Jamaican jerk BBQ by Executive Chef Indika to heat up MLH

“If you cannot travel to the Caribbean, we can bring the island flavours to you,” states Chef Indika, who will heat up MLH from 25 to 27 May 2012 at the Governors Restaurant for Dinner.

There is any number of recipes for jerk seasoning, and many have an ingredient list a mile long. But MLH agrees that there are three jerk spice ingredients that are key: allspice, Scotch bonnet peppers and thyme.

The allspice berry, also known as Jamaica pepper, is native to the island and has a rich, spicy flavour reminiscent of a mingling of cloves, cinnamon, and nutmeg. Scotch bonnet peppers are small, orange, and extremely hot--they are among the hottest chillies available.

Thyme is widely used in Caribbean cooking and adds complexity to the flavour of the meat. Additional ingredients that are often added to jerk seasoning include garlic, brown sugar, green onions, soy sauce, lime juice, orange juice, rum, bay leaves, ginger, cloves, nutmeg, cinnamon, and black pepper.

Chef Indika will surface the real Jamaica jerk complemented by over 12 recipes including, spiced jerk, curry goat, ackee with salted fish, peas and rice, chicken stew are a few to mention.

“In the olden days the meat was wrapped in pimento leaves and placed over live coals in the pit on a stick then covered until done, well we will do just the same,” Yes that is exactly how it will be done at MLH, states Chef Indika.

Price: Rs. 3,000 nett

Entertainment: Shaman and the Reggae Colours at the Terrace from 7 to 10:30 p.m.

Call 2711 430 for further details.