jerk chicken
jerk chicken ingredients
3 1/2 lb chicken breasts
6 sliced scotch bonnet peppers
2 tbsp thyme
2 tbsp ground allspice
8 cloves garlic, finely chopped
3 medium onions, finely chopped
2 tbsp sugar
2 tsp salt
2 tsp ground black pepper
1-2 tsp ground cinnamon (to taste)
1-2 tsp nutmeg (to taste)
1-2 tsp ginger (to taste)
1/2 cup olive oil
1/2 cup soy sauce
juice of one lime
1 cup orange juice
1 cup white vinegar
jerk chicken instructions
chop the onions, garlic, and peppers. blend all of the ingredients in a blender to make jerk sauce. rub the sauce into the meat, saving some for basting, dipping later, and the salad.
leave the chicken in the fridge to marinade overnight.
grill the meat slowly until cooked, turning regularly. baste with some of the remaining marinade while cooking.
coconut rice
coconut rice ingredients
1 cup rice
1 5.5 oz can unsweetened coconut milk
1 1/2 cup water
coconut rice recipe
pour rice and coconut milk into cast iron pan, and let soak for 5 minutes. add water, and cook on low/medium heat for 20 minutes, cover for another 10 minutes to keep moist and complete cooking, while your other foods finish cooking.
coco bread
coco bread ingredients
2 packets yeast
1 tsp sugar
1/4 cup warm water
1 egg
1 cup warm milk
1 tsp salt
3 1/2 cups white flour
1/2 cup melted butter
coco bread instructions
sift the flour and salt. cut the butter and shortening into small pieces, add the flour along with the cold water. work in the flour until the mixture resembles breadcrumbs.
form the mixture into a ball, wrap and leave in fridge for 30 minutes. while the pastry is setting in the fridge, cut out the meat from the coconut and grate it to use for filling.
roll the pastry into a thin layer and cut about 16 circles from it. form a casing with each pastry circle by crimping the edge. place the casings on a greased tray and partially bake in the oven at 350˚ for 15 minutes.
place the grated coconut, sugar, nutmeg, and water in a sauce pan and cook gently for about 15 minutes. add the butter and cook for 5 more minutes.
fill each of the shells with filling and bake for 15 more minutes.
gizzada
gizzada ingredients
4 cups flour
2 teaspoons salt
3 1/2 oz. butter
2 1/2 oz. shortening
1 cup cold water
2 large coconuts
2 cups brown sugar
1/2 tsp grated nutmeg
2 tbsp water
1/2 tbsp butter
gizzada instructions
mix the yeast, sugar, and water together. beat the egg and stir into the mixture. stir in milk and salt. stir in 2 cups of the flour.
slowly add more flour, stop when the mixture becomes stiff. knead dough until it is smooth... this should take about ten minutes.
transfer the dough to a clean bowl and add some of the melted butter. roll dough around until completely coated in butter. cover with a damp towel for one hour to let rise. preheat oven to 425˚.
divide the dough into 10 pieces and roll each piece into a circle, about 1/4 inch thick. brush the dough with melted butter then fold in half.
place folded pieces on a well greased sheet and place on the bottom rack of the oven. bake until golden brown... should take about 15 minutes.
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