The Real Jerk. Lily Pottinger

tsp sugar

       ½ tsp chili powder

       ¼ tsp salt

       ¼ tsp jerk sauce (THE REAL JERK SAUCE)

       4 slices cooked bacon, crumbled (optional)

      Halve an avocado. Remove pit, peel, and scoop out flesh.

      In a food processor or blender, purée avocado flesh with remaining ingredients until smooth.

      Transfer to a bowl, cover, and refrigerate at least 2 hours before serving.

      Makes about 1¼ cups.

Soups & Salads

      CHICKEN STOCK

      A good chicken stock is the basis for many soups and stews. You can make this stock in larger amounts and freeze in 1-quart batches.

       3 lbs chicken pieces: necks, backs, or wing tips

       14 cups water

       ½ lb onions, each one quartered

       ½ lb carrot, chopped

       2 sprigs fresh thyme

       ½ tsp whole black peppercorns

       1 tsp celery salt

       ½ tsp whole allspice berries

      Wash chicken pieces.

      In a large stockpot, bring water to boil.

      Add chicken pieces and boil for 15 minutes.

      Remove pot from heat, strain, and reserve stock.

      Discard bones.

      Return stock to pot.

      Add vegetables and spices.

      Bring back to a boil.

      Cover, lower heat, and let simmer for 20 to 30 minutes or until chicken is tender and done.

      Strain, reserving stock for future use.

      Makes about 2 liters.

      We always wash our chicken and meat with a liquid make with 1 tsp each of lime juice, white vinegar, and water.

      CHICKEN SOUP AT THE JERK

      You can substitute celery, turnips, celery root, or rutabaga for the vegetables in this soup.

       1 lb chicken pieces: legs, wings, or backs

       9 cups water

       1 small onion, chopped

       2 stalks escallion, chopped

       ½ lb pumpkin or acorn squash, seeded and chopped

       2 medium potatoes, seeded and cubed

       1 medium carrot, peeled and chopped

       ½ lb Jamaican yellow yam, seeded and chopped

       ½ small cho cho, diced

       12 spinners (COCONUT BISCUITS)

       1 whole Scotch bonnet pepper

       2 sprigs fresh thyme

       ¼ tsp salt

       ¼ tsp black pepper

       1 2-oz pkg chicken noodle soup mix

      Wash chicken pieces.

      In a large stockpot, bring water to boil.

      Add chicken pieces, onion, escallion, and pumpkin and boil for 15 minutes.

      Lower heat and let simmer until chicken is tender.

      Add remaining ingredients.

      Cover and let simmer for another 15 minutes, until vegetables are cooked.

      Remove Scotch bonnet pepper and thyme before serving.

      Serves 6.

      There are many varieties of yams. Some are hard; some are soft, and both can vary in texture and color. The yellow yam is available in most grocery stores and can be peeled, sliced, boiled, or added to any soup or stew. It is also used in baking.

      RED PEA SOUP

      Red pea soup is a favorite Jamaican dish, and the flavor differs from kitchen to kitchen, from town to town. This soup is also one of the many soups you can buy in roadside shops. I frequent Pinkey’s shop in Port Antonio where having soup is a “hair-raising” experience: it’s so good that the hair on the back of your neck stands up in delight. –L.

       12 cups water

       3 cups raw red kidney beans, washed and soaked overnight

       1 lb stewing beef

       10 cups water

       ½ lb yam, peeled and cubed

       1 medium potato, peeled and cubed

       1 medium carrot, peeled and chopped

       1 medium sweet potato, peeled and cubed

       10 to 12 spinners (COCONUT BISCUITS)

       1 cup coconut milk

       3 stalks escallion, chopped

       4 slices canned breadfruit

       1 sprig fresh thyme, chopped

       1 whole Scotch bonnet pepper

       1 12-oz pkg of chicken or beef soup mix

      In a large stockpot, bring water to a boil. Add stewing beef and red beans and boil until meat is tender.

      Add yams, potato, carrot, sweet potato, and spinners and boil for another 15 minutes.

      Stir in remaining ingredients, lower heat, and let simmer for 5 minutes, stirring occasionally, until vegetables are cooked.

      Remove thyme and Scotch bonnet pepper before serving.

      Serves 4 to 6.

      Because breadfruit is seasonal, canned is often used instead of fresh. For roasting, however, only fresh breadfruit will do.

      In Jamaica,