52 Sunday Lunches of 2025: Weekly Meal Inspiration for Your Table

Welcome to our culinary journey through 2025! Each week, we’ll share the actual meals we’ve prepared for Sunday lunch, offering a diverse array of dishes to inspire your own gatherings. While some recipes may not be traditionally Trinidadian, every dish will be from this site or added for easy reference.

In the Caribbean, Sunday lunch is more than just a meal—it’s a cherished tradition that brings families together to share hearty, flavorful dishes. From rice and peas to callaloo and macaroni pie, these meals are a testament to our rich culinary heritage.

To add a unique twist, we’re introducing a “Reader’s Choice” feature: each month, you’ll have the opportunity to vote on a dish you’d like us to prepare for an upcoming Sunday lunch (this may be done on YT or Social Media so follow me there! This interactive element allows you to be part of our culinary adventure, and we’ll share the selected recipes along with tips and personal insights.

Bookmark this page and check back weekly for fresh ideas to elevate your Sunday meals. Let’s celebrate the joy of food, family, and togetherness, one Sunday at a time!

For a glimpse into a traditional Trinidadian Sunday lunch, you might enjoy this video:

Week 1: January 5 – Steamed Fish with Boil and Fry Cassava

For our first official Sunday lunch of 2025–in NY, I prepared steamed fish paired with ‘boil and fry cassava‘—a light yet satisfying meal that felt perfect after the indulgences of the holiday season. I had been craving fish, particularly salmon, and wanted something clean, healthy, and meat-free to kick off the year. This dish came together quickly, with the cassava serving as the ideal accompaniment. Since I always keep cassava on hand, it was an easy choice inspired by the steamed fish and boil-and-mashed breadfruit my niece made the week before during our holiday trip to Trinidad. I also needed to test and write the recipe for you!

As you can see, I only made a small amount of boil and fry cassava because I used the remainder for the scalloped cassava recipe the week before. This was the 1 pound leftover from the 5 lb bag. I made this cassava recipe again the following week to retest the recipe, so stay tuned for that! I am currently in love with cassava as you can see.

The steamed fish recipe is a family favorite for its flavorful simplicity and healthy ingredients—you can find the recipe here. I have another delicious steamed fish recipe, check that out here (steamed salmon and cornmeal dumplings). As for the boil and fry cassava, I’m currently perfecting the recipe, and it will be posted soon. Stay tuned for updates, and I’ll be sure to link it here once it’s ready. In the interim, you can also try my cassava pie or mashed cassava recipes.

This meal was not only quick to prepare but also a wonderful reminder of how simple, wholesome ingredients can come together to create something truly special. Whether you’re looking for a healthy reset or a new dish to try, this combination is sure to please.

Week 2 – January 12 – Stewed Wings, Stewed Red Beans and Rice

This week, I made a comforting plate of stewed wings, stewed red beans, and rice for lunch. The flavors were inspired by my sister-in-law’s perfect stew technique (I visited my in-laws recently in Trinidad) and my mom’s cherished stewed red beans recipe, which I’m currently perfecting to share with you here.

Stew is a classic centerpiece for Sunday lunch in Trinidad and the wider Caribbean. Whether it’s stewed chicken, beef, lamb, pork, or stewed oxtail, this versatile dish pairs beautifully with callaloo, stewed beans, stewed lentils, or stewed black-eyed peas. Round it off with rice, fried rice, or even coo coo for a traditional touch. For those looking to add a little indulgence, macaroni pie or potato salad makes a great addition. But this week, I decided to keep things simple and let the flavors of the stew shine. We enjoyed the leftover stewed wings with some boil & fry cassava, a delicious addition I had on hand from my recent recipe testing. I also don’t like spending hours in the kitchen in winter!

Coming up with Sunday lunch ideas can feel like a daunting task, especially when you’re juggling family preferences and time constraints. But here on CookingWithRia.com, we’re all about making your life easier with plenty of inspiration. Whether you’re browsing through our recipes or exploring the categories, you’ll find endless ideas to make your Sunday lunch a memorable feast.

What’s on your menu for this week? Let us help you create something special!

Week 3 – January 19 – Instant Pot Goat Pilaf / Goat Pulao

It was my birthday weekend, and the weather outside was bitterly cold—the kind of day that calls for comfort food. In my freezer, I had one last remaining bag from the three ziplock bags of fresh goat meat that a generous neighbor from Trinidad, now living in Ohio, had given me. The meat was cut into large, hearty chunks—so big that even my cleaver couldn’t break them down into smaller pieces.

Since traditional curry or stew recipes typically call for smaller cuts of meat, attempting them with these oversized chunks wasn’t ideal. Not only would it take significantly longer to cook, but the final dish wouldn’t have the same appealing texture or presentation. Considering the freezing temperatures outside and my lack of motivation to spend too much time in the kitchen, I knew I needed a recipe that was both effortless and guaranteed to deliver tender, flavorful meat.

That’s when I remembered my Instant Pot Lamb Pilaf recipe—one I had created a few years ago under almost identical circumstances. Inspired by that, I decided to take a similar approach. I placed all the ingredients for the meat into the Instant Pot, pressure-cooked it until the chunks were melt-in-your-mouth tender, and then added the rice. The result? One of the most delicious biryani-inspired pilafs I have ever made.

The rice had the perfect texture—each grain distinct yet infused with deep, aromatic flavors. The natural fat from the goat meat rendered beautifully into the rice, giving it an irresistibly rich and almost buttery quality. Every bite was infused with the perfect balance of spices, making it incredibly satisfying. To complement the richness of the dish, I served it with a simple raita, which added a refreshing contrast. Both my husband and I enjoyed this meal multiple times, relishing every spoonful.

While I don’t have a dedicated goat pilaf recipe on the blog just yet, you can easily follow my Lamb Pilaf recipe, as the ingredients and instructions are nearly identical. You can check it out [here]. When time permits, I’ll write a dedicated post for Goat Pilaf—both as a reminder for myself and to inspire you to make this wonderfully comforting and satisfying dish in the future!

Week 4 -Jan 26 – BBQ Ribs, Cornbread, Coleslaw, Trini Fried Rice

January 26 was a day for a true feast—The Full Works BBQ. One of our favorite weekend or holiday lunches, this meal was all about comfort and indulgence. I made BBQ ribs, cornbread, creamy and crunchy coleslaw, roasted asparagus, and Trini fried rice, a spread that never fails to satisfy.

This meal was prepared with love for my hardworking husband and cousin Cliff, who had just started some winter construction work in the basement. I had cleaned and seasoned the ribs the day before, ensuring they were packed with flavor. The coleslaw came together quickly, providing a refreshing crunch to balance the richness of the ribs. The cornbread prep took less than five minutes, and thanks to my handy chopper, the fried rice was just as effortless to put together.

It was comfort food at its best. We savored every bite, enjoying the warmth and satisfaction of a well-prepared meal. The best part? Leftovers. We had enough to enjoy for dinner and lunch the next day, which is the beauty of a full Sunday lunch feast—delicious food that keeps on giving.

Week 5 – February 2 – 25 Min Instant Pot Curry Channa and Aloo and Paratha

Sunday lunch took an unexpected but delightful turn this weekend. I had initially planned to make oven BBQ lamb and macaroni salad, but life, as it often does, had other plans.

On Saturday, my sister, niece, nephew, and their energetic Huskey, Zeus, came over to spend the night. They wanted to visit my cousin Cliff, who was in town from Canada, lending a hand with some construction work. With a full house, the morning started on a high note. Breakfast was a hearty spread—my homemade coconut bread paired with saltfish and cabbage, alongside eggs and bacon.

25 Min Instant Pot Curry Channa and AlooMy sister had to leave earlier than expected to run errands and prepare for work the next day. With the chaos of kids, hungry men, and two dogs running about, I reassessed my lunch plans. I had already planned to make my Instant Pot curry channa and aloo for dinner, and since my niece and nephew absolutely love it, I saw the perfect opportunity to test just how quick my Instant Pot version really was.

The channa had been soaking overnight, making the process even smoother. As it cooked, I quickly kneaded flour for fresh paratha, working against the lively energy swirling through my kitchen. The Instant Pot did not disappoint—the curry channa and aloo finished in record time, and the entire meal came together seamlessly.

By the time the food was ready, my family eagerly dug in, savoring every bite. The morning had been nothing short of chaotic, but amidst the flurry of movement, laughter, and hungry anticipation, it was a heartwarming moment. Bellies were filled, conversations flowed, and for a little while, the house was full of love and warmth.

Before long, it was time for them to head out. I packed up leftovers for my sister and her kids, ensuring they had one last taste of our impromptu but perfect meal. By 1 PM, the house had quieted down, leaving behind the comforting aroma of curry and the lingering joy of a family well-fed and well-loved.

Week 6 – February 9 – Ria’s Family Chicken Soup

Sunday lunch this week was a much quieter affair compared to the last. With snow falling outside, I decided that a comforting family chicken soup was the perfect meal. In fact, I had already made the soup on Saturday, allowing the flavors to deepen overnight, and the leftovers were just as delicious for lunch.

Unlike the lively chaos of the previous weekend, this Sunday was peaceful. My husband was unwell and staying at our city house, so he wasn’t home. Cousin Cliff left early in the morning, and with no guests around, it was just me. The day was filled with simple, soothing routines—cleaning, doing laundry, and taking time to relax while the world outside remained blanketed in white.

Before he left, I made a batch of aloo roti for Cliff to take home–some for his dad as well, along with salmon and tomatoes to accompany it for breakfast. To pack him up for the road, I also made rice and stewed pigtail with peas(no recipe yet!). So technically, I had two options for lunch this Sunday—leftover chicken soup or a hearty meal of rice and stewed pigtail with peas.

There was something deeply satisfying about the quietness of the day, the warmth of the soup, and the gentle rhythm of a slow Sunday. Though it lacked the buzz of family and visitors, it was a welcome pause, a moment of stillness to reset before the week ahead.

Week 7 – February 16 – Embracing Simplicity with Sausage and Peppers, Served with Pasta

A proper Sunday lunch spread is a tradition, but sometimes life has other plans—and that’s okay. We put so much pressure on ourselves to meet expectations, but the reality is, some days, we just need to go with the flow.

Sunday, February 18th, was one of those days. It was packed with to-dos—catching up on tasks, cooking meals for my daughter and husband for the week, and using up veggies that were on their last leg to prevent waste. But, truth be told, I wasn’t in the mood. It had been Valentine’s weekend, and I wanted to pamper myself too.

Thankfully, my husband brought home Pakistani food on Friday evening—butter chicken, goat curry, dal tadka, and naan—and I enjoyed the leftovers all weekend. Since I had also made stewed chicken and stewed red beans on Friday, there were plenty of options in the fridge for when my husband got home.

By Sunday, I was still savoring the leftovers, and since Monday was a holiday, I decided to keep things simple—sausage and peppers with pasta. Not the typical Caribbean Sunday lunch, but sometimes you have to work with what life hands you. My husband, who had been sick the prior week, actually requested it. Whenever he’s unwell, he craves the most random, not-so-healthy foods—a strange but consistent phenomenon.

In the end, choosing simplicity over complexity and knowing when to take a break is essential. I reminded myself that I could always make up for it on Monday, and honestly, I didn’t regret the change of pace one bit. I embraced it wholeheartedly.

Week 8: February 23 – Curry Home Fowl, Dhal, Rice

Cooking in the Cold & Smart Meal Prep

This weekend was cold, snow-covered, and the perfect time for a comforting meal. On Sunday, I made curried home fowl, Instant Pot dhal, rice, and a quick salad. Now, if you’ve ever cooked home fowl, you know it’s not something you can just handle indoors unless you’re willing to risk a massive mess—or worse, a fire! My husband had two choices: roast it inside (not happening) or brave the cold and do it outside on our snow-covered porch. He took the second option, roasted it beautifully, chopped it up, and then I took over to curry it.

While that simmered, I put the Instant Pot to work and made dhal in just 10 minutes! The meal came together quickly, and it was absolutely delicious. I captured it all in a reel, which I’ll share below.

After lunch, we jumped into meal prep for the week. We made:
✅ Stovetop BBQ chicken for my daughter
✅ Stewed goat – recipe coming soon
✅ 25 min Instant Pot curry channa and aloo and paratha roti– had to cook this meal again to take a pic for the YouTube video–had the video but did not take a final pic. Honestly, I could eat this every week.

During the week, my husband enjoyed these meals in different combinations:
🍛 Stewed goat, dhal, and rice
🍛 Channa and aloo with paratha
🍛 Curried home fowl, curried channa, and whole wheat roti

The channa and aloo were served with soft, flaky paratha, making it a hearty and satisfying meal.

This Week’s Lesson: Work smarter, not harder! The Instant Pot saved so much time, and planning ahead meant less stress during the week. It especially comes in handy during winter—on those days when it’s too cold to stand over the stove for long or when your to-do list is overwhelming. If you’re not using your pressure cooker to speed up traditional dishes, you’re missing out!

Did you do any meal prep this weekend? Let me know in the comments!

Week 9: March 2 – Stewed Oxtail, Stewed Pigeon Peas

A Weekend of Family, Food, and Forward Planning

This weekend was filled with movement, memories, and, of course, amazing food. Late Saturday morning, we packed up and headed to Queens, where we checked in on our grown kids (yes, they’re adults, but they’re still our kids!). The afternoon was spent reconnecting with old friends we hadn’t seen in ages, followed by a visit to my cousin’s home to celebrate her son’s birthday.

Now, if you’ve ever been to a Trini gathering, you know the food is a highlight. On the menu? Pholourie and boiled mango chutney, curry home fowl, stewed chicken, dhalpuri, geera rice, fried chicken, macaroni salad, and corn soup—just to give you an idea of the feast. It was a late, laughter-filled night surrounded by family, the kind that leaves your heart (and belly) full.

Sunday morning, I had breakfast with my daughter at a cozy café before we made the long drive back home in the afternoon. I stopped off in Liberty Ave to stock up on some essentials including cardamom, which was shockingly almost $27 per pound, whole wheat flour, frozen caraille, grated coconut, frozen seim, bandhania and few more new spices to add to my pantry. We stopped for doubles at a popular restaurant but the lines were too long(Carnival weekend appetite?) and I jumped back in the car-which I regretted later on. At some point – 2 hours into the drive, hunger hit hard, and I had to stop for a slice of pizza. My husband, on the other hand, refused even a single bite—he didn’t want to spoil his appetite.

Thankfully, I had anticipated our late return and prepped Sunday’s late lunch in advance. On Friday, I made stewed oxtail and stewed pigeon peas, storing them in the fridge for a quick reheat. Once home, we threw together a fresh salad, snapped a quick pic (because, of course), and enjoyed the meal without the stress of last-minute cooking.

This week’s takeaway? Plan ahead. If you know you won’t be home, do yourself a favor and prep a meal in advance. It’s a game-changer.

Also, I pressure-cooked the oxtail this time, which saved so much time! I’ll share that version soon, but in the meantime, you can use my current recipe and finish it in the pressure cooker. As for the stewed pigeon peas, I’ve shared a video before, but I need to finally post the full recipe here. Stay tuned!

How was your weekend? Let me know in the comments!

Week 10 – Sunday, March 9: A Sunday of Jerk Chicken, Chaos, and Quick Saves

Sunday was another busy one! I made Jerk Chicken with a Simple Rice and Peas(recipe coming soon) and Fried Plantains, a classic Caribbean meal that always hits the spot. The smoky, spicy chicken paired beautifully with the creamy coconut-infused rice and sweet plantains. But let me tell you, it was not a smooth cooking day—I had construction going on, people in and out of the house, and a million decisions to make. I even had to leave my husband in charge of the rice while I ran off, only to return just in time to save it (long story!). In between all that, I prepped meatballs with sauce for my daughter and made baigan choka and sada eddoes for my husband’s meals during the week. Hoping life settles down soon so I can start filming some of these Sunday lunches to share with you all on YouTube!

Week 11: Stewed Chicken, Stewed Pork, Fried Pork, and Stewed Lentils Amid Construction

Here we are on the 11th Sunday of 2025, and what a whirlwind of a week it has been! The day kicked off with breakfast from the local deli—fuel for another bustling morning as construction continues at home. Then, it was off to the nearby Spanish supermarket for some culinary inspiration. Our haul included oxtail, pork belly, a package of pre-cut chicken for today’s lunch, avocado leaves, soursop leaves, and Portuguese rolls for quick sandwiches, along with an assortment of cheese and turkey for easy lunches during the week. We also picked up watercress for our salad and stocked up on frozen spinach, pumpkin, and ochro for next week—callaloo is definitely on the menu if I remember! Fresh frozen pigeon peas also made their way into the cart since my cousin had one more request before he leaves on Friday: stewed pigtail and pigeon peas. Of course, his wish list also includes stewed oxtail, so it’s going to be another week of serious cooking.

Back home, the kitchen was in full swing. I whipped up stewed chicken and stewed pork—another favorite of his. Worried that the stewed pork wouldn’t be ready in time, I quickly seasoned two slices of pork with my homemade adobo blend, floured, and fried them up. They were served alongside stewed lentils, a recipe inspired by my mom’s classic stewed red beans, which I recently shared. This time, I added coconut milk—a new addition for me, and it was incredibly delicious! My cousin gave it two thumbs up, savoring every bite. see my original stewed lentils recipe here.

Meanwhile, my patience was running low, so I treated myself to some leftovers: curry baigan and aloo with channa, dhalpuri, and stewed chicken. It was phenomenal! This combo has to be one of my all-time favorites. I made the curry baigan and aloo the day before, adding channa/chickpeas since my niece and nephew were visiting again. As you know, curry channa and aloo is their favorite, and I love making it for them.

All in all, it was a busy but fulfilling day. Adding to the excitement, my daughter is home from college for spring break, which means even more delicious meals and family time! I’m still crossing my fingers that construction wraps up soon so I can reclaim some sense of normalcy. Cooking multiple meals a day for the workers is no joke—I could use a serious break!

Here’s to another week of cooking, sharing, loving, and enjoying! Until next Sunday…

Bye-bye!

Week 12 – Instant Pot Callaloo & Steak

This past Sunday was a whirlwind. With a lot of prep work ahead of me—prepping lunch for my husband for the week as well as for my older daughter who lives in the city—I made her steak, prepared stewed beans, perfect Caribbean roasted chicken, and rice for my husband while also focusing on perfecting an Instant Pot callaloo recipe. The intention was to make potato salad, stewed chicken, and macaroni pie, but with everything happening, I didn’t get around to making them that day. The day didn’t quite go as planned.

I had workers yet again at the house, and in the midst of all the cooking, time got away from me. Realizing I wouldn’t finish in time to feed them, we decided to order Chinese food for the workers instead. Sixty dollars later, I was left wondering—when did Chinese takeout become so expensive? I remember a time when we could get a whole feast for under thirty-five dollars.

By the time I finally finished cooking, everyone had already eaten. So for my Sunday lunch, I had callaloo, steak, and rice—simple but satisfying. My daughter was home for spring break, so my husband had to leave early that day to take her back to college. I also packed up some leftovers for my Auntie Iya, including some sawine I had made the day before, which wasn’t part of Sunday’s meal but something extra I had on hand. 

The Instant Pot callaloo turned out beautifully—silky, flavorful, and packed with the rich taste of coconut milk, frozen chopped spinach, and aromatics. Cooking it in the Instant Pot not only cut down the cooking time but also helped retain the deep, earthy flavors of the ingredients. This method made it effortless to achieve that traditional Trinidadian taste without the constant stirring and watching over the pot. A true time-saver, especially on a busy Sunday like this one!

Honestly, I cooked so much over the weekend that I can’t even recall everything I made. Between preparing meals for my family and cooking for the construction workers throughout the week, I was exhausted. After everyone had gone, I finally took a well-deserved break, cleaned up, dropped the workers home, and ended the day with a comforting hot cup of chai—something I desperately needed after such a long week.

Week 13 of 52 Sunday Lunch Ideas – Fried Rice, Fast Errands, and a Farmers Market Letdown

This week started with good intentions and a solid lunch plan—BBQ chicken, lo mein, and potato salad were all on the list. But after breakfast on Sunday, we headed out for errands, and that’s when things shifted.

First stop: Home Depot. Then, my husband mentioned that the farmers market had reopened for spring. We got excited, thinking we’d pick up fresh produce for the week, but when we arrived—nothing. Not a single booth in sight. Such a disappointment! We headed back home to the sound of construction and decided to just grab Chinese takeout again for the workers. At that point, I promised: Next week, I am definitely cooking-no more excuses.

Still, the week wasn’t without its home-cooked highlights.

What We Cooked:

• Curry Mixed Seafood + Fried Aloo: On Friday, I made these two dishes we hadn’t had in a long time. I usually like preparing back up meals for the weekend on Friday. In this way, I, too, can enjoy some downtime over the weekend. We enjoyed the leftovers for both dinner and breakfast over the next couple of days. That fried aloo hit all the nostalgic notes with sada roti. One of my husband’s favorite meals.
• Burgers with Mushroom and Pepper Stir-Fry: Saturday’s lunch was hearty and satisfying. The stir-fry added a savory, caramelized bite to the burgers that made them extra special.
• Fried Rice: After we returned on Sunday, I made a big batch that doubled as weekday lunch prep. I packed it for my husband with Peruvian roasted chicken and sautéed asparagus—simple, tasty, and great for busy days.

Even though the original plan didn’t pan out, we still ended up with a delicious mix of comfort food and quick meals. Sometimes, the best dishes are the ones you didn’t plan for.

Week 14 of 52 Sunday Lunch Ideas – The Power of Prep & a Full Table(Fried Rice, Potato Salad, Chicken Cacciatore, Boiled Corn, Lo Mein)

I’ll be honest—this week, I wasn’t feeling super motivated. I didn’t know what I wanted to cook, and even the thought of planning a menu felt overwhelming. But deep down, I really wanted to make the extra effort, even if I didn’t have a clear vision. And, as it often happens in the kitchen, one small step led to the next, and a full menu came together beautifully.

Despite the slow start, we ended up having a proper Sunday lunch—something I hadn’t pulled off in a while. I spent hours in the kitchen on Sunday, but by the end of the day, it was all worth it.

👉 Watch the reel below this post to see all the details and behind-the-scenes of the prep and final spread.

What Was on the Sunday Lunch Menu

Here’s what I prepped and served for our full Sunday lunch spread:

• Fried Rice – I made a Trini Veggie Fried Rice using leftover boiled sushi rice (about to expire!) that I cooked the day before. A smart, flavorful use of pantry staples. I also added fried egg for a nice twist.
  [Link to recipe]
• Vegetable Lo Mein – A colorful noodle dish loaded with vegetables for freshness and balance.
  [Link to recipe]
• My Sister’s Potato Salad – A creamy, simple family favorite that never fails to impress.
  [Link to my original potato salad recipe. Sister’s recipe coming soon.]
• Chicken Cacciatore – A rustic, savory dish I posted to the blog years ago—brought back to life this week!
  [Link to recipe]
• Trinidad Boiled Corn – A naturally sweet, no-fuss side dish that added a touch of comfort to the meal.
  [Link to recipe]

Other Meals and Weekly Prep

After finishing up our Sunday lunch, I made the most of the ingredients and leftovers:

• Lunch Prep for the Week – I packed up portions of Sunday lunch for my husband and created a small care package for my mom.
• Creamy Sausage and Peppers with Bow Tie Pasta – When the construction workers decided to stay late on Sunday, I quickly whipped up this easy, hearty pasta dish for dinner.
• Blueberry Pancakes – Craving something sweet for breakfast and needing to use up fading blueberries, I made a batch of fluffy blueberry pancakes.
• Pan-Grilled Chicken and Asparagus – Cooked ahead for my daughter’s weekday meals—simple and healthy.
• Instant Pot Curry Channa and Aloo – Made on Friday and now officially one of my husband’s favorite dishes.
• Dhal and Dumpling Soup – A warm, comforting bowl perfect for the unpredictable spring weather.
• Seasoned Conchs – I had plans for them… but they’re still sitting, waiting for another day!

Reflections from the Week:

What I’ve learned this week is that deciding what to cook is often the hardest part. Once you make that decision, everything else falls into place—checking for ingredients, making a shopping list, assembling, and finally… prepping.

And prep is everything. It doesn’t have to be perfect, but even a little done the day before makes a huge difference. It keeps Sunday from being too stressful and helps make the rest of the week smoother.

Sunday lunch in my home isn’t just about the meal—it sets the rhythm for the week ahead. It’s challenging, yes—but also rewarding, grounding, and full of love. Hope you have a great week ahead.

Week 15: Creamy Macaroni Pie, Instant Pot Callaloo, and the Never-Ending Hustle

This Sunday was all about sticking to the plan (for once!)—and I made the Instant Pot Callaloo just as promised. Why? Because I had to film it for YouTube and the blog (still sitting in editing limbo…coming soon, I promise!). I did manage to share a fun prep reel, though, which you all absolutely loved on social—thank you for the support! I’ll drop that below so you can catch the behind-the-scenes action while you wait for the full rmeal prep video.

The menu didn’t stop there. I also whipped up a rich, flavorful Trini Stewed Chicken, the most creamy, cheesy, dreamy Macaroni Pie (yes, it deserves all those adjectives), steamed rice, boiled plantain, and a nostalgic favorite—freshly squeezed orange juice, just like my mom used to make when I was a kid. That simple glass of juice brought back so many warm memories of Sunday lunches growing up.

Now let’s talk logistics. There was zero pre-planning this week—life was hectic, and I started cooking at 11 a.m. I finished by 1:30 p.m., but lunch wasn’t served until after 2…because, of course, final pics had to be taken first. The truth is, while cooking itself feels like second nature to me, it’s everything else that slows me down—filming for YouTube and reels, taking styled shots, cleaning in between to keep the kitchen tidy for the camera (and the food police online)—that’s the real juggling act.

I know I could’ve wrapped things up way faster without the camera in my face and tripod blocking the kitchen sink. But this is what I’ve done for 15 years, and now it feels wrong not to record at least some of it. Honestly, if I don’t film a reel or video, the guilt creeps in.

And yet…after all that? Some people still commented that the stewed red beans, potato salad, or sliced tomato were missing. 😅 As we say in Trinidad, “I is not roti—I cyah make everybody happy.” This lunch was a win in my book: full of flavor, hearty, and just enough imperfection to remind me why I love this tradition.

Next week is a big one—Easter Sunday Lunch—so be sure to check back for that! I’m already dreaming of the menu (and mentally preparing for the mountain of dishes to come).

With love and a full belly,
Ria 💛