Jamaican Jerk Chicken is one of my favorite foods. This week I decided to make that paired with fried plantains and fresh pineapple.
This week I was also able to interview Aryn Lee, a Jamaican who lives in my residence hall.
Aryn’s parents are from different sides of the island, making the food she eats a mix of two regions.
“At home in Jamaica [the food] is different because in some areas not everyone has access to the same ingredients,” she said.
Jamaican food is typically full of spices, giving many dishes a distinct flavor.
“Dishes aren’t always spicy but there’s always a lot of spices.”
Pork, according to Aryn, is one of the most popular meats eaten in most parts of Jamaica. Despite Jamaica being an island, Aryn said that central Jamaica has less access to seafood than one might think.
(Sorry for the iPhone quality, I didn’t have my camera on me today!)
Here are the Ingredients for the Jerk Chicken:
6 skinless, boneless chicken breast halves – cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped
I cooked it according to the instructions on All Recipes’ website: