Wine Wednesday: West Indian Carnival Style

Carnival provides the perfect introduction to jerk chicken, rice and peas and rum punch as well as the odd taste of other exotic cuisines. Bring a healthy appetite along to Carnival, as there are patties, curries, jerk chicken and fried plantain from the street stalls to sink your teeth into.

Today’s special drink is also Caribbean and called Sorrel. What is Sorrel? Sorrel, made from the sepals, of the sorrel flower is fruity and fragrant. Similar in taste to hibiscus tea, sorrel becomes even more heavenly with the addition of rum.  When you make it, it should be thick and syrupy. No worries, just dilute it with some cold water or club soda when serving.  I want to send a very special THANK YOU to  Ms. Edwards, the mom of my friend Melissa Lockheart (@OSoChic on twitter)  who so lovingly shared her prized Sorrel recipe.

So if you can’t make it to Brooklyn NYC, I’m sure there is a West Indian Day Parade in your town.  My friends in London, have theirs coming up and I wish them great weather and lots of safe fun.

Ms. Carlita Edwards Sorrell

Place a stick of cinnamon into a pot of water.
Bring to a boil.
Add 1 cup sorrel leaves to the boiling water.
Return to a boil.
Add cloves and remove from heat.
Let sorrel cool for a half hour before adding freshly ground ginger.
Cool for several hours and then strain and serve. If you need to at the very end, sweeten with white sugar.

I will confess, this is my FAVORITE!!! I love a good jerk chicken and with some peas and rice I’m totally in heaven.  If you make this at your house, please invite me.  I’m a good guest – honest!!

Jerk Chicken

  • 6 lb Roasting Chicken
  • 1 tbsp. Salt
  • 2 tsp. Garlic powder
  • 1 tsp. Paprika
  • 1 tsp. Soya Sauce
  • 1 small onion
  • 3 tbsp. Jerk Seasoning

First, rub the whole chicken with salt. Grate the onion and rub it into the chicken. Add the Paprika and Garlic powder to the chicken. Rub the Jerk Seasoning all over the whole chicken and allow the chicken to marinate for at least 2 hours. Roast in oven at 350 degrees Fahrenheit for 1 to 1 1/2 hours.

Curried Goat

  • 2 lbs. Mutton or lamb trimmed and cut into cubes
  • ¼ cup chopped onion
  • 2 tbsp. Turmeric
  • 2 cloves chopped garlic
  • ½ tsp. Hot pepper sauce
  • 2 tsp. Grated ginger
  • ½ cup red wine
  • ¼ tsp. cooking oil
  • ¼ cup tomato ketchup
  • 1 tsp. curry powder
  • ½ tsp. Salt
  • 1 tsp. vinegar
  • 3 tbsp. Chutney

Season meat with garlic, salt, vinegar and hot pepper. Allow to marinate for about 1 hour. Heat oil, add curry powder, then meat and brown. Add remaining ingredients. Cover and simmer over low heat until meat is tender. Adjust seasoning. Serve on a bed of rice.

Rice and Peas

  • 1 ½ c Dried red kidney beans, Soaked overnight
  • 1 Clove garlic, crushed
  • 1 tsp. Salt
  • ½ c Unsweetened coconut milk
  • 2 Scallions, chopped
  • 2 Sprigs fresh thyme
  • ½ Whole Scotch Bonnet Pepper
  • ½ tsp. Black pepper
  • 2 c Long-grain white rice

Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there’s not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, scotch bonnet pepper, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir it with a fork to taste.


2 thoughts on “Wine Wednesday: West Indian Carnival Style

  1. Thanks for sharing Lisa! I have to show the post to my mom. I’ve already told her to save me a bottle of sorrel when she makes it this weekend. If I didn’t, it would be gone by the time I got to her house. Our family and neighbors drink it up!

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