Caribbean Classics Archives - Page 7 of 7

Moist Caribbean Black Cake with Soaked Fruit

January 7, 2026April 16, 2025Leave a Comment

I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Ingredients Guide

Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.

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Prep Time 25

Cook Time 2

Total Time 2 25

Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

Fruit Soak

2 cups dark rum
4 cups sherry or cherry brandy
1 pound prunes pitted
1 pound mixed peel
1/2 pound raisins
1/2 pound maraschino cherries
1/4 pound lemon peel

Cake Batter

1/2 pound unsalted butter softened
1 cup brown sugar
6 large eggs room temperature
1 teaspoon vanilla
1 teaspoon mixed essence
1 tablespoon lime zested
1 dash Angostura bitters optional
4-5 cups soaked dried fruit
2 cups all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg freshly grated
2 teaspoons baking powder
1 tablespoon burnt sugar browning
1 pinch salt

Instructions

Roughly chop the prunes.
Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
Blend until it is a thick but smooth consistency (with a little chunkiness).
Pour the entire mixture into a large bowl.
Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
Repeat.
Add browning and mix to combine.
Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
Brush the cake tops with a mix of rum and sherry.
Cool completely, then brush again before wrapping and storing.

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Classic Jamaican peas and rice in a white dish

Jamaican Rice and Peas

January 7, 2026April 16, 2025Leave a Comment

Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.

Ingredient Guide

Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
Coconut Milk: Adds creamy richness and characteristic island flavor.
Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
Salt & Black Pepper: Basic seasoning to balance flavors.
Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.

Shopping Made Easy

Use dried kidney beans for authentic flavor, but canned works in a pinch.
Choose full-fat coconut milk for the best texture; avoid drinking varieties.
You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.

Cooking Notes from the Kitchen

Soak beans overnight to reduce cook time and improve texture.
Cook beans until tender, then add coconut milk and aromatics before adding rice.
Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.

What is rice and peas?

Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.

When is it in season?

Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.

How do I store rice and peas?

Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.

Can I make this ahead?

Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.

What pairs well with rice and peas?

Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.

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Prep Time 10

Cook Time 30

Total Time 40

Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

1/2 cup dry red kidney beans
1/4 teaspoon black pepper
1-1/2 cups coconut milk
1 pepper Scotch Bonnet peppers
1 bulb onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain brown rice par boiled
1/4 teaspoon ground allspice
2 stalks scallions
2 cups water

Instructions

If using dried beans, rinse and soak overnight.
Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
Fluff rice gently with a fork and serve hot.

Notes

water according to your rice cooker directions for cooking brown rice
treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

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Simply Delicious 20 Minute Curry Chicken.

April 9, 2026February 3, 20241 Comment

There’s something deeply comforting about a pot of easy curry chicken simmering on the stove, filling the kitchen with warm, aromatic spices and rich Caribbean flavor. This Simply Delicious 20 Minute Curry Chicken is my refreshed take on a recipe I first shared years ago, and it remains one of the most satisfying ways to get a bold, home-cooked meal on the table in no time.

This easy curry chicken is the kind of meal I’d make for my daughters on those long, busy days when energy was low, but my heart still wanted to give them something warm and meaningful. As the curry gently bubbled away, the kitchen would come alive with that familiar aroma, wrapping around us like comfort itself. It wasn’t just about getting dinner on the table, it was about giving them a piece of home, something steady and loving they could feel with every bite.

There’s a quiet kind of love in a dish like this. The way the spices bloom in the oil, releasing their deep, fragrant notes. The way the chicken slowly absorbs that golden curry, becoming tender, rich, and full of flavor. It’s simple, yes, but deeply satisfying. The kind of easy curry chicken that draws everyone closer, where even the silence at the table feels full.

What I love most about this easy curry chicken is how quickly it comes together without sacrificing authenticity. It’s rooted in traditional Trinbago cooking, yet flexible enough to suit your kitchen and your taste. Whether you’re cooking for family or just craving something soulful, this dish delivers comfort, flavor, and a sense of home in every spoonful.

Ingredient Guide

Boneless chicken (dark meat) Provides juicy, tender pieces that absorb the curry beautifully and remain succulent during quick cooking.
Olive oil Acts as the base for sautéing and helps bloom the spices for deeper flavor.
Onion Builds the foundational sweetness and aroma essential to Caribbean curry dishes.
Garlic Adds depth, warmth, and a slightly pungent richness to the curry base.
Tomato Introduces a gentle acidity and body to the sauce.
Black pepper Enhances the overall spice profile with subtle heat.
Scotch bonnet pepper Brings authentic Caribbean heat and a fruity undertone.
Ground roasted cumin (geera) Adds a nutty, earthy flavor that defines Trinbago-style curry.
Caribbean Green Seasoning Infuses the dish with fresh herbs and layered island flavor.
Curry powder The star spice blend that gives the dish its signature color, aroma, and taste.
Anchar Masala Adds a tangy, spiced complexity unique to Caribbean curry dishes.
Salt Balances and enhances all the flavors.
Water Forms the gravy and allows the chicken to simmer and absorb flavor.
Shado Beni (culantro) Finishes the dish with a bold, herbal brightness.

Shopping Made Easy

Look for boneless chicken thighs and legs for the best flavor and tenderness.
Caribbean Green Seasoning can be found pre-made at Caribbean grocery stores or easily blended at home.
Scotch bonnet peppers are available in Caribbean or international markets, but habanero can be used as a substitute.
Shado Beni may be labeled as culantro in Latin or Caribbean stores.
Anchar Masala is typically found in Caribbean spice sections or specialty markets.

Cooking Notes from the Kitchen

Maintaining steady heat is key to developing the rich curry base quickly without burning the spices.
Allow the curry powder to cook in the oil long enough to remove any raw taste and deepen the flavor.
Dark meat chicken is preferred for its ability to stay juicy and flavorful in a quick curry.
Adjust the Scotch bonnet to control the heat level without losing the signature Caribbean character.
The sauce will naturally thicken as it cools, so avoid over-reducing during cooking.

Simply Delicious 20 Minute Curry Chicken

A quick and easy curry chicken recipe made with Caribbean spices, tender boneless chicken, and a rich, flavorful gravy perfect for busy weeknights and comforting family meals.

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Prep Time 10

Cook Time 20

Course Caribbean Classics, Chicken Recipes, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners

Cuisine General Caribbean

Servings

Ingredients

3 lbs boneless chicken cut into 1 to 1 1/2 inch pieces
2 tablespoon olive oil
1 medium onion diced
6 –8 cloves garlic smashed
1 medium tomato diced
1/2 teaspoon black pepper
1 large scotch bonnet pepper sliced
1 teaspoon ground roasted cumin geera
1 1/2 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
1 teaspoon Anchar Masala
3/4 teaspoon salt adjust
2 cups water
2 tablespoon chadon beni chopped

Instructions

Wash the chicken with cool water and the juice of a lemon, lime, or vinegar if desired, then drain and pat dry. IMPORTANT! It's part of my Caribbean heritage to wash meats before using, if this does not sit well with you, please skip this step (safety reasons).
Heat the olive oil (use any oil you prefer) in a heavy pan on medium heat, keeping a steady flame for this easy curry chicken.
Add the onion, garlic, tomato, Caribbean Green Seasoning, Scotch bonnet pepper, black pepper, and roasted geera. Cook for 2 minutes, allowing the base to become fragrant and deeply aromatic. The gently sizzle of the action in the pot, along with the fragrance of it all happening, will fill your kitchen with a comforting hug.
Add the curry powder and Anchar Masala and stir well. Cook for 3 minutes to fully develop the flavor of this easy curry chicken base. We're blooming the spices which makes up a curry powder.
Add the chicken pieces and stir well to coat evenly in the curry. Cook for 5 minutes, allowing the chicken to take on that rich color and flavor.
Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the easy curry chicken gravy forms.
Taste and adjust salt, and check the consistency of the sauce to your liking. Keep in mind that the sauce or gravy will thicken as the curry cools.
Turn off the heat and stir in the chopped shado beni (aka culantro). Cilantro is a suitable replacement for culantro. Typically, I'd serve this with hot Sada Roti, my Easy Coconut Rice, or the Dry Pigeon Peas Rice.

Video

Notes

Frequently Asked Questions

How can I make this easy curry chicken less spicy?
You can reduce or remove the Scotch bonnet pepper. This keeps the dish flavorful while making the easy curry chicken milder.

Can I use chicken breast in this easy curry chicken?
Yes, chicken breast works well, but be mindful not to overcook it as it can dry out faster than dark meat.

What makes this an authentic curry chicken?
The use of Caribbean Green Seasoning, roasted geera, and Anchar Masala gives this easy curry chicken its traditional Trinbago flavor.

Can I add coconut milk to this easy curry chicken?
Yes, coconut milk will add richness and a slightly creamy texture while still keeping the dish simple and delicious.

What should I serve with easy curry chicken?
This easy curry chicken pairs well with rice, roti, or boiled ground provisions for a complete meal.

Tried this recipe?Let us know how it was!

Jamaican Stewed Oxtail With Butter Beans.

February 5, 2026February 13, 202114 Comments

When people search for a proper Jamaican stewed oxtail recipe, they’re usually looking for deep flavor, tender meat, and that rich, dark gravy that only comes from patience and tradition. While I grew up in Trinidad and Tobago, where oxtail wasn’t always front and center, my real introduction to Jamaican-style stewed oxtail came through a friend’s grandmother in Canada. She cooked with confidence, instinct, and no shortcuts, and that lesson stuck with me.

This dish is all about layering flavor. From properly seasoning the oxtail, browning it well, and then letting it simmer low and slow until the meat relaxes and pulls away from the bone, every step matters. The butter beans are added near the end so they soak up the gravy without breaking down, and the scotch bonnet gives you that unmistakable Caribbean aroma, whether you leave it whole or cut it for heat.

This is comfort food with roots. It’s the kind of meal you cook on a weekend, freeze in portions, and look forward to every time you reheat it. If you take your time and respect the process, this Jamaican stewed oxtail recipe will reward you every single time.

Ingredient Guide

Oxtail Rich, collagen-heavy cut that becomes tender and silky when slow-cooked.
Lemon Helps clean the meat and removes excess odor before seasoning.
Black Pepper Adds warmth and background spice to the seasoning blend.
All-Purpose Seasoning Builds a savory base with layered Caribbean flavor.
Salt Enhances all other flavors throughout the dish.
Garlic Provides depth and aromatic backbone to the stew.
Caribbean Browning Gives color and a slight bitterness that balances the gravy.
Dark Soy Sauce Adds umami and deepens the color of the finished dish.
Worcestershire Sauce Boosts savory complexity with subtle tang.
Olive Oil Used to brown the oxtail and develop flavor at the start.
Tomato Paste Adds body, mild acidity, and sweetness to the gravy.
Onion Builds the flavor base as it softens into the sauce.
Thyme Brings an earthy herbal note that defines Caribbean stews.
Scotch Bonnet Pepper Provides authentic Caribbean aroma and adjustable heat.
Ginger Adds warmth and a gentle sharpness to balance the richness.
Scallions Contribute fresh onion flavor without overpowering the stew.
Caribbean Green Seasoning Infuses herbs and aromatics into the meat.
Water Creates the braising liquid for slow cooking.
Brown Sugar Rounds out bitterness and balances savory elements.
Pimento Berries (Allspice) Adds classic Jamaican spice notes.
Butter Beans Absorb flavor while adding creaminess and contrast.
Parsley Freshens the dish at the very end.

Shopping Made Easy

• Ask your butcher to cut the oxtail into evenly sized pieces for consistent cooking.
• Look for Caribbean browning and green seasoning in West Indian grocery stores or international aisles.
• Canned butter beans (aka Lima beans in the USA) are widely available and work perfectly for this recipe.
• Fresh thyme and scotch bonnet peppers are often found in Caribbean or Latin markets. Habanero pepper or a teaspoon of Caribbean Peppersauce will also work if you want to keep with Jamaican tradition and have the finished stewed oxtail with a bit of Caribbean sunshine (heat).

Cooking Notes from the Kitchen

• Marinating overnight produces the best depth of flavor, but a minimum of two hours still works.
• Browning the oxtail in batches prevents steaming and improves the final gravy.
• Keep the scotch bonnet whole if you want flavor without intense heat.
• Slow cooking is essential; rushing this dish will result in tough meat.
• Remove thyme stems and pimento berries before serving for a smoother eating experience.

Jamaican Stewed Oxtail With Butter Beans.

Learn how to make an authentic Jamaican stewed oxtail with butter beans, rich gravy, and deep Caribbean flavor. With easy step by step instructions from uncle Chris of CaribbeanPot.com

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Prep Time 25

Cook Time 3

Marinating 2

Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, Main Dishes, Soups & Stews, Sunday Dinners

Cuisine General Caribbean, Jamaican

Servings

Ingredients

4 lbs oxtail trimmed
1 lemon juiced
3/4 teaspoon black pepper
1 tablespoon all-purpose seasoning
3/4 tablespoon salt
1 tablespoon dried garlic or garlic powder
1 tablespoon Caribbean browning
1 tablespoon dark soy sauce
1 teaspoon Worcestershire sauce
2 to 3 tablespoons olive oil
2 tablespoons tomato paste
1 medium onion diced
5 to 7 sprigs thyme
4 large garlic cloves smashed
1 scotch bonnet pepper
2 thick slices ginger
2 scallions chopped
1 1/2 tablespoons Caribbean green seasoning
5 cups water
1 tablespoon brown sugar
5 to 9 pimento berries
1 can butter beans rinsed and drained
2 tablespoons parsley finely chopped

Instructions

Wash the oxtail with lemon juice and cool water, trimming excess fat (discard). Rinse and pat dry. Lime juice (2 limes) or white vinegar (1 cup) will also work
Season the oxtail with salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, browning, and Worcestershire sauce. Mix well and marinate.
Heat the oil in a heavy pot over medium heat and brown oxtail in batches for 4 to 6 minutes per batch. Remove and set aside.
Lower heat, leave about one tablespoon oil, add tomato paste (for a bit of acidity and sweetness) , and cook for 2 to 3 minutes.
Return oxtail to the pot and add onion, scallions, thyme, garlic, ginger, scotch bonnet, and green seasoning. Stir well.
Increase heat, add water, bring to a boil, then add brown sugar and pimento berries while scraping the pot bottom.
Cover partially and cook on low heat for about 2 hours 45 minutes until tender. Keep an eye on the liquid level and add more water if necessary. Older oxtail will (age of cow) take much longer to get tender, so adjust the cooking time accordingly.
Add butter beans (rinsed) and cook for 15 minutes. Taste and adjust the salt to your liking.
Remove thyme stems and pimento berries. Finish with parsley and turn off heat. Serve with Jamaican Rice and Peas, Coconut Rice, or Pigeon Peas Rice (aka gungo rice).

Video

Notes

Frequently Asked Questions

Why is my Jamaican stewed oxtail tough even after cooking for hours?
Oxtail stays tough when it hasn’t been cooked long enough at a low temperature. It needs slow, gentle heat for the connective tissue to break down. High heat or rushing the process will tighten the meat instead of tenderizing it.

How long does Jamaican stewed oxtail need to cook to get tender?
Most Jamaican stewed oxtail takes between 3 and 3 1/2 hours on low heat. Older oxtail can take longer. The meat should be soft and pulling away from the bone when ready.

Do you have to brown oxtail before making Jamaican stewed oxtail?
Yes, browning is essential. It builds deep flavor and color in the gravy and prevents the stew from tasting flat or boiled.

What does browning sauce do in a Jamaican stewed oxtail recipe?
Browning sauce adds color, slight bitterness, and depth to the gravy. It helps create that dark, rich look and taste associated with authentic Jamaican stewed oxtail.

Can I make Jamaican stewed oxtail without browning sauce?
You can, but the stew will be lighter in color and slightly different in flavor. Properly browning the meat and tomato paste helps compensate, but traditional recipes usually include browning.

Should oxtail be fully covered with water when stewing?
No. The liquid should come just up to the meat, not drown it. Oxtail releases liquid as it cooks, which helps form a rich, concentrated gravy.

When do you add butter beans to Jamaican stewed oxtail?
Butter beans are added near the end of cooking, once the oxtail is tender. This prevents the beans from breaking apart while allowing them to absorb the gravy.

Can I substitute kidney beans for butter beans in Jamaican oxtail?
Yes, kidney beans can be used, but butter beans are traditional. They are creamier and absorb flavor better without overpowering the dish.

What is the best cut of oxtail for Jamaican stewed oxtail?
Evenly cut oxtail pieces with some meat and bone are best. Avoid pieces that are all bone or overly fatty, as they won’t cook evenly.

Is Jamaican stewed oxtail supposed to be thick or soupy?
It should have a thick, glossy gravy that coats the meat. Jamaican stewed oxtail is not meant to be soupy.

Why does authentic Jamaican stewed oxtail taste slightly sweet?
The slight sweetness comes from browning sauce, caramelized tomato paste, and a small amount of brown sugar, which balances the savory and spicy elements.

Can Jamaican stewed oxtail be cooked the day before serving?
Yes, and many cooks prefer it that way. The flavors deepen overnight, and the dish reheats very well on low heat.

What do Jamaicans traditionally serve with stewed oxtail?
Jamaican stewed oxtail is commonly served with rice and peas, white rice, mashed potatoes, or boiled ground provisions.

Does Jamaican stewed oxtail taste better the next day?
Yes. As it rests, the flavors meld, and the gravy thickens, making leftovers especially rich and flavorful.

What is the best oil to use when browning oxtail?
A neutral oil with a moderate smoke point works best. Olive oil is commonly used at home, but vegetable or canola oil also works well.

Tried this recipe?Let us know how it was!

Ingredients Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use a blender instead of a food processor?

What is cherry brandy, and can I use something else?

Does Caribbean Black Cake contain alcohol?

Can I make this cake gluten-free?

What’s the purpose of browning?

How long does this cake last?

Moist Caribbean Black Cake with Soaked Fruit

Ingredients

Fruit Soak

Cake Batter

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is rice and peas?

When is it in season?

How do I store rice and peas?

Can I make this ahead?

What pairs well with rice and peas?

Jamaican Rice and Peas

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Simply Delicious 20 Minute Curry Chicken

Ingredients 1x2x3x

Instructions

Video

Notes

Frequently Asked Questions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Jamaican Stewed Oxtail With Butter Beans.

Ingredients 1x2x3x

Instructions

Video

Notes

Frequently Asked Questions

Ingredients

Ingredients

Ingredients