Caribbean-African American Diaspora Dinner

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Jerk Chicken Over Bahamian Rice with Callaloo and Okra - African Diaspora Meal

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Author Judy Doherty

Jerk Chicken, Caribbean Yellow Rice, Callaloo, and Spicy Okra are all dished up with Bahamian cornbread. This dinner illustrates the "African diaspora," or worldwide collection of communities descended from native Africans, predominantly in the Americas. It celebrates the Deep South, Creole, and Caribbean cultures and their delicious dishes in a modern way. Diaspora means "dispersed," which was both voluntary and involuntary in history with many cultures. We have adapted the recipes to be simple and healthy to make.

Ingredients

Jerk Chicken

• 6 chicken thighs with bone or use drumsticks
• 1 Scotch Bonnet pepper or Jalapeno
• 1/4 cup sliced green onions
• 2 cloves garlic, peeled and minced
• 1 tablespoon ginger root, peeled and grated
• Black pepper to taste
• 1- 1/2 tablespoons ground allspice
• 1 tsp dried thyme leaves
• 2 tablespoons canola oil
• 2 tablespoons red wine vinegar

Bahamian Rice

• 1 onion, peeled and diced
• 1/2 cup diced bell pepper
• 1/2 jalapeno, seeded and minced
• 2 tablespoons canola oil
• 1 cup brown rice
• 2 cups water
• 2 tsp annatto or a few drops of yellow food color
• salt and pepper to taste

Callaloo

• 1 bunch collard greens, rinsed, stems removed, cut up in large pieces
• 2 tablespoons canola oil
• 1 onion
• 3 cloves garlic
• 1 can diced tomatoes, no added salt
• 1/2 Scotch Bonnet pepper or jalapeno pepper, seeded and minced
• 1 tsp thyme
• Salt and pepper to taste
• 1 can low sodium chicken broth

Cornbread

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1 tablespoon canola oil
• 1 cup buttermilk
• pinch salt

Instructions

Okra

1. 2 tablespoons canola oil
2. 1/2 onion, peeled and diced
3. 3 garlic cloves, peeled and minced
4. 1 pound okra, sliced
5. 2 cans diced tomatoes
6. 1/4 cup tomato paste
7. 1 tsp garlic powder
8. 1 tsp black pepper
9. pinch Cayenne pepper
10. 1 cup chicken broth, low sodium

Jerk Chicken

1. Mix all the ingredients and marinate with the chicken thighs for several hours or overnight.
2. Heat a large iron skillet over medium high. Add oil and sear the chicken thighs. Turn them over and place them in a 350 oven. Cook 25 minutes or until done.
3. Serve hot on a platter of Bahama rice, spooning the extra juice over the top.

Bahama Rice

1. Saute the onion and garlic in the canola oil. Add the rice. Saute to coat with the oil. Add the water and the rest of the ingredients. Bring to a boil.
2. Lower to a simmer.
3. Cook covered until the brown rice is done about 40-45 minutes.

Callaloo

1. Prepare the collard greens and rinse well in colander.
2. Heat the oil in a large Dutch oven pan. Add the onion and garlic and cook for a few minutes until translucent. Add the diced tomatoes and peppers. Add the seasonings, collard greens, and broth.
3. Cook on low heat, covered, for about 40 minutes or until the collard greens are tender. Serve hot.

Okra

1. Slice the okra in thick slices, removing the stem and tip.
2. Saute the onion and garlic in the oil. Add the okra, tomatoes, seasonings, and broth. Bring to a boil. Reduce heat to simmer.
3. Cook for 30 minutes on a low heat. Add a little more broth if needed.
4. Adjust seasonings and serve hot.

Cornbread

1. Preheat the oven to 350 degrees. Oil a 8 or 9 inch square baking dish.
2. Mix the dry ingredients in a bowl. Add the rest of the wet ingredients. Mix smooth.
3. Pour into the baking pan.
4. Bake in the oven for about 30 minutes or until the cornbread is firm in the center.
5. Remove from oven. Allow to cool for 10 minutes. Cut into squares and serve warm.

Nutrition Facts

Calories

770.77

Fat

41.31 g

Sat. Fat

8.15 g

Carbs

69.7 g

Fiber

7.7 g

Net carbs

61.96 g

Sugar

10.1 g

Protein

31.86 g

Sodium

509.89 mg

Cholesterol

169.7 mg

https://www.foodandhealth.com/free-recipes/caribbean-african-american-diaspora-dinner

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