RECIPES

What you’ll need.

serves 2-3

• 1 cup blended onions (about 3- 5 and fresh chilies, to taste)

• 4 cups egusi (melon seeds, ground or milled)

• ½ –1 cup palm oil

• 2 teaspoons fresh Une (Iru, locust beans)

• Salt (to taste)

• Ground crayfish (to taste)

• 7–8 cups stock

• Cooked Meat & fish (quantity and variety to personal preference)

• 2 cups cut pumpkin leaves

• 1 cup waterleaf (cut)

• 3 tablespoons bitter leaf (washed)

Preparing the Soup.

1. In a large pot, heat the palm oil on medium for a minute and then add the Une.

2. Slowly add the stock and set on low heat to simmer.

3. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.

4. Leave to simmer for 20 – 30 minutes so the balls cook through.

5. Add the meat and fish and other bits which you’d like to use.

6. Add cut-up pumpkin leaves.

7. Add the waterleaf.

8. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.

9. Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.

10. Stir, check seasoning and adjust accordingly.

11. Enjoy!

What you’ll need.

serves 5-6

• 2 large yellow onions, roughly chopped

• ⅓ cup vegetable oil, plus 2 tablespoons, divided

• 14 oz diced tomato, 2 cans

• 6 oz tomato paste, 1 can

• 1 habanero pepper

• 2 teaspoons curry powder

• 1 teaspoon garlic powder

• 1 teaspoon ground ginger

• ½ teaspoon mixed dried herbs

• 3 chicken bouillon cubes, crushed

• 2 ½ cups long grain rice, rinsed

• 1 cup frozen mixed vegetable

• 1 ½ cups water

Preparing the Rice.

1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.

2. Add the diced tomatoes, tomato paste and habanero pepper to the blender and pulse until smooth. Transfer to a separate medium bowl.

3. Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

4. Once the oil is simmering, add the onion puree and cook until the water has evaporated and the puree is starting to brown. This will take about 10 minutes.

5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

6. Add the rice, mixed vegetables and water. Bring to a boil, then reduce heat to low and cover the pot with the lid. Simmer for another 30 minutes until the rice is cooked through and the liquid is absorbed.

7. Enjoy!

What you’ll need.

serves 3-4

• 2 chicken leg quarters thawed

• 1 tablespoon red palm oil

• ½ cup anchovy sauce

• ⅛ cup tamarind paste

• 1½ tablespoon whole Jamaican allspice

• 2 tablespoon minced red onion

• 1 tablespoon minced garlic clove

• 2 teaspoon thyme

• 2 teaspoon hot pepper sauce

• 1 teaspoon fresh grated ginger root

• 1 teaspoon salt

• ½ teaspoon nutmeg

• ¼ teaspoon ground cinnamon

• 1 small scotch bonnet, serrano or jalapeno Pepper (Optional, in order from hottest to mildest)

Preparing the Chicken.

1. Begin by massaging chicken with the red palm oil, making sure every surface is coated.

2. Place the allspice into a mortar and pulverize it; then place the thyme into the mortar and do the same. (You may use a food processor for this step.)

3. Finely mince the garlic, onion, and pepper if you like it hot, then combine with the allspice and thyme. To minimize the heat remove the pith before mincing – it is the white rib of peppers not the seeds that are the hottest.

4. Combine all the remaining ingredients and slather 1½ Tablespoons of the mixture over the chicken, turning it over to coat the underside as well. Set aside any remaining sauce in a covered container and refrigerate.

5. Place the chicken in a glass baking dish, cover with plastic wrap (you may also use a sealable, gallon size plastic storage bag) and place into the refrigerator overnight.

6. The next day, remove the baking dish with the chicken from the refrigerator approximately 45 minutes before cooking to allow the meat to reach room temperature. You can either bake or grill the chicken. We have both options listed below

For Baked Chicken.

For Grilled Chicken, skip this section.

1. Preheat the oven to 350 degrees. Once the oven reaches 350 degrees, place the chicken into the oven for 30 minutes. After 30 minutes remove chicken and baste with the liquid that has drained from the jerk sauce and turn down the oven to 325 degrees.

2. Cook for approximately 1 hour basting every 30 minutes. Remove from the oven and allow to slightly cool.

3. Serve with the reserved jerk sauce as a condiment if desired and enjoy!

For Grilled Chicken.

1. In Jamaica, the grate of the traditional BBQ grills keeps the meat at least 6 inches away from the coals allowing the meat to cook slowly at a lower temperature. Therefore, I recommend you set the grill to a low heat, place chicken skin-side up and cook covered for at least 30 minutes.

2. Turn chicken over and cook for at least 30 more minutes. Baste chicken with the reserve jerk sauce during the last 10 minutes of grilling and serve.

3. Enjoy!