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I shouldn't have made it sound like...

Veteran Member
2044 posts
Joined: Apr 17, 2006


Posted to Thread #16349 at 12:41 pm on Oct 2, 2009

all are unfriendly...only those few market ladies who do not want to try to talk to the visitor...they think it is a waste to chat and explain.....((once one of them told my Mum (after she was being horrible pressurized into buying she said she just did not have any money on her..true, as I took her out)) That my mother was a liar..every white visitor was rich.....
and this from a lady who feigned not to be able to speak English...
You get a few like this, only a I side-step any problems by finding friendly vendors.
But one finds people like this all over the world, not just here.

Just be sure the 'Lopez' c-nut milk is not can not cook any savoury meals with that...only use in drinks.

I took the following recipe off the internet....
You'll see that anise is used in the not a bought jerk but rather one that is home made...I personally would make my own as in the following...
Then the meat is grilled as a lot of meat in the Caribbean is.
I have not used this particular recipe but make ones similar...this one sounds nice.

1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground anise seed
1 dash cayenne pepper
4 skinless, boneless chicken breast halves
2 cups water
1 cup basmati rice
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum

In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.
In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

Wine does not make you fat, it makes you lean/against walls, tables, chairs, floors and ugly people.

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