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Caribbean Food & Drink
Caribbean food tastes absolutely delicious. So expect to try lots of different Caribbean food. Here we let you know what are the main Caribbean foods to expect (but not limited too), along with recipes for Jamaican Jerk Chicken, Trinidadian Roti, Jamaican Curry Goat, Caribbean Rum Punch and Pina Colada. So you can try and make something tasty yourself.
Jamaican Jerk Chicken and Rice & Peas
“This really tickled my taste buds, great flavours!” – Laura M, London
- 6 chicken quarters with skin
- Juice of 1 lemon
- 1⁄2 scotch bonnet peppers (depending on how hot you want it)
- 1 large chopped onion
- 1 inch piece fresh root ginger, peeled and chopped
- 3 crushed garlic cloves
- 2 chopped spring onions
- 3 tbsp all–purpose seasoning
- 1 tsp fresh ground cinnamon
- 1 tsp salt
- 2 tbsp ground black pepper
- 2 tbsp tomato puree or tomato ketchup
How To Make
- Rinse the chicken under cold running water, with the lemon juice and some salt.
- Coat the chicken in all of the above remaining ingredients.
- Put in the fridge overnight if you have time (helps all the flavours marinate).
- Put the chicken on your barbecue, cover and cook until the juices run clear when you push a knife into the centre.
- When the chicken’s thoroughly cooked, transfer to a chopping board and chop each piece into smaller portions.
“Roti tastes delicious with some curry, try it for yourself” – Donald F, Luton
- 4 cups organic unbleached all purpose flour
- 5 teaspoons aluminum free baking powder
- 2 teaspoons salt
- 2 teaspoons raw brown sugar
- 2 cups lukewarm water
- 1 tablespoon vegetable oil
- 4 tablespoons clarified butter (ghee) or organic butter flour for dusting
- 1/4 cup vegetable oil
How To Make
- In a large bowl, combine the flour, baking powder, salt and sugar. Gradually add water to make a shaggy soft dough. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes.
- Filling and wrapping the roti: Press each dough into a circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter. Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o’clock) to the centre of the dough. Roll clockwise into a cone. Take the end of the dough and tuck it under the cone. Push the tip of the cone downwards into the dough. Let it rest for 30 minutes.
- Cooking the roti: When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot. Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches). Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round, making sure that the edges are not thick. If you can’t make it round, don’t worry, it tastes just as good. Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa. Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip. Drizzle or brush oil over the other side. Flip. Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15 seconds. Turn and repeat on the other side, cook another 15 seconds.
- When roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate. Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.
- Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming soft and pliable.
Recipe courtesy of Cooking With Ria.
Jamaican Curry Goat
“Memorable is the word for Curry Goat, I just had to make more” – Donna L, Birmingham
- 3 lbs Goat meat, chopped in cubes
- 2 tsp Salt
- 1 tsp Black pepper
- 5-6 Tbsp Curry powder
- 1 large Onion, sliced
- 4-6 cloves Garlic, minced
- 1 Scotch bonnet pepper, slice and discard seeds.
- 4 cups boiling Water
- 1 large spring Thyme
- 1 medium Onion, chopped
- 3 medium Potatoes, each cut in 3 piecesl
- 1 Tbsp Tomato ketchup
How To Make
- Season the goat by mixing together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.
- Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.
- Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.
- Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour.
- Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier.
- Add 2 cups of boiling water and bring to a boil.
- Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste.
- Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone.
“Delicious and refreshing, give me more!” – Laura M, London
- 2 cups of Wray and Nephew Rum
- 1 cup fresh lime juice
- 2⁄3 cups pineapple juice
- 2⁄3 cups orange juice
- 1 grated fresh nutmeg
- 2 cups of syrup
- Fresh chopped pineapple
- 2 fresh chopped oranges
How To Make
- Mix everything together and add to a serving jug (keep chilled).
“Pina Colada reminds me of Caribbean cruise, so tasty” – Sarah H, London
- 100 ml of coconut flavoured rum e.g Malibu
- 60ml Pineapple Juice
- 60ml coconut cream
- 3 chunks of fresh pineapple
How To Make
- Pour the two rums, the coconut cream, pineapple juice and chunks of pineapple into a blender and blend until smooth.
- To serve, pour into a cocktail glass and garnish with pineapple leaves and a glazed cherry