Ingredients:

• ½ lb. Boned Cod Fillets or Boned Cod Bits
• 2 tbsp. Cooking Oil (coconut oil preferred)
• 1 medium sized Onion chopped fine
• 2 stalks of Escallion chopped fine
• 2 cloves Garlic chopped fine
• ½ Scotch Bonnet Pepper de-seeded and chopped fine
• 1 tsp. Caribbean Sunshine Thyme leaves
• 2 medium sized Tomatoes de-seeded and chopped
• 2 cans Ackees drained
• Caribbean Sunshine Black Pepper to taste

Cooking Instructions:

• Using a colander, rinse Boned Cod thoroughly.
• Boil for 10 minutes and drain water (repeat for less salty taste).
• Heat oil in large skillet and fry Onion, Escallion, Garlic, Scotch Bonnet Pepper, and Thyme for 4 minutes over medium heat.
• Add Boned Cod flaking the Cod into small pieces as it is added.
• Continue frying stirring in the small pieces of Boned Cod as they are added. Continue frying stirring occasionally for 3-4 minutes.
• Add Tomatoes and then Ackees.
• Toss very lightly being careful not to break up the Ackees.
• Add Black Pepper to taste.

Serves 4-6

Ingredients:

• 1 Whole Chicken cut into pieces
• 1 large Tomato chopped
• 2 stalks of Escallion chopped fine
• 1 large sized Onion chopped
• 1 medium Carrot sliced fine
• ½ Scotch Bonnet Pepper de-seeded and chopped fine
• 1 tsp. Caribbean Sunshine Thyme leaves
• 1 tbsp. Caribbean Sunshine Complete Seasoning
• 2 tbsp. Soy Sauce
• 2 cups Caribbean Sunshine Coconut Milk
• 2 tsp. Corn Starch
• ¼ cup Cooking Oil (coconut oil preferred)

Cooking Instructions:

• In a large bowl, season Chicken pieces thoroughly with Caribbean Sunshine Complete Seasoning.
• Lightly bread the Chicken pieces with flour and allow to sit refrigerated for at least an hour.
• Preheat oil in a Dutch Pot or large frying pan.
• Brown Chicken pieces on all sides. Place browned Chicken on a plate to rest when complete.
• Add Soy Sauce, Escallion, Onion, Scotch Bonnet Pepper, Thyme, and Carrots to the Dutch Pot or Frying Pan and bring to a boil while stirring.
• Reduce heat and add Chicken pieces covering the Chicken with the sauce.
• Cook over medium heat for 10 minutes.
• Dissolve Corn Starch in Coconut Milk by stirring properly in a separate bowl.
• Slowly add Coconut Milk and Corn Starch mixture to the Chicken and Gravy while stirring.
• Reduce heat to low and allow to simmer for 30 minutes until completely cooked and tender.

Serve over Steamed White Rice or Jamaican Rice and Peas

Serves 4-6

Ingredients:

• 1 Whole Chicken cut into approx. 2 inch pieces (skin removed)
• ½ Scotch Bonnet Pepper de-seeded and chopped fine (optional)
• 1 tsp. Caribbean Sunshine Thyme leaves
• 1 tsp. Caribbean Sunshine Onion Powder
• 1 tbsp. Caribbean Sunshine Complete Seasoning
• 2 tbsp. Caribbean Sunshine “Jamaican” Curry Powder
• 2 medium sized potatoes cut into cubes
• ¼ cup Cooking Oil (coconut oil preferred)

Cooking Instructions:

• Place Chicken pieces into a large bowl. Discard wing tips and lower leg pieces.
• Season Chicken pieces thoroughly with Caribbean Sunshine Complete Seasoning, Caribbean Sunshine Thyme leaves, Caribbean Sunshine Onion Powder, and Caribbean Sunshine “Jamaican” Curry Powder.
• Allow to sit refrigerated for at least an hour.
• Bring oil, water and Chicken Pieces to a boil in a Dutch Pot or large Frying Pan.
• Stir properly and simmer on medium heat until Chicken is almost cooked.
• Add potatoes and butter.
• Reduce heat and simmer until water is reduced and Chicken is tender and cooked thoroughly.

Serve over Steamed White Rice

Serves 4-6

 Ingredients:

• 1 lb. Boned Cod Filets or Boned Cod Bits
• 2 tbsp. Cooking Oil (Coconut Oil Preferred)
• 1 medium sized Onion - diced
• 1 medium sized Cucumber seeds removed and diced
• 1 red or green Sweet Pepper diced
• 2 cloves Garlic chopped fine
• 2 Plum Tomatoes seeds removed and diced
• 2 tbsp. finely chopped Parsley
• ¼ cup Cane Vinegar
• 2 tsp. Caribbean Sunshine Thyme leaves
• 2 tbsp. Caribbean Sunshine Scotch Bonnet Pepper Sauce

Cooking Instructions:

• Using a colander, rinse Boned Cod thoroughly.
• Boil for 10 minutes and drain water (repeat for less salty taste).
• Heat oil in a large skillet and fry Onion, Escallion, Sweet Peppers, Garlic, and Thyme for 4 minutes over medium heat.
• Flake the prepared Boned Cod into small pieces and place in a serving bowl or dish.
• Toss all remaining ingredients and the fried vegetables into the serving bowl or dish and allow to marinate for half hour.
• Served as a dip with firm crackers.

Ingredients:

• 1 cups dried Red Kidney Beans soaked overnight and drained
• 2 stalks of Escallion chopped fine
• 1 large sized Onion chopped
• 1 Scotch Bonnet Pepper de-seeded and chopped
• 1 tsp. Caribbean Sunshine Thyme leaves
• 1 tbsp. Caribbean Sunshine Complete Seasoning
• ½ cup of Caribbean Sunshine Coconut Milk
• 1 ½ cups Long Grain Rice
• 4 cups Water

Cooking Instructions:

• Place Red Kidney Beans, Thyme, Complete Seasoning and 3 cups of Water in a large Dutch Pot
• Bring to a simmer under medium heat and cook until beans are tender (about 1 to 1 ½ hours)
• When the Beans are tender, stir in the Rice, Coconut Milk, Escallion, Onion, Scotch Bonnet Pepper and remaining cup of Water and bring to a boil
• Cover the Dutch Pot, and reduce the heat to low.
• Cook for approximately 30 minutes without removing the cover
• Rice is ready when it has absorbed the liquid and is tender

Serves 4-6

Ingredients:

• 1 Whole Chicken, cleaned
• 4 tbsp. Walkerswood Jerk Seasoning
• 1 Small Onion
• 3 oz. Garlic Powder
• 2 tbs. Salt
• 1 Can Favorite beer
• 4 tbsp. Butter

Preparation:

• Clean Chicken thoroughly (Do not cut up).
• Season Chicken with salt and garlic powder to your taste.
• Rub Walkerswood Jerk Seasoning on chicken inside and out.
• Cut up small Onion and stuff in middle of Chicken.
• Let chicken sit in refrigerator overnight.

Cooking Instructions:

• Preheat oven to 375°F when ready to bake.
• Open a can of Beer and place in the middle of a roasting pan.
• Set chicken on top of open Beer can and bake in oven for 1 hour or until done.
• Baste Chicken with Butter throughout cooking.
• Chicken is ready tender, juicy, and ready to eat!

Serving Suggestions:
Serve Chicken with Rice or Rice & Peas. Add more Jerk Seasoning if you like it a little spicier.

Optional Gravy Sauce:
Take juice from the Chicken (with Onions and Beer) and add 3 to 4 tablespoons of Flour. Mix well until smooth (no lumps) and simmer in a sauce pan over medium heat to make Gravy Sauce.

Serves 4-6

Ingredients:

• 1 tbsp. Walkerswood Jerk Seasoning or Jerk Marinade
• 2 tbsp. Palm, sesame or soya oil
• 1 lb. Firm Tofu, or Quorn, cubed
• 1 Onion, sliced
• 2 cloves Garlic, chopped
• Oil  for frying
• 2lbs. (total of any combination) Vegetables - carrots, zucchini, cauliflower, green cabbage, pak choy, sweet peppers or broccoli

Cooking Instructions:

• Mix together Jerk seasoning and oil. Add to tofu and marinate for at least an hour.
• Heat the frying oil in wok or suitable skillet.
• Deep fry the Tofu cubes for 3-5 minutes and reserve.
• Pour out most of the oil and stir fry the Onion and Garlic. Then begin to add the other vegetables, hardest first.
• Cook very lightly, add the tofu and stir in gently until hot.
• Serve immediately.

Ingredients:

• 4 Slices Pork Chops - Double Cut 3" Thick
• 3 Large Onions - sliced
• 3 Large Red Apples - core removed and sliced
• 1 tsp. Fresh Ginger - diced fine
• 1 sprig Fresh Thyme - leaves only
• 4 tbsp. Walkerswood Jerk Barbecue Sauce
• Salt & Pepper to taste

Cooking Instructions:

• Cut a deep pocket into the Pork Chop to accommodate the Stuffing.
• Season with Salt & Pepper.
• Sauté the onions in 1 tbsp. Olive Oil until caramelized.
• Add the Red Apple, Ginger, fresh Thyme and 2/3 of the Walkerswood Jerk BBQ sauce - sauté a further 3 mins. Then remove to a bowl to cool.
• Once mixture has cooled stuff into the Pork Chops, using the remaining BBQ sauce to baste the chops.
• Bake covered in a 350°F oven for 45 mins.
• Remove cover and increase heat to 400F and cook for additional 5 - 10 minutes until meat has fully cooked through.
• Serve with Mashed Potatoes and Veggies.

Serves 2-4