trinidad recipe Archives | Page 2 of 3

There’s nothing quite like the aroma of roasting meat in the oven, especially when you have that eager anticipation of a lovely dinner. Though over the years I’ve modified this recipe from it’s original beginnings (our mom’s recipe) , it really one which I’m very proud and excited to share. As with the other recipes in the “ultimate” series, you’ll find that this roasted pork will be an instant hit with your family and friends. And if by chance you have any left the following morning, don’t hesitate in making up a sandwich or two… you’ll be counting down the lunch hr at work.

You’ll Need..

4 lbs Pork *
1 cup orange juice
1 cup vinegar
1/2 teaspoon cinnamon
thick slice of ginger (about 1-2 tablespoon)
2 cloves garlic
3 tablespoon fresh thyme
1 large onion
3 scallions
1 scotch bonnet pepper (no seeds)
2 tablespoon soy sauce
1 tablespoon olive oil
1/2 teaspoon black pepper
10 pimento berries (allspice)
1 tablespoon brown sugar

Notes: Do try to get a piece of pork which is not overly lean. With some fat or marbling, you’ll have a much more tender and juicy roasted pork. If you want to control the heat, don’t include any of the seeds or white membrane surrounding the seeds from the scotch bonnet pepper. At first you may think this is overly spicy, but the other flavors we add will help balance things.. trust me!

First up we must make the marinade so we can infuse this lovely piece of pork with some wicked flavors. Give the scallion, thyme, onion, garlic, ginger and scotch bonnet pepper a rough chop, then place everything (except the pork) into a food processor (or blender) and puree for a minute or two. If you don’t have a blender or food processor, chop everything mentioned above very finely and mix in the other ingredients.

Wash and pat dry the pork, then place it in a deep bowl (or large zip lock bag) and pour the marinade over it. Give it a good toss, cover with plastic wrap and set in the fridge to marinate for a couple hours (at least).

Place the well seasoned pork into a roasting pan (with a cover) and pour in all the marinade into the pan as well. Set your oven at 400F and place on the middle rack for 1 hour. After 1 hr, flip to the other side and go for another hour. Be sure to baste the pork as it roast with the marinade at the bottom of the pan.

After 2 hours, remove the lid and roast for another 15 minutes to give it some lovely colour and to reduce the gravy at the bottom of the pan. Remember to spoon some of that gravy over the pork as it roasts. I like my pork well done, but you can certainly tailor it to your liking. You’re looking for an internal temp of 160 F.

You would have noticed that I didn’t add any salt to this, that’s because I found that the soy sauce gave it all the salt I needed. But I’m sure you may want to add about a 1/2 teaspoon or so.. to your liking. The orange juice wasn’t fresh squeezed if you’re wondering. Cover and allow to rest about 15 minutes before slicing through. The gravy at the bottom of the pan will be outstanding, so don’t you dare toss that out. There’s enough here to feed between 5-7 people.

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Seafood

Callaloo With Green Bananas, Salted Cod And Simmered In Coconut Milk.

August 1, 2012August 1, 201218 Comments

I know my Trinbagonian friends will be asking “what this fella trying to pull off as callaloo” as Callaloo in Trinidad and Tobago and a number of the other beautiful islands which make up the Caribbean, is a delicious dish and not a plant. In Jamaica the (plant) callaloo is a much loved ingredient in many of their dishes and is what other islanders will refer to as spinach and/or chorai bhagi. Now that I’ve cleared the air (any confusion), let’s take a peek at a very hearty and delicious dish with strong Caribbean roots (no matter how you call the greens we’ll be using).

BTW, the callaloo (bhagi) is fresh out of my garden and would be considered “organic” (I don’t use pesticides etc) by today’s standard.. you ever notice how much more expensive “organic” vegetables (and meat) are in the grocery store. personally I think it’s rip-off (who monitors these farmers?).

You’ll Need…

1 cup salted fish (see note below)
1 tomato
5 green bananas (cooking bananas)
1 scotch bonnet pepper
3 sprigs thyme
1 onion
3 cloves garlic
2 tablespoon vegetable oil
1/2 teaspoon salt
2 scallions
1 cup coconut milk

* 1 bundle of callaloo (about 8 cups when chopped)

Notes: I used salted cod fish (which is dry and salted) but you can use your favourite salted fish (Alaskan,Pollock..etc). In the video clip below I’ll show you how to prep the salted cod for use in this dish (soak, boil and shred). The green bananas will be called “green fig” and/or “cooking bananas” in your fav grocery store.

Wash the callaloo bush repeatedly under cool water to remove any sand or dirt. Then trim off the leaves and tender stems. I then peeled back on the stems to remove the exterior (this way it’s not stringy when cooked). Make small bundles with the now trimmed leaves (1/2 inch thick) and cut into ribbons. Place in a bowl with water to remain fresh. When it’s near time to cook it, drain thoroughly.

Next up we need to prep the salted fish for use. This may mean (depending on the variety you use) soaking for a few hours in cool water, then discard that water and place the salted fish into a pot covered with water and bring to a boil. Boil for 25 minutes, then drain, rinse with cool water and then trim/shred. This is to re hydrate the dried salted fish and to remove most of the salt it was cured in.Then it’s just a matter of using a fork (or your fingers) to shred it.

We’ve got to cook the green bananas before we can add them to the pot with the other ingredients. Basically all you have to do is trim off the ends of each banana, place them in a deep pot, cover with water and bring to a boil. As it comes to a boil, add the salt and allow it to cook for about 20-25 minutes. Then drain, allow to cool and peel off the skin, then cut into 1 to 2 inch pieces. If you know how to peel green bananas, you can certainly peel before boiling, but I find it’s much easier to boil with the skin on and peel after. When the green banana is fully cooked, you’ll notice the skin (banana peel) will crack and start separating from the flesh.

As the banana cooks, it will go from that brilliant green to a dark (almost black) colour.. that is normal. The next step is to chop the tomato (set aside for later), onion,, scotch bonnet pepper, scallion, garlic and thyme. Remember when using scotch bonnet peppers, to wear gloves, wash your hands with soap immediately after use and don’t include the seeds if you can’t handle the raw heat.

Now that everything is prepped, it’ time to drain the chopped callaloo and heat the oil on a medium flame (deep pan). Then add the shredded saltfish to the pot and lower your flame to low. Allow this to cook for about 5 minutes, until the pieces of cod gets a bit crispy and flavors the entire pan. It will start to stick to the bottom of your pan..scrape and stir. Now add the chopped onion, garlic, scotch bonnet pepper, thyme, scallion and black pepper to the pan and allow to soften up and build that lovely flavor base (about 3 minutes).

Now it’s time to add the chopped callaloo to the pot and give it a good stir. At first it may seem a lot for the pot, but as it cooks down it will wilt and you’ll have enough room. Top with the coconut milk and salt.. cover the pot and let that cook on a medium/low heat for about 15-20 minutes.

Remove the lid (remember to keep stirring), add the the pieces of cooked green banana and give it a good stir. It’s natural for the callaloo to spring it’s own juices, so turn up the heat and try to burn off any remaining liquid in the pot. Should take about 5 minutes. Taste for salt, top with the chopped tomato and you’re done.

For the amount of callaloo I had, I could have easily put about 4 more green bananas in the pot.. but I love me some callaloo, so I didn’t make it an issue. The lovely flavor base we made with the salted cod and the other ingredients, will certainly rock your taste buds. If you’ve never had cooked green banana the texture will be similar to a very firm potato (like a baked potato) and the callaloo will be almost the same as spinach.. but with a unique flavor of it’s own.

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.

Meat & Poultry

Curry Chicken Lollipops On The Grill.

May 27, 2025June 29, 201216 Comments

As our adventure on the grill continues, I thought I’d share a very creative way to do chicken lollipops. If you’re not familiar with chicken lollipops, it’s basically the way the drumette of the wing is shaped to give the appearance of our favorite kid candy, lollipops. With that in mind I decided to make a rub to marinate the chicken lollipops in, using ingredients we would normally use on a daily basis on the islands. The slight heat and smokiness from the paprika, combined with fresh herbs and the earthy goodness of good Caribbean curry powder will certainly make this a go-to dish as you spark up your grill and invite friends over.

You’ll Need…

1 tablespoon curry powder (madras)
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon brown sugar
1/2 teaspoon mustard powder
1 tablespoon chopped parsley
1 teaspoon thyme
1 tablespoon soy sauce
2 tablespoon rum
2 cloves garlic crushed
1 teaspoon paprika
1 teaspoon onion powder

Note: Traditionally the drum part of the chicken wings are used to make the lollipop shape, but I used actual chicken drumsticks. More meat and much cheaper than purchasing chicken wings. I used a madras blend curry powder originating from the Caribbean.. just my preference.

The very first thing we need to do is to shape the lollipops (see the video below). Grab the thin end of the drumstick firmly, then carefully cut through the meat surrounding the bone, using a sawing motion and turning the thing around. Don’t try to force it, let the knife do the work. Once the skin is cut all around, use your knife to scrape down the meat from the bone. You may need to cut through a couple of sinews. Push the meat down to the other end. You should now have what looks like a handle with a ball of chicken meat at one end. * Be sure to look out for the tiny long bone which will be close to the main bone of the drumstick. It can prick you.. try to cut that out. In the pic below you’ll see 4 stages of me doing the lollipop thing. BTW, I removed the skin first.

With all my drumsticks now shaped into chicken lollipops, I washed it with lime juice (you can use lemon juice or vinegar as well) and rinse with cool water. Drain and set aside for marinating.

It’s now time to make the marinade… combine all the ingredients in a small bowl and give it a good whisk.

Pour the marinade over the trimmed and shaped chicken pieces and give it a good mix (get your hands in there). Now cover with plastic wrap and place in the fridge to marinate for at least 1 hour (try not to go beyond 3 hrs). Then bring back to room temperature while your grill heats up.

The next step is pretty straight forward, as you’ll just grill as you normally grill chicken. My grill was about 375 degrees and I pretty much cooked them for about 25-30 minutes. Rotating them every 4-5 minutes and basting with the leftover marinade in the bowl I marinated them in.

As they cook and the heat of the grill intensifies, you’ll start getting that lovely aroma of the marinade… especially the curry powder! Do keep an eye on them so they don’t overcook and dry out. But be sure to get some grill marks on them to really intensify the rich flavors we infused them with.

There’s no need for any BBQ sauce on these or you’ll destroy all the work you did to create that lovely exotic flavor from the curry powder, spices and herbs. However, the tamarind bbq sauce I shared with you a couple weeks back would make for an excellent dipping sauce for these chicken lollipops. Here’s a video on how simple it is to make that lovely tamarind bbq sauce…

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.

Here’s the complete video from preparation to the completed curry chicken lollipops for you to follow along…

Meat & Poultry

Caribbean Tamarind Grilled Chicken.

May 27, 2025June 16, 20125 Comments

After sharing that wonderful recipe for making your own homemade tamarind bbq sauce, I though I’d quickly show you how to put it to use on some grilled chicken. BBQ or grilling in the Caribbean usually means making your own sauce or taking the commercial stuff and personalizing it with your own herbs and spices. Unlike grilling in other parts of the world where salt and pepper is king, in the Caribbean we love to ‘season’ our meats and have it marinate (soak) to infuse it with the herbs which are grown locally (usually in our back yard).

This grilled chicken will be unlike anything you’ve ever had and I assure you, you’ll have your guests asking for more (and the recipe). If you don’t own a BBQ or grill, you can certainly do this in your oven under the broiler. Contact me for more info on that.

You’ll Need…

2 chickens (cut in halves)
1 heaping tablespoon Caribbean style green seasoning
1/2 teaspoon salt
3/4 cup Tamarind BBQ Sauce
Juice of 1 lime or lemon

* The chickens were between 3-4lbs each.

Here’s a quick video showing how we make the green seasoning …

Cut your chickens in half (see video below), remove the wing tips and discard, then pour the lime juice over the chicken and wash with cool water. Rinse and drain. Now pour in the salt and green seasoning mix and give it a good massage to ensure every piece of the chicken comes in contact with the seasoning.

Cover and place in the fridge to marinate for at least 2hrs to really infuse the chicken with the exciting flavors of the green seasoning. Before you head out to the grill, allow the seasoned chicken to come back to room temperature (about 15 minutes). Have you grill nice and hot at about 375 F and place on the highest rack, off the heat. If you only have one level on your grill, do the indirect heat technique for the first 20 minutes. Which means the main source of heat will be away from the chicken… so it cooks slowly.

In the picture above you’ll notice that I left the marinade on the chicken as I love the little kick you get as you get slight hints of it when eating. After 20 minutes on my upper rack (or indirect heat), it’s time to place it on the main grill where the real heat is. In total I left it there for 30 minutes, flipping every 10 minutes or so, while keeping an eye for flare-ups. I love working with the skin on the chicken, so flare-ups is a real threat! I find that the skin helps keep the chicken very moist and it’s great for holding the bbq sauce when applied.

TIP: I usually keep my BBQ sauce in a small metal cup on top of the grill’s cover to heat up while grilling. This way the bbq sauce is warm and spreads evenly when brushed onto whatever you’re grilling.

Now it’s time to start applying the tamarind bbq sauce on the chicken pieces. Apply liberally and remember to keep flipping as you do so, to create a nice even caramelized color on the grilled chicken. After a couple coats of the bbq sauce you’ll start having a nice glaze… very appetizing! Here’s the video on making the tamarind bbq sauce if you missed it…

It took about 7-10 minutes after I started applying the bbq sauce onto the grilled chicken pieces before I achieved the look I was going for.

As I mentioned above, this tamarind grilled chicken will be the best chicken you’ll have all summer… try it and leave me a comment below!

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.

Vegetarian

Cheesy Mashed Cassava.

March 5, 2012February 19, 201213 Comments

After posting the Guinness Braised Oxtail recipe a few days ago, I thought I should share the mashed cassava side I had with it. Like our dad and my younger brother, I’m a huge fan of ground provisions (aka provision or food) so I’m always trying to come up with different ways to enjoy these earthly goodness. This time instead of using the typical potato, I experimented with cassava (yuca, mogo, or manioc) and I came up with a delicious creamy cassava mash, enhanced with the wonderful nuttiness of an aged cheddar.

Not the typical Caribbean dish you’ve grown accustom to seeing here, but I’m sure as our culinary culture evolve, this cassava dish will find it’s natural place on tables across the Caribbean in the near future.

You’ll Need…

2.5-3 lbs cassava
1/2 teaspoon salt
1/2 cup evaporated milk (see note)
1/2 cup grated cheese (cheddar)
1/4 teaspoon black pepper
1 tablespoon butter
pinch nutmeg

Notes: If you’re looking for a quick solution (not having to peel the cassava), check in the frozen section of most grocery stores and they will have already peel cassava. If using frozen cassava, do follow the cooking instructions on the package. I ended up using only 1/4 cup of the milk I mentioned above. Please have the 1/2 cup as your cassava may be a bit drier than the one I used and may need it. Additionally, if you want your mash more creamy… add all. I used an aged cheddar (orange color), but I really wish I had a white old cheddar as I love the distinct flavor and overall nuttiness of it.

Important: You’ll notice that I posted this dish in the ‘vegetarian” section of the website. If the use of milk and cheese is something vegetarians don’t use, I do apologize if I offend anyone. Without the use of physical meats, I opted to post it in this section. Please replace the cheese and evaporated milk with whatever you guys normally use in their place. Coconut milk would certainly add a new dimension.. just a suggestion.

Please use the video below (at the bottom of the recipe) as a guide, especially for peeling the cassava. Cut your cassava into 3 inch pieces length wise (remove the top and end and discard) and using a pairing knife or potato peeler, remove the outer skin. It will be a bit tough. What I normally do is cut a slit into the skin, then place the blade of my pairing knife to sort of lift the skin away from the body or flesh of the cassava. The next step is to remove the sort of woodsy vein from the center of the cassava pieces. Cut the cassava pieces down the center length wise and remove this sort of vein (see how I did it in the video).

Rinse the cassava and cut into similar size pieces. Then is deep pot, cover with cool water and bring to a boil. When it comes to a boil, reduce to a rolling boil and allow to cook until it’s tender. It may take between 20 and 25 minutes, but every cassava cooks differently for some reason, so a good test is to pierce with a sharp knife. If there’s no resistance, it means the cassava is fully cooked.

When it comes to a boil, add the salt and if you find any sort of frothy stuff accumulate at the top of the water, spoon and discard. After the cassava is fully cooked, drain well and get ready to add the other ingredients and mash.

It’s important that the milk is warm and not directly from the fridge. I heated it up in the microwave for 25 seconds or so. Add all the other ingredients to the pot with the cooked cassava and begin to mash to the consistency you like. Remember to taste for salt and you can certainly play around with the amount and type of cheese you use. If we had any Parmesan, I would certainly add a touch to this as well.

Tip: Soak your potato masher in warm water as soon as you’re done, or risk getting into trouble if the remnants of the cassava mash dries on. This is a heavy mash and not as light as potato, so be cautious if you plan on using a hand mixer to whip it. Almost forgot to mention… when working with raw ground provisions be sure to either wear gloves or rub some vegetable oil on your hands. You may find that your hands will itch if you don’t.

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.

Vegetarian

Trinbago Aloo Pie recipe.

March 5, 2012September 5, 201062 Comments

aloo pie

After many requests from readers I got my mom to help me with making this Aloo Pie recipe. Aloo is simply potato and though it’s called a pie, it’s not what most people outside Trinidad and Tobago envision when they hear the word pie. It’s basically potato filling in a dough, that’s deep fried and it’s one of the many quick delights you can buy at many of the street food vendors throughout the islands.

As I mentioned above, I had my mom’s help in making this dish as I find that I never learn to make dishes I don’t really like. As a kid on the islands, my thing was “doubles” and to be quite honest I can safely say that I’ve only had aloo pies about 4 times.

You’ll Need…

For the filling:

4 medium potatoes (boiled)
1/4 teaspoon salt
1 clove garlic
1/4 teaspoon geera (cumin powder)
1/4 hot pepper (optional)

For the dough:

1 3/4 cups flour (all purpose)
pinch salt
pinch self rising yeast (makes for a lighter dough)

* Edit: It was pointed out that I forgot to list the amount of water needed for making the dough. Use between 1/2 and 3/4 cup of water.

About 2 cups oil for frying (vegetable works great)

You have two options when it comes to the potatoes. You can peel, cut in half and boil till tender. Or you can cut in half, boil and peel after it’s cooled a bit. Basically… put the potato into a pan with enough water to cover and bring to boil. Then allow to boil gently until you can pierce it with a knife without any real resistance. As the potato boils, lets prepare the dough.

trini aloo pie recipe

In a bowl place all the ingredients mentioned above for the dough and add 1/2 of the water. Work well and add water as needed. You’re looking for a well worked dough, that’s smooth and somewhat firm. Allow this rest as least 15 minutes at room temperature and the bowl covered with plastic wrap.

making allo pie recipe

how to make aloo pie trini style

The potato should be fully cooked now. In a bowl, add the salt, garlic and hot pepper and crush to a fine paste, then add the cooked potato and mash. The goal is to have a smooth texture (no lumps). The final step in preparing the filling is to add the geera and stir everything well. You can use a mortar and pestle to crush the garlic and pepper, then use a potato masher to mash the potato.

mashing aloo for aloo pie

quick recipe for aloo pie

The next step is to make the dough ball we created 15 minutes ago into 4-5 smaller balls. Then dust your surface with flour and roll out with a rolling pin to form small circles about 6-8 inches in diameter. Add some of the potato filling we created to half of the circle (of dough), but leave room on the edges to allow us to seal the package. Flip the side that there’s no filling over and using a fork, press down to make a seal. You’re making 1/2 circle filled dough package (see pics below). When you seal with the fork, flip over and do the same thing on the other side, as you don’t want it opening during the frying process.

trinidad recipe aloo pie

dough for aloo pie

trinidad street food aloo pie

ingredients for aloo pie

making trini aloo pie

In a fairly wide pan, heat the oil on a medium high heat and then fry. Place into the oil (be careful) and within seconds, flip to the other side. This quick action helps achieve a perfectly shaped pie. Now cook for about 2-3 minutes on this side, then flip back to the side you started off on and cook for another 2-3 minutes. Basically you’re looking for a golden brown colour. If you find that it’s going dark fast, turn down the heat on the oil.

making aloo pie

recipe for aloo pie

trini aloo pie

trinidad aloo pie

I think it’s the geera that’s in this recipe that prevents me from never really giving it much of a chance, as it’s one of those spices that I just have no love for. I recall lunch time during my school days in Trinidad the kids would rush out to the food vendors to get their aloo pie and they would get the vendors to cut them open and put curry channa (chick peas) and that was usually topped with some sort of chutney or pepper sauce. Usually the hit was tamarind sauce.

Don’t forget to leave me your comments below, even if it’s just to say hello. It’s appreciated. And don’t forget to join us on Facebook, where you’ll get more insight into the true culinary culture of the islands. Click on the image below to get started.

Meat & Poultry

Chorai Bhaji With Salted Pigtails In Coconut Milk.

May 27, 2025August 20, 201010 Comments

jamaican callaloo recipe

Though it’s been a very hot and humid summer, the little kitchen garden we have at the back of our home is in full production. Must be all the watering I’ve been doing and the special relationship I have with my plants 🙂 If you’ve been part of our discussion group on facebook (see Caribbean Pot On Facebook) you would have seen the pics I shared when these chorai (Jamaican Callaloo) bhaji were just a week old and how small they were. Well, the plants are now over 5 feet tall and that’s after I’ve already cut them back a couple times. No-joke, the leaves are almost as big as tobacco leaves. I’m sure I’ll be able to reap a couple more times before the season ends. If you’re looking for a vegetarian version of this recipe or you just don’t want to deal with the swine, check out : Chorai Bhaji Recipe.

You’ll Need…

1 bunch of Chorai bhaji (about 2 lbs) (same as Jamaican callaloo)
1 tablespoons olive oil
3 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.
salt – see notes below since we’re using salted pigtail.
1 lb salted pig tails cut into 2 inch pieces
1 cup coconut milk

* Click here for a >>> Trinbago Callaloo Recipe

chorai bhaji It’s recommended that you try to get your butcher to cut your pigtails for you, as it can do some serious damage to your knives if you try this at home. The middle bone can be very tough, so I opted to use my heavy Chinese clever that I have. Then I rinse and place in a pot with enough water to cover by at least 3 inches. Place the pot on a high flame and bring to a boil, then reduce to a simmer and allow to cook for about 40 minutes. This will do two things. It will help it get tender since the cooking time of the bhaji will not be long enough to fully tenderize this. And it will help remove most of the salt the pig tails were cured in.

If your chorai is not already trimmed, remove all the leaves from the thick stalk (discard thick stalk), but if thin ones are tender, you can include some as they will cook-down nicely. Then full your sink or alarge bowl with water and give this a good wash. Rinse again under running water, since you really want to remove any dirt or sand from between the leaves. Then drain and make little bundles (roll) and give a rough chop. The rough chop is optional if your leaves are small, since some people like seeing the fully cooked leaves.

salted pigtail

trini salted pig tail recipe

jamaican callaloo

washing chorai bhaji

callaloo

healthy caribbean food

recipes from trinidad

IMG_0548_800x533

Slice the pepper, onion and garlic and get ready for cooking after the pig tail have cooked for the 40 minutes or so. In a large pot, heat the oil and cook half of the onions under medium heat for about 3 minutes. You can now starting adding the chopped chorai to the pot. It will look like a lot, but it will wilt and cook down. Top with the remaining onion, garlic and hot pepper when there’s room in the pot. Drain the cooked salted pigtail pieces and add to the pot as well. Feel free to add the coconut milk so everything can cook in this rich milky goodness.

trini recipe

cooking trini food

cooking spinach

caribbean spinach recipe

caribbean recipes

Stir well, cover and cook on medium heat for about 15 minutes. It will spring up a lot of it’s own juices, so after 15 minutes of cooking turn up the heat and cook-off all the remaining liquid. Watch it closely and stir to avoid sticking and burning. Should take about 5 minutes on high heat to cook down the liquid. Taste for salt, since we didn’t add any as it’s hard to determine if the remaining salt in the pigtail would be enough for the dish. I had to add a slight dusting of salt to mine.

cooking bhaji in coconut

trinidad bhaji recipe

cooked callaloo

Like all the recipes on here, it’s very simple to make and if you’re not turned off by the salted pigtails… it’s very tasty! Be sure to leave your comments below (always appreciated) and connect with via our Face Book fan page (click on image below). BTW, if you looking for other bhaji recipes, you can also check out: Pak Choi | Baby Spinach | Swiss Chard

Meat & Poultry

Stewed Pork With Pak Choi.

May 27, 2025August 6, 201019 Comments

trinidad stew pork with pak choi recipe (19)

Here’s a great way to combine two classic Caribbean recipes to form a mouth-watering delight. Usually this is made with left over stewed pork which is added the final minutes of cooking pak choi, but this approach will see you stew the pork first and then add the diced pak choi the final 10 minutes of cooking. You can also refer back to the original Stew Pork and Pak Choi recipes if you’re looking to have them separate. This recipe was passed on to me last weekend when I visited my parents, so full props to my mom for once again coming through.

You’ll Need…

1lb pork – cubed into 3/4 inch pieces
3/4 teaspoon salt
1/4 teaspoon worcestershire sauce
1 teaspoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh or bottled ginger – sliced. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon Caribbean green seasoning
1 tablespoon brown sugar
1/4 cup water
dash of black pepper
1/4 hot pepper (sliced thin – leave out seeds to control heat)
1 scallion – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 bundle pak choi (about 2lbs)

I purchased a piece of pork (leg cut) with some fat (but trimmed a bit) as I like the flavour you get from it when cooked. Plus I find that due to the long cooking process (I like the meat very tender) a lean piece of pork will be overly dry. The first step is to cut the pork into cubes about 3/4 inch and wash with the lime or lemon juice and water (not the water mentioned in the list above), then drain dry and get ready for seasoning.

Add everything to the bowl with the cubed pork, except the oil, water, sugar and pak choi, then stir around. Allow this to marinate for about 30 minutes at least, in the fridge. If you can allow for 2hrs of marinating, I find the results are much better.

trinidad stew pork with pak choi recipe

trinidad stew pork with pak choi recipe (3)

Let’s get to stewing the pork. Place a solid pan on a med to high heat and pour in the oil. To which (when hot) add the brown sugar an stir regular. The idea is to get the sugar to melt and then go to a rich dark golden colour (frothy). If it goes beyond this dark golden colour you will end up with a bitter tasting end product. Refer to the pics below and do two things. 1 have the seasoned pork at easy access since timing is key and 2. use care when adding the pork (and marinade) to the pot, since it’s being added to hot oil and melted sugar. Now stir around so everything gets coated with that rich caramel we created (don’t worry it will not be a sweet dish), bring to a boil then simmer to as low as you can, add the 1/4 cup of water and allow to simmer for 40 minutes covered. It will spring it’s own natural juices as well. Remember to add the 1/4 cup of water to the same bowl you had the meat marinating in, so you can pick up anything that was left back.

trinidad stew pork with pak choi recipe (9)

trinidad stew pork with pak choi recipe (10)

trinidad stew pork with pak choi recipe (11)

trinidad stew pork with pak choi recipe (13)

trinidad stew pork with pak choi recipe (14)

While this simmers (remember to stir every 10 minutes or so), let’s prepare the Pak Choi. Pak Choi is usually planted in somewhat sandy soil and can be packaged with some of that dirt and grit. Take apart each leaf and rinse under running water. Remember to rub the stalks with your fingers while under the running water as well. Now using a sharp knife cut the stalk (white part) into strips about 1/2 inch thick (refer to pic below), then roll into a bundle and slice everything (including the green parts) about 1/4 inch thick. Place in a drainer of some sort and rinse and allow to drain.

trinidad stew pork with pak choi recipe (5)

trinidad stew pork with pak choi recipe (4)

trinidad stew pork with pak choi recipe (6)

trinidad stew pork with pak choi recipe (7)

trinidad stew pork with pak choi recipe (8)

Now that the pork has been cooking for about 40 minutes, remove the lid and turn up the heat to burn off all the liquid completely, but remember to keep stirring so it doesn’t stick to the bottom of the pot. Then add the sliced Pak Choi to the pot and turn the heat back down to medium/low covered for 7 minutes. The final step is to remove the lid, turn up the heat and once agin try to burn of any remaining liquid. NOTE: Depending on how cooked (crisp) you like you Pak Choi, feel free to adjust the cooking time after you add it to the pot. In total I cooked the pack choi for 10 minutes after adding it to the pot.

trinidad stew pork with pak choi recipe (15)

trinidad stew pork with pak choi recipe (16)

trinidad stew pork with pak choi recipe (17)

trinidad stew pork with pak choi recipe (18)

trinidad stew pork with pak choi recipe (20)

There you go… a tasty combination that goes well with brown rice (as above), roti (fry bake, Sada , buss-up-shut), pita bread, on sandwiches or as a main side to accompany any dinner. Please don’t forget to leave me your comments below (always appreciated..even if it’s just a hello) and join us on Facebook by clicking on the image below.

Vegetarian

Flavorsome Curry String Beans.

March 5, 2012May 3, 2010172 Comments

how to cook curry string beans 11 Over the years I’ve grown very fond of vegetarian type dishes and if you recall, back in July of last year (wow it’s been almost a year) I shared a recipe for cooking French beans in coconut milk. Today we’re using the same beans (is there a difference between French and string beans?), except they’re called string beans in the Caribbean and we’ll be giving it that added “kick” of flavour with some madras curry powder. In case you’re wondering, YES there is a difference in the curry you get in the Caribbean as compared to the ones from India.

There are 2 things you can add to this dish to make a bit different. 1 You can add some coconut milk to it instead of the water mentioned in the ingredients list. 2. By adding some shredded pieces of salted cod (dry) it gives the dish another level of flavour. But trust-me, the recipe below will amaze you and anyone you share it with.

You’ll Need…

1 lb string beans (French beans)
1 tablespoon curry powder
1/4 hot pepper (habanero, scotch bonnet or any of your faves)
1/2 teaspoon salt
1/2 onion sliced
4 gloves garlic grated or crushed
3 tablespoon water to mix the curry
1 tablespoon vegetable oil
3/4 cup water

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

Start by washing the beans and allow to drain. The next step is to remove both ends (stems) and cut into 1 1/2 inch pieces. For faster cooking time I usually then slice these 1 1/2 inch pieces down the middle (see pic below) using a pairing knife. But you don’t have to do this step if you don’t feel like it.

how to cook curry string beans 1

how to cook curry string beans 3

how to cook curry string beans 2

In a saucepan put the oil to heat on medium heat and add 1/2 of the onion and allow to cook for a couple minutes. Then take the curry powder and put it in a bowl with the 3 tablespoon of water (mix around). Then pour that into the pan and stir. Allow that to cook for a minute, then add the rest of the sliced onion, grate the garlic into the pan (or crush) and add the slice of hot pepper. Cook that for a few minutes until most of the liquid dries off, then add the sliced beans and stir around.

how to cook curry string beans 4

how to cook curry string beans 5

how to cook curry string beans 6

how to cook curry string beans 8

how to cook curry string beans 7

how to cook curry string beans 9

how to cook curry string beans 10

Stir thoroughly, add the salt and cook for a few minutes before adding the 3/4 cup of water. Once you add the water, turn down the heat to low, cover and cook for about 20 minutes. Stir about3-4 times during the cooking process.

how to cook curry string beans 11

how to cook curry string beans 12

The finished dish will not be as brilliant green as when you first started and please try to burn off all the liquid that we added. This is great with roti (sada and buss up shut) as well as rice and even breads. And there’s no reason why it can’t be a side dish at your next family dinner. Healthy and tasty, you just can’t beat this one.

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WIN NEW CONTEST WIN

Special thanks to everyone who participated in last month’s contest. The winner was announce earlier today, so we’d like to hear from you if you were the winner so we know where to ship the prize.

For the month of May, the best month in the year (I’m a Taurus) I want to give one lucky contestant a KitchenAid Santoku Knife. All you have to do is leave me a comment below about the recipe, about the blog in general or just say hello. Then your name is automatically entered to win. It’s that simple. Here’s a pic of the knife I’ll personally ship out to you (I’ll cover all shipping charges as well).

KitchenAid 7-Inch Santoku Knife

Bring this new trend into your kitchen with this KitchenAid 7-inch Santoku knife with a cushioned non-slip silicone handle. Originally used by Japanese chefs, this knife offers the benefits of a cleaver with the control of a lighter knife. The handle is made from Dupont Delrin and has a comfortable grip with a fully contoured handle, which is easy on the hand with a rounded soft blade back. The strong, durable blade is made from a high-carbon stainless steel. The bolster has proper balance and control with full tang construction.

The fine print.

– this contest is open to everyone globally

– all you have to do is leave a comment on this post and you’ll be automatically entered to win

– feel free to get the other members in your house to enter

– if you’ve already won something from Caribbeanpot.com we’d appreciate it if you gave others a chance to win and refrain from entering.

– there’s no need to buy anything to enter

– the knife is valued at $25.95 and we’ll cover the shipping cost to you.

– this contest end May 31, 2010 and the winner will be announced within 5 days of the close date.

Friends, I encourage you to leave me a comment below and wait for the email at the end of the month saying if you’re a winner or not. It’s that simple.

Good Luck

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If anyone would like to sponsor the monthly contest, feel free to contact me. This is a great opportunity to get some exposure for your business or service.

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Meat & Poultry

Ultimate Trinbagonian Stew Chicken.

May 27, 2025March 22, 201067 Comments

trini recipes stew chicken If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (Ultimate Curry Goat | Ultimate Curry Chicken), so today I’ll like to add another classic dish to the “Ultimate” series.

I think it was about 4 years ago and we were on the French side of St Maarten for the day. We had booked an all-day beach getaway with a brief tour of the island. It was about 11 am and we had already done the island tour and we had a 1 hr break in Marigot at one of the craft markets before heading off to the beach to spend the day. Our daughters were already getting bored (they hate tourist traps) and according to them..STARVING! As we walked around looking for something for them to eat, they noticed one of the restaurants had a huge sign up with their daily specials and a stew chicken platter was one of the featured items. Yup! They had found their own little shangrila! They were soon very disappointed and mad at me (don’t ask me why), as it turned out that the restaurant was only just serving breakfast and the lunch dinner menu would not be open until another couple hours. If only steupes (kiss teeth) could kill, that poor girl who told them that, would be dead on the spot. You couldn’t even force feed our daughters croissants even if their lives depended on it. Yea, that was a pretty grumpy day after that. I think their taste buds had already made reservations only to be canceled by the talk of breakfast and croissants.

In this “stew” we’ll be trying to only use fresh ingredients to truly get that “ultimate” taste at the end, so you’ll notice that I didn’t opt to use some of my already prepared green seasoning mix.

You’ll Need…

4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
3 tablespoon cilantro (or shado beni) chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

* If you can get Spanish Thyme (aka podina), use 1-2 medium leaves finely chopped with the seasoning of the chicken.
* CHICKEN – I used a whole chicken that I divided into servings size pieces. I like the mixture of dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs and if you only eat chicken breast (or chicken chest as it’s commonly called on the islands) as one of my good friends does.. basically it’s your choice. If using chicken breast, it’s important that you allow the seasoned meat to marinate at least 2hours to really infuse the meat and to help prevent it being overly dry when cooked.

TIP : Leave the ginger in large pieces if you’d like to fish out when the dish is done.

Since I don’t have a separate cutting board for meat and vegetables I usually prepare my seasonings first before getting the chicken all over the board. This simply means chopping the onion, pepper,thyme, shallot, cilantro, tomato, garlic and scallion.

seasoning for stew chicken

The next step is to cut, wash and season the chicken. If you’re lucky enough to have drum sticks and thighs there’s no need for cutting the meat into serving size pieces. In a future video I’ll show you how to divide and part-off a whole chicken. Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.

Now season by adding everything except the sugar, oil and water mentioned in the ingredients list. Mix thoroughly and allow to marinate for a couple hours in the fridge. For best results, marinate overnight.

trini stew chicken

As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. If you use the search box above (providing you’re not reading this from an rss feed) and search for “stew” you’ll find the other recipes. On a medium to high heat, put the oil in a heavy and deep pan to heat. Then add the sugar.. move it around until it starts going liquid. Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below). As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.

how to stew chicken

trini stew chicken recipe

cooking stew chicken

the ultimate stew chicken recipe

After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.

After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).

trinidad recipe for stew chicken

trinidad stew chicken

I like my stew chicken with a bit of gravy to pour over rice, but I hate it being to thin. So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.

how to cook trinidad stew chicken

trinidad stew chicken recipe

And here it is with some brown rice and the water cress salad I shared with you a few days ago.

trini recipes stew chicken

stew chicken with rice

So there you go, the Ultimate Stew Chicken recipe. Now I’m sure many of you may have your own unique way of preparing this dish, so I’d love for you to share your tips in the comment box below. This serves about 5-6 people as a side dish to rice, macaroni pie, roti, ground provisions, macaroni and cheese and even mashed potatoes. Besides rice, I love my with the prepackaged (white) mac and cheese. Trust me on this one.

happy cooking

chris…

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Seafood

Memories of fry-dry sardines had me craving.

March 5, 2012March 2, 201027 Comments

trini fry sardines I’ve been blessed with the ability to cook most, if not all the dishes I enjoy (most) and the few that I can’t make, I usually get my mom to cook when she visits. That reminds me that I need her to come for a visit soon, to restock my freezer. Maybe I can get her to share her curry fish recipe with us… it’s to die for. Lately I’ve been having cravings for some of the dishes I grew up on and while in the market last Friday I got a flash back when I strolled pass the fish section. When was the last time I ate “fry dry sardines”? I recall my mom making that for dinner and served up with dhal and brown rice just in time for when my dad would come home from work. That man always had some sort of treat for us in his lunch bag, so it was always an eager anticipation when he opened it. Evening newspaper and a treat was always in that lunch bag of his.

I searched though the few fish stalls that were open and did manage to find one vendor with sardines, but they were a bit to big for what I had in mind (plus they were a bit mushy to the touch). The next option I had, was to use sea smelts as they were very close in size, shape and taste to the sardines we would get in the Caribbean. BTW, if you are getting smelts, note that there is a difference in taste from the fresh water variety, when compared to the sea (salt water) ones. I much prefer the sea smelts.

You’ll Need…

2 lbs smelts (see note below) (cleaned – with tail trimmed and head removed)
1/2 lime or lemon to wash the fish
1/4 teaspoon curry powder
1/4 teaspoon salt
dash of black pepper
1/4 hot pepper sliced thin (feel free to use your favourite hotsauce instead)
3 tablespoons cilantro (or 2-3 leaves of shado beni if you have- chopped fine)
3 cloves of garlic – crushed and then sliced thin
1 scallion sliced thin
3 sprigs of thyme

For pan frying…

1/2 cup all purpose flour
1 tablespoon butter (not margarine)
1/4 cup olive oil or whatever type of oil you have in stock.

Couple points. As mentioned above smelts are a great substitute if you can’t get fresh sardines. Also note that the traditional way of making this, includes using the heads of the fish (still attached). Since the smelts at the fish counter comes already trimmed, you may have to check in the frozen fish section of your grocery store to get some that’s complete. But that will mean you’ll have to clean them when they thaw out.

Start by washing the fish. In a bowl place the fish, squeeze the juice of 1/2 a lime or lemon and rinse with water. Then drain as best as you can and set aside. The next step is to prepare the seasonings we’ll be marinating the fish with. Go ahead and slice thin the – scallion, pepper, garlic, cilantro or shado beni and the thyme.

smelt recipe

recipe for cooking slemts

trinidad fish seasoning

Now it’s time to combine everything we just sliced up with the fish and add the salt, black pepper, curry powder (gives it a wonderful flavour) and stir. For best results, place in the fridge to marinate for a few hours. What I usually do is put it into a sealed container as not to overpower the fridge with the strong seasoning scent. I try to leave it marinating for at least 2 hrs, but after 30 minutes you can go ahead and cook. (stays well overnight as well in the fridge)

how to season fish

how to season sardines for frying

After its been marinating it’s time to fry-dry those little morsels of fishy goodness. I try to take it out of the fridge at least 10 minutes before I start fryng so it comes back up to room temperature a bit.

In a wide pan put the oil and butter to heat on medium to high heat. In the meantime, put the flour on a paper towel and onto a plate to start dusting the seasoned fish. The reason why I use a paper towel first, is that when the flour gets soggy it will stick to the bare plate and making washing up after a bit sticky. Take the fish individually out of the bowl you had it marinating in and gently roll it in the flour to get an even coat. Don’t pay attention to any bits of seasoning that may still be attached to the fish. Once fried, that will add some nice flavours when you bite into it.

seasoning smelts for frying

how to fry smelts

flour for dusting fish for frying

caribbean fry fish

Once you think the oil is hot (not smoking) …butter should have melted and you’ll start seeing little bubbles around the edges. Start adding the seasoned and dusted fish. Try not to crowd the pan with too many. Allow to cook for about 5-7 minutes on each sde and then flip to cook evenly and get a well rounded golden brown colour. If you like a bit of a crunch (crispy) texture, allow to cook a little longer. You’ll also notice that the fish will firm up if cooked all the way though and not be limp as when you fist put them into the oil/butter.

Remove that batch and repeat that process once more (dust with flour, place in the hot oil, flip and remove when cooked.

trini fish recipe

how to fry sardines in trinidad and tobago

trini fry sardines

trinidad fry dry fish

Be sure to drain on paper towels to absorb some of the grease and try to serve hot. If you can’t prepare in time for all your guests, you can stick then in a toaster oven to reheat for a few minutes. This way it will retain it’s crispiness.

trini fry dry sardine

trinidad fry fish

As mentioned above, I love this with rise and dhal, but after the first batch was out of the pan, I found myself eating away dipping into a mustard/ketchup/hotsauce combo sauce I made. This is also great as an appetizer (see dip recipe below), in sandwiches, as hors d’oeuvres or as a side to any normal dinner you make.

Here’s a quick and wonderful garlic mayo dip for this..

1 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon lemon juice
1/2 teaspoon white pepper

Combine everything in a blender or food processor.

I’d love to hear from you, so please leave me your comments below in the box provided.

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Vegetarian

Rice and peas without peas?

March 5, 2012February 7, 201055 Comments

caribbean recipe peas and rice Though you may know it as rice and peas or peas and rice, peas is not actually used in this dish. Instead red kidney beans is the actual “peas” of choice used. And though we may associate this dish as being uniquely Jamaican, it’s also enjoyed throughout the Caribbean. However there are limited restaurants in Trinidad and Tobago that serves it and I’m still to find a home where it’s part of their weekly menu. Our choice for a rice dish with peas is Pelau.

This recipe is a modified version of a recipe that was passed on to me from a good friend from St Vincent. According to him, he makes the best rice and peas in the Caribbean… we’ll leave it as that for now!

You’ll Need…

2 cups brown rice (not instant)
3 cups water
1 cup coconut milk (unsweetened)
2 cloves of garlic
1 scallion (sliced)
2 tablespoon olive oil
1 teaspoon fresh thyme
1 can red beans (kidney) 19oz
1 teaspoon salt
Dash black pepper
1 whole hot pepper (scotch bonnet, habanero or whatever you like) * This is optional.
1 medium onion diced

Start by dicing the onion and scallion and smash the garlic so it’s crushed but not in many pieces. This way you can remove it from the finished dish easily. Also remember to remove the thyme off the sprig or you can leave it on the sprig and take the spring out when the dish is done cooking.

ingredients for peas and rice

jamaican recipe

Then we’ll put a deep pot on medium heat and pour in the oil to heat up. When the oil is hot, add the onion, garlic, thyme and scallion. Allow this to cook on medium heat for about 3-5 minutes.

how to cook peas and rice

rice and peas recipe

While this cooks, let’s get the rice ready. I usually wash my rice before cooking to get rid of any grit and dirt. I do so by putting the rice into a bowl and let warm water cover it. Then using my hand and fingers I massage the rice. You’ll notice the water will go a bit gritty/white (see pic below). Drain that water out and rise a couple times again. Be sure to drain out the water well the final time. Now the onion should be soft and the oil infused with the other ingredients we added to the pot. Empty the wash rice and give the pot a good stir.

brown rice for making peas and rice

recipe jamacian rice and peas

jamaican rice and peas

I’ve seem people empty the can of red beans directly into the pot, but I hate the liquid it’s packaged in. So I drain and give a quick rinse before emptying into the pot. After that I add the water, coconut milk, dash of black pepper, salt and the whole pepper. By putting the pepper whole, I can remove it at the end… plus it will get some of the flavour of the pepper without the actual heat. I then bring it up to a boil, turn it down to a simmer and cover the pot. This will then cook for about 25 minutes.

cooking peas and rice

jamaican peans and rice

trinidad peas and rice

Stir every 5 minutes or so, and play close attention to the level of liquid. If you find that the liquid is drying up too fast, turn down the heat a bit. The final 10 minutes is crucial, since you want the rice to to cook, but not overcook and go mushy. If after 20 minutes you find that the rice is plump, turn up the heat (remove the lid) and cook off any remaining liquid. TIP: Here’s a simple way to test the rice to see if it’s done. Take a couple gains out of the pot and place on the counter top or on a side dish. Now gently press your fingers down and across the grain of rice. If there’s no solid texture (grainy feel), it means the rice is fully cooked.

As mentioned the last 10 minutes is crucial, since this is where you can control the desired texture of the rice. With the use of coconut milk and the fact that the rice contains starch it’s very easy to go creamy and sticky. I like my rice grainy so I burn off the liquid very fast once I determine that it fully cooked. Most times I under cook it (means the rice could use about 5 minutes more cooking) then I remove it off the heat with the lid covered. The residual heat in the pot continues to cook it while not on the heat of the stove.

* If you find that your rice is not fully cooked and your liquid is gone, simply add some boiling water to the pot and continue cooking.

caribbean peas and rice

The finished dish with some curry chicken wings.

peas and rice recipe

I’d love to hear from you, especially if you have a different way of preparing rices and peas. Please leave me your comments in the area provided below.

Happy cooking

chris…

Caribbean Pot on Facebook

trinidad recipe

The Ultimate Oven Roasted Pork.

Callaloo With Green Bananas, Salted Cod And Simmered In Coconut Milk.

Curry Chicken Lollipops On The Grill.

Caribbean Tamarind Grilled Chicken.

Cheesy Mashed Cassava.

Trinbago Aloo Pie recipe.

Chorai Bhaji With Salted Pigtails In Coconut Milk.

Stewed Pork With Pak Choi.

Flavorsome Curry String Beans.

Ultimate Trinbagonian Stew Chicken.

Memories of fry-dry sardines had me craving.

Rice and peas without peas?

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