Gluten Free Archives | Page 6 of 9

Stewed Lentils in a pot with pumpkin pieces

Craving a comforting, wholesome dish without spending hours in the kitchen? This Quick and Tasty Caribbean Lentil Stew recipe is the perfect solution. Lentils are a staple in Caribbean homes—usually cooked with pumpkin, garlic, and herbs—and this version brings all that heartwarming flavor with pantry-friendly ingredients and a faster prep.

Inspired by my mom’s classic stewed lentils, this version came together on a night when my freezer was bare. I grabbed a can of lentils and improvised with stewed tomatoes and diced pumpkin. The result? A rich, deeply flavored lentil stew with bold Caribbean flair.

You can enjoy it over steamed rice, with roti, or even spooned over toast. It also keeps well for days, making it a great make-ahead option. Whether you’re vegan, vegetarian, or just looking for a #meatfree Monday meal, this dish is full of soul.

Ingredient Guide

Lentils (Canned or Cooked): A hearty base full of protein and fiber; canned versions save time.
Stewed Tomatoes: Adds acidity, color, and depth to the sauce.
Pumpkin (or Squash): Naturally sweetens and thickens the stew as it softens.
Vegetable Stock: Adds richness—use chicken stock if not making this vegan.
Browning: A Caribbean kitchen staple for color and a hint of caramel flavor.
Shallot and Garlic: The flavor base—savory and aromatic.
Scotch Bonnet Pepper: Optional, but adds heat and complexity. Remove seeds to control spice level.
Bay Leaf: Adds an earthy depth to the stew as it simmers.
Brown Sugar: Balances the tartness of canned tomatoes.
Parsley and Scallions: For freshness and a bright herbal finish.
Salt and Black Pepper: Season to taste.

Shopping Made Easy

Use canned lentils to save time, or cook dried lentils ahead of time if preferred.
Canned stewed tomatoes are found in the canned vegetables aisle—look for ones without added sugar.
Caribbean browning sauce is usually found in the international foods section.
You can substitute pumpkin with sweet potato or butternut squash.
Scotch Bonnet can be replaced with any chili or omitted altogether.

Cooking Notes from the Kitchen

Always sauté aromatics like shallot and garlic first to build a flavorful base.
Browning adds rich color and a subtle smoky flavor—don’t skip it.
For a thicker stew, mash some of the pumpkin pieces before serving.
Let the stew sit for 10 minutes after cooking—flavors will deepen as it cools.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Can I use dried lentils instead of canned?

Yes, just cook them fully ahead of time. You’ll need about 2 cups of cooked lentils.

What can I substitute for pumpkin?

Sweet potatoes, carrots, or any firm squash work well in this dish.

How spicy is it?

Mild by default—add more Scotch Bonnet or chili to turn up the heat.

What is browning?

A Caribbean condiment made by caramelizing sugar, it adds color and a deep, smoky note to stews and sauces.

Is this dish vegan and gluten-free?

Yes, just ensure your stock and browning sauce are certified gluten-free.

Quick and Tasty Caribbean Lentil Stewed Lentils

This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups & Stews, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 bulb large shallot chopped
3 cloves garlic crushed
2 stalks scallions chopped
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 Scotch Bonnet pepper

Instructions

Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
Add black pepper, scallions, and pumpkin. Stir well and cook for another minute.
Add Scotch Bonnet pepper (if using), then stir in lentils, stewed tomatoes, sugar, bay leaf, parsley, stock, and salt. Bring to a boil, add browning, and stir.
Reduce to a gentle boil, cover, and simmer for 20–25 minutes.
Remove bay leaf. Check salt and adjust. Mash some pumpkin if you want a thicker consistency.
Serve hot with rice, toast, or roti.

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Featured Trinidadian

Curry Chicken with Potato and Spinach (Trinidadian)

January 7, 2026May 5, 2025Leave a Comment

This Curry Chicken with Potato and Spinach is a beloved Caribbean comfort dish in my home, especially when served with buss-up-shut roti for scooping up that rich, flavorful sauce. Rooted in Trinidadian cooking, this easy one-pan curry brings together nurturing spices like geera (cumin), anchar masala, and fiery Scotch bonnet.

The addition of pre-boiled potatoes and fresh baby spinach guarantees satisfying texture and vibrant color. Whether you’re searching for a Trinidad curry chicken recipe or a comforting meal that blends veggies and protein effortlessly, this dish delivers every time. It’s ideal for weeknight dinners, family gatherings, or whenever you want a little island warmth in your kitchen.

Ingredient Guide

Chicken: Bone-in leg pieces with back offer maximum flavor and richness in curry dishes.
Olive Oil: Used to sauté the aromatics and curry powder; any neutral oil can be substituted.
Garlic: Builds deep flavor when paired with curry and cumin seeds; use fresh for best results.
Black Pepper: Enhances the heat and earthiness of the spice blend.
Cumin (Geera) Seeds: A classic base note in Trinidadian curries, toasted lightly for flavor.
Anchar Masala: A tangy, earthy spice mix found in West Indian shops; sub with ground cumin if needed.
Salt: Balances flavors and seasons the chicken and potatoes; adjust to taste.
Onion: Adds sweetness and body to the curry base; dice fine for even cooking.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; control spice by adjusting amount or removing seeds.
Curry Powder: Use a Madras-style blend for bold flavor; essential for the curry profile.
Caribbean Green Seasoning: A fresh herb paste that boosts depth; use homemade or bottled.
Water: Used for both deglazing and simmering; helps adjust gravy thickness.
Potatoes: Pre-boiled to ensure they hold shape while softening into the sauce.
Baby Spinach: Stirred in at the end to add freshness, color, and mild flavor.

Shopping Made Easy

Use bone-in chicken pieces (legs + backs) for the best flavor and texture.
Pre-boil potatoes to ensure optimal consistency and to speed up cooking.
Anchar masala is available at West Indian markets; substitute with ground dry-roasted cumin if needed.
Scotch bonnet brings authentic Trinidad heat; remove seeds if you prefer it milder.
Caribbean green seasoning is perfect for depth; bottled or fresh versions both work.

Cooking Notes from the Kitchen

Scrape and sauté the curry base with water to eliminate raw powder taste.
Pre-boiling potatoes ensures they’re tender without overcooking the chicken.
Spinach wilts quickly—add it last to preserve freshness and color.
Adjust gravy thickness at the end by simmering uncovered or leaving it slightly saucy for scooping.
Serve with warm roti or rice; this curry is best when dipped and shared!

Can I skip pre-boiling the potatoes?

Yes, but cook them directly in the curry and simmer longer, just check for doneness.

What’s the role of anchar masala?

It adds depth and tang—use ground dry-roasted cumin if you don’t have it.

Is this dish spicy?

It’s medium-hot with the Scotch bonnet. Remove seeds or reduce the pepper for milder flavor.

Curry Chicken with Potato and Spinach (Trinidadian)

A hearty Caribbean one-pan curry of tender chicken, potatoes, and spinach set in flavorful gravy perfect for roti or rice.

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Trinidadian

Ingredients

3 lbs chicken legs with back, cut into pieces
3 tablespoons olive oil
6 cloves garlic smashed
1/2 teaspoon black pepper
1/2 tablespoon cumin geera
1 teaspoon anchar masala
3/4 tablespoon salt adjust to taste
1/2 onion medium, diced
1 Scotch Bonnet pepper chopped, optional
1 1/2 tablespoons curry powder
2 tablespoons Caribbean Green Seasoning
1/2 cup water for deglazing curry base
4 potatoes large, pre-boiled, cut into 1/4s
2 cups water
1/4 lb baby spinach roughly chopped

Instructions

Peel, chop, and boil potatoes in salted water until about 80% done (10 minutes). Drain and set aside.
In a wide pan, heat olive oil over medium heat. Add onion, garlic, cumin seeds, black pepper, and Scotch bonnet. Sauté for 3 minutes.
Stir in Caribbean green seasoning and cook for 2–3 minutes.
Add curry powder and cook 3 minutes. Add 1/4 cup water to deglaze, scraping up any bits. Cook another 3–4 minutes.
Increase heat to medium-high and add chicken pieces. Stir to coat with curry base. Add salt.
After 3 minutes, add pre-boiled potatoes and spinach, then 2 cups water.
Bring to a boil, reduce to a rolling boil, and cook for 10 minutes until chicken is cooked through.
Taste and adjust salt. Simmer uncovered if you want a thicker gravy.
Serve hot with roti, rice, or bread.

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Shrimp cocktail on picnic table with a background of grass

Appetizers & Snacks Chris's Kitchen Featured Fusion Global Favorites Seafood & Fish Side Dishes Summer Recipes

The Ultimate Shrimp Cocktail

January 7, 2026May 5, 2025Leave a Comment

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom

Ingredient Guide

Cilantro: Brightens the mix and adds a fresh, citrusy lift.
Avocado: Offers creamy contrast to the acidity and spice.
Tomatoes: Form the juicy base of the cocktail.
Scallions and Shallot: Add oniony bite and subtle sharpness.
Garlic: Builds savory depth.
Lemon and Lime Juice: Essential for brightness and balance.
Salt and Sugar: Adjust flavor and reduce acidity.
Black Pepper: Gives a warm, earthy kick.
Tomato Ketchup: Forms the sweet and tangy base of the sauce.
Cucumber and Celery: Provide crunch and freshness.
Worcestershire Sauce and Tabasco: Add savory, spicy notes.
Horseradish: Brings that classic shrimp cocktail zing.
Thyme: Earthy and aromatic, enhances complexity.

Shopping Made Easy

Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
Fresh horseradish is best, but bottled works if needed.
Choose firm avocado and tomatoes for best texture.
Tabasco and Worcestershire are pantry staples—don’t skip them.
For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.

Cooking Notes from the Kitchen

Hand-chop all ingredients for the best texture; avoid using a food processor.
Chill the cocktail sauce for at least an hour to let flavors meld.
Adjust salt and sugar after chilling, not before.
Serve in shooter glasses for an elegant, party-ready presentation.
Wash hands thoroughly after handling Scotch Bonnet peppers.

Can I make this shrimp cocktail ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.

What if I don’t have horseradish?

You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.

Can I serve this without avocado?

Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.

The Ultimate Shrimp Cocktail

A fresh, citrusy, and spicy shrimp cocktail that will impress your family and friends this summer, when you whip up a batch at your backyard BBQ.

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Prep Time 20

Total Time 20

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Seafood & Fish, Side Dishes, Summer Recipes

Cuisine Fusion

Ingredients

1 tablespoon cilantro chopped finely
1 small avocado cubed
1 1/2 tomatoes diced fine
2 scallions chopped fine
1 clove garlic crushed
1 lemon juiced
1/2 lime juiced
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot diced fine
3/4 cup cucumber diced fine
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery diced fine
1 tablespoon horseradish grated
3 sprigs thyme leaves chopped finely
1 1/2 cooked shrimp tails on
Scotch Bonnet pepper optional, finely chopped

Instructions

Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
Cover and chill for at least 1 hour to allow flavors to meld.
Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.

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Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian

Ultimate Slow Cooker (CrockPot) Curry Goat

January 7, 2026May 5, 2025Leave a Comment

Caribbean curry goat is a beloved dish across the islands, known for its bold spices, tender meat, and vibrant flavor. With busy weekdays in mind, I created this slow cooker curry goat recipe to give you the same rich Caribbean flavor without needing to stay over a stove. Cooking curry goat in the crockpot means you can come home to a comforting, fall-off-the-bone dish that brings back all the flavors of a traditional Sunday lunch.

This Ultimate Slow Cooker (Crockpot) Curry Goat features goat meat slowly simmered with Caribbean green seasoning, Madras-style curry powder, allspice berries, thyme, and Scotch Bonnet for added heat. Potatoes help stretch the dish and absorb the spiced gravy, making this perfect for feeding a crowd or meal prepping. Serve with rice, roti, or even bread to soak up every drop of that golden curry sauce.

This is your go-to recipe when you want an authentic Caribbean curry with minimal hands-on time. Whether you’re from Trinidad, Jamaica, or anywhere across the diaspora, it’ll take you home in one bite.

Ingredient Guide

Goat: Bone-in cuts give deeper flavor during slow cooking.
Potatoes: Help bulk up the dish and soak in the curry; cut in large chunks to hold their shape.
Scotch Bonnet Pepper: Use sliced for heat or whole to control spice level.
Caribbean Green Seasoning: A fresh herb paste essential for Caribbean depth of flavor.
Curry Powder: Choose Madras-style Caribbean blends for authentic taste.
Onion: Adds sweetness and body to the gravy.
Thyme: Earthy herb that pairs beautifully with curry and goat.
Garlic: Classic aromatic base with curry and goat.
Ginger: Adds a peppery, slightly sweet note; slice or grate based on preference.
Pimento (Allspice) Berries: Infuse warmth and depth during long cooking.
Tomato: Adds acidity to balance the richness of the goat.
Salt and Black Pepper: Basic seasoning to bring it all together.
Scallions: Finish the dish with fresh, sharp onion flavor.
Water: Helps create a saucy curry base.

Shopping Made Easy

You can usually request pre-cut bone-in goat meat from Caribbean or African butchers.
Caribbean green seasoning is available premade in some West Indian grocery stores or easy to make at home.
Pimento berries may be labeled as whole allspice; find them in the spice aisle or international section.
Madras curry powder is often sold in Caribbean or Indian food stores; avoid sweet or generic blends.

What makes Caribbean curry goat different?

Caribbean curry goat uses bone-in goat, green seasoning, and Madras-style curry powder for a uniquely herbaceous, peppery, and bold flavor unlike Indian or Thai curries.

Can I substitute lamb for goat?

Yes, lamb is a great substitute and works well with the same seasonings and slow cooking method.

Do I need to brown the meat first?

Not in this slow cooker version. The long cook time infuses flavor deeply without searing, but you can if you prefer the added color and richness.

How do I reduce the spice level?

Leave the Scotch Bonnet whole and remove before serving, or omit entirely if you’re spice-sensitive.

Cooking Notes from the Kitchen

Use large potato chunks so they don’t fall apart in the long cook.
Always skim the surface fat from goat meat to avoid a greasy gravy.
Crushing a few potato chunks at the end helps thicken the sauce naturally.
Don’t pour rendered goat fat down your sink; dispose in the trash.

Ultimate Slow Cooker (CrockPot) Curry Goat

Classic Caribbean curry goat adapted for slow cooking, tender, spiced, and perfect for busy days.

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Cook Time 5

Total Time 5

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 pounds goat bone-in, cleaned and trimmed
4 large potatoes cut into quarters
1 Scotch Bonnet pepper sliced or whole
2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 large onion diced
5 sprigs thyme
4-6 cloves garlic smashed
3-5 pieces ginger thinly sliced
8 pimento berries whole
1 tomato large; diced
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions chopped
2 tablespoons water

Instructions

Add all the ingredients to the slow cooker. Stir well to combine everything evenly. Set the slow cooker on low and cook for 5 hours.
After 4.5 hours, check for doneness. Skim off any surface fat using a spoon or paper towel. Remove Scotch Bonnet if used whole.
Taste and adjust salt. To thicken, mash a few pieces of potato or cook uncovered for 20–30 minutes more.
Top with fresh chopped cilantro before serving.

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Garlic herbed mushrooms in a red pot with a wooden spoon

Chris's Kitchen Comfort Food Featured Fusion Side Dishes Vegetarian Winter Recipes

Garlic Herb Mushrooms

January 7, 2026May 5, 2025Leave a Comment

Nothing about Garlic Herb Mushrooms is Caribbean, but this recipe became one of the most requested dishes after I posted a photo on Instagram and featured it in my #MeatFreeMondays series on YouTube. Button mushrooms are transformed with butter, olive oil, garlic, fresh thyme, and a splash of white wine into an elegant side that’s ready in minutes.

I recommend cleaning mushrooms under running water and patting them dry; that’s just my style. Cooking in a wide pan allows each mushroom to get direct contact with the surface, creating beautiful color and flavor. You’ll finish with a quick wine deglaze and a final sauté to coat everything in garlic-herb goodness. This versatile side pairs beautifully with steaks, pasta, or your favorite vegan main dishes.

Ingredient Guide

Button Mushrooms: Firm, clean mushrooms that soak up flavor beautifully.
Olive Oil: Adds richness and helps brown the mushrooms.
Butter: Enhances color and flavor during sautéing.
Onion: Provides a savory base.
Garlic: Central to the dish’s bold flavor profile.
Thyme Sprigs: Fresh herb that complements mushrooms specifically.
Parsley: Brightens the finished dish.
White Wine: Deglazes the pan and adds acidity and depth.
Salt and Black Pepper: Essential for seasoning.
Red Pepper Flakes: Optional for a gentle heat.

Cooking Notes from the Kitchen

I always wash mushrooms; drying them completely ensures they brown well instead of steaming.
Use a wide pan so each mushroom touches the bottom—this ensures caramelization.
Larger mushrooms should be halved for even cooking.
Deglaze with wine, apple juice, or vegetable stock to release flavorful bits from the pan.
Add garlic and herbs at the end on low heat to prevent burning and preserve freshness.

Shopping Made Easy

Button mushrooms are found in the produce section—choose firm, dry specimens.
Fresh thyme and parsley can be found near other fresh herbs. Buy just before cooking for best quality.
White wine adds depth here; if you’d rather not use alcohol, replace it with vegetable stock or apple juice.
Pre-minced garlic is convenient, but fresh garlic gives the best flavor.

Can I use other mushrooms?

Yes, cremini or baby bella mushrooms work well. Just adjust cooking time for size.

What’s an alcohol-free substitute for white wine?

Apple juice or vegetable stock makes a great non-alcoholic deglazing option.

How long will mushrooms stay fresh?

Store leftovers in an airtight container in the fridge for up to 4 days.

Can I make this vegan?

Absolutely. Use plant-based butter or just extra olive oil.

What dishes pair best with garlic herb mushrooms?

They’re perfect alongside grilled steak, roast chicken, pasta, or as a topping for toast or polenta.

Garlic Herb Mushrooms

Savory sautéed mushrooms with garlic, fresh herbs, and a splash of white wine—elegant, easy, and ideal for meat-free meals or as a side dish.

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Prep Time 5

Cook Time 12

Total Time 17

Course Chris’s Kitchen, Comfort Food, Side Dishes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

1 pound button mushrooms cleaned
2 tablespoons olive oil
1 1/2 tablespoons butter
1 medium onion diced
3-5 cloves garlic crushed
3-4 sprigs thyme
1 tablespoon parsley chopped
1/4 teaspoon salt
3-4 tablespoons white wine
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional

Instructions

Heat olive oil and butter in a wide pan over medium heat. Add onion and sauté gently for 3 minutes.
Increase heat to medium-high and add mushrooms (halved if large). Cook for 7–9 minutes until they shrink and caramelize.
Pour in white wine to deglaze the pan. Cook 1 minute.
Reduce heat to low and add garlic, thyme, parsley, salt, black pepper, and red pepper flakes. Stir well to coat.
Cook for an additional 2–3 minutes until garlic is fragrant but not browned.
Serve hot with your favorite dishes.

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Chicken and green beans on a blue and white serving dish

Featured Fusion Rice & One-Pot

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

January 7, 2026May 5, 2025Leave a Comment

This Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce takes inspiration from Chinese-Caribbean kitchens and brings it to your home with bold, flavorful dishes. Crisp-tender string beans are blanched for vibrant color and then stir-fried with savory ground chicken, aromatic ginger and garlic, a touch of bird’s eye pepper, and finished with hoisin and dark soy sauce.

It’s a fast, easy weeknight recipe infused with tropical flair and just enough heat to delight your taste buds. Serve over rice or alongside Asian-style noodles for a satisfying meal that’s as colorful as it is delicious.

Ingredient Guide

String Beans: Brighten the dish with crunch and vibrant green color.
Ground Chicken: Lean protein that quickly absorbs the savory sauce.
Vegetable Oil: Ensures even browning and prevents the chicken from drying out.
Ginger: Adds understated warmth, aroma, and freshness.
Garlic: Builds a savory base that complements both chicken and beans.
Bird’s Eye Pepper: Introduces heat and island-style spice—adjust to taste.
Hoisin Sauce: Brings sweet, umami depth and rich glaze to the stir-fry.
Dark Soy Sauce: Offers deeper color and complex salty-sweet flavor.
Sesame Oil: Provides a delicate nutty aroma with just a few drops.
Chinese Cooking Wine: Enhances savory notes; substitute with dry sherry if preferred.
Salt: Enhances overall flavor—use sparingly due to sauce’s salt content.

Shopping Made Easy

Find hoisin and dark soy sauce in the international aisle or at an Asian grocer.
Bird’s eye peppers may be labeled Thai chilies—use less for milder spice.
Chinese cooking wine is sometimes called Shaoxing wine—choose a standard non-salty variety.
Ground turkey or tofu are excellent alternatives if you’d like to skip chicken.

What makes this stir-fry spicy?

The bird’s eye pepper and dark soy sauce create a flavorful heat—not overpowering, but definitely noticeable. Adjust the pepper amount or omit for mild heat.

Can I make this without hoisin sauce?

Yes, you can substitute with oyster sauce or extra soy sauce. Hoisin lends a sweet-savory glaze, so it’s ideal but not essential.

Why blanch the green beans first?

Blanching locks in their bright color and keeps them crisp-tender even after stir-frying—no mushy veggies here.

What if I don’t have cooking wine?

You can skip it or use a splash of dry sherry or mirin as a substitute.

Cooking Notes from the Kitchen

Blanching vegetables before stir-frying ensures even doneness and rich color.
Breaking up ground chicken helps create browned bits and texture.
Add sauces gradually to build a balanced glaze without over-saturating.
Cook on high heat at the end to develop slight crisp edges for flavor and texture.

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

A fast, flavorful, and slightly spicy stir-fry that bridges Asian and Caribbean kitchens.

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Prep Time 10

Cook Time 15

Total Time 25

Course Rice & One-Pot

Cuisine Fusion

Ingredients

1 pound string beans trimmed
1/2 pound ground chicken
2 tablespoons vegetable oil
1 tablespoon ginger diced
2 cloves garlic large; diced fine
2-3 Bird’s Eye peppers diced
1 tablespoon hoisin sauce
1 1/4 tablespoons dark soy sauce
2-4 drops sesame oil
1 tablespoon Chinese cooking wine
1/4 teaspoon salt

Instructions

Bring a pot of water to a boil and blanch the string beans for 2–3 minutes. Immediately transfer to ice water to stop cooking and preserve color. Drain and set aside.
Heat vegetable oil in wok or pan over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until browned.
Reduce heat to low and stir in garlic, ginger, and bird’s eye peppers. Cook for 3 minutes to release flavors.
Stir in hoisin sauce, dark soy sauce, sesame oil, and cooking wine. Cook another 2–3 minutes until sauce is fragrant.
Increase heat to medium-high, add blanched beans, and toss thoroughly. Season with salt and cook for 4–5 minutes, until beans are crisp-tender and coated.
Serve hot over rice or noodles.

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Tomato rice in a serving dish surrounded by three tomatoes

Featured Fusion Rice & One-Pot Side Dishes Vegan

Caribbean Tomato Herb Rice

January 7, 2026May 5, 2025Leave a Comment

Caribbean Tomato Herb Rice brings vibrant island flavors to your everyday table. Inspired by my Canadian kitchen influenced by tropical cooking, this recipe uses long-grain rice simmered in a rich tomato-herb sauce with a gentle kick from bird’s-eye pepper. It’s a colorful, vegan-friendly dish that’s as satisfying as it is simple, perfect for Meat-Free Mondays or as a flavorful side with dinner.

Ingredient Guide

Basmati Rice: Fluffy, long-grain rice that absorbs flavors and remains separate once cooked.
Tomatoes: Provide the rich color and tangy base essential to the dish.
Parsley: Adds fresh herbal brightness and a pop of green.
Onion: Creates a savory foundation when sautéed at the start.
Garlic: Adds fragrance and deepens the savory flavor.
Bird’s Eye Pepper: Infuses gentle heat—adjust or omit to suit your spice preference.
Olive Oil: Used for sautéing and bringing the flavors together.
Thyme: Brings subtle, earthy aroma typical of Caribbean cooking.
Salt: Essential to balance flavors throughout the dish.
Brown Sugar: Balances the tomato’s acidity with a touch of sweetness.
Vegetable Stock: Cooks the rice and adds savory depth; can be substituted for coconut milk for creaminess.
Black Pepper: Enhances the dish with a gentle warming flavor.
Tomato Paste: Deepens tomato flavor and adds color.
Cilantro (Optional): Brings fresh, bright contrast when stirred in at the end.

Shopping Made Easy

Look for high-quality basmati rice in the rice aisle.
Use extra-virgin olive oil for clean cooking flavor.
Fresh tomatoes and herbs will elevate freshness; skip canned if possible.
Choose stock (vegetable, chicken, or even coconut milk) depending on dietary preference.

Cooking Notes from the Kitchen

Blanch tomatoes for 2–4 minutes, then peel; this removes bitterness and gives a smooth texture.
Pulse tomatoes and parsley in a food processor just until chunky to build body in the base.
Sauté aromatics gently to avoid burning and preserve flavor.
Rinse rice until the water runs clear to prevent stickiness.
Stir rice into the tomato base so every grain gets coated before adding stock.
Cook rice with lid on and let rest 5 minutes, then fluff with a fork for a perfect texture.

What makes this “Caribbean” tomato rice?

This version blends aromatic herbs, bird’s-eye pepper, and tomato with simmered rice for a distinct tropical flavor peppered with subtle heat.

What stock can I use?

Vegetable stock keeps it vegan, while chicken or coconut milk-based stock adds richness for non-vegan or creamier preferences.

How do I prevent mushy rice?

Rinse the rice thoroughly, cook with lid on without stirring, and let it rest covered off the heat before fluffing.

How can I turn this into a main dish?

Stir in cooked protein like shrimp, chicken, or tofu after fluffing, or serve it alongside beans or a veggie stew for a hearty meal.

Caribbean Tomato Herb Rice

A vegan, gluten-free Caribbean-style rice dish simmered with fresh tomato, herbs, and gentle pepper heat.

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Prep Time 10

Cook Time 20

Total Time 30

Course Rice & One-Pot, Side Dishes, Vegan

Cuisine Fusion

Servings

Ingredients

2 cups Basmati rice
5 large tomatoes
1 small bunch parsley
1 small onion diced
2 large cloves garlic diced
1 Bird’s Eye pepper chopped
1 tablespoon olive oil
4-6 sprigs thyme
1/2 teaspoon salt
1 tablespoon brown sugar
1 1/2 – 2 cups vegetable stock adjust
1/4 teaspoon black pepper
1 tablespoon tomato paste or tomato puree
1-2 tablespoon cilantro chopped, optional

Instructions

Blanch tomatoes 2–4 minutes in boiling water, cool, then peel and wipe core.
Roughly chop tomatoes and parsley; pulse until chunky.
In a deep pot, sauté onion, garlic, thyme, pepper, and black pepper in olive oil over low heat for 3–4 minutes.
Stir in tomato paste and cook 2 minutes, then add tomato-parsley mix.
Add salt and simmer 5 minutes until mixture thickens.
Rinse rice under cool water; stir into tomato base to coat grains.
Pour in stock, bring to a boil, reduce heat, cover, and simmer 15 minutes.
Turn off the heat, keep covered for 5 minutes; then stir in the cilantro and fluff.
Serve and enjoy.

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Amazing Lobster Callaloo in a white bowl with a bit of lobster and a chili pepper on top

Featured Fusion Seafood & Fish Soups & Stews Trinidadian

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

January 7, 2026May 2, 2025Leave a Comment

Callaloo is one of the most beloved dishes across the Caribbean, a rich, hearty soup made with leafy greens, okra, and root vegetables. Traditionally flavored with fresh ocean crab, this version gets a luxurious twist with tender, juicy lobster tails. This Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew) is rich, savory, and layered with flavor—everything you want from a comfort meal with island roots.

This recipe came out of necessity and creativity. I used lobster tails because that’s what I had on hand; sometimes the best Caribbean dishes start that way. The technique may seem a little non-traditional, but the results are deeply satisfying. Plus, I build flavor by making a lobster stock right in the pot using the shells before simmering everything down into a beautiful, thick soup.

If you’ve never had callaloo made this way, I encourage you to give it a try. It’s elegant enough for a dinner party and easy enough for a Sunday meal.

Ingredient Guide

Lobster Tails: The star of the dish, adding sweetness and luxury.
Baby Spinach: A substitute for traditional callaloo leaves like dasheen or taro.
Okra: Helps thicken the soup naturally while adding a subtle crunch.
Pumpkin and Sweet Potato: These root vegetables bring earthy sweetness and body.
Coconut Milk and Seafood Stock: The liquid base that makes it creamy and rich.
Shado Beni (Culantro): A signature herb in Caribbean cooking, use cilantro as an alternative if unavailable.
Scotch Bonnet Pepper: Adds bold Caribbean heat; optional, remove seeds for less spice.
Celery, Onion, Garlic, and Thyme: The aromatic foundation for deep, savory flavor.
Salt, Pepper, and Butter: Simple seasonings to round out the profile.
Lemon Juice (for washing): Removes any briny or fishy smell from lobster.

Shopping Made Easy

Look for frozen lobster tails in the seafood section of your grocery store.
Fresh spinach can be replaced with frozen chopped callaloo if available.
Caribbean markets often carry shado beni; substitute with cilantro if needed.
Use high-quality seafood stock or homemade if available; check labels if gluten-free.
Canned coconut milk works best for richness—avoid sweetened versions.

Cooking Notes from the Kitchen

Sauté the lobster first in butter and oil to build flavor and richness from the start.
Use the lobster shells to make a quick stock—this is key for deep seafood flavor.
Simmer long enough to fully break down the pumpkin and okra before blending.
Use a swizzle stick or immersion blender in pulses to avoid over-aerating the soup.
Stir in lobster meat at the end so it stays tender and doesn’t overcook.

What is callaloo?

Callaloo is a Caribbean soup made with leafy greens, often dasheen or taro leaves, okra, pumpkin, and seasonings. Each island has its own version.

Can I use crab instead of lobster?

Absolutely. Traditional versions often use crab. Shrimp or even smoked turkey can also be delicious.

What does callaloo taste like?

It’s earthy, rich, slightly creamy from coconut milk, with a bit of natural thickness from okra and pumpkin.

Can I make this vegetarian?

Yes, simply omit the lobster and use vegetable stock. You can add mushrooms for an umami boost.

Is this soup gluten-free?

It can be, just be sure to check your stock and coconut milk for gluten-containing additives.

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

A rich and savory Caribbean soup made with spinach, okra, pumpkin, and tender lobster, simmered in coconut milk and seafood stock.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Seafood & Fish, Soups & Stews

Cuisine Fusion, Trinidadian

Ingredients

4 lobster tails washed with 1/2 lemon, backs split
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery diced
1 medium onion diced
4 cloves garlic minced
2 shado beni leaves chopped
1/4 Scotch Bonnet pepper sliced, optional
4-6 sprigs thyme leaves only
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach washed, rough-chopped
2 cups sweet potato cubed
2 cups pumpkin cubed
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock

Instructions

In a deep pot, heat olive oil and butter on medium. Add lobster tails, cover, reduce to low, and cook for 4–5 minutes. Remove and let cool.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Add celery, onion, shado beni, garlic, Scotch Bonnet, thyme, and black pepper. Sauté on low for 4 minutes.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Remove shells. Add spinach, salt, sweet potato, pumpkin, and okra. Stir in coconut milk and seafood stock.
Bring to a boil, then simmer partially covered for 50 minutes until vegetables are soft.
Blend gently with swizzle stick or immersion blender to desired texture.Blend gently with swizzle stick or immersion blender to desired texture.
Adjust salt, stir in reserved lobster meat, and serve hot.

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Featured Trinidadian

Curry Chicken with Bodi (Yard Beans)

January 7, 2026May 2, 2025Leave a Comment

This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood. Whether you grew up with bodi or you’re discovering yard beans for the first time, this one-pot meal offers comfort, warmth, and vibrant flavor, perfect for weeknights or weekend dinners.

Ingredient Guide

Chicken: Bone-in chicken pieces (legs, thighs, or a mix) add rich flavor and body to the curry. Cut into medium chunks for even cooking and better texture.
Caribbean Green Seasoning: A fresh blend of herbs like thyme, scallion, parsley, and culantro. This seasoning forms the flavor base of many Caribbean dishes.
Salt: Enhances the natural flavors of the chicken and balances the spices.
Black Pepper: Adds mild heat and earthy depth to the seasoning mix.
Scotch Bonnet Pepper (optional): Used sparingly for a vibrant Caribbean heat. Adds fruity, intense spice—optional based on heat preference.
Vegetable Oil: Used for sautéing the aromatics and curry powder. A neutral oil prevents flavor interference.
Curry Powder: The heart of the dish’s flavor. Typically includes turmeric, coriander, cumin, and fenugreek. Caribbean-style blends give it authentic depth.
Cumin Seeds (Geera): Toasted in oil to release a nutty, earthy aroma that complements the curry spices.
Shallot (or Small Onion): Adds sweetness and mild pungency to the base. Can be substituted with regular onion.
Garlic: Provides bold savory flavor and depth. Used early to infuse the oil and curry.
Bodi (Yard Beans or Bora): Long, thin green beans commonly used in Caribbean and Asian cuisine. Slightly chewy with a green bean-like flavor. Adds texture and nutrition.
Water: Helps cook the bodi and chicken while forming a flavorful curry sauce. Also prevents sticking and burning during simmering.

Shopping Made Easy

Yard beans (bodi or bora) may be labeled “yard bean” at Caribbean or Asian grocery stores.
Caribbean green seasoning is available fresh or bottled in West Indian markets.
Choose moderate-heat Scotch bonnets and wash your hands thoroughly after cutting.
Trinidad-style curry powder may contain flour—choose gluten-free blends when needed.
Substitute shallot with a small yellow onion if not available.

Cooking Notes from the Kitchen

Marinating chicken for 30 minutes tenderizes and deepens flavor—don’t skip it.
Cooking the curry base low and slow prevents bitterness and builds aroma.
Simmer covered until bodi is fully tender; cook 25–30 minutes for perfect texture.
Adjust gravy consistency based on your preference—more liquid for rice, less for roti dipping.
For milder heat, reduce or omit the Scotch bonnet; for extra heat, add more at the start.

Can I use other beans instead of bodi?

Yes, you can substitute French or string beans—but they cook faster, so adjust timing accordingly.

How spicy is this curry?

It has moderate Trinidadian heat from the Scotch bonnet. To reduce spice, remove seeds or omit entirely.

Is the dish gluten-free?

It can be, just choose a certified gluten-free curry powder and check your green seasoning.

Can I prep this ahead?

Yes, marinate chicken and trim bodi ahead of time (up to 24 hours), then cook when you’re ready.

Curry Chicken with Bodi (Yard Beans)

This hearty one-pot curry combines spiced chicken with tender yard beans in an authentic Caribbean grav, perfect for roti or rice.

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Prep Time 30

Cook Time 45

Total Time 1 15

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken cut into 2–3 inch pieces
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt adjust to taste
1/4 teaspoon black pepper
1/4 Scotch Bonnet pepper optional
2 tablespoons vegetable oil
2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds
1 shallot or small onion, sliced
5-7 cloves garlic sliced
1 bundle bodi about 4–5 cups, trimmed and cut into 1–1 1/2 inch pieces
1 1/2 cups water

Instructions

Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
During that time, trim and wash bodi, then keep in cool water until ready.
Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
Uncover and raise heat to evaporate excess liquid.
Add bodi and stir well.
Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
Taste and adjust salt. Serve hot with rice or warm roti.

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Featured Fusion Rice & One-Pot

Caribbean Carrot Rice

January 7, 2026May 1, 2025Leave a Comment

Caribbean Carrot Rice is a colorful, vegan-friendly side dish that brings fresh island vibes to your table. This recipe transforms simple ingredients, like grated carrots, rice, herbs, and spices, into a flavorful, one-pot meal that’s ready in just 30 minutes. Inspired by Caribbean pantry flavors and easy cooking principles, this dish is perfect for Meat-Free Mondays or alongside grilled meats.

Ingredient Guide

Parboiled Brown Rice: Provides a wholesome, chewy texture and holds up well without getting mushy.
Vegetable Stock: Adds savory depth and helps cook the rice without dairy.
Olive Oil: Creates a smooth base for gently sautéing aromatics.
Salt: Brings out the bright flavors in the rice and vegetables.
Black Pepper: Adds a warming undertone that layers with other spices.
Scotch Bonnet Pepper: Offers a subtle Caribbean heat; add whole to infuse gently.
Scallion: Provides mild onion flavor and a fresh green crunch.
Garlic: Builds aromatic richness in the sauté.
Grated Carrot: Brings vibrant color, sweetness, and earthiness to the rice.
Parsley: Adds fresh herb brightness to finish the dish.
Thyme: Infuses the rice with a subtle, smoky herb flavor.
Seasoning Peppers (Pimento): Delivers classic Caribbean spice complexity.
Saffron: Offers floral aroma and golden color for an elevated touch.

Shopping Made Easy

Parboiled brown rice is easy to find and keeps a firm texture, so feel free to use your favorite long-grain rice.
Scotch bonnet and seasoning peppers are key to authentic flavor; grab from Caribbean or tropical produce sections.
Gluten-free vegetable stock keeps this dish vegan and suitable for special diets.

Cooking Notes from the Kitchen

Rinse rice under cold water until it runs clear to prevent gummy texture.
Low-heat sauté aromatics first to avoid burning and build nuanced flavor.
Add scotch bonnet whole, not tossed. This helps keep heat mild while infusing flavor.
Don’t stir during cooking. This maintains fluffy grains and helps develop natural caramelization at the bottom.
Let it rest 10 minutes covered, then fluff. The rice will finish cooking, and the flavors will meld beautifully.

Can I make this gluten-free?

Yes, just make sure your vegetable stock is certified gluten-free and that all other ingredients are free from gluten-containing additives.

What rice works best?

Parboiled long-grain brown rice holds its shape and flavor but any long-grain rice adapted to cooking liquid ratios will work.

How spicy is it?

With the scotch bonnet pepper left whole and removed later, it offers mild heat. Chop it for added spiciness.

Can I serve it as a main?

Absolutely, toss in black beans, chickpeas, or roasted veggies after fluffing to make it a satisfying plant-based meal.

Caribbean Carrot Rice

A vibrant vegan rice dish infused with grated carrots, Caribbean spices, and herbs, perfect as a side or main.

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Prep Time 10

Cook Time 20

Total Time 30

Course Rice & One-Pot

Cuisine Fusion

Ingredients

1 1/2 cups parboiled brown rice
3 1/2 cups vegetable stock gluten-free
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole scotch bonnet pepper
1 garlic clove diced
1 large carrot grated
1 tablespoon parsley chopped
3 sprigs fresh thyme
2 seasoning peppers pimento
Pinch saffron optional

Instructions

Rinse rice until water runs clear.
Heat olive oil over low heat; add scallion, garlic, parsley, thyme, seasoning peppers, black pepper, and scotch bonnet. Sauté gently for about 3 minutes.
Add grated carrot and continue cooking 2–3 minutes.
Stir in rice, salt, and vegetable stock; sprinkle saffron if using.
Bring to a boil, then reduce heat; cover and simmer 20–25 minutes until liquid is absorbed.
Turn off heat, remove scotch bonnet, cover, and let rest 10 minutes.
Fluff with fork, garnish with extra parsley, and serve.

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Guava BBQ sauce in a large glass cup surrounded by lemons

Featured Fusion Grilling Sauces, Condiments & Marinades Vegan Vegetarian

Caribbean Guava BBQ Sauce

January 7, 2026May 1, 2025Leave a Comment

I was very excited to find ripe guava in a local grocery store, as I have several recipes I’ve been meaning to share with you that use guava. The scent of ripe guava takes me right back to my childhood days on the islands, climbing the guava tree in our front yard (no longer there, unfortunately), with my little brother, and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s another tropical fruit that naturally lends itself to the complex flavor nature of a good BBQ sauce.

This Caribbean Guava BBQ Sauce combines the tropical sweetness of ripe guavas with aromatic spices and herbs, creating a unique and flavorful condiment. The natural sugars in guava caramelize beautifully when grilled, adding depth to meats like chicken, pork, and even seafood. This sauce is a delightful way to bring Caribbean flair to your grilling sessions.

Ingredient Guide

Guava: Fresh, ripe guavas provide a natural sweetness and tropical flavor. If unavailable, guava paste or preserves can be used as substitutes.
Apple juice: Adds a mild sweetness and acts as a base for simmering the guavas, enhancing their flavor.
Brown sugar: Contributes a rich, molasses-like sweetness that balances the tartness of the guavas.
Cinnamon stick: Infuses the sauce with warm, spicy notes, complementing the fruitiness.
Cloves: Add a pungent, aromatic depth that enhances the overall spice profile.
Lime juice: Provides acidity to balance the sweetness and brighten the flavors.
Scallions (green onions): Offer a mild onion flavor and freshness.
Thyme: Adds an earthy, herbaceous note typical in Caribbean cooking.
Vidalia onion: A sweet onion variety that adds depth without overpowering the sauce.
Garlic: Introduces a pungent, savory element that balances the sweetness.
Apple cider vinegar: Contributes tanginess and helps preserve the sauce.
Molasses: Enhances the sauce’s richness and adds a deep, bittersweet flavor.
Chili sauce: Provides a mild heat and additional sweetness.
Worcestershire sauce: Adds umami and complexity to the flavor profile.
Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
Hot smoked paprika: Imparts a smoky heat that complements the sweetness of the guavas.

Shopping Made Easy

Guava: Look for ripe guavas in the tropical fruit section of well-stocked grocery stores or Latin/Caribbean markets. If unavailable, guava paste or preserves can be found in the international aisle.
Spices and herbs: Fresh thyme and scallions are typically available in the produce section. Whole cloves and cinnamon sticks can be found in the spice aisle.
Condiments: Apple cider vinegar, molasses, chili sauce, Worcestershire sauce, and tomato paste are common pantry items available in most supermarkets.

Can I use guava paste instead of fresh guavas?

Yes, guava paste can be used as a substitute for fresh guavas. Adjust the sweetness accordingly, as guava paste is typically sweeter than fresh fruit.

How spicy is this BBQ sauce?

The sauce has a mild heat from the hot smoked paprika. For more heat, consider adding finely diced Scotch bonnet peppers or your preferred hot sauce.

How long can I store this sauce?

Store the cooled sauce in a clean glass jar in the refrigerator for up to one month.

What dishes pair well with guava BBQ sauce?

This sauce complements grilled meats, like chicken, pork, and ribs. It also works well as a glaze for roasted vegetables or as a dipping sauce.

Can I make this sauce ahead of time?

Absolutely. Making the sauce ahead allows the flavors to blend together, enhancing its taste.

Cooking Notes from the Kitchen

When cooking the guavas with apple juice and spices, ensure they are fully softened to extract maximum flavor.
After simmering, strain the mixture to remove seeds and pulp, resulting in a smoother sauce.
For convenience, use an immersion blender. If using a traditional blender, allow the mixture to cool slightly before blending to prevent pressure build-up.

Caribbean Guava BBQ Sauce

A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Grilling, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 tablespoon olive oil
2 stalks scallions finely chopped
6 sprigs thyme destemmed
1/2 Vadilia onion large, diced fine
2 cloves garlic smashed
1/2 cup apple cider vinegar
2 tablespoon molasses
1 1/4 cup chili sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoon tomato paste
1 teaspoon hot smoked paprika
1/2 cup apple juice

Instructions

Wash and trim the tops off the guavas, then cut into segments.
In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
Add hot smoked paprika to the sautéed mixture and stir well.
Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
Reduce heat to a simmer and cook for 10 minutes.
Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending.

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Featured Festive & Holiday Recipes Grilling Jamaican

Jerk Rotisserie Chicken

January 7, 2026May 1, 2025Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

Ingredient Guide

Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
Ginger: Bright and spicy; use fresh slices for best results.
Fish Sauce: Adds savory depth and funk; optional but recommended.
Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
Garlic: Deepens flavor and rounds out the marinade.
Parsley: Adds freshness and balances bold flavors.

Shopping Made Easy

Choose small, even-sized chickens for uniform cooking on the rotisserie.
Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
Look for cane sugar in natural foods sections or use brown sugar as a backup.
Lime leaves and fish sauce can be found in Asian markets; both freeze well.
Use a rotisserie attachment that fits securely to avoid uneven spinning.

Cooking Notes from the Kitchen

Secure the chicken well with kitchen twine to avoid burned wings or legs.
Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
Rest the chicken for 15 minutes before carving—this helps retain all those juices.
This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

Can I make this without a rotisserie?

Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

What if I don’t have lime leaves or fish sauce?

They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

How spicy is this recipe?

With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

Can I marinate overnight?

Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.

Jerk Rotisserie Chicken

This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you’ll ever taste.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Festive & Holiday Recipes, Grilling

Cuisine Jamaican

Ingredients

2 whole chickens about 2.5-3 lbs each
2 stalks scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar or brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice pimento powder
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

Instructions

In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
Serve and enjoy!

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use dried lentils instead of canned?

What can I substitute for pumpkin?

How spicy is it?

What is browning?

Is this dish vegan and gluten-free?

Quick and Tasty Caribbean Lentil Stewed Lentils

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I skip pre-boiling the potatoes?

What’s the role of anchar masala?

Is this dish spicy?

Curry Chicken with Potato and Spinach (Trinidadian)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this shrimp cocktail ahead of time?

What if I don’t have horseradish?

Can I serve this without avocado?

The Ultimate Shrimp Cocktail

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

What makes Caribbean curry goat different?

Can I substitute lamb for goat?

Do I need to brown the meat first?

How do I reduce the spice level?

Cooking Notes from the Kitchen

Ultimate Slow Cooker (CrockPot) Curry Goat

Ingredients 1x2x3x

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I use other mushrooms?

What’s an alcohol-free substitute for white wine?

How long will mushrooms stay fresh?

Can I make this vegan?

What dishes pair best with garlic herb mushrooms?

Garlic Herb Mushrooms

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

What makes this stir-fry spicy?

Can I make this without hoisin sauce?

Why blanch the green beans first?

What if I don’t have cooking wine?

Cooking Notes from the Kitchen

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What makes this “Caribbean” tomato rice?

What stock can I use?

How do I prevent mushy rice?

How can I turn this into a main dish?

Caribbean Tomato Herb Rice

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is callaloo?

Can I use crab instead of lobster?

What does callaloo taste like?

Can I make this vegetarian?

Is this soup gluten-free?

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients