What is Cabbage with Saltfish? Cabbage with Saltfish is a quick, flavorful Caribbean stir-fry where tender-crisp cabbage meets golden, flaked saltfish. This dry version—made without tomatoes—keeps the flavors concentrated while allowing both ingredients to stand out equally. It’s simple, budget-friendly, and deeply rooted in Caribbean [continue reading]
Boiled Ground Provisions is one of the most essential parts of Caribbean cooking — a mix of yam, cassava, dasheen, sweet potato, and green fig(or other combo), boiled in salted water until tender and served alongside stews, saltfish, curry, or callaloo. This is the kind [continue reading]
Salted mackerel with tomatoes is a simple Trinidad-style Caribbean dish where salted mackerel is boiled, cleaned, and simmered with tomatoes, garlic, herbs, and just enough coconut milk to create a light, flavorful sauce. This version is balanced rather than heavy, deeply rooted in home cooking, [continue reading]
Veggie Chow Mein is a simple, flavorful Trinidad-style stir-fry veggie dish made with cabbage, carrots, and sweet peppers, cooked quickly over high heat for a lightly crisp, satisfying finish. It’s perfect with hops bread or as a side, inspired by everyday Chinese-Caribbean cooking in Trinidad. [continue reading]
I’ve been meaning to share this recipe for over a year now. It’s one of those dishes that quietly stayed in rotation in my kitchen—dependable, satisfying, and tied to a very specific memory of working in the Wall Street area of New York City. NOTE: [continue reading]
After posting my Curry Baigan and Aloo and Curry Baigan and Aloo with Shrimp many of you mentioned that Curry Baigan with Eddoes was a favorite as well — and that I should try it. Well, today I did… and I have to say, it [continue reading]
I’ve been obsessed with banana bread lately—retesting my original recipe while using up the extra bananas that always seem to land on my counter by the end of every week. A family friend makes huge bags of banana bread to share, and when he does, [continue reading]
Back in Trinidad, as a young girl, Saturdays with my dad unfolded in a way so familiar that I never questioned it — I simply moved within it. We would set out early, driving into the nearest town, Couva, where he went to take care [continue reading]
Bake and shark at Maracas Beach is one of those experiences that stays with you — the salt air, the sound of the waves, and the ritual of dressing your bake exactly the way you like it. But for those who don’t eat fish or [continue reading]
This spicy pickled red onion is a personal recipe I make in small batches when I want something bright, hot, and sharp to cut through a meal. It’s quick, fresh, and purposeful. There’s no fermentation here and no long shelf life. This is a short-term [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.