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Curries, Dinner ideas, Soups & Stews

African Red Stew

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This dish is also known as Red Tomato Stew or Nigerian Red Soup and it consists of a cooked then broiled protein of your choice which is then stewed fresh fried tomatoes, onions, garlic and red bell peppers. You can also add an array of meats such as beef, chicken or fish. My recipe here uses goat meat.

I have more African recipes on this site, since it is one of my favorite cuisine these days 🙂 Go check some of my other favorites out > Nigerian Chicken Jollof Rice or Ghana Jollof Rice or Chicken Red Stew which all would serves well alongside this dish. See below for more African recipes that your sure to love!

If your wanting a recipe that includes 3 types of meats your going to want to try this Mixed Meat Nigerian Stew as seen below.

Some people will also add tripe as well to this dish. Personally my favorite way to make it is with boneless goat meat as you see here.

You will notice that I placed this recipe under the “hard” to cook category. The reason for that is because it takes some time and a few steps to make. But besides that it truly is worth the effort.

This stew is so special that it is served as the main dish during the holidays in Nigeria. Yup you heard that right, so instead of our North American Turkey they serve this.

WHAT TO SERVE WITH AFRICAN RED STEW

You can serve with Rice or Pounded Yam. Pounded Yam typically is prepared with a mortar and large pot and is made from scratch, however do to advances in the food industry you can now buy it in a “powdered form” and make the same thing. Find that recipe here > How to make Pounded Yam

Red Goat Stew has been a favorite recipe of mine since I was a little girl. Yup my mom cooked African food for me along with many other cultural dishes and so this is where I developed my love for spicy foods.

Now some people like this stew to be super spicy, I prefer it mild – spicy and so that is what I’m sharing with you today. The intense “Red” color that you see in this recipe is from the blended mixture.

Some people like there red stew to be somewhat running, I prefer my more thick as you can see above. I find it makes it really easy this way to pick up with the pounded yam and tastes better in my opinion.

However if you prefer it more liquidly, as some people do like to make it. Simply add 1/2 cup of extra stock to the cooking process at the end.

Wanting to make Pounded Yam with this? Check out my 5 minute recipe for that here: how-to-make-pounded-yam/

 

I love eating with my hands, if you have not tried it before your in for a tasty experience. 

Notes: The type of curry powder you use here is important, you don’t want a masala type curry which is to mild. Ideally a Jamaican curry will work best here.

Inspired by: Nigerian Lazy Chef

Looking for more Delicious African Recipes

 

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

 

Chicken, Curries, Dinner ideas

Jamaican Chicken Curry Recipe

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I’m happy to share this delicious Jamaican Chicken Curry Recipe with you today. It is not only easy to make, it also takes less than 30 minutes to prepare. 

Looking for another Jamaican recipe? Try my Jamaican Pepper Shrimp

If you prefer to make this recipe with Shrimp try my Jamaican Curry Shrimp made with coconut milk.

YOU CAN FIND THE POWDER I USED IN THE LINK BELOW ALONG WITH THE SCOTCH BONNET SAUCE 

 

IS JAMAICAN CURRY CHICKEN SPICY

Yes, it has hints of spice for sure. Because you are cooking it in curry spice and scotch bonnet peppers. 

This recipe is definitely one of my favorite Jamaican dishes.

Well that is next to curry goat, both are prepared the pretty much the exact same way too.

It is sooo good, I could eat it each and every day. And sometimes will make enough so that I can enjoy it over a few days.  

WHAT DOES JAMAICAN CURRY CHICKEN TASTE LIKE

I would describe it has having tender pieces of chicken that are simmered in creamy curry flavors. 

I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid Canadian winters.

And hope to go back again sometimes soon, the people, landscapes and culture was really amazing.

Not to mention the food, which is way too good to even explain. So as soon as I had the chance to prepare it myself, I did. 

I hope you like this dish as much as we do. 

HOW MAKE JAMAICAN CURRY CHICKEN

You can cook it several ways:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
  • Slow Cooker: Cook covered on low for 8 hours. – after following the initial steps. 
  • FOR THE MARINADE: In a resealable container, mix together the lemon juice, cardamom, cumin, turmeric, curry, thyme, black pepper. Add the diced chicken and toss to coat then marinate in the refrigerator for a minimum of 1 hour.
  • FOR THE CURRY: Heat the oil in a large skillet over medium heat or pressure cooker on brown setting. Then add the onions, and cook till fragrant about 3 minutes.
  • Find the remaining steps (below) in the recipe card.

Another recipe, I remember eating was Salty Shrimp.

Which is often served directly from the ladies who sell it daily on the streets in and around many Jamaican towns. 

Oh, and of course. I cannot forget their delicious Roti’s. Which have either Chicken or Goat meat in it!

I never forgot these amazing foods. “As most Jamaicans would say, Di chicken eat good!! = “The chicken tastes good”. So please give it a try for yourself!

You are sure to become a fan!

All over the island you are sure to find similar chicken curry dishes to the recipe here.

Just make sure you purchase the correct curry for this recipe, as it’s the most important part when making a Caribbean curry like this.

This is the sauce I like to use instead of the bonnet pepper. Of course you can use fresh scotch bonnet peppers instead. 

Just be careful as those peppers are fire hot and you can burn your eyes if your not careful. 

Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry. Rather use Chicken Breasts instead. 

LOOKING FOR MORE JAMAICAN RECIPES?

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Revised:  Published on March 4th, 2018 and updated on November 4th, 2018

Appetizers & Sides, Quick and easy recipes, Vegetarian

JAMAICAN RICE AND PEAS

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This Jamaican Rice and Peas is comfort food for most people who live and love the island life. It is also super simple to make and real tasty! 

Serve with some Jamaican Jerk Chicken and you will have a meal fit for a King & Queen.

Looking for other Jamaican inspired recipes? Try my Jamaican Coconut Shrimp Curry or Jamaican Goat.

Also note that the lime addition is optional. 

WHICH BEANS FOR JAMAICAN RICE AND PEAS

Traditional Jamaican rice and peas calls for dried red kidney beans.

If your in a hurry you can use canned instead.

However like to use the dry, simply soak them in water overnight and they will be ready to go!

HOW TO MAKE JAMAICAN COCONUT RICE AND PEAS

This recipe is a tried and true recipe: I have made it several times in the past year. 

You will want to have on hand:

  1. Kidney beans, the dry variety must be soaked for a min of 8 hours. I prefer to use the canned as it makes for a quicker side dish.
  2. Fresh Coconut Milk, the less liquidly variety is best. 
  3. Scotch Bonnet pepper, I prefer to use the sauce as it saves my hands and eyes from burning. 
  4. Long grain rice
  5. Onions, garlic and spices.

Also, when you are shopping for coconut milk.

Look for a cream vs a milk.

The milks tend to be more liquidly and you can test this by shaking the can. 

Jamaican rice and peas/beans is not only healthy for you it’s very versatile dish.

This recipe is often served alongside other Jamaican main dishes.

Below you will find a list of my other favorite Jamaican recipes as well.

Also, go ahead and serve this with an ice cold bottle of “Red Stripe Beer” Jamaica’s most popular beer.

COCONUT RICE AND PEAS INSTANT POT

Yes, you can also prepare this in the instant pot. 

Because traditionally for this recipe calls for the kidney beans to be soaked overnight in water and then boiled up the next day.

But doing this in the instant pot can help to tenderize them faster. 

HOW TO COOK JAMACIAN RICE AND PEAS IN THE INSTANT POT

  • You will simply start by sauteing the onion till soft in oil and then adding in the garlic.
  • Then add in the rinsed and strained rice, coconut milk/cream, water and spices. 
  • Stir till combined then and the beans on-top and do not stir. Rather close the lid and pressure cook the whole pot for 7 minutes. 
  • Once it has cooked, allow the steam to remove safety and serve with lemon wedges.

I hope you enjoy fi yuh Jamaican rice and peas!

WHAT TO SERVE WITH JAMAICAN RICE AND PEAS

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!