Bring Kwame’s recipes home and discover how to make your food taste better than everyone else’s.
Stream over 5.5+ hours of video, including a documentary that follows Kwame to Jamaica on a discovery of his Afro-Caribbean roots and flavors, alongside 12 bite-sized lessons that immerse you in his food.
Learn from the award-winning chef as he gives insider insight into the inspiration and drive behind his entire career. Master the foundations of cooking and the building blocks of flavor and cuisine.
Become a better cook. Get into the kitchen with a whole new repertoire of dishes that will elevate your cooking to new heights. Recreate nearly 30 incredible recipes that will reinvent how you cook.
Learn how to recreate Kwame’s electrifying Afro-Caribbean dishes at home.
Join Kwame Onwuachi, the award-winning chef and best-selling author, on a journey to Jamaica as he explores his Afro-Caribbean culture, cuisine, and heritage. Get a true taste of Jamaican recipes and ingredients as you learn the secrets to making iconic dishes like jerk chicken, oxtail, rice and peas, curried goat, and beef patties with coco bread. Kwame’s classically trained chef background will feed your culinary knowledge as he teaches fundamental techniques that every great home cook needs to know, like tips for prepping your pantry with the utmost essentials and how to make the most incredible soup stock. Prepare for an immersive and flavorful joyride through the beautiful island of Jamaica and learn game-changing skills like layering and building flavors and how to cook with intention. Kwame’s class will give you a new repertoire of recipes and empower you with the tools to elevate every dish you ever make.
The history of jerk is so monumental in Jamaica. It’s the story of freedom, tenacity, and encapsulates the Jamaican spirit. Kwame doesn’t just use jerk paste in jerk chicken, he puts it in so many of his recipes.
Salt on steroids. Learn how to make the seasoning that Kwame puts on everything, not just his Caribbean recipes. This balanced spice blend is a derivative of Kwame’s mother’s famous house seasoning. A great spice that brings a whole lot of flavor.
The East Indians are the largest ethnic minority in Jamaica. They arrived as indentured servants, and brought with them many of their spices. Kwame teaches how to make curry powder unique to the Caribbean, which includes the star ingredient, anise seed.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
Learn how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.
Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!
Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. In Jamaica, he looks forward to eating on the road from Montego Bay to Kingston, and on the beautiful beaches. Learn how to make this easy shrimp recipe, which is preserved in a spicy sauce.
Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.
Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone wanting more.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Take your fried fish to the next level with this popular Jamaican variation. After perfectly seasoning and frying the fish, top it with the Escovitch sauce to add the vinegary-tanginess that elevates this dish.
A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the simple yet flavor-packed nature of this sauce.
Jamaican comfort food at its finest. Kwame grew up eating this "pot of wonderful magic liquid" with his father: A stew dish with gungo peas (pigeon peas), red peas (kidney beans), salted meats, and coconut milk. Make a huge pot for the whole family to taste the love!
A Jamaican national treasure, you’ll soon make it special for your household, too. Kwame teaches you the secrets to making this highly satisfying dish that combines coconut milk, peas, beans and meat.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.
Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.
Learn Kwame’s secrets to making the most savory braised oxtails you’ve ever tasted. Based off his mom’s recipe, Kwame takes it to a whole new level with the layering of flavors and time.
We’re not going to lie, this is by far one of the most satisfying libations you can make. Use a variety of fresh fruit and both white and dark rum to elevate the normal rum punch to new levels.
An island classic that will become your new favorite white rice. The coconut milk has a creamy, slightly sweet and nutty profile, and brings the perfect balance to a spicy dish.
This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.
The Jamaican version of bacon and eggs, discover this island staple and adventure to recreating it at home. It’s ok to use canned Ackee, as the fresh version is so hard to come by. Spoil your family this weekend with a “trip” to the the Caribbean, at home.
The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
Jerk is a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn how to make Jamaica’s most famous dish that is known for its intense depth of smokiness, heat, spice, and flavor. Kwame has been eating jerk chicken his whole life, and shares with you his secret recipe – a three day process – that tells the story of the history of Jamaica.
Learn to make this simple brine to ensure the juiciest, most flavorful chicken. Soak the meat in the brine for 12 to 36 hours, the more time the merrier (and juicier).
A deep, flavorful, and spicy marinade to create the perfect Jamaican jerk chicken at home. Kwame shows you how spending a little extra time in prep will lead to the most delicious jerk you’ve ever tasted.
This barbecue sauce will add just that extra bit of tangy, spicy flavor to your jerk - or any grilled meats - that will have everyone praising your rise to BBQ greatness.
This barbecue sauce will add just that extra bit of tangy, spicy flavor to your jerk - or any grilled meats - that will have everyone praising your rise to BBQ greatness.
Kwame Onwuachi started peeling shrimp and stirring roux for gumbo at 5 years old in his mother’s catering kitchen in the Bronx. The chef, who was raised between New York City, Nigeria, and Louisiana, is a rising star with an impressive resume, opening five restaurants by 30 years old, including a landmark Afro-Caribbean fine dining restaurant that explored influences of his Jamaican, Creole and Nigerian heritage. Despite his age, Kwame has already received many accolades, including the coveted James Beard Rising Star Chef of the Year Award, the StarChefs Rising Star award, and has been named one of FOOD & WINE’S Best New Chef, Esquire Magazine’s 2019 Chef of the Year, and 30 Under 30 honoree by both Forbes and Zagat. Kwame appeared on Bravo’s Top Chef and his best-selling memoir, Notes From A Young Black Chef, is being adapted into a feature film. He will be opening an Afro-Caribbean Restaurant at New York’s Lincoln Center in fall 2022.
Through his food, chef Onwuachi embraces the richness of Afro-Caribbean culture and cuisine that has been lost, diluted, and appropriated over the years. In this class, You’ll get a true taste, straight from the source, of his Jamaican kitchen.
Learn how to cook the foods that made Kwame Onwuachi the chef he is today. Make Kwame’s favorite recipes in your own home kitchen. You’ll leave Kwame’s class inspired, and with a whole new set of chef skills.
Take a journey to Jamaica with chef Kwame Onwuachi, to discover the roots of his Afro-Caribbean food.
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