Kwame Onwuachi | YesChef

From Kwame's Class

Discover exclusive video lessons from Kwame Onwuachi's YesChef class.

Kwame's Story Kwame Onwuachi

Kwame's Pantry Kwame Onwuachi

Stocks: Chicken, Vegetable & Shrimp Kwame Onwuachi

Pepper Shrimp Kwame Onwuachi

Marinades Kwame Onwuachi

Jamaican Patties with Coco Bread Kwame Onwuachi

Escovitch Fish Kwame Onwuachi

Jamaican Stew Peas Kwame Onwuachi

Brown Stew Chicken & Fried Plantain Kwame Onwuachi

Oxtails with Rice & Peas Kwame Onwuachi

Ackee & Saltfish Kwame Onwuachi

Curried Goat with GBD Potatoes Kwame Onwuachi

Jerk Chicken Kwame Onwuachi

Kwame's Pantry

Condiments
•
American
•
Barbecue

Lesson from Kwame Onwuachi's class

Video time: 18 min

Kwame just landed in Jamaica, and while he’s not yet sure what he’s going to cook, he’s going to stock his pantry with all the essentials: jerk paste, marination, curry powder, and all-purpose seasoning, which he calls “salt on steroids”.

In this lesson

Curry Powder

The East Indians are the largest ethnic minority in Jamaica. They arrived as indentured servants, and brought with them many of their spices. Kwame teaches how to make curry powder unique to the Caribbean, which includes the star ingredient, anise seed.

All-Purpose Seasoning

Salt on steroids. Learn how to make the seasoning that Kwame puts on everything, not just his Caribbean recipes. This balanced spice blend is a derivative of Kwame’s mother’s famous house seasoning. A great spice that brings a whole lot of flavor.

Jerk Paste

The history of jerk is so monumental in Jamaica. It’s the story of freedom, tenacity, and encapsulates the Jamaican spirit. Kwame doesn’t just use jerk paste in jerk chicken, he puts it in so many of his recipes.

Stocks: Chicken, Vegetable & Shrimp

Condiments
•
African
•
Comfort

Lesson from Kwame Onwuachi's class

Video time: 28 min

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.

In this lesson

Chicken Stock

Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!

Shrimp Stock

Learn how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.

Vegetable Stock

Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.

Jamaican Patties with Coco Bread

Main Dishes
•
Caribbean
•
Entertaining

Lesson from Kwame Onwuachi's class

Video time: 36 min

Beef patties are Jamaica’s ubiquitous fast food. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious pillowy coco bread.

In this lesson

Jamaican Patties with Coco Bread

Beef patties are Jamaica’s ubiquitous fast food. While growing up in the Bronx, Kwame used to eat the flaky meat-filled hand pie nearly every day after school and church. The quintessential Jamaican snack goes hand in hand with pillowy soft coco bread. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious coco bread.

Coco Bread Dough

You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.

Jamaican Patties

Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.

Brown Stew Chicken & Fried Plantain

Condiments
•
African
•
Comfort

Lesson from Kwame Onwuachi's class

Video time: 30 min

Learn how to blacken and braise chicken in a rich brown gravy with a hint of spicy Scotch bonnet pepper. Kwame serves it with fried plantains and Calypso aioli, making it a fantastic dish that will be a total crowd pleaser. The essence of Jamaica on a plate.

In this lesson

Calypso Aioli

Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.

Fried Plantains

No Jamaican feast would be complete without this starchy, crunchy and satisfying side.

Brown Stew Chicken

A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.

Oxtails with Rice & Peas

Cocktails
•
African
•
Cocktail Hour

Lesson from Kwame Onwuachi's class

Video time: 35 min

Kwame’s mom, Jewel, is in town which calls for a celebratory meal: braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a refreshing rum punch cocktail packed with fresh Jamaican fruits.

In this lesson

Pigeon Peas

This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.

Rum Punch

We’re not going to lie, this is by far one of the most satisfying libations you can make. Use a variety of fresh fruit and both white and dark rum to elevate the normal rum punch to new levels.

Coconut Rice

An island classic that will become your new favorite white rice. The coconut milk has a creamy, slightly sweet and nutty profile, and brings the perfect balance to a spicy dish.

Oxtails

Learn Kwame’s secrets to making the most savory braised oxtails you’ve ever tasted. Based off his mom’s recipe, Kwame takes it to a whole new level with the layering of flavors and time.

Oxtails with Rice & Peas

Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.

Curried Goat with GBD Potatoes

Condiments
•
American
•
Barbecue

Lesson from Kwame Onwuachi's class

Video time: 30 min

Master your cooking skills and add flavorful dishes to your repertoire with this delicious curried goat and GBD potatoes recipe, prepared with a tangy green seasoning aioli. Learn how to caramelize, braise, layer flavors, and cook with intention as you taste each step along the way. Enjoy this delicious dish and refine your cooking skills.

In this lesson

Curried Goat

The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his Version of the classic, which will have mouths watering and coming back for seconds.

Green Seasoning Aioli

Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.

GBD Potatoes

What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.

Jerk Chicken

Condiments
•
American
•
Barbecue

Lesson from Kwame Onwuachi's class

Video time: 28 min

Jerk, a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn this iconic dish known for its intense depth of smokiness, heat, spice, and flavor. The 3-day cooking process is totally worth it.

In this lesson

Jerk Marinade & Grilling

A deep, flavorful, and spicy marinade to create the perfect Jamaican jerk chicken at home. Kwame shows you how spending a little extra time in prep will lead to the most delicious jerk you’ve ever tasted.

Braised Cabbage & Carrots

Kwame’s right hand man, Paz, teaches you how to create this beautiful accompaniment to jerk chicken. Prep it on the stove or make right on the grill.

Jerk Chicken

Jerk is a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn how to make Jamaica’s most famous dish that is known for its intense depth of smokiness, heat, spice, and flavor. Kwame has been eating jerk chicken his whole life, and shares with you his secret recipe – a three day process – that tells the story of the history of Jamaica.

Jerk Brine

Learn to make this simple brine to ensure the juiciest, most flavorful chicken. Soak the meat in the brine for 12 to 36 hours, the more time the merrier (and juicier).

Jerk Barbecue Sauce

This barbecue sauce will add just that extra bit of tangy, spicy flavor to your jerk - or any grilled meats - that will have everyone praising your rise to BBQ greatness.

What students are loving

"Looks amazing. Must try!"

Renee .

"Very clear instructions for even a novice to follow along , well done 👏👏👏👏"

Sonia A.

"Thanks, Kwame, I was utterly transported to Jamaican and its delish cuisine. I swear that I could smell all the various meals as they were being prepared. Bravo!"

Sonia A.

"Great pantry intro! Can't wait for upcoming classs and to get my Island Cooking on!"

Robert C.

"Looks great, I love golden crust. I have to make these!"

Bryan E.

"A wonderful cooking segment.I love anything that has coconut in it can’t wait to try thisThank you Chef"

Celeste D.

"I made the jerk paste using dark soy sauce. It was a complete game changer. This recipe is delicious and a staple I didn’t know I needed."

Patrice C.

"Awesome class instruction. All of the foundational flavors of Jamaica beautifully demonstrated. Can’t wait to make these! Thanks!"

Vanessa L.

"Yum I can get with this. Excellent instruction. Thank you"

Vanessa L.

"Authentic! wow! nicely done!"

Manon c.

"Excellent story! Made me really want to cook and eat some Jamaican food. That’s next."

Jeff y.

"Such a well done introduction into the life and character of this soulful young Chef. My YesChef journey is off to a great start because of it!"

John A.

"Amazing! I can't wait to dig in!"

Pamela E.

"Great simple, summer recipe. Once your pantry is stocked it only takes minutes"

David B.

"I am so happy to see you here! Loved you on Top Chef, loved your book, and loved seeing the footage in Jamaica. "

Nanelle J.

"Love it, love it, love it!"

Tareyah K.

"Looks amazing! What parts of the chicken are used to make stock that gelatinous?"

Marcus R.

"This looks different and amazing and I'm going to try all of it!"

Dan R.

"Love this. Reminds of my roots West Indies"

Celeste D.

"I love how easy he made this look! nothing like homemade stock."

Karen E.

"Excellent video and cooking lesson.Very valuable cooking lesson and I look forward to making stocks with newfound confidence. Thank you!"

Reyna R.

"Nice, I like seeing the different items."

Jerome A.

"This speaks to my heart. When I was a poor, single mother with two children - it was potatoes, potatoes, potatoes. When you spend time with something - you learn to feel it."

Michelle W.

"I have learned so much about Jamaica's culture and history - I absolutely loved Kwame's introduction! I can't wait to try these dishes. Thank you, thank you, thank you!"

Ebony R.

"Can't wait to make it!"

Daniel V.

"Jamaican Patties with Coco Bread"

"Patty Filling"

"Excellent! This class was put together very well! From the beautiful jerk to the heart and friendship of the chefs involved. It profoundly moved me."

David K.

"I always wondered how the smooth texture is achieved...love the process."

Vania S.

"Wow, this has left my mouth watering! I can’t wait to try cooking some Jamaican food."

Shelly S.

"I made this dish. It was delicious. I used jalapeños as my pepper."

Julie G.

"Wow I’m so hungry now! I can’t wait to get cooking after watching this."

Nikki B.

"Wow, I loved this recipe! Brought me back to my visit to Jamaica!"

Dawn O.

"This lesson was great!! The only thing is that I would love to know how you guys made the marinade. At the grill the marinade added to the pans where nor described how to do it."

Nuno E.

"Fabulous, must make this but not with a scotch bonnet!"

Shane B.

"This has definitely been an inspirational!"

Corrice D.

"These stewed beans look similar to the American south I grew up on except the addition of coconut milk, thyme pig tails and spicy scotch bonnet. Great tips! I’ll be making this.Love it!"

Vanessa L.

"I love this class on Jamaican cuisine. I look forward to trying your recipes Chef!"

Celeste D.

"I'm so glad I watched this class. It was so helpful.Thank you!"

Dania F.

"Learned something on the very first class. I never knew about taking the backbone out."

Andy K.

"I too love spices! It gives good aroma to the food and flavors."

Mark M.

"I too love spices gives good aroma to the food and flavors."

Thereza B.

"Hello Iam looking forward to your series. I love how you started your video different parts of Jamaica ( my favorite was Carnation market)"

Lisa P.

"Loved learning and listening to the music on this one. Lecture on stocks priceless. Yes I will be trying to add chicken feet to my next chicken stock loved"

Celeste D.

"Very simple and easy to follow. The flavor is definitely amazing. Can't wait to start the cooking process."

Corrice D.

"Looks great I miss golden crust too. I have to make these"

Bryan E.

"Curried Goat with GBD Potatoes"

"Ackee & Saltfish"

"Braised Cabbage & Carrots"

"Jerk Marinade & Grilling"

"Jerk Barbecue Sauce"

"Jerk Brine"

"Jerk Chicken"

"Curried Goat"

"Green Seasoning Aioli"

"GBD Potatoes"

"Pigeon Peas"

"Coconut Rice"

"Rum Punch"

"Oxtails"

"Oxtails with Rice & Peas"

"Calypso Aioli"

"Fried Plantains"

"Brown Stew Chicken"

"Kwame’s White Rice"

"Jamaican Stew Peas"

"Escovitch Fish"

"Escovitch Sauce"

"Coco Bread Dough"

"Jamaican Patties"

"Curried Goat Marinade"

"Oxtails Marinade"

"Chicken Marinade"

"Pepper Shrimp"

"Chicken Stock"

"Shrimp Stock"

"Vegetable Stock"

"Curry Powder"

"All-Purpose Seasoning"

"Jerk Paste"

"Kwame's Story"

"Ackee & Saltfish"

"Oxtails with Rice & Peas"

"Jamaican Stew Peas"

"Escovitch Fish"

"Jamaican Patties with Coco Bread"

"Jerk Chicken"

"Pepper Shrimp"

"Brown Stew Chicken & Fried Plantain"

"Marinades"

"Stocks: Chicken, Vegetable & Shrimp"

"Kwame's Pantry"

get inside
Kwame’s class

Join Kwame Onwuachi, the award-winning chef and best-selling author, on a journey to Jamaica as he explores his Afro-Caribbean culture, cuisine, and heritage. Get a true taste of Jamaican recipes and ingredients as you learn the secrets to making iconic dishes like jerk chicken, oxtail, rice and peas, curried goat, and beef patties with coco bread. Kwame’s classically trained chef background will feed your culinary knowledge as he teaches fundamental techniques that every great home cook needs to know, like tips for prepping your pantry with the utmost essentials and how to make the most incredible soup stock. Prepare for an immersive and flavorful joyride through the beautiful island of Jamaica and learn game-changing skills like layering and building flavors and how to cook with intention. Kwame’s class will give you a new repertoire of recipes and empower you with the tools to elevate every dish you ever make.

Class Sample

Kwame’s lesson plan

1. Kwame's Story

Take a journey to Jamaica with chef Kwame Onwuachi, to discover the roots of his Afro-Caribbean food.

2. Kwame's Pantry

3. Stocks: Chicken, Vegetable & Shrimp

4. Pepper Shrimp

Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. Learn how to make this easy shrimp recipe, which is preserved in a spicy sauce.

5. Marinades

Jamaican recipes are famous for imparting flavor with an overnight marinades. In this lesson, Kwame shows how to make marinades for three classic dishes: brown stew chicken, oxtails, and curried goat.

6. Jamaican Patties with Coco Bread

Beef patties are Jamaica’s ubiquitous fast food. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious pillowy coco bread.

7. Escovitch Fish

Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.

8. Jamaican Stew Peas

Kwame grew up eating this "pot of wonderful magic liquid" with his father: a stew dish with gungo peas (pigeon peas), red peas (kidney beans), salted meats, and coconut milk. Make a huge pot for the whole family to taste the love!

9. Brown Stew Chicken & Fried Plantain

10. Oxtails with Rice & Peas

11. Curried Goat with GBD Potatoes

12. Jerk Chicken

13. Ackee & Saltfish

Master Curried Goat & GBD Potatoes with Chef Kwame Onwuachi. Elevate your culinary skills with expert layering, caramelizing & braising techniques.

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Kwame

Onwuachi

Teaches his Jamaican Cuisine

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What students are loving

Still Have Questions?

General Questions

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