I love having a cook on campus. She gives me the opportunity to get some basic ideas of how Jamaicans cook up their meat. This week was no exception.
We had a meeting this week and lunch was provided by the lab. On Tuesday Ms. Precious and Ms. Junie were busy cooking and baking. The coffee break was amazing, I got to sample some oatmeal cookies and sweet potato pudding. Both were spot on! I snuck back into the kitchen to see what gwaan for lunch! They were frying and breading fish, frying some chicken and cooking up a roast. Big tings gwaan!
I wanted to focus on the chicken today. After defrosting and quartering it, they allow it to marinate in some herbs and spices for awhile, I believe this particular one was overnight. The herbs consist of a blend from Maggi, some fresh thyme, salt and pepper. Once she is ready, Ms. P pours a little bowl of milk and some seasoned flour for breading. Now the fun, read mess, begins. In a large dutchie (a large aluminum pot with a lid) heat a lot of oil up. Enough to cover a goo portion of the chicken as it cooks up. Dip a piece of chicken in the milk and then dredge through the flour. Drop it into the hot oil and add a few more pieces at a time. Cover and let cook for awhile then turn meats over. Cook until the meat is cooked through. When making a large batch for a big crowd you can put it into a pan and cover with foil and bake to finish in the oven. This is a very simple way to get a nice crisp but tasty chicken skin and moist chicken.