CARIBBEAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about 

JAMAICAN CUISINE

Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. All of which are now grown locally in Jamaica. A wide variety of seafood, tropical fruits and meats are available.

Some Jamaican dishes are variations on cuisines brought to the island from elsewhere. These are often modified to incorporate local produce and spices. Others are novel or fusion and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, and ackee and saltfish. Jamaican patties along with various pastries, breads and beverages are also popular.

Jamaican cuisine has spread with emigrants, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other countries.

Chef Noel Cunningham’s Jerk Chicken and Callaloo Fried Rice Recipe.

Ingredients

• 1 chicken breast, skinless, boneless
• 2 teaspoon jerk marinade
• 1 teaspoon salt and pepper
• 1 tablespoon oil
• 1 teaspoon garlic
• 1 teaspoon chopped  ginger
• ⅓ cup corn
• ⅓ cup diced carrot
• 1 cup cooked callaloo or raw
• 2 cups cooked rice, chilled
• 1 tablespoon soy sauce
• 1 stalked chopped scallion

Directions

1. Wash chicken breast and cut into strips then season with jerk marinade, salt and pepper and put aside.
2. In a heated frying pan with oil saute chicken breast until fully cooked through then add ginger and garlic and stir for an extra 2 minutes to release the flavors.
3. Add all the remaining ingredients and stir to combine. Cook for an additional 3 minutes while stirring then serve and top with extra chopped scallion and enjoy.

And as always have a chilled day from the Viking.