Notting Hill Carnival inspired foods

Are you missing the Notting Hill Carnival? You’re not alone. This colourful and vibrant open-air carnival celebrates Caribbean culture and traditions by filling the streets of West London with thousands of performers in the carnival parade dressed in flamboyant costumes and hundreds of food stalls selling authentic Caribbean food.

Instead of waiting another year to dance along the streets of West London sipping on refreshing coconut water and eating delicious Caribbean foods, we have put together some of our favourite Caribbean food recipes we found online. This way, you can get a taste of the Notting Hill Carnival at home.

Jamaican Jerk Chicken

Recipe and photo credit:

Fragrant, spicy, smoky and oh-so-delicious! This jerk chicken recipe will take you straight to the Notting Hill Carnival. Serve it with Jamaican rice and peas – a must-try.

What you need:

1 onion, chopped

3 scallions, chopped

2 Scotch bonnet peppers, chopped

2 garlic cloves, chopped

1 tbsp Bart Chinese Five Spice Powder

1 tbsp Bart Allspice Berries Ground

1 tbsp Bart Black Peppercorns

1 tsp Bart Dried Thyme

1 tsp Bart Ground Nutmeg

1 tsp salt

½ cup Blue Dragon Light Soy Sauce

1 tbsp Great Fat Extra Virgin Cold Pressed Avocado Oil or any other vegetable oil

2 3 1/2- to 4-pound chickens, quartered

How to make:

Combine the onion, scallions, peppers, garlic, allspice, ground pepper, five-spice powder, nutmeg, thyme and salt in a food processor. Process to a coarse paste. Add the soy sauce and oil and process again. Pour this marinade into a large dish. Place chicken in the marinade dish and turn to fully coat. Cover and place it in the fridge overnight. The next day, take the dish out of the fridge and let the chicken come to room temperature.

Once the chicken is at room temperature, grill it over a medium fire, turning occasionally until well cooked (between 35 to 40 minutes). For a smokier flavour, cover the grill. Then, serve and enjoy!

Guyanese Pepper Pot

Recipe and photo credit:

This rich meat stew is perfect to warm you up on a rainy day. It’s often made during the holiday season in Guyana and the rest of the Caribbean. You don’t have to wait until Christmas to make this wonderful dish, do it this weekend and invite your family and friends over to try it!

What you need:

For the marinated oxtail and pork:

For the pepper pot:

How to make:

Place the meat in a large bowl and add the rest of the ingredients for the marinade. Mix everything and set it in the fridge. If possible, leave it in the fridge overnight.

Place a large heavy-bottom pan on medium heat and then, add sugar. Keep stirring until it caramelises and begins to turn deep brown. Add the pork to the pan and brown it for about 3 minutes to seal in the flavours. Remove the meat from the pan and set it aside on a plate.

Then, add oxtail and brown it as well. Add garlic, onions, thyme and scotch bonnet pepper and cook everything for about 3 to 5 minutes. Add ½ cassareep and cinnamon, and continue cooking for 1 to 2 minutes. Then, add water to cover the meat, bring this mixture to a boil, reduce the heat and let it simmer for around 40 minutes. Add the pork back to the pot, add the rest of the cassareep. Add more water if needed. Continue to cook for about 1 ½ hours to 2 hours. The sauce should be thick and the meat should be tender.

Jamaican Beef Patties

Recipe and photo credit:

These Jamaican-style spicy beef pastries will be perfect as a quick lunch, picnic snack or as a starter for a delicious Notting Hill Carnival-inspired evening. You can make these as big or as small as you wish and can easily prepare them ahead.

What you need:

For the pastry:

For the beef filling:

For the glaze:

  • 1 egg
  • 2 tbsp water

How to make:

Add all pastry ingredients, except water, to the food processor. Pulse slowly to incorporate the ingredients. Then, add ice-cold water bit by bit and knead the mixture by hand until it forms a playdough-like texture. This might mean adding a bit more or less water than stated on the ingredients. Place the dough in a plastic bag or cover it in cling film and refrigerate it while making the filling.

Heat oil in a pan. Add onions and peppers. Once soft, add spring onions. Then, add mince, chilli, paprika, garlic, curry powder, turmeric and salt. Stir until the beef mince has browned. Next, add thyme and stock. Place lid on and let it simmer for about 15 minutes.

While the filling is simmering, it’s time to create the patties. Preheat oven to 190°C. Flour the surface of your worktop. Remove pastry dough from the fridge and roll it out (very thin) on the floured surface. Use a small round plate to cut around the pastry.

Place the rolled out pastry circles on parchment paper and add a couple of tablespoons of the filling in the middle. Lightly moisten the outer circle of your pastries with water (use your finger). Fold the pastry over the filling and use a fork to crimp the edges. Whisk egg and water together to create the glaze and brush it on top of the pastries. Place these in the oven for about 20 to 25 minutes. Enjoy!