Going to Jamaica?

 

 

 

Prepare to give your taste buds a treat! Eating in Jamaica provides the perfect escape from the expected, the bland and the boring.  Jamaican cuisine, like its music has become internationalized. But nothing beats the real thing, in the real place, with the right vibes.  Food, Jamaica style reflects the admixture of cultures that makes for a unique culinary experience. 

Levi Roots has gone from budding entrepreneur and musician to the established face of Caribbean food in the UK in less than a year...

With a successful sauce, restaurant and now cookbook behind him, 4Food caught up with the father of five.

According to chef Levi Roots, this jerk recipe is said to be generations old, passed down to him by his grandmother and 'it has remained a family secret… until now'! Find more chicken recipes on Channel4.com/food

Serves 8

Ingredients

8 chicken quarters with skin
Juice of 1 lemon
1 quantity Levi’s dry jerk seasoning (see below)
1 quantity Levi’s juicy jerk seasoning (see below)Chilli barbecue sauce or Reggae Reggae Sauce, to serve for Levi's dry jerk seasoning
1 tsp all-purpose seasoning
1 tsp ground allspice
1 tsp mixed dried savory, marjoram, oregano, thyme, rosemary, basil and tarragon
1 tsp salt
1 tsp ground black pepper

For Levi’s juicy jerk seasoning

4 Scotch bonnet chillies, deseeded and chopped
1 spring onion, green end only, chopped
1 onion chopped
2 tbsp ground allspice (pimento)
2.5cm/1 inch piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
3 tbsp mixed dried herbs
1 tbsp dried basil
3 tbsp all-purpose seasoning
1 tsp fresh ground nutmeg
1 tsp fresh ground cinnamon
2 tbsp fresh coriander leaves
1 tsp salt
2 tbsp coarse ground black pepper
500ml/18 fl oz bottle tomato ketchup

Method: How to make jerk chicken

1. Rinse the chicken under cold running water, then sprinkle over the lemon juice, drain and pat dry with kitchen paper.

2. Put the chicken into a non-metallic dish. Rub in the dry seasoning, then pour on Levi’s juicy jerk seasoning and turn the chicken until coated. Chill for 4 hours or overnight, if you’ve time.

3. Get your barbecue red-hot. Put the chicken on the barbecue, cover and cook for 10 minutes on each side or until the juices run clear when you push a knife into the centre.

4. When the chicken’s thoroughly cooked, transfer to a chopping board and chop each piece into about 4 portions with the bones. Serve with chilli barbecue sauce.

© Levi Roots' Reggae Reggae cookbook

Hi I am Robin Lim Lumsden,

 

I have always loved cooking and gardening. My husband Michael has encouraged me to follow my two passions and now we are thoroughly enjoying growing a cottage business that involves making artisan, gourmet, fruit preserves, hot pepper sauces and chutneys, made from all natural ingredients, many of which come right from my garden.