Recipe summary
Preparation time:
Cooking time:
Yield:
8
Ingredients
Soup
-
2
cups
sweet potatoes, boiled, cooled and cubed (500 mL)
-
2
cups
Jamaican or butternut squash, blanched and cubed (500 mL)
-
2
cups
okra, blanched, top removed and cut length-wise (500 mL)
-
1/2
cup
vegetable oil (125 mL)
-
2
tablespoons
minced garlic (25 mL)
-
2
onions, diced
-
2
cups
diced leeks (500 mL)
-
3/4
cup
diced celery (175 mL)
-
2
each red and yellow sweet bell peppers , cut into 1/4 -inch dice
-
1
cinnamon stick
-
1
teaspoon
ground allspice (5 mL)
-
1
tablespoon
ground cumin (15 mL)
-
1
teaspoon
turmeric (5 mL)
-
2
tablespoons
curry powder (25 mL)
-
6
bay leaves
-
1
bunch
fresh thyme, tied in a bundle
-
1
teaspoon
each salt and freshly ground pepper (5 mL)
-
4
cups
chicken stock (1 L)
-
4
cups
tomato sauce (1 L)
-
2
cups
black-eyed peas, drained and rinsed (500 mL)
-
1
scotch bonnet chili
-
1/2
cup
honey (125 mL)
-
2
tablespoons
minced fresh ginger (25 mL)
Jerk Chicken
-
4
chicken breasts, skin on, deboned
-
3
tablespoons
jerk paste (50 mL)
-
1/2
cup
soy sauce (125 mL)
-
1/2
cup
vegetable oil (125 mL)
-
1
teaspoon
turmeric powder (5 mL)
-
1
tablespoon
curry powder (5 mL)
-
2
cloves
garlic, minced
-
1
tablespoon
shallots or green onions, minced (15 mL)
-
1/2
cup
cilantro, chopped (125 mL)
-
2
tablespoons
vegetable oil (25 mL)