Seafood

Here’s my take on a classic Jamaican Jerk Dry Rub! A recipe I’ve tailored to my own taste, as you won’t see any Paprika (as in many recipes online) and to be honest with you, dried thyme is NOT my fav. However it’s a key ingredient in any Jamaican jerk rub or marinade you’ll ever come across, so I included it.

You’ll Need…

3 tablespoon Pimento Berries (allspice)
4 tablespoon Cane Sugar
3 tablespoon black pepper
3 tablespoon ground cinnamon
3 tablespoon ground nutmeg
3 tablespoon dehydrated onion flakes
3 tablespoon dehydrated garlic
3 tablespoon ground ginger
4 tablespoon dehydrated scallions (or chives)
1 1/2 tablespoon scotch bonnet pepper flakes
6-10 bay leaves
3 tablespoon dry rubbed thyme

Note! To add a smoky undertone (if you won’t be using a smoker or grilling over charcoal), the smoked Paprika I mentioned that I didn’t use above, will work. NO, regular pepper flakes will NOT give you the same effect as the Scotch Bonnet pepper flakes. But if that’s all you can source, so be it.

I find that by crushing the Pimento (allspice) berries, it gives the finished rub a much deeper flavor. However, the ground stuff will work, if you don’t want the work or you don’t have a heavy mortar and pestle.

The addition of the Bay Leaf compliments the Pimento Berries as the have the same flavor profile, so I’d recommend using them. Those I crushed also. A spice grinder will also work.

To be honest, that’s the only real work involved in putting this wicked Jamaican Jerk Rub together. Basically all you have to do now is place all the ingredients in a large bowl and mix well to combine.

Use fresh or store in a airtight glass jar. I prefer a glass jar as the flavors of the rub is very strong and can leave a scent-stain on plastic containers. Store in a cool, dry/dark place in the airtight jar and it will last you a few months easily. Give it a good shake before using next.

Do keep in mind that I didn’t use any salt in this rub as I much prefer to control that, depending on what I’ll be using the rub on. Speaking about use, it can be used on vegetables, fish, shrimp, pork, chicken (poultry) and lamb.

My fave is smoked/grilled dry rub chicken. Trim the excess skin and fat off chicken pieces, dust generously with the Jamaican Jerk Dry Rub, allow it to marinate for a couple hours (or go directly onto your grill), then grill as you’d normally do.

Circling back on my comment above about dried thyme… while I’m no fan of it, fresh thyme out of my garden is my JAM! I can use that herb on everything I cook.

Do keep in mind that this will be SPICY and if you use your hands to rub onto whatever you’re grilling, wash with soap and water immediately after.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Boil And Fry Yam.

November 14, 2021November 11, 2021Leave a Comment

This is CLASSIC as it gets, when it comes to comfort food in my home growing up in the Caribbean. While my sisters never really cared for ground provisions (yam, dasheen, cassava, eddoes etc), my brother and I were just as our dad or at least tried to copy him in any way we could. To this day, this is still one of my favorite meals.

You’ll Need…

3-4 lbs Yam (white yam)
1/2 teaspoon salt
2-3 tablespoon olive oil
tomato (diced)
onion (sliced thin)
scallions (chopped)
3 sprigs thyme
1 cup prepared salted cod (shredded)
1 tablespoon butter
1/2 teaspoon black pepper
2-3 cloves garlic (diced or smashed)
1/2 scotch bonnet pepper (sliced)

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific #glutenfree dietary requirements.

Peel (use a pairing knife of potato peeler), wash and cut the yam into equal size pieces. Be mindful that the sticky sap may irritate your skin, so wear loves or coat your hands with vegetable oil to create a barrier. * Watch the video below to se how I did it.

Place in a pot covered with water and bring to a boil. Once it comes to a boil, reduce the heat to a simmer and add the salt.

The variety of yam I used was tender in 12 minutes, others may take longer. Use a pairing knife to poke the yam and if there’s no resistance, its ready. Drain and set aside.

In a wide saucepan on a medium heat, add the oil, followed by the prepared salted cod. As you start hearing the sizzle, add the black pepper and butter (for a bit more rich flavor).

2 minutes later add the garlic, onion and scotch bonnet pepper. Stir well. Then add the tomato and the scallions.

5 minutes later, add the pre-boiled yam to the pan and stir well to coat the pieces of yam with the sauce.

At this point you’ll taste for salt and adjust.. keep in mind that while we did boil (prepared) the salted cod in water, it may still have a salty undertone.

As soon as the yam heats back through (about 5 minutes) you’re done! Enjoy as is.

However, when mom would make this for us, she would now crush the pieces of yam, so it’s like mashed (pong) yam and she’d serve it with hot Sada Roti. FURTHER! If you allow the yam to form a crust at the bottom by purposely keeping it on the stove and not stirring it. That crust is heavenly.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Bodi (Yard Beans, Bora or Green Beans) With Shrimp.

May 28, 2025October 13, 20211 Comment

We always had Bodi (aka Bora, Yard Beans or Snake Beans) growing in our little kitchen garden at the back of the house when I was growing up on the islands. Over the years I’ve not only come to enjoy this bean (wasn’t a fan as a child), but I’ve found different ways to prepare them (courtesy of my other Caribbean cousins). Should you have problems sourcing Bodi, green or French beans will work as well.

You’ll Need…

2 lbs Bodi (prepared)
1 cup dried shrimp
1 medium onion (sliced)
2 tablespoon olive oil
3 cloves garlic (diced)
1/4 teaspoon black pepper
1/4 cup water
1/4 scotch bonnet pepper (sliced)
1 pimento pepper (sliced)
1/3 teaspoon salt
5-10 grape tomatoes (any tomato will work) – cut in half

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

To prep the Bodi, remove the stem and bottom tips (discard), then cut into even length pieces (about 4-5 cm).

I washed the prepped Bodi and had it in water to remain fresh as I worked on the other ingredients.

Heat the oil in a pot that has a lid on a medium flame, add the garlic and toss in the dried shrimp and black pepper.. then lower the heat to as low as it will go and cook gently so we don’t burn the garlic.

Cook for about three minutes, then add the Bodi (drain if it’s been soaking in water), turn up the heat to medium and stir well to coat the pieces of Bodi with that lovely garlic, shrimp perfumed olive oil.

Now go in with the water, Scotch Bonnet Pepper, salt and Pimento Pepper. Stir well and bring to a simmer. As soon a you get a simmer going, turn the heat to low and place the lid on the pot.

Twenty-five minutes later, taste it for salt (adjust), toss in the tomato (I had grape tomatoes at my disposal, but any tomato will work).

Turn the stove off, put the lid on and let the residual heat finish cooking the tomato. Serve warm with hot Sada Roti or steamed rice.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

The Ultimate Pepper Lobster.

November 11, 2021October 1, 20211 Comment

I’m not the biggest fan of lobster and if you follow me on Instagram you would have seen talk about how I (humbly) think it’s an overrated (pricey) ingredient to use. However, the odd time I do prepare lobster, it’s usually the recipe I’m about to share with you today. I’m using small (cold water) lobster tails, but Caribbean spiny lobster will work just as well.

You’ll Need…

8 small lobster tails
1 1/2 tablespoon chili oil (stir-fry oil)
3 scotch bonnet peppers (green ones)
1 medium onion (divided)
5 cloves garlic (diced fine)
1/2 teaspoon black pepper
1/2 large bell pepper (large chunks)
1 tablespoon Oyster Sauce
1 tablespoon Spicy Chilli Crisp
1/2 teaspoon salt (adjust)
3 scallions (chopped)
1 tablespoon sugar
1/2 teaspoon grated ginger
2 -3 tablespoon tomato paste
1/3 cup water

With the Onion, dice 1/2 and cut the other half into large pieces.

Prep the ingredients as it’s a quick dish to prepare.

Clean, wash (with lemon juice and cool water) and drain the lobster tails. (watch the video below) Then cut them down the back to expose the flesh a bit and to allow the spicy sauce to get in there when cooked.

Place a wide pan on a medium flame (a wok would work great), then add the chili oil along with the garlic and onion. Turn the heat down to low so we don’t burn the garlic.

2 minutes later, add the black pepper and chili crisp, stir well. Heat still on low.

Toss in the scotch bonnet peppers and stir well. Remember to remove the seeds and white membrane if you’re concerned about the raw heat. TIP. Cut the scotch bonnet peppers into large pieces so later on it’s easier to identify when serving.

Add the oyster sauce and stir well, to give us a sort of caramelized flavor. Then add the tomato paste and as we keep doing – stir well. If you don’t have the tomato paste, add 2 tablespoon tomato ketchup.

To help balance the heat, add the sugar. NOTE. If you used ketchup don’t add any sugar, the ketchup will have a sweetness on it’s own.

It’s now time to add the prepped lobster tails and salt. Mix well to coat the lobster tails with the spicy goodness in the pot.

Turn the heat up to medium high and add the water. Shake the pot, then scrape the bottom of the pot to deglaze it. Put the lid on the pan and bring it a boil.

2-3 minutes later and you should see bubbles, grate in the ginger and cook with the lid on for another 2-3 minutes.

Now it’s time to add the bell pepper, large pieces of onion and scallions. Cook for 3 minutes to soften the bell pepper and you’re done. Turn off the heat, place the lid on and let it sit for 3 minutes before serving. The residual heat will finish things off for us.

Typically this is eaten as a snack (say Cutters) when enjoying adult beverages with your family and friends, but it’s great with steamed rice if you want to enjoy it as a meal.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Proper Curry Kingfish.

November 7, 2021August 27, 2021Leave a Comment

I was asked in an interview “if it came down to having to decide on a final meal, what would that be?” (kinda morbid when you think about the question), but without any hesitation I said my mom’s Curry Kingfish served with hot (steamed or boiled) rice or roti. And while the recipe I’m about to share is EXCELLENT, it still doesn’t compare to her masterpiece.

You‘ll Need…

3 lbs King Fish (sliced 3/4 inch)
1 lime (juice)
1 tablespoon salt divided (adjust)
1 heaping tablespoon Caribbean Green seasoning
1/2 teaspoon black pepper
3/4 teaspoon curry powder (seasoning fish)
1 medium onion (sliced)
1 scotch bonnet pepper (sliced – remove the seeds and white rib to control the heat a bit)
1 cup all-purpose flour
2-3 cups veg oil for frying the fish
6 cloves garlic
2 1/2 tablespoon curry powder
1 cup water (cooking out the curry)
1 teaspoon ground roasted Geera (cumin)
1 teaspoon Anchar Masala
1 large tomato (diced finely)
2 cups water (gravy)
2 tablespoon Shado Beni (or cilantro)

Note. If you cannot source the Anchar Masala double up on the ground roasted cumin. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You’ll notice that while I had the fish sliced about 3/4 inch thick, I left the tail part about 4 inches long (as it tapers). I grew up appreciating that that was the prized part of the fish.. which mom always reserved for dad. I prefer sliced though.

Wash the fish pieces with cool water and the lime or lemon juice, rinse, drain and season. This means adding the onion, Scotch Bonnet pepper, black pepper, 3/4 of the salt, Caribbean Green Seasoning and 3/4 teaspoon Curry Powder (your fav). Mix well and allow to marinate for about one hour.

I like making this dish outdoors as I’m not a fan of the fried fish scent inside my home. Basically I set up a frying station that included the seasoned fish, flour on a large plate, wire rack lined with paper towels and the pot with oil heating on a medium/high flame for frying the fish.

Shake off any extra marinade off the fish pieces (reserve) and dust each piece of fish in the flour to coat evenly (the flour will do a couple things for us.. 1. Help to form a crust on the fish which later on will suck up the curry sauce and 2. It will help to thicken the gravy at the end). Then into the hot oil for about 2 1/2 – 3 mins on each side. We’ll cook it to about 80 % cooked as it will cook further in the curry gravy later. Remember to flip them for even cooking and set on the paper towels to drain when fried.

Take 2 tablespoon of the oil you fried the fish in (or use fresh oil) and place it in a deep pan on a medium flame. Then scrape off the remaining marinade (onion etc) into the pot and cook for 2-3 minutes, along with the garlic.

After which you’ll add the curry powder (2 1/2 tablespoon) into the pan, reduce the heat to low and cook for about 3-4 minutes. This step will allow the spices which makes up the curry blend, to bloom. Stir well.

In the same bowl you marinated the fish, swish around 1 cup of water to pick any remaining goodness, then into the pot with the curry base and turn the heat back up to medium. Stir/scrape the pan, then add the Anchar Masala and roasted Cumin (geera), stir well and bring to a boil. This step will cook the rawness out of the curry (a gritty taste you get when curry is not allowed to cook off). Here’s where you’ll also add the tomato. The tomato will do two things for us. 1. Help to thicken the final gravy and 2. It will bring and acidity to the dish to help balance the overall flavor.

We now want to burn off all that liquid and intensify the curry flavor of the entire dish. Crank the heat to high. The goal is to get a thick sort of paste and for you to start seeing the oil we stared off with as you move your spoon.

We’re almost done. When you get to this point (heat on high), add the 2 cups of water, then gently tuck the fired fish pieces into that gravy.

As it comes to a boil. reduce to a simmer and cook for 6-7 minutes. Add the remaining salt (adjust to your liking) and remember to flip (be VERY gentle) the pieces of fish so they all get an even opportunity to take a bath in that lovely curry gravy.

Once your salt is good, the gravy thickness to your liking.. toss in the Shado Beni aka culantro or if you can’t source it, use cilantro (coriander).

Note. It will thicken further as it cools, so be mindful of that. Now get ready to serve up with your fav rice, roti or if all fails.. even sliced bread yea. Mom would be proud of my take on her dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Incredible Cabbage With Salmon.

September 7, 2021August 13, 20212 Comments

Here’s another example showcasing the creativity of my Caribbean culinary heritage. Using a can (say tin in the Caribbean) of humble salmon (yea not appetizing for most) to add a wonderful flavor and body to basic cabbage. I’m sure this dish came about when someone wanted to stretch a can of salmon to feed a few people and remembered they had a cabbage laying around.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (diced)
3 thin slices scotch bonnet pepper
3-4 cloves garlic (crushed)
1 teaspoon curry powder
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 can salmon
1/2 lemon (juice)
1/3 cup water
1/2 large cabbage (rough chopped)
1/2 teaspoon salt
2 tablespoon water
10-12 grape tomatoes (any tomato will work)
4-6 sprigs thyme
1-2 tablespoon parsley (chopped)

Heat the olive oil in a wide pan on a low heat. Add the onion, garlic and scotch bonnet pepper and allow to cook on that low heat for about 3 minutes. As it cooks, add the black pepper.

Now add the curry powder and stir well and cook for 2 minutes. Then add the tomato paste and stir. The goal is to allow the heat to cook the tomato paste and bring out the natural sweetness. And speaking about sweetness. Should you not have curry powder or maybe you don’t like curry (crazy), feel free to use Smoked Paprika instead.

Add the thyme (leaves) and cook for a further minute.

It’s time to add the can of Salmon (I got wild caught packed in water) including the liquid it was packed in. To help degalze the pan, I added the 1/3 cup of water and turned my heat to medium and added the lemon juice.

It will take 1-2 minutes to come to a boil. Cook for 4 minutes. Here is when you’ll add the chopped (as big as you want) cabbage and the salt. It will seem like a lot, but it will cook down.

Add the cherry tomatoes along with the 2 tablespoons of water and stir. Place the lid on and allow the steam action to help cook the cabbage. Be sure to stir. Yes the salmon will break-up.. that’s fine.

Now here is where you get to personalize things. Seven minutes later and it’s time to taste for salt and adjust. Check on the texture of the cabbage to see if it’s to your liking (I like a slight crunch) and decide of you want it cooked longer.

Turn off the stove, toss in the parsley (stir) and ENJOY with steamed rice, hot roti or in bread as a sandwich.