Nice one.

Love Caribbean food like Goat Curry, Jerk Chicken, and The Caribbean Islands bring to you a unique ethnic collection of foods blended with herbs and spices. Their recipes have evolved through the years because of the various cultural influences including the Arawak Indians (the original inhabitants) and the maroons. Caribbean people love to party, the only excuse needed is good food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are subtle in taste, subtle in flavor, reflecting years of cross cultural influences. Recipes with indigenous ingredients to tantalize the most sceptical of palates. Spices and seasonings, rum-punch and rum-cakes, teas and coffees, jerk pork or jerk chicken, Escoveitched Fish, hot or cold sodas. Love the fresh tropical fruit juice drinks made with rum. Here is a recipe we love! Jamaica Jerk INGREDIENTS: 1 tbs. Ground allspice 1 tbs. Dried thyme 1 1/2 tsp. Cayenne pepper 1 1/2 tsp. Freshly ground black pepper 1 1/2 tsp. Ground sage 3/4 tsp. Ground nutmeg 3/4 tsp. Ground cinnamon 2 tbs. Salt 2 tbs. Garlic powder 1 tbs. Sugar 1/4 cup Olive oil 1/4 cup Soy sauce 3/4 cup White vinegar 1/2 cup Orange juice Juice of 1 lime 1 Scotch bonnet pepper, seeded and finely chopped 1 cup Chopped white onion 3 Green onions, finely chopped 4 Chicken breasts (6 to 8 oz)trimmed of fat METHOD / DIRECTIONS: In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Shanti/Mary-Anne