caribbean bbq – sides

Mr Greedy and I went to Caribbean BBQ yesterday (yes, in fancy dress of course) and took a few dishes along with us. He was in the charge of the jerk chicken, which was absolutely gorgeous, and I made some sides to take. Here are the recipes for my pineapple relish (perfect for jerk burgers), mango and sweet corn tropical salsa and habanero corn on the cob!

pineapple relish

  • 1 x pineapple, flesh finely diced
  • 1 x red chilli, finely chopped (i deliberately avoided using scotch bonets as i didn’t want it to be too hot, but if you’re brace enough then go for it’ likewise, i choose to keep the seeds but if you want it milder then de-seed your chilli)
  • 1 x small red onion, finely chopped
  • 1 x lime, juice only
  • 1 x small handful of fresh coriander and mint, finely chopped
  • salt and pepper

i can’t say that the method is too difficult for this one! simply combine all of the ingredients in a large bowl and serve.

mango and sweetcorn tropical salsa

  • 1 x large ripe mango, finely diced
  • 1 x red bell pepper, finely chopped
  • 1 x small red onion, finely chopped
  • 2/3 of a 340g tin of sweetcorn, drained
  • 1 x red chilli, finely chopped
  • splash of coconut rum
  • 1/2 lime, juice only
  • small handful of fresh coriander
  • salt and pepper

again, so easy to prepare! combine in a bowl and serve.

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habanero corn on the cob

i know scotch bonets are typically the chilli of choice when cooking caribbean food, but we had so many already in the food we were eating so i chose habanero for this dish. they’re just as hot, but provide a fruitier flavour.

  • 8 x corn cobs (without husk)
  • 200g butter, softened to room temperature
  • 1 x habanero chilli
  • 1 tsp habanero chilli sauce
  • small handful fresh coriander, finely chopped
  • salt and pepper (skip the salt if you’re using salted butter)

combine the softened butter with the chilli, chilli sauce and coriander in a bowl. season to taste. smear over the corn cobs evenly, and wrap each cob in cling foil, twisting the ends to seal. place on the BBQ, cover, and leave to cook for 15-20 minutes.

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