My friends A+K made slow-cooker jerk chicken last week and posted mouth watering pictures on Facebook. So, I decided to make it this weekend.
- Slow Cooker Jerk Chicken
- Jamaican Rice & Peas (minus the peas)
- Collard greens (that I cooked in some garlic and jerk spice)
- Dutty Fries (this is a dish we had at a Jamaican restaurant once that I tried to recreate: oven fried potato chips mixed in with a mixture of sugar and spices)
Okra (or bhindi) has been my favorite veggie since I was very young. My grandmother would make it perfectly, sometimes with potatoes, which was crisp and not soggy.
When I first started making okra myself, they used to be a bit gooey. My husband (then boyfriend), very kindly referred to it as farmer’s blow. Since then I’ve been trying to figure out how to get it to be more crispy.
This is one way that I’ve found that has a good texture, but doesn’t take too much time or effort.
Step 1: Wash the okra and dry them. I just laid them out on a cookie sheet between two sheets of paper towel and left it in the oven overnight.
Step 2: Cut the ends off the okra and chop them up anyway you like. Lay it out in a single layer on a cookie sheet.
Step 3: Sprinkle with salt, pepper and other misc. spices (I use cumin/coriander/red chili-powder/cumin) and oil.
Step 4: Bake at 400 ° for a 10-15 mins. I would keep an eye on it so that it doesn’t burn.
Steak dinner with a baked potatoes, cucumber salad, caramelized red onions and beetroot latkes. I got the idea from a magazine.