Untill I found Cynthia's blog Taste Like Home I had no clue about Carribean Cusine and I was really surprised in when I saw in her place that they use lot of Indian ingridients and lots of recipes are almost same like this Roti or
even this souree as she name it , i remeber seeing this in her place and lots of memory from my chidhood flased back eating them just like that straight from the tree, also mom used to add to fish dishes especially sardines, the thought makes itself makes my mouth drool.
even this souree as she name it , i remeber seeing this in her place and lots of memory from my chidhood flased back eating them just like that straight from the tree, also mom used to add to fish dishes especially sardines, the thought makes itself makes my mouth drool.
So when Meeta announced this months 
I started googling for recipes. After googling and drooling in different pages I decided I will make this Jamaican Jerk Chicken , original recipe here and this Rice and Beans, recipe here.
Ofcourse i didn't add into the chicekn marinade 1 habanero peper instead of 2, I didn't want to blow my families little brains with the hotness :-)
I started googling for recipes. After googling and drooling in different pages I decided I will make this Jamaican Jerk Chicken , original recipe here and this Rice and Beans, recipe here.Ofcourse i didn't add into the chicekn marinade 1 habanero peper instead of 2, I didn't want to blow my families little brains with the hotness :-)
Didn't had fresh thyme so addded dried ones.
Also used tinned beans.
All of us loved the spicy chicken and the rice was totally differen in taste than my usual pulao etc..... this is something i will be making again.
Jamaican Jerk Chicken
Ingredients
3 skinless, boneless chicken breast halves - cut into chunks
2 limes, juiced
Half cup water
12teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoons ground black pepper
2 tablespoons vegetable oil
1 cups chopped green onions
4 cloves garlic, chopped
1habanero peppers, chopped
All of us loved the spicy chicken and the rice was totally differen in taste than my usual pulao etc..... this is something i will be making again.
Jamaican Jerk Chicken
Ingredients
3 skinless, boneless chicken breast halves - cut into chunks
2 limes, juiced
Half cup water
12teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoons ground black pepper
2 tablespoons vegetable oil
1 cups chopped green onions
4 cloves garlic, chopped
1habanero peppers, chopped
1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours. ( I did overnight)
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours. ( I did overnight)
4. I did them in a preheated oven for 200°C for 25 to 30 minutes or till they were well done, turning them once a while and brushes with the left over marinade.
Rice & Beans (Haitian Style) .
INGREDIENTS
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
2 cloves garlic, minced
200 gm uncooked long grain white rice ( i used basmati rice)
2 bay leaves
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves (used three whole ones)
3 sprigs fresh parsley (used dried)
3 sprigs fresh thyme (used dried)
1 scotch bonnet chile pepper ( used 2 normal indian chillies)
INGREDIENTS
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
2 cloves garlic, minced
200 gm uncooked long grain white rice ( i used basmati rice)
2 bay leaves
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves (used three whole ones)
3 sprigs fresh parsley (used dried)
3 sprigs fresh thyme (used dried)
1 scotch bonnet chile pepper ( used 2 normal indian chillies)
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. (I used Tinned ones)
Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure 400 ml waterand stir into skillet. Stir in the uncooked rice.
Season with bay leaves, adobo seasoning, salt, pepper, and cloves.
Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure 400 ml waterand stir into skillet. Stir in the uncooked rice.
Season with bay leaves, adobo seasoning, salt, pepper, and cloves.
Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.
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