INGREDIENTS AND METHOD

INGREDIENTS for Jerk Chicken

• 600 g whole Chicken cut in quarters
• 120 g White Onion
• 90 g HABANERO CHILLI
• 45 g Pimento Berries (All Spice)
• 50 g Spring Onion
• 90 g Fresh Thyme
• 70 g Garlic
• 30g Ginger
• 200 ml Soy Sauce
• 20 g knorr Chicken Stock Powder

METHOD for Jerk Chicken

• Blend all seasoning together.
• Poor over chicken and let rest (overnight).
• Grill over low heat until done.

 INGREDIENTS for Fried Plantains

• 250 ml corn oil
• 1 PC yellow plantain

METHOD for Fried Plantains

• Peel and slice plantains into desired thickness
• Pour oil in a sauce or use a deep fryer if available
• Heat oil to 160 degrees Celsius
• Add plantains and fry until golden brown 

INGREDIENTS for Rice & Peas

• .5 ltr water (as needed)
• 200 g Cooked Red Kidney Beans
• 100 g Coconut Milk Powder
• 10 g Fresh Thyme Chopped
• 50 g white Onion Chopped
• 20 g Scallion Chopped
• 15g Garlic Chopped Fine
• 7g Ginger Chopped Fine
• 10 g Habanero chilli
• 15g Salt
• 5 g Allspice 
• 10g Sugar
• 14 g Corn Oil
• 120 g Jasmine Rice
• 70 ml Coconut Oil 

METHOD for Rice & Peas

• In a sauce pot add corn oil and sweat onion, scallion, thyme, garlic and ginger for 5 minutes
• Add water, coconut milk powder, salt, sugar, scotch bonnet pepper, allspice powder, coconut oil and cooked kidney beans, then bring to a boil.
• Wash jasmine rice and add to the boiling Bean mixture.
• Cook for 45 minutes covered on low heat.
• Alternatively add rice to cooker pour bean mixture and press cook.