This month we met up with Yello Yard to celebrate some delicious cuisine from the Caribbean. You’re going to want to keep reading because we’ve included a tasty recipe for you to make at home, too!
Jowayne Marks and Mahalia Chambers have been slinging Jamaican patties and other Caribbean treats around Notts for just over a year. For those of you who don’t know what a patty is; it’s a flaky pastry filled with meat or vegetables with a mix of spices, often tinted golden with turmeric. Like a pie but make it Jamaican - sounds right up our street!
Their unique street food pop-up journey started with a simple idea: to bring authentic Jamaican patties to Nottingham so we could all experience the real deal. Jowayne and Mahalia are champions for independents and have collaborated with many indie establishments in Nottingham to bring an immersive experience to the city and beyond.
In the spirit of Black History Month, Yello Yard has shared one of their favourite West Indian creations - a Coco Jerk Chicken Deli. The sweet brioche-like coco bread pairs wonderfully with the aromatic heat of the jerk chicken. Serve with homemade and grilled corn on the cob to bring that summer feeling back.
Ingredients:
Jerk chicken
1kg of chicken pieces
2 scotch bonnet peppers (adjust for spice)
6-8 green onions
4 cloves garlic
2 tbsp fresh thyme leaves
2 tbsp ground allspice
2 tbsp brown sugar
1 tbsp each of black pepper, cinnamon, nutmeg
1 tbsp soy sauce
2 tbsp vegetable oil
Juice of 2 limes
2 tsp salt
Wood chips (for smoking, optional)
Coco bread
3 cups strong bread flour
1 packet active dry yeast
1/4 cup sugar
1/2 tsp salt
1/4 cup softened butter
1 cup warm coconut milk
Instructions for jerk chicken
1. Make the jerk marinade by blending peppers, onions, garlic, thyme, spices, sugar, soy sauce, oil, lime juice, and salt.
2. Marinate chicken in the jerk sauce for at least 4 hours or overnight.
3. Prepare a grill with charcoal and optional wood chips for smoking.
4. Grill chicken over indirect heat, turning occasionally, for 45-60 minutes until the internal temperature reaches (74°C).
Instructions for coco bread
1. Mix yeast, sugar, and warm coconut milk. Let it froth.
2. Combine flour, salt, butter, and yeast mixture to form dough.
3. Let dough rise for 1-1.5 hours.
4. Divide dough, flatten, add filling, and fold.
5. Bake at 175°C for 20-25 minutes.
6. Let it cool.
Assembly
1. Line the centre of your coco bread with a lettuce of your choice and sliced tomatoes.
2. Take your jerk chicken off the bone and load your coco bread.
3. Enjoy!
This month Yello Yard will be updating their online menu to introduce some new items that were only exclusive to their pop ups
Soon we’ll be able to have them whenever we are hungry, so visit yelloyard.com to stay updated
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