YA MAN, YA MAN BRING IN THE SUNSHINE AND LET THE HEAT TAKE OVER!
Chef’s Caribbean root’s, go back many years and he even cooks in the class with a 20 year old Dutchy pot that has been handed down through his family.
This class is racy and spicy but not too hot whilst a number of the dishes have the Caribbean sunshine, also known as “The Scotch Bonnet chilli”, which is considered to be a hot chilli but how much you use, is always up to you!
You will get to cook some real Jamaican delights
Salt Fish fritters
(Kidney Beans) Rice & Peas
Or what about
Pineapple Punch, non-alcoholic unless you like a touch of Jamaican Rum!
This is a really fun and tasty class to “Cook and take home”
There are 3 things needed to make great Jamaican/Caribbean food at home
Jamaican Dutch Pot, AKA Dutchy, Dutchie or Dutch-pot.
This cooking pot is essential in most Jamaican and Caribbean homes used to cook Curry Goat, Oxtail.
Scotch Bonnet chilli also known as Boabs Bonnet, Scotty Bon’s, Bonney Peppers, or Caribbean Red Peppers.
This variety of chilli pepper is found mainly in the Caribbean Islands and also can be called Ball of Fire. Fresh, ripe Scotch Bonnets change from green to yellow then scarlet red. If you’re not a big fan of chilli heat you could try “walk the chilli method” (You tie a piece of string onto the stalk then tie the other end to the handle of your cooking pot then drop the chilli into the pot and leave it to cook when your dish is ready you can then pull out the chilli with ease and you will find that it should not be too hot as the seeds have not been exposed to your dish)
Jamaican cuisine is made up from a mix, kaleidoscope of spices from all over the world, so when using spices from the Caribbean it is important to know that timing and quantity have a great role in creating a great dish and that the spices must work in combination, many can be over powering so practice and measurements are important.
What a great evening. Good size group, well managed, plenty of hands on cooking and fantastic food. Thank you very much . I’ve finally learnt how to do rice n peas to taste like rice n peas!!! Oooohhhh and the Guinness punch
Sarah Jennings, May 2018
Please call the school 01202 424445 to find out more, or email us and we will be happy to get back to you
All the dishes you create within this “Hands On class” you’ll get to take home. Plus all the Ingredients, Take Away Containers, Aprons, Equipment and Refreshments throughout are provided by us.