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Lessons

Curried Goat with GBD Potatoes

When Kwame thinks back to his childhood, curried goat is his earliest food memory, bringing him fond memories of his grandfather. Not only does Kwame teach how to make one of his favorite Jamaican recipes, but he also shares important cooking skills like caramelization, cooking with thought and intention, layering flavors, and the importance of tasting as you cook. He serves the curried goat alongside the most perfect crispy potatoes, or GBD (Golden Brown Delicious) as Kwame calls them, plus a tangy Green Seasoning Aioli that you’ll love in your cooking repertoire.

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Ackee & Saltfish

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.

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Jerk Marinade

A deep, flavorful and spicy marinade to create the perfect Jamaican Jerk at home. Kwame shows you how spending a little extra time in prep, will lead to the most delicious Jerk you’ve ever had.

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Braised Cabbage & Carrots

Paz teaches you how to create this beautiful accompaniment to Jerk chicken, that you can prep on the stove or make right on the grill.

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Jerk Chicken

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 It’s 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.

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Jerk Brine

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 the merrier

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Jerk Barbecue Sauce

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.

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Curried Goat

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.

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Green Seasoning Aioli

Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning all over the golden brown delicious potatoes.

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GBD Potatoes

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.

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Pigeon Peas

This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.

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Rum Punch

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.

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Coconut Rice

Learn to make this Caribbean classic that will become your new favorite white rice, which has a creamy and slightly sweet and nutty profile that goes great to cut spicy mains.

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Oxtails

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.

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Calypso Aioli

Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. Goes with a wide variety of dishes, from potatoes or any crunchy, starchy sides, or savory proteins.

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Oxtails with Rice & Peas

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.

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Fried Plantains

No Jamaican feast would be complete without this starchy, crunchy and satisfying side.

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Brown Stew Chicken

A Jamaican essential, this savory braised chicken will wow mouths with It’s brown gravy and spice.

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Kwame’s White Rice

Simple, clean and staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.

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Stew Peas

A Jamaican national treasure, you’ll soon make it one of your homes, too. Kwame teaches you the secrets to making this highly satisfying dish that combines coconut milk, peas, beans and meat.

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Jamaican Stew Peas

Jamaican comfort food at It’s 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!

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Escovitch Fish

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.

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Escovitch Sauce

A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the mouth-watering nature of this sauce.

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Coco Bread Dough

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.

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Patty Dough

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.

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Curried Goat Marinade

Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.

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Oxtails Marinade

Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone’s mouth watering.

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Chicken Stock

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.

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Pepper Shrimp

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.

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Chicken Marinade

Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.

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Shrimp Stock

Learn how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.

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Vegetable Stock

Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.

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Curry Powder

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.

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All-Purpose Seasoning

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.

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Jerk Paste

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.

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Lessons

Kwame’s Story

Take a journey to Jamaica with chef Kwame Onwuachi, to discover the roots of his Afro-Caribbean food.

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Lessons

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.

Categories
Lessons

Oxtails with Rice & Peas

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.

Categories
Lessons

Jamaican Stew Peas

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!

Categories
Lessons

Escovitch Fish

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.

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Patties with Coco Bread

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.

Categories
Lessons

Jerk Chicken

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.

Categories
Lessons

Pepper Shrimp

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.

Categories
Lessons

Brown Stew Chicken & Fried Plantain

This comforting dish is what Kwame would eat at home after school almost every day. The chicken is blackened and 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. The essence of Jamaica on a plate.

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Lessons

Marinades

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

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Lessons

Stocks: Chicken, Vegetable & Shrimp

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.

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Lessons

Kwame’s Pantry

Kwame lands in Jamaica, and while he’s not yet sure what exactly he’s going to be cooking, he knows he needs to stock his pantry with all the essentials. 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.