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.
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. Yes, those of you requesting more vegetarian / vegan recipes will luv this one.
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.
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).
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.
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.
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.
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.
![Amazing Sorfran Rice [Vegan + Gluten Free].](https://caribbeanpot.com/wp-content/uploads/2016/12/saffron-rice-recipe-10.jpg)
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.
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…
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.
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.
