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6 Trinbagonian Stewed Recipes to Try

Enjoy a taste of Trinbagonian cuisine right at home with these 6 recipes, until you’re able to #visitTrinidad again. When planning your next trip, make sure to add a visit to one of our many restaurants who serve up deliciously flavourful stewed meals.

Recipes & Videos Credit: Foodie Nation

STEW CHICKEN

INGREDIENTS

Yield: 10-12 Portions

  • 2 Whole Chickens
  • 2 ¼ Tsp Salt
  • ¾ Tsp Black Pepper
  • 2 Tsp Garlic, minced
  • 2 Tbsp Onions, minced
  • 2 Tbsp Celery, chopped
  • 1 Tbsp Chadon Beni/Culantro, minced
  • 1 Tbsp Chives, chopped
  • 3 Pimento Peppers, minced
  • 2 Tbsp Fresh Green Seasoning (Optional)
  • 2 Tbsp Tomato Paste (Optional)
  • 2 Tbsp Vegetable Oil
  • 4 ½ Tbsp Brown Sugar
  • ¼ Cup Tomatoes, chopped
  • 1 Cup Water
  • 1 Scotch Bonnet Pepper
  • 2 Tbsp Salted Butter
  • Salt & Black Pepper, to taste

METHOD

  1. Place washed chickens on a clean cutting board and pat dry.
  2. Cut each chicken into 12 – 14 pieces, ensuring to cut breast into halves, thighs into two pieces and back bone into two or three pieces.
  3. Place chicken into a bowl, sprinkle on the salt and black pepper and rub liberally over the surface areas of chicken pieces and on all sides.
  4. Add the garlic, onions, celery, chadon beni, chives, pimento peppers and continue massaging and integrating all herbs onto the pieces.
  5. Lastly add the bottled green seasoning and mix one last time. Let marinate up to overnight for maximum flavor or at least half hour if you’re in a hurry.
  6. Place a medium high sided cast iron pot on high heat. Once hot, add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the brown sugar.
  7. At this time, allow sugar to progress through the different caramelization stages.
  8. Sugar should start to turn a light brown colour after 2 minutes then progress to a bubbly blond brown colour at three minutes. Stir sugar with a pot soon to evenly mix and disperse heated oil and cook for an additional 20 seconds until the sugar develops a deep amber and intense brown colour with puffing bubbles.
  9. Immediately add your seasoned chicken pieces to the pot carefully and away from you to prevent any splashing and stir chicken pieces in the pot to evenly coat with the browned sugar.
  10. Once pieces are coated evenly, cover pot and let chicken cook for 8 – 10 minutes to allow it to spring its natural water.
  11. Remove cover; chicken should have developed a medium brown tinged colour and some water would have accrued at the bottom.
  12. Add the chopped tomatoes, the cup of water and stir to incorporate. Place hot pepper in, reduce heat to medium, cover and let chicken cook for 15 – 18 minutes.
  13. Remove cover, chicken would have developed an intensified brown colour at this point and some gravy would still be present in the pot. Add the salted butter, allow to cook for an additional 5 minutes uncovered to reduce/thicken gravy, then taste chicken and sauce for seasonings.
  14. You may want to add some additional salt, black pepper or your favourite spices at this point to tailor flavour to your desire.
  15. Remove from heat and cover pot for 5 minutes to allow chicken and juices to rest before eating.
  16. 16. Serve with simply boiled rice, macaroni pie and callaloo or maybe with scalloped potatoes for a great meal.

CURRY STEW CHICKEN

INGREDIENTS 

Yield: 6-8 Portions

  • 3 Lbs Seasoned Chicken, cut into pieces
  • 1 ½ Tbsp Curry Powder
  • 2 Tsp Turmeric Powder
  • 2 Tsp Geera Powder (Cumin)
  • 2 Tsp Amchar Masala
  • 2 Tsp Soy Sauce
  • 3 Tbsp Ketchup
  • ¼ Cup Chopped Tomatoes
  • 1/8 Cup Julienned Onions
  • 2 Tbsp Vegetable Oil
  • 4 Tbsp Brown Sugar
  • 3 Tbsp Chopped Scallions
  • Salt & Black Pepper to Taste

METHOD

  1. Place your seasoned chicken into a medium mixing bowl and add the curry, turmeric, geera and amchar masala powders. Mix well with your hands to incorporate to rub spices properly onto chicken.
  2. Add the soy sauce, ketchup, tomatoes and onions and continue mixing well. Allow to marinate for a minimum of 1 one hour or up to 3 hours.
  3. Place a medium high sided cast iron pot on high heat. When heated add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the brown sugar.
  4. At this time, allow sugar to progress through different caramelization stages.
  5. Sugar should start to turn a light brown colour after 2 minutes then progress to a bubbly blond brown colour at three minutes. Stir sugar with a wooden pot soon to evenly mix and disperse heated oil and cook for an additional 20 seconds until you see sugar develops deep amber and intense brown colour with puffing bubbles.
  6. Immediately add your seasoned chicken pieces to the pot carefully and away from you to prevent any splashing and stir chicken pieces in the pot to evenly coat with the browned sugar.
  7. Once pieces are coated evenly, cover pot and let chicken cook for 8 minutes as to allow it to spring its natural water.
  8. Remove cover; chicken should have developed a medium brown tinged colour with a moderate bright curry colored ting and some water would have accrued at the bottom.
  9. Add a cup of water and stir to incorporate. Reduce heat to medium, cover and let chicken cook for 15 – 18 minutes.
  10. Remove cover, chicken would have developed a glistening reddish brown colour at this point and a slight yellowish gravy would still be present in the pot. Add the chopped scallions and allow to cook for an additional 5 minutes uncovered to reduce/thicken gravy and then taste chicken and sauce for seasonings.
  11. You may want to add some additional salt, black pepper or your favorite spices at this point to tailor flavor to your desire.
  12. Remove from heat and cover for pot for 5 minutes allow chicken and juices to rest before eating.
  13. Enjoy this Curry Stew with boiled rice, dhalpurie roti, boiled provisions or even on its own as a snacking protein.

STEW LAMB

INGREDIENTS

Yield: 6-8 Portions

  • Lamb – 3 lbs (1 1/2 inch pieces)
  • Salt – 1/2 tsp
  • Black Pepper – 1/2 tsp
  • Green Seasoning – 2/3 cup
  • Coconut Oil – 1/8 cup
  • Brown Sugar – 1/2 cup
  • Roucou – 1/8 cup
  • Dried Bay Leaf – 2
  • Fine Thyme – 5 sprigs
  • Scotch Bonnet Pepper – 1
  • Chive – 1/4 cup (finely chopped)
  • Chadon Beni/Culantro – 1/4 cup (finely chopped)
  • Onion – 1/4 cup (finely chopped)
  • Pimento Pepper – 1/4 cup (finely chopped)
  • Minced Ginger – 1 tsp
  • Minced Garlic – 2 tsp
  • Water (if necessary) – 2 to 3 cups

METHOD

  1. Clean, wash and drain lamb.
  2. Add to a bowl and season with salt, black pepper and green seasoning.
  3. Allow to marinate for 6-8 hours or overnight.
  4. Heat pot over medium heat. Once heated add oil and sugar.
  5. As soon as sugar begins to melt stir constantly until all the sugar is dissolved (this stops the sugar from burning and tasting bitter).
  6. Add lamb, ensuring to spread an even layer of lamb in the pot.
  7. Allow to cook for 5 minutes uncovered.
  8. Add roucou, bay leaves and fine thyme, stir well and allow to cook for another 5 minutes.
  9. Add scotch bonnet pepper, cover pot and allow to cook for 30 minutes (checking every 10 minutes).
  10. Remove hot pepper. Add chive, chadon beni, onion, pimento, ginger and garlic.
  11. Mix until fully incorporated.
  12. At this point you can add water if you desire.
  13. Add hot pepper, cover and allow to cook until tender.
  14. Once lamb is tender, add salt if needed. Enjoy!

STEW FISH

Yield: 6 Portions

FISH INGREDIENTS

  • 2 Lbs King Fish, ½ Inch Steaks
  • 1 ½ Tsp Salt
  • 1 Tsp Black Pepper
  • ½ Cup Green Seasoning
  • 1 ¼ Cups Flour
  • ½  Tsp Paprika Powder
  • ¼ Tsp Dried Oregano Powder
  • 3 Cups Vegetable Oil to Fry

TOMATO STEW SAUCE

  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Salted Butter
  • 2 Tsp Minced Garlic
  • 1 Tsp Minced Ginger
  • 2 Pimento Pepper/Jalapeños, minced
  • 1 Tsp Spanish Thyme, minced
  • ¼ Cup Julienned Onions
  • ½ Cup Canned Tomatoes, chopped
  • ¼ Cup Ketchup
  • ¼ Cup Oyster Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Brown Sugar
  • 1 Cup Water
  • ½ Cup Julienned Green Sweet Peppers
  • 1/8 Cup Chopped Scallions
  • Salt & Black Pepper to Taste

METHOD

  1. Place your clean and washed King Fish Steaks into a bowl and season with the salt and pepper. Gently rub seasonings onto fish and mix well to incorporate. Add the green seasoning and lightly toss to allow fish to be seasoned well. Let sit for a minimum of 1 hour to marinate or up to overnight in the chiller.
  2. Place a small high sided sauce pan on the stove to high heat. Add the vegetable oil in to fry fish.
  3. Meanwhile, in a medium clear plastic bag; add the flour, paprika and oregano powder in and shake to mix well. Place one or two pieces of seasoned fish into the bag with the seasoned flour and gently shake the bag to evenly coat the fish steaks.
  4. When oil has reached 350 degrees Fahrenheit in temperature, shake off any excess flour of the fish and carefully place into the hot oil to deep fry for 2 – 3 minutes turning once during this process until cooked through.
  5. Remove fried fish and place on napkins to drain excess oil.
  6. Meanwhile place a medium saucepan over high heat and add both the vegetable oil and salted butter.
  7. When heated, add the garlic, ginger, pimento, spanish thyme and onions to sauté for 2 minutes.
  8. Add the tomatoes and cook for 3 minutes covered. Meanwhile in a small bowl, mix together the ketchup, oyster sauce, soy sauce, brown sugar and water.
  9. Reduce heat to medium and add this stew sauce mix in together with the sweet peppers. Mix, then insert pieces of fried fish into the sauce.
  10. Allow to simmer gently uncovered for 3 – 5 minutes basting the fish with the sauce to coat.
  11. Add the chopped scallions and season with black pepper and salt to taste. Remove pot from the heat and serve fish with macaroni pie, fried rice, or even coo coo as perfect accompaniments.

STEW OXTAIL

Yield: 6-8 Portions

INGREDIENTS (TO SEASON)

  • 4 Lbs Oxtail
  • 1 Lemon
  • 1½ Tsp Salt
  • 1 Tsp Black Pepper
  • 4 Cloves Garlic, minced
  • 1 Medium Onion, minced
  • 3 Pimento Peppers, minced
  • 2 Tbsp Chadon Beni/Culantro, minced
  • 1 Tbsp Minced Ginger
  • 2 Tomatoes, medium diced
  • ¼ Cup Green Seasoning

INGREDIENTS (TO COOK)

  • 2 Tbsp Vegetable Oil
  • 5 Tbsp Brown Sugar
  • 3 Tbsp Tomato Paste
  • 2 Carrots, large diced
  • 2 Medium Onions, chopped
  • 1 Stalk Celery, chopped
  • 1 Cinnamon Stick
  • 5 Fine Thyme Sprigs
  • 1 Cup Coconut Milk
  • 4 Cups Water

METHOD

  1. Place oxtails into a large bowl and wash under cold water twice to remove debris and slime from meat. Drain, then fill bowl again with fresh water and squeeze the juice of the lemon in. Mix and allow oxtails to sit in lemon water for 5 minutes then drain water finally.
  2. Season oxtails with the rest of the seasonings, then toss and mix well to allow it to coat evenly. Let marinate for overnight or a minimum of 1 hour.
  3. Place a medium high sided cast iron pot on high heat. When heated add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the brown sugar.
  4. At this time, allow sugar to progress through different caramelization stages.
  5. Sugar should start to turn a light brown colour after 2 minutes then progress to a bubbly blond brown colour at three minutes. Stir sugar with a pot soon to evenly mix and disperse heated oil and cook for an additional 20 seconds until you see sugar develops deep amber and intense brown colour with puffing bubbles.
  6. Immediately add your seasoned oxtail pieces to the pot carefully and away from you to prevent any splashing and stir pieces in the pot to evenly coat with the browned sugar.
  7. Once pieces are coated evenly, cover pot and let oxtail cook for 8 – 10 minutes as to allow it to spring its natural water.
  8. Remove cover; oxtails should have developed a medium brown tinged colour and some water would have accrued at the bottom.
  9. Add the tomato paste, carrots, onions, celery and cinnamon stick. Stir to allow the tomato paste to become one with oxtails then add in the cinnamon stick, thyme sprigs coconut milk and water.
  10. Stir to incorporate. Cover and bring to a boil, then reduce heat to medium and let oxtails cook in the braising liquid for 2 – 2½ hours. (You can easily transfer the contents of the pot, into to a pressure cooker and it will cook in one third of the time)
  11. During cooking, be sure to check on the oxtails few times to stir and ensure there is enough liquid in the pot to cook the meat properly. If liquid is drying up, just add more water and allow it to continue cooking until meat is tender.
  12. After cooking period, remove cover, oxtails would have developed an intensified brown color at this point and some gravy would still be present in the pot. Allow to cook for an additional 5 minutes uncovered to reduce / thicken gravy and then taste oxtails and sauce for seasonings.
  13. You may want to add some additional salt, black pepper or your favorite spices at this point to tailor flavour to your desire.
  14. Remove from heat and cover for pot for 5 minutes allow oxtails and juices to rest before eating.
  15. Serve with simply boiled rice, macaroni pie and callaloo or maybe with boiled provisions for a great meal.

STEW PORK

INGREDIENTS

Yield: 4-6 Portions

  • Pork Shoulder/Leg – 2 lb (1” to 1 1/2” pieces)
  • Salt – to taste
  • Black Pepper – to taste
  • Fresh Green Seasoning – 1/2 cup
  • Oil – 1/4 cup
  • Brown Sugar – 1/2 cup
  • Roucou – 1 tbsp (Optional)
  • Diced Onion – 1/4 cup
  • Pimento – 1/4 cup (finely chopped)
  • Garlic – 2 tbsp (finely chopped)
  • Scallions – 1/8 cup (finely chopped)
  • Fine Thyme – 3 sprigs
  • Scotch Bonnet Pepper – to taste (finely chopped)

METHOD

  1. Clean, wash and pat dry pork.
  2. Season with salt, black pepper and fresh green seasoning.
  3. Cover and allow to marinate for up to 4 hours or overnight for best results.
  4. Heat pot over high heat.
  5. Add oil and brown sugar.
  6. As soon as sugar begins to melt stir constantly until all sugar is dissolved (this ensures the sugar from burning and tasting bitter).
  7. Add pork to pot.
  8. Cover and allow pork to brown for 10 minutes.
  9. Reduce heat to medium.
  10. Add roucou to the centre of the pot as illustrated in the video.
  11. Cover and continue to allow pork to brown (about 5 minutes).
  12. Stir pork, allowing all sides to turn brown in color.
  13. At this time you can add warm water if you want a lot of sauce.
  14. Cover and allow to cook for an additional 10 minutes.
  15. Add remaining ingredients and stir until fully incorporated.
  16. Cover and allow to cook until pork is tender and has reached your desired consistency.
  17. Taste for salt and enjoy!