gluten free

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    The Ultimate Split Peas Dhal (kale & spinach) #Vegan

    This island boy luv me some dhal.. that rich thick soup packed with tropical flavors, but made with very simple and cheap ingredients. Great on it’s own (cup of dhal) or as a side to rice and curry dishes. Dhal is very comforting and so simple to make. Here’s my take on this iconic dish with added spinach and kale, instead of the traditional use of “poi bhagi’ aka Malabar Spinach. Basically I’m using ingredients which are readily available to me here in Canada.

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    Amazing Shrimp Broff (shrimp soup) Recipe.

    Here’s another classic recipe with a slightly different take. Traditional ‘Broff” is usually made with fish, but more-so fish heads (ocean fish). Unlike our thick and heavy Caribbean Soups, this broff (broth) is supposed to be lighter in consistency and textures, and meant to be a cure for hangovers. My uncle was exceptional at making fish broff, especially on a Monday after a weekend of too many adult beverages.I do credit him for my broff making skills and for always allowing me to be part of the prep and cooking.

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    Amazing Lobster Callaloo (soup)

    We’ve done several versions of Callaloo (soup) to date and it’s only natural that I share another version I prepare at home, using lobster tails. Callaloo is one of those classic dishes you’ll find throughout the Caribbean (except Jamaica where it’s plant and not a soup dish), where fresh caught ocean Crabs are used to flavor the overall dish, so in using Lobster we’re not straying too far. However you’ll see me use some non-traditional ingredients as I have to use what’s available to me. Plus the technique itself may seem strange, but the goal is to get the ultimate flavors out of the ingredients.

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    Delightful Tomato Rice.

    As part of our ongoing #MeatFreeMonday series, I’ decided to share a rice recipe my girls and I get excited about. Not something I grew up eating on the islands, but nevertheless made in an ‘island’ influenced kitchen in Canada (smile). Plump grains of rice with a deep and rice tomato and herb flavor and the gentle heat achieved by adding a Bird’s Eye Pepper. This recipe is somewhat similar to the Roasted Tomato Choka And Rice Soup recipe I shared a while back.

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    Simple Garlic Rosemary Roasted Chicken Recipe.

    There’s something so comforting when you enter a home/kitchen and there’s a chicken roasting in the oven. A scent that immediately captivates yours taste-buds and then the eager anticipation of dinner kicks in. This here Garlic Rosemary Roasted Chicken will truly impress your family and friends, but be warned as the neighbors may just show up at your door if there’s a widow open or you have the fan/vent on in the kitchen, as you prepare this one.

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    Ginger Chive Roasted Snapper Recipe.

    We’ve discussed how as a child on the islands, I (and my siblings) gave mom ‘hell’ when she tried to get us to eat fish. Now I’m thousands of kms away from the ocean (I only like ocean fish) and it’s now that I crave fish and seafood on my plate. Poor woman tried her best back then, but we were just stubborn kids I guess. I’ll give mommy a big hug and apologize when I visit her next week… hopefully she won’t mind making her famous Curry King Fish for me.

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    Strawberry Chow (Spicy pickle / salad) Recipe.

    If you grew up in the Caribbean, especially the Southern Caribbean, “Chow” would have been a key part of your childhood experience. A spicy pickle loaded with Garlic and Citrus juice, along with Scotch Bonnet Peppers. Usually half-ripe mango is the key ingredient, but we use just about any fruit we can find and when all fails, we even use cucumber. With a good batch of fresh strawberries from my garden (watch the video) and since they were a bit tart, I thought I’d rock a quick chow.

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    Caribbean Ratatouille (ital vegetable stew).

    Last fall I did one of my favorite ways to put vegetables from my garden (and fridge) to use, in what I like to refer to as being a Caribbean take on Ratatouille… and I documented it to share with you. Very much like the outstanding Ital food I remember eating as kid at the Ital restaurant in San Fernando Trinidad (Pleasantville / Mon Repos area). While I’m very much a carnivore, this vegan dish is absolutely delicious and something I look forward to making/eating.

  • Fry Ochro (okra) with Salted Cod.

    Here’s a redo of a classic Caribbean way of cooking Okra, which I originally share when this blog first started back in 2009. If you recall, back then I mentioned how much I disliked okra (say ochro in the Caribbean) as a young fella growing up on the islands. Funny how your taste-buds change as you get older, especially when you move to a different country where you can get the stuff you had in abundance. Basically when you don’t have something, you realize how much you wish you did or at least gave it a try during those abundant younger years.

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    Jamaican Callaloo With Turkey.

    With an abundance of fresh Callaloo (aka spinach or chorai bhagi) in my garden last summer and with the many requests for a version of the classic Jamaican Callaloo With Saltfish (salted cod) without the saltifsh, I’ve been playing around with a few variations. I’m a HUGE fan of salted cod and NOT a fan of turkey, but I had to admit that this recipe was simply delicious. You may also use ground beef, chicken or pork if you so desire.. with similar results.

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    The Ultimate Outdoor Curry Duck Recipe.

    I’ll be honest and say I was not a fan of curry duck nor goat, growing up on the islands. While I do eat curry goat occasionally now, I did develop a weakness for spicy curry duck in my adult years. Especially when it’s summertime and I can use my outdoor wood-burning stove, as we’re doing in today’s recipe. Nothing beats the deep flavor you get cooking over a wood fire.. the spices which makes up a good curry powder seems to take on a totally different flavor profile, compared to when cooked indoors or even on a propane flame outside.