Jerk Chicken

Ingredients:
Ground Allspice - 1 Tablespoon
Dried Thyme - 1 Tablespoon
Cayenne Pepper - 1 ½ Teaspoons
Black Pepper - 1½ Teaspoons (freshly ground)
Sage - 1½ Teaspoons (ground)
Nutmeg - ¾ Teaspoon (ground)
Cinnamon - ¾ Teaspoon (ground)
Garlic Powder or fresh - 2 Tablespoons
Salt
Sugar - 1 Tablespoon
Olive Oil - ¼ Cup
Soy Sauce - ¼ Cup
White Vinegar - ¾ Cup
Orange Juice - ½ Cup
Lime Juice - 1
Scotch Bonnet Pepper (Habanero) - 1
Green Onions - 3 (finely chopped)
Onion - 1 Cup (finely chopped)
Chicken Legs - 8 to 10

Method:

1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
2. Add the Scotch Bonnet pepper and onion - mix well.
3. Add the chicken legs and rub the mixture evenly over the chicken.
4. Cover to marinate for at least 1 hour, longer if possible.
5. Preheat the oven to 400 degrees (F).
6. Line a baking pan with "slide" foil; put the chicken legs in it.
7. Cover the pan with foil. Bake for 1 hour.
8. Remove the pan from the oven, remove the foil cover.
9. Turn on the grill and replace the pan in the oven.
10. Cook for 15 minutes, and then turn over the chicken legs.
11. Cook for another 15 minutes or until all the sauce is dried. Enjoy!

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Avocado & Onion Dip

Ingredients:
Avocado - 1 or 2 Ripe
Sweet Onion - ¼ (chopped)
Salt -  ½ Teaspoon
Black Pepper
Lime Juice - ¼ Teaspoon

Method:

1. Cut the avocados into quarters, discard the seed and skin; put the rest of the avocado in a bowl.
2. Squash the avocados with a fork.
3. Add the onion and lime juice.
4. Add salt and black pepper to taste.
5. Mix well together.
6. Serve with hot Pita Bread. Enjoy!

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Pita Bread

Ingredients:

Flour - 2 Cups
Baking Powder - 2 Teaspoons
Salt - ½ Teaspoon
Water - ¾ Cup (room temperature)

Method:

1. Add flour, baking powder and salt in a mixing bowl.
2. Knead while adding water gradually to make soft dough – only use water as needed.
3. Cover the dough with a damp cloth and let it sit for about 30 minutes.
4. Divide the dough into four or six equal sized balls – depending on the size of your hot plate.
5. Cover again with the damp cloth for 10-15 minutes – or up to two hours.
6. Roll out the dough with a rolling pin according to the size of your hot plate.
7. Cook on medium heat, flip it over and over using your fingers or a spatula.
8. Place in a microwave, on paper towel, for thirty seconds or until it swells up.
9. Serve hot with butter and cheese or with this delectable Avocado & Onion Dip. Enjoy!

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Roasted Eggplant

Ingredients:

Eggplant - 1 medium
Garlic - 2 Cloves
Sweet Onion - ¼
Salt -  ¼ Teaspoon
Hot Pepper - ¼
Olive Oil - 1½ Tablespoons

Note: The Caribbean name for Roasted Eggplant is Baigan Choka.

Method:

1. Wash the eggplant and dry with paper towel.
2. Use a knife to cut a small opening, about 1 inch deep, in the middle of the eggplant.
3. Peel the garlic and place the two cloves into the opening.
4. Carefully wrap the eggplant with foil (seal properly) and place it on top of the burner to cook on medium heat for about one hour. Turn the eggplant occasionally to ensure that it cooks on all sides.
5. Cut up the onion and put it in a bowl with the olive oil.
6. Add salt and pepper to taste.
7. When the eggplant is cooked (fairly soft to the touch), open the foil on a flat surface.
8. Scoop out the eggplant and garlic from the skin and add it to the ingredients in the bowl.
9. Mix it well with a fork to crush the garlic and blend in the other ingredients.
10. Serve hot with Naan or Pita Bread. Enjoy!

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Corn Bread or Muffins

Dry Ingredients:
Cornmeal - 1 ¼ Cups

Flour - 2 Cups

Baking Powder - 3 Teaspoons (level)

Nutmeg - ¼ Teaspoon (freshly grated)

Salt - ¼ Teaspoon
White Sugar - ¼ Cup

Other Ingredients:
Milk - 1 ¼ Cups

Eggs - 2 Large

¾ Cup Butter (melted)

Method:

1. Preheat the oven to 350 degrees (F)
2. Mix the milk, eggs and melted butter together in a container.
3. Combine the dry ingredients: cornmeal, flour, baking powder, white sugar, nutmeg and salt in a mixing bowl. Use a fork to break up the lumps, if any.
4. Add the butter/egg/milk to the dry ingredients and mix thoroughly.

Corn Bread:

• Lightly butter a 9” x 9” baking pan and dust with flour.
• Pour the mixture into the baking pan and spread it evenly with a spatula.
• Bake for 30 minutes. Test to ensure that it is no longer sticky.
• While still hot, spread butter lightly over the corn bread. Enjoy!

Muffins:

• Lightly butter a muffin pan for 9 large muffins and dust with flour.
• Pour the mixture evenly into the muffin pan.
• Bake for 30 minutes. Test to ensure that it is no longer sticky. Enjoy!

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