Here’s another one of those dishes I disliked as a young fella on the islands, but as an adult it definitely hits the spot when I’m looking for something warm and comforting. Especially when I’m not too lazy to make hot Sada Roti. I’m sure this combination of mango and fish came about as a means of stretching the dish when one didn’t have a lot of fish and a few people to feed. Plus the tartness of the green mango works well with the curry base as well.

You’ll Need…

2-3 lbs fish (white ocean fish)
1/2 lime (for washing the fish)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper (divided)
1/2 teaspoon curry powder (for seasoning the fish)
1 cup water
oil for frying the fish (about 2 cups veg oil)
3/4 cup all purpose flour
2 tablespoon veg oil
2 heaping tablespoon curry powder
1/2 small onion
4 cloves garlic
1/2 medium tomato
2 scallions
1/4 scotch bonnet pepper
1 large green mango (cut into pieces)

Season the cleaned/washed fish with the Caribbean Green Seasoning, salt, 1/2 the black pepper and the 1/2 teaspoon curry powder. Allow it to marinate for an hr, then lightly dust in the flour and fry on each side for about 4 minutes each. Set aside to drain on paper towels. I gave each fish a couple cuts on the thickest part of the belly to help the marinade get in and to help in cook evenly. (wash the fish with cool water and the juice of the lime, before you begin)

In the same bowl you marinated the fish, add the water and swish around to pick up any remaining marinade. Set aside. Wash and cut the mango (I discarded the seed) into 1/2 inch thick pieces.

In another wide pan heat the 2 tablespoon veg oil, then add the diced onion and garlic.. reduce the heat to low so you don’t burn the garlic. Add as much Caribbean Sunshine (Scotch Bonnet pepper) as you think you can handle and stir well. heat low.

With the heat still on low, add the remaining black pepper and the curry powder. Stir well. Cook on low for 3-4 minutes to cook off any raw curry taste.

It will go clumpy, darker in color and your kitchen will have the lovely aroma of the spices which makes up a good curry powder. Add the pieces of mango and stir well to coat. Then go in with the water we reserved in the bowl we seasoned the fish in. Turn up the heat and bring to boil. Then reduce to a simmer and cook with the lid on for 6-8 minutes.

The mango should be somewhat tender at this point (cook longer if you want it more tender), push things around and add the previously fried fish to the pot. be gentle as we don’t want to break the fish. Try to spoon on some of the gravy over the fish to coat it. Add a bit more water if you need. Top with the scallions and diced tomato, then simmer with the lid on the pot for 5 minutes.

Taste for salt and adjust accordingly. The mango should be tender and you should have a lovely curry sauce/gravy to eat with your steamed rice, roti or boiled ground provision. Please be mindful that the fish I used had bones.. you may use boneless fish pieces if you want. As mentioned in the video, I completely forgot the name of the fish I used, but I do know it’s an ocean fish (white).

I do hope you give this curry fish with pieces of tender green mango a try. The flavor will be unlike any curry dish you’ve ever had.

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

Gluten Free Vegetarian

The Ultimate Curry Corn Recipe.

January 6, 2018December 2, 20172 Comments

As a kid growing up on the islands, I can’t remember mom ever making curry corn. And while it’s quite popular in Trinidad and Tobago and some of the other islands of the Caribbean today, I only started hearing about it about this dish a few years now. While in Trinidad a few days ago my neighbor gave me a sample of her version to try and while it was very tasty, it wasn’t ‘my’ version. Which I’m about to share with you today (filmed/documented back in August of this year). Yes, those of you requesting more vegetarian / vegan recipes will luv this one.

You’ll Need…

5 corn
2-3 tablespoon veg oil
1/2 onion (diced)
3 cloves garlic (crushed)
3/4 teaspoon cumin seeds
2 tablespoon curry powder (your fave)
1/2 scotch bonnet pepper (green one if possible)
4 sprigs thyme
2 tablespoon parsley (chopped)
6-8 cherry tomatoes
1 1/4 cup coconut milk
1/2 teaspoon salt
2-3 scallions

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 curry powder blends may contain flour as a filler.

If you’re familiar with the traditional recipe for making curry corn you’ll notice some differences in my version. Since I’m using sweet corm I prefer to slightly grill them to bring out even more sweetness and to add a subtle smoky undertone to the dish. You’ll also notice that I didn’t go heavy with the ‘curry’ as I wanted the curry to compliment the flavors of the herbs and corn. Finally I added some diced tomatoes… before you freak out – yes you can add tomatoes to a curry (very natural) as it’s acidity helps to balance the overall flavor of the curry dish.

Since it was summertime I decided to use the burner on my propane grill to cook the curry outside. Start by grilling the corn for about 5 minutes to give them a slight char. As they grill, heat your pot (one with a lid) on a medium flame and add the vegetable oil. Then add the onion and garlic and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the scallions, thyme, parsley (reserve 1/2) and sliced scotch bonnet pepper (add as much as you can handle) and cook on low for a further 2-3 minutes.

Now crank-up the heat and add the coconut milk… bring to a boil.

Cut the grilled corn into 1 inch pieces and add to the pot. Add the salt and mix well to coat the pieces of corn with that rich coconut curry base.

Add the tomatoes (optional), cover (lid) and bring to a boil. Reduce to a simmer when it comes to a boil and let it cook for about 10 minutes. Since I’ used sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit more tough.

Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust and you’re done.

Since I didn’t have Sado Beni (culantro) nor cilantro, I saved some of the chopped parsley to top it when I turned off the stove. While curry corn may sound a bit strange to many of you, I assure you it’s one of the best vegetarian/vegan dishes you’ll ever have. As a side dish or as a snack when hosting friends.. do give this recipe a try.

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

Meat & Poultry

Spam For Breakfast – Caribbean Style Spam Recipe.

May 27, 2025October 1, 20173 Comments

NO! I never had Spam while living in the Caribbean as mom wasn’t big on feeding us canned stuff (corned beef, salmon and sardines were the exceptions) and to be completely honest, this was the first time I would be including Spam in a recipe. Further, I didn’t even know what to expect as I opened the can of Spam. Totally unknown territory for me, but the plan was to include this interesting canned meat in our morning breakfast alongside eggs, slices of avocado and toasted coconut bread.

You’ll Need…

1 can Spam (diced)
1 teaspoon Olive Oil
1 clove garlic (diced fine or crushed)
1/4 teaspoon black pepper
1/2 medium onion (diced)
1/4 chili pepper
2-4 drops worcestershire sauce
1 tablespoon ketchup
1 medium tomato (diced)
1/2 small bell pepper (diced)
2 scallions (chopped)

On opening the can of Spam I could tell that the texture was a bit soggy and overall it was fatty. I quickly diced it into 1 cm pieces and thought it would be best to sort of render out some of that fat to flavor the dish.

In a non stick pan I added the oil, then the cubed spam on a medium heat. The goal is to toast the edges, give it a slight bit of color and render out some of the fat. After about 3-5 minutes it’s time to add the garlic, black pepper and diced onion. Cook for 3 minutes.

At this point you can add everything else mentioned in the ingredients list and stir well to incorporate.

Cook on medium/low for another 3-5 minutes. You’ll notice that I didn’t add any salt as I find the amount of sodium in such canned meats, is enough. But taste and adjust to your own liking. If you wanted a little gravy, you can add about 1/4 cup of water near the end and cook until it’s to the consistency you like.

Overall a delightful way to put an ingredient (Spam) which has a bit of a “reputation” to delicious use.

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Vegan

Amazing Okra Rice Recipe (vegan).

May 28, 2025September 27, 20173 Comments

Here’s another example of a dish mom would prepare during the time I was a kid on the islands we’d (my brother and sisters) never want to touch, yet as an adult I can never get enough. The culprit for our childhood hate? OKRA! The texture and flavors were simply not our thing and we won that battle with mom time and time again. I must confess (as far as I can remember) mom’s version wasn’t as good as the recipe I’m about to share with you (don’t let her know I said so though).

You’ll Need…

1 tablespoon coconut oil
1 small onion (diced)
3 cloves garlic (diced)
1 scallion (chopped)
1 tablespoon chopped parsley
1/4 teaspoon black pepper
5 sprigs thyme
10 saffron (strings)
1 bird’s eye pepper (bird pepper)
1/2 bell pepper (diced)
2 cups jasmine rice
1 cup pumpkin (diced)
12-15 small okra (chopped)
3/4 teaspoon salt (adjust accordingly)
1 1/2 cup coconut milk
2 cups water (adjust to the type of rice you choose to use)

Prep the ingredients.

Heat the coconut oil in a heavy wide pan (with a lid) on a low heat, then add the onion, garlic, black pepper, bird’s eye pepper, scallion, parsley, saffron and thyme. Stir and cook on low for about 3 minutes. Then add the diced pumpkin, along with the bell pepper. Cook another 2 minutes.

Add the rice (don’t wash – I know that’s not what we normally do here on CaribbeanPot) and with the heat on medium, coat the rice with all that wonderful flavors we created and cook for about 2-3 minutes. Then it’s just a matter of adding everything else to the pot – salt, coconut milk, water and okra.

Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender… and all the liquid is gone. Depending on the rice you choose to use (yes you can use any rice you like) it will take 15 mins plus.

Do keep in mind that I’m cutting back on the amount of salt I use in dishes, so you may need to adjust. Additionally, if you’re not doing this vegan you can go in with chicken stock instead of the water. If you go that route, be mindful of the sodium level in the stock you use (or the dish can turn out salty). We didn’t wash the rice as we wanted to coat the rice grains with the flavored oil for a lovely ‘nutty’ flavor and a somewhat grainy texture when the dish was completed.

As soon as you turn off the stove, cover the pot and allow the rice to sit without doing anything. After about 20 minutes, uncover and use a fork to fluff.

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Seafood

Island Style Grilled Shrimp.

July 18, 2017July 11, 2017Leave a Comment

If you’re hosting friends this summer for a backyard BBQ, you’ll definitely want to ensure these grilled shrimp takes priority on your menu. A quick bath in a wicked fruity marinade, then we’ll grill them quickly over a propane flame (wood or charcoal works great too) so they fully cooked but still plump and juicy. The natural sugars from the orange and mango juice combined with the slight kick from the hot smoked paprika, will have your family and guests begging for more.

You’ll Need…

1 lb medium shrimp
1/4 cup olive oil
1/4 teaspoon black pepper
1/2 teaspoon hot smoked paprika
1 lemon (zest only)
1/2 teaspoon seas salt
1/4 cup orange juice
2 cloves garlic (crushed)
1 scallion (chopped fine)
4-6 sprigs thyme
1/3 cup mango juice

* Soak about 6-8 bamboo skewers in water for about 2 hrs.

* Learn how to peel and devein shrimp << Video Tutorial.

Peel and devein the shrimp, but try to leave on the tail part, rinse with cool water and get ready to marinate.

Then in a large bowl mix together all the other ingredients with a whisk, then go in with the cleaned shrimp. Allow the shrimp to marinate for about 10 minutes.. any longer and we risk the acid from the orange juice to start cooking them prematurely.

I usually use about 4 shrimp per skewer.. holding the thick side of the shrimp and treading it to just below the part of the shrimp where we didn’t peel off the shell (watch the video below). Depending on how large your shrimp are, you can use 3 or 4. Do remember to soak your bamboo skewers in water so they don’t burn easily on the grill. Yes you can always use metal skewers.

I started with one burner on my propane grill on high to bring it up to temperate, then a minute or two before I placed the shrimp on, I turned it down to low. I like grilling shrimp over a direct flame, but since they cook very quickly… it’s usually a low flame I employ. You can oil the grill before you start grilling so the shrimp won’t stick to the grate. Yes, I reserved the marinade for brushing onto the shrimp as they cook.

Over the direct flame (low) it will take between 5-6 minutes to cook and not be chewy. Baste with the marinade for the first couple minutes, then stop as we don’t want to put raw marinade over the shrimp when it’s close to being fully cooked. Remember to flip them a couple times.

The length of time you grill the shrimp will depend on how large your shrimp are, the intensity of the flame/heat and how you prefer your grilled shrimp to be. But using my method above is an excellent guide. Yes, you can grill these off on the stove-top in a greased grill pan with great success (just don’t crowd the pan).

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Gluten Free Vegetarian

The Ultimate Hummus Recipe.

May 4, 2017April 25, 20173 Comments

It’s funny how I kept telling people that I’m not a fan of Hummus and just didn’t understand the sort of current ‘Hummus Hype“.. until I started making my own. While Hummus may seem exotic, it’s probably one of the simplest recipes to put together. There’s no cooking involved, can be done in under 5 minutes and you can play around with flavors you like. In my case I like my Hummus to have a slight kick, with a subtle smoky undertone. Any excuse to put “Caribbean Sunshine” (scotch bonnet peppers) to use.

You’ll Need…

2 cups chickpeas (can)
2 cloves garlic
2 tablespoon Tahini
1/8 teaspoon black pepper
1/4 teaspoon salt
3 tablespoon olive oil
juice 1 1/2 lemons
1 scotch bonnet pepper (optional)
2 tablespoon water

For presentation:
– chopped parsley
– few whole chickpeas
– paprika
– drizzle olive oil

Important! If doing this hummus vegan or gluten free, please go through the entire list of ingredients to make sure the recipe meets with your specific vegan and/or gluten free dietary needs.

Drain and rinse the chickpeas (from a can) with cool water, then place in your food processor.

Char the scotch bonnet pepper (use any spicy pepper you like or have available) over an open flame. In my case I used a long tongs to hold the pepper in place directly over a burner on my stove. Should take less than a minute to char. set aside to cool. Remember if you’re using a metal tongs to be mindful that direct contact with the heat will make it go hot to touch.

Smash the garlic and add it along with everything else to the food processor. When the scotch bonnet is cool enough to handle, remove the seeds and give it a rough chop before placing as much as you can handle into the food processor. Keep the seeds if you want it REALLY spicy. It’s VERY important that you wash your hands with soap and water immediately handing hot peppers.

Pulse to start, then puree until smooth. You may need to push down the sides as you go along. Add a bit more water, oil or lemon juice if you find it’s overly thick. If you’re watching the video below, please note the ingredient list above was adjusted accordingly.

Pour into your serving bowl and garnish with some chopped parsley, paprika and a drizzle of olive oil. You can store this hummus in the fridge for a week or so (airtight container).

Did you know? The last group of immigrants (1904) to venture to colonial Trinidad originated in the region previously known as Greater Syria, which comprises of present day Iraq, Syria, Palestine and Lebanon. Many of the Lebanese hailed from the villages of Buhandoun and Amyoun while the Syrians came from villages in the ‘Valley of the Christians.’ These Arabs emigrated to the Caribbean from as early as 1904 in an attempt to escape religious persecution and economic hardship in their native countries.

Trinidad’s thriving economy, political stability and pristine environment proved to be the ideal location where these displaced Arabs could establish new lives.

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Gluten Free Meat & Poultry

Quick Ham And Turkey Fried Rice.

May 27, 2025March 4, 2017Leave a Comment

A few days after Christmas 2016 I was joined by my good friend Marc, who you would have been introduced to some time ago. Marc (Chef Marc) is a fellow Trinbagonian who’s been knocking out the recipes and food-travel videos on his YouTube Channel “Chef Marc“. This time Marc will be putting the leftover ham and turkey from the Christmas holidays for (one of) his signature fried rice. Using ingredients we already had in the fridge, Marc blazed through this recipe in a few minutes.

You’ll Need…

4 cups cooked rice (Jasmine)
2 scallions (chopped)
1 bell pepper (diced)
2 cups cabbage (chopped)
3/4 cup frozen peas
2 cups ham (cubed)
2 cups turkey (chopped)
3-4 tablespoon olive oil
2 tablespoon dark soy sauce *
1/4 teaspoon salt
3/4 teaspoon sesame oil
2 bird pepper (bird’s eye)
1/4 teaspoon black pepper
2 cloves garlic (fine dice)

IMPORTANT! If doing this recipe gluten free be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the soy sauce – regular soy sauce will have a gluten element to it.

Start by prepping all the ingredients as this recipe calls for high heat and fast cooking.

Heat a wok or wide pan on a med/high heat, then go in with two tablespoons of the olive oil and the bird’s eye pepper. Marc gave then each pepper a couple cuts to help release some of their ‘heat’. Immediately after he went in with the cubed ham as he wanted to render out some of the fat (for flavor) and the toast the edges.

After about 1 minute it’s time to go in with the chopped turkey and mix well. You may need to add another tablespoon of oil if the pan is getting too dry.

Also add the diced bell pepper and sliced cabbage, toss and mix well. Then go in with the black pepper and garlic (he mentioned that he likes to add his garlic late in the cooking process, as to not risk burning it). At this point you can add the salt and sesame oil, stir! It’s now time to add the rice and break up any clumps. TIP! Be sure to use day-old rice or rice that been cooked in salted water and chilled. This will give you a lovely grainy texture to the fried rice.

After the rice is heated through (about 1-2 minutes), add the frozen peas and drizzle on the soy sauce. Stir well.

You’re dun! Turn off the stove and enjoy. The key is to cook on a relatively high heat, have your ingredients prepped and to not be intimated. The recipe, cooking and being in the kitchen should be fun and we do hope you’ll put this recipe to the test and enjoy the time in the kitchen with your family.

I’d like to take a minute to hit Chef Marc a Massive THANKS and to invite him to pass though the CaribbeanPot.com kitchen whenever he feels like feeding us. With both delicious food and knowledge.

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Meat & Poultry

Caribbean Sorrel Glazed Ham.

May 27, 2025January 5, 20172 Comments

After posting this recipe on FaceBook someone commented “Sorrel only make for drinking” and while when I was a kid on the islands I would have agreed, seeing what creative cooks/chefs are now doing with sorrel, I know better. I’ve had sorrel cake, cheese cake, relish, ice cream, pudding.. even a sangria or two, just to name a few of the exciting ways sorrel is being put to use. Since sorrel plays such a huge role in the culinary Christmas landscape in the Caribbean, I though I’d rock a sorrel glazed ham this year.

You’ll Need…

1 Ham (I used an 8 lb hickory smoked ham)
1 pineapple (cut into spears)
20-40 cloves

Sorrel Base

2 cups dried sorrel
4-6 cloves
4 cups water
1 orange (sliced)
4 thin slices of ginger
1 cinnamon stick

Sorrel Glaze

Sorrel juice (from above)
1 packed cup brown sugar (I used golden brown)
1/4 honey
1 tablespoon orange zest
juice 1/2 orange

Note: Cooked ham – cook 10 mins / lb. From raw, cook 20 mins/lb. I did use the pineapple and some of the re-hydrated sorrel petals to make a chutney. However I did not include the recipe here, but you can follow along in the video down below.

I gave the ham a cross pattern cut, about 1-2 mm deep as to make the glaze absorb into it later on and for the fat to render down a bit. Plus it looks gud when it’s done baking. In each square (or diamond) pierce in a clove (watch the video below). Preheat your oven to 350F. Place the ham on a tin-foil lined baking tray and surround it with the pineapple spears (wedges). Cover with tin-foil loosely and go into the now hot oven on the lower rack.

It’s now time to start the sorrel glaze. Place all the ingredients listed above for the Sorrel Base in a deep pot and bring to a boil, then reduce to a simmer and cook for about 20 minutes. Then turn off the stove and allow this to steep for about 30 minutes.

It’s now time to strain the base into a smaller pot, bring to a boil and add the ingredients listed for the Sorrel Glaze.

Keep it on a rolling boil as we want this to reduce by at least half.. closer to 2/3. So we have a thick and sticky sorrel glaze for the ham. Speaking about the ham, after 50 minutes, remove the tin foil and cook for another 30 minutes (see above comment about how long to cook your ham above).

After which it’s time to crank-up the oven to 400F (remove the pineapple pieces to make your chutney.. or roast further on the high heat for an amazing treat) and brush on your first coat of sorrel glaze.

Continue glazing every 5-7 minutes, until you have something looking gorgeous. I did it about 5 times in total (I think). Any leftover glaze can be used when serving the ham or to put on top of ham slices if you’ intend on enjoying some sandwiches with the leftovers.

YES! A wicked way to put such and iconic Caribbean Christmas ingredient to use! BTW, this same glaze can be poured (when cooled) on a basic cheese cake or on your fav vanilla ice cream with delicious results.

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Gluten Free Vegan

Amazing Sorfran Rice [Vegan + Gluten Free].

May 28, 2025December 20, 20164 Comments

Before I get to the recipe I’d like to mention that in the Southern Caribbean what we ‘call’ Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you’ll be proud to have on your holiday dinner table.

You’ll Need…

4 cups Jasmine rice
2 large carrots (diced)
3 cloves garlic (diced)
2 scallions (chopped)
2 stalks celery (diced)
2 shallots (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 tablespoon coconut oil
2 tablespoon olive oil (divided)
1 tablespoon salt (divided)
3 tablespoon parsley (chopped)
1/2 cup raisins
3/4 teaspoon turmeric
4 1/2 cups veg stock (use chicken if not doing this vegan/vegetarian)
2 scotch bonnet peppers (leave whole)
1/4 teaspoon black pepper
4 sprigs thyme

IMPORTANT! If doing this rice dish gluten free, do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you choose to use.

Please try to dice your vegetables the same size so they cook evenly. Give the garlic and shallots a fine dice and remove the leaves off the sprigs of thyme. The goal is to have everything prepped and ready, so you’ll get the dish done with ease and speed.

In a wide pan (one with a lid) on a medium/high heat, add the coconut oil and about 1/2 of the olive oil. Then add the diced carrots, celery and shallots. Stir well and cook for about 3-4 minutes.

Now go in with the black pepper, 1/2 the salt, thyme and turmeric. Stir well and cook for 30 seconds, then add the peppers, raisins and the rest of the salt. Mix well and cook for another 30 seconds.

It’s now time to add the raisins and scallions.. then the rice! DON’T wash the rice. I know this will seem strange to the average Caribbean person as we always wash our rice. but according to chef Marc, he wants to coat the rice grains with the base of flavor (and oil) he created and a wet rice grain will not allow for this (watch the video below as he explains). Stir well, add a bit more black pepper if you wish and drizzle in the rest of the olive oil to really coat the rice grains.

Make sure your heat is on high and add the veg stock and give it a quick stir and float the 2 scotch bonnet peppers WHOLE – DON’T Break! Cover the pot immediately (please make sure all the ingredients – except the parsley are now in the pot). We’ll wait for it to come up to a boil, then reduce the heat to low and cook for 25-30 minutes. At NO time do you open the pot or stir. I noticed Marc used a non stick pan, so I’d recommend you do the same (it helps to not have burnt rice at the bottom if by chance you slightly over-cook it).

By now all the liquid would have be burnt off and you’ll be left with plum (grainy) rice, surrounded by perfectly cooked vegetables. Turn off the heat, REMOVE the scotch bonnet peppers – again – do NOT break them and top with the chopped parsley. Fluff/mix and get ready to enjoy one of the most tasty vegan rice dishes you’ve ever had.

Yes, you can leave it to rest a bit after you turn off the stove, but according to chef Marc.. WHY? Get in there and enjoy! Special thanks to Chef Marc for sharing this delightful gluten free (and vegan) rice dish for our holiday series.

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Meat & Poultry

Oven-Braised Caribbean Curry Duck

May 27, 2025December 19, 2016Leave a Comment

Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana.

This oven-braised Caribbean curry duck brings the bold flavors of Trinidad and Tobago into your kitchen; no outdoor fires needed. Using Muscovy duck for its lean richness, this version is perfect for home cooks seeking a slow-cooked, deeply spiced curry dish that can be prepared in the oven or slow cooker. Caribbean curry duck, reimagined for the modern kitchen.

Ingredient Guide

Muscovy duck: A lean and richly flavored duck perfect for slow-cooked dishes. Ask your butcher to cut it into serving-size pieces. Store refrigerated for up to 2 days or freeze if storing longer.

Flour: Used to wash the duck and remove residual blood and gamey flavors. Rinse thoroughly after scrubbing.

Salt: Enhances overall flavor and helps penetrate the duck meat during marination. Use kosher or sea salt for better texture control.

Black Pepper: Adds a subtle heat and earthiness. Freshly ground pepper gives the best flavor.

Roasted Geera (Cumin): Deep, earthy flavor that defines Caribbean curries. Toast before use for a more intense aroma. Store airtight in a cool place.

Curry Powder: Essential to the dish’s base flavor. Choose a Caribbean-style blend like Madras for authenticity. Store away from heat and light to retain potency.

Scotch Bonnet Pepper: Brings fruity heat that’s iconic in Caribbean dishes. Handle with gloves and adjust quantity to suit heat tolerance.

Vegetable Oil: Neutral oil used to bloom the spices and brown the duck. Can substitute with canola or sunflower oil.

Bird’s Eye Peppers: Extra-hot chilies used for an added punch. Use sparingly if desired. Can be omitted for a milder dish.

Shado Beni: Earthy herb similar to cilantro but stronger. Key to green seasoning and finishing. Freeze in small portions for longer storage.

Scallion: Mild onion flavor and brightness. Use both white and green parts. Slice thin for best integration.

Caribbean Green Seasoning: A herb blend marinade made from shado beni, thyme, garlic, and scallions. Pre-made versions work, or make your own and store them in the fridge or freezer.

Onion: Diced and sautéed to build a savory flavor base. White or yellow onions work equally well.

Garlic Cloves: Crushed to release rich aroma and flavor. Store in a cool, dry place or preserve in oil (refrigerate and use quickly).

Ginger (optional): Adds fresh, spicy warmth. Slice thick for easy removal before serving. Freeze extras for convenience.

Shopping Made Easy

Duck: Visit Caribbean or specialty butcher shops—ask for Muscovy, cut in pieces.

Shado Beni: Look at Latin or Caribbean grocers; substitute with cilantro if needed.

Curry Powder: Use Caribbean-style curry. Madras blends are ideal.

Hot Peppers: Scotch bonnet is authentic; habanero is a close match.

Green Seasoning: Make your own or buy pre-made at Caribbean stores.

What type of duck is best for curry?

Muscovy duck is the best choice for its lean meat and ability to soak up bold Caribbean spices. Other duck varieties can work, but may alter texture and flavor.

Can I make curry duck in a slow cooker or oven?

Yes! This version is specially adapted for the oven or slow cooker, making it easier for home cooks to recreate traditional flavors with modern appliances.

How spicy is Caribbean curry duck?

It can be quite spicy due to scotch bonnet and bird’s eye peppers, but you can reduce heat by removing seeds or omitting the peppers entirely.

What can I substitute for shado beni?

If you can’t find shado beni, cilantro is a solid substitute. It has a similar flavor profile and works well in green seasoning.

What is Caribbean Green Seasoning made of?

A flavorful blend of shado beni or cilantro, thyme, parsley, scallions, garlic, and hot pepper and it’s used to marinate meats and build flavor into Caribbean dishes.

Meat & Poultry

Jamaican Curry Goat Recipe.

May 28, 2025December 5, 20169 Comments

While we use the same ingredients and for the most part cook similar dishes, you’ll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I’ve shared several methods of cooking curry goat so far, but it seems we’ve not had a go at a Jamaican version, until now.

You’ll Need…

2 1/2 lbs goat
3/4 teaspoon salt
2 small onions (or 1 large)
1/2 scotch bonnet pepper
1 1/2 – 2 tablespoon curry powder
2 tablespoon veg oil
5 sprigs thyme
2 scallions (chopped)
1 bay leaf (optional)
8 allspice berries (aka pimento berries)
3 cups water
3 medium potatoes

IMPORTANT! If doing this recipe gluten free, kindly go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you use as it may contain flour as a filler. Wash your hands with soap and water immediately after handling such hot peppers.

I’d recommend using goat meat with bones as you’ll get much more flavor (and cheaper) than with boneless goat. Have your butcher cut the pieces for you as you’ll need a saw to cut through the bones. Wash the meat with water and the juice of a lime or lemon (not mentioned in the ingredient list), drain and get ready to season.

With the goat meat (washed) in a large bowl, go in with the salt, onion, scotch bonnet (I used a habanero..any hot pepper will work) and the curry powder. Give it a good stir (feel free to add a bit of olive oil to the marinade if you wish) and set it in the fridge to marinate overnight or at least 2 hours.

Heat the oil in a wide/heavy pan (one with a lid) on medium heat and add the pieces of marinated goat. Stir well and try to sear the pieces, while infusing that lovely curry base. Don’t cover the pot at this point. After about 5 minutes, it’s time to add the all the other ingredients except the water. Give everything a good mix in the pot Add the water to the bowl you seasoned the goat in and mix it around to pick up any remaining marinade.

Pour in the water, raise the heat to high, then as it comes to a boil reduce to a gentle simmer and cover the pot. Allow this to cook slowly for 1 1/2 hrs. The goal is to get it tender.

If you find that you’re running out of liquid in the pot you can always add a cup or two of hot water. It’s now time to add the potato (1/4) and tuck in under the liquid. Give another 30 minutes or so to fully cook.

By now you should have tender goat, thick gravy and soft pieces of potato. Taste for salt and adjust to your liking. I try not to play around much with the pot after adding the potatoes as I like them maintaining their shape and texture. BUT.. should you want to thicken your gravy even more, you can crush a couple pieces with the back of your spoon. Depending on how old the goat was (when it was butchered) the 2 hours of cooking time will be enough to have the meat falling off the bones (but that’s not always the case). The potato not only adds a lovely texture and taste to this curry goat, but it’s a great way to stretch 2 1/2 lbs of meat. As you turn off the stove you can top with some chopped parsley or cilantro as I did. Keep in mind that as it cools the gravy will thicken up a bit.

Feel free to add garlic, a stick of cinnamon and/or a bay leaf while cooking for even more unique flavor. If you’re familiar with how curry goat is cooked on the islands, you’ll identify the slight differences of this Jamaican curry goat recipe. Feel free to use lamb/ mutton instead of the goat for similar results.

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Gluten Free Meat & Poultry

Tasty Jerk Pork In The Oven.

May 27, 2025December 2, 20161 Comment

As many of you may know, I’m obsessed with cooking on an outdoor fire/grill/BBQ, so during the winter months I’m always looking for ways to recreate those same flavors indoors. YES I do brave the harsh Canadian winters and make use of my propane grill in the garage, but when temps hit below -40 C (with the windchill), iman not going outside. This recipe is a sort of tribute to Canada and the flavors of fall, while still delivering a unique Jamaican Jerk element.

You’ll Need…

1 pork loin (7-8lbs)
1 cup apple cider
1 cup orange juice
1/2 cup maple syrup
3 scallions
3 cloves garlic
1/4 cup soy sauce
5-10 sprigs thyme
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 habanero pepper
1 large onion
3/4 teaspoon salt
4 large apples

1 cup bbq sauce (jerk or your fav)

Note: 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 soy sauce. I usually use a homemade jerk bbq sauce which I shared on this website a while back, but this time I simply opted for my fav store-bough sauce.

Place all the ingredients (except the pork, apples and bbq sauce) in a blender (you may need to give everything a rough chop) and pulse. You can go with a smooth puree or leave it a bit chunky for a bit more texture.

The apple cider, habanero peppers (grown in my garden) as well as the pure (organic) Maple Syrup are the flavors of Canada I mentioned above (along with the apples I got at an orchard) . Trim, wash and pat the pork loin (NOT tenderloin) dry and place in a dish or large/strong zipper bag. Now pour all of the marinade over it and massage well. Cover and place in the fridge overnight or for at least 4 hours. I purposely left the sort of cap of fat on the loin I was using as it will help to keep the pork moist as the fat renders while roasting in the oven. Place the fat side up when roasting.

The next day pre-heat your oven to 375 F while you get the roasting pan ready. Cut the apples in 1/4’s and place on the bottom of the roasting pan, then add the marinated pork loin. Now pour all the marinade over it and place in the oven – middle rack.

Roast uncovered for 2 1/2 hrs, but be sure to baste every 20-30 minutes or so. Then cover with tinfoil and cook another hour at the same temperature.

Now it’s time to take it out of the oven and spoon out 90% off the liquid into a sauce pan. Place the pork loin uncovered in the oven for another 30-35 minutes to develop that rich caramelized color and taste. Do keep basting with the little liquid we left back.

Bring the liquid in the saucepan to a boil, add the BBQ sauce (your fav), then reduce to a simmer. We’re now trying to reduce this by half, to intensify the flavors and thicken it up a bit. It took about 30 minutes. By which time the pork can now come out of the oven. Rest it for about 20-25 minutes before cutting into it.

You can make an apple sauce out of the cooked apples, but I couldn’t be bothered. Those apples infused wonderful fruity flavors into this oven jerk pork and an amazing aroma throughout my house (basically it served it’s purpose). This jerk pork done in the oven with those subtle Canadian flavors will be another one of those recipes I share which will become a regular in your household.

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Jamaican Curry Goat Recipe.

Tasty Jerk Pork In The Oven.

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