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Jerk chicken dumplings
Fruit and vegetables
1 tsp
garlic
powder
1 tsp
onion
powder
1 medium
onion
, finely chopped
8
garlic
cloves, finely chopped
45g/1½oz fresh
ginger
, peeled and finely chopped
3 springs fresh
thyme
2
spring onions
, chopped
1–2
Scotch bonnet chillies
, chopped
1 small bunch dried
thyme
1 tsp fresh
rosemary
, chopped
1
plantain
, chopped into 1–2cm/1in dice and deep-fried
½ tsp
onion
powder
1
Scotch bonnet chilli
, deseeded, or pepper sauce
4
red onions
, finely chopped
1 tin green
jackfruit
, drained and chopped
1 sweet whole
pineapple
, chopped
2
mangoes
, chopped
1 medium
cucumber
, chopped
1 medium
red onion
, chopped
1 red
pepper
, chopped
2 tbsp chopped fresh
coriander
50ml/2fl oz
lime juice
, plus some zest
½
Scotch bonnet chilli
, seeds removed
Tins, packets and jars
60g/2¼oz
plain flour
, for dusting
150g/5½oz
polenta
3 tbsp wet all-purpose
jerk seasoning
(made as above)
400g tin
chopped tomatoes
Cooking ingredients
60g/2¼oz
cornflour
50g/1¾oz caster
sugar
1 tsp
smoked paprika
1 tsp
salt
2 tsp pimento
seeds
1 small bunch fresh
oregano
, leaves only
1 tbsp soft dark
brown sugar
110ml/3½fl oz
vegetable oil
60ml/2fl oz apple cider
vinegar
or lemon juice
2 tsp
black pepper
1½ tsp
salt
250g/9oz
tomato purée
or good-quality ketchup
100g/3½oz
caster sugar
60ml/2fl oz
white wine vinegar
1 tbsp
molasses
½ tsp
nutmeg
3 tbsp
olive oil
½ tbsp
honey
, or to taste
¼ tsp
black pepper
1 tsp
sea salt
1 tsp
sugar
(optional)
1 tsp
salt
Dairy, eggs and chilled
40g/1½oz vegetable
butter
2 free-range
eggs
Meat, fish and poultry
4 boneless, skinless
chicken thighs
Other
240g/9oz self-raising flour, plus extra for dusting
50g/1¾oz browning
50ml/2fl oz liquid smoke
1 tsp liquid smoke
Back to recipe
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