Vegetarian

Here’s another one of those spicy condiments I grew up enjoying with many of the street food sold outside the gates of my secondary school in San Fernando, Trinidad at recess and lunch time. Usually used as a dipping sauce for Pholourie and Saheena… and as a topping for doubles and aloo pies. But I think we most enjoyed it on it’s own, as a thick savory sauce when our taste buds craved something exciting (especially when we didn’t have enough money for the pholourie). You’ll find that I did stray a bit from the traditional type recipes, however you’ll enjoy the subtle complex flavors.

You’ll Need…

12-14 tamarinds
1/2 scotch bonnet pepper diced
1/2 onion diced
2 scallions diced
2 tablespoon chopped shado beni (or cilantro)
1/2 teaspoon salt (see note below)
2 tablespoon brown sugar
2 cloves garlic (diced or crushed)
2 1/2 cups water + 1 cup
1/2 lime (juice)

Note – depending on how tart (sour) your tamarind is you may need a bit more salt and brown sugar. If tamarind pulp (solid block, not the liquid) is available in your grocery store, it will save you having to remove the shell/seeds (would have already been removed).

Important! If doing this recipe according to a gluten free diet, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary requirements.

Crack the shell of the tamarinds and remove the pulp. Discard the shell and stringy bits, and get ready to cook. It will be sticky on your fingers.

Bring 2 cups of water to a boil and add the pulp, reduce to a simmer and cook for about 15-20 minutes. Allow to cool, so you can safely handle it.

As it simmers, prep you other ingredients (chop finely or puree).

With the boiled tamarind pulp cool, it’s now time to use your hand/fingers and remove the hard seeds on the inside (discard).

Place the pot back on a medium flame and add another cup of water – bring to a boil.

Now go in with all the other ingredients and after it comes to a boil, reduce to a simmer and allow to cook for another 20 minutes.

At this point all the flavors should have combined nicely, so it’s time to use a blender or stick blender to puree it into a sauce (with texture). Or you can add a bit more water and allow it to cook longer until everything breakdown into the sauce consistency you like. Be sure to taste for salt and sugar and adjust accordingly as some tamarind can be a bit more tart than others. Tamarind chutney is supposed to be the perfect balance between tart, sweet and spicy!

You can place it in a glass container and store in the fridge for at least 1 week.

Sauces & Condiments Vegetarian

The Ultimate Pepper Choka Recipe.

May 28, 2025December 8, 20152 Comments

Not sure if it was the way I was dressed/looked or the washed-down accent I used in placing my order, but the doubles vendor inside West Bees supermarket in Diego Martin (Trinidad) took time from her busy lunchtime line of customers to warn me “son be careful eh, this rheel hot“. Pepper choka is one of the many SPICY condiments you’ll find at most street vendors throughout the twin island Republic of Trinidad and Tobago. Scotch Bonnet (known locally as congo pepper) peppers, fire-roasted and made into a chunky sort of salsa.

WARNING! This is extremely hot.. but so GOOD! You’ll see me add some ingredients which takes the recipe away from being completely traditional. However, they were items fresh from my garden and I love changing things up a bit. If you click on Recipe Index above, you’ll find a more traditional recipe there.

You’ll Need…

4 scotch bonnet peppers
2 chocolate seven pot peppers (7 pod)
2 ghost peppers (bhut jolokia)
5 cloves garlic (1 tablespoon olive oil to grill)
1/4 teaspoon sea salt
3 tablespoon olive oil
1/2 small red onion
1 tablespoon parsley (chopped)
8-10 cherry tomatoes (optional)

Note: if you can get ‘green’ – mature but not ripe (red or yellow) scotch bonnets, you’ll find that the heat is a little less pronounced and the flavor is quite unique. I used a variety of hot peppers as I had them growing in my garden, but you’re free to use mainly scotch bonnets (habaneros work great as well) if that is all you can get access to.

Basically you want to flame roast these for maximum flavor, but you can also roast them off in your oven. If you do use the oven, be sure to open the windows in your home or you’ll choke with the scent of the roasted peppers. Place the garlic cloves in a piece of tin foil and drizzle with olive oil. Direct roast the peppers (I used my outdoor grill) and place the garlic cloves away from direct heat. Flip the peppers so they roast evenly on all sides. Takes between 4-6 minutes.

While my peppers roasted I harvested some cherry tomatoes and parsley from my garden. The tomatoes were SWEET, so I didn’t want to grill them (add a bit of sweetness and additional texture to the choka), but if you want you can use 2 large tomatoes and grill them as well.

In a heavy bowl place the salt and garlic and crush till smooth (I used a traditional ponger) but you can do this step in a mortar and pestle. Then go in with the peppers (minus the stems) and crush.. don’t make it smooth as you want some texture from this. Then top with the chopped tomatoes, parsley and thinly slice onion. If you have lemons, you can go in with a couple tablespoons for a much brighter flavor.

Heat the 3 tablespoons of olive oil till it starts to smoke, then pour it over everything and mix well. This step is called chunkay!

This is wickedly HOT, but such a tasty and mothering condiment. I guess this could pass for being the English Caribbean version of salsa? Store in a container in the fridge for up to 2 weeks. Whenever you’re going to use some, heat it for about 20 seconds in the microwave to awaken the flavors.

Sauces & Condiments Vegetarian

Quickest Pholourie Recipe Ever.

May 28, 2025November 21, 20151 Comment

Pholouire is one of those popular vegetarian street foods you’ll find being sold throughout Trinidad and Tobago, alongside “Doubles” and Aloo Pies. Usually served hot out of the fryer, with a side of spicy chutney (Mango | Mango chutney, Tamarind sauce, Coconut or Cucumber) and relatively cheap. This recipe is a sort of hack version (save you time), showing how you can use a pre-packaged mix with great results. If you’re looking for a ‘from scratch’ recipe for making pholouire, click on Recipe Index at the top of this page.

You’ll Need…

1 package of pholourie mix
1 scallion (green parts only)
1 tablespoon shado beni (culantro) or cilantro will work
1/2 small scotch bonnet pepper (optional) no seeds.

* 2-3 cups veg oil for frying.

* I like using a green scotch bonnet pepper (not fully developed) as you get a lovely flavor and a milder heat level.

Click here >> Tamarind Sauce for the demo video showing how to make the Tamarind Sauce to serve this with.

Basically all you’re doing is following the method according to the package instructions. To enhance things I added the other ingredients mentioned in the list above (finely chopped). You can leave out the scotch bonnet pepper if you wish as the Tamarind sauce will have a bit of heat to it.

In my case I believe the package asked that I allow it to rest for a couple minutes before frying, so during this time I heated my veg oil in a deep pan on a med/high heat. You have two options when it comes to forming the small dough balls for frying. 1 – you can use a teaspoon to scoop out and add to the heated oil or 2 – you can use your fingers to pinch off bits and add to the hot oil. I oiled my fingers (so the dough would not stick to it) and pinched off a teaspoon size bit and added it to my hot oil. There is a traditional way of placing the dough in your hands and squeezing the right amount between your fingers – sadly I don’t make pholouire often so I never perfected that technique.

Fry for about 4-5 minutes until they puff -up and go golden in colour. Set on paper towels to soak up the extra oil and serve warm.

I know there will be questions about which “mix” to use.. since I don’t get any sort of backing by these companies I’ll prefer not to endorse any. However if you go to your fav Caribbean / West Indian store there should be a couple options for you to choose from. Just personalize it a bit as we did and follow the instructions on the package and you should be fine. The funny thing is I got this mix at a Chinese grocery store.

Gluten Free Vegetarian

A Quick Jamaican Callaloo Fried Rice Recipe.

December 8, 2015November 12, 20155 Comments

One of the things my parents instilled in us from an early age, was to NEVER waste food, so growing up you’d always find containers (usually old margarine containers) with leftover food in the fridge. I love rice (brown parboiled) in just about any way it can be cooked, so having leftover rice in the fridge is like seeing the pieces of puzzle waiting to be put together. Said puzzle does not have an after picture to follow, so it’s rare that my final fried rice is ever the same. This time I’m using some fresh Jamaican callaloo (called chorai bhagi or spinach in the rest of the Caribbean) from my garden.

You’ll Need…

2-3 cups cooked rice (chilled)
1 tablespoon veg oil
1 shallot (or small onion)
1 clove garlic
1/4 scotch bonnet pepper (optional)
1 teaspoon soy sauce (see note below)
1/2 cup diced bell pepper
1/3 cup diced carrot
1 cup prepared Jamaican callaloo (trimmed)
2 okra
1/2 teaspoon sesame oil

Notes. Be sure to use gluten free soy sauce if doing this gluten friendly and if you want more of that vegetable – add about a cup more of the prepared Jamaican callaloo.

Learn how to prepare Jamaican callaloo for cooking: How To Prepare Jamaican Callaloo.

Tip! Make sure the rice is chilled so you’ll get a nice grainy fried rice at the end. Prepare all your ingredients in advance (chop/dice) as this recipe cooks very fast. Heat the veg oil on a medium flame in a wok or non-stick pan and add the garlic, shallot, diced peppers, carrot and black pepper. Cook for 2-3 mins.

Then add the prepared (chopped) Jamaican Callaloo and diced scotch bonnet pepper. Remember to wash your hands after handling the scotch bonnet, don’t use any of the seeds or white membrane surrounding the seeds and tailor the amount used to your own tolerance.

Now add the chopped okra, soy sauce (see note above about gluten free) and sesame oil and cook for another 2-3 minutes. The callaloo will wilt.

Basically all you have to do now is add the rice, mix well and warm though and you’re done. You’ll notice that I did not add any salt as my rice was cooked in salted water and the soy sauce will add that extra sodium element. For a bit more flavor you can always add a tiny bit of freshly grated ginger at the start.

A delightful way to make use of leftover rice and for the doubters who think vegetarian food is bland and boring – guess again! This is a superb way to enjoy a quick meal with fresh ingredients (except the rice) and truly comforting.

Vegetarian

Vegetarian Curry Tofu Recipe.

November 4, 2015October 30, 20154 Comments

I grew up with the mindset that tofu could NEVER taste appealing. My mom’s cousins were vegetarians and I would always hear them speak about using tofu and soya chunks in different ways and though we were close.. I don’t ever recall ever having tofu until my adult years. Caribbean culinary culture is not remotely centered around tofu as most Asian countries and quite understandably so. We don’t produce tofu, so why would be be interested in it. If we were to speak about sea food, fish and ground provisions, then we could definitely shine!

You’ll Need…

4-5 cups cubed tofu
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon veg oil
1/2 cup water (or coconut milk)
2 birds eye pepper
1 tomato
1 onion
4 cloves garlic
2 scallions
2 sprigs thyme
1 cups frozen peas/carrots/corn mix
1 1/2 tablespoon curry powder

Optional – chopped cilantro or shado beni

* I used a medium tofu, so I placed it on a plate, covered with another plate and put a weight (large teacup with water) on it to ‘press’ some of the moisture out (about 1 hr). This will open up the pores of the tofu and allow it to really take on that rich curry flavor to enhance this overall.

Cube the tofu into 3/4 inch pieces… and prepare the other ingredients. Heat the oil on a medium flame and go in with the diced onion, crushed garlic and thyme. Turn the heat down to low and let it gently cook for 4 minutes.

With your heat still on low, add the curry powder ( I used my fav – Madras blend out of the Caribbean) and stir well – keep your heat on low. The goal here is to toast the curry and awaken all the spices which make up the blend.

It’s now time to go in with the birds eye pepper (any pepper you like or have and as much as you can handle) and chopped scallions. Cook for another minute or two before you add the cubed soya and stir well. You will notice that I used a nonstick pan as it allows me to cut back on the amount of oil I use.

Finally it’s time to go in with the star of the show – the cubed tofu. Stir well, then add all the other ingredients and (turn up the heat) bring to a boil.

This is a somewhat ‘dry’ curry – no gravy. So I turned the heat down to medium and allowed it to cook for about 6-8 minutes (uncovered). Taste for salt and adjust accordingly, remove the birds eye pepper (notice I left it whole – you can break them for HEAT) and top with some chopped shado beni (culantro) or cilantro.

I’ll be honest and say that I’m still not a fan of tofu (not even the milk), but this vegetarian curry is screaming with wonderful flavors. So I urge you to give it a try the next time you want to hit a Meatless Monday!

Gluten Free Sauces & Condiments Vegetarian

Ultimate Caribbean Salsa Topping For Tacos, Hotdogs & Burgers.

May 28, 2025October 13, 20151 Comment

When some of your youngest fans get their mom to contact you “mom can you contact Chris to see if he can do a Caribbean taco recipe for us?” you know you have to jump into action. So the first thing I cranked out was the topping for said taco. During the summer months this also works as a great topping for grilled burgers and hot dogs. And when those cold wintry weekends kicks in and I want to brighten up my mood… I put a side of this with my eggs at breakfast! Versatile indeed!

You’ll Need…

2 cups diced pineapple
1 1/2 cups diced mango
1/2 scotch bonnet pepper (no seeds)
1/4 teaspoon black pepper
1/2 lime (juice)
1/4 teaspoon sea salt
1/2 cup diced red onion
1/2 cup chopped cilantro
3/4 cup diced tomato

* optionally you can add diced cucumber, scallions and for more of a kick you can add a bit more scotch bonnet pepper. If doing this recipe gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Prep all the ingredients. Remember when handling scotch bonnet peppers to wear gloves and wash your hands immediately after with soap and water. You can leave out the scotch bonnet pepper or opt for a milder pepper if you wish. Do not use any seeds or the white membrane surrounding the seeds as that’s where the ‘raw’ heat will be. Basically you’re dicing all the ingredients somewhat the same size.

Then place it all in a large bowl and mix well. Place in the fridge to chill and marinate for about 30 minutes so all the flavors come together.

Hoping to have the taco recipe done in the coming days as I’m sure my little friends are eagerly waiting. It still amazes me that there are kids as young as 1 and 2 years old who watch me on Youtube on the regular and find me entertaining. Brings a joy to my heart to know that I’m helping to preserve and curate my/our culinary culture. Thank you to mom, dad and all the elders who are allowing the young ones to tune in (I’ll keep that in mind when I’m recording to keep the content family friendly). BTW, you can store this in the fridge for about 1 week before it starts to fall apart on you and loose it’s texture and zing.