how to cook caribbean

You’re not seeing double or even triple. A while back, I shared a Brown Stew Chicken With Spinach and my take on Saag Chicken recipes, both of which are very similar to this one. Have your rice or Sada Roti on hand, as this will be one of the most comforting things you’ve eaten this month.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (sliced)
3 bird’s eye peppers (chopped)
5 cloves garlic (smashed)
1/2 teaspoon black pepper
8-10 okra (sliced)
1 lb baby spinach (washed)
3 tablespoons coconut cream
1/4 cup water
leftover stewed chicken
1/2 teaspoon salt (adjust)

Notes. Please follow along with the video below, as much more about the recipe is discussed there. This recipe also works with leftover stewed Beef and Pork.

Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, back pepper, and spicy pepper you choose. In my case, I used Bird’s eye peppers. Turn the heat to low and cook for 2-3 minutes.

Add the washed and chopped okra to the pan, turn the heat to medium, and cook for another 3-4 minutes or until the edges are golden.

The washed spinach (rough-chopped if you want) should be added next, followed by salt, water, and coconut cream. Cook with the lid closed for 5 minutes.

At this point, add the leftover stewed chicken, stir well, and cook uncovered for 15-20 minutes.

Naturally, the spinach will produce a lot of liquid, so don’t be alarmed. On the rare occasion, it doesn’t, add another 1/4 cup of water. Taste and adjust the salt to your liking.

The goal now is to burn off most, if not all, of the liquid, which will heighten the overall flavor of the dish.

It took 20 minutes to get the texture and consistency I wanted after adding the stewed chicken.

Seafood

Pepper Crab Recipe.

December 5, 2024November 5, 2024Leave a Comment

Pepper EVERYTHING! While it may seem that Caribbean foods are spicy, that’s not the case. However, there are times we do enjoy firey treats. like this Pepper Crab, I did a few days back. Like the Pepper Calamari, various Pepper Shrimp, as well as the Pepper Lobster, this one ranks high for the heat level.

You’ll Need..

2 lbs Crabs (cleaned, cut 1/2)
1 lemon (juice)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons corn starch
2 cups veg oil
1 1/2 tablespoons spicy stir-fry oil (chili oil)
1 medium onion (sliced)
1 inch ginger (julienne)
1/2 med red bell pepper (roughly chopped)
1/2 med green bell pepper (roughly chopped)
5 cloves garlic (smashed)
5 bird’s eye peppers (chopped)
1 tablespoon light Soy sauce
1 tablespoon Gochujang (Korean pepper paste)
1 1/2 tablespoon Oyster sauce
1/4 cup water
1 Scotch Bonnet Pepper (cut in 1/2)
3 scallions (chopped)
6-8 Wiri Wiri Peppers

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Be mindful that this PEPPER CRAB, therefore it’s supposed to be SPICY. You may tone down the heat by using less hot peppers.

Clean, cut, and wash the crabs with cool water and the lemon juice (drain). Then mix in the salt, black pepper, and cornstarch.

Heat the veg oil on med/high and fry the crabs for 3 minutes.

Remove the crab pieces and set aside.

Heat the chili oil in a wok or wide pan (I used the same wok) on a medium flame and add the onion, ginger, bell peppers, and garlic and cook for 2-3 minutes.

Add the chopped Bird’s Eye peppers, Soy Sauce, Gochujang, Oyster Sauce, and water, and cook for another 2 minutes on low heat. * Add 1/2 teaspoon of Sesame Oil if you enjoy the flavor.

Tuck in the Scotch Bonnet pepper to further flavor the dish with heat.

Add more water if you want a more saucy dish.

Add the crab pieces to the wok and stir well to coat with everything.

Give it about 3 minutes then top with the chopped scallions and whole Wiri Wiri peppers.

Turn off the stove, mix well, and allow the residual heat to soften the scallions and peppers we added.

In the video, I explained why I used the cornstarch, the different additions of heat in the dish, and why I added the Wiri Wiri peppers after turning off the stove.

Sauces & Condiments

Quick and Tasty Caribbean Pepper Pickle.

May 27, 2025October 18, 2024Leave a Comment

Here’s yet another spicy pickle to serve as a side to your fav curry dishes or as in my case, with Chicken Pelau. Using freshly harvested hot peppers from my garden as the growing season comes to an end, it was an excellent use of the final produce for 2024. While these pickled peppers can be used immediately, the remainder will keep for months in the fridge and warm me up during those cold winter nights in Canada.

You’ll Need…

2 Habanero Peppers (sliced thin)
2 Scotch Bonnet peppers (sliced thin)
1 cup Wiri Wiri peppers (rough chopped)
10-15 Bird’s Eye peppers (sliced)
1 medium onion (sliced thin)
5 cloves garlic (smashed)
1 inch Bitter Melon (sliced thin)
3/4 teaspoon sea salt
4 lemons (juice)

Notes! It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially which variety of peppers you may use.

Wash and prep everything.

In a bowl, place the peppers, garlic and bitter melon (we say Carilie in the Caribbean).

Spread the thinly sliced onion on the top, then sprinkle on the salt. As explained in the video, this will take away some of the direct rawness of the onion. You may let it sit like this for 20 minutes or proceed immediately.

Pour the lemon juice over everything and give it a good mix. You may use lime juice or white vinegar if you don’t have lemon juice. Please try to use freshly squeezed juice and not the bottle stuff for best results.

You may use this immediately and store the remainder in a sealed glass jar in the fridge for a few months. Keep in mind that the acid from the citrus will continue to soften everything as it age and some of the ‘heat’ will be lost during that time. Treat it as you would any spicy condiment and NOT as a dish itself.

Gluten Free Vegan

Curry Baigan (eggplant) and Aloo (potato).

May 28, 2025October 10, 2024Leave a Comment

I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoons curry powder
1 Habanero pepper (green/sliced)
3 medium potatoes (sliced)
2 tablespoon water
2 lbs eggplant (peeled/cubed)
1/2 teaspoon salt (adjust)
1 teaspoon Anchar masala
1/2 cup water (explained below)
3-5 Wiri Wiri peppers (optional)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If you cannot source the Anchar Masala, use ground roasted cumin (geera). Should you want to add a more herbal flavor to the curry, you may add a tablespoon Green Seasoning after cooking the onion/garlic combo. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may contain fillers.

In a wide pan on a medium flame add the veg oil or any oil you prefer using. Follow up with the onion, garlic and black pepper and cook low for 2-3 minutes. In reality you may use as much onion and garlic as you prefer.

Add the curry powder and stir to toast evenly for 3 minutes on the low flame.

Add the sliced Green Habanero pepper (explained in the video) and 2 tablespoon of water, followed by the (peeled, washed and sliced) potatoes. Stir well, then go in with the eggplant pieces (about 1 inch cubes) and mix well.

Top with the Anchar Masala, turn the heat to med/low and cover the pot/pan and allow the steam and heat to do its thing. The eggplant or baigan will release a lot of moisture.

Stir every 4 minutes or so. Remember to add the salt at this point as well. Cook for about 8 minutes. At that point add the 1/2 cup of water to help get the potatoes tender to the point they start falling apart.

After 22-25 minutes of adding the potato to the pot, everything should be fairly cooked. Remove the lid (I had it slightly ajar) adjust the salt to your liking. At this point I added a few Wiri Wiri peppers WHOLE (do not break them) and cover the pot as you turn off the stove.

The residual heat will soften the skin of the Wiri Wiri peppers which will break easily when I enjoy my hot Sada Roti. Do not serve the peppers to your children or anyone who cannot handle the raw heat.

Easy to prepare, simply delicious and just overall comforting for me, as it’s something mom would make for my siblings and I on a Saturday morning.

Gluten Free Meat & Poultry Seafood

Mild Jamaican Jerk Marinade.

May 27, 2025September 24, 20243 Comments

Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I had a solution.

You’ll Need…

1 large onion (chopped)
6-8 pimento peppers
6 scallions (chopped)
15-20 sprigs thyme (no woody stems)
4 thick slices of ginger
8 cloves garlic
3/4 tablespoon ground cinnamon
2 tablespoon Pimento (allspice) berries
1/2 tablespoon nutmeg
3/4 tablespoon black pepper
3 tablespoon brown sugar
3 tablespoon light soy sauce
1 cup rice vinegar (any plain vinegar will work)
1 cup veg oil
6 bay leaves
2 tablespoon mushroom flav soy sauce

Notes. If making this marinade gluten free, use Tamari instead of soy sauce. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially why you’ll get better results from crushing the pimento berries vs using already ground allspice. Likewise for grating the nutmeg fresh vs using nutmeg powder. Using the pimento peppers will give you the scent, flavors and oils of a scotch bonnet without the heat.

Give the necessary ingredients a good wash with cool water, drain and rough chop. Be mindful that if you use thyme with woody stems it will not break down and become a potential choking hazard later on when you use the jerk marinade.

Crush the pimento (allspice) berries (seeds).

As explained in the video I prefer using a food processor instead of a blender as I like the finished jerk marinade to have a bit of texture. However, if you want a more smooth paste, the choice is all yours.

Place everything in the food processor and go at it for a couple minutes. Why I included bay leaves in the marinade is explained in the video.

I didn’t add the thyme to the mixture at first as I didn’t have room in the food processor.

Should you want to use honey or maple syrup instead of the brown sugar, it’s all up to you.

If you can source the pimento peppers (try West Indian and Asian supermarkets), you’ll understand what I mean about the fragrance once you cut into them. Disclaimer! Typically there’s no heat in pimento peppers, however the odd time (depending how close they’re planted to spicy peppers) they can be spicy. Nibble on a piece to confirm before you go all in.

If you don’t have a lemon, you may add the juice of a couple limes. In the past I’ve used orange, clementine and mandarin juices with great success.

After a minute or two, you may scrape down the sides of the food processor and add the thyme. Continue until you get the consistency you desire.

Store in glass jars in your fridge for up to 6 months. Be sure to stir well before you season and marinate your meats and seafood, for that wicked Jamaican jerk kick!

Yes, no scotch bonnet peppers, but you’ll be very happy with the pimento pepper replacement. Especially if you’re like my dad and heat is your enemy!

Gluten Free Side Dishes Vegetarian

Spicy Pickled Peppers As Done In The Caribbean.

May 27, 2025September 16, 2024Leave a Comment

This pickled peppers is similar in flavor to the Caribbean Lime Peppersauce Recipe I shared a while back, and the texture along with said flavor is also reminiscent of the Chunky Lemon Lime Peppersauce from 2021.

You’ll Need…

2 cups wiri wiri peppers
10 cloves garlic (whole / cut the large cloves in half)
2 cups vinegar
1 cup cauliflower (chopped)
1 lemon (chopped)
1 1/2 teaspoon sea salt
2 Carolina Reaper peppers (sliced)

Notes! Feel free to use any combination of peppers you like or may have available. The Reaper peppers are insanely HOT, so please be mindful of that. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

IMPORTANT! Wear gloves and wash your hands immediately after with soap and water. When washing the knife, bowls and cutting board, be mindful that the fumes may irritate your nose/throat and cause coughing.

Wash and prep the ingredients. With the Wiri Wiri (aka coffee peppers) remove and discard the stems, chop the cauliflower, dice the lemon into small pieces and slice the Carolina Reapers if you decide you want that insane heat. Or use Habanero and/or Scotch Bonnet peppers instead.

Place the vinegar (plain white vinegar) in a pot on a medium flame and as soon as you start seeing tiny bubbles on the outer edge, turn the stove off. Add the diced lemon pieces. Shut off the stove and let it steep for 15 minutes.

Place the peppers, garlic and cauliflower in a large bowl. The reason for placing the lemon pieces in the warmed vinegar is to help soften the skin, so it breaks down quicker once it’s in the jar.

Now pour the vinegar with the lemon pieces into the same bowl with the other ingredients and give it a good mix.

All you have to do now is spoon the combination (lemon, peppers, garlic, cauliflower) into sterilized glass containers and top with the salt. Pour the vinegar into the bottle/container until everything is covered.

This can be used immediately as a spicy side or topping to everything. However, may I recommend that you allow it to marinate or cure for at least a week before you crack it open.

In my case I try my best to allow it to sit for 15 days for the garlic and lemon to release its flavor, the cauliflower will soak up the heat and the peppers to soften a bit and flavor the liquid.

As a lil fella on the islands I recall seeing bottles like this bathing in the sun in people’s yards as you’d drive to school. The kiss of the sun helps to further cure it, I was told. In my case, I prefer to store it in a cool and dark pantry for up to 6 months.