How to Make Chicken Chow Mein at Home.

May 27, 2025January 22, 2024Leave a Comment

I’m a huge fan of Guyanese Style Chow Mein and while this is not such a recipe, you will see some similarities in this version. If you grew up in Jamaica, Guyana or Trinidad and Tobago (where Chinese Indentured Labourers “settled”) you grew up being exposed to excellent Chinese food, so it’s common for us to boast about our version of Chinese food.

You’ll Need…

2 lbs chicken breast (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon veg oil (divided)
1 medium onion (sliced)
2 cups bell peppers (rough chopped)
1/4 lb mushrooms (sliced)
3 cloves garlic (diced)
1/4 lb veg mix (kale, carrot, purple cabbage and brussels sprouts)
1 tablespoon grated ginger
1 tablespoon sweet chili sauce (optional)
1 tablespoon Hoisin sauce
1 Tablespoon Oyster sauce
1 tablespoon Mushroom Flavor Soy Sauce
1 package Chow Mein noodles | 1 teaspoon veg oil
1/4 cup water | 1 teaspoon Sesame Oil (add more?)

Note! Please use the video below as a guide to follow along as much more about the recipe is discussed there. If you want to add a kick to the Chow Mein, feel free to add a couple diced bird’s eye peppers or a teaspoon of your fave peppersauce. Should you want, you may marinate the chicken breast with a teaspoon of Caribbean Green Seasoning. I didn’t as explained in the video.

Heat 1 tablespoon of oil in a pan on a med/low flame. Season the chicken breast with salt and black pepper and add it to the pan. Cook for about 10-12 minutes (until fully cooked) and then set aside to cool. Be sure to flip them every 3 minutes while cooking so they cook evenly. I used chicken breast, but thighs are an excellent option as well.

As mentioned in the video I used a Guyanese style noodles for this recipe. Basically I cooked it according to the package instructions, except I cut back the cook time as explained in the video. As you drain it, rinse the noodles with cold water. Drain, then mix in one teaspoon of veg oil and toss. This will stop the cooking process and stop the noodles from clumping. Set aside.

Let’s create the sauce we’ll be using to pull everything together. In a bowl combine the Hoisin, Oyster and Soy sauces. Then add the grated ginger and Sweet Chili sauce. You may leave out that sweet chili sauce if you want, but may I recommend that you put 1 teaspoon of white sugar.

Heat the remaining 2 tablespoons of oil in a wide pan or wok on a medium flame, then add the onion, bell peppers and sliced mushrooms. Stir well and if you’re using a wok, make use of the side of the work to spread things out so they cook evenly.

I cheated and used a pre-packaged bag of vegetable mix (rinsed). But you may opt to use any vegetables you have on hand or prefer. Typically I’d use chopped cabbage, scallions and broccoli. After 3 minutes, you may add the other vegetables and stir well. Add the garlic at this point as well, so we don’t risk burning it.

2 minutes after adding the vegetable mix, create an opening in the center of the wok and pour in the sauce mix we created. Swish around 1/4 cup of water in the same sauce bowl to rinse it and pour into the wok. We’re essentially heating the sauce.

Slice the chicken and add it to the wok, give everything a good mix at this point.

After a minute or so, add the precooked noodles to the wok and again, mix well!

After 2-3 minutes everything should be heated through and coated with the wicked sauce we created. You’ll notice that the only salt we added was when we cooked the chicken. The sauces we combine will have a sodium element to them, so this is when you should taste the Chow Mein and adjust the salt to your liking. I forgot to mention that when we added the onion etc to the wok, you may add 1/2 teaspoon white pepper if you wanted. I’m not a fan of white pepper.

It’s important that you prep your ingredients in advance as this is a quick dish to put together. As you turn off the stove, drizzle on the Sesame oil and give it a final stir.

Meat & Poultry Soups & Stews

The Best Oxtail Soup Recipe You’ll Ever Taste!

May 29, 2025January 15, 2024Leave a Comment

As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.

You’ll Need…

3 lbs oxtail
1 lemon (juice)
1/2 tablespoon sea salt
1 teaspoon black pepper
2 tablespoon olive oil
2 large carrots
2 1/2 lbs pumpkin
1 tablespoon olive oil
1 medium onion (diced)
1 tablespoon olive oil
8 cloves garlic (smashed)
6-8 sprigs thyme
3 scallions (chopped)
1/2 teaspoon black pepper
1/2 cup hot water
1 cup yellow split peas (washed)
8-10 cups hot water
3/4 tablespoon salt
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet Pepper
2 tablespoon coconut cream (or 1 cup coconut milk)
3 large potato
2 large sweet potato
6-8 medium eddoes
10-15 okra
1 tablespoon tomato paste
5-8 cups water
1/3 lb baby spinach
1 1/2 cup all purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup water (adjust)

Notes! May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.

Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.

Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.

It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.

Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.

After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).

Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.

I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.

This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.

At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.

One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.

Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.

Serve HOT!

Seafood

Curry Pigeon Peas With Shrimp.

January 15, 2024January 9, 2024Leave a Comment

With this recipe I’ll be using frozen pigeon peas as it’s readily available where I live. However, should you have access to freshly picked and shelled peas, you’ll get better results. Curry Pigeon Peas on its own is very delicious and while I’ve shared several ways to boost this dish, it’s only today that we are exploring adding some shrimp to the recipe.

You’ll Need…

1 1/2 lb pigeon peas
1 1/2 lb shrimp (small/medium)
1 lemon (juice)
6 medium potatoes (1/4)
3 tablespoon olive oil (divided)
1 tablespoon Caribbean Green Seasoning
1 medium onion (sliced)
1 scotch bonnet pepper (sliced)
6-8 cloves garlic (smashed)
1 tablespoon salt (divided)
1 teaspoon black pepper (divided)
2 tablespoon curry powder
4-6 dried curry leaves (optional)
1/2 cup water (cooking the curry base)
3-4 cups water
1 teaspoon anchar masala
1 teaspoon ground roasted cumin (geera)
2 tablespoon chopped Shado beni (culantro)
5-7 wiri wiri peppers (optional)

Notes! Please follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I enjoy SPICY foods, however you may leave it out or use in the amount you can tolerate.

Devein the shrimp and wash with the juice of the lemon and cool water, drain and season with 1/3 of the salt, 1/2 the black pepper, 1 tablespoon olive oil and the Caribbean Green Seasoning, stir well and let it marinate for about 10 minutes.

May I recommend that you do this step in advance. Place the frozen peas in a pot covered with water and bring to boil. Reduce the heat to a rolling boil and cook for 20 minutes. Repeat this step for another 20 minutes, then drain and set it aside. (explained in the video)

Heat your saucepan on a medium flame, add the shrimp and stir well to quickly cook. All we need is about 2-3 minutes, before you remove them and set them aside for later (we don’t want to over cook the shrimp).

Add the remaining oil to the pan along with the onion, garlic, remaining black pepper and scotch bonnet pepper. Turn the heat down to low and cook for about 3 minutes. At this point add the curry powder and curry leaves (optional) and stir well. Your heat must still be low as you don’t want to burn things.

Four minutes after adding the curry powder, add 1/2 cup of water and turn the heat back up to medium. This step will cook out any rawness from the overall curry dish.

After 5 minutes, crank up the heat to burn off ALL liquid until we can see the oil we started with. Be sure to stir so nothing sticks to the pot. Now add the pre cooked pigeon peas along with the potato to the pan and stir well to coat.

Add the remaining salt and 3 cups of water to the pot and bring to a boil. Then reduce to a simmer and cook for about one hour. Add more water should you need to, during the cooking process.

At this point the peas should be tender and the potatoes falling apart. In goes the Anchar Masala and ground roasted Cumin, stir well and then add the previously cooked shrimp.

Cook for one minute before turning off the stove. Here’s when you’ll add the wiri wiri peppers (whole – DO NOT BREAK) along with the chopped Shado Beni (stir). Should you not be able to source the shando beni, add cilantro (coriander). The whole wiri wiri peppers are for those of you who enjoy that extra KICK with your curry.

Serve with hot rice or with Sada Roti.

Drinks Gluten Free

Refreshing Passionfruit Sorrel Drink.

January 8, 2024January 8, 2024Leave a Comment

While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.

You’ll Need…

1 1/2 cup dried sorrel
4 cloves
1 small stick cinnamon
10 cups water
1 bay leaf
3 slices ginger
1 small orange (sliced)
1 1/2 cups sugar
3 large passionfruit (cut in half)
1/2 lime

Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.

Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.

Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.

As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.

Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.

Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.

Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.

Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.

Store in the fridge for at least 2 weeks.

Meat & Poultry

One-Pot Stewed Beef with Red Beans for a Quick, Easy Dinner.

January 9, 2024January 4, 20241 Comment

Yea not so much quick, but hear me out. Cook a large batch and freeze (and thaw), for days you want a quick dinner with steamed rice or maybe you have time to make hot Sada Roti. This combination of tender beef and red kidney beans is a rich and delicious coconut gravy, with hints of herbs and ginger. Simply Delicious!

You’ll Need…

3 lbs stewing beef (large cube)
1 medium tomato (diced)
1 medium onion (diced)
7 cloves garlic (smashed)
1 teaspoon black pepper
3/4 tablespoon salt
1 tablespoon Worcestershire sauce
1 scotch bonnet (cut in 1/2)
1 teaspoon grated ginger
1 1/2 tablespoon Caribbean Green Seasoning
1 tablespoon olive oil
1 3/4 tablespoon golden brown sugar
2 cups water
1 1/2 cups coconut milk
1 large can Red Kidney Beans (rinsed)
2 tablespoon chopped parsley

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the ‘browning’ step, which is essentially the base of this recipe. If doing this recipe gluten free, please go through the full list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the Worcestershire sauce.

Wash the pieces of beef (any cheap cut will work) with the juice of a lime or lemon or 1/4 cup white vinegar and cool water (not mentioned in the ingredient list) and drain. Then season with the salt, black pepper, onion, ginger, tomato, Scotch Bonnet (optional), Caribbean Green Seasoning and Worcestershire sauce. Should you have time, allow it to marinate in the fridge for at least 2 hours.

Use the video as a guide for this step. Place a deep pan (heavy one will work best) on a med/high flame and add the oil and brown sugar. The sugar will melt, go frothy, then a deep amber. At this point is when you’ll add the seasoned beef to the pot (carefully) and stir to coat with the caramelized sugar (no the dish will not be sweet). Should the sugar go BLACK, you need to STOP immediately. Allow the pot to cool completely, wash it and start over with a dry pot. If not, you’ll be left with BITTER tasting beef.

Place the lid on the pot (slightly ajar), turn the heat down to med/low and cook for 15 minutes. It will sprout natural juices. Remember to stir a couple times.

Now remove the lid, crank up the heat and burn off that liquid to the point where you see the oil we started with at the bottom of the pot.

Once all of the liquid is gone, add the coconut milk and stir well. Then pour the water into the same bowl you marinated the beef in, swish it around to pick up remaining marinade.. pour that water into the pot now. Stir well.

Once it comes to a boil, reduce it to between a rolling boil and a simmer (med/low flame) and allow it to cook for 30 minutes.

At this point we’ll add the kidney beans (any large bean will work) and bring back to a boil. Reduce to a simmer, lid slightly ajar and cook for another 30-35 minutes. Basically until the beef is tender. I explained why we added the beans at this point in the video.

During the cooking process, keep an eye on the liquid level and add more water should you need to. Once the beef is tender, adjust the salt to your liking. Determine if the gravy is at the consistency you like (cook longer to thicken or smash some of the beans, should you want it thicker). Keep in mind that the residual heat in the pot will further cook and thicken the gravy.

Once you’re happy with the results, add the parsley as you turn off the heat.

Are you interested in the chicken version of this dish?

Vegetarian

Masala Mushroom Recipe.

January 9, 2024January 3, 2024Leave a Comment

If you’re looking for a quick and tasty meat free (vegan/vegetarian) dish banging with exotic flavors, look no further. This Masala Mushroom is guaranteed to deliver, without being overly bold with spices. And it works great with basic button mushrooms, which can be very affordable.

You’ll Need…

2 lbs mushrooms (cleaned and cut in 1/2)
3 tablespoon coconut oil (divided)
1 teaspoon salt (divided)
1/2 medium onion (sliced)
5-7 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1/4 teaspoon black pepper
1 medium tomato (diced)
1 1/2 cup water
1/2 teaspoon cumin seeds (geera)
1 teaspoon Anchar masala
1 1/4 tablespoon curry powder
1 tablespoon Caribbean Green Seasoning
2 tablespoon cilantro (chopped finely)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Additionally you may make this as spicy (hot pepper) as you can tolerate and the Anchar Masala can be found at your local West Indian grocer or online.

Prep the ingredients as necessary.

Place a wide frying pan on a med/high flame with 1/2 of the coconut oil, then add the mushrooms and stir well.

Add 1/2 the salt and cook on the high heat for about 8-10 minutes. The mushrooms will shrink, let out moisture (this is why we need a wide pan) and take on color, as that liquid evaporates. We need that color to happen as explained in the video. Set the mushrooms aside and get a saucepan on a medium flame.

Add the remaining coconut oil, onion and garlic. Turn the heat to low and cook gently so we don’t burn the garlic, for about 3-4 minutes.

After which you’ll add the Scotch Bonnet, black pepper and cumin (geera) seeds and continue cooking. Four minutes later add the curry powder and Caribbean Green Seasoning and stir well. Continue cooking on a low heat.

Now add the remaining salt, turn up the heat to medium/high and add the water. Bring to a boil, then add the Anchar Masala and diced tomato. Cook on a medium heat for about 4 minutes.

At this point I used my stick blender to puree everything to give me a sort of thick sauce or gravy, before adding the previously cooked mushrooms to the pot. This step is optional, but I like the overall texture of the gravy by doing so.

Bring it back up to a boil and all it needs now is a couple minutes to heat through the mushrooms and for them to absorb that lovely curry goodness we created. Taste and adjust the salt to your liking and as you turn off the stove, add the cilantro (or Shado Beni).