Caribbean Appetizer

Caribbean Chicken Wings
(Makes 10 pieces)

A West Indian version of the USA's Buffalo wings. You can also make this dish with thighs and drumsticks and serve as a main course.

10 scallions (chopped)
1 C onion (chopped)
1/2 C onion (chopped)
1 med. green bell pepper (chopped)
1 jalapeno pepper or Scotch Bonnet (seeded, minced)
4 cloves garlic (crushed or minced)
2 T butter (soft)
1 tsp. dried thyme
2 T fresh parsley (chopped)
1/4 C lime juice (1-2 limes)
1/2 tsp. salt
1/4 tsp. black pepper
10 chicken wings

Marinate: Combine all ingredients—except wings — in a food processor and and blend until the mix forms a paste. Coat wings with the mix, rubbing it into all the nooks and crannies. Marinate 4-6 hours.

Bake: Preheat oven to 375. Arrange the wings in a single layer in a baking pan and bake for 20 minutes. Turn, baste with pan juices and cook another 20 minutes, or till done.* Serve with plenty of napkins!

* If you're using larger pieces of chicken, cook for 30 minutes, before turning.

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Tips & Glossary

Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) foods. Dishes are highly seasoned, either with a dry rub or marinade —or both. Below are some typical ingredients found in Caribbean food.

Callaloo: young leaves of either the taro root plant or amaranth; used widely in Caribbean cooking. Spinach can be used as a substitute.

Spices: Allspice, bay leaves, black pepper, chives, chili peppers, cilantro, cinnamon, coconut, curry powder, escallion, garlic, ginger, lime, mace, nutmeg, onion, oregano, sugar, thyme, orange, tomato paste, vanilla, cayenne (red) pepper.

Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot.

Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.

• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon; 1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.

There are thousands of versions; figure out what flavors you like most and add or subtract accordingly.

Typical meats: goat, pork, chicken, and some beef (though beef has tended to be expensive).

Fish: varieties that abound in surrounding waters, some familiar to us—grouper, cod, tilapia, blue marlin; others not so—200 species of jack, chip-chips (tiny clams), casadura (primitive armored catfish).

Native plant foods:
• ackee—peach-looking fruit with pulp like scrambled eggs
• annatto (achiote) seed
red coloring or flavoring agent w/ slightly sweet peppery taste.
• cassava root (taro root)
• malanaga root
• scotch bonnet peppers
• breadfruit—fruit used like a potato in salads, stews, even whipped.
• passion fruit

More familiar foods:
bananas and plantains, okra, yams, papaya, mangoes, coconut, yams, sweet potatoes, rice, beans, corn and cornmeal.