Living in Canada has its blessings, but it also means some of the ingredients I grew up with in the Caribbean aren’t always easy to find. Take pimento peppers, also known as seasoning peppers — they’re the soul of so many of our island dishes, from stewed meats and curries to soups, rice, and sauces….
Steamed Ground Provisions Steaming ground provisions instead of boiling them brings out a richer, more natural flavor while keeping their texture firm and nutrient-packed. This simple cooking method utilizes natural steam to gently cook staples like yams, cassava, eddoes, dasheen or taro, green cooking bananas (say figs), or plantains—no salt water is needed, and no…
If you’ve ever tasted breadfruit, you know it’s one of the Caribbean’s most versatile and satisfying foods. With a texture similar to potato and a flavor that deepens beautifully when cooked, breadfruit can be roasted, fried, boiled, or baked — but this version combines the best of both worlds. This recipe for roasting, then frying…
As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or…
Growing up in Trinidad and Tobago, I was never a big fan of corn porridge. But after moving to Canada in my late teens, those long, cold winters quickly changed my mind. There’s something deeply comforting about a warm bowl of porridge when it’s freezing outside, and over time, it became a breakfast staple in…
A fiery-sweet Caribbean-style pepper sauce that balances tropical heat with juicy peaches and rich maple syrup. When I first made this Habanero Peach Sauce, I planned to add a kiss of smoke to both the habaneros and peaches using my Traeger grill. But as luck would have it, my smoker quit on me that day….
When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most…
I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve…
A Taste of Trinidad’s Grilling Tradition Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve…
A Refreshing Vegetarian Twist on a Caribbean Classic Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied…
There are few things more satisfying on a hot summer’s day than a cold glass of homemade lemonade. This Strawberry Apple Cider Lemonade has become one of my favorite ways to cool down when strawberries are in season and the sun is scorching. It’s not a traditional Caribbean drink (use of strawberries and apple cider),…
When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal,…
