chris de la rosa

I LOVE Dhal.. that rich and thick yellow split peas soup we make in the Caribbean, based on recipes brought to our shores by Indentured Laborer’s from India almost 200 years ago. However, since I dislike using a pressure cooker, I find that I don’t have the patience to wait the 1.5 hours needed. This brings us to Red Lentils, if you enjoy the taste and texture of yellow split peas Dhal, but want in in under 30 minutes.. stay tuned.

You’ll Need…

3 cups red lentils
1 1/2 teaspoon turmeric
9 -11 cups water
2 small scallion (chopped)
3/4 tablespoon salt
1/2 teaspoon black pepper
8-10 cloves garlic (smashed – divided)
1/2 medium onion (diced)
1/4 scotch bonnet pepper
2 tablespoon olive oil
1 teaspoon geera (cumin) seeds

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 needs.

Bring the water to a boil in a deep pot on a high heat.

In the meantime wash the lentils by rinsing in cool water, drain and repeat until the water runs clear.

As the water comes to a boil, add the washed lentils, followed by the tumeric and bring back to a boil.

When you got that bubble going, skim off that froth at the top and discard.

Reduce to a rolling boil and add the black pepper, scallions (adds a lovely touch), salt, onion, scotch bonnet pepper (optional or any spicy pepper you like or have access to) and 5 cloves of the garlic.

It will cook on that rolling boil for 20 minutes with the lid slightly ajar… or until the lentils are falling apart.

I used a traditional swizzle stick (see image), but you can use a whisk or stick blender and get it smooth and silky. If using a stick blender, I’d recommend that you pulse or if you go continuous it will go frothy. BTW, I turned off the stove at this point as it was fully cooked.

Once smooth, taste for salt and adjust to your liking, then it’s time to chunkay (temper) the dhal to give it that finishing layer of flavor.

Heat the oil in a small pan on a medium flame, add the garlic and cumin seeds. Heat until the garlic burns (yes the only time I’ll recommend burning garlic) and you see smoke from the hot oil

All you have to do now is pour that oily mixture into the pot with the dhal, then stir. You’re done. Quick right?

An amazing side to rice and curry dishes or as I normally do.. as a cup of soup that warms my soul. I always make a big batch and freeze into containers for those nights I get my Dhal craving.

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 Soups & Stews

Coconut Roasted Tomato Soup.

May 28, 2025February 7, 20211 Comment

Unlike those thick vegetable and ground provision laden soups the region is known for, this Tomato Soup hits different on many levels. Smooth, rich and creamy with a hint of herbs and bursting with flavors of the summer. With the vine ripe tomatoes freshly harvested from my garden.

You’ll Need…

4-5 lbs tomatoes
2 tablespoon olive oil
1 tablespoon salt (divided) – adjust
1 teaspoon black pepper (divided)
8-10 sprigs thyme (divided)
1 large onion (diced)
1 1/2 tablespoon coconut oil
2 scallions (chopped)
2 stalks celery (diced)
1 pimento pepper (optional)
4-6 confit garlic
1/2 cup prepared salted cod (optional)
2 tablespoon tomato (concentrated) paste
1 liter chicken stock
2 cups coconut milk
1 cup water
1 tablespoon honey (optional)
1 tablespoon brown sugar (optional)
1-2 tablespoon parsley (chopped finely)

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 needs. Especially the stock you choose to use.

Wash and dry the tomatoes, then (since I used different size tomatoes) cut the large ones into 1/4’s. Please remove the stem area where there’s a hard area (discard). Explained in the video below.

Place the tomatoes on a baking sheet (450F preheated oven).. then drizzle on the olive oil, 1/2 the salt, and 1/2 black pepper. Then fresh from my garden, some thyme (1/2 of it). Middle rack for 45 minutes. Allow to cool, then remove the skin off the tomato and discard.

Unfortunately I don’t have a pic of the roasted tomatoes when they came out of the oven, but you can follow along in the video below.

Time for soup making! Add the coconut oil to a soup pot on a medium flame, followed by the onion, scallions, celery and remaining black pepper. Heat on low now please.

Add the pimento peppers (optional) and the remaining thyme. Here is where I’ll add my confit garlic and prepared salted cod. Add raw garlic if you don’t have confit garlic.

As it gentle cooks, add the remaining salt and the tomato paste. Stir well to allow the tomato paste to hit the bottom of the pan as this will give us a lovely sweetness to the tomato. Keep in mind that the salted Cod and chicken stock will have a salty element, so adjust your final salt at the end or you may run into problems.

Add the chicken stock to the pot and bring to a boil. Now it’s time to add the roasted tomato (remove the thyme stalks) to the pot (try to remove as much of the skin as possible). And do include any juices on the baking tray.

Turn the heat up to bring to a boil and add the coconut milk and water. Stir well. Then reduce the heat to med/low after it comes to a boil and allow the soup to cook for 25 minutes.

Feel free to add a bit more black pepper (fresh ground) and taste/adjust the salt. If you find there’s a bit of tartness you can add a bit of brown sugar and parmesan cheese would also make a great addition. I added honey and sugar.

Here’s where you’ll use your stick blender and pulse until you get the texture and consistency you like. DO NOT go continuous or it will go frothy.

You should have a nice silky texture combined with herbal notes, the sweetness of the coconut and the fresh burst of summer… in the roasted tomatoes. ENJOY!

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 Sauces & Condiments

Caribbean Lime Lemon Pepper-Sauce (hot sauce).

May 28, 2025February 2, 20214 Comments

The sort of thick cut or chunky version of this pepper-sauce is one which takes me back to being a small fella on the islands and ‘Soup Saturdays’. That thick, ground provision laden soup mommy would make for us for lunch every Saturday. And like that version, this one will rock on your Caribbean soups and stews just as well. Along with anything you normally use hot sauces on. Can you say grilled meats and seafood?

You’ll Need…

30-40 peppers (a variety)
2 cups vinegar (plain white)
3 limes
11 lemons (divided)
3/4 tablespoon sea salt
1/2 medium bitter melon
15-20 cloves garlic
15 -20 leaves of shado beni (culantro)

Notes. I used a variety of scorching hot peppers (explained in the video below), but this will work with any one of your fav peppers. If you cannot source Shado Beni (chadon beni or culantro) cilantro makes for a great replacement.

Remove the stems off the limes and lemons and wash them thouroughly. Then cut 3 of the lemons and all limes into small pieces. Do remove any seeds you come across and discard.

Add the cut limes and lemons into a saucepan with the vinegar. Place on a medium heat until you start seeing small bubbles on the edges. As soon as that happens, turn the heat to a very gentle simmer. Cook for 20-25 minutes.

Juice the remaining lemons and give the shado beni and garlic a rough chop. Wash the peppers and remove the seeds, then give them a rough chop too.

IMPORTANT! Wear gloves when handling these peppers – actually throughout making this pepper sauce. And do wash your hands immediately after with soap and water.

With the bitter melon you’ll need to cut it down (lengthwise) the center to remove the core (discard), then slice thin.

Place everything (including the cooked limes/lemons – allow it to cool a bit first) into your blender or food processor and puree.

Stop, scrape down the sides and continue until you have a consistency you like. For me it was smooth, but with a slight chunkiness as I like getting tiny bits of the Shadon Beni, Garlic and Bitter melon (aka caraile) when I use this spicy condiment.

Store in sterilized glass containers. It’s very important that you allow this to cure for a few days before using. As to allow those flavors to truly combine and create tasty greatness. be mindful that this is SPICY!

You can keep this in a cool spot in your kitchen, but for maximum shelf life, store in the fridge. Do not dip wet nor dirty spoons when getting some. It will last at least 3 months in the fridge.

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 “Wet” Beef Pelau.

February 13, 2021February 1, 20212 Comments

Lately I’ve switched allegiance to “Team Wet”, when it comes to Pelau. That iconic one pot Caribbean dish you’ll find in some form or the other, across the islands. Don’t get me wrong! A grainy Pelau is just as delicious, but the sort of creaminess you get will a little moisture left in the dish, adds a new level of ‘comfort’. Peep the Wet Chicken Pelau I shared a few weeks back and tell me it’s not a thing of mouth-watering beauty.

You’ll Need…

3 lbs stewing beef (cubed)
1 medium onion (diced)
1 lemon (for washing the beef)
1 med tomato (diced)
1/4 teaspoon black pepper
1 tablespoon salt
1/4 teaspoon Angostura bitters
1 teaspoon Worcestershire
1 tablespoon tomato ketchup
1 teaspoon grated ginger
2 tablespoon Caribbean Green Seasoning
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
3-5 bird’s eye pepper (bird pepper – or any spicy pepper you like)
2 pimento peppers (optional)
2 cups long grain brown parboiled rice
1 can pigeon peas (about 1 1/4 cups)
1 can coconut milk (about 1 1/4 cups)
1 medium carrot (diced)
6 oz baby spinach
4 cups water (divided)

Cut the beef into 1 – 2 inch pieces, then wash with the juice of a lemon (use a lime or 1/4 cup of vinegar if that’s what you have) and cool water (not mentioned in the ingredient list). Drain and get ready to season.

In a large bowl with the washed beef, add the tomato, onion, black pepper, salt, Angostura bitters, Worcestershire, tomato ketchup, ginger and Caribbean Green seasoning. Mix well and marinate for at least 2 hours.

Heat a large heavy pot on high heat and add the oil followed by the brown sugar. Make sure your spoon is dry (liquid will cause flareups) and stir the sugar. It will melt, go frothy, then deep amber in color. This is when you’ll add the seasoned beef (yes, marinade too) to the pot and stir well to coat. If the sugar goes black STOP – allow the pot to completely cool, wash, dry and start over. Black sugar will give you a bitter burnt taste. Pour 2 cups of water into the bowl you marinated the beef in so we can pick up anything remaining and add to the pot later on.

Heat still on high, place the lid on the pot and bring to a boil. Yes it will spring it’s own juices. 2-3 minutes later and it will come to a boil. Stir one more time, reduce the heat to (LOW) a simmer, top with the pimento peppers along with the birds eye pepper and lid on. Stir every 5-10 minutes. Lid on!

40-45 minutes on a that low heat, the pieces of beef will now be somewhat tender, crank up the heat to burn off any remaining liquid. This will give you that rich color we’re looking for along with additional flavor.

Once the liquid is gone and you can see the oil we started with, add the 2 cups of water to the pot and bring to a boil. Followed by the washed rice and coconut milk. Rinse the canned pigeon peas under cold water, drain and add to the pot, along with the carrots.

As it comes to a boil, add the remaining 2 cups of water and the spinach.

Once it comes to a boil, reduce to a simmer and cook uncovered until the rice is plump and cooked all the way through.

After 20-25 minutes, it’s time to start personalizing things. Taste for salt and adjust, keep an eye on the liquid/texture as some people may like it more ‘wet’ than others. I did turn off my stove at this point as I knew the cast iron pot I made this in will continue cooking and burn off most of the remaining liquid. Do keep in mind that more of my liquid was absorbed than what you see in the images.

I did say “iconic” right? Serve HOT with a side salad (even if it’s just sliced cucumber and tomato) or coleslaw and if you want the respect of your family and friends, be sure to have some Mango Kuchela and thick slices of zabouca (aka avocado, pear). Personally, I enjoy Pelau most with Spicy Tomato Choka on the side.

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/

Sauces & Condiments

How To Make Scotch Bonnet Pepper Flakes.

May 28, 2025January 24, 20214 Comments

With an abundance of peppers from my garden at the end of every Summer, this method of preserving them for the COLD winter months is one of my go-to tasks. On average I grow at least 5-8 varieties of the hottest peppers in the world every year in my small Canadian garden.. such is my luv for heat! Now I pointed out “Canadian” garden as I know most people associate growing such peppers in tropical countries.

You’ll Need…

Peppers (choice is yours what you use”

IMPORTANT: Oven drying slowly dehydrates food at around 140 – 200 degrees Fahrenheit (60 – 100 degrees Celsius). In the event you don’t have access to a food dehydrator, feel free to use your oven. Line baking trays with parchment paper and space out the cut peppers on them.

WARNING! Before you start, wear gloves… and wash your hands with soap and water immediately after handing such hot peppers.

Wash and dry the peppers (remove the stems). Then cut each in half to make the dehydration process faster and most effective. You may remove the seeds if you want to tame the heat a bit, but as with all pepper flakes… I want seeds and everything.

Place on a single layer with a bit of space between each on the trays. I started with cut side down.

Set temp to 145 F

TIP! rotate trays – basically spin them around during the process as I found that the front was dehydrating faster that the back of the tray (poor circulation in my dehydrator maybe).

It can take up to 18 hrs to be fully dry and moisture free. However there will be some which will finish faster, so you can remove those (use gloves or tongs) and set aside.

Basically all you have to do now is place them in your food processor and PULSE until they break down to the size flakes you like. WARNING! Be mindful that these are HOT peppers and the dust etc will want to cause you to choke.

Store in an airtight container in your spice rack. ENJOY!

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

Caribbean (brown) Stewed Chicken With Spinach (bhagi).

May 27, 2025January 19, 20213 Comments

Two of my favorite dishes combined! Stewed chicken with Spinach, a dish I make with dasheen bush (taro leaves) when I can source it, or more regularly with baby spinach which is readily available at grocery stores here in Ontario, Canada. Basically any of your fav ‘greens’ will work with this dish and if you’re a fan of Green or French beans, you can easily use them instead with delicious success.

You’ll Need…

3-4 lbs chicken thighs (skinless)
3 cloves garlic
2 tablespoon parsley
4 sprigs thyme
2 thick slices ginger
1 medium tomato (diced)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 medium onion
2 scallions
2 tablespoon olive oil (divided)
1 tablespoon golden brown sugar
3/4 lb spinach
2-3 tablespoon cream of coconut
6 wiri wiri peppers
2 pimento peppers (seasoning peppers)
6 grape or cherry tomatoes (cut in half)

Season the cleaned chicken with salt, black pepper, Worcestershire sauce, tomato, seasoning peppers (pimento) and a quick green seasoning – basically the parsley, thyme, ginger, scallions, garlic and a tablespoon olive oil and onion – pureed in a food processor or blender. Stir well and marinate for a couple hours.

In a heavy pot on a high flame, add the remaining olive oil, followed by the brown sugar. This step is critical, so you can follow along with the assistance of the video below. Move the sugar around. It will melt, go frothy and then deep amber in color. Being cautious, start adding the seasoned chicken to the pot and stir. NO the dish will NOT be sweet.

IMPORTANT! if the sugar goes black. Shut everything down. allow to Cool, wash the pot and start over. Black sugar will give you an unpleasant burnt flavor.

Stir well to coat the pieces of chicken. As it comes to a boil, add the wiri wiri peppers (optional – add any pepper you have access to). Turn the heat to medium low, with the lid on – slightly ajar.

After 6 minutes, remove the lid and burn off all that liquid (turn up the heat). In the meantime add the water to the bowl where we marinated the chicken, to pick up any remaining marinade.

5-8 minutes later (lid off), you’ll start seeing the oil we started off with at the bottom of the pot. Add the water and coconut cream (milk) to the pot and bring back to a boil. (wash and drain the spinach in the meantime).

As it comes to a boil, turn the heat to medium, add the spainch and stir well.

7 minutes after adding the spinach, the chicken will be fully cooked. Time to personalize things to your own liking. Taste for salt and adjust and get the gravy to the consistency you like. Then turn off the heat and toss in the grape tomatoes.

Hot steam rice topped with this amazing stewed chicken with spinach is my idea of comfort! Or a side to hot Sada Roti and a thick slice of avocado (zabouca). Maybe some Mango Kuchela? BTW when I mentioned above “2 dishes I like”, usually we cook the stewed chicken as a stand alone dish, as well as the spinach or bhagi.

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/