Entree: Barbados – Central Culinary Region – Bajan Black Belly Sheep Stew (Hearty Barbadian stew of black belly sheep simmered with aromatic seasonings, okra, and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) black belly sheep, shoulder or neck, cut into 1.5-inch (4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced (about 8 oz / 225 g)
- 4 scallions, chopped (approx. 60 g)
- 1 green bell pepper, chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 6 g)
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional) (approx. 10 g)
- 1/2 cup (120 ml) green seasoning (blend of scallions, parsley, thyme, cilantro, and garlic)
- 2 tsp (10 g) fresh thyme leaves or 1 tsp dried thyme
- 1 tsp (4 g) ground allspice (pimento)
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) browning sauce (or substitute with 1 tbsp soy sauce)
- 4 cups (960 ml) beef or lamb stock or water
- 2 medium carrots, cut into 1/2-inch (1 cm) slices (about 8 oz / 225 g)
- 1 cup (150 g) diced yam or sweet potato
- 8 oz (225 g) okra, sliced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime or lemon juice
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Pat the sheep pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the sheep in batches until well caramelized, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the onion, scallions, bell pepper, and garlic to the pot and sauté until softened, about 5 minutes. Stir in the Scotch bonnet if using, green seasoning, thyme, and allspice and cook 1–2 minutes until fragrant.
3. Add the tomato paste and Worcestershire sauce, stirring to combine, then return the browned sheep to the pot. Pour in the stock, add bay leaves and browning sauce, bring to a simmer, then reduce heat to low.
4. Cover and simmer gently for 1 1/2 to 2 hours, or until the sheep is tender, checking occasionally and skimming any foam. Add more water or stock if the stew reduces too much.
5. About 25 minutes before serving, add the carrots and diced yam or sweet potato. Continue to simmer until the root vegetables begin to soften.
6. Add the sliced okra for the last 10–12 minutes of cooking so it retains some texture and thickens the stew slightly. Adjust seasoning with salt and pepper and finish with lime juice.
7. Remove bay leaves, sprinkle with chopped parsley, and serve hot with rice, bread, or cou-cou according to preference.