Fig or green cooking bananas is one of those go-to ingredients we love to incorporate in soups, stews and many times, simply boiled on it own (treated like most cultures would potatoes). Growing up on the islands, most homes had a banana tree in their backyard, so both ripe and green bananas were always plentiful….
After having my first ever Monkfish experience at La Paradeta Sants in Barcelona last year, not only did I fall in love with Monkfish, I knew I’d be rocking my own recipe. While not a pretty fish, once the skin and bones are removed, the flesh is quite beautiful and a sponge for flavors. Here’s…
If you’re looking for a Caribbean style Curry Chicken with rich flavors of spices, deep hints of herbs and a gravy that could compete with the best sauces at the gravy Olympics (if such a thing existed), you’ve found such a recipe. Did I mention that it’s a quick dish to whip up? Masala Chicken…
Hot on the heels of the Caribbean Compound Butter recipe I shared a couple days back, here’s the amazing shrimp recipe I promised. Succulent shrimp with deep flavors of butter and the Caribbean. WARNING! …your family and friends will DEMAND you make on the regular. Take the glory, Uncle Chrs doh mind. You’ll Need… 1…
I’ve shared countless recipes featuring the use of saltfish (Salted Cod) over the years, as it’s used a flavor enhancer to MANY dishes in the Caribbean. However, stewed on it’s own.. being the STAR of the recipe is what allows us to really appreciate the humble salted codfish. From our colonized past and slavery, we’ve…
Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!…
Curry Beef With Potato! Can Caribbean food get any better? Fork tender pieces of beef, potatoes falling apart to form a rich and thick gravy, the overall flavors of curry, herbs and the gentle kick of Caribbean Sunshine (scotch bonnet). Need I say more? You’ll Need… 3 lbs stewing beef (cubed) 1/2 lemon (juice) 3/4…
CHOKA! That heavenly, spicy vegan dish.. packed with roasted tomatoes, garlic and thinly sliced onions! If you’ve had it, you’d know what I mean. I guess this would be like a Caribbean version of Salsa? While ‘baigan’ (eggplant) choka is still the love of my heart, I’m a HUGE fan of tomato choka and since…
Canned or “tin food” as we refer to it in the Caribbean is something we all grew up eating in some form or the other. With years of experience, comes very unique and delicious way of using them. You’d never find someone opening a can and eating directly from it. Besides feeling we need to…
Growing up on the islands this dish would never be a reality, since my brother had rabbits (among other animals and fish) as pets. However since moving to Canada and having access to rabbits at most grocery stores (without guilt of seeing them as pets), combined with my attraction to ‘game’, this dish is somewhat…
While I’m no fan of geera (cumin), with a few adult beverages, crusty dinner rolls and good company, this dish hits the spot. Spicy, deep flavors of roasted cumin and tender morsels of meat, this is an excellent example of how we try to use the entire animal in the Caribbean. You’ll Need… 1 1/2…
While we don’t have a culture of making stock (specifically) in the Caribbean, you’ll easily notice that our soups and stews are indeed packed with stock-making ingredients. We basically create a stock in the process of cooking. So why am I sharing a homemade Chicken Stock to share with you? Demand! There’s been many requests…
