Without doubt this is the most famous and popular Jamaican dish, and the succulent flavours are enjoyed by families all across the island. The Calypso range allows you to test the level of heat that suits you best, with a choice of Mild, Hot or Boston Bay flavour, so named as Boston Bay is the original home of Jerk.

Ingredients

4 pieces of chicken (thighs or breasts)
1 tablespoon Eaton's Jamaican Jerk Seasoning
(Add more to increase the intensity of the heat)

Method

Score the surface of the chicken and rub Eaton's Jamaican Jerk Seasoning into meat (works equally well with skin on or off). Allow to marinate for at least 2 hours, or as long as you can resist not getting it in the oven! Heat oven to 165C. Bake for 1 hour or until juices run clear. Remove from the oven, stand back and breathe in those aromas. Serve with rice and peas for an authentic Jamaican meal!

Variety Tip: Replace the chicken with a Salmon fillet for Jerk Fish!

This dish is often served at breakfast time in Jamaica, and although very popular in the Caribbean, it is not so well known in the UK. The ackee is a fruit native to the Caribbean and can be found in your local Caribbean store. This is certainly a breakfast that will wake you up with a kick, and remember that you can use two teaspoons of Eaton's Scotch Bonnet Peppers in place of the fresh scotch bonnet pepper in this recipe.

Ingredients

1 tin ackee
250g salt fish
3 tablespoon vegetable oil
2 finely chopped onions
1 sprig of thyme
3 or 4 slices scotch bonnet pepper (add more for increased heat)
1 tomato, chopped
black pepper to season

Method

Soak the salt fish over night or boil for 1 hour, changing the water once (this is to remove excess salt). Rinse the fish and remove the skin and bones. Break the fish into flakes. Put oil in a frying pan, heat, then add onions, thyme and hot pepper slices (or Eaton's Scotch Bonnet Pepper) and stir for 2 minutes. Add in the flaked salt fish and stir for a further 2 minutes. Drain the ackee, then stir very gently into mixture, so not to crush or break the ackees. Stir in tomato and heat through.

When heated thoroughly, sprinkle with freshly ground black pepper and serve. What a way to start your day!

Variety Tip: If you can't find any salt fish then try chopped bacon for an equally mouth-watering meal.

The staple diet for Jamaicans, this dish can be served with ALL Caribbean dishes, and although you don’t need to use any of our products in this dish, we felt that giving you a recipe for rice and peas was a must! And of course Rice & Peas is the perfect accompaniment for Jamaican Jerk Chicken using Eaton's Jerk Seasoning!

Ingredients

2-3 stalks escallion (spring onion) finely chopped
2 garlic cloves
1 tablespoon olive oil
2 cups basmati rice
2.5 cups water
300ml chicken stock
1/2 cup unsweetened coconut milk
1 (400g) can red kidney beans (or pigeon peas)
1 teaspoon salt
1 sprig of thyme

Method

Sauté onion and garlic in hot oil in a pan oven over medium-high heat 1 to 2 minutes or until translucent. Add rice, chicken stock, water, peas (or kidney beans), thyme, salt and coconut milk; bring to the boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and rice is tender.

Ingredients:
2 chicken breasts (skin off)
2 tbsp Eaton's West Indian Papaya Chutney
¼ tsp. black pepper
½ tsp. ground allspice

Method:

Cover individual chicken breasts with clingfilm and then flatten with a rolling pin. Remove cling film and spread 1 tablespoon of papaya chutney per breast, to cover one side of the chicken breast. Roll chicken breasts and wrap in foil. Bake in the oven at 180°C for 35 minutes or until chicken is cooked. Slice and into discs and serve with rice and peas

Variety Tip: Try switching the Papaya Chutney with Eaton's West Indian Mango Chutney

Ingredients:
½ cup vinegar
3 tbsp. Eaton's West Indian Papaya Chutney
2 cloves garlic (crushed)
1 cup olive oil

Method:
Place all ingredients in a wide mouth jar and shake well. Allow to refrigerate overnight. Shake well before serving on your favourite salad greens.

Ingredients:
4 pork chops
1 cup Eaton's Rum BBQ Sauce
1 tbsp. soy sauce
½ tsp. garlic powder
¼ tsp. black pepper
½ tsp. ground allspice

Method
Marinate pork chops in soy sauce, garlic powder, black pepper and ground allspice for at least one hour. Prepare grill and cook chops until juices run clear. In final minutes of grilling, liberally brush on Eaton's Rum BBQ Sauce. Serve with a baked potato and enjoy!

Ingredients:
1 medium sized onion - grated
1 tsp. minced garlic
1 tbsp. butter
2 tbsp. tomato puree
1 tbsp. vinegar
1 or 2 tsp. Eaton's Crushed Peppers
1½ tsp. ground allspice
3 lbs. chicken pieces

Method
Combine all ingredients except chicken to make a marinade. Add chicken and allow to marinate for 2 hours. Bake chicken in marinade at 180°C for 1hour or until cooked. Serve with yellow rice, or rice & peas and enjoy!

Ingredients:
6 large tomatoes
4 oz. grated Cheddar cheese
1 oz. butter or margarine
1 tbsp. olive oil
1or 2 tsp. Eaton's Hot Mustard Sauce
1 tbsp. breadcrumbs
salt and pepper to taste

Method
Cut tomatoes in half (left to right) and scoop the seeds. Combine cheese, butter, oil, Eaton's Hot Mustard Sauce, salt, pepper and breadcrumbs. Place a scoop of each mixture into each tomato half. Bake at 180°C for 20-30 minutes. Garnish with parsley and serve on top of aubergine as a starter. Enjoy!