gluten free recipe Archives | Page 9 of 15

I may have mentioned in previous ‘fish’ recipe posts that as a young fella on the islands (along with my siblings) we had NO luv for fish or any sort of seafood, except for shrimp and fried slices of King Fish. However as an adult I can’t get enough of everything coming out of the ocean. With many requests for fish recipes, especially with Easter and Good Friday just around the corner, I thought I’d share this one using cod with you.

You’ll Need…

1-2 lbs Cod (cubed 1 inch pieces)
1 med onion (sliced)
2 cloves garlic (diced fine)
1/2 orange bell pepper (cubed)
1/2 yellow bell pepper (cubed)
2 scallions (chopped 1 inch)
1/4 scotch bonnet pepper (sliced)
1/2 teaspoon smoky paprika (hot)
1/2 teaspoon salt
2 tablespoon achiote oil (or olive oil)
2 tablespoons parsley (chopped)
1 stalk celery (sliced thin)
4 sprigs thyme (remove leaves off stems)
1 tablespoon tomato paste
1/4 teaspoon black pepper
1/2 med tomato (diced)
splash of water
1/2 lemon (juice)

IMPORTANT! If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the tomato paste.. in the event there’s any thickening agent with gluten in it.

How To Make Achiote Oil (roucou | occo): Video Tutorial Here!

Heat the oil in a wide pan (one with a lid) on a low heat, then go in with the onion and garlic. Make sure the heat is now on very low as we don’t want to burn the garlic. Allow this to cook gently for 3-4 minutes.

Up-next we can add the diced bell peppers, sliced celery and scotch bonnet pepper (be mindful that you can control the heat level by how much scotch bonnet you add). Take the heat up to medium and stir well. Cook for 2 minutes.

Now add the tomato paste and paprika and stir well. Go in with the black pepper, thyme, salt and tuck in the pieces of Cod fish. I used frozen Cod which was thawed and I squeezed out the extra liquid. Stir well, add the tomato and parsley, (heat at med/low) cover the pot and allow to cook for about 5 minutes. You will need a splash of water to help steam-cook the fish. Less than a 1/4 cup.

Remove the lid. The Cod should be fully cooked by now so it’s time to taste for salt and adjust accordingly as your tolerance for salt will be different than mine. Turn the heat off, toss in the scallions and squeeze in the lemon juice.

A delicious fish dish in under 10 minutes! I served this batch with some steamed rice, but you can treat it as you would any fish side dish. Remember to wash your hands with soap and water immediately after handling the scotch bonnet pepper. If heat is not your thing, you can leave out that spicy pepper.. do keep in mind that the spicy smoked Paprika will have a heat element. Yes, any ocean white fish will work for this dish.

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Caribbean Stewed Pork Ribs.

May 27, 2025March 23, 20171 Comment

We’ve grilled them, done a sort of “oven BBQ” during the winter and this coming summer I plan on doing a classic smoked/jerk over a charcoal fire, but for now I’d like to share yet another way to do pork ribs. You’re free to use the short ribs type you get at the Asian markets (ones sold for making dry garlic ribs), baby-back or your regular rack of pork ribs for this recipe. Using the classic Caribbean technique of ‘stewing’ to start, then we’ll slowly braise these ribs until they tender and packed with rich Caribbean flavor.

You’ll Need…

3-4 lbs pork ribs
3/4 teaspoon salt
1 tablespoon Caribbean Green Seasoning
1 tablespoon ketchup
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
3 slices ginger
1 medium onion (diced)
1 medium tomato (diced)
2 birds eye pepper (bird pepper – chopped)
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
2.5 – 3 cups water
4 sprigs thyme

Important! if doing this recipe gluten free, kindly go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Give the ribs a quick wash with cool water and the juice of a lime or lemon (not mentioned in the ingredient list). Drain and get to seasoning. Add everything to the bowl EXCEPT the thyme, veg oil, brown sugar and water. The Bird Pepper is optional.. providing you want a kick to the dish.. you may use any spicy pepper you have on hand or like. Mix well and allow to marinate in the fridge for at least a couple hours.

In a heavy pot over a high flame heat the vegetable oil, then go in with the brown sugar. This step is crucial (we DON’t want to BURN the sugar). Using a dry spoon, stir the sugar until it starts to melt. It will go frothy, then amber in color (act fast). Here is where you add the season pork ribs to the pot. If the sugar goes black. STOP and start over or it will have a bitter taste. (watch the video below for more help with this).

Yes, it’s ok if the marinade goes into the pot as you add the pieces of ribs. But try to keep some back in the bowl. In the same bowl you marinated the ribs add the water and swish around so you can pick up all that goodness to add to the pot later. Stir well to coat the ribs with the ‘stew’ base we started off with. Turn the heat down to medium/low, cover the pot and let that go for about 10 minutes (stir a couple times). It will sprout it’s own natural juices.

After which it’s time to infuse the ribs with the color and flavor of the brown-stew. Remove the lid and crank up the heat to high – we want to burn off all that liquid. Be sure to stir. It will take about 4-6 minutes.

After all the water is gone and you start seeing the oil we started off with at the bottom of the pot, it’s time to add the water we had in the bowl we marinated the ribs in. Stir and bring to a boil. As it comes to a boil, top with the sprigs of thyme, reduce the heat to a simmer and place the lid on the pot.

Stir every 10-15 minutes. After about 1 hour and 25 minutes, you can now personalize this dish a bit. Taste for salt and adjust to your liking and you can now crank up the heat and burn off the liquid until you have a gravy the consistency you like. If our mom was doing this she would burn off ALL the liquid, but in my case I allowed it to go on high for about 5 minutes.. until I had a somewhat thick gravy or sauce. (I had this with rice)

These Caribbean stewed ribs are a great side-dish for your next family dinner or it can certainly make an impression the next time you hit a potluck at work.. go ahead and take all the praise. You can always start the “stewing” process on the stove-top and finish off in a slow cooker if you wanted.

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Gluten Free Meat & Poultry

Quick Ham And Turkey Fried Rice.

May 27, 2025March 4, 2017Leave a Comment

A few days after Christmas 2016 I was joined by my good friend Marc, who you would have been introduced to some time ago. Marc (Chef Marc) is a fellow Trinbagonian who’s been knocking out the recipes and food-travel videos on his YouTube Channel “Chef Marc“. This time Marc will be putting the leftover ham and turkey from the Christmas holidays for (one of) his signature fried rice. Using ingredients we already had in the fridge, Marc blazed through this recipe in a few minutes.

You’ll Need…

4 cups cooked rice (Jasmine)
2 scallions (chopped)
1 bell pepper (diced)
2 cups cabbage (chopped)
3/4 cup frozen peas
2 cups ham (cubed)
2 cups turkey (chopped)
3-4 tablespoon olive oil
2 tablespoon dark soy sauce *
1/4 teaspoon salt
3/4 teaspoon sesame oil
2 bird pepper (bird’s eye)
1/4 teaspoon black pepper
2 cloves garlic (fine dice)

IMPORTANT! If doing this recipe gluten free be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the soy sauce – regular soy sauce will have a gluten element to it.

Start by prepping all the ingredients as this recipe calls for high heat and fast cooking.

Heat a wok or wide pan on a med/high heat, then go in with two tablespoons of the olive oil and the bird’s eye pepper. Marc gave then each pepper a couple cuts to help release some of their ‘heat’. Immediately after he went in with the cubed ham as he wanted to render out some of the fat (for flavor) and the toast the edges.

After about 1 minute it’s time to go in with the chopped turkey and mix well. You may need to add another tablespoon of oil if the pan is getting too dry.

Also add the diced bell pepper and sliced cabbage, toss and mix well. Then go in with the black pepper and garlic (he mentioned that he likes to add his garlic late in the cooking process, as to not risk burning it). At this point you can add the salt and sesame oil, stir! It’s now time to add the rice and break up any clumps. TIP! Be sure to use day-old rice or rice that been cooked in salted water and chilled. This will give you a lovely grainy texture to the fried rice.

After the rice is heated through (about 1-2 minutes), add the frozen peas and drizzle on the soy sauce. Stir well.

You’re dun! Turn off the stove and enjoy. The key is to cook on a relatively high heat, have your ingredients prepped and to not be intimated. The recipe, cooking and being in the kitchen should be fun and we do hope you’ll put this recipe to the test and enjoy the time in the kitchen with your family.

I’d like to take a minute to hit Chef Marc a Massive THANKS and to invite him to pass though the CaribbeanPot.com kitchen whenever he feels like feeding us. With both delicious food and knowledge.

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Gluten Free Seafood

Roasted Breadfruit In Stewed Saltfish (salted cod).

May 25, 2017February 8, 2017Leave a Comment

This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I’d follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.

You’ll Need…

– 1 roasted breadfruit
– 3 tablespoon coconut oil
– 1 1/2 cups prepared salted cod
– 2 cloves garlic (diced)
– 2 small onions (sliced)
– 1 teaspoon thyme
– 1 tablespoon parsley (chopped)
– 1/4 teaspoon black pepper (chopped)
– 1/2 scotch bonnet pepper (optional)
– 1 small bell pepper (sliced thin)
– 2 scallions (chopped)
– 1 large tomato (diced)

Note: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

How to roast a breadfruit in the oven << Click To Watch!

How to prepare salted cod << Click To Watch!

Prep the salted fish by soaking in water and/or by boiling in water for 15-20 mins. Discard that water, rinse and squeeze dry before flaking/shred. Roast the breadfruit, allow to cool then remove the skin, cut into wedges and remove the core. Be mindful of the heat of the scotch bonnet pepper, so kindly use as much as you can handle. Don’t use any of the seeds as that’s where you’ll get the raw heat and remember to wash your hands with soap and water after handling such hot peppers.

Prep the ingredients and set aside. Then heat the coconut oil on a medium flame and go in with the pieces of prepared salted cod. Reduce the heat to low and let this cook for about 3 minutes.

Afterward add the thyme, garlic, onion and parsley. Heat still on low – cook another 3 minutes.

Now go in with the bell pepper, scallions, scotch bonnet and black pepper. Cook for another 2-3 minutes.. keep stirring to allow all the flavor ingredients to come together.

You can now add the diced tomato (take the heat up to medium), stir well – then go in with the pieces of roasted breadfruit. Try your best to coat the breadfruit with the stewed salted cod base and heat though.

After about 3-4 minutes everything would have come together nicely.. turn off the heat and get ready to enjoy a very tasty and comforting dish.

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Gluten Free Vegan

Amazing Sorfran Rice [Vegan + Gluten Free].

May 28, 2025December 20, 20164 Comments

Before I get to the recipe I’d like to mention that in the Southern Caribbean what we ‘call’ Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you’ll be proud to have on your holiday dinner table.

You’ll Need…

4 cups Jasmine rice
2 large carrots (diced)
3 cloves garlic (diced)
2 scallions (chopped)
2 stalks celery (diced)
2 shallots (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 tablespoon coconut oil
2 tablespoon olive oil (divided)
1 tablespoon salt (divided)
3 tablespoon parsley (chopped)
1/2 cup raisins
3/4 teaspoon turmeric
4 1/2 cups veg stock (use chicken if not doing this vegan/vegetarian)
2 scotch bonnet peppers (leave whole)
1/4 teaspoon black pepper
4 sprigs thyme

IMPORTANT! If doing this rice dish gluten free, do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you choose to use.

Please try to dice your vegetables the same size so they cook evenly. Give the garlic and shallots a fine dice and remove the leaves off the sprigs of thyme. The goal is to have everything prepped and ready, so you’ll get the dish done with ease and speed.

In a wide pan (one with a lid) on a medium/high heat, add the coconut oil and about 1/2 of the olive oil. Then add the diced carrots, celery and shallots. Stir well and cook for about 3-4 minutes.

Now go in with the black pepper, 1/2 the salt, thyme and turmeric. Stir well and cook for 30 seconds, then add the peppers, raisins and the rest of the salt. Mix well and cook for another 30 seconds.

It’s now time to add the raisins and scallions.. then the rice! DON’T wash the rice. I know this will seem strange to the average Caribbean person as we always wash our rice. but according to chef Marc, he wants to coat the rice grains with the base of flavor (and oil) he created and a wet rice grain will not allow for this (watch the video below as he explains). Stir well, add a bit more black pepper if you wish and drizzle in the rest of the olive oil to really coat the rice grains.

Make sure your heat is on high and add the veg stock and give it a quick stir and float the 2 scotch bonnet peppers WHOLE – DON’T Break! Cover the pot immediately (please make sure all the ingredients – except the parsley are now in the pot). We’ll wait for it to come up to a boil, then reduce the heat to low and cook for 25-30 minutes. At NO time do you open the pot or stir. I noticed Marc used a non stick pan, so I’d recommend you do the same (it helps to not have burnt rice at the bottom if by chance you slightly over-cook it).

By now all the liquid would have be burnt off and you’ll be left with plum (grainy) rice, surrounded by perfectly cooked vegetables. Turn off the heat, REMOVE the scotch bonnet peppers – again – do NOT break them and top with the chopped parsley. Fluff/mix and get ready to enjoy one of the most tasty vegan rice dishes you’ve ever had.

Yes, you can leave it to rest a bit after you turn off the stove, but according to chef Marc.. WHY? Get in there and enjoy! Special thanks to Chef Marc for sharing this delightful gluten free (and vegan) rice dish for our holiday series.

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Gluten Free Vegan

Carrot Pumpkin Rice (Vegan + Gluten Free)

May 28, 2025December 9, 2016Leave a Comment

While I’m a HUGE fan of rice, I’m not overly fond of Basmati or any of the sort of scented rice which are widely available. However I find that when I make rice dishes with pumpkin, carrots or even coconut milk, using Basmati rice really enhances the dish overall. This vegetarian rice dish is very easy to put together and after the initial ‘cooking’ there’s no “work” for you, so you can sit back with your favorite beverage while the rice cooker does all the work.

You’ll Need…

1 tablespoon olive oil
1 small onion (diced)
1 clove garlic (diced)
1 scallion (chopped)
1/4 teaspoon black pepper
1 teaspoon salt
5 sprigs thyme
1 cup cubed pumpkin
1/2 teaspoon turmeric
1 carrot (grated)
3 cups basmati rice
water (according to your rice cooker)
3/4 cup coconut milk

Important: Please go through the entire list of ingredients to make sure they meet with your specific vegan and gluten free dietary needs.

Heat the olive oil on a medium flame in a wide saucepan, then go in with the onion, garlic, thyme and scallion. Then turn the heat down to low and cook for about 3-4 minutes before adding the cubed pumpkin. Cook on low for another 5 minutes or so.

Add the turmeric as well as the black pepper and mix well, cook for another minute or two. Finally add the grated carrot, mix and turn off the heat. The residual heat will soften the carrot a bit.

Place the rice in your rice cooker (I washed it first, but it’s up to you how you treat rice – basically you place the rice in a bowl, cover with water and massage with your hands/fingers.. drain the cloudy water and repeat until the water runs relatively clear) and top it with water according to your rice cooker instructions.

Add everything from the sauce pan, along with the salt and stir. Finally go in with the coconut milk and give it a quick stir. Turn on your rice cooker and allow it to do it’s thing. As it came up to a boil I gave it a stir and walked away (with it covered). When the rice cooker is finished cooking I usually turn it off completely (I find if I leave it on the ‘warm’ setting it creates a thick crust on the bottom). After 10-15 minutes after shutting it down, I go in with a fork and fluff the rice.

A stunning basmati rice dish, with flavors (and textures) of pumpkin, carrots and coconut milk. Not only will the turmeric help give this a wonderful color, it does help in adding a unique overall flavor. Please keep in mind that this dish will work with any rice you prefer, just match the cooking time accordingly with your rice cooker.

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Meat & Poultry

Jamaican Curry Goat Recipe.

May 28, 2025December 5, 20169 Comments

While we use the same ingredients and for the most part cook similar dishes, you’ll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I’ve shared several methods of cooking curry goat so far, but it seems we’ve not had a go at a Jamaican version, until now.

You’ll Need…

2 1/2 lbs goat
3/4 teaspoon salt
2 small onions (or 1 large)
1/2 scotch bonnet pepper
1 1/2 – 2 tablespoon curry powder
2 tablespoon veg oil
5 sprigs thyme
2 scallions (chopped)
1 bay leaf (optional)
8 allspice berries (aka pimento berries)
3 cups water
3 medium potatoes

IMPORTANT! If doing this recipe gluten free, kindly go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you use as it may contain flour as a filler. Wash your hands with soap and water immediately after handling such hot peppers.

I’d recommend using goat meat with bones as you’ll get much more flavor (and cheaper) than with boneless goat. Have your butcher cut the pieces for you as you’ll need a saw to cut through the bones. Wash the meat with water and the juice of a lime or lemon (not mentioned in the ingredient list), drain and get ready to season.

With the goat meat (washed) in a large bowl, go in with the salt, onion, scotch bonnet (I used a habanero..any hot pepper will work) and the curry powder. Give it a good stir (feel free to add a bit of olive oil to the marinade if you wish) and set it in the fridge to marinate overnight or at least 2 hours.

Heat the oil in a wide/heavy pan (one with a lid) on medium heat and add the pieces of marinated goat. Stir well and try to sear the pieces, while infusing that lovely curry base. Don’t cover the pot at this point. After about 5 minutes, it’s time to add the all the other ingredients except the water. Give everything a good mix in the pot Add the water to the bowl you seasoned the goat in and mix it around to pick up any remaining marinade.

Pour in the water, raise the heat to high, then as it comes to a boil reduce to a gentle simmer and cover the pot. Allow this to cook slowly for 1 1/2 hrs. The goal is to get it tender.

If you find that you’re running out of liquid in the pot you can always add a cup or two of hot water. It’s now time to add the potato (1/4) and tuck in under the liquid. Give another 30 minutes or so to fully cook.

By now you should have tender goat, thick gravy and soft pieces of potato. Taste for salt and adjust to your liking. I try not to play around much with the pot after adding the potatoes as I like them maintaining their shape and texture. BUT.. should you want to thicken your gravy even more, you can crush a couple pieces with the back of your spoon. Depending on how old the goat was (when it was butchered) the 2 hours of cooking time will be enough to have the meat falling off the bones (but that’s not always the case). The potato not only adds a lovely texture and taste to this curry goat, but it’s a great way to stretch 2 1/2 lbs of meat. As you turn off the stove you can top with some chopped parsley or cilantro as I did. Keep in mind that as it cools the gravy will thicken up a bit.

Feel free to add garlic, a stick of cinnamon and/or a bay leaf while cooking for even more unique flavor. If you’re familiar with how curry goat is cooked on the islands, you’ll identify the slight differences of this Jamaican curry goat recipe. Feel free to use lamb/ mutton instead of the goat for similar results.

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Gluten Free Meat & Poultry

Tasty Jerk Pork In The Oven.

May 27, 2025December 2, 20161 Comment

As many of you may know, I’m obsessed with cooking on an outdoor fire/grill/BBQ, so during the winter months I’m always looking for ways to recreate those same flavors indoors. YES I do brave the harsh Canadian winters and make use of my propane grill in the garage, but when temps hit below -40 C (with the windchill), iman not going outside. This recipe is a sort of tribute to Canada and the flavors of fall, while still delivering a unique Jamaican Jerk element.

You’ll Need…

1 pork loin (7-8lbs)
1 cup apple cider
1 cup orange juice
1/2 cup maple syrup
3 scallions
3 cloves garlic
1/4 cup soy sauce
5-10 sprigs thyme
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 habanero pepper
1 large onion
3/4 teaspoon salt
4 large apples

1 cup bbq sauce (jerk or your fav)

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce. I usually use a homemade jerk bbq sauce which I shared on this website a while back, but this time I simply opted for my fav store-bough sauce.

Place all the ingredients (except the pork, apples and bbq sauce) in a blender (you may need to give everything a rough chop) and pulse. You can go with a smooth puree or leave it a bit chunky for a bit more texture.

The apple cider, habanero peppers (grown in my garden) as well as the pure (organic) Maple Syrup are the flavors of Canada I mentioned above (along with the apples I got at an orchard) . Trim, wash and pat the pork loin (NOT tenderloin) dry and place in a dish or large/strong zipper bag. Now pour all of the marinade over it and massage well. Cover and place in the fridge overnight or for at least 4 hours. I purposely left the sort of cap of fat on the loin I was using as it will help to keep the pork moist as the fat renders while roasting in the oven. Place the fat side up when roasting.

The next day pre-heat your oven to 375 F while you get the roasting pan ready. Cut the apples in 1/4’s and place on the bottom of the roasting pan, then add the marinated pork loin. Now pour all the marinade over it and place in the oven – middle rack.

Roast uncovered for 2 1/2 hrs, but be sure to baste every 20-30 minutes or so. Then cover with tinfoil and cook another hour at the same temperature.

Now it’s time to take it out of the oven and spoon out 90% off the liquid into a sauce pan. Place the pork loin uncovered in the oven for another 30-35 minutes to develop that rich caramelized color and taste. Do keep basting with the little liquid we left back.

Bring the liquid in the saucepan to a boil, add the BBQ sauce (your fav), then reduce to a simmer. We’re now trying to reduce this by half, to intensify the flavors and thicken it up a bit. It took about 30 minutes. By which time the pork can now come out of the oven. Rest it for about 20-25 minutes before cutting into it.

You can make an apple sauce out of the cooked apples, but I couldn’t be bothered. Those apples infused wonderful fruity flavors into this oven jerk pork and an amazing aroma throughout my house (basically it served it’s purpose). This jerk pork done in the oven with those subtle Canadian flavors will be another one of those recipes I share which will become a regular in your household.

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Gluten Free Seafood

Tasty Curry Crab Simplified.

November 28, 2016November 26, 2016Leave a Comment

Curry Crab and Dumplings is one of the most iconic dishes on our sister island of Tobago. If you’ve ever had the pleasure of hitting the beach at Store Bay (where you also catch the glass bottom boats to Buccoo Reef and Nylon Pool), you’ve surely walked pass many of the food vendors selling this classic curry dish. While I’ve shared this recipe before, I was asked via Instagram to share a simplified version that’s easy to prepare and just as tasty as the classic I shared about 4 years ago.

You’ll Need…

3 lbs crab
3 tablespoon curry powder
1 teaspoon cumin seeds (geera)
2-3 tablespoon veg oil
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cloves garlic
3/4 cup coconut milk
1 heaping table spoon Caribbean Green Seasoning
2 tablespoon chopped cilantro
1 small onion
2 pimento peppers (called seasoning peppers)
5 Bird Pepper (bird’s eye – or any pepper you have/like)

Important: If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder, as it may contain flour as a filler.

Place you washed/cleaned crab (cut in 1/4’s) into a large bowl and season with the salt, black pepper and Caribbean Green Seasoning. Stir well and get ready to cook, as we don’t really need this to marinate. If the crab you’re using has big claws, I’d recommend giving them a crack to help the seasoning and curry get in to add extra flavor.

Dice the seasoning pepper, garlic and onion. Now add the vegetable oil to a wide heavy pan on medium heat. Go in with the onion and garlic and turn the heat down to low. Cook for 1-2 minutes, then add the ‘seasoning’ peppers (don’t worry if you can’t source them) and continue cooking on low heat for another minute or two.

With the heat still on low go in with the cumin seeds (toss around), then the curry powder (your fav.. I used a Madras blend out of the Caribbean). This step will toast the curry powder and bring out that curry goodness we’re looking for. Cook for about 3-4 minutes, then add the bird peppers WHOLE (don’t break) and allow them to warm though for a minute.

Now it’s time to turn the heat to med/high and start adding the seasoned crab pieces. Stir well to de-glaze the pan and to coat the crab pieces with the curry base we created.

It’s now time to add the coconut milk and bring it up to a boil (lid on). Then reduce the heat to a simmer and allow it to cook for about 8-10 minutes. If you notice that the gravy is too thick or burning away too fast, add 1/2 – 3/4 cup water (not mentioned in the list of ingredients).

Taste for salt and adjust accordingly and please try your best to not break the peppers, unless you want it as spicy as it’s usually served in Tobago. As you turn off the stove, top with the chopped cilantro (Shado Beni would be normally used).

The classic curry crab is usually served with flour or cassava dumplings, but you can enjoy this with ground provisions (yams, dasheen, eddoes, cassava.. even boiled green bananas), roti, rice or as a side to any starch you like.

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Gluten Free Meat & Poultry

Spinach Stewed with Salted Pigtail and Coconut Milk.

May 27, 2025October 21, 2016Leave a Comment

You’ll notice that I’m referring to all the ‘greens’ as spinach in this recipe, so kindly bear with me. I had good crops of Swiss Chard, Jamaican Callaloo (chorai bhagi) and Kale in my garden this past summer, so it was only natural that I did this dish.A dish mom would make for us, however she would use dasheen bush (tender leaves of the dasheen plant) and there were times she would add a bit of cooked yellow split peas to the mix (she had a name for that dish which I can’t recall at the moment).

You’ll Need…

4-5 cups (each) Swiss Chard + Kale + Jamaican Callaloo
1 lb salted (cured) pigtails
1 med tomato or 6 cherry tomatoes
1 small onion
2 scallions
1 can coconut milk
4 cloves garlic
1/4 teaspoon black pepper
1 scotch bonnet pepper (no seeds and as much as you can handle)
1 tablespoon olive oil

* Juice of half lime or lemon (optional)

IMPORTANT: if doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Have your butcher cut the salted pigtails about 1 inch with his band-saw or risk doing some damage to your kitchen knife if trying to cut it at home, due to the tough bone in the middle. Then rinse off, place in a pot covered with water and bring to a boil. Boil on medium heat for 20 mins, then discard the water and repeat with new water for a further 30 mins. By boiling for two times you’ll make the pieces of salted pig tails very tender and help to remove most of the salt it was cured in.

Drain and set aside when you’ve boiled it two times in fresh water.

Wash and trim (discard blemished leaves and hard stems/rib.. especially the Kale) the ‘spinach’ then roll into a cigar shape and cut into ribbons. I would recommend washing again just to be sure you remove any possible dirt you didn’t get the first time. Place in a deep bowl with water (or your sink) and shake around, any dirt will settle to the bottom. I must mention that I didn’t use any of the stems of the Jamaican callaloo.. though I could use the tender ones if I wanted.

Heat the oil on a medium flame in a wide pot, then go in with the diced onion and garlic. Lower the heat all the way down and cook for a couple minutes. Then add the chopped scallions, pieces of salted pig tails (pre-cooked), scotch bonnet pepper and black pepper. Cook for a further 3-4 minutes on low. This is the sort of flavor base we need to get things going.

Now turn up the heat to medium and start adding all the chopped ‘spinach’ to the pot. It will seem like a lot, but after a couple minutes it will wilt down. Go in with the coconut milk and bring to a boil. As it comes to a boil, give it a god stir, cover the pot and reduce the heat to a simmer.

After 20 minutes, remove the lid and turn up the heat. The goal is to now burn off any liquid in the pot. In my case it took about 5 minutes to do so. Taste for salt and adjust accordingly. You’ll notice that I didn’t add any salt to my dish as the salt from the salted pigtails (yea, you won’t get it all out by boiling) will be enough to season the dish. Lastly I went in with some cherry tomato I found in my garden and the juice of 1/2 a lemon (or lime).

The lemon juice at the end really brightens up everything and it helps to prevent any sort of ‘itch’ you may experience at the back of your tongue when you eat ‘greens’. This dish is great with rice, dumplings, ground provisions or roti.

You can cook it longer if you like your ‘spinach’ more tender/melted as traditional bhagi and if pork is not your thing, you can always use salted cod or smoked turkey wings or something.

Seafood

Fry-Dry Curry Shrimp A Family Classic.

December 20, 2016September 28, 20165 Comments

This is definitely one of those dishes that takes me back to my childhood. Seafood was our mortal enemy (with the exception of fried King Fish) of ours when we were kids, however this fried dried curry shrimp was something we always requested from mom. Normally served with hot-out-the oven coconut bake. Unlike traditional curry shrimp where you’d normally have a gravy or sauce and sometimes you’d find pieces of potato in the mix, this curry shrimp is all about that rich and intense curry flavor.

You’ll Need…

1 lb small/med shrimp
3/4 teaspoon salt
2 hot peppers (any you like)
1/4 teaspoon black pepper
1 tomato diced-fine
1 scallion diced -fine
1 tablespoon Caribbean Green Seasoning
2-3 tablespoon veg oil
3 cloves garlic
1/4 teaspoon cumin seeds (geera)
2 tablespoon curry powder
2 tablespoon chopped cilantro

Note: It seems that I forgot to take pics of the actual cooking process as I normally do. However you’ll manage with the written instructions and directly below you’ll have access to the full demo video. IMPORTANT! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder which may contain flour as a filler.

Peel, devein and wash the shrimp – drain dry. Then season with the salt, black pepper, scallion, tomato, hot pepper of your choice (this curry is usually spicy – but you can leave out the peppers if you wish) and Caribbean Green seasoning. Allow it to marinate for about 10 minutes.

Heat the oil on a medium flame in a heavy pot, then add the diced garlic and turn the heat down to as low as it can go. We don’t want to burn the garlic. After a minute add the curry powder (I used a Madras blend out of the Caribbean) as well as the cumin seeds. Heat still on low – we’re trying to bring out the flavors of the spices which makes up the curry blend.

It will go a bit grainy and darker. After about 3-4 minutes, it’s time to crank up the heat to med/high and start adding the marinated shrimp. Yes, add everything from the bowl and keep mixing as to pick up all that curry goodness from the bottom of the pot.

We’re using a heavy pot as we want to heat to be evenly distributed so we can cook the shrimp quickly before it’s overcooked and goes rubbery. Do NOT cover the pot and DON’T walk away as we don’t want it to stick and burn. Mix well and after about 4-6 minutes you’ll have a delightful fry-dry curry shrimp. As you turn off the stove toss in the chopped cilantro (typically Shado Beni would be used) and mix well Feel free to use a non-stick pot if you’re worried about the amount of vegetable oil used or if you’re worried about it possibly burning on the high heat.

Besides being and excellent side dish, I love these curry shrimp on sandwiches. As mentioned above, mom would make thick coconut bake and we would line up in the kitchen for a sandwich stuffed with these shrimp. She did use smaller shrimp though.

Gluten Free Meat & Poultry

Jerk Chicken Stirfry.

May 27, 2025August 29, 2016Leave a Comment

After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment “what is leftover jerk chicken?” I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I’m sure it will make a delicious impression on you and your family.

You’ll Need…

1 tablespoon veg oil
1 cup diced Jerk Chicken
3-4 cups cabbage
1/2 medium bell pepper
1/2 med carrot
1 stalk celery
1 clove garlic
thin piece of ginger (diced)
1/2 medium onion
1/4 teaspoon black pepper
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon salt
jerk marinade or pan drippings

optional – few drops of sesame oil

* Important. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the sauces (soy, jerk, Hoisin and sesame oil)

I usually use chicken pieces with bones when I make Jamaican jerk chicken as I love the additional flavor you get from the bones. In my case I had to remove the meat off the bones (I used a leg and breast) and gave it a rough chop. Set aside. IMPORTANT! If you have any pan drippings from your jerk chicken SAVE it and add to this dish.

Prepare the vegetables and set aside. Try to keep them the same size so they cook evenly.

Heat the oil in a wide pan on low and go in with the garlic for 20 seconds.

Turn up the heat to medium and go in with the peppers, onion, ginger and celery and mix well. Cook for 2-3 minutes. Then add the soy and Hoisin sauces and toss.

Now go in with the pieces of jerk chicken, mix well and then the cabbage. At this point you can add all of the other ingredients.

Remember to add any pan drippings you may have and for a MORE intense jerk flavor you can add a tablespoon of your fav jerk sauce/marinade. Please don’t cover the pot as we want the vegetables to maintain a slight crunch. That is unless you like soggy vegetables, then do your thing. The soy and salt we added should be enough to properly season this dish, but you can adjust to your own liking.

Now you have a reason to make extra jerk chicken!

gluten free recipe

Caribbean Fish Stew Using Fresh Cod.

Caribbean Stewed Pork Ribs.

Quick Ham And Turkey Fried Rice.

Roasted Breadfruit In Stewed Saltfish (salted cod).

Amazing Sorfran Rice [Vegan + Gluten Free].

Carrot Pumpkin Rice (Vegan + Gluten Free)

Jamaican Curry Goat Recipe.

Tasty Jerk Pork In The Oven.

Tasty Curry Crab Simplified.

Spinach Stewed with Salted Pigtail and Coconut Milk.

Fry-Dry Curry Shrimp A Family Classic.

Jerk Chicken Stirfry.

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