Trini Stew Beef with Lime Pepper Sauce --- Sweet Bread

A Trini twist on a comfort food favourite...

Over the centuries, colonial rule and immigration have left Trinidad with an incredibly diverse ethnic mix of people from South America, Africa, India, Europe and China. This is reflected in the food, as seen in this recipe for Trini stew beef - one of spicerer Elizabeth's favourite dishes! Stew has its roots in European cookery, the caramelisation of sugar is distinctively Caribbean and finally we’ve got some Chinese and South American flavourings in the form of five spice and habanero chilli!

The stew is served with mashed squash, green beans, a fruity apple kuchela and the quintessential Trinidad lime pepper sauce. For dessert we’ve got Trini sweet bread, packed full of dried fruit and coconut and flavoured with cinnamon, ginger and nutmeg.

45 minutes

2 hours 10 minutes


In stock

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STEW WHOLE SPICES: Star anise, bay, habanero chilli
STEW GROUND SPICES: Tamarind powder (tamarind, cornstarch), garlic, onion, shrimp powder (shrimp, salt), star anise, Sichuan pepper, fennel, cassia, cloves
PEPPER SAUCE BLEND: Red pepper, onion, habanero chilli, garlic
KUCHELA SPICES: Cumin, fenugreek, fennel, black pepper, nigella, ginger, mustard, garlic
GREEN BEAN SPICES: Red pepper, garlic, coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, cardamon, cinnamon, cloves, chilli
BREAD SPICES: Cinnamon, bitter orange, ginger


  • 500g diced beef
  • 2 large onions
  • 4 cloves of garlic 
  • 1 small butternut squash, pumpkin or 750g sweet potatoes
  • 1 large carrot 
  • 200g green beans 
  • 1 yellow pepper
  • 4 tomatoes
  • 1 large eating apple or 1 small unripe mango
  • 1 lime
  • 140g butter 
  • 2 eggs (any size)
  • 250g self-raising flour 
  • Rice for 4 to serve (optional)
  • 260g sugar (demerara is best)
  • 250g mixture of dried fruit (e.g cherries, raisins, sultanas, citrus peel etc)
  • 50g desiccated coconut