jamaica

To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.

Spicy Grilled Jerk Chicken Recipe

Scotch bonnet peppers (see note)

scallions,

(2-inch) knob fresh ginger, roughly chopped

garlic

freshly picked thyme leaves

allspice

nutmeg

dark brown sugar

soy sauce

olive oil

salt and black pepper

allspice berries

bay leaves (about 2 loosely packed cups)

Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.

Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.

When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half open.

Drain bay leaves and allspice berries in a fine mesh strainer. Spread 2/3rds of bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chickens. Lay the chickens over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.

Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F on an instant read thermometer, about 20 minutes longer.

Uncover grill and wait five minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150 to 155°F on an instant read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Jerk chicken with rice & peas

chicken thighs,bone

lime,halved

hot sauce,to serve (optional)

big bunch spring onions,roughly chopped

thumb-sized piece ginger,roughly chopped

½ a small onion

scotch bonnetchillies, deseeded if you want less heat

½ tsp dried thyme,or 1 tbsp thyme leaves

lime,juiced

vegetable oil

brown sugar

basmati rice

coconut milk

spring onions,sliced

thyme

garlic cloves,finely chopped

kidney beans,drained

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">slashes</a> in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice &amp; peas. Rinse the basmati rice in plenty of cold water, then tip it into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

Squeeze the roasted lime over the chicken and serve with the rice &amp; peas, and some hot sauce if you like it really spicy.

Mexico&#039;s well-known jamaica drink, Agua de Jamaica or &quot;hibiscus water.&quot; A perfect drink to serve with the mid-day comida. The flavor is sweet and tart at the same time and very refreshing.

Agua de Jamaica Recipe

hibiscus flowers

water

sugar per pitcher of jamaica

HIBISCUS CONCENTRATE

Put 2 quarts of water in a pot

Add 2 cups of dried hibiscus flowers to the water

Bring to a boil

As soon as the water boils reduce the heat to low and simmer for 10 minutes

After 10 minutes turn off the heat and allow the hibiscus concentrate to cool

PITCHER OF JAMAICA

Put 1/3 of the concentrate in a half-gallon pitcher and add the sugar

Fill the pitcher with cool water and stir vigorously to dissolve the water

Serve chilled or over ice

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation

Goat curry

onion,

ginger, chopped

scotch bonnet chillies, chopped

curry leaves

tbsp mild curry powder

mutton

can chopped tomato

300 milliliters lamb or beef stock

kidney beans

lemon

coriander,

(Jamaican

Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.

Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.

Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

How to make hibiscus tea, either as a warm, soothing herbal tea OR a sweet, tangy and refreshing cold brew or iced tea (aka Agua de Jamaica). Just 2 ingredients and multiple flavor variations!

How to Make Hibiscus Tea (Agua De Jamaica + Flavor Variations)

0.31 oz dried hibiscus flowers

Boil the water either on the stovetop or in a kettle.

Once boiled, place the hibiscus petals in a teapot or pitcher and cover with the water. Allow it to steep for 4-5 minutes, then strain, sweeten, and enjoy.It’s best to use a strainer to place the petals, so removing them after the steeping process is easier.

Warm Hibiscus Tea

Add the hibiscus petals to a pitcher filled with the water (room temperature or cool is fine) and stir.

Place it in the fridge to steep overnight or for up to 2 days. It can take a minimum of 4 hours but steep to your desired color and flavor. Then strain to remove the petals and serve.If you want to sweeten the cold brew, it&#39;s best to use a liquid sweetener like simple syrup or maple as they are easier to dilute in the cold tea.

Cold Brew Hibiscus Tea

You can store any leftover hibiscus tea in the refrigerator for up to 5 days. This makes it a great make-ahead drink, too. It can be enjoyed straight from the fridge or reheated first.You could also pour leftovers in an ice cube tray or even turn them into hibiscus tea popsicles.

Storage Instructions

https://content.jwplatform.com/videos/Es6nmvyM.mp4

How to make hibiscus tea, either as a warm, soothing herbal tea OR a sweet, tangy and refreshing cold brew or iced tea (aka Agua de Jamaica).

How To Make Hibiscus Tea

Also known as the hummingbird cake, this sweet and spiced Dr. Bird cake originated in Jamaica. It gets its remarkable moisture from ripe banana and pineapple.

Dr. Bird Cake

pecans

canned chopped pineapple

(1¾ cups plus 2 Tbsp.) whole wheat flour or all-purpose flour

(¾ cup) light soft brown sugar

baking soda

baking powder

cinnamon

sea salt

bananas,

coconut oil

Tbsp. vanilla extract

apple cider vinegar

egg (optional)

coconut flakes, toasted

pecans,

(1¾ sticks) unsalted butter, softened

full-fat cream cheese

vanilla extract

(2 cups, plus 2 Tbsp.) icing (powdered) sugar, sifted

The world-famous hummingbird cake has its origins in Jamaica, where it is also known as Dr. Bird Cake. The interweaving of both pineapple juice and pineapple chunks with spices and banana produces a craveable cake, which is bolstered with crunchy pecans and a creamy frosting. The cake’s history goes back to the 1960s when the Jamaican Tourist Board, looking to foster tourism as a means of creating a new stream of income, utilized fruits of the island—yes, banana and pineapple—in a cake recipe. This recipe distributed to the media sought to spread the word about the island’s remarkable produce. The spiced banana-pineapple cake was named after the country’s national bird, the hummingbird, colloquially known as the doctor bird. Food editors, particularly in U.S. Southern states, got hold of the recipe and from there it rapidly became part of the annals of American cooking, and then the world’s. Upon tasting the cake it’s evident why it has attracted so much attention over the years.
Note: This Dr. Bird cake recipe makes a single layer cake that’s ideal for snacking. If you’d like a double-layer cake, use two 9½" round cake pans and double all ingredients for both the cake and frosting.

Epicurious

Preheat the oven to 400°F (180°C) and grease and line the base of a 9½ inch round cake tin. (If making a double-layered cake, use 2 tins and double the quantity of cake mixture and frosting).

Put the nuts and pineapple in a blender or food processor and pulse briefly until finely chopped.

Sift all the dry ingredients, up to and including the salt, into a mixing bowl, then stir until combined and set aside.

In a separate bowl, add the bananas, coconut oil or butter, reserved pineapple juice, vanilla, vinegar, and egg, if using. Whisk until combined, then add to the dry ingredients with the pecan and pineapple mix. Briefly stir until combined, but do not over-mix the cake batter.

Spoon the mixture into the cake tin and level the top. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool for 5 minutes, then turn out of the tin onto a rack to cool completely.

Meanwhile, make the frosting. Beat the butter and cream cheese together until light and fluffy. Add the salt and vanilla, then stir in the icing sugar, a little at a time, to make a thick, spreadable icing. Spread the frosting over the top of the cake (or half over each cake if making 2). Sprinkle with the coconut flakes and pecans.

Jamaican Steamed Cabbage

Head of Cabbage

Water

Sweet Onion

Bell Pepper (any color you prefer)

6-8 Baby Carrots

tsp Minced Garlic

Tbsp Olive Oil

Tbsp Butter

tsp Onion Powder

tsp Seasoned Salt

Sprigs

tsp Black Pepper

Paprika

Scotch Bonnet Pepper (*optional: VERY SPICY PEPPER*)

Roughly chop your cabbage and rinse the chopped cabbage in a strainer. Set to the side.

Dice or slice your carrots, onion and bell pepper. Sit it to the side as well.

Over high heat add your olive oil and 1 Tbsp of butter to a medium-large pot. (A pot big enough for your ingredients)

Once the butter has melted in the oil add the minced garlic to the pot and quickly stir the garlic to release the fragrance and not burn the garlic.

Add your bell peppers, carrots, and onions to the pot and stir well to mix the ingredients together in the pot. Once it&#039;s combined let it cook for another 2-3 minutes.

Now add your chopped cabbage to the hot pot of ingredients.  Add your last Tbsp of butter, sprigs of thyme, onion powder, seasoned salt, black pepper, and paprika on top of the cabbage.

Pour the water into the hot pot. There should be a sizzle of steam and place the lid on the pot. Let it cook on high for a minute or two then turn it down to a medium-low. Let it cook for another 10 minutes.

Stir the ingredients in the pot together until they&#039;re well combined.

You can let it cook for another 10 minutes if you like your cabbage with a slight crunch. If you want it to be cooked until it&#039;s softer, you can let the cabbage simmer in the pot for an additional 10-15 minutes.

Remove the sprig of thyme (and scotch bonnet pepper if you added it).

Plate and enjoy!

Turned out perfect.  Excellent side dish.  I received many compliments at a gathering

The thing that upset me most about this dish… is that I didn’t make more of it! Haha, between me and one other person, we devoured this cabbage. I didn’t have scotch bonnet so I did cayenne. I’m sure it would’ve been even better made the right way!

Excellent cabbage. I really enjoyed how the carrots lend a bit of sweetness. I followed your recipe closely, but did not add the scotch bonnet pepper.

I tried cabbage at a Jamaican restaurant and LOVED it. So I went looking for a recipe that might be similar. This recipe did not disappoint! Who knew cabbage could be this good!!?

Top 7 jamaica recipes from across the web

The most viewed jamaica recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Grilled Jerk Chicken Recipe

Jerk chicken with rice & peas

Agua de Jamaica Recipe

Goat curry

How to Make Hibiscus Tea (Agua De J...

Dr. Bird Cake

Jamaican Steamed Cabbage

Top 7 jamaica recipes from across the web

The most viewed jamaica recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Grilled Jerk Chicken Recipe

Jerk chicken with rice & peas

Agua de Jamaica Recipe

Goat curry

How to Make Hibiscus Tea (Agua De J...

Dr. Bird Cake

Jamaican Steamed Cabbage

The most viewed jamaica recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine