While we didn’t have ‘spinach’ readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other ‘greens’. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I’ve confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.
Wash and drain the spinach. (feel free to use a salad spinner if you have one)
Heat the coconut oil (feel free to use any oil you like) on a low flame in a wide pan, then add the garlic, scallions and black pepper. With your heat on LOW, cook for 3 minutes (don’t burn the garlic please) then add the Bird’s Eye pepper – whole.
You can start adding the washed baby spinach at this point.. it will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and freshly grated nutmeg and turn the heat to med/high. Do NOT cover the pan. Stir well, then add the coconut milk.
As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. I like all the liquid GONE, so I cooked it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.
As I turn the heat off I like to squeeze in a few drops of lemon juice.. this helps to prevent the sort of itch one can get at the back of your tongue when you eat spinach or other greens. A quick and tasty vegan sidedish, you and your family will crave after having it.
As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during ‘peas season’ (usually from Dec to mid-June), as it would make it’s way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I’m stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you’d get fresh pigeon peas.
You’ll Need…
2 1/2 cups pigeon peas (green / from frozen)
(water for boiling the peas)
2 tannia (potato will also work)
3 bird’s eye pepper (bird pepper or any spicy pepper you have/like)
1 small onion
5 cloves garlic
2 tablespoon coconut oil (veg oil works great)
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon cumin seeds (geera)
2 tablespoon shado beni (divided – cilantro will also work)
3-4 cups water
3/4 teaspoon salt (adjust)
Note: Shado beni is also known as Culantro. If you cannot get it, feel free to use cilantro. I believe the Tannia is aka coco yam in some parts of the Caribbean.
Important: If doing this recipe gluten free, do go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler.
The first step is to thaw and rinse the pigeon peas, then place them in a deep pot covered with water and bring to a boil. As it comes to a boil, reduce to a gentle boil and cook for 25-30 minutes. This step will help us to remove the sort of ‘”bitter” aftertaste you can sometimes get, plus it will help make the peas a bit more tender. Drain, rinse and set aside.
Peel the tannia and cube into 1 inch pieces, if you’re using potatoes I’d recommend cutting them large as it will be cooked for an hour and 40 minutes or so. Place the peeled and cubed tannia in cool water as we get to cooking, to prevent discoloration.
Heat the coconut oil (any oil will work) in a wide pan (one with a lid) on a medium flame, then add the diced onion and garlic. Reduce the heat to as low as it will go and cook for 2-3 minutes. Then add the bird’s eye pepper, black pepper, 1/2 the shado beni (chopped fine) and cumin seeds. Cook another 2-3 minutes. It’s now time to add your favorite curry powder – heat still on very low. Cook the mixture for another 3-4 minutes as to cook off the raw curry taste.
Turn the heat up to medium and start adding the washed tanni, stir well to coat with the curry base. You can now add the pre-cooked pigeon peas and stir will.
Top with the water, add the salt and bring to a boil (raise the heat to high).
When it comes to a boil, reduce to a simmer and cover the pot (slightly ajar) and cook until tender. In my case it took about an hour and 40 minutes. Add more water if necessary (during the cooking process). Taste for salt near the end and adjust accordingly… you can now crush some of the tannia with the back of your spoon, to help thicken the gravy. As you turn off the stove, top with the remaining chopped shado beni.
I love having this curry peas with hot roti, but it’s excellent with rice, ‘bakes’ and any flat bread as well. Be mindful that it will thicken up as it cools. The same sort of method can be employed if you’re using freshly picked/shelled pigeon peas to make this curry dish.
While I don’t have immediate access to many of the fruits I grew up eating as a young fella on the islands, with many local groceries servicing the vibrant immigrant population in Ontario, there are times when I luck out. This time I came across ripe guavas (mind you they were not the best quality) at my favorite Asian market. Usually I’d make guava jam or guava cheese, but the amount of fruit required for those two recipes.. let’s just say my budget didn’t allow for it. So a fruity peppersauce came to mind.
You’ll Need…
10-15 hot peppers
2 cloves garlic (smashed)
6-8 guavas (ripe, seeded)
2 cups white vinegar
1 tablespoon molasses
2 tablespoon honey
3/4 cup raisins
1/2 lime (juice)
2 slices ginger
1 teaspoon salt
* add brown sugar for a more sweet undertone
IMPORTANT! PLEASEwear gloves when handling these hot peppers and wash your hands immediately after with soap and water. 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.
For more heat add more hot peppers and for a more fruity/guava flavor, I’d recommend using more ripe guavas in the mix.
I kept the seeds of the peppers (I used a combination of extremely hot peppers) as I wanted the raw heat. Discard the seeds if you’d like it a bit more tame. Wash, remove the stems and rough-chop the peppers. Then cut the tips off the guavas, cut into 1/4’s and remove/discard the seeds (if there are any blemishes on the skin of the guava, cut off and discard). Add both to a saucepan, along with the vinegar, raisins, salt, ginger slices and molasses. Bring to a boil, then reduce to a very gentle simmer. Simmer for about 30 minutes with the pan covered (slightly ajar). I’d recommend turning the fan on over your stove or open the windows in your kitchen.
Turn off the stove and allow it to cool. Then remove the ginger slices and discard… place in a blender and puree until relatively smooth (you can personalize it by leaving it a texture you like).
Return back to the saucepan, add the honey and lime juice, stir well and bring back to a simmer. Cook for 5-7 mins on a low heat.
Store in a clean glass container with a lid (if you use plastic the scent/taste will remain permanently) and store in the fridge. Yes it can stay outside the fridge for about a week or two, however in the fridge it will last a couple months easily.
This Guava hot sauce is excellent on grilled meats and vegetables, on your morning eggs and just about anywhere you’d normally add a spicy condiment. If you’re wondering how this would taste.. fiery, with a sort of bbq sauce undertone and overall fruitiness from the guava and sugar elements.
During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.
You’ll Need…
3 lbs beef
2 scallions (chopped)
4 sprigs thyme
1 tablespoon chopped parsley
1 teaspoon grated ginger
1 med onion (diced)
1 large tomato (diced)
3 cloves garlic (crushed)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
3/4 tablespoon salt
3 cups long grain par-boil rice
1 can coconut milk (about 1.5 cups)
2 cups water – adjust
1 large carrot (diced)
1 can pigeon peas (drain, rinsed)
3 small white habanero peppers
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
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 Worcestershire sauce). I used 3 white Habanero peppers, but you can use any spicy pepper you like or leave it out if ‘heat’ is not your thing. Remember to wash your hands with soap and water immediately after handling such hot peppers.
Cut the pieces of beef into thin strips (I used a cheap cut of beef) and season with the salt, black pepper, scallions, thyme, Worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.
This is the most critical part of the cooking process so follow along by using the video below. In a heavy / dry pot, heat the veg oil on a medium flame, then add the brown sugar. Make sure the pot is dry, as well as the spoon you’ll be using. I’d recommend using a spoon with a long handle. You may need to turn the fan on above your stove or open your kitchen windows as it can become a bit smoky. Turn the heat up to high (please have the seasoned beef close) and stir the sugar. It will melt, go frothy, then amber in color(like the edges in the pic below). You want all the sugar to go amber and NOT black. If it goes black you’ve gone too far.. STOP. As you achieve that amber color.. carefully add the seasoned beef to the pot and stir well.
After you’ve stirred it well, cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. Yes, you will be required to stir it every 5-10 mins and it will spring it’s own juices.
After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. We’ll achieve two things.. intensify the beef with the ‘stewed’ flavor and we’ll get a lovely dark color which will help ‘color’ the finished dish. In the same bowl you marinated the beef, pour in the water and mix around to pick up any remaining marinade (we’ll need it soon). Stir the beef well as the liquid burns off so it’s doesn’t burn. When you can see the veg oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil
It’s now time to wash your rice and add it to the pot. Basically all you have to do is place the rice in a deep bowl, cover with water and massage with your fingers/hands. The water will go cloudy. Drain off that water and repeat that process until the water in the bowl is relatively clear.
Now add the water from the bowl (where the beef was marinated) and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump and all the liquid is burnt off. Taste for salt near the end and adjust accordingly. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit more ‘soupy’.
If you have celery or extra parsley, I’d recommend adding a bit (diced fine) after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.
Serve with a side of coleslaw, Tomato Choka and/or Pepper Choka.. don’t forget a thick slice of Avocado! Remember to cut the pieces of beef small so it’s fork tender when the pelau is done cooking.
As we wrap up the annual July Month of Grilling for 2017, I thought I’d share one of my favorite salmon recipes with you. While we had a lot of fresh-from-the-ocean fish and seafood on the islands when I was growing up, for some reason our salmon always came from a can (say ‘tin’) for some reason. Especially around Easter-time when mom would prepare a host of ground provisions, topped with stewed canned salmon. While I still use the canned stuff, I do enjoy the fresh (as can be expected since I don’t live near the ocean) salmon we get here Ontario.. when I can afford such!
You’ll Need…
2 large salmon steaks
1/2 cup crushed pineapple
1/4 cup orange juice
2 tablespoon light soy sauce
1 birds’s eye pepper (diced fine)
1 scallion (chopped)
1 tablespoon honey
1 clove garlic (crushed)
1/2 lemon (juice)
1 teaspoon grated ginger
1/4 teaspoon black pepper
1/4 teaspoon sea salt
IMPORTANT! If doing this recipe Gluten Free, please go though the list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. please substitute for a gluten free version.
Basically all you have to do is place all the ingredients into a bowl (except the fish) and give it a good whisk to combine the flavors. As I mentioned in the video below, I forgot to include the diced pineapple in this version of the recipe, but I strongly recommend you include it.
Then pour 1/2 of the marinade over the cleaned/dry salmon steaks and marinate for ONLY 5 minutes. IMPORTANT – any longer and lemon juice and pineapple the marinade will start breaking down the salmon.
Then it’s just a matter of grilling them over a coal fire (propane gill works fine too) until they are cooked to your liking. I grilled indirectly for the first 5-7 minutes, flipping and basting with the reserved marinade. Then I had them over the direct heat for 2-3 minutes.
Do keep in mind that the sugars in the marinade will cause the fish to char very easily (I like a bit of that char though) and the cooking time will vary on how thick your salmon steaks are, the temp of your fire and how ‘cooked’ you like your fish. I’d also recommend saving a tablespoon of the marinade to drizzle over the cooked salmon after you remove them off the grill (but while still warm).
After my birthday dinner at Nandos compliments of Indy, I came back with an urgency to give Peri Peri chicken a try. While not a “Caribbean” dish I feel it’s a dish we would definitely relate to, due to our connection to Africa and Portugal. The Peri Peri chicken at Nandos was good, however I found a true ‘depth’ of flavor was missing and the ‘promise’ of heat fell short. Yes, as a son of the Caribbean I do appreciate a bit of heat. So here’s my take on Peri Peri chicken.
You’ll Need…
1/3 cup vegetable oil
1/2 teaspoon sea salt
5-8 sprigs thyme
1 lemon (juice)
4 cloves garlic (crushed)
1/3 cup red wine vinegar
3-5 bird’s eye pepper
1 teaspoon hot smoked paprika
2 Fresno or Sandia peppers (1/4 bell pepper will work)
2 whole chicken (cut in half)
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.
If using a blender or food processor, place all the ingredients (except the chicken) in it and pulse until you have a relatively smooth paste. In my case I added the thyme (leaves), salt and peppers (rough chopped) in my mortar and using the pestle I crushed it a bit chunky. I then add the other ingredients and gave it a good mix.
I used a large bowl.. then transferred to a strong zipper bag. Trim off the excess fat off the chicken, make sure they are free of feathers and clean. Then pour on the marinade and mix well. Place the bag with the seasoned chicken in the fridge (on a plate in case there is a leak in the bag). For best results keep it marinating overnight and try to toss it around a couple times before you head off to bed.
I like my marinades a bit chunky, but feel free to pulse until a bit smoother if you want. The next day I removed the bag out of the fridge before I went to get my coal fire going, so the chicken would come back up to room temperature before we placed them on the grill. For juicy chicken I’d recommend grilling these over an indirect heat source. Basically away from direct contact with the heat.
With the chicken on the outskirts of my fire, I placed the remaining marinade from the zipper bag in my metal grilling pan over the direct flame to gently cook it. I used this to baste the chicken pieces as they grilled. If you’re using the leftover marinade to baste the chicken and you have no means/plans to cook it, remember to stop basting after about an hr so you have enough time to cook off the raw marinade which has been in contact with the chicken.
Remember to flip the chicken pieces and shift them around so each piece is in the direction of the heat source. I HIGHLY recommend using a coals fire for maximum flavor. Yes a propane grill with work and you can also do this Peri Peri chicken in the oven (leave a comment below if you’d like the oven instructions).
Since I had a wonderful fire going I also roasted off some tomatoes and scotch bonnet peppers for a quick Tomato Choka. In total it took about an hour and forty (1hr 40 mins – covered) to grill off the chicken pieces. Now this will change depending on the size of your chicken pieces, the temperature of your grill and how close to the heat source you place the chicken pieces.
Do remember to baste occasionally with the leftover marinade. The last 10 15 minutes you can go directly over the flame to get the skin somewhat crispy. We purposely left on the skin to help protect the chicken from drying off while they grill and the rendering of the skin/fat will moisten the chicken at the same time.
As we continue the annual #JulyMonthofGrilling I do hope you give this Peri Peri Chicken a try, it’s succulent, packed with flavors and very simple to put together. Who needs Nandos when you can make your own and be in full control.. especially the salt which I personally think Nandos was a bit heavy with.
Being second only to the English as slave traders, the Portuguese appeared in Trinidad at a much earlier date than is generally supposed. In the 17th and 18th century, the small Spanish colonies that settled from time to time were supplied with slaves by these Portuguese traders whose headquarters were in Brazil. The north and east coasts of Trinidad had large plantations which were also used as slaves depots.
The first Portuguese colonisation made no roots in the islands and never got beyond the fringe of coastline. They mostly traded in slaves and shipped whatever produce these slaves grew while at the coastal depots to Europe in slave trading vessels, going back across the Atlantic for another load of human cargo. With the slowing up and eventual abolishment of the slave trade, these Portuguese settlement disappeared from the island.
The second colonisation—that which is the origin of the Portuguese community of today— occurred under more credible circumstances. It was comprised of refugees who had fled the island of Madeira in the 1850s. They were Protestant, and the religious persecution begun by the Lisbon government at the instigation of the Catholic church had become alarmed at the inroads made in a former stronghold of the faith by Scottish Presbyterians. Excerpt: The Portuguese in Trinidad by Jean de Boissiere
