The traditional way this dish is made is with Dasheen Bush Bhagi (tender leaves of the Taro plant), however being in Canada means that securing decent Taro leaves is very challenging. Yes, I could drive to Toronto to the many West Indian grocers, but from experience I know that it’s insanely expensive and the quality is (most instances) terrible. Everyday baby spinach, which is easily sourced at any local grocery store is an excellent replacement.

You’ll Need…

1 tablespoon olive oil
2-3 lbs prepared salted pig tails
1 lemon (juice)
4 sprigs thyme
2 scallions (chopped)
1 pimento pepper (chopped)
1 small onion (sliced)
3/4 teaspoon black pepper
1 1/2 cups diced pumpkin
8 okra (ochro) chopped
1/2 lb baby spinach (chopped)
2 cup par-boiled brown rice (wash)
3/4 teaspoon salt (see note)
2 cups coconut milk
2 cups water
1 scotch bonnet pepper

Notes! May I recommend that you watch the video below to follow along as much more about the recipe is discussed there. Get your butcher to cut the pig tails for you or boil them whole (full lengths) and when tender, cut into smaller pieces. Even though the salted pig tails were boiled, there will still be remnants of salt which they were cured in. With that in mind, adjust the salt later on.

Before we get started we’ll need to boil the salted pig tail pieces for 1 hr and 15 minutes (as explained in the video) to help tenderize them and to remove most of the salt it was cured in. I had my butcher cut them into 1 1/2 inch pieces, which I washed with the juice of a lemon. Then they were boiled for 30 minutes, that water was then discarded and a fresh batch of water was used for the remaining cooking time.

In a deep pan add the oil on a medium/low flame, followed by the pre-cooked pigtail pieces. The goal is to render out some of the fat and in the process, get some of that flavor to start with. After 3-4 minutes add the onion, thyme, black pepper and scallions to the pan and cook for a further 4 minutes.

At this point we’ll add the diced pumpkin (squash will work as well) and okra to the pot.

We’ll follow this up with the washed and chopped spinach. It will look like a lot, however it will wilt down. Cook for 5 minutes.

I used par-boiled brown rice (washed). Add and stir well.

You’ll then add the coconut milk and water and bring to a boil.

I chose to float the Scotch Bonnet pepper as I wanted the flavors from the oils in the skin and not the raw heat. The goal is to NOT break the pepper while cooking, and fish it out at the end. If you want the finished spinach rice with a kick, you may chop the pepper and add it.

20 minutes later (cooked on a medium low heat) and it’s time to taste and add the salt if necessary. At this point I shut the stove off, placed the lid on the pot and allowed the residual heat to finish cooking things.

About 6 minutes later it was ready to be served. While I used salted pig tails, you may use salted beef or smoked turkey with similar results.

As explained in the video, depending on the type of rice you use, the amount of liquid you’ll need will differ as well as the cook time. White rice cooks quicker.

Poi Bhagi aka Malabar Spinach Recipe.

May 27, 2025October 11, 20231 Comment

Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai (aka Jamaican Callaloo), Dasheen Bush (tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.

You’ll Need…

2 tablespoon olive oil
1 medium onion (sliced)
2 cloves garlic (sliced)
1 Pimento pepper aka seasoning pepper (sliced)
1/2 teaspoon cumin seeds (geera)
1 medium tomato (diced)
1 teaspoon turmeric
1 1/2 lb Malabar spinach
1/2 teaspoon salt

Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.

In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.

It’s then time to add the sorfran (Turmeric) and stir well.

Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.

As it cooks down (be sure to stir well) add the diced tomato to the pan.

Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.

At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.

My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.

Gluten Free Meat & Poultry

Amazing 20 Minute Curry Chicken With Spinach.

May 27, 2025February 10, 20195 Comments

Curry Chicken With Spinach.. a classic Caribbean combination (in my humble opinion). A dish which screams flavor, simple to put together and done in under 20 minutes. I’m not a huge fan of chicken breast as I much prefer the texture and flavor of darker meat, especially with bones. However, if there’s one time you can make chicken breast stand out in a curry, it’s now. Be sure to use baby spinach leaves for best results.

You’ll Need…

1 lb chicken (1 inch pieces)
3/4 lb baby spinach
1 1/2 tablespoon coconut oil
1 1/2 tablespoon curry powder
1 shallot (diced finely)
2 cloves garlic (sliced or crushed)
1/4 scotch bonnet pepper (sliced)
1 heaping tablespoon Caribbean Green Seasoning
8-10 grape tomatoes (any tomato will work)
2/3 teaspoon salt
1/3 teaspoon black pepper

Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler. Also, keep in mind that you must wash your hands with soap and water after handling such hot peppers as scotch bonnets.

Season the chicken with the salt, black pepper and Caribbean Green Seasoning and set aside. No need to marinate as we want to get this tasty dish done asap. I used boneless chicken breast but you can certainly use chicken thighs. To be 100% honest, you will get better results with chicken thighs.

Wash the baby spinach with cool water and set aside to drain.

Heat the coconut oil in a wide pan over a low heat, then go in with the shallot and garlic. Allow this to cook on that low flame for 2-3 minutes, then add the slices of scotch bonnet pepper. Don’t use any of the seeds or white membrane surrounding the seeds if you’re overly concerned about the raw heat. Then add the curry powder and cook for 3-5 minutes. This step will do two things. Cook out the rawness of the curry and help to bloom the spices which makes up the curry blend.

Crank the heat up to med/high and start adding the season chicken to the pot. Mix well to coat the chicken with that curry goodness. Cook for 4-5 minutes.

Your kitchen should have the lovely aroma of a good curry being cooked. There should be no liquid in the pot and the chicken pieces properly coated with the curry. Add the washed spinach to the pot and stir well. The remaining water on the spinach leaves (from washing) will help to deglaze or release the flavor bits on the bottom of the pan.

The spinach will wilt down so after about 2 minutes you may now go in with the tomato and stir well. Cook for a further 2-3 minutes. Then taste for salt and adjust to your own liking. You may crank up your heat if you have a ton of liquid on the bottom of the pan. In my case it was done to my liking at this point.

Feel free to add a couple tablespoon of coconut cream if you’d like to add a bit more flavor to this curry dish. I never covered the pan if you’re wondering.

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Gluten Free Vegan

Classic Curry Chickpeas With Potato & Spinach. #Vegan

May 28, 2025November 28, 20184 Comments

As a small fella on the islands, one of my favorite dishes mom would make was curry potato as we say “Curry Aloo” in Trinidad and Tobago. It was usually a Saturday morning meal, with hot Sada Roti and a side Mango kuchela. With my love for this dish, there are times I add a can of chickpeas (channa) and in this recipe we’ll also add some baby spinach to the mix, for the perfect mix in my humble opinion. I’ve already confessed my luv for all types of spinach greens.

You’ll Need…

2-3 tablespoon veg oil
1/2 medium onion (diced)
4 cloves garlic (diced)
1/2 teaspoon cumin seeds (geera)
1/2 scotch bonnet pepper (sliced thin)
1/4 teaspoon black pepper
2 1/2 tablespoon curry powder (madras blend)
1 teaspoon Caribbean Green Seasoning
3 large potatoes (2 inch cubes)
1 can chickpeas (rinsed)
1/2 lb baby spinach
1/2 teaspoon salt (adjust later)
2 1/2 – 3 cups water

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may have flour as an ingredient.

Heat a wide pan on a medium flame then add the veg oil and as it comes to temperature, turn the heat down to low and go in with the onion and garlic. Cook for 2-3 minutes on that low heat then add the cumin seeds, along with the scotch bonnet pepper and cook another 1-2 minutes. After which you can add the curry powder. Heat still on low. Cook for 3-5 minutes to cook off the raw curry taste one can usually get at the end if not cooked correctly.

If you find the pan is a bit too dry you can add a bit more veg oil. You should have a more grainy texture and the curry should be a bit darker by now. It’s time to add the potatoes to the pot. Turn up the heat to med-high and stir in well, to coat everything with that lovely curry base. Cook for 2-3 minutes, then add the chickpeas (I used 1 large can which I rinsed well under running water).

Add the water and the Caribbean Green Seasoning and bring to a boil.

As it comes to a boil, cover the pan slightly ajar and turn the heat down so you have a gentle bubble. Add the salt and cook for 25 minutes.

At this time it should be fully tender, so using your spoon you may crush some of the potato and chickpeas to thicken things up. Taste for salt and adjust, then add the baby spinach to the pot.

Put the lid back on and cook for another 2-3 minutes.. basically until the spinach wilts down and takes on the curry flavors a bit. This will thicken up further as it cools, so do keep that in mind.

In about 30 minutes you’ll be enjoying one of the best curry / vegan dishes you’ll ever have. be sure to have some roti to dip and scoop.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegetarian

Simple Caribbean Coconut Spinach.

October 21, 2017October 21, 20172 Comments

While we didn’t have ‘spinach’ readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other ‘greens’. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I’ve confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.

You’ll Need…

1 lb baby spinach
2 cloves garlic (diced fine)
2 scallions (chopped)
1 1/2 tablespoon coconut oil
1/4 teaspoon salt (adjust)
1 bird’s eye pepper (optional)
1/4 teaspoon black pepper
1/4 cup coconut milk
pinch freshly grated nutmeg

Wash and drain the spinach. (feel free to use a salad spinner if you have one)

Heat the coconut oil (feel free to use any oil you like) on a low flame in a wide pan, then add the garlic, scallions and black pepper. With your heat on LOW, cook for 3 minutes (don’t burn the garlic please) then add the Bird’s Eye pepper – whole.

You can start adding the washed baby spinach at this point.. it will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and freshly grated nutmeg and turn the heat to med/high. Do NOT cover the pan. Stir well, then add the coconut milk.

As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. I like all the liquid GONE, so I cooked it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.

As I turn the heat off I like to squeeze in a few drops of lemon juice.. this helps to prevent the sort of itch one can get at the back of your tongue when you eat spinach or other greens. A quick and tasty vegan sidedish, you and your family will crave after having it.

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Gluten Free Meat & Poultry Vegetarian

Pak Choi With Smoked Bacon A Twist On A Caribbean Fave!

May 27, 2025October 15, 20139 Comments

This is a take on traditional Caribbean technique of cooking “bhagi” or greens especially in Trinidad and Tobago. You’ll notice that I also placed this within the vegetarian section of the website, so before the flood of emails… I wanted to point out that you can leave out the bacon and start with olive or coconut oil for additional flavor. So by simply leaving out the bacon you could have a delicious vegetarian dish.

Traditionally our mom would prepare this dish when she had leftover stewed pork (Stewed Pork With Pak Choi) from the night before and it’s one of those dishes everyone of my siblings quite enjoyed with hot sada roti. Oh the joy when mom got us all to eat the same thing.

You’ll Need…

6 – 8 cups chopped pak choi (about 2lbs)
1/4 lb smoked bacon (I used smoked pork belly)
1 onion
3 cloves garlic
2 birds eye pepper (bird pepper)
1/4 teaspoon black pepper
1 scallion
4-6 cherry tomatoes (optional)
1/4 teaspoon salt

* IMPORTANT: If you don’t eat pork or prefer to have this vegetarian, leave out the bacon and start with 1 tablespoon of olive oil. If you don’t have bird’s eye pepper, you can use scotch bonnet or habanero (very small piece). If doing this recipe gluten free do go through the list of ingredients to ensure they meet with your specific dietary needs.

Cut the bacon into small pieces and place in a dry pan on medium heat. The idea is to cook until crispy and to render off the fat. Reserve about 1 teaspoon of the fat. Once crispy, drain on paper towels and set aside.

Remove each leaf/stem of pak choi and wash under running water individually as you’ll find dirt between each leaf (natural as it grows), Rinse well and drain – now get ready to chop. I usually cut each leaf lengthwise first (about 1/4 inch, then make into a bundle and cut in the other direction the same thickness. Besides trimming off the very bottom of the white stems (discard), do use the rest of the pak choi (white and green).

Also chop/dice the onion, garlic, tomato and scallions (green onion) and set aside.

In the same pan you rendered the bacon (don’t wash) heat about 1 teaspoon of the bacon fat on a low flame, then add the onion, garlic and scallion pieces. Let it cook on low for about 3 minutes to basically soften up and create a flavor base.

Toss in the birds eye peppers (don’t cut open) then start adding the chopped pak choi to the pot and finish off with the salt and black pepper. It may seem like a lot at first, but it will wilt down (have your heat at med/high at this point). Give it a good mix.

The rest of this dish takes some personalization. I like my greens (still green) and not over cooked. So I let it go for about 5 minutes, then I topped it with the pieces of bacon and stirred well. The pak choi will release a bit of liquid so at this point you’ll need to raise the heat to high and burn off the excess liquid (took another 3-5 minutes).

The last 2 minutes of cooking you can toss in the tomatoes so they too are brilliant in colour, retains it’s shape and give the dish a brightness. Remember to taste for salt and if you wanted, you can certainly cook this a bit longer if you’re not like me and like a little texture to the pak choi. You’ll note that at no time did I cover the pot as it will only help to create liquid you really don’t need.

This is excellent on steamed (or boiled) rice, with roti and when all fails, I make sandwiches with this… lovely! If you break the peppers while cooking it will release the raw heat (though mild since they are bird’s eye) so if you like playing with “the Heat”.. break them open! BTW if you don’t dine with the swine, you can use some prepared saltfish (salted cod) instead of the bacon for additional flavor.

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Seafood

Caribbean Spinach With Shrimp Recipe.

May 18, 2013May 18, 20135 Comments

Today we’ll be using two of my favorite ingredients in a combination similar to how our mom would do bhaji (dasheen bush) and salted fish (salt cod) when we were kids. With a little heat from scotch bonnet peppers and with a wicked garlic/onion base, it will be outstanding. And very quick to put together.

You’ll need…

1 med onion
2 tablespoon olive oil
1 bunch spinach
2 cloves garlic
pinch salt
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 cup pre-cooked shrimp.

Note: You can leave out the scotch bonnet pepper if you’re concerned about the heat (it’s minimal) and do try to get tiny pre-cooked shrimp as they tend to be “sweeter” as we say in the Caribbean.

This is a very quick recipe as spinach cooks really fast and the shrimp is already pre-cooked.

Heat the oil on a medium flame and add the diced onion and garlic. Turn the heat down to low and let it cook (soften) for about 3-4 minutes.

Wash and drain the spinach, turn up the heat to medium high and add the washed spinach. Top with the black pepper, scotch bonnet pepper and salt. Add the shrimp (I would recommend giving them a rinse in cool water and drain before adding to the pot) and give it a good stir. Do not cover the pan (you don’t want to create any additional moisture). It will quickly start to wilt and darken in colour.

Here is where you’ll personalize it a bit. When it’s cooked to your liking (about 3-4 minutes for me) turn off the stove. Remember to taste for salt and adjust accordingly.

Note: The spinach will naturally release liquid, so you may have to turn up the heat on your stove to burn that off quickly and not over-cook the spinach.

There’s enough here for 3-4 people as a side dish, so feel free to add more spinach if you’re cooking for a bigger party. Simply adjust the salt! If you can’t source spinach, Jamaican callaloo (or chorai bhaji) would be a good substitute.. just cook longer to soften.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Seafood Vegetarian

Spinach Cooked With Salted Cod Bits.

July 9, 2012July 9, 2012227 Comments

Call me crazy, but even as a kid I loved spinach (bhaji) in all forms and to this day I still can’t figure out why ALL kids don’t love the stuff. Over the years (out of convenience and availability) spinach took the place of my beloved dasheen bush leaves and what some people call Jamaican Callaloo (we call chorai) can always be found in our vegetable garden during the summer months. Cooked with or without coconut milk, spiced up with hot peppers and enhanced with leftover stewed meats, spinach is something I can have on the regular.

Here’s a quick and tasty way to serve/enjoy spinach with a Caribbean twist.

You’ll Need…

1lb Baby spinach
3 cloves garlic
1 tomato
1/4 teaspoon black pepper
1 sprig thyme
1 scallion
1 medium onion
1/2 cup salted cod bits
2 tablespoon vegetable oil
1/4 scotch bonnet pepper
1 scallion (green or spring onion)

Note: You can make this dish fully vegetarian by leaving out the bits of salted cod. But be sure to add salt and for more flavor, add a 1/2 cup of coconut milk during the cooking process.

Though the package said the spinach was washed, I still like washing it as there have been times when I did find some sand between the leaves. Try your best to get baby spinach as it’s much more tender and not as ‘bitter” as mature (dark green) leaves. After washing, set in a colander to dry. Take a closer look and remove all wilted (discolored) leaves from the bunch as well.

Chop the garlic, onion, scallion, thyme and scotch bonnet pepper… remember to not include any seeds from the scotch bonnet pepper as that’s where the majority of heat dwell. Additionally, be sure to wear gloves if your hands are sensitive and be sure to wash your hands with soap and water.

Make little bundles with the spinach leaves and cut into shreds about 1/4 inch thick.

Prepare the salted cod (I used boneless for easier work). All you have to do is place the salted cod in a pot with water, bring to a boil and allow to simmer for 20 minutes. Then discard the water, rinse with new water and allow to cool. Then shred into bits. here’s a video showing how it’s done…

Heat a saucepan on low heat, add the vegetable oil… then the salted cod bits (you can use any dried salted fish). Allow this to cook for about 5 minutes.. it will start to go brown on the edges and stick to the bottom of the pan. Scrape and move around. The idea is to build a base of flavor for the spinach. Next up we’ll add the sliced onion, scallion, thyme, scotch bonnet pepper and garlic. Make sure the heat is on low, as we want these items to sweat down and further infuse the dish with flavor. The last thing we want is burnt garlic and onions.

After 4-5 minutes, turn up the heat to medium, add the black pepper and the chopped spinach to the pot. It will pile up, but as soon as the heat gets going it will wilt down.

As it cooks, it will sprout a lot of it’s own liquid and go from that brilliant green colour to a more darker shade. Place the lid on the pot, turn the heat down to low and simmer for 20 minutes.

After 20 minutes remove the lid (remember to stir every 5 minutes as it cooks), turn up the heat to burn off any excess liquid which may still be there and add the chopped tomato to give it some colour. taste for salt. Note that we didn’t put any salt in the dish as in most cases the residual salt from the salted cod bits will be enough to season the entire dish. But since your tolerance for salt is different that mine.. check and adjust accordingly.

If you’ve never used salted cod (salt fish) you’ll probably think this is a bit weird, but I assure you that the flavor will be amazing. My favourite way of having this (other than with flour /cassava dumplings) is with sada roti. Remember you can make this a full vegetarian dish as long as you follow the tip I left in the “Note” above.

WINNER WANTED!

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There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there. I don’t care what your comment is, but it would be nice if you could tell me what you like about your favorite item is to grill.

Here are the rules pertaining to winning the copy of “Meal In A Minute – Everyday Grilling“”…

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Gluten Free Seafood Vegetarian

Nutritious Jamaican Callaloo With Saltfish Recipe.

November 12, 2014February 12, 201213 Comments

I believe it’s time to clear the air a bit when it comes to callaloo in respect to Jamaican Callaloo and callaloo from the other islands which make up the Caribbean. In Trinidad and Tobago and many of the other Caribbean islands, callaloo is a lovely rich soup made from tender dasheen bush leaves (or spinach) which is flavored with coconut milk and crab (or salted meats). This callaloo soup is part of a hearty traditional Sunday lunch on the islands and like it’s cousin from Jamaica, it’s very nutritious.

Jamaican callaloo on the other hand is more the name of a plant (amaranth) which is used in making the popular Jamaican dish, by the same name. In Trinidad and Tobago, the same callaloo plant (amaranth) is known as chorai bhaji or in some cases spinach and cooked in pretty much the same way as it’s done in Jamaica. So remember when speaking to a “Trini” or “Jamaican” about callaloo, that they’re two different dishes and we’re as passionate about each.

BTW, did you know that the same callaloo plant (amaranth) is known as pig weed in North America and there are close to 60 species? Enough of the school-like lesson, lets cook..

You’ll Need…

1 bundle of Callaloo (about 2lbs)
1/2 scotch bonnet pepper
1/2 teaspoon black pepper
1 teaspoon thyme (couple sprigs)
1/4 lb boneless salted fish (see note below)
2 tablespoon olive oil or butter
1 tomato
1 onion

Notes: You’ll notice that I didn’t include any salt in this recipe as the salted fish adds enough salt to the dish. However you can check near the end of cooking and adjust accordingly. When shopping for callaloo for this type of dish visit a West Indian supermarket and ask for Jamaican callaloo. I like using boneless/skinless salted fish and my choice is usually Cod or Pollock. Makes for much easier work than having to remove the tiny bones and soaking overnight. When using any hot pepper remember that the majority of the heat is in the seeds and the white membrane surrounding the seeds. Don’t include those if you’re concerned about ‘real’ heat.

* To make this dish fully vegetarian (very tasty) simply leave out the saltfish and I would personally add some crushed garlic for that extra level of flavor. Add the garlic when cooking the onion at the start. Same cooking time applies.

Let’s start by prepping the saltfish as we need to try and remove most of the salt and rehydrate the fish itself. Now I’ve been scolded in the past that I don’t soak my saltfish overnight as it’s traditionally done in the Caribbean. Here is the thing, the saltfish I use is always boneless and skinless (pretty much a fillet) and I find that it’s not as salty or dry as the variety you find in the Caribbean. So if you’re using the whole fish (type we get in the Caribbean) you can soak overnight in cool water, discard that water and boil in fresh water as you’ll see me do below. Or simply boil in two batches of water and you should be good to go.

In a deep pot I put enough water to go about 1-2 inches above the fish and I bring that to a boil. I then allow it to simmer for about 20 minutes, then I drain and rinse with cool water (squeeze dry). The next step is to shred the fish (should be soft and flaky at this point) and set aside. You can use your fingers or a fork.

Then prep the onion, tomato, hot pepper and thyme. Simply dice/chop.

Now it’s time to work with the star of the show (please see the video below to follow along). Give the callaloo a good wash under running water, then get ready to trim and cut. Remove all the leaves from the stems and get rid of any leaves that are discolored. You can now use the tender stems (they may look thick, but the majority will be tender). Using a pairing knife or potato peeler, peel the thin skin on the outside of the stems (see the video below), The idea is to remove the sort sort of waxy exterior so it cooks down to be tender.

Give the leaves and cleaned stems a good rinse in water and shake dry. The final step in preparing is to create small bundles and chop about 1/2 inch shreds. You can give that another rise under cool water (I put mine in a drainer) and you’re set to cook.

Heat the oil on a medium heat in a fairly deep sauce pan, then add the onion and cook for a couple minutes. Just long enough to soften the onion and flavor the oil. Now add the thyme, black pepper and slices of scotch bonnet pepper and cook for another couple minutes. Have your kitchen window open or the fan above the stove on, if you have one as the hot oil and hot pepper will cause you to possibly cough.

By this time the shredded callaloo should have drained properly, so start adding it to the pot. It will pile up, but rest assured it wilt down quickly. Give it a good stir, add the water and bring it up to a boil. Now lower the heat to a very gentle simmer, cover the pot and allow to cook for about 15 minutes.

After 15 minutes, it’s time to add the tomato and pieces of salted fish to the pot. Then give it a good stir, cover the pot and allow to cook for another 10-15 minutes. Keep stirring. If you find that you don’t have any liquid it means your heat is too high. Add a bit of water and continue cooking. After 10 minutes the callaloo should be fully cooked. It will not be as bright green as when you first started off, but don’t be fooled.. it will taste amazing.

If you find (you should) that there’s still liquid at the bottom of the pan, remove the lid, turn up the heat and cook for another 4-5 minutes until all that liquid dries off.

You now have a classic Jamaican callaloo dish that’s ready to serve.

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Vegetarian

Dasheen Bush Bhaji With Okra And Coconut Milk.

March 5, 2012February 8, 201221 Comments

After the video shoot last week, we had some dasheen bush (leaves of the dasheen plant) left over so I decided to bring it home with me to share this dasheen bush bhaji recipe with you all. I was one of those strange kids who loved any sort of bhaji (Spinach) dish our mom would make for us as kids. Chorai (Jamaican callaloo), pak choi and lovely dasheen bush, especially if she added salted meats and coconut milk. Today I’ve added swiss chard, collard greens and north American style spinach to my diet.. I even plant the stuff in the little kitchen garden we have in the back yard every spring.

Traditionally this dasheen bush bhaji recipe is made without the coconut milk and okra, but I love that level of flavor you get by cooking with coconut milk so I just had to include it and the okra was left over from a soup I made a few days back, so I decided to include them. Moms would be proud that I didn’t waste them.

You’ll Need…

1 bundle of dasheen bush leaves (see note below)
12 small okras
1/2 hot pepper (Scotch bonnet or habanero)
4 cloves garlic
3/4 tablespoon salt
2 tablespoon olive oil
1 tomato (optional)
1/2 large onion
1 1/2 cups coconut milk (substitute with water)

Note: When shopping for dasheen bush leaves, ask your vendor for baby leaves (more tender) if you can and if you’re wondering… a bundle is about 15 leaves (with stems). I used coconut milk in my recipe, but you can water if you don’t have coconut milk.

Before we can getting cooking this tasty bhaji dish, we need to prep everything. Slice the garlic very thin, chop the onion, tomato and hot pepper (remember to discard the seeds of the pepper if you don’t want that killer heat) and set aside.

Give the okra a rinse under cool water and trim off the stem and end tip and discard. Then cut each okra into 1 cm pieces (rough chop) and set aside.

You may have to refer to the video at the bottom of this recipe to see how I prepared the dasheen bush leaves as it’s a bit hard to explain and I may end up confusing you. All you’re doing is removing the stems by pulling on it while having a good grip on the leaf itself. A sort of string should pull away when you do… that is normal. Remember to wash each leaf and don’t discard the stems as they can be used as well. After you’ve trimmed each leaf, take about 5 and form into a bundle, with the part where the stems were attached at the top (again, see video please). Trim off that area and discard. Then with a tight roll, start cutting thin slices to sort of shred the dasheen bush leaves. Place the shredded leaves into a colander or bowl and rinse again.

Let’s now get cracking with cooking this bhaji… On high heat, in a large pot, heat the olive oil. Add the slices of garlic, but turn down the heat a bit so we don’t burn the slices of garlic. The idea is to cook it for a couple minutes so we can infuse the oil with that rich garlic flavor.

When the edges of the garlic starts to go golden, turn the heat back up to med/high and start adding the shredded dasheen bush. It will pile up and you wonder if you pot is big enough. Fear not… it will wilt down. Give it a good stir then add the salt, pepper, onion, okra and tomato. Give that a good stir, then add the coconut milk to the pot. Bring that up to a boil, then reduce to a very gentle simmer. Allow this to cook for about 35-40 minutes with the pot covered. Be sure to stir every 5-7 minutes.

For some reason or the other I find that the dasheen bush we get here in Ontario (imported of course) takes a bit longer to cook, so I had to cook it for the full 40 minutes. The idea is to get the dasheen bush to melt away and form a thick (especially with the addition of the okra) consistency. After 40 minutes I still had a bit of liquid in the pot, so I removed the lid, turned up the heat and cooked it for a further 5 minutes. Move the spoon around the bottom of the pot and you should see it dry… it may sick, so keep stirring.

One of my favorite ways to have dasheen bush bhaji was with cassava dumplings but it also goes well with roti, rice and bread if that’s all you have. A wonderful creamy vegetarian dish, dasheen bush bhaji will surely excite your taste buds.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Vegetarian

Wholesome Chorai Bhaji Recipe.

March 5, 2012June 17, 201020 Comments

cooked callaloo We had just moved to Canada and I was living with my aunt. Back then there were a handful of Caribbean people in Hamilton and the few of us that went to the same high school did just about everything together. My group included a fella from Dominica, Barbados and one from Jamaica. To this day we’re still very close and still pretty much a tight unit. Richard, my friend from Jamaica called me to ask if my aunt wanted some Callaloo… kinda strange that he would ask me if my aunt wanted some and not me. I answered yes, since I knew whatever comes home is open game. It had been months since I had last eaten callaloo (back then finding Caribbean food stuff in the supermarkets was very tough) so I was licking my chops at the thought of eating some callaloo (I wonder if he would bring some rice and stew chicken with it?). Another strange thing he said was .. he was up on the farm.

Mr man showed up about 2 hrs later with a huge bag of callaloo… not the rich and creamy, soup like dish we make in Trinidad and Tobago with crabs and coconut milk (see Callaloo), but the bhaji we call chorai. I learned that day that our Jamaican brothers and sisters refer to what we call Chorai.. as being callaloo. BTW, that was the most healthy leaves of callaloo chorai I had ever seen. Seems the migrant workers who come up to work on the farms here in Canada plant this “callaloo” to sell on the side to make extra money and to give to friends as well. The leaves were so huge, at first I thought it was tobacco. At least my aunt was happy, as she had something to cook that night that reminded us of home.

As I’ve mentioned in the past I LOVE any and all bhaji (pak choi, baby spinach, swiss chard and dasheen bush) so this recipe is very special to me. If you really want to add extra flavours to this dish you can add either coconut cream and/or pieces of salted cod to it. Leave me a comment below if you’d like info on adding those two things. My dad also like his bhaji with salted pig tails or salted beef pieces served with flour dumplings.

You’ll Need…

1 bunch of Chorai bhaji (about 2 lbs)
2 tablespoons olive oil
4 cloves garlic
1 medium onion sliced
1/4 hot pepper (whatever you like using.. I used habanero) * remember to avoid using the seeds if you want to avoid most of the heat.
1/4 teaspoon salt

Weather you buy it at the grocery or grow it in your garden , you MUST wash the chorai a few times, as sand and dirt gets all over it during the growing process. I usually fill the sink with cool water and soak it for a few minutes. Then I gently shake the leaves and remove them from the water. This allows most of the dirt to remain in the sink. I then rinse the leaves again under running water just to be sure that I get rid of any dirt. If the stems are hardy, you’ll have to remove those , as it will be bitter and will not be tender when cooked. The stems in the batch I had were very tender, so used everything.

I cut each stem/leaves into 2 inch pieces (roll the leaves and cut – see pic below), then I rinse under cool water one more time and allow to drain in a strainer.

trinidad bhaji recipe

how to cook bhaji

caribbean vegetarian recipe

trini bhaji

After you’ve cut, washed and allow to dry off, it’s time to cook. In a deep pot heat the oil on medium heat. Now add 1/4 of the onion to the heated oil and cook until soft and starts going brown on the edges. The next step is to add the cut chorai to the pot and gently stir around. It will seem as if the pot is not large enough, but as it cooks it will wilt. After you’ve added all the chorai, add the rest of the sliced onion, salt, pepper and garlic (add whole as it will melt down while cooking).

Allow this to cook (covered) on medium/low heat (it will spring up a lot of it’s own juices) for about 20-25 minutes. If you find that there’s still liquid after this time, turn up the heat and burn it off. It will become a bit mushy and will go a darker green, but that’s normal.

trini bhaji recipe

cooking chorai bhaji

jamaican callaloo

jamaican callaloo recipe

cooking callaloo

cooked callaloo

This is excellent when paired with roti, fry bake or rice and dhal… makes a deadly sandwich as well and if all fails, get a pita bread. Don’t forget to leave me your comments below and PLEASE don’t forget to be part of the LARGEST Face Book fan page dedicated to foods of the Caribbean. BTW, my North American friends.. this dish is similar to spinach and can be used just the same (except you’ll find that the texture is a bit different)

Vegetarian

Making bhaji with tender baby spinach and coconut cream.

December 7, 2016January 30, 201036 Comments

One of my favorite side dishes to eat with sada roti as a kid growing up on the islands was dasheen bush bhaji. But living in North America in the early years meant that we had to improvise in the ingredients we used in many of our normal dishes. Dasheen bush (leaves form the dasheen plant) was not readily available, we started using any other type of “greens” we could find. Like spinach and swiss chard to fill the need for some traditional food. Over the years things have changed a bit and we can now get dahseen bush and many of the other ingredients we couldn’t before. However they’re usually quite expensive and the quality lacks a bit. The long voyage from the Caribbean and the Far East takes it’s toll on the fruits and vegetables (even though there’s overnight shipping).

Here’s my version of bhaji made with baby spinach and cooked gently in coconut cream.

You’ll Need…

11 oz baby spinach (pre washed)
1 medium onion sliced thin
3 cloves garlic sliced
1/4 hot pepper (optional) I used habanero
dash of black pepper
salt to taste (I used a little less than 1/4 teaspoon)
3 tablespoon olive oil (I like using extra virgin – love the additional flavour)
1 can coconut milk (5.6 fl oz)

Even though I purchased the pre-washed spinach (please get baby spinach for best results) I still wash it before cooking. Blame our mom for that.. she believes in washing just about everything. Then in a wide sauce pan heat the olive oil on medium heat. When the oil is hot, add the sliced garlic and allow to cook for a few minutes to infuse the oil with the flavours of the garlic.

bhaji recipe

spincah cooked in coconut

how to cook spinach

If you look closely at the edges of the garlic you’ll notice that it’s starting to go golden in color, this is a good indication that it’s time to add the spinach. Since we washed the spinach, make sure to drain it well before adding to the pan with the hot oil and garlic. At first you’ll doubt that the entire batch of spinach will fit in the pan, but as it wilts… everything will fit. Just keep adding as needed.

trini bhaji recipe

how to cok bhaji

The next step is to add the black pepper, sliced onion, hot pepper and salt. As mentioned I used a little less than 1/4 teaspoon of salt, so I suggest you add a similar amount and at the end add additional if needed. TIP BTW, if you have a heavy hand and add more salt than necessary, feel free to add a sliced tomato to the pot to try and diffuse some of that salty taste. I then pour in the coconut milk into the pan, cover, turn down the heat to low and allow to simmer for about 20 minutes. You’ll notice that the spinach released a lot of it’s own liquid. No worries.. we’ll burn all that off later.

caribbean spinach

how to cook trinidad bhaji

bhaji from trinidad

After 20 minutes cooking with the cover on the pan, you’ll notice that there’s still a bit of liquid left in the pot. After-all we added coconut milk as well to the natural juices of the spinach itself. Remove the cover and turn the heat up to medium/high to cook off all that liquid. Keep a close eye.. if you notice the spinach starts to stick to the bottom of the pan, turn down the heat. It must cook off the liquid evenly.

trinidad bhaji recipe

bhaji with coconut

Note: I like my spinach cooked as we do with dasheen bush bhaji.. melted to a sort of smooth paste. But if you prefer, you can cook this much faster with the lid off the pan for about 7-10 minutes (instead of 20) or until the liquid (coconut) milk dries off. On a higher heat setting. This way you’ll have a finished dish with more texture.

As the liquid dries off, you’re done. It will look a bit mushy, but trust me.. this is packed with flavour and healthy goodness.

I was cooking stew chicken with rice for our daughters, so I added the spinach bhaji to my plate. Still trying to get them to eat bhaji.

spinach recipe

vegetarian spinach recipe

I’d love for you to leave me your comments and questions in the area provided below. Maybe you have a different way of preparing this dish?

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