Cooking With Richard

I was down in the Big City this evening, in scary Finsbury Park, but one good thing (perhaps the only good thing) about the Park is the presence of excellent West Indian food shops.
Scotch Bonnet is a very very hot chilli which is the original taste behind jerk chicken. I’m going to use these to try to make a really authentic jerk chicken.

Plantains are a form of banana where the starch doesn’t turn to sugar, so you can’t eat them raw too easily. Simply frying turns the starches and sugars into a fantastic caramel taste, and the texture is similar to potatoes.

This entry was posted on Sunday, September 10th, 2006 at 12:53 am and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.