Celebrating Black History Month with food Part 3

Chicken Curry:

First Season chicken pieces (we used thighs) with Garlic powder, chicken seasoning and black pepper and cook in the oven at about 180 degrees for 25-30 minutes.

In the meantime in a large pan fry onions, garlic, fresh tomatoes and diced baby potatoes.

Once the ingredients have cooked a little add the seasoning:

We added chicken seasoning, paprika, garlic powder, herbs de provence and curry powder.

Then add water and a chicken stock cube.

Then add in the cooked chicken and simmer all together for at least 45 minutes.

Rice and peas:

First you need to soak the black eyed peas for about an hour to soften them ready for cooking.

Then put the black eyed peas in boiling water. Add chicken stock, coconut milk. 
Then wash and add the rice. 

 Add more water if needed and let the rice simmer on a medium heat until the rice is cooked.

Chickpeas with onions:

This was a really simple but tasty side dish.
First fry chopped onions until  soft and then add tinned chickpeas and lots of cracked black pepper.

Fry until the chickpeas and onions are soft and cooked through.

Caribbean potato salad:

For this potato salad you will need green banana, Caribbean sweet potato, avocado and baby potatoes.

First peel the sweet potato and put them on to boil until soft.

Also boil the green bananas in water whilst they are still in their skins and boil the baby potatoes until soft.

Once soft and cooled, peel and slice the bananas and chop the sweet potatoes.

And slice up the avocado:

Then put all the ingredients in a bowl add a little salad cream and some low fat mayonnaise and mix.
The group also prepared a fresh salad with lettuce, tomato, cucumber, mixed peppers, red onion and rocket.
Preparing the salad.
We then set the table and presented all the dishes we made:
Fresh Salad and Caribbean potato salad.

Chickpeas with onion and fried plantain.

Chicken curry, rice and peas, chickpeas, plantain, salad and potato salad.
The group, once again, had a lovely meal and worked really hard to produce such an excellent spread. We are very grateful to the staff who shared their cherished recipes with us.

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