chris de la rosa

You never really associate baked beans with the Caribbean, but it was a norm in our home and the more I speak to others around the Caribbean I’m finding out that it’s not that uncommon. Unfortunately, it was the stuff from a can… which mom did wonders with, by adding other local ingredients to add additional flavor and to help stretch 1 can (say ‘tin’ in the Caribbean) for a family of 6 (actually I don’t think dad ate it, since he didn’t fancy ‘sweet’ food’). This recipe is my rendition of baked beans Caribbean style – from scratch!

You’ll Need…

2 cups white pea beans (aka navy beans)
3/4 lb salted pig tails (cut into pieces and prepared)
1 tablespoon Worcestershire sauce
2 cups water
3 cup chicken stock
1 large sweet onion
1 heaping tablespoon brown sugar
1/2 teaspoon prepared mustard
1/4 cup molasses
1/2 cup ketchup
8-10 allspice berries
1/4 teaspoon nutmeg
1/2 scotch bonnet pepper
2 tablespoons cider vinegar

Note: To help with cooking time you can soak the beans overnight. In this case I didn’t and it took very long to cook.. but I think that’s the idea with such recipes – low and slow.

Prepare your salted pig tails (cut into 1 inch pieces, boil in water and drain) If you don’t know how it’s done, CLICK HERE to watch a demo video. Basically you’re doing this to help remove most of the salt the pig tails are cured in and to help tenderize the meat. TIP – You may want to ask your butcher to cut the pig tails into small pieces for you or you can ruin your everyday kitchen knife.

In a heavy pot on a low flame, add the pieces of prepared pig tails and onions and cook for 3-5 minutes. The fat from the pig tails will render enough grease to soften and fry the onions. As it cooks, go in with the all-spice berries, nutmeg and scotch bonnet pepper. Do not add any of the seeds of the scotch bonnet or the white membrane surrounding the seeds unless you want that raw heat. Remember to wash your hands with soap and water immediately after handling such hot peppers.

It’s time to add the washed beans to the pot, then the other ingredients. Raise the heat and bring it to a boil.

As it comes to a boil, turn the heat down to a gentle simmer, cover and let it go for 3.5 to 4 hours (until tender). Remember to give it a stir ever so often. You can certainly make this in a slow cooker or in the oven in an oven proof dish (covered). I guess the original way of making this is in the oven, thus baked beans.

You will notice that I didn’t add any salt in the ingredient list. The residual salt from the salted pig tails and the ton of sodium in the chicken stock was enough to properly season this baked beans. However, I encourage you to taste it near the end and adjust it to your own liking.

If for some reason (remember as it cools it will thicken up) you find that it’s not as thick as you’d like for it to be, you can always use the back of your spoon to crush some of the beans.

Remember to remove the all-spice berries (they will double in size as they cook) before serving. If pork is not your thing, you can also use salted beef with great success. I assure you that once you’ve had a bowl of this Caribbean style baked beans you’ll never reach for the canned stuff again. Prove me wrong!

Caribbean Saltfish Fried Rice Recipe.

May 28, 2025December 30, 20153 Comments

I grew up in a house where food was NEVER wasted, so ‘butter’ containers (empty ice cream, butter and margarine containers mom would wash and reuse) stacked in the fridge was a norm. Usually packed with whatever leftovers there was from the night before. So finding the same in our fridge is not that surprising. This fried rice recipe is something I usually do when I want something quick, filling and delicious to eat and I have some leftover rice in the fridge.

You’ll Need…

2-3 cups cooked rice (chilled)
1 scallion
1 shallot (diced)
2 tablespoon veg oil
1/4 teaspoon black pepper
1 cup diced bell pepper
2 cups chopped cabbage
1/2 teaspoon Chinese 5 spice powder
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 cup prepared salted fish (cod)
1/2 scotch bonnet pepper (no seeds)

* To learn how to prepare the salted cod (saltfish) for use, click >> Learn How To Prepare Salted Cod For Use.

Prepare your salted fish (soak, boil, drain, strip/shred..set aside). The reason you do this is to remove most of the salt it’s cured in or it would be too salty for use.

Chop and dice the shallot, scallion, cabbage, bell pepper and scotch bonnet pepper. Please wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do NOT use any of the seeds of white membrane surrounding the seeds. That’s where the ‘real’ heat is.

Make sure the rice is chilled so when the fried rice is done cooking it will have a lovely grainy texture. My rice was cooked in salted water.

Heat the veg oil in a pan and add the pieces of salted fish and cook on low heat for 3 minutes.

Then add the shallot, diced pepper, scotch bonnet and cook on medium heat for 2-3 minutes.

Go in with the black pepper and five spice powder and give everything a good mix. Now add the cabbage, soy sauce and sesame oil before adding the pre-cooked (chilled) rice. Heat at medium-high. Mix well and heat though.

After 4-5 minutes the rice should be heated through.. add the chopped scallions, turn off the heat and mix well. Taste for salt. Since I cooked the rice in salt, added soy sauce and the residual salt from the salted fish, I didn’t have to add any salt to the dish… but adjust accordingly.

In under 10 minutes you’ll have a delightful dish for two, packed with amazing Caribbean flavors. If heat is not your thing you can certainly leave out the diced scotch bonnet pepper or use a more tame pepper if you wish. Yet another great way to put leftover rice to use. ENJOY!

Drinks

Festive Champagne Sorrel Drink Recipe.

January 18, 2016December 28, 20152 Comments

Sorrel and homemade ginger-beer are two drinks you’re guaranteed to find being enjoyed in just about every Caribbean home you visit during the Christmas season. Even after we moved to Canada, it was our yearly tradition to source out a grocery store which stocked the dried petals of sorrel or have relatives who would be visiting stock their suitcases with a package or two on their way up. The odd time we could get the fresh flowers, it was a welcomed bonus (like finding buried treasure). It’s funny how after so many years of using the dried stuff, you almost prefer it to the fresh ones now.

Here’s my take on taking the traditional way of making our delightful sorrel drink and adding a bit of flair to it with Champagne or sparkling wine.. you can thank me later!

You’ll Need…

1 – 1 1/2 cups dried sorrel
1/2 cup sugar
thick slice ginger
1/2 large orange (slices)
6 cups water
1 bottle sparkling wine (or champagne)

* grapes and orange slices for garnish. You can add a bit more sugar if you wish, but do keep in mind that the champagne will already be sweet.

Place all the ingredients in a sauce pan (except the champagne) and bring to a boil, stir well to make sure the sugar melts. Reduce to a simmer for 5 mins. Turn off the heat, cover the pot and let it steep until it cools (about 2 hours).

When it cools, you’ll need to strain it into another container. Then strain it again to make sure you get all the possible debris out (as you can see from my second strain). Use a fine mesh strainer or cheese cloth. Discard the remnants.

Pour the cool/strained sorrel mix into your serving container and chill. When you’re ready to serve, open your champagne or sparkling wine and pour in. Toss in some fresh cut orange slices to garnish. You can freeze some seedless grapes and use as ice cubes in the glasses you’ll be serving your champagne sorrel in. Remember if you use ice it will thin-out the drink and change the consistency and flavor.

If you’re looking for a wicked drink to serve up on New Year’s eve or to introduce your friends to one of the most cherished of Caribbean customs (drinks) this holiday season.. this champagne sorrel is a MUST! HAPPY HOLIDAYS!

Sauces & Condiments Vegetarian

The Ultimate Pepper Choka Recipe.

May 28, 2025December 8, 20152 Comments

Not sure if it was the way I was dressed/looked or the washed-down accent I used in placing my order, but the doubles vendor inside West Bees supermarket in Diego Martin (Trinidad) took time from her busy lunchtime line of customers to warn me “son be careful eh, this rheel hot“. Pepper choka is one of the many SPICY condiments you’ll find at most street vendors throughout the twin island Republic of Trinidad and Tobago. Scotch Bonnet (known locally as congo pepper) peppers, fire-roasted and made into a chunky sort of salsa.

WARNING! This is extremely hot.. but so GOOD! You’ll see me add some ingredients which takes the recipe away from being completely traditional. However, they were items fresh from my garden and I love changing things up a bit. If you click on Recipe Index above, you’ll find a more traditional recipe there.

You’ll Need…

4 scotch bonnet peppers
2 chocolate seven pot peppers (7 pod)
2 ghost peppers (bhut jolokia)
5 cloves garlic (1 tablespoon olive oil to grill)
1/4 teaspoon sea salt
3 tablespoon olive oil
1/2 small red onion
1 tablespoon parsley (chopped)
8-10 cherry tomatoes (optional)

Note: if you can get ‘green’ – mature but not ripe (red or yellow) scotch bonnets, you’ll find that the heat is a little less pronounced and the flavor is quite unique. I used a variety of hot peppers as I had them growing in my garden, but you’re free to use mainly scotch bonnets (habaneros work great as well) if that is all you can get access to.

Basically you want to flame roast these for maximum flavor, but you can also roast them off in your oven. If you do use the oven, be sure to open the windows in your home or you’ll choke with the scent of the roasted peppers. Place the garlic cloves in a piece of tin foil and drizzle with olive oil. Direct roast the peppers (I used my outdoor grill) and place the garlic cloves away from direct heat. Flip the peppers so they roast evenly on all sides. Takes between 4-6 minutes.

While my peppers roasted I harvested some cherry tomatoes and parsley from my garden. The tomatoes were SWEET, so I didn’t want to grill them (add a bit of sweetness and additional texture to the choka), but if you want you can use 2 large tomatoes and grill them as well.

In a heavy bowl place the salt and garlic and crush till smooth (I used a traditional ponger) but you can do this step in a mortar and pestle. Then go in with the peppers (minus the stems) and crush.. don’t make it smooth as you want some texture from this. Then top with the chopped tomatoes, parsley and thinly slice onion. If you have lemons, you can go in with a couple tablespoons for a much brighter flavor.

Heat the 3 tablespoons of olive oil till it starts to smoke, then pour it over everything and mix well. This step is called chunkay!

This is wickedly HOT, but such a tasty and mothering condiment. I guess this could pass for being the English Caribbean version of salsa? Store in a container in the fridge for up to 2 weeks. Whenever you’re going to use some, heat it for about 20 seconds in the microwave to awaken the flavors.

Desserts

Caribbean Christmas Bread Pudding.

January 7, 2016December 4, 20152 Comments

There’s all the food, the merriment with family and friends and of-course the variety of adult beverages, but nothing SCREAMS Christmas in the Caribbean louder than a thick slice of black fruit/rum cake. I remember mom having her dried fruits soaked in a lethal combination of rum, sherry and cask wine, for months (even a full year at times) and as a family we’d all have a hand in making this Christmas staple. Let’s be clear.. this is NOT black cake, but it’s an excellent substitute for if you want something a little different this holiday season or if you forgot to soak your fruits in advanced (as required for best results).

You’ll Need…

1 large bread (cubed – remove crust)
3/4 cup sugar
5 eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
2 cups milk (or heavy cream)
1/2 cup dried cherries
1/2 cup dried pineapple
1/2 cup dates
1/2 cup dried papaya
3/4 cup raisins
3/4 cup cashews
1/2 cup pecans
1.5 tablespoon vanilla
1.5 tablespoon mixed essence (optional)

* sherry / cognac 1/2 cup each for soaking the dried fruits – dark rum is the best substitute.

* flour/butter for preparing the baking pan

The first thing we need to do is to soak the dried fruits in the alcohol for a couple hours or best case scenario – over night. Try to chop the dates, pineapple and papaya into small pieces. You can also add or substitute with any of your fav dried fruits.

In a large bowl whisk the eggs and sugar until you can no longer feel the grit of the sugar, then add the milk, spices, pinch of salt, vanilla and mixed essence. BTW, you’ll need to cube the bread (remove crusts) and spread it onto a baking sheet to air-dry over night (single layer).

Fold in the bread, then go in with the marinated dried fruits (include the alcohol) and add the chopped nuts.

Allow the mixture to soak for about an hour, so the bread absorbs most of the lovely custard we created. The longer you air dry the bread, the more of the custard it will absorb. Remember to stir it every 15 minutes or so.

Preheat your oven to 350 F and butter/flour dust your baking tray (I used a loaf pan) and pour in the bread pudding mixture. Tap-down to ensure it’s somewhat packed in the pan and place it in a hot water bath (see the video below). Basically you’ll place the baking pan with the uncooked bread pudding into a larger (oven proof) pan and pour in hot water (about 1/3 the way up). Then place this into the lower rack in the oven for about 50 minutes.

Please allow the bread pudding to cool completely (I actually chilled mine in the fridge) before removing from the pan and slicing though. You can store any remaining pieces in the fridge for up to about 5 days.

Just as important as helping prepare the Christmas cakes, mom had us busy painting, varnishing and generally scrubbing down every inch of the house. The scent of oil paint and varnish (add NEW curtains) is now one of those scents which takes me back to the Caribbean – Christmas time!

Meat & Poultry

Curry Beef With Chickpeas And Potato.

April 6, 2016December 3, 20153 Comments

We’ve done channa and aloo (chickpeas and potato) fully vegetarian, with added flavor by adding chicken to the mix and in this recipe we’ll follow the same technique for cooking this tasty curry dish, but we’ll add another unique flavor and texture by starting with a curry beef base. As we’ve discussed in previous posts using chickpeas / garbanzo beans are commonly known as channa in the Southern Caribbean, where there’s a stronger East Indian influence.

You’ll Need…

3/4 lbs stewing beef (cubed)
1 tomato
2 cups water
1 can chickpeas (rinsed/drained)
2 tablespoon curry powder
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ketchup
1 shallot
2 scallions (green onions – green part)
2 large potatoes
2 tablespoon vegetable oil
1 teaspoon garam masalla
1/2 scotch bonnet pepper (to your liking)

Notes: you can use a small onion and 4 cloves of garlic if you don’t have the shallot. And finish up with shado beni or cilantro instead of the scallions as I did.

Start by seasoning the beef with the salt, black pepper, tomato, Scotch bonnet (no seeds or white membrane surrounding the seeds as that’s where the real fire is), green seasoning, garam masalla (optional) and ketchup. Yes, KETCHUP.. the acidity and sweetness works well in the marinade. Mix and allow to marinate for a couple hours in the fridge.

Heat the veg oil on a medium flame and add the shallot.. turn the heat down to low and cook gently for 3-4 minutes. Then add the curry powder (your fav – I used a Madras blend out of the Caribbean). heat still on low.. toast the curry to release all the flavors of the spices which make up the curry mix.

It will go darker, grainy and your kitchen should have that lovely aroma of curry. This step allows for the curry to cook of any ‘raw’ taste and create a wonderful flavor base for the dish. After 4-5 five mins on low, turn the heat up to high and start adding the marinated pieces of beef. Yes, it’s fine if the marinade goes into the pot as well. In the same bowl you marinated the beef, pour in the water and move it around to pick up all the goodness left behind – hang on to this.

After you’ve mixed it well and deglaze the bottom of the pan with the seasoned beef, place the lid on the pot and bring to a boil. It will release it’s own juices. Then reduce to a simmer (lid slightly ajar) and cook for 12-15 minutes.

It’s now time to intensify the ‘curry’ flavor by infusing it into the beef. So turn up the heat and burn off all the liquid (lid off). You should be able to see the veg oil you started with at the bottom of the pan.

Now add the cubed potato (fairly large pieces), the drained and rinsed canned chickpeas and stir well. Heat still on high, now add the water we had in the bowl we marinated the beef in. Bring to a boil.

Stir well, place the lid on the pot and reduce to a simmer (when it comes to a boil) and let it cook until the pieces of beef are fork tender – about 1 hour. Then remove the lid, crank up the heat so you can get the gravy to the desired thickness you like. To help thicken things you can crush some of the chickpeas and potato with the back of your spoon. Remember to taste for salt and adjust according and do keep in mind that as it cools it will thicken naturally a bit.

Garnish with chopped scallion.. cilantro or shado beni (culantro) is much better for garnishing, but I was completely out of it. This is awesome served with hot roti, rice or any of your fav flat breads and/or rice.