Pepper roti has two soft roti in the front and back. There are potatoes, cheese, and pepper. I was completely obsessed with pepper, so much so that my mom would crush a whole hot pepper inside my roti. These days, with my acid reflux, I’ve cut back on pepper. But the seasoned potato and melty…
If you were born or live in Trinidad and Tobago, you know how seriously we take breakfast. We wash it down with a hot cup of Choco tea, Milo, ginger tea, or strong black coffee. From savory to sweet, our breakfast table has the best of everything. The doubles man will come out as early…
Brown Cow is one of those drinks I always love to make when liming with friends and family. But the version I remember most clearly came from a rum shop in South Trinidad. It’s a classic and will always have me ordering a few back-to-back. One day, I asked for the recipe, and to my…
In our home, there’s always a stash of sardines. It’s a Caribbean household, so we eat it with basically anything. I especially love sardines with tomato sauce. My mother used to throw it together effortlessly. Just a few ingredients, she would make these tasty sardines in tomato sauce. These days, I whip it up when…
In my kitchen, cooking a little extra rice has become second nature. I leave it ready for a quick stir-fry or a late lunch. But extra jerk chicken? Now that’s a surprise. Jerk chicken goes so fast in my house. Old habits die hard, though. Even with my children at their granny’s house this July-August…
Jamaica always had bold flavors, and you can find them in every meal. One of those unforgettable flavors is a jerk marinade. Whether it’s on a Sunday chicken or sizzling over hot coals at a beach lime, jerk will always be one of the most popular dishes to come from this amazing country. Today, I’m…
Sweet. Sticky. Spicy. A true taste of Trinidad’s street food culture in every bite. Growing up in San Fernando, there were few things more exciting than seeing a street vendor’s clear plastic jars filled with red mangoes. Now that I’m older and cooking for others, I realize how special it is to recreate these flavors…
Fall-off-the-bone tenderness, bold island flavor, and a slow-cooked twist that will keep you coming back for more. Curry goat is a must-have for every birthday lime, or beach. But let’s be real: curry goat takes time. Between seasoning, marinating, and that tough cut of meat needing hours to tenderize. A slow cooker gives the goat…
I remember the first time I tried brown stew chicken. It was at a family gathering in south Trinidad, but the woman who made it was Jamaican-born. She told stories between spoonfuls, and when I tasted it, I understood why. Jamaican Brown Stew Chicken is one of those dishes that is a must-have for every…
As a child, I did not like curry egg. At least not how my father made it. The yolk would be dry, and the sauce didn’t have much flavor. So I avoided it for years. But as I got older and started exploring simple ways to add protein into my diet, I gave it another…