Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!

You’ll Need…

3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)

* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.

Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.

Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.

Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).

Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. 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. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.

Gluten Free Seafood

Simple Recipe For Tasty Salmon In The Oven.

December 27, 2014December 27, 20144 Comments

Island life is closely connected to the ocean as well as the land on so many levels. Like the fresh herbs,vegetables and fruits we’re blessed with, the Caribbean Sea is packed with some the most delicious fish and seafood known to man. However when it comes to Salmon, it was more of a Good Friday dish and usually the salmon came in the form of a can (or “tin salmon” as it’s known). But if you’ve ever had stewed or curry salmon (yes the same stuff from the can) done the Caribbean way.. lets just say you’ll be amazed! Living in North America means fresh salmon is readily available in most supermarkets, so this is one of my go-to recipes when Tehya (shes the only one who really deals with the fish and seafood) and I get a hankering for baked salmon.

* You will notice that this is isn’t necessarily a “Caribbean” recipe, but I thought I’d still share it so you have some variety in your fish recipes repertoire. If doing this recipe gluten free do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

You’ll Need…

2 salmon steaks
1/2 white onion (sliced)
1 cup chopped grape tomatoes
1 tablespoon chopped chives
2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 sprigs dill
4 slices lemon

* Parchment paper

In a small bowl place the chopped tomatoes, 1 tablespoon of olive oil, salt and black pepper and give it a good mix. Now tear off a large piece of parchment paper and in the middle drizzle on 1/2 the remaining olive oil, then layer on two lemon slices, a few onion rings and a sprig of dill. Place one of the salmon pieces on top of it and pour on 1/2 the tomato mixture we made.

Carefully wrap the fish as a package and try to seal it so the salmon steam cooks in its own juices and with the flavour ingredients we added to the parcel. If you want you can add additional black pepper and salt on top of the fish before sealing the parcels. Do the same of the next piece of salmon, then place them in an oven proof dish (you can add a bit of cooking spray or veg oil in the bottom of the dish)

Heat your oven to 375 F and place the dish on the middle rack. After about 15-18 minutes the salmon should be fully cooked (depending on how thick they are). Now you can personalize this by adding a bit of scotch bonnet pepper to give it a wicked kick and you certainly cook it longer if you so desire. But salmon (like all fish) can go dry and have a sort of cardboard texture if its overcooked.

There are so many flavors going on here in this simple baked salmon dish, I dare your kids and picky eaters not to enjoy this one. Well, unless they are Indy and Kieana who refuse to eat any fish but their grandmother’s fried King Fish, dipped in ketchup. They’ve been eating that ever since they could eat solids as toddlers.

Meat & Poultry

Simple Guyanese Pepperpot Recipe.

May 27, 2025December 17, 201443 Comments

When you hear a Guyanese person speak about Christmas the conversation always heads in the direction of Pepperpot. You have to love the passionate manner in which my fellow Caribbean people speak about this lovely meat stew most Guyanese serve on Christmas morning with a thick slice of their traditional plait bread. The tender pieces of meat falling of the bones and the rich gravy…. oh that rich gravy! You’d rip a piece of the bread and dunk in into that lovely gravy, spiced with cinnamon, herbs and cassareep (a thick molasses like reduction made from cassava). Other that what goes into making the pepperpot, patience is key… low and slow and you’ll be rewarded.

You’ll Need…

4 lbs of meat- (beef and goat)
1 cup cassareep
2 cinnamon sticks
2 inch piece orange peel
4 cloves garlic
4 wiri wiri peppers
1/2 cup brown sugar
1 1/2 tsp salt
8-12 cups water
4 springs thyme
6 cloves (optional)
2 small onions

*tablespoon veg oil

Note: I’ve seen my cousin’s in-laws who are Guyanese make this dish with strictly goat meat and I know others who uses a combination of meats as I did.. but they also add pork, oxtails, trotters and even cow heel. So the choice is yours.

Have your butcher cut the meats into the same size pieces and try your best to trim off as much fat as you can. I personally like using a combination of meats with bones and boneless. So the goat meat had the bones, but the beef was indeed boneless.

In a large/deep pot, heat the oil and add the pieces of meats (wash and drain first) and try to brown a little. Then add all the other ingredients (except the water) and give it a good stir. Next up add the water (make sure everything is covered) and bring to a boil.

You will note that I kept the peppers whole so I get the flavor and not the raw heat (you can remove them before serving and try your best not to break them open).

As it comes to a boil you’ll need to skim (and discard) the sort of scum at the top of the pot and during the 3 hr braising process, you’ll want to do the same for any oily fats you see on the surface. Now that it’s boiling, reduce to a very gentle simmer, cover the pot and let it go for 3 hrs. Yes, you can use a pressure cooker to help with the lengthy cooking time, but to be quite honest.. you’ll loose some of that lovely flavor you ONLY get with slow cooking.

After 3 hours the liquid would have reduced by about 3/4, so it will be intense in both color and flavor, for what I believe is one of the most tasty Caribbean gravy you’ll ever enjoy. Guyanese pepperpot is something cooked a couple days before Christmas and remains on the stove, gently heated every time you need a fix. Personally, I much prefer my Pepperpot with cassava dumplings or ground provisions (that’s probably the country boy in me).

Thanks for all the email requests for this recipe as I much enjoyed having that lovely aroma of the cinnamon throughout my home for the 3 hours of cooking. My girls told me the scent reminded me of Christmas… and they’re not Guyanese!

Drinks

Sorrel Cranberry Rum Punch Recipe.

February 22, 2015December 11, 20148 Comments

Bring drinks! The holiday season in the Caribbean is all about music, food, family and drinks. Not in that order but you get the picture – fun and merriment! As a kid I looked forward to a chilled glass of sorrel, made from the fresh harvested petals of the Hibiscus sabdariffa plant, which we usually had planted in our kitchen garden. Living in North America means that sourcing fresh sorrel is almost impossible and when you can, it’s insanely expensive. However we’re very lucky in Southern Ontario to have well stocked stores with the dried sorrel petals. Personally I much prefer using the dried stuff now as I find that the ‘sorrel’ flavor is much more pungent. Today we’ll take the traditional way of making sorrel, toss in some cranberries and spike things with some wicked Caribbean rum, for what I believe is an outstanding holiday Caribbean rum punch.

You’ll Need…

3-4 cups dried sorrel
1 cup dried cranberries
1 1/2 cup sugar
8-12 cups water
1 stick cinnamon
1 star anise
1 orange (cut into wedges)

thick slice of ginger

1 cup rum (or more)
3 dashes angostura bitters
slices of orange (garnish)

Note: Since fresh cranberries is widely available in North America this time of the year, originally I wanted to use the fresh stuff. However knowing that it would be easier to source dried cranberries (around the world), I went with the dried stuff. If using fresh cranberries I would use about 2-3 cups of it.

Put the sorrel, cranberries, star anise, cinnamon and orange wedges (you can squeezed the juice of the oranges directly into the pot – keep the skin in there) and top with the water. Bring to a boil, then add the sugar and reduce to a simmer for 10-15 minutes (stir well after adding the sugar to dissolve and sweeten). Turn the stove off and let the mixture steep for about 2 hours.

The mixture will take on a rich deep red color and your kitchen will take on the lovely aroma of the season (smells like Christmas). Be careful when doing this step as if it spills it may stain. It should be cool now, so strain (you may have to do this a couple times) into a clean jug or punch bowl and get ready to give it the kick good rum punch MUST possess! Discard the strained stuff.

Taste for sugar (adjust to your liking), add the bitters and go in with as much rum as you like. I used white rum as I wanted the flavors of the sorrel, cranberries and slight hint of cinnamon to really shine. but if you want it more spicy, you can use a spiced dark rum. You’ll also notice that I didn’t add any cloves as in making traditional sorrel.. I personally believe it would be too spicy.

Chill and serve with some slices of orange and remember if you’re adding ice, keep that in mind when sweetening (so it doesn’t get watered down). A perfect twist on both traditional rum punch and Caribbean sorrel drink.. Do leave out the rum if you’re giving the kids some sips! Those kids can get rowdy when intoxicated!

Gluten Free Seafood

Festive Saltfish Buljol Recipe.

May 28, 2025December 9, 20146 Comments

This being the holiday season I thought I’d take a classic recipe for making saltfish buljol and put a little festive spin on it, to serve at your holiday party or to take with you as you visit family this holiday season. We’ll follow the same basic rules of making traditional saltfish buljol (basically a fish salad) and add a few other ingredients to help balance and brighten up the overall flavors of this classic dish. You’ll notice that I did post this under the gluten free recipe section, but do keep in mind that you’ll need a gluten free bread or cracker to serve these on, to meet with your complete gluten free dietary needs.

You’ll Need…

2 cups prepared salted fish (cod / shredded)
2 scallions (green part only)
1 cup diced mango
1 cup diced cucumber
1/2 cup diced tomato (seeded)
1/3 teaspoon black pepper
1/2 lemon (juice)
2 tablespoon olive oil
1 sprig thyme (chopped)
2 birds eye pepper (bird pepper) seeded and diced

The first step is to prepare the salted cod – place in a deep pot with cold water, bring to a boil, reduce and simmer for about 20 minutes (you can watch this video : How To Prepare Salted Fish For Use. Then drain, rinse with cool water and flake/shred. This process removes the majority of the salt (or it will be too salty) and rehydrates the fish. I would recommend using deboned salted fish as it makes for less work. But do remember to still be on the lookout for tiny bones as you flake the fish after boiling. Tip – after preparing the saltish, you can add it to a food processor and give it a couple pulses to get a lovely shredded texture.

Basically all you have to do now is dice the mango, tomato (please remove the seeds), scallion and cucumber. If you want to add more pizzazz to the dish you can also add some chopped grapes or pineapple.. or basically any firm fruit you like.

It’s all about assembling now. In a large blow place all the ingredients and gently fold together so you keep the shape of the mango and any tender fruit you use. I would then allow this to marinate for about 30 minutes, then top on your favourite cracker or bread.. in my case I used slices of French Baguettes. Another great idea would be to use lettuce leaves as wrappers and scoop some of the buljol in the middle and wrap them like spring rolls.

You’ll notice that we didn’t add any salt to this dish as the remaining salt from the salted cod (or whatever salted fish you use) will be enough to season this dish. Be carefully when handling the hot pepper and be sure to wash your hands with soap and water immediately after. I would not recommend assembling these (on the bread etc) until you’re about to serve it as the bread or cracker will go a bit soggy after about 30 minutes.

Gadget Site News

Perfect Gifts For The Foodie On Your Holiday Shopping List (2014 edition).

May 28, 2025December 8, 2014Leave a Comment

If you’re struggling to find the perfect gift this holiday season for the person on your shopping list who you would consider a “foodie”, I’ve got you covered. Usually I’m lucky if I get a Christmas card on Christmas morning… (Santa always hating on ah brother). Even as a kid I was much happier with a slice of black cake and a tall glass of sorrel, counting down the hours to what mom was preparing in the kitchen for the day. For my holiday shopping list this year, I’ll go though some of the things I added to my kitchen and knowledge over the last 365 days, which I feel would make excellent gifts.

Note: These are not listed in any particular order.

Books

I’m old school so you’ll find that I still collect physical books (I work all day on the computer so the last thing I want to do is read a book on a digital device) . When I first started collecting books (food related) I stuck to recipe books, but over the years my collection has grown to cover much more of the culinary world. Here are my picks for 2014:

* Setting The Table, The Transforming Power Of Hospitality in Business Danny Meyer

* Tastes Like Home Cynthia Nelson

* From Scratch, Inside The Food Network Allen Salkin

* Ferran, The Inside Story Of El Bulli And The Man Who Reinvented Food Colman Andrews

* Sweet Hands, Island Cooking From Trinidad and Tobago Ramin Ganeshram

* Molecular Gastronomy, Exploring The Science Of Flavor Herve This

Any of these titles will make for an excellent Christmas gift for the foodie you know who likes to read and I’m sure you can also get digital versions on Amazon.com (if you want to save a tree) and wherever else you usually purchase books.

Otterbox Agility System

My new best friend in the kitchen. The Otterbox Agility System for my iPad Mini gets as much use as my favourite pot or knife. The Agility System with the wall mount (seen in the package above) allows me to take my favorite recipe website, youtube video or notes on the recipe I’m preparing to share with you, in the kitchen. The Agility Wall Mount and Dock allows me to use my iPad Mini hands free and though you don’t see it, it’s in the background when I shoot videos.

Along with the Agility Wall Mount and Dock, I recommend getting the Portfolio – The Agility Portfolio is a full-coverage tablet case that converts into a stand. It folds around your entire tablet protecting it and its sensitive touchscreen. The iPad mini with Retina display Portfolio converts into a multi-position stand for landscape and portrait typing and viewing angles.

For more info on what I believe is the best gift for the techie (in the kitchen) please visit OtterBox.com. In the coming days I’ll do a video review of the complete Otterbox Agility System for the iPad Mini, so stay tuned for that.

Chai Tea?

I must confess that I’m a Chai tea (latte) addict, so I just had to put this on my list. Typically I pay about $5 a cup for a decent Chai latte at the bucks… that can add up very fast when you have a weakness for the rich, spicy, creamy.. warms your soul cup of tea. So when I found these David Rio Chai blends at “HomeSense” (you can order it online as well) I was in heaven. I think they go for about $7 a container, but they make between 10 and 16 cups (depends how rich you want it) and all you have to do is add your favorite milk and hit the buttons on the microwave. I find that after blasting the mixture in the microwave, if you whisk it a bit you’ll get a lovely creamy finish.

Blendtec Designer 725

The Blendtec Designer makes my list for 2014 the following reasons:

-Illuminated, capacitive touch interface
-Preprogrammed cycles: Smoothie, Salsa, Ice Cream, Whole Juice, Hot Soup, Clean
– 100-speed capacitive touch slider
– easy to clean – no sharp blades
– 8-year warranty
* Blend Rewards – Get rewards for using your blender! The Designer 725 tracks your blends, then displays reward codes at certain milestones. Redeem the code online for recipe books, gift cards, kitchen utensils, jar discounts, and more. Yea, imagine getting FREE stuff just for using your blender? My old (reliable.. in the image above) blender never did that and cleaning it was always dangerous with the sharp blades.

I would recommend also getting the Twister Jar – The Twister™ jar is designed to blend your thickest recipes, such as nut butters, hummus, baby food, dips, thick shakes, dressings and more!

For more info on the Blendtec Designer 725, Twister Jar and other personal and professional type blenders check out Blendtec.com

Look for some wicked recipes featuring Blendtec Designer 725 in January – think healthy smoothies with a lovely Caribbean twist! Just in time for all of you who will be doing the New Years resolution to live healthier for 2015.

I do hope this 2014 shopping list for foodies is helpful as we brave the crowds (and idiots fighting for parking) at the mall and I would encourage you to save yourself the stress and give online shopping a chance. At the end of the day spend what you can afford and don’t get stuck with that dreaded credit card bill come January. Other options would be a good chef’s knife, pots (a wok would be an excellent gift), even something as simple an apron would rock. Be sure to put some thought into what you get and whatever you end up getting will be appreciated.

Make it a wonderful holidays!

BTW I won’t hate it if you sent me a gift this holiday season (smile – had to add that).. mail cards etc to:

CaribbeanPot.com
Att: Chris De La Rosa
2-558 Upper Gage Ave
Suite 225
Hamilton, Ontario
L8V 4J6 Canada

chris de la rosa

Rice Cooker Jamaican Rice And Peas Recipe

Recipe Card

Jamaican Rice and Peas

Description

Ingredients

Instructions

Simple Recipe For Tasty Salmon In The Oven.

Simple Guyanese Pepperpot Recipe.

Sorrel Cranberry Rum Punch Recipe.

Festive Saltfish Buljol Recipe.

Perfect Gifts For The Foodie On Your Holiday Shopping List (2014 edition).

Books

Otterbox Agility System

Chai Tea?

Blendtec Designer 725

Hi, I'm Chris.

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