chris de la rosa

As a kid growing up on the islands, I can’t remember mom ever making curry corn. And while it’s quite popular in Trinidad and Tobago and some of the other islands of the Caribbean today, I only started hearing about it about this dish a few years now. While in Trinidad a few days ago my neighbor gave me a sample of her version to try and while it was very tasty, it wasn’t ‘my’ version. Which I’m about to share with you today (filmed/documented back in August of this year). Yes, those of you requesting more vegetarian / vegan recipes will luv this one.

You’ll Need…

5 corn
2-3 tablespoon veg oil
1/2 onion (diced)
3 cloves garlic (crushed)
3/4 teaspoon cumin seeds
2 tablespoon curry powder (your fave)
1/2 scotch bonnet pepper (green one if possible)
4 sprigs thyme
2 tablespoon parsley (chopped)
6-8 cherry tomatoes
1 1/4 cup coconut milk
1/2 teaspoon salt
2-3 scallions

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. Especially the curry powder you use, as some curry powder blends may contain flour as a filler.

If you’re familiar with the traditional recipe for making curry corn you’ll notice some differences in my version. Since I’m using sweet corm I prefer to slightly grill them to bring out even more sweetness and to add a subtle smoky undertone to the dish. You’ll also notice that I didn’t go heavy with the ‘curry’ as I wanted the curry to compliment the flavors of the herbs and corn. Finally I added some diced tomatoes… before you freak out – yes you can add tomatoes to a curry (very natural) as it’s acidity helps to balance the overall flavor of the curry dish.

Since it was summertime I decided to use the burner on my propane grill to cook the curry outside. Start by grilling the corn for about 5 minutes to give them a slight char. As they grill, heat your pot (one with a lid) on a medium flame and add the vegetable oil. Then add the onion and garlic and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the scallions, thyme, parsley (reserve 1/2) and sliced scotch bonnet pepper (add as much as you can handle) and cook on low for a further 2-3 minutes.

Now crank-up the heat and add the coconut milk… bring to a boil.

Cut the grilled corn into 1 inch pieces and add to the pot. Add the salt and mix well to coat the pieces of corn with that rich coconut curry base.

Add the tomatoes (optional), cover (lid) and bring to a boil. Reduce to a simmer when it comes to a boil and let it cook for about 10 minutes. Since I’ used sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit more tough.

Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust and you’re done.

Since I didn’t have Sado Beni (culantro) nor cilantro, I saved some of the chopped parsley to top it when I turned off the stove. While curry corn may sound a bit strange to many of you, I assure you it’s one of the best vegetarian/vegan dishes you’ll ever have. As a side dish or as a snack when hosting friends.. do give this recipe a try.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Simple Heirloom Tomato Salad.

May 28, 2025November 11, 2017Leave a Comment

Even as a child on the islands (I was told) I had an affection for tomatoes. While most of the stuff we get in the grocery stores today lack any sweetness or flavor, and even something as basic as the scent we associate with tomatoes, when I come across Heirloom tomatoes.. they come home with me. You won’t find any two looking the same, their shape will be somewhat weird (at times) and they may not be that uniform red color you’ve been programmed to associate with ripe tomatoes. My favorite way to enjoy such beauties.. raw a salad!

You’ll Need…

4-5 heirloom tomatoes
1/2 medium red onion
1/4 cup parsley

1/3 cup olive oil
1/3 teaspoon salt
1/2 teaspoon pepper flakes
1 lemon
1 clove garlic
1/2 teaspoon oregano
1 shallot

3-4 tablespoon feta (or any cheese substitute if you’re vegan)

* You can make the dressing in advance and store it in the fridge. Shake in a bottle or whisk before using. 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.

* the bunch of red tomatoesyou see in the pic are NOT heirloom tomatoes.. used for staging the pic only.

Wash and remove the stems of the tomatoes. Then slice into wedges and slices. I like a combination of shapes for appeal and texture. Be sure to remove any tough core off the tomatoes, which can be near the stem area. Place the tomatoes in a large bowl as you slice the red onion and chop the parsley.

Finely chop the shallot and crush or finely chop the garlic. Then add it to a small bowl, along with the salt, pepper flakes, olive oil, lemon juice and oregano. whisk to form your simple dressing. Please taste for salt and adjust accordingly as I’ve cut back on the amount of salt I eat. drizzle in some pomegranate juice if you’ve got some – wicked!

Pour the dressing onto the salad (tomatoes + red onion + parsley) and gently mix/toss.

Top with crumbled Feta and enjoy. If you’re doing this vegetarian, you may leave out the cheese or use any substitute you’d normally use in such cases. Some toasted cashew nuts would be a great addition, so too some candied pecans.

The natural sweetness of the Heirloom tomatoes along with this herb dressing will delight any taste-bud.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Traditional Caribbean Salted Pigtail Pelau.

May 27, 2025November 8, 20172 Comments

While salted pigtails may not sound appealing to many people, it’s a key ingredient in many dishes we would consider ‘comfort food’ in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it’s butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I’ve got versions of Pelau using chicken, beef and we’ve even played with a vegan option as well. Check the Recipe Index for those recipes.

You’ll Need…

1 1/2 lbs salted pigtials (cut 1 inch pieces)
1 large carrot (diced)
3 stalks celery (chopped)
1 medium onion (chopped)
1 whole scotch bonnet pepper (don’t break)
1 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
1 teaspoon tomato ketchup
1/4 teaspoon black pepper
1/2 large tomato (cubed)
1 tablespoon veg oil
1- 1 1/2 tablespoon brown sugar
1 can pigeon peas (about 1 1/4 cups)
2 cups parboil long grain (brown) rice
1 1/2 cups coconut milk
1 1/2 cups water
4-5 sprigs thyme
2 tablespoon chopped parsley

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.

I’d recommend getting your butcher to cut the salted pig tails as it can very tough for your ordinary kitchen knife. I used a heavy clever. Rinse the pieces with cool water (about 1 inch) then place in a pot covered with water and bring to a boil. Reduce the flame to a rolling boil and cook for about 30 minutes. Drain, rinse and get ready to season.

To the bowl with the pre-cooked salted pigtails, add the ketchup, Caribbean Green seasoning, black pepper, tomato, onion and grated ginger. Mix well and set aside (no need to marinate).

For this step I’d recommend watching the video below. Heat a heavy pot on a high flame and go in with the vegetable oil. Add the brown sugar and stir. Please use a dry spoon. Your kitchen may go smoky so you may want to open a window and/or turn the fan on above your stove. The sugar will melt, go frothy and finally a dark amber color (do NOT let it go black – STOP immediately if it does and start over). Once you have an amber color, start adding the season pig tails (carefully).

Stir well to evenly coat with that lovely color. Turn, cover the pot and cook for about 4-5 minutes (please stir a couple times). If any liquid formed, burn it off with the lid off, then add the drain/rinsed pigeon peas (you may also use red kidney beans if you can’t source pigeon peas), diced carrot and celery and stir well to pick up that lovely caramel base we created.

Add the washed rice (basically you’ll place the rice in a bowl, cover with water and massage. The water will go cloudy, drain and repeat until the water is no longer cloudy). In the same bowl you seasoned the pig tails, add the water (from the ingredient list above) to swish around to pick up any remaining marinade.. add that water to the pot. You can also add the coconut milk at this point. Top with the sprigs of thyme and the scotch bonnet pepper. Cover and bring to a boil.

Try your best to NOT break the pepper as it cooks or you’ll release the beast (heat). Unless you like that kind of heat. As it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for 25-30 minutes or until the rice is fully cooked.

You may remove the pepper and any of the sprigs of thyme you can easily see. Do taste for salt as we didn’t add any – the remaining salt in the salted pigtails should be enough.. but you’re free to adjust. Cover the pot and allow it to rest for about 10 minutes, then fluff with a fork and serve.

There are those who like their pelau ‘wet’ and if you’re like me, it must be a bit grainy. Should you prefer it ‘wet’ add a bit more liquid than I recommended and you’ll achieve a wet finish. Top with the chopped parsley for a bit of color. An amazing one pot dish, which goes well with a side salad of some sort. Some may say, a coleslaw is needed.. I’m cool with a few slices of cucumber and a wedge of ripe avocado.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Sauces & Condiments Vegetarian

Insanely Spicy Canadian Mother In Law.

May 28, 2025November 5, 20171 Comment

After getting a request for a new “Mother-In-Law” recipe via a YouTube comment , the spicy condiment we use on the side of many curry dishes in Trinidad and Tobago, I decided to do things a little different and do my interpretation of a Canadian version. I believe the name comes from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.

You’ll Need…

2 limes (juice)
1 lemon (juice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro (chopped)
2 cloves garlic
4 HOT peppers
1 green apple (granny smith)
1 red apple (your choice)

Note! Feel free to use as much spicy hot peppers as you like.. do keep in mind that this is a SPICY condiment! I used a combination of Habanero, Scotch Bonnet and another pepper (don’t recall the name at the moment) from my garden. Here’s the original Caribbean version of Mother In Law I shared a while back.

The goal here is to dice everything the same size (except the garlic and peppers which I like very fine), so it’s uniform in texture when it’s served. I diced everything, but you can certainly use a food processor or grater if you like.

Make sure you wash the fruits etc very good, since we’ll be using the skin for additional color (presentation) and texture. Remember to wear gloves when handling the hot peppers and be sure to wash your hands immediately after with soap and water. Additionally, don’t include the seeds and white membrane around the seeds if you’re concerned about the raw heat.

I usually squeeze the lime and lemon juice in the bowl I’ll be mixing everything in, so as I dice and place it there, it will help prevent discoloration of the fruits.

Basically all you have to do is dice (grate or food processor) everything and combine together. I used a bit of celery and green apple to give it a bit more texture and slight tartness. Usually green mangoes are used to achieve this. You may also grate in a carrot and the addition of a cucumber is always refreshing.

Taste for salt after you’ve mixed it all and adjust.

If you find that you don’t have enough liquid from the juices to coat/cover everything, add a bit more lemon juice or vinegar. You may store this in a glass container (sealed) in the fridge for up to 5 days or so. Please allow this to marinate for about 2 hours before serving for best results. This time will be used to bring all those spicy (and sweet) flavors together.

Are you married? How spicy is your mother in law? Did you know there’s also a Daughter-in-Law? More to come.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegetarian

Simple Caribbean Coconut Spinach.

October 21, 2017October 21, 20172 Comments

While we didn’t have ‘spinach’ readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other ‘greens’. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I’ve confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.

You’ll Need…

1 lb baby spinach
2 cloves garlic (diced fine)
2 scallions (chopped)
1 1/2 tablespoon coconut oil
1/4 teaspoon salt (adjust)
1 bird’s eye pepper (optional)
1/4 teaspoon black pepper
1/4 cup coconut milk
pinch freshly grated nutmeg

Wash and drain the spinach. (feel free to use a salad spinner if you have one)

Heat the coconut oil (feel free to use any oil you like) on a low flame in a wide pan, then add the garlic, scallions and black pepper. With your heat on LOW, cook for 3 minutes (don’t burn the garlic please) then add the Bird’s Eye pepper – whole.

You can start adding the washed baby spinach at this point.. it will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and freshly grated nutmeg and turn the heat to med/high. Do NOT cover the pan. Stir well, then add the coconut milk.

As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. I like all the liquid GONE, so I cooked it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.

As I turn the heat off I like to squeeze in a few drops of lemon juice.. this helps to prevent the sort of itch one can get at the back of your tongue when you eat spinach or other greens. A quick and tasty vegan sidedish, you and your family will crave after having it.

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Gluten Free Vegetarian

How To Cook Curry Pigeon Peas (from frozen).

December 2, 2017October 14, 20172 Comments

As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during ‘peas season’ (usually from Dec to mid-June), as it would make it’s way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I’m stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you’d get fresh pigeon peas.

You’ll Need…

2 1/2 cups pigeon peas (green / from frozen)
(water for boiling the peas)
2 tannia (potato will also work)
3 bird’s eye pepper (bird pepper or any spicy pepper you have/like)
1 small onion
5 cloves garlic
2 tablespoon coconut oil (veg oil works great)
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon cumin seeds (geera)
2 tablespoon shado beni (divided – cilantro will also work)
3-4 cups water
3/4 teaspoon salt (adjust)

Note: Shado beni is also known as Culantro. If you cannot get it, feel free to use cilantro. I believe the Tannia is aka coco yam in some parts of the Caribbean.

Important: If doing this recipe gluten free, do go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler.

The first step is to thaw and rinse the pigeon peas, then place them in a deep pot covered with water and bring to a boil. As it comes to a boil, reduce to a gentle boil and cook for 25-30 minutes. This step will help us to remove the sort of ‘”bitter” aftertaste you can sometimes get, plus it will help make the peas a bit more tender. Drain, rinse and set aside.

Peel the tannia and cube into 1 inch pieces, if you’re using potatoes I’d recommend cutting them large as it will be cooked for an hour and 40 minutes or so. Place the peeled and cubed tannia in cool water as we get to cooking, to prevent discoloration.

Heat the coconut oil (any oil will work) in a wide pan (one with a lid) on a medium flame, then add the diced onion and garlic. Reduce the heat to as low as it will go and cook for 2-3 minutes. Then add the bird’s eye pepper, black pepper, 1/2 the shado beni (chopped fine) and cumin seeds. Cook another 2-3 minutes. It’s now time to add your favorite curry powder – heat still on very low. Cook the mixture for another 3-4 minutes as to cook off the raw curry taste.

Turn the heat up to medium and start adding the washed tanni, stir well to coat with the curry base. You can now add the pre-cooked pigeon peas and stir will.

Top with the water, add the salt and bring to a boil (raise the heat to high).

When it comes to a boil, reduce to a simmer and cover the pot (slightly ajar) and cook until tender. In my case it took about an hour and 40 minutes. Add more water if necessary (during the cooking process). Taste for salt near the end and adjust accordingly… you can now crush some of the tannia with the back of your spoon, to help thicken the gravy. As you turn off the stove, top with the remaining chopped shado beni.

I love having this curry peas with hot roti, but it’s excellent with rice, ‘bakes’ and any flat bread as well. Be mindful that it will thicken up as it cools. The same sort of method can be employed if you’re using freshly picked/shelled pigeon peas to make this curry dish.

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