C for Caribbean

The Caribbean is a region consisting of theCaribbean Sea, its islands (most of which enclose the sea), and the surrounding coasts. The region is located southeast of the Gulf of Mexico andNorth America, east of Central America, and to the north of South America.Situated largely on the Caribbean Plate, the region comprises more than 7,000 islands, islets, reefs, and cays. These islands, called the West Indies, generally formisland arcs that delineate the eastern and northern edges of the Caribbean Sea. These islands are called the West Indies because whenChristopher Columbus landed there in 1492 he believed that he had reached the Indies (in Asia).The region consists of the Antilles, divided into the larger Greater Antilles which bound the sea on the north and the Lesser Antilles on the south and east (including the Leeward Antilles), and the Bahamas and the Turks and Caicos Islands or the Lucayan Archipelago, which are in fact in the Atlantic Ocean north of Cuba, not in the Caribbean Sea.



FOOD

The Caribbean has not exactly been renowned for its food over the years. Recently though, things have improved and it is possible to eat well. The settings have always been wonderful – right above the waves, or looking onto a pretty lit garden - but in certain islands at least, eating out has now become a key part of the pleasure of a Caribbean trip.
It is easy to forget how hard it is to create cuisine in the islands. Most of the ingredients have to be imported, and the West Indians cook very differently from most of the visitors. In the past the result has tended to be fare that is studiedly international. Recently though, certain islands have developed a greater tradition of cuisine. In St Barts, St Martin, Anguilla and Barbados there are some very good restaurants. Most islands now have a good restaurant or two for a romantic evening out.
West Indian food also has its own strong traditions. The best of it is delicious, with a good use of local fresh fish and the exceptional spices and fruits. In general local food is unexpectedly heavy, with stews accompanied by a volley of starchy vegetables.

---------------------

Jerk Chicken

A 3-4lb whole chicken cut into 4 quaters

1/2 cup olive oil

1/2 cup soy sauce

Juice of one lime

1 cup orange juice

1 cup white vinegar

4 chopped scotch bonnet peppers

2 Tbsp chopped fresh thyme

2 Tbsp ground allspice

6 Cloves garlic chopped

3 Medium onions chopped

1 tsp ground cinnamon

1 tsp nutmeg

2 tsp ground ginger

2 Tbsp sugar

2 Tbsp. salt

2 Tsp. ground black pepper

Methodology:-

Combine all ingredients excluding the Chicken

Add combined ingredients to blender and blend until liquid

Cut some slits into chicken and rub 3/4 of sauce into chicken meat

Cover and marinade chicken overnight in the fridge.

Cover and contain the other 1/4 of sauce in fridge for dipping and basting

Preheat oven to 160°C/gas mark 3

Add chicken to baking tray and put in oven for 1 hour turning once

Prepare BBQ while chicken in oven.

Add chicken to BBQ and cook for abour 3-5 mins each side.

---------------------

Rice and peas

3 cups of rice

4 cups of water

1 can of tinned kidney beans drained

2 spring onions

1 tin of coconut milk

A couple of sprigs of fresh thyme

Salt and pepper to taste.

Methodology:-

Add all ingredients to pan and bring to the boil

Cover and simmer for 15 - 20 mins stiring in between

Add more water if rice is not cooked and is drying up.

----------------

Fryed Plantain

2 Plantain (green in colour or with some yellow spots)

Oil

Salt and pepper

Methodology:-

Chop the ends of the plantain and peel.

Slice each plantain into 4 quarters.

Cover frying pan in a little oil fry plantain for 15 mins turning

Remove plantain and flatten them with a potato masher

Refry them again for another 10 mins

-----------------

Pirates of the Caribbean

We were heavily inspired by Jamaica Travel and Culture website:-
http://www.jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm