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Chicken Recipes Favourite Featured Pasta & Noodles Weeknight Dinners

Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration

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Across the Caribbean—especially in Trinidad and Tobago, Jamaica, Guyana, and Cuba—you’ll find a rich legacy of Chinese-influenced dishes that have become part of our island comfort food. My Easy Hoisin Noodles With Chicken is one of those go-to recipes I love to whip up when I’ve got leftover chicken in the fridge and want a quick, flavor-packed stir-fry.

Back in my San Fernando days in Trinidad, it wasn’t uncommon to find little restaurants and food trucks serving up wok-tossed noodles with bold sauces and plenty of fresh vegetables. That same spirit inspires this recipe today—a Caribbean take on a Chinese classic that balances savory, sweet, and umami flavors with fresh textures and island comfort.

This dish is perfect for busy weeknights or as a quick weekend lunch. The hoisin sauce adds a deep, slightly sweet richness, while the sesame oil and chili crisp bring that extra layer of warmth and complexity. It’s a meal that celebrates our Caribbean-Chinese heritage in the best way—fast, fresh, and full of flavor.

If you’d like to make this and don’t have the pre-cooked chicken, follow this recipe: How To Make Chicken Chow Mein.

Ingredient Guide

  • Vegetable Oil: Helps the vegetables and chicken stir-fry evenly without sticking.
  • Onion: Adds sweetness and depth to the base of the stir-fry.
  • Bell Peppers: Bring color, crunch, and natural sweetness.
  • Broccoli: Provides texture and helps balance the rich sauce.
  • Salt: Enhances the flavor of the vegetables and sauce.
  • Mushrooms: Add umami and absorb the hoisin sauce beautifully.
  • Fresh Ginger: Brightens the dish and adds warmth.
  • Toasted Sesame Oil: Adds nutty aroma and authentic Asian flair.
  • Chili Crisp: Optional, for heat and crunch.
  • Cooked Chicken: A great way to repurpose leftovers into a new meal.
  • Noodles: Hakka-style or egg noodles work best for this stir-fry.
  • Soy Sauce: Adds savory depth and saltiness.
  • Hoisin Sauce: The sweet, tangy centerpiece of the dish.
  • Scallions: Add a mild onion flavor and freshness at the end.

Cooking Notes from the Kitchen

  • Cook the noodles just until al dente—they’ll continue to cook when stir-fried.
  • Always keep the heat medium-high when stir-frying to prevent sogginess.
  • You can substitute tofu or shrimp for the chicken if you prefer.
  • For extra sauce, add a tablespoon of oyster sauce or Chinese cooking wine.
  • Store leftovers in an airtight container and reheat in a pan with a splash of water.

Shopping Made Easy

  • Look for hoisin sauce and chili crisp in the Asian section of most grocery stores.
  • Use any pre-cooked chicken, including rotisserie chicken, to save time.
  • Fresh Hakka or egg noodles can be found in the refrigerated section of Asian supermarkets.
  • Sesame oil and soy sauce are pantry staples—invest in good quality versions for best flavor.

Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration

A quick and flavorful stir-fry noodle recipe that brings together the best of Caribbean and Chinese-inspired cooking. Tender noodles, crisp vegetables, and leftover chicken are tossed in a glossy hoisin sauce for a comforting, weeknight meal that’s ready in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Chicken Recipes, Favourite, Pasta & Noodles, Weeknight Dinners

Ingredients
  

  • 1 1/2 tablespoons vegetable oil
  • 1 medium onion large diced
  • 2 cups bell peppers chopped
  • 1 cup broccoli florets
  • 3/4 teaspoon salt
  • 1 cup mushrooms sliced
  • 1 tablespoon fresh ginger grated
  • 3/4 tablespoon toasted sesame oil
  • 1 tablespoon chili crisp optional
  • 1 1/2 cups cooked chicken bite-size pieces, leftover
  • 1 lb noodles pre-cooked, Hakka style recommended
  • 1 1/2 tablespoons soy sauce
  • 1/3 cup hoisin sauce

Instructions
 

  • Cook the noodles according to the package directions. Drain and toss with a touch of vegetable oil to prevent clumping. Set aside.
  • While the noodles cook, prepare the vegetables. Keep the white parts of the scallions separate from the green tops. Optional Add-ins: garlic, carrot, cabbage, celery, msg, oyster sauce
  • Heat the vegetable oil in a wok or large pan over medium heat. Add the onion, followed by the bell peppers and broccoli. Stir-fry for 2–3 minutes.
  • Add salt, mushrooms, and sesame oil. Continue cooking for another 2–3 minutes, stirring often.
  • Grate in the fresh ginger and add garlic if using. Stir in the chili crisp for a light heat and depth of flavor.
  • Add the leftover chicken and warm through for about 2 minutes.
  • Toss in the pre-cooked noodles, soy sauce, and hoisin sauce. Stir well to coat everything evenly. You may also add a teaspoon of oyster sauce or a splash of Chinese cooking wine at this point if desired.
  • Cook for 2–3 minutes, stirring until everything is heated through.
  • Turn off the heat, top with the green parts of the scallions, and give it all one final toss. Serve hot.

Notes

What’s the best noodle type for a stir-fry?

Hakka noodles or thin egg noodles work best since they hold their texture under high heat and absorb sauces well.

Can I make this stir-fry vegetarian?

Yes. Skip the chicken and use tofu or extra vegetables like cabbage, carrot, or bok choy for a delicious vegetarian version.

What does hoisin sauce taste like?

Hoisin sauce is sweet, salty, and slightly tangy with deep umami notes—similar to a Chinese-style barbecue sauce.

Can I use fresh chicken instead of leftover?

Absolutely. Just cook the chicken pieces first in the same wok until golden, remove them, and then proceed with the vegetables and sauce.

How do I keep stir-fry noodles from sticking?

Toss the cooked noodles with a little vegetable oil after boiling, and always stir continuously when they’re in the wok.
Keyword chicken and noodle, chinese food, chinese stirfry, chow mein, guyanese chow mein, hoisin chicken, hoisin noodle stir-fry, hoisin noodle with chicken, hoisin noodles, hoisin stir fried noodles, how to cook noodles, trinidad chow mein
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Featured Grilling In Season Side Dishes Vegan Vegetarian

Quick & Easy Grilled Zucchini Recipe for Busy Nights

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As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.

To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.

Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.

Ingredient Guide

  • Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
  • Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
  • Sea Salt – Enhances natural flavor and balances the marinade.
  • Black Pepper – Adds gentle warmth and complements the garlic.
  • Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
  • Garlic – Crushed fresh for maximum aroma and depth.
  • Lemon Juice – Brightens the dish and adds a refreshing finish.

Cooking Notes from the Kitchen

  • Use young, firm zucchini for the best texture and flavor.
  • Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
  • A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
  • For extra aroma, add finely chopped rosemary or chives to the marinade.
  • You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.

Shopping Made Easy

  • Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
  • Choose small to medium zucchini; large ones tend to be watery and less flavorful.
  • Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
  • For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
  • Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.

Quick & Easy Grilled Zucchini Recipe for Busy Nights

Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Grilling, In Season, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 2 medium zucchini sliced
  • 1/2 cup olive oil
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon thyme leaves about 5 sprigs
  • 3 cloves garlic crushed

Instructions
 

  • Wash and slice the zucchini into strips about 3/4 centimeter thick.
  • Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
  • In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
  • Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
  • Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
  • As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there. 
  • Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.

Notes

What’s the Best Way to Grill Zucchini Without It Getting Soggy?

Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.

Can I Make Grilled Zucchini Without a Grill?

Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.

What Seasonings Go Best with Grilled Zucchini?

Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.

Is Grilled Zucchini Healthy?

Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.
Keyword chris de la rosa, cooking, gluten free, grilled zucchini, how to cook zucchini, recipes, side dishes, vegan, vegetarian, zucchini, zucchini recipe
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Chicken Recipes Featured In Season Sunday Dinners Weeknight Dinners

Oven Roasted Chicken Legs

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When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.

This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.

You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.

Ingredient Guide

  • Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
  • Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
  • Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
  • Chives – Offers a mild onion flavor with a fresh, green brightness.
  • Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
  • Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
  • Garlic – Essential for bold, savory flavor that permeates the chicken.
  • Celery – Adds freshness and subtle herb-like flavor.
  • Parsley – Brightens the dish and balances the richness of roasted chicken.
  • Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
  • Salt and Black Pepper – The backbone of seasoning, used in layers.
  • Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
  • Bell Peppers – Optional, adding color and sweetness to the roasting pan.

Cooking Notes from the Kitchen

  • Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
  • If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
  • Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
  • Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
  • Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.

Shopping Made Easy

  • Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
  • Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
  • If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
  • Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
  • Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.

Oven Roasted Chicken Legs

With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Chicken Recipes, In Season, Sunday Dinners, Weeknight Dinners

Ingredients
  

  • 2 sprigs rosemary rough chopped
  • 3 tablespoons chives chopped
  • 5 sprigs thyme
  • 3 small 3–5 onions
  • 3 scallions 3–5 tops of the onions
  • 6 cloves garlic
  • 3/4 tablespoon salt divided
  • 3/4 tablespoon black pepper divided
  • 2 pimento peppers optional
  • 1 stalk celery leaves and stem
  • 3 stems parsley
  • 1 bell pepper sliced, optional
  • 1/3 cup olive oil
  • 5 chicken legs with thighs about 3 lbs

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
  • Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
  • Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
  • Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
  • Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
  • If the chicken begins to brown too quickly, loosely cover with foil.
  • Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.
Keyword bake chicken, Caribbean roasted chicken, chicken recipe, herb chicken, herb roasted chicken, oven roasted chicken, roast chicken
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Global Favorites Sauces, Condiments & Marinades Spring Recipes Summer Recipes

Simple Tasty Chive Pesto

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A Fresh Take on Homemade Pesto

Pesto is one of those kitchen staples that instantly brings flavor and freshness to the table, and my Simple Tasty Chive Pesto is a seasonal twist worth trying. While it’s not as fiery as the Fierce Green Scotch Bonnet Pesto I shared a few years ago, this version emphasizes flavor over heat. Chives lend a mild, onion-like brightness, walnuts add a toasty depth, and parmesan ties it all together with a rich, salty bite. With just a few ingredients and a food processor (or even a mortar and pestle if you prefer a more traditional approach), this chive pesto recipe comes together in minutes.

I love making a small batch and using it right away—tossed with pasta for a quick dinner, spread over warm toast, or spooned onto roasted potatoes. It also pairs beautifully with grilled meats, especially steak. This recipe is part of my #inSeason series, where I focus on fresh, seasonal ingredients that inspire me beyond traditional Caribbean cooking.

Whether you’re looking for a quick weeknight sauce, a way to use up fresh garden chives, or a new condiment for your summer meals, this chive pesto is versatile, flavorful, and ready in under 15 minutes.

Ingredient Guide

  • Walnuts – Lightly toasted to bring out their nutty flavor and add body to the pesto.
  • Chives – Fresh and bright, with a delicate onion flavor that makes this pesto unique.
  • Garlic – Adds a punch of savory sharpness.
  • Lemon – Fresh juice balances the richness with acidity.
  • Parmesan Cheese – Brings a salty, savory depth.
  • Olive Oil – Smooths everything together into a silky sauce.
  • Sea Salt – Optional, since the Parmesan already provides natural saltiness.

Cooking Notes from the Kitchen

  • Toasting the walnuts over low heat for just a few minutes enhances their flavor without making them bitter.
  • If your pesto feels too thick, drizzle in extra olive oil until it reaches the texture you prefer.
  • For a vegetarian-friendly option, select a Parmesan substitute that is made without animal rennet.
  • This pesto keeps in the fridge for up to a week, but it tastes best when used right away.
  • Try freezing portions in ice cube trays if you want to keep it on hand longer.

Shopping Made Easy

  • Fresh chives can usually be found in the produce section near other fresh herbs.
  • Walnuts are available in the baking aisle or bulk bins at most grocery stores.
  • Good-quality Parmesan is worth the investment; look for it in the deli or specialty cheese section.
  • Use extra virgin olive oil for the best flavor and smooth finish.
  • Garlic and lemon are pantry essentials, readily available at any supermarket year-round.
Appetizers & Snacks Chris's Kitchen Featured Global Favorites Side Dishes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Summertime Creamy Cucumber Salad

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When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

  • Mayonnaise – Adds creaminess and a rich base for the dressing.
  • Sour Cream – Brings tang and balances the richness of the mayo.
  • Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
  • Sugar – Softens the vinegar’s tang and rounds out the dressing.
  • Sea Salt – Enhances the flavor of the vegetables and dressing.
  • Black Pepper – Adds a gentle heat and depth to the salad.
  • Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
  • Cucumbers – Crisp and refreshing, the star vegetable of this salad.
  • Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

  • Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
  • Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
  • Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
  • Choose sour cream with a higher fat content for a richer, creamier texture.
  • Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

  • Slice cucumbers and onions to the same thickness for even texture.
  • Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
  • Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
  • If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.
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Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients
  

  • 1/2 cup mayo
  • 3/4 cup sour cream
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped dill
  • 2 large cucumbers sliced 1/8 inch thick
  • 1 medium red onion sliced 1/8 inch thick

Instructions
 

  • Wash, drain, and slice the cucumbers about 1/8 inch thick.
  • Chop the dill and slice the onion to match the thickness of the cucumbers.
  • In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
  • Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
  • Chill in the refrigerator for about 15 minutes.
  • Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.
Any sweetener, including honey, can replace the sugar.
Lemon juice or any vinegar you prefer can replace the rice vinegar.
White or Vidalia onions work just as well as red onions.
Keyword Caribbean Classics, comfort food, Fusion, Garden Fresh, Salad Recipes, Seasonal Recipes, side dishes, summer recipes, vegetarian, weeknight dinners
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Caribbean Classics Comfort Food Featured Fusion General Caribbean Seafood & Fish Side Dishes Sunday Dinners

Oyster Sauce Flavoured Shrimp Stir Fry

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Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.

Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.

Ingredient Guide

  • Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
  • Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
  • Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
  • Onion: Adds sweetness and body to the base of the stir fry.
  • Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
  • Garlic: A must-have for depth and aroma in the dish.
  • Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
  • Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
  • Hoisin Sauce: Optional for a hint of sweetness and complexity.
  • Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
  • Soy Sauce: Provides saltiness and depth to the sauce mixture.
  • Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
  • Scallions: Added at the end for freshness and colour.
  • Sesame Seeds: Sprinkled over for a light crunch and visual appeal.

Shopping Made Easy

  • Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
  • Oyster sauce can be found in the international aisle or at any Asian grocery store.
  • Toasted sesame oil is often near the oils section or with Asian condiments.
  • For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
  • Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
  • Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
  • If you like extra heat, look for chili oil or chili crisp in specialty aisles.

Cooking Notes from the Kitchen

  • To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
  • Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
  • Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
  • Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
  • You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.

Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.

What vegetables can I add to stretch this dish?

Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.

Is there a substitute for oyster sauce?

While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.

Can I make this dish spicy?

Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.

What’s the best side dish to serve with this stir fry?

Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.

Oyster Sauce Flavoured Shrimp Stir Fry

This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Caribbean Classics, Comfort Food, Seafood & Fish, Side Dishes, Sunday Dinners
Cuisine Fusion, General Caribbean

Ingredients
  

  • 1 lb medium shrimp 16-20 count, peeled and deveined
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 1 tablespoon ginger grated
  • 6 cloves garlic finely chopped
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 tablespoons oyster sauce
  • 3/4 tablespoon hoisin sauce optional
  • 1 tablespoon sesame oil toasted
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon sesame seeds

Instructions
 

  • Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
  • Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
  • In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
  • While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
  • Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
  • Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
  • Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
  • Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.
Keyword Guyanese Chinese, Jamaican Chinese food, oyster sauce shrimp, quick shrimp stir fry, quick stir fry, shrimp recipe, shrimp stir fry, shrimp stirfry, Trini Chinese, trini Chinese food, Trinidad Chinese
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fry aloo with okra
Featured Fusion Trinidadian Vegan Vegetarian

Fry Aloo with Ochro (Potato and Okra)

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Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.

We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.

Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.

Finished okra and potatoes in pan with pepper on top

Ingredient Guide

  • Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
  • Onions: Thinly sliced for sweetness and texture, forming the flavor base.
  • Garlic: Smashed to release savory depth.
  • Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
  • Black Pepper: Balances flavors with warmth.
  • Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
  • Salt: Enhances flavor and draws moisture during cooking.
  • Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.

Shopping Made Easy

  • Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
  • Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
  • Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
  • Ensure the olive oil is extra-virgin or light, based on your flavor preference.

Cooking Notes from the Kitchen

  • Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
  • Stir every 4 minutes for even cooking and a consistent golden color.
  • Thinly slice okra and potato so they cook through in 25 minutes.
  • Use a nonstick pan to minimize oil; it adds convenience and texture.
  • Taste at the end and adjust salt for a balanced finish.

Is this dish gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.

How spicy is it with bird’s eye pepper?

It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.

Can I use frozen okra?

Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.

What can I serve this with?

Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.

How do I avoid soggy okra?

Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.

fry aloo with okra

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Vegan, Vegetarian
Cuisine Fusion, Trinidadian
Servings 4

Ingredients
  

  • 3-4 tablespoons olive oil
  • 2 small onions sliced
  • 8 cloves garlic smashed
  • 2 Bird’s Eye peppers whole or chopped
  • 1/2 teaspoon black pepper
  • 12 okra sliced into wheels
  • 3/4 teaspoon salt
  • 5 medium potatoes sliced thin

Instructions
 

  • Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
    Ingredients laid out
  • Add okra wheels. 
    Add okra to pan
  • Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
  • Cover pan and cook for 12 minutes, stirring every 4 minutes.
    Cooking potatoes and okra in pan
  • Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.
    Finished okra and potatoes in pan with pepper on top

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.
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Easy Caribbean Recipes Featured Fusion Seafood & Fish Side Dishes Trinidadian

Caribbean Boil and Fry Sweet Potatoes with Saltfish

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make this dish vegan?

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

Is this recipe gluten-free?

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

Can I prep this dish ahead of time?

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

What type of sweet potato should I use?

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

How long does it keep?

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

Caribbean Boil and Fry Sweet Potatoes with Saltfish

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

Ingredients
  

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

Optional

  • 1/2 cup salted cod

Instructions
 

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

Notes

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

Easy Caribbean Honey Mustard Dressing

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

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I use another type of vinegar?

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

How long does it last in the fridge?

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

Is this dressing gluten-free?

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

Can I use yellow mustard instead of Dijon?

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

What dishes pair well with this?

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

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

Easy Caribbean Honey Mustard Dressing

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

Ingredients
  

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

Instructions
 

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

Notes

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

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

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

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

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

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

complete corned mutton with potato

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What is corned mutton?

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

Can I use something else instead?

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

Is this dish spicy?

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

What potatoes are best?

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

What do I serve this with?

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

complete corned mutton with potato

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

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

Ingredients
  

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

Instructions
 

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

Curry Mackerel with Tomato Sauce

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Is this dish gluten-free?

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

Can I omit the Scotch Bonnet pepper?

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

What can I serve with this curry mackerel?

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

Can I use fresh mackerel instead of canned?

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

How do I adjust the spice level?

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

Curry mackerel in tomato sauce

Curry Mackerel with Tomato Sauce

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

Ingredients
  

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

Optional

  • 1 Scotch Bonnet pepper

Instructions
 

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

Notes

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

Air Fryer Curried Chickpeas

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

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

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

Air fried chickpea snack

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Are air fryer chickpeas healthy?

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

Can I use dried chickpeas?

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

How spicy is this?

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

What can I use instead of green seasoning?

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

Do I need to peel the chickpeas?

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

Air fried chickpea snack

Air Fryer Curried Chickpeas

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

Ingredients
  

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

Instructions
 

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