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Why do Jamaicans insist that it’s BROWN stew?
Is there a different type of stew chicken?

In reply to Da-Vincy
Cause we brown di chicken wid browning.
I cook a wicked Yardie style brown stew chicken.

In reply to Chrissy

Yuh put spinners in it?

In reply to Chrissy

But all the stew chicken I know from anywhere in the Caribbean is cooked that way….by browning the chicken with bottled browning sauce, or by burning oil and sugar on the spot.

Brown stew just sounds redundant.

Is there a white stew, black stew, colorless stew…in the context of Wesr Indian cooking? I think everyone else just says stew chicken instead of brown stew chicken.

In reply to Chrissy

U need to share how we gun know

Me like me car, me like me bike, me like me money and ting,
But most of all me like me...

Because to sound fancy and European from ole time days Sunday Chicken used to be called Fricassee Chicken. The real dish of that name is a white sauce. Those free-range chicken was so tough it was 1st browned in oil then stewed (braising) Nowadays most skip that 1st step and depend solely on the bottle. Maybe when the name change happened
Yard-Chinese has a boiled chicken that you dip in a soy-lime sauce to die for.

In reply to Da-Vincy

Don't ponder food names, are you wondering about Kentucky Fried Chicken?

In reply to Da-Vincy

Jamaican brown stew chicken ( and brown stew fish)is a type of stewed chicken/fish which is browned with browning or 'burnt' sugar and has soy sauce and diced vegetables in the sauce.

Traditional Jamaican stew chicken (there is no traditional Jamaican stew fish but rather steamed fish ) just like Trini stew chicken or Bajan stew chicken does not usually contain soy sauce and (definately no diced vegetables.

In reply to Brerzerk

Thats it. When Jamaican restaurants started to pop up around the world I guess they felt the need to give some fancy name to this basic dish which is cooked in most Jcan homes on a Sunday, The name brown-stew is relatively recent.

Sunday is not Sunday without Jamaican brown stew chicken! call me Old fart!

In reply to CWWeekes

My question for Jamaican cooks is why the damn salt fish is always lost in the ackee and salt fish dish?

In reply to FanAttick
Not when it’s just fi me

In reply to nitro

because it is the most expensive ingredient. I would not buy that dish at a restaurant.

In reply to nitro
Mr. Nitro di people dem mussi concern bout yuh sodium intake.

In reply to CWWeekes

In reply to nitro
Teef das all.

In reply to camos
No man there was a restaurant in the Bay Area here. Guy bought huge chunks of Pollock and cold cured (salted) it himself ala Salmon. You got equal amounts of or more fish than Ackee which was actually costing him more and the ackee itself was nuff too.

In reply to camos
Fi breakfast or lunch?

In reply to Brerzerk

Pollock is about $8/lb. and Cod $12-14 this side!

In reply to Da-Vincy

respectully ah fi wi chicken so we call it what we like
Jamaican brown stew and Jamaican jerk chicken are trade names very distinct from the other regions even though we taught all of you well

Jus so you know Vincy cooks are the most generous in the Caribbean when it comes to portions

In reply to Chrissy lunch or dinner.

In reply to camos
No, directly from large Restaurant supply wholesalers you can get the whole filet for quite a bit less. $8/LB for center-cut or whole fresh filet is still a good deal. Remember, served with Ackee means 4oz of fresh (not dried) salted fish looks like a lot