chris de la rosa

Do we really need another Curry Goat recipe? If the technique is different than the ones I’ve already shared, absolutely YES we do! Over the years we done Curry Goat in the Oven, in the Slow Cooker, Coal Pot, Pressure Cooker, and the more traditional low and slow way. However, in none of those recipes did we employ the use of this technique of cooking curry.

You’ll Need…

4-5 lbs goat (with bones)
1 lime or lemon (see note)
1 medium onion (sliced)
10-14 cloves gallic (smashed)
2 1/2 tablespoon olive oil (use your fav oil)
2 heaping tablespoon Caribbean Green Seasoning
2 bay leaves | 1/2 teaspoon black pepper
3/4 tablespoon Anchar Masala
1 teaspoon Cumin seeds (geera)
1 scotch bonnet pepper (see note)
2 1/2 tablespoon curry powder
4-6 pimento berries (allspice)
1 large tomato (diced)
3/4 tablespoon salt (adjust)
water
6 sprigs fresh thyme
2 tablespoon chopped parsley

Notes! May I suggest that you watch the video below as I share valuable washing, cutting, and other important steps in more detail. I used goat meat with bones as I much prefer the deeper flavor I get from doing so. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free requirements. Especially the Curry Powder you use as some may contain fillers. The Anchar Masala can be sourced at your local or online West Indian grocers. In total I used close to two Scotch Bonnet peppers as I enjoy my Curry Goat spicy. You’re free to use as much or less to your own heat tolerance.

In a deep heavy pot on a medium flame, add the oil, followed by the onion and garlic. Cook on low for 2 minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Green Seasoning. Cook for another 3 minutes on low, stirring a few times.

Add the curry powder and stir well. Cook for 4-5 minutes. Now turn the heat up to medium and add 1 1/2 cups water. Followed by the pimento berries, tomato, and Anchar Masala. Should you not have the masala, use 1 teaspoon ground roasted cumin (geera).

The goal here is to cook out the ‘rawness’ of the curry, while building a wicked curry base. Add the bay leaves. The tomato will help us later develop a wonderful gravy and the acidity brings balance to the overall flavor of the curry.

Cook on a rapid boil until all of the liquid is gone. This step will concentrate the overall flavor of the curry. In the video I explained that I want to see the oil we started with, plus get separation when I pass my spatula.

At this point we’ll add the washed and drained goat to the pot. Turn the heat up to medium/high as we want to sear the pieces of goat and in the process coat it with the curry. No we did not season the goat in advance and in the video I explained how and why I washed the the goat with the lime juice.

Turn the heat to medium, cover the pot and let the goat spring it’s own juices as it comes to a boil. After which, turn the heat to med/low and let it cook with the lid slightly ajar for 10 minutes.

Time to move on. Remove the lid, turn up the heat and burn off that liquid.

We now have to add liquid to slowly braise the goat until fork tender. I’ve been asked about using chicken and/or beef stock instead of the water I prefer using. Note that should you use stock, it will alter the taste of the finished curry. If I were to use any stock, it’d go for a vegetable one.

Add boiling water to the pot to cover the goat by about 1 inch or so. Bring to a boil, then turn the heat down to a simmer, add the salt and allow it to cook with the lid on (slightly ajar) for 2- 3 hours. Yes it will take long and as explained in the video, the cook time (getting tender) will depend on how old the goat was when it was butchered. An older goat will obviously take longer to tenderize.

As it came up to a boil I added the sprigs of time and floated a Fatali pepper (optional), which I broke later on to release the heat. Should you want to control the heat of this curry goat, do not add a scotch bonnet at the start when we did. Instead, float a WHOLE pepper at this point and Do NOT break it. Near the end, remove the pepper and discard. You’ll get a subtle kiss of heat and tons of flavor from the oils on the skin of the pepper.

Remember to stir every 20 minutes or so and make sure there’s water so it doesn’t burn (add if necessary). After about 2 and 1/2 hours, check to see if it’s tender to your liking and you may as well taste and adjust the salt now.

Once you’re happy with the salt and tenderness, adjust the gravy (turn up the heat to thicken.. but keep in mind that it will thicken as it cools). Final step is to add the parsley and turn off the stove. Since goat can be fatty (unless you use lean boneless), I find that the parsley cuts the fat a bit. Traditionally you’d use Shado Beni (culantro) or cilantro (coriander) instead.

We didn’t season and marinate the goat over night, however you’ll be pleasantly surprised how delicious this Curry Goat is.

Low and slow is the game. Yes a pressure cooker will cut the time by about 75%, but I can guarantee you, it will not be as tasty.

Peach Chow.

May 27, 2025September 14, 2023Leave a Comment

Over the years I’ve shared many traditional (mango, cucumber, pineapple and Pommecythere), along with nontraditional type Chow recipes with you. Including ones made with Cherries, Grapes, and Strawberries. Surprisingly I’ve never shared my Peach Chow with you. Until today!

You’ll Need…

5 Peaches (firm)
3-5 cloves garlic
3 leaves Shado Beni (aka chando Beni or culantro)
1 scotch bonnet pepper
1 fatali pepper
2 lemons (juice)
1 lime (juice)
3/4 teaspoon sea salt
1 small red onion (sliced thin)
* water

Note! Please watch the video below to see how easy it was to cut the peaches into wedges and why using firm peaches which are air-dried first, gives you best results. The type of hot pepper you use is up to you. Chow is supposed to be spicy, but you’re free to tailor this to your own liking and heat tolerance. Reminder – wash you hands with soap and water after handling hot peppers.

Give the peaches a rinse then remove the seeds (stone, pit) and cut into segments. At this point I like for the pieces to air dry for about 30 minutes.

Try you best to get firm peaches as the more ripe (softer ones) will have the tendency to go to mush easily.

Add the salt, garlic and hot pepper you decide on using to your mortar and crush until smooth. To control the heat a bit you may adjust the amount of pepper you use and should you want… remove and discard the seeds and white membrane surrounding the seeds. Be mindful that the smashing action may cause it to splatter and get to your eyes.

I like squeezing the citrus juices directly into this mixture so I can somewhat rinse the mortar out with it and collect all that spicy garlic goodness.

In a large bowl with the peach wedges, add the thinly sliced red onion and top with the chopped Shado beni. Then pour the spicy juice directly over it all.

Since we air-dried the peaches for a bit, you’ll find that the chow base (juices) will soak in and get deeper into the peach and not just sit on the surface. Give it a good mix and allow it to sit for about 30 minutes in the fridge before you jump in to enjoy. Yea, taste for salt and adjust.

Providing you used firm peaches, it will keep in the fridge for about 1 week. Feel free to add a bit of water should you want more of the sauce. Yes, as a lil fella on the islands we enjoyed that juice as much as the actual fruit we used.

Should you not be able to source the shado beni, cilantro (aka coriander) is an excellent replacement.

Gluten Free Side Dishes Vegetarian

Carilie (bitter melon) Mother In Law.

May 27, 2025September 8, 20233 Comments

Mother In Law? If you’re not from Trinidad and Tobago or the other parts of the Caribbean you may not know what this dish is and why it’s called Mother In Law. I strongly believe the name stems from it being a VERY Hot n Spicy condiment.. the sort of trait we generally associate with one’s Mother In Law. But that would be a guess. Should you know a different explanation, please share in the comment section below. I know I said that the Roasted Pepper Choka was the ultimate condiment (side) to curry dishes, however this Carilie Mother In Law could also lay claim to that title.

You’ll Need…

2 Carilie
2 limes (juice)
2 medium carrots
5-8 chives
1 medium red onion
6 cloves garlic
3/4 teaspoon sea salt
1 scotch bonnet pepper
2 fatali peppers
1 pimento pepper (aka seasoning pepper)
6-10 leaves shado beni
1/2 cup white vinegar

Notes. With the Carilie (bitter melon) I explained in the video below that I had 1 which was fully mature (which was used in the food processor) and the other wasn’t fully mature (different flavor), which was sliced thinly. Ultimately the goal was to not only have different flavors from the Carilie, but textures as well. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten fre dieary requirements.

Carilie – Momordica charantia commonly called bitter melon, goya, bitter apple, bitter gourd, bitter squash and balsam pear.

Give everything a rinse with cool water. Then rough-chop the onion, peppers ( I used Scotch Bonnet, Fatali and Pimento Peppers… use any HOT peppers you have available), carrots and chives. Please note that as explained in the video below, the Pimento pepper is not hot, but the flavor is simply amazing. If you can source it at you local West Indian market, may I recommend getting a couple.

With the mature Carilie, I cut it down the center, removed the inner seeds area with a spoon and gave it a rough chop as well. To make it easier work for my food processor. You may use a blender or hand-chop everything as it was traditionally done back in the day.

Place the onion, garlic, salt, peppers, carrots, shado beni (chadon beni) and chives into the food processor. I used a red onion as it’s much milder in flavor than the everyday onion, plus the red color makes it more attractive looking at the end.

Squeeze in the juice of the limes.

May I recommend that you pulse and not have it on a continuous speed or you may end up with a puree. This is supposed to have a bit of texture to it. Should you want to add more hot peppers do so, and remember to wear gloves and wash your hands with soap and water after handling hot peppers.

With the other (non-mature) carilie, cut it into 3-4 parts, then remove the core (see the video below), then slice as thinly as you can.

Mix everything together and add the white vinegar.

If you wanted to add another flavor to things (I prefer it like this) add a 1/2 teaspoon of ground roasted geera (cumin). Store in a container in the fridge for up to 2 weeks. Adjust the salt if you find that it’s overly tart. Another excellent side to curry dishes.

Are you a spicy Mother In Law?

Gluten Free Vegetarian

Delightful Curry Tomato.

September 7, 2023September 5, 20231 Comment

Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.

You’ll Need…

3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives

Notes! 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 curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.

Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.

Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.

Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.

The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.

Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.

Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.

A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.

Gluten Free Vegetarian

How To Prep Eggplant For Wintertime Choka.

May 27, 2025August 28, 2023Leave a Comment

I spoke about my adoration for Baigan Choka in my cookbook and how it’s one of those dishes that takes me back to innocent days of being ah lil fella on the islands. Served with hot Sada Roti and a thick wedge of Zaboca (avocado) and a cup of warm Cocoa Tea or Milo. That is Comfort Food!

This is not a recipe post but about convenience and a means to save a TON of Money. Allow me to explain. Baigan (Eggplant, Melongene or Aubergine) Choka is BEST when the Baigan or Eggplant is fire roasted.. that’s a fact! Yes you can roast the eggplant in the oven or nuke it in the microwave, but the resulting Choka will not be the same. While the temperature is nice outside heading to the BBQ or Grill outside is not an issue, but winters in Canada can be VERY Harsh. The mercury dips below -40 C late January – early February. No one wants to go outside even for bread, milk nor eggs, yet alone grill eggplant.

Then there’s the cost of Eggplant (especially since COVID), at retail (in Canada) it can range between $1.99 to $3.50 a lb. However during the summer months (near the end of August) you can get bushels (or 1/2 bushel) when farmers are harvesting their summer’s crop at a reasonable rate. My basic math, I’d guess it ranges between .35 and .55 cents a lb.

You’ll Need…

grill (propane, wood or charcoal)
bulk eggplant
Scotch Bonnet peppers (optional)
pairing knife
couple spoons
tongs
baking trays (I used 1 large and 2 smaller ones)
bucket or rubbish pail
freezer containers
table to work on

While your grill comes up to a HIGH temperature (ranged between 550 F and 700 F), all you need to do is give each eggplant a few cuts (or stabs), especially the thickest areas. This will allow for quicker cooking and for the steam to vent as they roast.

Some people may decide to stuff those cut with slices of garlic, but I’m not a fan of that step. I much prefer to add my raw garlic when I assemble the dish later on.

It’s just a matter of placing the pierced eggplant onto the grill and roast until they are fully cooked inside (about 20-30 minutes). Remember to flip them so all sides get in contact with the flame. May I recommend that you try to get all the same size for each batch of grilling. I started with my large ones, then moved on to smaller ones … this way I know they cook time would be the same for each in the batch.

The container I used was determined by how much I needed for a meal in my home, so all I’ll need to do is thaw one container and everyone would be sorted at breakfast or dinner. They were found at a local wholesale grocery where restaurants shop (all restaurant supply shops will have them) and they were under $12 for 50 (tub and lid). If you don’t have a lot of space in your freezer you may use freezer zipper bags as they can lay on each other. Or you can rock your vacuum sealer.

Once fully cooked (the skin will be burnt and hard in some cases), it’s time to get started. My setup was as follows. I had a large bowl next to my large baking sheet and the smaller baking tray was used to transport the roasted eggplant to the table. I placed two roasted eggplant onto the large baking sheet, then using my pairing knife I cut them open (watch the video below) and scraped the cooked insides out with the spoons. That flesh was put into the large bowl to cool.

May I recommend that if you’re using a propane grill that you have an extra tank of gas. While I do have 3 tanks.. yup! I ran out of propane (they were all empty) and had to stop to go to the Costco to get them refilled. In doing so mid-roasting (having to stop), those eggplant which were 1/3 cooked, became dark and discolored on the inside when I finally got back to them.

As you work your way though the roasted eggplants, toss the skins into your rubbish container (you may compost). I worked my way through a batch, then I added more to the grill so I’d have time to rest between roasting and scraping.

Once cooled a bit I started to fill all of the containers with the appropriate amount. Please keep in mind that there’s liquid in eggplant and liquid expands when frozen. Leave a bit of space at the top to compensate for that expansion. Additionally, I knew I’d be adding roasted Scotch Bonnet Peppers at the top, so even more space was left in my case.

Refer to the image below. As you work your way through the roasting and scraping you may encounter a few with mature seeds and a bit of discoloration. My mom hates this in her Choka and with her as my teacher – I dislike too! So that area made it’s way into my rubbish pail. Not a big deal, but you can decide what you want to do if that’s the case.

One of the questions I received on Instagram was if I added salt or anything else into the containers. No What I do is thaw a container, crush the pepper along with salt and raw garlic in my mortar. I then add the thawed eggplant to the mortar and with my pestle I crush that too. Top with thinly sliced onions and temper (chunkay) with smoking hot oil. Stir! So no salt at this point and don’t worry about crushing the eggplant smooth now.

After I worked my way through all of the eggplant and had it all in containers I could then count the yield and know exactly how many peppers I’d need to roast. By roasting of charring (blister) the peppers, you get a wicked smokey flavor along with the heat.

Some of the containers were scheduled to be delivered to my parents in Toronto and knowing my dad does not tolerate spicy foods, those containers didn’t have any need for roasted peppers. Should you not be able to handle an entire scotch bonnet pepper, may I recommend you skip this step and add raw pepper when you make the actual Choka, in the amount you can handle. Or divide the roasted peppers accordingly in your containers. Wear gloves when cutting/handling the peppers. You may use any hot peppers you enjoy or can source.

NO I didn’t wash the eggplant as I only needed the insides, but the peppers were washed and air-dried before roasting. However if your eggplants comes with dirt on them, hose those suckers down!

Allow them to cool COMPLETELY before freezing! Save money and enjoy the convenience.

Gluten Free Seafood

Caribbean Stewed Tuna (from a can).

August 23, 2023August 23, 2023Leave a Comment

While mom’s choice for making this dish was always canned (we say ‘tin’ in Trinidad and Tobago) Salmon, using tuna which can be a lot cheaper, is just as tasty. A wonderful weekday dinner, served with steamed or boiled rice (your choice of rice) and sides of sliced avocado and cucumber. You’ll be eating in as much time it takes to cook the rice as this stewed tuna takes less than 15 minutes.

You’ll Need…

2 cans Tuna (in water)
2 scallions (chopped)
1/2 medium onion (sliced)
1 tablespoon tomato paste
1 teaspoon lemon juice
3 cloves garlic (crushed)
1 medium tomato (diced)
2 sprigs thyme (leaves only)
1 tablespoon olive oil
1/4 teaspoon black pepper
1 tablespoon chopped celery leaves (optional)
1 teaspoon tomato ketchup
salt (see notes below)

Notes! I used celery leaves at the end, but you’re free to use parsley, cilantro or culantro (shado beni). While I didn’t want this spicy and didn’t use any hot peppers, you can tailor the heat to your liking by adding hot pepper/s of your choice. Should you be doing this recipe gluten free, please go through the full list of ingredients, especially the canned tuna you use, to make sure they meet with your specific gluten free dietary needs. I didn’t add any salt as I find that the sodium content in canned foods can be high, however you can taste and adjust near the end of cooking.

Heat the olive oil (or any oil you decide to use) on a medium flame, then add the onion, followed by the garlic and scallions. Turn the heat down to low and cook gently for 2-3 minutes.

Follow up with the tomato, black pepper and thyme leaves. You may want to turn the heat up to med/low at this point. Stir well and cook for another 2-3 minutes to soften everything.

Add the tomato paste and stir to combine.

It’s then time to add the tuna, along with the water from both cans and the tomato ketchup.

Stir well.. break up the tuna chunks if you wish and cook on a medium/low flame for 4 minutes. Top with the celery leaves and hit it with the lemon juice as you turn off the stove. Remember to taste for salt and adjust to your liking.