Ah Taste of Home - Caribbean Recipes
Authentic recipes from Trinidad and Tobago featuring our premium spices and ingredients.
1. TRINIDADIAN PELAU
A beloved one-pot dish that brings together meat, rice, and vegetables in a harmonious blend of spices.
Ingredients
2 lbs chicken or beef, cubed
2 cups long-grain rice
1 can (14 oz) chickpeas, drained
2 tablespoons Ah Taste of Home Pelau Mix Seasoning
2 tablespoons Ah Taste of Home Annatto (Ground)
1 large onion, diced
4 cloves garlic, minced
2 carrots, diced
1 cup green peas
4 cups chicken or beef stock
2 tablespoons brown sugar
2 tablespoons oil
Salt and pepper to taste
Fresh cilantro (optional)
Instructions
Heat oil in a large, heavy-bottomed pot over medium-high heat.
Add brown sugar and allow to caramelize until dark brown (about 3-4 minutes). This creates the "burn" that gives pelau its signature color and flavor.
Add cubed meat and brown on all sides (about 5 minutes).
Add diced onions and garlic, sauté until fragrant (about 2 minutes).
Stir in Pelau Mix Seasoning and Annatto, coating the meat evenly.
Add carrots and cook for 2 minutes.
Add rice and stir to coat with the oil and spices (about 2 minutes).
Pour in stock, chickpeas, and green peas. Bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand for 5 minutes before serving.
Fluff with a fork and garnish with fresh cilantro if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 6-8 people
Difficulty: Easy
Chef's Tips
The "burn" is essential to authentic pelau flavor—don't skip the caramelization step
Use a heavy-bottomed pot to prevent sticking
Don't stir the rice once you've added the stock
For extra flavor, use homemade stock instead of store-bought
Leftovers keep well in the refrigerator for 3-4 days
2. GEERA PORK (CUMIN PORK)
A Trinidadian street food favorite with tender pork infused with roasted cumin and Caribbean spices.
Ingredients
2 lbs pork shoulder or butt, cubed
3 tablespoons Ah Taste of Home Geera (Roasted)
2 tablespoons Ah Taste of Home Jerk Seasoning
1 tablespoon Ah Taste of Home Madras Curry Powder
1 large onion, diced
6 cloves garlic, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons oil
1 cup water
2 tablespoons lime juice
Salt and pepper to taste
Hot pepper sauce (optional)
Instructions
In a bowl, combine geera, jerk seasoning, curry powder, garlic, cilantro, lime juice, salt, and pepper.
Add pork cubes and coat thoroughly with the seasoning mixture. Marinate for at least 2 hours (or overnight for best flavor).
Heat oil in a large pot over medium-high heat.
Add marinated pork and brown on all sides (about 5-7 minutes).
Add diced onion and sauté until softened (about 3 minutes).
Add water and bring to a boil.
Reduce heat to low, cover, and simmer for 45-60 minutes until pork is tender, stirring occasionally.
If too much liquid remains, uncover and simmer until sauce reduces to desired consistency.
Taste and adjust seasoning as needed.
Serve hot with roti, rice, or provision.
Prep Time: 15 minutes (plus marinating)
Cook Time: 60 minutes
Serves: 4-6 people
Difficulty: Easy
Chef's Tips
Marinate overnight for maximum flavor penetration
Geera pork is traditionally served with warm roti
The gravy should be thick and flavorful—adjust water accordingly
Serve with lime wedges for extra tang
Leftover geera pork is excellent in doubles or on roti bread
3. CARIBBEAN SEAMOSS DRINK
A nutritious, creamy wellness drink made with premium sea moss and Caribbean spices.
Ingredients
2 oz Ah Taste of Home Seamoss (Irish Moss), soaked and cleaned
4 cups water
1 can (14 oz) coconut milk
1/2 cup evaporated milk
1/4 cup condensed milk
1 tablespoon vanilla extract
1/2 teaspoon Ah Taste of Home Nutmeg (Whole), grated
1/4 teaspoon ground cinnamon
2-3 tablespoons honey or agave syrup
Pinch of sea salt
Ice cubes
Instructions
Soak seamoss in cold water for 30 minutes. Rinse thoroughly under running water, removing any debris or salt.
In a blender, combine soaked seamoss with 4 cups fresh water.
Blend on high speed for 2-3 minutes until smooth and creamy.
Strain through a fine mesh sieve into a pot, pressing to extract all liquid.
Heat the seamoss liquid over medium heat until steaming (do not boil).
Add coconut milk, evaporated milk, and condensed milk. Stir well.
Add vanilla extract, grated nutmeg, cinnamon, and sea salt.
Stir in honey to taste.
Remove from heat and let cool to room temperature.
Refrigerate for at least 2 hours before serving.
Serve over ice, stirring well before each serving.
Prep Time: 40 minutes
Chill Time: 2+ hours
Serves: 4-6 people
Difficulty: Easy
Chef's Tips
Seamoss must be thoroughly cleaned to remove salt and debris
For a thicker drink, use less water; for a thinner consistency, add more
Freshly grated nutmeg provides superior flavor to pre-ground
Store in the refrigerator for up to 5 days
Shake well before serving as seamoss naturally settles
Add a splash of rum for an adult version
4. TRINIDADIAN CURRY CHICKEN
Fragrant, tender chicken in a rich, aromatic curry sauce—a Caribbean classic.
Ingredients
3 lbs chicken, cut into pieces
3 tablespoons Ah Taste of Home Madras Curry Powder
2 tablespoons Ah Taste of Home Annatto (Ground)
1 large onion, diced
6 cloves garlic, minced
2 tablespoons fresh cilantro, chopped
2 potatoes, cubed
1 can (14 oz) chickpeas, drained
1 can (14 oz) coconut milk
2 cups chicken stock
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons lime juice
Salt and pepper to taste
Hot pepper (optional)
Instructions
In a bowl, combine curry powder, annatto, garlic, cilantro, lime juice, salt, and pepper.
Add chicken pieces and coat thoroughly with the seasoning mixture. Marinate for at least 1 hour.
Heat oil in a large pot over medium-high heat.
Add brown sugar and allow to caramelize slightly (about 2 minutes).
Add marinated chicken and brown on all sides (about 8-10 minutes).
Add diced onion and sauté until softened (about 3 minutes).
Add chicken stock and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes.
Add potatoes and chickpeas, continue simmering for 15 minutes.
Stir in coconut milk and simmer uncovered for 10 minutes until potatoes are tender.
Taste and adjust seasoning as needed.
Serve hot with roti, rice, or provision.
Prep Time: 15 minutes (plus marinating)
Cook Time: 60 minutes
Serves: 6-8 people
Difficulty: Medium
Chef's Tips
Marinate chicken overnight for deeper flavor
Don't skip the caramelization step—it adds depth to the sauce
Use bone-in chicken pieces for more flavor
The sauce should be thick and coat the chicken
Serve with warm roti or over rice
Leftover curry keeps well for 3-4 days and tastes even better the next day
5. HOMEMADE MAUBY
The iconic Caribbean bitter-sweet drink, brewed fresh with traditional mauby bark.
Ingredients
2 oz Ah Taste of Home Mauby Bark
2 oz Ah Taste of Home Sorrel (Hibiscus)
1 oz Ah Taste of Home Clove (Whole)
1 cinnamon stick
2-3 whole star anise (optional)
8 cups water
1 cup brown sugar (or to taste)
1/4 teaspoon bitters (optional)
Ice cubes
Instructions
In a large pot, bring 8 cups of water to a boil.
Add mauby bark, sorrel, cloves, cinnamon stick, and star anise.
Reduce heat and simmer for 15-20 minutes until the liquid turns deep brown and becomes fragrant.
Remove from heat and let steep for an additional 10 minutes.
Strain through a fine mesh sieve or cheesecloth into a pitcher, pressing to extract all liquid.
Stir in brown sugar until completely dissolved.
Add bitters if desired.
Let cool to room temperature, then refrigerate for at least 2 hours.
Serve over ice, stirring well before each serving.
Prep Time: 10 minutes
Brew Time: 30 minutes
Chill Time: 2+ hours
Serves: 6-8 people
Difficulty: Easy
Chef's Tips
The longer you steep, the stronger the flavor
Adjust sugar to your preference—traditional mauby is quite sweet
Mauby can be served hot or cold
Store in the refrigerator for up to 1 week
For a spicier version, add a small piece of hot pepper
Mauby is traditionally served at Christmas and special occasions
Some people add a splash of rum for an adult version
6. CARIBBEAN JERK CHICKEN
Smoky, spicy, and aromatic jerk chicken with authentic Caribbean flavors.
Ingredients
4 lbs chicken, cut into pieces
4 tablespoons Ah Taste of Home Jerk Seasoning
2 tablespoons Ah Taste of Home Geera (Roasted)
1 tablespoon Ah Taste of Home Pimento Flakes
1 large onion, chopped
6 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
3 tablespoons oil
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
Instructions
In a food processor, combine jerk seasoning, geera, pimento flakes, onion, garlic, cilantro, oil, lime juice, soy sauce, and brown sugar.
Blend until a thick paste forms.
Place chicken pieces in a large bowl and coat thoroughly with the jerk paste.
Cover and marinate for at least 4 hours (or overnight for best flavor).
Preheat grill or oven to 400°F.
If grilling: Place chicken on a preheated grill and cook for 6-8 minutes per side until cooked through and charred.
If baking: Place chicken on a lined baking sheet and bake for 35-40 minutes until cooked through and edges are slightly charred.
Let rest for 5 minutes before serving.
Serve hot with rice, festival bread, or grilled vegetables.
Prep Time: 15 minutes (plus marinating)
Cook Time: 40 minutes
Serves: 6-8 people
Difficulty: Medium
Chef's Tips
Marinate overnight for maximum flavor
The jerk paste should be thick and coat the chicken well
Don't skip the charring—it creates authentic jerk flavor
Wear gloves when handling the jerk paste to avoid irritation
Serve with lime wedges and hot sauce
Jerk chicken is excellent for outdoor grilling and entertaining
Leftover jerk chicken is great cold in salads or sandwiches
COOKING WITH AH TASTE OF HOME SPICES
General Tips
Storing Spices:
Keep in cool, dry place away from direct sunlight
Store in airtight containers to maintain freshness
Whole spices last longer than ground spices
Replace spices every 1-2 years for optimal flavor
Toasting Spices:
Lightly toast whole spices in a dry pan for 1-2 minutes to enhance flavor
Grind toasted spices in a mortar and pestle for fresh ground spice
Measuring:
Use measuring spoons for accuracy
Level off spoons for consistent measurements
Taste and adjust seasoning as you cook
Flavor Combinations:
Geera + Cilantro = Classic Caribbean base
Jerk + Pimento = Smoky heat
Curry + Annatto = Rich, earthy depth
Nutmeg + Clove = Warm, festive notes
Substitutions
If you don't have a specific spice, here are some substitutions:
Geera (Cumin): Use ground coriander or fennel
Madras Curry: Use other curry powders (adjust heat level)
Jerk Seasoning: Use allspice + thyme + scotch bonnet
Annatto: Use turmeric for color (flavor will differ)
Chadon Beni: Use cilantro or parsley (less intense)
RECIPE CONVERSION GUIDE
Scaling Recipes
To double a recipe: Multiply all ingredients by 2
To halve a recipe: Divide all ingredients by 2
To make 1.5x: Multiply all ingredients by 1.5
Note: Spices don't always scale linearly—taste and adjust as you go.
Common Conversions
1 tablespoon = 3 teaspoons
1 cup = 16 tablespoons
1 pound = 16 ounces
1 can (14 oz) = approximately 1.75 cups
SEASONAL VARIATIONS
Christmas Recipes
Sorrel Drink (traditional Christmas beverage)
Spiced Ham with Clove
Nutmeg-infused Eggnog
Summer Recipes
Chilled Seamoss Drink
Cold Jerk Chicken Salad
Sorrel Punch
Year-Round Favorites
Pelau
Curry Chicken
Geera Pork
Mauby
FREQUENTLY ASKED QUESTIONS
Q: Can I substitute fresh spices for dried?
A: Generally, use 3 times the amount of fresh spice for dried. Adjust to taste.
Q: How do I know if my spices are fresh?
A: Fresh spices have strong aroma and vibrant color. If they smell dull, replace them.
Q: Can I make these recipes vegetarian?
A: Yes! Substitute meat with chickpeas, lentils, or tofu. Adjust cooking time accordingly.
Q: Are these recipes gluten-free?
A: Most are naturally gluten-free. Check individual ingredients for any gluten-containing items.
Q: Can I freeze leftovers?
A: Yes! Most Caribbean dishes freeze well for up to 3 months. Thaw in refrigerator before reheating.
NUTRITION INFORMATION
Approximate per serving (varies based on portion size and ingredients used)
Pelau
Calories: 450-500
Protein: 25g
Carbs: 55g
Fat: 12g
Fiber: 6g
Geera Pork
Calories: 350-400
Protein: 35g
Carbs: 8g
Fat: 18g
Fiber: 1g
Curry Chicken
Calories: 400-450
Protein: 40g
Carbs: 25g
Fat: 15g
Fiber: 4g
Seamoss Drink
Calories: 200-250
Protein: 3g
Carbs: 35g
Fat: 8g
Fiber: 1g
HEALTH BENEFITS OF OUR SPICES
Geera (Cumin):
Aids digestion
Rich in antioxidants
May improve blood sugar control
Nutmeg:
Anti-inflammatory properties
May improve sleep quality
Supports brain health
Clove:
High in antioxidants
May reduce inflammation
Supports oral health
Seamoss:
Rich in minerals and iodine
Supports thyroid function
May boost immunity
Sorrel:
High in vitamin C
May help lower blood pressure
Diuretic properties
Mauby Bark:
Traditional digestive aid
May help with blood pressure
Cooling properties
RECIPE FEEDBACK
Have you tried one of our recipes? We'd love to hear from you!
📧 Email: Ahtasteofhome.pa@gmail.com
📱 Phone:484-282-0229
🌐Website: www.tasteahhome.com
Share your creations on social media with #AhTasteOfHome and we may feature your photos!
Last Updated: June 2026
Enjoy cooking with authentic Caribbean spices from Ah Taste of Home! 🌴🍲