Non Vegetarian Archives | Page 4 of 4

Chicken Tikka Masala is one of the most beloved Indian dishes worldwide, known for its rich, creamy tomato sauce and perfectly spiced chicken. While not traditionally Caribbean, it earns its place in our kitchen as part of the naturally diverse culinary landscape we celebrate across the islands.

This version brings bold Indian spices together with creamy coconut milk for a tropical twist that honors both roots and fusion. The marinated chicken becomes tender and flavorful, and when simmered in the velvety sauce, it turns into a satisfying, comforting meal that pairs well with rice, roti, or naan. Whether you’re making it for a family dinner or impressing guests, this island-style tikka masala will win hearts.

Ingredient Guide

Chicken Thighs (boneless): Juicy, flavorful meat that stays tender through marination and cooking.
Plain Yogurt: Tenderizes chicken and forms the base of the marinade with its tangy creaminess.
Ginger and Garlic: Build the aromatic foundation with fragrant depth.
Spice Blend: Includes garam masala, turmeric, cumin, coriander, chili powder, and cardamom for rich, layered flavor.
Vegetable Oil or Ghee: Helps brown the chicken and spices for deeper taste.
Onions and Tomato: Provide natural sweetness and body to the sauce.
Coconut Milk: Adds creaminess and a subtle Caribbean touch.
Honey or Coconut Sugar: Balances acidity and rounds out flavors.
Cilantro: Brightens the dish with fresh herbal notes.

Shopping Made Easy

Boneless chicken thighs are ideal—they stay juicy and cook evenly.
Opt for plain yogurt without added flavor or sugar.
Use canned coconut milk labeled “full-fat” for the best texture in sauces.
Gather single-spice jars, like garam masala and cardamom pods—so you can blend fresh masalas at home.

Cooking Notes from the Kitchen

Marinate the chicken at least 2 hours (or overnight) for maximum flavor penetration.
Build flavor on the stovetop by toasting spices before adding liquids.
Adjust chili powder based on your spice preference—add more for heat or less for a milder dish.
Stir in coconut milk at the end, and simmer gently to avoid breaking the sauce.

What makes this “ultimate”?

It blends rich Indian-style masala spices, marinated chicken, and creamy coconut milk to deliver chef-level taste with approachable ingredients.

Can I skip coconut milk?

Yes—use heavy cream or extra yogurt for a more classic flavor.

What should I serve with tikka masala?

Pair it with basmati rice, naan, roti, or even jerk-spiced quinoa for a Caribbean fusion twist.

Ultimate Chicken Tikka Masala

This dish features marinated chicken tikka pieces simmered in a creamy, spiced tomato-coconut sauce; rich, comforting, and infused with island-inspired flavor.

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Prep Time 2

Cook Time 30

Total Time 2 30

Course Chicken Recipes, Chris’s Kitchen, Fall Recipes, Global Favorites, Rice & One-Pot, Winter Recipes

Cuisine Fusion

Servings

Ingredients

3 pounds boneless chicken thighs cut into 1–2-inch pieces
1 1/2 cups plain yogurt
1 tablespoon ginger grated
2 teaspoons garlic minced
1 tablespoon garam masala
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
5 cardamom pods crushed
1 tablespoon vegetable oil or ghee
1 onion diced
2 medium tomatoes finely diced
1 1/2 cups full-fat coconut milk
1 tablespoon honey or coconut sugar
Salt and pepper to taste
2 tablespoons cilantro chopped

Instructions

In a bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cumin, coriander, chili powder, cardamom, salt, and pepper.
Add chicken pieces, toss to coat, and marinate for at least 2 hours or overnight.
Heat oil or ghee in a skillet over medium. Add diced onion and sauté 3–4 minutes until soft.
Add marinated chicken (reserve extra marinade), browning on all sides, about 5 minutes. Remove and set aside.
Add tomatoes and reserved marinade to the pan. Cook 5 minutes, stirring, until tomatoes begin to break down.
Return chicken to pan, stir in coconut milk and honey.
Bring to a gentle simmer, cover, and cook 15–20 minutes until chicken is cooked through and sauce thickens.
Taste and adjust seasoning. Stir in cilantro before serving.

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Beef Recipes Featured Jamaican Soups & Stews Trinidadian

Slow Cooker Caribbean Oxtails

January 7, 2026April 17, 2025Leave a Comment

Slow Cooker Caribbean Oxtails are fall‑off‑the‑bone tender and rich with the traditional seasonings we love, green seasoning, thyme, garlic, scotch bonnet, tomato paste, and hearty aromatics, all stewed into a flavorful, gravy-like sauce.

This “set-it-and-forget-it” slowcooker recipe offers the depth of Caribbean flavor with minimal hands-on time. Perfect for busy days when you want a soulful, satisfying meal without hovering over the stove.

Ingredient Guide

Oxtails: Meaty, collagen-rich cuts that become tender and succulent when slow‑cooked.
Caribbean Green Seasoning: A vibrant herb‑pepper blend that anchors the island flavor.
Garlic, Onion, Ginger, Scallions: Build a deeply aromatic foundation.
Tomato Paste: Adds umami richness and body to the gravy.
Thyme, Scotch Bonnet, Bay Leaf, Star Anise: Infuses warmth, heat, and aromatic accents.
Worcestershire & Soy Sauce: Bring savory depth and slight sweetness.
Caribbean Browning: Deepens color and adds a subtle caramel richness.
Beef Stock Cube & Water: Forms a flavorful cooking liquid.
Brown Sugar: Balances acidity with a touch of sweetness.
Carrot & Tomato: Contribute texture, color, and layered flavor.
Parsley: Adds a fresh herbal finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1‑inch pieces and trim excess fat.
Caribbean green seasoning is available in your international spice section or homemade for best flavor.
Scotch bonnet peppers vary in heat; remove seeds or substitute milder pepper if preferred.
Worcestershire and soy sauce may contain gluten; check labels if needed.

Cooking Notes from the Kitchen

Lightly wash the oxtails in water with lime for freshness and to remove bone shards.
Browning is optional but adds flavor; this recipe embraces ease with direct slow cooker prep.
Add more water if needed to keep oxtails submerged throughout cooking.
Skim excess fat after cooking to keep the gravy rich but not greasy.

How long should I cook the oxtails?

Cook on high for 5 1/2 hours until fork-tender and falling off the bone.

Can I brown the oxtails first?

Yes, browning adds depth, but this version skips that for simplicity without sacrificing flavor.

Is this gluten‑free?

It can be, just use gluten‑free soy and Worcestershire sauces, and confirm your stock cube is gluten-free.

How do I clean oxtail?

To clean oxtails, rinse them under cold running water and trim off excess fat. Soak briefly in water with lime juice or vinegar, then drain and pat dry. This step helps remove bone shards and freshens the meat before cooking.

Why is lime juice used to clean oxtail?

Lime juice helps remove any residual odors and impurities from the oxtail while brightening the meat. It also acts as a mild acid to freshen and slightly tenderize the meat before cooking.

Slow Cooker Caribbean Oxtails

Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.

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Prep Time 15

Cook Time 5

Total Time 5 15

Course Beef Recipes, Soups & Stews

Cuisine Jamaican, Trinidadian

Ingredients

4-5 lbs oxtails cut, trimmed and washed with water and lime or lime juice
3/4 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
1 Scotch Bonnet pepper optional
2 tablespoon tomato paste concentrated tomato
4 sprigs thyme
1 large tomato diced
2 stalks scallions chopped
3-5 cloves garlic smashed
1 medium onion diced
1/2 teaspoon Caribbean Browning
1 teaspoon dark soy sauce
1 star anise
1 large carrot cut into thick wheels
1 teaspoon grated ginger
1 bay leaf
1 cube beef stock
1 cup water
1 1/2 teaspoon brown sugar
1 1/2 tablespoon parsley chopped fine

Instructions

In a slow cooker add Oxtail (4 pound).
Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (1 bunch), Garlic (3 clove) and Onion (1).
Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup).
Mix everything well and add Brown Sugar (1 1/2 teaspoon).
Set your slow cooker on high and let it cook for 5 1/2 hours.
Remove the bay leaf, sprigs of thyme and star anise.
Remove the meat from the gravy and set aside.
Skim the fat off the gravy and add it to a pan set over medium heat.
Whisk it continuously to reduce the sauce.
Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
Pour the sauce over the oxtail. Serve and enjoy!

Notes

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 soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.

Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.

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Chicken Recipes Featured Sunday Dinners Weeknight Dinners

Simple Garlic Rosemary Roasted Chicken

January 7, 2026April 17, 2025Leave a Comment

Simple Garlic Rosemary Roasted Chicken is one of those classic recipes that fills the kitchen with a comforting, irresistible aroma, promising a delicious meal even before you taste a bite. This version features a flavorful herb-garlic marinade of rosemary, garlic, lemon zest, and pimento pepper, all roasted to create juicy meat and perfectly crisp skin. It’s straightforward enough for any day but impressive enough to feel like a special treat.

Roasted rosemary garlic chicken in a cast iron pan on the stove

Ingredient Guide

Whole Chicken: A 3–4 pound bird provides tender meat and golden, crispy skin.
Fresh Rosemary: Adds pine-like, fragrant notes; chopped and also added to the cavity for extra flavor.
Garlic: Crushed for sharp, savory depth.
Pimento Pepper: Traditional Caribbean spice that adds mild heat and aromatic sweetness.
Lemon (zest & juice): Brightens the marinade and helps tenderize.
Olive Oil: Helps herbs and seasoning adhere and promotes golden roasting.
Salt & Black Pepper: Simple seasoning to enhance all flavors.

Shopping Made Easy

Look for a whole chicken between 3 and 4 pounds for optimal roasting.
Fresh rosemary sprigs are best for fragrant flavor; find them in the produce section.
Pimento peppers may be sold as cherry peppers; use a mild variety if unavailable.
Check your pantry to ensure olive oil, garlic, salt, and pepper are on hand.

Cooking Notes from the Kitchen

Tying the legs and tucking the wings help the chicken roast evenly.
Basting every 15 minutes keeps the meat moist and helps develop a rich golden skin.
Letting the chicken rest for about 10 minutes after roasting locks in juices for tender results.

Is it gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients are pure and uncontaminated.

Can I use chicken parts instead of a whole bird?

Absolutely, use drumsticks, thighs, or breasts; just adjust roasting time accordingly.

Simple Garlic Rosemary Roasted Chicken

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Chicken Recipes, Sunday Dinners, Weeknight Dinners

Servings

Ingredients

1 whole chicken 3–4 pounds
1 tablespoon fresh rosemary chopped, plus extra for cavity
4 cloves garlic chopped
1 pimento pepper chopped, or substitute celery pepper
1 lemon zestedd and juiced
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 400 °F (200 °C).
In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
Let the chicken rest for 10 minutes before carving to retain juices.

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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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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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shepherds pie in plate and in baking dish

Featured Fusion

Caribbean-Inspired Shepherd’s Pie

January 7, 2026April 7, 2025Leave a Comment

Growing up in the Caribbean, what we called Shepherd’s Pie was always made with ground beef, never lamb. I’d follow Mommy to the shops and market and never once saw ground lamb for sale. So yes, technically this version is a Cottage Pie since it uses beef, but in Caribbean homes, the name Shepherd’s Pie stuck.

This version came about as a way to use up leftovers from the night before, including some grilled steak and green peppercorn gravy. The smoky steak added a rich, deep flavor while the vegetables and seasoned mashed potatoes brought comfort in every bite. Whether you’re cleaning out the fridge or craving a hearty, one-dish meal, this Caribbean-inspired Shepherd’s Pie brings home-cooked goodness to your table with every forkful.

shepherds pie in baking dish and in a dish

Ingredient Guide

Ground beef: Provides a rich, meaty base; medium fat content adds flavor without excessive grease.
Leftover steak : Adds depth and a smoky flavor to the filling.
Onion: Adds sweetness and aroma when sautéed.
All-purpose flour: Helps thicken the meat mixture into a hearty filling.
Worcestershire sauce: Adds a tangy, umami flavor that enhances the meat.
Thyme: A staple herb in Caribbean cooking, adding earthy notes.
Tomato paste: Provides richness and a hint of acidity.
Beef stock: Forms the base of the meat sauce; adjust quantity for desired consistency.
Mixed vegetables (frozen): A convenient mix of corn, peas, beans, and carrots adds color and nutrition.
Gravy: Leftover gravy, like green peppercorn, adds extra flavor and moisture.
Cooked mushrooms: Adds an earthy flavor and meaty texture.
Mashed potatoes: Creamy topping made with milk, butter, black pepper, and roasted garlic.
Parmesan cheese: Sprinkled on top for a savory, golden crust.
Parsley: Finely chopped and mixed with cheese for a fresh finish.

Shopping Made Easy

Ground beef: Available in varying fat contents; medium is recommended for flavor and moisture.
Mixed vegetables: Frozen blends are convenient and readily available in grocery stores.
Beef stock: Can be found in the soup aisle; opt for low-sodium versions to control saltiness.
Parmesan cheese: Available pre-grated or in blocks; adds a sharp, nutty flavor.

Cooking Notes from the Kitchen

If using lean ground beef, turkey, or chicken, add a tablespoon of your favorite oil when browning to prevent sticking.
Incorporate a teaspoon of green seasoning when browning the ground beef for a Caribbean twist.
Feel free to fold in 1/2 cup of your favorite grated cheese into the mashed potatoes for added richness.
To achieve a golden crust, create ridges on the surface of the mashed potatoes before baking.
Place the baking dish on a cookie sheet to catch any bubbling over during baking.

What’s the difference between Shepherd’s Pie and Cottage Pie?

Traditional Shepherd’s Pie is made with ground lamb, while Cottage Pie uses ground beef. In the Caribbean, ground beef is more commonly used, and the dish is often referred to as Shepherd’s Pie regardless.

Can I use other meats besides ground beef?

Yes, you can substitute ground beef with ground lamb, turkey, or chicken. Leftover meats, like steak or roast can also be added for extra flavor.

How can I make the mashed potato topping extra creamy?

Incorporate milk, butter, black pepper, and roasted garlic into your mashed potatoes. Ensure they’re at room temperature before spreading over the meat mixture for easier handling.

Caribbean-Inspired Shepherd’s Pie

A hearty Caribbean-inspired take on the classic shepherd’s pie, using ground beef, leftover steak, and a medley of vegetables, all topped with creamy mashed potatoes.

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Prep Time 20

Cook Time 1

Total Time 1 20

Cuisine Fusion

Servings

Ingredients

1 lb ground beef medium
1/2 tablespoon black pepper
3/4 teaspoon salt
1 cup leftover steak optional, diced
1 large onion diced
1 tablespoon all-purpose flour
1 1/2 tablespoons Worcestershire sauce
4 sprigs thyme leaves only
1 1/2 tablespoons tomato paste
1-2 cups beef stock
1 1/2 cups mixed vegetables frozen
1 cup gravy optional
1/2 cup cooked mushrooms optional
5 cups mashed potatoes seasoned with milk, butter, black pepper, and roasted garlic
1 1/2 tablespoons parmesan cheese
1 tablespoon parsley finely chopped

Instructions

Preheat the oven to 400°F (200°C).
In a wide nonstick sauté pan over medium heat, add the ground beef. Cook for 7–10 minutes, breaking it apart with a spatula until browned.
Add diced leftover steak and cooked mushrooms (if using) to the pan. Stir to combine.
Add diced onion, thyme leaves, black pepper, and salt. Reduce heat to medium-low and cook for 3 minutes until the onion softens.
Sprinkle in the flour and stir well to cook out the rawness, about 2–3 minutes.
Stir in tomato paste and cook for an additional 2 minutes.
Pour in 1 1/2 cups beef stock and Worcestershire sauce. Stir to combine.
Add mixed vegetables and bring the mixture to a boil.
If using, add leftover gravy to the pan. Reduce heat to a simmer and cook for about 10 minutes, allowing the mixture to thicken. Add more beef stock if needed.
Taste and adjust seasoning as necessary.
Pour the meat mixture into an 8×10-inch ovenproof baking dish.
Spoon the mashed potatoes over the meat mixture. Combine parmesan cheese and chopped parsley, then sprinkle over the mashed potatoes.
Create ridges on the mashed potato surface with a fork for a golden crust.
Place the baking dish on a cookie sheet or tray to catch any overflow. Bake uncovered in the preheated oven for 30 minutes, or until the top is golden brown.
Remove from oven and let rest for 15–20 minutes before serving.

Notes

Please follow along with the video below as much more is explained within. As far as using the gravy, steak and mushrooms, it’s what I had leftovers (including the mashed potato) from the night before. Optionally you may fold in 1/2 cup (grated) of your fav cheese and I’m sure the “Caribbean” in you will want a teaspoon or so of Green Seasoning when you brown the grown beef.

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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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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Ultimate Chicken Tikka Masala

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Caribbean Coconut Curry Lamb Chops

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Instructions

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Shopping Made Easy

Cooking Notes from the Kitchen

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Comforting Caribbean Beef Bone Soup with Root Vegetables

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the best substitute for Caribbean pumpkin?

Can I make this soup without roasting the beef?

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients