Jerk chicken
Easy version
Buy a jar of Walkerswood Jerk Seasoning (from any supermarket)
Chicken pieces (legs, thighs, breast whatever you want)
Place in a baking dishing.
Open a tin of tomatoes. Add one chopped onion, one clove garlic, chopped and 1-2 tablespoons of jerk seasoning (you may wish to start with one and see how spicy you like it, you can always add more next time). Mix together. Pour over chicken, put in oven and cook.
More work way:
make your own jerk seasoning
6 spring onions
1-3 scotch bonnet peppers (again you decide the heat)
2 tsp allspice berries or 1 tsp ground allspice
1 tbsp chopped thyme or 1/2 tsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
11/2 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Put in blender. Voila
You do not have to mix it with the tomatoes. You can simply rub some into the meat.
You can jerk chicken, fish, lamb, pork, beef.... I think you get the picture.
Rice and Peas
The peas are kidney beans, gungo beans or black-eyed peas.
You can buy them dry, then they need soaking overnight in water. Some people discard the water and start again fresh when cooking, others don't. I do as the wind takes me.
Measure out the rice that you'll need. Add a tin of peas {see above). Cover with water with about an inch on the top. When the rice is boiling add 1/3 block of creamed coconut and stir. Then LEAVE IT ALONE! You can pop a small chilli on top whilst the rice cooks. It gives extra flavour and no heat if you don't cut it.
There! Enjoy