Cooking with BLAC: Afro-Caribbean Recipes

• •2 1/2 pounds Chicken Thighs skinless (boneless or bone-in, each chopped into 3 pieces)
• •2 tbsp Olive Oil
• •2 tbsp Curry Powder betapac or montego brand curry recommended
• •1 tbsp All Purpose Seasoning or seasoned salt
• •1 tsp Black Pepper
• •6 whole Pimento Seeds allspice berries (crushed)
• •3 cloves Garlic crushed
• •1 med Onion finely chopped
• •1 2- in Ginger fresh (pounded)
• •1 stalk Escallion green onion (crushed and roughly chopped)
• •4 sprigs Thyme fresh
• •1 whole Scotch Bonnet Pepper
• •1 tbsp Caribbean Green Seasoning optional
• •1 large Carrot peeled (sliced)
• •1 large Potato yellow or russet (diced)
• •2 cup Water
• •1 cup Coconut Milk optional

• •2 pounds flank, sirloin, or round steak
• •1 tbsp of Browning
• •1 tbsp Jerk Seasoning
• •2 tbsp of Honey
• •1 tbsp of Worcestershire sauce or Soy Sauce
• •1 tbsp of Ketchup
• •2 tbsp Olive Oil
• •1 tbsp of Cayenne
• •1 tsp of Onion Powder
• •1 tsp of Complete Seasoning
• •1 tsp of Adobo
• •2 pinch of Garlic Salt
• •1 tsp of White Pepper optional
• •1 tsp of Black Pepper
• •1/2 tsp of Pink Salt
• •1 tsp of Red Pepper Flakes
• •1 tsp of Green Seasoning recipe coming soon
• •1 stem of thyme
• •1/2 cup of Green Sweet Pepper
• •1/2 cup of Red Sweet Pepper
• •1/4 cup of Orange Sweet Pepper
• •A Handful of Yellow Sweet Pepper
• •1/2 cup of Raw Onions
• •1 tsp of chopped Ginger
• •1 tbsp of chopped Garlic
• •1 tbsp of chopped Scotch Bonnet Pepper optional

Prep and Season Chicken

1. 1

   Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel and set aside.

2. 2

   Add olive oil to chicken, and season well with curry powder, all purpose seasoning, black pepper, pimento seeds, garlic, onion, ginger, escallion, thyme and scotch bonnet pepper. Cover with lid or plastic wrap and allow to marinate for at least 30 minutes to overnight in fridge if possible.

Jamaican Curry Chicken

1. 1

   In a large skillet, heat olive oil over medium high heat and add 1 tbsp of curry. Cook the curry for about 2 to 3 minutes, taking care not to burn the curry. Add the seasoned chicken to the skillet and let the chicken cook until lightly browned on all sides.

2. 2

   Stir in the potatoes and carrot (green seasoning if using) and add 2 cups of water or enough to cover the chicken and added vegetables. Cover and leave to cook for 15 minutes, then pour in the coconut milk and allow to continue cooking for another 15 to 20 minutes or until the chicken is cooked through and the liquid reduced to a gravy.

1. 1

   Rinse the Steak off in vinegar water.

2. 2

   Season the Steak with the dry ingredients

3. 3

   Let it sit and marinate overnight if possible but 30 mins should be fine.

4. 4

   After it’s marinated to your desired time and the oil to the pot.

5. 5

   When the oil is hot add all the Steak to the pot

6. 6

   Let the steak cook for 20 mins

7. 7

   Take out the steak and ad it to an empty bowl or plate

8. 8

   Then add Your sweet peppers, onions, ginger, garlic and scotch bonnet pepper and thyme to the pot with the gravy. Cook for 5 mins

9. 9

   Add back your steak to the pot and Stir

10. 10

    Add your ketchup

11. 11

    Let it simmer for 5 mins

12. 12

    And you are now ready to serve