Soups & Stews Archives - Page 3 of 4

In the Caribbean, we’re known for taking our time in the kitchen. Many of our dishes are simmered low and slow to build that deep flavor we love. But let’s be real, sometimes we just don’t have the time. That’s why I came up with this Easy Stewed Pigeon Peas recipe. It’s packed with the same bold flavor, but comes together in under 30 minutes using pantry staples.

Instead of soaking and boiling dried pigeon peas for hours, I reach for canned peas—green or dry will do. I pair them with stewed tomatoes (the kind with celery and onion already in there), and round things out with fresh thyme, Caribbean green seasoning, a touch of brown sugar, and a bit of browning for color. It’s all about layering those flavors to create something rich, hearty, and 100% satisfying.

You can serve this with rice, roti, or on its own as a side dish. And if you’ve got some pumpkin, sweet potato, or carrots on hand, toss them in to bulk it up. This is comfort food with Caribbean soul, made weeknight-friendly.

Ingredient Guide

Pigeon Peas: Canned pigeon peas offer authentic taste and are ready in minutes.
Stewed Tomatoes with Celery and Onion: Provide depth and texture without extra prep.
Onion and Garlic: Build a savory aroma that forms the stew’s flavor base.
Thyme and Parsley: Fresh herbs enhance the stew with earthy, aromatic notes.
Olive Oil: Used to sauté and meld flavors together.
Black Pepper: Adds subtle, warm seasoning.
Caribbean Green Seasoning: Infuses traditional island spice layers.
Brown Sugar: Balances acidity with a touch of sweetness.
Vegetable Stock Cube: Boosts umami for rich, savory depth.
Water: Adjusts consistency for stewing comfort.
Caribbean Browning: Provides depth of color and mellow caramel tones.

Shopping Made Easy

Canned pigeon peas are ideal for quick preparation and real Caribbean flavor.
Stewed tomatoes with added vegetables create a flavorful base with no extra chopping.
Olive oil, herbs, and seasonings are pantry staples you likely already have.
Use Caribbean browning and green seasoning for traditional aroma and color, which are available in West Indian aisles.

Cooking Notes from the Kitchen

Rinse the canned peas to reduce sodium and preserve firm texture.
Sauté onion, garlic, and thyme over medium heat to gently awaken the flavors.
Bring the stew to a rolling boil before simmering to evenly cook ingredients.
Leave the lid slightly ajar while simmering to thicken the sauce without losing liquid.
Taste and adjust seasoning at the end since stock cubes and tomatoes may add salt.

Can I use dried pigeon peas instead?

Yes—soak and cook dried peas until tender first, but note it will significantly increase cooking time.

What substitutes work for green seasoning?

Blend scallion, garlic, parsley, and thyme as a fresh seasoning alternative.

Can I add vegetables to this stew?

Yes, root vegetables like pumpkin, sweet potato, or carrot are great additions—just adjust water and simmer time accordingly.

Is this stew vegetarian?

Yes, provided you use a plant-based or no stock cube.

What else can I serve with this dish?

Serve with rice, roti, or boiled ground provisions, such as cassava, green bananas, or sweet potatoes, for a complete Caribbean-style meal.

Easy Stewed Pigeon Peas

A delicious and fast-cooking version of Caribbean stewed pigeon peas with pantry staples and bold flavors.

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Prep Time 5

Cook Time 25

Total Time 30

Course Easy Caribbean Recipes, Soups & Stews, Vegetarian

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic smashed
2 sprigs thyme
1/4 teaspoon black pepper
1 can pigeon peas rinsed
1 can tomato accents with liquid
1 teaspoon Caribbean green seasoning
1/4 cup water
1 tablespoon brown sugar
1/2 teaspoon Caribbean browning
1 vegetable stock cube
1 tablespoon parsley chopped

Instructions

In a saucepan add Olive Oil (1 tablespoon) and set to low heat.
Add Onion (1), Garlic (2 clove), Freshly Ground Black Pepper (1/4 teaspoon), and Fresh Thyme (2 sprig). Cook for 2-3 minutes.
Add the Pigeon Peas (14 ounce) to the pan.
Add Stewed Tomatoes (14 ounce) and mix all the ingredients together. Simmer on high heat.
Add in the Fresh Parsley (1 tablespoon), Brown Sugar (1 tablespoon), West Indian Browning (1/2 teaspoon), Water (1/4 cup), Green Caribbean Seasoning (1 teaspoon) and break in a Vegetable Bouillon Cube (1).
Let it gently boil for 10-15 minutes.
Taste to adjust seasoning as needed. Serve and enjoy!

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Lentils And Split Peas Dhal in a white bowl with a pepper in the middle

Featured Soups & Stews Trinidadian Vegan Vegetarian

Lentils and Split Peas Dhal (Trini Lentil Dhal)

January 7, 2026April 16, 2025Leave a Comment

This Lentils and Split Peas Dhal (Trini Lentil Dhal) brings together two pantry staples for a warming, protein-rich stew that tastes like home. I still recall lining up in my grandmother’s kitchen with bowl in hand, waiting for my first serving—a memory that inspired this version. Here, yellow split peas meet lentils in an easy, flavorful dhal that simmers for depth but still comes together with minimal effort.

Seasoned with garlic, turmeric, and black pepper, then finished with aromatic garlic-infused oil, this dhal is warming and satisfying. It’s vegan, vegetarian-friendly, gluten-free (with the right stock), and perfect with rice, roti, or even on its own as a soup. For more convenience, portion and freeze the leftovers; you’ll thank me later.

Ingredient Guide

Yellow Split Peas: Break down into a creamy base while still providing texture.
Lentils: Boost the protein and add depth—no need to soak.
Garlic: Divided between the pot mix and finishing oil for layered flavor.
Turmeric: Adds color and anti-inflammatory benefits, with mild earthiness.
Onion: Only a small slice, enough to enhance the broth’s savory base.
Hot Pepper (Habanero or Scotch Bonnet): Optional—you control the heat.
Water: The primary cooking liquid—adjust for desired thickness.
Vegetable Oil (or olive oil): Adds richness in the tempering step.
Salt & Black Pepper: For seasoning—start light and adjust after cooking.

Shopping Made Easy

Yellow split peas and lentils are widely available in most grocery aisles.
Fresh garlic and turmeric will enhance flavor, but powdered turmeric works too.
Use vegetable stock instead of water if you prefer more depth—just check for gluten.
Include hot pepper for Caribbean spice or omit for mild flavor.

Cooking Notes from the Kitchen

Skim floating particles during simmering for a clean broth.
A wire whisk or swizzle stick helps break down peas without over-blending.
For a froth-free finish, avoid using high-speed immersion blenders.
Temper garlic in hot oil at the end to add aroma and caramelized flavor.
Freeze dhal in portions for a quick, comforting meal—thaw gently before reheating.

Do I have to soak the peas and lentils?

No. They cook thoroughly in the 80-minute simmer, or about 15 minutes in a pressure cooker.

How thick should my dhal be?

It should be thick and soup-like. Add water if it becomes overly thick, or simmer uncovered to reduce excess liquid.

How spicy is this dhal?

It’s mild by default—add extra hot pepper or seeds if you want more kick.

Can I make this dish gluten-free?

Yes. Just ensure any stock you use is certified gluten-free.

What can I serve with dhal?

Great with rice, roti, curry dishes, or even with salted fish or choka for a full Caribbean meal.

Lentils and Split Peas Dhal (Trini Lentil Dhal)

A comforting Caribbean dhal made with yellow split peas, lentils, garlic, turmeric, and a fragrant garlic oil finish, perfect with rice or roti.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Soups & Stews, Vegan, Vegetarian

Cuisine Trinidadian

Ingredients

1 cup yellow split peas
1 cup lentils
4 cloves garlic divided; 2 diced, 2 sliced
3/4 teaspoon salt
3/4 teaspoon turmeric
1/4 small onion sliced thin
1/4 teaspoon black pepper
1/2 hot pepper optional
8 cups water adjust as needed
3 tablespoon vegetable or olive oil

Instructions

Rinse split peas and lentils thoroughly; drain.
Bring 8 cups water to boil in large pot. Add lentils, split peas, onion, 2 diced garlic cloves, turmeric, salt, black pepper, and hot pepper (if using).
Reduce to a gentle simmer with lid slightly ajar. Cook about 80 minutes (or 15 minutes in pressure cooker), stirring occasionally and skimming any foam.
Once peas are soft but still holding shape, whisk gently to break down some into a thick stew.
In a small frying pan, heat oil. Add remaining 2 garlic slices and fry until edges darken.
Carefully pour hot garlic oil into dhal over the garlic. Stir and taste. Adjust salt as needed.
Serve hot with rice, roti, or as a bowl of soup.

Notes

It’s easier to add more salt if necessary than remove excess salt. So at the end, do taste to see if there’s enough to your liking. It took me a few tries of making this before I got the salt just right. I added too much at the start and had to work with salty dhal. So take my advice and start with a little and add accordingly.

BTW for some reason this goes a bit more salty when it cools down.

I started with 8 cups of water, but if you find that it becomes overly thick, feel free to add more.

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Coconut Curry Pumpkin Soup served in three small white bowls

Appetizers & Snacks Bahamian Featured Jamaican Soups & Stews Trinidadian Vegan Vegetarian

Caribbean Coconut Curry Pumpkin Soup

January 7, 2026April 16, 2025Leave a Comment

As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth. The combination of savory aromatics, gentle spice from Scotch Bonnet, creamy coconut milk, and sweet pumpkin makes a welcoming opener for festive meals. It’s vegetarian, gluten-free (with the right ingredients), and effortlessly impressive.

Ingredient Guide

Coconut Oil: Adds subtle coconut aroma and richness.
Onions, Garlic, Celery: Form the base of flavor with aromatic sweetness and texture.
Ginger: Freshly grated for bright, warming spice.
Curry Powder & Ground Coriander: Bring classic Caribbean curry flavor.
Scotch Bonnet Pepper (optional): Adds heat—remove seeds to reduce spiciness.
Diced Pumpkin: Delivers sweet body and natural thickness to the soup.
Vegetable Broth: Provides the savory liquid base—swap in chicken stock if preferred.
Coconut Milk: Adds creamy texture and tropical flavor.
Salt: Balances and enhances all flavors.
Chives (for garnish): Bring a fresh, mild onion finish.

Shopping Made Easy

Any medium or sugar pumpkin works—look for firm, unblemished flesh.
Coconut oil adds flavor but you can use plain vegetable oil.
Substitute celery garnish if you don’t have chives on hand.
Use full-fat coconut milk for creaminess; check label if gluten-free is needed.

Cooking Notes from the Kitchen

Sweat aromatics gently on low to build a balanced flavor foundation.
Toasting the curry and coriander briefly enhances the final taste.
Simmer until pumpkin is tender enough to blend smoothly.
Blend gently to avoid frothy texture.
Serve warm in small bowls or elegant shooter glasses.

What kind of pumpkin works best?

Use sugar or small baking pumpkins for sweet, creamy texture. Butternut squash is also a great substitute.

How spicy is it?

Mild by default with a hint of warmth from ginger and curry. Add Scotch Bonnet for a bold Caribbean kick.

Is this soup gluten-free?

Yes, as long as your vegetable broth and coconut milk are certified gluten-free.

Can I make it ahead?

Absolutely. Refrigerate for up to 3 days or freeze in batches. Reheat gently and stir before serving.

Can I serve this as a main dish?

Yes! Double the recipe and serve in large bowls alongside crusty bread or salad.

Caribbean Coconut Curry Pumpkin Soup

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizers & Snacks, Soups & Stews, Vegan, Vegetarian

Cuisine Bahamian, Jamaican, Trinidadian

Ingredients

2 tablespoon coconut oil
1 cup chopped onion
1 clove garlic minced
1/2 cup celery diced
1/2 teaspoon ginger grated
1 tablespoon curry powder
1/4 teaspoon ground coriander
4 cups diced pumpkin
3 cups vegetable broth
1 cup coconut milk
1 Scotch Bonnet pepper finely chopped; optional
1/2 teaspoon salt
chives for garnish

Instructions

Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
Using an immersion blender, blend gently for about 1 minute until silky smooth.
Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.

Notes

I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.

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Featured Rice & One-Pot Soups & Stews

Caribbean Smoked Turkey Soup

January 7, 2026April 16, 2025Leave a Comment

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.

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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.

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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.

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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!

Caribbean Classics Jamaican Main Dishes Meat & Poultry Soups & Stews Sunday Dinners

Jamaican Stewed Oxtail With Butter Beans.

February 5, 2026February 13, 202114 Comments

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

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

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

Ingredient Guide

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

Shopping Made Easy

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

Cooking Notes from the Kitchen

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

Jamaican Stewed Oxtail With Butter Beans.

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

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Prep Time 25

Cook Time 3

Marinating 2

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

Cuisine General Caribbean, Jamaican

Servings

Ingredients

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

Instructions

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

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Notes

Frequently Asked Questions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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