The perfect combination of sweet and savory with the merger of ripe plantain and salted fish, as we do in the Caribbean. As explained in the video below I always have leftover plantain since I’m the only one in this home who eats it. Frankly, I question if these children are mine every time they…
If you’ve tried my Coconut Curry Lamb recipe, you can attest to the absolute delicious nature of a good Caribbean curry. With this version of Curry Lamb, we’ll give the overall dish more body and help to stretch it for more people. You’ll Need… 3 lbs lamb (I used shoulder w bones)lemon (juice)2-3 tablespoon olive…
When we did the Green Fig Salad we would have already discussed that for the most part, bananas are lovingly called FIG/s and the green ones are used in cooking in the Caribbean. There were comments when I posted the video that these were not figs, so I wanted to clarify things again. You’ll Need……
The only way mommy could get me/us to eat cabbage as kids growing up on the islands, was if she made or bought Chow Mein. Back then I don’t ever recall seeing bean sprouts in Chow Mein as I do in Canada as the norm. Maybe I’ll share that recipe soon! However as an adult,…
I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d…
As we continue to explore the rich and diverse culinary culture of the Caribbean from a #MeatFree perspective, I’ve retooled the original version of this classic Caribbean recipe to be fully vegetarian and vegan. You’ll notice subtle differences from the traditional way of doing this dish, as explained in the video down below. You’ll Need……
While Bodi was never on my top 20 list of things mom would cook while growing up on the islands, it’s definitely grown on me in my adult years. Yes, I’ve shared MANY Bodi recipes over the last few years, but this one is as traditional and basic as it gets.. without sacrificing flavor and…
Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone. You’ll Need… 3 lbs Chicken thighs (skin and fat removed)1 1/2 tablespoon…
While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share…
Here’s another one of those CLASSIC Caribbean recipes enjoyed across the region. A dish where you can let your creativity run crazy, by adding ingredients you like (vegetables) or to simply clear out ends of vegetables you have unused in the fridge. As a side dish to roti, ground provisions or dumplings or served on…
Over the years I’ve shared several types of Callaloo (the soup) recipes with you, including Crab (the classic), Lobster, Shrimp, Salted Pigtail and Smoked Turkey, to name a few. With leftover Crayfish from when I purchased for making the Curry Potato With Crayfish recipe, I thought I’d give you yet another TASTY version of Callaloo….
I can’t recall which of the French Caribbean islands my friend was from (I’ve been disconnected from him for a few years now, so I can’t ask) but this is a dish he taught me how to make. Okra (say ochro in the Caribbean) in a rich tomato sauce served over steamed rice, with stewed…
