Simple Jerk Chicken Wings – Jamaican Recipes

by Winsome Murphy

Jamaican Jerk Chicken Wings

Learn how to make a Jerk Chicken Wings with our simple easy to follow recipe. The Jerk style of cooking originated Jamaican the Maroons who used African techniques for cooking meat to Jamaica, which were then combined with native island seasoning and ingredients. The word “Jerk” may have its roots in “charqui,” a Spanish word for dry meat, or it may derive from “jerking,” or poking holes in the meat to hold spices before cooking. Enjoy our simple Jerk Chicken Wings recipe

INGREDIENTS :

• 4 lbs. chicken wing drumettes
• Jerk Sauce (make your own using our recipe or buy it)
• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in medium pieces,then wash the chicken wing drumettes with lime or lemon juice
2. Rub the chicken wing drumettes with the Jerk seasoning.
3. Be sure to rub under skin and in cavities. Then pour the rest of the Jerk Sauce in a bowl.  Put the chicken wing drumettes in the bowl to marinate in the Jerk Sauce.
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done. If you are using an oven preheat it to 450 degree and cook the chicken wing 30 minutes.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7.  Jerk Chicken is served traditionally with Jamaican hard-dough bread

Recipe adapted from: http://jamaicans.com/simple-jerk-chicken-wings-jamaican-recipes/#ixzz3oKqTwDzy

Sweet and Sour Fish - Jamaican Style

Sweet & Sour Fish – Chinese food “Jamaican Style”

by Karen Lee

The Jamaican motto “Out of Many One People” can also be modified for our cuisine to “Out of many one pot”.  The Chinese came to Jamaica in the mid-19th century as migrant workers. The Chinese influence on Jamaican cooking can be found in many of our cuisines. There is nothing like Chinese food “Jamaican Style”.  Try our Sweet and Sour fish recipe. 

Ingredients

• 2 pounds fish fillets
• 2 sprig thyme
• 1 medium onion
• 1 teaspoon black pepper
• 1 teaspoon allspice/pimento
• 3 cloves garlic
• 1 teaspoon salt
• 1 large egg white
• 2 cups flour
• 1 tablespoon garlic salt

Ingredients for the Sweet & Sour Sauce:

• 2 tablespoon soy sauce
• 4 tablespoons ketchup
• ½  Cup tablespoons rice vinegar
• 4 tablespoons brown  sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Method:

• Wash the fish cubes with vinegar
• Season with onion, thyme, black pepper, salt, allspice/pimento and garlic
• Set aside in room temperature for 1/2 hour
• Beat egg and set aside
• Mix garlic salt with flour
• Dip fish cubes in egg and then batter in the flour
• In a medium skillet, heat the oil and fry the fish until brown. Remove from the skillet and set aside
• Combine ketchup/tomato sauce, soy sauce, sugar, vinegar, pineapple chunks and bell pepper cubes.
• Bring the sweet and sour to a mixture boils then add the corn starch mixture to thicken. Then add the fish.
• Cover the pot and let simmer for 10 minutes.

Read more: http://jamaicans.com/sweet-sour-fish/#ixzz3oKosdBkW

6 Must Have Jamaican Seasonings

by Denise Clarke

Written by Denise Clarke

Jamaican cuisine is an adventure for the palate due to the mixture of herbs and spices used in cooking. It is this combination of seasonings that brings the unique flavour that so many people enjoy in Jamaican food.  Here are the top 6 Jamaican seasonings and their various uses. Be sure to try some of them in your cooking.

Scotch bonnet pepper

Jamaican scotch bonnet pepper can be traced back to Central and South America from as early as 1736. It is used heavily in local cooking, added to dishes such as escoveitched fish, peppered shrimp, jerk, curried goat and oxtail. Scotch bonnet pepper adds to the savoury taste of jerk sauces and gravies. The green unripe pepper is also used for recipes such as rice and peas, ‘fish tea’, ‘mannish water’, and soups.

Escallion

A significant part of local is the Jamaican escallion, known in the country as ‘skellion’. It is commonly sold with Jamaican garden thyme as the flavours complement each other when combined. The spice originated in China, but is now extensively grown in St. Elizabeth parish. Dishes such as rice and peas and curriedfoods are not complete without the addition of Jamaican scallion, which is also popular for marinating meat overnight.

Thyme

Thyme is a widely used herb with several cooking applications. It has its origin in Southern Europe and the Mediterranean and is now grown in several of the island’s parishes. Used fresh or dried, thyme can be added to various soups, stews and vegetables, producing an earthy taste that enriches the flavour of the dish. The leaves can be chopped and added to the pot, or the sprig of thyme can be cooked as a whole and then removed from the pot before serving.

Pimento

Jamaican pimento is one of the island’s indigenous spices well known for its potent flavour and sweet fragrance. Also known as allspice, pimento is popularly used in jerk recipes such as jerk chicken and pork. Pimento berries are used whole, crushed or blended when dried and added to the desired dish. It may also be used to enhance the flavour of barbecue sauces, cakes and soups.

Ginger

Jamaican ginger has its roots in tropical Asia but is now considered as the best on the international market. It has a variety of uses which include cooking, baking and making beverages. Local products such as ginger biscuit, ginger bulla, ginger ale and ginger beer are all heavily flavoured with Jamaican ginger. Some Jamaican juices such as sorrel use ginger to enhance its signature taste. Ginger can also be used with rice and peas and gives a zesty flavour when stir-fried in dishes such as beef stir-fried or stewed chicken.

Nutmeg

Jamaican nutmeg is a popular spice brought to Jamaica from Indonesia and known for its distinctive smell and slightly sweet taste. The nut is enclosed in a firm, protective shell covered by red or brown veins and must be removed and grated to produce the spice needed for cooking. It is used to add flavour to meats, sauces and more popularly to enhance desserts and porridge. When Jamaicans think of nutmeg in beverages, they think of products such as eggnog, carrot and cucumber juice.

Recipe adapted from: http://jamaicans.com/6-must-have-jamaican-seasonings/#ixzz3oKpWUMSm