Recettes | Recipes Jamaican food

 Ingredients:

1 whole chicken, cut into pieces

6-8 scotch bonnet peppers, seeded and chopped

1 onion, chopped

4 cloves garlic, chopped

2 tbsp. fresh thyme leaves

2 tbsp. ground allspice

1 tbsp. ground black pepper

1 tbsp. ground cinnamon

1 tbsp. ground nutmeg

1 tbsp. salt

2 tbsp. brown sugar

2 tbsp. vegetable oil

Instructions:

1. In a blender, combine the peppers, onion, garlic, thyme, allspice, black pepper, cinnamon, nutmeg, salt, brown sugar, and vegetable oil. Blend until smooth.

• Rub the marinade all over the chicken pieces and marinate for at least 4 hours or overnight.
• Preheat your grill to medium-high heat. Grill the chicken, turning occasionally, until cooked through, about 25-30 minutes.
• Bon appétit!

Ingredients:

2 cups long grain rice

1 can coconut milk

1 can kidney beans, drained and rinsed

2 cloves garlic, minced

1 onion, chopped

2 scallions, chopped

1 tsp. dried thyme

1 tsp. salt

1 tsp. black pepper

Instructions:

1. In a large pot, combine the rice, coconut milk, beans, garlic, onion, scallions, thyme, salt, and pepper. Add enough water to cover the rice by about 1 inch.
2. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20-25 minutes or until the rice is tender and the liquid is absorbed.

Ingredients:

2 lbs. goat meat, cut into bite-sized pieces

2 tbsp. Jamaican curry powder

1 onion, chopped

4 cloves garlic, chopped

1 scotch bonnet pepper, seeded and chopped

2 tsp. fresh thyme leaves

2 tsp. ground allspice

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 tsp. black pepper

2 cups water

2 potatoes, peeled and cut into chunks

Instructions:

1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the curry powder and stir for 1 minute until fragrant.
2. Add the goat meat and stir to coat with the curry powder. Add the onion, garlic, scotch bonnet pepper, thyme, allspice, cumin, coriander, salt, and black pepper. Stir to combine.
3. Add the water and bring to a boil. Reduce the heat to low and simmer, covered, for about 1 hour or until the goat meat is tender.
4. Add the potatoes and continue to simmer, covered, for another 20-30 minutes or until the potatoes are cooked through. Jamaican food

Coat & Bake Grilled Snapper

Ingredients:

*  6 skinned fresh snapper fillets
*  1 Island Spice Coat & Bake Fish coating packet
*  1 tsp dried oregano leaves
*  1 tbsp Canola Oil
*  2 lemons cut in halves

 Directions:

Preheat oven to 375 degrees F.
Coat baking sheet with canola oil to prevent fillets from sticking.
Pour contents of Coat & Bake coating packet into 1 shaker bag provided in the box. Add one fish fillet at a time to the bag and shake it until all sides of the fillet are completely coated. Place coated snapper fillets on baking sheet and sprinkle dried oregano over it for an added flavorful aroma. Bake fish in the oven for 10-15 minutes then flip each fillet and bake for another 10-15 minutes or until crust is golden brown.

Remove from the oven and allow to stand for 10 minutes before serving. Squeeze lemon juice over fish fillets for added flavor.

Serve your delicious snapper fillets with baked potato, sautéed vegetables or rice & peas.

Lemon Pepper Grilled Jumbo Shrimps

Ingredients:

*  2 Lbs. Jumbo Shrimps shelled and deveined
*  2 tbsp Island Spice Lemon Pepper
*  1 tbsp Island Spice Fish Seasoning
*  1 tbsp Canola Oil
*  1 tbsp garlic paste (5 peeled and crushed garlic cloves)
*   ¼ cup fresh squeezed lime juice
*   1 tsp Island Spice Ginger powder
*   1 tsp freshly chopped parsley
*   Wooden skewers soaked in water for 25 minutes

Oil and lime juice mix glaze: 

*  1 tbsp olive oil
*   ¼ cup fresh squeezed lime juice

Directions:

In a small bowl, whisk together canola oil, garlic paste, lime juice, ginger powder, lemon pepper and fish seasoning. Place Jumbo Shrimps in a large bowl, pour spice rub and chopped parsley and mix well. Cover bowl and let shrimp marinate in the fridge for at least 2 hours.

Prepare your outdoor grill with a medium-high fire, skewer shrimps and place them on grill and let cook for 5 minutes on each side.

Using a silicone brush, brush Jumbo Shrimps with oil and lime juice mix to keep them moist and juicy while still on the grill.