Jamaican stew with lots of veggies

Jamaican stew with lots of veggies

We tasted some delicious food in Jamaica among others this Jamaican stew. Eat the traditional food of the country when you are traveling. It’s part of exploring, it’s fun and you learn from other food cultures.
Of course, jerk chicken is the number one traditional Jamaican food. We don’t eat chicken, but you can try the taste with vega chicken or veggies. Ackee and saltfish is also a famous dish in Jamaica. We ate ackee without the fish for the first time at our guesthouse in Kingston. Betty, the hostess made for us delicious vegan breakfasts during our stay. Ackee is a Jamaican fruit and together with veggies the dish is comparable with scrambled eggs.

Furthermore, we tried patties, plantain (Remco’s favorite), bammy, breadfruit and of course fresh fish cooked on the beach. Yumm! Rice and peas is a common side dish. The rice is cooked with coconut milk, this recipe you can find on this blog too.

This recipe for Jamaican stew with lots of veggies is not that spicy because I didn’t use scotch bennet peppers. The pimento, also called allspice is the dried fruit of the pimento dioica plant. It is one of the most important ingredients of the Caribbean cuisine. It is also used in jerk seasoning. I didn’t have it at home, so I’ve composed the taste by myself using cinnamon, clove powder and nutmeg powder. Combine this hotchpotch with rice, salad or bread.

  • Ingredients
  • Vegan chicken pieces Quorn, or use something similar as meat substitute
  • 2 carrots, chopped
  • Red bell pepper, chopped
  • Sweet potato, chopped
  • White onion, chopped
  • 8 cherry tomatoes, sliced in half
  • 2 cloves of garlic, chopped
  • Green jalapeño pepper, diced
  • Tablespoon palm sugar (or brown sugar)
  • Teaspoon thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon clove powder
  • ½ teaspoon nutmeg powder
  • Fresh parsley
Jamaican stew with lots of veggies
  • Preparation
  1. Preheat a stew pan (I used a wok and got it covered with aluminum foil), add some oil and sauté the onion and jalapeño pepper, than add the garlic and the vega chunks, the thyme, cinnamon, clove and nutmeg and stir a few minutes.
  2. Add 200 ml coconut milk and a splash of water (about 1 to 2 coffee cups, see how it works for you). Meanwhile, add the sugar in a small pan together with a tablespoon of water and let the sugar melt slowly. Add this mixture to the wok and let simmer for a few minutes.
  3. Then add the vegetables and ground pepper to taste. Let the Jamaican stew cook for about 10 minutes, at least until the vegetables are soft. Cover the wok (unless you use a pan with lid) with aluminum foil and reduce the heat to low. Garnish the Jamaican stew with fresh parsley when ready.
  • Tips
  • Add some beans, pineapple or mango to the hotchpotch.
Jamaican hotchpotch with lots of veggies
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Errer (pronounced èrréé) comes from French and stands for wandering, roaming, traveling. We aim to create a life that combines traveling and working. Turning our back to ‘9 to 5’ mentality. Making memories instead of collecting stuff. We try to create a life we want to live in a healthy and sustainable way. Eating vegan food most of the times is part of this lifestyle. Curious? Than try our recipes and read our stories.

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