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Ackee and Saltfish

Ackee and Saltfish with dumplings

The Jamaicans have created a lovely tasty breakfast with this dish. Ackee is a fruit from a large tree and is poisonous if eaten unripe. So its best to buy tinned ackee available from most supermarkets that carry international foods. They are expensive around £4.50 a tin but the consistency and taste cannot be duplicated. In Trinidad there are a few ackee trees but most Trinidadians don’t understand them and rarely eat the fruit.

Buy the best Scottish saltfish online LINK

Boil about 1/2 lb of saltfish and drain. In a frying pan slow cook an onion sliced, a sweet pepper sliced and a hot pepper chopped until the go translucent and soft (about 5-10 minutes slow). Add a tin of tomatoes and some fresh thyme and maybe a little water. I also add a teaspoon of sun dried tomato paste and a tsp of sugar. Let this mixture cook slowly until reduced and tasty, add black pepper. then add the shredded saltfish and let this cook into the mix for 5 minutes before topping off with the ackee. Once the ackee is added don’t stir much as it breaks up.

To make the dumpling take 8oz plain flour and add a tsp of salt and a tsp of sugar. Then mix with water to a soft consistency and knead for about 2 minutes. Boil; a saucepan of salted water and divide the dough into 8 pieces. Flatten with the hand or a rolling pin into saucer shapes and drop into the boiling water and cook for 15 minutes.  Serve with Ooft! hot pepper of course!

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Oxtail Caribbean style with red beans

preparing stewed oxtails
Stewed oxtail
Stewed oxtail and red beans
preparing stewed oxtails
At the beginning with Stewed oxtails
Oxtail ingredients
Oxtail Ingredients

Stewed Oxtails and red beans

Oxtails are an underrated  cut and are full of flavour.


Slow Cook

1kg fresh oxtails

1 onion, carrot and celery

Caramelise Meat

1 tbs brown sugar in 1 tbs oil

Red Beans

1 onion 1 sweet pepper, 1 clove garlic, plus two tomatoes chopped (optional piece of pumpkin)

1 tin red beans (drained)

2 tbs chopped parsley and 2inch of tomato paste from tube


We use a little Bisto in water to thicken the red bean mixture

This is a very tasty and nutritious meal. It keeps well in the fridge and show here would serve 3-4. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.


Slow Cook

First  slow bake the oxtails with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).


Take a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.


Meanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with a crushed garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus  1tbs  of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).


Meanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan  heat then add 1 tbs Bisto dissolved in a little water to thicken. Hold.


We combine the three components and let them warm together.


We serve with plain white jasmine rice. The image shows okra rice which is a good alternative.


for more recipes see link


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Chermoula Chicken – One pot meal

Chermoula Chicken
Chermoula Chicken
Chermoula Chicken

We have been trying a new recipe from North Africa called Chermoula Chicken.  Although its origin in Morocco (wiki says is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking). It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetable, the seasoning is not far away from the Caribbean, and its a lovely one pot meal. We had a small rice salad with it but it could standalone with a few more potatoes. It goes really well with Ooft! Chipotle sauce. The flavours just work together well.
serves 2
two leg and thigh skin on. 8 small potato, 1 onion cut in qtr, 4 small pieces of pumpkin (optional) 8-12 baby plum tomatoes,
Seasoning for chicken. 1/2 tsp cumin seeds lightly toasted (do this in a dry pan and watch it doesn’t burn, you will be able to smell its fragrance), 1/2 lime or lemon juice and zest, 1/2 cup chopped parsley and same coriander, 2 cloves garlic crushed, 1 tsp Ooft! Scotch Bonnet, 1.5 tsp smoked paprika. salt and pepper.
Mash or blend the ingredients with 3 tbs olive oil and mix with chicken and leave for 30 minutes. Then place all except tomatoes in pie dish (skin side up) with 1/2 cup water and roast in oven at 180-200 for 30 minutes, then stir lightly and add tomatoes and continue roasting for another 40 minutes.

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Fried Rice – Tasty Caribbean Style

Fried rice and BBQ
Fried rice and BBQ
Fried rice shown with lovely BBQ

Fried Rice

This is a lovely tasty fried rice, in the Caribbean they modified the Chinese influence with stronger tastier flavours and it shows. The addition of caramelised sugar stewed chicken deepens the taste and makes it more wholesome.

2 Breasts of Chicken cleaned and seasoned. (Chop small and stir in 1 tsp dark soy, 2 tsp light, 1 tbs chopped coriander, 4 cloves garlic chopped and salt and pepper. Leave for an hour or more )

1 cauliflower
1 green peppers
1 red pepper
2 large carrots
1 onion
8 oz rice (long grain is best)

This is  very good as a light diet meal, with a side salad or as a big meal with BBQ as shown above.

Cook rice as normal but drain while still a little undercooked. Leave to dry if possible for an hour or so

All vegetables must be sliced and chopped into small cubes.

Heat 3 tbpns oil in a wok on high heat. and add 1 teaspoon brown sugar. Wait until sugar melts and bubbles and turns dark.

Add seasoned chicken stir and cover. Leave on high heat for 5 minutes. Uncover, and add carrots and onions and covering let cook for further 5 minutes. Uncover and add cauliflower and a sprinkle of salt, and cover for another 3 minutes. Finally add peppers stir, and cover for two minutes. Uncover and add rice and stir vigorously. Add 1 teaspoon of dark soy if you want the rice darker and stir to mix and colour ingredients well. Add 3/4 oz butter and stir in gently. Remove from heat and mix again. This reheats well in the microwave and keeps well.

See other food blog posts – link

see other recipes on our google+ – Link

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Fish Broth – Spicy Caribbean

Fish broth
Fish broth
Spicy Caribbean Fish broth

Spicy Fish Broth

Many people shy away from fish soup, maybe they think its hard to do. But go to France and eat in one of those tiny bistros near the harbour and rave about the bouillabaisse or fish soup. This recipe is tried and tested and delivers a rich warm nourishing soup or broth with a bit of heat. Serve with French bread sliced and rubbed with garlic plus some grated parmesan. The French put that in the bottom and pour soup over but you can also float it after.

Continue reading Fish Broth – Spicy Caribbean

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Aloo Pies (Potato pies Caribbean Style

aloo pies

aloo pies

Potato pie or puff recipe


This is the same filling used two ways. One as simple puffs for a party, delicious and vegetarian. The other is filling small fried pies great for snacking and keep well. Reheat with a microwave and use plenty of Ooft! hot sauce

Ingredients for filling
5 sml/med potatoes
1 roll puff pastry
1-2 tsp roasted geera (roasted cumin)
1/2 onion finely chopped
2 cloves garlic finely chopped
1/2 tsp Ooft scotch bonnet
Salt to taste
2 tbs oil

Boil potatoes in salted water, when cooked, drain then mash.
Meanwhile sauté the onion and garlic in the oil, until onions go transparent, then add geera. Add a little salt if necessary..Stir well, then mix into mash potato, then mix in the Ooft. Leave to cool.

When the mixture is cool enough, you can now start filling your puff pastry, in whatever shape you want… Cook for 15-20 mins, oven 180-200 Celsius..

If you want to make make as an Aloo pie

225g Flour,
1tsp baking powder,
1/4 tsp yeast,
200mls water, less or more might be needed
pinch salt
Oil for frying

Knead flour with bp, salt, yeast, lukewarm water to form soft dough..
Cover and leave to rest for 20-30 mins..
Next, take some dough and roll into small balls, (golf ball) leave to rest for 10 min…
Roll the dough ball on floured surface into a circle
Place 1-2tbs potato filling in centre of circle, spread it a little length ways, then fold into a half moon, press the ends with a fork..
Heat oil then fry…when the pie rises, spoon some hot oil over it couple time, the dough with puff up.. then flip over the other side.. should be a nice golden color when cooked…

Picture above shows aloo pie with some curry chick pea and hot sauce dressing


for other good recipes in our blog – click this link to great recipes

for other good recipes go to our Google+ –link to recipes

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Favourite Recipe Posts

This is an index to our five favourite posts so you can find them quickly. All these recipes are tested by us and used every week by our family. If you are unsure about the crab, so were we, but our sons just loved it, its one of those get your fingers messy recipes.  The salmon recipe is a real find in this world of quick food when your tired and hungry, from opening the tin of salmon to plate 30 minutes max.  More recipes can be found on our Google+ pages – link to Google+ pages


Butter Chicken top rated recipe – link to recipe

Caribbean Salmon and Rice
Caribbean Salmon and Rice

Caribbean Salmon and Rice, for those who work late and want a 30 minute meal – link to Caribbean Salmon

Slow cooked beef tortilla with ooft! CHipotle
Slow cooked beef tortilla with Ooft!! Chipotle

The finest Mexican Chipotle Beef Wraps – really – link to Mexican Wraps

Mango Chow great way toi eat this fruit
Mango Chow great way to eat this fruit

Simple recipe for luscious mango snack that kids love – link to Mango Chow

Crab curry with dumplings that will become a family favourite – link to crab curry


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Kippers, Caribbean Style, with Ooft! Hot Sauce

fry bake and kippers
Fry bake and kippers
Shows how to stuff the bake with the kipper mixture
Shows how to stuff the bake with the kipper mixture

Kippers, Caribbean style.

Scotland smokes some very tasty kippers. Our fishmonger Clarks in Musselburgh makes their own, but there are famous smokers at Craster down the Northumberland Coast and in Fife.   There is a lot going for kippers, they keep well as they are smoked and can quickly be cooked to provide a nutritious meal.  Kippers are inexpensive in the UK and as an oily fish extremely nutritious. (Each ounce of kippers provide an average of 62 calories, 7 grams of protein, 3.5 grams of fat and no carbohydrate.).

Most people just grill or poach kippers and eat them with bread and butter. This is a tasty alternative and could even be used as a party snack.

So to the recipe.



2 whole kippers for 4 people

1 onion and one sweet pepper sliced

1tbs oil and a garlic clove

2 chopped tomatoes (can use half a tin)


300gm flour, 1 tsp salt, water



Sliced onion and sweet pepper, slow cooked until soft with a little oil. Throw in 2 tomatoes chopped and cover to simmer down. Add shredded Kippers, cook for 2-3min. season to taste and serve with Ooft! on a soft roll or in this case fried bakes. Open the pocket and put in the mix and add lots of Ooft! ….a scrumptious new way to eat this healthy smoked fish.

Fried Bakes (The bakes are optional as pita bread or Indian naan obtainable from most supermarkets works well, we have even used Scottish breakfast rolls. But if you want the true Caribbean experience try these)

These are very simple to make. Flour salt and water mix to a soft consistency and leave for 20 minutes to settle. Heat a pan of oil to about 160 degrees. Take pieces of dough about the size of a lime and roll out not too thin to about 3 inches. Drop in hot fat and here is the secret. using a metal spoon constantly pour hot oil from the pan over the bake as it rises in the pan until to your surprise it will puff up and then start to brown. Remove with slotted spoon into a bowl with kitchen towel to absorb the oil.


Other recipes you might like  – link to favourite recipe page

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Mexican Chipotle Wraps

Slow cooked beef tortilla with ooft! CHipotle

Mexican Chipotle wraps

Mexican chipotle wraps have taken the Uk by storm. They are easy to make, use simple ingredients and are tasty. In an age where its all about quick and easy they work for many hard pressed working people. But if you take a little time you can make these simple foods into gourmet treats. This recipe uses home baked beef, but tis not a big hard thing to do, season and pop in the oven at the weekend and set the timer. Then you have lovely fork mash able meat for wraps for a week, that is just so much tastier.  Use a quality sauce like Ooft! Chipotle. Many of the sauces sold in supermarkets are not that tasty and full of additives and chemicals.

Ingredients (for 4-6 people)

1kg beef brisket

1 bottle ooft! Chipotle

1 Onion

2 cloves Garlic

Lettuce, avocado, sweet peppers



Take a frying pan and render down some onions and garlic slowly. Remove and turn up heat and sear pieces of brisket until browned. Add all to a covered oven pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours. Drain and simmer sauce in pan until reduced by about half and nice and thick. The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.

Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.

But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.

Mexican wraps filled with beef chipotle
Mexican wraps filled with beef chipotle
Assembly of the wrap, lots of Chipotle sauce
Assembly of the wrap, lots of Chipotle sauce


Many more recipes at Google+ – link to our recipes

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Plantain Fried and served simply

This is banana big brother and very versatile. In the tropics you see them 10-20ft tall towering over bananas. They are very nutritious and good cooked in several ways. They keep well making them a great cupboard item.  You can find them in some supermarkets (if you live in a culturally diverse area), or Asian shops or fruit and veg stalls.  Ripen in a dark cupboard.  Cook it green as a vegetable with curry, or let it ripen until dark and then peel slice and fry gently until golden brown. Salt lightly and serve with roti and drops of Ooft! Scotch Bonnet, or as in picture on a roll. Plantain has a taste that will have you coming back for more.

Ripe Plantain slow fried on a roll with Ooft! Hot Sauce
Ripe Plantain slow fried on a roll with Ooft! Hot Sauce

Nutritional Facts About Plantains

One cup raw plantain has roughly (in recommended daily values)

  • 181 calories
  • 47 grams carbohydrates
  • 1.9 grams protein
  • 0.5 grams fat
  • 3.4 grams fibre
  • 27.2 milligrams vitamin C (45 percent DV)
  • 1,668 IU Vitamin A (33 percent)
  • 0.4 milligram vitamin B6 (22 percent)
  • 739 milligrams potassium (21 percent)
  • 55 milligrams magnesium (14 percent)
  • 0.9 milligrams iron (5 percent)


Other favourite recipes you may like – link to favourite recipes