This Month Celebrate Caribbean Food Week

With their sunshine, vibrancy, colour, music, and flavour in abundance, you can’t deny that the Caribbean is the epitome of summer living. 20th-27th August welcomes Caribbean Food Week, and with it, the tantalising opportunity to discover some of the most exotic dishes in the world.

But you needn’t wait for the official celebration week to excite your tastebuds. From 9th-12th August, Sailmakers shopping centre will be playing host to a free, four-day Summer Carnival, showcasing Caribbean music, dancing and traditional delicacies. Alongside this will feature a number of activities to keep all the family entertained!

This month, we’ve also partnered with Raja Stores on Cavendish Street to bring you a very special Recipe of the Month – a delicious authentic jerk chicken with rice and peas. All the ingredients for this recipe can be sourced from them at a great price – making it your one-stop shop this Caribbean Food Week!


Recipe of the Month

Jerk Chicken, Rice and Peas

For jerk chicken:

  • 3 spring onions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

This should be enough for 2 1/2 – 3lb of chicken thighs and drumsticks. Combine all ingredients into a paste and coat the chicken well. Leave to marinade for several hours (overnight if possible). Cook on a medium heat until meat is browned and juices run clear. Alternatively, make use of the British heatwave and add them to your barbecue!

 

Rice and peas        

  • 410g can red kidney beans
  • 400ml can coconut milk
  • 2 cups of basmati rice or easy cook rice
  • 1 scotch bonnet chilli. (leave whole)
  • 1 small onion, finely chopped
  • 1 clove garlic, chopped
  • A few sprigs of fresh thyme
  • 1 tsp salt

Add the kidney beans (including the liquid) & the coconut milk to a large saucepan with the onion, garlic, thyme, pepper & salt. Add 2 cups of water, stir through & then bring to the boil.

Rinse the rice in a sieve until the water runs clear. Once the coconut milk has reached boiling point add the rice, stir, reduce the heat & simmer for 30 mins or until the rice is cooked.  Remove the pepper and thyme before serving.   

Serve alongside Jerk Chicken.