Caribbean coconut cake (also known as Jamaican Toto) is one of my current favorites to make and share—a simple, coconut-based cake that feels just right when you want something sweet without overindulging. It’s light, gently spiced, and not overly sweet, the kind of cake you [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]
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]
I am obsessed with spices, especially in chai. The blend of cardamom, cinnamon, cloves, and ginger is deeply addictive. The aromas that fill the air and the warmth that settles in with just one cup have always soothed me. That relationship with spice — the [continue reading]
Sunday Lunch Week 52 brings this year full circle — the final Sunday of the year, takes place not from my kitchen in New York, but from my sunny homeland of Trinidad & Tobago. It feels fitting that the year ends here, surrounded by familiar [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]
This Curry Short Ribs with Zucchini brings together melt-in-your-mouth short ribs, tender zucchini, and a fragrant Trinidad-style curry base. It’s hearty enough for Sunday lunch, yet simple enough for a weekday dinner—the kind of dish that feels both comforting and familiar. The zucchini softens and [continue reading]
By the time we reached Week 51, I could hardly believe this series was nearing the end. One more Sunday left. When I started this project last January, I wasn’t sure I could show up every week. Life was happening, the calendar was always full, [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.