Jamaican Curried Chicken
INGREDIENTS:
4 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Chopped nuts; (walnuts or
-peanuts)
1/2 c Mayonnaise
2 tb Sugar
1 tb Cider vinegar
2 tb Dry Jerk seasoning; (below)
4 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Chopped nuts; (walnuts or
-peanuts)
1/2 c Mayonnaise
2 tb Sugar
1 tb Cider vinegar
2 tb Dry Jerk seasoning; (below)
---DRY JERK SEASONING---
1 tb Onion flakes 1 tb Onion powder 2 ts Ground thyme 2 ts Salt 1 ts Ground pimento; (allspice, -the quintessential Jamaican -spice) 1/4 ts Ground nutmeg 1/4 ts Ground cinnamon 2 ts Sugar 1 ts Coarsely ground black pepper 1 ts Cayenne pepper 2 ts Dried chives or green onions
Terri, I have a Jamaican cookbook that I like very much--JERK: BARBECUE FROM JAMAICA by Helen Willinsky. If you'll post what foods you're interested in, I'll post some recipes, if they're in the cookbook, which is quite wide-ranging. In the meantime, here's one for a delicious coleslaw to go with the barbecue:
Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage mixture. Toss well. Cover and chill before serving.
Dry Jerk Seasoning: Mix together all the ingredients. Store leftover mix in a closed glass jar. It will keep its pungency for over a month, and can be used on cooked or uncooked fish, vegetables, or snacks.
1 tb Onion flakes 1 tb Onion powder 2 ts Ground thyme 2 ts Salt 1 ts Ground pimento; (allspice, -the quintessential Jamaican -spice) 1/4 ts Ground nutmeg 1/4 ts Ground cinnamon 2 ts Sugar 1 ts Coarsely ground black pepper 1 ts Cayenne pepper 2 ts Dried chives or green onions
Terri, I have a Jamaican cookbook that I like very much--JERK: BARBECUE FROM JAMAICA by Helen Willinsky. If you'll post what foods you're interested in, I'll post some recipes, if they're in the cookbook, which is quite wide-ranging. In the meantime, here's one for a delicious coleslaw to go with the barbecue:
Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage mixture. Toss well. Cover and chill before serving.
Dry Jerk Seasoning: Mix together all the ingredients. Store leftover mix in a closed glass jar. It will keep its pungency for over a month, and can be used on cooked or uncooked fish, vegetables, or snacks.