Gluten Free

Here’s a dish I grew up enjoying, but rather than starting with the chicken as I’m about to show you, mom would typically use curry or stewed chicken she made the day before. After sharing similar recipes using both French and String Beans, I was asked to do this version.. with Bodi (aka Bora or Yard Beans). The only real difference in using Bodi is that it can be a bit tougher and needs a few extra minutes to go fully tender.

You’ll Need…

3 lbs chicken (cut into 2-3 inch pieces)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt (adjust)
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (optional)
2 tablespoon veg oil
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds (geera)
1 shallot (or small onion)
5-7 cloves garlic
1 bundle Bodi (about 4-5 cups when trimmed)
1 – 1 1/2 cup water

Note: Add more Scotch Bonnet when cooking the ‘curry’ at the start for an extra kick to the dish. Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with specific gluten free dietary needs. Especially the curry powder you use as some may have flour as a filler.

Clean and trim the chicken (fat and skin etc) then season with the salt, black pepper, Caribbean Green Seasoning and scotch bonnet pepper. Be sure to wash your hands with soap and water after handling the spicy pepper. Allow to marinate for 1/2 hour.

During this time you can trim and prep the Bodi. Cut off the tips (discard) then cut into 1-1 1/2 inch pieces, wash with cool water. To keep it fresh I usually leave the trimmed bodi (any beans I use) covered in cool water in a deep bowl.

Heat the veg oil in a deep pot on a medium flame, then go in with the sliced shallot (substitute an onion if necessary) , and garlic. Turn the heat to as low as it will go and cook for about 3-4 minutes. I added a few extra slices of scotch bonnet pepper for an extra kick.

Add the cumin seeds and stir well, then add the curry powder and cook for another 3-5 minutes. This will ensure we won’t get a “raw” curry taste at the end, plus it will allow the spices which makes up the curry powder to bloom and give us an amazing curry base. The longer you cook the ‘curry’ the darker it will get. Heat still on low as we don’t want things to burn.

Now crank-up the heat to high and start adding the marinated chicken to the pot. Yes it’s ok if the marinade goes in too. Stir well to coat the chicken with that lovely curry base.

Put the lid on the pot and turn the heat down to medium. It will spring it’s own natural juices. after bout 5-7 minutes, remove the lid, crank up the heat and burn off that liquid. That will infuse the chicken with the curry flavor. Then add the trimmed Bodi to the pot and stir well. heat on high.

Swish around the water in the same bowl you marinated the chicken in to pick up any remaining marinade, then add that water to the pot. Bring to a boil, then reduce to a simmer and cook with the lid on for about 25-30 minutes.

After 25 minutes or so the bodi should be nice and tender and the chicken fully cooked. You may check for salt and adjust accordingly and you have the option of having a gravy or turn the heat up to burn off all the liquid. I was serving this on rice so I wanted a bit of gravy.

An amazing curry dish with chicken and beans, packed with Caribbean goodness. Excellent served with hot roti, rice or a side dish as you’d normally serve.

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

Jerk Ham With a Mango Orange Pineapple Rum Glaze.

May 27, 2025December 3, 201810 Comments

You’ll Need…

9-10 lb ham

1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoon olive oil
1 cup orange juice
1 inch piece ginger
4 scallions
4 cloves garlic
8-10 sprigs thyme
2 tablespoon dark soy sauce
1 scotch bonnet pepper
1.5 tablespoon brown sugar
1/4 cup rum

Glaze…

2 cups orange juice
1 lemon (juice)
1 can pine apple tibits (14 fl oz)
1 1/2 cup mango pieces
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon grated ginger
1/4 cup rum
zest of 1 orange

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 requirements. Especially the Soy Sauce which will need to be replaced with a gluten free alternative.

I used a smoked ham leg which had a thick fatty skin which I removed and I made incisions in a diamond pattern across the ham to allow for the marinade to get in and do it’s thing.

I like using a food processor to make the marinade as I can control the texture/consistency much better this way. S omewhat chunky is the goal. Pulse until you get the consistency you like. I didn’t use any salt as I knew the smoked ham would be salty already, plus the soy sauce is loaded with sodium.

Pour the marinade over the ham and work in with your hands, so some of it goes into the incisions we made. Typically I’d say marinate overnight, but in my case I marinated for 30 minutes. Wash your hands immediately after with soap and water as there’s scotch bonnet pepper in there.

Place into your baking dish and loosely tent with foil to cover and into a 350 F oven on the middle shelf.

Now it’s time to make the mango pineapple rum glaze. In a saucepan place all the ingredients (except the orange zest) over a medium flame and bring to a boil reduce to a simmer and cook for 40-45 minutes on low. Then crush with a potato masher to thicken things up a bit. Turn off the stove and go in with the orange zest.

After about 30 minutes in the oven, I used the liquid in the pan to baste the ham every 10-15 or so.

It will take about 10 minutes per pound, so after about 1 hour and 15 minutes I did the following. I turned the heat up to 400 F, removed the foil which was covering it and allowed it back in the oven for another 15 minutes.

At this point I turned my oven setting to ‘broil’ (about 500 F) and went on with my first layer of the glaze we made. I prefer to spoon it on, as I figured using a brush would remove the jerk marinade which should be cooked on at this point. In total I glazed it 3 times.

IMPORTANT! This glaze (due to the high sugar content) can burn very easily, so do keep an eye on things. It was 3-4 minutes between each application of glaze and if you’re wondering.. yes it was still on the middle rack of the oven. Feel free to serve this amazing jerk ham with any leftover glaze.

So there you go.. the ONLY way to do ham this holiday season!

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

Gluten Free Vegan

Classic Curry Chickpeas With Potato & Spinach. #Vegan

May 28, 2025November 28, 20184 Comments

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

You’ll Need…

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

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

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

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

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

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

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

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

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

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

Gluten Free Meat & Poultry

Succulent Jerk Rotisserie Chicken.

May 27, 2025November 7, 2018Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is best way to roast a chicken on the grill. The self-basting achieved by having the chicken on a rotisserie, means you’d never have a dry and cardboard-like chicken. And your taste-buds will be excited by the punch the jerk marinade brings to the table. Tender, juicy and that awesome spice kick, means your family and guests will be asking for this jerk chicken for years to come.

You’ll Need…

2 whole chicken (about 2.5-3 lbs e)
2 scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice (pimento powder)
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

For the grill…
– 5 sprigs thyme
– 4-5 cloves garlic
– lime leaves
– water
– 10-15 pimento (allspice) berries

Note! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce. You’ll notice that I used fish sauce and lime leaves.. that’s just my lil personal touch. Feel free to leave those out if you wish.

Clean, trim and prep the chicken. Then make the marinade with all the ingredients mentioned above (not the stuff for the grill). You may want to give everything a rough chop to make it easier for your blender or food processor to make the puree. You can make this as liquid or chunky as you want.

Remember to wear gloves when handling the scotch bonnet and if you use your hands to rub the marinade onto the chicken. Additionally you can add more hot peppers if you want, and if you want to control the heat level a bit remove the seeds from the scotch bonnet. Paste the marinade all over (and inside) the chicken and allow to marinate for a couple hours (overnight will be best for max flavor).

Watch the video below to follow along. Basically you need to set the chicken onto your rotisserie, then onto your grill. But try your best to have a low heat under the chicken and the main heat to the side (somewhat like indirect heat grilling). Place a pan under the chicken with the ingredients mentioned above. This will not only help flavor the chicken as they grill, it will help to prevent flare-ups from the fat dripping onto the flame source. Be sure to add more liquid as it dries up. You may want to secure the chicken with some kitchen string to make sure they are compact and evenly spaced above the heat source. A hanging leg or wing will cook much faster and may want to burn. As the birds roast they will self baste (dripping fat and it renders out), so don’t worry too much about that.

After about an hour or so you may need to add a bit of water back to the pan.

With the lid closed on the grill and depending on the size of your chicken it will take about 2 hours and 20 minutes or so to cook all the way through. I had the heat between 275-300 F in the event you’re wondering.

Allow to cool for about 15 minutes before you carve these birds.. I know it will be tempting to not do so, but trust me. Additionally, be prepared for your neighbors inviting themselves over when they get a whiff of this jerk chicken. As always it was a pleasure sharing this taste of the Caribbean with you.

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

Gluten Free Sauces & Condiments Vegetarian

Fierce Green Scotch Bonnet Pesto.

May 28, 2025October 16, 20183 Comments

During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned.. this is not your grandma’s pesto.

You’ll Need…

10-15 Scotch Bonnet Peppers (mostly green ones)
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon (juice)

Note! The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red one (ripe) to the pesto to give it a bit of speckled contract to all the green.

Toss in the pine-nuts and garlic in the food processor or blender and pulse for about 30 seconds. You do have the option of dry toasting the pine nuts first, but I honestly don’t see the need.

Then give everything else a rough chop and add to the food processor.

Go in with the olive oil and lemon juice and puree until relatively smooth. You can always adjust the texture to your own liking. Do keep in mind that while I used the seeds of the peppers, you can discard them to tone down the heat level a bit.

And just like that you’ve made an amazing Scotch Bonnet Pesto.. and you can tell your friends that Chris kinda invented this unique take on a peppersauce.

Store in an airtight container in the fridge for a couple weeks. I’ll have a wicked shrimp recipe using this Scotch Bonnet pesto coming up in the next week or so. Stay tuned.

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

Gluten Free Meat & Poultry

Caribbean Ginger Stewed Chicken With String Beans.

May 27, 2025August 28, 20183 Comments

This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.

You’ll Need…

3 lbs chicken (drum with thighs)
1 lb string beans (you’ll be safe with 2 lbs if you want more beans)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1/2 medium onion (diced)
1/2 scotch bonnet pepper (no seeds)
1 tablespoon tomato ketchup
Ginger (I used about a 1 1/2 inch piece)
1 teaspoon Worcestershire sauce
1 teaspoon veg oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes

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. Additionally, when handling such hot peppers as scotch bonnets, be sure to wear gloves and wash your hands immediately after with soap and water. Also note that the ginger will give this stew a peppery undertone as well.

The chicken was cut into 1 1/2 inch pieces, cleaned and most of the fat and skin removed. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion and Worcestershire sauce. Mix well and allow it to marinate while you trim and cut the string beans. Cut off the tips and then trim into 1 – 1 1/2 inch pieces. Cover with cool water to keep fresh.

With the ginger you can certainly grate it is so you won’t get a chunk of ginger when eating.. I luv getting bits of ginger so I julienne it in this recipe. For the following step you may want to watch the video below.

Heat the veg oil on a high heat in a heavy pan. Then add the brown sugar and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Act NOW! Add the seasoned chicken to the pot. Yes you add everything. Mix well to coat the chicken pieces with the caramelized sugar. No the dish will NOT be sweet. If the sugar goes beyond amber (black) stop! Don’t proceed or you’ll have bitter tasting chicken.

Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices. The next step in to infuse the chicken with the ‘stew’ flavor and give it a lovely golden color. Crank up the heat, remove the lid and burn off all the liquid.

After about 4-6 minutes you should see the oil we started with at the bottom of the pot… it’s now time to add the trimmed string beans to the pot and stir well.

Swish the cup of water in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to a rolling boil. The goal is to fully cook the chicken and beans.

After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may burn that off completely (with lid off) or leave it to pour over your rice. In my case I gave it 3 minutes with the lid off.. this is where I added the tomatoes to the pot as I didn’t want them to over-cook.

The perfect combo for this (besides hot Sada Roti) is hot rice.. steamed, boiled or done in your fav way. For me it’s boiled long grain par-boiled brown.

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