I adore middle eastern food....
hummus and falafel, and baba ganouge,
and all the salads!

I don't know...Rice is....boring...
I just don't much like it.

I guess, for starch I'll eat the pita
bread or the roti or the poona or
potato...or mein ...

With Jerk stuff...
buy Jerk seasoning...the one in the bottle
the wet one.

It is absolutely the most incredibly fabulous
seasoning on Earth! (It's hot...)

Now the way jerk chicken...real jerk chicken
was cooked was by the Maroons so as to
leave no smoke...so it was covered by
leaves...

The meat was covered with the seasoning
because jerk seasoning is kind of a preservative...
it has onion, garlic, scallon, pepper, pimento...
(i think that's called all spice--)

You cover your subject with the jerk and usually
you'd cook it in a drum, but I'm sure you could
use an oven as long as you were doing it
slow...it has to kind of be cooked slowly...

Most people I know would use like a cheese
tin, on a grill, over charcoal, inside of a big
oil drum cut in half length wise, and on a
hinge.

I recently moved to another state from New York and one of the things I miss is the Caribbean restaurants. My family is from Grenada and Trinidad and I was born in England. I wasn't fortunate to have learned how to cook the foods of the Caribbean so the restaurants were my 'link' until the next family gathering. I grew up with the European method of cooking: 1 tsp sugar, 1 cup of milk, etc. What I like about Caribbean cooking is how you (not me) get a sense that the food is just right...no fancy gadgets necessary. You throw your seasonings in and you (not me) just know the food will taste good. I went to Jamiaca with my husband some years ago and picked up a cookbook, I think it's called "A MerryGoRound of Recipes from Jamaica". But following those recipes will never be the same as having 'the sense' . And Hubby's family is from Jamaica but he doesn't like rice either. He says he just got tired of eating it.

alibaby, please return my husband to me, I must of
taken your's by mistake.

Mine will get up and soak peas, then boil peas...
and used to grate a coconut, add water, squeeze
the milk out, use the milk throw the 'trash' on
the ground, (claims birds eat it) and boil the rice
in the milk.

(I am not supposed to know this..but recently...
he had taken to buying packets of powdered
coconut milk, mixing with water and boiling the
rice in it. I guess gratering got tiring.)

All of his recipes are...
'some', 'handful', 'a little', 'a portion', so that
you have to see him cook to get the conversion.

Kaylar
I will be posting middle eastern recipes in the recipes section
, one more thing, I think you are funny... love to read you r comments.

Thanks for the compliment! I will read
your recipes...rem. I'm a vegan so I don't
eat meat...tho' the man is a carnivore...

Grating coconut and squeezing out the milk...now that's some serious cooking. It takes all day to cook rice and peas in that way, but it's the best way to cook it if you want to get authentic taste. I'll be checking out the recipes that are posted. Sorry I don't have any to share.

Ali

Yeah, it takes all day...but don't let him know
I found out about the packet ....

Men are not allowed to cut corners when they cook. Shame on him!

(Sorry, too much watching the Food Network. )

Kaylar, thanks for posting the jerk recipe. I've had a jar of Walkerswood sitting in my pantry for what seems like ages...hope it hasn't expired. Now I know what to do with it.