Quick Meals Archives - Page 3 of 4

There’s something uniquely comforting about a warm, coconut-based Caribbean stew—especially when fresh herbs, citrus, and a touch of peppery heat come together with tender, flaky fish. Growing up, I didn’t have the greatest love for fish, even with easy access to it on the islands. Ironically, now living in Canada, I find myself reaching for seafood more often—and paying a premium for what once was everywhere around me. Funny how life works, eh?

This Coconut Stewed Haddock with Herbs is a quick, flavorful meal that’s perfect for busy evenings when you want something both nourishing and Caribbean at heart. Featuring mild haddock fillets simmered in coconut milk with scallions, thyme, and scotch bonnet, this pescatarian-friendly dish brings warmth and comfort with every bite. Serve it with steamed rice, crusty bread, or boiled provisions, and you’ll have dinner on the table in under 30 minutes.

Ingredient Guide

Haddock: A firm, mild white fish that holds up well during stewing. Can be substituted with cod, snapper, or tilapia.
Coconut Milk: Adds a rich, creamy base and signature Caribbean flavor. Choose full-fat for the best texture.
Thyme and Scallions: Essential fresh aromatics used across Caribbean cuisine. They form the heart of the flavor base.
Garlic and Pimento Peppers: Build depth and complexity without overwhelming heat.
Scotch Bonnet Pepper: Adds controlled heat and floral spice. Use a small amount to balance flavor.
Lemon Juice: Freshens and brightens the dish, balancing the richness of the coconut milk.
Coconut Oil: Adds subtle sweetness and enhances tropical notes. Use any neutral oil if needed.
Salt and Black Pepper: Classic seasonings to enhance the natural flavors of the fish.

Shopping Made Easy

Haddock is widely available in the freezer section or at seafood counters.
Use canned coconut milk from the international foods aisle for convenience.
Seasoning peppers and Scotch bonnets are commonly found in Caribbean groceries; substitute red bell peppers if needed.
Fresh thyme and scallions are pantry staples for Caribbean cooking and easy to find year-round.

Cooking Notes from the Kitchen

Always rinse fish with a mixture of lemon juice and cool water to remove any residual odors or slime.
Gently simmer the fish in the coconut milk. Boiling too hard may cause it to break apart.
If you have annatto (roucou), adding a spoonful gives the stew a rich golden hue.
Taste and adjust salt at the end; different coconut milk brands vary in sweetness and salt content.
Wear gloves when handling scotch bonnet to avoid skin irritation.

What fish can I substitute for haddock?

Any firm white fish, such as cod, snapper, or grouper, will work well in this recipe.

Is this stew spicy?

It’s mildly spicy depending on how much scotch bonnet you use. Feel free to omit or reduce for a milder flavor.

What sides pair well with this dish?

Serve with steamed white rice, ground provisions like cassava or green banana, or dip with crusty bread.

Is this recipe gluten-free?

Yes—as long as your coconut milk and spices are certified gluten-free, this recipe is naturally gluten-free.

Can I prepare this in advance?

You can prep the seasoning base in advance, but cook the fish fresh for best texture and flavor.

Coconut Stewed Haddock

A quick and flavorful coconut fish stew with Caribbean aromatics, ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Seafood & Fish, Soups & Stews

Ingredients

1 pound haddock cut into 2–3 inch pieces
1 Lemon juiced, divided
1 1/2 tablespoons coconut oil
2 cloves garlic diced
2 seasoning peppers diced
1/4 Scotch bonnet pepper diced
4 sprigs thyme leaves only
2 scallions chopped
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 cup coconut milk

Instructions

Rinse the fish with the juice of half a lemon and cool water. Drain and set aside.
In a large pan, heat coconut oil over medium-high heat. Add garlic, seasoning peppers, and scotch bonnet. Lower heat and cook for 1 minute.
Add thyme, scallions, and black pepper. Sauté for 2–3 minutes.
Gently add the fish to the pan and stir to coat with aromatics.
Pour in coconut milk, salt, and the remaining lemon juice. Bring to a gentle simmer.
Cook uncovered for 5–7 minutes or until fish is cooked through.
(Optional) Add 1 tablespoon roucou for extra color.
Taste and adjust seasoning. Serve hot with your favorite side.

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Mango Jerk Shrimp in a white serving dish

Featured Seafood & Fish Side Dishes Summer Recipes Trinidadian Weeknight Dinners

Stovetop Mango Jerk Shrimp

January 7, 2026May 8, 2025Leave a Comment

Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Mango Jerk Shrimp in a white serving dish with peppers in the background

Ingredient Guide

Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
Scallions: Adds mild onion flavor and freshness.
Garlic: Essential for depth and savory notes.
Thyme: Classic jerk herb with earthy flavor.
Ginger: Bright and pungent, balances the mango.
Olive Oil: Used for both marinating and sautéing.
Salt: Enhances flavor.
Dark Soy Sauce: Adds umami and rich color.
Brown Sugar: Boosts the caramelized jerk base.
Lime Juice: Finishes the dish with brightness.
Parsley: For freshness and color.
Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
Marinate the shrimp for an hour if you have time—it deepens the flavor.
Add a splash of orange juice for extra tropical flair.
Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

Look for medium shrimp, fresh or frozen. Peel and devein before use.
Choose a mango that’s about 80% ripe—still firm with slight give.
Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
Dark soy sauce adds depth—make sure it’s gluten-free if needed.
Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.

Stovetop Mango Jerk Shrimp

Spicy, sweet, and fast; this stovetop jerk shrimp recipe combines fiery Caribbean seasoning with juicy mango for a dish that’s bold, quick, and always a crowd-pleaser.

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Prep Time 15

Cook Time 5

Total Time 20

Course Seafood & Fish, Side Dishes, Summer Recipes, Weeknight Dinners

Cuisine Trinidadian

Ingredients

1 1/2 pounds medium shrimp cleaned, deveined
1 cup mango diced
1 Scotch Bonnet peppers diced fine
4 cloves garlic diced fine
4 sprigs thyme leaves only
1/2 teaspoon ginger grated
2 tablespoons olive oil divided
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime juiced
2 tablespoons parsley chopped
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

Instructions

In a bowl, combine shrimp with salt, black pepper, half the olive oil, dark soy sauce, cinnamon, nutmeg, allspice, and brown sugar. Mix well. Marinate for 1 hour or cook immediately.
Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.
Increase heat to medium-high. Add seasoned shrimp and stir well.
Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.

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Featured Fusion

Quick and Tasty Stir-Fry

January 7, 2026May 8, 2025Leave a Comment

The simplicity of quickly cooked vegetables is really on display in this Quick and Tasty Vegetable Stir Fry. Growing up on the islands, we ate what came straight from the backyard garden; organic, seasonal, and full of flavor. Stir fry was a go-to in my house, and even as a lil fella, mommy had no problem getting us to enjoy it. Bitter melon and okra were a harder sell, but not this dish.

If you’re looking for a Caribbean-style vegetable stir fry that’s quick, healthy, and full of texture, this one’s for you. It’s light, vegan-friendly, and flexible enough to adapt with whatever’s in your fridge.

Ingredient Guide

Savoy Cabbage: A tender, crinkled green cabbage that wilts gently into the dish.
Carrot: Adds crunch, color, and natural sweetness.
Red and Yellow Bell Peppers: Sweet and vibrant; balance the savory soy and hoisin sauce.
Christophene (Chayote): Mild and crisp; a Caribbean favorite that absorbs flavors well.
Onion: Brings sweet sharpness and aromatics to the base.
Garlic: Adds depth and boldness to the stir fry’s foundation.
Ginger: Brightens the dish with subtle heat and freshness.
String Beans: Earthy and firm; they keep a bit of crunch even when cooked.
Broccoli: Soaks up the sauces and adds hearty texture.
Vegetable Oil: A neutral oil for high-heat cooking.
Light Soy Sauce: Salty and umami-rich; forms the savory base.
Black Pepper: Adds mild background heat.
Hoisin Sauce: Sweet and tangy; coats the vegetables beautifully.
Sesame Oil: Used sparingly for a nutty finish.
Water: Helps steam the vegetables quickly without burning.

Shopping Made Easy

Use a variety of colorful vegetables for visual appeal and balanced texture.
Christophene (chayote) is available in Caribbean, Latin, or Asian grocery stores.
Hoisin sauce and sesame oil are sold in the international aisle; look for ones with minimal additives.
A nonstick pan helps reduce oil use while keeping the veggies from sticking.
Light soy sauce has lower sodium—check labels if watching salt intake.

Cooking Notes from the Kitchen

Cut vegetables into varied shapes for better texture and presentation.
Always start with aromatics, then add firmer vegetables first to cook evenly.
Don’t overcook; this stir fry is best with a bit of crunch left in the vegetables.
Stir-frying over medium-high heat ensures quick cooking without sogginess.
Hoisin sauce goes in near the end so it doesn’t burn or lose flavor.

Can I add protein to this stir fry?

Yes, tofu, shrimp, or thin-sliced chicken would work well. Cook separately and add back at the end.

Is this dish vegan?

It is vegan as written. Just confirm your hoisin and soy sauces contain no animal-derived ingredients.

Can I make this ahead?

It’s best served fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently in a pan.

What’s a good substitute for Christophene?

Zucchini or green papaya can work in a pinch, but nothing beats the real Caribbean flavor of chayote.

Quick and Tasty Stir-Fry

A fast, colorful Caribbean-style stir fry packed with fresh vegetables, soy sauce, and hoisin.

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Prep Time 10

Cook Time 10

Total Time 20

Cuisine Fusion

Ingredients

1/2 small savoy cabbage chopped
1/2 red bell pepper cut into 1/2-inch pieces
1/2 yellow bell pepper cut into 1/2-inch pieces
1/2 cilantro chayote; cut into strips
1/2 onion medium, diced
2 cloves garlic diced fine
1/2 teaspoon ginger grated
10 string beans cut into 1-inch pieces
1/4 large broccoli cut into florets
1 teaspoon vegetable oil
1 tablespoon light soy sauce
1/4 teaspoon black pepper
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1-2 tablespoons water

Instructions

Prepare all vegetables and set aside.
Heat oil in a nonstick pan over medium-high heat. Add onion, garlic, ginger, black pepper, and sesame oil. Sauté for 1 minute.
Add christophene, carrot, and string beans. Stir and cook for 2 minutes.
Add broccoli and water. Stir and cook for 1 minute to steam.
Add bell peppers. Stir well to combine.
After 3 minutes, add hoisin sauce. Mix until all vegetables are coated.
Toss in cabbage. Cook for 2 more minutes until just wilted.
Serve warm as a side or light main dish.

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Featured Trinidadian

Curry Chicken with Potato and Spinach (Trinidadian)

January 7, 2026May 5, 2025Leave a Comment

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I skip pre-boiling the potatoes?

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

What’s the role of anchar masala?

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

Is this dish spicy?

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

Curry Chicken with Potato and Spinach (Trinidadian)

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

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Trinidadian

Ingredients

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

Instructions

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

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Garlic herbed mushrooms in a red pot with a wooden spoon

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

Garlic Herb Mushrooms

January 7, 2026May 5, 2025Leave a Comment

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

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

Ingredient Guide

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

Cooking Notes from the Kitchen

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

Shopping Made Easy

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

Can I use other mushrooms?

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

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

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

How long will mushrooms stay fresh?

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

Can I make this vegan?

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

What dishes pair best with garlic herb mushrooms?

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

Garlic Herb Mushrooms

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

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Prep Time 5

Cook Time 12

Total Time 17

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

Cuisine Fusion

Servings

Ingredients

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

Instructions

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

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Chicken and green beans on a blue and white serving dish

Featured Fusion Rice & One-Pot

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

January 7, 2026May 5, 2025Leave a Comment

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

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

Ingredient Guide

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

Shopping Made Easy

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

What makes this stir-fry spicy?

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

Can I make this without hoisin sauce?

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

Why blanch the green beans first?

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

What if I don’t have cooking wine?

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

Cooking Notes from the Kitchen

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

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

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

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Prep Time 10

Cook Time 15

Total Time 25

Course Rice & One-Pot

Cuisine Fusion

Ingredients

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

Instructions

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

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Featured Fusion Rice & One-Pot

Caribbean Carrot Rice

January 7, 2026May 1, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Can I make this gluten-free?

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

What rice works best?

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

How spicy is it?

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

Can I serve it as a main?

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

Caribbean Carrot Rice

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

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Prep Time 10

Cook Time 20

Total Time 30

Course Rice & One-Pot

Cuisine Fusion

Ingredients

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

Instructions

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

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Featured

Jamaican Callaloo with Ground Turkey

January 7, 2026April 17, 2025Leave a Comment

With an abundance of fresh callaloo (aka spinach or chorai bhagi) in my garden last summer and the many requests for a version of the classic Jamaican Callaloo with Saltfish (salted cod) without the saltfish, I’ve been playing around with a few variations. I’m a huge fan of salted cod and not a fan of turkey, but I had to admit that this recipe was simply delicious.

This Jamaican Callaloo with Ground Turkey recipe offers a modern, lighter take on the traditional Jamaican dish, typically made with saltfish. By using lean ground turkey, it provides a healthier protein option without compromising on the rich, savory flavors that make this dish a Caribbean favorite.

Sautéed with aromatic herbs, spices, and fresh vegetables, this version maintains the essence of the classic while introducing a new twist. It’s an excellent choice for anyone looking to enjoy the comforting taste of callaloo with a leaner meat alternative. Whether you’re cutting back on salt, looking for a new way to enjoy callaloo, or simply want a quick and hearty Caribbean dinner, this dish fits the bill. Serve it with boiled green bananas, rice, or even dumplings for a complete island-style plate.

Callaloo with ground turkey in cast iron skillet

Ingredient Guide

Callaloo: A leafy green vegetable, similar to spinach, commonly used in Caribbean cuisine. In Jamaica, it’s often made with amaranth leaves.
Ground turkey: A lean protein alternative to traditional saltfish, offering a lighter taste while absorbing the dish’s flavors well.
Onion: Adds a sweet and savory base flavor when sautéed.
Garlic: Provides a pungent, aromatic depth to the dish.
Scallions (green onions): Offer a mild onion flavor and a pop of color.
Thyme: A staple herb in Caribbean cooking, adding earthy notes.
Tomatoes: Contribute acidity and sweetness, balancing the dish.
Scotch bonnet pepper: Adds heat and a fruity spiciness; adjust to taste.
Black pepper: Enhances the overall flavor with a mild heat.
Salt: Essential for seasoning; adjust according to taste.

Shopping Made Easy

Callaloo: Available fresh in Caribbean or international markets; if unavailable, substitute with spinach or amaranth greens.
Ground turkey: Found in the meat section of most grocery stores; opt for lean varieties for a healthier option.
Scotch bonnet peppers: Available in Caribbean markets. If unavailable, habanero peppers can be a substitute, though they are slightly less sweet.

Cooking Notes from the Kitchen

Add a splash of coconut milk during cooking for an extra-rich and subtly sweet flavor.
Cook the ground turkey thoroughly before adding callaloo to keep the texture balanced and the flavors well-developed.
Feel free to swap ground turkey with ground beef, chicken, or pork for similar results.
For less heat, remove the seeds and membrane from the scotch bonnet pepper or reduce the amount used.

What is callaloo?

Callaloo is a leafy green vegetable used in Caribbean cooking, especially in Jamaican and Trinidadian cuisines. In Jamaica, callaloo typically refers to amaranth greens, whereas in Trinidad and Tobago, it often refers to dasheen bush (taro leaves). It has a slightly earthy taste and a texture similar to spinach, making it perfect for sautéed dishes, soups, and stews. It absorbs seasonings well and cooks down into a savory, tender green that’s full of flavor.

Can I use spinach instead of callaloo?

Yes, spinach is a common substitute for callaloo when the traditional greens are unavailable. It offers a similar texture and absorbs flavors well.

How spicy is this dish with scotch bonnet peppers?

Scotch bonnet peppers are quite hot. Adjust the amount used based on your heat preference, and consider removing the seeds to reduce spiciness.

What can I serve with Jamaican Callaloo with Ground Turkey?

This dish pairs well with boiled green bananas, dumplings, rice, or breadfruit for a complete Caribbean meal.

Jamaican Callaloo with Ground Turkey

A lighter twist on the classic Jamaican callaloo, substituting ground turkey for saltfish, perfect for a nutritious and flavorful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 medium onion sliced
2 cloves garlic minced
1 teaspoon fresh thyme leaves
2 medium tomatoes diced
1 scotch bonnet pepper seeded and chopped
1/2 teaspoon black pepper
Salt to taste
4 cups chopped callaloo leaves or spinach as substitute

Instructions

Heat olive oil in a large sauté pan over medium heat. Add ground turkey to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes.
Add sliced onion, minced garlic, and chopped scallions to the pan. Sauté until the onions are translucent, about 3 minutes.
Stir in thyme leaves, diced tomatoes, and chopped scotch bonnet pepper. Cook for another 2–3 minutes until the tomatoes soften.
Season with black pepper and salt to taste.
Add chopped callaloo leaves to the pan. Stir well to combine all ingredients.
Cover the pan and let the callaloo steam until wilted and tender, about 5–7 minutes.
Remove the lid, stir the mixture, and cook uncovered for an additional 2 minutes to evaporate any excess liquid.
Taste and adjust seasoning if necessary. Serve hot.

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Caribbean Classics Featured Seafood & Fish Trinidadian Weeknight Dinners

Spicy Geera Shrimp (Caribbean Roasted Cumin)

January 7, 2026April 17, 2025Leave a Comment

I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.

Ingredient Guide

Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
Cumin Seeds: Toasted in oil for added texture and aroma.
Coriander Seeds: Adds citrusy warmth underneath the heat.
Garlic: Lends savory complexity.
Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
Olive and Vegetable Oil: Used for cooking and flavor layering.
Salt and Black Pepper: Essential seasoning for harmony.
Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

Shrimp are available fresh or frozen in seafood sections.
Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
Scallions come in bunches in the produce section.
Wiri wiri peppers are specialty but Scotch bonnet works well too.

Cooking Notes from the Kitchen

Let seasoned shrimp sit 15–60 minutes to absorb flavors.
Always start spice base on low to avoid burning.
Use a wide pan to cook shrimp in one layer—this helps develop sear.
Serve immediately—overcooking shrimp makes them rubbery.

Is this very spicy?

Yes, this dish is meant to be hot. For milder heat, reduce the peppers or remove seeds.

Can I use other proteins?

Absolutely, chicken cubes or tofu absorb geera beautifully with the same cooking method.

Can I prep this ahead?

Mix shrimp with dry seasonings a few hours ahead. Cook just before serving for best texture.

Is it gluten‑free?

Yes, just confirm your green seasoning is gluten-free.

Spicy Geera Shrimp (Caribbean Roasted Cumin)

A quick and fiery Caribbean-style shrimp dish, flavored with roasted cumin (geera), aromatic spices, and fresh herbs that’s ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Caribbean Classics, Seafood & Fish, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

1 1/2 pounds shrimp peeled, deveined
1 tablespoon roasted cumin powder geera
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 habanero pepper sliced, seeds optional
5 Wiri Wiri peppers or Scotch bonnet peppers, sliced
3 cloves garlic diced
1 scallion chopped
2 tablespoons cilantro chopped

Instructions

Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.

Notes

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Chicken Recipes Featured Fusion

Apple Mango Chicken Salad

January 7, 2026April 17, 2025Leave a Comment

I developed this Apple Mango Chicken Salad to use up leftover roasted chicken and give white meat a tasty island twist. It combines juicy mango, crisp apple, crunchy celery, and red onion with a hint of curry powder for an irresistible Caribbean-flavored salad. It’s refreshing, quick to prepare, and perfect for sandwiches or as a light meal that everyone enjoys.

Ingredient Guide

Cooked Chicken: Tender shredded chicken forms the hearty base of this salad.
Mango: Tropical fruit with sweet, juicy flesh that adds a Caribbean touch.
Apple: A crisp and mildly tart fruit that brings crunch and balance.
Celery: Bright green vegetable with a clean, crunchy texture.
Red Onion: Milder than white onions with a sharp flavor and vibrant color.
Mayonnaise: Creamy condiment that binds everything together.
Prepared Mustard: Adds tanginess and slight acidity.
Lemon Juice: Helps preserve freshness and brightens the flavor.
Curry Powder: A spice blend that introduces warm, savory notes.
Salt & Black Pepper: Basic seasonings to enhance the dish.

Shopping Made Easy

Use leftover roasted chicken or grab rotisserie for convenience.
Choose a ripe yet firm mango for easy cubing without mush.
Red onion provides milder flavor; substitute with white or sweet onion if preferred.
Any crisp, firm apple (e.g., Honeycrisp) works well in this mix.

Cooking Notes from the Kitchen

Toss mango and apple with lemon juice immediately after dicing to preserve color.
Chill for about 30 minutes to let flavors meld and for a refreshing experience.
Great make-ahead dish; keeps well for up to 2 days with a quick stir before serving.

Can I make it vegetarian?

Yes, simply omit the chicken and add chickpeas or diced avocado for protein and creaminess.

How can I use Apple Mango Chicken Salad in meals?

This salad works well in sandwiches, wraps, lettuce cups, or served over greens for a light lunch. It’s also great on crackers or as a party dip.

Can I meal prep this chicken salad in advance?

Yes, this salad keeps well in the fridge for up to 2 days. Store it in an airtight container and stir before serving to freshen the texture.

What can I substitute for mayonnaise in chicken salad?

Greek yogurt, sour cream, or mashed avocado are excellent alternatives that offer a lighter or dairy-free base while keeping the salad creamy.

What fruits go well in chicken salad?

Besides mango and apple, try grapes, pineapple, or dried cranberries. These add sweetness and contrast well with savory ingredients.

Can I make chicken salad without curry powder?

Yes, you can omit the curry powder or substitute it with paprika or a dash of cumin for a different flavor profile.

Apple Mango Chicken Salad

A refreshing Caribbean-style chicken salad with tropical mango, crisp apple, and a hint of curry; perfect for sandwiches or a light, flavorful meal.

With most things I prepare I like to bring a bit of the “island” into it, so the addition of the ripe mango and pinch of curry powder, was only natural.

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Prep Time 15

Total Time 15

Course Chicken Recipes

Cuisine Fusion

Ingredients

1/2 cup mango cubed
1/2 cup apple cubed
3 cups cooked chicken shredded
1/2 cup celery diced
1/4 cup red onion diced
3/4 cup mayonnaise
3/4 teaspoon mustard
1 teaspoon lemon juice
pinch curry powder
pinch salt
pinch black pepper

Instructions

In a large bowl, combine mango and apple. Stir in lemon juice to prevent discoloration.
Add shredded chicken, celery, and red onion.
Stir in mayonnaise, mustard, curry powder, salt, and pepper until evenly mixed.
Chill for about 30 minutes to meld flavors.
Serve on bread, lettuce wraps, or as a standalone salad.

Notes

Try to get a mango that’s about 90% ripe, so it’s firm and will be easy to dice and handle in general, without falling apart. If you don’t have a red onion, any sweet or mild onion will work. The idea is not to have karate breath after eating this.

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Easy Caribbean Recipes Featured Soups & Stews Vegetarian

Easy Stewed Pigeon Peas

January 7, 2026April 16, 2025Leave a Comment

In the Caribbean, we’re known for taking our time in the kitchen. Many of our dishes are simmered low and slow to build that deep flavor we love. But let’s be real, sometimes we just don’t have the time. That’s why I came up with this Easy Stewed Pigeon Peas recipe. It’s packed with the same bold flavor, but comes together in under 30 minutes using pantry staples.

Instead of soaking and boiling dried pigeon peas for hours, I reach for canned peas—green or dry will do. I pair them with stewed tomatoes (the kind with celery and onion already in there), and round things out with fresh thyme, Caribbean green seasoning, a touch of brown sugar, and a bit of browning for color. It’s all about layering those flavors to create something rich, hearty, and 100% satisfying.

You can serve this with rice, roti, or on its own as a side dish. And if you’ve got some pumpkin, sweet potato, or carrots on hand, toss them in to bulk it up. This is comfort food with Caribbean soul, made weeknight-friendly.

Ingredient Guide

Pigeon Peas: Canned pigeon peas offer authentic taste and are ready in minutes.
Stewed Tomatoes with Celery and Onion: Provide depth and texture without extra prep.
Onion and Garlic: Build a savory aroma that forms the stew’s flavor base.
Thyme and Parsley: Fresh herbs enhance the stew with earthy, aromatic notes.
Olive Oil: Used to sauté and meld flavors together.
Black Pepper: Adds subtle, warm seasoning.
Caribbean Green Seasoning: Infuses traditional island spice layers.
Brown Sugar: Balances acidity with a touch of sweetness.
Vegetable Stock Cube: Boosts umami for rich, savory depth.
Water: Adjusts consistency for stewing comfort.
Caribbean Browning: Provides depth of color and mellow caramel tones.

Shopping Made Easy

Canned pigeon peas are ideal for quick preparation and real Caribbean flavor.
Stewed tomatoes with added vegetables create a flavorful base with no extra chopping.
Olive oil, herbs, and seasonings are pantry staples you likely already have.
Use Caribbean browning and green seasoning for traditional aroma and color, which are available in West Indian aisles.

Cooking Notes from the Kitchen

Rinse the canned peas to reduce sodium and preserve firm texture.
Sauté onion, garlic, and thyme over medium heat to gently awaken the flavors.
Bring the stew to a rolling boil before simmering to evenly cook ingredients.
Leave the lid slightly ajar while simmering to thicken the sauce without losing liquid.
Taste and adjust seasoning at the end since stock cubes and tomatoes may add salt.

Can I use dried pigeon peas instead?

Yes—soak and cook dried peas until tender first, but note it will significantly increase cooking time.

What substitutes work for green seasoning?

Blend scallion, garlic, parsley, and thyme as a fresh seasoning alternative.

Can I add vegetables to this stew?

Yes, root vegetables like pumpkin, sweet potato, or carrot are great additions—just adjust water and simmer time accordingly.

Is this stew vegetarian?

Yes, provided you use a plant-based or no stock cube.

What else can I serve with this dish?

Serve with rice, roti, or boiled ground provisions, such as cassava, green bananas, or sweet potatoes, for a complete Caribbean-style meal.

Easy Stewed Pigeon Peas

A delicious and fast-cooking version of Caribbean stewed pigeon peas with pantry staples and bold flavors.

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Prep Time 5

Cook Time 25

Total Time 30

Course Easy Caribbean Recipes, Soups & Stews, Vegetarian

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic smashed
2 sprigs thyme
1/4 teaspoon black pepper
1 can pigeon peas rinsed
1 can tomato accents with liquid
1 teaspoon Caribbean green seasoning
1/4 cup water
1 tablespoon brown sugar
1/2 teaspoon Caribbean browning
1 vegetable stock cube
1 tablespoon parsley chopped

Instructions

In a saucepan add Olive Oil (1 tablespoon) and set to low heat.
Add Onion (1), Garlic (2 clove), Freshly Ground Black Pepper (1/4 teaspoon), and Fresh Thyme (2 sprig). Cook for 2-3 minutes.
Add the Pigeon Peas (14 ounce) to the pan.
Add Stewed Tomatoes (14 ounce) and mix all the ingredients together. Simmer on high heat.
Add in the Fresh Parsley (1 tablespoon), Brown Sugar (1 tablespoon), West Indian Browning (1/2 teaspoon), Water (1/4 cup), Green Caribbean Seasoning (1 teaspoon) and break in a Vegetable Bouillon Cube (1).
Let it gently boil for 10-15 minutes.
Taste to adjust seasoning as needed. Serve and enjoy!

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Coconut Curry Pumpkin Soup served in three small white bowls

Appetizers & Snacks Bahamian Featured Jamaican Soups & Stews Trinidadian Vegan Vegetarian

Caribbean Coconut Curry Pumpkin Soup

January 7, 2026April 16, 2025Leave a Comment

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

What kind of pumpkin works best?

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

How spicy is it?

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

Is this soup gluten-free?

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

Can I make it ahead?

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

Can I serve this as a main dish?

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

Caribbean Coconut Curry Pumpkin Soup

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

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Prep Time 15

Cook Time 25

Total Time 40

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

Cuisine Bahamian, Jamaican, Trinidadian

Ingredients

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

Instructions

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

Notes

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

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Is this stew spicy?

What sides pair well with this dish?

Is this recipe gluten-free?

Can I prepare this in advance?

Coconut Stewed Haddock

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

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Can I make this dish ahead?

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Stovetop Mango Jerk Shrimp

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Quick and Tasty Stir-Fry

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Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Curry Chicken with Potato and Spinach (Trinidadian)

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

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

How long will mushrooms stay fresh?

Can I make this vegan?

What dishes pair best with garlic herb mushrooms?

Garlic Herb Mushrooms

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

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Why blanch the green beans first?

What if I don’t have cooking wine?

Cooking Notes from the Kitchen

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this gluten-free?

What rice works best?

How spicy is it?

Can I serve it as a main?

Caribbean Carrot Rice

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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How spicy is this dish with scotch bonnet peppers?

What can I serve with Jamaican Callaloo with Ground Turkey?

Jamaican Callaloo with Ground Turkey

Ingredients

Ingredients

Ingredients