Jamaica: Jerk chicken with saltfish, Jamaican dumplings & festivals
COOK
Charlize Stoddart
Country
Jamaica
YIELDS
5 Servings
TOTAL TIME
60 mins
Ingredients
Jerk Chicken
Bone-in Skin on Chicken leg and thigh
Eaton's Jamaican Jerk Seasoning
Jamaican Jerk Sauce (optional)
Olive oil
Thyme
Saltfish
2 pieces of Salted Cod
½ cup Tomatoes- cubed
½ cup Onion- diced
¾ cup vegetable oil
1 thinly sliced scotch bonnet pepper
Salt
White pepper
Dumplings and Festivals
Grace’s Johnny Cakes (Dumpling mix)
Grace’s Festival Mix (Unique Jamaican Dough)
⅔ cup of Milk
Jerk Chicken
Preheat your oven to 400F
Prepare your chicken cuts. Marinate chicken overnight if possible. Oil your large pot and place your marinated chicken inside with some thyme.
Bake the chicken for 30-35 minutes or until the internal temperature is 165 degrees or above.
Saltfish
Wash and prepare tomatoes, onion, and scotch bonnet. Preheat oil in a pan
Sautee tomatoes, onion, and scotch bonnet until “al dente”
Add Cod to the sauteed vegetables and cover. Add white pepper. Cook until thoroughly heated. (Approx. 15 mins). Drain excess water. Serve hot
Dumplings
Combine Grace’s Dumpling Mix with ⅔ cup milk. Add a little milk at a time until firm dough is formed. Add more milk if necessary
Divide dough into roughly 16 balls. 1 ½ tsp each
Knead each one with floured hands for a few minutes.
Press gently with the palm of your hands and flatten to 3 inch rounds.
Fry in oil. Drain and serve hot.
Festivals
Combine Grace’s Festival Mix with ½ cup water. Mix well, kneading lightly with your hands.
Leave dough in a bowl covered with a damp cloth for approx 15 mins.
Separate dough into equal pieces on a floured surface. Approx 26.
Shape pieces into cylindrical portions then flatten
Fry in oil until Golden brown and serve hot
