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3lbs Chicken, cut in pieces and skin removedjamroc-jamaican-jerk-chicken-mermaid-waters-restaurants-brown-stew-chicken-57aa-938x704

Chicken Seasonings:
  2 tsp Salt
• 1/2 tsp Black pepper
• 2 tsp Sugar
• 3 Large cloves garlic, minced
• 2 stalk scallion (white part only), chopped

• 1/2 cup Cooking oil (for frying chicken)
• 1 Large onion, chopped
• 1/4 each, Red and Green bell pepper, chopped
• 1 Sprig of thyme or 1 tsp dried
• 1 tsp Pepper sauce
• 1 Tbsp Tomato ketchup
• 2 cups Hot water
• 1 tsp salt (to taste)


Tip: Wash the chicken and make sure to dry it with paper towel to remove any water before frying.

1. Season chicken with salt, black pepper, sugar, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.

2. Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.

3. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.

4. Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.

5. Add chicken to gravy. Add 1  cup of  hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.

Serve it up with steamed rice and vegetables or salad …, and some Fried Plantains, and you’re good to go!

Recipes by Food Network


• 1 whole chicken, cut into 8 pieces
• Toast and grind the following in a dry skillet:20130715-jerk-chicken-final-food-lab-38
• 1/2 of 1 nutmeg
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon cloves, whole
• 6 pimento seeds (allspice)
• 1 teaspoon black peppercorns

In a blender or food processor puree:
• 1 bunch scallions, chopped
• 1 large onion, roughly chop
• 2 to 3 Scotch Bonnet peppers
• 10 sprigs thyme, leaves picked
• 10 garlic cloves

Combine all of the above in a bowl and stir in the following:
• 1/2 cup fresh lime juice or white vinegar
• 1 cup soy sauce
• 1/2 cup raw sugar

Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.

Recipes by Food Network


12 ounces dried lima beansoxtail16
• 4 pounds oxtails
• 2 large Vidalia onions, chopped
• 3 scallions, chopped
• 4 garlic cloves, smashed
• 1 bunch fresh thyme
• 2 tablespoons red pepper flakes
• 4 teaspoons hot paprika
• 2 bay leaves
• 2 tablespoons hot sauce
• 4 tablespoons gravy master
• 6 cups low-sodium beef broth
• 4 teaspoons tomato paste
• 2 tablespoons salt

In a large bowl, cover lima beans with water, cover with a towel and soak overnight.

In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.

Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.

At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.

Right Rice:
Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.

Yield: 4 to 6 servings \Recipes by Food Network



• 1/2 pound boneless salted codfishVegetable Dumpling with Saltfish• 1/2 cup vegetable oil
• 4 cloves garlic, finely chopped
• 1 sprig fresh thyme
• 2 onions, sliced
• 4 scallions, chopped
• 1 cup sliced assorted bell peppers (red, green, yellow, orange)
• 1/4 Scotch bonnet pepper, finely chopped with seeds removed
• 1 (20-ounce) can ackee, drained
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika

Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.

Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared cod fish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.

Recipes by Food Network



• 3 cups shredded carrots

• 1 ½ cups whole wheat flour, fresh ground if possiblecarrotcake_main1

•  ½ cup coconut flour

• ¼ cup whole organic sugar

• 3 teaspoons baking soda

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ¾ cup pecans – optional

• ¾ cup dried shredded coconut – optional

• 4 eggs

• 1 ½ cups honey

• 1 ½ cups warm liquid coconut oil

• 1 ¼ teaspoons vanilla

• 1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing

  • 8 ounces organic cream cheese
  • 4 ounces soft organic butter
  • ½ cup brown rice syrup
  • 1 tablespoon vanilla extract
  • Coconut flour

Cream everything together until well blended and thicken with a few tablespoons of coconut flour.

Coconut Cream Icing

  • ½ cup coconut cream concentrate
  • ½ cup butter
  • ¾ cup honey

Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long, but can just be re-stirred.

Golden Raisin Icing

  • 1 cup chopped golden raisins
  • ½ cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
  • ½ cup chopped pecans
  • ½ cup honey

Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!



  • 1(12 ounce) bottledark stout beer (I use Guiness)IMG_6957
  • 1⁄2tablespoon browning sauce
  • 3⁄4cup  brown sugar
  • 1 tablespoon  molasses
  • 1⁄4cup  honey
  • 1 tablespoon strawberry jam (or orange marmalade)
  • 2 tablespoons  butter
  • 3 cups  flour
  • 3 teaspoons  baking powder
  • 3 teaspoons  cinnamon
  • 1 teaspoon  ground nutmeg
  • 1 teaspoon  ground ginger
  • 1 cup  raisins (I use jumbo raisins)
  • 1(6 ounce) package orange-flavored craisins
  • 1(6 ounce) package craisins


Warm beer on low flame- add browning, brown sugar, molassas,jam, honey & butter. Stir until dissolved. Let this mixture cool down to room temperature before proceeding. Sift together all dry ingredients. Mix in fruits. Add melted beer mixture. Stir together. Pour into two greased bread pans. Bake at 350 degree oven for about 1 hour.


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