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Coconut Curry Pumpkin Soup served in three small white bowls

As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth. The combination of savory aromatics, gentle spice from Scotch Bonnet, creamy coconut milk, and sweet pumpkin makes a welcoming opener for festive meals. It’s vegetarian, gluten-free (with the right ingredients), and effortlessly impressive.

Ingredient Guide

Coconut Oil: Adds subtle coconut aroma and richness.
Onions, Garlic, Celery: Form the base of flavor with aromatic sweetness and texture.
Ginger: Freshly grated for bright, warming spice.
Curry Powder & Ground Coriander: Bring classic Caribbean curry flavor.
Scotch Bonnet Pepper (optional): Adds heat—remove seeds to reduce spiciness.
Diced Pumpkin: Delivers sweet body and natural thickness to the soup.
Vegetable Broth: Provides the savory liquid base—swap in chicken stock if preferred.
Coconut Milk: Adds creamy texture and tropical flavor.
Salt: Balances and enhances all flavors.
Chives (for garnish): Bring a fresh, mild onion finish.

Shopping Made Easy

Any medium or sugar pumpkin works—look for firm, unblemished flesh.
Coconut oil adds flavor but you can use plain vegetable oil.
Substitute celery garnish if you don’t have chives on hand.
Use full-fat coconut milk for creaminess; check label if gluten-free is needed.

Cooking Notes from the Kitchen

Sweat aromatics gently on low to build a balanced flavor foundation.
Toasting the curry and coriander briefly enhances the final taste.
Simmer until pumpkin is tender enough to blend smoothly.
Blend gently to avoid frothy texture.
Serve warm in small bowls or elegant shooter glasses.

What kind of pumpkin works best?

Use sugar or small baking pumpkins for sweet, creamy texture. Butternut squash is also a great substitute.

How spicy is it?

Mild by default with a hint of warmth from ginger and curry. Add Scotch Bonnet for a bold Caribbean kick.

Is this soup gluten-free?

Yes, as long as your vegetable broth and coconut milk are certified gluten-free.

Can I make it ahead?

Absolutely. Refrigerate for up to 3 days or freeze in batches. Reheat gently and stir before serving.

Can I serve this as a main dish?

Yes! Double the recipe and serve in large bowls alongside crusty bread or salad.

Caribbean Coconut Curry Pumpkin Soup

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizers & Snacks, Soups & Stews, Vegan, Vegetarian

Cuisine Bahamian, Jamaican, Trinidadian

Ingredients

2 tablespoon coconut oil
1 cup chopped onion
1 clove garlic minced
1/2 cup celery diced
1/2 teaspoon ginger grated
1 tablespoon curry powder
1/4 teaspoon ground coriander
4 cups diced pumpkin
3 cups vegetable broth
1 cup coconut milk
1 Scotch Bonnet pepper finely chopped; optional
1/2 teaspoon salt
chives for garnish

Instructions

Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
Using an immersion blender, blend gently for about 1 minute until silky smooth.
Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.

Notes

I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.

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Breads & Bakes Featured Side Dishes Trinidadian Vegetarian

Ultimate Breadfruit Pie

January 7, 2026April 16, 2025Leave a Comment

I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.

Ingredient Guide

Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
Layer the cheese evenly through the middle and on top for full flavor in every bite.
Broil carefully for the golden crust; keep a close eye as it browns fast.
Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.

Ultimate Breadfruit Pie

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.

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Prep Time 25

Cook Time 50

Rest Time 5

Total Time 1 20

Course Breads & Bakes, Side Dishes, Vegetarian

Cuisine Trinidadian

Servings

Ingredients

1 large breadfruit about 4 lb
1 1/2 cups evaporated milk
2 tablespoons parsley chopped
1 cup cheddar cheese grated
1/2 cup Monterey Jack cheese grated
1 medium onion chopped
Salt and black pepper, to taste

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
Sprinkle top with reserved cheddar (and breadcrumbs if using).
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Rest 5 minutes before serving.

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Lamb Chops Braised In A Coconut Curry Sauce

Beef Recipes Caribbean Classics Fall Recipes Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian Winter Recipes

Caribbean Coconut Curry Lamb Chops

January 7, 2026April 16, 2025Leave a Comment

This Caribbean Coconut Curry Lamb Chops brings a surprising Caribbean twist to succulent lamb, slathered in a warm and fragrant curry gravy enriched with creamy coconut milk. Growing up in the islands, lamb was a rare treat, goat often took center stage, but this dish proves lamb shines in this comforting curry.

It’s all made in one deep pot: lamb chops seared to perfection, sautéed with garlic, ginger, curry powder, thyme, and shado beni, then simmered in coconut milk and water until fork-tender. The result is a hearty, flavorful meal with a rich sauce that’s perfect served alongside rice, roti, ground provisions, or a side salad.

Ingredient Guide

Lamb Chops: Meaty, bone-in chops that lend deep flavor and remain tender when braised.
Vegetable Oil: For searing the chops and sautéing aromatics.
Salt and Black Pepper: Basic seasoning to enhance the lamb.
Garlic and Ginger: Build a warm, aromatic base.
Shallot (or Onion): Adds sweet depth.
Curry Powder: The heart of the sauce with Caribbean spice signature.
Shado Beni (Culantro) and Scotch Bonnet Pepper: Infuse traditional island heat and herb flavor.
Scallions, Thyme & Parsley: Add fresh herbal brightness.
Coconut Milk and Water: Create a rich, creamy curry sauce.
Grape Tomatoes (or regular tomatoes): Add acidity and sweetness to balance the richness.

Shopping Made Easy

Ask the butcher for 5 bone-in lamb chops (about 3 pounds).
Jamaican curry powder is ideal; avoid blends with flour if gluten-free.
Shado beni may be sold as culantro; use cilantro if unavailable.
Opt for full-fat canned coconut milk to achieve creamy sauce.

Cooking Notes from the Kitchen

Pat lamb chops dry before searing to ensure a golden crust.
Allow curry powder to toast briefly with aromatics for deeper flavor.
Simmer with lid slightly ajar, stirring every 10–15 minutes to develop a rich gravy.
Finish with parsley and ripe tomatoes off the heat for freshness.

How long should I braise the lamb?

Simmer covered for about 1½ hours, stirring periodically until the meat is fork-tender and the gravy has thickened.

What is shado beni and can I substitute it?

Shado beni, also known as culantro, is a herb with a bold, citrusy flavor similar to cilantro. If you can’t find it, fresh cilantro makes a good substitute.

Can I use boneless lamb for this recipe?

Yes, but bone-in lamb chops add extra flavor during braising. Boneless cuts will cook faster, so adjust your cooking time accordingly.

How spicy is this dish with scotch bonnet?

Scotch bonnet peppers are very hot. Using just 1/4 pepper adds warmth without overwhelming heat, but you can reduce or increase it based on your spice preference.

Can I make this recipe ahead of time?

Absolutely. The flavors develop even more after a day. Store in the fridge for up to 3 days and reheat gently on the stove.

What can I serve with coconut curry lamb chops?

These lamb chops pair well with steamed rice, roti, mashed provisions (like yam or green banana), or a crisp green salad.

Caribbean Coconut Curry Lamb Chops

One-pot Caribbean-style lamb chops simmered in a creamy coconut curry sauce, infused with island spices and fresh aromatics.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Beef Recipes, Caribbean Classics, Fall Recipes, Rice & One-Pot, Soups & Stews, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

5 lamb chops about 3 lbs
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 stalks scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 pepper scotch bonnet pepper finely diced – no seeds
1 shallot finely chopped or onion
2 tablespoon chopped parsley flat leaf

Instructions

Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.
Brown the chops on each side for a few minutes.
Remove the browned lamb chops and set aside.
Turn the heat down to low and add a tablespoon more oil if necessary.
Toss in the Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.
Now add the Curry Powder (1 1/2 tablespoon) and stir well.
Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Stir well.
Add Coconut Milk (1 1/2 cup) and Water (1 cup).
Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.
The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.

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Desserts Featured Jamaican Trinidadian Vegetarian

Cassava Pone

January 7, 2026April 16, 2025Leave a Comment

I’ve been asked about Cassava Pone more times than I can count, and finally, here it is: the deeply comforting, slightly sweet slice of Caribbean nostalgia you’ve been waiting for. This version is my spin on my mother’s classic, blending grated cassava, pumpkin, coconut, warm spices, and milk into a thick batter. Finished golden on the outside and gooey in the center, this pone bakes into a fragrant slice of island bliss.

This cassava pone is baked to a golden finish and cools into perfect slices, ready for dessert, brunch, or a mid-afternoon snack. If you’ve ever wondered how to make authentic Caribbean cassava pone with real ingredients and no shortcuts, you’ve found it here, right from my heart to your table.

Ingredient Guide

Grated sweet cassava: The heart of the pone, its natural starch creates a sticky, satisfying texture.
Grated coconut: Adds richness and tropical depth without overpowering the pumpkin-coconut balance.
Grated pumpkin: A subtle sweetness and colour booster—feel free to swap in pumpkin pie filling if needed.
Brown sugar: Sweetens and supports the caramelized crust on the edges.
Ground cinnamon and nutmeg: Core warming spices that carry the aromatic signature of east Caribbean desserts.
Melted butter: Adds moisture and silky mouthfeel to the batter.
Evaporated milk and coconut milk: The blend gives structure and creaminess, one without the toughness of dried cassava.
Baking powder: Gently lifts the dense batter.
Vanilla and grated ginger: Brighten the flavor and tie together all the ingredients.
Raisins: Optional, but traditional poppers of sweetness throughout the pone.

Shopping Made Easy

To save time, use pre-grated cassava and coconut from well-stocked Caribbean or global grocery stores.
Canned coconut milk is just fine here. No need for fresh coconut or heavy grating.
Pumpkin pie filling works in place of fresh pumpkin for a smoother process.

Cooking Notes from the Kitchen

Make sure cassava and pumpkin are finely grated, or use a food processor—to ensure even cooking and creamy texture.
Use a sturdy grater or hold small pieces with a paper towel to protect your fingers as you grate.
Preheat your oven to 350 °F (175 °C) and bake on the middle rack to get a golden crust without over-deep baking.
Test for doneness with a toothpick; if the center is still wet, bake an additional 10–20 minutes.
Allow the pone to cool completely before slicing—this is key to clean, intact slices.

What is pone?

Pone (pronounced pohn) is a traditional Caribbean baked dessert with a dense, pudding-like texture. It’s made from grated root vegetables, most commonly cassava, and blended with coconut, spices, and sometimes pumpkin or raisins. Popular in Trinidad, Guyana, and Jamaica, pone is a staple at family gatherings and a nostalgic comfort food across the islands.

What can I use instead of fresh pumpkin?

You can use canned pumpkin pie filling, just choose a smooth version for easier mixing and similar flavor.

Is the coconut milk optional?

You can substitute water or additional evaporated milk if needed, but the coconut milk adds richness and that island flavor.

How do I know when it’s fully baked?

Perform a toothpick test after 1 hour at 350 °F (175 °C); if it’s still wet, bake an extra 10–20 minutes until set.

Can I grate cassava in advance?

Yes. You can grate cassava and pumpkin ahead of time and store them covered in the fridge for up to a day to ease prep day.

Cassava Pone

As there are many islands in the Caribbean, so too are there many recipes for making Pone. In this recipe, all the basics are covered to give you a mouth-watering slice of Cassava Pone.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Desserts, Vegetarian

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 cups grated sweet cassava
1 cup coconut grated
1 cup pumpkin grated
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
1 cup evaporated milk
1/2 cup coconut milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon ginger grated
1/2 cup raisins

Instructions

Preheat oven to 350 °F (175 °C). Grease a baking dish (I used a ceramic pie dish).
In a large bowl, whisk coconut and evaporated milk with sugar and spices.
Add cassava, pumpkin, melted butter, coconut milk, baking powder, vanilla, ginger, and raisins. Mix well into a thick batter.
Pour into the prepared dish and bake on the middle rack for 1 hour.
If the center is still wet, continue baking 10–20 more minutes, checking with a toothpick.
Allow the cassava pone to cool fully before slicing.

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Breads & Bakes Breakfast Desserts Fall Recipes Featured Fusion Seasonal Recipes

Diabetic-Friendly Ginger Mango Muffins

January 7, 2026April 16, 2025Leave a Comment

When I saw my Ginger Mango Muffins featured in LIAT’s in-flight magazine, I knew this lighter, sweeter treat needed to be available to everyone, especially those watching their sugar intake. These muffins are packed with fresh mango and zesty ginger, staying fruity and moist without excess sweetness. Dawned in tropical flavor and low in added sugar, they’re perfect for breakfast, snack time, or a healthier dessert option.

Ingredient Guide

Almond Flour: Provides a naturally sweet, low-carb base that helps make the muffins diabetic-friendly.
Coconut Flour: Adds structure and fiber so the muffins hold together.
Baking Powder and Baking Soda: Work together to give the muffins lift and a tender crumb.
Salt: Enhances all the flavours and balances sweetness.
Sliced Mango: Choose ripe mango for tropical sweetness and juicy texture.
Grated Fresh Ginger Root: Adds warmth and a gentle spice kick.
Orange Zest: Lifts the mix with fresh citrus brightness.
Eggs: Provide structure and richness without needing more sugar.
Sour Cream: Keeps the muffins tender and moist while adding tang.
Unsalted Butter: Adds richness and helps the muffins brown slightly.
Vanilla Extract: Brings depth and balances the fruit and spice notes.
Splenda (Granulated): A sugar substitute that measures cup-for-cup to reduce sugar content.
Molasses: A touch adds mineral-rich sweetness for flavor complexity.
Pistachio Nuts (Optional): Provide color and healthy crunch on top.

Shopping Made Easy

Look for almond and coconut flours in the baking aisle or the natural foods section.
Use ripe, aromatic mango for better flavor, but frozen, thawed mango works well too.
If Splenda isn’t available, use another sugar substitute, but check to match sweetness.
If unavailable, molasses is optional and adds a subtle depth; feel free to omit it.

Cooking Notes from the Kitchen

Puree mango and ginger until smooth, then mix with orange zest and molasses for a fragrant base.
Toss dry flours and leavening agents together to prevent clumping before mixing wet ingredients.
Combine wet and dry ingredients gently—overmixing can lead to dense muffins.
Chill the batter slightly if the flour seems absorbent; a moist muffin batter creates a better texture.
Top with pistachios before baking for added crunch and presentation (optional).
Bake on the middle rack at 375 °F (190 °C) for even browning and a golden crust.

How do these muffins stay diabetic-friendly?

They’re made with almond and coconut flour instead of wheat, and sweetened with Splenda and a touch of molasses, keeping sugars low without compromising tough.

Can I use regular sugar instead of Splenda?

Yes, but that will increase the sugar content. You can substitute granulated cane sugar 1:1, though muffins will be sweeter.

Can I freeze these muffins?

Absolutely. Let them cool completely, then freeze in an airtight bag for up to 3 months. Reheat before serving.

What if I don’t have pistachio nuts?

No problem, just skip them or use chopped almonds for crunch.

Diabetic-Friendly Ginger Mango Muffins

Low‑sugar, tropical muffins sweetened with mango and Splenda, perfect for health‑friendly snacking.

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Prep Time 15

Cook Time 20

Rest Time 5

Total Time 40

Course Breads & Bakes, Breakfast, Desserts, Fall Recipes, Seasonal Recipes

Cuisine Fusion

Ingredients

1 cup almond flour
2/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mango sliced
2 teaspoon fresh ginger root grated
1 Tbsp orange zested
1/2 cup sour cream
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
3/4 cup Splenda granulated
1 tablespoon molasses
2 tablespoon pistachio nuts chopped, optional
Nonstick cooking spray or muffin liners

Instructions

Preheat oven to 375 °F (190 °C). Prepare a 12‑cup muffin tin with liners or spray.
In a blender, puree mango, ginger, orange zest, molasses, eggs, sour cream, butter, and vanilla until smooth.
In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and Splenda.
Divide batter among muffin cups and top with pistachios if using.
Bake 16–18 minutes, or until tops are golden and a toothpick comes out clean.
Cool 5 minutes in tin, then transfer to a rack to cool completely before serving.

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Featured Sauces, Condiments & Marinades Vegetarian

Papaya Pineapple Marmalade

January 7, 2026April 16, 2025Leave a Comment

I grew up enjoying seasonal tropical fruits in the Caribbean, and this Papaya Pineapple Marmalade lets you savor that summer flavor any time of year. The marriage of juicy papaya and tangy pineapple creates a beautifully balanced marmalade, simmered down to a sticky spread that tastes like sunshine in a jar. Whether you spoon it onto toast, swirl it into yogurt, or use it to glaze grilled meats, this marmalade brings a vibrant island twist to your everyday table.

Ingredient Guide

Diced Ripe Pineapple: Provides bright acidity and juicy sweetness to balance the papaya.
Diced Ripe Papaya: Brings mellow tropical sweetness and smooth texture once cooked.
Sugar: Controls the sweetness level—start with less and adjust to taste.
Lemon Zest: Adds citrusy brightness and aromatic lift.
Lemon Juice: Provides acidity to help set the marmalade and preserve freshness.
Grated Ginger: Offers a warm, spicy note that complements the fruit sweetness.
Salt: Enhances the natural flavors of the fruit.
Honey: Balances sweetness with floral complexity and helps smooth the texture.

Shopping Made Easy

Choose fully ripe pineapple and papaya for natural sweetness and deeper flavor.
Organic lemons are best for zest, but regular ones will work fine, just scrub first.
Fresh ginger gives a cleaner taste and brightness—ginger from a jar will work in a pinch.

Cooking Notes from the Kitchen

Use a wide pan to allow the fruit juice to evaporate faster and thicken the mixture.
Simmer uncovered for around 30 minutes until the fruit breaks down and the mixture turns sticky.
Test for doneness by holding a small spoonful on a plate—it should coat the back and not run.
If you prefer thinner marmalade, reduce cooking time; for thicker, mash a few chunks with the back of a spoon.
Target 224 °F (107 °C) on a candy thermometer for a classic marmalade set.
Pour into sterilized jars while still hot and seal tightly to preserve freshness.

What’s the difference between marmalade, jam, and jelly?

Marmalade is made with citrus fruits (or sometimes tropical blends) and includes fruit peel, giving it a chewy texture and bold flavor. Jam uses crushed or puréed fruit and is typically thicker and chunkier. Jelly is made from fruit juice only, with a smooth and clear consistency. Marmalade stands out for its combination of zest, pulp, and tang, making it a unique and vibrant spread.

What pan should I use for marmalade?

Use a wide, heavy-bottomed pan to help the fruit juices evaporate evenly and prevent burning.

Can I use frozen fruit?

Yes, thaw completely and drain any excess liquid before cooking to prevent overly runny marmalade.

How do I know when it’s done?

A spoonful should be syrupy enough to coat the back without running, and if using a thermometer, reach 224 °F (107 °C).

How long will this marmalade last?

Store sealed jars in the fridge for up to 3 weeks or process in a hot water bath to shelf-stable preserve.

Papaya Pineapple Marmalade

A vibrant tropical spread that blends papaya and pineapple into a sticky-sweet marmalade with warm notes of ginger and citrus.

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Prep Time 10

Cook Time 30

Total Time 40

Course Sauces, Condiments & Marinades, Vegetarian

Servings

Ingredients

2 cups ripe pineapple diced
2 cups ripe papaya diced
3-4 cups sugar adjust to taste
1 tablespoon lemon zested in thin strips
1/3 cup lemon juice
1 tablespoon ginger grated
Pinch of salt
1 tablespoon honey

Instructions

Prepare fruit by peeling and dicing pineapple and papaya. Zest and juice lemons.
Combine all ingredients in a wide pan over medium heat.
Bring mixture to a boil, then reduce to a simmer; cook, uncovered, about 30 minutes until fruit is tender and mixture thickens.
Adjust thickness by simmering more if needed or mashing a few pieces with your spoon.
(Optional) Check for set at 224 °F (107 °C) using a candy thermometer.
Remove from heat and pour hot marmalade into sterilized jars; seal once cool.

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Appetizers & Snacks Caribbean Classics Featured Fusion Side Dishes Summer Recipes Sunday Dinners Vegan Vegetarian

Applewood Smoked Pineapple Chow

January 7, 2026April 16, 2025Leave a Comment

Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.

I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.

I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.

Ingredient Guide

Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
Red Onion: Adds sharpness and crunch to balance the sweetness.
Garlic: Brings warmth and depth.
Sea Salt: Enhances flavor and balances acidity.
Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
Shado Beni: Earthy and bright—double up on cilantro if needed.
Lime or Lemon: Provides the necessary acidity to brighten and preserve.
Fresh Black Pepper: Adds aromatic heat and contrast.
Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.

Shopping Made Easy

Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
Applewood chips are available in the barbecue section of most hardware or kitchen stores.
If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
Shado beni is sometimes labeled as culantro; cilantro makes a good backup.

Cooking Notes from the Kitchen

You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
Grill the pineapple just enough to caramelize and warm it, not cook it through.
Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.

What is chow?

Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.

Can I make this without a grill?

Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.

What can I use instead of applewood chips?

In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.

Is this chow very spicy?

That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.

Applewood Smoked Pineapple Chow

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 pineapple ripe
1/2 red onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 Scotch Bonnet pepper
2 tablespoon shado beni or cilantro
1/2 lime or lemon
1 pinch Black pepper
1 handful apple wood chips

Instructions

Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Peel and slice the Pineapple (1) into 1/2 inch slices.
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.

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Desserts Featured Jamaican Trinidadian

Homemade Rum Raisin Ice Cream

January 7, 2026April 16, 2025Leave a Comment

I’ve always treated Homemade Rum Raisin Ice Cream as a Sunday lunch celebration staple, dusting off Dad’s old crank ice cream maker was a signal that something special was coming. My version is inspired by that nostalgia, swapping the store-bought version for a silky custard infused with rum‑soaked raisins. With a low‑heat soak option for kid-friendly sweetness, this ice cream blends creamy richness with tropical charm and a gentle boozy bite.

rum raisin ice cream in glass cup next to a shot glass of rum

Ingredient Guide

Egg Yolks: Add luxurious texture and richness to the custard base.
Milk: Used to lighten and balance the custard’s creaminess.
Heavy Cream: Provides the luscious body that makes it feel indulgent.
Sugar: Sweetens the custard and balances the rum flavor.
Rum‑Soaked Raisins: The star flavor—raisins soaked in rum overnight or gently heated for infusion.
Salt: Enhances all flavors and rounds out sweetness.
Vanilla Extract: Complements the custard with a sweet, aromatic warmth.

Shopping Made Easy

Use standard dairy aisle staples, such as whole milk and whipping cream.
Choose a rum you enjoy; spiced or dark rum works beautifully for soaking raisins.
If gummy rain raisins aren’t your thing, try rum-soaked dried cherries for an elegant twist.

Cooking Notes from the Kitchen

Always temper the egg yolks with warm milk to prevent curdling .
Soak raisins overnight, or warm them gently in rum to infuse flavor and cook off alcohol if serving to children .
Chill your custard for at least 2 hours. Cold base churns better and yields creamier results.
Add soaked raisins during churning to evenly distribute them.
For firmer texture, freeze the churned ice cream for 1–2 hours before serving.

What’s the difference between homemade and store-bought rum raisin ice cream?

Homemade versions are churned fresh, with real custard and unrushed soaking of raisins, giving them a creamier texture and bolder rum flavor than most commercial brands.

Is the rum cooked off in this recipe?

Partially. If raisins are gently warmed in a pan before soaking, most of the alcohol evaporates while retaining their flavor. Overnight soaking preserves more rum notes.

Is rum raisin ice cream kid-friendly?

Rum raisin ice cream typically contains real rum, which adds flavor and helps keep the texture smooth. While the alcohol content is usually minimal and some may evaporate during preparation, it’s best to avoid serving it to children unless you use rum extract or ensure the alcohol is fully cooked off. Always check the recipe method to confirm.

Can I make this without an ice cream maker?

Yes, after chilling, pour into a freezer-safe container and stir every hour until set for a simple no-churn method.

How long does it last?

Keep in the freezer for up to 2 weeks. Let it soften for a few minutes before scooping for the best texture.

Homemade Rum Raisin Ice Cream

A luscious custard-style ice cream rich with rum‑soaked raisins and vanilla, a Caribbean twist on a classic favorite.

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Prep Time 15

Cook Time 20

Rest Time 2

Total Time 2 35

Course Desserts

Cuisine Jamaican, Trinidadian

Ingredients

4 egg yolks
1 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup fine sugar
1/2 cup raisins soaked in rum overnight or warmed
Pinch salt
1 tablespoon vanilla extract

Instructions

Soak raisins in rum overnight, or warm with 1 cup rum over low heat until plump. Cool before use.
Whisk sugar and egg yolks until pale and creamy.
Heat milk and cream until just below simmering.
Temper yolk mixture by whisking in warm milk a little at a time, then return all to the pot. Add salt and vanilla.
Cook custard until it coats the back of a spoon.
Strain into a bowl and chill for at least 2 hours.
Add custard to ice cream maker per machine instructions and churn, adding soaked raisins near the end.
Serve soft-serve, or transfer to a container and freeze 1–2 hours for firmer scoops.

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taro and stewed saltfish and garnish on plate

Caribbean Classics Fall Recipes Featured Jamaican Seafood & Fish Soups & Stews Weeknight Dinners Winter Recipes

Stewed Saltfish with Taro (Dasheen)

January 7, 2026April 16, 2025Leave a Comment

Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.

Ingredient Guide

Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
Tomato: Adds acidity and sweetness to balance the saltiness.
Fresh Thyme and Scallions: Contribute bright herbal notes.
Vegetable Oil: Used to sauté vegetables and enhance flavor.
Salt and Black Pepper: Seasoning to complete the dish.

Shopping Made Easy

Look for taro (dasheen) in the produce section—choose firm, smooth roots.
Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
Scotch bonnet peppers vary in heat—use more or less depending on preference.
Fresh thyme adds authentic flavor, but dried can be used in a pinch.

Cooking Notes from the Kitchen

Boil or steam taro until fork-tender before combining with saltfish.
Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
Gently fold cooked taro into the stewed mixture to avoid mashing it completely.

How long do I soak or boil saltfish?

Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.

Can I use other ground provisions instead of taro?

Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.

What can I serve with taro and stewed saltfish?

It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

2 pounds taro dasheen
1/2 pound saltfish, cod; soaked and flaked
2 tablespoons vegetable oil
1 onion diced
1/2 cup bell pepper diced
2 celery stalks diced
3 cloves garlic minced
1 tomato diced
3 sprigs fresh thyme leaves only
2 scallions chopped
Salt to taste
Black pepper to taste

Optional

1 Scotch Bonnet pepper seeded and finely chopped

Instructions

Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add tomato, Scotch bonnet pepper, and thyme.
Cook 3 minutes more until fragrant.
Stir in flaked saltfish and cook for 5 minutes to meld flavors.
Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
Season with salt and pepper to taste, stir in scallions, and serve hot.

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Baigan Choka (Eggplant Dip) in an orange serving bowl

Appetizers & Snacks Featured Grilling Trinidadian

Baigan Choka (Oven-Roasted Eggplant Dip)

January 7, 2026April 16, 2025Leave a Comment

Baigan Choka is a beloved Trinidadian dish that traditionally involves roasting eggplant over an open flame or, for even deeper flavor, directly on hot coals. While this method delivers unmatched smokiness, it’s not always practical, especially if you live in a temperate climate or want to avoid the cleanup that comes with open-flame cooking. This oven-roasted version was developed to capture those signature flavors using a more accessible method. Whether you’re a student working with a toaster oven or want a no-fuss recipe, this version of Baigan Choka delivers rich, roasted flavor with ease.

Ingredient Guide

Eggplant (Baigan): The main ingredient, providing a creamy base when roasted and mashed.
Scotch Bonnet Pepper: Adds a fiery kick; adjust quantity to control heat level.
Garlic: Infuses the eggplant with aromatic depth; used both in roasting and in the pepper paste.
Onion: Sliced and sizzled in hot oil to create a flavorful topping known as “chunka.”
Olive Oil: Used for the chunka, adding richness to the dish.
Vegetable Oil: Coats the eggplant and pepper for roasting, ensuring even cooking.
Salt: Enhances the natural flavors of the ingredients.

Shopping Made Easy

Eggplant: Look for firm, glossy eggplants without blemishes; medium-sized ones are ideal.
Scotch Bonnet Pepper: Available at Caribbean or international markets; habanero peppers can be a substitute.
Garlic and Onion: Common pantry staples; ensure freshness for the best flavor.
Oils: Both olive and vegetable oils are widely available; use high-quality olive oil for the chunka.

Cooking Notes from the Kitchen

Roasting Method: Traditionally, baigan choka is made by roasting eggplant over an open flame or hot coals for a deep smoky flavor. This version uses the oven’s broiler to simulate that effect; no open flame or winter weather limitations.
Stove Caution: While some prefer roasting directly over a gas burner, be prepared for a major cleanup afterward. The oven method avoids that hassle.
Student-Friendly: This recipe works well in toaster ovens, making it ideal for students or those with limited cooking space.
Chunka Technique: Pouring hot oil over raw onions atop the mashed eggplant not only cooks the onions but also infuses the dish with a distinctive flavor.
Serving: Best enjoyed warm with sada roti, but also pairs well with other flatbreads or as a dip for chips.

Baigan Choka (Oven-Roasted Eggplant Dip)

A classic Trinidadian dish, baigan choka is traditionally made by roasting eggplant over an open flame. This oven-broiled version captures the essence of the original, delivering that smoky flavor with less mess, perfect for those in cooler climates or without access to a grill.

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Prep Time 5

Cook Time 30

Total Time 35

Course Appetizers & Snacks, Grilling

Cuisine Trinidadian

Servings

Ingredients

2 medium eggplants about 2-3 lbs
1/4 teaspoon salt
2 tablespoon olive oil
1 teaspoon vegetable oil
2 cloves garlic divided
1 pepper scotch bonnet pepper seeds removed
1 small onion

Instructions

Set your oven to the broil setting 525 degrees F (275 degrees C).
Prepare the Eggplant (2). Trim off the stem area, make some slits in the eggplant for maximum flavor.
Slice one of the Garlic (2 clove) thinly and place them into the slits in the eggplant.
Line a sturdy baking tray with tin foil.
Place the eggplant and Scotch Bonnet Pepper (1) and drizzle Vegetable Oil (1 teaspoon) on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.
After 5 minutes, remove the scotch bonnet – it should be slightly charred now.
In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and Salt (1/4 teaspoon) and pound to a smooth paste.
After 25-30 minutes, your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl as garlic-pepper mixture.
Now crush the eggplant you scooped out until it’s somewhat smooth.
Heat the Olive Oil (2 tablespoon) in a small frying pan just until it starts to smoke.
Meanwhile, thinly slice the Onion (1) and place it on top of the eggplant mixture (do not mix it yet). Now pour the heated oil onto the onion.
Mix well and serve.

Notes

Baigan is another name for eggplant.

This dish is both vegetarian and gluten-free.

Adjust the amount of scotch bonnet pepper to control the heat level.

Be cautious when handling hot peppers; wash hands thoroughly after use.

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Featured Jamaican Rice & One-Pot Soups & Stews

Jamaican Brown Stew Chicken

January 7, 2026April 16, 2025Leave a Comment

Brown Stew Chicken is a beloved dish across the Caribbean, with each island offering its unique twist. In Jamaica, this stew is known for its rich, dark gravy achieved by using browning sauce and a blend of spices. This recipe captures the essence of Jamaican Brown Stew Chicken, combining marinated chicken pieces with vibrant bell peppers and a flavorful sauce that’s both hearty and comforting.

Ingredient Guide

Chicken (Drumsticks and Thighs): Bone-in pieces provide flavor and tenderness; skin and excess fat are removed for a leaner dish.
Caribbean Browning Sauce: A dark, flavorful sauce made from caramelized sugar, adding depth and color to the stew.
Bell Peppers (Red, Yellow, Green): Sliced peppers add sweetness, color, and texture to the dish.
Scotch Bonnet Pepper: A fiery chili pepper that imparts heat and a fruity flavor; use whole for milder heat or sliced for more intensity.
Pimento Berries (Allspice): Whole berries contribute a warm, aromatic flavor characteristic of Jamaican cuisine.
Jerk Dry Rub: A spice blend that adds complexity and a hint of smokiness to the marinade.
Light Soy Sauce: Provides umami and saltiness, enhancing the overall flavor profile.
Tomato Ketchup: Adds sweetness and acidity, balancing the savory elements of the stew.
Smoked Paprika: Introduces a subtle smokiness and vibrant color to the dish.

Shopping Made Easy

Caribbean Browning Sauce: Available in the international aisle of most supermarkets or at Caribbean specialty stores.
Pimento Berries (Allspice): Found in the spice section; ensure they’re whole berries for authentic flavor.
Scotch Bonnet Peppers: Look for these in the produce section; if unavailable, habanero peppers are a suitable substitute.
Jerk Dry Rub: Pre-made blends are available, or you can create your own using traditional Jamaican spices.

Cooking Notes from the Kitchen

Marination: Allowing the chicken to marinate for several hours or overnight enhances the depth of flavor.
Browning the Chicken: Searing the marinated chicken pieces before stewing locks in juices and adds a rich color to the dish.
Managing Heat: For a milder stew, add the scotch bonnet pepper whole and remove it before serving; slicing it will increase the heat.
Serving Suggestions: Pair this stew with rice and peas, steamed white rice, or fried plantains for a complete meal.

What is Jamaican Browning Sauce, and can I make it at home?

Jamaican Browning Sauce is a dark, flavorful condiment made by caramelizing sugar and adding water. It’s used to add color and depth to stews and sauces. While store-bought versions are convenient, you can make it at home by carefully caramelizing brown sugar until dark and adding boiling water to achieve the desired consistency.

Can I use boneless chicken for Brown Stew Chicken?

Yes, boneless chicken can be used; however, bone-in pieces are traditional and add more flavor to the stew. If using boneless chicken, adjust cooking times to prevent overcooking.

How spicy is this dish, and how can I adjust the heat?

The heat level depends on the use of scotch bonnet peppers. For a milder dish, add the pepper whole and remove it before serving. For more heat, slice the pepper and include it in the stew. Always handle hot peppers with care.

What are some traditional sides to serve with Brown Stew Chicken?

Common accompaniments include rice and peas, steamed white rice, fried plantains, or boiled dumplings. These sides complement the rich flavors of the stew and make for a satisfying meal.

What’s the difference between Jamaican Brown Stew Chicken and other Caribbean stews?

Yes, Jamaican Brown Stew Chicken is distinct due to the use of browning sauce and a specific blend of spices, including pimento berries and scotch bonnet peppers. Other Caribbean stews may use different techniques, such as caramelizing sugar directly in the pot, and may include different vegetables and seasonings.

Jamaican Brown Stew Chicken

A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican

Servings

Ingredients

4 lbs chicken drumsticks and thighs, skin removed
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon jerk dry rub
1 tablespoon smoked paprika
8 pimento berries allspice
1 1/2 tablespoon Caribbean browning sauce
1 1/2 tablespoon light soy sauce
1 medium onion sliced
1/2 medium carrot julienned
1/4 red bell pepper sliced
1/4 yellow bell pepper sliced
1/4 green bell pepper sliced
1 scotch bonnet pepper whole or sliced
4 cloves garlic minced
3 slices fresh ginger
2 tablespoons tomato ketchup
4 tablespoons olive oil
2 cups water
2 tablespoons parsley chopped

Instructions

In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.
Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.
Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.
Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.
Garnish with chopped parsley and serve hot with your choice of sides.

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Classic Jamaican peas and rice in a white dish

Breads & Bakes Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Rice & One-Pot Seasonal Recipes Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian Weeknight Dinners Winter Recipes

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.

Ingredient Guide

Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.

Shopping Made Easy

Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.

Cooking Notes from the Kitchen

Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.

What is rice and peas?

Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.

When is it in season?

Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.

How do I store rice and peas?

Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.

Can I make this ahead?

Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.

What pairs well with rice and peas?

Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.

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Prep Time 10

Cook Time 30

Total Time 40

Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

1/2 cup dry red kidney beans
1/4 teaspoon black pepper
1-1/2 cups coconut milk
1 pepper Scotch Bonnet peppers
1 bulb onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain brown rice par boiled
1/4 teaspoon ground allspice
2 stalks scallions
2 cups water

Instructions

If using dried beans, rinse and soak overnight.
Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
Fluff rice gently with a fork and serve hot.

Notes

water according to your rice cooker directions for cooking brown rice
treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What kind of pumpkin works best?

How spicy is it?

Is this soup gluten-free?

Can I make it ahead?

Can I serve this as a main dish?

Caribbean Coconut Curry Pumpkin Soup

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What can I use as a substitute for breadfruit in this pie?

Is this pie okay for vegetarians?

How long can I store breadfruit pie leftovers?

Can I prep it ahead of time?

Ultimate Breadfruit Pie

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How long should I braise the lamb?

What is shado beni and can I substitute it?

Can I use boneless lamb for this recipe?

How spicy is this dish with scotch bonnet?

Can I make this recipe ahead of time?

What can I serve with coconut curry lamb chops?

Caribbean Coconut Curry Lamb Chops

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is pone?

What can I use instead of fresh pumpkin?

Is the coconut milk optional?

How do I know when it’s fully baked?

Can I grate cassava in advance?

Cassava Pone

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

How do these muffins stay diabetic-friendly?

Can I use regular sugar instead of Splenda?

Can I freeze these muffins?

What if I don’t have pistachio nuts?

Diabetic-Friendly Ginger Mango Muffins

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between marmalade, jam, and jelly?

What pan should I use for marmalade?

Can I use frozen fruit?

How do I know when it’s done?

How long will this marmalade last?

Papaya Pineapple Marmalade

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is chow?

Can I make this without a grill?

What can I use instead of applewood chips?

Is this chow very spicy?

Applewood Smoked Pineapple Chow

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between homemade and store-bought rum raisin ice cream?

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients