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]
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]
Salmon pie, or salmon stuffed fried bake, is a quick and satisfying Caribbean snack, or on the go breakfast, made with seasoned canned salmon wrapped in soft dough and fried until golden brown. This easy version skips frying fish from scratch, making it perfect for [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]
Since making Curry Short Ribs with Zucchini in 2025, I have not been able to leave short ribs alone. There is something about that cut —the soft bone in the middle, the ratio of meat to bone, the tenderness of the cooked meat that feels [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]
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]
Stewed Chicken with Bodi is a comforting Caribbean one-pot dish made with tender chicken, long green beans, potatoes, and a deeply seasoned gravy created using the traditional burnt sugar method. Simple ingredients, proper technique, and patience at the stove come together to create a meal [continue reading]
A Sunday Centered on Simplicity By the time Week 50 arrived, the holiday season was already stretching its arms across the house — suitcases half-packed, lists taped to the fridge, and little pockets of time disappearing in the name of errands, cleaning, and last-minute preparations. [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.