These Carribean classics will make you Insta-famous!
Caribbbean food is one of the most under-valued cuisines in the UK and it’s hard to understand why – who doesn’t want to fire up their tastebuds with the flavours of candle-lit beach huts and sandy shores?
The Notting Hill Carnival is on this bank holiday weekend, but if you can’t get to London, transport some Caribbean culture to your own backyard.
Here are some mouth-watering recipes from the folks at Sugar Dumplin.
Co-founder Norris Panton says he wants to make Caribbean delights accessible to everyone.
He told us: “We’ve tried to bring the essence of the Caribbean to the UK, creating an honest menu that stays close to our roots.”
The vibrant colours will look super impressive on your party table (and your Instagram).
Don’t be scared off by the number of ingredients, the cooking method couldn’t be simpler. Stock up on the right supplies at a nearby market, then fire up the grill!
Quarter Jerk Chicken
- 1/4 Chicken
- 20g Jerk sauce
- 20g Mixed leaf
- 20g Red Onion
- 5g Spring onion
- 2g Chilli Garnish
- 20g Jerk Marinade
- Marinade for 15hrs
- Cook chicken for 40mins @180
- Crisp on the grill
- Garnish with leaves, chillies and jerk sauce
- 5kg Goat meat
- 3tbsp Salt
- 5tbsp Garlic powder
- 5tbsp House spice
- 5tbsp Curry powder
- 4tbsp White pepper
- 750g Potatoes
- 750g Carrots
- 25g Fresh thyme
- 500g White onion
- 500g Spring onion
- 2L Water
- 15g Scotch bonnet paste
- 4 Star anise
- 1 shot Wray and nephews
- Marinade the goat meat in garlic powder, house-spice, curry powder and white pepper
- Brown the meat with onions, spring onions and thyme
- Once browned add one litre of water, scotch bonnet paste and one shot of Wray rum.
- Once goat meat is tender, add sliced potatoes, carrots and salt.
Squash, Chickpea and Coconut Creole
- 500g Butternut squash
- 100g Red onion
- 20g Garlic puree
- 75g Red peppers
- 75g Green peppers
- 5g Scotch bonnet paste
- 5g Smoked paprika
- 10g Sugar
- 100g Chopped tomatoes
- 600ml Coconut milk
- 240g Chickpeas
- 50g Baby spinach
- 5g All-purpose seasoning
- Cook diced butternut squash in a roasting tin with olive oil and paprika
- Sweat the onions in oil, adding peppers, scotch bonnet and garlic paste
- Add chopped tomatoes, coconut milk and sugar
- Simmer until thickened and season with all-purpose seasoning
- Add chickpeas, spinach and cooked butternut squash. Mix
You'll need something to wash all this scrumptuous food down with - and this house cocktail is the best way to use up all that Wray and nephews!
- Appleton VX 50ml
- Creme do bois (Strawberry) 10ml
- Wray and Nephew 10ml
- Cranberry 50ml
- Pineapple 50ml
- Cranberry and crème de bois in bottom of hurricane, fill with ice
- Shake all other ingredients minus the wray and nephew
- Strain and layer into hurricane. Top with crushed ice
- Garnish with half passionfruit shell and flaming wray and nephew, mint sprigs and pineapple leaf to protect the straw from melting
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