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Side Dishes

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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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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Summer Recipes Sunday Dinners Vegetarian Winter Recipes

Ultimate Trinbagonian Corn Pie (Corn Casserole)

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When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.

Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.

This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.

Ingredient Guide

  • Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
  • Evaporated Milk – Adds creaminess and richness to the casserole.
  • Honey – Enhances the natural sweetness of the corn.
  • Butter – Provides flavor and helps sauté the aromatics.
  • Onion – Builds the savory base of the dish.
  • Celery – Adds subtle flavor and freshness.
  • Black Pepper – Balances the sweetness with gentle heat.
  • Thyme – A classic Caribbean herb that brings earthy depth.
  • Scallions – Give a mild onion note and brightness.
  • Salt – Essential for seasoning.
  • Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
  • Garlic – Infuses the dish with warm, savory notes.
  • Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
  • Egg – Helps bind the mixture together.
  • Carrot – Adds natural sweetness and color.
  • Cornmeal – The body of the pie, giving it its unique texture.
  • Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.

Cooking Notes from the Kitchen

  • Freshly grated nutmeg always has a stronger, more fragrant flavor than pre-ground.
  • If you prefer a cheesier top, feel free to add extra cheddar.
  • Pimento (seasoning) peppers have the aroma of scotch bonnet without the heat, making them perfect for this dish.
  • If the mixture feels too thick before baking, stir in a splash of extra milk to loosen it slightly.
  • Always allow the pie to cool for at least 10–15 minutes before slicing so it sets properly.

Shopping Made Easy

  • Look for frozen or fresh corn at your local grocery store; both work well for this recipe.
  • Evaporated milk is usually found in the baking aisle or with canned dairy products.
  • If you can’t find pimento peppers, substitute with a small piece of red bell pepper for color and mild flavor.
  • Sharp cheddar cheese is traditional, but you can use your favorite melting cheese such as Colby, Monterey Jack, or even a mix.
  • Cornmeal should be fine-textured rather than coarse for the best consistency.

Frequently Asked Questions

What is the difference between Trinidad corn pie and cornbread?

Corn pie has a creamier, more casserole-like texture compared to the drier crumb of cornbread. It is made with milk and cheese, giving it a moist, rich bite.

Can I make corn pie without cheese?

Yes, but the cheese adds flavor and helps form a golden crust. If you skip it, the pie will still set, but the taste will be less rich.

Can I substitute fresh corn for frozen corn?

Absolutely. Fresh sweet corn will give the best flavor, but frozen corn works perfectly well, especially outside of summer.

What cheese works best in corn pie?

Sharp aged cheddar is traditional, but you can use Colby, Monterey Jack, or even a mix of cheeses for a different twist.

How do I know when corn pie is fully baked?

The pie is ready when the top is golden brown, the edges pull slightly from the baking dish, and the center feels set when lightly pressed.

Ultimate Trinbagonian Corn Pie (Corn Casserole)

A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Summer Recipes, Sunday Dinners, Vegetarian, Winter Recipes
Servings 6

Ingredients
  

  • 1 1/2 cups corn kernels divided
  • 2 cups evaporated milk divided
  • 1 tablespoon honey
  • 2 tablespoons butter
  • 1 medium onion diced fine
  • 1 stalk celery diced fine
  • 1 teaspoon black pepper
  • 4 sprigs thyme leaves only
  • 2 scallions chopped fine
  • 1/2 tablespoon salt adjust to taste
  • 2 pimento peppers chopped
  • 2 cloves garlic crushed
  • 1/2 teaspoon nutmeg grated
  • 1 egg
  • 1 carrot small, grated
  • 1 cup fine cornmeal
  • 1 cup aged cheddar cheese grated, divided

Instructions
 

  • Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
  • After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
  • In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well. 
  • Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
  • Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
  • Transfer mixture to a greased baking dish and top with the remaining cheese.
  • Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
  • Look for a firm set with a golden cheesy top.
  • Allow to cool for 10–15 minutes before slicing and serving.
Keyword cooking vegetarian, corn casserole, corn pie, corn pie recipe, corn recipe, how to make corn pie, sweet corn, the ultimate corn pie, trini corn pie, trinidad corn pie, vegetarian recipe, what is corn pie
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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.
Print Recipe Pin Recipe
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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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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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 Cassava in a large silver pot
Featured Rice & One-Pot Side Dishes Trinidadian Vegan Vegetarian

Curry Cassava

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About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

Curry Cassava in a large silver pot

Ingredient Guide

  • Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
  • Vegetable Oil: Helps build the curry base and bloom spices evenly.
  • Onion: Adds sweetness and depth when gently sautéed.
  • Garlic: A must in Caribbean curry bases—use plenty for full flavor.
  • Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
  • Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
  • Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
  • Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
  • Salt and Black Pepper: Season to balance and sharpen all the flavors.
  • Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
  • Water: Braises cassava and forms the sauce.
  • Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

Shopping Made Easy

  • Look for peeled frozen cassava in West Indian or international grocery freezers.
  • Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
  • Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
  • Green seasoning can be homemade or store-bought. It freezes well if making in batches.
  • If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

Cooking Notes from the Kitchen

  • Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
  • Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
  • Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.

Curry Cassava in a large silver pot

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 8 cloves garlic roughly chopped
  • 3/4 tablespoon cumin seeds geera
  • 1 Scotch Bonnet pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 2 1/2 tablespoons curry powder
  • 3 pounds cassava fresh or frozen, peeled, deveined, cubed
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garam masala or ancho masala
  • 3-4 cups water
  • Optional
  • 2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions
 

  • Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it’s peeled and deveined before use.
    Ingredients laid out for curry cassava
  • Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
  • After 3 minutes, stir in green seasoning and cook for 2 more minutes.
    Close up of seasoning being heated
  • Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
    Add in curry powder
  • Add the cassava chunks, stirring thoroughly to coat with the spiced mixture. 
  • Turn heat to medium-high, add salt, pepper, and garam masala.
  • Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes. 
    Add in water to cassava in pot
  • Monitor liquid and add water if necessary.
    Simmering cassava in a large pot on the stove with curry and other seasonings
  • Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.
    Simmering cassava in a large pot on the stove with curry and other seasonings

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.
Tried this recipe?Let us know how it was!
Caribbean Ratatouille in a white bowl
Featured Fusion Soups & Stews Trinidadian Vegan Vegetarian

Caribbean Ratatouille (Ital Vegetable Stew)

Leave a Comment on Caribbean Ratatouille (Ital Vegetable Stew)

Last fall, I shared one of my favorite ways to use fresh garden vegetables—a Caribbean twist on traditional ratatouille. I call it Caribbean Ratatouille (Ital Vegetable Stew) because of its plant-based, Ital-inspired approach, similar to the Ital food I grew up with in Trinidad. While I’m a carnivore at heart, this vegan dish is so flavorful and satisfying, I look forward to making it again and again.

Using staples like eggplant, callaloo, Swiss chard, okra, chayote (christophene), bell peppers, and tomato, this dish brings together the best of seasonal produce. We salt and drain the eggplant to remove bitterness, fry it until golden, then simmer everything in coconut milk with tomato paste, herbs, and a splash of Scotch Bonnet. The result is a rich, vegetable-packed stew that stands on its own as a main or a colorful side.

Served hot from the oven, this one-pot vegan feast is perfect for family dinners or gatherings, especially when you want a delicious vegetarian crowd-pleaser with Caribbean flair.

Caribbean Ratatouille in a white bowl

Ingredient Guide

  • Eggplant: Salting and draining reduces bitterness before frying to golden edges.
  • Olive Oil: Used to sauté and roast vegetables—adds richness and helps caramelize.
  • Chayote (Christophene): A mild squash with a crisp bite—it adds texture and absorbs flavors.
  • Bell Peppers: Half each of red and green for sweetness, color, and crunch.
  • Swiss Chard and Callaloo (Jamaican Kale): Earthy greens combining weight and vibrant flavor.
  • Okra: Sliced rounds help thicken the stew while adding a slight bite.
  • Red Onion & Garlic: The aromatic foundation—adds depth and warmth.
  • Celery: Adds crunch and a savory layer to the vegetable mix.
  • Scotch Bonnet Pepper: Optional heat—sliced thin, seeds removed to control spice.
  • Tomato Paste and Tomatoes: Provide acidity, color, and body to the stew.
  • Thyme and Basil: Fresh herbs to round out the stew’s flavor profile.
  • Coconut Milk: Adds creamy richness and smooth texture.
  • Parsley: Stirred in at the end for a fresh herbal lift.
  • Salt & Black Pepper: Essential seasoning for all those flavors to shine.

Shopping Made Easy

  • Look for firm eggplants and chayote with no soft spots—these hold up well when cooking.
  • You can find callaloo and Scotch Bonnet peppers at Caribbean or international markets; sub cilantro and sweet peppers if unavailable.
  • Extra-virgin olive oil provides the best flavor for roasting and sautéing vegetables.
  • Use full-fat coconut milk for creamy results; light versions won’t give the same texture.

Cooking Notes from the Kitchen

  • Salt and drain eggplant first to eliminate bitterness and improve texture.
  • Roast eggplant in batches to avoid overcrowding—they brown better that way.
  • Layer harder vegetables first (chayote, peppers), then add softer ones later for even cooking.
  • Bake the stew in the oven to meld flavors and develop a delicious roasted finish.
  • Add basil and parsley after baking to preserve their fresh bright notes.

Can I make this gluten-free?

Yes, it’s naturally gluten-free. Just check that your tomato paste and coconut milk don’t contain additives.

What else can I substitute for callaloo?

Spinach, kale, or mustard greens all make good replacements if callaloo isn’t available.

How do I control the heat?

Keep the Scotch Bonnet pepper whole for mild flavor or slice it and remove the seeds to increase spice level.

Can I skip the oven step?

Yes, but baking brings out deeper flavors and a roasted texture you won’t get otherwise.

Is this stew suitable for meal prep?

Absolutely, this stew keeps well for several days in the fridge and makes a satisfying leftover meal.

Caribbean Ratatouille in a white bowl

Caribbean Ratatouille (Ital Vegetable Stew)

A hearty plant-based stew featuring eggplant, chayote, bell peppers, okra, leafy greens, and coconut milk, this one-pot Caribbean ratatouille is comfort food with island flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soups & Stews, Vegan, Vegetarian
Cuisine Fusion, Trinidadian
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 1 medium eggplant cubed
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 medium red onion diced
  • 2 stalks celery chopped
  • 4 cloves garlic smashed
  • 5-8 okra sliced into 1/2‑inch rounds
  • 2-3 cups Swiss chard chopped
  • 2 cups Jamaican callaloo chopped
  • 1/2 Scotch Bonnet pepper green, sliced, optional
  • 4 medium tomatoes diced
  • 1 tablespoon tomato paste
  • 1 1/4 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 5 sprigs thyme leaves only
  • 2 sprigs basil leaves only
  • 1 medium chayote christophene, peeled and cubed
  • 3/4 cup coconut milk
  • 2 tablespoon parsley chopped

Instructions
 

  • Toss eggplant cubes with 1 tablespoon olive oil and 1/2 teaspoon salt. Let sit 30 minutes to draw out moisture. Rinse and pat dry.
    Eggplant in a strainer
  • Deseed and cube the chayote.
    Chopping squash on a cutting board with a knife lying down
  • Preheat oven to 400 °F.
  • In batches, fry eggplant with 1 tablespoon olive oil in oven-proof pan for 5–7 minutes until golden. Set aside.
    Eggplant in a large soup pot on the stove
  • Add remaining 1 tablespoon oil. Sauté chayote and bell peppers on medium-low for 2 minutes. Add celery, onions, and 1/2 teaspoon salt; cook 5 minutes.
    Add peppers to pot
  • Stir in garlic, tomato paste, black pepper, tomatoes, thyme, basil, okra, Swiss chard, callaloo, and Scotch Bonnet. Mix well.
  • Return eggplant to pan. Drizzle coconut milk on top. Stir to combine.
    Add in eggplant to soup pot
  • Bake in oven for 20–25 minutes until vegetables are tender. Remove, taste for salt, and top with fresh parsley and additional basil leaves before serving.
     
    Top of with fresh basil to taste
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