A little inspiration from Africa and the Caribbean is on its way.
FROM AFRICA & THE CARIBBEAN
Jamaican Short Rib Stew from Imma's free African, Caribbean and Southern recipe ebook, structured for the API and classified under Africa because no recipe-country field is provided.
GET EVERYTHING READY
Tick off ingredients as you prepare. Quantities and notes are kept as provided by the recipe source.
0 of 17 ingredients ready
LET’S MAKE SOMETHING GOOD
Preheat the oven to 375°F (191°C) and season the ribs with salt and pepper.
Brown the ribs in hot oil for 2–3 minutes per side, working in batches.
Pour off excess oil, leaving about 2 tablespoons. Cook onion, green onion, garlic, thyme, bay leaf, and chile for 2–3 minutes.
Stir in ketchup, browning sauce, brown sugar, bell pepper, bouillon, and broth or water. Bring to a boil.
Cover and braise in the oven for 2½–3 hours, turning halfway through and adding water when necessary.
Adjust the salt, pepper, and consistency before serving.
Ingredients retain the source quantities; instructions were normalized and paraphrased for clear structured API data.
The cookbook does not assign a country to this recipe; API country is Africa.
Explore the original recipe collection and its cooking traditions.
View original recipe source ↗A CLOSER LOOK AT YOUR RECIPE
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 4 of 17 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
Not included: 2½–3 pounds short ribs, Brown Sugar, Bay Leaf, 1–2 teaspoons minced garlic, ketchup, browning sauce, 1 teaspoon fresh or dried thyme, Scotch bonnet pepper or 1 teaspoon hot sauce, 1–2 small bell peppers, 2–3 cups broth or water, plus more if needed, 1–2 green onions, diced, bouillon powder, Salt, to taste.
Estimated subtotal · included ingredients only
4 of 17 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 54.9 g | 70% |
| Saturated Fat 4.1 g | 21% |
| Trans Fat 0.2 g | — |
| Cholesterol 0 mg | 0% |
| Sodium 6.2 mg | 0% |
| Total Carbohydrate 11.9 g | 4% |
| Dietary Fiber 2.7 g | 10% |
| Total Sugars 4.9 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 1.6 g | — |
| Vitamin D 0 µg | 0% |
| Calcium 30.9 mg | 2% |
| Iron 0.7 mg | 4% |
| Potassium 221.3 mg | 5% |
A nutrient amount is unavailable when any included ingredient lacks that source value.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Excluded: A quantity range or combined measures needs a confirmed edible weight.
54.5 g edible ingredient. USDA portion: 1 cup = 218 g.
Estimate uses USDA Oil, canola. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Sugars, brown. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Spices, bay leaf. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
2 g edible ingredient. USDA portion: 1 tsp = 2 g.
Raw ginger root, not ground dried ginger. USDA source ↗
Excluded: A quantity range or combined measures needs a confirmed edible weight.
110 g edible ingredient. USDA portion: 1 medium (2-1/2" dia) = 110 g.
Onions are estimated using USDA raw onions. Red and other onion varieties can differ. USDA source ↗
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
2.3 g edible ingredient. USDA portion: 1 tsp = 2.3 g.
Estimate uses USDA Spices, paprika. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: A quantity range or combined measures needs a confirmed edible weight.
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
Excluded: A quantity range or combined measures needs a confirmed edible weight.
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
KEEP THE INSPIRATION GOING
African Style Pancakes from Imma's free African, Caribbean and Southern recipe ebook, structured for the API and classified under Africa because no re…
Baked Crispy Chicken Thighs from Imma's free African, Caribbean and Southern recipe ebook, structured for the API and classified under Africa because …
Blackened Shrimp Pasta from Imma's free African, Caribbean and Southern recipe ebook, structured for the API and classified under Africa because no re…