We are back with a new episode of Choppin It Up With Jumi, a series where we explore the intersection between cooking up heat in the studio and cooking up delicious meals in the kitchen. We bring together Breakr artists, producers, and engineers and have them cook up an original song live while Chef extraordinaire Jumi prepares one of her custom creations.

In this episode, we have Grammy-nominated artist and producer, Kosine. The Chicago native was responsible for several hit records, including Rihanna’s “Birthday Cake” and Nicki Minaj’s “Anaconda.” In 2021 he stepped into the spotlight as an artist, releasing his debut project, “Truth Serum.”  

Kosine set the vibes with his latest single, “Party Girl.”  The song is a certified, summertime banger that will have you on your feet dancing. To complement the island-inspired song, Jumi prepared her original Oxtail Rasta Pasta.  Jumi’s recipe is packed with fresh and healthy ingredients with a little extra kick. If you’re a spicy food lover, this is the dish for you.

To recreate Jumi’s Oxtail Rasta Pasta at home, check out the recipe below:

Jumi’s Oxtail Rasta Pasta Recipe

Prep: 1 hour, 20 minutes
Cook: 4 hours
Total: 5 hours, 20 minutes


  • Oven safe dish
  • Skillet with lid
  • Large pot
  • Rolling pin
  • Cutting knife
  • Kitchen scissors
  • Forks
  • 1 bottle of vinegar
  • 3 limes
  • Aluminum foil
  • Plastic wrap
  • Tongs
  • Cooking spoon (preferably plastic for smooth stirring)
  • Large bowl
  • Tbsp measurement
  • Tsp measurement



  • Bob’s Red Mill Semolina Flour
  • Walkerswood Jerk seasoning in 10oz bottle (choice of mild or spicy)
  • 13 habanero(s) (optional)
  • 1 whole garlic clove
  • 3 bell peppers 
  • 1 bunch of fresh thyme
  • 2 bunches of green onions
  • 3 lbs of oxtail
  • 1 heavy cream (Silk brand dairyfree option as a substitute) in 16 fl oz carton
  • 5 oz of shredded parmesan cheese
  • 3 tbsps olive oil
  • 1/2 tsp salt
  • 2 eggs, 1 yolk




  • Preheat oven to 375 degrees
  • Trim fat on oxtail then soak in vinegar and water mixture to clean while scrubbing with limes, then rinse thoroughly. 
  • Marinate oxtail in 3/4ths of jerk seasoning. Add desired amount of habaneros for extra heat.
  • Place into the oven dish and fill with water until it covers the oxtail. Cover the dish with foil and place in the oven on the middle rack.
  • Set timer for 1 hour. After an hour, check and fill water as needed.
  • Set timer for an additional hour, check for tenderness periodically.
  • Once tender after two hours, remove foil and return to the oven allowing the cook to cook the water and marinade down into a gravy.
  • Once oxtail is tender, browned, coated in/surrounded by gravy and falling off the bone — remove from oven.
  • Drain half the gravy and set aside 
  • Take forks to shred the meat off the bone
  • Set aside for later

Rasta Alfredo Sauce

  • Clean peppers and thyme in vinegar and water, rinse thoroughly 
  • Dice or slice peppers (your preference), shred thyme leaves from stems, peel and chop garlic, dice desired amount of habaneros, chop green onions 
  • Heat skillet on medium and coat with olive oil
  • Place chopped mixture into skillet and sauté for 7-10 minutes
  • Add remaining 1/4th jerk seasoning and stir occasionally (ventilate kitchen as the habaneros and spices may cause choking)
  • Once browned, reduce to medium-low heat and add heavy cream stirring occasionally 
  • Add gravy put aside from cooked oxtail stirring until well mixed
  • Cook until heavy cream starts to thicken, then add parmesan cheese stirring until fully melted 
  • Add shredded oxtail and gravy, stirring until well combined.
  • Turn stove to low heat, cover skillet until pasta is done

Pasta (I altered the recipe on the back of the semolina bag to make my dough easier to roll out)

  • Combine 1 1/2 cups of semolina flour and 1/2 tsp of salt. 
  • Add beaten eggs and yolk, water and oil and mix until dough is still
  • Knead dough for 10 minutes or until dough is elastic, then wrap the dough in plastic wrap and let rest for 20 minutes in the fridge.
  • On a lightly floured surface, roll out dough to desired thickness and cut as desired. 
  • Bring large pot of water to boil
  • Add 1/2 tsp of olive oil
  • Add pasta and cook until tender, 3-5 minutes.
  • Strain once cooked

Finally, combine your Rasta Alfredo sauce and pasta in a large bowl tossing with tongs, and serve.

Check out the first episode of Choppin It Up With Jumi