Soups & Stews Archives | Page 3 of 4

A beloved comfort dish in Caribbean homes, Caribbean Smoked Turkey Soup is steeped in tradition and flavor. Using smoked turkey legs, necks, or wings, this soup delivers a rich, smoky broth that’s thickened with hearty root vegetables like dasheen, eddoes, and sweet potato. Chris De La Rosa includes aromatic herbs, black-eye peas, and optional flour dumplings, making it filling and memorable. Whether it’s a weekend treat or a potluck favorite, this large batch soup is ideal for feeding a crowd or freezing for later. Thick, fragrant, and rooted in Caribbean culinary heritage, it’s a must-try for soup lovers.

Ingredient Guide

Smoked turkey leg (or neck/wing): Adds smoky depth; use any smoked turkey meat you can source.
Dasheen and eddoes: Caribbean root vegetables that thicken the broth and add texture.
Sweet potato and potato: Provide natural sweetness and body.
Black-eye peas (or split peas): Offer protein, texture, and protein-rich comfort.
Fresh corn: Adds a sweet crunch to the soup.
Carrot: Sweet balance and color.
Okra (optional): Helps slightly thicken and adds texture.
Onion, garlic, scallions, fresh thyme, fresh oregano: Build an aromatic Caribbean base.
Scotch bonnet pepper: Brings heat; remove after cooking for less intensity.
Flour dumplings (optional): Simple “spinners” to make the soup extra hearty.
Grace cock soup mix or bouillon/stock: Traditional seasoning; substitute with chicken broth if needed.

Shopping Made Easy

Smoked turkey parts are available at Caribbean or Latin grocery stores, or you can smoke them at home.
Look for dasheen and eddoes at Caribbean, Latin, or Asian markets.
Grace Cock Flavored Soup Mix is standard in Caribbean aisles; canned bouillon or stock is fine too.
Most larger grocery stores carry okra in both fresh and frozen forms.

Cooking Notes from the Kitchen

Rinse the smoked turkey or soak it briefly in cool water to reduce its saltiness before cooking.
Add dumplings only during the final 7 minutes of simmering to ensure they remain tender.
Simmer uncovered after adding dumplings if you prefer a thicker, more concentrated soup.
Allow the soup to sit for a few minutes after cooking. This helps flavors meld and improves texture.
Freeze leftovers in airtight containers; reheat gently with a splash of water or stock.

What are popular substitutes for dasheen and eddoes?

Yuca (cassava), taro, or even Yukon potatoes work well, just ensure they break down to thicken the soup.

How do I control the heat from scotch bonnet pepper?

Add it whole and remove before serving. Do not puncture or chop unless you prefer a spicier soup.

Can I make this soup vegetarian?

Yes. Omit smoked turkey, increase vegetables and beans, and boost flavor with smoked paprika or liquid smoke and vegetable stock.

Is this soup gluten-free?

The soup is naturally gluten-free if you omit the dumplings. For those using Grace soup mix, check its label or use gluten-free bouillon.

Caribbean Smoked Turkey Soup

A rich, smoky Caribbean soup full of root vegetables, beans, and optional dumplings, perfect for feeding a crowd.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Rice & One-Pot, Soups & Stews

Servings

Ingredients

Soup Base

1 smoked turkey leg or necks/wings
10 cups water

Beans & Vegetables

1 cup black-eye peas rinsed
1 sweet potato chopped

Aromatics & Seasonings

4 cloves garlic chopped
4 sprigs fresh thyme
1 tbsp fresh oregano
1 whole scotch bonnet pepper
1 tsp salt
1/4 tsp black pepper
1 pack Grace Flavored Soup mix or 1 tbsp chicken bouillon

Optional

4 okra sliced
1 ear sweet corn chopped

Dumplings

1 1/2 cups all-purpose flour
pinch of sugar
water enough to form dough

Instructions

Heat vegetable oil in a large soup pot over medium-low heat. Add onion, garlic, scallions, thyme, and oregano. Sauté for 3–5 minutes until fragrant and softened.
Stir in black eye peas and carrot. Add smoked turkey leg and pour in 10–14 cups water. Add scotch bonnet pepper, salt, and black pepper. Bring to a boil, then reduce to a simmer.
Simmer uncovered for 45–60 minutes, or until peas are tender. Meanwhile, peel and cube the dasheen, eddoes, potatoes, and sweet potato. Remove stems from okra. Cut corn into pieces and rinse well.
Once peas are tender, remove smoked turkey leg and set aside to cool. Add prepared vegetables, corn, tomato paste, and Grace cock soup mix to the pot. Add more water if needed to cover the vegetables. Bring to a boil.
Strip meat from the turkey leg and return both meat and bone to the pot. Simmer for 25–35 minutes, until vegetables are soft and soup has thickened. Avoid over-stirring to prevent the soup from becoming too starchy.
Taste and adjust salt if needed. If using dumplings, mix flour, sugar, and water to form dough. Pinch into small pieces and add in the final 7 minutes of cooking.
Remove and discard the scotch bonnet pepper before serving.

Notes

Optional ingredients – flour dumplings, yam, green banana, cassava, etc. If you don’t have the Grace cock soup, use a spicy noodle soup (Maggi) or chicken stock. You can add any greens you like (spinach, callaloo etc) or cabbage as well. And a nice addition would be some cubed pumpkin.

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Lamb Chops Braised In A Coconut Curry Sauce

Beef Recipes Caribbean Classics Fall Recipes Featured Jamaican Rice & One-Pot Soups & Stews Trinidadian Winter Recipes

Caribbean Coconut Curry Lamb Chops

January 7, 2026April 16, 2025Leave a Comment

This Caribbean Coconut Curry Lamb Chops brings a surprising Caribbean twist to succulent lamb, slathered in a warm and fragrant curry gravy enriched with creamy coconut milk. Growing up in the islands, lamb was a rare treat, goat often took center stage, but this dish proves lamb shines in this comforting curry.

It’s all made in one deep pot: lamb chops seared to perfection, sautéed with garlic, ginger, curry powder, thyme, and shado beni, then simmered in coconut milk and water until fork-tender. The result is a hearty, flavorful meal with a rich sauce that’s perfect served alongside rice, roti, ground provisions, or a side salad.

Ingredient Guide

Lamb Chops: Meaty, bone-in chops that lend deep flavor and remain tender when braised.
Vegetable Oil: For searing the chops and sautéing aromatics.
Salt and Black Pepper: Basic seasoning to enhance the lamb.
Garlic and Ginger: Build a warm, aromatic base.
Shallot (or Onion): Adds sweet depth.
Curry Powder: The heart of the sauce with Caribbean spice signature.
Shado Beni (Culantro) and Scotch Bonnet Pepper: Infuse traditional island heat and herb flavor.
Scallions, Thyme & Parsley: Add fresh herbal brightness.
Coconut Milk and Water: Create a rich, creamy curry sauce.
Grape Tomatoes (or regular tomatoes): Add acidity and sweetness to balance the richness.

Shopping Made Easy

Ask the butcher for 5 bone-in lamb chops (about 3 pounds).
Jamaican curry powder is ideal; avoid blends with flour if gluten-free.
Shado beni may be sold as culantro; use cilantro if unavailable.
Opt for full-fat canned coconut milk to achieve creamy sauce.

Cooking Notes from the Kitchen

Pat lamb chops dry before searing to ensure a golden crust.
Allow curry powder to toast briefly with aromatics for deeper flavor.
Simmer with lid slightly ajar, stirring every 10–15 minutes to develop a rich gravy.
Finish with parsley and ripe tomatoes off the heat for freshness.

How long should I braise the lamb?

Simmer covered for about 1½ hours, stirring periodically until the meat is fork-tender and the gravy has thickened.

What is shado beni and can I substitute it?

Shado beni, also known as culantro, is a herb with a bold, citrusy flavor similar to cilantro. If you can’t find it, fresh cilantro makes a good substitute.

Can I use boneless lamb for this recipe?

Yes, but bone-in lamb chops add extra flavor during braising. Boneless cuts will cook faster, so adjust your cooking time accordingly.

How spicy is this dish with scotch bonnet?

Scotch bonnet peppers are very hot. Using just 1/4 pepper adds warmth without overwhelming heat, but you can reduce or increase it based on your spice preference.

Can I make this recipe ahead of time?

Absolutely. The flavors develop even more after a day. Store in the fridge for up to 3 days and reheat gently on the stove.

What can I serve with coconut curry lamb chops?

These lamb chops pair well with steamed rice, roti, mashed provisions (like yam or green banana), or a crisp green salad.

Caribbean Coconut Curry Lamb Chops

One-pot Caribbean-style lamb chops simmered in a creamy coconut curry sauce, infused with island spices and fresh aromatics.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Beef Recipes, Caribbean Classics, Fall Recipes, Rice & One-Pot, Soups & Stews, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

5 lamb chops about 3 lbs
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 stalks scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 pepper scotch bonnet pepper finely diced – no seeds
1 shallot finely chopped or onion
2 tablespoon chopped parsley flat leaf

Instructions

Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.
Brown the chops on each side for a few minutes.
Remove the browned lamb chops and set aside.
Turn the heat down to low and add a tablespoon more oil if necessary.
Toss in the Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.
Now add the Curry Powder (1 1/2 tablespoon) and stir well.
Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Stir well.
Add Coconut Milk (1 1/2 cup) and Water (1 cup).
Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.
The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.

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taro and stewed saltfish and garnish on plate

Caribbean Classics Fall Recipes Featured Jamaican Seafood & Fish Soups & Stews Weeknight Dinners Winter Recipes

Stewed Saltfish with Taro (Dasheen)

January 7, 2026April 16, 2025Leave a Comment

Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.

Ingredient Guide

Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
Tomato: Adds acidity and sweetness to balance the saltiness.
Fresh Thyme and Scallions: Contribute bright herbal notes.
Vegetable Oil: Used to sauté vegetables and enhance flavor.
Salt and Black Pepper: Seasoning to complete the dish.

Shopping Made Easy

Look for taro (dasheen) in the produce section—choose firm, smooth roots.
Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
Scotch bonnet peppers vary in heat—use more or less depending on preference.
Fresh thyme adds authentic flavor, but dried can be used in a pinch.

Cooking Notes from the Kitchen

Boil or steam taro until fork-tender before combining with saltfish.
Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
Gently fold cooked taro into the stewed mixture to avoid mashing it completely.

How long do I soak or boil saltfish?

Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.

Can I use other ground provisions instead of taro?

Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.

What can I serve with taro and stewed saltfish?

It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

2 pounds taro dasheen
1/2 pound saltfish, cod; soaked and flaked
2 tablespoons vegetable oil
1 onion diced
1/2 cup bell pepper diced
2 celery stalks diced
3 cloves garlic minced
1 tomato diced
3 sprigs fresh thyme leaves only
2 scallions chopped
Salt to taste
Black pepper to taste

Optional

1 Scotch Bonnet pepper seeded and finely chopped

Instructions

Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add tomato, Scotch bonnet pepper, and thyme.
Cook 3 minutes more until fragrant.
Stir in flaked saltfish and cook for 5 minutes to meld flavors.
Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
Season with salt and pepper to taste, stir in scallions, and serve hot.

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Featured Jamaican Rice & One-Pot Soups & Stews

Jamaican Brown Stew Chicken

January 7, 2026April 16, 2025Leave a Comment

Brown Stew Chicken is a beloved dish across the Caribbean, with each island offering its unique twist. In Jamaica, this stew is known for its rich, dark gravy achieved by using browning sauce and a blend of spices. This recipe captures the essence of Jamaican Brown Stew Chicken, combining marinated chicken pieces with vibrant bell peppers and a flavorful sauce that’s both hearty and comforting.

Ingredient Guide

Chicken (Drumsticks and Thighs): Bone-in pieces provide flavor and tenderness; skin and excess fat are removed for a leaner dish.
Caribbean Browning Sauce: A dark, flavorful sauce made from caramelized sugar, adding depth and color to the stew.
Bell Peppers (Red, Yellow, Green): Sliced peppers add sweetness, color, and texture to the dish.
Scotch Bonnet Pepper: A fiery chili pepper that imparts heat and a fruity flavor; use whole for milder heat or sliced for more intensity.
Pimento Berries (Allspice): Whole berries contribute a warm, aromatic flavor characteristic of Jamaican cuisine.
Jerk Dry Rub: A spice blend that adds complexity and a hint of smokiness to the marinade.
Light Soy Sauce: Provides umami and saltiness, enhancing the overall flavor profile.
Tomato Ketchup: Adds sweetness and acidity, balancing the savory elements of the stew.
Smoked Paprika: Introduces a subtle smokiness and vibrant color to the dish.

Shopping Made Easy

Caribbean Browning Sauce: Available in the international aisle of most supermarkets or at Caribbean specialty stores.
Pimento Berries (Allspice): Found in the spice section; ensure they’re whole berries for authentic flavor.
Scotch Bonnet Peppers: Look for these in the produce section; if unavailable, habanero peppers are a suitable substitute.
Jerk Dry Rub: Pre-made blends are available, or you can create your own using traditional Jamaican spices.

Cooking Notes from the Kitchen

Marination: Allowing the chicken to marinate for several hours or overnight enhances the depth of flavor.
Browning the Chicken: Searing the marinated chicken pieces before stewing locks in juices and adds a rich color to the dish.
Managing Heat: For a milder stew, add the scotch bonnet pepper whole and remove it before serving; slicing it will increase the heat.
Serving Suggestions: Pair this stew with rice and peas, steamed white rice, or fried plantains for a complete meal.

What is Jamaican Browning Sauce, and can I make it at home?

Jamaican Browning Sauce is a dark, flavorful condiment made by caramelizing sugar and adding water. It’s used to add color and depth to stews and sauces. While store-bought versions are convenient, you can make it at home by carefully caramelizing brown sugar until dark and adding boiling water to achieve the desired consistency.

Can I use boneless chicken for Brown Stew Chicken?

Yes, boneless chicken can be used; however, bone-in pieces are traditional and add more flavor to the stew. If using boneless chicken, adjust cooking times to prevent overcooking.

How spicy is this dish, and how can I adjust the heat?

The heat level depends on the use of scotch bonnet peppers. For a milder dish, add the pepper whole and remove it before serving. For more heat, slice the pepper and include it in the stew. Always handle hot peppers with care.

What are some traditional sides to serve with Brown Stew Chicken?

Common accompaniments include rice and peas, steamed white rice, fried plantains, or boiled dumplings. These sides complement the rich flavors of the stew and make for a satisfying meal.

What’s the difference between Jamaican Brown Stew Chicken and other Caribbean stews?

Yes, Jamaican Brown Stew Chicken is distinct due to the use of browning sauce and a specific blend of spices, including pimento berries and scotch bonnet peppers. Other Caribbean stews may use different techniques, such as caramelizing sugar directly in the pot, and may include different vegetables and seasonings.

Jamaican Brown Stew Chicken

A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican

Servings

Ingredients

4 lbs chicken drumsticks and thighs, skin removed
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon jerk dry rub
1 tablespoon smoked paprika
8 pimento berries allspice
1 1/2 tablespoon Caribbean browning sauce
1 1/2 tablespoon light soy sauce
1 medium onion sliced
1/2 medium carrot julienned
1/4 red bell pepper sliced
1/4 yellow bell pepper sliced
1/4 green bell pepper sliced
1 scotch bonnet pepper whole or sliced
4 cloves garlic minced
3 slices fresh ginger
2 tablespoons tomato ketchup
4 tablespoons olive oil
2 cups water
2 tablespoons parsley chopped

Instructions

In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.
Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.
Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.
Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.
Garnish with chopped parsley and serve hot with your choice of sides.

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Featured Soups & Stews Trinidadian

Comforting Caribbean Beef Bone Soup with Root Vegetables

January 7, 2026April 11, 2025Leave a Comment

This comforting Caribbean beef bone soup is a staple in many island households, known for its rich flavors and nourishing ingredients. Combining roasted beef neck bones with a medley of root vegetables and traditional spices, this soup offers a taste of home and warmth in every bowl. Perfect for family gatherings or a cozy meal, it’s a dish that brings people together.

Ingredient Guide

Beef Neck Bones: Provide a rich, meaty flavor and gelatinous texture when slow-cooked.
Garlic: Roasted to enhance its sweetness and depth.
Onion & Celery: Form the aromatic base of the soup.
Black Pepper & Salt: Essential seasonings to enhance overall flavor.
Tomato Paste: Adds umami and a rich color to the broth.
Thyme & Ginger: Infuse the soup with traditional Caribbean flavors.
Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
Carrots, Potatoes, Pumpkin, Cabbage: Root vegetables that provide substance and absorb the soup’s flavors.
Parsley: Adds a fresh, herbal finish to the soup.

Shopping Made Easy

Beef Neck Bones: Available at most butcher shops; ask to have them cut into manageable pieces.
Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
Fresh Herbs: Thyme and parsley can be found in the fresh produce section of most supermarkets.

Cooking Notes from the Kitchen

Roasting: Roasting the beef bones and garlic enhances their flavors and adds depth to the soup.
Simmering: Allow the soup to simmer slowly to develop rich flavors and tenderize the meat.
Heat Level: Adjust the amount of Scotch bonnet pepper to control the spiciness.
Vegetable Texture: Avoid over-stirring to maintain the integrity of the vegetables.

Comforting Caribbean Beef Bone Soup with Root Vegetables

This hearty Caribbean beef bone soup combines roasted beef neck bones with a variety of root vegetables and traditional spices for a soul-warming dish that’s perfect for sharing.

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Soups & Stews

Cuisine Trinidadian

Servings

Ingredients

3 lbs beef neck bones
3 tablespoons olive oil
2 large heads of garlic halved
1 large onion diced
2 stalks celery chopped
1 teaspoon black pepper divided
1 1/2 tablespoons tomato paste
1 tablespoon salt
8 sprigs thyme
2 thick ginger sliced
1 Scotch Bonnet Pepper
10-14 cups hot water
3 medium carrots cut into large pieces
5 medium potatoes halved
1 1/2 lbs pumpkin cut into large pieces
1 small cabbage cut into large pieces
2 tablespoons parsley chopped

Instructions

Preheat your oven to 375°F (190°C).
Wash the beef neck bones to remove any debris. Pat dry and place in a roasting pan along with the halved garlic heads. Drizzle with olive oil to coat.
Cover the pan lightly with foil and roast in the preheated oven for 1 hour.
In a large soup pot, add the fat from the roasting pan and heat over medium-low flame. Add diced onion, chopped celery, half the black pepper, and the roasted garlic (skins removed). Cook for 3 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Add the roasted beef bones to the pot, stirring to coat. Add ginger slices, tied thyme sprigs, and the whole Scotch Bonnet Pepper (do not break).Add the roasted beef bones to the pot, stirring to coat. Add ginger slices, tied thyme sprigs, and the whole Scotch Bonnet Pepper (do not break).
Pour in 10–14 cups of hot water, ensuring all ingredients are submerged. Increase heat to medium-high and bring to a boil.
Once boiling, reduce to a gentle rolling boil. Add the carrots and cook for 1 hour and 40 minutes.
Remove ginger slices, thyme sprigs, and Scotch Bonnet Pepper (or leave for added heat). Add potatoes, pumpkin, and cabbage to the pot.
Bring the soup back to a boil and cook for an additional 30 minutes, or until the potatoes are tender. Avoid over-stirring to maintain vegetable integrity.
Remove any bones that have separated from the meat. Adjust salt to taste. Stir in remaining black pepper and chopped parsley.
Ladle the soup into bowls, ensuring each serving has a mix of meat and vegetables. Enjoy hot.

Notes

Be sure to get your butcher to cut the bones for you, as you will not be successful with your clever or large chef’s knife. Any beef bones will work, in my case the neck bones I used had a fair bit of meat on it. If you’re doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Featured Fusion Jamaican Soups & Stews Trinidadian

Caribbean Beef, Sweet Potato and Pumpkin Soup

January 7, 2026April 11, 2025Leave a Comment

Nothing beats the chill of winter quite like a hearty bowl of Caribbean soup. This Caribbean Beef, Sweet Potato and Pumpkin Soup brings deep, comforting flavors thanks to roasted beef bones, Caribbean sweet potatoes, and pumpkin, all simmered low and slow with fresh herbs and aromatics. The unique addition of roasting the beef, a twist from the traditional Caribbean method, adds depth and richness that sets this version apart. Inspired by the kind of soup that brings everyone to the kitchen table, this dish is perfect for a cozy dinner, meal prep, or even a weekend gathering.

The ingredients are widely accessible, though Caribbean sweet potato and pumpkin give this soup its distinct identity. If you can’t find Caribbean pumpkin (also called calabaza or West Indian pumpkin), butternut squash makes a great substitute. This recipe is flexible enough to adapt but rooted in that unmistakable island flavor. And if you’re new to Caribbean cooking, don’t worry, I’ve laid out everything clearly so you can recreate this classic dish with confidence.

Ingredient Guide

Beef Bones: Choose bone-in cuts like neck or shank for maximum flavor and body in the broth.
Sweet Potatoes: Caribbean sweet potatoes are firm and reddish-purple; substitute with orange-flesh varieties if needed.
Pumpkin: Caribbean pumpkin (calabaza) gives a sweet, earthy note. Butternut squash is a reliable substitute.
Butternut Squash: Adds a creamy texture and balances the sweet potato.
Carrots and Celery: These build a classic soup base with savory depth.
Scotch Bonnet Pepper: Used whole for its fruity aroma without overwhelming heat.
Fresh Thyme and Parsley: Essential for earthy, herbal notes. Use fresh for best results.
Onion, Garlic & Scallion: The aromatic foundation that infuses the broth with flavor.
Black Pepper, Allspice, and Salt: These Caribbean staples season the soup without overpowering.
Olive Oil: Used for roasting and sautéing; adds a mild richness.
Stock Cube and Water or Beef Stock: Enhances umami in the broth. Use unsalted if possible to control seasoning.
Optional Add-ins: Flour dumplings or ground provisions like yam or eddoe make it a meal.

Shopping Made Easy

Look for bone-in beef cuts at your local butcher or grocery store’s freezer section.
Caribbean sweet potatoes and pumpkin can often be found in international or Latin American markets.
If scotch bonnet peppers are unavailable, substitute with habanero—but always use whole unless you want serious heat.
Fresh thyme and parsley are worth seeking out—dried won’t offer the same flavor here.
A quality low-sodium beef broth lets you control salt better and won’t overpower the dish.

Cooking Notes from the Kitchen

Always roast the beef bones with carrots and celery to develop a deeper broth.
If you like texture, add your vegetables in the last 30–35 minutes so they don’t fully break down.
Use gloves when handling scotch bonnet peppers, and don’t puncture the skin unless you want heat.
This soup freezes well for up to 3 months; ideal for make-ahead meals.

What’s the best substitute for Caribbean pumpkin?

Butternut squash is a great alternative for Caribbean pumpkin (calabaza) if unavailable. It’s similarly sweet and cooks down into a creamy texture.

Can I make this soup without roasting the beef?

Yes, you can start everything on the stovetop, but roasting adds an extra layer of flavor that really enhances the soup.

What can I use instead of scotch bonnet peppers?

Use a whole habanero pepper or omit entirely if you prefer no heat. The scotch bonnet’s fruity notes are unique but not essential for flavor.

Can I make this soup gluten-free?

Yes, just skip any flour dumplings and double-check your stock cube and other ingredients for hidden gluten.

Caribbean Beef, Sweet Potato and Pumpkin Soup

This rich, Caribbean-style soup blends tender beef with the natural sweetness of sweet potatoes and pumpkin, creating a comforting, slow-simmered broth perfect for winter meals or anytime you crave a taste of home.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Soups & Stews

Cuisine Fusion, Jamaican, Trinidadian

Servings

Ingredients

2-3 pounds beef bones
1/2 teaspoon salt
1/4 teaspoon black pepper
2 carrots
1 large onion
2 stalks celery
2 large sweet potatoes
1 medium butternut squash
2-3 cups pumpkin diced
Water or beef stock enough to cover
3 cloves garlic
3 tablespoons olive oil divided
4 sprigs thyme
1 scotch bonnet pepper
2 tablespoons parsley chopped
1 stock cube
2 scallions
3-4 allspice berries
flour dumplings, potato, and other root vegetables optional

Instructions

Preheat oven to 400°F (204 °C).
Pat the beef bones dry and place in a baking dish with chopped carrots and celery. Toss with 2 tablespoons olive oil. Roast for 45 minutes.
Meanwhile, peel and cube sweet potatoes, pumpkin, and butternut squash. Keep covered in water to prevent discoloration.
In a large soup pot, heat 1 tablespoon olive oil over medium-low heat. Add onion, garlic, scallions, thyme, and black pepper. Cook for 3–4 minutes until fragrant.
Increase heat to medium-high. Add roasted beef and vegetables to the pot, including all pan drippings. Stir well to coat.
Add pumpkin, sweet potatoes, squash, stock cube, allspice, parsley, and enough water or beef stock to cover. Add whole scotch bonnet pepper.
Bring to a boil, then reduce to a simmer. Cover loosely and cook for 1 hour 45 minutes, or until beef is tender and vegetables break down. Skim any foam.
Taste and adjust salt. Remove scotch bonnet before serving. Add flour dumplings or other provisions in the last 10 minutes, if using. Serve hot.

Tried this recipe?Let us know how it was!

Featured Jamaican Soups & Stews Trinidadian

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

January 7, 2026April 7, 2025Leave a Comment

This rich and comforting oxtail soup is a staple in Caribbean kitchens, especially during the cooler months. Packed with tender oxtail, a medley of root vegetables, and seasoned with traditional island spices, this soup is more akin to a stew in its heartiness. The slow-cooked flavors develop over several hours, making it a perfect dish for family gatherings or meal prepping.

Ingredient Guide

Oxtail: The star of the dish, providing a rich, beefy flavor and gelatinous texture when slow-cooked.
Lemon Juice: Used to clean the oxtail, a common practice in Caribbean cooking to remove any residual odors.
Sea Salt & Black Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
Olive Oil: Used for roasting and sautéing, adding depth to the dish.
Carrots & Pumpkin: Roasted to bring out their natural sweetness, they add body and flavor to the soup.
Onion, Garlic, Thyme, Scallions: Aromatic base that infuses the soup with traditional Caribbean flavors.
Yellow Split Peas: Thicken the soup and add a subtle earthy flavor.
Caribbean Green Seasoning: A blend of herbs and spices that adds a distinctive island taste.
Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
Coconut Cream or Milk: Adds a creamy texture and subtle sweetness.
Potatoes, Sweet Potatoes, Eddoes: Root vegetables that provide substance and absorb the soup’s flavors.
Okra: Adds a unique texture and helps thicken the soup.
Tomato Paste: Adds umami and a rich color to the broth.
Baby Spinach: Stirred in at the end for added nutrition and color.
Flour, Salt, Brown Sugar, Water: Combined to make “spinners,” traditional Caribbean dumplings.

Shopping Made Easy

Oxtail: Available at most butcher shops; ask to have it cut into 1-inch pieces.
Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
Eddoes: Found in Caribbean or international markets; taro can be used if unavailable.
Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
Caribbean Green Seasoning: Can be homemade or purchased at Caribbean markets.

Cooking Notes from the Kitchen

Roasting the oxtail, carrots, and pumpkin enhances their flavors and adds depth to the soup.
Allow the soup to simmer slowly to develop rich flavors and tenderize the oxtail.
“Spinners” are small, elongated dumplings that add a delightful texture; ensure the dough is soft but not sticky.
Adjust the amount of Scotch bonnet pepper to control the spiciness.

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 4

Total Time 4 30

Course Soups & Stews

Cuisine Jamaican, Trinidadian

Ingredients

3 lbs oxtail
1/2 tablespoon sea salt
1 teaspoon black pepper
2 tablespoons olive oil
2 large carrots
2 1/2 lbs pumpkin
1 tablespoon olive oil
1 medium onion diced
1 tablespoon olive oil
8 cloves garlic smashed
6-8 sprigs thyme
3 scallions, chopped
1/2 teaspoon black pepper
1/2 cup hot water
1 cup yellow split peas washed
8-10 cups hot water
3/4 tablespoon salt
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet Pepper
2 tablespoons coconut cream or 1 cup coconut milk
3 large potatoes
2 large sweet potatoes
6-8 medium eddoes
10-15 okra
1 tablespoon tomato paste
5-8 cups water
1/3 lb baby spinach
1 1/2 cups All-purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup water adjust as needed

Instructions

Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot.
Cook for an additional 10–15 minutes until dumplings are cooked through.
Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.

Notes

May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

Tried this recipe?Let us know how it was!

Meat & Poultry Soups & Stews

The Best Oxtail Soup Recipe You’ll Ever Taste!

May 29, 2025January 15, 2024Leave a Comment

As we dig deeper into #SoupSeason it occurred to me that I’ve never shared this version of Oxtail Soup with you. For most people outside the Caribbean, the texture and consistency (loaded with root vegetables) of this soup will be more comparable to a stew. However such is the case for most soups from the Caribbean. And yes, it’s one of those dishes you must reserve about four hours of your time to put together.

You’ll Need…

3 lbs oxtail
1 lemon (juice)
1/2 tablespoon sea salt
1 teaspoon black pepper
2 tablespoon olive oil
2 large carrots
2 1/2 lbs pumpkin
1 tablespoon olive oil
1 medium onion (diced)
1 tablespoon olive oil
8 cloves garlic (smashed)
6-8 sprigs thyme
3 scallions (chopped)
1/2 teaspoon black pepper
1/2 cup hot water
1 cup yellow split peas (washed)
8-10 cups hot water
3/4 tablespoon salt
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet Pepper
2 tablespoon coconut cream (or 1 cup coconut milk)
3 large potato
2 large sweet potato
6-8 medium eddoes
10-15 okra
1 tablespoon tomato paste
5-8 cups water
1/3 lb baby spinach
1 1/2 cup all purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup water (adjust)

Notes! May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

Wash the cut oxtail pieces (get your butcher to cut it) with the juice of a lemon (lime or 1/2 cup vinegar will work also) and water, then pat dry with paper towels. Place them onto a baking tray and top with 1/2 tablespoon sea salt (use your fav salt, I just happen to only use sea salt in my home), 1 teaspoon black pepper and two tablespoon olive oil. Mix well to coat, then into the oven for one hour at 350 F.

Since I had the oven on, on another baking tray I placed my carrots and pumpkin (large pieces) and drizzled them with a tablespoon olive oil and roasted them as well. I scraped the carrot and peeled the pumpkin. If you cannot source calabaza pumpkin, just about any squash will work.

Once your oxtails are roasted, it’s time to add one tablespoon of olive oil into a large soup pot (I ended up having to switch over to a larger pot), then add the onion, garlic, thyme, scallions and 1/2 teaspoon black pepper on a medium flame. Stir well, turn the heat to medium/low and cook for 3 minutes.

It’s time to add the roasted oxtail pieces to the pot . As explained in the video, I used 1/2 cup of hot water to loosen the bits on the bottom of the roasting tray, which also went into the soup pot.

Raise the heat to medium high and cook for 2 minutes, before adding the tomato paste, 10 cups of water and Yellow Split Peas (washed). As it comes to a boil, toss in the Scotch Bonnet pepper (in the video I explain why you should or avoid breaking the pepper) and the Caribbean Green Seasoning. Reduce the heat to between a rolling boil and simmer and add 3/4 tablespoon salt. The oxtail will take a long time to get tender… this is just the start.

After 1 hour it’s time to add the roasted carrots and pumpkin (chop into smaller pieces as they cool from being in the oven).

Continue on that rolling boil/simmer for another 30-40 minutes. The pumpkin is meant to fall apart and along with the yellow split peas, thicken the soup.

I used eddoes, potato and sweet potato for the body of this oxtail soup, but you can also add dasheen (taro), green cooking banana, green plantain, cassava, yam.. just about anything you want basically. What I would recommend is that you cut the pieces large (as I did) so they don’t totally fall apart during the long cooking process.

This is when you’ll add okra if you’re a fan of it, as well as the coconut cream.

At this point I was forced to switch over to a larger pot as the soup needed a further 8 cups of water, since it was getting too thick for my liking.

One hour after adding the root vegetables, add the baby spinach and flour dumplings to the pot. The flour dumplings were shaped as what we refer to as being spinners.. from a dough made from 1 1/2 cups flour, 1/4 teaspoon salt,1 teaspoon brown sugar and about 1/2 cup of water. Add more water if needed to form a soft dough. Let the dough rest for 10 minutes before pinching off tablespoon size pieces and shape by rolling between your hands to form a sort of small cigar.

Twenty minutes later and you’ll taste and adjust the salt, ensure the oxtail is tender and make sure you have a good amount of broth. Add more water if needed and adjust the seasoning a bit to compensate. Remember to be very gentle in stirring near the end or you’ll disintegrate the eddoes, potato etc.

Serve HOT!

Gluten Free Soups & Stews

Coconut Roasted Tomato Soup.

May 28, 2025February 7, 20211 Comment

Unlike those thick vegetable and ground provision laden soups the region is known for, this Tomato Soup hits different on many levels. Smooth, rich and creamy with a hint of herbs and bursting with flavors of the summer. With the vine ripe tomatoes freshly harvested from my garden.

You’ll Need…

4-5 lbs tomatoes
2 tablespoon olive oil
1 tablespoon salt (divided) – adjust
1 teaspoon black pepper (divided)
8-10 sprigs thyme (divided)
1 large onion (diced)
1 1/2 tablespoon coconut oil
2 scallions (chopped)
2 stalks celery (diced)
1 pimento pepper (optional)
4-6 confit garlic
1/2 cup prepared salted cod (optional)
2 tablespoon tomato (concentrated) paste
1 liter chicken stock
2 cups coconut milk
1 cup water
1 tablespoon honey (optional)
1 tablespoon brown sugar (optional)
1-2 tablespoon parsley (chopped finely)

IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you choose to use.

Wash and dry the tomatoes, then (since I used different size tomatoes) cut the large ones into 1/4’s. Please remove the stem area where there’s a hard area (discard). Explained in the video below.

Place the tomatoes on a baking sheet (450F preheated oven).. then drizzle on the olive oil, 1/2 the salt, and 1/2 black pepper. Then fresh from my garden, some thyme (1/2 of it). Middle rack for 45 minutes. Allow to cool, then remove the skin off the tomato and discard.

Unfortunately I don’t have a pic of the roasted tomatoes when they came out of the oven, but you can follow along in the video below.

Time for soup making! Add the coconut oil to a soup pot on a medium flame, followed by the onion, scallions, celery and remaining black pepper. Heat on low now please.

Add the pimento peppers (optional) and the remaining thyme. Here is where I’ll add my confit garlic and prepared salted cod. Add raw garlic if you don’t have confit garlic.

As it gentle cooks, add the remaining salt and the tomato paste. Stir well to allow the tomato paste to hit the bottom of the pan as this will give us a lovely sweetness to the tomato. Keep in mind that the salted Cod and chicken stock will have a salty element, so adjust your final salt at the end or you may run into problems.

Add the chicken stock to the pot and bring to a boil. Now it’s time to add the roasted tomato (remove the thyme stalks) to the pot (try to remove as much of the skin as possible). And do include any juices on the baking tray.

Turn the heat up to bring to a boil and add the coconut milk and water. Stir well. Then reduce the heat to med/low after it comes to a boil and allow the soup to cook for 25 minutes.

Feel free to add a bit more black pepper (fresh ground) and taste/adjust the salt. If you find there’s a bit of tartness you can add a bit of brown sugar and parmesan cheese would also make a great addition. I added honey and sugar.

Here’s where you’ll use your stick blender and pulse until you get the texture and consistency you like. DO NOT go continuous or it will go frothy.

You should have a nice silky texture combined with herbal notes, the sweetness of the coconut and the fresh burst of summer… in the roasted tomatoes. ENJOY!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Soups & Stews Vegetarian

Quick And Tasty Stewed Pigeon Peas.

June 2, 2025June 19, 20194 Comments

In the Caribbean our dishes are famous for being cooked low and slow.. some may even argue that we over-cook some of our dishes. However, you really can’t argue once you taste our culinary delights. Such is the case for stewed pigeon peas. Typically if you were using freshly picked pigeon peas, you’d have this cook for 1.5 to 2 hours. The reality is, there are times we just don’t have time and we just want to enjoy something delicious and fulfilling. This pigeon peas recipe is the answer.

You’ll Need…

1 can pigeon peas (green or dry)
1 can tomato accents (stewed tomatoes – celery and onion)
1 medium onion (diced)
2 cloves garlic (smashed)
2 sprigs thyme
1 tablespoon olive oil
1/4 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
1/4 cup water
1 heaping tablespoon brown sugar
1/2 teaspoon Caribbean browning
1 veg stock cube
1 tablespoon parsley (chopped)

Heat the olive oil in a saucepan on a medium heat, then add the onion, garlic, thyme and black pepper. Reduce the heat to low and cook for 3-4 minutes.

Turn the heat back up to medium, then add pigeon peas… be sure to rinse it after opening the can, as you want to get rid of some of that brine / sodium it’s packed in. As mentioned above, you’re free to use the “green” or the “dry” pigeon peas. This recipe also works with canned red beans and lentils.

Basically all you’re doing after this, is adding all the other ingredients mentioned above. When you add the stewed tomatoes, be sure to add the liquid as well.

Stir well and bring to a boil. Then reduce the heat to a gentle bubble and cook for 15-20 minutes with the lid slightly ajar.

If you had some diced pumpkin or sweet potato, feel free to add those as well. The stock cube I used was enough to season this dish for me, but taste near the end and adjust the salt to your liking. If you add the pumpkin, sweet potato or even some diced carrots, you will need to add some salt.

You and your family will be amazed at how flavorful this version of stewed pigeon peas.. you may never go back to the long low and slow way of cooking this dish (smile).

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood Soups & Stews

Amazing Shrimp Broff (shrimp soup) Recipe.

June 2, 2025June 5, 20193 Comments

Here’s another classic recipe with a slightly different take. Traditional ‘Broff” is usually made with fish, but more-so fish heads (ocean fish). Unlike our thick and heavy Caribbean Soups, this broff (broth) is supposed to be lighter in consistency and textures, and meant to be a cure for hangovers. My uncle was exceptional at making fish broff, especially on a Monday after a weekend of too many adult beverages.I do credit him for my broff making skills and for always allowing me to be part of the prep and cooking.

You’ll Need…

1 1/2 lbs shrimp with heads on
6 cups water
1 large onion
1 teaspoon teaspoon salt (divided/adjust)
1 tablespoon veg oil
1 tablespoon butter
4 stalks celery (diced/divided)
3-4 scallions (chopped/divided)
1 carrot (diced)
10 sprigs thyme (divided)
3 tablespoon Parsley (chopped/divided)
2 cups diced pumpkin
2 cups diced sweet potato
1 teaspoon black pepper (divided x 3)
1 /2 teaspoon Caribbean Green Seasoning
1/4 teaspoon salt (seasoning the shrimp)
4 large cloves garlic
noodles
2-3 green cooking bananas

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the noodles you decide to use. Where I say “Divided” in the ingredient list, divide it evenly in each occasion I mention for the said ingredient.

I used shrimp with the heads and shell on as I wanted those things to make a sort of broth or stock from. So with that in mind, I cleaned and deveined the shrimp and set aside. The shells and head etc, I rinsed under cold water and allowed to drain.

Then in a deep saucepan add the butter on a medium flame, followed by celery, onion, thyme, black pepper, scallions and parsley. Stir well, then reduce to low and cook for 4 minutes. Now raise the heat to medium and add the shrimp shells and head, and stir well. Cook for 2-3 minutes.

Now go in with the water, stir well and bring to a boil. Reduce to a simmer and cook for 25 minutes.Skim off any frothy impurities at the top and discard.

As this stock simmers, prep the carrot, pumpkin and sweet potato (try to keep them cubed the same size). Cut the green cooking banana, into 1/4 inch rounds. Keep in water so they don’t go discolored.

Heat the vegetable oil in a wide/deep pan on a low heat. Then go in (as we did with the stock) onion, celery, thyme (just the leaves), parsley, pimento peppers (sliced), black pepper and scallion. Cook for 4 minutes, then go in with the pumpkin, carrot, sweet potato and green cooking banana. By now the stock should be ready (carefully) strain it. Add this stock to the pot and bring everything to a boil.

Add the rest of the salt and float the scotch bonnet pepper – Do NOT break or it will release a ton of heat. As it comes to a boil, skim off any froth and discard. Reduce to a rolling boil and cook for 20-25 minutes or until everything is tender.

10 minutes before the boiling part is done, I’d recommend seasoning the shrimp. Very basic.. Caribbean Green Seasoning, black pepper and the salt mentioned for marinating the shrimp. Mix well and let it sit as I said.. 10 minutes.

Depending on the type of noodle you get or choose to use (I found a pumpkin noodle at my Asian market), you’ll want to factor in the cooking time near the end. With mine I needed 3 minutes or so, so it went in near the end.

With everything tender, it’s now time to add the seasoned shrimp and give it a good stir. Since we don’t want to over-cook the shrimp, all I did was turn off the stove, cover the pot tightly and allowed the residual heat to fully cook the shrimp (about 8-10 minutes).

Remember to taste for salt and adjust accordingly.

The extra step of making the stock is very much worth it. And be sure to add a bit more water if you find that it’s overly thick. This is meant to have a lot of broth..thus the name. Now.. is it a cure for hangovers? I don’t know and I don’t think I’ve ever been drunk to test that myth, but I’m positive it’s very tasty and not heavy. Be sure to add some regular potatoes if you wish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Stewed oxtails on a red soup pot on stove

Meat & Poultry Soups & Stews

Slow-Braised Coconut Oxtail Stew with Navy Beans

June 2, 2025October 14, 20183 Comments

As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.

Ingredient Guide

Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.

Shopping Made Easy

Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
Navy Beans: Commonly found in the dry beans aisle of most grocery stores.

Cooking Notes from the Kitchen

Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.

What can I use instead of oxtail?

If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I use canned beans instead of dried navy beans?

Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.

Is it necessary to use Angostura bitters?

Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What are popular substitutes for dasheen and eddoes?

How do I control the heat from scotch bonnet pepper?

Can I make this soup vegetarian?

Is this soup gluten-free?

Caribbean Smoked Turkey Soup

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Optional

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Can I use boneless lamb for this recipe?

How spicy is this dish with scotch bonnet?

Can I make this recipe ahead of time?

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Caribbean Coconut Curry Lamb Chops

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Instructions

Ingredient Guide

Shopping Made Easy

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Stewed Saltfish with Taro (Dasheen)

Ingredients 1x2x3x

Optional

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Shopping Made Easy

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Jamaican Brown Stew Chicken

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Shopping Made Easy

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Comforting Caribbean Beef Bone Soup with Root Vegetables

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Caribbean Beef, Sweet Potato and Pumpkin Soup

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Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

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How spicy is this dish?

Can I use canned beans instead of dried navy beans?

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Ingredients

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