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There’s something deeply satisfying about opening a jar of homemade pickles in the middle of summer and tasting the bright crunch of garden-fresh cucumbers. This Bread and Butter Pickles recipe is my personal take on a classic, inspired by Chef John’s (Food Wishes fame) method but with a slight twist — jalapeño peppers for just the right amount of gentle heat. While not a traditional Caribbean dish, it’s part of my #InSeason series, where I share recipes that celebrate the fruits and vegetables I’m harvesting right now.

With a sweet-and-tangy balance, fragrant spices like mustard seed, celery seed, turmeric, and cloves, and that extra layer of flavor from jalapeños, these pickles are perfect alongside sandwiches, burgers, or even as a quick snack straight from the jar. They’re also a great introduction to home preserving, since you can enjoy them fresh from the fridge or process them in a hot water bath for long-term storage.

Whether you’re growing cucumbers in your backyard or found a great deal at the market, this is one of the easiest ways to make the most of the season’s bounty. The flavors really shine after a day or two, so be patient — your taste buds will thank you.

Ingredient Guide

Pickling Cucumbers – Smaller, firm cucumbers with thin skin, ideal for crisp pickles.
Yellow Onion – Adds mild sweetness and a bit of texture.
Jalapeño Peppers – Gives a gentle heat; use more or less depending on your spice preference.
Kosher Salt – Draws out excess moisture during the brining stage, keeping pickles crisp.
White Sugar – Balances the vinegar’s acidity and gives the signature bread-and-butter sweetness.
White Vinegar – Provides the tangy base for the brine and preserves the cucumbers.
Water – Slightly dilutes the vinegar for a smoother flavor.
Garlic – Brings aromatic depth to the brine.
Mustard Seed – Adds a warm, slightly peppery flavor and classic pickle aroma.
Celery Seeds – Contributes a distinct herbal note.
Whole Black Peppercorns – Adds subtle heat and complexity.
Ground Turmeric – Gives a golden color and earthy flavor.
Ground Cloves – Offers a warm spice note that complements the sweetness.

Shopping Made Easy

Look for cucumbers labeled as “pickling cucumbers” or “Kirby cucumbers” at farmers’ markets or well-stocked grocery stores.
Fresh jalapeños are available year-round in most supermarkets; choose firm peppers with smooth skin.
Whole spices like mustard seeds and peppercorns are often found in the bulk spice section, which can be more affordable.
If you can’t find celery seeds in your local store, check online retailers or spice specialty shops.
Choose white vinegar with at least 5% acidity to ensure proper preservation.

Cooking Notes from the Kitchen

Brining for the full 4 hours ensures maximum crunch, so avoid shortening this step.
Rinse the vegetables thoroughly after brining to prevent the finished pickles from being overly salty.
For a more traditional flavor, substitute the jalapeños with thin strips of red bell pepper.
These pickles develop deeper flavor after sitting for 24–48 hours, so make them ahead if possible.
If you’re new to canning, follow a tested hot water bath method to ensure safe long-term storage.

How long do Bread and Butter Pickles last in the fridge?

When stored in a clean, airtight glass jar, these pickles will last up to 3 months in the refrigerator, though the crunch is best within the first month.

Can I make Bread and Butter Pickles without sugar?

Yes, but the flavor profile will change. You can reduce the sugar or substitute with honey or a sugar alternative, keeping in mind this will alter the traditional sweet-and-tangy taste.

What’s the difference between Bread and Butter Pickles and dill pickles?

Bread and Butter Pickles are sweet and mildly spiced, while dill pickles are tangy with a strong dill herb flavor and little to no sweetness.

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but regular slicing cucumbers may produce softer pickles. If using them, remove excess seeds and increase brining time slightly for better texture.

Why are they called Bread and Butter Pickles?

The name comes from the Great Depression era, when people would serve these sweet pickles with slices of bread and butter as an inexpensive meal.

Simple Bread and Butter Pickles

Sweet, tangy, and just a little spicy, these Bread and Butter Pickles are a great way to preserve the fresh bounty of cucumbers when they’re in season. While not traditionally Caribbean, this small-batch recipe is perfect for adding a burst of flavor to sandwiches, burgers, or simply enjoying straight from the jar. With jalapeños for a mild kick, and classic spices like mustard seed, turmeric, and cloves, the result is a crunchy, aromatic pickle that tastes even better after a day or two in the fridge.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Appetizers & Snacks, Global Favorites, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Ingredients

2 pounds pickling cucumbers sliced 1/4 inch thick
1 medium yellow onion sliced
2 jalapeño peppers thinly sliced
3 tablespoons kosher salt
2 cups white sugar
2 cups white vinegar
1/4 cup water
2 cloves garlic sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
3/4 teaspoon ground turmeric
1/3 teaspoon ground cloves

Instructions

Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
In a deep saucepan, combine sugar, vinegar, water, garlic, mustard seed, celery seeds, black peppercorns, turmeric, and cloves. Stir and bring to a gentle boil.
Reduce heat and simmer for 3 minutes to allow the flavors to combine.
Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
Remove from heat and allow the mixture to cool.
Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
For long-term storage, process in a hot water bath according to safe canning guidelines.

Keyword bread and butter pickles, how to make bread and butter pickles, how to pickle cucumbers, in season, pickles, pickling cucumbers, summer pickles, what are bread and butter pickles

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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured General Caribbean Side Dishes Vegan Vegetarian

Curry String Beans with Potato (Aloo)

January 7, 2026August 11, 2025Leave a Comment

When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
Garlic – Smashed to release its full aroma into the curry base.
Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
Black Pepper – For a gentle background heat and flavor.
Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
Ground Masala – A spice mix that layers in complex, roasted flavors.
Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
Salt – Essential for seasoning the beans and potatoes.
Water – Helps simmer and cook the beans in the curry base.
Onion (optional) – Adds sweetness and depth when sautéed in the base.
Tomato (optional) – Adds acidity and a natural sweetness for balance.
Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
Cut the beans into even lengths so they cook evenly.
The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.

Curry String Beans with Potato (Aloo)

A comforting Caribbean curry dish made with fresh string beans and tender potatoes, perfect for vegan, vegetarian, or Ital diets. Traditionally served with hot sada roti or paratha roti, but just as satisfying with steamed rice.

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Prep Time 15

Cook Time 40

Total Time 55

Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dishes, Vegan, Vegetarian

Cuisine General Caribbean

Ingredients

1 1/2 lb string beans trimmed, cut into 1–1 1/2 inch pieces
3 large potatoes cubed, boiled in salted water
2 tablespoons vegetable oil
8 cloves garlic smashed
1 teaspoon geera seeds cumin
1/2 teaspoon black pepper
1 tablespoon Caribbean green seasoning
1/2 Scotch Bonnet pepper optional
3/4 tablespoon ground masala
2 tablespoons curry powder
1/2 tablespoon salt adjust to taste
1 cup water
1 medium onion diced
1 medium tomato diced – optional
1/2 cup coconut milk optional

Instructions

Wash, trim the ends of the string beans, and cut into 1–1 1/2 inch pieces. Peel and cube the potatoes as well.
In a medium pot, boil the cubed potatoes in salted water for 20–25 minutes until tender. Drain and set aside. If you wanted to save on time, you can cook the potatoes while the curry gets going, then add them when it’s time to do so.
Heat the vegetable oil in a wide, deep pot over medium heat. Add the smashed garlic, geera seeds (cumin), and black pepper.
After 2 minutes, stir in the Caribbean green seasoning and Scotch Bonnet pepper. Cook for 1 minute.
Reduce heat to low. Add the ground masala and curry powder, stirring well. Cook for 3 minutes to bloom the spices.
Add the string beans and salt, mixing well to coat in the curry base.
Pour in the water, bring to a boil, then reduce to a simmer for 15 minutes. In the video below, I explained how to use coconut milk instead of water or use both, for a lovely sweeter curry finish to the dish.
Stir in the pre-boiled potatoes and cook for an additional 10 minutes.
Taste and adjust salt. Remember, you can cook this dry or add a bit more water or coconut milk for a slight gravy, especially if you’d like to serve it with your favourite rice side. The last 5 minutes of cooking is when I’d recommend adding the diced tomato if you want.

Keyword caribbean curry, curry, curry beans, curry recipe, curry string beans, guyana curry, how to cook string beans, Jamaican curry, string bean curry, trinidad curry, vegan, vegan recipe, vegetarian recipe

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Appetizers & Snacks Chris's Kitchen Featured Global Favorites Side Dishes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Summertime Creamy Cucumber Salad

January 7, 2026August 10, 2025Leave a Comment

When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

Mayonnaise – Adds creaminess and a rich base for the dressing.
Sour Cream – Brings tang and balances the richness of the mayo.
Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
Sugar – Softens the vinegar’s tang and rounds out the dressing.
Sea Salt – Enhances the flavor of the vegetables and dressing.
Black Pepper – Adds a gentle heat and depth to the salad.
Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
Cucumbers – Crisp and refreshing, the star vegetable of this salad.
Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
Choose sour cream with a higher fat content for a richer, creamier texture.
Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

Slice cucumbers and onions to the same thickness for even texture.
Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.

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Prep Time 15

Rest Time 15

Total Time 30

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients

1/2 cup mayo
3/4 cup sour cream
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons chopped dill
2 large cucumbers sliced 1/8 inch thick
1 medium red onion sliced 1/8 inch thick

Instructions

Wash, drain, and slice the cucumbers about 1/8 inch thick.
Chop the dill and slice the onion to match the thickness of the cucumbers.
In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
Chill in the refrigerator for about 15 minutes.
Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.

Any sweetener, including honey, can replace the sugar.

Lemon juice or any vinegar you prefer can replace the rice vinegar.

White or Vidalia onions work just as well as red onions.

Keyword Caribbean Classics, comfort food, Fusion, Garden Fresh, Salad Recipes, Seasonal Recipes, side dishes, summer recipes, vegetarian, weeknight dinners

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Chris's Kitchen Featured Fusion Global Favorites Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian

Garlic and Chive String Beans with Cashews

January 7, 2026August 8, 2025Leave a Comment

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
String Beans – Fresh, tender beans are the base of this seasonal side dish.
Sea Salt – Enhances the natural flavors of all the ingredients.
Black Pepper – Adds a mild heat and balance to the butteriness.
Garlic – Sliced for a mellow aromatic base that infuses the butter.
Water – Helps steam the beans briefly to get them just tender.
Lemon Zest – Brightens the dish and offsets the richness.
Chili Flakes (Optional) – Adds a little extra heat, if desired.
Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

Most grocery stores carry fresh string beans year-round, but they’re best during summer.
Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
Don’t overcook the string beans—you want them bright green with a little bite.
Feel free to add the lemon juice right at the end to cut the richness from the butter.
This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.

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Prep Time 10

Cook Time 8

Total Time 18

Course Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine Fusion

Ingredients

1/2 cup raw cashew nuts
2 – tablespoons chive garlic butter
1 1/2 – lbs string beans washed, trimmed
3/4 – teaspoon sea salt
1/2 – teaspoon black pepper
3 – cloves garlic sliced
2 – tablespoons water
1/2 – teaspoon lemon zest
– pinch chili flakes optional
1/2 juice – of lemon optional

Instructions

Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
Taste and adjust seasoning to your preference. Serve warm as a side dish.

Keyword french beans, how to cook string beans, InSeason, string beans, vegan, vegan recipe, vegetarian, vegetarian recipe

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Appetizers & Snacks Desserts Featured Global Favorites Side Dishes Summer Recipes Vegetarian

A Quick Summer Fruit Compote.

January 7, 2026August 6, 2025Leave a Comment

A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

With friends dropping by on their way to the Toronto Caribbean Carnival (still called Caribana by many of us), I wanted to whip up something special using fruits that are at their peak during summer. Peaches, plums, and cherries were looking perfect at the market, so I decided to create a simple fruit compote—something that would complement the smoked duck I had going on the Traeger outside.

It was also the perfect opportunity to open a can of Nyarai Cellars Origin Wine Spritzer, a refreshing drink gifted to me just days before by Steve, the owner. The light flavors of passionfruit, mango, apple, and apple cider not only made for a brilliant pairing but also inspired me to add a splash directly into the compote. The result? A sweet and slightly tangy sauce that’s just as versatile as it is flavorful.

This Summer Fruit Compote is part of my #InSeason series, where I showcase simple ways to celebrate the best of what’s fresh. Whether you’re using it as a side dish with poultry or as a dessert topping, this recipe is a brilliant way to bring vibrant Caribbean flavors into your summer cooking.

Ingredient Guide

Peaches
Sweet and juicy, peaches bring a soft texture and mellow flavor to balance the tartness of the other fruits.
Plums
Their natural tartness adds a bright, tangy note that pairs beautifully with the sweetness of the peaches and cherries.
Cherries
Rich in color and deep in flavor, cherries provide a luscious, jammy base once they simmer down.
Salt
A small pinch enhances the natural sweetness of the fruits and balances the overall flavor.
Cardamom Pod
Infuses a warm, aromatic spice that gently perfumes the compote as it cooks.
Orange Peel
Brings a fresh citrus zest that brightens up the fruit flavors without overpowering them.
Lemon Juice
Adds acidity to lift the flavors and help preserve the vibrant color of the fruits.
Honey
A natural sweetener that melts into the fruits, giving the compote a smooth, glossy finish.
Origin Wine Spritzer (Nyarai Cellars)
Infuses subtle tropical notes of passionfruit, mango, and apple, adding a delicate complexity to the compote.

Shopping Made Easy

Fresh peaches, plums, and cherries are in peak season during the summer months. Look for ripe but firm fruits for the best texture.
Cardamom pods can be found in the spice aisle of most Caribbean or international grocery stores.
If Nyarai Cellars Origin Wine Spritzer isn’t available near you, substitute with a light white wine spritzer or a splash of apple cider.
Use fresh citrus for the orange peel and lemon juice to get the best flavor.
Local honey or any sweetener of choice can be used, depending on your preference. Brown sugar, agave, or maple syrup work well too.

Cooking Notes from the Kitchen

If you prefer a smoother compote, dice the fruits into smaller pieces instead of large chunks.
In cooler months, add a bay leaf and a slice of fresh ginger for a warming version of this compote.
Don’t skip removing the cardamom pod and orange peel before serving to avoid overpowering the delicate fruit flavors.
A pinch of cinnamon and nutmeg will deepen the flavor, while a sprinkle of red pepper flakes can add a subtle kick if desired.
This compote is not just a side dish; it’s excellent as a dessert topping for ice cream, pastries, or even breakfast favorites like waffles and pancakes.

Can I Make This Fruit Compote Without Wine Spritzer?

Yes, if you prefer a non-alcoholic version, you can substitute the wine spritzer with apple cider, white grape juice, or even a splash of fresh orange juice to maintain a fruity, vibrant flavor.

What’s the Best Way to Store Leftover Compote?

Once cooled, store the compote in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage, though the texture may soften slightly when thawed.

Can I Use Frozen Fruits for This Recipe?

While fresh fruits are ideal for the best texture and flavor, you can use frozen peaches, plums, and cherries if that’s what you have on hand. Just be sure to adjust the simmering time slightly, as frozen fruits may release more liquid.

How Can I Add More Spice to This Compote?

To add a warming spice note, include a small piece of fresh ginger or a bay leaf during the simmering process. Ground cinnamon and nutmeg are also great options. For a touch of heat, a pinch of red pepper flakes will do the trick.

What Other Dishes Can I Pair This Compote With?

Besides smoked duck, this compote works wonderfully with grilled chicken, roasted pork, or even as a sauce for turkey during holiday dinners. It’s also fantastic served over vanilla ice cream, yogurt, or used as a filling for pastries.

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients

1 1/2 lb peaches seeded, sliced
1 lb plums seeded, sliced
1/4 teaspoon salt
1 cup cherries seeded
1 cardamom pod
2 pieces orange peel 1-inch slices
2 tablespoons honey
1/2 cup Origin Wine Spritzer Nyarai Cellars
Tools

Instructions

Wash the peaches, plums, and cherries thoroughly. Remove the seeds and slice the fruits into large, chunky pieces for a rustic texture.
Place the sliced fruits into a deep saucepan.
Add the salt, cardamom pod, orange peel, lemon juice, honey, and Origin Wine Spritzer to the saucepan with the fruits.
Turn the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
Once it reaches a boil, reduce the heat to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally until the fruits soften and the juices thicken into a compote.
Before serving, remove the cardamom pod and orange peel. If you added bay leaves or ginger slices, be sure to remove those as well.
Serve warm or cool. This compote pairs beautifully with smoked duck, much like cranberry sauce with roasted turkey. It also makes a delicious topping for ice cream, pastries, pancakes, and waffles.

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.

Keyword cherries, fruit compote, peach compote, peaches, plum compote, plums, stewed peaches, stewed plums, summer dessert, summer hosting, summertime dessert

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Caribbean Classics Featured General Caribbean Seasonal Recipes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

January 7, 2026July 26, 2025Leave a Comment

Growing up in Trinidad and Tobago, Chenette season was always a time of joy, and a bit of trouble. My brother and I would climb the chenette tree in our yard, picking as many of the small, green fruits as we could, only to come back down with stained jerseys and the sweet-sour juice dripping from our hands. Mom wasn’t too pleased with the mess, but that never stopped us.

One of the best ways to enjoy this tropical fruit is by making Chenette Chow. In its simplest form, chow is a quick spicy pickle made with fresh fruit, Scotch Bonnet pepper, garlic, Chadon Beni (culantro), and a splash of lime or lemon juice.

This version of Chenette Chow gets a modern twist with a hint of smoked paprika (pimenton), adding a subtle smokiness that complements the fruit’s natural tartness. Whether you call them chenette, guinep, ackee, or Spanish lime, these small green fruits with their jelly-like pulp are a summertime must-have.

Ingredient Guide

Chenette (Guinep) – tart tropical fruit providing the signature guinep flavor in Chenette Chow
Ackee – mild, creamy fruit that softens the spiciness and adds texture
Scotch Bonnet Pepper – traditional Caribbean heat element in the chow
Onion – adds savory crunch and depth in the mix
Garlic – essential pungent flavor base
Carrot – sweet crunch and color contrast
Vinegar (white or apple cider) – pickling acid for tang and preservation
Sugar – balancing sweetness to offset the tartness
Salt – seasoning coordination
Olive Oil – used for flavor infusion and smooth finish

Shopping Made Easy

You can find fresh chenette (guinep) during peak summer months at Caribbean markets or specialty grocers.
Scotch Bonnet peppers are available in most Caribbean grocery stores, but habanero peppers can work in a pinch.
Chadon Beni (culantro) may be sold as culantro or recao in Latin or Caribbean markets; if unavailable, cilantro is a good substitute.
Smoked paprika (pimenton) is widely available in the spice aisle of regular supermarkets.
Always choose fresh limes that feel heavy for their size for the juiciest results.

Cooking Notes from the Kitchen

Fresh chenette (guinep) can be found at Caribbean or Latin grocery stores when in season
Look for canned ackee labeled “ready to eat” and rinse off excess brine
Scotch bonnet peppers are available fresh or dried; wear gloves when handling
Choose crisp carrots and firm onion to maintain texture during pickling
Use distilled white or apple cider vinegar, both work well for preserving flavor
Check your pantry for white sugar and olive oil; these are standard pickling ingredients

What is chenette or ackee?

Chenette, also known as guinep, Spanish lime, or ackee (not to be confused with Jamaican ackee), is a small green fruit with a thin skin and translucent, jelly-like pulp. It has a sweet-sour taste and grows in clusters, especially popular during the Caribbean summer months.

Can I use lemon juice instead of lime juice for chenette chow?

Yes, lemon juice can be used as a substitute for lime juice in chenette chow. While lime provides a sharper citrus punch, lemon adds a mellow tang that still complements the fruit and spices beautifully.

What’s the best pepper substitute for Scotch Bonnet in chow?

If you prefer less heat, pimento peppers (seasoning peppers) are a great alternative to Scotch Bonnet. They deliver the same floral aroma and bright flavor without the intense spiciness.

How long can chenette chow be stored in the refrigerator?

Chenette chow can be stored in an airtight container in the refrigerator for 4 to 6 days. The flavors continue to develop over time, making it even more delicious after a day or two.

Is Chadon Beni the same as cilantro?

Chadon Beni, also known as culantro or bandania, has a stronger and more robust flavor compared to cilantro. If unavailable, cilantro can be used as a milder substitute in recipes like chow.

Can I make chenette chow with other fruits?

Absolutely! Chow can be made with a variety of Caribbean fruits such as pineapple, mango, pommecythere (golden apple), or cucumber. The seasoning method remains the same, so feel free to experiment with what’s in season.

Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.

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Prep Time 15

Rest Time 20

Total Time 35

Course Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Cuisine General Caribbean, Trinidadian

Ingredients

1 lb chenette peeled
1/2 teaspoon sea salt
1/2 teaspoon pimenton smoked paprika
1/2 teaspoon black pepper
2 cloves garlic crushed
1/2 Scotch Bonnet pepper sliced thinly
1 tablespoon Chadon Beni chopped, about 4 leaves
2 tablespoons water

Instructions

Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.

Keyword ackee, Appetizers & Snacks, Caribbean Classics, chenette, chenette chow, chow, comfort food, guinep, spanish lime, summer recipes, trinidad

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Caribbean Classics Drinks & Smoothies Featured General Caribbean Spring Recipes Summer Recipes Vegan

Easy Tropical Mango Passionfruit Juice

January 7, 2026July 25, 2025Leave a Comment

There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and ‘iceblocks’.

This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.

Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.

Ingredient Guide for Tropical Mango Passionfruit Juice

Passionfruit Pulp: The star of this drink, packed with floral aroma and tropical tartness.
Sugar: Used to balance the tartness of the passionfruit.
Water: Helps steep the syrup and thins the final drink to the perfect consistency.
Frozen Mango Pieces: Adds body, sweetness, and a velvety texture to the juice.
Angostura Bitters (optional): Adding a few drops can enhance the tropical flavor.
Vanilla Essence (optional): Adds a soft, aromatic layer to the drink.
Lime or Lemon Juice (optional): Enhances brightness and balances sweetness.

Shopping Made Easy

You can find frozen passionfruit pulp at many Asian or Latin American grocery stores.
Look for frozen mango pieces in the same section where you find smoothie ingredients.
West Indian groceries often carry both pulp and fresh passionfruit in season.
If using fresh fruit, about 8–10 passionfruit will yield 1 cup of pulp.
Use granulated sugar, but feel free to substitute with honey, agave, or cane sugar.

Cooking Notes from the Kitchen

Heat the passionfruit pulp gently to dissolve the sugar and draw out the flavor—don’t let it boil.
Straining the passionfruit pulp is crucial for removing seeds and achieving a smoother texture.
Chill the juice well before serving or pour it over crushed ice for a refreshing finish.
This drink is easy to customize, play with bitters, citrus, or vanilla to suit your taste.
For an adult twist, mix in vodka, dark rum, or champagne before serving.

What are the best substitutes for fresh passionfruit in this Tropical Mango Passionfruit Juice?

If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.

What’s the best way to sweeten passionfruit juice?

Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.

Where can I buy passionfruit pulp?

Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.

How do I make passionfruit juice less tart?

Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.

How long does this Tropical Mango Passionfruit Juice last?

Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.

How can I turn this Tropical Mango Passionfruit Juice into a cocktail?

Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.

Easy Tropical Mango Passionfruit Juice

A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.

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Prep Time 10

Cook Time 10

Total Time 20

Course Caribbean Classics, Drinks & Smoothies, Spring Recipes, Summer Recipes, Vegan

Cuisine General Caribbean

Ingredients

1 cup passionfruit pulp thawed
1 cup sugar
9 cups water divided
2 cups frozen mango pieces
1 teaspoon vanilla essence optional
Few drops Angostura bitters optional
1 of Juice lime or lemon optional

Instructions

Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
Pour the mango puree into a large mixing bowl or jug.
Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
Chill before serving or serve over crushed ice.
For a boozy version, add vodka, dark rum, or champagne before serving.

Notes

Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.

Keyword beginner, Caribbean Classics, drinks, Fusion, mango recipes, passionfruit, refreshing juices, summer recipes, Sunday Dinners, tropical drinks

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Chris's Kitchen Comfort Food Featured Fusion Sauces, Condiments & Marinades Seasonal Recipes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Garlic Chive Butter

January 7, 2026July 19, 2025Leave a Comment

Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Season series, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.

The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sauté to bloom the garlic’s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread that’s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.

Best of all, this Garlic Chive Butter is one of those make-ahead ingredients you’ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.

Ingredient Guide

Salted Butter: Adds flavor and body to the sautéed garlic base.
Garlic: Infused in warm butter to create a deep, savory foundation.
Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.

Shopping Made Easy

Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
Spring chives are abundant in gardens and markets; look for bright green stalks.
For a richer finish, try high-fat butters like Amish or Irish butter.
You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.

Cooking Notes from the Kitchen

Rinse chives thoroughly to remove any hidden grit or dirt.
Gently sauté garlic; don’t let it brown or it may turn bitter.
Add herbs off the heat to preserve their color and flavor.
Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
Stir in chive blossoms at the end for added aroma and a pop of color.

Can I freeze homemade garlic chive butter?

Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.

How long does garlic chive butter last?

It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, it’s best used within 6 months.

Can I use dried chives instead of fresh?

Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since they’re more concentrated.

What else can I add to enhance the flavor?

Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.

Garlic Chive Butter

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Prep Time 15

Total Time 15

Course Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Cuisine Fusion

Ingredients

2 tablespoons salted butter
6 cloves garlic crushed
2 cups chives finely chopped
1 lb unsalted butter softened

Instructions

In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
Add the chopped chives and softened unsalted butter to the saucepan off the heat.
Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.

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Appetizers & Snacks Featured General Caribbean Global Favorites Seafood & Fish Summer Recipes Trinidadian Weeknight Dinners

Classic Shrimp Ceviche

January 7, 2026July 18, 2025Leave a Comment

A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
Tomatoes: Adds freshness and a bit of sweetness.
Red Onion: For sharpness and crunch.
Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
Avocado: Adds creaminess and richness to the ceviche.
Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
Salt: Enhances all the flavors.
Black Pepper: Adds a bit of spice and depth.
Scotch Bonnet (optional): For a fiery Caribbean kick.
Chives: Mild onion flavor and color contrast.

Shopping Made Easy

You can find already deveined and sometimes shelled shrimp at most grocery stores.
Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don’t get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I’d recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.

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Prep Time 10

Rest Time 1

Total Time 1 10

Course Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine General Caribbean, Trinidadian

Servings

Ingredients

1 lb shrimp cooked, thawed if frozen
1/3 cup lemon freshly squeezed
1/3 cup lime freshly squeezed
2 medium tomatoes diced
1 small red onion thinly sliced
4 chadon beni leaves finely chopped
1 avocado ripened, diced
1 mango peeled and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chives chopped
1 Scotch Bonnet pepper thinly sliced, optional

Instructions

Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
Remove the marinated shrimp from the fridge and add all of the other ingredients.
Stir well to combine all these fresh flavors.
Chill for another 10 minutes, then serve.

Keyword Caribbean ceviche, Caribbean shrimp ceviche, classic shrimp ceviche, easy ceviche, how to make ceviche, shrimp, shrimp ceviche, shrimp recipe, shrimp salsa

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Curry stew with pork and kale in a large red pot

Featured Soups & Stews Trinidadian

Curry Stew Pork with Kale

January 7, 2026June 25, 2025Leave a Comment

Welcome to a delicious twist on a Caribbean classic: Curry Stew Pork with Kale.

During my time as a little fella on the islands, I don’t ever recall seeing Kale being sold in the markets, nor anyone in my village growing it. Over the last few years, I’ve enjoyed the Kale Salad Recipe I shared back in 2018, as well as the Cantaloupe, Cucumber, and Kale smoothie on many occasions.

In this flavorful dish, tender chunks of pork are simmered in a rich curry-spiced gravy, combined with hearty kale and bright grape tomatoes. This recipe brings authentic island tastes to your table, using techniques and seasonings cherished in Caribbean cooking. It’s perfect for those who love the depth of curry but want to add a nutritious green boost. Whether you’re making a full-size batch for a family feast or scaling down for a smaller meal, this dish delivers bold flavors with comforting warmth.

Ingredient Guide

Pork: A rich, tender base that absorbs curry seasoning beautifully.
Salt: Enhances all the spices and brings out the meat’s natural flavor.
Curry Powder: The signature Caribbean spice blend for warm, complex notes.
Caribbean Green Seasoning: A traditional herb mix that infuses the pork with deep flavor.
Black Pepper: Adds subtle heat and balances savory notes.
Worcestershire Sauce: Lends a touch of umami and tang.
Olive Oil: Used for browning and developing the stew base.
Golden Brown Sugar: Helps create a rich caramelized base for the stew.
Water: Keeps the meat moist and helps create the stew’s gravy.
Fresh Thyme: Adds earthiness and fragrance.
Garlic: Provides robust aroma and savory depth.
Shallot: Milder than onion, it offers sweetness and balance.
Ginger: Adds warmth and brightness.
Habanero Pepper: Contributes fiery heat; can be adjusted to taste.
Kale: Hearty green that holds up well in stews.
Grape Tomatoes: Add juicy acidity and color.

Shopping Made Easy

Most large grocery stores carry kale near other leafy greens—grab a bunch or a labeled bag.
Look for curry powder and Caribbean green seasoning in the spice aisle; specialty markets or Caribbean/Latino aisles often stock them.
Fresh thyme is in the produce section; if unavailable, dried thyme works in a pinch.
Habanero peppers can be found in the produce section. Wear gloves when handling and adjust based on your heat preference.

Cooking Notes from the Kitchen

Marinate the pork for 2 hours to deepen flavor.
Monitor the sugar closely during caramelization to avoid burning.
Strip kale ribs before tearing for a more tender texture.
For a creamy variation, use coconut milk in place of water in the final step.

What can I substitute for Caribbean green seasoning?

You can make your own by blending fresh parsley, thyme, garlic, scallions, and optional hot pepper. This replicates the fresh herbiness.

Can I use other greens instead of kale?

Yes, collard greens, callaloo, or spinach work well; adjust cooking time to match each vegetable’s tenderness.

How spicy is this stew with habanero?

Habanero peppers are quite potent. Remove seeds or use milder peppers to reduce heat, or skip altogether for a milder dish.

Can I make this curry stew pork in advance?

Absolutely. Flavors deepen after resting. Reheat gently and add a splash of water if the sauce thickens too much.

What should I serve with curry stew pork?

Traditionally served with hot sada roti or steamed rice, which soak up the delicious sauce.

Curry Stew Pork with Kale

Tender pork simmered in a rich Caribbean curry gravy with hearty kale and vibrant tomatoes, an island-inspired one-pot meal bursting with flavor.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Soups & Stews

Cuisine Trinidadian

Servings

Ingredients

1 1/2 lbs pork cubed, washed
3/4 tablespoon salt adjust
1 tablespoon curry powder
1 1/2 tablespoons Caribbean Green Seasoning
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon golden brown sugar
1 cup water for cooking
5 sprigs thyme
4 cloves garlic smashed
1 large shallot sliced
1 tablespoon ginger grated
1 Habanero pepper sliced
1 lb kale ribs removed, greens torn
1/2 cup water or coconut milk
10 grape tomatoes halved

Instructions

Season pork: combine pork, salt, curry powder, green seasoning, pepper, and Worcestershire in a bowl.
Heat oil on medium-high in a deep pot and add golden sugar. When frothy and amber, add pork and stir to coat. If sugar burns, cool pot and begin again.
Add 1 cup water from bowl, bring to a boil. Stir in thyme, garlic, shallot, ginger, and habanero. Cover, simmer 35 minutes, adding water if needed.
Remove thyme sprigs, increase heat, uncover to cook off excess liquid until a rich color develops.
Add kale, stir and pour in 1/2 cup water or coconut milk. Bring to boil then simmer 25 minutes.
Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
Serve hot with sada roti or steamed rice.

Notes

Please follow along with the video, as it contains additional information. Including how to tailor the heat level to your liking, how to use lime or lemon juice along with vinegar to wash the pork, and how I prepared the kale by removing the rib.

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Featured Jamaican Soups & Stews

Salted Pigtails and String Beans in Coconut Milk

January 7, 2026June 25, 2025Leave a Comment

One of my favorite “country” dishes growing up, Salted Pigtails and String Beans in Coconut Milk is a true taste of home. Based on a nostalgic dish originally made with bora (yard beans) straight from my mom’s kitchen garden, this updated version uses widely available string beans without sacrificing the deep, savory Caribbean flavor.

Salty, tender pigtails mingle with aromatics and cook down in creamy coconut milk until everything’s rich and comforting. Often made with ingredients right from the backyard, this dish captures the rustic, down-home spirit of old-school Caribbean cooking. Perfect as a side or the centerpiece of a hearty one-pot meal, this timeless recipe delivers bold, satisfying flavor in every bite.

Ingredient Guide

Olive Oil: Used to sauté and develop depth in the pigtails.
Salted Pigtail: Provides rich, cured pork flavor central to this traditional dish.
Onion: Adds sweetness and aromatic foundation.
Garlic: Sharpens and deepens overall flavor.
Black Pepper: Contributes mild heat and seasoning.
Habanero Pepper (optional): Adds optional heat and Caribbean authenticity.
Pimento Peppers: Brings subtle, sweet-spicy aroma common in Caribbean cooking.
String Beans: The hearty green base that absorbs all the savory flavors.
Coconut Milk: Creates a creamy, luscious broth for simmering.
Salt: Added at the end to balance seasoning, though optional depending on pigtail saltiness.

Shopping Made Easy

Salted pigtails are typically sold pre-cooked; check the meat or specialty Caribbean section.
String beans are easy to find in the vegetable aisle—choose bright, firm pods.
Coconut milk usually comes canned in the international aisle—pick full-fat for richness.
Pimento peppers (seasoning peppers) can be fresh in produce or bottled—substitute diced bell pepper if unavailable.

Cooking Notes from the Kitchen

Pre-cook the salted pigtails for at least 90 minutes before using in the dish.
Sauté all aromatics before adding beans to bloom the flavors.
Cut beans into uniform 1 1/2-inch pieces to ensure even cooking.
Reduce coconut milk down to a thick, silky glaze for best texture.

Can I leave out the habanero pepper?

Yes, you can omit it or slice it without seeds for a milder dish.

What can I use if I don’t have pimento peppers?

You can use diced bell peppers instead—they offer sweetness without heat.

Is this gluten-free?

Yes, just confirm salted pigtails are free from any gluten-containing brine additives.

How should I serve it?

It pairs beautifully with rice, roti, or ground provisions for a comforting Caribbean-style meal.

What are ground provisions?

Ground provisions are starchy root vegetables commonly eaten across the Caribbean. These include yam, cassava, sweet potatoes, eddo, dasheen, and green bananas. They’re typically boiled or steamed and served as a hearty side to stews, soups, and saucy dishes like this one.

Salted Pigtails and String Beans in Coconut Milk

Hearty string beans and savory salted pigtails simmered in creamy coconut milk—this Jamaican-style one-pot dish is rich in flavor and tradition.

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Prep Time 10

Cook Time 50

Total Time 1

Course Soups & Stews

Cuisine Jamaican

Servings

Ingredients

1 1/2 tablespoons olive oil
1 1/2 lbs salted pigtail pre-cooked, chopped
1 medium onion sliced
6 cloves garlic smashed
1/2 teaspoon black pepper
1 habanero pepper optional, sliced
2 pimento peppers seasoning peppers
2 1/2 lbs string beans trimmed, cut into 1 1/2″ pieces
1 cup coconut milk or water
Salt adjust at the end
1 cup grape tomatoes halved

Instructions

Heat olive oil in a wide pan over medium heat. Add salted pigtails and sauté for about 4 minutes, then add onion, garlic, black pepper, habanero (if using), and pimento peppers; cook for another 4–5 minutes.
Stir in the string beans, mixing well to coat with flavors.
Pour in coconut milk (or water) and bring to a boil. Reduce heat to simmer for 25 minutes, covered.
Remove the lid, stir in grape tomatoes (if using), taste, adjust salt as needed (the pigtails are already salty), and increase heat to reduce any excess liquid.
Serve warm alongside rice, roti, or ground provisions.

Notes

Please use the video as a guide, as it provides more detailed information. You have the option to use the Habanero in the amount you can handle, or leave it out if you dislike spicy food. If you cannot source the Pimento peppers, add some diced bell peppers. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

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Featured Sauces, Condiments & Marinades Trinidadian

Trinidad Tamarind Sauce for Doubles & Pholourie

January 7, 2026June 25, 2025Leave a Comment

As a little fella on the islands, this was a favorite snack of mine during primary school days. Trinidad Tamarind Sauce for Doubles & Pholourie is a sweet-spicy-tangy condiment that was sold in small bags alongside mango chow and aloo pie outside Harmony Hall Presbyterian School.

This homemade version brings back those childhood memories, blended with a tangy tamarind, garlic, scotch bonnet, and culantro simmered to balance sweet, spicy, and savory notes. It elevates snacks like pholourie, doubles, and aloo pie with its nostalgic island flavor. Perfectly versatile, you can serve it runny or thick, spicy or mild; however you like it, this sauce brings back the warmth of Caribbean street food with every spoonful.

Ingredient Guide

Tamarind Pulp: Tart fruit pulp that provides the signature sour base.
Scotch Bonnet Pepper: Infuses the sauce with Caribbean-style heat.
Garlic: Adds pungent depth and savory flavor.
Chadon Beni (culantro): Gives herbal brightness and authenticity.
Ground Roasted Cumin (geera): Boosts warmth and aroma.
Anchar Masala: Adds that classic Trinidad dry spice flavor.
Brown Sugar: Balances the sourness with sweetness.
Salt: Brings harmony and depth to the sauce.
Water: Helps dissolve tamarind and create the sauce base.

Shopping Made Easy

Tamarind pulp is often sold in blocks in the international or Asian aisle—look for unsweetened.
Scotch bonnet peppers are found in the produce section, wear gloves when handling.
Chadon beni may be labeled as culantro in Caribbean or Latin grocers or substitute with cilantro.
Anchar masala is a Caribbean spice blend; specialty stores or online carry it; you can omit if unavailable and increase cumin slightly.

Cooking Notes from the Kitchen

Soak and strain tamarind to remove shells and seeds before simmering.
Blend peppers, garlic, and culantro for a smoother sauce and deeper flavor.
Simmer gently to meld heat, sweetness, and sourness without burning.
Adjust thickness by adding water or simmering longer—a range from drippy to spoon‑coating is all good.

Can I make the sauce thick or thin?

Yes, simmer longer for a thicker sauce or add water for a thinner consistency to suit your dipping or drizzling needs.

How spicy is this sauce?

It’s bold and fiery from scotch bonnet peppers. For milder heat, use fewer peppers or remove seeds before blending.

Can this sauce be gluten-free?

Yes, ensure your anchar masala or masala blend doesn’t contain wheat-based fillers.

What snacks pair best with this sauce?

Classic pairings include pholourie, doubles, aloo pie, saheena, and even fried channa. It also doubles as a savory condiment on grilled meats or tacos.

What is pholourie?

Pholourie is a popular Trinidadian snack made from seasoned split pea flour batter, deep-fried into golden balls. They’re light, fluffy, and traditionally served with tamarind sauce or chutneys.

What are doubles?

Doubles are a beloved Trinidadian street food made from two pieces of fried flatbread (bara) filled with curried chickpeas (channa) and topped with chutneys like tamarind sauce. They’re flavorful, messy, and widely considered a national favorite.

Trinidad Tamarind Sauce for Doubles & Pholourie

A tangy, sweet, and spicy tamarind condiment made with scotch bonnet, garlic, and culantro, best for dipping pholourie, doubles, and more.

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Prep Time 10

Total Time 10

Course Sauces, Condiments & Marinades

Cuisine Trinidadian

Servings

Ingredients

1 lb tamarind pulp seeds and shell removed
3 1/2 cups water
2 Scotch Bonnet peppers include seeds
6 cloves garlic
6 leaves chadon beni culantro
1 tablespoon ground roasted cumin geera
1 1/2 tablespoons anchar masala
2 tablespoons brown sugar
1/4 teaspoon salt adjust if needed

Instructions

Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.
Discard the seeds and any pieces of shell that may have been mixed in.
Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
In a saucepan, combine tamarind pulp liquid, blended mix, cumin, anchar masala, brown sugar, and salt. Bring to a gentle boil.
Reduce heat to simmer for 10–15 minutes. Taste and adjust salt or sugar, then remove from heat.
Allow to cool to the desired consistency; store in the fridge for up to 3 weeks.

Notes

Please follow along with the video below, which discusses the recipe in more detail, including the type of Tamarind I used (sweet or sour), how to adjust the heat level, and methods for making the sauce thicker if desired. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

Tried this recipe?Let us know how it was!