Kwame Onwuachi

Previous Chef/Partner at Kith/Kin

James Beard "Rising Star" Winner
Livestreamed from Washington, DC
$15

About the Host

Chef Kwame Onwuachi was born in Long Island, NY, but has family ties to Jamaica, Nigeria, Trinidad, and Louisiana, and influences from those cultures are all over his highly distinctive cuisine. After graduating from Culinary Institute of America, Chef Onwuachi honed his craft in NYC at fine-dining meccas Eleven Madison Park and Per Se before competing on “Top Chef” Season 13 in 2015. Fast forward to today, and he’s opened five restaurants (before turning 30) and boasts a jaw-dropping resume as one of Food & Wine’s “10 Best New Chefs” ‘19, Zagat’s “30 Under 30,” and the winner of StarChefs “Rising Star” Award ‘18 and James Beard's highly-coveted “Rising Star Chef” Award ‘19! Did we mention that, in 2019, he also authored a memoir – Notes from a Young Black Chef – which was nominated for an IACP Cookbook Award?!?

About the Event

In this chefstream, Chef Onwuachi livestreamed from his home kitchen, as he taught us how to cook two of his favorite dishes representative of his signature Afro-Caribbean cuisine: Grilled Shrimp with watermelon nouc cham & citrus, and Pinchos de Pollo with sofrito mayo & fried plantain salsa. And, as is the case at every chefstream, he answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Grilled Shrimp with watermelon nouc cham and citrus

Entrée: Pinchos de Pollo with sofrito mayo and fried plantain salsa

What does my ticket get me?

In addition to getting unlimited viewing access to the on-demand recording of this class, where Chef Onwuachi demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.

How long does this event take?

From start to finish, this event ran 1hr 32min.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Cast iron grill pan or large sauté pan
  • Medium frying pan
  • Medium pot
  • Small saucepan
  • Mixing bowls
  • Sharp knife & cutting board
  • Blender or immersion blender
  • Measuring cups & spoons
  • Wooden skewers
  • Utensils: tongs and spatula
  • Sieve (optional)
  • Juicer (optional)
  • Melon baller (optional)
  • Basting brush (optional)
  • Deep fry thermometer (optional)
What ingredients will be needed?

In addition to the following kitchen staples – granulated sugar, honey, kosher salt, neutral oil (e.g. canola or vegetable), olive oil, and tomato paste – Chef Onwuachi used the following ingredients:

  • Adobo seasoning
  • Avocado
  • Barbecue sauce
  • Boneless skinless chicken thighs
  • Cilantro
  • Dried oregano
  • Fish sauce
  • Fresh ginger
  • Garlic
  • Grapefruit
  • Jalapeño
  • Lemon
  • Limes
  • Mayonnaise
  • Mint
  • Orange
  • Orange
  • Red onion
  • Sambal or sriracha
  • Sazon with coriander & annatto
  • Shrimp
  • Sweet plantain
  • Thai or serrano chile
  • Tomato
  • Watermelon
  • Yellow onion

Member Reviews ( 28 )

Deon D.

Virginia K.

The food was great, solid skills taught, some good substitutions presented.
Monte W.

Andreas E.

Lois S.

Fun to watch/cook with, was engaging and down to earth. And of course the food was terrific!
Brett R.

Just a really great experience. Moderator-Chef dynamic was good and format was good! Also Chef Onwuachi is awesome and a really good, low key presenter.
Miss K.

Cody F.

1. The quantities. Why did we make such an enormous amount of rice for 2 people? I've got so much leftover rice. Also would have been good to know how much papaya, pineapple, melon to get. Sizes vary enormously.. some of the papayas I saw in the market would have been way too much. As it is I have half of each of them left over. Plus at leas the same amount of fruit salad left as we ate yesterday. I've also got a huge amount of the nam jim left. 2. My scallops were OK but nothing special (considering how much they cost!) Really did not taste the ginger, lemongrass, etc. I don't think chef Tiffani only used 2 tbsp of oil. But I know it's hard to get a chef to put quantities on anything because they cook by instinct. 3. Prep time. It took me 2 hours to do the pre-work! I am glad I read the booklet ahead of time. Really was not expecting that amount of pre-work. On the plus side, the pre-work instructions and the ability to write notes on the instruction book were all much better than in previous classes.
Williams L.

loved Tiffany.
Geraldine R.

Compared to the other chefstreams I attended, there was a lot of confusion about the amount of products we needed, and some we did not even use (ginger). And no critical feedback to questions, everything was a good substitution and idea.
Mai R.

Isidro B.

Pace was too fast. with hot food on the stove/easily burn and hands occupied it can be hard to raise hand in zoom that. I felt the host very dismissive of people behind. Further there were things that could have been added to prep - having a second pot ready w oil for frying the plantains, having space in the fridge cleared to cool, and having the marinade already mixed.
Ms. L.

Chef Kwame was down to earth and knowledgable. Flood was delicious.
Bryan F.

Well-lit shots (I could see so much more detail!), great use of camera angles, excellent pacing, and pretty advanced beginner/intermediate content. Chef Onwuachi was a joy to watch -- very charismatic, enthusiastic, clear, thoughtful, patient, and sensitive to the varied aptitude of his audience. It was particularly helpful when he would list the steps we were about to do before moving to to next segment; this made a HUGE difference in how I moved around the kitchen and I was mentally prepared for what was to come (it felt like I was "learning" as opposed to just "copying" or struggling to watch/do simultaneously). I was a little bummed that this meal didn't include 3 courses like other classes, but it made up for it in complexity. I also really appreciated the intro from Nat -- I have attended every cooking class since TC started in April and this was the first time I understood the use of the hand raising function -- plus, knowing upfront whether we would be cooking out of order or not. The only *negative* that's become more evident in these last few classes is the chef ends up doing in the class some of the prep we've been told to do in advance -- which is awesome -- but we inevitably miss some pearls of wisdom having already eked our way through a few steps just from the print-outs. If we continue to have the same amount of prep, maybe include some notes rather just rote instructions?
Celesta C.

Chef Kwame's class was a lot of fun. The meal was amazing with fantastic flavors. The prep work and class was tough and it was good that there were 2 of us to prep, cook and clean up. It was totally worth it!
Lincoln S.

The food was wonderful and Chef Onwuachi was so engaging- I made the chicken dish again today for a friend. It was great to learn about the people and cultures that influence the dishes that Chef loves to cook. I was exposed to some wonderful food that I was mostly unfamiliar with and am excited to cook these recipes again soon.
Grover W.

1) Would've been helpful to have been told exactly how to set up and prep to make the class easier once it started. I did all of the prep work that was indicated in the email, but didn't realize I was supposed to have everything mise en place for each dish. Figured we'd do that in the beginning, and we did not. 2) As a result of not having everything mise en place, I fell behind on the livestream a few times, which was a bit stressful. 3) I gather it wasn't a huge class-- would've been cool if we could've done it as a Zoom meeting instead of a webinar and allowed everyone to have the option to have their cameras on to see each other and show off our final dishes. The host would still have been able to mute everyone even if it was set up as a Zoom meeting.
Lin K.

Absolutely loved the dishes. But as a first time participant it would’ve been helpful to prep almost 100% of the recipe in advance (in addition to what was suggested).
Rosalie S.

the recipes were easy and the chef was knowledgeable and amazing
Lamar B.

Ms. G.

Calm, creative, organized, it was fun to watch both him and Nat. Didn't cook last night but made the chicken tonight, and it was tasty and do-able for a meal after work. Will try the salad tomorrow. also liked that i could use the sauce and relish on other things. Also I'm from the Bronx and Im going to buy his book.Talented man!
Mr. G.

Chef was warm, easy going and patient. But he was a consummate teacher! I still cannot ‘Supreme’ to save my life, but he patiently showed all of us several times the ‘how’ of this technique while explaining the ‘why’; why it’s important and prized in the culinary world. I loved learning something new! He’s not only an incredible Chef, he’s a thoughtful Teacher and kind Human.
Dr. T.

He was engaging and gave very clear easy to follow along directions and demonstrated how to make dishes. He gave us a wider view of Asian, PR food and the restaurant world.
Avery L.

This was the best one you've done so far. The menu was accessible but exciting, the chef was personable and interesting, and the pace was easy to follow along with.
Mrs. Z.

The content was great -- Kwame is so talented and personable, but also a great teacher. And it worked well from a tech standpoint, too.
Joaquin S.

Excellent food and interesting. Chef very personable. It was a little fast at times
Chad L.

Great down to earth discussion and truly enjoyed watching good food being made. The side tips were extremely helpful!
Carissa K.

The chef was great, amazing recipes and it was well organized. Easy to follow and I appreciate the raise your hand when we needed time. Thank you for this. It was my first time doing online cooking event and it was fun.
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