Caribbean recipes.

You’re not seeing double or even triple. A while back, I shared a Brown Stew Chicken With Spinach and my take on Saag Chicken recipes, both of which are very similar to this one. Have your rice or Sada Roti on hand, as this will be one of the most comforting things you’ve eaten this month.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (sliced)
3 bird’s eye peppers (chopped)
5 cloves garlic (smashed)
1/2 teaspoon black pepper
8-10 okra (sliced)
1 lb baby spinach (washed)
3 tablespoons coconut cream
1/4 cup water
leftover stewed chicken
1/2 teaspoon salt (adjust)

Notes. Please follow along with the video below, as much more about the recipe is discussed there. This recipe also works with leftover stewed Beef and Pork.

Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, back pepper, and spicy pepper you choose. In my case, I used Bird’s eye peppers. Turn the heat to low and cook for 2-3 minutes.

Add the washed and chopped okra to the pan, turn the heat to medium, and cook for another 3-4 minutes or until the edges are golden.

The washed spinach (rough-chopped if you want) should be added next, followed by salt, water, and coconut cream. Cook with the lid closed for 5 minutes.

At this point, add the leftover stewed chicken, stir well, and cook uncovered for 15-20 minutes.

Naturally, the spinach will produce a lot of liquid, so don’t be alarmed. On the rare occasion, it doesn’t, add another 1/4 cup of water. Taste and adjust the salt to your liking.

The goal now is to burn off most, if not all, of the liquid, which will heighten the overall flavor of the dish.

It took 20 minutes to get the texture and consistency I wanted after adding the stewed chicken.

Seafood

Pepper Crab Recipe.

December 5, 2024November 5, 2024Leave a Comment

Pepper EVERYTHING! While it may seem that Caribbean foods are spicy, that’s not the case. However, there are times we do enjoy firey treats. like this Pepper Crab, I did a few days back. Like the Pepper Calamari, various Pepper Shrimp, as well as the Pepper Lobster, this one ranks high for the heat level.

You’ll Need..

2 lbs Crabs (cleaned, cut 1/2)
1 lemon (juice)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons corn starch
2 cups veg oil
1 1/2 tablespoons spicy stir-fry oil (chili oil)
1 medium onion (sliced)
1 inch ginger (julienne)
1/2 med red bell pepper (roughly chopped)
1/2 med green bell pepper (roughly chopped)
5 cloves garlic (smashed)
5 bird’s eye peppers (chopped)
1 tablespoon light Soy sauce
1 tablespoon Gochujang (Korean pepper paste)
1 1/2 tablespoon Oyster sauce
1/4 cup water
1 Scotch Bonnet Pepper (cut in 1/2)
3 scallions (chopped)
6-8 Wiri Wiri Peppers

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Be mindful that this PEPPER CRAB, therefore it’s supposed to be SPICY. You may tone down the heat by using less hot peppers.

Clean, cut, and wash the crabs with cool water and the lemon juice (drain). Then mix in the salt, black pepper, and cornstarch.

Heat the veg oil on med/high and fry the crabs for 3 minutes.

Remove the crab pieces and set aside.

Heat the chili oil in a wok or wide pan (I used the same wok) on a medium flame and add the onion, ginger, bell peppers, and garlic and cook for 2-3 minutes.

Add the chopped Bird’s Eye peppers, Soy Sauce, Gochujang, Oyster Sauce, and water, and cook for another 2 minutes on low heat. * Add 1/2 teaspoon of Sesame Oil if you enjoy the flavor.

Tuck in the Scotch Bonnet pepper to further flavor the dish with heat.

Add more water if you want a more saucy dish.

Add the crab pieces to the wok and stir well to coat with everything.

Give it about 3 minutes then top with the chopped scallions and whole Wiri Wiri peppers.

Turn off the stove, mix well, and allow the residual heat to soften the scallions and peppers we added.

In the video, I explained why I used the cornstarch, the different additions of heat in the dish, and why I added the Wiri Wiri peppers after turning off the stove.

Incredible Boil Channa.

May 28, 2025October 21, 20241 Comment

While similar to the texture and flavor of the Channa (chickpeas) served when you purchase Doubles in Trinidad and Tobago, this version is a bit more runny and typically treated as a thick soup. Served in a bowl or cup and topped with chutneys and pepper sauces for a hearty meal before a meal.

You’ll Need…

1 1/2 cups Channa (dried chickpeas)
4 cups veg stock
4 cups water (adjust)
1/2 teaspoon black pepper
3/4 teaspoon salt (adjust)
8 cloves garlic (divided)
3/4 teaspoon turmeric
3/4 teaspoon anchar masala
3/4 tablespoon Caribbean Green Seasoning
3/4 teaspoon ground roasted geera (cumin)
1 habanero pepper (sliced thin)
1 pimento pepper (sliced thin)
3-4 tablespoon chopped Chadon Beni (culantro)

Notes! You’ll need to adjust the liquid as it cooks. May I suggest that you follow along with the video below as much more about the recipe is discussed there. If making this gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Wash and soak the chickpeas (channa) in a deep bowl covered by at least 2 inches of water, overnight. Should you want to add 1/2 teaspoon of baking soda to the bowl, it will assist in cooking the channa quicker after. I didn’t.

Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker.

Drain the water and add the now plump Channa to a deep pot, followed by 1/2 of the garlic (smashed), salt, turmeric, Caribbean Green Seasoning, Anchar masala and black pepper. Pour in the water and veg stock and bring to a boil, then reduce to between a simmer and rolling boil.

As explained in the video, I wanted to keep this fully vegan so I used vegetable stock, but you may use chicken stock if you wanted. We also discussed using all water as with the traditional way of making this soup-like dish.

Adjust the liquid as it boils (top with more water or stock as needed) and cook until the channa (chickpeas) starts to fall apart. Yes, using a pressure cooker will cut back on the cooking time tremendously.

After 2 hours they were tender to my liking. I removed 3/4 cup of it and did a quick puree in my blender as I wanted to thicken things up a bit. You may use a potato masher if you want and quickly crush some in the pot itself. After pouring back the pureed liquid to the pot it was time to add the finishing flavor elements.

Add the remaining garlic (crushed), peppers, ground geera (cumin) and Chadon Beni. Should you not have Chadon Beni (culantro), you may use Cilantro (coriander). Keep in mind that adding the Habanero pepper will make this SPICY, so you can leave it out and serve with a side of good homemade peppersauce.

Give it another 5-10 minutes, then taste and adjust the salt to your liking. Once happy with the consistency (should be like a thick soup), turn off the heat and enjoy. Keep in mind that it will further thicken as it cools.

Sauces & Condiments

Quick and Tasty Caribbean Pepper Pickle.

May 27, 2025October 18, 2024Leave a Comment

Here’s yet another spicy pickle to serve as a side to your fav curry dishes or as in my case, with Chicken Pelau. Using freshly harvested hot peppers from my garden as the growing season comes to an end, it was an excellent use of the final produce for 2024. While these pickled peppers can be used immediately, the remainder will keep for months in the fridge and warm me up during those cold winter nights in Canada.

You’ll Need…

2 Habanero Peppers (sliced thin)
2 Scotch Bonnet peppers (sliced thin)
1 cup Wiri Wiri peppers (rough chopped)
10-15 Bird’s Eye peppers (sliced)
1 medium onion (sliced thin)
5 cloves garlic (smashed)
1 inch Bitter Melon (sliced thin)
3/4 teaspoon sea salt
4 lemons (juice)

Notes! It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially which variety of peppers you may use.

Wash and prep everything.

In a bowl, place the peppers, garlic and bitter melon (we say Carilie in the Caribbean).

Spread the thinly sliced onion on the top, then sprinkle on the salt. As explained in the video, this will take away some of the direct rawness of the onion. You may let it sit like this for 20 minutes or proceed immediately.

Pour the lemon juice over everything and give it a good mix. You may use lime juice or white vinegar if you don’t have lemon juice. Please try to use freshly squeezed juice and not the bottle stuff for best results.

You may use this immediately and store the remainder in a sealed glass jar in the fridge for a few months. Keep in mind that the acid from the citrus will continue to soften everything as it age and some of the ‘heat’ will be lost during that time. Treat it as you would any spicy condiment and NOT as a dish itself.

Gluten Free Vegan

Curry Baigan (eggplant) and Aloo (potato).

May 28, 2025October 10, 2024Leave a Comment

I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoons curry powder
1 Habanero pepper (green/sliced)
3 medium potatoes (sliced)
2 tablespoon water
2 lbs eggplant (peeled/cubed)
1/2 teaspoon salt (adjust)
1 teaspoon Anchar masala
1/2 cup water (explained below)
3-5 Wiri Wiri peppers (optional)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If you cannot source the Anchar Masala, use ground roasted cumin (geera). Should you want to add a more herbal flavor to the curry, you may add a tablespoon Green Seasoning after cooking the onion/garlic combo. If making this dish 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 contain fillers.

In a wide pan on a medium flame add the veg oil or any oil you prefer using. Follow up with the onion, garlic and black pepper and cook low for 2-3 minutes. In reality you may use as much onion and garlic as you prefer.

Add the curry powder and stir to toast evenly for 3 minutes on the low flame.

Add the sliced Green Habanero pepper (explained in the video) and 2 tablespoon of water, followed by the (peeled, washed and sliced) potatoes. Stir well, then go in with the eggplant pieces (about 1 inch cubes) and mix well.

Top with the Anchar Masala, turn the heat to med/low and cover the pot/pan and allow the steam and heat to do its thing. The eggplant or baigan will release a lot of moisture.

Stir every 4 minutes or so. Remember to add the salt at this point as well. Cook for about 8 minutes. At that point add the 1/2 cup of water to help get the potatoes tender to the point they start falling apart.

After 22-25 minutes of adding the potato to the pot, everything should be fairly cooked. Remove the lid (I had it slightly ajar) adjust the salt to your liking. At this point I added a few Wiri Wiri peppers WHOLE (do not break them) and cover the pot as you turn off the stove.

The residual heat will soften the skin of the Wiri Wiri peppers which will break easily when I enjoy my hot Sada Roti. Do not serve the peppers to your children or anyone who cannot handle the raw heat.

Easy to prepare, simply delicious and just overall comforting for me, as it’s something mom would make for my siblings and I on a Saturday morning.

Gluten Free Vegan

A Vegetarian’s Delight, Caribbean Comfort Food.

May 28, 2025September 25, 2024Leave a Comment

Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
6-8 cloves garlic (smashed)
1/2 teaspoon black pepper
4 sprigs thyme (leaves only)
1 teaspoon garlic /herb blend (seasoning powder)
2 Pimento peppers (aka seasoning peppers – sliced)
1/2 lb pumpkin (diced)
12-15 okra (stems removed, chopped)
1 lb Jamaican Callaloo (chorai bhagi)
2 tablespoon water
1/2 teaspoon salt (adjust)
hot peppers (see note below)
1/2 lb baby spinach (chopped)

Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including what is Jamaican Callaloo, how to prep it and alternatives to use if you cannot source it. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Prep all of the ingredients in advance (see the video where I explain everything). Heat the oil on a medium flame in a wide pan, then add the onion, garlic, black pepper, garlic/herb blend, pimento peppers and thyme leaves. Turn the heat to low and gently cook for 3 minutes.

Add the diced pumpkin (or squash) and cook with the lid on for 2-3 minutes.

At this point you may add the chopped Okra and salt, stir well.

Add the washed, trimmed and chopped Jamaican callaloo and two tablespoons of water. Turn the heat to medium/low, cover the pot and cook for 5-6 minutes. Stir every couple minutes to ensure nothing sticks.

I added 4 Wiri Wiri and 1 bird’s eye pepper WHOLE to the pot and kept them WHOLE during the entire cooking process. This way you don’t get the raw heat of the peppers, but flavor from the oil on the skin of the peppers. Later on you may fish them out and discard, or leave them for people who enjoy heat to crush them as they eat. Which is what I did with my Sada Roti.

Remove the lid, add the washed/chopped spinach and mix well. Cook uncovered for 4-5 minutes.

At this point you’ll check and adjust the salt to your liking. Burn off any liquid at the bottom of the pot and turn off the stove.

Should you want to add a bit of coconut milk to the festivities, you’d skip the water I added and add 1/2 cup of coconut milk. Ginger, turmeric and/or roasted cumin (geera) would make great additions as well.

As mentioned above I tucked in with Sada Roti, but steamed rice, boiled dumplings, ground provisions or even simply boiled potatoes would be excellent with this. If all fails, toast some bread and enjoy yea.