Vegetarian

This was my first time planting Seim in my Canadian garden so as you can imagine I was very excited to not only make an awesome dish with it, but also share it with you all. While I did share a curry Seim recipe back in 2010 (I think), you’ll find subtle differences with this one.

You’ll Need…

1 1/2 lbs Seim beans
1/2 medium onion (diced)
1/4 habanero pepper (sliced thin)
1 1/2 tablespoon Curry Powder
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large cloves garlic (sliced or crushed)
1 pimento pepper (aka seasoning pepper)
1 teaspoon Caribbean Green seasoning
2 tablespoon coconut cream
3/4 cup water
4 medium potatoes (cut into pieces)

Important! If doing this recipe gluten free make sure you go though the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some can contain flour as a filler in some cases.

We’ve got to prep the Seim. Wash and drain them, then remove the outer rib with a pairing knife (watch the video below). After-which, cut each Seim into 1/2 (or smaller if you wish). Prep the other ingredients.

Heat the oil (you may also use coconut oil if you prefer) on a low heat, in a wide and somewhat deep pan. Then add the garlic and cook for about 30 seconds, then add the curry powder – stir! Maintain a low heat to bloom the spices which makes up the curry powder – it will go darker and clump. Cook for 3-4 minutes to cook off the rawness of the curry.

It’s now time to turn up the heat to med/high and add the prepped Seim. Stir well. We want to degalze the bottom of the pot and pick up all that curry goodness.

Now add the onion, habanero (any hot pepper you like), pimento pepper (optional as they’re almost impossible to find outside the southern Caribbean), black pepper, salt, Caribbean Green seasoning and coconut cream (use less water if using coconut milk – 1/2 cup coconut milk if that’s the case). Then go in with the water and stir well.

Add the potato pieces and bring to a boil. Then reduce the heat to a simmer, place the lid on and let it cook until tender and the water is burned off.

25 minutes later you will have everything tender, moisture gone and your kitchen will have the lovely aroma of a good vegan curry. Add the chopped tomato, stir and take off the heat. You’re done. Allow the residual heat to finish cooking the tomato.

Remember to taste for salt and don’t forget the golden rule – wash your hands with soap and water immediately after handling such hot peppers as Habanero. A tasty vegetarian curry that’s very unique in flavor from the Seim and it goes well with HOT Sada or Buss Up Shut roti.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Garlic herbed mushrooms in a red pot with a wooden spoon

Garlic Herb Mushrooms.

February 7, 2020February 7, 2020Leave a Comment

I guess I should start off with the customary Nothing About The Recipe Is Caribbean! That said, this Garlicky Herb Mushrooms was one the most requested recipes last year, after I posted a pic on Instagram. It was only natural that it was part of my #MeatFreeMondays series on YouTube.

You’ll Need…

1 lb button mushrooms (cleaned)
2 tablespoon olive oil
1 1/2 tablespoon butter
1 medium onion (diced)
3-5 cloves garlic (crushed – depends on how much you like garlic)
3-4 sprigs thyme
1 tablespoon parsley (chopped)
1/4 teaspoon salt
3-4 tablespoon white wine
1/4 teaspoon black pepper
1/4 teaspoon pepper flakes

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.

Cleaning Mushrooms – You’ll see TV chefs and food personalities recommend using a brush to brush off any dirt off the mushrooms and to never wash them. NOPE! Not for me. I wash and air/paper-towel dry my mushrooms. I know too well the kind of dirt they grow in. Just my personal choice.

In a wide pan on a medium heat, melt the butter in the oil, then add the onions. Immediately turn the heat down to low and cook gently for 3 minutes.

After-which, turn the heat back up to medium high and add the mushrooms. Stir well to coat with the onion flavored oil/butter combo.

BTW, the bigger mushrooms I cut in half. The reason why I recommend a wide pan above, is so each mushroom can touch the surface of the pan. We’ll get a lovely color and caramelization.

After about 7-9 minutes, you should see the mushrooms shrink in size and develop some color. The bottom of your pan will have brown spots (that’s FLAVOR).

It’s now time to get that ‘flavor’ working for us. Pour in the wine to degalze the bottom of the pot (use apple juice or veg stock if you want). Cook for a minute, then add the pepper flakes, parsley, thyme, salt, black pepper and garlic. Stir well to get all that garlic and herb niceness all over the mushrooms. Turn the heat back down to low as we don’t want to burn the garlic and herbs.

Cook for a further 2-3 minutes.. basically until the garlic warms through and perfumes the dish.

Definitely not a “Caribbean” dish, but mushroom lovers will be thank you for making this one. I guarantee you this Garlic Herb Mushrooms will be a regular on your menu and you will get requests for it.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Traditional Caribbean Fry Carilie (bitter melon).

February 4, 2020February 4, 2020Leave a Comment

I’ve said it before and I’ll keep saying it, Carilie or Bitter-melon and I (Chris) can NEVER be friends. From day one as a young fella on the islands to my grown self – mom could never get me (nor my siblings) to eat this. Maybe the ONLY way I’ve ever enjoyed Carile is when I had it (pickled) in a salad at Cafe Mariposa in Lopinot, Trinidad last year during Restaurant Week TT. While this dish is delicious (according to my dad), Carilie in any form is an acquired taste yea.

You’ll Need…

3 large Carilie (bitter melon)
3 large cloves garlic (diced fine)
1 1/2 tablespoon salt (for removing the bitterness)
1/4 teaspoon salt for cooking (if needed)
2 pimentio pepper (sliced thin)
4 wiri wiri (leave whole)
1 1/2 tablespoon curry powder
2 tablespoon olive oil
3/4 teaspoon ground cumin (roasted)
3/4 teaspoon amchar masalla
1 medium onion (sliced thin)

Important! If making this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some are known to contain flour.

The goal with this step is to try and remove some of the bitter base of the Carilie. Or you can skip this step if you enjoy the harsh bitterness. Wash, core and slice the Carilie (watch the video below to see how I did this).

Then mix in the 1 1/2 tablespoon of salt (mix well) with the sliced Carilie and set aside for 20 minutes. This step will remove some of the moisture from the slices and in doing so, the bitterness as well.

Then squeeze the slices after the 20 mins, rinse with cool water and squeeze a second time. Lets get ready to cook at this point.

Heat the olive oil in a heavy pan on a medium heat, then go in with the garlic. Immediately turn down the heat to as low as it can go and cook for 2-3 minutes. After-which, turn up the heat to med/high and add the prepared Carilie. Stir well to coat with the garlic flavored oil.

After 2-3 minutes, mix in the cumin, amchar maslla and curry powder. Stir. Then top with the sliced onion, pimento pepper and Wiri Wiri peppers (any hot pepper will work – if you like heat). Stir. Don’t break the peppers while cooking unless you want the raw heat.

Cook with the lid on for about 15 minutes on a low heat. Remember to stir it a couple times or it may want to stick/burn. Now remove the lid, crank the heat to medium and cook off any moisture and to deepen the color.

To this day my dad (and mom) insist that I’m missing out on an extremely delicious dish.. I have tried several times in my adult life to eat this. Even with my moms recipe, where she includes salted cod in it. NOPE.. nice try mom and dad. NOT FOR ME THANKS!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Side Dishes Vegetarian

Grapes Chow (spicy pickled grapes).

May 27, 2025January 29, 2020Leave a Comment

CHOW! A beloved spicy pickle (quick) made in the Southern Caribbean with green mangoes or other tart fruit. Over the years I’ve shared several “chow” recipes with you all. From the traditional mango, to cucumber, orange, apple and the Applewood Smoked Pineapple (still a fav on the website) which was insanely tasty. Like the others, you’re sure to fall in love with this grape version too!

You’ll Need…

2 cloves garlic (crushed)
3/4 teaspoon salt
1 lime (juice)
1 orange (juice)
1/2 teaspoon black pepper
1/2 medium red onion (sliced thin)
2 tablespoon chopped cilantro (chopped)
2 bird pepper (bird’s eye pepper – chopped fine)
1/2 lb each – assorted grapes (cut in half)

Important! Be sure to wash your hands with soap and water after handling such hot peppers.

Wash the grapes and set them aside to drain/air dry. Then in a large bowl, add the salt, black pepper, thinly sliced onion, crushed garlic and bird’s eye pepper. Feel free to add more if you want this more spicy or use a hotter pepper. I did use the seeds of the peppers as well.. in case if you’re wondering.

Now slice the grapes in 1/2 and add them to the bowl. Feel free to use as many as you like (just adjust the salt later on). A variety of colors will make for better presentation and I find that different color grapes got their own specific flavor and juicy profile. Add them to the bowl.

Chop the cilantro (use shado beni Chadon beni or culantro…if you have that instead) and juice the orange and lime. Add everything to the bowl and give it a good mix.

Its ok if you’re a little rough when stirring as it will bruise the grapes and allow some of the juices to escape and add to overall flavor of the chow.

Feel free to adjust the salt to your own liking and enjoy right away. But may I suggest that you place the bowl (covered) in the fridge for an hour so to chill and allow the grapes to marinate in the spicy pickle sauce – you’ll thank me later. Remember, this is spicy, but you have the control in your hands to adjust to your own liking.

Served as a snack, as a side when enjoying grown people beverages or as a salad? If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Classic Jamaican Steamed Cabbage Recipe.

January 15, 2020January 15, 20209 Comments

If I had a dollar! Jamaican Style steamed cabbage, is probably one of the most requested recipes I get via Instagram, especially from those who have visited Jamaica at some point in their life and have had the pleasure of this simple dish. Not necessarily a “Jamaican” dish, as I’ve had it throughout the Caribbean in one for or another, however it’s the term used to best identify it.

You’ll Need…

1 large Cabbage (about 6 cups shredded)
1 onion (sliced)
2 scallions (chopped)
3-4 sprigs thyme
3 cloves garlic (crushed or sliced)
1/4 scotch bonnet pepper (sliced thin)
1 1/2 tablespoon olive oil
1 veg stock cube (crushed)
1/4 teaspoon black pepper
1 large carrot (julienne)
1 red bell pepper (julienne)
1 green bell pepper (julienne)
2 allspice berries (pimento)
1/2 teaspoon salt (adjust)

Important. If making this dish gluten free, please use a stock cube which meets with your specific gluten free dietary needs. Remember to wear gloves when handling such hot peppers as Scotch Bonnet.

Start by prepping all the ingredients! Then in a wide pot on a low heat add the olive oil (any oil you like using) then add the onion and garlic, stir and then continue adding the black pepper, pimento berries, thyme and Scotch Bonnet pepper. Cook on low for about 3 minutes.

Turn the heat up to med/low and add the carrot and bell peppers, followed by the salt and stock cube (crushed). Stir well and cook for two minutes.

It’s now time to add the shredded (cut as you like) to the pot and stir well. It will look like a lot, however it will wilt down. Place the lid on the pot and get it to steam within it’s own juices.

After about 6 minutes (try to stir it a couple times while it steams) it’s time to personalize things a bit. Taste for salt and adjust to your own liking and you can turn off the stove if the texture is to your liking or cook longer.

A classic vegan side dish your entire family will love. Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Sauces & Condiments Vegetarian

The Ultimate Murtani (spicy choka) Recipe.

May 28, 2025November 18, 2019Leave a Comment

Choka.. a spicy condiment made from roasted vegetables and hot peppers (as hot as you can handle) is one of those delectable vegan dishes we enjoy in the Caribbean. While most chokas are meant to be as spicy as you can tolerate and very basic.. usually made with one vegetable (like eggplant or tomato) , this Murtani is meant to be SPICY and made with a combination of fire grilled vegetables, as you’re about to see.

You’ll Need…

1 medium eggplant
2 large tomatoes
2 scallions
2 Cubanelle peppers
8-10 scotch bonnet peppers
1 head garlic
8-10 okra
1/2 teaspoon salt
3 tablespoon olive oil (divided)
1/3 large onion
3 leaves shado beni (optional)

Important! While it’s recommended that an open flame (charcoal, propane etc) fire is used for grilling off the vegetables, you can certainly do this in a very high indoor oven as well. Keep the seeds of the scotch bonnet to maintain the heat level and remember to wear gloves and wash your hands immediately after with soap and water.

In this recipe (watch the video below) I’m using my Coal Pot to grill off everything. Something my great grandmother and her ancestors would traditionally use to grill and cook on.

Basically all you’re doing is grilling everything until they are charred and in the case of the tomatoes and eggplant.. cooked all the way through. To assist with cooking faster, I did make some deep cuts into the eggplant.

For the garlic, I cut off the root end to expose the garlic, then I drizzled on 1 tablespoon of the olive oil and wrapped it in foil. This will allow for the garlic to roast evenly on the fire and take on a lovely sweet flavor.

After everything was fire roasted, I went inside and scraped off any excess char and with the Cubanelle peppers (optional as it’s not traditionally used) as they cooled, the skin came off easily (same for the tomatoes).

Remove the stems off the peppers and okra and discard.. and be sure to remove the stem area of the tomato as it can be very tough. Cut the eggplant down the center and scoop out the lovely flesh. Place all of this into your food processor, along with the salt.

Pulse to achieve a chunky consistency. Then scrape into a deep bowl. Top with thinly sliced onions.

The final step is to CHUNKAY! Basically heat the remaining olive oil until you see whispers of smoke, then pour it directly over the sliced onions. Give it all a mix and top with the finely chopped Shado Beni.

Don’t forget to taste for salt yea! Yes, this is meant to be VERY spicy, but you can certainly tailor it to your own liking. A great side for curry dishes or grab some hot Sada roti and dip in.