Saint Lucia Tourism Authority (SLTA) has launched a collection of healthy recipes from across the island to inspire people who want some inspiration for eating well at the start of the year. Main image: Cap Maison Jerk Chicken with Turmeric Salsa
Jerk Chicken with Turmeric Salsa
4 servings, prep time: 45 minutes cook time not including marinating
This recipe is from foodie hotel Cap Maison’shead chef, Chef Craig. He makes his salsa with graham and julie mangos, pineapple, cucumber, red onion, lime, half an avocado and bell peppers. The jerk seasoning is made with scotch bonnets- a local pepper, cinnamon, cloves, garlic, and all spice. Chef Craig says that any meats including pork, fish, and shrimp pair well with the seasoning, so get creative!
- 1 lb chicken breast
- Jerk Seasoning (1 tsp Cinnamon, 1/2 tsp Cloves, 4oz Garlic,4oz Spring onions, 2 tsp thyme, 1 tsp crushed red pepper, 3oz scotch bonnet peppers, 2 tsp rock salt, 1 tsp paprika, 2 tsp parsley, 1 tsp all spice)
- 1 lb shrimps
- 4 oz diced mangoes
- 4 oz diced fresh pineapple
- ½ diced cucumber
- 4oz diced bell pepper
- 4oz diced red onion
- 2 limes for juice
- 1 diced avocado
- Rock salt
- 1 oz chopped
- Olive oil
- Coconut Oil
Start by making the salsa:
Dice ingredients finely to allow each component to break down easier, absorb the flavour and give a good liquid off.
Start by incorporating all the ingredients together in a bowl and mixing.
Then add rock salt and finely chopped coriander, before adding some olive oil and a squeeze of lime – mix well.
Leave the salsa in the fridge for 30-40 minutes, allowing the flavours to relax and the cucumbers to drop some water.
For the chicken:
Finely chop the chicken and place on skewers, coating generously with the seasoning.
Allow 24 hours for the meat to marinate- place in a bowl covered with cling film and leave in the fridge.
Place on the grill- the chef uses a coal pot but a grill or frying pan can also be used.
Whilst grilling, add coconut oil to add some sweetness and help the chicken cook nicely.
Keep turning the chicken until evenly cooked, this should take around 15 minutes.
The dishes have been created by hotels and independent restaurants and are available around the island. They include vegan and vegetarian options, fish, poultry and cleansing juices. Many of the hotels grow their own produce for their delicious Caribbean creations. In this collection, these flavours and recipes are shared for people to cook and enjoy a taste of Saint Lucia at home.
Find the recipes on the SLTA website: https://www.stlucia.org/en_UK/healthyeating/
Saint Lucian recipes include:
Roasted pumpkin wedges with turmeric salsa (vegan)
Avocado Amarillo Seviche (vegan)
Chickpea and Mango Salad (vegan
Snapper cooked in banana leaves
Rainbow breakfast bowl
St Lucian stuffed bakes (vegetarian)
Jerk chicken and fruit salsa
Liquid Lunch juices
Culinary notes from Saint Lucia:
– One of the leading lights of the Saint Lucian culinary scene is Chef Orlando who runs his own restaurant in Soufriere. His award-winning menus combine fresh ingredients with Creole flair. https://www.facebook.com/Orlandos.Restaurant.Soufriere.St.Lucia/
– I-TAL is the recently launched intimate farm-to-table restaurant at BodyHoliday, based on sustainable farming and plant-based cooking. Inspired by the concept of the Rastafari diet, I-TAL, comes from ‘vital’, with the diet essentially boosting liveliness through pure and natural foods.
– Popular resort Anse Chastanet is home to a dedicated vegan restaurant. Chef Susser transformed the menu at the popular Emeralds restaurant from vegetarian to 100 per cent vegan due to an increased demand for vegan meals from guests