Without a doubt, this is one of the most requested recipes from fans over the years. I guess with such a huge international audience tuned in to my work, its to be expected. Salted pigtails (like salted beef and salted fish like Cod and Pollock) is used in MANY of the traditional recipes of the…
Jamaican Callaloo (aka spinach, Chorai Bhagi) is a regular in my garden every year, so it’s only normal to see many recipes featuring this ‘greens’ we adore in the Caribbean. In this version we’ll put another loved Caribbean ingredient to use to add additional flavor and give the dish a true comforting appeal. Salted Pigtails!…
Here’s yet another classic way to put breadfruit to use as did our ancestors. I still recall the scent of the salted pigtails stewing in freshly made coconut milk, just before mom would load the pot with ‘full’ (meaning mature, but not ripe) breadfruit. However she would add a layer of baby dasheen bush leaves…
While salted pigtails may not sound appealing to many people, it’s a key ingredient in many dishes we would consider ‘comfort food’ in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it’s butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I’ve got versions of Pelau using chicken, beef and we’ve even played with a vegan option as well. Check the Recipe Index for those recipes.
Here’s another one of those classic soups you’ll find being made on a Saturday throughout the Caribbean, with each household putting their own personal twist on things. While it’s loving known as Red Peas Soup, the key ingredient in most cases is usually red beans (Kidney Beans). And though in this recipe I didn’t use any ground provisions (I explain more in the demo video) it’s also customary to add stewing beef and/or smoked meats as well. I went pretty basic to keep it simple for you to duplicate, while giving you maximum flavor and heartiness.
