Day 11 on my tour features Chicken Souse accompanied by Johnny Cake from the Bahamas.
The Caribbean countries all seem to have variations of the same dishes as for their cuisine. This Souse was really interesting. Whole pimento and scotch bonnet chillis gave it a similar taste to jerk chicken.
The Johnny Cake is a simple bread a little like a damper but sweeter and richer due to sugar and butter.
Antiguan jerk chicken with spicy mango and avocado salsa and grilled pineapple, followed by a dessert of bananas baked in brown sugar and rum.
I have made Jamaican jerk chicken before but the Antiguan recipe has turned out to be very different. Jamaican is barbecued over smoke, Antiguan is slow cooked and pulled. Turned out quite different, too spicy for Chevelle but Kas and I loved it.