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1. Jamaican Beef Patties

2. Jerk Chicken

Book Description

Escape to the beauty and delectable food of Jamaica and feel “all right� (“irie�)! Every year thousands visit “the jewel of the Caribbean� and discover its lively flavors — from fragrant guava to fiery Scotch bonnet peppers. Now, Jamaican-born chef/ restaurateur Veda Nugent, along with her son Marrett Green, brings these authentic flavors right into your kitchen. SUGAR AND SPICE AND EVERYTHING IRIE is a delightful cookbook that features 115, easy, home-style recipes guaranteed to liven up your daily cooking. Some recipes are sweet, some are savory — and all represent Veda’s most requested dishes over her 45 years of preparing and teaching Jamaican cuisine. And since local grocery stores now regularly stock Caribbean staples, finding the necessary ingredients is easier than ever. SUGAR AND SPICE AND EVERYTHING IRIE includes everything from appetizers to desserts, and will help you whip up such island specialties as: - Jamaican Vegetable Patties - Shrimp Curry - Cream of Callaloo Soup with Okra - Jamaican Potato Salad - Escovitch Fish - Eggplant Casserole - Baked Salted Codfish and Black-Eyed Peas - African Beef Peanut Stew - Sweet Potato Relish - Coconut Chips - Plantain Pie with Rum Sauce - Grapefruit Snaps - Pineapple Lemonade - Banana Rum Shake. In addition, the book contains: - special occasion menus along with entertaining, music, and décor suggestions to create an all-out Jamaican dining experience - information about the origins and folklore of indigenous ingredients - glossary of ingredients and cooking terms - information about the SUGAR AND SPICE website, which features photos of Jamaica, indigenous ingredients, and dishes from the book. SUGAR AND SPICE AND EVERYTHING IRIE is also a good read. It is sprinkled with charming anecdotes and family stories about growing up in Jamaica as well as wise Jamaican proverbs.

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Sugar and Spice and Everything Irie: Savoring Jamaica's Flavors

Authors: Veda Nugent, Marrett Green

Date: October 2001

ISBN: 1896511163

Publisher: Callawind Pubns Inc

Paperback

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The beef This recipe was given to me in 1980 during my vacation in Ocho Rios, while I was at a jerk chicken cookout on the beach at one of the finer hotels. The jerk chicken was being sold for $20 U.S. I offered the chef $20, not for chicken but for the recipe, and he accepted.
Back home, I improved the recipe and have used it ever since.

Yield: 5 to 6 servings
Preparation and cooking time: 1 hour (not including marinating)

• 1 (3–4-pound) chicken, cut into 8 pieces

• 1/3 cup vegetable oil

• 1/4 cup white vinegar

• 2 tablespoons lime juice

• 1 tablespoon ground allspice

• 1 tablespoon pimento seeds (allspice)

• 2 teaspoons salt

• 2 teaspoons black pepper

• 1 tablespoon finely chopped ginger

• 1 teaspoon brown sugar

• 1/2 teaspoon ground cinnamon

• 3 large sprigs of fresh thyme (or 1 teaspoon dried thyme)

• 5 green onions

• 2 large cloves garlic

• 1/2 Scotch bonnet pepper

1. Wash the chicken pieces and drain the excess water. In a bowl combine the oil, vinegar, lime juice, ground allspice, pimento seeds, salt, black pepper, ginger, sugar, cinnamon, and thyme. Chop (do not blend) the green onions, garlic, and Scotch bonnet pepper as finely as possible; add to the oil mixture and stir well.

2. Add the chicken to the spice mixture and, wearing rubber gloves, massage the spice mixture into the chicken with your hands. Marinate, covered and refrigerated, for at least 5 hours or overnight.

3. Preheat the oven to 350 degrees F. Grease a baking sheet.

4. Spread the marinated chicken on the baking sheet. Cover with foil and bake for 30 minutes or until the chicken is just cooked through. Remove the foil and broil the chicken until browned, turning once for even browning. Don’t overcook. Discard the pimento seeds and thyme sprigs before serving.

5. Serve hot or cold with Jamaican hard dough bread or regular sourdough bread.

This dish can also be cooked on a barbecue. Grill for 10 to 15 minutes or until the chicken is no longer pink at the bone, basting with the remaining marinade.

More From This Book:

1. Jamaican Beef Patties

2. Jerk Chicken

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