Important! (save the hate)… I posted this recipe within the “Vegetarian” category as well. As explained in the video below, you may leave out the stewed chicken should you prefer for a fully vegan/vegetarian dish. With an abundance of Chorai Bhagi (aka, Jamaican Callaloo or Spinach) in my garden this year, naturally I could could not allow any to go to waste.
You’ll Need…
2 lbs Chorai Bhagi (prepared) 1 medium onion (sliced) 7 cloves garlic (smashed) 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoon olive oil 1/2 scotch bonnet pepper (optional) 2 tablespoon pure coconut cream Leftover Stewed Chicken (Caribbean style)
Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. I used scotch bonnet pepper in the recipe, but you can leave it out should SPICY not be your thing. Additionally, you can use any spicy pepper you like or can access. Should you wish to add some diced tomato to the dish, it will add a lovely subtle flavor to things.
Wash and trim the leaves off the stems (I didn’t use any stems this time, but you can), then roll the Chorai into bundles you can handle and cut into ribbons 1 centimeter thick.
Heat the oil in a deep pot on a medium flame, then add the prepared Choria Bhagi to the pot and stir well.
Add the salt, black pepper, garlic and onion. Stir well!
It’s now time to add the coconut cream and scotch bonnet pepper should you decide to have the dish with a kick. Yes I kept the seeds.. trim off the seeds and white membrane around the seeds to control some of the heat (discard).
Remember to wash your hands with soap and water after handling such HOT pepper.
Place the lid on the pot and cook for 10 minutes. It will wilt and lessen in amounts.
Add the leftover Stewed Chicken, stir well and place the lid back on for another 5 minutes.
Here’s when you personalize things to your liking. Taste and adjust the salt and you need to decide if it’s as ‘cooked’ as you like. In my case I removed the lid and cooked it for a further 3 minutes to burn off the liquid at the bottom of the pot.
Luckily I had some Sada Roti in the fridge my mom sent us home with the last time we visited, but it’s also EXCELLENT with Rice or dumplings.
As we continue to explore the rich and diverse culinary culture of the Caribbean from a #MeatFree perspective, I’ve retooled the original version of this classic Caribbean recipe to be fully vegetarian and vegan. You’ll notice subtle differences from the traditional way of doing this dish, as explained in the video down below.
You’ll Need…
1 1/2 lb baby banana (chiquito) 1/2 medium onion (sliced) 1 1/2 tablespoon butter 4-6 cloves garlic (diced) 1/4 teaspoon black pepper 1/2 red bell pepper (chopped) 1/2 green bell pepper (chopped) 5 Grape tomatoes (cut in 1/2)
Notes! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. To make this fully vegan, replace the butter with olive or coconut oil. I encourage you to watch the video below as I explain a few other things in there, not covered here. I used grape tomatoes in the dish but you can use a regular medium tomato diced.
Heat the butter on a medium flame in a sauce pan (I used a non-stick pan), then add the onion, garlic, bell peppers and black pepper. Cook for 2-3 minutes, then turn the heat down to med/low and add the garlic.
About 4 minutes after adding the garlic, turn the heat back up to medium and add the peeled baby bananas (we say chiquito fig) to the pan, along with the tomato. Stir well to coat the bananas with everything. Add the salt and cover the pan. Feel free to add thyme and chopped scallions if you wish.
Turn the heat to medium/low and cook until the bananas are tender and have taken on some color. In my case it took about 10 minutes from the time I added them to the pan. Remember to stir well every 3-4 minutes.
This is a full meal on it’s own (2 people) or you can have it as a side to your other fav dishes. In the classic version salted Cod is added to the vegetables and the Chiquito bananas are pre-boiled before being added to the pan and refried.
Yet another version of String Beans as adapted from memories of growing up in the Caribbean. Pali (my nickname for Zyair Rook) and I were busy cleaning the weeds in the garden when we noticed that the beans we planted mid-spring had a bunch of beans ready for harvest. We harvested and cooked!
You’ll Need…
1 lb string beans 2 tablespoon olive oil 1/4 lb salted cod (prepared) 1 medium tomato (diced) 1 medium onion (sliced) 2 scallions (chopped) 1/2 bell pepper (sliced) 4 sprigs thyme 2 tablespoon water 1/2 teaspoon black pepper 4-6 cloves garlic (diced)
Note! If 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. I used Salted Cod, but you can use your fav dry/salted fish. There were no spicy peppers (like Scotch bonnet) used in the recipe as explained in the video below.
Wash the string beans, then remove the ends and discard. Chop or break into 1 to 2 inch pieces and set aside. For the Salted Cod, I placed it in a bowl then added boiling water onto it. When it was cool to touch I squeezed out the water, rinsed with cool water.. squeezed out that water and shredded it into bits. Note that I used boned (boneless) salted Cod, but I still kept an eye out for any bones.
Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod, followed by the onion, garlic and black pepper. Reduce the heat to low and cook for 4 minutes. Add the bell pepper (optional), thyme, scallions and should you decide to add any spicy pepper, do so now. Cook a further 3 minutes.
Turn the heat back up to medium and add the prepared String Beans (French beans will work too) and stir well.
Add the water and bring to a boil with the lid on.
Toss in the tomato, turn the heat down to a simmer and cook for 15 minutes with the lid on.
It’s now time to personalize things a bit. Check for salt and add if necessary, I didn’t add any as explained in the video, and should there still be liquid at the bottom of the pot, remove the lid (as I did) and cook a further 5 minutes with the lid off.
Personally I like the beans with a slight bit of body. We had it with Sada Roti in case you’re curious. But it’s just as delicious as a topping for steaming rice.
While Bodi was never on my top 20 list of things mom would cook while growing up on the islands, it’s definitely grown on me in my adult years. Yes, I’ve shared MANY Bodi recipes over the last few years, but this one is as traditional and basic as it gets.. without sacrificing flavor and overall taste. Basically it’s my fave!
You’ll Need…
1 lb bodi (aka bora, yard bean, long bean) 2 tablespoon olive oil 1 medium onion (diced) 1 mediun tomato (diced) 1/4 teaspoon black pepper 1/2 teaspoon salt (adjust) 4-6 cloves garlic (smashed)
Important! There’s a full tutorial video below to follow along to make cooking this delightful vegan dish as easy as possible. Should you want a little kick, add a bit of your favorite hot pepper to the pot. If making this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.
Trim the ends of the bodi and discard, then cut into 1 inch pieces. Rinse will cool water and drain.
In a saucepan (one with a lid) on a medium flame, add the olive oil, followed by the diced onion. Stir, lower the heat to medium-low and cook for 2-3 minutes. Then add the garlic and black pepper.
Cook for a further 3 minutes (lower the heat if you find that the garlic is starting to burn), then add the prepared bodi. Stir well to coat with that flavored oil.
Turn the heat up to medium, add the diced tomato and place the lid on the pan. If you wanted to add any spicy pepper, here is where I’d recommend you do. After about 3 minutes you should see it starting to boil (yes it will release it’s own juices along with the steam liquid). Turn the heat down to medium/low again and cook with the lid on. Should the pan be dry, add 1/4 cup of water.
After about 20 minutes (be sure to stir every 5 minutes or so) it’s time to personalize things a bit. Taste and adjust the salt to your liking and then decide if the Bodi is as tender as you like. I removed the lid and cooked with the lid off for a further 5 minutes as I wanted things a bit dry, rather than with any juices on the bottom.
Usually mom would cook it until it just starts falling apart, but I like the slight texture from cooking it my way. No she does NOT need to know this.
For extra flavor you may add 1/2 teaspoon grated ginger and the odd time I would also add a teaspoon of Hoisin Sauce to the pot. The two ways I enjoy this fry (fried) bodi is with Sada Roti or as a simple topping for hot rice.
There are many variations of making/cooking cornedbeef (from a can) in the Caribbean, making it easy to not know them all. Each family will have their version and while it may not be YOUR version, there’s no need to cornedbeef shame anyone (smile). There were mixed reactions from fans after I posted the video tutorial on YouTube(same video below)… mainly because they reacted to the title without watching the video where I explained why the use of Iceberg Lettuce and not the traditional cabbage.
You’ll Need…
1 can (tin) cornedbeef 1 medium onion (sliced) 1 medium tomato (sliced/diced) 1 teaspoon tomato ketchup 1 habanero pepper (optional) 1/2 teaspoon black pepper 2 scallions (chopped) 1/2 medium iceberg lettuce (rough chopped)
Note! I didn’t start with any oil/fat in the pan to begin with nor did I add any salt to the recipe. I explain why in the video below. Should you not like spicy or prefer a different type of hot pepper, feel free to make adjustments. Optionally you may add thinly sliced or grated carrots, bell peppers and even frozen corn can make it’s way in here.
Place a saucepan (I used a non-stick) on a medium low heat and add the tin (can) of corned beef, then using a spoon or spatula, break it up into small pieces. I explain why in the video below.
Add the onion, tomato, ketchup, hot pepper of your choice (I used a habanero) and the black pepper. Give it a good mix to combine. Cook for 4-6 minutes on a medium low heat.
Toss in the scallions, stir and cook a further 2 minutes before adding the roughly chopped lettuce to the pot.
At this point my mom usually turns the stove off (after mixing in the lettuce) and allow the residual heat from the pot to finish things off. In my case I left the stove on for a further 2 minutes before turning it off.
Other options (besides cabbage and lettuce) are kale, spinach and/or Jamaican callaloo (chorai bhagi). The perfect topping for hot steamy rice or if you have the time, rock some hot Sada Roti. When all fails, there’s nothing wrong with everyday sliced bread as a side or for a sandwich.
Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone.
You’ll Need…
3 lbs Chicken thighs (skin and fat removed) 1 1/2 tablespoon Caribbean Green Seasoning 1 1/2 tablespoon curry powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1 medium onion (diced) 1 medium tomato (diced) 4 Wiri Wiri peppers 6 cloves garlic + 1 tablespoon grated ginger 4 medium potato (1/4s) 1 can Pigeon peas (about 1 1/2 cups – rinsed) 4 cups water 2 tablespoon chopped parsely
Note! Feel free to use any spicy pepper and in the amounts you can handle, especially if you cannot source the wiri wiri peppers. The spicy pepper is optional. Please watch the video below to follow along, especially when it comes to ‘browning’ the chicken which can be a bit tricky.
Season the chicken with the salt, black pepper, Caribbean Green Seasoning, tomato, onion and curry powder. Mix well and if you have time, allow it to marinate for a couple hours or over-night.
Heat a heavy deep pot on a high heat, add the oil followed by the brown sugar (watch the video below) and stir. The sugar will melt, go frothy and then a deep caramel color. At this point, add the seasoned chicken to the pot and stir well to coat. If the melted sugar goes black, STOP! Allow the pot to cool completely, wash, dry and start over, or you’ll end up with BITTER tasting chicken.
Turn the heat down to medium and cover the pot. It will come up to a boil and in doing so natural juices from the chicken will sprout. Cook for 4-5 minutes with the lid on.
You may peel your potatoes at this point and give the can of pigeon peas a rinse with cool water.
In the same bowl where you seasoned/marinated the chicken, swish around the 4 cups or water to pick up any remaining marinade in the bowl – set aside.
Remove the lid off the pot, turn up the heat and burn off the liquid. This will intensify the color and flavor of the curry-stew. Once the liquid is gone, add the potato, garlic, pigeon peas, wiri wiri peppers, grated ginger and water. Stir will.. scrape the bottom of the pot as well. Bring to a boil.
Depending on the size of the chicken thigh you use and how large the potato pieces are, it will take between 15 and 20 minutes to be cooked thoroughly. I cooked it with the lid on but slightly ajar and on a medium/low flame. Here is where you will decided on a few things. Taste and adjust the salt to your liking and continue cooking to thicken the gravy so it’s not too runny (unless you strangely enjoy thin gravy). In this case, I cooked it for a further 5 minutes with the lid off. I also used the back of the cooking spoon to crush some pieces of the potato to help thicken the gravy.
Do keep in mind that after you turn off the stove it will further thicken as it cools (residual heat from the pot). Toss in the chopped parsley and you’re done. A classic Caribbean dish (Trinidad and Tobago), usually served with roti or rice. You’ll notice that I posted this recipe under “Gluten Free”, but it’s important that you go through the full list of ingredients to make sure they meet with your specific Gluten Free dietary needs. (Read the label of the curry powder you use, some contain fillers).
Pak Choi (Pak Choy or Bok Choy) as I recall, mom usually cooked when she had leftover Stewed Pork from the previous evening’s dinner to add to the mix. Rarely did she ever make it on it’s own or with salted cod (say saltfish) as I’m about to share with you.
You’ll Need…
5 lbs Pak Choi 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 scotch bonnet pepper (optional) 1/4 lb prepared salted Pollock 8-10 grape tomato 1/2 large onion (sliced) 7 cloves garlic (smashed) 2 tablespoon olive oil
Notes. The Salted Cod (salted Cod will work, but it can be a bit more expensive) I used was packaged as ‘boned’, which means the bones were removed. Watch this video on How To Prepare Salted Fish for use. I used chopped grape tomatoes, but you can dice a whole large tomato should you not have any. If you’d like to keep this fully vegan, you can skip the salted fish step. IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary needs.
It’s very important that you remove all the leaves of the Pak Choi and wash them individually (explained why in the video below). Then trim off the bottom (discard), stack and chop.
Prep your other ingredients as well.
In a wide saucepan on a medium low flame, add the olive oil (use any oil you like using) followed by the salted fish pieces. Stir and cook for 2-3 minutes.
Then add the onion, garlic, scotch bonnet pepper (if you like things spicy) and black pepper. Cook for a further 3 minutes.
It’s now time to start adding the washed and chopped Pak Choi to the pot. It will seem like a lot, but in a few minutes it will wilt down and easily fit in the sauce pan. I try to not cover the pan as I find it develops too much moisture (apart from the moisture the pak choi will already release).
Keep adding the chopped pak choi as it wilts down, then add the salt. Note. The salted Pollock may still have a bit of salt left in it even after you prepare it, so please keep that in mind. Reduce your heat to medium low and cook for about 25 minutes.
At this point, add the tomato to the pot and stir well. It’s now time to personalize this dish a bit. Taste and adjust the salt to your liking and in my case it still had a tiny bit of moisture on the bottom of the pan, so I cranked up the heat for 5 minutes, to get rid of that (fry it dong, as my mom say). However it’s up to you if you want that moisture as it’s fully cooked at this point.
This day I enjoyed it with rice, but my favorite is with Sada Roti fresh off the tawa.
Another version of this CLASSIC Caribbean dish – Stewed saltfish! In this adaptation we’ll add chopped cabbage and a few ochroes (Okra) for additional body and flavor, as my grandma would. As a lil fella growing up on the islands, I had no luv for salted Cod (fish) and to be honest I’m sure my siblings and I gave mom hell whenever she would cook with it. However as I grew older I found that I truly appreciate how it can stand on it’s own and/or how much flavor it can add to dishes.
I purchased boned (bones removed) Salted Cod, but as I prepared it, I did pay attention for any bones which may still be present (remove).
I’d recommend preparing all of the ingredients first. In the case of the Salted Cod (any salted fish you decide to use), you can watch this video How To Prepare Salted Cod For Use. Basically you need to rehydrate it and during the process, remove most of the salt it was cured with.
With the okra, I trimmed off the stems and sliced the larger ones down the middle. Heat a wide saucepan on a medium heat, then add the oil, onion, garlic, black pepper, thyme and hot pepper (should you decide to use any – any hot pepper you like or have on hand will work). As you get a sizzle going, turn the heat down to low.
After about 4 minutes on that low heat, add the prepared Salted Cod to the mix and stir well. Cook for another 3-5 minutes.
Turn the heat to medium (so it comes up to a boil) now and add the tomato, cabbage and okra to the pot. Stir well to combine and coat everything with that delicious flavored oil we created. Cover the pot if you have a lid large enough and allow it to cook on a medium/low flame.
SALT! I did not add any salt to this dish as the remining salt in the salted Cod was enough for my liking, but I’d recommend tasting near the end and adjust accordingly.
Basically at this point all you need to do is cook the okra to your liking and you’re done. I gave it 6-7 minutes after adding the cabbage and okra. Top it with the scallions and turn off the heat. The residual heat will heat up the scallion and give it a lovely finishing note. This day I had this stewed saltfish with boiled eddoes and dasheen… my idea of comfort food.
Growing up in Trinidad, dhal was always bubbling on the stovetop, simple, nourishing, and perfect for soaking up with rice or roti. But when salted beef got tossed into the pot? Oh gosh, now yuh talking! The smoky, salty richness of the beef adds a whole new dimension to this classic yellow split pea dish. Whether it was a rainy Sunday lunch or a make-ahead meal for the week, this kind of dhal took comfort food to a next level. Here’s how to bring that authentic Trini flavor to your kitchen.
Ingredient Guide
Yellow Split Peas: These little dried peas cook down to a soft, creamy texture, perfect for dhal.
Salted Beef: Adds that unmistakable island umami; boil it first to mellow out the salt.
Turmeric: Brings a sunny color and gentle, earthy bitterness to the pot.
Garlic: Doubles up—some for the boil and some for the smoky tempering (chunkay).
Onion: Helps round out the flavor base with sweet-savory depth.
Scotch Bonnet Pepper: A little fire and fragrance, use whole or sliced depending on your heat tolerance.
Pimento Peppers: Optional but sweet and aromatic, a true Caribbean boost.
Cumin Seeds (Jeera): Slightly toasted in hot oil to add nutty goodness to the dhal.
Olive Oil: For frying the tempering spices until they sizzle.
Shopping Made Easy
Yellow Split Peas: You’ll find these in the dried beans aisle; grab a bag, as they last a long time.
Salted Beef: Check the Caribbean or international section, or ask your butcher for options of cured beef.
Turmeric: Ground turmeric is common, just look in the spice rack.
Scotch Bonnet & Pimento Peppers: Look for fresh ones in Caribbean groceries; substitute habanero or bell peppers if needed.
Cumin Seeds: Don’t mix up ground cumin with the seeds. Whole seeds are what you need for chunkay.
Cooking Notes from the Kitchen
Salted Beef Tip: Always pre-boil to tenderize and reduce the salty punch.
Dhal Texture: Swizzle it or blend it. Smooth is the way to go.
The Chunkay Technique: Roast garlic with cumin seeds to perfection for maximum flavor. Careful when adding to hot dhal—stand back, it will sizzle!
Batch Cooking Bonus: This dhal freezes like a dream. Perfect for busy weeknights.
Dhal Texture: Swizzle it or blend it—smooth is the way to go.
Big Batch Alert: This recipe yields a massive pot of dhal, as when I make it, I purposely cook a large batch to divide and freeze it for days when I get a dhal craving. When thawing, add 1/2 cup of water and place the mixture on very low heat. Divide the recipe to make smaller amounts.
Make ItGluten-Free: If you’re making this recipe gluten-free, be sure to review the full list of ingredients to ensure they meet your specific gluten-free dietary needs.
Can I make this dhal vegetarian?
Absolutely! Just skip the salted beef and go heavy on the garlic and cumin for depth. Still real tasty.
What can I serve with this dhal?
Traditionally, we enjoy it with rice or sada roti. But it’s also wicked with buss up shut or even just some crusty bread.
How do I store and reheat leftovers?
Cool it down, portion it out, and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water.
Is there a substitute for Scotch bonnet peppers?
Habanero peppers come close. Or go mild with jalapeños, or leave it out if spice isn’t your thing.
Hearty Trinidadian dhal enriched with salted beef, garlic, and cumin for a comforting, flavorful dish.
Ingredients
Instructions
Video
Rinse the salted beef thoroughly. Place in a pot with water (not the 3 liters for dhal) and bring to a boil. Simmer for 1 to 1.5 hours to tenderize and remove excess salt. Drain, rinse, and set aside.
In a large pot, bring 3 liters (12 2/3 cups) of water to a boil. Add the washed split peas and turmeric. Skim off any froth that rises to the top.
In a large pot, bring 3 liters of water to a boil. Add the washed split peas and turmeric. Skim off any froth that rises to the top.
Add the pre-cooked salted beef, black pepper, 3/4 of the garlic (smashed), diced onion, scotch bonnet, and pimento peppers. Simmer until peas are very soft and falling apart, about 1 to 1.5 hours. Stir every 15 minutes and add more water if needed.
Remove the beef and set aside. Blend the dhal using a swizzle stick or stick blender until smooth.
Stir in the salt, adjusting for taste. Return the beef to the pot, removing any bones and cutting it into pieces as necessary.
Heat olive oil in a small pan. Add remaining smashed garlic and cumin seeds. Cook until the garlic is browned and the oil is aromatic. Carefully pour the dhal into the bowl and stir well.
Keep in mind that the dhal will thicken as it cools. Once cooled you can divide into containers and freeze for later use.
Let simmer a few more minutes to marry flavors. Remove from heat.
Enjoy hot with rice, roti, or bread. Store leftovers in the freezer for up to 3 months.
Curry Beef or Beef Curry (Guyana) is one of those things I rarely cook as I’m not the biggest fan of beef (except for steaks and burgers). And yes, I originally shared a Curry Beef and Curry Beef With Potatoes recipe/s a few years back, but this is my enhanced version of this classic Caribbean curry dish. Wait! If memory serves me correct I think I also shared a version with Potato and Channa(chickpeas) as well.
You’ll Need…
3-4 lbs beef (cubed – 2 inch pieces) 1 teaspoon salt 2-3 tablespoon olive oil 1 medium onion (diced) 1 large tomato (diced) 12-15 cloves garlic (smashed) 2 tablespoon Caribbean Green Seasoning 3/4 teaspoon black pepper 1 teaspoon cumin seeds (geera) 1 scotch bonnet pepper 6-8 sprigs thyme 1 tablespoon Anchar Masala 2 1/2 tablespoon Curry Powder 5-8 curry leaves 2 bay leaves 3 tablespoon chopped cilantro 8 1/2 – 9 1/2 cups water (divided)
Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements. Especially the curry powder you use.
The original way to do this Curry Beef is to season and marinate the beef overnight (as mentioned in the video below), but today I’ll show you a way to avoid that step, without sacrificing that deep rich flavor.
Prep the ingredients and wash the beef with cool water and the juice of a lime or lemon (white vinegar 1/2 cup will work too), then drain and set aside.
Heat the oil in a deep heavy pot on medium heat, add the onion and garlic, then lower the heat to low so we don’t burn anything. After 2-3 minutes, add the cumin seeds and black pepper and continue cooking on that low heat for 2-3 minutes more.
Now add the Caribbean Green Seasoning and cook a further 2-3 minutes, before adding the curry powder. Mix well. Heat still on low as to bloom the spices which makes up a good curry powder.
Stir occasionally as it can burn even on low heat. Cook for 3-4 minutes, then turn the heat to medium and add 1 1/2 cups water and stir / scrape the bottom of the pot. As it comes back to a boil, reduce to a rolling boil. Add the diced tomato and Anchar Masala (I explained why and where to get the Anchar Masala in the video below) at this point.
Cook on that rolling boil for 4-5 minutes then crank up the heat to burn off all that liquid (see my tip in the video below). When you get back to seeing the oil we started with, it’s time to add the beef to the pot.
With the heat still on medium, stir well to coat the pieces of beef with that wicked curry base we created. Cover the pot and bring to a boil. Yes, it will spring it’s own natural juices. Once you get a bubble, reduce to a simmer and cook for 10 minutes with the lid on slightly ajar.
To give the finished Curry Beef that deep rooted flavor, it’s important that we remove the lid now, turn up the heat and burn off all that liquid (explained why in the video below). Once you see that dry bottom (pot) with the oil.. its time to add 8 cups of water. Bring to a boil.
The water is to help us get that fork-tender beef you deserve. At this point is when you’ll add the thyme, curry leaves and bay leaves. Additionally, you may also add a small stick of cinnamon and a few slices of ginger if you like those flavors in your curry.
My beef took 1 hour and 45 minutes from this point to be as tender as I like. Depending on the cut of beef and the age of the animal when it was butchered, it may take longer. This is where you do a few things to personalize it to your liking. Adjust the salt, make sure it’s as tender to your liking and you can control the consistency of the finished gravy by cooking longer or leaving as is. Remember the residual heat in the pot will further cook this. Plus as it cools with will thicken. NOTE! Should the beef not be tender or you find that the liquid was burning off quickly – add more water. May I recommend not adding beef stock as it will change the overall flavor of the curry.
Turn off the stove, toss in the cilantro (or Culantro – Shado Beni) and enjoy.
I used a cheap cut of beef and may I recommend you do the same. While I did use boneless beef, some bones in here would contribute to a much deeper flavor. I forgot to mention above that you’ll toss in the scotch bonnet pepper whole when you add the 8 cups of water and try not to break it. Fish it out near the end or BREAK it and release the heat if you like (I did). Near the end you may remove and discard the bay leaves and sprigs from the thyme (same for if you added cinnamon and ginger).
Garlic Sauce! Yea, that rich and creamy sauce we so adore in the Caribbean. Drizzled on our chips (fries), to BBQed meats, on fried chicken, to Bake and Shark… shims some may say we can even drink it like a beverage. A while back I shared one of my many versions for Garlic Sauce as part of our annual July’s Month Of Grilling. And (no joke) that recipe is one of the most visited pages on this website. Today we’ll do things a little differently with this version, using Avocado or Zabouca as we say in Trinidad and Tobago to give it another twist in flavor and texture.
You’ll Need…
1 cup mayo 6-8 cloves garlic 1 tablespoon chopped cilantro 1 tablespoon honey + 1 tablespoon Dijon mustard 1/2 tablespoon sugar (optional) 1/2 lemon (juice) 2 tablespoon rice wine vinegar 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1 shallot + 1/2 medium Avocado
Note! Should you like your garlic sauce spicy, feel free to add a Scotch Bonnet, Habanero or any of your fav hot peppers. And remember to wash your hands with soap and water after handling such hot peppers.
I’d recommend getting a ‘good’ mayonnaise as it’s the base of the sauce and something terrible… well you know! Should you not want to use mayo, feel free to use Sour Cream or plain Greek Yogurt.
Basically everything mentioned in the ingredient list above goes into a blender (in my case I used my Magic Bullet) and blended to a smooth consistency.
To assist the device you use, I’d recommend giving the cilantro, garlic and shallot a rough chop. Should you have access to Shado Beni(culantro), I’d say use that instead of the cilantro. If you cannot source the shallot, use a small regular onion or 2 scallions (rough chop).
If you find that you’re having issues blending, you can add 1/4 cup of water to help things along. FYI the honey I used was a buckwheat honey, but any honey you have on hand will work just as well.
So simple yet addictively delicious. Taste for salt at the end and adjust.. you’re looking for the perfect balance of garlic, sweetness, and slight tang from the lemon and vinegar. With the avocado added to the mix, it will give you a silky creamy texture.
How do you improve a classic? I shared my version of Pig Poot Souse, just over 12 years ago, and while that version remains a classic (according to fans), I thought it was time to give it a refresh. In that recipe I spoke about how Souse is more of a cure for hangovers and something you also enjoyed at local watering holes (rum shops). However, I learned (social media again) that it’s just as popular, removed from the adult beverages scene.
You’ll Need…
2- 4 pig feet (cut into pieces) 1 heaping tablespoon Caribbean Green Seasoning 6-8 cloves garlic (smashed) 3 scallions (chopped) 1/2 teaspoon black pepper 1 teaspoon sea salt water
2 medium cucumber (sliced thin) 1/2 large onion (sliced thin) 2 stalks celery (diced fine) 2 scotch bonnet peppers (diced fine) 4 cloves garlic (sliced or crushed) 2-4 limes (juice) 3 tablespoon chopped shado beni (culantro) (chopped fine) 1/2 teaspoon black pepper 1/2 teaspoon sea salt water
Notes! I like my Souse spicy so I used 2 whole scotch bonnet pepper (including seeds), but you can tailor it to your heat tolerance level. Remember to wash your hands with soap and water after handling such spicy peppers.
Important. As mentioned in the previous 2 recipe posts, my camera for stills is not functioning properly so I could not take step by step pics as I normally do. Should you run into any questions the post doesn’t explain, please refer to the video below.
Get your butcher to cut the pig feet. Wash with the juice of a lime or lemon (not mentioned in the ingredient list above) and cool water. Watch my tip on getting rid of any remaining hairs on the feet, in the video below.
Place the cleaned pig feet pieces (I got 10 pieces from 2 feet) in a deep pot covered with water and cook for 2 hours or until tender. As it comes to a boil (high heat) add the items mentioned in the first part of the ingredient list.
After 2 hours on a simmer (lower your heat) they should be tender, drain and rinse with cool water and place in a deep bowl to assemble. The water in the pot will reduce over the cooking time, so add more when necessary.
While they boil, it’s a great time to prep the other ingredients.
Try to get the onion sliced as thin as you can and while a lot of people like to crush the garlic, I’m a HUGE fan of garlic, so I sliced mine to get pieces as I enjoyed a bowl of this Souse.
Place all the ingredients (mentioned in the 2nd part of the ingredient list) along with the cooked/cooled pig feet pieces and cover with cool water. This is served by the cup-full, so add a lot of water (I had about a liter and 1/2 of water in this batch).
Taste and adjust the salt to your liking. I’d recommend allowing this to marinate in the fridge for a couple hours before serving and when you do serve a bowl or cup.. make sure you have a wedge of lime to juice on fresh.
It’s probably the only soup-like dish we have in the Caribbean that we serve cold. TIP! Should you have a pressure cooker, you can cook the pig feet for about 25-30 minutes, instead of the 2 hours I did. Personally I like low and slow.
If you cannot source the Shado Beni, cilantro is an excellent substitute. Not traditional, but I also like adding trimmed branches of watercress to the mix, so it’s a bit more filling and for the added crunch and flavor.
