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Kwame Onwuachi Teaches His Afro-Caribbean Cuisine



Teaches His Jamaican Cuisine

Starting at $15/mo
(billed annually)
Chef Kwame Onwuachi’s class

Documentary & Hands-on

Techniques, Skills & Secrets

Of Exclusive Video

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 when 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 recipes. 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.

Now Streaming

Kwame Onwuachi Teaches His Afro-Caribbean Cuisine

Kwame Onwuachi

Our upcoming teacher is a James Beard Rising Star Chef award-winner, best-selling author, and a leading cultural force in the modern culinary movement.

Chef Kwame Onwuachi’s class






CLASS Preview

Lesson plan

My Afro-Caribbean Kitchen

Story: Documentary ● Jamaica

Kwame's Pantry

Learn: Jerk Paste ● Marination ● Spice Blends ● Curry Powder ● "Salt on Steroids"

Learn how to make jerk paste, marination, curry powder, and Kwame’s famous AP (all-purpose) seasoning, which he calls “salt on steroids” and puts on everything! This lesson is the building block for almost every recipe Kwame will make.


Stocks: Chicken, Vegetable & Shrimp

Learn: Roasting ● Chicken Stock ● Shrimp Stock ● Vegetable Stock

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Stocks are the foundation of cooking, the building blocks of flavor and cuisine. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.


Pepper Shrimp

Learn: Sauce ● Snack ● Preservation

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 and electrifying sauce.



Learn: Marinating Oxtails ● Marinating Goat ● Marinating Chicken

Jamaican recipes are famous for their long overnight marinades. In this lesson, Kwame teaches how to pack a whole lot of flavor into any dish and shows how to make marinades for three dishes: Brown stew chicken, oxtails, and curried goat.


Patties with Coco Bread

Learn: Patty Dough ● Coco Bread Bake ● Patty Bake ● Patty Filling ● Patty Assembly ● Coco Bread Dough

Beef patties are Jamaica’s ubiquitous fast food. While growing up in the Bronx, Kwame used to eat the flaky meat-filled hand pie nearly every day after school and church. The quintessential Jamaican snack goes hand in hand with pillowy soft coco bread. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious coco bread.


Escovitch Fish

Learn: Shallow-Frying ● Escovitch Sauce ● Brown Stew ● Drenching

Transport yourself to the beaches of Jamaica and make Kwame’s favorite fried dish. The freshly-caught snapper is rubbed with marination and all-purpose seasoning, shallow-fried until the skin crisps, then is drenched with Escovitch sauce, a mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers.


Jamaican Stew Peas

Learn: How to Choose: Red Peas, Pigeon Peas ● How to Soak

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 peas.


Brown Stew Chicken & Fried Plantain

Learn: Browning ● Calypso Aioli ● Fried Plantain ● Plating

This comforting dish reminds Kwame of home. The chicken is braised in a rich brown gravy with a hint of spicy Scotch bonnet pepper. Kwame serves it with fried plantains and calypso aioli, making it a fantastic dish that will be a total crowd-pleaser.

Jamaican Breakfast

Learn: Saltfish

It’s not breakfast in Jamaica without ackee and saltfish, a dish that Kwame’s Grandma Gloria would serve him as a child. Kwame teaches all about Jamaica’s national dish which reminds him of comfort and heritage.

Braised Oxtail with Rice & Peas

Learn: Braising ● Rum Punch

Kwame’s mom is in town and they cook together for the first time in Jamaica. Learn how to make this classic Jamaican dish and a delicious rum punch cocktail.

Curried Goat with Green Potatoes

Learn: Curried Goat ● Green Seasoning Potatoes Green Seasoning ● Aioli White Rice ● Caramelization ● Layering Flavors

When Kwame thinks back to his childhood, curried goat is his earliest food memory, a dish that his grandfather used to make. Kwame not only teaches how to make his favorite Jamaican recipe, but he also shares important cooking skills like caramelization, cooking with thought and intention, and layering flavors. He serves them with the most perfect green seasoning potatoes.

Jerk Chicken

Learn: Jerk Chicken ● Jerk Chicken ● Jerk Marinade ● Jerk Brine ● BBQ Sauce ● Braising ● Fire Setup

No Jamaican food cooking class would be complete without an excellent jerk chicken recipe. Kwame has been eating jerk chicken his whole life and shares with you his secret recipe. What’s even better? The jerk paste is the building block to so many other dishes, and can be used in soups, stews, stocks, salad dressings, dips, and marinades.

Erez's Story

Story: Documentary ● Tel Aviv & Mattat, Israel

Legendary Israeli chef Erez Komarovsky takes you on a delicious journey, from the bustling center to the serene North, to uncover his story and modern Middle-Eastern cuisine.

60 min

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Traditions of butchery & steak: Part I

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Every YesChef class takes you on a globe-trotting, mouth-watering culinary journey, and includes around 12 video lessons that are 22 minutes long on average (7-40 minute range), plus an hour-long cinematic documentary film about the life, food and culture of each chef and location.

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