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One Kitchen, Many Cultures

Pork Recipes

Rich, tender, and full of flavor; Caribbean pork dishes are a crowd favorite. From slow-cooked stew pork to crispy belly and peppered ribs, this collection has something for every meat lover!

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Breakfast Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Side Dishes Sunday Dinners

Simple and Tasty Steamed Cabbage With Ham

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Steamed Cabbage With Ham is one of those dishes that grows on you over time. As a child growing up in the Caribbean, cabbage was never my favorite vegetable, and my siblings and I gave mom issues (so much to apologize to this lady about yea) whenever it showed up on the table. Funny how things change, because as an adult, cabbage is now one of the vegetables I always keep in my fridge.

Cabbage is incredibly versatile, affordable, and has a long shelf life once stored properly. More importantly, it absorbs flavor like a sponge, especially the bold, layered flavors we enjoy throughout the Caribbean. This steamed cabbage recipe uses leftover ham to add a savory depth, making it hearty enough to stand on its own or shine as a side dish.

If you’re familiar with Jamaican steamed cabbage, this version will feel very similar. The main difference is the addition of diced ham, which adds richness and saltiness to the dish. If you prefer to keep things vegan, you can easily skip the ham and still enjoy a delicious pot of steamed cabbage or try the Jamaican Steamed Cabbage I mentioned earlier.

Whether you’re serving it alongside rice and peas, fried fish, or using it as a sandwich filling, this steamed cabbage is simple, adaptable, and full of Caribbean flavor.

Ingredient Guide

  • Olive Oil: Used to gently sauté the aromatics and build the flavor base.
  • Onion: Adds sweetness and depth once softened.
  • Scotch Bonnet Pepper: Brings gentle Caribbean heat and aroma.
  • Thyme: A classic herb that gives this steamed cabbage its traditional Caribbean character.
  • Black Pepper: Adds warmth and subtle spice.
  • Garlic: Boosts savory flavor and fragrance.
  • Ham: Leftover ham adds saltiness, richness, and a smoky note to the dish.
  • Cabbage: The star of the recipe, tender-crisp and full of absorbed flavor.
  • Salt: Enhances all the other ingredients.
  • Water: Creates the steam needed to cook the cabbage gently.
  • Carrot: Adds color, sweetness, and texture.
  • Bell Pepper: Brightens the dish and adds freshness.
  • Curry Powder: Adds subtle warmth and depth without overpowering the cabbage.

Shopping Made Easy

  • Green cabbage is widely available at most grocery stores year-round and stores well in the fridge.
  • Leftover ham works perfectly here, but you can also ask the deli counter for a thick slice.
  • Scotch bonnet peppers are commonly found in Caribbean markets, but habanero peppers are a suitable substitute. Or you can easily use some Caribbean Peppersauce.
  • Look for fresh thyme rather than dried for the most authentic flavor.

Cooking Notes from the Kitchen

  • Always wash your hands thoroughly with soap and water after handling scotch bonnet peppers.
  • Keep the heat low once the aromatics are added to avoid burning the garlic and thyme.
  • Do not overcook the cabbage; steamed cabbage should still have a slight bite.
  • This dish is very forgiving, so feel free to add vegetables like mushrooms or zucchini.

Simple and Tasty Steamed Cabbage With Ham

This steamed cabbage with ham is a Caribbean-style side dish made with leftover ham, fresh vegetables, and bold seasoning. It’s an easy cabbage recipe that’s flavorful, flexible, and perfect for everyday meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Side Dish, Weeknight Dinners
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion sliced
  • 1/4 Scotch bonnet pepper sliced
  • 4 sprigs thyme leaves only
  • 1/2 teaspoon black pepper
  • 1 clove garlic smashed
  • 1 1/2 cups ham chopped
  • 1 lb cabbage rough chopped
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 small carrot julienned
  • 1 small bell pepper rough chopped
  • 3/4 teaspoon curry powder

Instructions
 

  • Heat the olive oil on a medium flame in a pan with a lid. Add the onion, scotch bonnet pepper, garlic, thyme, and black pepper. Turn the heat down to low and cook gently for 3 to 4 minutes until the onion softens and everything becomes fragrant.
  • Add the chopped ham and stir to combine. Continue cooking on medium-low heat to allow some of the fat from the ham to render and flavor the dish.
  • Add the salt and cabbage to the pot, followed by the water. Stir well to combine, then cover the pot to begin steaming.
  • After 3 minutes, top with the bell pepper and carrot and sprinkle on the curry powder. Add any other vegetables you are using. Cover and continue cooking, but on low heat.
  • After another 4 minutes, taste and adjust the salt to your liking. Cook a little longer if you prefer softer vegetables.
  • Serve hot as a side to your favorite Caribbean meals or use as a filling for a simple sandwich.

Video

Notes

Frequently Asked Questions About Steamed Cabbage

Can I make steamed cabbage without ham?
Yes, absolutely. This steamed cabbage recipe works very well without ham and can easily be kept vegan. Omit the ham and rely on the aromatics, herbs, and curry powder for flavor. You can also add mushrooms or zucchini to give the dish more body.
What type of cabbage works best for steamed cabbage?
Green cabbage is the best choice for classic Caribbean-style steamed cabbage. It softens nicely while still holding a bit of texture and does a great job of absorbing flavor during the steaming process.
How do I prevent the steamed cabbage from getting soggy?
The key is not overcooking it and using just a small amount of water. Steamed cabbage should be tender but still have a slight bite. Keep the heat on medium-low and cook with the lid on just long enough to soften the cabbage.
Is steamed cabbage supposed to be spicy?
Steamed cabbage does not have to be spicy as it’s a personal preference. The heat level is completely up to you. The scotch bonnet pepper adds flavor more than heat when used in small amounts, and you can leave it out entirely if you prefer a mild dish.
Can I make steamed cabbage ahead of time?
Yes, steamed cabbage can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat so the cabbage does not overcook or lose its texture. If you plan on eating this dish at a later date, may I recommend that you cook 1/2 of the time to help maintain the integrity of the vegetables and reheat a few minutes longer when you’re ready to dine.
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Caribbean Classics Comfort Food In Season Pork Recipes Rice & One-Pot Dishes Soups & Stews

Caribbean Soup Recipe: Authentic & Hearty Traditional Soup

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Regardless of which Caribbean island you call home or where you may originate, Saturday almost always meant one thing: soup. A big, thick, comforting pot bubbling away on the stove or over a wood fire, filling the air with familiar aromas. Even when temperatures climbed into the mid-30s Celsius, soup was still on the menu. As children, my siblings and I didn’t always appreciate that routine, but as an adult, especially during a cold Canadian winter, it’s something I truly look forward to.

This Caribbean Saturday Soup is rooted in that tradition. It’s hearty, nourishing, and built with ground provisions, salted meat, coconut milk, and fresh herbs. It’s also the kind of recipe that inspired me to write an entire cookbook dedicated to Caribbean soups. There’s something special about a pot of soup that brings everyone together, slows the day down, and delivers comfort with every spoonful.

While I’m cooking this soup over an outdoor fire for that subtle smoky flavor our ancestors relied on, you can absolutely make it on your stovetop or even in a slow cooker. This is a large batch recipe meant for sharing, freezing, and enjoying again later. It thickens naturally as it cools, so keep that in mind when reheating and adjusting the liquid.

INGREDIENT GUIDE

Salted Pigtail: Adds rich, savory depth and traditional flavor to the soup.

Olive Oil: Used to build the flavor base with aromatics.

Onion: Forms the backbone of the soup’s savory profile.

Garlic: Adds warmth and depth to the broth.

Pimento Peppers (Seasoning Peppers): Provide classic Caribbean aroma without overwhelming heat.

Scotch Bonnet Peppers: Bring fruity heat and allow you to control the spice level.

Green Cooking Bananas: A traditional ground provision that helps thicken the soup.

Sweet Potatoes: Add body and a gentle natural sweetness.

Eddoes: Contribute earthy flavor and starch.

Yukon Gold Potatoes: Help make the soup filling and hearty.

Caribbean Green Seasoning: Adds herbaceous, island-style flavor.

Black Pepper: Balances the richness of the soup.

Coconut Milk: Provides creaminess and rounds out the broth.

Fresh Thyme: Adds a signature Caribbean herbal note.

Chicken Bone Broth: Used here for added body, though it is not traditional.

Pumpkin: Thickens the soup naturally and adds subtle sweetness.

Spinach: Used as a substitute for dasheen or taro leaves.

COOKING NOTES FROM THE KITCHEN

  • Always pre-cook salted pigtail to remove excess salt and tenderize the meat.
  • Wear gloves when handling scotch bonnet peppers and wash your hands thoroughly afterward.
  • Leaving one scotch bonnet whole during cooking lets you control the final heat level.
  • This soup will continue to thicken as it cools, so adjust the liquid when reheating.
  • This is a large, family-style pot of soup designed for sharing and freezing.

SHOPPING MADE EASY

  • Look for salted pigtail at Caribbean or Latin grocery stores.
  • Ground provisions such as eddoes and green cooking bananas are often found in international produce sections.
  • Pumpkin can be substituted with your favourite squash.
  • Caribbean green seasoning is widely available bottled, but fresh-made versions offer the best flavor.

Caribbean Saturday Soup (Traditional Hearty Island Soup)

A hearty and authentic Caribbean soup made with salted pigtail, ground provisions, pumpkin, and coconut milk. This traditional island soup is slow-simmered for deep flavor, naturally thick, and perfect for family meals, cold weather comfort, and make-ahead freezing.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Soups & Stews
Servings 10

Ingredients
  

  • 3 lbs salted pigtail chopped into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 6 cloves garlic sliced
  • 3 pimento peppers aka seasoning peppers sliced
  • 2 scotch bonnet peppers optional
  • 2 lbs green cooking bananas peeled, chopped
  • 1 lb sweet potatoes cut into large chunks
  • 2 lbs eddoes halved
  • 1 lb Yukon gold potatoes cut into chunks
  • 1 1/2 tablespoons Caribbean green seasoning
  • 3/4 tablespoon black pepper
  • 2 cups coconut milk
  • 5 sprigs thyme
  • 4 cups chicken bone broth
  • 10 cups water adjust as needed
  • 1 lb pumpkin cubed
  • 1 lb spinach washed, chopped

Instructions
 

  • Place the salted pigtail in a pot and cover with water. Bring to a boil and cook for 50 to 70 minutes to remove excess salt and help tenderize. Drain and set aside.
  • While the pigtail cooks, peel and chop all ground provisions and keep them soaking in cool water to prevent discoloration.
  • Heat the olive oil in a deep stock pot over medium-low heat. Add the onion, garlic, pimento peppers, and one scotch bonnet pepper (chopped). Cook for about 4 minutes until fragrant.
  • Add the pre-cooked pigtail pieces, stir well, and cook for another 2 to 3 minutes.
  • Add the cooking bananas, eddoes, sweet potatoes, potatoes, and any other provisions. Do not add salt at this stage. Stir in the Caribbean green seasoning, black pepper, and thyme.
  • Add the remaining scotch bonnet pepper whole. Pour in the coconut milk, chicken bone broth, and water. Bring to a boil, then reduce to a steady simmer.
  • Peel, wash. and cube the pumpkin or squash.
  • After 15 minutes, add the pumpkin and stir to incorporate.
  • About 70 minutes into cooking, add the spinach. Taste and adjust salt if needed. Add more water if the soup is too thick and continue cooking for another 30 minutes.
  • Traditionally dasheen or taro leaves would be used. The spinach will wilt quicky, if you're concerend about the pile.
  • MAke sure you stir the pot every 5-8 minutes the last 30 minutes of cooking and adjust the liquid level. This is when it would start sticking to the bottom of the pot.
  • If adding dumplings, add them during the final 15 minutes of cooking. Remove the whole scotch bonnet pepper before serving.

Video

Notes

Frequently Asked Questions

What makes Caribbean Saturday Soup different from other soups?
Caribbean Saturday Soup uses ground provisions, coconut milk, and salted meat, making it thicker and more filling than most brothy soups. For most people, outside the Caribbean, it would seem similar to a hearty stew.
Can I make Caribbean soup without salted pigtail?
Yes, you can omit the salted pigtail and rely on coconut milk or cream for richness, though the flavor will be lighter. Smoked turkey, ham bone, or basically any smoked meat will also work.
How do you control the heat in Caribbean soup?
Leaving a scotch bonnet pepper whole during cooking and removing it before serving helps manage the spice level. Additionally, you can remove the seeds and white membrane/ribs from inside the pepper and discard.
Can Caribbean soup be frozen?
Yes, this soup freezes very well and can be reheated with added liquid as needed.
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Pork Recipes

Baigan (Eggplant) And Aloo (Potato) With Stewed Pork

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About This Baigan and Aloo Recipe

Baigan (Eggplant) and Aloo (Potato) With Stewed Pork is one of those dishes that instantly takes me back to my childhood in the Caribbean. Growing up, this was a Monday kind of meal, made after Sunday dinner when there was always some stewed meat left over. Mommy would stretch that leftover stewed chicken, beef, or pork into something completely new, hearty, and deeply satisfying.

This dish was almost always paired with hot Sada Roti, making it a complete comfort meal. Back then, eggplant was never hard to find. We had it growing in the kitchen garden behind the house, and if not, mom made sure to pick some up at the farmer’s market in Marabella (south Trinidad) every Friday morning. Whether you call it baigan, eggplant, or melongene, it played a starring role in many home-cooked meals like this one.

This version uses leftover stewed pork, sometimes called brown-stew pork, but the method works just as well with any stewed meat you have on hand. It’s simple cooking, rooted in tradition, and exactly how many of us learned to make the most of what was already in the fridge.

Ingredient Guide

Eggplant (Baigan): Eggplant forms the base of this dish, breaking down as it cooks and helping to thicken the gravy while adding a mild, slightly sweet flavour.

Potatoes (Aloo): Potatoes add body and heartiness, soaking up the flavours of the seasonings and stewed pork.

Garlic: Garlic builds the first layer of flavour and gives the dish its aromatic foundation.

Onion: Onion adds natural sweetness and depth once it softens during cooking.

Scotch Bonnet Pepper: Used sparingly, this adds gentle heat and classic Caribbean flavour. It can be adjusted or replaced to suit your tolerance.

Leftover Stewed Pork: This brings richness and seasoning to the dish, making it a great way to repurpose Sunday’s leftovers.

Olive Oil: Used for sautéing and helping the garlic release its flavour.

Salt and Black Pepper: These balance and enhance all the ingredients as they cook together.

Water: Water helps everything come together into a tender, saucy dish.

Optional ingredients include coconut milk for richness, pimento peppers for aroma, and Caribbean green seasoning for added herbal notes.

Cooking Notes from the Kitchen

• You can leave the skin on the eggplant if you like, as it adds a slightly sweet, smoky flavour once cooked.
• Cutting the potatoes into different sizes allows some pieces to hold their shape while others break down and thicken the sauce.
• If scotch bonnet peppers are hard to find, any mild or medium chili pepper will work.
• This dish is forgiving, so feel free to adjust the seasoning toward the end to suit your taste.
• Adding a splash of coconut milk will give the dish a richer, creamier finish.

Shopping Made Easy

• Most grocery stores carry eggplant and potatoes year-round in the produce section.
• Caribbean green seasoning and scotch bonnet peppers are often found in Caribbean or international markets.
• If you don’t have leftover stewed pork, you can prepare a small batch in advance or substitute stewed chicken or beef.
• Look for firm, glossy eggplants without soft spots for best results.

Helpful Tips Before You Start

You can replace the scotch bonnet pepper with any pepper you enjoy or can easily find. If you cut the potato pieces into different sizes, some will break down while others will hold their shape, giving the dish a nice texture. You can also leave the skin on the eggplant if you like, as it adds a slightly sweet, smoky flavour once cooked.

Baigan (Eggplant) And Aloo (Potato) With Stewed Pork

A comforting Caribbean classic made with tender eggplant and potatoes simmered together, then finished with leftover stewed pork for a deeply flavorful one-pot meal. This is traditional Monday cooking at its best and perfect with hot sada roti.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Pork Recipes
Servings 6 people

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 5 cloves garlic smashed
  • 3 lbs eggplant peeled and cubed
  • 3/4 tablespoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 2 lbs potatoes peeled and sliced
  • 1 large onion sliced
  • 1/2 scotch bonnet pepper optional
  • 2 cups water
  • 2 to 3 cups leftover stewed pork brown-stew pork
  • Optional ingredients:
  • Coconut milk up to 1/2 cup
  • 2 Pimento peppers chopped
  • tablespoon Caribbean green seasoning

Instructions
 

  • Wash, peel, and dice the eggplant and potatoes. Prepare the onion, garlic, and scotch bonnet pepper.
  • Heat the olive oil in a wide pot over medium heat. Add the garlic and cook on low heat for about 2 minutes until fragrant, taking care not to brown it.
  • Add the eggplant to the pot, increase the heat to medium, and stir well. Season with the salt and black pepper.
  • After about 1 minute, add the potatoes, sliced onion, and scotch bonnet pepper in an amount you can tolerate. Stir to combine. Habanero pepper is an excellent substitute for the scotch bonnet.
  • Cover the pot and bring to a boil. Add the water, reduce the heat to a simmer, and cook with the lid slightly ajar. Stir every 4-5 minutes and add more water if required.
  • After about 20 minutes, add the leftover stewed pork and stir well so it’s evenly distributed.
  • Cook uncovered for 4 to 6 minutes, or until most of the liquid has cooked off and the dish has a thick, rich consistency. Taste and adjust the salt to your liking.
  • Taste and adjust the salt if needed. Serve with hot roti (I prefer Sada roti).

Video

Notes

Frequently Asked Questions

Can I make baigan and aloo without meat?
Yes, this dish works very well as a vegetarian option. Leave out the stewed pork and consider adding coconut milk or extra seasoning for depth.
What can I substitute for Scotch onnet pepper?
You can use any chili pepper you prefer, or omit it entirely if you prefer a mild dish.
Can I use frozen eggplant?
Fresh eggplant is best for texture, but frozen eggplant can be used in a pinch, keeping in mind it will break down faster.
What should I serve with baigan and aloo?
This dish is traditionally served with sada roti, but it also pairs well with rice or dhal.
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Caribbean Classics Comfort Food Easy Caribbean Recipes Featured Pork Recipes Weeknight Dinners

Curry Aloo with Leftover Stewed Pork

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If you grew up in a Caribbean household, you already know the magic that happens in the kitchen the day after a big cook. Leftovers weren’t just reheated — they were transformed. Mommy had a way of taking bits of stewed chicken, beef, or pork and turning them into dishes that tasted even better the next day.

This Curry Aloo with Leftover Stewed Pork is one of those dishes that instantly brings back memories. In this case, the leftover meat is stewed pork — or as many of us call it, brown-stew pork. It’s always fascinating how adding a single ingredient can completely shift a dish you thought you knew inside out.

Curry aloo (potato) on its own is already spectacular — soft, creamy potatoes cooked down in toasted curry powder and masala. But add stewed pork to the mix, and the curry becomes deeper, richer, and full of subtle notes from the pork: hints of ginger, caramelization from the browning process, and the unmistakable warmth of Caribbean green seasoning.

No wonder this has remained one of my favourite things to eat for as long as I can remember. And if you grew up with zabouca (avocado) season being something to celebrate, you’ll understand exactly why a thick slice of zabouca on the side — especially with hot paratha roti — makes this dish feel like pure comfort.

What Makes This Curry Aloo Different?

At first glance, it looks like a standard curry potato dish. But the leftover stewed pork does two important things:

1. It Enhances the Curry Base

The pork brings depth from the browning process and its own seasoning — ginger, garlic, herbs, and spices — melting into the curry and giving it a fuller, rounder flavor.

2. It Turns a Side Dish into a Full Meal

Curry aloo is often a side, but once you add the stewed pork, you have a hearty, filling main dish that pairs beautifully with a variety of Caribbean staples.

Ingredient Spotlight

Anchar Masala: This Indo-Caribbean blend adds a roasted, earthy note. If you can’t find it, roasted ground cumin will give you a similar vibe.

Scotch Bonnet Pepper: Optional, but traditional. Adds fruity heat and aroma.

Leftover Stewed Pork: Any style of Caribbean stewed pork works — the more seasoned, the better.

Culantro (Chadon Beni): Traditionally used for finishing this dish. If you can’t find it, cilantro works as a gentler substitute.

Curry Aloo with Leftover Stewed Pork

This flavourful Caribbean curry aloo with leftover stewed pork combines soft, tender potatoes with the rich, seasoned depth of brown-stew pork. Toasted curry powder and anchar masala build a bold, aromatic curry base, while the stewed pork adds savoury complexity. Easy to prepare and loaded with authentic island flavor, this dish is perfect with sada roti, paratha roti, or steamed coconut rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Caribbean Classics, Comfort Food, Easy Caribbean Recipes, Pork Recipes, Weeknight Dinners

Ingredients
  

  • 1 ¾ tablespoons vegetable oil
  • 1 medium onion, sliced
  • 8 cloves garlic, smashed
  • 1 Scotch bonnet pepper optional
  • ½ teaspoon black pepper
  • 1 3/4 tablespoons curry powder
  • 1 tsp anchar masala or roasted ground cumin if unavailable
  • 2 ½ lbs potatoes, peeled, washed, and sliced
  • 1 tsp salt
  • 4 cups water
  • Leftover stewed pork
  • 3 Tbsp chopped cilantro or chadon beni/culantro, traditionally

Instructions
 

  • Heat the vegetable oil in a deep, wide pan over medium heat. Add the onion, garlic, and Scotch bonnet pepper. Reduce heat to low and cook for 3 minutes, allowing everything to soften and infuse the oil.
  • Add the black pepper, curry powder, and anchar masala. Cook on low for another 3 minutes, stirring to prevent burning. If the mixture gets too dry, add a small splash of oil. This step is essential — it develops the curry’s signature flavor.
  • Add the sliced potatoes. Mix thoroughly to coat each piece in the curry base. Turn up the heat to help everything come together. (Cutting the potatoes into different sizes helps some pieces dissolve and naturally thicken the sauce. Explained in the video below)
  • Add the salt and pour in the water. Bring to a boil, then reduce to a simmer for 20 minutes, or until the potatoes are tender and the sauce begins to thicken.
  • Stir in the stewed pork and cook for 3 minutes — just enough to warm through and blend with the curry.
  • Turn off the heat. Top with chopped cilantro or traditional chadon beni. Taste and adjust salt as needed.
  • Serve hot with sada roti,  a slice of zabouca, and kuchela.

Notes

This dish is the perfect example of Caribbean home cooking at its best — nothing wasted, everything transformed, and flavor always at the center. Whether you make it to use up leftovers or because you’re craving that unique curry meets stew fusion, this Curry Aloo with Stewed Pork deserves a regular spot in your kitchen.
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Jamaican stewed peas (kidney beans) ina pot on the stove
Caribbean Classics Easy Caribbean Recipes Fall Recipes Featured Jamaican Pork Recipes Rice & One-Pot Soups & Stews Weeknight Dinners Winter Recipes

Classic Jamaican Stew Peas

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This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

Stewed peas thicken as they cool, making them even better the next day! Serve it as-is, or over rice for a meal that’s hearty, humble, and full of Caribbean soul.

Ingredient Guide

  • Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
  • Salted Pigtails: Provide richness, collagen, and deep savory flavor.
  • Lime or Lemon: Used to clean the pigtails before boiling.
  • Onion and Scallions: Build a flavor base for the broth.
  • Garlic: Infuses the stew with warmth.
  • Thyme and Bay Leaves: Add herbaceous depth and aroma.
  • Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
  • Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
  • Smoked Paprika: Optional, but adds a pleasant smoky undertone.
  • Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
  • Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

  • Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
  • Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
  • Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
  • Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

  • If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
  • Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
  • Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
  • Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
  • Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.

Jamaican stewed peas (kidney beans) ina pot on the stove

Classic Jamaican Stew Peas

A comforting Caribbean stew made with red kidney beans, salted pigtails, fresh herbs, and spinners in a rich coconut broth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Pork Recipes, Rice & One-Pot, Soups & Stews, Weeknight Dinners, Winter Recipes
Cuisine Jamaican

Ingredients
  

  • 2 cups Red Kidney Beans soaked
  • 2 lbs salted pigtails 1.5-inch pieces
  • 1 lime or lemon juice
  • 1 medium onion diced
  • 3 stalks scallions chopped
  • 8 cloves garlic
  • 8 sprigs thyme
  • 2 bay leaves
  • 1 Scotch Bonnet pepper
  • 1 teaspoon black pepper
  • 6-10 allspice berries pimento seeds
  • 3/4 teaspoon smoked pimento smoked paprika
  • 1 pack coconut milk powder 1.76 oz
  • 9-12 cups water
  • 1 cup flour dumplings
  • 1 teaspoon salt dumplings
  • 1/2 teaspoon brown sugar
  • 3/4 teaspoon salt adjust to taste

Instructions
 

  • Add 2 cups of red kidney beans to a pot.
    Red kidney beans in a pot
  • Add the pre-boil the salted pigtail pieces.
    Add in slted pig tails to pot
  • In a large pot, combine kidney beans, pigtails, onion, scallions, garlic, thyme, bay leaves, Scotch Bonnet pepper, black pepper, allspice berries, and smoked paprika. 
    Add seasoning to the pot
  • Add coconut milk powder and 9 cups of water. Bring to a boil.
  • Reduce heat to a simmer and cook for 2 to 2.5 hours, skimming foam and adding more water as needed (up to 3 additional cups).
    Reduced to a simmer in the pot
  • To make spinners, combine flour, salt, brown sugar, and water in a bowl. Knead into a soft dough. Roll into small, thin dumplings.
  • Add spinners to the pot during the final 25 minutes of cooking. Stir gently and cook until dumplings are soft and the stew has thickened.
  • Taste and adjust salt before serving. Enjoy as a hearty stew or over steamed rice.
    Jamaican stewed peas (kidney beans) ina pot on the stove

Notes

Please follow along with the video, as much more about the recipe is discussed there, including personalizations you may add to it, why I used coconut milk powder, and why it’s important to keep the recipe somewhat traditional.
Tip: If you forgot to soak the red beans overnight, you can bring water to the boil, turn off the stove, and empty the beans/peas into the pot and let them sit for 2 hours. Drain and use.
Yes, the ‘peas’ in this recipe are indeed Red Kidney Beans, which are washed and soaked overnight. They will almost double in size. In the video, I explained how to pre-boil the salted pigtail pieces for 35-40 minutes. I washed them with lemon juice and cool water before pre-boiling.
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Jerk marinade in a jar surrounded by ingredients
Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

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Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Jerk marinade in a jar surrounded by ingredients

Ingredient Guide

  • Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
  • Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
  • Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
  • Brown Sugar: Balances the heat with sweetness and aids in caramelization.
  • Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
  • Ground Cinnamon: Adds subtle sweetness and warmth.
  • Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
  • Ginger: Imparts a spicy, zesty kick.
  • Garlic: Adds pungency and depth.
  • Olive Oil: Helps blend the marinade and coats the meat.
  • Honey: Introduces a touch of sweetness and helps with browning.
  • Rice Vinegar: Adds mild acidity and balances flavors.
  • Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
  • Orange Juice: Adds a sweet citrus note that complements the spices.
  • Onions: Provide a savory base flavor.

Shopping Made Easy

  • Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
  • Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
  • Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
  • Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
  • Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
  • Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

  • Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
  • Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
  • Store the marinade in a sealed container in the refrigerator for up to one month.
  • Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.
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Prep Time 15 minutes
Total Time 15 minutes
Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 6 stalks scallions  roughly chopped
  • 14 sprigs thyme stems removed
  • 2 peppers scotch bonnet
  • 2 tablespoons brown sugar
  • 1 tablespoon Pimento (allspice) powder
  • 1 teaspoon ground cinnamon
  • 1 lime juiced
  • 1 lemon  juiced
  • 5 thick slices of ginger
  • 8 cloves garlic
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions roughly chopped

Instructions
 

  • Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
  • Place all ingredients into a food processor or blender.
    blended marinade ingredients
  • Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
    marinade completed
  • Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use
    Jerk marinade in a jar surrounded by ingredients
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