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Escovitch Fish ~ Jerk Chicken & Pepper Sauce

Jamaican cooking demonstrates fusion food at its very best, combining the use of Indian spices and European herbs with indigenous ingredients and African cooking techniques. The result is a cuisine that’s hearty, robust and full of flavour! To begin our meal we’ve got a pickled veg dish known as escovitch served with crispy fried fish. For the main event, it's the ubiquitous jerk chicken - no busy street in Kingston would be complete without the smell of grilled jerk chicken lingering in the air! Here it’s served with the traditional accompaniments of rice & peas, a chopped salsa and a hot pepper sauce.

55 mins

1 hr

2/5

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£8.67

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Jamaican cooking demonstrates fusion food at its very best, combining the use of Indian spices and European herbs with indigenous ingredients and African cooking techniques. The result is a cuisine that’s hearty, robust and full of flavour! To begin our meal we’ve got a pickled veg dish known as escovitch served with crispy fried fish. For the main event, it's the ubiquitous jerk chicken - no busy street in Kingston would be complete without the smell of grilled jerk chicken lingering in the air! Here it’s served with the traditional accompaniments of rice & peas, a chopped salsa and a hot pepper sauce.

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Recipe

55 mins

1 hr

2/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Main Ingredient

Fish/Seafood

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Hot

Origin

Popular Style

Caribbean

Country

Jamaica

Salsa Spices: red bell pepper, coriander leaf, allspice, ginger
Escovitch Blend: bay, ginger, black pepper, mace, garlic, allspice
Pepper Flakes: green bell pepper, habanero chilli
Rice Spices: thyme, allspice
Fried Fish Spices: chilli, cumin, thyme, chives, black pepper
Jerk Marinade Spices: allspice, black pepper, thyme, cinnamon, cloves, cayenne chilli, nutmeg, chilli, garlic, onion, habanero chilli
Hot Sauce Spices: red bell pepper, habanero chilli, garlic, chilli

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
  • 4 chicken legs
  • 300g firm-fleshed white fish fillets
  • 1 small onion
  • 1 bunch of spring onions
  • 2 cloves of garlic
  • 1 red pepper
  • 6 tomatoes
  • 1 avocado
  • 1 ripe mango or ½ a cucumber
  • 2 limes
  • 1 tbsp tomato puree
  • 400g tin of kidney or gungo beans
  • 200ml full fat coconut milk
  • 75ml vinegar (white wine or cider vinegar is best)
  • 2 tbsp soy sauce or gluten-free alternative
  • 25g sugar (dark brown is best)
  • 60g flour (any type)
  • 250g standard long grain or basmati rice

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