PEPPA- HOT AND SPICY Jamaica Tantalizing

(Clipping Files July1994 Essence)

Thank Jamaica for the tantalizing flavor jerk, and then goodness for easy jerk chicken complemented  by creamy corn pudding with green chilies and steamed zucchini.

When it comes to seasoning, exciting global warming is in effect. The intense flavors of highly spiced dishes- which continue to arrive nonstop from Africa, the Caribbean, Mexico, India, Thailand, and China’s Szechwan province- invite our taste buds to dance.  Excerpt by Jonell Nash

Curried Beef and Vegetable Pilaf --is a one-pot meal that makes the list of summer cooking. Adding the curry gives it island spice while using frozen vegetables shaves times.

1 ½ cups water

2/3 cup uncooked converted rice
2 teaspoon curry powder
½ teaspoon salt
10-ounce package frozen peas and carrots, thawed
1/3 cup raisins
1 pound lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1 small fresh hot pepper, stemmed, seeded, sliced.

In medium-size saucepan, bring water to boil; stir in rice, half the curry powder, and (if desired) half the salt. Reduce heat to low; cover and simmer 10 minutes. Stir in the peas, carrots, and raisins; cook, covered, until rice is tender, about 10 additional minutes.

Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion, and garlic. Stir, breaking meat into small pieces, until crumbled and browned, for about 10 minutes; pour off drippings. Stir in hot pepper and the remaining curry and salt; cook about 2minutes. Add rice mixture to skillet; mix well and heat through. Makes 4 serving.

EASY JERK CHICKEN

5 Scotch bonnet pepper or other fresh hot peppers stemmed, seeded, chopped
¼ cup fresh lime juice
1 tablespoon cider vinegar
1 tablespoon vegetable oil
6 scallions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper
6 chicken drumsticks
6 chicken thighs

 In a blender container, combine all ingredients except chicken; process until mixture is blended into a paste. Rub jerk-seasoning paste evenly over chicken parts. In large glass dish, place chicken; cover and refrigerated at least 3 hours or overnight.

 Prepare grill according to the manufacturer’s directions. Place a lightly oiled rack about 6  inches above coals or heat source; heat 5 minutes. Over medium heat, arrange the chicken bone side down on the rack. Cover with grill lid or aluminum foil. Cook, turning occasionally until the chicken is well browned and the juices run clear when the; meat is cut near the bone, about 40 to 60 minutes. Makes 6 servings.

FRESH WATERMELON SALSA

2 cups of seeded and coarsely chopped watermelon (use red and yellow melon for added eye appeal)

1 scallion, thinly sliced

2 to 4 tablespoons seeded, chopped Anaheim chilies
2 tablespoons balsamic vinegar
¼ teaspoon garlic salt

In a medium-size bowl, combine all ingredients; mix well. Cover refrigerate mixture 1 or more hours. Makes 2 cups salsa

 Hot and Spicy- Spices of Life

Brother Bru Bru’s African Hot Sauce and Inner Beauty Real Hot Sauce  “Me-Hotta-Mo Betta”.

Spices the dried seeds, buds, fruit, flower parts, bark or roots of plants- have an ancient mystique.
They were flavor-boosters, of course, but they were also used in rituals, as medicine, and even as currency.
The dried berry allspice tastes of cinnamon, cloves, and nutmeg. Indigenous to Jamaica, this spice comes from ground or whole (for fresh grinding) and offers a solid flavor foundation for marinades, stocks, baked goods, and jerks.

Curry powder is a bewitching blend of herbs and seeds, usually turmeric, coriander, cumin, ginger, mustard seeds, and black pepper. This Indian-born spice is quite popular in the Caribbean; it mingles well with chicken, beef, lamb, goat, shrimp, fish, rice, and eggs.