Taste of the Caribbean

As I’ve said before, I love food with lots of colour. Having a dinner full of Caribbean cuisine is another way to get every colour of the rainbow on your plate. An array of rice dishes, fried plantains and jerk chicken will electrify your taste buds! Taylor, Mary and I had a great time at a local park eating delicious food, talking and even watching a guy kick open a heavy duty door to rescue someone locked in a bathroom! Try out some of the recipes we used and explore some other yourself. Taylor gave me a book full of delicious recipes that everyone is sure to love!

Caribbean Rice & Peas


  • 2 tbsp. olive oil
  • 8 green onions, sliced
  • 3 smoked slices of bacon, rinds removed, diced
  • 2 garlic cloves, crushed
  • 1 cup long grain rice
  • 1 can diced tomatoes
  • 3 tbsp. chopped parsley
  • 2 bay leaves
  • 1 small green chili, cored, seeded, and thinly sliced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. dried thyme
  • 1 can kidney beans or black beans, drained
  • 375ml (13 fl. oz) chicken stock
  1. Heat the oil in a pan, add the green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes.
  2. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 1 tbsp. of the parsley, the bay leaves, chili, turmeric, cumin, and thyme and cover and cook for 2 minutes.
  3. Add the beans and stock and bring to a boil. Cover and cook over a low heat for 15 minutes until the rice is tender and the liquid has been absorbed.
  4. Sprinkle with remaining parsley and serve.
Fried Plantains
  • 1 cup vegetable oil
  • 6 ripe plantains, peeled and cut into slices
  • salt (optional)
  1. In 2 large nonstick skillets, heat the oil until simmering. In batches, fry the plantains over a moderate heat, turning occasionally, until deep golden and tender, 7-8 minutes per batch. Drain the plantains on a paper towel-lined rack, and if desired, sprinkle lightly with salt.
Jerk Chicken
  • One 3 1/2 lb. chicken (or 3 lbs. of chicken breasts)
  • 6 sliced scotch bonnet peppers (or jalapeños if you can’t find them)
  • 2 tbsp. thyme
  • 2 tbsp. ground allspice
  • 8 cloves garlic, finely chopped
  • 3 medium onions, finely chopped
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 2 tsp. ground black pepper
  • 1 to 2 tsp. of the following (to taste): ground cinnamon, nutmeg, ginger
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • juice of one lime
  • 1 cup orange juice
  • 1 cup white vinegar
  1. Chop the onions, garlic and peppers.
  2. Blend all of the ingredients in a blender (excluding the chicken) to make the jerk sauce.
  3. Cut the chicken up into 4 pieces.
  4. Rub the sauce into the meat, saving some for basting and dipping later. Leave the chicken in the fridge to marinade overnight.
  5. Bake in the oven for 30 minutes, then turn over and bake for another 30 minutes.
  6. Chop each chicken piece into smaller pieces and serve.

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