Bring a Taste of Antigua to your Kitchen...
With the current COVID-19 situation we would like to inspire you at home.
Here are some of our favourite Antiguan dishes.
Enjoy the magic of Antigua until you can rearrange your trip.
The ingredients list have been altered slightly to suit items in your home pantries.
Please use social media to tag us in your dishes!
Jerk Chicken and Coconut Rice
8 skin on chicken thighs
1 tablespoon of jerk seasoning
1 tablespoon of Soy Sauce
2 tablespoon of olive oil
4 tablespoons of ketchup
360g of basmati rice
300 of drained canned kidney beans
360ml of chilled water
360ml of coconut milk
1 bunch of spring onions, chopped finely
1. Heat the oven to 200 degrees Celsius
2. Heat the olive oil in a large frying pan, then add the chicken thighs, skin-side down, for 6 minutes until golden.
3. Mix in the soy sauce, tomato ketchup, lime juice and jerk seasoning.
4. Coat the chicken in the marinade, then put in a baking tray to cook in the oven for 30 minutes. Bast the chicken once.
5. Now put the cold water and coconut milk in a saucepan and bring to simmer.
6. Add the rice and cook according to the pack instructions.
7. Stir in the kidney beans and finely chopped onions.
8. Serve the chicken on top of the rice.
9. Add an extra slice of spring onion and lime wedges for a perfect finish!
10. Add some Caribbean steal bands music, enjoy your delicious meal and you'll feel like you're in paradise!
Spiced Potato Wedges
Around 1.5kg of Desiree potatos
3 tablespoons of Jerk Seasoning
4 tablespoons of olive oil
284ml of sour cream, to serve
1 lime, to garnish
1. Preheat the oven to 200 degrees Celsius
2. Wash and dry the potatoes, cut into long wedges.
3. Add the oil, jerk seasoning and potatoes to a bowl and toss
4. Divide between two roasting tins and cook for 30-35 minutes (or until crisp and golden).
5. Drain on kitchen paper.
6. Serve hot in paper cones or bowls, with sour cream to dip and lime to squeeze.
7. Put on a video of the beach, sit back and relax.