If you have a recipe for this country or any other country that you like to add click here

Jerked Chicken
To prepare Jerked chicken you will need a grill\barbeque.

1 whole chicken

2 tablespoons black pepper

4 stalks eskellion or 1 medium onion

2 cloves garlic

1/2 cup soya sauce(chinese meat sauce)

1 bottle Beer

1 hot pepper (or if you have peppers in brine 1 oz)

2 tablespoons cooking oil

3 tablespoons salt

You may also need a blender as this takes the work out of cutting up the seasoning.
Wash and joint chicken then place in a suitable sized container. Strip and wash eskellion/onion then cut each stalk in three pieces if using onion cut 1/4 sizes Strip and wash garlic then cut each clove in half. Wash hot pepper if you are using the preserved type then soak in water for 5 minutes cut whole pepper into halves.
Place eskellion/onion, garlic, pepper and soya sauce in the blender and liquify for 90 seconds. Pour the seasoned mixture on the chicken pieces. Sprinkle salt and black pepper over the chicken pieces. Mix seasoning and chicken thoroughly for 3 minutes. Pour oil over mixture and mix thoroughly once more for 1 minute. Cover and let stand for 30 minutes.
After 20 minutes of the mixture standing light barbeque and allow briquettes to burn evenly.
Spread on chicken pieces on tray evenly with spacing between the pieces then cover for 5 minutes.
Monitor chicken for color change when visible flip to the exposed side. continue monitoring at 3 minute intervals and after the second 3 minute interval sprinkle the beer lightly over all the pieces on the grill cover again.
Continue monitoring now at 2 minute intervals add beer to chicken every 3rd interval using smaller amounts each time.
If your Grille begins overheating then add more beer to the meat and reduce the heat by adjusting your air vents accordingly. When the chicken has a golden brown color see sample remove and place remaining pieces on barbeque till done.

Ackee and Saltfish

1 dozen ackees

1 hot pepper (scotch bonnet preferably)

1/2 lb. Saltfish (codfish)

1 small sweet pepper

1 small onion or 3 stalks eskellion

1 small tomato

1 teaspoon black pepper

1/4 cup cooking oil

1 stalk (branch) of thyme

Soak Saltfish in water. After soaking saltfish, place it in a pot of cold water and boil.
Remove ackee seeds and all traces of the red pith that constitutes the interior (Very Important that you do this!!). Wash ackees repeatedly 3 - 4 times, Cover, boil ackees until moderately soft.
Drain, cover, and set aside. De-bone and flake saltfish. Strip and wash Onion/Eskellion, wash thyme, tomato and peppers. Slice onion, sweet pepper and tomato according to your preference then cut hot pepper into small pieces, cut thyme into very small bits discard the stal(stick)
Sauté (fry) sliced onions/eskellion, pepper, thyme and sweet pepper. Add saltfish and ackees, increase heat approx 20oF. Add black pepper and allow to cook for 2 minutes. Serve with boiled (dumplings, bananas, yams or can be served with fried dumplings.

Beer Cooler

A two quarts container.

2 large lemons.

A bottle of beer.

1 quart cold water.

1/2 cup sugar.

20 cubes of ice.

Wash lemons then cut in halves.
Juice lemon taking care not to include any seeds. Pour 1/2 of water into the container. Add sugar and lemon juice to container.
Using a tablespoon mix thoroughly then other 1/2 of water. Crush ice into fine pieces. Add beer to mixture while stirring. Add crushed ice and serve.
Ackee soup

1 cn Ackees (19oz) about 4 cups

Salt and Pepper

1 1/2 c Stock, chicken

Tabasco hot sauce

1/2 c Tomatoes peeled, chopped

1/2 c Heavy cream

1/4 c Shallots chopped

Put the ackees together with the liquid from the can into a saucepan with the chicken stock, tomatoes, shallots, salt and pepper to taste; cover and simmer gently until the shallots are tender. Puree in an electric blender. Return to saucepan, season to taste with hot pepper sauce, stir in cream and heat through. Also very good chilled, Garnish, if desired, with chopped chives or chopped parsley or with sweet paprika.

51 ceviche recipes from around the world

These pages are copyright © 2001/09 by oneworldonesite.com