Week Eight- Jamaican Style

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.  Image

 

(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:

http://allrecipes.com/recipe/jamaican-jerk-chicken/

Advertisements

Week Seven- Cooking Colombian

This week I’m making two dishes so stay tuned!

The first dish I made is a Colombian favorite, Arepas Rellenos con queso. It’s basically cornmeal and cheese, topped with an egg ( I also paired it with baked zucchini).

IMG_3093

 

Colombian cuisine is a culmination of traditions from the Caribbean, pacific shoreline, jungle, mountains, and plains. Over time traditional colombian cooking has been influenced by Spanish, African, Arab, and Asian culture, making it extremely diverse. Ingredients in Colombian dishes vary by region. Arepas (corn cakes) are one of Colombia’s most popular appetizers and is often served as a breakfast food. Spiciness of dishes varies by relativity to the coastline; the closer you are to the shore the more likely your food will be spicy. Barbacoa is a popular dish in the Colombian mountains and plains as well as Tamales.

Ingredients for Arepas:

  • 1 egg, cooked
  • 2 cups pre cooked corn meal (masarepa)
  • 2 cups hot water
  • ¼ teaspoon salt
  • 2 tablespoon soft butter, divided
  • 12 slices mozzarella cheese

I prepared the Arepas according to the directions on this website:

http://www.mycolombianrecipes.com/cheese-stuffed-corn-cakes-arepas-rellenas-de-queso

Week Six- A taste of Northern Africa

I decided to experiment with Moroccan cuisine this week! I made Gremolata couscous- stuffed peppers to accompany cold roasted Moroccan Spiced Salmon. The dish was delicious, definitely my favorite so far. Image

Moroccan cuisine is very refined due to the country’s interaction and exchange with other cultures. Located on the Northwestern coast of Africa, Morocco has easy access to seafood, making it one of the most common meats served with food. Poultry, mutton, and beef are among the other common meal bases. Moroccan dishes are also commonly known for their spices, hence why the salmon recipe calls for so many. Couscous is one of Morocco’s most popular main dishes, and is served at most meals in Moroccan culture-another must-have in my Moroccan masterpiece.

Ingredients for the couscous-stuffed peppers:

85g couscous
2 tablespoons raisins
50ml hot vegetable stock
1 teaspoon honey
lemon juice
2 garlic cloves
small bunch flat-leaf parsley
150ml fat-free yogurt
2 tomatoes, roughly chopped
2 red peppers, hollowed

I cooked the peppers according to the directions on BBC Good Food’s website:

1 tbsp olive oilhttp://www.bbcgoodfood.com/recipes/11620/gremolata-couscousstuffed-peppers

Ingredients for the salmon:

3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 teaspoons sugar
1 1/2 lbs boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

I cooked the salmon according to AllRecipies’ directions:

http://allrecipes.com/Recipe/Cold-Roasted-Moroccan-Spiced-Salmon/Detail.aspx?evt19=1