Toronto is one of the most multicultural cities around, and with that we are fortunate enough to taste and experience food we never would, from Cinatown to Koreatown, from The Danforth to Little Italy, we are lucky enough to have wall to wall pristine cuisine. One of the many great cuisines I have come across is the Caribbean cuisine. It’s filled with flavor and life, and nothing beats jerk chicken served with rice, plantains and beans.
I remember the first time I had some authentic jerk chicken and it blew my head off. Not just from the spicy jerk sauce but the also the joy of discovering something truly beautiful.
So when Toby rang me about my next dinner party and wondered if I could serve something new, it was the a no-brainer.
I told Toby to hang on to his shoes because I was ready to blow his socks off, which is as corny as it sounds and Toby greeted my said corny-ness by laughing in my face, but jokes aside I could also tell he was just as excited as I was whenever I try some new food .
For the best jerk chicken you have got to get the seasoning right. Make sure you have your Scotch bonnet peppers and your allspice, cinnamon and nutmeg are also good ways to give it an extra kick. I prefer to dry-rub the chicken as opposed to the wet marinade, but both work well. The plantains are easy to cook and be sure to add the beans to the rice, not on the side and, cook the jerk chicken well but don’t over do it. If you do all that you will definitely have a fun and spicy time.
Everyone watched with excitement as Toby took his first forkful of the tender and juicy jerk chicken. His eyes immediately lit up with a joyous glare and his eyebrows were raised higher than their usual position , as if he had just had a grand epiphany. Which he did; Caribbean food is awesome! Either that or it was too spicy.