Jerk Chicken and Fry Bread BBE 10/18

The bold, hearty flavours of Caribbean cooking...
Busy streets throughout the Caribbean islands would not be the same without the smell of grilled jerk meat lingering in the air. We’ve tried to capture a bit of that Caribbean flavour here with our mouthwatering jerk chicken perched on top of delicious fry breads.

You can’t have jerk without coleslaw, so we’re serving it on the side along with sweet mango ketchup and pickled peppers. To complete this food truck feast, we’ve also got roasted sweet potato fries and ‘festivals’ - fried dumplings that are so good, they taste like a festival in your mouth.

40 minutes

1 hour 15 minutes

3/5

In stock
Special Price £3.00 Regular Price £8.00

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JERK SEASONING: Allspice, black pepper, thyme, cinnamon, cloves, Cayenne pepper, nutmeg, chilli, garlic
SWEET POTATO SPICES: Allspice, cumin, thyme, chives , parsley
PEPPER SAUCE SPICES: Chilli, habanero, garlic
KETCHUP SPICES: Allspice, cinnamon, ginger, nutmeg, turmeric
PICKLE BLEND: Green bell pepper, black pepper, ginger, chilli
FRY BREAD SPICES: Cumin, turmeric.
FESTIVAL BLEND: Coriander, cumin, turmeric, mustard, allspice, habanero, nutmeg, ginger, fenugreek, thyme, garlic, red bell pepper, black pepper

*Allergens

  • 500g diced chicken (thighs are best)
  • 400g sweet potatoes
  • 1 white onion
  • 1 bunch of spring onions
  • ½ a small white cabbage
  • 1 medium carrot
  • 1 red pepper 
  • ½ a medium ripe mango or 200g ready prepared mango
  • 180ml milk
  • 1 small egg 
  • 50g mayonnaise 
  • 195g tin of sweetcorn
  • 320g self-raising flour plus extra for rolling
  • 30g brown sugar
  • 1 tbsp soy sauce
  • 100ml vinegar (white wine or cider vinegar is best)
  • Oil for frying (vegetable or sunflower oil is best)
  • 1 tsp tomato puree