jerk seasoning


The very best jerk seasoning in the world is a wet marinade called Walkerswood, which is fairly easily available in many London stores including Tescos. If you can’t get access to this, make your own. It’s easy, and you will find your own style with trial and error. Here is a starter recipe to get you going.


1 onion, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
2 teaspoons salt
1 teaspoon all spice
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon sugar
4 to 6 hot chilli peppers, finely chopped
2 teaspoon ground black pepper

Mix all ingredients together in a bowl. Add a little water to the mix to form a paste. Rub onto your chicken, pork or fish and marinate for up to 24 hours before cooking.

bajan sweet bread

>Orlando’s mum makes the best Bajan sweet bread. When I visited Barbados to meet her for the first time, she baked come fresh every day for my breakfast. Divine. Best eaten slightly warm, either on its own or with a little butter.

Desiccated coconut 200g
Melted butter 60g
Plain flour 475g
Margarine (or baking shortening) ½ tbsp
Baking powder ½ teasp
Salt ½ teasp
Sugar 90g
Raisins 120g
1 small egg
Evaporated milk 150ml
Almond essence ½ teasp

Grease the baking tin with the margarine

Pre-heat the oven to 350˚C

Mix the flour, baking powder, sale, coconut, sugar and raisins in a bowl

Add egg, evaporated milk, butter and almond essence and mix to a firm but wet dough

Fill baking tin

Mix 2 tbsp sugar and 1 tbsp hot water and brush on top

Bake in centre of oven for about 1 hour or until a skewer inserted into the centre comes out clean

Cool in the baking dish

curried goat

>One of the great things about living in London and having so many Caribbean friends is the food. Curried goat is by far my favourite dish and even though it is fairly easy to make, it always seems to taste better if someone else makes it.

Aletha is the one who makes the best curried goat in my opinion!

2 lbs goat meat
1 Scotch Bonnet pepper, de-seeded and finely chopped
1 medium onion, finely chopped
Half tsp cayenne pepper
1 spring onion, finely chopped
Half tsp salt
2 cloves garlic, finely chopped
2 bay leaves
3 tblsp curry powder (medium, yellow-coloured curry powder)
2 cups water
2 tbsp desiccated coconut (optional)


Cut the goat meat into bite-sized pieces and place in a large dish.

Mix the seasoning, herbs, garlic and onion together and rub into the meat, then cover with clingfilm and leave to marinate in the fridge overnight.

Boil the water in a large, heavy saucepan, add the seasoned meat and remains of marinade, and mix together.

Cover the pot and cook slowly over a medium heat until the meat browns, adding water if necessary.

Simmer for 1 ½ -2 hours until the meat is tender.