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Recipes from Jamaica

Sample Flavors of Traditional Caribbean Cuisine at Home

May 12, 2007

Jamaican Cooking, Chef Lawrence Vernon/Jamaican Inn

Bring the tastes of the Caribbean into your kitchen. Sample a few Jamaican specialities served to guests at the Jamaican Inn in Ocho Rios, Jamaica.

International cuisine is quickly catching on in North America. In virtually every city and town, you can find dozens and dozens of Indian, Thai, Vietnamese, Chinese and Mexican restaurants. The flavors and tastes of native dishes served at these restaurants can really give you an experience of the culture and cuisine of these diverse regions of the world.

What cuisine do you think is represented by Hot Scotch Bonnet peppers, plantains and jerk seasoning? If you guessed Jamaica, you'd be correct. Tropical flavors and tastes abound in the meals prepared by Chef Lawrence Vernon at the Jamaican Inn in Ocho Rios, Jamaica. You, too, can try your hand at preparing a few of the inn's specialties at home. There are, however, a few ingredients that you'll need to have on hand. Scotch Bonnet peppers are a fiery hot tasting pepper that's unlike anything you've probably eaten. Because these peppers contain volatile oils that can burn your skin and your eyes, avoid direct contact with them as much as possible. When working with these peppers, wear plastic or rubber gloves. Plantains are an edible tropical fruit, similar in appearance to a green banana. They taste especially delicious fried (see recipe below).

RECIPES

Jamaican Jerk Chicken

Makes 4 Servings

2 scallions, chopped

1/2 Scotch Bonnet pepper, stem removed

1/4 cup whole allspice berries

1 sprig fresh thyme

1 medium onion, chopped

1 head garlic, peeled

Coarse salt and freshly ground black pepper

2 tablespoons chopped fresh ginger

1/4 cup white vinegar

2 tablespoons canola oil

1 3- to 3 1/2-pound broiler-fryer chicken, halved or quartered

In a food processor, combine the scallions, Scotch Bonnet pepper, allspice, thyme, onion, garlic, salt, pepper, and ginger. Process until the allspice is ground and the mixture is a thin paste. Stop occasionally to scrape down the sides of the bowl. Add the vinegar and oil, and process until combined.

Place the chicken in a resealable plastic bag placed in a baking dish. Add half of the marinade. Turn the chicken to coat well with the marinade. (Store any remaining marinade in the refrigerator and use within 5 days). Close the bag. Marinate the chicken in the refrigerator overnight, turning the bag occasionally.

Drain the chicken; discard the marinade in the bag. Place the chicken, bone side up, on the rack of an uncovered grill. Grill directly over medium-hot coals on a charcoal grill (or on medium-high heat on a gas grill) for 40 to 50 minutes or until the chicken is cooked through (about 180 degrees F. when measured in the thickest part with an instant-read thermometer). Turn the chicken several times during grilling. Serve with fruit salsa and fried plantain (see recipes below).

Fried Plantain

Makes 4 Servings

1 medium green plantain

1/2 cup canola oil

Coarse salt

Peel the plantain and cut it in half lengthwise. Cut each piece in half crosswise. In a large skillet with high sides, heat the oil over medium-low heat. When the oil is hot, fry the plantain in the oil for 4 minutes, turning once. Carefully remove the plantain from the skillet and place it on a cutting board. Using the back of a plate, press on the plantain to flatten the halves to a 1/4-inch thickness. Return to the skillet; fry 1 to 2 minutes more or until the plantain is tender and golden brown, turning once. Drain on paper towels. Season to taste with salt.

Jamaican Inn Fruit Salsa

Makes About 2 1/2 Cups

1 cup finely chopped, peeled, cored pineapple

1/2 cup finely chopped, peeled cantaloupe

1/2 cup finely chopped, peeled honeydew melon

1/2 medium red or green bell pepper, finely chopped

1 small onion, finely chopped

1 small banana, peeled and chopped

1/4 cup chopped, seeded tomato

1 clove garlic, minced

1/4 Scotch Bonnet pepper, seeded and finely chopped

1 tablespoon finely chopped fresh parsley

2 tablespoons freshly squeezed lime juice

2 tablespoons freshly squeezed lemon juice

1 tablespoon canola oil

In a medium mixing bowl, combine the pineapple, melons, bell pepper, onion, banana, tomato, garlic, Scotch Bonnet pepper, and parsley. Add the lime and lemon juices and oil. Toss gently to combine all of the ingredients. Cover and chill for about 2 hours.

SPECIAL THANKS

Chef Lawrence Vernon

Jamaican Inn

Ocho Rios, Jamaica, West Indies

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