Pile these chicken wings high and serve them hot, hot, hot! The marinade is adapted from by Bob Marley’s chef, Gilly. In the late 1970s when Bob was in London, I played football with him and lots of other Rastas in Battersea Park at the weekends. Gilly would always have food prepared for afterwards and …
I love the sunny look of this tart and the combination of the sweet potato and onion with the salty feta and hot chilli. It’s great for a picnic, or you could serve it as a starter with salad, or even as a light main course, if you added some french beans. Facebook Twitter Back …
Jerk chicken is one of the Caribbean’s most famous dishes. Levi’s version has sweet and spicy jerk chicken served with a fragrant coconut rice infused with chilli heat – perfect for sharing with friends and family. Meal Type: Lunch/ Dinner Servings: 4 Prep Time: Light Cook Time: 60 min Cuisine: Caribbean Facebook Twitter Back to …
This is one of my favourites. The colours are wonderful and, when you take it out of the oven, you just want to get stuck in. Scrumptious. Similar to Spanish paella, it is a dish that just looks after itself. Don’t be tempted to stir – just let the pot do the work on its …
You can strong, cold coffee to this cocktail instead of coffee liqueur to make a longer, less potent drink, if you like. Facebook Twitter Back to Table Sauces Ingredients Step 1 Ingredients 125ml (4fl oz) coffee liqueur, such as Tia Maria 125ml (4fl oz) evaporated milk 1 capful of rum, or to taste juice of …
Clarendon is the parish where I grew up and this is one of my favourite recipes. You can use it in so many ways. You can drink it like a smoothie or serve it as a sauce – it’s great with the Caramel-Lime chicken and other brown-down dishes. Facebook Twitter Back to Table Sauces Ingredients …
Every Caribbean person knows a version of this stout punch. This one is inspired by Mike Tyson’s knock-out punch; in the Caribbean, a thump is a ‘tump’. You can add a bit of milk if you’d perfer it to be less alcoholic, thoug I wouldn’t do that. It makes you happy and mellow. If you’re …
Snapper’s probably the most widely used of all fish in Caribbean cooking. Here we cook ours in an oven, but if you’re planning a beach party, you can cook yours on a barbecue with a lid or a rack set on bricks on a beach fire. Choose a smaller fish than we have here (around …
Hot Roast Snapper with Coconut, Chillie and Lime Salsa Read More »
I couldn’t write this book without including this jamaican classic. It can be difficult to get goat, but lamb and mutton are delicious too. Do try to get, though – you’ll wonder why you haven’t tired it before. This has an unusual cooking technique that we use a lot in the Caribbean: steaming and frying …
This is such a pretty dish, with the pink of the prawns in contrast to gthe wihite of the coconut. Make it with fresh grated coconut if you have the time, otherwise desiccated is fine. You can enjoy this as a simple yet exotic starter or make it more of a main meal by serving …
