Jerk Chicken, Tangy Slaw & Rice n Peas

INGREDIENTS: Hot and fruity Caribbean coleslaw

  • 3 tsp mustard, English or French
  • 50ml cider vinegar
  • 8 tbsp. soft light brown sugar
  • 50ml olive oil
  • ½ tbsp. hot chilli sauce
  • ½ savoy cabbage, core removed, shredded
  • ½ white cabbage, core removed, shredded
  • ½ red onion, very thinly sliced
  • ½ small mango, peeled and the flesh cut into matchsticks
  • 2 red chillies, seeds removed and thinly sliced
  • Salt and freshly ground black pepper


  1. Put the mustard, vinegar and sugar in a jar. Screw on the lid and give it a good shake.
  2. Add the oil, salt, pepper and hot chilli sauce.
  3. Shake again then pour into a large serving bowl.
  4. Toss in the cabbage, onion, mango and chillies and mix well. Taste, and add more salt and pepper if needed.

INGREDIENTS: Homestyle Jerk Chicken Wings

  • For the jerk marinade
  • 4 tsp all-purpose seasoning
  • 2 tsp ground ginger
  • 90ml cider vinegar
  • 1 Scotch Bonnet, with seeds, very finely chopped
  • 2 tsp finely grated nutmeg
  • 2 tbsp. olive oil
  • 16 chicken wings
  • Lime wedges, to serve


  1. Mix together all the marinade ingredients in a shallow dish and add the chicken wings, turning them to coat really well.
  2. Cover and marinate in the fridge, ideally overnight, or for at least 1–2 hours.
  3. Barbecue the chicken wings for about 10 minutes or so, turning them over when they’re patched with brown.


  • 410g can red kidney beans
  • 400ml Coconut milk
  • 2 cups of basmati rice
  • 1 small onion
  • 1 clove garlic, chopped
  • ¼ tsp dried thyme
  • 1 tsp salt


  • Add the kidney beans (including the liquid) & the Coconut Milk to a large saucepan with the onion, garlic, thyme & salt.
  • Add 2 cups of water stir through & then bring to the boil.
  • Meanwhile rinse the rice in a sieve until the water runs clear.
  • Once the Coconut Milk has reached boiling point add the rice, stir, reduce the heat and simmer for 30 mins or until the rice is cooked.

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