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Ackee & 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 that reminds him of comfort and heritage.
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About the Instructor
Kwame Onwuachi started peeling shrimp and stirring roux at 5 years old in his mother’s catering kitchen in the Bronx. The James Beard Award-winning chef has received many accolades since then, including FOOD & WINE’S Best New Chef, Esquire Magazine’s 2019 Chef of the Year, 30 Under 30 honoree by both Forbes and Zagat, and has appeared on Bravo’s Top Chef as both a contestant and judge. In his class, Onwuachi embraces the richness of Afro-Caribbean culture and cuisine, and teaches students how to cook his favorite Jamaican recipes.
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CLASS RECIPES
- 1. Curry Powder
- 2. All-Purpose Seasoning
- 3. Jerk Paste
- 4. Chicken Stock
- 5. Shrimp Stock
- 6. Vegetable Stock
- 7. Pepper Shrimp
- 8. Curried Goat Marinade
- 9. Oxtails Marinade
- 10. Chicken Marinade
- 11. Jamaican Patties with Coco Bread
- 12. Patty Filling
- 13. Coco Bread Dough
- 14. Jamaican Patties
- 15. Escovitch Fish
- 16. Escovitch Sauce
- 17. Kwame’s White Rice
- 18. Jamaican Stew Peas
- 19. Calypso Aioli
- 20. Fried Plantains
- 21. Brown Stew Chicken
- 22. Pigeon Peas
- 23. Coconut Rice
- 24. Rum Punch
- 25. Oxtails
- 26. Oxtails with Rice & Peas
- 27. Ackee & Saltfish
- 28. Green Seasoning Aioli
- 29. Curried Goat
- 30. GBD Potatoes
- 31. Braised Cabbage & Carrots
- 32. Jerk Marinade & Grilling
- 33. Jerk Barbecue Sauce
- 34. Jerk Brine
- 35. Jerk Chicken
