Jamaican Chili con Carne with Coconut Rice and fried Bananas
Jamaican cuisine is heavily influenced by European, African, and Asian cuisine. Jamaica was a Spanish colony, then an English colony, African slaves were brought to the island to work on the sugar cane farms, Asians discovered the island to trade. The indigenous people, Taíno and Carib, did not survive as separate people; decimated by introduced diseases and by tyranny of the European colonial powers, they mixed with the other populations.
Chili con carne was brought to the Caribbean by the Spanish, but the dish has adapted to Jamaican flavors and ingredients.
Ingredients
Für den Kokosnuss-Reis:
240 g Rice (I used the Five Color Rice from King Snake Organic Farm (advertising without payment))
400 ml Coconut Milk
200 ml Water
½ tsp Salt
3 Saba Bananas or Plantains sliced
2 tbsp Oil
600 g ground Beef
1 Onion, chopped
6 Garlic cloves, chopped
1 tbsp Ginger, chopped
2 different color Capsicum, diced
1 can red Beans, washed
1 can Pelati/Tomatoes, chopped
400 ml Broth
Juice of 1 Orange
Juice of 2 Lime
3 tbsp Soy Sauce
1 tbsp Brown Sugar
1 tsp Cinnamon
½ tsp Nutmeg
1 tsp Chili Flakes
1 tsp Salt
½ tsp Pepper
3 tbsp Oil