East Winds by Riaz Phillips

Author:Riaz Phillips [Phillips, Riaz]
Language: eng
Format: epub
ISBN: 9780241660256
Published: 0101-01-01T00:00:00+00:00

g NOSE-TO-TAIL g CONTENTS

BBQ chicken

The Caribbean is the only place in the world where you’ll find people of African heritage running restaurants selling Chinese dishes like Lo Mein, neighbouring Chinese families offering Indian-style rotis and Indian families with barbecue joints complete with steel barbecue drums. OK, so you might find this somewhere else, but in the Caribbean the difference is that they all believe they are cooking food of their own national heritage. Although none of these groups can claim the creation of barbecue in the same way as those of the sadly dwindling Amerindian lineage, including the Arawaks, Caribs and Taino. We can credit the latter for the term barbecue, a derivative of the Taino word “barbecoa” (or “barbekoa”), which means a raised wooden structure used, amongst other things, to cure meats.

A common misconception, likely due to the dominance of Jamaicans in the diaspora, is that jerk chicken is Caribbean, when in fact it seems native to and a mainstream chart-topper only in Jamaica. Tourism influenced by the West is likely to credit for other islands adopting jerk. But almost everywhere else – from Cuba down to Guyana – “BBQ” reigns supreme. Barbecues are fashioned out of anything from old oil drums to repurposed car rims and engines. Their transportable nature means that the presence of barbecue at limes is almost a given, with a few hands delegated to manning the grill all night and ensuring people are dealt with at varying levels of pace – such is the way of liming.

Barbecue, like jerk, most commonly comes in two forms: pork or chicken, though I rarely opt for the former. Unlike jerk, where a lot of emphasis is placed on both the seasoning and the intricate method of cooking which leads to a smoky, charred, peppery-hot finish, with barbecue the main takeaway is simply well-cooked meat accompanied by a sweet-ish sauce, where pepper can be added but is not a must-have.

SERVES 3–4

3–4 chicken legs

FOR THE MARINADE

2 tbsp Green Seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp hot chilli powder or 1 Scotch bonnet pepper, deseeded and chopped

1 tsp sea salt or all-purpose seasoning

1 tsp freshly ground black pepper

1/2 tsp garam masala

1 tbsp Tambran Sauce (optional)

FOR THE GLAZE

5 tbsp BBQ sauce of choice

2 tbsp honey or Tambran Sauce

1 tbsp hot sauce (optional)

Clean and prepare your meat as you prefer and then cut two diagonal slits onto the top of each chicken thigh. Place the chicken in a flat-bottomed bowl or casserole dish and thoroughly mix in the marinade ingredients. Rub into all the crevices of the chicken, cover with cling film (plastic wrap) and leave for at least 1 hour, better 4 hours, or overnight if possible.

Preheat the oven to 180°C (160°C fan/350°F/Gas 4) and prepare a grill rack and casserole dish.

Place the chicken on the rack (rub any clumped seasoning over the top) and keep the bowl with the marinade. Place the casserole dish below the grill rack to catch the falling juice/gravy from the meat. Cook for 30 minutes.

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