Caribbean · Chicken · Comfort Food · Slow Cooking

Scandiribbean Stew Chicken

Everybody in this house agrees that stews are fabulous food, but we have very different ideas of what makes a stew. I love beans and lentils, the kids want potatoes, carrots and stuff, and John is not convinced that either “peas” or root veggies are the bees knees. The kids don’t want meat on the bone, whereas John and I prefer it that way. I’m telling you, Scandiribbean fusion food can be a very tricky cuisine to master to everyone’s liking.

Yesterday, I made a version of stew chicken that combined Swedish style with West Indian taste. The good thing about this one is that everybody gets something they like. As usual, I cooked for a battalion and without any real measurements, but here’s a rough guide:


  • 4 onions
  • 4-6 cloves of garlic
  • 4 carrots
  • 4 baking potatoes, or 8 “normal” ones
  • 1 swede (the vegetable!)
  • 4 turnips
  • tomato puree
  • 12 tomatoes (or 2 tins of tomatoes)
  • 1 scotch bonnet (or other chillies or pepper sauce)
  • fresh ginger
  • bay leaves
  • lemon juice
  • soy sauce
  • maggi sauce
  • 1 pint of guinness
  • 1,5 litre chicken stock
  • salt & black pepper to taste
  • olive oil
  • molasses or brown sugar
  • raw chicken on the bone cut in small pieces
  • meat of a cooked boiler hen (optional)


  1. Season the raw chicken in a mix of soy sauce, maggi seasoning, lemon juice and salt/pepper/chilli for a day (shorter if you must)
  2. Chop the oinions and the garlic
  3. Peel the ginger and cut in a couple of big bits (so it’s easy to spot them and take them out later)
  4. Peel and chop all veggies into large cubes
  5. Heat up olive oil and molasses or brown sugar and stir until the sugar has melted.
  6. Add the chicken and stir vigorously until it has a nice brown colour
  7. In a Dutch put or slow cooker or big stew pot, heat up olive oil and add onions, garlic and scotch bonnet (or pepper sauce). Go gentle on the chilli – this dish is not meant to be hot it should just have a gentle warmth to it.
  8. When the onion is soft, add all the vegetables, the ginger, chicken stock, guinness, tomatoes and tomato puree and bring to the boil.
  9. Turn the heat down until you have a nice simmer, and add the chicken bits.
  10. Allow to simmer for about 40 minutes (if it looks to “watery” take the lid off and allow it to reduce for another 20 while you cook the rice)
  11. To please people who are scared of meat on the bone, you can now either add precooked meat to the stew, or fish some of the stew (without the bone chicken bits) out to another pot together with the boneless chicken.
  12. Check the taste and add salt/pepper/chilli/lemon juice/chicken stock/tomato puree/guinness or whatever you feel you’d like some more of. Ideally, the taste should be slightly different each time you make a stew. Chopped cilantro and /0r a few sprigs of thyme is nice.

Serve with rice, rice & peas, some fresh bread, with a salad or eat just as it is. Any way that works for you is good! =)

You can put the stew in the freezer and save it for a rainy day, or one of those when you don’t feel like cooking but still want a nice home cooked meal.

Bon appetit!

Caribbean · Meat · Slow Cooking

Oxtail in Guinness with Hard Food

oxtailEdit Post ‹ Evalena’s Scandiribbean Kitchen — WordPress

In Sweden we have a dish called Sailor’s Beef. It’s basically cheap pieces of meat cooked in light beer with onions and potatoes. Here’s my Scandiribbean version of the same dish – very tasty if I may say so myself… =)


  • 2kg oxtail
  • 4 onions
  • 500g haricot beans
  • 1l Guinness
  • 2-4 Scotch bonnet peppers (or a healthy measure of pepper sauce)
  • 1tbsp salt
  • 4 Maggi cubes

Place all of the above ingredients into a casserole dish and bake for 6-8 hours in an oven pre-heated to 140C/gas mark 1. Alternatively, cook it in a slow cooker.

For the hard food:

  • 8 slices of yam, peeled
  • 8 slices cassava, peeled
  • 2 slice plantain, peeled
  • 8 handfuls okra
  • salt
  • 2 maggi cubes

Boil the yam, plantain and cassava for 20-25 minutes. Top and tail the okra and steam them for 5 minutes and serve together with the casserole.

Atkins/Low Carb · Caribbean · Slow Cooking · Soup

Callaloo or Pepperpot Soup

The Callaloo, or Pepperpot Soup, is a traditional dish in the West Indies that dates back to the Arawak Indians. It was basically a stew that kept going on the fire and you just kept adding some new bits and bobs to it every day.

At the plantations this soup was later made by the slaves who would get scraps of meat and had to make the most of it to get food that was as tasty and nutritious as possible.

These days we can choose what meat we put in our pepperpot, and you will find that there are as many versions as there are people cooking it. This is a cheap but nourishing meal that keeps you warm and happy on a chilly day and I strongly recommend that you try it. Why not make a big batch and put some in the freezer for one of those days when cooking is not on the menu.

There’s shrimp in this recipe, but they are of course optional. And the meat is not carved in stone. Take what you have or what you would prefer. Fresh, salted, smoked etc – anything goes. And it doesn’t have to be the same, you can mix beef, pork, sausage etc. The same goes for the veggies – the only thing you must have is the callaloo and even that can be substituted. With spinach. So go ahead and make your own pepperpot! =)


  • 450g stewing beef, cubed
  • 125g salt pork, cubed
  • 2litres water
  • 450g (2 small or 1 big tin) callaloo
  • 450g dasheen, chopped
  • 1 onion, chopped
  • 2 garlic cloves chopped
  • 1 hot pepper, chopped
  • 225g yams
  • 225g malanga
  • 12 okras
  • 115g cooked shrimp
  • 1tbsp creamed coconut
  • 1tbsp butter
  • salt & pepper to taste


  1. Simmer the meats in 1,5 litres of water in a large covered pot for an hour.
  2. Add all the other ingredients but the okra and the butter and simmer until the veggies are tender and the soup appears to be thickened.
  3. Saute the okras in butter for 5-10 minutes
  4. Gently stir the okras, the shrimp and the creamed coconut into the pot.
  5. Cook for 5 minutes