Recipes

Serves: 4-5 INGREDIENTS:

1 medium sized can red kidney beans 

1 can coconut milk

2 cups of rice 

1 small onion, chopped 

1 clove garlic, chopped 

1/4 teaspoon dried thyme 

1 table spoon oil 

1 scotch bonnet pepper (whole, do not chop up) 

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving. This recipes can also be made using other peas.

Curried Goat Serving: 4 to 5 servings Preparation & Cooking Time: 1 to 1½ hours (not including marinating) Ingredients: 

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes 

1 lime 

1 large onion, sliced 

6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL) 

2 teaspoons / 10 mL salt 

1 teaspoon / 5 mL black pepper 

1 teaspoon / 5 mL thyme leaves 

¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper 

2 tablespoons / 25 mL canola or vegetable oil 

1 teaspoon / 5 mL sugar 

5 green onions, chopped (about 1 cup / 250 mL) 

2 teaspoons / 10 mL curry powder 

2 potatoes, peeled and cut into ½-inch / 1-cm cubed


Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad.

Jerk Chicken 

INGREDIENTS

1 tbs. Ground allspice 

1 tbs. Dried thyme 

1 1/2 tsp. Cayenne pepper 

1 1/2 tsp. Freshly ground black pepper 

1 1/2 tsp. Ground sage 

3/4 tsp. Ground nutmeg 

3/4 tsp. Ground cinnamon 

2 tbs. Salt 

2 tbs. Garlic powder 

1 tbs. Sugar 

1/4 cup Olive oil 

1/4 cup Soy sauce 

3/4 cup White vinegar 

1/2 cup Orange juice 

Juice of 1 lime 

1 Scotch bonnet pepper, seeded and finely chopped 

1 cup Chopped white onion 

3 Green onions, finely chopped 

4 Chicken breasts (6 to 8 oz)trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

 

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