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Hey everyone!

My name is Jasmine and I love everything about food and cooking.

I created Chippin Flavour to celebrate that culture and cuisine while giving it my own personal, modern twist. 


Soaked in Soca and I came together to give you some easy and step by step recipes you can follow at home to have your own little Caribbean experience- wherever you are.


From amazing meat stews and fried chicken to the most flavorful seafood and vegan (ital) dishes- the varieties are endless.

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Stew Pumpkin  

This recipe serves 2 People


Stew Pumkin and Roti is a delicious breakfast combination in TnT and it is so easy to recreate. You can add in some shrimp for added protein and flavor or leave it out for a vegan version. 

Today I will share my tipps on how to get great taste and texture into this simple quick and popular dish. 


For the Pumpkin:

3 tbsp olive oil 

500g of pumpkin of your choice, peeled and cubed finely

3 cloves of garlic 

1 tsp green seasoning 

1 small onion, diced 

1 tsp cumin 

1 tsp brown sugar 



Scotch bonnet to taste  (optional) 


For the Shrimp:

10-12 large Shrimp, cleaned 

1 tsp all purpose seasoning 

Black pepper, salt

1. Prep Work  

Clean, wash and cut your vegetables and prepare them for the dish. The better you prepare your ingredients- the quicker your dish will come together. If you want to add Shrimp as well, now is the time to clean and season your shrimp. 

2. Cook the Shrimp

In a heavy bottom pot (for example a dutch pot), add olive oil and heat it up to a medium- high heat. Cook your shrimp for 2 minutes maximum and set aside. If you are keeping this dish vegan, leave this step out.  

3. Aromatics

The fresh aromatics take this simple dish to the next level. 

Add  your onion, garlic,scotch bonnet and green seasoning.  Sauté on medium heat for 1-2 minutes until everything turns fragrant and tender. 

4. The Pumpkin 

Now add in your cubed pumpkin. Make sure the cubes are cut a similar size, so they cook evenly. Coat them in the aromatics and add about 100 ml of water to steam and cook the Pumpkin. Cover the pot and let it simmer on low-medium heat. Depending on your sort of  pumpkin, this can take 15-25 minutes. Stir occasionally and add in more water if necessary. To cut down the cooking time, cut the pumpkin quite small. 

When everything is tender, use a spoon to mash it. Add salt, pepper, cumin, brown sugar and green seasoning. Stir in well and let it cook another 5 minutes on low heat. If you made this dish with Shrimp, you can add it into the pot at this stage as well to heat through. 


Enjoy with your favourite Roti for breakfast or as a side dish! 

If you want to share your recreations, suggestions and questions, please feel free to contact me via email on or tag me on Instagram @chippinflavour and use #Chippinflavour.

Chippin Flavour Fresh Green Seasoning can be ordered via email or through Instagram.


Until next week!



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Saltfish Bujol 

This recipe serves 3 People


Saltfish or salted cod is very popular in lots of different West Indian countries. The fish is heavily salted to preserve it. Even though Cod is not to be found in the Caribbean, it is a staple fish for many Islands in the West Indies.  Ackee and Saltfish, Saltfish fritters or even Saltfish stew –  There are lots of culinary possibilities for this cured fish.

Today’s recipe is about a Trini breakfast classic, Saltfish Bujol. It is very quick and easy to make and full of flavour. Of course I added my own twist to this dish as well and  I am sure you will enjoy it!  


500g Saltfish

2 Tomatoes, diced

4 scallions, finely chopped

½ small red onion or shallots, finely diced

½ yellow bell pepper, finely diced

2 tbsp good quality olive oil,

½ tsp green seasoning

½ tsp Hot Sauce (for example Simon’s Hot Sauce)

1. Prep your Saltfish  

Saltfish needs a little prep before you can use it for your dishes. The fish is cured in salt, that means the first step is to get rid of some of the salt content.Rinse the fish under cold water and place it in a bowl of water over night. That way the dried, cured fish is rehydrated and the salt dissolves in the water. Rinse your fish again with fresh, cold water in the morning and taste to check for the salt content.

Usually, it will be still a bit too salty so you will have to boil the fish to get some more salt out.

Place your fish in a pot, cover with water and bring to a boil for about 3 minutes before you turn it down to a simmer for another 10 minutes. Drain the water and repeat- if necessary. It really depends on the brand of saltfish you have. Make sure you taste the fish in different stages of the prep to avoid it being too salty.

Next, rinse with cold water and remove any bones, skin or impurities. Set the cleaned fish in a separate bowl and shred and break it apart it with your fingers until you have very fine chunks of fish.

2. Prepare your seasonings

Dice your tomatoes, scallions, onions, bell peppers very fine. You want this dish not to be chunky but delicate and flavorful instead.

Mix in a separate bowl and add in your shredded saltfish. Combine everything very well.

3. Season to your liking

The last step is, to season to your liking. I like to mix olive oil, my favorite Hot Sauce, a little green seasoning and ground black pepper in a small bowl and pour over my Bujol. Mix it all together until all the flavors are well in cooperated.



This dish is served cold with fried dumplings, roti or fried bakes. I hope you enjoy this delicious, savoury breakfast.

If you want to share your recreations, suggestions and questions, please feel free to contact me via email on or tag me on Instagram @chippinflavour and use #Chippinflavour.

Chippin Flavour Fresh Green Seasoning can be ordered via email or through Instagram.

Simon’s Hot Sauce can also be ordered through Instagram (@simonshotsauce).

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Spiced and Caramelised French Toast

This recipe serves 2 People

French toast- probably one of the most common and known brunch dishes in the world.  While this recipe is not traditionally West Indian at all- it is still super delicious. My recipe features a few Caribbean spices in this classic dish. Packed with flavour, this sweet, juicy  and crunchy French Toast is perfectly accompanied by some crispy bacon and Mimosas for a laid back brunch with your loved ones. 




4 slices of Brioche bread 

4 Eggs

350 ml of whole milk 

½ tsp of freshly grated nutmeg

½ tsp ground cinnamon 

A pinch of salt

A few drops of vanilla essence 

½ Orange zest (optional)

100 g of brown sugar

3 tbsp of Butter


1. Prep Work

Get your slices of Brioche bread ready and set them aside. In a wide and deep dish (for example a baking dish) crack in the eggs, add the milk, cinnamon, freshly grated nutmeg, vanilla essence, orange zest and salt. Whisk it all together until it is well combined. 

Place your brioche bread slices into the dish with your egg mixture and let it soak for a few minutes. Make sure you turn them around as well. The goal here is to get your bread soaked with all the liquid. 

2.Cook your French Toast

Heat up a frying pan on a medium heat and add in the butter. Once it is melted, add your bread slices into the pan and let it cook for 3-4 minutes on every side until golden brown on the outside. 

To form a nice, caramelized crunch, add brown sugar in a nice even layer all over your bread before you flip it. Repeat this step on both sides. This way the sugar caramelizes on the outside of the bread forming the most delicious crust. 

Ideas for side dishes: 

This goes very well with a fruit compote of your choice (for example strawberry or raspberry), powdered sugar or with a savory side like saussages, crispy bacon and sirup which is my personal favorite. 

However you decide to pair it- I am sure you will enjoy it! 

If you want to share your recreations, suggestions and questions please feel free to contact me via email on or tag me on Instagram @chippinflavour and use #Chippinflavour.

Chippin Flavour Fresh Green Seasoning be ordered via email or through Instagram.


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Mackerel Run Down 

This recipe serves 4 People


Today is Ash Wednesday - the start for Lent.

40 days before Eastern Christians all over the world and especially in the West Indian culture start their fast. This time leading up to good friday is used for reflection and prayer.

Most people in the Caribbean fast from meat and eat a vegetarian or prescetarian diet.

Since Lent is very widely spread in the West Indies- I want to take the chance to share some more of my favourite seafood recipes. 

Today’s recipe is Mackerel Run Down- a classic in Jamaican cuisine. I remember having this often before work from my local restaurant. This savory and flavorful dish is packed with protein and aromatic vegetables in a thick and creamy coconut sauce.  Boiled or fried dumplings/ bakes, yam, green bananas or any other provision of your choice are a great addition to this delicious meal. Enjoy this recipe for breakfast, brunch or even lunch.

This is how to make it at home step by step:  


2 tbsp of cooking oil

1 large onion, sliced 

2 cloves of garlic, minced 

2 medium sizes Tomatoes, in cubes 

½ bell pepper, sliced

1 spring onion, sliced

1 tsp green seasoning (optional)

A few springs of thyme 

 Scotch bonnet to taste 

Salt & Pepper to taste

2 tins of mackerel 

3 tsp. of coconut creme 

1. Prep Your Vegetables 

Wash and clean all your vegetables and seasonings and cut them up. Slice your onion into thin rings, mince your garlic, cut the tomatoes in cubes and slice your spring onions and bell peppers. 

2. Sauté your Vegetables

Now it is time to cook your vegetables. In a frying pan, heat up some oil on a medium heat. Once your oil is up to temperature, add in your onions followed by the tomatoes and garlic. Let everything sauté for a few minutes until it becomes tender. Then follow up with bell peppers and thyme. Add scotch bonnet peppers and 1 tsp of green seasoning if you like (these components add a lot of flavor to the gravy!). Stir fry for a few minutes and then cover and cook until tender. 

3. The Mackerel 

It is time to add in your tin mackerel. Most times tin fish is sitting in a liquid or oil. Drain it off and add in the chunks of fish into your pan. Keep in mind, that tin fish is already cooked- so you want to make sure you heat it through very well with the veggies. Cover and let it cook on medium heat for 3-4 minutes. 

Tip: Do not break up the fish too much, keep the fish pieces intact only break them up very lightly. That way your Mackerel run down stays intact.

4. The Gravy

Add in your coconut creme. It will quickly melt and mingle with the aromatic flavors in the pan. Stir it in well, add in your spring onions last and let it cook for another 3-5 minutes uncovered until the coconut creme becomes thick and curdled.


Serve warm with your favourite sides and enjoy this hearty and delicious meal.

If you want to share your recreations, suggestions and questions please feel free to contact me via email on or tag me on Instagram @chippinflavour and use #Chippinflavour.

Chippin Flavour Fresh Green Seasoning be ordered via email or through Instagram.

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Brown Stew Chicken

This recipe serves 4 People

Brown stew chicken- another West Indian classic typical for Sunday dinners. Flavorful, hearty and comforting. Brown stew chicken is truly a statement. Every island and every cook have it’s own twists to it. I am sharing a very simple version today using brown sugar and lots of aromatics. This dish goes best with a side of rice and peas/ white rice and fried plantain



2 pounds of Chicken, for example a whole Chicken cut up or chicken thighs (depends on your preference)

4 tbsp of fresh green seasoning (for example Chippin green seasoning)

5 tbsp of oil

4 tbsp brown sugar

5 cloves of garlic, minced

2 medium sized onions, diced

2 medium sized tomatoes, diced

A small piece of ginger, grated

Salt and pepper to taste

1 tsp of thyme

A few Pimento berries

2 bay leaves

Scotch Bonnet pepper to taste

3 scallions, sliced



1. Prep Work

1. Wash and clean your chicken. I use vinegar and lemon juice. Trim off all the access fat and cut your chicken into smaller pieces (if you have a whole chicken). I recommend trimming off all the skin as well.

Add your raw chicken into a bowl with the green seasoning and massage it into your meat. Let it marinate preferably overnight or at least 2h in the fridge. The longer you let the seasoning sit on your chicken, the more flavor it will absorb.

Before you start cooking, wash and prepare all your aromatics and vegetables.

2. Creating the browning

In a heavy bottom pot (for example a dutch pot), add oil and let it come to a medium- high temperature. Next, add in the brown sugar and wait until it turns foamy and changes color into a deep amber shade. Your browning is now ready.  Place your chicken into the hot pot and stir to deglaze ensuring  an even coating of the browning on the chicken. Cover the pot and let it cook for 5-8 minutes on a medium- high heat.

3. The base for the gravy

Next add in all your washed and chopped aromatics. Onions, garlic, tomatoes, ginger, thyme, pimento berries, scotch bonnet, bay leaves and salt and pepper to taste.

Stir in well until the vegetables are softened and tender.

Now add in some boiling water to the pot, covering ¾ of the chicken. Stir very well, cover the pot and turn down the heat to a low simmer. You want to cook the chicken low and slow for a great gravy and moist chicken.  This will take about 40-50 minutes.

4. Finishing touches

At this point your kitchen will be smelling divine and your gravy should be a nice dark brown with a thick consistency. Take out the bay leaves and taste for any additional seasonings. I personally like to add another tsp of green seasoning right before I finish. Add in your scallions and stir in well.

Optional: If you like, you can also dice some carrots into your stew chicken and let it simmer in the gravy for 5-10 minutes.

Enjoy this beautiful and classic Jamaican dish with your favorite sides and let me know how you liked it!


If you want to share your recreations, suggestions and questions please feel free to contact me via email on or tag me on Instagram @chippinflavour and use #Chippinflavour.

Chippin Flavour Fresh Green Seasoning be ordered via email or through Instagram.


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Honey Jerk Salmon Steaks

This recipe serves 3 People

In the last few weeks I have shared with you different Jerk recipes.
After Jerk Chicken and Jerk Shrimps it is now time for my flavourful, juicy Honey Jerk Salmon steak.
Salmon is a very delicate fish that can quickly
be overcooked.However when you prepare it correctly it is full of flavour and very buttery.

I will share all of my secrets with you for the perfect Honey Jerk Salmon.



3 thick cut fresh salmon steaks,
1 teaspoon of green seasoning,
2 loaded teaspoons of jerk seasoning, Salt and pepper to taste,
4 tablespoons of Olive oil
2 tablespoons of butter
3 tablespoons of honey
crushed, ground pimento

1. Clean and prepare your fish
For this particular recipe i recommend fresh salmon. Make sure your steaks are nice and thickly cut. Wash them in a big bowl in vinegar/lime water. Then clean

any scales and impurities off of your fish. Don't let it soak in the vinegar/lime water! It will start to change the texture of your fish. Rinse again afterwards
with plain water. Very important: Pat your fish dry with kitchen towels and set aside. Try to get as much water off of your fish- otherwise it will break apart when you cook it.

2. Season your fish
In a small, seperate bowl mix in your green seasoning

and your jerk seasoning.
Add in your salt and pepper to taste and spoon it on your fish. Make sure all sides are covered with the fresh seasoning and pat it into the fish. It should be covered in an even and thin layer. Place it in the fridge to marinate for at least 1h, preferably over night.

3. Sear your fish
Add some olive oil in a large pan on medium- high heat and add your Salmon steaks. Let it sear for 2 minutes before you add the butter to the pan. Turn your steaks around so they can sear on the second side as well. Baste it with the oil in the pan regurlarly to keep it nice and moist.
The goal is to get a nice golden crust all around without cooking it through.

4. Bake your Fish in the oven:
Place your salmon in a greased baking dish, add a little nob of butter on each steak and cover it with

tin foil before you bake it in a preheated oven for 7-10 minutes on 200°C.
The tinfoil will keep all the moisture in your fish while allowing it to cook through. The butter will add additional flavour and it will ensure, that your steaks are fall apart tender.

Your salmon should be juicy and buttery on the inside and crispy on the outside.

5. Finish it off with the honey glaze
Take your fish out and set it aside. Preheat your
oven on the grill setting.
In a little bowl add your honey and crushed pimento for added flavour. Mix it together very well and drizzle it over your Salmon steaks. The honey glaze should cover them in a even and thin layer.
Add your salmon back in the oven and grill it for 3-5 minutes maximum. Keep a close eye on it since it can burn very easyly. Your salmon is ready when the honey glaze is golden brown and caramelized.

6. Serve it with your favorite side dishes, for example white rice and steamed vegetables.


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"Parsad" is a traditional indo-caribbean dish that is very popular in Guyana and also in Trinidad.
Mainly served for "Diwali" a Hindu holiday, it is spread and known throughout all Caribbean ethnies.

It is a sweet dessert made from roasted flour and authentic West indian spices.
Similar dishes are also to be found in the middle east, more known as "Halva" and usually seasoned with rosewater, roasted nuts and sugar sirup. My grandma used to serve parsad always with fresh pomegranate and nuts.

As you can see there are plenty versions of parsad- today I will share my personal recipe. This is definetly not a traditional Version but still packed with flavour, creamy in texture and a modern twist.


Happy Diwali if you are celebrating and I hope you enjoy this recipe!


1 cup of plain white flour,
1 Cinamon stick
4 cloves of green Cardamom 2 Small Cloves
Freshly grated Nutmeg Vanilla essence

Orange zest
1 cup of coconut milk
1 teaspoon of butter
1 tablespoon coconut sugar
2 tablespoons granulated white sugar 1 pinch of salt

1. Brown your flour
First you will need to brown your flour.
In a deep pot, add your flour on a low-medium heat. And continously stir the flour. The goal is to get a light golden brown colour. Toast your flour and do not leave it unattended- it can burn very quickly.

2. Prepare your spiced milk
In a seperate pot I like to start with my spiced milk while my flour is toasting.
Start with a low-medium heat and toast your green cardamom, cloves and cinnamon stick. This step ensures that your Parsad will have an amazing depth of flavour to it. Add your fresh coconut milk and let
it simmer. Grate in some fresh nutmeg, add a drop of vanilla essence, butter, salt and sugar. I like to use coconut sugar for depth of flavour and regular white sugar for extra sweetness.
You could also use condensed milk if you prefer. Add in your freshly grated orange zest. Stir everything well together. You might want to add a little bit of water into your spiced milk incase it gets too thick.

Taste and adjust to your liking.

3. Cook your Parsad
Your flour should have gotten to nice golden colour.

Now add your spiced milk into the pot with the flour.

With a wooden spoon stir and blend in everything well together until it forms a thick paste.
Keep cooking and stiring for 5-10 minutes on low-medium heat and make sure everything is well combined. Your Parsad is ready when it forms nice thick clumps.

4. Serve and enjoy! 

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Chana (Chickpeas) is a very widely spread ingrediant in the West Indies. The Indian population in the Caribbean introduced it to the local cuisine. Especially in Trinidad you will find Chana in many different dishes. For example as a topping for your doubles or as a protein base for flavourful vegan/ital dishes. Today I will teach you how to use chana in a curry.

This dish is Vegan/ Ital, creamy, flavourful and packed with protein.


Here is how to recreate it:




3 tablespoons of oil
2 tablespoons of your favourite Curry blend 1 medium sized onion, diced
2 cloves of garlic, minced
1 tablespoon green seasoning
1 bay leave
1/2 sweet bell pepper
1 medium sized tomato, diced
2 scallions, chopped
1 can of Chana, drained and rinsed
2 tablespoons of coconut creme

Water, Salt and pepper to taste

1. Burn your Curry

The first step is to "burn" or "cook" your curry. Heat up your pan and add your oil. Then add your favourite curry blend to the oil. Stir it well and let it cook on medium heat for 2-3 minutes. That way your curry developes a fragrant flavour.

2. Sauté your veggies
Add your onions, bell peppers, tomato, garlic, bay leave and green seasoning to the pot and let it cook for 3-4 minutes on medium heat with the curry. Stir frequentl.

3. Chana
Add your Chana, Salt and pepper to the mix. Stir in very well and then add your coconut milk and let everything mingle together in your pot.
Add water to your Chana curry to achieve the desired thickness to your gravy. I like my gravy to be thick
and creamy- If you like it more on the liquid side- add more water. It is all personal preference. Add your scallions, cover the pot with the lid and let it simmer on low heat for 5-7 minutes.

You can serve this dish with white rice and fried plantains.


4. Enjoy!


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Roasted Corn

this recipe serves 4 people.

Corn is currently in season so now is the best time for me to share my easy and well seasoned roasted corn recipe.




4 fresh corn on the cob
3 tablespoons of butter
1 tablespoon of green seasoning -Salt and pepper to taste
chilli flakes (optional)  

1. Preparing: Wash and clean your corn very well. If you like, you can also cut it in half.
In a small bowl, add your butter, green seasoning (for example Chippin Flavour green seasoning), salt, pepper and chilli flakes for some heat. Mix it all together very well and der it aside.

2. Roasting: You can either roast your corn in the oven or on your grill. If you use your oven, make sure to use the grill setting and give your oven a few minutes to preheat.
Place your corn in the oven/on the grill and roast it for 6-8 minutes. Turn it around halfway. Your corn should have a slight char all over.

3. Seasoning: Brush on your seasoned butter in a very thin and even layer on your corn. The herbs in the green seasoning as well as the butter will give your corn a nice rich flavour.

4. Enjoy!


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Jerk Chicken 

this recipe serves 4 people.

Savory, smokey spicey - Jerk Chicken is probably the most common and popular chicken dish in Jamaica. You will find lots of vendors on the roadside behind big Jerk BBQ grills selling Jerk chicken with a slice of toast, ketchup and pepper sauce. Jerk chicken is basically the Caribbean version of a great BBQ marinade. It is so versatile and complex in flavour, however very easy to recreate at home. Follow my easy steps and recreate the best ever Jerk Chicken at home. 




1 whole Chicken, spatchcock /Chicken thighs/ Wings (depending on your preference) 

4 tablespoons of fresh Jerk seasoning (for example Chippin Jerk seasoning)

1 tablespoon oil

Salt and pepper to taste 

A little fresh thyme

Scotch bonnet pepper to taste (optional) 

1. Preparing: Wash and clean your chicken. I personally like to wash it in vinegar and lime/lemon juice. Trim off all the access fat and spatchcock your chicken (check YouTube for great videos on how to do that!) Slice into the skin on the thighs and breast part. If you have thighs only, make sure you make 2 or 3 slices into the skin of the chicken as well. Place your Chicken in a deep dish.

2. The Jerk seasoning: The perfect jerk seasoning is a blend of different herbs and fresh seasonings like pimento berries, thyme, scallions, scotch bonnet pepper. Feel free to experiment if you like or use your favorite brand of Jerk seasoning. After 2 years of experimenting myself I have found my personal favorite “formula” for the perfect jerk marinade and it contains more than 19 fresh ingredients. I like a balance between spicy, sweet and smokey fragrant jerk seasoning.  When it comes to Its all personal preference. 

3. Seasoning: Add oil, salt, pepper and Jerk seasoning to your raw chicken. Make sure to massage the marinade well into your chicken. Get it into every corner of the meat and make sure to season the inside as well. Place it in your fridge and let it sit for a few hours or best overnight.

4. Cooking: Decide how you want to cook your Jerk. Grill it on a BBQ or bake it in the oven. In the oven it will take you about 45-60 minutes on 200 Celcius to cook through. Cover your chicken with tin foil for the first 30 minutes of baking so it can remain nice and moist. Take off the foil later on and bake it until it has a nice golden crust all over. You can put your chicken on the grill setting in the oven for 5 minutes when it is already finished cooking- that way you get a nice char all over. On the grill it will take you less time to cook through. Flip your chicken often and get a nice char all over. Finish off with some fresh thyme.

5. Tipp: Elevate your jerk chicken with a glaze! For example honey or tamarind is amazing with jerk. Brush it over your Chicken just before it is finished cooking so it caramelizes well on the crispy skin.

6. Serve with your favorite pepper sauce and enjoy! 



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Stir fried


this recipe serves 4 people.

Today I am sharing my recipe for a stir fry vegetable dish that you can eat as a side dish with every menue or simply enjoy  with some dumplings. 

Its very quick and easy to make and super delicious. 





½ Cabbage, 

½ Red bell pepper, 

1 Medium sized onion 

1 clove of garlic 

1 scallion 

1 small carrot 

1 tablespoon of Green seasoning 

½ teaspoon Jeera seeds 

1 teaspoon of your favourite hot sauce 

Salt, pepper to taste  

1. Preparing: Wash all of your vegetables and cut them up in fine and thin pieces.

Minze your garlic and dice your onions. 

2. Cooking: In a big frying pan add your oil and roast your jeera seeds on a medium heat. Add your onions and fry them until they turn transluscent. Now add your cabbage, bell peppers, garlic, Carrots, scallions and stir everything continously. Add in all your seasonings and stir it all together. Cover your pot and let it cook for about 5-7 minutes on a medium heat. .

3. Seasoning:

Season your stir fry to your personal liking. I like to add green seasoning and a little splash of my favorite hot pepper sauce for some extra kick. Salt and fresh ground pepper is a must. However keep in mind that this is my twist on  a caribbean classic- you can create your own. Feel free to add your favourite seasonings and vegetables.  Saltfish is also an amazing addition to this recipe!

Serve warm with some fried dumplings for breakfast or alongside your meat dishes as a side dish! 

4. Serve warm with some fried dumplings for breakfast or alongside your meat dishes as a side dish!


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Curry shrimp

this recipe serves 4 people.

Curry shrimp is a staple in the Caribbean cuisine There are different varieties all over the islands:  Curry duck, curry fish, curry chicken, curry fish, curry chickpeas(chana), curry potatoes (aloo) and many more. The curry tradition in the Caribbean cuisine was bought over by the Indian immigrants and is now loved and appreciated by many throughout the West Indies. Today I will teach you a very easy and beginner friendly version of a shrimp curry. Feel free to add or change certain ingredients to make it fit your personal preference and diet.




300 g of fresh Shrimp

1 tablespoon of fresh Chippin green seasoning

1 tablespoon Coconut Oil

1 small sized onion, diced

3 cloves of garlic, chopped

A little fresh ginger, chopped

1 small bell pepper

A little fresh thyme

1 spring onion, chopped

½ can of coconut milk

1 tablespoon of your favorite Curry powder

Salt, pepper to taste

Scotch bonnet pepper to taste (optional)

1. Wash and clean your shrimps. Take out the vein and place the shrimps in a separate bowl. Season it with your green seasoning (for example Chippin green seasoning).Place it in your fridge and let it sit and marinate for about 30 minutes.

2. In your favorite pan, heat up some coconut oil and brown your shrimp. This took about a minute on each side. Take your shrimp out of the pan and set it aside on a separate plate.

3. The next step is to “burn” your curry. In the same pan, add your curry powder and fry it on a medium heat for about a minute. This way your curry will be very aromatic and you will also get the raw uncooked taste of the curry powder out.

4. Add your onions, garlic, ginger, scallion, scotch bonnet and fresh thyme and roast it all in the pan before you add back your shrimp. Make sure all your veggies and your shrimp are evenly coated with the curry paste.

5. Now its time to add your coconut milk to the pot. Leave the heat on medium and let it come to a simmer, while you add in your bell peppers and salt and pepper to taste. Let it all come together and simmer on a medium heat for about 3-5 minutes until the gravy has the consistency you like. I like mine very thick. It is all personal preference.

 Have fun with it and experiment with different vegetables and curry blends. There are no rules.  This dish is best served with white rice and fried plantain

6. Enjoy!

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Rasta Pasta

with Jerk Shrimp

this recipe serves 4 people.


This Pasta dish is my version on the most popular Caribbean Pasta dish: “Rasta Pasta”. Typically, this dish is dairy free and vegan. However, I decided to add my own personal style to this recipe with some jerk shrimp and a cheesy sauce. One thing all Rasta Pasta dishes have in common: Lots of flavour and colorful vegetables.

Feel free to add or change certain ingredients to make it fit your personal preference and diet. 




500 g of your favorite pasta

300 g of fresh Shrimp 

1 tablespoon of fresh Chippin Jerk seasoning

1 tablespoon Coconut Oil

1 medium sized onion, diced

3 cloves of garlic, chopped

3 small bell peppers in yellow, red, green

A little fresh thyme

3 spring onions, chopped 

1 teaspoon Chippin green seasoning 

½ can of coconut milk


1. Wash and clean your shrimps. Take out the vein and place the shrimps in a separate bowl. Season it with your favourite fresh jerk marinade (for example Chippin Jerk). Place it in your fridge and let it sit. 

2. Now it is time to cook your pasta. I like to use Penne for this dish but feel free to use whatever you like. Tagliatelle is also a great option. Cook your pasta al dente according to the instructions on the packet, drain off the water and set aside.

3.While your pasta is cooking, prepare your Shrimp: In a non-stick pan add some coconut oil and fry your shrimp on both sides on medium heat until they turn pink. This usually takes 1-2 minutes per side. Take your shrimp out of the pan and place it aside on a separate plate. 

4. Now into the same pan, add in your onions, garlic, bell peppers, scallions, 1 teaspoon of Chippin green seasoning and scotch bonnet (optional). Let it fry on medium heat and stir well. 

5. Add in your coconut milk and let it all simmer for a few minutes. If your sauce is too thick at this point, make sure to add some water. Add in some fresh Thyme, salt and pepper to taste. Gradually add in your cheese and stir it in as it melts. Your sauce will now become thick and super creamy. 

6. Add your Pasta and your shrimp into your sauce and stir it all well together.

7. Enjoy! 


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Vegan, this recipe serves 3 people.



Today’s recipe is about my favorite Trini snack, traditionally made with green mangoes or pineapple. Chow is well seasoned with garlic, chado beni, and hot pepper.

This popular savory dish is bringing together the sweet tanginess of the fruit with different sharp, spicy, and fragrant elements. This unusual combination of ingredients creates a flavourful explosion and is very easy to recreate! My advice: Be creative and experiment with different herbs and flavours in your chow. Don’t be afraid to try something new.

My recipe is just one of many chow versions you can create. 

Today I will give you a little breakdown of how I like to do my version!




1 Medium sized pineapple or 2 Mangoes 

1 tsp of Chippin Flavour green seasoning 

1 small onion, thin slices 

1 clove of garlic 

Pinch of salt 

Scotch bonnet pepper (optional)

2 oranges, freshly juiced

1 lime freshly juiced



1. Wash and prepare your pineapple/mango. Peel off the skin and cut it in cubes (pineapple) or slice it up in stripes (mango). Place your fruit in a separate bowl. 

2. Now it is time to season: Add your green seasoning, chopped garlic, scotch bonnet pepper, thinly sliced onions and salt. Mix in everything well.  

3. Juice your citrus fruits. I like to use a mix of fresh limes and oranges and add it to your bowl of seasoned pineapple/mango. 

4. Give it a final mix, cover your bowl and let your chow marinate in the fridge. The longer it marinates, the better it will taste! I like to leave mine overnight- but again it is all preference. 

5. Finally, enjoy! 

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Vegan, this recipe serves 3 people.



Today it is all about Choka. This popular dish is mainly spread throughout Guyana and Trinidad. It was originally brought over by Indian migrants at the end of the 19th century. Nowadays you will find this traditional Indian dish to be widely spread throughout the Caribbean society. It represents the complexity in the West Indian culture. What was introduced by an ethnic minority has now become a staple in the national cuisine. Choka is diverse, ital (vegan) and full of flavour.  

You can swap the Baigan (eggplant) in this recipe for fresh tomatoes for a tomato choka. It is mostly served with white rice or Roti. Here is a step by step guide on how to make your own version at home: 




2 Fresh eggplants

2 cloves garlic

1/2 onion

1 tbsp Chippinflavour Fresh Green Seasoning

1 tbsp olive oil

Freshly chopped scotch bonnet to taste

Black pepper and Salt to taste



1. Wash and prepare your vegetables.

2. Roast your eggplants. You can do it on your grill or even on the broiler setting in your oven. This will take about 5-10 minutes, depending on your heat setting. Make sure you keep an eye on it and rotate your eggplants regularly, so you have an even char all over. Roast your garlic and onion as well. The roasting processed is finished when you see a nice smokey char all over and your vegetables are soft. 

3. Scrape off the outer layer of your eggplant and remove the skin. Place the soft inside into a separate bowl.

4. Mash your roasted eggplant, onions and garlic together with a fork while it is still hot.

5. Now it is time to season.  Add your Chippin Flavour Fresh Green Seasoning and mix it in very well. The intense and fresh flavour of this seasoning blend compliments the smokey sweetness of the eggplant.  Add in olive oil, salt, pepper, and scotch bonnet to taste and mash it all together again.

6. Serve this dish warm with roti or rice and enjoy!



Stall in New Kingston, Kingston Jamaica    


 Fisherman cleaning

fresh fish

in Montego Bay, Jamaica