Festival [Bread]

This goes really well with the Jerk Chicken, and is advertised as going well with any Jamaican dish. The first time I made this, I pretty much immediately had to make a second batch. They go like hotcakes! (Because they are a type of hotcake! Ha!) I think these would be good baked, but I haven't discovered the magic formula of time/heat yet.

---Festival---

Ingredients:
-1 and 1/2 c. flour
-3 Tbsp cornmeal
-1/2 tsp salt
-3 Tbsp sugar
-1 tsp baking powder
-3/4 c. water
-3/4 tsp vanilla

Directions:
Mix the flour, cornmeal, salt, sugar, and baking powder together in a bowl. In a separate bowl, mix the water and vanilla, then gradually work the water mixture into the flour mixture until you have a slightly sticky dough (you may not have to use all of the water to achieve this). Let stand for 30 minutes, then knead and separate into 8 sausage shapes. Roll each sausage shape in a mixture of flour and cornmeal, then pan or deep fry until golden. NOM!

Jamaican Jerk Chicken

Tim made the Jerk Chicken recipe recently for a group, and it was delectable! Grilled was better than baked, but baked was stll pretty awesome. Because it's a Jamaican recipe, Tim had me make the festival [bread] to go with it, which everyone also enjoyed muchly.
A warning about the chicken though: When it was baked, it infused the oven with its scent, which is now making my cookies taste weird. (Although apparently I'm the only one who can taste anything odd...)

---Jamaican Jerk Chicken---

Ingredients:
-One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
-6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
-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 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

-1/2 cup olive oil
-1/2 cup soy sauce
-Juice of one lime
-1 cup orange juice
-1 cup white vinegar

Directions:
Chop onions, garlic, and pepper. Throw them and everything else (except chicken) in the blender. Marinade for about a day. Grill or bake, with frequent intervals to baste with more marinade.

Jamaican Pot Roast

The credit for this recipe goes to my mom. I don't really ever remember her making it (I was pretty young when she started cooking vegetarian-only), but it turned out to be very tasty!

---Jamaican Pot Roast---

Dry ingredients:
-2 Tbsp flour
-1 tsp salt
-1/4 tsp pepper
-1/8 tsp garlic powder
-1/2 tsp marjoram
-1/2 tsp ginger
-powder Tabasco (I didn't have any, so I used a sprinkle each of cayenne, chili powder, and powdered mustard)

Other ingredients:
-1 and 1/2 Tbsp oil
-1/4 c. chopped up onions (or more if you want)
-8 oz. tomato sauce
-pot roast
-a bouillon cube
-chopped up carrots and potatoes if you want (they weren't in the original recipe, but they go really well)

Directions:
Brown the onions in the oil. Mix up all the dry ingredients and coat the pot roast with the mixture. Put the coated pot roast in the crock pot, then put the onions and other veggies in the crock pot around the pot roast. Mix up the rest of the dry ingredient mixture with the tomato sauce, then pour that on top of everything. Mash up the bouillon cube and stuff that in too. Cook for most of the day (I made it after breakfast and it was ready by dinner).