Barbados Recipes Food

JIMMY BUFFETT'S BARBADOS STYLE CHICKEN

Steps:

• For the Sauce:
• In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
• Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
• For the chicken:
• Preheat the oven to 400 degrees F.
• Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
• Remove from the oven.
• Cuban Bread:
• While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
• Preheat the broiler.
• Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

JUG JUG (BARBADOS)

Steps:

• First boil your pigeon peas until soft. Reserve the cooking water.
• Cut up the salt meat into bite-sized pieces and fry with the pork pieces. Add the green seasoning, the habanero, herbs and the reserved water.
• Now fish the meat out of the water, put it in a food processor with the peas and grind it all up together. Meanwhile, add the guinea flour to the water and cook until you get a nice porridge-like consistency. Add a little bit of water as needed if the mixture is too thick.
• Transfer the meat and peas back to the pot and season with salt and pepper. Mix well and cook over medium heat for 30 minutes, stirring often. Top with a few pats of butter and serve.

BARBADOS SEASONING

Steps:

• Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
• Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute.
• Blend this together with the seasoned vinegar in a mixing bowl.
• Stir in the salt, Worcestershire sauce, ground clove and black pepper.
• Bottle and refrigerate.
• Leave it to stand for one week, before using as required.
• Will keep 6 months.