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Quick & Easy Brown Stew Mackerel in Tomato Sauce

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This Brown Stew Mackerel is one of those dishes that really speaks to how Caribbean cooking continues to evolve while staying rooted in tradition. Growing up in the Caribbean, fish was always a big part of our meals, especially during Lent leading up to Good Friday. That said, canned mackerel wasn’t something my mom ever prepared for us, as we leaned more toward fresh fish dishes at home.

Fast forward to today, and I’ve come to appreciate just how practical and flavorful canned options can be. After sharing my Jamaican Brown Stew Salmon recipe last week, a few of you reached out asking if canned fish could work. While it certainly can, I wanted to share something built specifically for that, and this easy Brown Stew Mackerel recipe delivers in both flavor and simplicity.

What makes this brown stew mackerel special is how the tomato sauce the mackerel is packed in blends seamlessly with the seasoned gravy, creating that rich, familiar base we expect from a proper brown stew. As it simmers, your kitchen will be filled with the aroma of thyme, garlic, peppers, and warm spices, instantly bringing back memories of those comforting Caribbean kitchens during Lent.

It’s a dish that bridges past and present, giving you a quick, affordable way to enjoy those traditional flavors, whether it’s a simple weeknight meal or a satisfying fish option for Good Friday.

Ingredient Guide

Olive oil adds a smooth base for sautéing and helps develop the initial flavor of the dish.
Carrot brings a subtle sweetness and texture that balances the savory elements.
Red bell pepper contributes natural sweetness and vibrant color.
Green bell pepper adds a mild bitterness that balances the overall flavor.
Onion forms the aromatic foundation and deepens the savory profile.
Thyme gives the dish its signature Caribbean herbal note.
Pimento berries (allspice) provide warm, slightly sweet spice typical in brown stew dishes.
Scallions add freshness and a mild onion flavor.
Scotch bonnet pepper delivers heat and fruity Caribbean character.
Garlic enhances the savory depth of the stew.
Salt seasons and brings all the flavors together.
Black pepper adds mild heat and balance.
Caribbean browning gives the stew its deep color and slight caramelized flavor.
Tomato ketchup adds tanginess and a subtle sweetness to the gravy.
Water helps create the sauce and adjust the consistency.
Canned mackerel in tomato sauce is the star protein, already rich and infused with tomato flavor.
Lime juice brightens the dish at the end with a fresh, citrus finish.

Shopping Made Easy

  • You can find canned mackerel in tomato sauce in most supermarkets or Caribbean grocery stores.
  • Scotch bonnet peppers are best sourced at Caribbean or international markets, but habaneros can be used as a substitute.
  • Caribbean browning is typically available in Caribbean aisles or specialty stores.
  • Fresh thyme, scallions, and bell peppers are widely available in most produce sections.
  • Pimento berries may be labeled as allspice in standard grocery stores.
Jamaican brown stew mackerel

Cooking Notes from the Kitchen

  • Cooking the carrots first helps soften them and bring out their natural sweetness.
  • Allowing the aromatics to cook together builds a strong flavor base before adding liquids.
  • The browning adds both color and a subtle depth, so use it carefully to avoid bitterness.
  • The tomato ketchup enhances the existing tomato sauce in the mackerel for a richer gravy.
  • Gently breaking the mackerel helps it absorb the sauce while keeping some texture.
  • This dish is especially fitting during Lent when fish becomes a central part of the table, offering a quick and satisfying Good Friday option.
Jamaican brown stew mackerel

Quick & Easy Brown Stew Mackerel in Tomato Sauce

A quick and flavorful Brown Stew Mackerel made with canned mackerel in tomato sauce, perfect for Lent and Good Friday meals with classic Caribbean seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Seafood & Fish, Side Dishes, Weeknight Dinners
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 1/2 tablespoon olive oil
  • 1/2 small carrot julienned
  • 1/2 medium red bell pepper sliced
  • 1/2 medium green bell pepper sliced
  • 1 large onion sliced
  • 4 sprigs thyme
  • 6 pimento berries
  • 2 scallions chopped
  • 1/2 scotch bonnet pepper sliced (optional)
  • 1 clove garlic crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Caribbean browning
  • 2 tablespoon tomato ketchup
  • 1 1/2 cups water divided
  • 1 can mackerel in tomato sauce 425g
  • 1 large tomato chunky pieces
  • 1/2 lime juiced

Instructions
 

  • Prepare all the ingredients after a good wash and set them aside.
    vegetables for making brown stew mackerel
  • Heat the olive oil over a medium flame in a deep saucepan. Add the carrots and cook for about 2 minutes, allowing them to soften slightly and release their natural sweetness.
    vegetables cooking for brown stew mackerel
  • Add the bell peppers, onion, scallions, scotch bonnet pepper, pimento berries, thyme, and garlic. Reduce the heat to medium-low and cook for about 3 minutes so the aromatics come alive and build that base of flavor.
    sauce for brown stew mackerel cooking
  • Turn the heat back to medium and add the salt, black pepper, Caribbean browning, tomato ketchup, and 1 cup of water. As it comes to a boil, your kitchen should be perfumed with that lovely combination of bright Caribbean flavors, slightly tangy from the ketchup and fragrant from the herbs and spices.
  • Bring to a boil and let it simmer for about 3 minutes to allow everything to come together into a rich gravy. Should you want to add a teaspoon of Caribbean Green Seasoing, it would add another level of herbal notes to the finished dish.
    Jamaican brown stew mackerel
  • Add the mackerel along with the tomato sauce from the can. Rinse the can with the remaining water and add it to the pot. Gently break the mackerel into smaller pieces while still keeping its shape and form. Refer to the video where I showed how to break the pieces of mackerel while keeping it's integrity.
    can mackerel added to Jamaican brown stew sauce
  • jamaican brown stew mackerel simmering
  • Bring to a boil, then reduce to a simmer and cook for 4 to 6 minutes until the gravy thickens and coats everything nicely.
  • I like adding the chunky pieces of tomato near the end of cooking, so they keep their shape, but absorb some of the Jamaican borwn stew sauce. This allows me to stretch the brown stew mackerel for feeding more people.
    chunky tomato pieces added to brown stew mackerel
  • Taste and adjust the salt to your liking, then finish with freshly squeezed lime juice and turn off the stove.
    finished brown stew mackerel
  • Serve warm with rice, dumplings, boiled green bananas, sada roti, or as a traditional fish dish for Good Friday.

Video

Notes

Frequently Asked Questions

 
Can I use canned salmon instead of mackerel?
Yes, as mentioned in my recent Jamaican Brown Stew Salmon recipe, canned salmon can work, but mackerel in tomato sauce gives a richer, more traditional brown stew base.
What can I use instead of scotch bonnet pepper?
Habanero pepper is the closest substitute, or you can use a milder pepper if you prefer less heat.
Why add lime juice at the end?
The lime juice brightens the dish and balances the richness of the stew with a fresh, citrus note.
Is this a good Good Friday meal option?
Yes, this Brown Stew Mackerel is a great Good Friday option, offering a flavorful, meat-free dish that stays true to Caribbean traditions.
Tried this recipe?Let us know how it was!
jamaican brown stew fish

Classic Jamaican Brown Stew Salmon

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jamaican brown stew fish

Jamaican Brown Stew Salmon is a comforting, flavor-rich dish that reflects the deep traditions of Caribbean cooking. While it’s widely known as a Jamaican classic, the truth is you’ll find similar brown stew techniques used across many islands, each with its own subtle touch. Traditionally, this style of dish is made with whole fish such as snapper, including lane snapper, yellowtail snapper, or even a whole spanner, which are more common across the region.

For this recipe, I used salmon belly, which is not only beautifully rich and tender but also a more affordable option compared to other cuts of salmon. It works exceptionally well here, soaking up the sauce while remaining delicate and flavorful. The fish is seasoned, lightly dusted, and fried until just golden, then gently simmered in a deeply aromatic gravy with bell peppers, ginger, thyme, and a tomato-based backbone.

As the sauce comes together, the kitchen fills with warm, inviting aromas that instantly remind me of home. Whether you’re observing Lent or simply craving a satisfying Caribbean fish dish, this Jamaican Brown Stew Salmon delivers comfort, depth, and that unmistakable island flavor.

Note: Other options for delicious Caribbean Salmon recipes, see my Stewed Salmon, Oven Baked Salmon, Classic Jerk Salmon, and my Ultimate Jerk Salmon.

ingredients for making jamaican brown stew salmon

Ingredient Guide

Salmon Rich, tender fish that absorbs the stew’s flavors while maintaining a delicate texture.
Lime juice Helps cleanse the fish and adds a bright, fresh undertone.
Caribbean green seasoning A herb-based blend that forms the foundation of Caribbean flavor.
Salt Enhances and balances all the flavors in the dish.
Fish seasoning Adds depth and complements the natural taste of the salmon.
Black pepper Brings mild heat and warmth.
All-purpose flour Creates a light coating for the fish to achieve a slight crust when fried.
Oil Used for frying and building the base of the sauce.
Onion Adds sweetness and body to the stew.
Green bell pepper Contributes a slightly bitter, earthy flavor.
Red bell pepper Adds sweetness and color.
Carrot Introduces subtle sweetness and texture.
Scotch bonnet pepper Provides authentic Caribbean heat and aroma.
Pimento berries Delivers a warm, allspice flavor essential to Jamaican cooking.
Ginger Adds a fresh, zesty note to the sauce.
Tomato ketchup Forms the base of the stew with tangy sweetness.
Caribbean browning Gives the dish its signature deep color and slight caramel bitterness.
Brown sugar Balances acidity and enhances the sauce’s richness.
Water Helps create the stew consistency.
Scallions Adds a fresh, mild onion finish.
Garlic (optional) Deepens the savory base of the sauce.
Bay leaves (optional) Adds subtle herbal depth.
Soy sauce (optional) Boosts umami and saltiness.

Shopping Made Easy

  • Look for salmon belly at your fish market as it is usually more affordable and rich in flavor.
  • If you prefer a more traditional approach, ask for whole snapper, such as lane or yellowtail.
  • Caribbean green seasoning can be found at Caribbean grocery stores or made fresh at home.
  • Scotch bonnet peppers are available at West Indian markets and can be substituted carefully if needed.
  • Caribbean browning is typically sold in the international aisle or Caribbean specialty shops.

Cooking Notes from the Kitchen

  • This dish is known as Jamaican Brown Stew, but similar versions are enjoyed across many Caribbean islands using local fish.
  • Traditionally, whole snapper, lane snapper, yellowtail, or even spanner are used instead of salmon.
  • Salmon belly is a great option as it is more affordable and remains tender and flavorful.
  • Washing the fish with lime juice helps remove any raw scent and brightens the final flavor.
  • Fry the salmon just until lightly golden to avoid overcooking before it simmers in the sauce.
  • Cooking the aromatics low and slow helps release their natural oils and deepen the flavor base.
jamaican brown stew fish

Jamaican Brown Stew Salmon Recipe

A rich and comforting Jamaican brown stew salmon recipe featuring lightly fried salmon simmered in a fragrant, savory tomato-based sauce with classic Caribbean herbs and spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, In Season, Main Dishes, Seafood & Fish, Sunday Dinners
Cuisine General Caribbean
Servings 5

Ingredients
  

  • 2 lbs salmon cut into 2–3 inch pieces
  • 1 lime juiced
  • 1 1/2 tablespoon Caribbean green seasoning
  • 3/4 tablespoon salt divided
  • 1 teaspoon fish seasoning
  • 1 teaspoon black pepper divided
  • 1 cup all-purpose flour
  • 2 –3 tablespoons oil plus oil for frying
  • 1 large onion sliced
  • 1 medium green bell pepper sliced
  • 1 medium red bell pepper sliced
  • 1/2 medium carrot julienned
  • 1/2 scotch bonnet pepper thinly sliced
  • 5 pimento berries
  • 1 tablespoon ginger grated
  • 1/2 cup tomato ketchup
  • 1 tablespoon Caribbean browning
  • 1 tablespoon brown sugar
  • 2 cups water
  • 2 scallions chopped
  • 4 cloves garlic crushed, optional
  • 2 bay leaves optional
  • 1 –2 tablespoons soy sauce optional

Instructions
 

  • Cut the salmon into 2–3 inch pieces, being mindful of any small bones, then wash with lime juice and cool water. Drain well and place in a bowl.
  • Season the salmon with half of the salt, half of the black pepper, Caribbean green seasoning, and fish seasoning. Allow it to sit briefly so the flavors can settle into the fish.
    seasoned salmon for making jamaican brown stew
  • Lightly dust each piece of salmon in flour, shaking off any excess. Heat oil (about 2-3 cups veg oil) over medium heat and fry the pieces for 4–6 minutes until they turn a light golden color. The gentle sizzle will be melodious as the fish fries, so be sure to ventilate your kitchen as the aroma of fried fish fills the air and this scent can lingure.
    flour dusted salmon for frying to make brown stew
  • salmon frying for jamaican brown stew
  • Remove the salmon and place on paper towels to drain excess oil. Continue frying in batches if necessary.
    crispy fried salmon pieces for making Jamaican brown stew
  • In a deep saucepan, heat 2–3 tablespoons of the same oil used for frying as it contains a lot of flavour, over medium-low heat. Add the onion, bell peppers, carrot, pimento berries, ginger, and scotch bonnet. Cook gently until softened and fragrant, as the warm, comforting scent of the Caribbean fills your kitchen.
    seasoning for Jamaican brown stew salmon
  • Stir in the tomato ketchup and Caribbean browning until fully combined. Add the water and brown sugar, then bring to a gentle boil. Rinse the bowl used to season the fish with a bit of water and add it to the pot to capture any remaining seasoning. This is also when you'd add soy sauce and bay leaves if you dediced on using.
  • Allow the sauce to simmer for about 6 minutes, then add the remaining salt and black pepper as it deepens into a rich, classic brown stew sauce.
    add fried salmon to Jamaican brown stew sauce
  • Gently place the fried salmon pieces into the sauce, spooning the rich gravy over them. Let it simmer for another 4 minutes so the salmon absorbs the deep, savory flavors while staying tender.
    salmon in brown stew sauce
  • Taste and adjust salt as needed, then finish with chopped scallions for a fresh, bright finish.
    final seasoning of salmon in jamaican brown stew
  • Served with roasted breadfruit, refried cassava, coconut rice, or rice and peas, it's a delightful dish to serve this Good Friday, or anytime you feel like a warm, comforting Caribbean fish dish.
    brown stew salmon jamaican style

Video

Notes

Frequently Asked Questions

 
What fish is traditionally used in Jamaican brown stew?
Traditionally, whole snappers such as lane snapper, yellowtail, or even spanner are used across Jamaica and the wider Caribbean.
Can I substitute salmon in this recipe?
Yes, you can use any firm fish, especially traditional Caribbean choices like snapper or kingfish.
Is Jamaican Brown Stew Salmon very spicy?
The heat level depends on the amount of scotch bonnet used. You can reduce or omit it for a milder version. Using Habanero pepper/s is also an option for a milder heat and more fruity flavour.
What does Caribbean browning add to the dish?
Caribbean browning gives the stew its signature deep color and a slightly bitter caramel note.
Can I skip frying the fish?
Frying helps the fish hold its shape and adds flavor, but you can skip it for a softer texture. I also recommend flour-dusting the seasoned fish before frying. The crust will help absorb the Jamaican brown stew sauce, and near the end, the flour will help thicken the gravy or sauce wonderfully. 
Tried this recipe?Let us know how it was!
salmon head broff (soup)

Incredible Salmon Head Broff (Caribbean Fish Broth)

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During the Lenten season leading up to Easter, many Caribbean families turn to seafood-based meals as part of the tradition of avoiding meat. It is a time when simple, nourishing dishes take center stage in the kitchen, and soups like this one are especially comforting. This Incredible Salmon Head Broff is a perfect example of how humble ingredients can come together to create something deeply flavorful and satisfying.

With the current state of food prices in Canada, the cost of fish has climbed to almost unaffordable heights, even at Asian supermarkets, where it is usually cheaper than in most grocery stores. Luckily, some of the less desirable parts of the fish, like the head, are still somewhat within my budget. And if you grew up in the Caribbean, you would know that the fish head is where a lot of the real flavor lives.

While growing up in Trinidad and Tobago, broff was typically made with fish like King Fish, Carite, or Red Snapper, and green fig (green cooking bananas), along with macaroni (bucantini style) would almost always be an integral part of the pot. The recipe itself is already close to perfection, with hearty vegetables, herbs, and the natural richness of the fish creating a beautiful broth.

This Incredible Salmon Head Broff is also quite close to Jamaican Fish Tea. Across the Caribbean, you will see variations of this soup with ingredients like yam, dasheen, cabbage, flour dumplings, or green bananas added to the pot depending on the island and the home cook.

Ingredient Guide

Salmon Head The main ingredient which gives the broth its rich seafood flavor and depth.

Lemon Used to wash the fish and help remove any raw fish scent before cooking.

Caribbean Green Seasoning Adds a foundational layer of fresh Caribbean herb flavor to the fish.

Fish Seasoning (Fish Stock Powder) Intensifies the seafood flavor and enriches the broth.

Potato Adds body and heartiness while helping make the soup more filling.

Sweet Potato Contributes natural sweetness and balances the savory elements in the broth.

Christophene (Chayote / Chocho) A mild vegetable that absorbs the flavor of the broth beautifully.

Pumpkin Adds subtle sweetness, color, and richness to the soup.

Onion Builds the aromatic base of the broth.

Garlic Adds warmth and depth to the overall flavor.

Celery Brings gentle aromatic balance to the soup.

Carrot Adds sweetness and color while contributing texture.

Black Pepper Provides gentle heat and depth.

Thyme A classic Caribbean herb that perfumes the broth while it cooks.

Salt Enhances and balances the flavors in the soup.

Water Forms the base of the broth while extracting flavor from the fish and vegetables.

Scotch Bonnet Pepper Brings the signature Caribbean heat and fragrance to the soup.

Light Soy Sauce Adds umami and a deeper color to the broth.

Okra (Ochro) A traditional Caribbean vegetable that slightly thickens the broth.

Broccoli An optional addition that adds extra nutrition and texture.

Lime Added at the end to brighten the finished broth.

Chadon Beni (Culantro) A bold Caribbean herb that finishes the soup with fresh herbal flavor.

Shopping Made Easy

• Salmon heads are commonly available at Asian supermarkets or fish markets and are usually far more affordable than fillets.
• Christophene may also be labeled chayote or chocho, depending on the grocery store.
• Chadon beni is typically found at Caribbean or West Indian grocery stores.
• If chadon beni is unavailable, cilantro can work as a substitute, though the flavor will be slightly different.
• Caribbean green seasoning can be purchased at Caribbean markets or made fresh at home.
• Scotch bonnet peppers are usually available at Caribbean or international grocery stores.

Cooking Notes from the Kitchen

• Keeping the root vegetables in larger pieces helps them maintain their structure during cooking.
• Leaving the Scotch bonnet pepper whole gives the soup flavor without making it overly spicy.
• Skimming the surface while the soup cooks helps keep the broth clean and clear.
• Fish heads release collagen and oils, which create a rich and nourishing broth.
• This soup often tastes even better the following day as the flavors deepen.

salmon head broff (soup)

Incredible Salmon Head Broff (Caribbean Fish Broth)

A warm and comforting Caribbean fish broth made with salmon heads, hearty vegetables, and fresh herbs. This nourishing soup is especially popular during Lent when seafood dishes are commonly enjoyed leading up to Easter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Caribbean Classics, Featured, In Season, Seafood & Fish, Soup, Winter Recipes
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 2 lbs salmon head
  • 1 lemon juiced
  • 2 tablespoons Caribbean green seasoning
  • 3 tablespoons fish seasoning fish stock powder
  • 1 lb potato cut in large chunks
  • 3/4 lb sweet potato cut in large chunks
  • 1 large christophene cut in large chunks
  • 3/4 lb pumpkin cut in large chunks
  • 1 large onion sliced
  • 6 cloves garlic smashed
  • 2 stalks celery chopped
  • 1 large carrot chopped
  • 1 tablespoon black pepper divided
  • 6 sprigs thyme
  • 3/4 tablespoon salt adjust to taste
  • 10 cups water adjust as needed
  • 1 scotch bonnet pepper whole
  • 1 1/2 tablespoons light soy sauce
  • 12 –16 okra trimmed
  • 1/2 lb broccoli optional
  • 1 lime juiced
  • 3 tablespoons chadon beni chopped

Optional Ingredients

  • Fish stock instead of water
  • Cabbage
  • Green cooking banana

Instructions
 

  • Wash the salmon head with the lemon juice and cool water, then drain and season with the Caribbean green seasoning and fish seasoning.
    seasoned salmon heads for making soup
  • Wash and prep the other ingredients, trying to keep the sweet potato, potato, carrot and christophene in large pieces so they hold their shape when the soup is completed.
    vegetables for making fish broff
  • Place the sweet potato, potato, carrot, celery, onion, garlic, fish, half of the black pepper, salt and thyme in a large soup pot.
    vegetables for making salmon head broff
  • Tuck the seasoned fish pieces in between the vegetables, then add the water. Add the soy sauce and place the whole scotch bonnet pepper in the pot. Bring to a boil, then reduce to a rolling simmer, adjusting the water level if needed as it cooks.
    seasoned salmon head in soup
  • Cook for about 25 minutes, skimming off any scum from the top and discarding it.
    salmon head soup simmering
  • Add the okra and stir well, but be gentle as you do not want to break up the fish.
    adding okra to fish soup
  • About 10 minutes later add the broccoli. This is not traditional to the recipe but it is a great way to add more beneficial vegetables to the mix. Spinach or shredded dasheen bush leaves would also work nicely here.
  • Four minutes later taste and adjust the seasoning to your liking. Remove the scotch bonnet pepper or break it open to release the sizzle of the Caribbean sunshine (heat) if you want more kick in the broth. Add the remianing black pepper.
    final seasoning of fish soup made with salmon
  • Finish by adding the lime juice to brighten everything up and the chopped chadon beni for that final herbal note. Turn off the stove and enjoy.
    hot salmon head broff (soup)
  • Caution. The more you stir the pot as the broff cooks, it will break up the salmon head and it may relase bones. I'd also recommend letting your guests know about the bones of the fish as it can be a potential choking hazard.

Video

Notes

Frequently Asked Questions

 
Can I use another type of fish instead of salmon head?
Yes. Traditional Caribbean broff is commonly made with fish such as King Fish, Carite, or Red Snapper. Any firm fish head or bone-in fish pieces will work well for this soup.
Is Salmon Head Broff similar to Jamaican Fish Tea?
Yes. Both dishes are light Caribbean fish soups built with fresh herbs, vegetables, and fish. Jamaican Fish Tea sometimes includes yam, dumplings, or green bananas, depending on the region.
Can I add green fig to this recipe?
Yes. Green cooking bananas are very traditional in many Caribbean broths and would work beautifully in this recipe.
How spicy is this soup?
When the Scotch bonnet pepper is left whole, it mainly adds aroma and gentle warmth. Breaking the pepper releases the sizzle of the Caribbean sunshine and will increase the heat in the broth. Discard once the soup is finished cooking and be mindful not to break it as it simmers.
Tried this recipe?Let us know how it was!
rou cou roasted chicken resting

Simple Oven Roasted Rou Cou (Annatto) Chicken

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Simple Oven Roasted Rou Cou (Annatto) Chicken is one of those dishes that connects modern home cooking with some of the oldest traditions of Caribbean food culture. Rou cou, also known as annatto or achiote, has been used by Indigenous communities across the Caribbean and South America for generations. In my own kitchen, this vibrant ingredient delivers both beautiful colour and a subtle earthy flavour that pairs wonderfully with roasted meats.

While researching my upcoming BBQ and grilling cookbook and speaking with native Warao elders, I was reminded how simple many traditional marinades truly were. Fresh herbs, rou cou, and time were often all that was needed before cooking meat over a wood or charcoal fire. That gentle smoke combined with annatto created something truly special.

This Simple Oven Roasted Rou Cou (Annatto) Chicken brings those same flavours into a home kitchen where an open fire may not always be practical. By spatchcocking the chicken and roasting it in the oven, you still achieve juicy meat, crisp skin, and that unmistakable annatto colour that makes the dish so inviting.

The result is a vibrant roasted chicken built on a strong foundation of fresh herbs and classic Caribbean seasonings. It works beautifully for a family dinner or when entertaining guests and is one of those recipes that proves simple ingredients can deliver big flavour.

Ingredient Guide

Whole Chicken The foundation of the dish. Spatchcocking the chicken allows it to cook more evenly while helping the skin roast beautifully.

Lemon or Lime Used to wash the chicken before seasoning, which is a common Caribbean preparation step that helps clean and freshen the meat.

Olive Oil Helps the seasoning spread evenly across the chicken and assists with browning during roasting.

Rou Cou (Annatto Extract) Provides the signature deep orange-red colour and a mild earthy flavour that defines the dish.

Sea Salt Enhances the natural flavour of the chicken and balances the other seasonings.

Black Pepper Adds gentle heat and depth to the marinade.

Caribbean Green Seasoning A fragrant blend of fresh herbs and aromatics that brings the herbal backbone typical of many Caribbean marinades.

Angostura Bitters A classic Caribbean ingredient that adds subtle herbal complexity and depth to the marinade.

Smoked Pimentón (Paprika) contributes colour and a mild smoky accent that complements the roasted chicken.

Shopping Made Easy

• Rou cou or annatto extract is commonly sold in Caribbean grocery stores and Latin markets.
• Caribbean green seasoning is often available pre-made at West Indian markets, though many cooks also make it fresh at home.
• Smoked paprika can be found in most major supermarkets in the spice section.
• Angostura bitters are widely available in liquor stores and many grocery stores with cocktail supplies.
• If purchasing a whole chicken, ask your butcher to spatchcock it for you if you prefer not to do it at home.

Cooking Notes from the Kitchen

• Spatchcocking the chicken allows it to roast evenly and shortens cooking time while helping the skin crisp nicely.
• Allowing the chicken to marinate for several hours gives the rou cou and herbs time to penetrate the meat.
• Elevating the chicken on a wire rack ensures hot air circulates underneath for more even roasting.
• Basting the chicken halfway through roasting helps build flavour and deepen the colour of the skin.
• Resting the chicken before slicing helps keep the juices inside the meat.

rou cou roasted chicken resting

Simple Oven Roasted Rou Cou (Annatto) Chicken

This oven roasted rou cou chicken uses annatto, Caribbean green seasoning, and fresh herbs to create a vibrant Caribbean-style roasted chicken with beautiful colour and deeply herbal flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Caribbean Classics, Chicken Recipes, Easy Caribbean Recipes, Sunday Dinners, Weeknight Dinners
Cuisine General Caribbean
Servings 4

Ingredients
  

  • 1 whole chicken about 3 lbs, spatchcocked
  • 1 lemon or lime juiced, for washing
  • 2 tablespoons olive oil
  • 4 tablespoons rou cou annatto extract
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon Angostura bitters
  • 3/4 tablespoon smoked pimentón paprika

Instructions
 

  • Spatchcock the chicken by cutting down the spine and pressing firmly on the breastbone to flatten it.
    spatch cock chicken for rou cou roasted chicken
  • Wash the chicken with the juice of the lemon or lime and cool water, then pat dry with paper towels.
    seasoning chicken for rou cou roasted chicken
  • Place the chicken skin side down and season with the olive oil, rou cou, sea salt, black pepper, green seasoning, Angostura bitters, and smoked paprika. As the rou cou touches the meat, you will notice the beautiful orange-red colour develop along with its light earthy aroma and the fresh herbal fragrance of the green seasoning.
    seasoned rou cou chicken
  • Rub the marinade evenly over the chicken and place it in the refrigerator to marinate for 4 hours. Reserve any marinade left in the bowl after marinating.
    rou cou seasoned chicken
  • Preheat the oven to 380°F.
    rou cou marinade
  • Line a baking pan and place a wire rack inside so the chicken is elevated while roasting.
    seasoned rou cou chicken for roasting
  • Place the chicken skin side down on the rack and roast uncovered on the middle rack of the oven for 30 minutes.
  • At this stage your kitchen should begin to fill with the rich scent of roasting chicken and fresh herbs. Carefully remove the pan from the oven, flip the chicken so it is skin side up, and baste with the reserved marinade.
    baste chicken with rou cou and herb marinade
  • chicken roasting in rou cou marinade
  • Return the chicken to the oven and continue roasting uncovered for another 40 to 45 minutes until the skin deepens in colour and the chicken is fully cooked.
    baste the rou cou chicken while roasting
  • Remove from the oven and allow the chicken to rest for 5 to 8 minutes before slicing so the juices settle back into the meat.
    I enjoy this Oven Roasted Rou Cou Chiken with chesy mashed cassava, but any side of carb or sald will be just an wonderful.
    rou cou roasted chicken resting

Video

Notes

Frequently Asked Questions

What is rou cou and how does it affect the flavor of chicken?

Rou cou, also known as annatto or achiote, comes from the seeds of the achiote tree. It is primarily used for its deep red-orange colour and mild earthy flavour. When used in roasted chicken, it adds beautiful colour and subtle depth without overpowering the meat.

Can I substitute annatto if I cannot find rou cou?

If rou cou or annatto extract is unavailable, you can use annatto powder mixed with oil as a substitute. While the colour will be similar, the flavour may be slightly milder depending on the brand.

Why is the chicken spatchcocked for this recipe?

Spatchcocking allows the chicken to lie flat while roasting. This helps the bird cook faster and more evenly while also allowing more of the skin to crisp up during roasting.

Can this rou cou chicken be cooked on a grill instead of the oven?

Yes, this marinade works beautifully on a charcoal or wood grill. Cooking the chicken over live fire adds a light smoky flavour that pairs exceptionally well with annatto.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast or thigh, and the juices run clear when pierced.
Tried this recipe?Let us know how it was!

Easy Slow Cooker Jerk Pork

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Jamaican jerk pork

Easy Slow Cooker Jerk Pork is one of those meals that fills your kitchen with the warm, comforting scent of the Caribbean long before dinner is ready. While jerk chicken may be more popular with many who enjoy Caribbean cuisine, jerk pork has always been my preference. Over the years, I’ve shared my Lazy Man’s Jerk Pork and the Ultimate Jerk Pork done on the grill, especially during the summer months. But this slow cooker jerk pork is perfect for when you want that same bold Jamaican jerk flavor without having to tend to a grill.

Using a slow cooker or crock pot means you can get this Jamaican jerk-inspired roast pork started and let it do its thing while you focus on other chores or simply relax. The spices bloom as the pork sears, and as it slowly cooks, the layers of citrus, thyme, and allspice develop into something truly satisfying. Whether you slice it or let it go a little longer for a pulled texture, this slow cooker jerk pork delivers authentic island flavor with very little fuss.

Ingredient Guide

Pork – The star of this recipe. I recommend a cheaper bone-in cut because the slow cooking process breaks it down beautifully, giving you tender, flavorful results.

Lime or Lemon – Used to wash the pork in traditional Caribbean fashion. It freshens the meat and prepares it for seasoning.

Jamaican Jerk Marinade – This is where the bold flavor comes from. It carries the warmth of allspice, cinnamon, nutmeg, heat, and herbs that define jerk cooking.

Vegetable Oil – Necessary for searing the pork and helping to bloom the spices in the marinade.

Apple Juice – Used to deglaze the pan and add subtle sweetness and moisture to the slow cooker.

Salt – Enhances all the flavors and balances the sweetness and spice.

Orange – Adds natural citrus sweetness and aromatic depth as it slowly cooks with the pork.

Onion – Provides savory backbone and helps build layers of flavor in the slow cooker.

Bay Leaves – Infuse the dish with gentle herbal notes during the long cook.

Brown Sugar – Balances the heat from the jerk marinade and supports caramelization.

Pimento Berries (Allspice) – A classic Caribbean spice that reinforces the authentic jerk profile.

Thyme – Essential in Caribbean cooking, bringing earthy, herbal freshness.

Celery – Adds aromatic depth and subtle savory balance.

Scotch Bonnet Pepper – Optional, but adds true Caribbean heat and intensity.

Honey or Maple Syrup – Optional replacement for brown sugar, offering a different layer of sweetness.

Scallions – Optional fresh finish that adds brightness and mild onion flavor.

crock pot jerk pork

Shopping Made Easy

Most supermarkets carry affordable bone-in pork shoulder or similar cuts that work well for slow cooking.

Jamaican jerk marinade can be found in Caribbean grocery stores and often in the international aisle of larger supermarkets.

Whole allspice is typically labeled as pimento berries or allspice in spice sections.

Scotch bonnet peppers are easiest to find in Caribbean markets, though habaneros can be substituted.

Fresh thyme, citrus, onions, celery, and bay leaves are widely available year-round.

Cooking Notes from the Kitchen

Searing the pork is not just about color, it helps awaken the spices in the jerk marinade.

Deglazing the pan ensures none of that flavor is left behind.

Cooking time determines texture; sliceable at four hours and shreddable closer to four and a half hours on high.

Resting the pork before slicing helps it retain moisture.

The strained liquid can be reduced into a rich gravy to serve alongside the pork.

Easy Slow Cooker Jerk Pork

This slow cooker jerk pork delivers bold Jamaican-inspired flavor with minimal effort. The gentle, slow cooking process creates tender pork that can be sliced or shredded for a satisfying Caribbean meal.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Featured, Pork Recipes, Sunday Dinners, Weeknight Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 3 lbs pork bone-in
  • 1 lime or lemon juiced for washing
  • 4 tablespoons Jamaican jerk marinade spicy
  • 3 tablespoons vegetable oil
  • 1 cup apple juice
  • 1 teaspoon salt
  • 1 large orange cut into wedges
  • 1 large onion rough chopped
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon pimento berries allspice
  • 6 sprigs thyme
  • 2 stalks celery rough chopped
  • 1 scotch bonnet pepper diced, optional
  • 2 to 3 tablespoons honey or maple syrup optional
  • 2 tablespoons fresh scallions chopped, optional

Instructions
 

  • Wash the pork with the juice of the lime or lemon and cool water, then pat it dry. This is something I grew up doing and it helps freshen the meat before seasoning.
    seasoning and flavour ingredients for making jamaican jerk pork
  • Season the pork with the jerk marinade. I use my hands to really rub it into the meat, especially into the crevices. Be mindful that the marinade can irritate your skin, so wearing gloves is a good idea if you are sensitive. You can allow it to marinate for a few hours or overnight, but since we are slow cooking this, I went ahead immediately.
    seasoned jerk pork for slow cooker
  • Heat the vegetable oil in a wide pan over medium heat and add the seasoned pork. After about four minutes, flip it and continue until all sides are nicely browned. This step gives the pork color and helps seal in the juices, but more importantly it blooms the spices in the jerk marinade. Almost immediately you will get that warm scent of cinnamon, nutmeg, and allspice throughout your kitchen. Such a comforting aroma.
  • Remove the pork and place it in the slow cooker.
    sear jerk pork on all sides
  • Discard most of the oil from the pan and turn the heat down to low. Deglaze the pan with the apple juice, scraping up all the flavorful bits as it comes to a boil. As soon as it reaches a boil, turn off the stove and pour this liquid into the slow cooker.
  • Add the salt, orange wedges, onion, bay leaves, brown sugar, pimento berries, thyme, celery, and any optional ingredients to the slow cooker.
    seasoned jerk pork
  • Close the lid and cook for 4 1/2 hours on high or 7 to 8 hours on low.
    jerk seasoned pork in the slow cooker
  • After about three hours, flip the pork in the slow cooker and continue cooking.
    flip the jerk pork after 3 hours in the slow cooker
  • At the four hour mark, test the pork for tenderness. At this stage it will be perfect for slicing. If you continue to about four and a half hours on high, it will begin falling apart and take on the texture of pulled pork.
    finished slow cooker jerk pork
  • Remove the jerk pork from the slow cooker and allow it to rest for about 15 minutes before slicing or shredding.
  • Strain the liquid, discard the solids, and skim off the fat. You can use it as is or reduce it further to create a rich sauce or gravy to serve with the pork.
    creating jerk gravy for roasted pork
  • Serve on sandwiches, with rice and peas, or alongside your favorite side dishes.
    sliced slow cooker jamaican jerk pork

Video

Notes

Frequently Asked Questions

How long does slow cooker jerk pork take to cook?
Slow cooker jerk pork cooks for about 4 1/2 hours on high or 7 to 8 hours on low. At four hours, it will be sliceable, and slightly longer cooking will give you a pulled pork texture.
Can I make slow cooker jerk pork less spicy?
Yes. Use a milder jerk marinade and skip the optional scotch bonnet pepper. You can also slightly increase the sweetness to balance the heat.
What is the best cut of pork for slow cooker jerk pork?
A bone-in pork shoulder or similar affordable cut works best. The slow cooking process breaks down the connective tissue for tender results.
Do I have to sear the pork first?
While you can technically skip it, I highly recommend searing. It deepens the flavor and allows the spices to bloom, creating that signature aroma in your kitchen.
Tried this recipe?Let us know how it was!
beef and lentil soup simmering

Soul-Soothing Beef and Lentil Soup

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beef and lentil soup

This Soul-Soothing Beef and Lentil Soup is the kind of recipe that carries you through cold evenings, long weeks, and those moments when only a nourishing bowl of comfort will do. In many Caribbean homes, Saturday soup is more than a meal; it is tradition, therapy, and togetherness all in one pot. While this soup shares some similarities with the roasted beef bone soup I’ve shared before, this version is heartier, thicker, and built to satisfy in a deeper way.

After battling weeks of flu and whatever else Pali (Zyair) kindly brought home from school, I leaned into the restorative power of lentils, tender beef, coconut milk, and roasted squash. The result is a rich, layered soup packed with flavor, vitamins, and warmth. The aroma alone, as it simmers, will tell you something special is happening in the pot.

Whether you serve it fresh off the stove or freeze portions for busy evenings when you need comfort in a bowl, this Soul-Soothing Beef and Lentil Soup delivers depth, nourishment, and that unmistakable Caribbean soul.

In this Soul-Soothing Beef and Lentil Soup, you’ll see some similarities to the Roasted Beef Bone Soup I shared a few years back. Unlike that one, which was more about the broth, this version is heartier, more comforting, and overall more nourishing. It is built to satisfy.

Do you own a copy of my recent cookbook? Soup Season: Caribbean Comfort Food in a Bowl.

soup season cookbook cover by Chris de La Rosa

Ingredient Guide

Butternut squash Adds natural sweetness and, once roasted, gives the soup body and a velvety finish.

Olive oil Helps develop flavor when roasting the squash and browning the beef.

Salt Enhances the overall flavor and balances the sweetness of the squash and coconut milk.

Black pepper Provides warmth and a gentle spice that builds in layers.

Beef Forms the hearty backbone of the soup, becoming tender and rich as it slowly cooks.

Celery Adds a subtle savory note that deepens the base flavor.

Onion Brings natural sweetness and complexity as it softens.

Ginger Contributes a warm, slightly spicy brightness that lifts the richness.

Thyme Infuses the soup with a classic Caribbean herbal aroma.

Caribbean Green Seasoning Layers fresh herb flavor typical of Caribbean kitchens.

Garlic Deepens the savory profile and complements the beef.

Lentils Add nourishment and help thicken the soup as they begin to break down.

Carrot Brings mild sweetness and color.

Scotch bonnet pepper Adds authentic Caribbean heat and fruity undertones when kept whole.

Beef stock Strengthens the beef flavor and creates a rich broth base.

Stewed tomatoes Contribute acidity and depth to balance the richness.

Coconut milk Adds creaminess and helps create that almost velvety texture.

Water Adjusts the consistency during the long simmer.

Potatoes Add heartiness and substance to the finished soup.

Sweet potato Contributes a subtle sweetness and soft texture.

Parsley Brightens the finished dish with freshness.

Scallions Add a final layer of mild onion flavor and aroma.

Shopping Made Easy

• Butternut squash, lentils, potatoes, carrots, celery, and onions are available at most major grocery stores.
• Caribbean Green Seasoning can be found in Caribbean markets or prepared fresh if you have access to the herbs.
• Scotch bonnet peppers are easiest to source at Caribbean or international markets.
• Coconut milk and canned stewed tomatoes are standard grocery store items.
• Choose a good stewing cut of beef with some marbling for the best results.

Cooking Notes from the Kitchen

• Roasting the squash first concentrates its sweetness and deepens the final flavor of the soup.
• Browning the beef properly at the start builds the rich foundation of the dish.
• The combination of sizzling herbs and aromatics early on should be fragrant and inviting.
• Lentils will naturally begin to break down during the long simmer, helping thicken the soup.
• Depending on the cut and age of the beef, cooking time may vary, so allow flexibility.
• Taste and adjust salt at the end, especially when using beef stock, as it contains sodium.

beef and lentil soup simmering

Soul-Soothing Beef and Lentil Soup

Hearty Caribbean beef and lentil soup with roasted squash, coconut milk, and tender vegetables. Comfort in every bowl.
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Prep Time 25 minutes
Cook Time 2 hours
Course Beef Recipes, Caribbean Classics, Comfort Food, Featured, In Season, Soups & Stews, Winter Recipes
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 1 butternut squash (1 lb – 454 g) halved, seeds and core removed
  • 3 tablespoons olive oil divided
  • 1 1/2 tablespoons salt divided
  • 1 1/2 tablespoons black pepper divided
  • 2 lbs beef cubed
  • 2 stalks celery chopped
  • 1 large onion diced
  • 1 inch ginger smashed
  • 5 sprigs thyme
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 8 cloves garlic
  • 1 cup lentils washed
  • 1 medium carrot diced
  • 1 scotch bonnet pepper whole
  • 6 cups beef stock
  • 1 can stewed tomatoes 540 ml
  • 1 1/2 cups coconut milk
  • 6 to 8 cups water
  • 5 small potatoes peeled, quartered
  • 1 medium sweet potato cut into large chunks
  • 2 tablespoons parsley chopped
  • 3 scallions chopped

Instructions
 

  • Preheat your oven to 400 F. Cut the squash in half, remove and discard the seeds and core, and place it on a lined baking tray. Drizzle with 1 tablespoon olive oil, 1/4 tablespoon salt, and 1/4 tablespoon black pepper. Roast until tender and lightly caramelized around the edges.
    roasted butternut squash for beef and lentil soup
  • Heat the remaining olive oil in your soup pot over medium-high heat. Add the beef pieces and cook until slightly browned, allowing them to develop color and begin releasing their flavor.
    browning beef for beef and lentil soup
  • Add the celery, onion, ginger, thyme, Caribbean Green Seasoning, and garlic. Continue cooking for 3 to 4 minutes. The sizzling and aroma of the herbs should be intoxicating as they bloom in the hot oil.
  • Add the remaining salt, 3/4 of the remaining black pepper, lentils, carrot, and beef stock.
  • Add the stewed tomatoes, followed by the whole scotch bonnet pepper and coconut milk. Bring to a boil, then reduce to a simmer and cook. 1/2 cup of pure coconut cream will also work.
  • After 35 to 40 minutes, remove the roasted squash from the oven. When cool enough to handle safely, scoop out the flesh and add it directly to the soup pot.
  • adding roasted squash to beef and lentil soup
  • Continue cooking for 1 hour and 15 minutes from the time the soup reached a rolling boil, adding 4 cups of water to start and more as necessary to maintain the desired consistency.
  • Peel and rinse the potatoes and sweet potato. Cut into large pieces and add to the soup pot. Cook for another 30 minutes. The goal is melt-in-your-mouth pieces of beef and an almost velvety texture from the coconut milk, roasted squash, and lentils, which will begin breaking down at this stage.
  • NOTE! In the Caribbean it's normal to add dasheen (taro), eddoes, green cooking bananas, flour dumplings, and yam to this sort of soup.
    lentil and beef soup simmering
  • Depending on the age and cut of the beef, it may take longer to become fork-tender. Add more water and continue cooking if necessary. Remove the scotch bonnet pepper for controlled heat, or break it to release more spice. You may also remove the ginger and sprigs of thyme.
    final seasoning of beef and lentil soup
  • Finish with the chopped parsley and scallions. Add the remaining black pepper, taste, and adjust the salt to your liking. Keep in mind that beef stock is not traditionally used in many Caribbean soups, but it captures the essence of the beef beautifully. Be mindful of its sodium content.
    beef and lentil soup simmering

Video

Notes

Frequently Asked Questions!

Can I make Soul-Soothing Beef and Lentil Soup without beef stock?
Yes. Traditionally, many Caribbean soups rely on bones and natural extracts rather than prepared stock. You can use water instead, though the beef stock intensifies the flavor more quickly.
Can I substitute another pepper for scotch bonnet?
You can use a habanero for similar heat and fruitiness. Keeping the pepper whole will control the spice level. Keep in mind that making this spicy is optional.
Why roast the butternut squash first?
Roasting concentrates the sweetness and adds a deeper flavor, which contributes to the velvety texture once it blends into the soup.
How do I know when the beef is tender?
The beef should be fork-tender and easy to break apart. If it is still firm, continue simmering and add water as needed.
Can I freeze this beef and lentil soup?
Yes. This soup freezes very well and reheats beautifully, making it perfect for busy weeknights.
Tried this recipe?Let us know how it was!

Caribbean Brown Stewed Duck Wings – Classic Stew Method

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Caribbean Brown Stewed Duck Wings is not something you would normally see on a Caribbean dinner table, but Caribbean cooking has always been about technique, not strict rules. I created this dish to take full advantage of the classic Caribbean brown stew method when duck wings are available and affordable, often at Asian supermarkets. The foundation remains familiar to anyone who has made Trinbagonian stew chicken or Jamaican brown stew chicken. Sugar is caramelized, the meat is “stewed” for deep color, and everything simmers until rich and tender.

The key difference here is the addition of orange juice during the simmering stage. Duck has a deeper, richer flavor than chicken, and the gentle citrus sweetness helps balance that richness without turning the dish sweet. The result is a deeply flavorful stew with tender duck wings and a glossy, well-seasoned gravy that begs for rice and peas or plain steamed rice.

Ingredient Guide

Duck Wings are rich, flavorful cuts that benefit from long simmering and develop deep taste using the brown stew technique
Lime is used to clean the duck wings and remove any strong or gamey odors
Sea Salt provides foundational seasoning throughout the dish
Black Pepper adds warmth and background heat without overpowering the stew
Worcestershire Sauce contributes umami depth and savory complexity
Caribbean Green Seasoning forms the aromatic backbone with herbs and fresh ingredients
Tomato adds acidity and body to the gravy as it breaks down
Onion builds sweetness and depth as it cooks into the sauce
Olive Oil helps carry heat and supports the browning process
Golden Brown Sugar is essential for creating the signature color and flavor of Caribbean brown stew
Scotch Bonnet Pepper adds an authentic Caribbean aroma and controlled heat
Ginger brightens the dish and balances the richness of the duck
Fresh Thyme provides an earthy herbal note traditional to Caribbean stews
Garlic deepens the savory profile of the finished dish
Water creates the base simmering liquid and gravy
Orange Juice balances richness with subtle citrus sweetness and complements the duck wings
Bay Leaves infuse the stew with a gentle background flavor
Scallions add freshness and color at the end of cooking

Shopping Made Easy

Duck wings are commonly available at Asian supermarkets and specialty butchers.
Caribbean green seasoning can be found bottled at Caribbean groceries, but homemade will give you better results as you can control the ingredients used.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in mainstream supermarkets. Habanero peppers are an excellent replacement.
Fresh thyme and bay leaves are typically available year-round in most grocery stores, in the vegetables section for herbs. Dried Bay leaves will work as well.

Cooking Notes from the Kitchen

Duck wings may have small hair-like feathers left on, so inspect carefully during washing.
Any remaining feathers can be burned off carefully over a gas burner or with a kitchen torch.
Duck releases more fat than chicken, which naturally enriches the gravy.
Keep the scotch bonnet pepper whole if you want flavor without excessive heat.
If the gravy reduces too much during cooking, add small amounts of hot water to loosen it.

Caribbean Brown Stewed Duck Wings

Learn how to make classic Caribbean brown stewed duck wings using an authentic stew technique with added orange juice for a rich, balanced flavor of the duck wings.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Marinating 2 hours
Course Chris’s Kitchen, Featured, Soups & Stews, Sunday Dinners
Cuisine General Caribbean
Servings 6

Ingredients
  

  • 4 lbs duck wings
  • 1 lime divided
  • 1/2 tablespoon sea salt
  • 3/4 tablespoon black pepper divided
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Caribbean green seasoning
  • 1 tomato diced
  • 1 medium onion diced
  • 1 1/2 tablespoon olive oil
  • 1 heaping tablespoon golden brown sugar
  • 1 scotch bonnet pepper
  • 2 slices fresh ginger
  • 4 to 6 sprigs fresh thyme
  • 6 to 8 cloves garlic
  • 1 1/2 cups water
  • 1 cup orange juice
  • 2 bay leaves
  • 2 scallions green tops chopped

Instructions
 

  • Wash the duck wings with the juice of half the lime and cool water. Drain well and set aside.
  • Season the duck wings with the salt, half of the black pepper, Worcestershire sauce, Caribbean green seasoning, tomato, and onion. Mix thoroughly, cover, and marinate for at least 2 hours or overnight.
  • Heat the oil in a heavy pot over medium-high heat. Add the brown sugar and allow it to melt, foam, and turn a deep amber color. Vent the kitchen as this step will produce smoke. Carefully add the seasoned duck wings and stir to coat evenly. If the sugar turns black, turn off the heat, allow the pot to cool completely, wash it, and start over to avoid bitterness.
  • Cover the pot, reduce heat to medium, and cook for 5 minutes so the wings release their natural juices.
  • Remove the lid, increase the heat, and allow any remaining liquid to cook off to deepen the color and intensify the stew flavor.
  • Add the scotch bonnet pepper, thyme, garlic, remaining black pepper, and ginger. Stir well, then add the water and orange juice.
  • Bring to a boil, add the bay leaves, reduce heat to a gentle simmer, and cook with the lid slightly ajar for 1 hour 30 minutes.
  • Taste and adjust salt as needed. Add additional water if more gravy is desired. Finish with chopped scallions and serve hot with rice and peas.

Video

Notes

Frequently Asked Questions

Can I use chicken instead of duck wings?
Yes, chicken wings or chopped chicken can be used, but the cooking time will be shorter since chicken cooks faster than duck.
Why is orange juice used in this brown stew?
While not traditional to Caribbean brown stew, the orange juice balances the richness of the duck and adds subtle sweetness without overpowering the dish.
How do I avoid burning the sugar?
Watch the sugar closely and remove it from the heat if it darkens too quickly. Burnt sugar will make the stew bitter.
Is this dish very spicy?
The heat level depends on whether the scotch bonnet pepper is left whole or pierced. Feel free to leave the scotch bonnet whole during the entire cooking process, allowing the dish to absorb the flavors of the oils from the skin of the pepper without the raw heat, compared to breaking the pepper. Once the dish has been cooking for an hour, you can remove the scotch bonnet and discard. 
Tried this recipe?Let us know how it was!

Incredible Caribbean Stew Chicken Soup

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Over the years, I’ve shared countless soup recipes because soup is a cornerstone of Caribbean cooking. Across the region, Saturday soup is almost sacred, whether the weather is blazing hot or the rainy season has settled in and there’s a slight chill in the air. From Salted Beef Soup and Split Peas and Dumpling Soup like grandma used to make, to Comforting Beef Soup, which remains one of the most popular recipes on CaribbeanPot.com, these meals are about more than food. They’re about family, sharing, and tradition.

This Incredible Caribbean Stew Chicken Soup is especially close to my heart. It’s the kind of soup my mom would make for us during the August holidays when school was out, and everyone was home. It’s rich, hearty, and made in a big pot because that’s just how Caribbean soup is done. You cook enough to feed everyone, share with neighbors, and freeze a few portions for another day.

What makes this Stew Chicken Soup stand out is the brown stew base. The chicken is seasoned, caramelized with sugar, and slowly cooked with ground provisions, coconut milk, dumplings, and fresh herbs. It’s filling, comforting, and deeply satisfying. This is the kind of soup that brings people together and keeps the tradition alive, one bowl at a time.

While I followed the traditional (Caribbean) way my mom, grandma, and great-grandma would make this comforting soup, you’ll notice some personalizations I’ve added over the years to make this recipe uniquely mine.

Ingredient Guide (Ingredients and Benefits)

  • Chicken – Provides the base flavor for the soup and creates a rich, satisfying broth when stewed properly.
  • Carrot – Adds natural sweetness and balances the savory elements.
  • Pumpkin – Helps naturally thicken the soup while adding mild sweetness.
  • Eddoes – A traditional ground provision that adds body and creaminess.
  • Sweet Potato – Brings sweetness and soft texture to the soup.
  • Yukon Gold Potato – Holds its shape well and adds comforting starch.
  • Cassava – Makes the soup hearty and filling, perfect for a one-pot meal.
  • Lemon – Used to clean and brighten the flavor of the chicken.
  • Salt – Enhances and brings together all the flavors.
  • Black Pepper – Adds gentle heat and depth.
  • Worcestershire Sauce – Boosts umami and savory richness.
  • Caribbean Green Seasoning – The backbone of Caribbean flavor, packed with herbs and aromatics.
  • Pimento Peppers (Seasoning Peppers) – Add authentic Caribbean aroma without heat.
  • Tomato – Balances the stew with acidity and freshness.
  • Fresh Ginger – Adds warmth and subtle spice.
  • Olive Oil – Used to build the stew base and brown the sugar.
  • Brown Sugar – Creates the signature brown stew color and flavor.
  • Chicken Stock – Adds depth and richness to the broth.
  • Onion – Builds savory flavor in the soup.
  • Bay Leaves – Add background herbal notes.
  • Thyme – A classic Caribbean herb that defines the soup’s aroma.
  • Scotch Bonnet Pepper – Adds flavor and optional heat depending on how it’s used.
  • Coconut Milk – Gives the soup richness and a silky finish.
  • Spinach – Adds freshness and color near the end of cooking.
  • Okra – Slightly thickens the soup and adds traditional texture.
  • Scallions – Provide a fresh, mild onion finish.
  • Parsley – Brightens the final dish.
  • All-Purpose Flour – Forms the base of the dumplings.
  • Coconut Milk (for dumplings) – Adds flavor and richness to the dough.

Shopping Made Easy

  • Caribbean grocery stores are the best place to find cassava, eddoes, pumpkin, and pimento peppers.
  • Scotch bonnet peppers may be sold fresh or frozen. Whole habanero peppers are the closest substitute.
  • Bottled Caribbean green seasoning works well if homemade is not available.
  • Frozen spinach and okra are good alternatives when fresh produce is limited.
  • Chicken legs with backs attached are commonly available at Caribbean and Latin markets.

Cooking Notes from the Kitchen

  • Cut cassava and eddoes into larger pieces so they don’t break down during cooking.
  • When browning sugar, watch carefully and stir constantly to avoid burning.
  • Floating the scotch bonnet whole gives flavor without heat. Breaking it releases spice.
  • This Stew Chicken Soup thickens as it cools and tastes even better the next day.
  • Leftovers freeze well and are perfect for busy weeknights.

Incredible Caribbean Stew Chicken Soup Recipe

This hearty Caribbean Stew Chicken Soup is made with brown stewed chicken, ground provisions, dumplings, and coconut milk for true island comfort.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Marinating 2 hours
Servings 12

Ingredients
  

  • 1 large carrot peeled and chopped
  • 1 lb pumpkin peeled and cubed
  • 2 lbs eddoes peeled and cut into large pieces
  • 2 lbs sweet potato peeled and cubed
  • 2 lbs Yukon gold potato peeled and cubed
  • 2 lbs cassava peeled, de-veined, and cut into large pieces
  • 4 lbs chicken legs with backs attached cut into pieces and trimmed
  • 1 lemon juiced
  • 1 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Caribbean green seasoning
  • 2 pimento peppers chopped
  • 1/2 tomato chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 8 cups water
  • 6 cups chicken stock
  • 1 large onion quartered
  • 2 bay leaves
  • 6 sprigs thyme
  • 1 scotch bonnet pepper whole
  • 1 1/2 cups coconut milk
  • 1 lb spinach roughly chopped
  • 8 –12 okra stems removed and chopped
  • 2 scallions chopped
  • 3 tablespoons chopped parsley

Flour Dumplings

  • 1 1/2 cups all-purpose flour
  • Pinch of salt
  • 1 teaspoon brown sugar
  • 3/4 cup coconut milk

Instructions
 

  • Peel, wash, chop, and drain the carrot, pumpkin, eddoes, sweet potato, Yukon gold potato (use your fav potato), and cassava. Cut the cassava and eddoes into larger pieces to prevent them from falling apart.
  • Cut the chicken into pieces and remove excess skin and fat. Wash with lemon juice and cool water, then drain.
  • Season the chicken with salt, black pepper, Worcestershire sauce, green seasoning, pimento peppers, tomato, and grated ginger. Mix well and marinate for at least 2 hours at 40°F (4°C).
  • Heat a deep soup pot on high heat. Add the olive oil and brown sugar and stir continuously until the sugar melts, froths, and turns amber. Do NOT allow it to go black or you will end up with bitter tasting soup. Explained in the video below.
  • Add the seasoned chicken and stir to coat evenly. Cook for 5 to 8 minutes, stirring often.
  • Add the prepared vegetables and stir to coat with the base flavors. Add the water and chicken stock and bring to a boil at 212°F (100°C). Additiionally you can add Caribbean yams, dasheen, green cooking bananas and semi ripe or green plantain to the soup.
  • Add the onion, bay leaves, thyme, and float in the scotch bonnet pepper.
  • Add the coconut milk, spinach, and okra. Bring back to a boil, then cook at a steady rolling boil with the lid slightly ajar for 30 minutes. If you prefer to add chopped cabbage instead on the spinach (traditionally dasheen bush aka taro leaves would be used), thats an option.
  • Combine the flour, salt, brown sugar, and coconut milk to form a semi-firm dough. Rest for 10 minutes, then shape into dumplings.
  • Add the dumplings to the soup and cook for 10 minutes. They will float when fully cooked. In MHO the real prize with these dumplings is when they've had time to absorb the soup broth and go pillow soft, the next day.
  • Taste and adjust salt if needed. Remove the scotch bonnet pepper if desired. Top with scallions and parsley and turn off the heat. Keep in mind that if you break the Scotch Bonnet pepper it will relase the Caribbean Sunshine (heat), unless you're like me and enjoy spicy foods.

Video

Notes

Frequently Asked Questions

Is Stew Chicken Soup spicy?
If the scotch bonnet is left whole, the soup will be flavorful but not spicy.
Can I substitute other ground provisions?
Yes, green cooking banana, green plantain, dasheen, or yam all work well.
Is chicken stock traditional in Stew Chicken Soup?
Traditionally, water is used, but chicken stock adds extra depth.
Can Stew Chicken Soup be frozen?
Yes, portion into freezer-safe containers and freeze for up to three months.
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Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

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There was a time when winter never stopped me from firing up the grill or smoker. I would bundle up, brave the cold, and cook outside even when the temperatures dipped well into the negative Celsius range. These days, I am far less interested in standing outdoors in freezing weather, but that does not mean I am willing to give up on bold Caribbean flavors. That is exactly how these Jamaican jerk turkey legs became a regular part of my winter cooking routine.

Ideally, jerk cooking gets a kiss of smoke from charcoal or pimento wood, and if you have the weather and setup, that will always be my first recommendation. However, the oven does an impressive job, especially when you start with a proper homemade Jamaican jerk marinade. These Jamaican jerk turkey legs come out juicy, deeply seasoned, and packed with flavor, without having to step outside.

The marinade is the real foundation of this recipe. It is fresh, fragrant, and incredibly easy to put together using ingredients like scallions, thyme, allspice, citrus, and scotch bonnet pepper. While there are bottled versions available, making your own delivers better flavor and control. For a true touch of authenticity, marinating the turkey legs overnight is key, whether you are cooking them indoors during the winter or grilling them outside in the summer.

Ingredient Guide

• Scallions: Form the backbone of many Jamaican marinades and provide a mild onion flavor that blends beautifully with herbs and spices.

• Lime: Adds brightness and acidity, helping to tenderize the turkey and balance the heat from the pepper.

• Garlic: Delivers depth and savoriness, essential in any jerk seasoning.

• Ginger: Adds warmth and a subtle bite that complements the spice blend.

• Scotch bonnet pepper: Brings authentic Jamaican heat and fruity flavor. Adjust the amount to suit your tolerance.

• Brown sugar: Rounds out the heat with a touch of sweetness and helps with caramelization.

• Bay leaf: Adds background aroma and depth to the marinade.

• Onion: Provides sweetness and body to both the jerk marinade and the roasting pan.

• Dark soy sauce: Contributes deep color and rich umami flavor.

• Light soy sauce: Seasons the meat without overpowering the other ingredients.

• Thyme: A must for classic Jamaican jerk flavor.

• Olive oil: Helps bind the marinade and keeps the turkey moist during cooking.

• Allspice (pimento): The defining spice of jerk cooking and essential for authentic flavor.

• Black pepper: Adds gentle heat and sharpness to the marinade.

• Turkey legs: Meaty, flavorful, and ideal for absorbing the jerk seasoning.

Shopping Made Easy


• Scotch bonnet peppers are usually found at Caribbean or Latin grocery stores, with habanero peppers as a suitable substitute.
• Fresh thyme delivers better flavor than dried and is worth seeking out.
• Choose good-quality soy sauces with simple ingredient lists for best results.
• Turkey legs are widely available and often very affordable at most supermarkets.

Cooking Notes from the Kitchen


• Marinating overnight gives the best flavor and is strongly recommended.
• You can blend the marinade smoothly or leave it slightly chunky based on preference.
• Basting with pan juices keeps the turkey moist and intensifies the jerk flavor.
• Honey, maple syrup, or orange juice can be added for a touch of sweetness if desired.
• This recipe works beautifully on a grill or smoker when the weather allows.

Best Simple Jamaican Jerk Turkey Legs: Easy Oven Recipe

These oven-baked Jamaican jerk turkey legs are deeply seasoned with a homemade jerk marinade and roasted until juicy, tender, and full of bold Caribbean flavor. This recipe can used on your outdoor grill or smoker for a more aunthetic Jamaican jerk flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinate 12 hours
Course Caribbean Classics, Comfort Food, Featured, Global Favorites, Main Course, Sunday Dinners
Servings 6

Ingredients
  

  • 3 scallions chopped
  • 2 limes juiced, divided
  • 3 cloves garlic crushed
  • 4 slices ginger
  • 1 scotch bonnet pepper
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1/2 medium onion chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 6 sprigs thyme
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice pimento
  • 3/4 teaspoon black pepper
  • 6 turkey legs

For The Oven

  • 1 medium onion sliced
  • 3 scallions cut into large pieces
  • 5 sprigs thyme
  • 2 tablespoons olive oil

Instructions
 

  • Give the onion, scallions, scotch bonnet pepper, and garlic a rough chop.
  • Add the juice of one lime, garlic, ginger, scotch bonnet pepper (a habanero pepper will work as well), bay leaf, onion, dark soy sauce, light soy sauce, thyme, olive oil, ground allspice, and black pepper to a blender and puree until smooth or slightly chunky.
  • Wash the turkey legs with the juice of the remaining lime and cool water. Drain and pat dry.
  • Place the turkey legs in a bowl or resealable bag, pour the jerk marinade over them, and mix well to coat evenly. Refrigerate overnight for best flavor.
  • Preheat the oven to 375°F (190°C). Line a baking dish with foil and place the marinated turkey legs inside.
  • Tuck in the sliced onion, scallions, and thyme, then drizzle with olive oil. Lightly cover with foil and place in the oven.
  • After 45 minutes, remove the foil and baste the turkey legs with the pan juices. Repeat basting a few times.
  • Continue cooking uncovered for another 20 to 25 minutes until fully cooked and nicely colored.
  • Serve hot with rice and peas or your favorite Caribbean sides.

Video

Notes

Frequently Asked Questions about making Jerk Turkey Legs in the oven.
How spicy are Jamaican jerk turkey legs?
The heat level depends on how much scotch bonnet pepper you use. You can reduce the heat by removing the seeds or using only part of the pepper.
Can I substitute ingredients in the Jamaican jerk marinade?
Yes, orange juice (or clementine) can replace lime juice, and whole allspice berries or a small amount of ground cinnamon can be added as optional variations. Over the years, I’ve also added pineapple juice, maple syrup, and honey to the jerk marinade.
How long should turkey legs cook in the oven?
At 375°F (190°C), turkey legs typically take about 1 hour 10 minutes to 1 hour 20 minutes, depending on their size.
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Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

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Here’s another version of stew peas, also known as stewed red kidney beans, similar to the Jamaican stew peas I shared some time ago. As you travel across the Caribbean and even into the southern states of the USA, you’ll find many variations of this warm and comforting dish. Each version reflects local traditions, available ingredients, and family preferences.

In this version, I’m using a ham bone saved from our Christmas ham, but you can easily substitute any smoked meat you prefer, such as ham hocks, smoked turkey legs or wings, or smoked ribs. In the previous version I shared, I used salted pigtail, an ingredient deeply rooted in Caribbean cooking since the days of slavery, which was pre-boiled before being added to the pot.

With the addition of dumplings, this stew peas becomes a rich, thick, and satisfying one-pot meal. You can also serve it with steamed or boiled rice on the side if you prefer. Either way, it’s a hearty dish that becomes even better as it cools and the flavors continue to develop.

INGREDIENT GUIDE

Ham Bone: Adds deep, smoky flavor as it slowly simmers.

Dried Kidney Beans: The foundation of stew peas, providing body and natural thickness.

Onion: Builds the savory base of the dish.

Bay Leaf: Adds subtle background flavor during long cooking.

Scallions: A staple in Caribbean cooking for mild onion notes.

Thyme: An essential Jamaican herb for stews and beans.

Garlic: Enhances depth and overall savoriness.

Pimento Berries (Allspice): A classic Caribbean spice that defines stew peas.

Black Pepper: Adds gentle warmth and balance.

Salt: Enhances and ties together all the flavors.

Carrot: Adds color and a touch of natural sweetness.

Scotch Bonnet Pepper: Provides authentic Caribbean aroma and controlled heat.

Coconut Milk: Creates the rich, creamy gravy stew peas are known for.

Brown Sugar: Balances the savory and smoky elements.

All-Purpose Flour: Used to prepare soft dumplings.

Water: Controls cooking and final consistency.

COOKING NOTES FROM THE KITCHEN

• Ham bone can be replaced with ham hocks, smoked turkey, or smoked ribs.
• Keep the scotch bonnet pepper whole to flavor the pot without overwhelming heat.
• Optional additions include ginger or diced pumpkin.
• Remove the bay leaf, thyme sprigs, and pimento berries before serving.
• Stew peas will continue to thicken as it cools.

Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

This Jamaican stew peas recipe is a classic Caribbean dish made with red kidney beans slowly simmered in coconut milk and seasoned with fresh herbs and spices. A smoky ham bone adds depth and richness as the stew thickens naturally during cooking. Finished with soft dumplings, this stew peas recipe delivers the hearty, comforting flavors that have made it a favorite in Jamaican and Caribbean kitchens for generations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Main Course, Soups & Stews, Sunday Dinners, Winter Recipes
Servings 8

Ingredients
  

  • 1 ham bone
  • 2 cups dried kidney beans soaked overnight, drained and rinsed
  • 1 large onion diced
  • 1 bay leaf
  • 2 scallions
  • 6 sprigs thyme
  • 6 cloves garlic smashed
  • 8 pimento berries allspice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large carrot cut into 1/4-inch wheels
  • 1 scotch bonnet pepper whole
  • 4 cups coconut milk prepared from powder
  • 7 cups water divided
  • 3/4 tablespoon brown sugar

Dumplings

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 3-4 tablespoons water

Instructions
 

  • Place the ham bone into a deep soup pot along with the soaked kidney beans.
  • Add the onion, bay leaf, scallions, thyme, garlic, and pimento berries.
  • Add the black pepper, salt, carrot, scotch bonnet pepper (keep whole and don't break), coconut milk, and 5 cups of the water.
  • Bring to a boil, then reduce to a gentle simmer. Cook with the lid slightly ajar for about 2 hours, stirring occasionally, until the beans are tender and beginning to break down. Add more water as needed and stir in the brown sugar.
  • Combine the flour, salt, brown sugar, and water to form a soft dough. Cover with a damp paper towel and allow it to rest for 10 minutes.
  • Add the dumplings to the pot along with additional water if needed (it will thicken futher, so I recommend adding at least another cup). Continue cooking for another 20–30 minutes. At this stage, you can remove the scotch bonnet pepper if desired. to control the heat, or break it to release that lovely Caribbean heat to the dish.
  • Taste and adjust salt, keeping in mind the stew will thicken further as it cools.
  • Turn off the heat, remove the bay leaf, thyme sprigs, and pimento berries, and serve warm. Serve with Coconut Rice.

Video

Notes

FREQUENTLY ASKED QUESTIONS ABOUT STEW PEAS
 
What meat is traditionally used in Jamaican stew peas?
Salted pigtail is traditional, though ham bone, ham hocks, and smoked turkey are commonly used variations.
Can stew peas be made ahead of time?
Yes. Stewed peas often taste even better the next day as the flavors deepen. And the dumplings becomes plum and pillowy as they soak in the deep rice coconut flavour.
Why does stew peas thicken so much?
As the kidney beans cook, they release starch and begin to break down, naturally thickening the stew.
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Egg And Aloo (curry egg with potato).

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Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.

You’ll Need…

3 tablespoon veg oil
7 hard boiled eggs
1 medium onion (diced)
3-4 cloves garlic (smashed)
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 teaspoon ground masala
1 1/2 – 2 tablespoon curry powder
1 3/4 cups water
1 medium tomato (diced)
3/4 teaspoon salt (adjust)
4 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped parsley

Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.

Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.

Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).

Now add the curry powder of your choice and cook for a further 3-4 minutes on low.

Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).

It’s now time to add the pre-boiled potato (aloo) to the pot.

This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.

Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.

Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.

Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.

Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.

mac and cheese in a bowl

Quick and Easy One-Pot Mac and Cheese.

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I LOVE Rice and Roti, however there’s something very special about Stewed Chicken gravy on macaroni and cheese, especially if it’s made with an aged white cheddar. When I’m in a pinch I unusually use the stuff you get in the box, but when I have time I usually use my mom’s no-fuss recipe for making mac and cheese.

You’ll Need…

1 lb Macaroni (bucatini style)
1/2 lb grated white cheddar (old/sharp)
1 teaspoon salt (adjust)
1/2 teaspoon black pepper
1/2 cup evaporated milk
2 tablespoon mayonnaise

Notes! Please watch the video below to follow along as much more is discussed there. Feel free to add as much cheese as you like and as discussed in the video when I need the finished mac and cheese to have a kick, I usually add a bit of jalapeno Gouda. Adding your fav peppersauce will also kick things up, should you want it spicy.

While you can use elbow macaroni or shell pasta, I grew up eating this thick long pasta in Trinidad and Tobago, so there’s a natural allegiance to this type of pasta.

Cook the pasta you decide on using according to the package directions in salted water.

As the pasta boils, grate your cheese and have it ready as we’ll need to move quickly once we drain the pasta. If you put the cheese in the freezer for 10-15 minutes it may grate easier.

ABSOLUTELY NOT! We’re not making a bechamel sauce as you see being glorified on social media lately, when it comes to making mac and cheese. And NO we’ll not be using the oven either. Everything is being kept simple and on the stove as our ancestors would.

After the pasta is fully cooked, drain (do NOT rinse) and place the pot back on the same spot on the stove you used (stove off). We’ll be using this residual heat to melt the cheese and bring everything together. Add the black pepper.

Now add the cheese of choice, mayo and warmed evaporated milk and give it a good mix to melt the cheese and create a creamy finish to the mac and cheese. Don’t question th addition of mayonnaise.

It will take a minute or 2 to properly mix things. If you’re adding peppersauce (hot sauce), now would be the time to do so. Basically you’re done. I did say no-fuss and simple, YET TASTY! Should you want to skip the mayo, you may use butter. Be sure to taste at the end and adjust the salt to your liking.

As a lil fella on the islands I’d enjoy this with a few drops of ketchup and the odd times, slices of boiled eggs. Today, I must have stew (chicken, beef or pork) gravy as a topping.