Cooking Like a Jamaican

I have a cousin (I know if you've been following for a while, you're probably saying, 'You have a lot of cousins, Libby'), but it's true.  I have a cousin who is an amazing cook.  He cooks all different kinds of food.  And it's funny because he has a type of rough facade, but then will cook the most delicate of meals.  I once asked him how he learned to cook all that he does.  His answer was simple, "I like to eat, so I learn to cook what I like to eat."  So there you have it, folks.  lol

Although I may not eat much at a time, I love foods with a distinct ethnic flare.  Don't get me wrong, I still enjoy my Southern comfort foods (they'll be no replacing that), but those other international dishes also blow my mind.  In the last two years, I've kind of gotten off track with my cooking, but this summer I've already been keeping my kitchen alive with recipe attempt after recipe attempt.  The best time to practice is when I have more time and more fresh foods at hand - the summer.

My brother turned me on to Jamaican foods a long time ago.  I still remember the time when he got curry on my mom's dishcloths.  That was one loud and animated day.  lol  But there's no denying it, I love the flavors of the Caribbean.

Since starting my own Youtube channel, I started subscribing to two Jamaican cuisine channels - Caribbean Cooking School and Cook Like a Jamaican.  The Caribbean Cooking School is British based and doesn't have a lot of videos, but I feel comfortable enough to request certain ones.  Cook Like a Jamaican has more videos that I can't wait to try.  I've already made two this week - Curry Chicken and Jamaican Rice and Peas.

I aim to perfect the particular dishes that I love from this style and move on to other cuisines.

Here's my Curry Chicken and Jamaican Rice and Peas. 

 

If you're interested in the recipe or are just curious about all that's involved, listed below are the two videos I watched to make these dishes.  As you know, I typically modify my dishes, but since I'm learning I didn't do that, with the exception of the Scotch Bonnet pepper.  I've yet to see a Scotch Bonnet pepper, so I had to use its cousin - the habañero, but believe me, I seeded that baby first.  Hot Mama!

I've been featured!

Bon Appetit,

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