One Kitchen, Many Cultures

/chris de la rosa (Page 10)

chris de la rosa

Showing: 55 - 60 of 592 Articles
Seafood

Stewed Saltfish With Okra And Cabbage.

Leave a Comment on Stewed Saltfish With Okra And Cabbage.

Another version of this CLASSIC Caribbean dish – Stewed saltfish! In this adaptation we’ll add chopped cabbage and a few ochroes (Okra) for additional body and flavor, as my grandma would. As a lil fella growing up on the islands, I had no luv for salted Cod (fish) and to be honest I’m sure my siblings and I gave mom hell whenever she would cook with it. However as I grew older I found that I truly appreciate how it can stand on it’s own and/or how much flavor it can add to dishes.

You’ll Need…

1/2 lb Salted Cod (prepared)
4 tablespoon olive oil
4 cloves garlic (smashed)
1 medium onion (sliced)
4-5 sprigs thyme
1/2 teaspoon black pepper
4 bird’s eye pepper (optional)
2 tomatoes (diced)
8-10 small okra (trimmed)
1/2 small cabbage (rough chop)
2 scallions (chopped)

  • salt (see note below)

I purchased boned (bones removed) Salted Cod, but as I prepared it, I did pay attention for any bones which may still be present (remove).

I’d recommend preparing all of the ingredients first. In the case of the Salted Cod (any salted fish you decide to use), you can watch this video How To Prepare Salted Cod For Use. Basically you need to rehydrate it and during the process, remove most of the salt it was cured with.

With the okra, I trimmed off the stems and sliced the larger ones down the middle. Heat a wide saucepan on a medium heat, then add the oil, onion, garlic, black pepper, thyme and hot pepper (should you decide to use any – any hot pepper you like or have on hand will work). As you get a sizzle going, turn the heat down to low.

After about 4 minutes on that low heat, add the prepared Salted Cod to the mix and stir well. Cook for another 3-5 minutes.

Turn the heat to medium (so it comes up to a boil) now and add the tomato, cabbage and okra to the pot. Stir well to combine and coat everything with that delicious flavored oil we created. Cover the pot if you have a lid large enough and allow it to cook on a medium/low flame.

SALT! I did not add any salt to this dish as the remining salt in the salted Cod was enough for my liking, but I’d recommend tasting near the end and adjust accordingly.

Basically at this point all you need to do is cook the okra to your liking and you’re done. I gave it 6-7 minutes after adding the cabbage and okra. Top it with the scallions and turn off the heat. The residual heat will heat up the scallion and give it a lovely finishing note. This day I had this stewed saltfish with boiled eddoes and dasheen… my idea of comfort food.

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/

Meat & Poultry

Outstanding Curry Chicken Hearts.

Leave a Comment on Outstanding Curry Chicken Hearts.

We’ve talked (well, just me) about how due to circumstance (slavery and indentureship) we’ve perfected the art of not only using entire animals, but using the parts many would toss in the rubbish and making TASTY meals out of it. Case in point – Curry Chicken Hearts.

You’ll Need…

1 lb chicken hearts (cut in half)
1 lime (or lemon or vinegar)
1/2 small onion (diced)
3 tablespoon olive oil
6-8 cloves garlic (smashed)
1 tablespoon Caribbean Green Seasoning
1 teaspoon cumin (geera) seeds
1 1/2 tablespoon curry powder
1 scotch bonnet pepper (sliced)
1/2 tablespoon salt
1/2 teaspoon black pepper
2 tablespoon water
2 tablespoon chopped Shado beni (culantro)

  • use cilantro if you cannot source culantro.

Cut each chicken heart in half, then wash with cool water and the juice of the lime. Rinse, drain and set aside.

Heat the oil in a saucepan on medium flame, then add the onion and garlic – turn the heat to low and cook for 2-3 minutes.

Add the Cumin (geera) seeds along with the black pepper and stir well. Then add the Caribbean Green Seasoning and cook for a further 3-4 minutes on that low flame.

It’s now time to add the curry powder (stir well) and let it cook for about 4 minutes. Toss in the scotch bonnet pepper (optional – if you like spicy).

Turn the heat up to med- high, toss in the cleaned chicken hearts and stir well. Add the salt and stir and cover the pot.

Add the water, turn the heat to med-low and with the lid on cook for 20 minutes. Watch the video below which may answer any additional questions you may have.

Taste and adjust the salt and see if they are as tender as you like. Now crank up the heat to burn off any remaining liquid and in the process, intensify the curry flavor.

Top with the chopped shado beni (culantro) or cilantro and enjoy. There are two ways I enjoy this dish. As a topping for sandwiches and as a side to rice and dhal.

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 Meat & Poultry

Trini-Style Salted Beef Yellow Split Peas Dhal

Leave a Comment on Trini-Style Salted Beef Yellow Split Peas Dhal

Growing up in Trinidad, dhal was always bubbling on the stovetop, simple, nourishing, and perfect for soaking up with rice or roti. But when salted beef got tossed into the pot? Oh gosh, now yuh talking! The smoky, salty richness of the beef adds a whole new dimension to this classic yellow split pea dish. Whether it was a rainy Sunday lunch or a make-ahead meal for the week, this kind of dhal took comfort food to a next level. Here’s how to bring that authentic Trini flavor to your kitchen.

Big pot of saltbeef dhal

Ingredient Guide

  • Yellow Split Peas: These little dried peas cook down to a soft, creamy texture, perfect for dhal.
  • Salted Beef: Adds that unmistakable island umami; boil it first to mellow out the salt.
  • Turmeric: Brings a sunny color and gentle, earthy bitterness to the pot.
  • Garlic: Doubles up—some for the boil and some for the smoky tempering (chunkay).
  • Onion: Helps round out the flavor base with sweet-savory depth.
  • Scotch Bonnet Pepper: A little fire and fragrance, use whole or sliced depending on your heat tolerance.
  • Pimento Peppers: Optional but sweet and aromatic, a true Caribbean boost.
  • Cumin Seeds (Jeera): Slightly toasted in hot oil to add nutty goodness to the dhal.
  • Olive Oil: For frying the tempering spices until they sizzle.

Shopping Made Easy

  • Yellow Split Peas: You’ll find these in the dried beans aisle; grab a bag, as they last a long time.
  • Salted Beef: Check the Caribbean or international section, or ask your butcher for options of cured beef.
  • Turmeric: Ground turmeric is common, just look in the spice rack.
  • Scotch Bonnet & Pimento Peppers: Look for fresh ones in Caribbean groceries; substitute habanero or bell peppers if needed.
  • Cumin Seeds: Don’t mix up ground cumin with the seeds. Whole seeds are what you need for chunkay.

Cooking Notes from the Kitchen

  • Salted Beef Tip: Always pre-boil to tenderize and reduce the salty punch.
  • Dhal Texture: Swizzle it or blend it. Smooth is the way to go.
  • The Chunkay Technique: Roast garlic with cumin seeds to perfection for maximum flavor. Careful when adding to hot dhal—stand back, it will sizzle!
  • Batch Cooking Bonus: This dhal freezes like a dream. Perfect for busy weeknights.
  • Dhal Texture: Swizzle it or blend it—smooth is the way to go.
  • Big Batch Alert: This recipe yields a massive pot of dhal, as when I make it, I purposely cook a large batch to divide and freeze it for days when I get a dhal craving. When thawing, add 1/2 cup of water and place the mixture on very low heat. Divide the recipe to make smaller amounts.
  • Make It Gluten-Free: If you’re making this recipe gluten-free, be sure to review the full list of ingredients to ensure they meet your specific gluten-free dietary needs.

Can I make this dhal vegetarian?

Absolutely! Just skip the salted beef and go heavy on the garlic and cumin for depth. Still real tasty.

What can I serve with this dhal?

Traditionally, we enjoy it with rice or sada roti. But it’s also wicked with buss up shut or even just some crusty bread.

How do I store and reheat leftovers?

Cool it down, portion it out, and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water.

Is there a substitute for Scotch bonnet peppers?

Habanero peppers come close. Or go mild with jalapeños, or leave it out if spice isn’t your thing.

Big pot of saltbeef dhal
Print Recipe

Trini-Style Salted Beef Yellow Split Peas Dhal

Cuisine:
Prep Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins
Diet:
B Beef

Description

Hearty Trinidadian dhal enriched with salted beef, garlic, and cumin for a comforting, flavorful dish.

Ingredients

Instructions

Video

  1. Rinse the salted beef thoroughly. Place in a pot with water (not the 3 liters for dhal) and bring to a boil. Simmer for 1 to 1.5 hours to tenderize and remove excess salt. Drain, rinse, and set aside.

  2. In a large pot, bring 3 liters (12 2/3 cups) of water to a boil. Add the washed split peas and turmeric. Skim off any froth that rises to the top.

  4. In a large pot, bring 3 liters of water to a boil. Add the washed split peas and turmeric. Skim off any froth that rises to the top.

  5. Add the pre-cooked salted beef, black pepper, 3/4 of the garlic (smashed), diced onion, scotch bonnet, and pimento peppers. Simmer until peas are very soft and falling apart, about 1 to 1.5 hours. Stir every 15 minutes and add more water if needed.

  6. Remove the beef and set aside. Blend the dhal using a swizzle stick or stick blender until smooth.

  7. Stir in the salt, adjusting for taste. Return the beef to the pot, removing any bones and cutting it into pieces as necessary.

  8. Heat olive oil in a small pan. Add remaining smashed garlic and cumin seeds. Cook until the garlic is browned and the oil is aromatic. Carefully pour the dhal into the bowl and stir well.

  9. Keep in mind that the dhal will thicken as it cools. Once cooled you can divide into containers and freeze for later use.

  10. Let simmer a few more minutes to marry flavors. Remove from heat.

  11. Enjoy hot with rice, roti, or bread. Store leftovers in the freezer for up to 3 months.

Tell us what you think
Gluten Free Seafood

Incredible Saltfish Buljol (budget friendly).

Leave a Comment on Incredible Saltfish Buljol (budget friendly).

While I did share a similar saltfish buljol recipe back in 2009, you’ll find subtle differences with this version, especially the price difference in using salted Pollock vs the Salted Cod I used in that version. With the current state of inflation and high prices in the supermarket, I trust you’ll appreciate this cheaper version of Saltfish Buljol. We’re NOT sacrificing flavors!

You’ll Need…

1 lb salted Pollock (salted Cod is traditionally used)
1 tomato (diced)
1 medium onion (sliced thin)
3 scallions (chopped)
2 cloves garlic (crushed)
1/2 lime (juice)
1/2 medium carrot (grated)
1 scotch bonnet pepper (sliced thin)
3/4 teaspoon black pepper
3 tablespoon olive oil
4 sprigs thyme (leaves only)

Important! I used an entire scotch bonnet pepper in this recipe, but you can cut back (or add more) to meet with your tolerance for heat. If doing this recipe gluten free, please go though all of the ingredients to make sure they meet with your specific gluten free dietary needs.

Unlike Salted Cod which needs to be soaked in cold water or boiled to remove the salt and rehydrate the fish, I find that all one needs to do with Pollock is to pour hot water from your kettle over it in a large bowl, allow it to soak until the water cools. Then all you’ll do next is drain, rinse with cool water and flake or shred as needed.

Please note that you can always refer to the video below if I didn’t explain anything fully or you’d like to tune in for my banter and tips.

The texture of the shredded salted fish is one of those things you can personalize to your own liking. In the past I’ve also put the saltfish into a food processor and got it really fine. As the Pollock soaked in the hot water I prepped the other ingredients, so it’s now time to assemble.

Place the prepped salted pollock into a large bowl (try to squeeze dry after rinsing), followed by everything except the oil and lime juice.

Before I forget… I used BONED (boneless) salted Pollock, but I still kept an eye out for any tiny bones as I shredded it.

Give it a good mix, then place a frying pan on a med/high heat and heat the oil until you start seeing smoke. Now pour this hot oil over everything and give it a good mix. The hot oil (this method is called chunkay) and it allows us to waken up the flavors of everything and also act as a means of helping those flavors combine in the oil (liquid).

The final thing to do is to drizzle on the lime (or lemon) juice to give it that citrus punch and to brighten things overall. TIP! Add some diced zabouca (avocado) in the mix and you can thank me later.

The question is always “what do you serve this with?”.. for me 4 things comes to mind immediately. Directly onto salted crackers as a snack. With plain old flour dumplings. A side to Dhal and Rice. Or served with boiled ground provisions or green cooking banana.

Yea, you can serve this warm or cold.

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

Roucou aka Achiote or Annatto Extract.

Leave a Comment on Roucou aka Achiote or Annatto Extract.

I recall our grandma referring to this extract as ooucou and it always found it’s way in her stewed fish and Pelau dishes, to give it at that rich colour and flavor (according to her). Today at home it’s used in just about every Caribbean stew and soup I make and during the warm months (grilling season), it makes an appearance in some of my marinades as well.

You’ll Need…

2 cups Annatto seeds
4 cups water
4 tablespoon salt

  • I’m sure you can use the powdered annatto seeds, but do keep an eye on the label as some may have dye added. I found that the paste does contain added ingredients to help preserve it’s shelf life so I shy away from the paste.

This is a very simple and straightforward recipe. Refer to the video below for further explanation of anything I may miss in this recipe post.

While our dad did teach me his way of making this extract (as explained in the video below), this is my technique and it’s just a few simple steps with basically the same results.

Place the annatto seeds in a large bowl and we’ll follow the following ratio 1:2:1. Basically one part seeds, 2 parts water and one part salt.

In a large blow I placed the 2 cups of annatto seeds, followed by 4 cups warm water and 4 tablespoon salt. Basically for every cup of annatto seeds I added 2 cups of water and for every cup of water I added 1 tablespoon of salt.

Please note that the salt is what will cure the extract, but also be mindful when using this in your stews etc that it will add a salt component to that particular recipe. Also note that you should wear gloves if you’re concerned about having your hands stained with the red extract.

Annatto is an orange-red food coloring or condiment made from the seeds of the achiote tree (Bixa orellana), which grows in tropical regions in South and Central America ( 1 ). It has several other names, including achiote, achiotillo, bija, urucum, and atsuete.

Allow the seeds to soak in the warm water for about 10 minutes, then using your hands/fingers (rubbing motion), start removing the red off the seeds. The warm water along with the salt will assist in this (the salt will act as an abrasive). It will only take about 3-5 minutes.

All you have to do now is strain, bottle and store in a cool dark place. May I recommend that your strain the extract 2-3 times to remove all seeds and grit.

I keep mine in the fridge and use a tablespoon or so in dishes. You will have to give it a shake before using as it may settle.

Like the Caribbean Green Seasoning I shared many moons ago, this is yet another ingredient which will enhance you Caribbean cooking repertoire.

Meat & Poultry

How To Make Salted Pigtails At Home.

Leave a Comment on How To Make Salted Pigtails At Home.

Without a doubt, this is one of the most requested recipes from fans over the years. I guess with such a huge international audience tuned in to my work, its to be expected. Salted pigtails (like salted beef and salted fish like Cod and Pollock) is used in MANY of the traditional recipes of the Caribbean, so whenever I share a recipe including salted pigtails people are always stumped where to source it (outside the Caribbean). Luckily I’ve never had that problem as it’s easy to find in those huge white buckets at Asian and West Indian markets in Toronto and more lately, my city Hamilton.

You’ll Need

6-10 lbs raw pig tails
1 large bucket (make sure it can fit in your fridge)
water
6 cups Salt (pickling salt works best)

Note! Try to get a salt low in iodine, that’s course and does not clump easily. Yes you can add flavor ingredients to the salty brine (like bay leaves, spices, black peppercorns allspice berries etc), but this recipe is to show the simplicity in making the traditional version used in recipes in the Caribbean.

The raw pigtails can be sourced at many groceries or butcher shops. Should they not have it displayed, ask and I sure they will get some for you.

I start by scraping each piece with a knife to remove any debris and hairs, I then gave them each a good rinse with cool water.

Put about 9-10 cups of lukewarm water into the bucket you’re using and add the salt. The temp of the water will help to dissolve the salt. Whisk briskly until all the salts melts. Watch the video below for tips on how much salt you really need (adjustments).

Try to get a food grade bucket (new/clean) or a huge plastic container (ones you can find at most dollar stores). The key is to make sure it will fit the amount of pigtails you have and fit in your fridge at the same time. Luckily I have an overflow fridge downstairs.

It’s now time to add more chilled water, then (once the water in the brine is cool) pack in the pieces of pigtails into the bucket. Watch the video below to see how I added a plate to the top of the bucket before closing it, to help keep each piece of pigtail submerged in the salty brine.

Place in a cool dark spot (cellar) or in my case, the fridge for 3 weeks to a month. Then you’re good to start using salted pigtails in your next recipe. Make sure to keep the bucket in the fridge once you’ve started using it. It will keep in the salt for past 6 months. NOPE! I’ve never tried adding more raw pigtails to the same used brine… so I can’t comment on that question/concern.

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/