Cuisine
Caribbean cooking with jerk marinades, scotch bonnet heat, allspice and slow-cooked one-pots. Seasoning starts the day before.
Caribbean cooking with jerk marinades, scotch bonnet heat, allspice and slow-cooked one-pots. Seasoning starts the day before.
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Questions from the pass
To develop authentic depth, marinate chicken for a minimum of 12 to 24 hours. The salt, scotch bonnet, and allspice need this time to penetrate the meat fibres. Quick brushing only coats the surface. For commercial prep, pierce the meat before applying the wet marinade to ensure even distribution.
For dishes like curry goat or pepperpot, add whole scotch bonnets with the stem intact during the simmer. This releases flavour and mild heat without bursting. If you want maximum heat, bruise or chop the chillies, keeping the membrane and seeds. Always wear gloves during prep to avoid chemical burns from the capsaicin.
They are the same ingredient. In Jamaica, the dried berries of the Pimenta dioica tree are called pimento. They provide the signature woody, warming profile in jerk marinades. For professional kitchens, buy whole berries and grind them fresh to avoid the flat, dusty profile of pre-ground commercial allspice.
The depth of colour and flavour comes from browning granulated sugar in hot oil until it caramelises to a dark, foaming amber before adding the marinated chicken. Alternatively, use a splash of commercial browning sauce. Simmer the dish slowly for 45 to 60 minutes until the gravy thickens naturally.
Despite the name, "peas" refers to red kidney beans or gungo peas (pigeon peas). Cook them with coconut milk, garlic, thyme, scotch bonnet, and scallions before adding long-grain rice. Use a 1:2 ratio of liquid to rice, and steam on low heat for 20 minutes to achieve distinct, separate grains.
The library is just the prep work
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