All posts tagged: dinner

Kabocha Squash Curry | Sweet & Sorrel

Kabocha Squash Curry

Happy Sunday! It’s officially fall here on the East Coast, which means it’s now squash season! This Kabocha Squash Curry is the perfect cold-weather meal. It’s healthy, hearty, and full of flavor. First, a confession: most West Indians aren’t familiar with the term squash. In Jamaica, we call every squash a pumpkin. Seriously! Butternut squash? That’s pumpkin to a Jamaican. Acorn squash? Yup, that’s pumpkin too. Spaghetti Squash? This is not very common in Jamaica but we’d probably call it pumpkin. And of course the traditional Halloween pumpkin is called a pumpkin. It can get pretty confusing! I remember one day after coming to the U.S., I was out grocery shopping with my mom and we were talking out loud, trying to figure out which of the items labelled “squash” was actually the West Indian pumpkin we were used to eating. A fellow shopper overheard our discussion and walked over to us, asking if we were Jamaicans. When we said yes, he said he knew we had to be because we were calling everything pumpkin. …

Red Peas and Kale Stew

Happy Sunday! It’s October, which means soup season has officially arrived! This Red Peas and Kale Soup is hearty, flavorful, and takes no time at all to whip up! This soup is the definition of “comfort soup” and is guaranteed to keep you warm this fall. Soups are one of my favorite foods. There’s just something so comforting about a warm bowl of broth that combines many different flavors into one spoonful. People often associate soup with cold weather, and because of that, might not expect soup to be very popular in the Caribbean. But that’s not true at all! The Caribbean has many different types of soup, with some of the most popular being chicken foot soup (our version of a chicken noodle soup) and manish water (with goat and green bananas). The Caribbean is also famous for many different kinds of peas soups (in Jamaica, we say “peas” instead of “beans”). This recipe is loosely inspired by red peas soup, a thick and creamy soup traditionally made from uncooked red kidney beans that …

Grilled Peanut Crusted Suya Chicken Kebabs

Happy Sunday! I have received a lot of requests for meals that include meat, so today, I bring you… MEAT! These Grilled Peanut Crusted Suya Chicken Kebabs are my take on the popular West African street food. These kebabs have a unique spicy flavor and are SOO GOOD! Suya refers to the grilled meat kebabs popularized in Nigeria and other parts of West Africa by the Hausa people. Suya can be made from a variety of meats, most often beef or chicken, but also intestinal meats such as kidney or tripe. What makes suya different from other kinds of grilled skewered meat is the marinade, made from a blend of ground peanuts and various spices. After the suya meat marinates, it is grilled to perfection and served with even more spices. When I first learned of suya, I instantly fell in love. I think as a Caribbean, my appreciation for spice and a great marinade got me hooked! And it didn’t hurt that the suya marinade included peanuts, one of my all time favorite things. What’s better …

Tropical Root Vegetable Salad | Sweet & Sorrel

Tropical Root Vegetable Salad with Salsa Rosada Dressing

Hi lovelies! I took a week off from posting on the blog to work on some new recipes for the fall, and today I am back to share this Tropical Root Vegetable Salad with Salsa Rosada Dressing! This salad is packed with a colorful mix of fruits and roasted vegetables and is finished with my version of the popular Latin American sauce/salad dressing. It’s vibrant and fun! Read on to learn more. This past week away from the blog has been a bit sad, because I truly enjoy posting and hearing from you all every Sunday. But it has also been rewarding. This week has helped me to set a vision for the blog. I have always wanted Sweet & Sorrel to be a place where I can share a bit of myself through my food. My vision is to continue to post recipes inspired by the flavors of the Caribbean (which includes many different parts of the world since so many countries have influenced, or are influenced by, the Caribbean!). But I also want to challenge …

Ackee & Saltfish with Plantain Gnocchi | Sweet & Sorrel

“Ackee” & Saltfish with Plantain Gnocchi

Hey everyone! Cheers to another Sunday in August. August is one of my favorite months of the year: the weather is (usually) sunny, there’s always something fun to do outside, and best of all, August is the month many Caribbean countries (including Jamaica) celebrate their emancipation and independence days. So in honor of Jamaica’s birthday, this week’s recipe is a spin on Jamaica’s national dish! Keep reading to find out how to make this amazing “Ackee” & Saltfish with Plantain Gnocchi! Ackee is a fruit that originated in West Africa. When the fruit ripens, the ackee pod opens up to reveal a soft yellow meat that Jamaicans cook and pair with steamed saltfish (salted cod). As a child, I used to love separating the ackee from its large black seed and eating the cooked ackee fruit. But as I got older, something changed. Which leads me to a confession – I actually really dislike ackee! Including last week’s Coffee Crusted Tofu Salad, this is the second week in a row that I’ve made a dish …

Coffee Crusted Tofu Salad with Turmeric Ginger Vinaigrette

Hi all, Welcome to the first Sunday in August! It’s been an awesome month so far, mainly because only 5 days have gone by. But those 5 days matter, because it means there are now that many fewer days left of summer. Boo! The transition from summer to fall also means its time for me to start thinking about swapping out my summer recipes for fall ones. Usually, that means replacing my go-to salads with warm, hearty bowls of vegetarian chili and soups. But this D.C. weather has me all out of sorts! One day it’s rainy and cold, the next day it’s 90 degrees! Sometimes I have no idea whether to make a summer meal or a winter meal. Which is why today, I’m sharing the recipe for a Coffee Crusted Tofu Salad with Ginger Turmeric Vinaigrette. This salad is the perfect “I have no clue what season it is” meal option, because it can work in any weather. Read below to find out more! Let’s get one thing out of the way first …

Ethiopian Berbere Salmon | Sweet & Sorrel

Ethiopian Berbere Crusted Salmon with Timatim Tomato Salad

Hi there, I hope everyone had a wonderful weekend. I know I did! Before I get into why it was such a fun weekend, let’s talk about this Ethiopian Berbere Crusted Salmon with Timatim Tomato Salad! Let’s face it, salmon can be kind of boring but not today! This simple salmon recipe cooks in just 15 minutes and requires very little prep! Its flavorful and unique. A perfect summer cookout dish! Okay, back to why this weekend was so fun (hint: this salmon was definitely a factor). One thing I love about summer in D.C. is rooftop cookouts. In D.C., there aren’t 4 seasons, there are 5: the fifth being rooftop cookout season. Seriously. Just visit the city in the summertime and you will find at least one rooftop packed with people grilling, chilling, or some combination of the two. And this weekend, the D.C. weather gods decided to smile down on the city, giving us a perfect sunny and humid-free day. So what did I do? Host a rooftop cookout of course! I am definitely …

Doubles | Sweet & Sorrel

Doubles (aka Curried Chickpea Flatbread)

Happy Sunday! My last few recipes have been more Caribbean-inspired than Caribbean, so today I’m doing something more traditional, hence this Doubles recipe. “Doubles” are a common type of street food in Trinidad consisting of fried dough (called “bara”), filled with curried chickpeas (or “channa”). Depending on the vendor, your “doubles” might be channa sandwiched between two pieces of bara shaped like two round disks (resembling a pita pocket), or it could be channa wrapped in roti (resembling a burrito). The first is more common, hence the term doubles. Since it would take a whole post to explain the intricacies of Trini roti (affectionately called “buss up shut”), that’s for another day. Today is about doubles! I’ll start by saying that I was a little scared to post this recipe. Ok, correction: a lot scared. I have a lot of Trini friends and I know they are very very critical when it comes to their food. It has to be genuine and it has to taste great in order to get their stamp of approval. …

Jackfruit Al Pastor Tacos | Sweet & Sorrel

Jackfruit Al Pastor Tacos with Cilantro Lime Crema

Ya’ll…. today is a big news kind of day. Big News #1: These tacos! Jackfruit. Mango salsa. Cilantro lime crema. Need I say more?! I think not. But I will. Because these tacos are A-MA-ZING! Just look at these beauties, they are begging to be devoured (and I happily complied :D). Big News #2: As you can probably tell from the above photo, I got a fancy new DSLR camera!!!! (Disclaimer: please excuse the exorbitant amount of photos included in this post, I was just too excited about my camera and how amazing the photos of these tacos turned out!) Ok, let’s start with these tacos. I’m pretty familiar with jackfruit: I grew up eating ripe jackfruit, which is kind of like a cross between a mango and a really fibrous peach. After we ate the fruit, my mom and I would boil the seeds and sprinkle them with some salt for a savory snack. But I have to confess, green jackfruit is not very common in Jamaica. However, recently I have been seeing a …

Grilled Jerk Shrimp Skewers | Sweet & Sorrel

Grilled Jerk Shrimp Skewers

Hi, and welcome to the first post on Sweet & Sorrel! I thought a lot about what I wanted to prepare for the very first dish on Sweet & Sorrel, and behold! Grilled Jerk Shrimp Skewers. This dish is worthy of being the first recipe to be featured on the blog because it’s delicious, healthy, full of flavors from the Caribbean, and only takes about 15 minutes to prepare! Now you might be thinking to yourself, Danielle, a jerk recipe? How mainstream! While it’s true that “jerk” foods are now common outside of the Caribbean (think jerk chicken, jerk pork etc), few people actually understand what jerk seasoning is or know how to prepare it from scratch. Jerk seasoning is a flavorful, robust, seasoning common in Jamaican cuisine. Jerk seasoning comes in two main forms: a dry jerk rub, or a wet marinade. The dry rub is usually for things like pork, while the wet rub is used to both as a seasoning and a garnish that is brushed on top of prepared meats. Today, …