This dish is made mostly on a Sunday by the majority of Jamaicans, especially those living in the countryside. The other most popular Sunday protein dishes.
Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English speaking Caribbean islands. The dish is popular in Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Belize, Dominica and in Caribbean communities throughout the world. The dish is called brown because of the distinct dark colour of the dish. The colour is achieved by browning the chicken in brown sugar, which creates a rich gravy to which main vegetable components like onions, garlic and carrots are added. SEE RECIPE
One of the joys of growing up in New York for me was the exposure to so many cultures. My parents quickly took a liking to Caribbean food. Oxtail stew is a dish that we ate pretty often. This is a recipe where people certainly differ. My measurements not mandatory. You will need a large pot.
- 2lbs or packages oxtails
- 2 large white potatoes
- 3 carrot sticks
- 1 Vidalia onion minced
- Garlic, salt and pepper to taste
- splash of olive oil
Many recipes call for browning the meat first. I simply don’t do because I didn’t growing up eating it that way. It is probably a nice touch. Fill pot to slightly beyond half full. Add the ingredients. This essentially a stew that you let simmer until it thickens.
*Recipe by MCCN Editor, Crystal Johnson
Show Producer Fatima Fofana hails from Sierra Leone. We have known each other so long that we have grown up together having been roommates in college. One of the best things for me culturally as far as the world of food was having a roommate from Guyana and West Africa. There in our humble apartment in Baltimore, I watched her cook Cassava leaf stew. The Cassava leaf soup is also very popular in Liberia but the recipe differs a bit. Cassava leaf stew is a wonderful dish to consider preparing for the holidays.- Crystal Johnson, MCCN Editor
- 1/2 pound of Beef Chuck and 1/2 t0 3/4 pound of chicken
- Season all
- A small handful of red/cayenne Pepper (add according to your tastes)
- 1 medium Green pepper
- 1 medium Onion
- 3 – 5 bouillon cubes (beef or chicken cubes)
- 1 cup palm oil
- Jabernero peppers (usually 2 will make it medium spicy)
- Add your fresh cassava leaves-about 2 large bunches (we could never get our hands on any during college) or frozen or if you can’t find fresh cassava leaf; or 4 12 oz packages spinach frozen
- 2 12 oz packages of okra frozen
- Cut everything into small chunks
- 1 dried fished washed and flaked into small chunks –Note will not break the recipe if not available but will make the recipe if available
Season the beef and chicken. Steam the beef chuck for approx. 15 minutes; Add the palm oil and bouillon cubes to the pot with beef and cook for 45 min; in a blender, blend green pepper and onion very well and add this to the pot with the chicken and jabernero peppers. Be very careful not to over cook the chicken. Allow the meat time to cook down before adding vegetables. At 1 hour and 20 minutes into the process add the frozen cassava leaves and pieces of dry fish. Allow that to cook for another 20 – 30 minutes. Stir to fully incorporate the oil and bring to a simmer. Stew is done in approxinates 2 to 2 1/2 hours. Serve with steamed rice.
Click to See West African Amala Recipe