Tag Archives: Caribbean cuisine

A Taste of the Tropics

The  Caribbean Jerk Chicken is a big hit at our Peace, Love & BBQ, Caribbean-themed Local Life at The Culinary Center of Kansas City tonight. Lots of folks are asking for the recipe, so we’re sharing it here on the CCKC Kitchen Talk Blog.  Turn up the steel drum music and enjoy!

Note: we used boneless chicken thighs for ease of sampling and small plates. Take license with the recipe and get creative…

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Caribbean Jerk Chicken

  • 1 tablespoon Ground allspice
  • 1 teaspoon Dried thyme
  • 1 1/2 teaspoon Cayenne pepper
  • 1 1/2 teaspoon Freshly ground black pepper
  • 1 1/2 teaspoon Ground sage
  • 3/4 teaspoon Ground nutmeg
  • 3/4 teaspoon Ground cinnamon
  • 2 teaspoons Salt
  • 2 teaspoons Garlic powder
  • 1 teaspoon Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 2 lb chicken wings

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken wings, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the wings from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.



Goat Water, Fish & Fungi, Callaloo… Doesn’t It Make You Hungry?

Laura-CaribbeanTrip-goatsWelcome to paradise… not just the pristine blue waters and white beaches but the food culture, as well.  The Main Dish here … in the U.S. Virgin Islands researching (ahem) the best foods to eat while on the beach.  Not really … well kinda.

I am here on holiday, but when I hit the tarmac of any spot outside Kansas City, I can’t help but be drawn to the people and their connection with food.  Because food is what we must do each and every day, it turns out to be a lively barometer of the its inhabitants.

In that case, the people of the Caribbean might look a lot like a rum bottle.  More on that later….

Let’s start with Goat Water.  Yes, these gentle little four-legged folks make you laugh, but they also make a great stew.  Sorry if I have offended any of you;  I guess I should say an interesting stew, at the least.  It starts with cubes of goat meat, dredged in flour and browned in oil.  Remove the meat, then add cubes of pawpaw, breadfruit and onions and brown them too.  Add tomatoes, ketchup, margarine, salt and pepper and a few maggi cubes and let it stew on low for a while.  Make some dippers (read: dumplings) with the remaining flour and there you go — Goat Water, otherwise known as Goat Stew.  Serve it with bread and a rum drink, of course.  (you’ll see this reference to rum throughout my blogs… again, more on that later)

You’re ready to go … Mon!