Instant Pot Saltfish and Rice Cook-up
A quick "cook up" of saltfish and rice. A perfect dinner option and really quick using your Instant Pot.
I'm here with another Instant Pot dinner option. This gadget is saving my life and I'm having everyone around me jump in the craze too.
I was able to make this delicious lunch in no time. Seasoned up rice with some coconut milk, and saltfish with okra. Sooo yummy. And it was ready in less than 30 minutes.
A delicious cook-up rice
Instant Pot Pelau Recipe
A fool-proof recipe for making this delicious Trinidadian specialty of rice and peas and chicken in the instant pot. This pelau recipe will have you eating in record time.
Pumpkin Ponche De Crème
An updated version of the classic Caribbean Christmas drink, ponche de creme. This time flavored with pumpkin. A great creamy, Delicious option
The season is here.
Well not fully, but it's coming.
I know a lot of people are gearing up for Thanksgiving at this time. But coming from the West Indies where it's not celebrated, I really don't put THAT much emphasis into it as I do with Christmas.
And for me Christmas means black cake, ponche de creme and ginger beer. So i'm sharing with you this pumpkin version of this popular drink. And this one is a ponche de creme without eggs recipe.
Please note though. Normally, my Christmas emphasis is really just on what we going to eat for dinner.
For a long time, before I had my son, the hullabaloo that is Christmas prep annoyed me.
You see, in the Caribbean, Christmas time is HUGE. Traditions are a huge part of our culture, so we do a lot of things, some of them, in my opinion, was a waste of time.
As a result, I was always the one trying to skip out, hide, have an errand that has nothing to do with anything, just to get away.
Saltfish Buljol Pizza With Coconut Flour
A play on the best Caribbean breakfast combo of saltfish buljol and coconut bake. This pizza had all the delicious saltfish flavor mingled with the familiar flavors of everyone's favorite guilty pleasure: pizza!
Another month of Callaloo Box.
For September they paid homage to one of the most loved condiments in the Caribbean, the coconut.
The coconut is the heart of not just Caribbean cuisine but also of Caribbean culture.
I mean, have you not seen a million pics with people posing somewhere in the islands with a fresh 'nut about to drink some coconut water?.
Coconut trees line the beach fronts. Swaying while standing tall on the sands. Varying in color from the green to the yellow. Even seeing some of what we call the "Chinese" coconut, with its hue of orange.
Jamaican Steam Conch
A delicious steam conch dinner with shrimp and okra. Perfectly paired with white rice or eaten alone as a dinner option.
I love conch. I also love pacro (chitons) and mussels and all those other sea shell type meats. I can eat them every time.
Living on an island, gettings these items were easy. We would pass someone on the side of the road trying to sell some fresh catch of the day be it conchs or crab and fish.
But these little buggers were not cheap. Catching crustaceans is not an easy job. I know especially for pacro it's a lot of work.
That means that you know you are going to pay a premier price for the meat. So that meant we also ate these things on occasion. Well, unless you decide to buy it already prepared at an establishment.
I was pretty excited when I was gifted with some conch by a family friend. Almost 4 pounds! The excitement level was on high.
I wanted to make five hundred recipes. I made a list of all the things I could make with the conch then realized, I just didn't have enough conch for that.
So decided to stick to the recipes that were true to my Caribbean folks. My hope is later I get some more conch so that I can do some Caribbean influenced recipes.
How to prepare and cook conch meat
A "how to" guide on preparing and the different methods of cooking conch meat.
Have you ever had someone gift you some meat and you have no idea what to do do with it?
Well today I'm going to help you figure out how to prepare conch meat. And after this, you would then be able to choose whichever recipe you want to cook it with.
Majority of the time we get conch meat it is already out of the shell. Which is a good thing. It takes a special skill to get the meat out of the shell so I am glad that there are people who go ahead and do that for me.
Even if we happen to get someone who just caught some fresh by the side of the road, (this happens often in the Caribbean), they take it out the shell for us. So I only have to deal with the rubbery meat that's out.
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