Updated: Mar 19, 2021
Exploding with colours, flavours, spices and textures, this mixture of recipes houses many elements sure to satisfy. From fresh and fruity Mango Salsa, Caribbean Curry with a kick, super healthy baked plantain chips, protein-packed Rice and Peas or spicy Jerk Cauliflower Wings, this Caribbean Feast is guaranteed to impress!
Looking to wow your friends and family? Have a big dinner party coming up? Or maybe you're bored of a roast on a Sunday. Hannah's Bitchin' Kitchen Caribbean Feast Night is something you HAVE to try!
1 Large White Onion, diced
5 Garlic cloves, minced
1 tsp minced fresh Ginger
2 Tbsp Jerk Seasoning
1/2 tsp Allspice powder
1 tsp Turmeric powder
1 Cinnamon Stick
1 can Coconut milk
300ml hot low sodium vegetable stock
3 Medium or 2 Large Sweet Potatoes, cut into 2cm cubes
1 Large Red Pepper, chopped into 2cm pieces
1 Large Yellow Pepper, chopped into 2cm pieces
1 pack (2 large handfuls) French green beans, trimmed but left whole
1 handful fresh coriander leaves and stalks, chopped
Juice of 1/2 a lime
Jerk Cauliflower Wings
1 Head of Cauliflower, cut into medium-sized florets
2 Tbsp Jerk Seasoning
2 Tbsp Olive, Coconut or Avocado oil
Rice and Peas (Rice and Red Kidney Beans)
2 cups White long-grain or basmati rice, rinsed
1 Tbsp Olive Oil
1 medium white onion, chopped
1 large garlic clove
2 Spring onions, chopped
1 can of Coconut Milk
3/4 Cup of water
1/2 tsp allspice powder
1 Can Red Kidney Beans, undrained
Salt and Pepper to Season
2 Sprigs fresh thyme
2 Large Mangoes, de-seeded and diced into 1cm cubes
1 medium Red onion, diced
1 Large red chilli, finely diced
Juice of 1 Lime
1 Small handful fresh coriander leaves and stalks, finely chopped
Pinch of salt to taste
2 Medium Plantains, sliced diagonally into 1cm chips
2 Tbsp olive, coconut or avocado oil
Pinch of salt
Sauté the onion in a heavy bottom cast iron dish or casserole dish, over a medium to low heat with a pinch of salt for 5-10 mins, covered until the onion is soft and translucent.
Add the minced garlic and ginger and sauté for another 3 mins or so.
Next stir in the jerk seasoning, the ground allspice and turmeric powder cook for around 2 minutes. Add the canned coconut milk, vegetable stock and cinnamon stick and stir everything together and mix well.
Tip in the sweet potatoes and the peppers and simmer on low, covered, for 10-15 minutes or until the sweet potatoes are soft.
Add the french green beans for the last 4 minutes of cooking and garnish with fresh coriander leaves and the juice of 1/2 a lime.
Jerk Cauliflower Wings
In a mixing bowl, combine the cauliflower florets, the oil and jerk seasoning powder and toss together until everything is evenly coated.
Tip onto a baking tray lined with foil and bake in a pre-heated oven at 200c for 25-30mins until golden brown and slightly crispy.
Rice and Peas
Rinse the rice under cold water a few times (changing the water each time) until the water is no longer cloudy but clear. On this occasion, we cooked our rice in the Instant Pot but you can make it on the stovetop too and I have included both methods below.
Turn on 'Sauté' mode and allow the Instant Pot to heat up, once it does, saute the onions in a little oil until translucent then add in the spring onions and the garlic and fry off for a few minutes being careful as to not let them burn.
Tip in the rice that you rinsed earlier, the coconut milk, spices and the water and give everything a stir. Tip in your kidney beans and let them sit on top and then add your thyme. Once everything is in the pot, cancel sautés and cover with the lid ensuring it is sealed correctly and cook on High Pressure for 6 minutes. Once this has finished, allow it to naturally release for 15 minutes and your rice should be perfect.
One of the great things about the Instant Pot is that it will keep your rice warm whilst you are preparing/serving up the rest of your meal.
In a casserole dish or dutch oven, saute the onion in a little oil until translucent. Then fry the spring onion and the garlic for a further 2 minutes.
Tip in the rice that you rinsed earlier, the coconut milk, spices, salt and pepper, kidney beans and the water and give everything a stir. Lay the thyme spring on top and cover cooking on a low to medium heat for around 10 mins (or as per packet instructions) Don't stir the rice throughout cooking.
To a bowl add the diced mango, red onion, red chilli and mix. Add the chopped coriander leaves and stems and squeeze over the juice of 1 lime. Season with a pinch of salt (to taste) and mix well to combine.
These couldn't be easier to make, delicious and nutritious! Tip the sliced plantain onto a lined baking tray, drizzle with a little oil of choice, sprinkle over a like salt and bake in a pre-heated oven at 200c for 25-30mins until golden brown and slightly crispy.
I really hope you all enjoyed this Caribbean Feast Night recipe collection, check back soon for more Feast Night posts on Hannah's Bitchin' Kitchen!
If you enjoyed this recipe, made any of them please share this and tag me in your pictures, I love to see them! Tag me on Instagram at @hannahsbitchinkitchen
Looking for more exciting recipes? Why not try a Hannah's Bitchin' Kitchen Cocktail with your meal tonight!