Bring the party to your table
08 August 2017 | Schwartz
Notting Hill Carnival will soon hit the streets of London, brightening the bank holiday weekend with colourful costumes, the sound of steel drums and delicious Caribbean food. Over the last 50 years, the huge street party has become an iconic part of British culture - along with the region’s dishes. Known for big, punchy flavours, Caribbean cooking is a melting pot of different cuisines, including Portugese, French and African. So blast some soca music, reach for your spices, and bring the colour and flavour of Notting Hill Carnival right to your dinner table!
The Caribbean’s signature seasoning is well-loved all over the world: Jamaican jerk. Embodying the local love of spice, jerk brings together a huge number of flavours into one bold mix. While most recipes combine ingredients such as cinnamon, nutmeg, thyme and – most importantly – Scotch bonnet peppers, traditional family recipes are fiercely guarded. However, thanks to our expertly blended Schwartz Jamaican jerk seasoning, you won’t need to worry about finding a secret recipe yourself! Sweet pineapple perfectly balances the smoky seasoning in our Jamaican jerk chicken recipe, which is perfect on top of rice and peas to soak up all the juices.
Give your soup a kick with a Caribbean twist. Our easy Schwartz Jamaican soup recipe is perfect for a light lunch - simply fry the vegetables and simmer juicy prawns in a broth lightly spiced with our Jamaican jerk seasoning. As well as being the ideal way to warm up, spicy soup is perfect for clearing your head – so add a pinch of chilli powder if you want to crank up the heat.
Curries first became popular in the Caribbean following a mass migration of Indians in the 19th century – but unlike an Indian curry, a Caribbean curry adds allspice, which is made from the native dried pimento fruit. Creamed coconut makes this curry wonderfully smooth, with hints of sweet honey running throughout. The perfect one-pot dish to make for friends and family, serve with a side of fried plantain for a traditional feast.
The vibrant spices used in Caribbean cuisine aren’t restricted to savoury dishes. Our spiced fruit cake uses mace, the slightly spicier lacy coating of the nutmeg seed, and warming ginger to create a subtly sweet treat. While the apricot glaze is the cherry on top, this cake will last for up to four months without it – provided you can resist eating it all before then!
This super simple Schwartz recipe creates the ultimate Caribbean dessert, with allspice, bananas and rum all native to the region. Ideal for using up any leftover bananas, turn simple fruit into a deliciously sticky rum-soaked dessert, sprinkled with brown sugar and a light dusting of ground ginger. Top with a dollop of smooth vanilla ice cream for a cooling contrast.