Mango Talkarie is a sweet side dish or condiment that accompanies vegetarian or meat dishes. It’s made with tart, green mangoes and amchar massala. In this recipe, green mangoes are cut into pieces lengthwise, cleaned and then boiled with sugar to remove the inherent [continue reading]
“Trinidad Hops bread is essentially dinner rolls. In Trinidad, it’s eaten for breakfast, lunch, or dinner. It has a unique softness, delicate, airy, light chew, and totally satisfying.” As I shared on Facebook over the weekend, we ate a hearty breakfast of bread and chow [continue reading]
Boiled mango chutney is a popular sweet and spicy condiment in Trinidad. It’s one of the main condiments enjoyed in doubles, aloo pies or drizzled on fluffy balls of pholourie. In my recipe, green mango is cut into 1 inch pieces and boiled with spices [continue reading]
A few weekends ago, we made curry beef and curry aloo (Trinidad style) for our Saturday lunch and enjoyed these dishes with delicious soft, paratha roti(buss up shot). It was a really good combination and I have been craving it ever since. How to Make [continue reading]
In this savory and satisfying Trinidad-style stewed fish recipe, a firm fish of your choice—such as carite, king fish, or red snapper—is first seasoned and marinated with a generous amount of freshly blended green seasoning, made with herbs, garlic, and traditional Caribbean aromatics. Once marinated [continue reading]
This quick, simple, budget-friendly and healthy steamed cabbage recipe, referred to as “fry cabbage” in Trinidad and is traditionally eaten as a main vegan/vegetarian dish with sada roti, fried bake, dosti roti, paratha roti, hops bread or even coconut bake for breakfast. Below I served [continue reading]
Trinidad curry aloo, also known as curry potato, is a simple and delicious curry dish that’s very affordable and economical. In this recipe, pieces of potato are sautéed in a mild curry and seasoned with herbs. Hot water is then added, and then it’s simmered [continue reading]
Yesterday for lunch, I used some leftover baked jerk chicken and sticky jasmine rice (overcooked to say the least) to make this delicious jerk chicken fried rice! I ate it for both lunch and dinner. It was satisfying, quick to make, and utterly delicious. I [continue reading]
Chicken soup is undoubtedly comfort food for everyone, everywhere. In the Caribbean, our chicken soup is hearty and healthy. It’s superb for rainy days, snowy days, sunny days, Saturdays and pandemic days! Today I am sharing my secret family recipe with you. This chicken soup [continue reading]
Jerk chicken is a popular favorite, not only in Jamaica but the rest of the world. It’s fiery(though heat is adjustable), highly seasoned and wickedly good. There are as many jerk seasonings and recipes as there are cooks and my recipe evokes that truth. I [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.