Caribbean Jerk Wings Recipe


2DE7B142-9C23-4DB4-B69E-CBCA4FD8CD05One of my favorite recipes that I learned from my college roommate from Guyana how to make jerk wings.  Her recipe was short and simple.  It includes using either Walker Woods marinade or Grace marinade.  Slather marinade over wings and bake.  That is it.  And it is spicy and delicious.  However, if you don’t live in New York or cities with large populations then you find that cost of these quick foolproof marinades escalates.  It is time to now how to make the jerk sauce from scratch.

According to the Caribbean Pot Blog:

You’ll Need…

2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/4 cup orange juice
2 cloves garlic

3 lbs chicken wings.

Click for Instructions

New York’s West Indian Day Parade

Photo by Multi Cultural Cooking Network

The Flags were abundant and pride overflowing at the West Indian Parade.  Bright color outfits, loud music and thousands of people help to make Brooklyn’s Eastern Parkway the place to be on Labour Day.  Festival goers can expect various Caribbean foods to be sold but this year there was a new twist on Caribbean food.  A pair of vendors sold Jew-maican kosher jerk chicken READ MORE.

Watch Video from 2010 parade

Ackee and Saltfish Recipe

On two separate occasions on the red carpet celebrities with Caribbean roots or relatives fondly expressed a love for Ackee and saltfish.  The beloved food is Jamaica’s national dish.

Since the 1700s people from the island of Newfoundland brought dried and salted cod (salt cod) for the Jamaicans in order to trade for Rum. Salt cod is now one of the main ingredients for ackee and saltfish.

To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served at breakfast alongside roast breadfruit, hard dough bread, or boiled green bananas.-(Wikipedia)  This recipe is a bit Americanized.  If you want to share your recipe contact us.

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The History and International Consumption of the Goat, its Cheese, Milk and Butter


Goat is thought to have been the earliest animal domesticated besides sheep and dogs. Cave art 10,000 to 20,000 years ago indicates that goats were common and important then. At the present time, goats provide the principle source of animal protein in many North African and Middle Eastern nations. Goat is also important in the Caribbean, in Southeast Asia, and developing tropical countries. Three-fourths of all the goats in the world are located in the developing regions of the world.

Kids (goats under a year of age) are often slaughtered when 3 to 5 months of age and weighing from 25 to 50 pounds. Kids do not store much body fat until they are about a year of age. Many goats are older and heavier when marketed, but most, except aged cull goats, are slaughtered when less than a year of age. The meat of older goats is darker and less tender, but more juicy and flavorful than kid. The meat from males is lighter in color and lower in fat. The meat from females is more desirable for steaks and chops, and is more tender.


Milk, Butter & Cheese

Some goats are bred for milk, which can be drunk raw, although some people recommend pasteurization to reduce bacteria such as Staphylococcus aureus and Escherichia coli. If the strong-smelling buck is not separated from the does, his scent will affect the milk. Goat’s milk is commonly processed into cheese, goat butter, ice cream, cajeta and other products.

Goat’s milk can replace sheep’s milk or cow’s milk in diets of those who are allergic. However, like cow’s milk, goat’s milk has lactose (sugar), and may cause gastrointestinal problems for individuals with lactose intolerance.

*Milk Butter and Cheese info from Wikepedia

Codfish Fritters

Codfish Fritters have basic ingredients such as egg, flour, milk, oil and of course the codfish but the herbs and spices tend to vary.  Some recipes call for 1 chopped Scotch Bonnet and another recipe may use a table spoon of hot sauce.  There is a lot of room for creative expression. 

  • 1 lb. Codfish, cooked, shredded
    and washed with lime and water
  • 1 tsp. baking powder
  • 1 tbsp favorite cooking oil
  • 1 tbsp. finely chopped chives and thyme.
  • 1 tsp. finely chopped onions and garlic
  • 1 lb. flour
  • 3 whole eggs
  • 1/2 liter milk
  • 1 medium frying pan, with vegetable oil for frying

In mixing bowel, combine all the above dry ingredients. Slowly add eggs, and milk.   Form into 1 inch balls, carefully spoon into the hot oil for frying. When golden brown, remove and drain off well.  Serves 4 to 6 people.

See Caribbean Food and Drink Recipes at:

The History of Haiti’s New Year’s Soup: Joumou

This submission was a suggestion by Nadine Eduoard.  She is of Haitian descent:

Soup Joumou is a traditional soup very popular and native to Haiti however other variations of it can be found throughout Latin America and the Caribbean. It is a vivid soup made from pumpkins. The squash slices are simmered in a saucepan along with pieces of beef and vegetables such as potato, parsley, carrots, and onions. The end result is pureed, usually in a food processor with a variable amount of water. The puree is returned to the saucepan where salt and seasoning along with garlic and other herbs and spices are added. Thin pasta such as vermicelli and macaroni is sometimes put in. A little milk and butter is mixed in as well. The condiments included give the soup its characteristic taste of being mildly spicy. It is always served hot and usually accompanied with rice and bread. Sliced bread is a frequent side-dish and that makes the soup a sort of dip as well. Soup Joumou is traditionally consumed every New Years’ on January 1 as a historical tribute to Haiti’s independence in 1804 where newly freed slaves consumed pumpkin soup, a meal forbidden them by their French masters. -(Wikepedia)

Joumou Soup Recipe at:

Trinidad: Give me some doubles! (by Monica Johnson)

(Recipe by

doubles, Trinidadian doubles, channa, bara

Doubles are sold as a convenient meal by street vendors in Trinidad and Tobago

If you go to Trinidad, you are sure to see this snack sold by street vendors. It’s called doubles. Doubles are said to have East Indian roots. Many East Indians, newly released from being indentured servants, chose to stay in Trinidad instead of returning to India; therefore, they needed a way to make money. Ever-enterprising, they set up small stalls to sell whatever they could, which just happened to include curried and fried channa (chick peas) in small paper cones. Later on, as the story goes, a vendor discovered that adding bara (East Indian fried bread) would make a nice little meal.

So now you’re wondering how did the name doubles come about, right? There’s always a story. So here it goes! The bara along with the channa caught on so well that people began asking the vendors to double up on the bara. And through the creativity of slang, the request was shortened to just asking for “doubles.” Now doubles are sold on wax paper for a quicker more cost-effective way of serving customers. See the recipe for doubles below.


2 cups of flour

1/2 tsp salt

1 teaspoon curry powder

1 teaspoon cumin

1/2 tsp ground pepper

1 teaspoon yeast

1/3 cup warm water

1/4 tsp sugar

1/4 cup oil for frying

Channa Curry

2 cups of chickpeas, canned or soaked over night and boiled until tender.

1 tablespoon curry powder

3 cloves garlic, minced

1 onion, sliced

1 tablespoon oil

2 tsp ground cumin

1 tsp ground allspice (if you have it)

1 tsp Pepper sauce

2 tsp salt

1 tsp black pepper


  • In a small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes. In a large bowl combine the flour, salt, curry powder and cumin. Add the yeast mixture and enough water to make a slightly firm dough. Knead until the dough is no longer sticky, adding flour if necessary. Cover the dough with a damp cloth and allow to rise for an hour.
  • For the filling, heat the oil in a heavy skillet, saute the onions until they are translucent, and then add the garlic and spices. Saute for another minute or so and then add the water. Add the chickpeas and let simmer for 15-20 minutes. Add pepper sauce and season to taste
  • The dough should be punched down and allowed to sit for 10 minutes. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
  • Wet your hands so that the dough won’t stick to them but not so much as to make the dough too wet to fry.
  • Fry the baras in hot oil until puffy (about 15 seconds per side), turning once and drain on kitchen paper. When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara and top with cucumbers and hot pepper sauce.

Historical information taken from

Former Fugees Member Pras Michel Opens Kassava Caribbean Restaurant

Food at KassavaMessage from Kassava Caribbean Restaurant

  • Haitian/French Caribbean
  • Take Out/Delivery
  • All Event Catering

Kassava is a delicate yet unique blend of French Antilles/Caribbean & Jamaican Cuisine. The rare Spices of the “Creole” cuisine mined from exotic island fruits like Papayas, Mangos, Pineapples, Guava, Coconuts, Soursops, Passion Fruits, Star Apples & Avacados combined with delicious Jamaican Yams, Ackee, Cassava, Okras, Eggplants, Breadfruits & Plantains create a cuisine loved by people all over the world. Because of it’s unique geography, the Caribbean also brings the friuts of the sea, such as Conch, Shrimps, Crabs, Kingfish and other exotic seafoods.

The life long dream of Martinique-born Entrepreneur Marie France Levostre and Pras Michel (Hip-Hop group the Fugees) have always been to bring the Rare and Special taste of the Caribbean to the Beverly Hills & Los Angeles area.

For more info visit: