A Non Traditional Caribbean Christmas Rum/Fruit Cake.

May 29, 2025December 12, 20204 Comments

Let’s be CLEAR, this is NOT a traditional Caribbean Christmas cake. However, this is for people who want cake but are a bit afraid of baking. For those of us who want something close to a traditional holiday cake, but didn’t soak their fruits for months leading up to Christmas as we normally do in the Caribbean. And finally, for those of us who just want a simple, quick and tasty cake.. with a hint rum and dried fruits.

You’ll Need…

2 boxed cake mix
1 cup rum (dark)
1 1/2 cup Port (or sherry – any fortified wine)
1 teaspoon nutmeg (fresh grated)
1 teaspoon cinnamon
1 teaspoon ground ginger
1 orange (zest)
1 cup raisins
1 cup prunes (rough chop)
1 cup citrus peel
1 cup mixed fruit
1-2 tablespoon Caribbean Browning
1 1/2 tablespoon Vanilla

more Port or Rum for soaking the finished cake
whatever ingredients is mentioned on the box of the cake

Tip: Orange Zest – most oranges in north America tend to be coated with wax to enhance their shelf life, so try to get an organic orange for better zest. Wash and pat dry before zesting.

In a food processor or blender place the citrus peel, raisins, mixed fruit, prunes, cinnamon, ginger, vanilla, nutmeg, rum, orange zest and Port. I like to give the prunes a rough chop as a means of verifying that there are no seeds. There are times when the package say seedless, but the odd seed still sticks around.

Puree to the consistency you like – I like tasting the ‘fruit’ in the cake so I go a bit chunky. Scrape down the sides.

Now for the packaged white cake (if you can find Orange flavored cake, that will rock).. pour the contents into a large bowl and add whatever the package says (eggs, butter etc). Whisk until smooth.

Add the “Browning” (check you local Caribbean grocers for Caribbean style browning) and whisk in for a bit of color and flavor. Then fold in the pureed fruits into the batter.

Now all you have to do is divide into two baking dishes and bake according to the cake’s package directions. I used a Bundt pan which I sprayed with cooking spray as I find I get a more evenly cooked cake, due to the hole in the center. You’ll notice that I didn’t divide the batter evenly – your choice.

45 Minutes later at 350 F the cake were fully cooked. But do pay attention to the package cooking time and use a toothpick to test doneness (stick a toothpick into the thickest part of the cake and if comes out dry, it’s fully cooked). You may need to adjust the cooking time to compensate for the density of the fruits we added.

Remove from the pan and place on a wire rack to cool (I used the same pan to cook the second cake). Once cool I brushed on some more Port – a Caribbean thing! Feel free to brush with rum instead if you wish.

Remember to NOT drive after eating this Port soaked cake. Simple, light and packed with fruity goodness. A treat when you don’t want all the work associated with a traditional Caribbean Rum / Black / Fruit cake.

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

The Ultimate “Wet” Chicken Pelau.

May 27, 2025December 1, 20209 Comments

While I’ve been pro #TeamDryPelau most of my known life, the past few years I’ve slowly migrated over to #TeamWetPelau. The wet and dry referring the finished texture of this iconic Caribbean one-pot dish. There is no other dish I enjoy more that Pelau as it’s a meal which brings IMMEDIATE comfort to me. When I watch the big game, when my daughters were born (I celebrated), when I miss the sunny shores of the Caribbean.. even when I was in a state of panic (and uncertainty) when I applied for Citizenship to Canada and I knew my application was weak.. Pelau comforted and calmed me.

You’ll Need…

4-5 lbs Chicken thighs (skin and fat removed)
1 1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1 scallion (chopped)
3 cloves garlic (smashed)
3/4 teaspoon grated ginger
1 medium tomato (diced)
1 scotch bonnet pepper (chopped – no seeds)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon olive oil (any oil will work)
1 1/2 tablespoon golden brown sugar
1 large carrot (diced)
2- 3 cups water
1 1/2 cup pigeon peas (from a can)
4 cups rice (long grain brown parboiled)
3 cups coconut milk
2 cups baby spinach
1 chicken stock cube (optional)

edit: I forgot to mention the ketchup in the ingredient list – 1 Tablespoon

Important. If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Be sure to wear gloves and wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You will see me talk about washing chicken below… while I do it, I will not recommend as I want you to be comfortable when it comes to the way you normally handle/prepare your meats, especially Chicken.

Remove the skin and any fat from the chicken pieces, then wash with cool water and lemon juice (or lime or vinegar), drain and get ready to season. Traditionally meats are washed in the Caribbean, so if you don’t typically wash your meats – so be it. Really up to you.

Season the chicken in a large bowl with the salt, black pepper, Worcestershire Sauce, grated ginger, garlic, scallion, scotch bonnet pepper (remove the seeds if you’re concerned about the raw heat), ketchup, Caribbean green seasoning, onion and tomato. Give this a good mix and set it to marinate overnight or a couple hours in the fridge.

Heat the oil on a high flame in a deep heavy pot, followed by the brown sugar. Stir to move around (this step is most critical), the sugar will melt, go frothy and then deep amber in color. This is when you’d add the seasoned chicken to the pot .. including the marinade. If the sugar goes BLACK.. STOP. Cool the pot, wash and start over. That burnt sugar will cause the dish to go bitter.

Be careful when adding the seasoned chicken as it may splat. Stir well to coat the chicken pieces, turn the heat down to medium, cover the pot and bring to a boil.

It will sprout it’s own juice. Simmer for 4-5 minutes. Now remove the lid of the pot and crank up the heat to burn off that liquid. It will take 5 minutes or so and in doing so, we’ll develop a lovely color and flavor.

In the same bowl you marinated the chicken, add 2 cups of water, pigeon peas (rinse with cool water first to remove the brine in was packaged in) and diced carrot. As soon as the liquid in the pot is gone, add this mix and stir. Heat still on high.

Add your washed rice to the pot, stir, then top with the coconut milk and bring back to a boil. Now toss in the spinach and stir well. Turn the heat down to a simmer, place the lid on the pot with a slight space for steam to escape and cook until the rice is tender.

Toss in the chicken stock cube at this point if you wish you can toss another scotch bonnet (WHOLE) on the top and remember to NOT break this pepper or the dish may be too spicy for you. As it cooks if you find that the liquid is drying up too fast, add the additional cup of water we have mentioned in the ingredient list above.

About 23-26 minutes later you’re done. Taste for salt (adjust) and remove the scotch bonnet pepper (save for the people who like it spicy.. they will thank you).

Allow to sit covered for 5 minutes before serving. With the extra liquid, the pelau will take on a creamy texture (almost like a Caribbean risotto) and the flavors of the coconut milk, Caribbean Green Seasoning and Scotch Bonnet will give your tastebuds a work-out. Serve with a side salad with tons of cucumber, coleslaw, slices of Avocado or Watercress. I enjoy my Chicken Pelau best with some Kuchela 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/

Gluten Free Meat & Poultry

The Ultimate Masala Chicken.

May 27, 2025November 20, 2020Leave a Comment

If you’re looking for the ULTIMATE Curry Chicken dish cooked in under 30 minutes, you’re in the right place. This classic masala chicken is not only packed with a definitive punch of flavor, it’s super easy and quick to put together. Using skinless, boneless chicken thighs is the key for maximum flavor and speed of cooking.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (sliced)
2 tablespoon curry powder
1/3 cup water (cooking the curry at the start)
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado bein will be better)

Note: I used boneless chicken thighs as I find that I get the most flavor from this cut of chicken (with bones will give you even more flavor IMHO) as most people hate dealing with bones. 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. Especially the curry powder you use, as some may have flour as a filler/thickener.

I somehow lost the first set of images of me cutting and seasoning the chicken so if you want to see that part, watch the video below.

Cut the chicken into serving size pieces (I go traditional and wash my chicken with lemon or lime juice and cool water – but it’s up to you to do this step) then season with the salt, black pepper, ketchup, Caribbean Green Seasoning, scotch bonnet pepper (no seeds if you’re concerned about the raw heat) and tomato. The ketchup and tomato will add a lovely balance with the acidity and help with a thick gravy at the end. Mix well and allow to marinate for a couple hours.

Get a heavy pot on a high heat, add the oil, then add the onion, shallot and 4 cloves of garlic (smashed) and cook for about 40 seconds to one minute on that high heat.

Add the curry powder and stir well to wet-toast and allow the spices which makes up the curry powder to bloom.

It will go darker and clump, then add the 1/3 cup of water and stir. Add the roasted geera (cumin) and Anchar Masala (check your local Caribbean grocery store) and stir well. With the heat still on high, that water will burn off (yes we MUST burn off that liquid) to the point you’re seeing the oil we started with at the bottom of the pot. Burning off that liquid will ensure we don’t get a ‘raw’ curry taste later on. Start adding the seasoned chicken to the pot and stir well to deglaze and coat.

After 5 minutes, you’ll see juices naturally spout – add the remaining garlic, turn the heat down to fully cook the chicken and place a lid on the pot. If you find that the liquid is burning off quickly, add about 1/2 cup of water to the pot.

After about 20-25 minutes later, taste for salt turn off the stove and top with parsley. As mentioned above, Shado Beni (culantro) or cilantro will be better than the parsley, but all I had was parsley this day.

For more gravy you may need to add a bit of water during the cooking process (watch the video below). If you use chicken pieces with bones, it may take more than 20-25 minutes to fully cook through.

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

Rosemary Roasted Chicken With Brussels Sprouts.

May 27, 2025November 13, 20203 Comments

There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!

You’ll Need…

2-3 lbs chicken drumsticks
1.5 lbs brussels sprouts (cut in half)
6-8 baby carrots (cut in half lengthwise)
6 cloves garlic (crushed)
3/4 cup olive oil
3/4 tablespoon salt (divided)
1/4 teaspoon black pepper
2 tablespoon rosemary (chop the leaves)
1 tablespoon parsley (chopped finely)
1 lemon (juice)

Important. If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.

Wash the carrots and cut them down the middle and preheat your oven to 400F.

Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.

Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.

Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.

After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.

40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?

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 Stewed Chicken With Pigeon Peas.

May 27, 2025November 4, 20201 Comment

A classic dish during pigeon peas season (usually from late December to early April) in the Caribbean. Freshly shelled pigeon peas are pre cooked, then added to traditional stewed chicken for an iconic dish to enjoy with rice, dumplings, roti or a side to ground provisions. Almost the same dish is made with a curry base – I’ll share that one another time.

You’ll Need…

3 cups green pigeon peas
3-4 lbs chicken (legs and thighs)
3/4 tablespoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon tomato ketchup
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire Sauce
2-3 drops Angostura Bitters
1 tablespoon grated ginger
1 medium tomato (diced)
1 medium onion (diced)
2 1/2 cups water
2 cups pumpkin (cubed)
1 scotch bonnet pepper
2 tablespoon parsley- optional (chopped)

Important! I used a whole scotch bonnet pepper, adjust to your own liking/tolerance and do wear gloves and wash your hands with soap and water immediately after handling such hot peppers. If you cannot source fresh pigeon peas, you may use frozen. Should you only have access to canned (tin) pigeon peas, there’s no need to precook it. Just rinse well and add to the chicken when I did.

Rinse the peas in cool water, then place in a deep sauce pan and cover with water. On a med/high heat, bring to a boil, then reduce to a rolling boil.

While the peas boil, we’ll season the chicken. The chicken was cut into serving size pieces (and washed with lemon juice and cool water) and placed in a large bowl where we’ll now season it. Add the onion, tomato, black pepper, salt, Worcestershire Sauce, bitters, Caribbean Green Seasoning, tomato ketchup, ginger and scotch bonnet pepper. Mix well to coat the chicken with the marinade. Typically I’d say marinate for at least 2 hours, but today we’ll go as long as it takes the peas to cook.

After 35-40 minutes of boiling , turn off the stove, drain the peas and set aside.

Now in a large heavy pot, add the oil and go on a high flame. Add the sugar to the pot and move it around. The sugar will melt, then go frothy and finally go dark. As soon as you see it deep amber (NOT BLACK), start adding the seasoned chicken to the pot. Stir well to coat. Bring to a boil. If the sugar goes BLACK.. STOP. Allow the pot to cool, wash, dry and start over or you’ll end up with bitter tasting chicken.

Reduce the heat to med/low, cover the pot and let it go. In the same bowl you marinated the chicken, add the water and move it around to pick up any remaining marinade. Set aside.

Ten minutes later (stir a couple times at least), remove the lid off the pot (there will be some juices), crank up the heat to burn that of that liquid and to give the chicken a deeper color and flavor base.

It will take about 8-10 minutes to get rid of that liquid. Now add the cooked pigeon peas, diced pumpkin and thyme. Mix well. Then add the water from the bowl into the pot. And bring back to a boil.

Turn the heat down to a simmer, lid slightly ajar and cook until everything is tender and you have a lovely gravy.

After 25 minutes, it time to personalize things. Taste for salt and adjust, crush some of the pumpkin pieces along with some peas to thicken the gravy and be sure to cook down until you achieve a consistency of gravy you’re happy with. Top with some freshly chopped parsley for a punch of color when you turn off the stove.

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/

Desserts Sauces & Condiments

Scotch Bonnet Strawberry Pepper Jelly.

May 28, 2025November 3, 20204 Comments

It was a COLD Fall morning that I found myself at the Royal Agricultural Fair In Toronto… when I tried a sample of pepper jelly to hopefully wake myself up with the kick from the peppers. Disappointment set in as soon as it hit my taste-buds.. Yea, there wasn’t any heat. Lovely flavor, but no Heat. This son of the Caribbean came back home with one mission – Make A Pepper Jelly With HEAT! I didn’t grow up eating Pepper Jelly in the Caribbean, but I was going to OWN it.

You’ll Need…

2 quarts strawberries (prepped)
15 scotch bonnet peppers (sliced thin)
4 cups sugar
4 lemons (juice)

Important! Wear gloves and wash your hands with soap and water immediately after handling such hot peppers. While you cook the jelly, I’ll recommend that you open your kitchen window and turn on the fan above your stove.

Remove the stems off the strawberries, wash, drain and slice. Set aside.

WEAR GLOVES – Thinly slice the peppers (include seeds). Remember this is a SPICY jelly (NOT your traditional bell pepper jelly), but you can definitely remove the seeds to control some of the heat.

Add the strawberries and sugar to deep sauce pan, give it a mix, then add the thinly sliced peppers.

Strain in the lemon juice to remove any seeds, turn on the stove to medium heat and bring to a boil. Mix well.

As it comes to a boil reduce the heat to a simmer, put the fan on over your stove or open your windows and let it gently cook.

After 4 minutes, turn off the stove and use a potato masher to crush things a bit. But you still need some texture.

Pour into sterilized glass containers and you’re done. Yea it’s that easy. Your basic toast will never be the same. Your charcuterie board will have that Caribbean swagger. That Salmon and cream cheese bagel will beg for a drop or two of this.