Fun Food Friday: Jamaican Meats


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.

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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!

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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.

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