Outstanding will try this recipe this weekend!
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Tag: Kwame Onwuachi
I so enjoyed this heartwarming and delicious recipe and exchange between Chef Mom and Chef Son! I am going to make this Oxtail and Peas and Rice asap! Thank you
Made this for a special Valentine’s Dinner, and it was amazing. Thank you, thank you, thank you.
I love chicken, I will try the Jamaican recipe here in Chile to amaze my family!! Thank you!!
I remember from my sub-tropical youth that bananas develop a speckle on them as they ripen, like freckles, but plantains go black in stripes. this dish looks awesome, can’t wait to try it 🙂
Thank you for giving us the secrets to making the base sauces and marinades. Such a key element to good cooking.
I want some of this chicken now! Looks so amazing. Worth all the prep.
This was the second recipe I cooked. The marinade was incredible, full of different flavors ( I use it in almost every dish now). I am Spanish and I can say that our food is great, but Jamaican food has been a surprise for me.,
Kwame, you have such a lovely connection with your Mom, it’s a pleasure to watch you cook together. Thank you for an amazing recipe, I’m pleased to see you’ve included the chicken stock recipe in the notes. Clearly, it’s key. Can’t wait to try this!
Well Done, the mom thing is the best you made her day!
Great pantry intro! Can’t wait for upcoming classs and to get my Island Cooking on!
A wonderful cooking segment.I love anything that has coconut in it and can’t wait to try this thank you Chef
I made the jerk paste using dark soy sauce. It was a complete game changer. This recipe is delicious and a staple I didn’t know I needed.
Awesome class instruction. All of the foundational flavors of Jamaica beautifully demonstrated. Can’t wait to make these! Thanks!
Looks amazing! What parts of the chicken are used to make stock that gelatinous?
Excellent video and cooking lesson.Very valuable cooking lesson and I look forward to making stocks with newfound confidence. Thank you!
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.
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.
I always wondered how the smooth texture is achieved…love the process.
Wow I’m so hungry now! I can’t wait to get cooking after watching this.
This lesson was great!! The only thing is that I would love to know how you guys made the marinade. At the grill the marinade added to the pans where nor described how to do it.
These stewed beans look similar to the American south I grew up on except the addition of coconut milk, thyme pig tails and spicy scotch bonnet. Great tips! I’ll be making this.Love it!
Great simple, summer recipe.Once your pantry is stocked – it only takes minutes.
Loved learning and listening to the music on this one. The lecture on stocks was priceless. Yes, I will be trying to add chicken feet to my next chicken stock!
Join chef Kwame Onwuachi and learn to make his Curried Goat with GBD Potatoes and tangy green seasoning aioli tonight.
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.
Kwame’s right hand man, Paz, teaches you how to create this beautiful accompaniment to jerk chicken. Prep it on the stove or make right on the grill.
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.
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).
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.
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.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious 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.
This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.
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.
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.
Categories
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.
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.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
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.
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.
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.
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.
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.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone wanting more.
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!
Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.
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 how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
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.
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 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.
Categories
American Baking Baking Best Of Boiling Breads British Butter Chicken Comfort Condiments Cooking Method Cuisine Desserts Dietary Dinner Dish Type Entertaining European Everyday Flavor Profiles Flour Food Type Global Gluten-Free Greens High-Protein Holidays Interest Leek Lessons Low-Carb Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pastas Poaching Potato Sauces Savory Side Dishes Spring Starters Steaming Stock Stories Thanksgiving Umami Vegan Vegetables Vegetarian Winter
Kwame’s Story
Join chef Kwame Onwuachi as he takes you to Jamaica to discover the roots of his incredible Afro-Caribbean cuisine and personal culinary story.
Join Chef Kwame Onwuachi and learn how to make authentic Ackee & Saltfish – Jamaica’s beloved national dish that’s perfect for any meal.
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African Beef Best Of Boiling Braising Caribbean Cocktails Coconut Coconut Milk Comfort Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Peas Rice Rum Savory Side Dishes Skills Steaming Summer Sweet unknown Vegan
Oxtails with Rice & Peas
Join Kwame Onwuachi and learn to braise tender oxtails with rice & peas, plus mix his fresh Jamaican rum punch tonight.
Categories
Beans Best Of Boiling Caribbean Coconut Milk Comfort Cooking Method Cuisine Dietary Dinner Dish Type Everyday Flavor Profiles Food Type Gluten-Free High-Fiber High-Protein Interest Jamaican Lessons Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pantry Peas Potluck Savory Soups & Stews Stewing
Jamaican Stew Peas
Join Kwame Onwuachi and learn how to make authentic Jamaican Stew Peas – a flavorful Caribbean family favorite for your table tonight.
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Allspice Barbecue Caribbean Carrot Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Fish Fish & Seafood Flavor Profiles Food Type Frying Gluten-Free Interest Jamaican Learn Lessons Main Dishes Main Ingredient Meal Type Occasions Onion Restaurant-like Dishes Skills Spicy Summer Vinegar
Escovitch Fish
Join chef Kwame Onwuachi and learn to make his vibrant Escovitch Fish – a spicy Jamaican classic that’s perfect for any occasion.
Categories
American Baking Baking Beef Best Of Breads Butter Caribbean Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Flour Food Type Gluten-Free Interest Jamaican Learn Lessons Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Parties Savory Skills Snacks
Jamaican Patties with Coco Bread
Join Kwame Onwuachi and master authentic Jamaican beef patties with soft coco bread – bold Caribbean flavors made easy.
Join Kwame Onwuachi and learn how to make authentic Jamaican Jerk Chicken with his step-by-step grilling masterclass tonight.
Join Kwame Onwuachi and learn his electrifying Pepper Shrimp – master this spicy Jamaican snack with simple, step-by-step guidance.
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Brown Stew Chicken & Fried Plantain
Join Chef Kwame Onwuachi and master authentic Brown Stew Chicken & Fried Plantain. Bring bold Jamaican flavors to your kitchen tonight.
Categories
American Barbecue Beef Caribbean Chicken Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Goat Grilling Interest Jamaican Learn Lessons Main Ingredient Marinades Meal Type Meat & Poultry Occasions Quick Meals Restaurant-like Dishes Savory Skills Stewing
Marinades
Join Chef Kwame Onwuachi and master bold Jamaican marinades for brown stew chicken, oxtails, and curried goat tonight.
Categories
American Boiling Chicken Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Fish & Seafood Flavor Profiles Food Type Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Occasions Pescatarian Savory Shrimp Skills Soups & Stews Stewing Stock Stocks & Broths Techniques Umami unknown
Chicken, Veg & Shrimp Stocks
Join Kwame Onwuachi and learn how to make rich chicken, vegetable & shrimp stocks that will transform your soups, stews and sauces.
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Kwame’s Pantry
Join Kwame Onwuachi and stock your kitchen with bold Jamaican pantry essentials that transform everyday cooking into something extraordinary.
