Monthly Archives: December 2015
When traveling abroad it’s usually wise to take with you a basic first aid kit nothing fancy, just a tin with a few bits and pieces that can help you out if you have an accident and need a temporary bandage or pain killer until you can locate where the nearest source of medical attention is. If you are traveling to the Caribbean there are some other things that it might be useful to carry with you.
Some form of aspirin/Tylenol to help reduce fever or relieve headaches or muscle strains from sports your body is unaccustomed to. If you know that you intend to take part in water sports or new activities you may want to consider a pain relieving cream (or spray if you can find one that isn’t aerosol based airline regulations apply here!).
An anti-bacterial cream to deal with any grazes or cuts that you may get taking part in activities, or even just walking on the beach if you stand on a sharp shell.
Hay fever medication even if you aren’t known to suffer from hay fever, putting a packet of anti-histamines in your first aid box is just insurance against you finding out that you are allergic to a certain type of pollen and it’s found in Caribbean!
Insect repellent! Anything that contains DEET should work fine. Pack this close to the top of the first aid kit and also carry one in your on-flight luggage in case it’s a while before you get your bags once you arrive in the Caribbean!
Sun block again this should be a spare for the one you have in your on-fight luggage.
Anti-diarrhea medication. As with the hay fever medication, you probably won’t need it but it’s better to take it and not use it, than not to take it and need it!
Bandage, and plasters for cuts and sprains. Take the one size fits all variety so that it doesn’t matter where you hurt, your bandage or plaster will fit!
Thermometer even one of those little forehead strips that you can get for kids to check for fevers will be good enough to tell you if you have got a temperature or your just a little unaccustomed to the tropical heat!
You should also pack any prescription medication you take, along with any syringes you need for taking it. Mark the prescription medication carefully, and include the prescribing doctors name in case you are questioned over it at customs and immigration. Always carry two sets of prescribed medication, one in your carry-on luggage and one in the checked luggage so that you are sure that even if one set goes missing, you have a back-up.
Taking a first aid box on your Caribbean vacation isn’t planning for the worst, it’s providing insurance. You pay for it and you don’t intend to have to use it but it’s just good to know that it’s there just in case!
Small Home & Vehicle First Aid KitSmall Home & Vehicle First Aid Kit
St John Ambulance Home First Aid KitSt John Ambulance Home First Aid Kit
2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
Jamaican Jerk marinade ingredients:
cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic escallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
cup organic allspice or cup ground organic allspice berries
1 teaspoon organic cinnamon
teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste
Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor.
Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks. Chop peppers and portobellos into bite-sized chunks that will easily stay put on a skewer.
Slice the halved onion vertically into wedges. Add peppers, portobellos and onion to the pile of vegan chicken chunks.
Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and all other Jerk marinade ingredients to a blender or food processor; puree until smooth.
When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. And whatever you do, don’t rub your eye! You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.
Likewise, you can turn up the heat by retaining the seeds and increasing
the numbers of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.
Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire.
But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour. Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.
Scotch bonnet peppers are a staple of Jamaican Jerk cooking. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos.
You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes–whatever you like.
To make this meal truly traditional Jamaican, serve the kebabs with a side of hard dough bread. Red Stripe beer optional.