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How this kitchen works, and the recipes worth cooking first.
Makamboo is Caribbean home cooking, photographed in daylight and tested until it works the first time. Every recipe is cooked at least three times in an ordinary kitchen with an ordinary oven before it goes up, and the timings are the real ones.
Ingredients come from one shop where possible, with honest substitutes where not. If a recipe needs a special pan or a day of soaking, it says so at the top.
I have cooked four things from this site and not one of them needed a second attempt. The timings are honest, which is rarer than it should be.
Breakfast
1 recipe
Dessert
1 recipe
Dinner
2 recipes
Drinks
1 recipe
Lunch
2 recipes
Sides
3 recipes
10 recipes and counting. Search for an ingredient you already have.
Chicken thighs marinated overnight in scotch bonnet, allspice and thyme, then roasted until the skin is dark and the juices run clear. Oven or grill.
Two soft fried bara filled with curried chickpeas, cucumber and a little pepper sauce. The street breakfast of Port of Spain, made at home.
Long grain rice cooked in coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet for scent rather than heat. The side that goes with everything.
Flaked salt cod cooked with onion, peppers, tomato and thyme, with tinned ackee folded through at the end. Serve with fried dumplings or plantain.
The one that got me was the herb butter chicken. I have made it on a Tuesday more times than I would admit in public.
Chicken thighs marinated overnight in scotch bonnet, allspice and thyme, then roasted until the skin is dark and the juices run clear. Oven or grill.
Two soft fried bara filled with curried chickpeas, cucumber and a little pepper sauce. The street breakfast of Port of Spain, made at home.
Jamaican stamp and go: a spoonable batter of flour, flaked salt cod, spring onion and scotch bonnet, fried into crisp golden fritters. Snack, lunch or party plate.