Buttermilk Jerk Chicken, Plantain and Pineapple Salsa.

This recipe is quite a mouthful, but making it is easy breezy and sitting down to enjoy it is the ultimate pleasure.

It is a perfect weekend meal as you sit down to catch up with our loved ones over a delicious meal.

All you need is :-

  • 4 firm yellow plantains.
  • Chicken legs / quarters, one per person.
  • I cup buttermilk.
  • 3 tbsp jamaican jerk seasoning paste.
  • For the salsa, half a ripe pineapple, one onion, one green pepper, some chopped mint and coriander (one tbsp) freshly squeezed lemon juice, a pinch of dried mint, salt and pepper.


Mix your buttermilk and the jerk seasoning together.

This is the brand I used. It has some kick and salty too so be careful not to oversalt your dish.

Clean your chicken and pat dry, then slice it as below image.

Keep the skin on as it will crisp up beautifully when cooking and add to the flavour.
Rub the seasoning all over the chicken, and keep it in a covered dish, marinate for 4 hours, but preferably overnight in the refrigerator.
Heat your grill pan until really hot, add the chicken pieces skin down, let them sear a bit undisturbed then flip.
Once you turn, sear the bottom and once browned, lower heat the let the chicken cook for about 30 minutes till done.

As the chicken cooks, you can get started on your pineapple salsa.

Dice your pineapple, onion and pepper as well as the coriander and mint and add to a bowl.

In a small bowl, add a tsp of dried mint, a tbsp of honey and juice of one large lemon and mix well. This will be your dressing for the salad.
Pour the dressing on the chopped fruit and vegetables. Mix well. Cover and refrigerate till ready to serve.

Peel, slice and pan fry your plantain.

Once the chicken is ready, plate and dig in!

I served mine with some leftover lemon rice that matched the flavours of the other dishes quite well.

The heat of the jerk is just right and the spice is all over every taste bite. The buttermilk tempers the heat a bit but also ensures the chicken is moist all the way through. The plantain and pineapple offer contrasting sweetness, the onions and peppers offer crunch and the mint a cooling effect.

Your tastebuds will be dancing each time you take a bite.

Colours, flavours, aromas are all there.

Definitely worth a try!

Let’s Plantain!

One of the things I love about Kampala is the fact that plantains are easily available. ‘Gonja‘ as they are known here are steamed, fried, baked, roasted/ grilled and even make some crunchy tasty crisps that my son loves a bit too much!

I am always assured of help by my little sous chef when his fave is on the dinner menu.

With it’s constant presence in my kitchen, I have been trying different recipes and ways to cook this delicious vegetable/ fruit. Here are some of the ways we have had it so far, and I will be sure to share any more new recipes using them.

You can pan fry them and have them with wings and a salad.

One can also deep fry them if they are still firm, they are a great snack that way. I like them yellow almost black though, which makes them better suited for baking and pan frying as they are softer then. Deep frying the really ripe ones makes them absorb too much oil.

I like them this way.
If they are too ripe ,bake them into a lovely plantain bread. just mash/ blend them like you would bananas for banana bread.
You can fry them with little to no oil in a non stick pan and have them with yummy fried fish and a warm cabbage beetroot salad.
Easy oven baked plantains with a sausage stew and some coleslaw. Quick, easy and a hit with the kids.
Who said you can’t have mashed plantains. Steam them and mash with a splash of warm milk, some butter and some pepper. Have them with a nice stew. It is so YUMMY!!
Or pan fry them and have them with some spicy chicken and salsa.

I do not want to lie and say I have a favourite way of having them, they are that versatile and delicious on their own or with other sides. I want to try making them with coconut milk next. How do you like your plantain?