A taste of Southside

As we get closer to the highly anticipated Gleaner-sponsored Restaurant Week - November 8-16, the like-minded sponsors have decided to focus on supporting the Southside community, located in central Kingston, through its assistance to the City Life Ministries.

Following the success of last week's feature, 'A Taste of Southside', in partnership with Gas Pro, takes you back to the inner-city community for a Jamaican staple - stewed peas with chicken foot and pig's tail.

Any grandmother's go-to meal - it's the definition of Jamaican comfort food. From the office to the roadside, nothing warms your heart and bellies like a thick, spicy mouthful - don't forget the meat and spinners.

Twenty-nine-year-old Dwight 'Chef' Wilson was born and raised in Southside. Wilson, who has always liked cooking, began doing so professionally eight years ago after prodding from all who enjoy his meals, compounded by the need to provide for his family, including his disabled mother.

Now, he serves his delectable stew out of a cookshop he built on Highholborn Street.

"I love that people love my food. I grew up here and went through the same struggles everyone went through. I want people to see that you can make something of yourself. Sometimes it's hard, every now and again violence starts and your customers stay away - but I'm still here," said Wilson.

His dream? "I want people from everywhere to eat my cooking - not just Southside. I want to build this into a bigger business, have another shop outside of the community, and hire people to work in it."

And by the looks of it, the chef is not far from realising his dream. One of Wilson's most popular dishes is his stewed, and this week he shares his recipe.

Ingredients

3lb chicken feet

3lb pigs' tails

1lb stew beef

2¹/²lb red peas

¹/²lb flour

¹/⁴lb scallion

1 stalk thyme

4 green Scotch bonnet peppers

1tbsp pimento seeds

1 clove garlic

1tbsp salt

Method

1. Place 1 quart water in a pot, add peas and leave to boil.

2. Once the peas begin to float, add another quart of water.

3. In a second pot, scald the pigs' tails.

4. Clean chicken feet and stew beef and add to the pot with peas.

5. Once scalded, add the pigs' tails to the pot.

6. Leave on high heat for 1¹/² hours.

7. Make spinners with ¹/²lb flour and water and add to pot.

8. Cook for an additional 15 minutes.

9. Leave to simmer until ready to serve.

Enjoy with family and friends.