Bridgetown Roti
Pop's Oxtail Stew or Pops Pigeon Pea Stew
Chef's recommendations
Serve over steamed rice and garnish with fresh herbs
Serve with a side of Caribbean Corn Succotash
Enjoy with a DG Genuine Jamaican Pineapple soda or Red Stripe beer
Cooking Instructions
1. Place the dish in the fridge to thaw overnight or for 24 hours.
2. Empty dish contents into a medium pot. If cooking the pigeon pea version, add 1/3 cup of water or broth.
3. Cover and cook on medium to medium-low heat for 10 minutes, with the lid on. After 10 minutes, gently stir the contents and remove the lid.
4. If cooking the oxtail, try to flip the pieces of meat over and cook for an additional 10 minutes
If cooking the pigeon pea, cook for an additional 3 minutes.
(Note, both stews should reach an internal temperature of 165 degrees F before serving)
3. Serve stew atop steamed rice and top with Corn Succotash. Enjoy!
+ Ingredients
MEAT: Oxtail, chicken stock, tomato, onions, garlic, green onion, green pepper, ginger, habanero, anaheim pepper, brown sugar, turmeric, lime, fenugreek, cumin, coriander, allspice, mustard seed, clove, fennel curry leaves, cinnamon stick, green cardamom, black pepper, red chili flake, Aleppo pepper, fennel seed, nutmeg, clove
VEGGIE: Pigeon peas, carrots, tomato, sweet potato, onions, garlic, green onion, green pepper, ginger, habanero, anaheim pepper, brown sugar, turmeric, lime, fenugreek, cumin, coriander, allspice, mustard seed, clove, fennel curry leaves, cinnamon stick, green cardamom, black pepper, red chili flake, Aleppo pepper, fennel seed, nutmeg, clove
Meet The Maker:
Bridgetown Roti, named one of “The Best New Restaurants in America” by Eater, is one of Los Angele’s most popular food pop-ups serving Caribbean dishes. Founded by Rashida Holmes, formerly of Botanica, Bridgetown Roti is a love letter to Holmes’ Bajan roots and inspired by her family’s cooking.
Paired Recipe
Bridgetown Roti - Succotash
