In the Caribbean, brown stew is a staple and this recipe showcases why it's a classic West Indian comfort food. The name comes from the dark hue, usually attained through the burned sugar essence, or browning, at its base. Here, the chef Ricky Moore of Saltbox Seafood Joint, in Durham, N.C., achieves the deep rich color from the inclusion of Worcestershire sauce and brown sugar. The slow-simmered pork shoulder acquires complexity from sweet allspice, woodsy thyme and the fruity fire of Scotch bonnet. Lively bursts of pungency from the addition of ketchup and apple cider vinegar, plus pockets of sweetness from carrots and bell peppers complete this rich, well-rounded stew. Serve with rice and plantains or with Jamaican festival to sop up every last bit.
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Serving Size: 1 serving (280g) | ||
Recipe Makes: 8 servings | ||
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Calories: 113 | ||
Calories from Fat: 22 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 301.3mg | 10 % | |
Potassium 260.4mg | 7 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 19.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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