Yes you would have seen me make this in the past, but with the abundance of peppers from my garden and the fact that older recipes tends to get archived in Google search.. why not rock it again and share? Peppersauce (yea one word) or Hot Sauce is one of those condiments we make and enjoy across the Caribbean and anywhere we call home. Everyone will have their own signature way of making theirs, but this is the sort of base version you can later tailor to your own liking.
You’ll Need..
30-35 hot peppers (as described in the video) 2 head garlic (12-16 cloves) 6 limes (juice) 1 teaspoon salt 10 leaves shado beni (culantro) 3/4 cup white vinegar
Important! Wear GLOVES and wash your hands immediately after with soap and water. If doing this recipe gluten free, go through the full list of ingredients to make sure they all meet with your specific Gluten Free dietary requirements. Finally, I used a variety of scorching hot peppers from my garden.. use peppers you have access to and those you enjoy.
Wash and dry the peppers. Remove the stems and give them a rough chop so it’s easier work for your blender or food processor.
Peel and smash the garlic and give the shado beni (or cilantro) a rough chop. If you can’t get CULANTRO (shado beni), feel free to use CILANTRO (about 1/2 cup). Juice the limes.
Basically, everything goes into the blender and puree until you have a consistency you like.
This is a raw peppersauce as the vinegar and acidity of the lime juice will be enough to cure it. Store in sterilized glass containers in a cool dark spot. Or for a longer shelf life, store in the fridge.
I did use the seeds from the pepper in the sauce for maximum heat and rather than use a food processor, I opted for a blender as I wanted something more smooth. But if chunky is what you like, so be it. Feel free to add a bit more vinegar should you want to thin it out a bit more
Click on the Recipe Index for more pepper-sauces, some of which can be bit more complex in flavors.
I only started making Stew(ed) Goat a couple years now. As a son of the Caribbean soil, Curry Goat was always the go-to recipe when it comes to this meat. And even though I take every opportunity I get to cook on the grill outside, I’ve only grilled goat once. SHAME! I shall do more goat on the grill recipes in the coming months. Back to today’s recipe.. seasoned, marinated, then slowly braised in a rich coconut stew gravy until it’s fork tender.
Get your butcher to cut the goat into 2 inch pieces as the bones can be very tough and will ruin your knives even your heavy duty cleaver. Wash with cool water and the juice of a lime or lemon or about 1/4 cup of plain white vinegar. Rinse and drain.
Place the prepared goat in a large bowl, then add the salt, black pepper ketchup (yes you heard correctly), Worcestershire sauce, pepper-sauce, Caribbean Green Seasoning, Bitters, Onion, Pimento peppers (optional) and tomato. Mix well and allow to marinate for at least a couple hours.
Heat a heavy pot on a high flame, then add the oil followed by the brown sugar. Or (if you’re new to it) please watch the video below. Move around the sugar – it will melt, go frothy and then a deep amber in color (do NOT go past this point or it will taste burnt). Add the seasoned goat to the pot and mix well. Should the sugar go BLACK.. STOP – allow the pan to cool completely and wash. Then start back.
Be careful when adding the seasoned goat to the pot as the hot oil/sugar combo can burn you easily if it splatters. Yes the marinade goes into the pot as well, but save the bowl (don’t wash yet).
It’s important that you give this a good mix, then place the lid on and bring to a boil. Once it comes to a boil, reduce to a simmer. A lot of natural juices will spring-up. Lid on and cook for 10 minutes.
Then it’s time to intensify both the flavor and color, so remove the lid, crank up the heat and burn off all that liquid until you see the oil you started off with.
Add the grated ginger, fresh thyme, scallions and garlic. Then (heat still on high) pour the water into the bowl where you marinated the goat in and swish around. Before you add that water to the pot, go in with the coconut milk, then the water and bring to a boil
Be sure to see my tip on removing some of the fat to make this a bit healthier for you, in the video below.
Bring this to a boil, then reduce to a simmer (LOW heat), lid on (slightly ajar) and cook until the goat is fork tender. Stir every 10-15 minutes.
2 1/2 hours later after we added the water and started the simmering process, the goat should be tender. However if it’s still tough you may have to cook it longer (depends on the age of the goat when it was butchered).
Here’s where we’ll now personalize things to your liking. Check the salt (adjust if necessary) and keep an eye on the consistency of the gravy (remember it will thicken as it cools down). If to your liking, toss in the parsley and shut off the stove.
Yes I’m sure you can cheat and do part of this in a pressure cooker, but I’m not a fan of those devices and much prefer low and slow cooking, like my ancestors. Note that it’s normal if your goat takes much more time to cook. If that is the case, add more water (boiling) to the pot when necessary.
Seafood and Curry lovers, I got YOU! The delicious combination of wild caught shrimp and lobster claws in a CLASSIC Caribbean curry sauce… no need for coconut milk, but rock it if you feel the need. This is one of my all-time favorite way to use curry with seafood and I can guarantee it will be yours too!
You’ll Need…
1 lbs lobster claws (pre-cooked) 1 lb shrimp (shell on, deveined) 2 tablespoon coconut oil 1/2 medium onion (diced) 1 scotch bonnet pepper (sliced) 5-7 cloves garlic (smashed) 1 medium tomato (diced) 1 heaping tablespoon Caribbean Green Seasoning 1 1/2 cups water 1 1/2 tablespoon curry powder 1 teaspoon dehydrated pimento peppers flakes (optional or use fresh if you have) 1 teaspoon dehydrated Shado Beni (optional or use fresh if you have) 1 teaspoon Anchar Masala 3/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoon parsley (chopped fine)
Important! I used previously cooked lobster claws (on sale) in this recipe, so they only had to be reheated (after being thawed) in the curry sauce. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you decide on using. Anchar Masala can be found at your local West Indian supermarket or if you cannot source it, feel free to use roasted cumin (geera). I used dehydrated Shado Beni and Pimento Peppers (aka seasoning peppers), feel free to use cilantro (fresh) if you can’t source the Shado Beni. Fresh pimento is best IMHO, but it’s what I had on hand. However, feel free to leave it out if you cannot source it.
Thaw the Lobster claws and give them a quick rinse under cool water. I was able to get wild caught shrimp which were deveined, but had the shell on. That shell will give you great flavor. Wash with cool water and lemon juice (not mentioned in the ingredient list). Drain!
In a saucepan on medium flame, add the oil, onion and garlic. Turn the heat to low.
3 minutes later add the Scotch Bonnet pepper (as much as you can handle) and remember to wash your hands with soap and water immediately after. Habanero peppers work great in this dish as well, but you can also use your fav spicy pepper.
One minute after adding the scotch bonnet pepper, we’ll add the curry powder and move it around the pan. It will go grainy and darker. The low heat will allow us to waken up the spices which makes up the curry powder.
4 minutes later add the black pepper and turn the heat to med/high and in goes the water. Bring to a boil
Add salt, shado beni and pimento pepper, followed by the Caribbean Green Season and stir well. Then in goes the diced tomato. This tomato will help us get a thick gravy and the acid will balance the overall flavor of the dish. Reduce to a simmer.
For more flavor, add the anchar masla and continue cooking for about 4-5 minutes.
Add the shrimp and mix well.
3 minutes later, it’s time to add the lobster claws, mix well and bring to a boil (heat at medium).
2-3 minutes later it’s done, but we have to personalize things. Make sure the salt it to your liking (adjust) and the gravy to the consistency you like. Toss in the parsley, stir and you’re done!
Cooking the shrimp in it’s shell will not only add additional flavor as I mentioned above, it will also help prevent us from over-cooking the shrimp.
Few housekeeping notes before we get started with this recipe to avoid the hate and backside comments. This recipe is inspired by Saag Chicken we get at a local Indian restaurant. This is NOT (even though the ingredients are very similar) genuine Indian Saag Chicken, it’s my take on Saag Chicken if we were to do it in the Caribbean. The technique you’ll see me use, is called Curry-Stew!
You’ll Need…
3.5 – 4 lbs chicken thighs 1 1/2 tablespoon Caribbean Green Seasoning 1 medium onion (diced) 1 tablespoon tomato ketchup 1 shallot (diced) 1 teaspoon grated ginger 2-3 cloves garlic (crushed) 3/4 tablespoon salt (adjust) 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1/2 teaspoon black pepper 1 heaping tablespoon curry powder 2 lbs spinach (baby) 1 scotch bonnet pepper 1 seasoning pepper (optional) 1 1/2 cups water 8 cherry tomatoes (cut in half)
Important! If 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. Especially the curry powder you use, as some may have flour as a filler. It’s also important that you wear gloves and wash your hands with soap and water after handling such hot peppers as Scotch Bonnet.
In a large bowl, place the chicken pieces (I used large chicken thighs which I cut in half – along the bone) and season with the salt, black pepper, Caribbean Green Seasoning, ketchup (trust me), scotch bonnet pepper (as much as you can handle), curry powder, onion, shallot, grated ginger, garlic and seasoning pepper (aka pimento pepper). Note the ginger will give it a spicy note so be mindful of that when adding the Scotch Bonnet (btw Habanero is a tasty replacement if you can’t source Scotch Bonnet).
Mix well and allow to marinate for a couple hours.
Heat a big heavy pot on high heat and add the oil. Followed by the brown sugar (you may want to watch the video below to follow along) and stir. This step is called “stewing” in the Caribbean. The sugar will melt, go frothy, then deep amber in color (NOT BLACK). At this point add the seasoned chicken to the pot and stir well to coat. Should you miss and it goes black, STOP. Allow the pot to cool, wash, dry and start over or you will have bitter tasting chicken. Yes, it will go smoky so turn the fan on over your stove or open a window.
Be gentle when adding the seaoned chicken to the pot as the melted sugar can burn you something bad.
Turn the heat to medium, place the lid on and allow it to go to a boil. In doing so the chicken will release it’s own juices. 6 minutes later, remove the lid and crank up the heat.. we want to burn off that liquid and get the chicken pieces darker and intensify the overall flavor.
After about 5 minutes on high, you should start seeing the oil we started with (be sure to stir so the chicken don’t burn). Add the water to the pot and bring to a boil – to cook off the raw chicken. For max flavor, swish the water in the same bowl you marinated the chicken in before adding it to the pot, so we get all remnants of that seasoning.
Bring it to a boil, reduce the heat to medium and add the spinach (washed/drained) and allow it to go on that gentle rolling boil. It will seem like a lot of spinach, but it wilt down. Be sure to tuck it in between the pieces of chicken.
For more flavor.. instead of 1 1/2 cups of water, add 1 cup of water and 1/2 cup coconut milk.
25 minutes later, taste for salt and adjust accordingly, determine how you want the gravy (cook longer if you want it thicker) and finally, toss in the tomato. Turn off the stove!
I’ll continue to hit that Friday Special at Gates Of India (restaurant), but dare I say, my version (while not authentic and not done in disrespect) is a very tasty Caribbeanized version of this classic dish.
Here’s a dish which can be a soup (as I treated it today), a stew (add some cubed potato and other root vegetables) or reduced to a lovely lentil side dish. While not the classic way we do lentils in the Caribbean, you’ll find that it’s just as tasty and COMFORTING!
Note! You may need to visit your local West Indian or Latin super market for the ‘Browning” and Pimento peppers (NOT pimento seed/spice). We’re using canned lentils to speed-up the cooking time.
In a deep stew pot on medium flame, add the olive oil followed by the onion, pimento pepper, garlic and turn the heat to low so we don’t burn the garlic.
2 minutes later add the black pepper, scallions, celery and carrot, stir well and continue cooking on low.
5-6 minutes later add the smoked ribs and stir again then the scotch bonnet pepper. Remember to use as much as you can handle and wash your hands with soap and water immediately after handling such HOT peppers. We want to render some of the fat off the ribs to get that deep meaty/smoky flavor from the start. Use smoked turkey if pork is not your thing. BTW, bacon is a great (cheaper) substitute for a smoky flavor.
Drain the lentils and rinse with cool water, then into the pot… followed by the can of stewed tomatoes, salt, Caribbean Green Seasoning and grated ginger.
Turn the heat up to bring this to a boil. Here’s where we’ll add the brown sugar, Caribbean browning and stock. Bring to a boil.
As it comes up to the boil, add the Worcestershire sauce and butternut squash and be sure to give everything a good stir.
Reduce to a simmer, lid on slightly ajar and cook for 20-25 minutes.
Everything should be tender now so this is where you personalize things. Taste for salt and adjust (remember the pork ribs and stock will add a bit of salt), adjust the consistency to your liking (reduce more if you want) and toss in the chopped parsley.
You’re about to CHANGE your Curry Chicken game FOREVER! It’s ridiculous how simply adding roasted Butternut Squash (any squash will work) changes everyday curry chicken to something even more comforting and tasty. No, there’s no need to add coconut to this dish IMHO (I know there will be people asking).
You’ll Need…
3-4 lbs chicken 2 medium butternut squash (5-6 cups) 2 tablespoon Caribbean Green Seasoning 4 tablespoon olive oil (divided) 3 tablespoon curry powder (divided) 1 tablespoon brown sugar 1 3/4 tablespoon salt (divided) 1/3 cup water for cooking curry 1 tomato (diced) 1 tablespoon black pepper (divided) 10 cloves garlic (divided) 1 small onion (diced) 1 scotch bonnet pepper (sliced) 1 teaspoon ground roasted cumin (geera) 1 teaspoon anchar masala 1 1/2 cups water 1-2 tablespoon shado beni(chopped)
Note: use cilantro if you cannot get shado beni(culantro) and adjust the salt to your liking. Also (important) – if 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. Especially the Curry Powder you decide on using.
Peel, wash and cube the squash into 1 inch pieces. Then in a bowl, toss them with 2 tablespoon olive oil, 3/4 tablespoon salt, 1/2 the black pepper, 1 tablespoon curry powder, 4 cloves garlic smashed and brown sugar. Then onto a roasting tray (single layer) and into the oven at 400 F.
As the squash roast off it’s time to marinate the chicken (cut, trim off excess fat and skin – wash with lemon juice and cool water – if you wash your chicken). With the chicken in a large bowl, add the remaining salt and black pepper, Caribbean Green Seasoning and tomato, then give it a good toss. Allow to marinate for an hour or 2 for best results.
Heat the remaining oil on a medium flame (heavy pot), followed by the onion, remaining garlic (smashed) and Scotch Bonnet pepper (use as much as you can handle, I like curry spicy). As you start seeing brown edges on the garlic and onion, add the remaining curry powder to the pan and mix well.
It will go darker (normal thing), add the 1/3 cup of water after 3-4 minutes and stir and scrape the bottom of the pot. This step cooks out the ‘rawness’ of the curry. Here’s where we’ll add the Anchar Masala and Roasted Cumin (geera) – stir well.
The goal now is to burn off that liquid we added, until we see the oil at the bottom of the pot that we started with. Can take 3-5 minutes.
It will be a thick paste! Now add the seasoned chicken to the pot (heat high) and stir well to coat each piece with that curry goodness.
Put the lid on, heat to medium and cook. (watch the video below if the descriptive text is a bit confusing)
35 minutes in the oven and the squash is good to come out. Set aside. (watch the video below to know why we roasted the squash)
6 minutes later, remove the lid off the pot and crank up the heat to high. We again want to burn off that natural liquid that sprouted. As its gone, add the water to the bowl you marinated the chicken in and move around to get any remaining marinade. Pour that 1 1/2 cups of water into the pot and bring back to a boil.
After cooking on medium for 4-5 minutes, it’s time to add the roasted squash to the pot. Be gentle as we don’t want to crush it.
Gently stir and cook for 4-5 minutes or until you have a gravy consistency you like. The squash will suck-up some of that gravy! Taste for salt and adjust, toss in the chopped Shado Beni (or cilantro). Turn off the heat as the residual heat in the pot will further thicken the gravy as it cools.
Absolutely one of the best curry dishes you’ll ever make/enjoy – guaranteed! Serve with Rice, Roti or if all fails… even basic sliced bread (smile).
