Jerk Marinade and Coconut Rice and Beans

Hi friends, It's been a quick minute. I haven't been writing recipes down lately, but I hope that changes. Today I'm sharing a recipe that reminds me of a Caribbean Restaurant that I would go to in San Jose. My friend Sabirah and I made this once so I wasn't too afraid to try a new recipe on my own. I was afraid of the habaneros, but it all worked out. I made sure to wear gloves! Enjoy!

Jerk Marinade and Coconut Rice and Beans recipes adapted from Jamaica Travel and Culture and Food.com

Jerk Marinade/sauce

2-6 sliced habaneros (I used 2 but next time might use 3-4) 2 Tbsp. thyme 2 Tbsp. ground allspice 8 Cloves garlic, finely chopped 3 Medium onions, finely chopped 2 Tbsp. sugar 2 Tbsp. salt 2 Tsp. ground black pepper 1/2 cup olive oil 1/2 cup soy sauce Juice of one lime 1 cup orange juice (I used about 4 oranges) 1 cup white vinegar

1 to 2 Tsp of the following (to taste) ground cinnamon nutmeg ginger

How to:

Blend all ingredients and set aside. I took seeds out of habanero chili because I was afraid of the heat, I might keep them in there next time.

To marinate: I marinated tofu: I wrapped tofu between several paper towels,  pressed it between two plates (adding a heavy pot or book on top of the plate) for 15 minutes. Then took tofu out and sliced it. Place slices in container filled with marinade. Marinade for at least 2 hours or overnight. To cook: Either grill tofu or saute in a bit of oil.

You may want to try marinade on veggies, chickpeas etc. This would taste good cooked with/over hearty root veggies.

Coconut Rice and Beans Also known as Peas and Rice 1 1/2 cups red kidney beans (I used 1 can) 1 garlic clove, crushed 4 cups water salt, to taste 2 cups coconut milk fresh ground pepper, to taste 1 scallion, chopped 1 teaspoon thyme 1 whole habanero pepper 2 cups uncooked rice

How to: Drain beans and combine with water, coconut milk and rest of ingredients except for the rice. Boil and reduce heat and simmer for 5 minutes. Add the rice, boil and reduce heat, cook about 20 minutes or until liquids are absorbed. Salt to taste. Tasty with a side of plantains!

Enjoy!