Island-Inspired Cuisine 

A cornerstone of Jamaican cuisine, this grilled jerk chicken is marinated in a fragrant blend of herbs, spices, and aromatics, then cooked to juicy perfection. Bold yet balanced, it delivers heat, depth, and unmistakable island character.

Ingredients

• 3 (6 oz) boneless, skinless chicken breasts
• ½ cup jerk seasoning
• 2 tsp vegetable oil
• Jerk Seasoning
• 1 cup chopped onion
• ½ cup chopped garlic
• 2 tsp fresh thyme leaves
• 2 tsp Scotch bonnet pepper, deseeded
• ½ cup chopped scallions
• 2 tsp ground allspice (pimento)
• ¼ cup white vinegar
• ¼ cup vegetable oil
• ¼ cup soy sauce

Method

1. Blend all jerk seasoning ingredients in a food processor until smooth.
2. Marinate chicken breasts for at least 1 hour.
3. Preheat grill or cast-iron grill pan to medium heat.
4. Lightly oil the grill or pan.
5. Grill chicken for 5–6 minutes per side, or until fully cooked.
6. Remove from grill and serve.

A vibrant, nutrient-dense blend designed to energize and restore.

Ingredients

• 3 cups cucumber
• 4 cups pineapple, peeled and diced
• 1 cup celery
• 2 cups spinach
• 1 cup beetroot, peeled and chopped

Method

1. Cold-press all ingredients and chill before serving.
2. Or blend, strain, and refrigerate until ready to enjoy.

A cleansing green juice rich in leafy greens, crisp cucumber, tart apple, and naturally sweet cane juice.

Ingredients

• ⅓ cup arugula
• ¾ cup cane juice
• 2½ cups chard
• 3 tbsp celery
• 2½ cups cucumber
• 1¾ cups Granny Smith apple

Method

• Cold-press all ingredients and chill before serving.
• Or blend, strain through a press bag, and refrigerate.

A smooth, comforting soup blending plantains, sweet potatoes, citrus, and warming spices.

Ingredients

• 4 cups chicken stock
• ⅓ cup chopped leeks
• ¾ cup chopped plantains
• ¼ tsp minced green chiles, deseeded
• ½ tsp minced garlic
• ½ cup diced sweet potatoes
• 1 tsp salt
• 1½ tbsp fresh lime juice
• ½ tsp Worcestershire sauce
• 1 pinch ground ginger

Method

1. Simmer all ingredients except lime and Worcestershire until tender.
2. Purée until smooth and reheat.
3. Finish with lime juice and Worcestershire sauce.

Jamaica’s national dish, delicately prepared to preserve flavor and texture while honoring tradition.

Ingredients

• 1½ cups saltfish (codfish), flaked
• 2 tins ackee, drained
• ½ cup sliced onion
• ½ tsp black pepper
• 1 sprig thyme
• 2 cloves garlic, crushed
• ½ cup red sweet pepper, cut into strips
• 2 tbsp vegetable oil
• Scotch bonnet pepper, to taste

Method

1. Soak saltfish overnight or boil for 5–7 minutes to reduce salt.
2. Flake and debone.
3. Sauté onions, sweet pepper, and Scotch bonnet in oil.
4. Remove half the mixture and set aside.
5. Add saltfish and ackee; sauté gently.
6. Season and garnish with reserved vegetables before serving.

A plant-based, Ital-inspired cheese made from raw sunflower seeds, herbs, and fermented juices.

Ingredients

• 1 lb raw sunflower seeds
• 1 cup coconut water
• 1 cup dehydrated tomatoes
• ¼ cup lemon juice
• ¼ cup noni juice
• 1 tbsp rosemary
• 2 tsp turmeric
• 1 tsp black salt

Method

1. Blend all ingredients until smooth.
2. Store refrigerated.

A refreshing composition of grilled jerk chicken, crisp vegetables, and lightly grilled pineapple, tossed in a bright pineapple-mint dressing.

Ingredients

• 3 (6 oz) jerk chicken breasts (prepared above)
• 1 cup pineapple salad dressing
• 4 cups mixed vegetables
• 1 cup green leaf lettuce, chopped

Mixed Vegetables

• 2 cups fresh pineapple, peeled and sliced
• 1 cup julienne sugar snap peas
• 1 cup julienne red peppers
• ½ cup shredded carrots
• ½ cup julienne red onions
• ½ cup fresh cilantro, chopped

Pineapple Salad Dressing

• ½ cup pineapple juice
• ¼ cup champagne vinegar
• 2 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp medium-ground black pepper
• 1 tbsp fresh mint, chopped

Method

1. Grill pineapple slices just until softened; allow to cool and dice.
2. Combine pineapple with vegetables in a bowl.
3. Cut jerk chicken into chunks and toss with vegetables and dressing.
4. Serve over chopped lettuce.

More than 800 members make up our Half Moon family. Many of their homes were damaged in the wake of Hurricane Melissa. Let's help them rebuild.