food/drink
GERALDINE’S JERK
MARINADE
If you can’t wait until Sat 19
Oct to try some of Gerald ine
Trotman’s Caribbean creations
then you try making one at home
with this jerk chicken recipe.
SERVES: FOUR
INGREDIENTS
3-4 garlic cloves / 2 bunches scallions
(jibbons) / 2-3 scotch bonnet peppers /
2tbs fresh thyme leaves / 2tsp ground
allspice (pimento seeds) / 2tbs dark brown
sugar / 1 tsp ground cinnamon / 2tsp
grated fresh ginger / ½ tsp ground nutmeg
/ 2 onions / ¼ tsp salt / ¼ tsp black/
pepper/ 2tbs dark soya sauce/ 2tbs white
vinegar/ 2tbs orange juice/ 2tbs oil/ juice
of 1 lime / 8-10 pieces of chicken
A TASTE OF THE
CARIBBEAN
Black History Month
takes on the tastebuds
PREPARATION
1. ash chicken in lemon or lime water,
W
drain and dry.
2. lend all ingredients for the marinade
B
in blender or food processor.
3. our mixture over chicken, leaving back a
P
little for basting, cover and leave overnight.
4. ost popular method of cooking is to
M
barbecue. Make sure coals are white
before placing chicken skin side down
and keep turning to prevent chicken
from getting to dark. Baste regularly and
slow cook for approximately 70 mins.
For the last five years, Wales Millennium Centre has hosted a
celebration day for Black History Month, but this will be the first
year that food will be celebrated as much as the art.
For Geraldine Trotman, the chef behind the celebration day’s menu, it’s been a long time coming. “There was
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