Jamaican Recipes

  • Jerk Chicken
  • Escoveitch Fish

Jerk Chicken

Ingredients:

  • 1 whole chicken, halved
  • 1 lime
  • 2 tsp salt
  • 6 tbsp Jerk Seasoning

Jerk Seasoning

  • 1 onion, chopped
  • 1/4 cup chopped green onion
  • 1-4 Scotch bonnet peppers
  • 1/4 cup white or cider vinegar
  • 1 1/2 tsp dried thyme
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 4 tsp white pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp cooking oil (Olive or Canola preferred)
  • 1/2 shot of Jamaican rum (optional)

 

Directions:

  1. Put all ingredients into food processor. Mix on high (2-5mins).
  2. Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
  3. Preheat a barbecue grill to medium high.
  4. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
  5. Alternatively, you may use your home oven, heated to 375 degrees F.
  6. Let chicken sit for 2-5 minutes before cutting into quarters.

 

ESCOVEITCH FISH

Ingredients:
2 lbs small to medium fish (red snapper, goat mullet, parrot fish)
1 lime or lemon
salt & pepper
1/2 cup flour, slightly seasoned with salt and pepper
oil for frying (a generous amount)

1 carrot julienned strips
1 Scotch Bonnet pepper cut in rings
1 large onion cut in rings

Sauce: combine
1/4 cup white or cider vinegar
1/4 cup water
1 table spoon of sugar

Directions:
(Remove scales, gut and gills from fish)

squeeze lime/lemon into fresh water and wash fish.
Allow fish to drain.

sprinkle salt and pepper onto fish
Then Dust with seasoned flour and fry. Set aside in a flat container.

over medium heat add 1/2 spoon of oil into pot
add the Onions, peppers and carrots and saute for 2 minutes.
add the sauce and simmer for 3 minutes.

spoon sauce with pepper, carrot and onion onto fish.
allow sauce to soak into fish before serving (aprox. 15 minutes)