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Jerked Stew Pork over an indian Methi Roti with Sweet Plantains, and Red Cabbage Slaw




Prep Time:

Cook Time:
1hr 30min




- Pork Shoulder Pieces


- Green pepper
- Red pepper
- Yellow pepper
- 1 Scotch Bonnet
- 1 Onion
- Red Cabbage
- 5 Carrots

- 1 Lemon

- Dried Parsley
- Fresh Thyme
- Fresh Cilantro
- Adobo
- Jamaican Me Crazy
- Sea Salt
- Black Pepper
- Seasoning Salt

- Indian Methi Roti
- Molasses
- Brown Sugar
- Grace Mild Jerk Seasoning

- Vegetable Oil


1. Build sauce. Combine jerk seasoning, brown sugar, molasses and water. Whisk until sauce thickens to pasty glaze texture.

2. Preseason pork with Adobo, Seasoning Salt, Pepper and Jamaican Me Crazy. Massage pork with 2/3's of sauce (leave 1/3 to help flavor the stew later on). Cover with plastic wrap, put in the fridge and let marinate for an hour*

3. Use food processor (or a knife) and shred half of a head of red cabbage, and 5 carrots. Add vegetable oil, salt, pepper, Adobo, juice of half of a lemon, Apple Cider Vinegar and gently fold in flavors and refrigerate.

4. Cut sweet ripe plantains into little medallions. Heat pan with oil, and fry for about 3 minutes on each side. You're looking for a nice golden brown color. As Chef Andrew Zimmern told me on episode 4 of Food Network's All- Star Academy, "Brown is the color of flavor". 

5. Use a circle mold or cookie cutter to cut small circles of Mehti Roti. Lightly brush with melted butter and a pinch of curry, and let brown in med heated pan. Do about 20 seconds on each side, or just long enough to get some color on both sides. Leaving it in the pan for too long will cause it to get too hard, making it difficult to eat. 

6. Heat oil in stainless steel stock pot on medium heat. Once oil is hot, add marinated pork to brown. Once browned, add 2 cups of water, stir and cover.

7. After about 20 mins, add 1 chopped scotch bonnet pepper, 3 branches of Thyme, and 3 branches of cilantro, chopped peppers and onions, and remaining sauce mixture. Let simmer for an hour or so.

8. Plate, garnish and enjoy!



Rosemary Ginger Fish Stew

The Story:

For some odd reason, every March I get EXTREMELY SICK. Like it's literally terrible! Coughing, fevers, aches, the whole 9. So like my momma used to do, my first instinct is to make some homemade chicken noodle soup. But what does Jermaine decide to do with his left over chicken the night before? Make Chicken and Black Bean Tacos. Of course I had NO CLUE how sick i would be the following day, so those tacos came clutch! Now regretting my sinful pleasure from the night before, I stuck with finding a plan B. I remembered a fish soup I had back in Queens, N.Y. way back when, so I decided to let my taste buds take me on a journey through nostalgia. I created a fish stew that was reminiscent of the deliciously sinful one I had tasted. Not only did it taste BETTER  than the one I had tried some time ago (no shade, lol), but I felt a LOT better after trying it. Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold to name a few. If you're looking to knock out a cold, or simply want to enjoy a nice bowl of fish stew, this recipe definitely has your name written all over it!  check out the full recipe below:


Prep Time:

15 mins


Cook Time:

1 hr 30 mins





Hake Fish filets (Or substitute for Tilapia)



  • Adobo
  • Jamaican Me Crazy
  • Sea Salt
  • Black Pepper
  • Old Bay
  • Paprika
  • Boston Bay Seasoning
  • Fresh Rosemary
  • Dried Cilantro
  • Sugar



  • (1) Scotch Bonnet Pepper
  • (1) Sliced/ Chopped Onion
  • Ginger Paste
  • Minced Garlic
  • (1) Half of a Lemon
  • (2) Peeled and Chopped Potatoes
  • (1) Green Banana (Plantain)



  • Worshechire Sauce
  • Grace Meat and Fish Sauce


1. Add water to a stock pot, and bring to a boil.

2. Add all dry spices and ingredients to taste. Be sure to season generously...never be shy when building a broth or stock. The secret to any great soup or stew is a flavorful broth. 

3. Once water has changed to a reddish/orangegy (old bay + Paprika) colored bath of goodness, add onions.

4. Next you want to add the juice of half of a lemon, and drop the squeezed lemon into your broth.

5. After, add (1) cut up scotch bonnet pepper followed by (3) dabs of Worcestershire sauce, 5-10 daps of fish and meat sauce, 1 tspn of minced garlic, finger length of ginger paste and about a table spoon of sugar.

6. After about 15 mins of bubble action, add your chopped potatoes and green ripe bananas (plantains).

7. After about 15 more minutes, add your Hake filets. Turn heat down to low, cover with a pot top, and let it go for about an hour or so.

8. Turn pot off, plate, garnish and enjoy!