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Starter
Jerk Coleslaw with Plantain
Main
Jollof Rice with peppered Chicken
Dessert
Savory puff puff with white and dark chocolate
Starter
Jerk coleslaw with plantain
Recipe
¼ large purple cabbage
¼ large green cabbage
2 carrots
Vinegar
Mayonnaise/salad cream
Plantain
Vegetable oil
Instructions
1. In a large bowl, combine the cabbage, carrots & green peppers. Set aside
2. In a small bowl, mix mayonnaise, sugar, vinegar & Jerk seasoning.
3. Pour over cabbage mixture & toss well.
Main
Jollof Rice with Peppered Chicken
Recipe
Jollof Rice with Chicken
600g Basmati Rice
2 Red bell Pepper
2 Onion
3 Harbaneros
275ml Vegetable oil
2 cups of Chicken Stock
1 tsp Curry
3 tsp tomato paste
½ tsp thyme
3 bay leaves
1tsp all purpose seasoning
60g butter 4tsp
Salt
Chicken
Cucumber
Plantains
Green peas and pasley leave to ganish
Instructions
1. Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender
and blend until smooth.
2. In a pot over medium heat, add 2 tablespoon oil, diced red onion, chicken
and curry powder. Cook until onions are soft and chicken has browned,
about 8-10 minutes. Remove chicken from pot and set aside.
3. Raise heat to medium-high, and using the same pot, add pureed tomato
mixture, cooking until reduced by half.
4. Add remaining oil, and fry sauce for 8-10 minutes.
5. Stir in chicken, along with rice, stock and thyme leaves.
6. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking
for 30minutes.
7. Once rice is cooked, fluff up before serving.
Desert
Savory puff puff with white and dark chocolate fillings served with cream
Recipe
200g plain flour
70g sugar
½ teaspoon of salt
1 teaspoon active dry yeast
¼ teaspoon of nutmeg
Dark chocolate whipped cream
Sunflower oil for frying
Instructions
1. Mix salt, sugar, water, nutmeg and yeast. Set aside for 5 minutes.
2. Add flour and mix.
3. Let the mixture rise for approximately 1-2 hours
4. In a large, sauce pan, pour vegetable oil into a pot, until it is at least 3 inches
(or about 5 centimeters) high (too little will result in a flatter balls) and place
on low heat.
5. Test to make sure the oil is hot enough by putting a drop of batter into the
oil. If it is not hot enough, the batter will stay at the bottom of the pot rather
than rising to the top.
6. Using your hands grab a little bit of mixture at time and drop in the oil.
7. When the oil is hot enough, use a spoon to dish up the batter and another
spoon or spatula of a ball.
8. Fry for a few minutes until the bottom side is golden brown.
9. Turn the ball over and fry for a few more minutes until the other side is
golden brown.
10.Use a large spoon or something like that to take it out of the oil. Place them
on napkins right away to soak up some of the excess oil.
11.If desired, you can roll the finished product in table sugar or powdered sugar
to make it sweeter.
12.Infused with chocolate and served with whipped cream.
TIME PLAN
10:00 Cutting of Veg for coleslaw
10:20 Cutting of Plantain
10:30 Mixing of vegetables for coleslaw
10:40 Frying of plantain
10:55 Plate up
11:15 Blend all ingredients and wash rice
Cook chicken with spices.
11:25 Mixing all ingredients, for puff puff and set aside to rise
11:50 Pre- heat oil and add blended ingredients for rice (Jollof)
12:00 Remove chicken from pot and set aside
12:20 Fry chicken and stir it in along with rice
12:20 Fry chicken and mix with the fried sauce
12:30 Remove chicken from the sauce and add washed rice then add chicken
stock
12:40 Cover the pot tightly with foil and lid, reduce heat to low for 30 minutes
13:00 Plate up
13:20 Deep fry the puff puff dough
13:40 Infuse with garnish
14:00 Plate up.
