Recipes from the Caribbean Jerk Chicken Akee & Salt Fish OX Tail

JERK CHICKEN

Jerk chicken has it's origins in Jamaica

6 lb roast chicken
1 tbsp. salt
2 tsp. garlic powder
1 tsp. paprika
1 tsp. soya sauce
1 small onion
3 tbsp. busha browne's jerk seasoning

Instructions: The first step, is to rub the chicken with salt. Grater the onion and then rub the grated onion all over the chicken. Add the paprika and garlic powder to the chicken. Rub the Jerk seasoning all over the chicken and let the chicken marinate for at least 2 hours. Place in an over at 350 degrees fahrenheit and let it roast for 1 to 11/2 hours.

ACKEE AND SALT FISH

The ackee fruit can be found in Jamaica

1 lb. soaked salt fish
18 ackees
4 rashers bacon
1 large onion (thinly sliced)
1 sweet pepper
4 tbsp. oil or butter
black pepper

Instructions: Place salt fish in water and boil. Remove pods, seeds and centres from ackees. Tie in a muslin bag and add to the boiling fish. Let it cook for 15 minutes. Drain water. Remove the skin and bones from the fish. Fry the bacon and keep it hot. Saute onion and pepper in the bacon fat and then drain and keep hot with the bacon. In the same pan, heat the oil or butter and add the fish and ackee and heat it through. Turn on to a heated dish and garnish with onions, pepper and bacon. Serve hot with plenty of pepper.