Get your Caribbean fix with this party on a plate….    

‘Brown stew’ is a distinctively Caribbean dish where the meat is browned in caramelised sugar and then cooked in a flavoursome gravy rich in herbs and spices. The combination of Indian spices, European herbs and Latin American allspice and chilli is also really characteristic of Caribbean cooking and a legacy of the islands being something of a crossroads throughout history.

On the side we’ve got coleslaw and hot sauce as well as ‘festivals’ - fried cornmeal dumplings that are so good, they taste like a festival in your mouth.

BROWN STEW SPICES: Coriander, turmeric, black pepper, cumin, fenugreek, allspice, cardamon, nutmeg, cinnamon, ginger, habanero, cassia, cloves

HERB MARINADE: Thyme, coriander, parsley, bay

CURRY GROUND SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, garlic, mace, nutmeg, cassia, allspice

CURRY WHOLE SPICES: Cassia quill, mace blades, bay

AMCHAR MASALA: Cumin, fenugreek, fennel, black pepper, nigella, ginger

HOT SAUCE SPICES: Red pepper flakes, chilli flakes, habanero flakes,  garlic

DUMPLING BLEND: Parsley, thyme, coriander, black pepper, nutmeg

COLESLAW BLEND: Parsley, chives, onion, garlic, black pepper

*Allergens

• 4 chicken legs or large chicken thighs 
• 4 large carrots 
• ¼ small white cabbage
• 2 medium white onions
• 3 cloves of garlic
• Fresh ginger – finely chopped to make 1 tsp
• 200g spinach
• 2 limes
• 30g butter
• 3 tbsp sugar
• 1 tbsp tomato puree
• 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
• 2 tbsp mayonnaise
• Rice for 4 to serve
• 150g self-raising flour
• Oil for frying (sunflower oil or vegetable oil is best)