Ingredients:

• 8 chicken pieces (chicken thighs and legs)
• 1 tablespoon sunflower oil
• 1 tablespoon unsalted butter
• For Jamaican Jerk Sauce:
• 1 bunch of green onions,trimmed and finely chopped
• 2 garlic cloves,peeled and crushed
• 1 hot red chili pepper,halved,seeded and finely chopped
• 1 teaspoon ground allspice
• 1.2 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons sugar
• 1 teaspoon all-purpose flour
• 1 1/4 cups (300 ml) chicken stock
• 1 tablespoon white wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons tomato paste
• salt and freshly ground black pepper to taste

Cooking Method:

1. Pat dry chicken pieces with paper towel.
2. In a frying pan,heat sunflower oil and butter until melted.
3. Add chicken pieces and cook until browned on all sides.
4. Using a slotted spoon,remove cooked chicken from the pan and transfer to slow cooker.
5. Add chopped green onions,garlic and chili in frying pan and cook,stirring,for 4-5 minutes or until softened.
6. Stir in allspice,cinnamon,thyme,ground nutmeg and sugar.Sprinkle with all-purpose flour and stir well.
7. Gradually add chicken stock,stirring until mixture bubbles and thickens.
8. Remove frying pan from the heat.
9. Stir in vinegar,lime juice,tomato paste.Season to taste with salt and black pepper.
10. Pour Jamaican sauce over chicken pieces in slow cooker.
11. Cover slow cooker and cook on high-heat setting for 3-4 hours or on low-heat setting for 6-7 hours.
12. Remove cooked chicken from the hot sauce and transfer onto serving platter,reserving hot sauce.
13. taste sauce and adjust seasoning.Serve separately.

Ingredients:

• 1 small yellow onion,peeled and finely chopped
• 1 garlic clove,peeled and crashed
• 1 1/2 pounds (700 g) lean minced beef
• 1 large egg,beaten
• 1 oz (30 g) white breadcrumbs
• 1/2 teaspoon ground allspice
• salt and freshly ground black pepper to taste
• cooking oil fro frying

1. In a large mixing bowl,combine all ingredients,except cooking oil.
2. Mix well.Shape mixture into walnut-sized balls.
3. In a large nonstick skillet,heat cooking oil.Fry meatballs in shallow oil for about 15 minutes,turning once.
4. Remove fried spicy meatballs from the heat and arrange on a warming serving plate.
5. Serve with cooked rice and tomato sauce or gravy.
6. More meatball recipes>>>>>

Jamaican jerk chicken.Roasted whole chicken with sweet and spicy jerk marinade.Very delicious chicken recipe.Adapted from http://www.nuggetmarket.com
 Makes 4 servings

Ingredients:

• 1 whole uncooked chicken,quartered
• Jamaican jerk marinade (see recipe below)

Cooking Method:

1.  Marinate whole chicken in jerk marinade and refrigerate for 12 hours, reserving  a quarter of the marinade for basting and dipping.
2. Preheat your oven to 400 F (200 C).
3. Roast chicken quarters in preheated oven, basting frequently for approximately 45-60 minutes or until a thermometer inserted into the thickest part reads 160 F(80 C).  
4. Serve Jamaican jerk chicken with fried plantains.More chicken recipes>>>>
   

• 6 habanero peppers
•  2 tablespoons ground allspice
•  2 tablespoons fresh thyme leaves
•  2 tablespoons brown sugar
•  1 tablespoon fresh ginger
•  7 cloves garlic,peeled chopped
•  3 medium yellow onions,peeled chopped
•  1/2 cup (125 ml) extra-virgin olive oil
•  1 cup (250 ml) distilled vinegar
•  1/2 cup (125 ml) freshly squeezed lime juice
• 1/2 cup (125 ml) Tamari sauce
• 1 cup (250 ml) freshly squeezed orange juice

Ingredients:

 For the Meatballs:

• 1 pound (480 g) lean ground beef
• 1 pound (480 g) lean ground pork
• 1 small yellow onion,peeled and diced
• 1 clove garlic,peeled and minced
• 2 tablespoons dried mustard
• 1/2 cup(125 g) freshly ground raw hazelnuts
• 2 large eggs,beaten
• 1 teaspoon Himalayan salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground cardamom
• 1/2 teaspoon ground Ceylon cinnamon
•  1/4 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg

 Cooking Method:

1. In a large mixing bowl,combine all meatball ingredients.
2. Using a hands,knead well to combine.
3. Using ice cream scoop,form into approximately 48 meatballs.
4. Preheat a large heavy skillet.Add lard and , working in a batches, sear meatballs until golden all around  (reserve cooked meatballs in a shallow bowl).
5. Meanwhile,in a blender,combine all gravy ingredients.Blend until creamy.
6.  Once all the meatballs are cooked, transfer them back toheavy skillet along with their cooking liquid and pour the gravy all over them.
7. Switch heat to high and bring to a boil,then reduce heat to low and simmer for 20-25 minutes.
8.  Serve immediately together with gravy.