Island Exotic Food

By Shawnee Turner

This book is my way of sharing my Talent and experience of cooking different food from the Islands. I thought writing a cook book would be my way of sharing my recipes with you. In this book you will find recipes that are authentic to the Jamaican Famous dishes. I have included the famous Jerk recipes. The Authentic Jerk Flavors in Jerk Chicken and Jerk Pork, Curry Goat, Oxtail, several Seafood dishes.

• Language: English
• Publisher: Xlibris US
• Release date: Oct 30, 2017
• ISBN: 9781543455960

Shawnee Turner

I started as teenager when I was living with my dad who was single parent. My passion for cooking kept growing over the years as I develop my own technique and cooking method for some Traditional recipes for Island Food. I have prepared these recipes with family members and friends over the years who encourage me to share these recipes with you. Growing up in a Jamaican Background I have develope and learnt to master the method of cooking Jamaican dishes. When I first step out on this journey to share my recipe with you. I started to reflect on where my passion for cooking came from. I started cooking as a teenager, growing up with my dad who was a single parent. I would make him breakfast and he would also wait diligently for dinner. That time I did not have much experience. My passion for cooking kept growing ever since. I remember I would be glued around the tv watching food network shows and trying to recreate the dishes.

Book preview

CHICKEN RECIPES

Curry Chicken

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Ingredients

2 skinless chicken leg quarters

2 skinless chicken breasts

½ tsp. salt

¼ tsp. black pepper

4 tbsp. curry powder

1 tsp. garlic powder

1 tsp. onion powder

¼ tsp. cumin (optional)

¼ tsp. curry (burned in the oil)

4 cloves garlic (chopped finely)

1 large onion (chopped)

1 green onion (chopped)

2 sprigs of thyme (minced)

2 tbsp. vegetable oil

1 tbsp. butter

Instructions

1. Chop chicken into small pieces. Wash chicken with lemon juice or vinegar and water.

2. Apply all ingredients to the chicken excluding the ¼ tsp. of curry powder and 2 tbsp. of vegetable oil. Mix the ingredients into the chicken, and allow chicken to marinate for an hour or overnight.

3. Heat your skillet with 2 tbsp. of oil on medium to high heat, then apply ¼ tsp. of curry powder to the oil for 1–2 minutes. Constantly stir the curry into the heated oil, then add marinated chicken to the pot.

4. Turn heat to medium and stir chicken.

5. Add ¼ cup of hot water to the pot. Stir chicken, then cover the pot with lid. Add more water to slightly cover the meat, then allow to cook on medium to high heat. Within 15 minutes of cooking, add onions, garlic, thyme, and 1 tbsp. Butter. Allow cooking for another 15 minutes. Add more water where necessary and more salt to adjust taste if needed.

Serve with steamed white rice.

Jerk Chicken

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Ingredients

1 whole chicken (leg quarter and breast)

2 tsp. jerk powder seasoning

1 tsp. garlic powder

1 tsp. onion powder

¼ tsp. cayenne pepper

1 tsp. smoked paprika or regular paprika

1 tsp chicken seasoning

1 tsp all-purpose seasoning

2 tbsp. soya sauce

1 tsp. browning

1 tsp. pimento seed (crushed finely)

1 tsp. allspice

¼ tsp.