Thursday, July 30, 2020

NAME OF FEATURE | THE GLEANER | THURSDAY, JULY 30, 2020 14 THE BEST OF ‘EMANCIPENDENCE’ – CULTURE, CUISINE, PEOPLE 2 LB sorrel 2-4 oz ginger, 2 cinnamon sticks 2 quarts water sugar to taste White rum (optional) A three-inch strip dried orange peel 1 tsp pimento grains or cloves METHOD: 1. Wash sorrel thoroughly, using the fin- gers to lift it from the water. 2. Put into stainless steel container. 3. Scrape and wash ginger. Grate and add to the sorrel. Add pimento grains. 4. Boil water and pour over sorrel. 5. Allow to stand 4-6 hours, then strain. 6. Sweeten to taste and add rum to taste. 7. Add optional wine. 8. Serve with ice cubes. Classic sorrel 3 whole chickens (cut in halves) 6 cloves garlic (finely chopped) Jerk Marinade: 2 tsp ground Jamaican pimento ½ tsp grated nutmeg ½ tsp mace 1 tsp salt 1 tsp sugar 2 tsp thyme 1 tsp black pepper 1½ cups scallion 2 onions 2 Scotch bonnet peppers 2 tbsp cooking oil METHOD: 1. Cut the 3 chickens in halves. Rinse chicken in lime water, drain and season with garlic. 2. Blend all the ingredients for themarinade together in a blender or food processor. To grind pimento, heat grains in a frying pan in a tablespoon of oil until crisp and then blend. 3. Pour mixture on to seasoned chicken and leave to marinate for about 2 hours, or overnight for better results. 4. Light the barbecue grill, ensure coals are white before putting on meat. 5. Put on chicken halves skin side down and keep turning to prevent the chicken from getting too dark. Allow to cook slowly. 6. Chop into small pieces. Can be served with additional jerk sauce. JERK CHICKEN