• Greg Davis

Taste of the Caribbean: Youthful Inspiration


2018 Grace Jr Cooking Championship Dish

Giving back to the community and working to build up our youth, their confidence and skills is always something that should be applauded. We wanted to take a moment to recognize the work being done at a grass roots level in Canada by one of your Cariwest sponsors, Grace Foods.


The Grace Jr. Cooking Championship just wrapped up it’s third year and is a chance for young budding chefs in Canada to build stronger bonds with their Caribbean roots, through cooking. We all know the way to heart is through the belly, and this contest inspires and challenges the imagination to see how far we can push the limits of Caribbean cuisine.


This years winner is Adrian Amsterdam and we wanted to share with you what his youthful imagination brought us for 2018 – Jerk Chicken Skewers, Stuffed Pepper & Provision Kebabs.


Jerk chicken skewers:

- 3 boneless chicken breasts

- 1 lemon

- 2 tsp of salt

- ½ cup of Grace Jerk BBQ sauce

- ¼ cup of Grace Coconut syrup or maple syrup

- 12 Cherry tomatoes

- 1 tsp of Grace Jerk seasoning to add extra spice (optional)

- Skewers soaked in water for 2 mins


Stuffed pepper ingredients:

- 2 packages of Grace Caribbean Combos Rice & Red Kidney Beans Mix

- ⅓ cup of diced dried cranberries

- ⅓ cup of diced dried apricots

- 2 tablespoons of Grace Coconut Oil

- 4 cups of Grace 100% Pure Coconut water (quantity as directed on the package of Kidney Beans Mix normally 2 cups per packet)

- 3 large sweet bell peppers


Adriam Amsterdam - 2018 Champion

Provision skewers:

- ¼ breadfruit cut into 1 ½ inch cube/rectangles

- 2 green bananas cut into 1-inch sections

- 2 firm plantains cut into 1-inch medallions

- ¼ of a pineapple cut into 1-inch cubes

- 1 tsp of salt

- 3 tablespoons of Grace Coconut Oil

- 1 tablespoon of Grace Coconut syrup or maple syrup

- 100 ml of Grace Coconut Milk

- 2 cans Grace 100% Pure Coconut water

- Skewers soaked in water for 2 mins


Putting it all together

1- Squeeze juice from 1 lemon over chicken breasts and sprinkle with salt (salt is optional). Let stand for 20 mins then rinse thoroughly in cold water. Pat dry with paper towel and cut into ½ inch strips. Mix chicken in bowl with BBQ sauce, Grace Coconut syrup or maple syrup and jerk seasoning, cover and let marinate at least 30 mins (overnight for better results).

2- Add green banana, breadfruit and plantains to coconut water, coconut milk, salt and 1 tablespoon Grace Coconut Oil, boil covered for 10 mins or until cooked but still firm.

3- Cook packages of Grace Rice & Red Kidney Beans Mix as per directions substituting water for coconut water. Add cranberries and apricots 5 mins before the rice is complete. Set aside and keep warm.

4- Skewer jerked chicken pieces alternately with cherry tomatoes and skewer provisions alternately with pineapple set aside. Heat oiled grill (with cooking spray) over medium heat and spray, Once grill is ready,

5- Clean, half and core peppers grill them till lightly charred. Spoon the rice into the peppers. Flip Jerk skewers and brush with more of the marinade if desired. Flip provision skewers and brush lightly with mixture of 2 tbsp of Grace Coconut Oil and Grace Coconut syrup or maple syrup. Remove from the grill and plate with peppers. Once chicken is completely cooked, remove from he grill and plate with provision and peppers.


Thanks again to Grace Foods for continuing to support the Caribbean community and fingers crossed, we might just bring this competition to Cariwest 35th Anniversary in 2019. Does anyone have Roger Mooking’s number?

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Brought to you by

The Western Carnival Development Association

11230 119 STREET, EDMONTON AB T5G 2X3
780.421.7800
Cariwest@shaw.ca
Office Hour: M-F 9-5pm 
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