Last Updated on
I think I owe it to myself to give you guys a round up of the best Caribbean winter recipes that I have on my website. As Christmas is just around the corner many of you will be preparing (or should I say stressing) over what to cook. Unfortunately, turkey nor black cake didn’t make it on the blog this year because there wasn’t enough time in the day to test the recipe, take process pictures, write content and photograph the dish.
So……. with that being said, I do have some winter warming recipes that you will love. All of these recipes are wheat free and dairy free alternatives. Some of the recipe are just a combination of flavours from various islands, while other recipes are specifically geared toward an island.
Based on analytics and your personal feedback this is a summary of a few Caribbean and Caribbean inspired recipes that you need in your life this winter.
Vegan buljol (Trinidad and Tobago)
A meatless version of buljol made with shredded jackfruit in place of saltfish. Buljol has a combination of hot peppers, bell peppers, herbs and is served with avocado.
Ackee and saltfish (Jamaica)
This is Jamaica’s national dish. Ackee is a fruit (looks like scrambled eggs but it’s not) and served with salted fish. This dish can be eaten for breakfast but some have it for dinner too. You can serve with boiled green bananas, root vegetables, callaloo and dumpling.
This delicious cornmeal drink also known as ak100 is made from yellow cornflour (not to be mistaken for cornstarch), almond milk, cinnamon, star anise and nutmeg. This is like the creole version of cornmeal porridge which many English speaking Caribbean islands seem to enjoy.
Dominican mangu (Dominican Republic)
A breakfast dish which hails from the Dominican Republic sees green plantain boiled and mashed and topped with red onions, eggs and salami (non vegan option)
Typically made on the stove top. My version of this recipe is cooked in the slow cooker, the essential ingredient that makes this stewed chicken so unique is the green seasoning.
A totally meatless stew consisting of yellow plantain, spinach, red kidney beans and sweet potatoes simmered in coconut milk. A great plant based/vegan option
Jamaican curry beef (beef curry)
For those of you who don’t like turkey or simply want to add some variety to the table then this slow cooked curry beef stew served with potato or even rice is what you need.
This might not be turkey, but don’t underestimate this fiery Haitian stewed chicken dish, it’s punchy, flavoursome with a nice kick to it thanks to the scotch bonnet.
This bean soup, is brimming with flavour thanks to the foundation of the soup which is the sofrito. No sofrito no black bean soup it’s simple!
Red pea soup
This Jamaican soup usually contains pigtails however, my version is free from pork and gets the raw flavour from the herbs, spices, vegetables and coconut cream.
Soup is served on Saturday, but this would make a great addition to your dinner table any day of the week. My version is made using homemade cock soup mix for added flavour, colour and thickness.
This is the revellers, after fete (party) soup that Trinbagoians are so keen to purchase from vendors but nothing beats making your own corn soup from scratch.
My most popular recipe to date (thanks for the support everyone). This is my families’ recipe that I’m so proud to learn that everyone loves. Steamed cabbage, with carrots that are slightly seasoned. You can serve this with almost most dishes and it’s so complementary.
Potato stuffing (Virgin Islands)
This VI stuffing is crucial for special occasions such as thanksgiving and Christmas. The perfect side dish to complement turkey.
While we are still in pumpkin season, don’t miss out on some Jamaican pumpkin rice. Brown rice is used for nutritional density and vegetable stock is used in place of water which makes a helluva difference in flavour.
Saltfish fritters (Jamaica)
This incredible more-ish fritters are so bitesize made with my homemade version of “salted cod”. Wheat free flour is seasoned and mixed with the saltfish and fried to a crisp. They make a great appetiser while your guests are waiting on the main entree.
Also known as hibiscus is a popular drink that is embrace throughout the majority of the Caribbean region during Christmas. The drink is loaded with spices, ginger, orange peel and laced with alcohol. Mine is a rum free version making it child friendly and safe for drivers.
Another Christmas drink, ponche de creme is the Caribbean’s answer to eggnog. My version is dairy free made from coconut condensed milk, almond milk, nutmeg and bitters. Puncheon and/or white oaky is the preferred rum but I like mine free from alcohol.
Coquito (Puerto Rico)
Another alcohol free version of a Christmas beverage. This is definitely the drink for you if you like sweet coconut based drinks. Child friendly and driver safe!!
This hot beverage isn’t made the same as western hot chocolate. It’s made from raw coco balls/sticks and mixed with spices – cinnamon/leaves, nutmeg. Especially nice to drink on Christmas morning with breakfast.
Pumpkin pone (Guyana)
A seasonal dense pudding made from pumpkin with spices
Toto means “coconut cake” my take on Jamaican toto sees a flourless version making it wheat free yet it still has the same like fluffy texture that no one would know the difference.
Sweet potato pudding (Jamaica)
Don’t like black cake? Well how about some super sweet potato pudding. Mine version omits the custard top and raisins but feel free to add them if you wish.