Vegan

Over the weekend, I made stewed cannellini beans, Trinidad/Caribbean style, using the same familiar technique I use for many of my stewed bean recipes. I had been seeing white beans all over social media lately, with so many people talking about their fiber, iron, folate, [continue reading]

Simple Trinidad salad made with watercress (greens), lettuce, cabbage, cucumber, and carrot—served fresh without dressing, just as enjoyed at prayers(poojas) and Sunday, any day or weekend lunch. This Trinidad salad is a crisp, refreshing mix of watercress—known as “greens” in Trinidad—cabbage, carrot, and cucumber, prepared [continue reading]

Dasheen Bush Bhagi is a traditional Trinidadian dish made with tender taro leaves, also known as dasheen bush, cooked down with onion, garlic, hot pepper, tomatoes, oil, and salt until soft, flavorful, and fully tender. It can be prepared slightly chunky or swizzled smooth into [continue reading]

Curry lauki is a light, gently spiced dish made with tender bottle gourd simmered slowly until soft and delicate in its own natural juices. This is the kind of everyday cooking our grandmothers relied on—simple ingredients, minimal seasoning, and patience. As the lauki cooks, it [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]

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]

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]

Chapati has always fascinated me because it proves one simple truth: roti is not just food — it’s memory, comfort, and survival. Across the world, this humble flatbread shows up on everyday tables, shaped by culture, climate, and necessity. Yet at its core, chapati remains [continue reading]