3 whole chickens

For the Jerk seasoning:
4 sweet peppers
2 onions
2 tomatoes (not too ripe)
10 cloves garlic
2 habanero peppers (can be reduced)
1 inch ginger
10 leaves local oregano
1 table spoon dried oregano
1 table spoon thyme leafs
½ table spoon paprika powder
½ table spoon cumin
½ table spoon crushed black pepper
½ table spoon salt
3 oz dark rum
3 oz lime juice
2 slices orange peel
20 cilantro seeds
4 leaves all spice
Some olive oil to liquefy
6 lbs sweet potato
8 oz margarine or butter
1 teaspoon cinnamon powder
Salt & black pepper to taste
6 oranges


Cut the chicken in 8 pieces and remove all skin, then rinse the chicken in some water to remove all bone fragments and blood .

Cut the onions, pepper, garlic and ginger roughly before putting in the food processor
Then add the dry herbs and spices, the lime-juice and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture.
Rub the chicken pieces with the jerk seasoning and allow marinating several hours (overnight is best)

Place the chicken on a baking tray and roast on a smoky barbeque oven for up to 45 minutes on low heat.

Drizzle or brush the chicken with the marinate on a regular base

Peel the sweet potatoes and boil in sufficient salted water till done.
Strain the potatoes and allow to dry for a couple of minutes.
Then mash them in a food processor while adding the butter, eggs and cinnamon.
Add salt and pepper to taste.
Transfer the mashed potatoes to a piping bag.

Cut the oranges in half and remove all meat.

Pipe the mash in to the orange skin

Place the filled oranges on a baking sheet and bake for 10 to 15 minutes on 350 F

This version of the jerk seasoning is best after about 24 hours of marinating. Apart from chicken this preparation can be used for pork, lamb and even fish.