Try Caribbean jerked chicken
Aug 21, 2008
DISHES from the Caribbean are known to emit a pungent smell. The smell comes from the blend of coconut (fresh or coconut powder), spices, garlic and fresh herbs.
By Roger Mugisha
DISHES from the Caribbean are known to emit a pungent smell. The smell comes from the blend of coconut (fresh or coconut powder), spices, garlic and fresh herbs.
Caribbean dishes are best suited for people who enjoy hot chili.
To prepare this cuisine you will need avocado, lettuce, cucumber, and onion rings sprinkled with olive oil and fruits.
“The Caribbean cuisine emphasises strong marinades for pork, chicken, goat and fish dishes so as to ignite a delicious meal full of flavour.
For a healthy balance, fresh vegetables are used as a side dish. Not only does rich spicing make flat foods tasty, it also helps preserve them.
Ginger, cinnamon, chilli, pepper and cumin are just a few of the many spices,†says Thomas Onyango, the foods and beverages manager at Café Ballet.
For chicken:
A marinade will be required in order to attain the true jerked chicken taste and flavour that Caribbean dishes are popular for.
Marinating is placing chunks of meat or poultry into a bowl or jar of a mixture of spices and, often times, olive oil. “This marinade infiltrates the flesh, making it tastier,†says chef Ben Mwima Of Cafe Ballet.
Cooking:
The chicken portions are turned over the marinade to coat completely. For best results leave the mixture for an hour or even overnight. Cut the chicken so as to leave openings for the marinade to spread fast.
Put the marinated chicken into a pan and place into an oven for 30minutes over a slow and gentle fire. For those without ovens, use the open grill.
To make fried plantain, peel and slice the plantain in julienne style (long slices) and dip fry them for at least five minutes, until soft and golden yellow.
Caribbean Jerked Chicken with Fried Plantain
Whole chicken
French beans
2 White and red onions
2 lemons
5 yellow plantains
½ Coconut milk (50gms coconut powder is an alternative)
Garam masala (50gms)
Thyme (30gms)
Curry powder (30gms)
Fresh chili (red and green)
Cloves (50gms)
DISHES from the Caribbean are known to emit a pungent smell. The smell comes from the blend of coconut (fresh or coconut powder), spices, garlic and fresh herbs.
Caribbean dishes are best suited for people who enjoy hot chili.
To prepare this cuisine you will need avocado, lettuce, cucumber, and onion rings sprinkled with olive oil and fruits.
“The Caribbean cuisine emphasises strong marinades for pork, chicken, goat and fish dishes so as to ignite a delicious meal full of flavour.
For a healthy balance, fresh vegetables are used as a side dish. Not only does rich spicing make flat foods tasty, it also helps preserve them.
Ginger, cinnamon, chilli, pepper and cumin are just a few of the many spices,†says Thomas Onyango, the foods and beverages manager at Café Ballet.
For chicken:
A marinade will be required in order to attain the true jerked chicken taste and flavour that Caribbean dishes are popular for.
Marinating is placing chunks of meat or poultry into a bowl or jar of a mixture of spices and, often times, olive oil. “This marinade infiltrates the flesh, making it tastier,†says chef Ben Mwima Of Cafe Ballet.
Cooking:
The chicken portions are turned over the marinade to coat completely. For best results leave the mixture for an hour or even overnight. Cut the chicken so as to leave openings for the marinade to spread fast.
Put the marinated chicken into a pan and place into an oven for 30minutes over a slow and gentle fire. For those without ovens, use the open grill.
To make fried plantain, peel and slice the plantain in julienne style (long slices) and dip fry them for at least five minutes, until soft and golden yellow.
Caribbean Jerked Chicken with Fried Plantain
Whole chicken
French beans
2 White and red onions
2 lemons
5 yellow plantains
½ Coconut milk (50gms coconut powder is an alternative)
Garam masala (50gms)
Thyme (30gms)
Curry powder (30gms)
Fresh chili (red and green)
Cloves (50gms)