chris de la rosa

In the Caribbean this would be called a pumpkin soup and it would be thicker and packed with ground provisions and flour dumplings. Outstanding, but we’re going lighter today as I’d like for the smoky flavors, along with the Butternut Squash itself, to shine through and captivate our taste buds.

You’ll Need…

1 large butternut squash (about 4-5 lbs)
4 tablespoon olive oil (divided)
1 tablespoon salt (divided)
1/4 teaspoon black pepper
1 medium onion (diced)
2 stalks celery (diced)
2 scallions (chopped)
2 small heads of garlic (roast whole)
2 1/2 – 3 cups chicken stock (gluten free)
2 1/2 – 3 cups water
3 sprigs thyme
2 tablespoon parsley (chopped)
1 carrot (diced)
1/2 lb smoked pork ribs
1/2 teaspoon grated ginger
1/4 Habanero pepper (diced)

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 stock you choose to use and read the label of the smoked ribs just to be sure.

Cut he squash in half and remove the seeds etc from the core with a spoon.

Place the now ready pieces of squash on a baking tray, along with the 2 heads of garlic and drizzle on 1/2 the olive oil and salt (1/2). Then into a 400 F pre-heated oven on the middle rack.

Heat your soup pot on medium flame and go in with the remaining olive oil. Followed by the onion, celery, scallions and black pepper. Turn the heat down to low and and go in with the thyme and carrot. Mix well.

Cook for 3-4 minutes, then toss in the ribs. Any meaty parts, I’d recommend cutting into cubes. Stir and cook for 3-4 minutes to render out any of the fat on the smoked ribs. Remember you can use smoked Beef, Chicken or Turkey if you don’t eat pork or can’t source the smoked pork ribs.

Turn up the heat to medium / high and add the stock and water, along with the grated ginger. As it comes to a boil, squeeze out the roasted garlic out of it’s skin, directly into the pot. BTW it took 30 minutes for the garlic to roast. I forgot to mention – roast the garlic and squash before you get started with the soup itself. Add the habanero pepper, no seeds and stir. If you want this to have a kick, add the seeds of the pepper.

The squash took 1 hour and 30 minutes to cook through. After the squash cools a bit, scoop out the flesh and add it to the pot. Try to get big chunks if you can.

25 minutes after adding the roasted squash, the soup should be done. Add the remaining salt and parsley. I like this soup to be a bit chunky and not that thick porridge-like stuff you get in North America. Remember to taste it for salt and adjust to your own liking. Be mindful that the stock you use may be loaded with sodium (this is why I add the salt at the end).

The smoky flavors of the smoked ribs, along with the roasting of the squash adds a unique taste to this soup. While it’s ‘light’ it’s also very filling / comforting and for those of us lucky enough to get one of the ribs.. BONUS!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

May 28, 2025February 20, 20203 Comments

I’ve talked about it before! In the Caribbean we do #vegan naturally and what I mean by that is.. we don’t take 15 grains and try to make a burger. We would take those 15 grains (for example) and make several dishes out of them. This Chataigne (aka breadnut) is a delicious example of how we do vegetarian dishes naturally – just part of the commonplace culinary landscape. And to be honest, until the recent Vegan/Vegetarian movement, we didn’t even notice how many of our everyday dishes fall into the “category”.

You’ll Need…

3 medium Chatagine (breadnut)
2 tablespoon vegetable oil
1 medium onion (sliced)
3 tablespoon curry powder
3/4 cup water to cook the curry
1 scotch bonnet (sliced)
5-8 cloves of garlic (divided)
1 tablespoon anchar masalla
1 1/2 tablespoon roasted geera / divided (cumin)
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
3 cups coconut milk
3 pimento peppers (diced fine)

Important! If doing this recipe #glutenfree please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder as some may contain flour.

I’d recommend that you watch the video below featuring my mom and dad along with following with this recipe. As some elements may be better described there.

Rub your hands with coconut or vegetable oil (not mentioned in the ingredients list above). This will form a protective barrier so the natural sap off the Chatainge will not stain and discolor your hands. Using a sharp knife, peel the Chataigne, then cut into segments. Remove the core and discard. Then peel or shred off layers of the inside (very cabbage-like at this point). There will be seeds that you can include in the dish. If you choose to use the seeds (we used about 30%) you will need to remove the tough outer skin (discard) and slice the seeds in half.

Give everything a good wash in cool water and drain. Then heat the oil in a large heavy pot on a medium flame. It’s now time to add the onion and cook for 2-3 minutes.

Now add the curry powder cook 2 minutes to cook off any rawness (you’ll get this rawness at the end if you don’t cook it off now). Add 3/4 cup water, stir well. Go in with the scotch bonnet pepper and 3 cloves garlic grated… followed by 1/2 of the Geera and Anchar Masalla. Stir well, then add the Caribbean Green Seasoning and cook for 2-3 minutes. You will have a lovely thick slurry with a captivating aroma.

It’s now time to start adding the cleaned and prepared Chataigne along with any seeds you decide on using to the pot. As you do, please try to stir. It will seem like a lot at the start but it will wilt down. Do remember to add the salt at this point as well.

Cook for about 5 minutes, then add the coconut milk. My dad grated a couple dried coconuts from which my mom made freshly squeezed coconut milk (watch the video).

Bring to a boil, reduce to a simmer and cook gently with the lid on. 1/2 hr later, we topped it with the remaining garlic (whole cloves) and continued on that gentle simmer (lid on).

Be sure to stir the pot every 15 minutes or so. After 2 hours, add the minced Pimento peppers, mix in well and continue cooking. Yes it does take a while to cook until it’s tender and bursting with flavors. You’ll appreciate the time it takes to cook once you taste this Curry Chataigne.

Bearing in mind that it took 3 hours on that gentle simmer to cook, the last 10 minutes is when you’ll add the last of the roast Geera (ground cumin) and mix in well.

At the 3 hour mark you will have burned off all the liquid and the Chataigne will be tender and ready to enjoy with Sada or Buss-Up-Shut Roti. A CLASSIC Caribbean vegetable curry courtesy of my mom and dad. Much luv and thanks to them for sharing such a traditional recipe with us.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Sauces & Condiments

The Ultimate Scorpion Green Goddess Sauce.

May 28, 2025February 16, 20201 Comment

Along with cooking, gardening (being in the outdoors) is probably my second passion and my way of dealing with everyday stress. While I can’t (I do try though) grow many of the tropical fruits and vegetables I grew up enjoying in the Caribbean, I’ve been VERY successful at growing some of the most insane (HOT) peppers in the world. With that in mind, I give you my Green Goddess Sauce.

You’ll Need…

peppers (assortment | 15-20)
1 teaspoon grated horseradish
5-7 leaves shado beni
1-2 tablespoon olive oil
3/4 cup mayo
1 teaspoon white sugar
1 lime (juice)
1/2 teaspoon sea salt
1/2 small bitter-melon (rough chop)
4-6 cloves garlic

Warning! This can be VERY spicy. Please wear gloves, work in a well ventilated room and be sure to wash your hands with soap and water IMMEDIATELY after handling such hot peppers.

I used a food processor to make this insanely spicy (but flavorful) sauce, but I strongly believe that you’ll get better results (more smooth/creamy) from a high speed blender.

Remove the stems off the peppers (I used all green peppers, except for 1 ripe or red Ghost to give the sauce some specks of red) and give them a wash with cool water – drain/dry. Then you’re basically adding all the ingredients mentioned above into a food processor or blender.

While horseradish is not something you find, nor see being used in Caribbean style peppersauce (hot sauce), it adds a wonderful heat profile the peppers cannot deliver.

In case you’re wondering, I used Trinidad Moruga Scorpion, Pimento (aka seasoning peppers), Habanero and Green ghost (Bhut jolokia) peppers. But you can tame things down with less spicy peppers and of course you can use peppers you have available to you. No bell or sweet peppers will NOT work.

Run everything in the food processor or blender until smooth or to the consistency you like.

The mayo + garlic undertone is just outstanding.. without taking away from the HEAT of the peppers and horseradish. The bitter melon is another key addition which helps to bring all the flavors together and the sugar will help to mellow things a little. Honey would be another great addition if you want to play around with the recipe.

This green goddess sauce will last in the fridge (once you use a sterilized glass container) for 5- 8 months. And if you want to change the flavor a little, warm about a teaspoon full in the microwave (not on a metal spoon obviously) and get ready for a totally different taste… it’s as if it awakens the Caribbean Sunshine!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Classic Caribbean 3 Peas Dhal (pea soup).

February 15, 2020February 15, 2020Leave a Comment

There’s something so comforting about a hot cup of Dhal on a cool (Caribbean people say COLD) rainy Caribbean evening (or cold wintry night in Canada).. when all you want is something to warm your soul like your moms voice! The very same appreciation we have for this humble Dhal, when accompanied with rice and a curry dish of some sort. COMFORTING!

You’ll Need…

1 cup green split peas
1 cup lentils
2 cups yellow split peas
8 cloves garlic (divided)
2 pimento peppers (sliced)
2 shallots (sliced)
10-12 cups water
1 tablespoon turmeric
1 teaspoon Geera seeds (cumin)
6 Wiri Wiri peppers (optional)
1 scallion (chopped)
3/4 tablespoon salt (adjust)
2-3 tablespoon olive oil

Important! 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. Additionally, I have this listed under the Vegan / Vegetarian category, but you will see curry chicken on the plate. Rest assured the 3 Peas Dhal itself is 100% vegan.

Go though the peas/lentils to make sure there’s no debris (sticks, pebbles etc) then wash and drain. In the meantime bring the water to a boil in a deep pot.

Pour the washed peas into the pot with the boiling water and bring back to a boil. Stir and let it go on a medium flame for 2- 3 minutes.

Skim off any froth/impurities at the top and discard. During this time you can prep the other ingredients.

With all the impurities skimmed off, add the salt, turmeric, 4 cloves garlic, shallots (add regular onion if you want), pimento peppers (optional as I know they will be hard to source), scallions and the WHOLE Wiri Wiri peppers. If you don’t have the Wiri Wiri (I’m lucky as I grow them in my garden)peppers , you can use an spicy pepper you have or like using. Or leave out the heat if you wish.

Bring to a boil, reduce to a simmer (no need to cover). 1 hr and 15 minutes later, you can taste for salt (adjust if necessary). I used my traditional wooden swizzle stick and worked it a bit to get it somewhat smooth texture (watch the video below). An electric stick blender will work, But pulse or risk it becoming frothy. IMPORTANT! Remove the Wiri Wiri peppers before you swizzle, whisk or blend the dhal. If they break you will release the heat. You can discard then or remove and place back after the swizzle action. Nice little prizes for the heat lovers you may enjoy a plate or cup of this dhal.

NO! We’re not done. It’s time for the final step where we add that lovely finishing note as our ancestors did. Add the olive oil (vegetable oil will work) to a small pan, add the remaining garlic and cumin seeds and on to the med/high heat. Get to smoking (give the garlic some color), then pour directly onto the soup. This action is called Chunkay. We’re basically tempering the dhal with the cumin, garlic flavor. Do NOT skip this step!

Should the garlic burn during this step, that’s ok. We kinda want that actually.

Note: I forgot to mention above. When it was time to swizzle the dhal, I turned off the stove. But make sure the peas are tender and falling apart first.

Goes well with rice and curry, as a soup on it’s own, add flour dumplings near the end for a dhal + dumpling soup and you can certainly freeze the rest. It usually lasts about 1-2 months in my freezer before I get the craving again or one of my daughters gets to it.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Breads & Bakes

Homemade Plait (braided) Bread.

May 28, 2025February 14, 20201 Comment

This plait (braided) bread is a MUST in Guyanese households during the Christmas season. And why not… you need something to dip into that Guyanese Pepperpot, to soak up all that gravy and slow-cooked goodness. Here’s my take on this classic homemade bread.

You’ll Need…

3 1/2 cups all purpose flour
1 heaping tablespoon dry active yeast
1 1/4 cup warm milk
1 stick butter (1/2 cup – melted)
3/4 teaspoon salt
2 tablespoon sugar
2 tablespoon honey

tablespoon of melted butter to brush onto the finished bread

I’d recommend watching the video below to following along with the kneading and braiding, as it’s better to watch than try to have me describe the process without overly confusing you.

I warmed the milk (luke warm), then added the sugar, honey and yeast to the milk and allowed it to bloom for 15 minutes.

Did you know… Lukewarm actually comes from the Middle English word lukewarme. It was a combination of “luke” and “warm,” and the “luke” part was an alteration of the Middle English word lew, which meant tepid. Tepid means neither hot nor cold…or about room temperature.

In a large bowl add the flour, salt, melted butter and mix. Add the milk/yeast mixture. Then go in with your hands and knead it to a smooth, soft dough. Yes you can use a dough ring on your electric mixer.

Takes about 8-10 minutes to work the dough. Then cover with plastic wrap and let it proof for about 45-50 minutes in a warm spot in your kitchen – it will double in size.

Punch down the inflated dough and divided into 3 equal parts. Knead into smaller dough balls and let it rest for 10 minutes.

Now form long logs with each being the same lenght and thickness. Please watch the video below showing what I did and how to braid them into the bread. Keep dusting the surface and dough with flour as you work.

Place the braided dough on you lined baking sheet and allow it to rest for 30 minutes (place a towel over it).

It will get bigger (so don’t be alarmed). Now into a 375 F oven – middle rack for about 27-35 minutes. Until golden brown basically! (as oven temperatures will vary)

As soon as it comes out of the oven, brush the top of the bread with the melted butter and get ready to enjoy a comforting (yea I said comforting) slice of heaven.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry Seafood

The Ultimate Cherry Rum BBQ Sauce.

May 27, 2025February 10, 20208 Comments

This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce.

You’ll Need…

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (crushed)
2 scallions (chopped fine)
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 cup Demerara sugar
2-3 tablespoon molasses
1 cup sugar cane juice (with ginger)
1/4 cup honey vinegar (apple cider vinegar will work)
1 1/2 cups tomato ketchup
1 cup dark rum (1/4 cup to finish also)
2 tablespoon honey (+ 1 tablespoon)
1 cup cherries (seeds removed)
2-3 tablespoon Worcestershire sauce
1 teaspoon dry mustard

In a deep saucepan heat the olive oil on a medium flame, then add the diced onion and garlic. Immediately reduce the heat to low so we don’t burn the garlic and add the scallions along with the black pepper. Cook gently for 2-3 minutes.

It’s now time to add the cherries (I guess you can use canned cherries if you wish – I’ve never tried that) and stir well and follow up with the orange juice.

Turn the heat back up to medium high and basically all you have to do now, is add all the other ingredients. Bring to a boil.

Important: If you cannot get sugar cane juice, use apple juice. If you have pure sugarcane juice, grate in about 3/4 teaspoon of ginger.

40 minutes later, turn off the heat and use an immersion blender to puree to the consistency you like. For me it was smooth, but thick.

To finish with that pronounced RUM flavor, hit it with a further 1/4 cup of rum and for a lovely balance, add the remaining tablespoon of honey. Allow to cool and store in sterilized containers in the fridge. Can easily last 2-3 weeks.

Did you know that our annual July Month Of Grilling is into its 11th year this year? Stay tuned… I’ve got some delicious offerings (as usual) this year for you.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.