The litmus test for any Caribbean cook is the ability to make a good stew, however the art of stewing remains a mystery to some. One key component to mastering a Caribbean stew is understanding that timing is everything. Once you have all your ingredients prepped beforehand, the right utensils and the commitment to pay close attention to your pot then you will be well on your way to delicious stew.
You need the right tools for the job. For a good stew those tools would be a heavy, round bottom iron pot and a wooden spoon. The wooden spoon is perfect for caramelizing the sugar as opposed to a metal spoon, which the caramelized sugar tends to stick to. The heavy, round bottom iron pot is essential as its design helps for an even dispersion of heat across the surface of the pot and its rounded bottom is perfect for the braising part of the process, allowing the steam action to produce the braising liquid that leaves our meat partially submerged in the process.
For this stew chicken I used all fresh ingredients: Ginger, Garlic, Shadon Beni, Thyme, Scotch Bonnet Pepper, Salt & Black Pepper. You would notice that in the video below I didn’t add any extra seasoning. That’s because my chicken was already well seasoned and no additional seasoning was necessary.