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Jerked Chicken Recipe

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  • 1 whole chicken, cut into pieces
  • 2 cups Grace Vinegar
  • 6 1/2 cups water
  • 2 stalks escallion, chopped
  • 1 teaspoon ginger, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 6 whole pimento leaves (optional)
  • 6 whole cinnamon leaves (optional)
  • 6 whole guava leaves (optional)
  • 6 whole pepper elder leaves (optional)
  • 2 teaspoons salt
  • 1 teaspoon nutmeg, grated
  • 6 whole pimento berries
  • 1/4 teaspoon orange peel, grated
  • 1 tablespoon Grace Caribbean Traditions Chicken Seasoning
  • 1/4 cup Grace Caribbean Traditions Jerk Seasoning
  • 2 tablespoons Grace Browning
  • 2 sprigs thyme
  • 1/4 cup Grace Tomato Ketchup
  • 1/4 cup Grace Vegetable Oil
Serves 6 people


  1. Cut chicken into quarters, clean and wash in a mixture of vinegar and water (1 cup vinegar and 6 cups water) solution. Core with a knife.
  2. Pour remaining water into a blender, add escallion, ginger, onion, garlic, celery, pimento leaves, cinnamon leaves, guava leaves, pepper elder leaves and remaining Grace Vinegar. Cover and blend.
  3. Add salt, nutmeg, pimento berries, orange peel, Grace Caribbean Traditions Chicken Seasoning, Grace Caribbean Traditions Jerked Seasoning, Grcae Browning, blend well, add thymesprig and do a final blend.
Pour blend marinate over chicken and rub in thoroughly. Leave to marinate for 2 hours or overnight.

To Make Sauce

  1. Combine Grace Tomato Ketchup with marinade for chicken and put to boil.
  2. Heat Grill and brush with Grace Vegetable Oil. Place chicken quarters on the heated grill, skin side up and grill for 45 minutes, basting with sauce ( even some Red Stripe Beer can be used) and turning every 5 minutes.
  3. Remove from grill, chop and serve.
    Method Note: Place chicken in refrigerator to marinate.
  4. To Serve: Serve with Roasted Breadfruit or your favourite starch and vegetable salad.

Oxtail and Butter Beans Recipe

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  • 3 pounds oxtail
  • 2 medium onions
  • 4 medium carrots
  • 1 clove garlic
  • 1 cup tomatoes
  • 4 teaspoons cornflour
  • 1 teaspoon salt
  • 2 tablespoons black pepper
  • 1/4 cup Grace Vegetable Oil
  • 4 rashers Grace Streaky Bacon
  • 8 cups hot water
  • 2 stalks escallion
  • 1 sprig thyme
  • 2 cans Grace Butter Beans
Adequate for 4 person serving.


  1. Cut oxtail into bite size pieces, slice onions, and carrots, crush garlic, chop tomatoes and finely chop escallion.
  2. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald.  Dry well on absorbent paper and coat with cornflour.  Sprinkle with salt and black pepper.
  3. Heat oil in a heavy bottom pot and brown oxtail on both sides; pour off excess oil.
  4. Dice bacon and fry for a few minutes.
  5. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water.
  6. Cover and simmer gently for 3 hours or until oxtail is almost tender.  (A pressure cooker may be used to shorten the cooking time).
  7. Add more liquid, if necessary, and correct seasoning.
  8. Cover and simmer for a final 20-30 minutes.
  9. Add the Grace Butter Beans and allow to heat through.


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