrimp (washed, peeled, deveined)
1 lemon (juice)
3 tablespoon olive oil (divided)
1 teaspoon Caribbean Green Seasoning
3/4 tablespoon salt (divided)
3/4 tablespoon black pepper (divided)
1 teaspoon curry powder
1 medium onion (sliced)
5-7 cloves garlic (smashed)
1 scotch bonnet pepper (optional)

Notes! I used an entire Scotch Bonnet pepper in the recipe, but you can use as much as you can handle or leave it out. May I suggest you follow along with the video below as much about the recipe is discussed there. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Season the cleaned shrimp with 1/3 of the salt, 1/3 of the black pepper, Caribbean Green Seasoning, Curry powder and 1 tablespoon of olive oil. Mix well and set aside as we prep the okra.

In the video I explained that I like to wash the okra (say ochro in the Caribbean) and allow them to air-dry for a bit before prepping. Which includes removing the stems and ends (discard), then cutting each into 1/4 inch pieces.

Using a dry non-stick (explained why in the video) on a medium flame, add the seasoned shrimp, stir and cook for 2-3 minutes. Then remove and set aside.

In the same pan add the remining olive oil and add the okra. Stir well, then add the remaining ingredients.

After about 25 minutes (try to maintain the same heat and stir every 5 minutes or so), the okra should have dark to golden edges and would have lost most of its moisture. As explained in the video, these dark edges bring out a lovely sweetness.

TIP! Use a wide non-stick frying pan to save on having to go heavy with oil and to avoid the okra pieces stacking up. This will create steam, which equals moisture and it will result in slimy okra.

Once you’re happy with the texture and color of the Okra, add the precooked shrimp back to the pan, stir well and cook for another 1-2 minutes.

Remember to taste and adjust the salt at the end, to your liking and may I recommend you have some hot Sada Roti on the side with this.

Gluten Free Seafood

Easy Oven Roasted Snapper Recipe for Beginners.

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Being in the Lenten season, it means there’s an increase in requests for more fish recipes. With that in mind and with my occasional craving for ocean fish (I dislike ‘sweet-water” fish, meaning anything from lakes and rivers), I figured I’d share a one-pan fish recipe. Something even the novice can easily put together with ease and confidence.

You’ll Need…

1 1/2 lb Snapper
2 lemons (divided)
8 sprigs thyme (divided)
8 cloves garlic (divided)
small bunch of parsley (divided)
3/4 tablespoon sea salt (divided)
1 teaspoon Italian seasoning
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 1/4 cup olive oil
4-5 medium potatoes (pre-boiled)
2 bell peppers (rough chop)
1 medium zucchini (rough chop)

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

Give the potatoes a good wash and boil in salted water until tender. There’s no need to peel them and the potato you decide to use is totally up to you. I used Yukon Gold. Set aside to cool.

Wash the fish with the juice of 1/2 a lemon and cool water, then give it a couple shallow cuts across the belly on both sides (see image below). In the cavity of the fish you’ll place 3 sprigs of thyme, 3 slices of lemon, 2 cloves of garlic sliced and 3 sprigs of parsley. Then tie with kitchen string to secure everything (explained in the video).

Next up is to make the seasoning or dressing to coat everything with. In a bowl place the olive oil, salt, black pepper, remaining parsley (chopped fine), remaining garlic (crushed), thyme leaves (remove from stems), and juice the remaining lemon. Then toss in the Italian seasoning and pepper flakes for a slight kick. Mix well to combine.

Preheat the oven to 400F. It’s important that you reserve 1/3 of this dressing to drizzle onto the fish after it comes out of the oven.

Place the stuffed fish, bell peppers, zucchini and pre-boiled potatoes onto the same roasting pan and coat with the 2/3 of the dressing we made. Mix well. Into the oven uncovered on the middle rack. See my tip on adding carrots in the video below.

Depending on the size of the fish you used, in 20 minutes you can remove it from the oven, drizzle on the remaining dressing and enjoy! If you want you can flip the vegetables 1/2 way though roasting. For a larger fish, you’ll need a few minutes more of roasting time. You can also squeeze on some fresh lemon juice before serving.

IMPORTANT! Whole fish (as I used) will have bones, so please be mindful of this when serving to children.

Gluten Free Seafood

Pong-Up Yam.

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Way back in 2009 I shared the original Pong-up yam with saltfish recipe, a recipe that’s very dear to me as it reminds me of “home” and being a carefree lil fella on the islands. In that recipe we explored how it’s done from scratch, however with this version we’ll use leftover boiled yam and stewed saltfish.

You’ll Need…

1 tablespoon salted butter
1 medium onion (sliced)
1 medium tomato (diced)
1/4 teaspoon black pepper
1 cup leftover stewed saltfish
4 pieces Yam (preboiled in salted water)

Notes! I used leftover yam with the stewed saltfish (salted pollock), but you may use boiled green bananas, dasheen, cassava, eddoes or any pre-cooked ground provision with similar results as explained in the video. This is why I suggest you watch the video below as much more about the recipe itself is discussed there. If making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.

Heat the butter in a saucepan on a medium flame, then add the onion, tomato and black pepper. Turn the heat to med/low and cook for 4 minutes or until the onion is soft and the tomato starts falling apart.

At this point you’ll add the stewed saltfish and mix well to heat through. Keep in mind that my stewed saltfish had scotch bonnet pepper in it, so there was already a spicy element to it. That said, if you want to add a bit of spicy pepper to the mix, do so when you add the onion and tomato.

Using the pestle from my mortar and pestle, I crushed the leftover yam.

Then it’s just a matter of adding the crushed yam to the pot and stir well to combine. Turn the heat up to medium and you’ll get a lovely crust forming. I used a non-stick pan and with my wooden spoon I scraped the bottom as I stirred everything. 4-5 minutes later and we’re done.

Mommy would serve this with hot Sada Roti (four people), but today I ate this as it was for lunch!

Gluten Free Meat & Poultry

Spicy and Flavorful Curry Duck Recipe – A Must-Try for Curry Lovers!

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As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka. It’s why I included this recipe in my #ComfortFood series on YouTube.

You’ll Need…

8-10 lbs duck (trimmed and washed)
2 limes (juice)
3/4 tablespoon salt
1 teaspoon black pepper
1 tablespoon gound masla
1 large tomato (diced)
2 heaping tablespoons Caribbean Green Seasoning
1 tablespoon grated ginger
2 scotch bonnet peppers (sliced)
1-2 tablespoon olive oil
2 medium onion (sliced)
12-14 cloves garlic
1/2 tablespoon cumin seeds (geera)
3 tablespoon curry powder
8 cups water
1 tablespoon anchar masala
3 scallion (fine chopped)
3 tablespoon chopped parsley

Notes! May I recommend that you follow along with the video below as much more about the recipe is explained there. Should you be doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may have ‘fillers’.

This is one of those instances where I highly recommend that you season and marinate the meat before cooking. Best case scenario, overnight. However, if you’re pressed for time, at least 2 hours.

Get your butcher to cut the duck into small pieces as your cleaver or large knife will shatter the bones and you’ll have fragments to deal with. Some Caribbean butchers will even skin (remove the skin) the duck for you for a small charge. In my case I removed most of the skin and fat that I could (explained in the video) and washed the meat with the juice of the limes and cool water. After-which it was drained and ready for seasoning.

Season with the salt, black pepper, ground masala, curry powder, Caribbean Green Seasoning, tomato and grated ginger. Mix well, cover with plastic wrap and place the fridge to marinate.

Take it out of the fridge at least 30 minutes before you’re ready to begin cooking.

Heat the oil in a large/heavy pot on medium heat and add the onion, garlic and cumin (geera) seeds. Stir and cook on a med/low flame for 3-4 minutes.

Then add the curry powder and stir well. Turn the heat down to low and cook for 4-5 minutes to bloom the spices which make up the curry powder.

It’s now time to turn the heat up to med/high and add the seasoned duck to the pot. The goal is to coat the pieces of meat with that lovely curry base we created.

You will notice that it will sprout a lot of natural juices, that’s what we want. As it comes to a boil, reduce the heat to med/low and place the lid on slightly ajar. Cook for 20 minutes, stirring every 4-5 minutes.

At this point, remove the lid off the pot and turn the heat up to medium high to completely burn off that liquid. This will infuse the pieces of duck with that deep curry flavor. The goal as explained in the video is to see the oil we started with at the bottom of the pot.

Then you’ll add the water to the same bowl you marinated the duck in and swish it around to pick up any remaining marinade. This water is then added to the pot to slowly cook the duck until fork tender.

Add the anchar masala and stir. (use ground roasted cumin if you cannot source the anchar masala)

Bring it to a boil, then reduce to between a rolling boil and simmer and cook with the lid on slightly ajar for about 1 hour to 1 hour and 15 minutes. Stir occasionally and add more water if required. I explain why I don’t use ‘stock’ instead of water in the video. Adding coconut milk will change the flavor, but you may certainly add some if you wish.

Depending on the age of the duck it may be fork tender at this point. Taste and adjust the salt to your liking and once you’re happy with the consistency of the gravy and tenderness of the meat, add the chopped parsley and scallions and stir well. Turn off the stove, cover the pot and allow it to sit for about 5 minutes to allow the things to come together before serving. Optionally, you may use culantro (shado beni) or cilantro instead.

During the cooking process you could have added a stick of cinnamon and/or a couple bay leaves. At the end you may also add a teaspoon of ground roasted geera (cumin) for that extra POP of flavor. I did use 2 green scotch bonnet peppers when I seasoned the duck, however you may add less or more, depending how spicy you want the finished curry duck to be.

After adding the water it took about 70 minutes for my duck to be tender!

You just learned how to make delicious curry duck at home.

Meat & Poultry

Spinach Rice Recipe: Nutritious and Flavorful One-Pot Dish.

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The traditional way this dish is made is with Dasheen Bush Bhagi (tender leaves of the Taro plant), however being in Canada means that securing decent Taro leaves is very challenging. Yes, I could drive to Toronto to the many West Indian grocers, but from experience I know that it’s insanely expensive and the quality is (most instances) terrible. Everyday baby spinach, which is easily sourced at any local grocery store is an excellent replacement.

You’ll Need…

1 tablespoon olive oil
2-3 lbs prepared salted pig tails
1 lemon (juice)
4 sprigs thyme
2 scallions (chopped)
1 pimento pepper (chopped)
1 small onion (sliced)
3/4 teaspoon black pepper
1 1/2 cups diced pumpkin
8 okra (ochro) chopped
1/2 lb baby spinach (chopped)
2 cup par-boiled brown rice (wash)
3/4 teaspoon salt (see note)
2 cups coconut milk
2 cups water
1 scotch bonnet pepper

Notes! May I recommend that you watch the video below to follow along as much more about the recipe is discussed there. Get your butcher to cut the pig tails for you or boil them whole (full lengths) and when tender, cut into smaller pieces. Even though the salted pig tails were boiled, there will still be remnants of salt which they were cured in. With that in mind, adjust the salt later on.

Before we get started we’ll need to boil the salted pig tail pieces for 1 hr and 15 minutes (as explained in the video) to help tenderize them and to remove most of the salt it was cured in. I had my butcher cut them into 1 1/2 inch pieces, which I washed with the juice of a lemon. Then they were boiled for 30 minutes, that water was then discarded and a fresh batch of water was used for the remaining cooking time.

In a deep pan add the oil on a medium/low flame, followed by the pre-cooked pigtail pieces. The goal is to render out some of the fat and in the process, get some of that flavor to start with. After 3-4 minutes add the onion, thyme, black pepper and scallions to the pan and cook for a further 4 minutes.

At this point we’ll add the diced pumpkin (squash will work as well) and okra to the pot.

We’ll follow this up with the washed and chopped spinach. It will look like a lot, however it will wilt down. Cook for 5 minutes.

I used par-boiled brown rice (washed). Add and stir well.

You’ll then add the coconut milk and water and bring to a boil.

I chose to float the Scotch Bonnet pepper as I wanted the flavors from the oils in the skin and not the raw heat. The goal is to NOT break the pepper while cooking, and fish it out at the end. If you want the finished spinach rice with a kick, you may chop the pepper and add it.

20 minutes later (cooked on a medium low heat) and it’s time to taste and add the salt if necessary. At this point I shut the stove off, placed the lid on the pot and allowed the residual heat to finish cooking things.

About 6 minutes later it was ready to be served. While I used salted pig tails, you may use salted beef or smoked turkey with similar results.

As explained in the video, depending on the type of rice you use, the amount of liquid you’ll need will differ as well as the cook time. White rice cooks quicker.

Gluten Free Vegetarian

Easy Herb Roasted Sweet Potatoes Recipe.

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

You’ll Need…

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

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

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

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

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

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

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

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

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