This Pumpkin with Mixed Seafood recipe is a delicious variation of traditional Trinidad Pumpkin Talkarie, combining sweet pumpkin with shrimp, calamari, mussels, and baby scallops for a hearty Caribbean-inspired meal. Over the years, I’ve shared several variations on the blog, including Trinidad Pumpkin Talkarie, Pumpkin [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]
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]
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]
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]
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]
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.