Shrimp Curry, Caribbean Style
Shrimp Curry, Caribbean Style
1 medium onion, chopped
2 tablespoons butter or margarine
4 medium tomatoes, chopped, or 2 (16 ounce) cans
Spirit’s Pepper Sauce
Spirit’s Pepper Sauce
Spirit Taylor is known as the Spiceman of Boston Beach, a Jamaican town famous for its jerk. Spirit, who supplies a lot of the spices that the locals use for their secret jerk recipes, grinds his dry ingredients in an ancient meat grinder worn from decades of use. This recipe is inspired by his respect for spices and spiciness.
2 finger-length pieces Jamaican cinnamon bark
10 pimento (allspice) berries
10 whole black peppercorns
1*4 nutmeg, with mace
4 cinnamon leaves
4 pimento (allspice) leaves
6 red Scotch Bonnet peppers, finely diced
3 medium onions, finely diced
2 medium carrots, finely diced
4 garlic cloves, minced
1 teaspoon ketchup
1 teaspoon Pickapeppa Sauce
2 tablespoons dark rum
2 cups can or cider vinegar
Grind all the dry ingredients in a mortar or a spice or coffee grinder.
Put the red Scotch Bonnets, onions, carrots, and garlic into a small, non-reactive saucepan. Add the ketchup, Pickapeppa, dark rum, vinegar, and spices and bring the mixture to a boil, stirring occasionally.
Allow the sauce to cool, then put it into a bottle. It will keep for several months in the refrigerator. Use the sauce sparingly to accompany stews, grilled meats, or whatever you feel could use a bit of Spirit.
Yield: 2 cups
Jamaican Stewed Chicken
Jamaican Stewed Chicken
5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)
Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings; add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.
Heat oil; brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.
This is good served with steamed rice.