Jerk Chicken Rasta Pasta - Episode 4 - ❤ Love For Haitian Food And Other Foods
Recipes in this Video
Originating from Jamaica, Jerk Chicken Rasta Pasta combines the island's famous jerk seasoning with Italian pasta, reflecting the fusion of cultures in Caribbean cuisine. This dish is often enjoyed at family gatherings and celebrations, showcasing the vibrant flavors of the region. Today, it has gained popularity beyond Jamaica, found in restaurants and homes around the world, often adapted to suit local tastes.
Ingredients
- ●chicken
- ●jerk seasoning
- ●pasta
- ●bell peppers
- ●onion
- ●garlic
- ●coconut milk
- ●olive oil
- ●scallions
- ●lime juice
- ●black pepper
- ●cheddar cheese
- ●parsley
- ●red pepper flakes
- ●vegetable broth
Instructions
- 1Marinate chicken in jerk seasoning for at least 30 minutes.
- 2Cook pasta in salted boiling water until al dente, then drain.
- 3Heat olive oil in a large skillet over medium heat.
- 4Add marinated chicken to the skillet and cook until browned, about 5-7 minutes.
- 5Remove chicken from skillet and set aside.
- 6In the same skillet, add chopped onion and garlic; sauté until fragrant, about 2-3 minutes.
- 7Add sliced bell peppers and cook until softened, about 3-4 minutes.
- 8Pour in coconut milk and vegetable broth; stir to combine.
- 9Add cooked pasta and return chicken to the skillet; mix well.
- 10Season with lime juice, black pepper, and red pepper flakes to taste.
- 11Sprinkle with cheddar cheese and let melt for 2-3 minutes.
- 12Garnish with chopped scallions and parsley before serving.
Ingredient Alternatives
jerk seasoning
Healthier: homemade spice blend
Cheaper: cajun seasoning
Homemade blends can control spice and cost.
coconut milk
Healthier: light coconut milk
Cheaper: heavy cream
Light coconut milk reduces calories.
cheddar cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds flavor without dairy.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is plant-based and often cheaper.
Techniques
Equipment
Also Known As
Originating in France, beignets are deep-fried pastries often enjoyed during celebrations and festivals, particularly during Mardi Gras in New Orleans. Traditionally, they are served warm and dusted with powdered sugar, symbolizing indulgence and festivity. Today, beignets have gained international popularity, with variations found in various cultures, including the famous New Orleans-style beignets that attract visitors from around the world.
Ingredients
- ●all-purpose flour
- ●sugar
- ●yeast
- ●milk
- ●eggs
- ●butter
- ●vanilla extract
- ●salt
- ●powdered sugar
- ●water
Instructions
- 1Mix yeast with warm milk in a bowl and let sit until frothy, about 5 minutes.
- 2Combine flour, sugar, and salt in a large mixing bowl.
- 3Add the yeast mixture, eggs, and melted butter to the dry ingredients.
- 4Mix until a soft dough forms, then knead on a floured surface until smooth, about 5-7 minutes.
- 5Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
- 6Roll out the dough to about 1/4 inch thick on a floured surface.
- 7Cut the dough into squares or rectangles using a sharp knife or pastry cutter.
- 8Heat oil in a deep fryer or large pot to 350°F (175°C).
- 9Fry the dough pieces in batches until golden brown, about 2-3 minutes per side.
- 10Remove beignets from oil and drain on paper towels.
- 11Dust with powdered sugar before serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option with similar frying properties.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories and is suitable for lactose-intolerant individuals.
sugar
Healthier: stevia
Cheaper: brown sugar
Stevia lowers calories while brown sugar adds a richer flavor.
eggs
Healthier: flaxseed meal
Cheaper: aquafaba
Flaxseed meal provides a vegan alternative with binding properties.
Techniques
Equipment
Also Known As
Haitian Cake, or Gâteau Haïtien, is a beloved dessert that reflects the rich culinary heritage of Haiti. Often enjoyed during celebrations and special occasions, this cake combines tropical flavors with the warmth of rum, showcasing ingredients like coconut and lime. The cake's festive nature makes it a staple at holidays and family gatherings, and its popularity has led to adaptations across the Caribbean and beyond, where variations may include different fruits or spices.
Ingredients
- ●all-purpose flour
- ●sugar
- ●butter
- ●eggs
- ●baking powder
- ●vanilla extract
- ●coconut milk
- ●rum
- ●lime juice
- ●salt
- ●nutmeg
- ●cinnamon
- ●powdered sugar
- ●milk
- ●fruit preserves
- ●fresh fruit
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease and flour a cake pan.
- 3Mix flour, baking powder, salt, nutmeg, and cinnamon in a bowl.
- 4Cream butter and sugar in a separate bowl until light and fluffy.
- 5Add eggs one at a time, mixing well after each addition.
- 6Stir in vanilla extract and lime juice.
- 7Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
- 8Mix until just combined, being careful not to overmix.
- 9Pour the batter into the prepared cake pan.
- 10Bake for 30-35 minutes, or until a toothpick comes out clean.
- 11Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- 12Once cooled, drizzle with a rum glaze made from powdered sugar, milk, and rum.
- 13Top with fruit preserves and fresh fruit for decoration.
Ingredient Alternatives
rum
Healthier: coconut water
Cheaper: vanilla extract
Coconut water adds moisture without alcohol.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is dairy-free and adds a subtle flavor.
coconut milk
Healthier: almond milk
Cheaper: whole milk
Almond milk is lower in calories and can mimic the texture.
fresh fruit
Healthier: dried fruit
Cheaper: canned fruit
Dried fruit adds sweetness and is shelf-stable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsalted butter
- ●1 cup brown sugar
- ●1/2 cup granulated sugar
- ●2 large eggs
- ●1/2 cup milk
- ●1 tsp vanilla extract
- ●1 tsp baking powder
- ●1/4 tsp salt
- ●1 can (20 oz) sliced pineapple
- ●Maraschino cherries (for garnish)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a round cake pan, melt 1/2 cup of butter over low heat. Remove from heat and sprinkle brown sugar evenly over the melted butter.
- 3Arrange the pineapple slices on top of the brown sugar mixture and place a cherry in the center of each pineapple slice.
- 4In a mixing bowl, cream together the remaining butter and granulated sugar until light and fluffy.
- 5Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 6In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk. Mix until just combined.
- 7Pour the batter over the pineapple and sugar layer in the cake pan, spreading it evenly.
- 8Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove from the oven and let it cool for about 10 minutes. Invert the cake onto a serving plate, allowing the pineapple to be on top.
- 10Serve warm or at room temperature.
Equipment
Ingredients
- ●2 cups long-grain white rice
- ●1 can (15 oz) red beans, drained and rinsed
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 green bell pepper, chopped
- ●1 tsp dried thyme
- ●1 tsp paprika
- ●1/2 tsp cayenne pepper
- ●2 cups vegetable broth
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 green onions, sliced (for garnish)
Instructions
- 1Rinse the rice under cold water until the water runs clear, then drain.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- 3Stir in the thyme, paprika, cayenne pepper, salt, and black pepper. Cook for another minute until fragrant.
- 4Add the rinsed rice to the pot and stir to coat the rice with the vegetable mixture.
- 5Pour in the vegetable broth and bring to a boil.
- 6Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 7Stir in the red beans and cook for an additional 5 minutes to heat through.
- 8Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 9Serve hot, garnished with sliced green onions.
Equipment
Ingredients
- ●1 whole chicken, cut into pieces
- ●2 cups buttermilk
- ●2 cups all-purpose flour
- ●1 tbsp paprika
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cayenne pepper
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
- 2Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3In a separate bowl, place the flour and season with a pinch of salt and pepper. Mix well.
- 4Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, coating thoroughly.
- 5In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
- 6Carefully add the coated chicken pieces to the hot oil, being cautious not to overcrowd the pan.
- 7Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 8Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
- 9Let the chicken rest for a few minutes before serving.
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