Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai(aka Jamaican Callaloo), Dasheen Bush(tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.
Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.
Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.
In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.
It’s then time to add the sorfran (Turmeric) and stir well.
Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.
As it cooks down (be sure to stir well) add the diced tomato to the pan.
Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.
At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.
My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.
With some of the BEST peaches in the world (say hi Georgia) grown in the orchards about a 30 minute drive away from me, from time time I do put them to use use in my kitchen. Admittedly I’m not a fan of Peach (pie, drink, ice cream, cobbler etc), however, with the addition of Scotch Bonnet peppers… it the perfect combination for a wicked pepper sauce (hot sauce). Add a kiss of smoke and look how you just elevated the ting!
You’ll Need…
3 large ripe peaches 18 Scotch Bonnet peppers 2 tablespoon brown sugar 1/2 teaspoon sea salt 1 cup white vinegar 2 cloves garlic (crushed) 1/2 teaspoon dry mustard (powder) 1/2 lemon (juice)
Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Remember to wear gloves and wash your hands IMMEDIATELY after with soap and water. In the video below I explained why I prefer using a food processor and not a blender in making this peach scotch bonnet pepper sauce.
Set you grill to 350 F and grill/smoke the peaches (cut in half and stone removed). It really doesn’t matter if they’re place skin or cut side down. In my case I used my Traeger Smoker and went with apple wood. Any fruity wood will be great.
While the grill/smoker does it’s thing, wash the peppers, remove the stems and give them a rough chop. Besides Scotch Bonnet peppers, you may also use Habaneros as they have a lovely kick along with an undertone of fruitiness.
Once the peach halves comes off the grill and they cool enough to handle, give them a rough chop as well.
May I recommend that you vent your kitchen as the scent/fumes from the peppers can potentially choke you. Especially when you open the food processor.
Place all of the ingredients in the food processor and pulse until you achieve a texture you like. Add more white vinegar if you find that it’s a bit too thick.
As explained in the video below, I then set my smoker to 180 F (it’s called Super Smoke on the Traeger). I then poured the peppersauce into a wide (explained in the video) heatproof dish and smoked it for one hour. The goal with the 2nd layer of smoke was to gently kiss the pepper sauce. However if you prefer a more pronounced smoke flavor, may I recommend smoking for at least 3 hours.
Once off the smoker allow the pepper sauce to cool before pouring into sterilized glass containers. This Double Smoked Peach Scotch Bonnet Pepper Sauce will keep in the fridge for at least 6 months easily. Do not use a dirty or wet spoon when you dip in or it will go bad quicker.
Do taste and adjust the salt before pouring into bottles. You’re looking for a perfectly balanced fruity, spicy and gently smoked pepper sauce. The lemon juice will help brighten things up a bit as well and the garlic will round things off nicely.
While I’ve been told that our grandmother’s (maternal) version of this dish was unmatched, I’m sure she would be pleased with the excellent job I’m doing with this simplified take on a classic vegan dish from Trinidad and Tobago.
You’ll Need…
2-3 lbs eddoes 4 cloves garlic (chopped or smashed) 1 medium onion (sliced) 1/2 teaspoon salt 1 1/2 tablespoon olive oil 1 teaspoon Caribbean Green Seasoning 1 green Scotch Bonnet pepper (sliced) 1/2 teaspoon black pepper water
Notes! If doing this dish gluten free, may I recommend that you go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. May I also recommend that you watch the video below as I explain how to choose and peel eddoes and why it’s IMPORTANT that you wear gloves or coat your hands with oil before you handle them.
Peel, wash and cut the eddoes.
Heat the oil (your choice of oil) on a medium flame in a saucepan. Add the onion, garlic and black pepper. Turn the heat down to low and cook for 2-3 minutes.
It’s time to add the scotch bonnet pepper. I used an entire green one (not mature) as the heat level and flavor is somewhat unique. Should you prefer to leave out the “heat” element, you’re free to do so or use in amounts you can tolerate.
After about 2 minutes after adding the scotch bonnet pepper, it’s time to add the eddoes to the pot and stir well.
Add the salt and Caribbean green seasoning, followed by water and bring to a boil (turn the heat up). You need to add enough water to completely cover everything.
Reduce to a simmer and cook for between 20 and 25 minutes. The eddoes will start to break down and the sauce will thicken. Here’s where you’ll decide (once the eddoes are fully cooked – SOFT) how thick you want the gravy or sauce and adjust the salt to your liking.
I must admit that it’s not a pretty dish (maybe this explains why I was never a fan of it as a lil fella on the islands), however the flavor from such a simple dish is very surprising. I know the question on your mind is “what do we eat this with?” For me it’s got to be hot (thin) Sada Roti.
So what makes this version differ from my mom and her mom? Salted Cod! They both add flaked salted cod (say saltfish) along with the onion and garlic at the start.
Do we really need another Curry Goat recipe? If the technique is different than the ones I’ve already shared, absolutely YES we do! Over the years we done Curry Goat in theOven, in the Slow Cooker, Coal Pot,Pressure Cooker, and the more traditional low and slow way. However, in none of those recipes did we employ the use of this technique of cooking curry.
You’ll Need…
4-5 lbs goat (with bones) 1 lime or lemon (see note) 1 medium onion (sliced) 10-14 cloves gallic (smashed) 2 1/2 tablespoon olive oil (use your fav oil) 2 heaping tablespoon Caribbean Green Seasoning 2 bay leaves | 1/2 teaspoon black pepper 3/4 tablespoon Anchar Masala 1 teaspoon Cumin seeds (geera) 1 scotch bonnet pepper (see note) 2 1/2 tablespoon curry powder 4-6 pimento berries (allspice) 1 large tomato (diced) 3/4 tablespoon salt (adjust) water 6 sprigs fresh thyme 2 tablespoon chopped parsley
Notes! May I suggest that you watch the video below as I share valuable washing, cutting, and other important steps in more detail. I used goat meat with bones as I much prefer the deeper flavor I get from doing so. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free requirements. Especially the Curry Powder you use as some may contain fillers. The Anchar Masala can be sourced at your local or online West Indian grocers. In total I used close to two Scotch Bonnet peppers as I enjoy my Curry Goat spicy. You’re free to use as much or less to your own heat tolerance.
In a deep heavy pot on a medium flame, add the oil, followed by the onion and garlic. Cook on low for 2 minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Green Seasoning. Cook for another 3 minutes on low, stirring a few times.
Add the curry powder and stir well. Cook for 4-5 minutes. Now turn the heat up to medium and add 1 1/2 cups water. Followed by the pimento berries, tomato, and Anchar Masala. Should you not have the masala, use 1 teaspoon ground roasted cumin (geera).
The goal here is to cook out the ‘rawness’ of the curry, while building a wicked curry base. Add the bay leaves. The tomato will help us later develop a wonderful gravy and the acidity brings balance to the overall flavor of the curry.
Cook on a rapid boil until all of the liquid is gone. This step will concentrate the overall flavor of the curry. In the video I explained that I want to see the oil we started with, plus get separation when I pass my spatula.
At this point we’ll add the washed and drained goat to the pot. Turn the heat up to medium/high as we want to sear the pieces of goat and in the process coat it with the curry. No we did not season the goat in advance and in the video I explained how and why I washed the the goat with the lime juice.
Turn the heat to medium, cover the pot and let the goat spring it’s own juices as it comes to a boil. After which, turn the heat to med/low and let it cook with the lid slightly ajar for 10 minutes.
Time to move on. Remove the lid, turn up the heat and burn off that liquid.
We now have to add liquid to slowly braise the goat until fork tender. I’ve been asked about using chicken and/or beef stock instead of the water I prefer using. Note that should you use stock, it will alter the taste of the finished curry. If I were to use any stock, it’d go for a vegetable one.
Add boiling water to the pot to cover the goat by about 1 inch or so. Bring to a boil, then turn the heat down to a simmer, add the salt and allow it to cook with the lid on (slightly ajar) for 2- 3 hours. Yes it will take long and as explained in the video, the cook time (getting tender) will depend on how old the goat was when it was butchered. An older goat will obviously take longer to tenderize.
As it came up to a boil I added the sprigs of time and floated a Fatali pepper (optional), which I broke later on to release the heat. Should you want to control the heat of this curry goat, do not add a scotch bonnet at the start when we did. Instead, float a WHOLE pepper at this point and Do NOT break it. Near the end, remove the pepper and discard. You’ll get a subtle kiss of heat and tons of flavor from the oils on the skin of the pepper.
Remember to stir every 20 minutes or so and make sure there’s water so it doesn’t burn (add if necessary). After about 2 and 1/2 hours, check to see if it’s tender to your liking and you may as well taste and adjust the salt now.
Once you’re happy with the salt and tenderness, adjust the gravy (turn up the heat to thicken.. but keep in mind that it will thicken as it cools). Final step is to add the parsley and turn off the stove. Since goat can be fatty (unless you use lean boneless), I find that the parsley cuts the fat a bit. Traditionally you’d use Shado Beni(culantro) or cilantro (coriander) instead.
We didn’t season and marinate the goat over night, however you’ll be pleasantly surprised how delicious this Curry Goat is.
Low and slow is the game. Yes a pressure cooker will cut the time by about 75%, but I can guarantee you, it will not be as tasty.
Over the years I’ve shared many traditional (mango, cucumber, pineapple and Pommecythere), along with nontraditional type Chow recipes with you. Including ones made with Cherries, Grapes, and Strawberries. Surprisingly I’ve never shared my Peach Chow with you. Until today!
You’ll Need…
5 Peaches (firm) 3-5 cloves garlic 3 leaves Shado Beni (aka chando Beni or culantro) 1 scotch bonnet pepper 1 fatali pepper 2 lemons (juice) 1 lime (juice) 3/4 teaspoon sea salt 1 small red onion (sliced thin) * water
Note! Please watch the video below to see how easy it was to cut the peaches into wedges and why using firm peaches which are air-dried first, gives you best results. The type of hot pepper you use is up to you. Chow is supposed to be spicy, but you’re free to tailor this to your own liking and heat tolerance. Reminder – wash you hands with soap and water after handling hot peppers.
Give the peaches a rinse then remove the seeds (stone, pit) and cut into segments. At this point I like for the pieces to air dry for about 30 minutes.
Try you best to get firm peaches as the more ripe (softer ones) will have the tendency to go to mush easily.
Add the salt, garlic and hot pepper you decide on using to your mortar and crush until smooth. To control the heat a bit you may adjust the amount of pepper you use and should you want… remove and discard the seeds and white membrane surrounding the seeds. Be mindful that the smashing action may cause it to splatter and get to your eyes.
I like squeezing the citrus juices directly into this mixture so I can somewhat rinse the mortar out with it and collect all that spicy garlic goodness.
In a large bowl with the peach wedges, add the thinly sliced red onion and top with the chopped Shado beni. Then pour the spicy juice directly over it all.
Since we air-dried the peaches for a bit, you’ll find that the chow base (juices) will soak in and get deeper into the peach and not just sit on the surface. Give it a good mix and allow it to sit for about 30 minutes in the fridge before you jump in to enjoy. Yea, taste for salt and adjust.
Providing you used firm peaches, it will keep in the fridge for about 1 week. Feel free to add a bit of water should you want more of the sauce. Yes, as a lil fella on the islands we enjoyed that juice as much as the actual fruit we used.
Should you not be able to source the shado beni, cilantro (aka coriander) is an excellent replacement.
I’ve grown so fond of breadfruit over the years it pains me to hear that the tree at the back of my parents home in Trinidad and Tobago, is usually laden every year and about 80% of them go to waste. With only my uncle at the house, there’s only so much he can eat and after a while villagers gets bored with his generosity. Maybe they too got trees in their garden?
You’ll Need…
1 mature breadfruit (about 4-5 lbs)
For Boiling The breadfruit…
1 can coconut milk 3/4 teaspoon sea salt 1 heaping tablespoon Caribbean Green Seasoning water 1/2 Scotch Bonnet pepper (optional – for boiling) 4 sprigs thyme 2 scallions 2 cloves garlic (smashed)
Notes. If doing this recipe vegan, replace the butter with olive or coconut oil or whatever butter replacement you usually use. Go though the full list of ingredients if doing this gluten free to ensure they meet with your specific gluten free dietary requirements. I used Scotch Bonnet pepper in the recipe but you may use any spicy pepper you like or can source. Or leave it out if spicy is not your thing.
Please refer to the video below for a better understanding of how to peel, core and slice the breadfruit. I first cut the stem area off so I have a flat surface, then using my knife I cut the breadfruit in half, followed by three more cuts to get wedges (6 in total).
Using a pairing knife I then removed the core and skin, after which the wedges were washed and drained.
Place everything (all that’s mentioned in the ‘boiling’ list above) in a deep pot, cover with additional water and bring to a boil.
I like adding scotch bonnet here as it allows for that kick to make it’s way deep into the pieces of breadfruit as they cook.
Reduce to a rolling boil and remember to flip the pieces every 10 minutes or so, so they cook evenly. Make sure they’re covered with liquid during the 35-40 minutes it will take for the them to go tender.
Once you can pierce the thickest parts with a knife and there’s no resistance, you’ll know it’s fully cooked. Drain and set aside.
It’s time for the frying part of the recipe. This is where we add additional flavor to give it that unique Caribbean finish.
Heat the butter in a wide pan on a medium flame and add the onion, garlic, Scotch Bonnet, scallions Pimento pepper (should you be able to source it) and black pepper. Reduce the heat to low and cook gently for 4-5 minutes.
When the breadfruit is cool enough to handle you may then chop into bit sized pieces or if you prefer, you may mash or crush it. I opted for pieces.
Once the onions etc are tender, it’s then time to add the breadfruit to the saucepan and stir well.
Try your best to coat all the pieces of breadfruit with the buttery base we created and to help create a bit of crust, turn the heat up to medium. After about 3-4 minutes, top with the parsley.
You may taste and adjust the salt to your liking and decide how much of a crust you want on the pieces of breadfruit. Turn off the stove and enjoy. While this is part of my #MeatFreeMondays series, I must confess that I did top my plate with stewed beef.
BTW, if you’ve ever been to the Oistins area in Barbados, you would have had the opportunity to have this with grilled Mahi Mahi (called dolphin locally).
