My Global Food Challenge

Jamaica (4)

Jamaican Jerked Chicken (Jamaica)

Recipe courtesy of Emeril Lagasse

Yield: 4 to 6 servings


5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows

Jamaican Barbecue Sauce:

1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade (reserved from associated recipe)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
3 tablespoons dark rum


Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.

In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.

Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.

On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.

Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

Jamaican Barbecue Sauce:
Yield: About 2 cups

In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.

Link to My Post on Jamaica:

Cuisine: Jamaican

Main Ingredient: Chicken

Jamaican-Inspired Meatballs (Jamaica)

Yield: 8 – 10 Servings


1 1/2 pounds ground beef
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground ginger
1/4 teaspoon ground turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/2 teaspoon chili paste (more, if desired)
1 teaspoon thyme, finely chopped
3 scallions, finely minced
1 tablespoon finely chopped parsley
2 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Combine all the ingredients in a bowl and mix well by hand.  Do not overwork the meat mixture.

Form meatballs/meat patties and saute in olive oil until done.

Link to My Post on Jamaica:

Cuisine: Jamaican

Main Ingredient: Ground Beef

© 2014 abettica – theworldfrommykitchen, All Rights Reserved.


Mango Chutney (Jamaica)


2 mangos, peeled and small diced
1/3 cup dark brown sugar
1/3 cup dark raisins
2 tablespoons grated ginger
2 cloves garlic, grated
1 jalapeno, minced
Kosher salt
1/3 cup white wine vinegar
1 teaspoon turmeric


Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.

Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes.

Link to My Post on Jamaica:

Cuisine: Jamaican

Main Ingredient: Mango

Fried Plantains (Jamaica)

Yield: 4 Servings


Canola oil, for frying
1 green plantain
Kosher salt
1 teaspoon cracked black peppercorns


Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.

Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.

Link to My Post on Jamaica:

Cuisine: Jamaican

Main Ingredient: Plantains

File:Jamaica in North America (-mini map -rivers).svg

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