<![CDATA[West Indies Spice Traders Ltd - ]]> <![CDATA[Eaton’s Hot Pepper Sauce – 148ml]]> Brush Eaton’s Hot Pepper sauce to your meats, poultry or fish during the final minutes of grilling or oven baking for that irresistible mystical flavour of years gone by.

 

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eaton’s Jamaican Jerk BBQ Sauce – 410g]]> Brush Eaton’s Jamaican Jerk BBQ sauce to your meats, poultry or fish during the final minutes of grilling or oven baking for that irresistible mystical flavour of years gone by.

 

Tomato Puree, Cane Sugar, Cane Vinegar, Jerk Seasoning (Escallion, Hot Peppers, Salt, Pimento, Thyme, Garlic, Black Pepper, Corn Oil), Food Starch, Salt,Onion Powder, Paprika, Pimento, Garlic Powder, Chilli Powder, Hickory Smoke, Xanthan Gum,0.1% Sodium Benzoate (Preservative).

Grill meats on a hot BBQ then brush both sides liberally with Eaton's Original Jerk BBQ Sauce during the final minutes of cooking.

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eaton’s Jamaican Rum BBQ Sauce – 410g]]> Brush Eaton's Jamaican Rum BBQ sauce to your meats, poultry or fish during the final minutes of grilling or oven baking for that irresistible mystical flavour of years gone by.

 

Tomato Paste
Cane Sugar
Vinegar
Food Starch
Granulated Onion
Molasses
Vegetable Oil
Salt
Spices
Jamaican Rum
Sodium Benzoate (Preservative)

Grill meats on a hot BBQ then brush both sides liberally with Eaton's Jamaican Rum BBQ Sauce during the final minutes of cooking.

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eatons Crushed Peppers – 148ml]]> Eaton’s Hot Crushed Peppers Sauce is the perfect table accessory…great on eggs or any dish that needs a little heat.

Hot Peppers, Cane Vinegar, Water, Cane Sugar, Corn Starch, Salt, Citric Acid.

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eatons Dry Jerk Rub (Hot) – 4oz]]> Flavourful HOT dry jerk rub.

 

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eatons Dry Jerk Rub (Mild) – 4oz]]> Flavourful Mild dry jerk rub.

 

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eatons Scotch Bonnet Pepper Sauce – 148ml]]> Crafted with only the finest Jamaican yellow Scotch Bonnet peppers.

Jamaican Scotch Bonnet Peppers, Cane Vinegar, Starch, Salt, Cane Sugar, Citric Acid (acidity regulator).

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Eatons West Indian Hot Mustard Sauce – 148ml]]> An ideal substitute for mustard, Eaton’s Hot Mustard Sauce is great for curry, meat dishes and dips.

Water, Peppers (Capsicum), Onion, Cane Vinegar, Mustard Powder, Wheat Flour, Cane Sugar, Salt, Turmeric, Garlic, Spices, 0.1% Sodium Benzoate (preservative).

Do you have a testimonial about this product? Add a comment.

]]> <![CDATA[Hot Passion Pepper Jelly]]> Hot Passion Pepper JellyGrown and made right here in the sunny hillsides of Nelson.

Our delicious, organic "Hot Passion" Lime, Scotch Bonnet and Passion Fruit Pepper Jelly is a combination of a traditional Jamaican family recipe.

A delicious blend of spices and citrus, this is the perfect complement for cheese and crackers, or as a side accompaniment for all your favourite meat or seafood dishes.

 

Capsicum

Scotch Bonnet Peppers

Setting Mix (Glucose, Pectin, Acidulant)

White Sugar

White Vinegar

Lime Juice

Lime Zest

Passionfruit Pulp.

Hot Passion Lime Pepper Jelly

Share your favourite Hot Passion recipe here.
Be the first to add a comment about this product.

]]> <![CDATA[Linstead Market Ackee Canned – 540 g]]> The Ackee, along with Saltfish (Codfish), is Jamaica’s National Dish.

 

It is a delicious fruit enjoyed both as an exotic delicacy or as an entree and is a great meat substitute for vegetarians. When cooked, Ackee resembles scrambled eggs and has a somewhat similar taste.

 

The tree is not ubiquitous to the West Indies, but was introduced from West Africa during the 18th century. Its name is derived from the West African Akye fufo. The plant was further named Blighia Sapida in honour of Captain William Bligh. Ackee trees are found across our Island, but the main producing areas are located in St. Thomas, Clarendon and St. Elizabeth.

 

Purified oil from Ackee has high nutritive value with it’s healthy fatty acid content.

 

Ackee

Water

Ackee and Saltfish

1 can Linstead Market Jamaica™ Ackee
1 lb saltfish (codfish)
1 large onion, chopped
1 stalk escallion, chopped
3 slices scotch bonnet pepper
3 tomatoes, diced
1 tablespoon oil
Salt and black pepper to taste

 

Soak codfish overnight to minimize salt content, then rinse and flake the fish with a fork. Preboiling the fish is not necessary. Open the can of Ackees and drain liquid. Sauté thinly chopped onions, pepper, escallion and tomatoes in oil in a large saucepan on medium heat. Remove half of the sautéed onions and peppers. Add flaked saltfish and Ackees to pan. Turn stove to med. heat. Allow to sauté for a few minutes in order for flavours to blend. Add black pepper. Serve hot with food of choice.

Be the first to add a testimonial about this product.

]]> <![CDATA[Linstead Market Callaloo Canned – 540g]]> The Callaloo plant is a leafy green vegetable very similar to Spinach. Available all year round, it is very rich in iron, calcium and vitamin B2.

 

This wonderfully nutritious vegetable is used in soups or salads, is delicious steamed by itself or with saltfish (codfish), and may be used as a garnish or as an accompanying vegetable.

Linstead Market Jamaica Callaloo also makes delightful Pepper pot Soup, which is a favourite Caribbean Dish.

 

Hot Tip:  Callaloo also makes a delicious and refreshing drink.

 

Callaloo

Water

Salt

Callaloo Quiche

1 can Linstead Market Callaloo

2 cups evaporated milk

4 whole eggs

1 chopped onion

salt and pepper

chopped garlic

1 cup grated cheese

½ cup parmesan cheese

2 tbs flour

3 tbs melted margarine

1 unbaked quiche crust

 

Preheat the oven to 350ºF. In a blender, place Callaloo (drained), milk, onion, garlic, eggs, salt, pepper, flour & margarine and blend. Pour into a mixing bowl and add half of the grated cheese. Pour into the quiche crust. Mix the remaining cheese with the parmesan cheese and sprinkle on top of the quiche. Bake for 40 minutes and serve.

 

Be the first to review this product.

]]> <![CDATA[Pickapeppa Hot Mango Sauce – 140ml]]> The ultimate explosion of mango flavour and fire… Hot! Hot! Hot!

 

 

Mango Concentrate (35-41%)

Sugar

Vinegar

Water

Red Peppers

Raisins

Onions

Sea Salt

Ginger

Garlic

Mango Rice

2 cups uncooked rice

1 medium onion, diced

1 small green pepper, diced

1 medium tomato, peeled and diced

3 cloves garlic, minced

2 tbsp olive oil

30 oz chicken stock

¼ Pickapeppa Hot Mango Sauce

 

Sauté onions and garlic in olive oil until onions are transparent and garlic is just turning brown. Add vegetables and mix in. Add rice and mix to coat thoroughly. Add chicken stock and Pickapeppa Hot Mango Sauce. Bring to boil then reduce heat and simmer until all liquid is evaporated.

Be the first to review this product.

]]> <![CDATA[Pickapeppa Sauce Original – 140ml]]> The classic Jamaican Sauce!

Pickapeppa Sauce’s sweet, mellow flavour of cane vinegar makes it a perfect complement to almost any dish from appetizer to entrée to dessert.

Vinegar

Onions (23%)

Sugar

Tomato Paste

Sea Salt

Peppers

Raisins

Ginger

Mango Concentrate

Cloves

Thyme

Garlic

Black Pepper

Orange Peel

The "Big Easy"

1 bottle Pickapeppa Sauce

1 80z block of cream cheese

Crackers of your choice

 

Plsce the block of cream cheese on a c=serving dish. Pour over the Pickapeppa Sauce. Enjoy as a spread over crackers.

 

As an alternative, mix the cream cheese and sauce in a blender and use as a dip with vegetables. Also good with low-fat cream cheese as a healthier option.

Since trying this sauce a couple years ago I have fallen in love with it. So many flavours combined... the sweetness of the sugar and raisins, the tangy tamarind, mango, and onion, the little bit of heat from peppers... all combine for a versatile and delicious sauce. Use it alone as a condiment or steak sauce, or try blending it with other sauces. I love adding a couple tablespoons of Pickapeppa Sauce to a small jar of chunky salsa for chicken tacos, adding it ground beef before making meat loaf, or even adding it to overly sweet spaghetti sauce to mellow it out and add extra layers of flavour. Put simply, Pickapeppa is a must for my kitchen and I heartily recommend it !

 

Jim Lonsdale


 

 

 

]]> <![CDATA[Pickapeppa Spicy Mango Sauce – 140ml]]> Slightly more intense than Pickapeppa Original…. this sauce will take you to the next level.

 

 

Mango Concentrate (35-41%)

Sugar

Vinegar

Water

Raisins

Onions

Red Peppers

Sea Salt

Ginger

Garlic

Colour (E100 (ii))

 

Hot Mango Chicken Wraps

 

Check out our featured recipe using Spicy Mango Sauce here.

Be the first to review this product.

 

]]> <![CDATA[Walkerswood Fire Stick Pepper Sauce – 10ml]]> As the Jamaican saying goes, "Ol' fire'tick easy fi ketch." In other words, once you've had a flame in your heart, it is easy to rekindle. This sauce should warm up all kinds of things. Go easy!

 

Hot Peppers

Vinegar

Water

Brown Sugar

Salt

Modified corn starch

Garlic Powder

Onion Powder

Ascorbic acid (antioxidant)

Potassium sorbate (preservative)

Be the first to comment about this product.

]]> <![CDATA[Walkerswood Jamaican Browning – 148ml]]>  

Water

Caramel

Xanthan Gum

Potassium Sorbate (Preservative)

Be the first to comment about this product.

]]> <![CDATA[Walkerswood Jerk BBQ Sauce – 355ml]]> A wonderful combination of Walkerswood's traditional Jerk Seasoning paste and ripe Jamaican bananas forms the base of this tantalizingly tasty Jerk BBQ sauce.

The banana lends a fruity sweetness which softens the fiery spice of the Jerk. Excellent as a marinade or for basting all your barbeque favourites.

 

Hot Tip:   Mix the Jerk BBQ sauce with honey to make an amazing dip for grilled meats and veggies!

 

 

Bananas

Water

Cane Sugar

Vinegar

Soya Bean Oil

Modified Corn Starch

Caramel (colour)

Garlic Powder

Scallions

Black pepper

Salt

Scotch Bonnet Peppers

All Spice

Paprika

Potassium Sorbate (preservative)

Nutmeg

Citric Acid

Thyme Leaves

Totally Bananas BBQ Pork Ribs

2 Racks of Pork Spare Ribs

3oz Walkerswood Jerk Marinade

3oz Walkerswood Jerk BBQ Sauce

 

Marinate your ribs in the Jerk Marinade, preferably overnight. When ready wrap each rack in a foil pouch and place over indirect heat on the barbeque or 300 degree oven for at least one hour – the longer and slower the better. Check your ribs to see if they are tender and pull (not fall) from the bone. Remove ribs from foil and place over direct heat or increase oven tempeture to 400 Degrees, baste repeatedly with the Jerk BBQ sauce until well glazed.

I love all the Walkerswood products, but this is one of the hardest to find. It takes barbeque to an all new level!

 

John Spear


]]> <![CDATA[Walkerswood Jerk Marinade – 355ml]]>

All the goodness of our regular Jerk Seasoning wet rub but with added citrus for easy hands free prep, just pour over meat or fish & marinate.

"Maximum respect brother."

 

Traditional Jamaican Jerk Seasoning is the fundamental of Jamaican Jerk BBQ, the roots of roadside and back yard cuisine. In town or country, mountains or beaches, you will always find the sweet scented smoke emanating from the flames of a cut down oil drum or smoldering charcoal pit. Local folklore tells of Jerk having been created by the Maroons, runaway slaves, as a seasoning for wild pig which was smoked over green pimento leaves and buried in the hillsides of the Blue Mountains to avoid detection from the English Redcoats. This very versatile rub adds an authentic kick to chicken, lamb, beef, pork, fish & vegetarian dishes. Kiwis have found it to be awesome with salmon, mussels, and tofu.

 

Method:  Simply rub a small amount of Jerk, 30-50g per kilo of meat, and let marinate for a few hours, or for best results, overnight. We recommend mixing Jerk with olive oil or soy sauce and fresh lemon or lime juice to help distribute the seasoning evenly and absorb the spicy flavours. Then after marinating, slow cook after browning on a barbeque or in your oven.

 

 Sizes Available: 355ml

 

Scallions

Scotch Bonnet Peppers

Black Pepper

Salt

All Spice

Nutmeg

Cane Sugar

Citric Acid

Thyme Leaves

Authentic Jerk Chicken

 

It doesn't get more Jamaican than this delicious dish! Check it out on our recipes page for a full list of ingredients and preparation instructions. Enjoy!

It is absolutely the best Jerk Seasoning you can buy. I bought my first jar 23 years ago in Jamaica, and I still enjoy that same great taste today. Thanks for such an authentic taste of Jamaica.

 

Jim Efstratios


]]> <![CDATA[Walkerswood Jerk Seasoning – 280g]]>

"Maximum respect brother."

 

Traditional Jamaican Jerk Seasoning is the fundamental of Jamaican Jerk BBQ, the roots of roadside and back yard cuisine. In town or country, mountains or beaches, you will always find the sweet scented smoke emanating from the flames of a cut down oil drum or smoldering charcoal pit. Local folklore tells of Jerk having been created by the Maroons, runaway slaves, as a seasoning for wild pig which was smoked over green pimento leaves and buried in the hillsides of the Blue Mountains to avoid detection from the English Redcoats. This very versatile rub adds an authentic kick to chicken, lamb, beef, pork, fish & vegetarian dishes. Kiwis have found it to be awesome with salmon, mussels, and tofu.

 

Method:  Simply rub a small amount of Jerk, 30-50g per kilo of meat, and let marinate for a few hours, or for best results, overnight. We recommend mixing Jerk with olive oil or soy sauce and fresh lemon or lime juice to help distribute the seasoning evenly and absorb the spicy flavours. Then after marinating, slow cook after browning on a barbeque or in your oven.

 

 Sizes Available: 280g,  4.2 kg,  23 kg.

 

Scallions

Scotch Bonnet Peppers

Black Pepper

Salt

All Spice

Nutmeg

Cane Sugar

Citric Acid

Thyme Leaves

Authentic Jerk Chicken

 

It doesn't get more Jamaican than this delicious dish! Check it out on our recipes page for a full list of ingredients and preparation instructions. Enjoy!

It is absolutely the best Jerk Seasoning you can buy. I bought my first jar 23 years ago in Jamaica, and I still enjoy that same great taste today. Thanks for such an authentic taste of Jamaica.

 

Jim Efstratios


]]> <![CDATA[Walkerswood Jerk Seasoning Mild – 280g]]> A great introduction to Jamaican cuisine, created for those who always wanted to give it a go, but were afraid of the heat level.

If the Traditional Jerk Seasoning leaves you a little hot under the collar, try this milder version, in which Walkerswood have tempered the Scotch Bonnet peppers to allow for a gentle spicy kiss while maintaining the true Jamaican Jerk Seasoning taste.

 

 

Scallions

Scotch Bonnet Peppers

Black Pepper

Salt

Onion

All Spice

Nutmeg

Cane Sugar

Citric Acid

Thyme Leaves

Sunday Roast Chicken and Gravy

1 whole chicken – washed

2oz Walkerswood Mild Jerk Seasoning

1 tbs coconut oil (substitute with olive oil if preferred)

1 tbs plain flour

1 whole onion – sliced

1 sprig fresh thyme

1 garlic clove – minced

2 cups chicken stock or water

 

Rub the Jerk Seasoning and oil into the chicken and allow to marinate – overnight for best results. Bake the chicken in the oven for 45 minutes to an hour @ 375° until cooked through. Remove the chicken from the roasting pan and allow to rest while you move on to the gravy. Place the roasting pan on the stove, and warm on medium heat. Add the flour to the chicken juices and stir until it is smoothly blended, once well combined add the chicken stock while stirring constantly. Once you have everything blended, add the onion, garlic and thyme and allow the gravy to reduce until a nice rich consistency is achieved. Carve the chicken and serve with the gravy and roast vegetables.

I am a huge fan of the jerk seasoning. It seemed like the older I got, I had to monitor my habit of spicy foods. And now that you have the Mild I tried it, love it, and THANK YOU, THANK YOU, THANK YOU. I'm not losing any of the flavour

 

Kim


 

]]> <![CDATA[Walkerswood Jonkanoo Pepper Sauce – 185ml]]> 7.39Not for the faint-hearted, this seriously HOT sauce adds a real zing to savoury dishes or can be used as a dip on the side.

Jonkanoo Peper Sauce is made with fresh West Indian red Scotch bonnet peppers and lots of spices.

 

Hot Tip:  A few splashes on your eggs in the morning is the perfect way to kick start your day!

 

 

Water

Hot Peppers

Cane Vinegar

Salt

Cane Sugar

Modified Corn Starch

Citric Acid

Scallions

Onions

Garlic Powder

Potassium Sorbate (preservative)

Thyme Leaves

 

Blaff

4 whole snapper, sea bream or similar fish, scaled and gutted

1 lime, juiced

1.2 litres/ 5 cups water

2 tsp salt

1 onion, chopped

2 garlic cloves

1 tsp Walkerswood Jonkanoo Sauce or Scotch Bonnet Pepper Sauce

2 bay leaves

1 fresh thyme sprig

1 tsp allspice

 

Place the fish in a bowl with half the lime juice, half the water and half the salt. Marinate for about 1 hour. Drain and discard the marinade. Pour the remaining water into a saucepan and add the onion, garlic, jonkanoo sauce, bay leaves, thyme and allspice. Bring to the boil and simmer for 5 minutes. Add the fish, cover and simmer for 5 minutes or until the fish is cooked. Add the remaining lime juice and salt to taste. Serve hot.

This hot sauce gets a lot of respect mon! You feel the heat and it has a distinct and flavorful taste. But the great thing about this hot sauce is that it has a lot of heat but is easily "put out". If you like hot sauce but not the lingering "hot burning sensation" then this is for you!

 

Johnny, USA


]]> <![CDATA[Walkerswood Las Lick Jerk Sauce – 185ml]]> With all the flavour of a traditional Jerk Seasoning, Las Lick Jerk Sauce has been refined with the addition of tomatoes and molasses to add depth and sweetness to balance the heat.

This sauce can be used as a marinade for seasoning, as a cooking sauce for stews and casseroles or as a table sauce to add that moreish kick.

 

Hot Tip: Add a few drops of Las Lick into your Sunday roast gravy and take it up to the next level !

 

 

Water

Tomatoes

Cane Sugar

Cane Vinegar

Salt

Molasses

Scotch Bonnet Peppers

Garlic Powder

Thyme

All Spice

Black Pepper

Cinnamon

Nutmeg

Citric Acid

Potassium Sorbate (preservative)

 

Las Lick Jerk Snapper

2 x 6oz red snapper fillets

3tbs Walkerswood Las Lick Jerk Sauce

Juice of 1 lime

1 tbs butter (unsalted)

 

Wash fish fillets with lime juice then rub with Las Lick Jerk Sauce. Place fish in the centre of an aluminum foil square.  Add the butter and fold into a tight pocket. Cook for 10-12 minutes over med/high heat (375°f) on your grill or in your oven. Serve with a fresh salad.

I have tried all the Jerk Sauces on the Market and I can truly state with great integrity that WalkersWood is uniquely the best -  it's just absolutely amazing and it should be everyone's ultimate choice!

 

Devon Simpsom


]]> <![CDATA[Walkerswood Mix & Blenda Green Seasoning – 280g]]> Mix & Blenda Green Seasoning is a fresh seasoning blend of fresh produce, local herbs & spices are utilized as the base for many dishes - roasts, stews, soups and curries.

More flavour, saves prep time.

 

 Sizes Available: 280g

 

green onion

yellow onion

garlic

thyme

ginger

green scotch bonnets

cumin

]]> <![CDATA[Walkerswood Scotch Bonnet Sauce – 185ml]]> Made from Jamaican Yellow Scotch Bonnet peppers which are renowned for their balance between heat and flavour.

Spice up your favourite dish or use as a dip on the side…Very Hot!

Hot Tip:   A wonderful spicy addition to your favourite soups, stews and casseroles!

Water

Scotch Bonnet Peppers

Cane Vinegar

Modified Corn Starch

Salt

Citric Acid

Scallions, Onions

Garlic Powder

Potassium Sorbate (preservative)

Thyme Leaves

 

Basic Tomato Sauce

2 tsp olive oil

1 escallion (sprin onion) stalk, chopped

1 garlic clove, finely chopped

½ tsp fresh chopped thyme leaves

100g tomatoes, chopped

1 tsp vinegar

1 tsp brown sugar

½ tsp Walkerswood Scotch Bonnet Pepper Sauce or Jonkanoo Pepper Sauce

salt & pepper to taste

 

Heat the oil. Stir-fry the escallion, garlic and thyme. Add the rest of the ingredients and simmer for 3-5 minutes. Mash with a fork or blend to incorporate the flavours. Use as a delicious accompaniment to your favourite dishes.

Super tasty! Cannot get enough of this sauce. Carry a bottle in my car! I use a quarter to a third of a bottle on scrambled eggs and omelets. Great flavour and plenty of heat. More sophisticated than its cousin the habanero. My first pick in hot sauce!

 

Scotty T


]]> <![CDATA[Walkerswood Spicy Jamaican Hot Pepper Jelly – 200g]]> Hot pepper jelly is a closely guarded family recipe in nearly every Jamaican home, with the recipe carefully preserved and passed from generation to generation. Walkerswood Hot Pepper Jelly beautifully captures this home-grown tradition by exquisitely blending Jamaican Scotch Bonnet peppers, sugar and vinegar, perfectly crafted for a balance of hot, sweet and sour. It is traditionally used as a condiment for your favourite roasted meats and vegetables, to jazz up a sandwich or excite deep roasted meats, vegetables and dips.

Sugar

Water

Vinegar

Red Scotch Bonnet pepper

Pectin


]]> <![CDATA[Walkerswood Spicy Jamaican Solomon Gundy Smoked Herring Paste – 160g]]> A Jamaican speciality made from a blend of smoked herring, hot peppers and seasonings.

Walkerswood Solomon Gundy is a traditional spicy smoked herring fish paste, eaten directly on crackers like pate', or blended with cream cheese for a flavourful, spicy dip. Add Walkerswood Solomon Gundy to pasta or seafood dishes for a smokey, spicy, fish flavour.

Hot Tip: Blend Solomon Gundy with cream cheese to make an amazing party dip.

 

 

Smoked and salted red herring

Vegetable oil,

Vinegar,

Scallion

Hot pepper

Salt

Black pepper

Old spice

Nutmeg

Sodium Erythorbate (antioxidant)

Acetic acid (acidulant)

Citric acid (acidulant)

Potassium sorbate (preservative)

Sugar

Thyme

Allergen Warning: product contains fish ( smoked herring).

Solomon Gundy and Cream Cheese Dip

4 tbs – Plain Cream Cheese

1 Tbs – Walkerswood Solomon Gundy

Juice of ½ a lime

Fresh Parsley (garnish)

 

In a non-reactive bowl combine all the ingredient, except the parsley and blend. Tear the parsley leaves as garnish across the top of your dip bowl.

This is the best Solomon Gundy. There is no other substitute. It is either Walkerswood or nothing for me.

 

Suzanne


]]> <![CDATA[Walkerswood West Indian Curry Paste – 190g]]> Walkerswood West Indian Curry Paste is a staple for any local feast. This curry is a particular blend of spices used in Caribbean dishes offering a unique flavour profile compared against traditional East Indian varieties. It is pre-cooked for greater versatility.

 

Water

Vegetable Oil

Turmeric

Coriander Seeds

Cayenne Pepper

Fenugreek Seeds

Brown Sugar

Salt

Citric Acid (Acidulant)

Allspice

Cumin

Anise Seeds

Star Anise Seeds

Potassium Sorbate (Preservative)

Garlic Powder

Jamaican Coconut Curry Chicken

4 Chicken Breasts – boneless/skinless

2 tbs Walkerswood Spicy West Indian Curry Paste

1 x 8oz can coconut milk

1 yellow onion – diced

1 red sweet pepper – diced

1 stalk escellian – diced

1 tbs fresh ginger – grated fine

2 cloves garlic – minced

1 sprig fresh thyme

salt & black pepper to taste

 

Cut chicken breast into strips and rub with 1 tbs walkerswood curry paste, allow to marinate for minimum ½ hour.

In sauté pan heat your favourite cooking oil and add the onion, sweet pepper and bottom section of the escallion (reserve the green tops for garnish) – stir together for 1 minute.

Add ginger, garlic and fresh thyme leaves stir until fragrant.

Add remaining 1 tbs curry paste and stir together, once mixed well add your coconut milk and allow to come up to a hard simmer. Add salt & pepper to taste.

Add chicken to your sauce, mix well, allow to come back to a simmer, cover and cook for 10 – 12 minutes to allow the chicken to cook through.

Serve over steamed rice and garnish with the green tips of the scallion.

Be the first to comment about this product.

]]>