The Flavors of Jamaica

amaican cooking includes a mixture of cooking
techniques, flavors, spices and influences from the many different cultures
that have been prevalent on the island of Jamaica, including the Spanish,
British, Africans, Indian and Chinese who have come to the island over the
years. It is also influenced by the crops introduced into the island from
tropical Southeast Asia. Jamaican food is famous for its tasty, spicy palette.
This month, in celebration of all things Bob Marley, we explore the diverse
region of Jamaica, his home country, and it’s amazing and unique cuisine.
Classic dishes like Jamaican Jerk Chicken, Red Beans and Rice, and Spiced Sweet
Buns will sweep you away to your very own private Jamaican vacation, in the
privacy of your own green kitchen.

JAMAICAN JERK CHICKEN

Serves 8

Ingredients

3 tablespoons cannabis-infused dark rum*

2 tablespoons water

½ cup malt vinegar

10 green onions, chopped

4 garlic cloves, peeled and chopped

2 tablespoons dried thyme

2 Scotch bonnet chilies or habanero chilies (with
seeds), chopped

2 tablespoons vegetable oil

4 teaspoons ground allspice

4 teaspoons ground ginger

4 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dark brown sugar

1 cup ketchup

3 tablespoons soy sauce or tamari

3½ pound chicken, halved lengthwise, rinsed and
patted dry

½ cup fresh lime juice

Preparation

Boil cannabis-infused dark rum and 2 tablespoons
water in a small saucepan for 3 minutes. Transfer rum mixture to blender, add
vinegar and the next 12 ingredients, and blend until almost smooth. Transfer 2
tablespoons jerk seasoning to small bowl, mix in ketchup and soy sauce to make
sauce. Sauce can be made a day ahead of time. Arrange chicken in large roasting
pan or baking dish. Pour lime juice over, turn to coat. Spoon jerk seasonings
over chicken and rub in. Cover and refrigerate at least 4 hours turning
occasionally. Can be prepared a day ahead of time and refrigerated. Preheat
oven to 350° or prepare barbeque to medium heat. Remove chicken from jerk
seasoning marinade, sprinkle with salt and pepper. If roasting chicken in oven,
arrange chicken skin side up, on rimmed baking sheet. Roast until chicken is
cooked through and juices run clear when the thickest part of the thigh is
pierced with a fork, about 50 minutes. If grilling chicken place chicken skin
side down on grill rack, cover and grill until chicken is cooked through,
turning occasionally and adjusting heat if browning too quickly, about 50
minutes. Cut each chicken half into pieces and serve with sauce.

JAMAICAN RED BEANS AND RICE

Ingredients

1½ cup dried red kidney beans, soaked overnight
and drained

2 cups  rice

2 cloves garlic, peeled and smashed

1 fresh coconut

¼ cup Canna Butter*

3 scallions (green onions),

1 whole unbroken scotch bonnet pepper,
preferably green

12 allspice berries

½ teaspoon dried thyme (4 sprigs of fresh thyme)

½ teaspoon salt

1/8 teaspoon black pepper

Directions

Puncture one of the eyes of the coconut with the
end of a sharp knife. Try the eye nearest to the end of the coconut. Drain out
the coconut water. Break open the coconut. Taste to ensure the coconut is
fresh. Remove the meat from the shell with a knife. Cut the coconut meat into
small pieces and chop up in a blender using the chopped setting. Use just
enough water to chop coconuts in blender. Chop the coconut in batches, until
the coconut is a fine consistency and the liquid resembles milk. Use a large
strainer to separate the coconut from the milk. Hand squeeze any remaining milk
from the residue. Discard the residue. Place beans, garlic and all spice
berries in a cooking pot, and cover with cold water. Bring to a simmer, and
cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are
tender, stir in coconut milk, green onions, scotch bonnet pepper and thyme,
black pepper, canna butter, and increase the heat to boil. Stir in the rice.
Don’t break the scotch bonnet pepper. You may need to add some water to bring
the level to about 3/4 of an inch above the level of the rice. Bring to a boil,
and cover immediately. Do not stir. Turn the heat down low and cook for 15-20
minutes or until the rice is tender and has absorbed the liquid. Remove the
scallions, scotch bonnet pepper and thyme.

TRADITIONAL JAMAICAN SPICE BUN

Ingredients

One 12 oz. bottle  of stout beer

1/2 cup brown sugar

3 tablespoons Canna Butter

1/2 cup dried fruit combo of raisins, golden
raisins and cranberries

1/2 teaspoon of each nutmeg, cinnamon, vanilla and
rose water to taste

Melt all of the above together on low heat for
10 minutes. Remove from stove, and pour into a bowl. Add 3 cups of sifted flour,
1 1/2 teaspoons of baking powder and 1 teaspoon of salt. Mix all together—mix
really well to avoid large lumps, then add one beaten egg. Bake at 350° for 45
to 55 minutes. Poke middle of bun with a knife to check if it is done. Glaze
with honey or agave.