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 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]

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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: Stewed Chicken, 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 💛

Week 16: Easter Saturday Sunday Lunch – Lessons in Love, Laughter, and Simplicity

This Easter weekend was a little different for us! Since my husband had to return to the city on Sunday with my daughters and mom, we decided to host our Easter Sunday lunch on Saturday instead.

Wanting to stay ahead, I did a bit of prep work the day before: assembling the scalloped potatoes, baking a chocolate cake and bread pudding, and defrosting the leg of lamb. My mom, who came down with my husband, also decided she wanted to try making a Kentucky Butter Cake she spotted on social media. That turned into a hilarious mini-crisis when we realized she had only written down half the ingredients! After a frantic Google search (and lots of laughter), we managed to salvage it—just in time.

Saturday morning started off with a challenge: no water. This has been a recurring issue lately. Our well is about 600 feet deep, and pumping water has become tricky, especially when the water level drops or if too much water is used at once (a long story for another day!). Thankfully, the house was clean, and we always keep backup five-gallon water jugs for emergencies. Plus, my husband helped manage the pumps intermittently, allowing me to fill buckets as needed. Still, it added an extra layer of stress to an already busy day.

Given everything, I decided to give myself an Easter present: no filming and no pressure to create reels or record the prep process. My anxiety was already running high, and I wanted to be present and focused rather than overwhelmed.

The cooking schedule was tight:

• The lamb: I washed and seasoned it—-went into the oven first.
• The scalloped potatoes, prepped the day before, went into the oven once they came to room temperature.
• The oxtails, which were stewed the day before, unfortunately never made it to the table—one of the few casualties of the day. However, everyone packed it up to enjoy during the week.
• Chickpeas pilaf (recipe coming soon) came together easily—an 8-cup batch of rice using 4 cans of chickpeas to save time.
• I prepped a fresh salad and homemade dressing.

That was supposed to be the simple menu. After all, it was only a small gathering: my mom, my sister and her family, a cousin, and her friend. (Our friends from the farm were undecided, but I prepped extra food just in case.)

But of course, in true fashion, things expanded.

• I roasted some plain oven-baked chicken wings.
• Whipped up a tomato cream sauce pasta for the kids.
• Around 1 PM, I decided to make Tuscan salmon for my brother-in-law, who doesn’t eat lamb.
• My niece and nephew love pepper shrimps, so I defrosted two bags (2 pounds each) and quickly threw that together.
• Finally, I steamed two big bags of green beans.

Managing the mess and chaos in the kitchen turned out to be harder than the cooking itself! But somehow, everything came together beautifully.

When our guests arrived, they ate heartily—many going back for seconds and even having dinner again before they left. As always, I packed up leftovers for everyone: my husband (for the week ahead), my mom, my aunty Iya, and our guests. Cooking extra is my silent rule; it ensures no one leaves hungry and that the joy of Easter lingers a little longer through shared meals.

As I reflect, I always ask myself how I can be more efficient next time. The truth is, it always comes back to deciding on the menu early and sticking to it. But somewhere during the excitement, I end up adding more dishes on the day of, and it becomes a race against time. If I had prepped those last-minute dishes ahead of time—or simply stuck to the original plan—things would have been much smoother.

Simplicity breeds joy: Easter lunch wasn’t perfect because of the number of dishes—it was perfect because of the laughter, the memories, and the love around the table. Sometimes, doing less allows us to enjoy more.

Yet, as they say, you live and you learn. I’m grateful: for the strength to cook, for the skills to bring meals to life, and for the family and friends who gathered around our table.

We ended the day sweetly, some on hammocks, sharing all the desserts with a hot cup of chai (for those not indulging in wine).

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How I Could Have Managed This Better:

• Set a firm menu and stick to it: Resist the temptation to add new dishes on the day of.
• Prep more ahead of time: If I really wanted the extras (like Tuscan salmon or pepper shrimp), I could have planned them into the menu earlier and prepped components (like seasoning the shrimp) the day before. Also, I realized I had no more tomatoes for the salmon and pasta and my daughters had to make an emergency trip to the supermarket. Another avodable delay which could have been prevented.
• Simplify to maximize joy: Fewer dishes mean less mess, less chaos, and more time spent with loved ones.
• Delegate small tasks: Even if family is visiting, small help (like someone managing salad prep or setting the buffet spread) would have reduced the pressure on me.

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This Easter Sunday lunch reminded me that no matter the hiccups—the water issues, the forgotten ingredients, the last-minute menu changes—the heart of any gathering is love, laughter, and gratitude. Here’s to many more beautiful, imperfectly perfect meals with family and friends.

I hope your Easter was just as joyful and meaningful too!

Week 17 – Curry Lamb, Curry Peas & Aloo, Dhalpuri & Paratha for Sunday Lunch

It’s time to share Week 17 of our 52 Weeks of Sunday Lunches series—and what a full, delicious week it has been. My elder daughter spent the week with me, so naturally, the kitchen was busy from start to finish.

Before we get to the Sunday lunch, let me share some highlights from this week with you. One day(it’s all a blur now), I made a comforting pot of stewed beef, stewed red beans, and rice(and paratha)—a true classic–for my daughter and her friend. If you follow me on social media, you might have already seen the reel I shared of that satisfying plate.

Later in the week, on Thursday, my cousin visited again from Canada (he’s been getting spoiled with these Trini dishes lately!). I quickly whipped up curry channa and aloo with baigan and curry shrimp, served with soft, flaky paratha. That combo—let me tell you—was exceptionally delicious and well worth repeating.

By Saturday, I was back at it, making one of his favorites: a hearty pigtail pelau, served alongside a bright, crunchy coleslaw.

Then came Sunday. I had some pre-seasoned lamb sitting patiently in the fridge, just waiting for inspiration. At first, I thought, Let me curry this lamb with some potatoes. Then I considered peas instead… then both? The indecisiveness was real (it’s my kitchen nemesis). But here’s what I love about weeks like this—many of my meals are sparked by recipes I haven’t yet shared with you. That’s exactly what happened today.

I finally decided to make curry peas and aloo as a side, because I realized I don’t have that recipe on the blog yet either. So in the spirit of always thinking ahead and keeping things fresh for you, two new recipes were born—and yes, I’ll be posting both on the blog very soon!

These richly spiced curries were served with both dhalpuri and paratha (because, why choose?). I rounded out the meal with leftover cabbage salad and a fiery chip-up condiment—a chopped hot pepper and onion pickle. That recipe will be coming your way soon as well.

Another week, another table full of satisfying, soul-warming meals. But the kitchen drama didn’t end there. After lunch, I packed up lunch and dinner for my husband and daughter for the coming week—because Sundays around here are nothing short of hectic.

If you haven’t seen me on social media this week, it’s because I’ve been trying to recover from all this recent cooking (and truthfully, catching up on spring cleaning, yard work–including saving trees, house tidying, garage sorting… all while navigating a little construction chaos). I’m hoping to pop back on soon and share more with you.

Until then, stay tuned—more tasty recipes are coming your way.

Week 18: May 4th – Curry Crab and Dumpling (A Last-Minute Save)

This week’s Sunday lunch almost didn’t happen.

We got home from the city right around lunchtime with absolutely no plan. No meat thawed, no menu in mind—just a deep craving for something delicious and satisfying. So, my husband and I did what most people do in a moment of desperation: we opened both freezers and hoped for divine inspiration.

Curry shrimp? Nope—no shrimp. BBQ chicken? Still frozen solid. Every meat or seafood we thought of had some issue. It was turning into a comedy of errors.

Finally, we spotted the crab—and thank goodness, because crab defrosts quickly. That sealed the deal. Curry Crab and Dumpling it was. I realized I hadn’t yet posted a proper curry crab and dumpling recipe on the blog, so this was the perfect opportunity to share it with the world.

Cooking is usually a breeze for me, but filming adds a whole new layer of chaos. What could’ve taken less than an hour stretched into more than two, thanks to me chatting with my invisible kitchen audience, wiping down surfaces to keep the online food police happy, washing dishes as I went along, and trying to keep the whole scene tidy for the camera.

The behind-the-scenes drama is real, but when the dish was finally plated and the last photo snapped, it was all worth it. My husband and I sat down and devoured that plate of curry crab and dumpling like we hadn’t eaten all day—and in a way, we hadn’t.

Now, this incredible recipe is documented for all to enjoy—the rich, savory curry, the soft and chewy dumplings, and the unbeatable flavor of Trinidad-style crab. If you’ve never made this before, now’s the time.

👉 [Read the full post and get the recipe here!]
🎥 Look out for the full video tutorial coming soon.

Week 19 – May 11th – A Mother’s Day to Remember – Curry Duck, Peas Dhal and Rice

For Mother’s Day this year, both my sister and I made our way to Brooklyn to visit our mom. The plan? To keep things simple and give everyone a well-deserved break by ordering lunch. But, of course, in true Mom fashion, the day before she gently instructed me: “Don’t order anything until you get here—and bring salad and plates.”

Now listen, my mother didn’t raise a fool. I knew she was up to something, so I trusted my instinct and packed a container of chip-up—our spicy Trini condiment of onions, peppers, and goodness—to accompany what I strongly suspected was going to be her signature curry duck.

Sure enough, when we arrived, the house was filled with the irresistible aroma of curry duck, curry catfish, peas dhal, and her perfectly steamed white rice. I sat down and ate heartily, savoring each bite of the richly seasoned duck and that peppery chip-up that paired perfectly. The flavors were exquisite—as always—and moments like these remind me how deeply grateful I am to still enjoy my mother’s cooking.

After lunch, we took her out for some plant shopping, which—let’s be honest—was more like me plant shopping. Plants are my personal weakness, bringing me endless joy and peace. While I browsed and chose leafy companions to bring home, across the street we stumbled upon a West Indian grocery. Naturally, I stocked up on pimento peppers, while my sister grabbed mauby, Crix, pure sesame oil, and caramel—the kind of ingredients we just can’t find at our regular supermarkets.

Back at Mummy’s house, I joined everyone for another round of food (yes, dinner for me!). We helped tidy her backyard, and did a little gardening. My nephew Aaron and my daughter did most of the heavy lifting and planting—bless them.

Later that evening, my sister and I made our way to the hospital to visit our dear Aunt, who has been in and out for over a year. Seeing her, feeding her some of that same curry duck and peas dhal, and especially treating her to a Napoleon dessert, warmed my heart. I combed her hair, massaged her gently, and moisturized her skin. When we left, she looked brighter—and that alone made my Mother’s Day complete.

It was a day well spent: simple, full of love, with no cameras or food videos to document it—just memories and flavors tucked away in our hearts. But I’ll include a photo of a similar traditional Trini lunch—curry duck, dhal, and rice—a dish that brings comfort, joy, and togetherness. Whether it’s for a lime, a special occasion, or just a day you need a little lift, this combo is always the answer.

If you ask me, curry duck might just be the national liming food of Trinidad. As we Trinis love to say:
“Lewwe buss ah lime and curry ah duck nah!”

I hope your Mother’s Day was just as beautiful, restful, and love-filled.💛🧡💙

Sunday Lunch Week 20 – Pelau and Porch Time

With three workers still busy on construction and my usual cooking duties for the husband and daughter, I knew I needed something simple, satisfying, and big enough to feed a small crowd. Naturally, I turned to the unofficial but absolutely beloved one-pot meal of Trinidad and Tobago—Chicken Pelau.

And I didn’t hold back. I used almost 10 pounds of chicken and nearly 3 pounds of rice—a perfect meat-to-rice ratio that ensured every bite was hearty, flavorful, and comforting. To keep things moving, I leaned on a few helpful shortcuts: canned pigeon peas, canned coconut milk, and just the right blend of seasonings to bring it all together beautifully.

The pelau was served with a fresh green salad and my famous creamy, crunchy coleslaw—made extra special with two secret ingredients: sweet, crisp apple and another surprise you’ll have to discover for yourself.

I cooked the whole thing on Saturday, and as I packed up a generous portion to share with my neighbor, they surprised me right back—with a gift of fresh, colorful eggs. A thoughtful, delicious exchange that warmed my heart just as much as the food did.

By Sunday, the hard work was done. All that was left was to grill a little extra chicken for the husband’s lunch—and then rest. I kicked back on the porch hammock, soaking in the sunshine and peace. No peeling, chopping, or stirring. Just a well-deserved break after a week of nonstop motion.

So here’s your reminder: yes, you can absolutely cook Sunday lunch on Saturday—and give yourself a quiet, joy-filled Sunday. You deserve it, just like I did.

It’s a good thing I took that break too—because the following week was full of rain, and I was stuck indoors with Leo!

Sunday Lunch Week 21 – Memorial Day, Fast Food Feels, and Finding Calm in Chaos

Memorial Day weekend should feel relaxing, right? A time to kick back and enjoy good food with good company. But with three young adult workers helping around the house and still needing to prepare weekday meals for my husband, I woke up to a classic kitchen conundrum: so much to do, and no clear plan.

Honestly, I was anxious and overwhelmed. I hadn’t decided what to cook, and the clock was already ticking. All I had to go on were some seasoned wings, two boxes of pasta on the counter from the week before (a plan that never came together), burger patties, and burger buns. Not much of a game plan for a holiday meal—but I had to start somewhere.

So I did what I always do in moments of uncertainty: I just began.

I sautéed mushrooms and peppers to dress up the burgers, set a pot of lentils to boil for my husband’s weekday lunches, and threw the wings in the oven to roast. My husband asked for stewed beef instead of curried beef, so I quickly got that seasoned and simmering.

I was originally going to make a cold pasta salad, but when I couldn’t find the heavy cream, I scrapped that idea. Then, wouldn’t you know it—when I went to grab the mayo, there it was: the cream. But by then, I had already shifted gears, and I’m glad I did. With the chilly, rainy weather, comfort food made more sense, so I pan-grilled some chicken and made a warming Cajun chicken pasta instead.

In the end, our Memorial Day weekend meal looked like this:

• Burgers with sautéed mushrooms and peppers
• BBQ wings, hot and sticky from the oven
• Creamy Cajun chicken pasta

And you know what? It was a hit. Every time I looked out the back door, I saw nodding heads and clean plates—the universal sign that the food hit the spot.

A Lesson in Kitchen Anxiety

This Sunday reminded me of something important: indecisiveness is my enemy in the kitchen. It’s the biggest source of my stress—worse than the actual cooking! The moment I start moving, prepping, and putting pans on the stove, the anxiety eases. The hardest part is always deciding what to make.

If you’re like me—prone to kitchen stress—here are a few gentle tips that might help:

• Choose your menu a day or two in advance. Even a rough idea makes a difference.
• Write down 2–3 backup meal combos for the fridge or pantry staples you always have on hand.
• Prep something small the day before. Chopping onions, marinating meat, or boiling lentils can ease the load.
• Let go of perfection. A simple burger or pasta meal shared with love beats an elaborate menu that leaves you drained.

In the end, despite the morning anxiety and all the last-minute decisions, I found my calm, enjoyed a delicious meal, and had plenty of leftovers for Memorial Day—giving me a chance to catch up on yard work. Most importantly, I shared food that expressed love and gratitude—it brought joy to those who ate it and helped create lasting memories around the table.

Sunday Lunch – Week 22: Trini Chinese-Style Chicken, Trini Fried Rice & Shrimp Lo Mein

This week, I woke up with a plan—and I was determined to stick to it. After the anxiety and indecisiveness of last Sunday’s lunch, I knew I wasn’t about to repeat that performance. On the menu: Chinese-style fried chicken, Trini fried rice, and shrimp lo mein. Simple, delicious, and doable. No overthinking—just execution.

The chicken thighs were already seasoned and chilling in the fridge. Lo mein noodles and rice? Boiled and cooled the night before. Veggies? Prepped. It was shaping up to be smooth sailing.

But before jumping into lunch, I had a few other things to get done. Around 7 a.m., I started a batch of curry channa and aloo in the Instant Pot—a promise I made to my uncle earlier in the week. Then came breakfast. Although the workers usually eat at home, I had a feeling they hadn’t that morning, so I made a batch of French toast—an entire loaf’s worth. When my husband offered it to them, they all eagerly sat down to eat. Sensing their hunger, I quickly scrambled some eggs to go along with it. They polished off nearly everything, and I was glad I followed my instinct.

With breakfast out of the way, I turned to lunch—starting with the fried rice. That was a bit unusual for me; I typically begin with the most time-consuming or complex dish. But today, I felt like switching it up. After frying the rice, I stir-fried the lo mein and was just about to breathe a sigh of relief when I remembered—the shrimp! I had seasoned shrimp in the fridge specifically to add to the lo mein. Plan B, then. I considered making pepper shrimp but ultimately decided to fry them after the chicken.

While all that was going on, I was also seasoning ground meat, forming meatballs, and sliding them into the oven.

The spaghetti and meatballs were a special request from my daughter. She had asked me for the recipe a week ago, and I’d been disappointed with myself for not writing it down and sharing it sooner. So I made it with her in mind—to send food for her and my other daughter for the week, and also to finally document the recipe. It’s another one I’ll be posting on this blog soon, because it’s just too good not to share.

Somewhere between frying and forming, I found myself grinding garlic, making black pepper from scratch, and even cleaning out a closet. It hit me: cooking often takes longer than expected not because the recipes are complex, but because of all the little distractions. Many of these tasks could’ve been done ahead of time to make the day smoother. Still, I noticed that I’ve become much more efficient in the kitchen, and that’s something worth celebrating. I believe it’s important to reflect after a long cooking session—not just to improve, but to appreciate the progress. As Socrates said, “An unexamined life is not worth living.” For much of my life, I’ve lived exactly that way.

At one point, I felt ahead of schedule. So naturally, I broke my rule of sticking strictly to the plan and decided to whip up a quick potato salad. Because honestly, fried rice and lo mein just hit different when there’s creamy potato salad on the side. Thankfully, the recipe was quick and easy.

Later, we took things outside to fry the chicken. My husband took charge of the outdoor stove, even as it drizzled and pollen fell like snow. We grabbed an umbrella to save both the moment—and the chicken. After that came the shrimp. And let me just say: I nailed it. Crispy, golden, and reminiscent of the fried calamari we often order as an appetizer. I finally cracked the batter they use—and yes, I’ll be sharing that recipe soon!

While the seafood and chicken sizzled outside, I was back inside simmering meatballs in a homemade spaghetti sauce and boiling pasta. By the time we were ready to plate, the clock had somehow gotten away from us. I suddenly remembered—oh right, a visitor had stopped by, and my husband (who usually helps me cross the finish line) disappeared for over 30 minutes!

In the meantime, I washed dishes, prepped serving platters for photos, plated four lunches, made a quick sauce for the chicken, and tidied up as best I could. The final stretch was chaotic—but it was absolutely worth it.

Lunch was delicious. Every dish came together better than I imagined. And once we ate, it was time for cleanup and packing leftovers for my husband, our daughters, my mom, aunt, and uncle–and make baked chicken for my husband’s weekday lunch boxes.

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Reflections from the Kitchen

This week reminded me how much I’ve grown—not just in my skills, but in how I manage my time, energy, and expectations. Not perfect—but intentional, productive, and satisfying. I’m starting to recognize my rhythm in the kitchen, and I’m embracing that. There’s joy in learning, tweaking, adjusting, and growing. Every week teaches me something new—about food, timing, balance, and even myself. And when the food tastes this good and your loved ones are full and happy, you know you did something right.

Coming Soon to the Blog

✨ Spaghetti & Meatballs – A family favorite made with love for my daughter
✨ Crispy Fried Shrimp – Inspired by restaurant-style calamari
✨ Sister’s Creamy Potato Salad Recipe– The perfect uber simple side to level up your fried rice or lo mein meal

Until next Sunday,
Cook, Share, Love, and Enjoy. 💛

Sunday Lunches: Week 23 – Curry Oxtail, Stewed Beef, Jerk Chicken & Kitchen Chaos

📅 New! Week 23 is Live

Important Note: This post was getting too long, so going forward, you can find all the links for each week of the 52 Weeks of Sunday Lunches series conveniently compiled here. This will make it easier to explore every delicious meal and catch up on any weeks you may have missed. Stay tuned as more weekly posts are added!

Missed My Recent Blog Post? Read all about this week’s Menu: Curry Oxtail, Stewed Beef, Rice and Peas & Jerk Chicken madness in Week 23 of Sunday Lunches and how “whatever” turned into everything!

See you Next Week!

📅 Week 24 is Live! Father’s Day Sunday Lunch: Steak, Lobster & Simple Joys

A special meal for a special day featuring steak, lobster, cheesy garlic bread, and aloo pies—plus weekly meal prep and simple family moments.
👉 Read the full post here