CARIB 3-4 21/4/09 10:24 Page 41
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jamaica knowledge
Smokin’: Antony Worrall Thompson was one of the chefs who took part in the first ever Jamaica
Jerk Challenge in Ocho Rios in March
My guide Denyse told me that for optimum results,
a chicken should be marinaded overnight with two
tablespoons of Walkerswood’s famous sauce, then
barbequed and served with rice and peas.
But without a doubt, the best jerk chicken of my
trip I bought from a street vendor in Montego Bay at
two in the morning after a long night of rum punches.
The elderly vendor speared a smoking-hot half-
chicken off his barbecue-cart, slapped a huge chunk
Cuba
of white bread on top and wrapped it up in tin-foil
for me. I ate it with my fingers, it only cost about a
quid, and it beat the pants off anything I had at
Notting Hill.
Recipe How to make your own jerk (serves 12)
How about hosting a Jamaican
day or evening for clients in your
agency?
efurbishment-
-In r
This recipe works for chicken, pork,
fish, beef, sausage – whatever you
Dominican Republic
like!
1 dash of ground nutmeg
ourist Board
1 dash of mace
a T
1 pinch of salt Jamaic
1 pinch of black pepper Finely chop onions, peppers, and
CUBA · DOMINICAN REPUBLIC ·MALLORCA
2 tsps ground Jamaican pimento scallions. Blend all ingredients in a
2 cups of chopped scallions (green food processor then pour the mix-
Information and Reservations:
onions) ture over your meat and leave to
2 onions marinate overnight (or at least for +34 902 222 070
2 hot scotch bonnet peppers two hours). Grill the meat slowly,
2 tbsp vegetable oil then serve with rice and coleslaw.
24.04.2009 41
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