The Vibrant Caribbean Pot Vol 2
Soup Season Cookbook
Curry Cookbook
Caribbean Christmas Ebook
Get My Cookbooks
Shop Now

One Kitchen, Many Cultures

/Gluten Free (Page 3)

Gluten Free

Showing: 25 - 36 of 100 Articles
Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl
Featured Soups & Stews Trinidadian

Roasted Chicken and Moruga Rice Soup

Leave a Comment on Roasted Chicken and Moruga Rice Soup

Moruga, Trinidad, is renowned for its fiery peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago, and its rich culinary heritage.

This Roasted Chicken and Moruga Rice Soup combines tender roasted chicken with vibrant Moruga Hill rice, hearty vegetables, and comforting broth to create a soulful, wholesome meal. Inspired by Trinidad’s Merikin community and its legacy with upland rice, this recipe brings old-world flavor into a warming, modern one-pot soup. The roasting imparts depth to the chicken and veggies, while the iconic Moruga Hill rice adds subtle nuttiness. Whether you’re gathering for a cozy family dinner or celebrating Caribbean roots, this dish delivers both tradition and nourishment in every spoonful.

Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

Ingredient Guide

  • Chicken legs (drumsticks with thighs): Provides juicy, flavorful meat and bone-rich broth.
  • Pumpkin: Adds sweetness and body to the soup.
  • Onion: Forms the aromatic base.
  • Carrots: Bring natural sweetness and color.
  • Garlic: Enhances depth and savory character.
  • Bell Pepper: Adds brightness and roasted flavor.
  • Olive Oil: Used to roast chicken and vegetables.
  • Sea Salt: Seasoning to enhance flavor.
  • Black Pepper: Provides mild heat and seasoning.
  • Moruga Hill Rice: Nutty upland rice native to Trinidad that adds heartiness.
  • Sweet Potato: Offers additional texture and sweetness.
  • Caribbean Green Seasoning: Infuses traditional island flavors.
  • Water or Stock: Builds the soup’s broth.
  • Scallions: Added for fresh aromatic finish.
  • Parsley: Adds freshness at the end.

Shopping Made Easy

  • Moruga Hill rice is available through specialty Caribbean grocers or online—plain rice can also be used in a pinch.
  • Caribbean green seasoning is found in the spice section or Jamaican aisles—store-bought or homemade works.
  • Pumpkin and sweet potato are seasonal; substitute with butternut squash or regular potato when needed.
  • Use chicken broth for richer flavor if desired, but water keeps it light and traditional.

Cooking Notes from the Kitchen

  • Roast chicken and vegetables at 375 °F until lightly browned (~50 min) to boost flavor.
  • Reserve roasting pan juices; they create a richly flavored base for toasting rice.
  • Toast rice briefly to enhance nuttiness before simmering.
  • Adjust broth volume and simmer time to achieve your preferred texture, soupy or thick.

What is Moruga Hill rice?

Moruga Hill rice is an heirloom upland variety brought to Trinidad by the Merikin people around 1812; its nutty flavor and firm texture make it distinct and prized locally.

Can I use other rice types?

Yes, use brown or long-grain white rice, but adjust cooking time accordingly. Moruga Hill rice cooks in about 35 minutes.

Is this gluten-free?

Yes, the recipe is naturally gluten-free, just check that your green seasoning has no hidden gluten.

Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

Roasted Chicken and Moruga Rice Soup

A richly flavored, Trinidadian-inspired soup combining roasted chicken, upland Moruga Hill rice, and hearty vegetables in a comforting broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soups & Stews
Cuisine Trinidadian

Ingredients
  

  • 4 chicken legs drumsticks with thighs
  • 1 lb pumpkin cubed
  • 2 onions roughly chopped
  • 2 carrots large, chopped
  • 1 head garlic whole cloves, skin‑on
  • 1 bell pepper roasted, skin removed, chopped
  • 1/4 cup olive oil
  • 1 tablespoon sea salt divided
  • 1 tablespoon black pepper divided
  • 3/4 cup Moruga Hill rice
  • 1 lb sweet potato cubed
  • 2 tablespoons Caribbean Green Seasoning
  • 8-10 cups water or stock
  • 2 scallions chopped
  • 2 tablespoons parsley chopped

Instructions
 

  • Mix olive oil with half the salt and pepper. Coat chicken, garlic, onion, carrots, pumpkin, and bell pepper.
    Ingredients laid out on a cutting board with a knife for Roasted Chicken With Moruga Hill Rice soup
  • Roast at 375 °F for 50 minutes uncovered.
  • Tip roasting juices into a soup pot, add rice, and toast on medium-low for 3 minutes.
    Large teal soup pot with grains inside on stove
  • Remove chicken from roast pan, discard skins, chop roughly. 
    Add in peppers and onions and carrots
  • Add to pot along with pumpkin, bell pepper, garlic, onion, carrots, green seasoning, sweet potato, remaining salt and pepper.
    Add rest of ingredients to soup pot
  • Cover with water or stock, include scallions and an optional bay leaf or thyme. Bring to a rolling boil.
    Add water or stock to pot
  • Simmer for 35 minutes or until rice is tender. Taste and adjust seasoning.
    Cooked chicken and rice soup on the stove
  • Turn off heat, stir in parsley, let rest for a few minutes, then serve.
    Add in parsley
  • If you want a spicy element to the soup, feel free to add your favorite spicy pepper or peppersauce (hot sauce) after you added the water to the soup pot. 
    Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

Notes

Please follow along with the video as much more is explained there, including how to remove the skin off the roasted bell pepper, the option of shredding the roasted chicken vs cutting it into large pieces with the bone on, and how you can add additional flavor by using chicken stock instead of water as the soup’s base. If you are making this dish gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements.
Tried this recipe?Let us know how it was!
Easy Caribbean Recipes Featured Fusion Seafood & Fish Side Dishes Trinidadian

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Leave a Comment on Caribbean Boil and Fry Sweet Potatoes with Saltfish

Lately, this has become one of my favorite ways to enjoy sweet potatoes, just like how we cook plantains, cassava, and breadfruit across the Caribbean. This Caribbean Boil and Fry Sweet Potatoes with Saltfish dish is a staple comfort food, often served with roti, rice, or enjoyed as-is for a hearty side or light main.

This recipe blends tender boiled sweet potatoes with the savory goodness of sautéed onion, garlic, thyme, and flaked salted cod. It’s rustic, filling, and beautifully balanced, perfect for transforming basic pantry ingredients into something deeply satisfying. You can easily make this dish vegan by omitting the saltfish and butter, keeping the bold flavors intact. A little heat from hot pepper or smoked paprika is optional but encouraged for that added island kick.

Ingredient Guide

  • Sweet Potatoes: Choose firm, orange-fleshed varieties for best texture and color.
  • Salt: Used in the boiling water to season the potatoes from the inside out.
  • Olive Oil: Helps sauté aromatics and infuses the sweet potatoes with flavor.
  • Butter: Adds richness, can be skipped for dairy-free versions.
  • Onion: Adds sweetness and depth to the sautéed mix.
  • Garlic: Smashed for maximum flavor and quick infusion.
  • Fresh Thyme: Classic Caribbean herb with earthy notes.
  • Scallions: Add color and a mild onion bite.
  • Black Pepper: Lends warmth to balance the sweet and savory.
  • Salted Cod (optional): Adds traditional flavor and protein; soak and flake before use.

Shopping Made Easy

  • Find salted cod in Caribbean or international grocery stores; look for boneless options if possible.
  • Choose sweet potatoes with smooth skin and no bruises for the best results.
  • Fresh thyme and scallions are usually available year-round in produce sections.
  • Use extra virgin olive oil for the best flavor, or substitute with avocado or coconut oil.

Cooking Notes from the Kitchen

  • Peel sweet potatoes before or after boiling—whichever you prefer.
  • Allow sweet potatoes to cool slightly after boiling for easier peeling and slicing.
  • Saute aromatics first to layer flavor before adding the potatoes.
  • Let potatoes brown slightly to enhance natural sweetness and develop caramelized edges.
  • Add hot pepper or smoked paprika during frying for a spicy variation.

Can I make this dish vegan?

Yes. Simply omit the butter and saltfish, and enjoy a fully plant-based version that’s just as flavorful.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged items like butter or saltfish.

Can I prep this dish ahead of time?

You can boil and peel the sweet potatoes in advance. Store them in the fridge until ready to fry.

What type of sweet potato should I use?

Orange-fleshed varieties like Garnet or Beauregard hold their shape and caramelize beautifully.

How long does it keep?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture.

Caribbean Boil and Fry Sweet Potatoes with Saltfish

Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Easy Caribbean Recipes, Seafood & Fish, Side Dishes
Cuisine Fusion, Trinidadian

Ingredients
  

  • 3 pounds sweet potatoes
  • 1 teaspoon salt for boiling
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion diced
  • 6-8 cloves garlic smashed
  • 1 teaspoon fresh thyme leaves only
  • 1/2 teaspoon black pepper

Optional

  • 1/2 cup salted cod

Instructions
 

  • Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
    Ingredients laid out for Caribbean Style Boil and Fry Sweet Potatoes
  • Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
    cut up sweet potatoes cooling in a white decorative dish on the counter
  • In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
  • Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
    Add in sweet potatoes
  • Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.

Notes

I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.
Tried this recipe?Let us know how it was!
Honey mustard dip in a closed jar with greens in a white bowl in the background
Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Easy Caribbean Honey Mustard Dressing

Leave a Comment on Easy Caribbean Honey Mustard Dressing

If you’re looking for a bold, tangy, and sweet dressing that comes together in minutes, this Easy Caribbean Honey Mustard Dressing is exactly what you need. Whether you drizzle it over a crisp salad, use it as a dip for chicken wings or veggie sticks, or add a spoonful to your favorite sandwich, this Caribbean-inspired twist on a classic is sure to impress.

Made with just a few pantry staples, Dijon mustard, honey, olive oil, lemon juice, and rice wine vinegar; this recipe is incredibly versatile. The black pepper adds subtle heat, while the honey rounds out the sharpness of the mustard. Want to add more Caribbean flair? Use hot honey or toss in some red pepper flakes for a fiery version.

It’s fast, gluten-free, and full of flavor. I love it over fresh watercress, but the real beauty is how easily you can adapt it to whatever you’re cooking up. Shake it, whisk it, and you’re done.

Honey mustard dip in a closed jar with greens in a white bowl in the background

Ingredient Guide

  • Olive Oil: The base that helps emulsify the dressing and carry all the flavors.
  • Honey: Adds natural sweetness; hot honey works great for a spicy twist.
  • Dijon Mustard: Smooth and tangy with just the right sharpness.
  • Lemon Juice: Balances the flavors and brightens the entire dressing.
  • Rice Wine Vinegar: A milder vinegar that brings acidity without overpowering.
  • Black Pepper: Adds warmth and depth.
  • Salt: Just a pinch to enhance all the other ingredients.

Shopping Made Easy

  • Use a good-quality olive oil to create a smooth, balanced dressing.
  • Look for real honey and Dijon mustard without added sugars or thickeners.
  • Rice wine vinegar is mild and available in most international or health-food aisles.
  • Fresh lemon juice gives better results than bottled for a zesty finish.

Cooking Notes from the Kitchen

  • Shake everything together in a jar for fast emulsification—no blender required.
  • Store in the fridge in a sealed container for up to 2 weeks.
  • Add red pepper flakes or swap in hot honey for a spicier version.
  • For creaminess, mix in a tablespoon of mayo or Greek yogurt.
  • Try it as a marinade for grilled chicken or drizzle over roasted vegetables.

Can I use another type of vinegar?

Yes, apple cider vinegar or white wine vinegar can be substituted easily.

How long does it last in the fridge?

Store it in an airtight jar or container and refrigerate for up to 2 weeks. Shake before use.

Is this dressing gluten-free?

Yes, just make sure your mustard and vinegar are certified gluten-free.

Can I use yellow mustard instead of Dijon?

You can, but Dijon provides a smoother, more complex flavor that’s ideal for dressings.

What dishes pair well with this?

Use it on salads, as a dip for wings or veggies, in wraps, or as a sandwich spread.

Honey mustard dip in a closed jar with greens in a white bowl in the background

Easy Caribbean Honey Mustard Dressing

If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1/2 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon rice wine vinegar
  • 1/2 teaspoon black pepper
  • 1 pinch salt

Instructions
 

  • Make a simple salad with watercress to enjoy this tangy honey mustard dressing.
    Watercress salad with ingredients for honey mustard dressing laid out
  • Add all ingredients to a jar. Seal and shake vigorously until well combined. Alternatively, whisk in a bowl until smooth.
    All ingredients added to a jar
  • Use immediately or refrigerate for up to 2 weeks. 
    Watercress salad with dressing mixed in
  • Shake before each use.
    hand holding a jar of honey mustard dressing

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there. For example, I replaced apple cider vinegar with rice wine vinegar, and you can add a bit of pepper flakes to give the dressing a slight kick. If making this gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary needs.
Tried this recipe?Let us know how it was!
complete corned mutton with potato
Featured Side Dishes Trinidadian

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

Leave a Comment on Fry Aloo with Corned Mutton (Potato and Corned Mutton)

There’s something about this Fry Aloo with Corned Mutton (Potato and Corned Mutton) that captures the heart of Caribbean home cooking, simple, hearty, and perfect for transforming leftovers into something deeply satisfying. Growing up, we often made dishes like this, adding bits of meat from previous meals. This version is a remix of my popular Fry Aloo recipes, now boosted with rich, savory corned mutton, a canned, seasoned meat made from lamb or goat, commonly used across the Caribbean for its deep flavor and convenience.

I used leftover fried corned mutton from the 3-part mini-series I shared on YouTube. In the video, I explained that this step is optional, you can use the corned mutton straight from the can. Other helpful tips are included in the series, especially around flavor building and how to fry the meat properly. I highly recommend following along here: Cooking Corned Mutton: A Step-by-Step Guide. If you’re preparing this dish gluten-free, be sure to review your ingredient labels to ensure they meet your dietary needs.

Whether you’re using leftovers from a previous meal or corned mutton straight from the can, the combination of thinly sliced potatoes, garlic, onion, and spicy Scotch Bonnet pepper delivers nostalgic Trini flavor. It’s best enjoyed with hot sada roti, but also works beautifully as a breakfast hash or quick dinner.

A nonstick pan helps reduce the amount of oil needed, and taking the time to slowly cook and crisp the potatoes brings out their natural sweetness and texture. It’s comforting, flavorful, and deeply rooted in how we make use of every ingredient in the Caribbean kitchen.

complete corned mutton with potato

Ingredient Guide

  • Olive Oil: Use any neutral oil; nonstick pans allow for less oil overall.
  • Onion: Thinly sliced for sweetness and texture in every bite.
  • Garlic: Smashed to infuse the oil and potatoes with rich, deep flavor.
  • Salt: Balances and enhances the natural starchiness of the potatoes.
  • Scotch Bonnet Pepper (optional): Adds Caribbean heat and depth—use with caution.
  • Potatoes (Aloo): Thinly sliced for fast, even cooking and golden crust.
  • Corned Mutton (Canned Seasoned Lamb or Goat): Caribbean pantry staple, similar to canned corned beef but made with mutton. It’s salty, savory, and quick to prepare.
  • Black Pepper: Adds warmth and balances the dish.

Shopping Made Easy

  • Canned corned mutton is often sold in West Indian or international groceries—look for brands like Grace or Hereford.
  • Choose firm potatoes like Yukon Gold for best frying texture.
  • Scotch Bonnet peppers can be found in the international section of most supermarkets.
  • A nonstick frying pan reduces the oil needed and makes cleanup easier.

Cooking Notes from the Kitchen

  • Rinse sliced potatoes to reduce starch for better crisping.
  • Use medium-low heat to cook potatoes through before turning up heat to crisp them.
  • Stir regularly to avoid sticking or burning.
  • Adjust salt last; corned mutton can be quite salty on its own.
  • This dish is best served hot and can be reheated in a dry pan to restore its texture.

What is corned mutton?

Corned mutton is a seasoned, canned meat made from lamb or goat. It’s commonly used in Caribbean cooking and has a rich, salty, savory flavor similar to canned corned beef.

Can I use something else instead?

You can substitute with corned beef, cooked ground meat, or even stewed chicken or pork, depending on what’s available.

Is this dish spicy?

It can be if you use the Scotch Bonnet pepper. Omit it or use just a small piece for less heat.

What potatoes are best?

Use firm varieties like Yukon Gold or russets and slice them thinly for fast, even cooking.

What do I serve this with?

Best with sada roti, but also great with rice, roti skins, or eaten on its own like a hash.

complete corned mutton with potato

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

A comforting, savory potato dish featuring thinly sliced aloo and rich corned mutton (canned lamb or goat), perfect for breakfast, lunch, or dinner with sada roti.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 8 cloves garlic smashed
  • 1/2 teaspoon salt adjust to taste
  • 1/2 Scotch Bonnet pepper optional
  • 1/2 teaspoon black pepper
  • 5 medium potatoes thinly sliced
  • 1 cup leftover or canned corned mutton fried or directly from can

Instructions
 

  • Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
    Ingredients laid out
  • Heat oil in a wide nonstick pan over medium heat.
  • Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
  • Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
  • After 20 minutes, uncover. 
  • Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
    Add in corned beef
  • Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.
    complete corned mutton with potato
Tried this recipe?Let us know how it was!
Seafood Pelau cooked in pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Trinidad Seafood Pelau with Coconut and Pigeon Peas

Leave a Comment on Trinidad Seafood Pelau with Coconut and Pigeon Peas

I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.

If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.

Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.

Seafood Pelau in a pot

Ingredient Guide

  • Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
  • Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
  • Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
  • Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
  • Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
  • Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
  • Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
  • Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
  • Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
  • Ginger: Freshly grated for warmth and brightness in every bite.
  • Coconut Milk: Adds creaminess and Caribbean depth.
  • Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
  • Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
  • Butter (optional): Enriches the shell‑stock and rice when used at the start.
  • Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
  • Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
  • Parsley & Lemon Juice: Fresh finish adds brightness and balance.

Shopping Made Easy

  • Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
  • Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
  • Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
  • Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
  • Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.

Cooking Notes from the Kitchen

  • Always simmer your seafood shells with aromatics first to create a flavorful base stock.
  • Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
  • Stir gently after adding seafood so as not to break delicate shells or fish pieces.
  • Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
  • Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.

What makes this a “Caribbean” pelau?

Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.

Can I prep this ahead?

Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.

How spicy is this?

The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.

Can I use white rice instead of brown?

Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.

Is there a vegetarian version?

Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.

Seafood Pelau cooked in pot

Trinidad Seafood Pelau with Coconut and Pigeon Peas

Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 8

Ingredients
  

  • 1 lb shrimp large, peeled, deveined
  • 1 lb cod cut into 1-inch pieces
  • 1 lb mussels cleaned
  • 1 lb clams cleaned
  • 1 lb lobster tail shells saved, meat chopped
  • 1 tablespoon butter optional, for shell stock
  • 2 scallions chopped
  • 2 tablespoons Caribbean green seasoning divided
  • 1 teaspoon black pepper divided
  • 4 sprigs thyme
  • 1 1/2 cups pumpkin diced
  • 4-6 cloves garlic minced
  • 1 large carrot diced
  • 1 can pigeon peas rinsed
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 1 1/2 cups coconut milk
  • 1 tablespoon salt or to taste
  • 2 cups par-boiled brown rice long-grain
  • 1/2 teaspoon ginger grated
  • 3–5 bird’s eye peppers whole or halved
  • 4–7 cups water or shell stock
  • 3-4 tablespoons parsley chopped

Instructions
 

  • Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
    Ingredients prepped in seperate bowls for seafood pelau
  • For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
    shrimp in a bowl
  • In the main pot, heat olive oil and brown sugar over high heat, stirring until amber. 
  • Add pigeon peas, pumpkin, and carrot.
    carrots added to pot
  • Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
    boiling pot of liquid
  • Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
    rice added to the pot
  • Add reserved shell stock, cover, and cook 7 minutes. 
    added clams
  • Add mussels and clams, pressing into liquid. Simmer 3 minutes.
    added mussels and clams to the pot
  • Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes. 
    Lobster added to the pot
  • filet of cod on a plate
  • Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.
    boiling seafood in a pot
  • Cooked seafood pelau in a pot
Tried this recipe?Let us know how it was!
Curry mackerel in tomato sauce
Featured Fusion Jamaican Seafood & Fish

Curry Mackerel with Tomato Sauce

Leave a Comment on Curry Mackerel with Tomato Sauce

About five years ago, I shared a classic Mackerel in Tomato Sauce recipe, but today I’m pleased to offer an even bolder version: Curry Mackerel with Tomato Sauce. This quick and tasty weeknight curry mackerel is perfect for Lent or any time you crave an easy Caribbean-style fish dish. With its aromatic curry base, hearty tomato sauce, and tender mackerel chunks, it hits all the right notes—especially when served over steamed rice, Paratha roti, or boiled potatoes.

This dish is all about layering simple flavors: cumin seeds toasted in oil, a fragrant blend of onion, garlic, green seasoning, and optional Scotch Bonnet, followed by curry powder and black pepper. Then we introduce canned mackerel in tomato sauce and fresh tomato, simmering briefly to meld everything together. It’s fast, comforting, and ideal for any home cook looking for a Caribbean fish curry that’s both traditional and fuss-free.

Ingredient Guide

  • Vegetable Oil: Used to sauté cumin seeds and build the curry base. Neutral oils like canola or sunflower oil also work.
  • Cumin Seeds (Geera): Small, aromatic seeds that add nutty, earthy flavor when toasted in oil; a key Caribbean curry element.
  • Onion: Use a medium yellow or white onion, chopped large for texture and slow caramelization.
  • Garlic: Crushed or minced, it provides the savory depth that underpins the curry flavor.
  • Caribbean Green Seasoning: A blended mix of fresh herbs, including culantro, parsley, scallions, and garlic, acts as a marinade and flavor base.
  • Scotch Bonnet Pepper (optional): One of the hottest Caribbean chilies, adds heat and fruity undertones. Use whole or halved based on your spice preference.
  • Curry Powder: A blend of turmeric, coriander, cumin, fenugreek, and more. Use a Caribbean-style curry powder for authenticity.
  • Black Pepper: Adds warmth and enhances the complexity of the curry spice.
  • Mackerel in Tomato Sauce (Canned): A pantry staple, this is mackerel fillets packed in a rich tomato-based sauce. Look for brands like Brunswick or Grace.
  • Water: Thins the curry sauce to desired consistency while allowing the flavors to meld.
  • Tomato: Fresh, large pieces add texture and amplify the tomato sauce already in the canned mackerel.
  • Cilantro: Chopped fresh at the end to brighten the dish, can be replaced with culantro for a bolder herbal note.
  • Lime Juice: Squeezed in just before serving to balance and lift the dish.

Shopping Made Easy

  • Canned mackerel in tomato sauce is available in most grocery stores—opt for BPA-free cans if possible.
  • Curry powder and cumin seeds are pantry staples found in the spice aisle or international section.
  • Scotch Bonnet peppers are sold fresh or pickled in Caribbean markets; substitute with habanero if needed.
  • Fresh cilantro and lime juice brighten the dish—find them in the produce aisle.

Cooking Notes from the Kitchen

  • Toast cumin seeds in oil until fragrant to build a deep flavor base.
  • Keep heat low when cooking curry powder to bloom the spices without burning them.
  • Use whole or halved Scotch Bonnet—avoid over-stirring to keep seeds from dispersing too much heat.
  • Simmer briefly (about 4 minutes) to meld flavors without overcooking the fish.
  • Stir in cilantro and lime juice off the heat to retain freshness and bright aromas.

Is this dish gluten-free?

Yes—just make sure your curry powder and green seasoning are gluten-free certified.

Can I omit the Scotch Bonnet pepper?

Absolutely! Leave it whole for mild spice or omit it for a completely heat-free version.

What can I serve with this curry mackerel?

Steamed rice, Paratha roti, boiled provisions, or even pasta work well to soak up the sauce.

Can I use fresh mackerel instead of canned?

Yes—but you’d need to cook it longer, add more liquid, and adjust seasoning accordingly.

How do I adjust the spice level?

Remove the seeds from the Scotch Bonnet for a milder effect or skip it entirely for no heat.

Curry mackerel in tomato sauce

Curry Mackerel with Tomato Sauce

A quick and flavorful Caribbean-style curry mackerel in tomato sauce with aromatic spices, perfect for an easy fish dinner over rice or roti.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Seafood & Fish
Cuisine Fusion, Jamaican
Servings 4

Ingredients
  

  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion large dice
  • 6 cloves garlic smashed
  • 1 tablespoon Caribbean green seasoning
  • 1 tablespoon curry powder
  • 1/2 teaspoon black pepper
  • 1 can mackerel in tomato sauce 253 ml
  • 3/4 cup water
  • 1 large tomato large pieces
  • 2 tablespoons cilantro chopped

Optional

  • 1 Scotch Bonnet pepper

Instructions
 

  • Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
  • Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
  • Turn the heat to medium and add the mackerel and the sauce. Stir well to coat it with the curry base. Add the water and bring to a boil.
    Simmer for 4 minutes. You can leave the fish pieces intact or, as in my case, cut them each in half.
  • Add the tomato pieces and the chopped cilantro and cook a further minute before tasting and adjusting the salt to your liking. I don’t add salt as I find that tin Mackerel is usually packed in sodium. As you turn off the stove, add the lime (or lemon) juice. Enjoy!
    Add more water if you want more gravy or sauce.
    Add in tomato and the chopped cilantro

Notes

Please follow along with the video, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.
Tried this recipe?Let us know how it was!
Air fried chickpea snack
Appetizers & Snacks Featured Fusion Trinidadian Vegan Vegetarian

Air Fryer Curried Chickpeas

Leave a Comment on Air Fryer Curried Chickpeas

There’s nothing quite like a crispy, spicy snack to go with a cold drink, and this Air Fryer Curried Chickpeas recipe hits the spot every time. It’s my air fryer twist on traditional Trinidadian fried channa, a popular street snack in both Trinidad and Guyana, only much healthier, since we skip the deep frying without losing any crunch.

The beauty of this recipe is in its simplicity. We start with canned chickpeas for convenience, dry them thoroughly, then air fry until golden and crisp. While they’re still hot, we coat them in a bold Caribbean mix of garlic, Scotch Bonnet pepper, green seasoning, and just a touch of sea salt. The result? An irresistible spicy chickpea snack that’s ready in minutes and stays crunchy for weeks (if you can keep them around that long!).

Whether you serve these on game night, with drinks, or just as a mid-afternoon crunch fix, you’ll quickly see why Caribbean channa is so beloved, and this air fryer version is the easiest way to bring it home.

Air fried chickpea snack

Ingredient Guide

  • Chickpeas (Channa): Use canned chickpeas for convenience—rinse, dry, and air fry for maximum crunch.
  • Olive Oil: A small amount helps seasonings stick and promotes even crisping in the air fryer.
  • Scotch Bonnet Pepper: Adds authentic Caribbean heat. Leave whole or chop depending on how spicy you want it.
  • Garlic: Crushed and added while chickpeas are hot, giving the snack that signature savory punch.
  • Caribbean Green Seasoning: A fresh, herbaceous blend of culantro, parsley, garlic, and scallions that adds bright flavor.
  • Sea Salt: Balances the spices and adds a crunchy texture.

Shopping Made Easy

  • Grab canned chickpeas; no soaking or long prep needed.
  • Look for fresh Scotch Bonnet peppers in Caribbean or international markets.
  • You can find Caribbean green seasoning bottled, but homemade gives the best flavor.
  • Use good-quality olive oil or substitute with avocado or canola oil.

Cooking Notes from the Kitchen

  • Be sure to dry chickpeas thoroughly before air frying, this is key to getting them crispy.
  • Shake your air fryer basket at least twice during cooking to prevent burning or uneven cooking.
  • Coat chickpeas with garlic and seasoning while still hot—this helps the flavor soak in better.
  • Let them cool completely before storing to maintain crunch.
  • Store in a sealed jar or container at room temperature for up to 3 weeks.

Are air fryer chickpeas healthy?

Yes! They’re protein-packed, low in fat, and use just a tablespoon of oil—great for guilt-free snacking.

Can I use dried chickpeas?

Yes, but they must be soaked and cooked first. Canned chickpeas are easier and work just as well.

How spicy is this?

That’s up to you—leave the pepper whole for mild heat or chop it for more kick.

What can I use instead of green seasoning?

Try a mix of chopped parsley, garlic, and scallion with a squeeze of lime juice.

Do I need to peel the chickpeas?

Nope! Just dry them well and they’ll crisp up beautifully in the air fryer.

Air fried chickpea snack

Air Fryer Curried Chickpeas

Crispy, spicy air-fried chickpeas with Caribbean green seasoning, Scotch Bonnet pepper, and garlic, a quick and healthy Caribbean snack.
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Appetizers & Snacks, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 can chickpeas drained, rinsed, dried
  • 1 tablespoon olive oil
  • 1/2 Scotch Bonnet pepper whole or chopped
  • 3 cloves garlic crushed
  • 1 teaspoon Caribbean green seasoning
  • 1/4 teaspoon sea salt

Instructions
 

  • Drain, rinse, and towel-dry chickpeas. Toss with olive oil.
    Ingredients laid out for spicy air fried chickpeas
  • Closeup of air fryer basket with fried chickpeas in it
  • Meanwhile, crush garlic and pepper.
    Crushing garlic and hot peppers in a mortar and pestle
  • When chickpeas are crisp, transfer to a bowl. Immediately toss with garlic, Scotch Bonnet, green seasoning, and salt.
    crushed pepper and and green seasoning
  • Serve warm or store in an airtight container at room temperature for up to 3 weeks.
    Fried chickpeas in a soneware bowl
Tried this recipe?Let us know how it was!
Vegan curry corn in a skillet
Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

Leave a Comment on Easy Caribbean Curry Corn with Green Seasoning

Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Vegan curry corn in a skillet

Ingredients Guide

  • Vegetable Oil: For building the base flavor of the curry.
  • Onion: Adds sweetness and body to the sauce.
  • Garlic: A savory foundation to balance the curry spices.
  • Caribbean Green Seasoning: Delivers herbaceous, island depth.
  • Curry Powder: The heart of the dish; use your favorite blend.
  • Tomato: Adds brightness and slight acidity.
  • Scotch Bonnet Pepper: Brings fruity heat to the curry.
  • Salt and Black Pepper: Essential seasonings to round out flavor.
  • Roasted Geera: Toasted cumin adds deep, earthy spice.
  • Sweet Corn Kernels: The star of the dish; juicy and crisp.
  • Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

  • Use frozen or fresh corn kernels depending on availability.
  • Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
  • Green seasoning can be homemade or store-bought.
  • Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

  • This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
  • Using only the corn kernels makes this dish easier to eat and faster to cook.
  • Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
  • You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine
  • 1 medium onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 medium tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels only
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine

Instructions
 

  • Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
    Ingredients laid out next to a skillet on a grill
  • Add the Caribbean Green Seasoning and cook for another 3 minutes.
  • Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
    Heating seasoning in a skillet
  • Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  • Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  • If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
  • Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
    Cooked curry corn kernels in a skillet
  • Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
    Add in chives

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
Tried this recipe?Let us know how it was!
Quick spicy Caribbean pepper pickle in a silver skillet
Easy Caribbean Recipes Featured Sauces, Condiments & Marinades Side Dishes

Spicy Scotch Bonnet Pepper Pickle

Leave a Comment on Spicy Scotch Bonnet Pepper Pickle

This Spicy Scotch Bonnet Pepper Pickle is one of my go-to condiments when I’m making a pot of Chicken Pelau or any richly spiced Caribbean dish. Quick to prepare and full of bold heat, this fresh pickle is made with fiery Scotch Bonnet and Wiri Wiri peppers, plus garlic, lime, and onion for balance and punch. Though not a traditional long-fermented pickle, this Caribbean-style mix is cured briefly in citrus juice for instant flavor and can also be made with vinegar if you want it to last longer in the fridge.

It’s a lively and versatile table addition, perfect alongside curry chickpeas, rice dishes, or grilled meats. And don’t be shy about tailoring the heat level; just remove the seeds and use fewer peppers if you want a milder version. Whether spooned on the side or served as a spicy dip, this pickle brings serious island flavor to your plate.

scotch bonnet pepper pickle in a bowl

Ingredient Guide

  • Scotch Bonnet Pepper: Delivers bold, Caribbean-style heat.
  • Wiri Wiri Peppers: Small, punchy peppers often used in Guyanese cooking.
  • Garlic: Adds aromatic depth and balances the spice.
  • Onion: Offers texture and subtle sweetness.
  • Sea Salt: Helps season and cure the mixture.
  • Black Pepper: Enhances the flavor and adds mild heat.
  • Cilantro: Brings brightness and a fresh herbal finish.
  • Water: Used for quick pickling; can be swapped with vinegar for longer storage.
  • Lime Juice: Acts as a citrus cure, balancing the spicy elements.

Shopping Made Easy

  • Wear gloves when handling hot peppers—this recipe is no joke!
  • Use white vinegar instead of water if you plan to store the pickle for several days.
  • Wiri Wiri peppers may be found at Caribbean or South American groceries. Substitute with bird pepper or cayenne if needed.

Cooking Notes from the Kitchen

  • Including the seeds and membranes intensifies the heat, remove them for a milder pickle.
  • Finely chopping the peppers creates more uniform flavor, but you can leave them chunkier for texture.
  • This pickle pairs beautifully with any savory dish needing a bold kick—think Pelau, curry lentils, or grilled snapper.

Can I make this less spicy?

Yes! Remove the seeds and membranes from the peppers and reduce the quantity to your comfort level. You can also use milder chili varieties as a base.What is Scotch Bonnet Pepper Pickle?

How long will this pickle last?

If made with lime juice and water, it should be eaten within 1–2 days. Made with white vinegar, it can last 3–4 days refrigerated in an airtight container.

Quick spicy Caribbean pepper pickle in a silver skillet

Spicy Scotch Bonnet Pepper Pickle

This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.
Print Recipe Pin Recipe
Course Easy Caribbean Recipes, Sauces, Condiments & Marinades, Side Dishes

Ingredients
  

  • 1 Scotch Bonnet pepper
  • 6-8 Wiri Wiri peppers
  • 2 cloves garlic
  • 1/2 medium onion
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons water

Instructions
 

  • Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
    Ingredients for spicy pepper pickle
  • Add the salt and black pepper. You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
  • Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.
    If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.
    TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.
    scotch bonnet pepper pickle in a bowl

Notes

This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.
Tried this recipe?Let us know how it was!
Ultimate curry beef in a silver skillet on the stove
Featured Jamaican Soups & Stews Trinidadian

Caribbean Curry Beef

Leave a Comment on Caribbean Curry Beef

Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.

This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.

While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.

Ultimate curry beef in a silver skillet on the stove

Ingredient Guide

  • Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
  • Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
  • Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
  • Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
  • Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
  • Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
  • Vegetable Oil: Helps bloom the curry and brown the beef evenly.
  • Water or Stock: Used to build the sauce and braise the beef to tenderness.
  • (Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.

Shopping Made Easy

  • Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
  • Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
  • Green seasoning can be made in batches and stored in the fridge or freezer.
  • Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
  • Use beef stock instead of water for extra richness, especially if not marinating overnight.

Cooking Notes from the Kitchen

  • Marinate the beef for at least an hour (or overnight) to deepen the flavor.
  • Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
  • Cook low and slow; rushing the beef will leave it tough.
  • Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
  • Add vegetables only after the beef is tender to avoid them turning mushy.

What cut of beef is best for curry?

Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.

Can I make this dish ahead?

Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.

How spicy is it with Scotch Bonnet?

Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.

Can I use a pressure cooker?

Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.

What sides go well with curry beef?

White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.

Ultimate curry beef in a silver skillet on the stove

Caribbean Curry Beef

Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soups & Stews
Cuisine Jamaican, Trinidadian
Servings 6

Ingredients
  

  • 2 1/2 pounds stewing beef cubed
  • 1 tablespoon Caribbean green seasoning
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 6 cloves garlic crushed
  • 1 Scotch Bonnet pepper sliced
  • 3-4 cups water or beef stock
  • 2 medium potatoes peeled, cubed

Instructions
 

  • Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
    Heating garlic and onion in a skillet on the stove
  • With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
    Add in scotch bonet pepper and other seasonings
  • Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
    Add in curry powder
  • Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
  • In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
  • Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
    Add in beef to cooking curry
  • Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
    Sear beef in curry
  • Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
  • In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
    Add in the Chadon Beni

Notes

Follow along with the video, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.
Tried this recipe?Let us know how it was!
Golden apple chow
Appetizers & Snacks Featured Fusion Sauces, Condiments & Marinades Trinidadian Vegan Vegetarian

Pommecythere Chow (Golden Apple Pickle)

Leave a Comment on Pommecythere Chow (Golden Apple Pickle)

Chow is a vibrant, quick-pickle snack rooted in Trinidadian street food culture, and this version uses pommecythere, also known as golden apple or ambarella. I remember it from childhood, that punch of citrus, heat, and fresh herbs in every bite. In this updated version of the 2014 recipe, I’ve included salted prunes for added depth, along with just the right balance of lime and lemon juices. Whether you grew up on chow or are dipping in for the first time, this Pommecythere Chow (Golden Apple Pickle) delivers delicious island flavor in every bite.

Ingredient Guide

  • Pommecythere (Golden Apple/Ambarella): Tangy, firm fruit that holds up well when marinated.
  • Sea Salt: Enhances flavors and balances tartness—use sparingly.
  • Scotch Bonnet Pepper: Adds Caribbean heat—seeds and membranes removed to moderate spice.
  • Chadon Beni (Culantro): Bold herbal note; cilantro works in a pinch.
  • Garlic: Adds pungent, savory depth to the marinade.
  • Chinese Salted Prunes: Bring sweetness, saltiness, and chewy texture.
  • Red Onion: Thinly sliced for a crisp, sharp bite.
  • Lime & Lemon Juice: Brightens and puckers up the chow.
  • Water: Helps distribute flavor evenly without diluting.
  • Black Pepper: Rounds out the peppery notes and adds warmth.

Shopping Made Easy

  • Pommecythere (golden apples) can be found in Caribbean markets or specialty produce shops.
  • If fresh chadon beni isn’t available, fresh cilantro adds a nice herbal note.
  • Chinese salted prunes are optional but add depth; omit or substitute with regular prunes if needed.
  • Wear gloves when handling Scotch Bonnet—its oils can irritate skin.

Cooking Notes from the Kitchen

  • Peel and chop pommecythere over a bowl to capture all juices.
  • Use a whole Scotch Bonnet for aroma; slice it for spicier chow.
  • Combine everything in a bowl and taste—add more salt if overly tart.
  • Chill at least two hours to let flavors meld, though overnight is even better.
  • Store chow in the fridge and enjoy within a few days for best flavor and texture.

What is pommecythere?

Pommecythere, also known as golden apple or ambarella, is a firm, tangy fruit popular in Caribbean and other tropical regions; used here for its bright acidity.

How spicy is this chow?

The flavor is mildly spicy when the pepper is used whole; slicing it increases heat—remove seeds to mellow the spice.

Can I use cilantro instead of chadon beni?

Yes, while it changes the flavor slightly, cilantro still gives you fresh, herbaceous notes.

How long will the chow keep?

Refrigerated in an airtight container, the chow stays flavorful for several days, though best eaten within three.

What can I serve with chow?

Serve as a zesty snack, side for grilled meats or fish, or alongside rice dishes for a burst of acidity and heat.

Golden apple chow

Pommecythere Chow (Golden Apple Pickle)

A tangy, spicy pickle made with pommecythere (golden apples), citrus, pepper, garlic, and herbs, perfect for snacking, topping, or brightening meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 teaspoon sea salt
  • 2 Scotch Bonnet peppers crushed or thinly sliced
  • 5-8 chadon beni leaves chopped
  • 6 cloves garlic crushed
  • 10-15 Chinese salted prunes
  • 1/2 medium red onion thinly sliced
  • 2 limes juiced
  • 1 of lemon juiced
  • 3/4 cup water
  • 1/4 teaspoon black pepper

Instructions
 

  • Wash, peel, and chop the Pommecytheres.
  • Once you’ve prepped the Pommecytheres, assemble the rest of the ingredients.
    Peeled golden apples
  • Combine pommecytheres, sea salt, Scotch Bonnet, chadon beni, garlic, salted prunes, and red onion in a large bowl.
    Ingredients for Pommecythere chow in a white bowl
  • Add lime juice, lemon juice, water, and black pepper. Toss well to coat all fruit and aromatics. Taste and adjust salt if the mixture is too tart.
  • Cover and chill in the refrigerator for at least two hours before serving. Serve chilled as a snack, side, or condiment. Store leftovers in the fridge for up to several days.
    Pommecythere chow in two plastic containers

Notes

Please wear gloves when handling the Scotch Bonnet or any hot pepper you decide to use. Watch the video, as much more about the recipe is discussed there, especially how I peeled and chopped the Pommecytheres.
Tried this recipe?Let us know how it was!
Curry Bodi with shrimp and potato in a red pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

Leave a Comment on Classic Caribbean Curry Bodi with Shrimp and Potato

I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.

This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.

Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.

Curry Bodi with shrimp and potato in a red pot

Ingredient Guide

  • Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
  • Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
  • Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
  • Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
  • Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
  • Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
  • Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
  • Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
  • Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
  • Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
  • Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
  • Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
  • Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
  • Water: Used to simmer vegetables and create a silky curry gravy.

Shopping Made Easy

  • Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
  • Caribbean green seasoning and curry powder are available in international or West Indian aisles.
  • Scotch Bonnet peppers may be replaced with habanero if unavailable.
  • Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.

Cooking Notes from the Kitchen

  • Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
  • Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
  • Stir bodi frequently to prevent sticking and to ensure even spice coating.
  • Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
  • Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.

Is this curry gluten-free?

Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.

How spicy is this dish?

With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.

Can I use other beans instead of bodi?

Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.

Can I prepare this ahead of time?

Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.

What consistency should the curry have?

It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.

Curry Bodi with shrimp and potato in a red pot

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 6

Ingredients
  

  • 1 pound shrimp 41–15, peeled, deveined
  • 1 lime or lemon, juiced
  • 3 tablespoons olive oil divided
  • 1 tablespoon salt divided
  • 1 teaspoon black pepper divided
  • 2 tablespoons Caribbean green seasoning divided
  • 2 1/2 tablespoons curry powder divided
  • 1 medium onion diced
  • 8-10 cloves garlic smashed
  • 3/4 tablespoon Amchar Masala
  • 2 pounds bodi yard beans, washed & trimmed
  • 1 large potato sliced
  • 1 cup water
  • 1 medium tomato diced
  • 2 tablespoons coconut cream

Optional

  • 1/2 Scotch Bonnet pepper

Instructions
 

  • Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
    Ingredients laid out for curry bodi with shrimp and potato
  • Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
  • In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
    Rest of seasoning heating in a large red pot on the stove
  • Add bodi and stir to coat with the spice base. 
    added yard beans to pot
  • Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
    Add in potato, coconut cream, pepper, tomatoes, and pepper
  • Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
    boiled curry bodi
  • Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
    Add shrimp back in to curry bodi
  • At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.
I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.
Tried this recipe?Let us know how it was!