In the original Coconut Rice recipe we employed the assistance of a rice cooker, so I thought I’d share a stove-top version with subtle differences from that original recipe. Adding the dried pineapple and raisins (any dried fruit), is simply a personal choice and it’s really up to you to go that route or not.
Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you be doing this recipe gluten free, go through the full list of ingredients to ensure they meet your specific gluten free requirements. Should you want the finished coconut rice spicy, you may add a bit of spicy pepper like Habanero, Scotch Bonnet etc.
Heat the coconut oil in a deep pot on a medium flame, then add the scallions, thyme and black pepper. Lower the heat and cook for 3 minutes.
Then add the garlic, raisins and chopped dried pineapple and cook for another 2-3 minutes. Should you want to add nuts (cashew or peanuts) it will certainly add a bit of texture and protein to the dish. Additionally, you may add any dried fruit (chopped) you like.
Turn the heat back up to medium and add the washed basmati rice (basically any rice you like using) and stir well.
Add the water and bring to a boil. This is when you’ll add the salt and coconut cream to the pot.
Should you want to replace the coconut cream with coconut milk, replace a cup of the water with coconut milk. The coconut cream will come in a block, but will dissolve as it boils.
At this point (once it comes to a boil), reduce to a simmer, cover the pot and cook for 15-17 minutes (explained in the video).
Turn the stove off, leave the pot on the same burner and allow the residual heat to finish cooking it. Cover the pot and do not open for 7-10 minutes.
The final step is to taste for salt and adjust to your liking, then using a fork, fluff the rice.
Such a simple yet delicious rice dish… stay tuned, I’ve got a lovely Stewed Fish recipe which will pair perfectly with this Coconut Rice.
As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka. It’s why I included this recipe in my #ComfortFood series on YouTube.
You’ll Need…
8-10 lbs duck (trimmed and washed) 2 limes (juice) 3/4 tablespoon salt 1 teaspoon black pepper 1 tablespoon gound masla 1 large tomato (diced) 2 heaping tablespoons Caribbean Green Seasoning 1 tablespoon grated ginger 2 scotch bonnet peppers (sliced) 1-2 tablespoon olive oil 2 medium onion (sliced) 12-14 cloves garlic 1/2 tablespoon cumin seeds (geera) 3 tablespoon curry powder 8 cups water 1 tablespoon anchar masala 3 scallion (fine chopped) 3 tablespoon chopped parsley
Notes! May I recommend that you follow along with the video below as much more about the recipe is explained there. Should you be doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may have ‘fillers’.
This is one of those instances where I highly recommend that you season and marinate the meat before cooking. Best case scenario, overnight. However, if you’re pressed for time, at least 2 hours.
Get your butcher to cut the duck into small pieces as your cleaver or large knife will shatter the bones and you’ll have fragments to deal with. Some Caribbean butchers will even skin (remove the skin) the duck for you for a small charge. In my case I removed most of the skin and fat that I could (explained in the video) and washed the meat with the juice of the limes and cool water. After-which it was drained and ready for seasoning.
Season with the salt, black pepper, ground masala, curry powder, Caribbean Green Seasoning, tomato and grated ginger. Mix well, cover with plastic wrap and place the fridge to marinate.
Take it out of the fridge at least 30 minutes before you’re ready to begin cooking.
Heat the oil in a large/heavy pot on medium heat and add the onion, garlic and cumin (geera) seeds. Stir and cook on a med/low flame for 3-4 minutes.
Then add the curry powder and stir well. Turn the heat down to low and cook for 4-5 minutes to bloom the spices which make up the curry powder.
It’s now time to turn the heat up to med/high and add the seasoned duck to the pot. The goal is to coat the pieces of meat with that lovely curry base we created.
You will notice that it will sprout a lot of natural juices, that’s what we want. As it comes to a boil, reduce the heat to med/low and place the lid on slightly ajar. Cook for 20 minutes, stirring every 4-5 minutes.
At this point, remove the lid off the pot and turn the heat up to medium high to completely burn off that liquid. This will infuse the pieces of duck with that deep curry flavor. The goal as explained in the video is to see the oil we started with at the bottom of the pot.
Then you’ll add the water to the same bowl you marinated the duck in and swish it around to pick up any remaining marinade. This water is then added to the pot to slowly cook the duck until fork tender.
Add the anchar masala and stir. (use ground roasted cumin if you cannot source the anchar masala)
Bring it to a boil, then reduce to between a rolling boil and simmer and cook with the lid on slightly ajar for about 1 hour to 1 hour and 15 minutes. Stir occasionally and add more water if required. I explain why I don’t use ‘stock’ instead of water in the video. Adding coconut milk will change the flavor, but you may certainly add some if you wish.
Depending on the age of the duck it may be fork tender at this point. Taste and adjust the salt to your liking and once you’re happy with the consistency of the gravy and tenderness of the meat, add the chopped parsley and scallions and stir well. Turn off the stove, cover the pot and allow it to sit for about 5 minutes to allow the things to come together before serving. Optionally, you may use culantro (shado beni) or cilantro instead.
During the cooking process you could have added a stick of cinnamon and/or a couple bay leaves. At the end you may also add a teaspoon of ground roasted geera (cumin) for that extra POP of flavor. I did use 2 green scotch bonnet peppers when I seasoned the duck, however you may add less or more, depending how spicy you want the finished curry duck to be.
After adding the water it took about 70 minutes for my duck to be tender!
You just learned how to make delicious curry duck at home.
The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.
You’ll Need…
1 1/2 tablespoon olive oil 1 teaspoon cumin seeds (geera) 1 medium tomato (puree) 1 medium onion (puree) 6-8 cloves garlic (crushed) 1 teaspoon grated ginger 1 tablespoon Caribbean Green Seasoning 1 scotch bonnet pepper (cut in 1/4s) 1 1/2 tablespoon curry powder 3/4 tablespoon Anchar Masala 1 cup water 1 1/4 lb medium shrimp (peel / devein) 1/2 lime (juice) 1 tablespoon chopped parsley
Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni(culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.
In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.
After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).
Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.
After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.
It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.
Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.
You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!
Over the years I’ve shared several Chow (spicy pickled fruit) recipes with you and yes we have done the Ultimate Pineapple Chow and the Applewood Smoked Pineapple Chow(which was copied wholesale by a major food publication without a hint of credit), we’ve never explored how one ingredient can have such a drastic influence on things.
You’ll Need…
1 large pineapple (sliced with core) 3 tablespoon chopped shado beni(culantro) 1 teaspoon sea salt 2 lemons (juice) 2 limes (juice) 2 clementines (juice) 8-12 Sweet/Salted Prunes (dry preserved) 2 scotch bonnet pepper (sliced) 8 cloves garlic (fine minced or crushed) 1/2 medium red onion (sliced thin) 1 cup water
Notes! Please follow along with the video below as much more about the recipe is discussed there. This is meant to be SPICY, so use as many HOT peppers as you can handle. I used Scotch Bonnets, but Scorpions, Habanero, Fatali.. basically any hot pepper you like or can source can be used. That said, tailor the heat to your own tolerance. While I posted this in the Gluten Free Recipe section, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Wear GLOVES!
In the video I explained that in most instances when I use pineapple, I never include the core and why you should in this recipe. Peel and wash the pineapple, then cut into wedges, then into slices about 1/2 cm thick.
Add the pineapple slices to a large bowl, followed by the salt, garlic, Scotch Bonnet, thinly sliced red onion (yes, you want to add onion.. trust me), chopped Shado Beni (Chadon Beni or Culantro and should you not be able to source this, add cilantro). lemon and lime juice.
Add all of the other ingredients and get ready to mix.
The Salted Prunes will not only be salty, but there will also be a slight sweetness from it.
The key now is to allow it to marinate for about 30 minutes to one hour in the fridge. As explained in the video, were we in the Caribbean, we’d place the bowl or whatever container you have it in, in the direct sun for 20 minutes or so. The reason I recommend allowing it to marinate, is to allow the pineapple to suck in the juices and for the salted prunes (which are dry) to rehydrate and release its flavors.
Do not adjust the salt until it’s done marinating. If the pineapple you use was tart, you may need to add a bit more salt. This is enjoyed as a snack, especially with adult beverages. This will last over a week in the fridge.
As a lil fella growing up in the Caribbean I recall sweet potatoes being used in two primary ways. Boiled and served as a side with Sunday lunch (biggest meal of the week in Trinidad and Tobago) and as part of the ‘ground provision’ team in our rich, thick and delicious soups. Over the years (as an adult) this herb roasted sweet potato has been a regular guest on our dinner table.
You’ll Need…
3-4 lbs sweet potato 3-4 tablespoon olive oil 3/4 teaspoon black pepper 3/4 teaspoon sea salt (use your fav salt) 3/4 tablespoon pepper flakes 1 tablespoon chopped Rosemary 4 sprigs thyme (leaves only) 4 large shallots (cut in 1/2) 3 small cloves garlic (crushed) 2 scallions (chopped)
Notes. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest you follow along with the video below, as much more about the recipe is discussed there. Including which sweet potatoes I used and how to prepare them for roasting.
Peel, cube (large chunks) and wash the sweet potatoes. Try your best to cut them in uniform a size, so they roast evenly. Drain dry then season. Cut the shallots in half.
While I’m not a huge fan of Rosemary, it’s excellent with roasted sweet potatoes.
In a large bowl mix everything with the sweet potatoes, except the scallions. That we’ll add at the end. Should you have chives, I’d say use that at the end instead of the chopped scallion (spring onion, green onion).
You may want to leave out the pepper flakes if you don’t like the gentle heat it will add to the dish, or if you’re serving this to little ones.
Set your oven to 400F. Line your baking sheet with parchment paper, before spreading the now seasoned sweet potatoes on a single layer. Onto the middle rack and roast for 15 minutes.
It’s time to flip the pieces of potato so they roast off evenly. Back into the oven for another 20-25 minutes.
As you take them out of the oven, top with the chopped scallions (or chives) and enjoy. You may also sprinkle on a tiny bit of sea salt (any finishing salt you like). As discussed in the video, I didn’t add any brown sugar or honey as I wanted the natural sweetness of the sweet potatoes to shine. However you can always add either should you wish.
While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.
You’ll Need…
1 1/2 cup dried sorrel 4 cloves 1 small stick cinnamon 10 cups water 1 bay leaf 3 slices ginger 1 small orange (sliced) 1 1/2 cups sugar 3 large passionfruit (cut in half) 1/2 lime
Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. 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.
I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.
Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.
Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.
As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.
Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.
Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.
Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.
Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.
