Displaying items by tag: caribbean foodie

So what does the fastest man in the world eat every day?

Usain Bolt's Breakfast - Yams and fried green bananas or maybe saltfish and ackee

Usain Bolt's Lunch - Rice with pork or beef

Usain Bolt's Dinner- Rice with beef or pork

Usain Bolt favourite food - KFC but especially their Chicken Nuggets (oh dear...) but you can go to our recipes for HOME-MADE chicken nuggets.

Byron is well known for his barbecues on the beach, and says the secret of good Caribbean food is in the seasoning. Everyone makes their own version and it usually includes thyme, plenty of salt, peppers such as scotch bonnet or the small local chilis, and a number of other spices. In the UK we can cheat - but make sure you do it the night before, it's all about the preparation. And use twice as much as you think you need - strong flavours are the thing. Even though summer seems to be over we will be eating this on Monday at Notting Hill and until it's too cold to go out in the garden. And then we might just have to cook it in the oven.

Barbecued chicken, pork or fish with rice and peas

Prepare your meat or fish the day before - cut slashes into them to ensure the spices get right in, it will help with cooking too.

 Season with your preferred seasoning - curry powder will do but you can buy most of the Caribbean style seasonings now. Or make your own from a combination of salt, black pepper, turmeric,  ground allspice, dried thyme, red pepper (cayenne or fresh scotch bonnet chili) and olive oil. Rub this into the meat or fish. The next day - cook on your coal pot in the garden!

Rice and Peas

Rinse your rice, long grain is best. Cook until nearly ready, add plenty of salt, a tin of black eye beans or kidney beans or if you can get them, pigeon peas complete with their liquid and finish cooking. If you like you can add a bit of coconut - but most people don't.

...and in spite of eating and drinking non-stop, have lost weight. Must be the heat. And no cakes. So here are the pictures of the kind of thing I have been eating, in order of appearance: a mediocre fried fish from a side of the road stall in Antigua, papaya and banana from the garden with local honey and yoghurt for breakfast, my neighbours breakfast - sent over in return for a lift to church - salt fish, chop-up and fried corn bread, a soursop, mangoes and a proper delicious fried fish served with soldier crab fungi.

I want to go back... 

Suffolkfoodie has gone off to Barbuda in the Caribbean for six weeks ( to visit her family) InspectorX and veggieplot have been left to man the computer.  Here is the first picture that suffolkfoodie sent from Antigua.  It didn't take her long to look for food!

I bought some shark from the market on Saturday and cooked it with shallots, thyme and tomatoes and a bit of hot sauce, a la Caribbean Sunday Breakfast...mmmm. The man said it was a kind of dogfish-type-shark-thing but tried to look it up afterwards and couldn't find it on the list of British sharks that we are allowed to eat, so hope it wasn't endangered but whatever it was it was delicious!

Jayne and Ray were the deserved winners of 'A Farmers Life for Me' on tv recently. Here is Jaynes recipe for June.

 500 g of cubed mutton

1 tbsp dry coriander

1tbsp garlic powder

1 tbsp ginger

1 tbsp turmeric

1tbsp black pepper

1 tbsp cumin

1tbsp chilli, star anise, bay leaf.

2 tbsp oil

1 tin tomatoes, 1 tin coconut milk.

plain yogurt and chopped coriander to serve.

Make the garam massalla by mixing all dry spices together and dry marinate mutton for at least 2 hours.

Heat the oil in a heavy bottomed pan, add mutton and seal. Turn down the heat add coconut milk and tomatoes and simmer, mix thoroughly.

Cook in a medium oven 160 for 1-2 hours until tender. Serve with rice, plain yogurt and chopped coriander to garnish.Serves 3-4.

You can contact Jayne or Ray to buy their mutton from Shotley on This email address is being protected from spambots. You need JavaScript enabled to view it. or call them on 0779 566 2273

A day back at school for me, doing a Caribbean cookery session. Five lessons, eighty-five children, loud reggae and chicken with rice and peas. 

Went to Savannah Jerk in London because Lenny Henry mentioned it on F Word but although it was nice can cook this as well at home. So yesterday invited a friend round for Caribbean Christmas dinner and we had ackee and salt fish, deer meat, rice and peas, banana fritters, johnny cakes and jerk chicken.

The first one of the year... The sun was out, felt like something summery to eat so made chicken and spare ribs in the oven and finished them off outside. Served with rice and peas, sweet potato salsa and rum punch. Then it rained.

My links with the Caribbean dictate that I have to have goat meat every now and then and now we have a supplier - the most delicious barbecued chops I have ever had jerked in England! Forgot to take a picture though.