Jamaican Jerk Chicken
This is an amazing recipe. Don’t let the number of ingredients scare you off…just line up the bottles and measure!
Jamaican Rice and Peas
The peas in this aren’t really peas at all, but red beans. It is customary in the Caribbean to refer to beans as “peas”. This recipe uses coconut cream, but the flavor is mild and not overpowering–just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you’d think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
Oven Baked Sweet Plantains
MMMM! I love plantains, especially sweet ones. This is a lower fat method of making “maduros” without the use of oil and frying in a pan.
Uncle Rick’s Caribbean Chicken Curry (Revised)
This curry is a spice-lover’s dream…and a real crowd-pleaser. It’s wonderful comfort food on a cold fall or winter’s day.
Femmes’ Revenge Caribbean Curry Mix
A delicious blend which truly captures the flavors of the islands. It is great on fish, chicken and also on fruit. Mix in oil for a curry paste or use as a dry rub. If you want it hotter, use more cayenne. We like it a little heavy on the cinnamon and cloves.
