Jerk Chicken
Rice and Peas
Cornmeal Porridge
Rum Punch

JERK CHICKEN

This recipe makes enough jerk sauce for up to 8 -10 chicken breasts.

Ingredients
2 tbs. ground allspice
2 tbs. dried thyme
2 tbs. garlic cloves finely chopped
2 tbs. sugar
4 tsp. salt
3 tsp. cayenne pepper
3 tsp. freshly ground black pepper
3 tsp. ground sage
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup white vinegar
1 lime squeezed
1 - 2 scotch bonnet peppers, seeded and finely chopped
2 cups chopped white onion
3 scallions finely chopped
8 -10 chicken breasts

Mix all the spices together in a large mixing bowl, then add the olive oil, soy sauce, vinegar and lime juice. stir the mixture and add the onions, scallions, and scotch bonnet peppers. Once all the ingredients are mixed together pour into a blender, and blend until your marinade is the perfect consistancy. Place your washed chicken breasts into a low wide dish and rub the marinade onto your chicken, and pour the excess over the top. Cover and leave in the fridge for 24 hours before cooking.

RICE AND PEAS

Rice and Peas, a staple dish throughout the Caribbean.

Ingredients

1 1/2 cups dried red kidney beans, soaked overnight
1 clove garlic, crushed
1/2 cups un-sweetened coconut milk
2 chopped scallions
2 sprigs of fresh thyme
1 whole scotch bonnet pepper
salt and black pepper to taste
2 cups long-grain white rice

Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there's not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, bonnet pepper, black pepper and salt to taste. When it comes to the boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes and stir it with a fork.

CORNMEAL PORRIGE

This makes a deliciuos snack anytime of the day.

Ingredients

175 g coarse cornmeal
1 litre milk
1/4 tsp nutmeg
1/2 tsp vanilla essence
1 small piece of cinnamon stick
Sugar to taste
Pinch salt

Mix the cornmeal with a small amount of milk in a cup. Bring the balance of the milk to boil, then stir in the cornmeal mixture. Immediately lower the heat. Stir in the remaining ingredients and simmer for another 10 minutes. Add extra milk if it should get too thick.

RUM PUNCH

Ingredients

1 part fresh lime juice
2 parts grenadine syrup
2 parts overproof white rum
2 parts dark rum
3 parts orange juice

Method

Mix all the ingredients in your punch bowl and chill for at least 1 hour before serving. Add sliced lemons and serve over ice. You can top up with soda water or lemonade, to your taste, and if you can get hold of it , traditional Jamaican flavoured anchor cherry syrup.