Vegetarian

Over the years I’ve shared several Black-Eyed Peas recipes around this time of the year. Many people believe that by cooking such peas as we usher in the new year, it would align us with good luck throughout the year. Any Truth?

You’ll Need…

2 cans black eyed peas (drained/rinsed)
1 1/2 tablespoon golden brown sugar
1 tablespoon olive oil
1 cup diced bell peppers
1 small carrot (sliced thin)
1 medium onion (diced)
2 scallion (chopped)
4 cloves garlic (smashed)
1 scotch bonnet pepper (optional)
6 sprigs thyme
1 large stalk celery (diced)
2 cups diced pumpkin
1 tablespoon Worcestershire sauce
2 tablespoon coconut cream
1 teaspoon salt | 1 teaspoon grated ginger
1/2 teaspoon black pepper
3 1/2 cups water
2 tablespoon chopped parsley

Notes! It’s important that you watch the video below as much more is discussed there and it’s where I explain the ‘browning’ process in more detail. If doing this recipe fully vegan, you’ll need to omit the Worcestershire sauce as it will contain anchovies.

Prep all of the ingredients and set them aside. With the canned black eyed peas… remove from the can, rinse and drain. Rinsing with cool water will remove most of the brine and sodium it’s packed in.

Heat the oil in a deep pot on a med/high flame and add the brown sugar. Stir – it will melt, froth and go a deep amber colour, this is when you add the black eyed peas to the pot and stir well. Be very careful when doing this step as you’re adding something wet to hot oil and caramelized sugar. As explained in the video, should the sugar go black STOP. Allow the pot to cool completely, wash and dry it and start over or you’ll be left with a bitter tasting dish.

At this point you’ll then add all of the other ingredients, except the parsley and stir. Bring to a boil then reduce to a rolling boil and cook for 20 minutes.

The Scotch Bonnet pepper is optional. Should you want to add a bit of tomato paste, Caribbean Green Seasoning, soy sauce or diced tomato. Should you not have coconut cream, you may add 1 cup of coconut milk and cut back on the amount of water you use.

At the 20-22 minute mark you’ll then taste and adjust the salt to your liking and get the gravy to the consistency you like. In the video I spoke about how to get it naturally thicker.

As you turn off the stove add the chopped parsley and stir well. Enjoy… Happy New Year!

How To Make Coconut Curry Papaya.

January 3, 2024December 30, 2023Leave a Comment

Here’s an old school curry dish I don’t recall eating until I left the Caribbean. Essentially mommy never made this vegan curry dish for us, however over the years I’ve learned that it was very commonplace in many homes in Trinidad and Tobago.

You’ll Need…

3 lbs mature green papaya (1 inch chunks)
2 tablespoon coconut oil
1 large shallot (sliced)
1/2 teaspoon black pepper
2-3 tablespoon curry powder (depending on how strong a curry you want)
1 teaspoon Anchar Masala
1 teaspoon Caribbean Green Seasoning
2 cups coconut milk
2 cups water
2 green chili peppers (sliced)
3/4 teaspoon salt
1 tablespoon chopped cilantro
Optional – 2 green chili peppers to finish

Notes! I used green chili peppers in the dish, but you may use any spicy pepper you prefer or should you not enjoy spicy food, leave them out. If doing this recipe gluten free, please go through the full list of ingredients to make sure that they meet your specific gluten free dietary requirements. May I suggest you watch the video below as much more about the recipe is discussed there.

As mentioned in the video, it’s best to wear gloves or coat your hands with vegetable oil to prevent the Papaya’s sap from irritating your hands. Trim the stem off the papaya, then cut it into wedges. Use a spoon to scrape off the seeds and discard. Now it’s time to peel off the skin with a pairing knife or potato peeler. Rinse well and cut into 1 inch wedges.

Heat the coconut oil in a deep saucepan on a medium flame and add the sliced shallots. Turn the heat down to low and cook gently. After a minute add the curry powder, Anchar masala (get at your local Caribbean grocer), Caribbean Green Seasoning and black pepper. Should you not be able to source the Anchar Masala, use ground roasted cumin (Geera).

After about 4 minutes, turn the heat back up to medium, then add the prepared papaya to the pan and stir well to coat the pieces with that lovely curry base we created.

It’s now time to add the coconut milk and water and bring to a boil. Add the 2 chopped chili peppers and salt at this point as well.

Reduce the flame to a sort of rolling boil and simmer and cook until the papaya is tender.

Depending on how large you cut the Papaya it will take between 1 hour and 1 hour and 15 minutes to get tender. Use a pairing knife and poke the thickest piece of Papaya and if there’s no resistance, it means that it’s fully cooked.

Here’s where you’ll then taste and adjust the salt to your liking, add the cilantro and if you want a finishing kick as I do, add the other 2 chili peppers. I did stir the pot every 20 minutes or so and you will be required to pay attention to the level of the liquid and add more water should the need arise.

A wonderful vegan/vegetarian curry, which can also be enhanced with salted Cod… but that’s a recipe for another day.

Gluten Free Seafood Vegetarian

Curry Seim (hyacinth bean) With Potato.

November 7, 2023November 7, 2023Leave a Comment

The last of the produce from my garden for 2023! Sadly, freezing nights set in a couple weeks back and hastily we (mom and dad visited to assist) had to winterize the garden and get ready for the upcoming winter. With an abundance of Seim in hand, I thought I’d share a quick recipe with you all. Should you want to keep this recipe fully vegan/vegetarian, you may skip the addition of the prepared salted Cod fish.

You’ll Need…

2 lbs of Seim (trimmed)
2 tablespoon olive oil
1/4 lb prepared salted cod
3/4 teaspoon black pepper
1/2 teaspoon salt (see notes below)
4 cloves garlic (crushed)
3/4 teaspoon cumin seeds (geera)
1 medium onion (sliced)
3 medium potatoes (sliced)
1/2 cup water (or coconut milk)

Notes! 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. May I suggest you follow along with the video below as I speak about they two types of Seim used and how to trim them for use in the dish. I didn’t add any hot pepper to the dish, but you’re free to do so if you enjoy very spicy curry dishes. Finally, I used boned (bones removed) Salted Cod, but you may use whatever type of salted fish you can access.

Wash, trim and cut the Seim.

Heat the oil on a medium flame in a deep pot and add the prepared salted cod. Cook for 3-4 minutes, then remove from the pot (try to leave back as much oil as possible) and set aside for later.

In the same pot, turn the heat down to med/low and add the cumin (geera) seeds and cook for 2 minutes, then add the curry powder and stir well. Cook for 3-4 minutes. Should you need another tablespoon of olive oil (use your fav oil) in the pot, feel free to add more.

The curry will go darker and start to clump, that’s an indication that we’re on the right path. Do NOT burn it! Add the sliced potatoes and stir to coat with the curry base we made, then add the prepared Seim to the pot and repeat the stirring part.

Top with the salt, black pepper, garlic, onion and should you want to add a piece of Scotch Bonnet pepper, now would be the time to do so. Turn the heat to medium high and bring to a boil (with the lid on).

After 3-4 minutes it’s time to add the water, turn the heat back down to low, place the lid back on the pot and gently cook everything until it’s all tender. In my case, it took about 30 minutes.

The final two steps are to add back the previously fried pieces of salted Cod and mix well. After 2 minutes taste and adjust the salt to your liking. Keep in mind that even though we did prepare (boiled or soaked in hot water) the salted Cod, it will still have remnants of the salt it was cured with. Once happy, turn off the stove.

Luckily for me I had some frozen buss up shut (paratha) Roti in the freezer, so I thoroughly enjoyed myself this evening as I tucked away into a dish I disliked as a lil fella on the islands.

Gluten Free Vegetarian

Poi Bhagi aka Malabar Spinach Recipe.

May 27, 2025October 11, 20231 Comment

Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai (aka Jamaican Callaloo), Dasheen Bush (tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.

You’ll Need…

2 tablespoon olive oil
1 medium onion (sliced)
2 cloves garlic (sliced)
1 Pimento pepper aka seasoning pepper (sliced)
1/2 teaspoon cumin seeds (geera)
1 medium tomato (diced)
1 teaspoon turmeric
1 1/2 lb Malabar spinach
1/2 teaspoon salt

Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.

In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.

It’s then time to add the sorfran (Turmeric) and stir well.

Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.

As it cooks down (be sure to stir well) add the diced tomato to the pan.

Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.

At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.

My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.

Gluten Free Vegetarian

Classic Eddoes Talkari.

September 26, 2023September 26, 2023Leave a Comment

While I’ve been told that our grandmother’s (maternal) version of this dish was unmatched, I’m sure she would be pleased with the excellent job I’m doing with this simplified take on a classic vegan dish from Trinidad and Tobago.

You’ll Need…

2-3 lbs eddoes
4 cloves garlic (chopped or smashed)
1 medium onion (sliced)
1/2 teaspoon salt
1 1/2 tablespoon olive oil
1 teaspoon Caribbean Green Seasoning
1 green Scotch Bonnet pepper (sliced)
1/2 teaspoon black pepper
water

Notes! If doing this dish gluten free, may I recommend that you go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. May I also recommend that you watch the video below as I explain how to choose and peel eddoes and why it’s IMPORTANT that you wear gloves or coat your hands with oil before you handle them.

Peel, wash and cut the eddoes.

Heat the oil (your choice of oil) on a medium flame in a saucepan. Add the onion, garlic and black pepper. Turn the heat down to low and cook for 2-3 minutes.

It’s time to add the scotch bonnet pepper. I used an entire green one (not mature) as the heat level and flavor is somewhat unique. Should you prefer to leave out the “heat” element, you’re free to do so or use in amounts you can tolerate.

After about 2 minutes after adding the scotch bonnet pepper, it’s time to add the eddoes to the pot and stir well.

Add the salt and Caribbean green seasoning, followed by water and bring to a boil (turn the heat up). You need to add enough water to completely cover everything.

Reduce to a simmer and cook for between 20 and 25 minutes. The eddoes will start to break down and the sauce will thicken. Here’s where you’ll decide (once the eddoes are fully cooked – SOFT) how thick you want the gravy or sauce and adjust the salt to your liking.

I must admit that it’s not a pretty dish (maybe this explains why I was never a fan of it as a lil fella on the islands), however the flavor from such a simple dish is very surprising. I know the question on your mind is “what do we eat this with?” For me it’s got to be hot (thin) Sada Roti.

So what makes this version differ from my mom and her mom? Salted Cod! They both add flaked salted cod (say saltfish) along with the onion and garlic at the start.

Gluten Free Vegetarian

Incredible Boil & Fried Breadfruit.

May 27, 2025September 11, 20232 Comments

I’ve grown so fond of breadfruit over the years it pains me to hear that the tree at the back of my parents home in Trinidad and Tobago, is usually laden every year and about 80% of them go to waste. With only my uncle at the house, there’s only so much he can eat and after a while villagers gets bored with his generosity. Maybe they too got trees in their garden?

You’ll Need…

1 mature breadfruit (about 4-5 lbs)

For Boiling The breadfruit…

1 can coconut milk
3/4 teaspoon sea salt
1 heaping tablespoon Caribbean Green Seasoning
water
1/2 Scotch Bonnet pepper (optional – for boiling)
4 sprigs thyme
2 scallions
2 cloves garlic (smashed)

For Frying The Breadfruit…

3 tablespoon butter (salted)
1/2 large onion (sliced)
4 cloves garlic (smashed)
1 Scotch Bonnet pepper (optional – sliced)
2 scallions (chopped)
1 Pimento Pepper (aka seasoning pepper)
1/2 teaspoon black pepper
2 tablespoon chopped parsley

Notes. If doing this recipe vegan, replace the butter with olive or coconut oil or whatever butter replacement you usually use. Go though the full list of ingredients if doing this gluten free to ensure they meet with your specific gluten free dietary requirements. I used Scotch Bonnet pepper in the recipe but you may use any spicy pepper you like or can source. Or leave it out if spicy is not your thing.

Please refer to the video below for a better understanding of how to peel, core and slice the breadfruit. I first cut the stem area off so I have a flat surface, then using my knife I cut the breadfruit in half, followed by three more cuts to get wedges (6 in total).

Using a pairing knife I then removed the core and skin, after which the wedges were washed and drained.

Place everything (all that’s mentioned in the ‘boiling’ list above) in a deep pot, cover with additional water and bring to a boil.

I like adding scotch bonnet here as it allows for that kick to make it’s way deep into the pieces of breadfruit as they cook.

Reduce to a rolling boil and remember to flip the pieces every 10 minutes or so, so they cook evenly. Make sure they’re covered with liquid during the 35-40 minutes it will take for the them to go tender.

Once you can pierce the thickest parts with a knife and there’s no resistance, you’ll know it’s fully cooked. Drain and set aside.

It’s time for the frying part of the recipe. This is where we add additional flavor to give it that unique Caribbean finish.

Heat the butter in a wide pan on a medium flame and add the onion, garlic, Scotch Bonnet, scallions Pimento pepper (should you be able to source it) and black pepper. Reduce the heat to low and cook gently for 4-5 minutes.

When the breadfruit is cool enough to handle you may then chop into bit sized pieces or if you prefer, you may mash or crush it. I opted for pieces.

Once the onions etc are tender, it’s then time to add the breadfruit to the saucepan and stir well.

Try your best to coat all the pieces of breadfruit with the buttery base we created and to help create a bit of crust, turn the heat up to medium. After about 3-4 minutes, top with the parsley.

You may taste and adjust the salt to your liking and decide how much of a crust you want on the pieces of breadfruit. Turn off the stove and enjoy. While this is part of my #MeatFreeMondays series, I must confess that I did top my plate with stewed beef.

BTW, if you’ve ever been to the Oistins area in Barbados, you would have had the opportunity to have this with grilled Mahi Mahi (called dolphin locally).