Ingredients:

• 1 cup plain yoghurt
• 3 cloves of garlic, peeled
• 2 tbsp of finely grated fresh ginger
• 2 tsp cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 green chilli
• 1 bunch fresh cilantro
• A few sprigs of mint leaves
• Juice of 2 limes
• Salt and pepper
• 4 chicken breasts, cut into small pieces
• Extra limes for serving
• Extra fresh cilantro for garnish

For the yoghurt dipping sauce:

• 1⁄2 cup of plain yoghurt
• 2 tbsp extra-virgin olive oil
• A few sprigs of fresh mint, finely chopped
• A dash of chilli powder
• Salt and pepper to taste

For the tomato and onion salad:

• 1 large tomato, chopped into small cubes
• 1⁄2 white onion, minced
• juice of half a lime
• A dash of cumin and ground mustard seed
• salt and pepper

Procedure: 

1. In a food processor mix the yoghurt, peeled garlic, fresh ginger, cumin, coriander, ground ginger, green chilli, fresh cilantro, fresh mint and lime juice. Blast till a smooth paste.
2. Add some olive oil and season with salt and pepper. Transfer this mixture to a bowl, cover, and marinate the pieces of chicken breast for at least 30 minutes or — even better — overnight.
3. After marinating, assemble the chicken on pre-soaked skewers and grill till cooked completely through.
4. Serve with dipping sauce and salad.

Ingredients:

• 4 pork chops
• 2 fresh red chillies
• 2 tablespoon corn oil, have extra for brushing
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped onion
• 1 tbsp finely chopped spring onions
• 1 tbsp white wine vinegar
• 1 tbsp lime juice
• 2 tbsp raw brown sugar
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1⁄4 tsp nutmeg
• salt
• pepper
• fresh cilantro for garnish
• lime wedges

For the mango salsa:

• 1 orange
• 1 mango, peeled, cubed
• 2 fresh red chillies, seeded and chopped
• 1 garlic clove, chopped
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint
• 4 tbsp lime juice
• salt
• pepper

Procedure:

1. Place all the ingredients except pork chops in a bowl.
2. Season to taste with salt, pepper and mix well. Using a sharp knife; make diagonal slashes on the pork chops and place them in a large shallow dish.
3. Spoon the jerk seasoning over the pork; rubbing well into the slashes. Cover and let marinate in the refrigerator for up to 8 hours.
4. Preheat the barbecue, grill pan, or frying pan. Grill on both sides to the desired doneness depending on the thickness of your pork chops.
5. Serve immediately, topped with the mango salsa, fresh cilantro, and some lime wedges on the side.

For the mango salsa:

1. Peel the orange and cut into segments; set aside any juice.
2. Put the orange segments, mango cubes, chillies, garlic, cilantro, and mint into a bowl and toss with lime juice.
3. Transfer the salsa to a serving bowl, and season to taste with salt and pepper.
4. Cover with plastic wrap and let it chill in the refrigerator until needed.

Ingredients:

• 500 g salmon fillet, skin on
• 1 tbsp canola oil
• 1⁄4 teaspoon curry powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon turmeric
• salt and pepper to taste
• lemon wedge
• sprigs of cilantro

For the minted yoghurt sauce:

• 1⁄4 cup yoghurt
• 2 teaspoons fresh mint
• 1 tablespoon olive oil
• salt and pepper

Procedure:

1. Rub the salmon fillet with curry powder, ground cumin, turmeric, and olive oil. Season with salt and pepper.
2. Sear the salmon on a hot grill pan, skin side first, then cook on low heat. Allow the skin to crisp up and cook according to the desired doneness.
3. For the minted yoghurt sauce, mix all the ingredients together well and season.
4. Top with fresh cilantro and serve with a side salad, lemon wedge, and the minted yoghurt sauce.

Ingredients:

• 3 tbsp butter, melted
• 2 tbsp dark rum
• 1 tbsp orange juice
• 4 tbsp muscovado sugar
• Pinch of ground cinnamon
• 4 cavendish bananas
• Orange and lime zest for garnish

Procedure

1. Preheat the barbecue or a grill pan; in a small pan, melt the butter, muscovado sugar, rum, orange juice, and cinnamon together. Heat until thick and syrupy.
2. Place the bananas, without peeling, over a hot grill and cook for 6-8 minutes; turning frequently or until the skin’s black and the banana is softened.
3. Transfer the bananas to serving plates, slit the skins and cut partially through the flesh lengthwise.
4. Divide the flavoured butter rum sauce among the bananas, top with orange and lime zest, and serve immediately.

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