Looking for a quick Saturday meal? Here’s a quick stir fry to save the day! This 15 min beef stir fry is one of my top 5 go to meals when we need a quick homemade meal. The ingredients are simple and it all comes together [continue reading]
It was another cold day and I was home alone in need of Trini comfort food, so I made myself fried smelt, a substitute for sardines, which are hard to come by. I enjoyed it thoroughly with dhal and freshly steamed jasmine rice. Hope you [continue reading]
Jerk Turkey (Cook in Oven, Grill, or Smoker) is the ultimate Caribbean holiday centerpiece — deeply seasoned, boldly flavored, and surprisingly tender. This recipe uses a traditional jerk marinade made with scallions, hot peppers, thyme, pimento berries, soy sauce, warm spices, and just enough sweetness [continue reading]
Curry Home Fowl (Trinidadian Style) Curry home fowl is a treasured delicacy in Trinidad, often reserved for special occasions or Sunday lunch. Many households raise “home fowl” or “layers” in their yards, and when the time comes, these birds are prepared with great care. Unlike [continue reading]
Curry cabbage is a simple dish of chopped cabbage cooked in flavorful curry with tomatoes, onion, garlic and scallions. The cabbage is steamed until it softens and all the flavors are combined. It is easy to make, budget friendly and is the perfect main [continue reading]
This curry seafood medley is the perfect quick meal for a weekday or weekend. The eggplant in this dish is totally optional but helps to stretch the meal if your family has a hearty appetite and you only have only one bag of seafood. I [continue reading]
In the heart of every home kitchen lies a secret weapon–along with Caribbean green seasoning, a flavor enhancer that transforms ordinary dishes into extraordinary culinary experiences. Enter homemade sazon—a magical blend of aromatic spices that adds depth, color, and a symphony of flavors to your [continue reading]
Curry conch was a delicacy growing up. Nowadays it’s hard to source and very expensive which is why it’s a treat when we do get to enjoy it. Recently, we were able to source some conchs from Astoria Queens. Aunty Jang came over and did [continue reading]
In this amazing recipe, beef is browned using the traditional ‘burning of the sugar’ method. The only difference from stewed chicken is the addition of chunks of carrots, celery and potatoes to make it a hearty stew with lots of gravy. Serve this stewed beef [continue reading]
When you are in the mood for a spicy(or not) curry without all the drama, here is great 20-minute substitute. I love how simple and quick it comes together without compromising on flavor. If you already have pre made green seasoning prep is so much [continue reading]
Hi! Born and raised in Trinidad and now living in New York, I’m passionate about preserving the traditional recipes that shaped my childhood while blending the rich flavors of the Caribbean into global favorites.