Delicious Lemongrass Stewed Chicken in 30 Minutes.

May 27, 2025December 7, 2023Leave a Comment

Growing up on the islands meant that whenever we got a fever mom would make us fever-grass tea. Basically we grew up associating being sick with this bush. Fast-forward years later and being new to Canada, I was blown away by this very same fever-grass. My cousin invited me to meet her in Toronto for lunch at a Vietnamese restaurant and things would never be the same again. From that day on I’ve been in love with fever-grass aka Lemongrass! Lemongrass chicken (grilled) on plain on steamed white rice, 30 years later and I still lovingly recall the dish.

You’ll Need…

3 lbs chicken (I used drumsticks)
1 1/2 tablespoon Caribbean Green Seasoning
1 medium tomato (diced)
1 medium onion (diced)
1 habanero pepper (see notes)
1 tablespoon Worcestershire sauce
3/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1 tablespoon chopped parsley
1 scallion (chopped fine)
6-8 sprigs thyme
3-5 sticks lemongrass (about 5 inches)
1 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
2 cups water

Notes! Use any hot pepper you like or can source and in the amounts you can tolerate. With the lemongrass I removed the first layer of ‘skin’, then used the back (spine) of my knife to smash them (explained in the video below).

While I didn’t mention a lime or lemon (or 1/2 cup of vinegar) in the ingredient list, I did use the juice of the lime to wash the chicken drumsticks after I removed the skin off them, along with cool water. I know not everyone is comfortable washing chicken.

Season the chicken with everything except the water, thyme, lemon grass, scallion, parsley, oil and sugar. Give it a good mix, then allow it to marinate for at least one hour.

The browning step is best followed using the video below as I couldn’t pause to take pics as it happens very quickly. Heat the oil on a medium high flame in a deep heavy pot, then add the brown sugar and stir (explained in the video), it will melt, go frothy and then a deep amber. This is when you’ll add the seasoned chicken to the pot and stir to coat. In the video I explain why you may need to turn the fan on in your kitchen and why if the sugar goes black, STOP and do NOT continue.

Turn the heat to medium, cover the pot and cook for 4 minutes. After-which remove the lid and burn off any liquid which may have sprouted naturally.

In the same bowl you marinated the chicken, swish around 2 cups of water to pick up any remaining marinade. This water now goes into the pot to fully cook the chicken. Add the thyme and lemongrass. Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar.

20-25 minutes later it’s time to personalize things. Taste and adjust the salt to your liking, ensure the gravy’s consistency is on par to how you and your family enjoy and remove the pieces of thyme and lemongrass and into the rubbish. They’ve completed their mission.

Keep in mind that the gravy will thicken a bit as it cools and the residual heat in the pot will also assist in doing so. Toss in the parsley and scallion and mix. Turn off the stove.

An incredible way to add a new flavor to a classic Caribbean dish, in brown stew chicken. Feel free to add a teaspoon of grated ginger along with a bay leaf if you want. Serve with rice, roti, bread, ground provisions on any way you usually serve saucy chicken dishes. My fave.. on top of white cheddar mac and cheese.

Gluten Free Seafood

Green Fig (cooking banana) With Saltfish.

May 27, 2025December 2, 2023Leave a Comment

When we did the Green Fig Salad we would have already discussed that for the most part, bananas are lovingly called FIG/s and the green ones are used in cooking in the Caribbean. There were comments when I posted the video that these were not figs, so I wanted to clarify things again.

You’ll Need…

2 lbs green cooking bananas (green fig)
1/2 lb boned salted cod (prepared)
2 tablespoon coconut oil
1 large tomato (diced)
1 medium onion (diced)
4-6 cloves garlic (smashed)
2 scallions (chopped)
3-5 bird’s eye peppers (see notes below)
1 teaspoon black pepper

Notes! In doing this recipe gluten free, please go through the full list of ingredients to make sure they meet your gluten free dietary requirements. I used coconut oil, however you may use any oil you prefer using. While I only had Bird’s Eye peppers on hand, you may use any spicy peppers you have or prefer. Or should you not like the dish spicy, the option to leave it out is up to you. Please use the video below to follow along, especially when preparing the green cooking bananas. When shopping for the green bananas (fig) outside the Caribbean, they may be called Green COOKING Bananas.

May I recommend that you try to source boned or boneless (bones removed) salted Cod or any salted fish you can afford. However, as you shred it (after you’ve boiled or soaked) be sure to keep an eye out for tiny bones and remove. Please refer to the video below (or above) to learn how to prepare the salted fish for use, so it’s rehydrated and most of the slated it was cured with, is removed.

In the video below I explained that you could peel the green bananas before boiling, but this step is much easier. Simply cut off both ends, then using a paring knife, cut the length of the banana, the depth of the skin. Then place them in a pot with water, bring to a boil, reduce to a rolling boil and cook for 10-12 minutes.

Drain and allow it to cool before peeling off the skin.

I explained in the video that I didn’t salt the water when boiling the green figs (banana) as I’m trying to cut back on the salt intake in my diet. Traditionally, 3/4 teaspoon of salt is added to the water.

Heat the coconut oil in a wide saucepan on a medium flame, then add the prepared salted Cod and stir well. Reduce the heat to low and cook for 3 minutes to flavor the oil.

After 4 minutes, add the onion, garlic, scallions, black pepper and tomato to the pan and stir well. The goal is to soften everything and in doing so, combine all of those flavors. Should you have some fresh thyme, add a couple sprigs (not mentioned in the ingredient list). Additionally, should you want to add diced bell peppers, you’re more than welcome to do so at this point.

The cooked green bananas should be cool enough to handle at this point. remove the skin (discard) and add them to the pan with everything. Feel free to cut them into smaller pieces should you prefer. I added the Bird’s Eye peppers whole as I didn’t want the heat throughout the dish (I munched on the peppers as I ate later). Should you want the raw heat, cut the peppers into small pieces and add them when you added the onions etc.

All we have to do at this point is coat the bananas with that lovely base we created, heat them though and we’re done. Essentially you’re looking at about 4-6 minutes or a med/low flame.

This is a complete meal. Serve with a few slices of ripe avocado and enjoy!

Gluten Free Seafood

Curry Lobster With Potato.

November 21, 2023November 2, 2023Leave a Comment

I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Seafood

Tuna Fried Rice.

October 22, 2023October 22, 2023Leave a Comment

Probably not the dish that comes to mind when you think about fried rice, but I urge you to give this one a try. Quick, tasty and very satisfying. The perfect combination in my humble opinion yea. Before we get started I must urge you to follow along with the video below as I mistakenly deleted the images for the step by step process from my camera. The few images I have are from my phone.

You’ll Need…

3 1/2 cups precooked chilled rice
1 can tuna (in water – drained)
3/4 tablespoon mushroom soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 medium onion (diced)
6-8 green beans (chopped)
2 cloves or garlic (diced)
1/4 teaspoon black pepper
2 tablespoon veg oil
1/2 cup chopped chives
5-8 cherry tomato

Notes! Please go through the list of ingredients to review for dietary restrictions. Add chopped hot peppers or some peppersauce should you want this dish spicy. I had my fried rice with the pineapple peppersauce (I shared a while back) on the side

May I recommend that you prep all the ingredients before starting as this is a QUICK dish to put together. I used a wok, but you may use any pan you prefer. Using a non-stick pan will mean you can cut back on the amount of oil needed. Also keep in mind that my rice was cooked in salted water and the sauces we’ll add will also have a sodium element to them. Basically you won’t need to add any further salt – but do taste at the end and adjust.

Start with the wok on a medium flame and add the oil, diced onion, garlic, green beans and black pepper. Stir and cook for 2-3 minutes.

Drain the tuna and add it to the wok at this point, stir well and cook for another 2-3 minutes, before adding the light soy, oyster and mushroom flavored soy sauce (any dark soy sauce will work, but I’m a huge fan of the mushroom one).

As I’ve mentioned in previous fried rice recipes, the key to a grainy (shelly) fried rice, is using day old chilled rice. In my case I had leftover boiled parboiled brown rice from the night before. Use your fav rice. After 2 minutes of adding the sauces to the wok, it’s time to add the rice and mix well.

Basically all you need to do at this point is heat through the rice and you’re done. So 3 to 4 minutes later top with the chives and cherry tomato. Yea that tomato will rock in here.

The residual heat will warm though the chives to give the completed tuna fried rice a lovely onion/garlic finish. You’ll find that the ‘pop’ from the warmed cherry tomatoes will be delightful.

Gluten Free Vegetarian

Poi Bhagi aka Malabar Spinach Recipe.

May 27, 2025October 11, 20231 Comment

Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai (aka Jamaican Callaloo), Dasheen Bush (tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.

You’ll Need…

2 tablespoon olive oil
1 medium onion (sliced)
2 cloves garlic (sliced)
1 Pimento pepper aka seasoning pepper (sliced)
1/2 teaspoon cumin seeds (geera)
1 medium tomato (diced)
1 teaspoon turmeric
1 1/2 lb Malabar spinach
1/2 teaspoon salt

Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.

In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.

It’s then time to add the sorfran (Turmeric) and stir well.

Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.

As it cooks down (be sure to stir well) add the diced tomato to the pan.

Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.

At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.

My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.

Meat & Poultry

Stewed Chicken Liver.

May 27, 2025October 7, 2023Leave a Comment

Here’s yet another dish I’d never touch as a lil fella growing up on the islands, yet today it’s one of my favorite things to have with Dhal and Rice, with a side of Kuchela. We (my brother and 2 sisters) weren’t overly picky eaters as children, however we did make it a bit challenging for mom at times.

You’ll Need…

1 1/2 lb chicken liver
1 1/2 tablespoon olive oil
2/3 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
3/4 tablespoon Mushroom Soy Sauce (any dark soy sauce)
1/2 medium onion (diced)
1 medium tomato (diced)
2 cloves garlic (crushed)
1 teaspoon tomato ketchup
1 1/2 tablespoon chopped chives

Notes! Please use the video below to follow along as it’s loaded with tips which I may have missed to mention here. Additionally I’d like to mention that I washed the liver (after I cut into pieces) with the juice of 1/2 a lime and cool water. If doing this recipe gluten free, please go though the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

After having cut and washed the liver, it’s time to marinate it for 5 minutes with the Caribbean Green Seasoning, Salt, Black Pepper, Ketchup and Soy Sauce. I used Mushroom Soy sauce, but you may use any dark soy sauce with success. Should you want to add a 1/2 teaspoon of grated ginger, it will add a lovely flavor as well. Mommy would use Caribbean Browning sauce instead of the soy sauce, but my cupboard was bare… gotta make a trip to the Caribbean market soon.

On a medium heat, add the oil to a saucepan, followed by the onion and tomato. After 2 minutes, turn the heat to low and add the crushed garlic and cook for a further 2-3 minutes.

There’s no need to marinate the seasoned Chicken liver for too long. Once the onion is soft and tomato starts to melt, turn the heat back up to medium/high and add the chicken liver to the pan. Stir well. I added a splash of water (about 2 tablespoon) to the bowl I marinated the liver in to pick up any remnants of the marinade, then add it to the pan.

The liver will also release it’s own liquid, so may I recommend you don’t place a lid on the pan or we could easily over-cook the liver. That said, unlike some recipes you may come across which cook the liver until ‘pink’, I need mine cooked thoroughly.

Do remember to stir it a few times to make sure it cooks evenly.

After 5 minutes on that medium/high heat, it’s time to personalize things a bit. Decide if it’s cooked to your liking (cook longer if necessary), if you want gravy or not (mommy would do this dry), and taste and adjust the salt to your liking. At this point I added the chopped chives and cooked it for 2 minutes more to get rid of most of the liquid.

I find that finishing with the chives gives it a lovely garlic/onion flavor. But you can opt for parsley or Chadon Beni (culantro). Should you find it difficult to source Chadon Beni, you may use Cilantro (coriander). Keep in mind that it will further cook after you turn off the stove due to the residual heat in the pan.

You’ll notice that I didn’t use an Caribbean Sunshine (scotch bonnet), but you’re free to add some should you want a little heat in the finished stewed chicken liver. Add it with the onion and tomato at the start.

Gluten Free Vegetarian

Classic Eddoes Talkari.

September 26, 2023September 26, 2023Leave a Comment

While I’ve been told that our grandmother’s (maternal) version of this dish was unmatched, I’m sure she would be pleased with the excellent job I’m doing with this simplified take on a classic vegan dish from Trinidad and Tobago.

You’ll Need…

2-3 lbs eddoes
4 cloves garlic (chopped or smashed)
1 medium onion (sliced)
1/2 teaspoon salt
1 1/2 tablespoon olive oil
1 teaspoon Caribbean Green Seasoning
1 green Scotch Bonnet pepper (sliced)
1/2 teaspoon black pepper
water

Notes! If doing this dish gluten free, may I recommend that you go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. May I also recommend that you watch the video below as I explain how to choose and peel eddoes and why it’s IMPORTANT that you wear gloves or coat your hands with oil before you handle them.

Peel, wash and cut the eddoes.

Heat the oil (your choice of oil) on a medium flame in a saucepan. Add the onion, garlic and black pepper. Turn the heat down to low and cook for 2-3 minutes.

It’s time to add the scotch bonnet pepper. I used an entire green one (not mature) as the heat level and flavor is somewhat unique. Should you prefer to leave out the “heat” element, you’re free to do so or use in amounts you can tolerate.

After about 2 minutes after adding the scotch bonnet pepper, it’s time to add the eddoes to the pot and stir well.

Add the salt and Caribbean green seasoning, followed by water and bring to a boil (turn the heat up). You need to add enough water to completely cover everything.

Reduce to a simmer and cook for between 20 and 25 minutes. The eddoes will start to break down and the sauce will thicken. Here’s where you’ll decide (once the eddoes are fully cooked – SOFT) how thick you want the gravy or sauce and adjust the salt to your liking.

I must admit that it’s not a pretty dish (maybe this explains why I was never a fan of it as a lil fella on the islands), however the flavor from such a simple dish is very surprising. I know the question on your mind is “what do we eat this with?” For me it’s got to be hot (thin) Sada Roti.

So what makes this version differ from my mom and her mom? Salted Cod! They both add flaked salted cod (say saltfish) along with the onion and garlic at the start.

Meat & Poultry

Quick And Simple Jerk Pork Stir Fry.

May 27, 2025September 19, 2023Leave a Comment

I luv me some Jerk Chicken, and while Jerk Shrimp is underrated IMHO.. Jerk Pork is simply special (outstanding). Especially when it’s been marinated overnight in a wicked Jerk Marinade and grilled over charcoal or on my Traeger Smoker. You MUST allow things to happen low and slow though. With that said, I had some leftover Jerk Pork from the night before so I decided to clear out the fridge a bit and rock a wicked Jerk Pork Stir Fry.

You’ll Need…

1/2 lb jerk pork slices
1 1/2 tablespoon grape seed oil (optional)
2 cloves garlic (chopped fine)
1 medium onion (sliced)
3/4 red bell pepper (chopped)
3/4 orange bell pepper (chopped)
1 medium carrot (thin sliced)
2 stalks celery (with leaves)
3/4 teaspoon sesame oil
1 tablespoon chili crisp
1 tablespoon hoisin sauce
3/4 tablespoon dark soy sauce
2 scallions (chopped)
leaves of celery (chopped)

Notes! May I recommend that you follow along with the video below. Should you want this extra spicy, add any of your fav hot peppers or a dash of pepper sauce (hot sauce). The jerk marinade I used in grilling the pork had scotch bonnet peppers in it.

Further. Should you want to add grated ginger, sliced cabbage, mushrooms and zucchini to the stir fry, please do so. Additionally, you may add cooked noodles and have it become an outstanding one-pot meal.

Prep all the ingredients as the cook time will be fairly quick.

Heat the oil (use your fav oil) on a medium flame (I explain why I like using a wok), then add the celery (sliced), followed by the onion and garlic. Turn the heat down slightly so we don’t burn the garlic. Should you want to add grated ginger, do so now.

After 2-3 minutes, turn the heat back up to medium and add the peppers and carrot, along any other vegetable/s you feel like adding. Stir well and cook for 2 minutes.

Now go in with the Hoisin, Sesame Oil, Soy Sauce and Chili Crisp. Stir well and cook for another minute. I don’t usually add any salt as the jerk marinade I used along with the soy sauce is enough sodium for me. But later on you may add salt should you like (after tasting the completed dish).

In goes the thinly sliced Jerk Pork and cook until the pork is heated through. About 2-3 minutes on that medium flame.

Just before turning off the stove add the scallions and celery leaves and toss. The residual heat will warm those through and brighten up the overall stir-fry.

I’m not the biggest fan of sesame oil, so I went lightly, however you may adjust this to your liking. Should you be adding cooked noodles to the mix, may I suggest that you double up on the sesame oil, soy sauce and hoisin sauce. Oyster sauce is a great addition to this Jerk Pork Stir Fry as well.

Serve warm!

I hope you get an opportunity to make this awesome Jerk Pork Stir Fry for you, your family and friends.

Gluten Free Meat & Poultry

Caribbean Curry Goat.

May 27, 2025September 15, 20232 Comments

Do we really need another Curry Goat recipe? If the technique is different than the ones I’ve already shared, absolutely YES we do! Over the years we done Curry Goat in the Oven, in the Slow Cooker, Coal Pot, Pressure Cooker, and the more traditional low and slow way. However, in none of those recipes did we employ the use of this technique of cooking curry.

You’ll Need…

4-5 lbs goat (with bones)
1 lime or lemon (see note)
1 medium onion (sliced)
10-14 cloves gallic (smashed)
2 1/2 tablespoon olive oil (use your fav oil)
2 heaping tablespoon Caribbean Green Seasoning
2 bay leaves | 1/2 teaspoon black pepper
3/4 tablespoon Anchar Masala
1 teaspoon Cumin seeds (geera)
1 scotch bonnet pepper (see note)
2 1/2 tablespoon curry powder
4-6 pimento berries (allspice)
1 large tomato (diced)
3/4 tablespoon salt (adjust)
water
6 sprigs fresh thyme
2 tablespoon chopped parsley

Notes! May I suggest that you watch the video below as I share valuable washing, cutting, and other important steps in more detail. I used goat meat with bones as I much prefer the deeper flavor I get from doing so. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free requirements. Especially the Curry Powder you use as some may contain fillers. The Anchar Masala can be sourced at your local or online West Indian grocers. In total I used close to two Scotch Bonnet peppers as I enjoy my Curry Goat spicy. You’re free to use as much or less to your own heat tolerance.

In a deep heavy pot on a medium flame, add the oil, followed by the onion and garlic. Cook on low for 2 minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Green Seasoning. Cook for another 3 minutes on low, stirring a few times.

Add the curry powder and stir well. Cook for 4-5 minutes. Now turn the heat up to medium and add 1 1/2 cups water. Followed by the pimento berries, tomato, and Anchar Masala. Should you not have the masala, use 1 teaspoon ground roasted cumin (geera).

The goal here is to cook out the ‘rawness’ of the curry, while building a wicked curry base. Add the bay leaves. The tomato will help us later develop a wonderful gravy and the acidity brings balance to the overall flavor of the curry.

Cook on a rapid boil until all of the liquid is gone. This step will concentrate the overall flavor of the curry. In the video I explained that I want to see the oil we started with, plus get separation when I pass my spatula.

At this point we’ll add the washed and drained goat to the pot. Turn the heat up to medium/high as we want to sear the pieces of goat and in the process coat it with the curry. No we did not season the goat in advance and in the video I explained how and why I washed the the goat with the lime juice.

Turn the heat to medium, cover the pot and let the goat spring it’s own juices as it comes to a boil. After which, turn the heat to med/low and let it cook with the lid slightly ajar for 10 minutes.

Time to move on. Remove the lid, turn up the heat and burn off that liquid.

We now have to add liquid to slowly braise the goat until fork tender. I’ve been asked about using chicken and/or beef stock instead of the water I prefer using. Note that should you use stock, it will alter the taste of the finished curry. If I were to use any stock, it’d go for a vegetable one.

Add boiling water to the pot to cover the goat by about 1 inch or so. Bring to a boil, then turn the heat down to a simmer, add the salt and allow it to cook with the lid on (slightly ajar) for 2- 3 hours. Yes it will take long and as explained in the video, the cook time (getting tender) will depend on how old the goat was when it was butchered. An older goat will obviously take longer to tenderize.

As it came up to a boil I added the sprigs of time and floated a Fatali pepper (optional), which I broke later on to release the heat. Should you want to control the heat of this curry goat, do not add a scotch bonnet at the start when we did. Instead, float a WHOLE pepper at this point and Do NOT break it. Near the end, remove the pepper and discard. You’ll get a subtle kiss of heat and tons of flavor from the oils on the skin of the pepper.

Remember to stir every 20 minutes or so and make sure there’s water so it doesn’t burn (add if necessary). After about 2 and 1/2 hours, check to see if it’s tender to your liking and you may as well taste and adjust the salt now.

Once you’re happy with the salt and tenderness, adjust the gravy (turn up the heat to thicken.. but keep in mind that it will thicken as it cools). Final step is to add the parsley and turn off the stove. Since goat can be fatty (unless you use lean boneless), I find that the parsley cuts the fat a bit. Traditionally you’d use Shado Beni (culantro) or cilantro (coriander) instead.

We didn’t season and marinate the goat over night, however you’ll be pleasantly surprised how delicious this Curry Goat is.

Low and slow is the game. Yes a pressure cooker will cut the time by about 75%, but I can guarantee you, it will not be as tasty.

Gluten Free Seafood

Bhagi (Jamaican Callaloo) Fried Rice.

September 8, 2023August 10, 2023Leave a Comment

Summertime I look no further than my garden for inspiration for meals to make. With an abundance of chives and Jamaican Callaloo (chorai bhagi) and previously harvested garlic, I decided to put the leftover rice I had in the fridge, to use.

You’ll Need…

3 cups chilled pre-cooked rice (cooked in salted water)
1 lb Jamaican Callaloo (chorai bhagi aka spinach)
1 1/2 tablespoon grapeseed oil
6 chives (chopped)
1/3 red bell pepper (diced)
1/3 yellow bell pepper (diced)
1 1/2 tablespoon mushroom soy sauce
6 cloves garlic (sliced thin)
6-10 cherry tomatoes (1/4)
Salted Cod (I used a little less than 1/4 lb)
1 teaspoon Sesame oil

Notes. Feel free to leave out the bell peppers if you wish. As explained in the video below, they were about to go bad in the fridge, so in the pot they made an appearance. Should you want this rice dish spicy, add some chili oil or finely diced hot pepper of your choice. I used par-boiled brown rice, but you’re ok using any rice you have on hand or enjoy. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash the Jamaican Callaloo, remove the leaves and chop (explained in the video). May I recommend you prep the other ingredients in advance as well, as this is a very quick dish to put together. With the salted Cod, I poured boiling water over it, in a bowl. When it was cool to touch, I drained, squeezed out the water and flaked. I used boned (bones removed) salted cod, however I still looked for any bones which may still be present (remove and discard).

In your wok or frying pan on a medium heat, add the oil (I only used Grapeseed oil as that’s the only oil I had on hand – use olive, veg or coconut oil if you wish), followed by the salted Cod. Cook for 3 minutes, then add the sliced garlic and bell peppers. Cook for 2-3 minutes, then add the chives.

Cook for another minute then add the prepared Jamaican callaloo. It may look like a lot, but it will wilt down quickly. As it does, give everything a good mix.

About 3 minutes in, add the mushroom soy sauce.

Toss in the tomato and cook for about 5 minutes on a medium low heat. Natural juices will sprout. Turn up the heat at this point to burn off that liquid before adding the chilled rice. Yes, chilled rice will give you a more grainy fried rice at the end.

Top with the sesame oil and stir well to combine everything. Your heat should be on medium as all we need to do now is heat the rice through and we’re done. I’m not the biggest fan of sesame oil so I went in light, but you can add more if you wish. A little Oyster sauce would be nice in here, should you want to add a tablespoon or so.

Before you turn off the heat, taste for salt and adjust accordingly. Since the rice was cooked in salted water, the salted cod had remnants of the salt it was cured in and the mushroom soy sauce was a bit salty… I didn’t add any salt.

A wonderful summertime lunch, inspired by my lil kitchen garden.

Gluten Free Sauces & Condiments Vegetarian

Caribbean Green Seasoning.

May 28, 2025August 4, 20237 Comments

Yes, I’ve shared a few Caribbean Green Seasoning videos on YouTube and Facebook, and while I have shared a version here on the website, that recipe dates back to 2009 and since then over 700 recipes have since buried it. Basically people are having a difficult time finding it. If you’re not familiar with Caribbean Green Season, it’s the go-to marinade for our poultry, meat, fish + seafood and vegan/vegetarian dishes.

You”ll Need…

750 ml Olive Oil
15-18 scallions
.226g (about 1/2 lb) garlic
3 cups chopped parsley
6 Pimento peppers (aka seasoning pepper)
2 Green Scotch Bonnet Peppers (see note below)
2 cups chopped Cilantro (coriander – see note below)
1 bundle Thyme (about 50-70 sprigs)
1 cup chopped celery (leaves)

5 Italian roaster Peppers

Note. Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

Start by washing the ingredients really well, especially the cilantro which can have a bit of dirt still attached to the roots. In washing, remove dead leaves and other debris.

Allow them to air dry on a kitchen towel, then give everything a rough chop to make it easier for your blender or food processor. I much prefer using a food processor as I can get it to the perfect texture and consistency. I like it somewhat thick and with a bit of body as compared to most people who basically liquify it.

With the Thyme, you may use the tender stems, but PLEASE Remove the woody ones and discard. They may not break down in the food processor and become a choking hazard when you use the Green Seasoning later on in your meals.

Stack (in layers) some of each ingredient, add about 1/2 the oil and pulse with your food processor (yes, you can use a blender as well). Stop to scrape down the sides and to keep adding more of the herbs, garlic and peppers.

I like layering the ingredients as I find I get a much better combination at the end. I did mine in two batches as this lot will make a few containers of Caribbean Green Seasoning.

I then fill up containers (save the ones after use as the Green Seasoning smell and taste will taint them), BUT leave about a cm space to the lid. Then to the back of the fridge where they live for the next couple months… until it’s time to make another batch. They will keep for at lest 6 months in the fridge if you’re wondering. Additionally you can freeze the Green Seasoning in ice trays, pop them out, then into a freezer bag and store in the freezer. Every time you need some, pop a cube out, instead of having to thaw a full container.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

May 27, 2025August 2, 2023Leave a Comment

Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven.

You’ll Need…

2 lbs Jingi (Chinese Okra)
1/4 lbs salted Cod (prepared)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
6 cherry tomatoes
1 1/2 tablespoon curry powder
6 cloves garlic (smashed)
1 teaspoon cumin seeds (geera)
3 medium potato (1/4s)
2 cups water
2 tablespoon Coconut Cream

Notes! If you wanted to do this curry dish fully vegan, simply leave out the salted Cod at the start. I used salted cod, but you may use any dried salted fish you prefer. Watch the video below to learn how I ‘prepared” the salted fish, and while I used boned (means the bones were removed) salted Cod, I still kept an eye out for any bones (to be removed and discarded). I used cherry tomatoes (or were they grape tomatoes?) but any tomato will work.

Using a sharp pairing knife or potato peeler, remove the outer skin off the Jingi and discard, cut into 1 inch cubes and rinse with cool water. Drain and set aside. You may want to prep your other ingredients at this time as well.

Add the oil to your pot on a medium flame, then add the prepared salted cod pieces to the pan, turn the heat to low and cook for 3 minutes. This step will flavor the oil. After which, remove and set aside.

In the same pot on a low flame (try to not remove the oil we started with – add a bit more if needed), add the garlic and stir well. 30 seconds later add the cumin seeds and cook for another minute. Then add the Caribbean Green Seasoning and stir well.

It’s now time to add your fav curry powder (heat still on low) and cook until fragrant. About 3 minutes. During this time add the black pepper.

Now turn the heat to medium and add the cubed pieces of Jingi and stir to coat with the curry base we created. Feel free to add a splash of water if you find that it’s starting to stick at the bottom of the pot.

It’s now time to add the pieces of potato and stir again. Top with the tomato, salt (see my tip in the video) and water and with the lid on, bring to a boil.

Once you have a good boil going, reduce to a simmer, add the coconut cream and cover the pot slightly ajar. Cook for 20-25 minutes or until the potatoes are tender.

With everything tender and falling apart, it’s time to ad back the pre-cooked salted Cod to the pot and stir well. Taste and adjust the salt and crank up the heat should you find that it’s too runny for your liking (keeping in mind that it will thicken as it cool).

Such a simple, yet wickedly tasty dish!

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Caribbean Green Seasoning.

Recipe Card

Caribbean Green Seasoning

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Amazing Curry Jingi (Chinese Okra).

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