Jamaica: Jerk chicken with saltfish, Jamaican dumplings & festivals

Jerk Chicken

1. Preheat your oven to 400F

2. Prepare your chicken cuts. Marinate chicken overnight if possible. Oil your large pot and place your marinated chicken inside with some thyme.

3. Bake the chicken for 30-35 minutes or until the internal temperature is 165 degrees or above.

Saltfish

1. Wash and prepare tomatoes, onion, and scotch bonnet. Preheat oil in a pan

2. Sautee tomatoes, onion, and scotch bonnet until “al dente”

3. Add Cod to the sauteed vegetables and cover. Add white pepper. Cook until thoroughly heated. (Approx. 15 mins). Drain excess water. Serve hot 

Dumplings

1. 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

2. Divide dough into roughly 16 balls. 1 ½ tsp each

3. Knead each one with floured hands for a few minutes.

4. Press gently with the palm of your hands and flatten to 3 inch rounds.

5. Fry in oil. Drain and serve hot.

Festivals

1. Combine Grace’s Festival Mix with ½ cup water. Mix well, kneading lightly with your hands.

2. Leave dough in a bowl covered with a damp cloth for approx 15 mins.

3. Separate dough into equal pieces on a floured surface. Approx 26.

4. Shape pieces into cylindrical portions then flatten

5. Fry in oil until Golden brown and serve hot