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Recipes Food and Drink for Carnival

Recipes Food and Drink for Carnival

Bringing Notting Hill Carnival to life at home may seem like a daunting task however do not fear #kioniibabes, as always we are here to lend you a helping hand to get the party going. We’ve put together simple yet delicious recipes that you can make at home perfect for any carnival house party. We can’t wait to see your pictures and be sure to tag us in all your celebration photos.   

The ultimate Jerk chicken - serves 6

Traditionally the marinated meat was slow-cooked over a coal fire however as many of us don’t have access to a fire pit the recipe has been modified for oven cooking with an option to BBQ. The secrets to nailing this Jamaican classic is to grab as fresh scotch bonnets and herbs as possible. Also, leave the marinated chicken in the fridge overnight to ensure all those yummy flavours are soaked up and don’t forget to let the chicken return to room temperature before cooking.

12 chicken thighs, on the bone  

For the marinade

1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped

3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
1 tbsp of fresh thyme leaves
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice (pimento)


To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, thyme, soy sauce, vegetable oil, brown sugar and ground allspice (pimento) in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually, it will start to blend up – don’t be tempted to add water, as you want a thick paste.


Taste the jerk mixture for seasoning - you can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.


Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.


If you want to barbecue your chicken, get the coals burning 1 hour or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. Alternatively, to cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin and cook for 45 mins until tender and cooked through.


Add hot sauce if you like it really spicy 😉

Sweet and spiced pineapple - serves 4

This simple and light dessert is perfect to finish off any meal without weighing you down, ideal for when you have many hours of dancing around ahead. 

zest and juice 1 lime

2 tbsp clear honey

2 pinches ground cinnamon

few gratings whole nutmeg

2 tsp icing sugar, sifted

2 tsp butter

1 fresh pineapple, cut into 8 long wedges, skin and core removed


Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside.


Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.


Serve immediately, sprinkled with the remaining lime zest. 

Rum Punch - serves 2

Get the party started with this fruity sharing cocktail - don’t forget to add the key ingredient of the ‘Get Carnival Ready 2020 | Kionii’ playlist, now available on Spotify 😎

525ml freshly squeezed orange juice

225ml freshly squeezed lime juice

450ml good-quality golden rum, we recommend Appletons Estate rum 

150ml sugar syrup

Couple of dashes of grenadine syrup

Couple of dashes of Angostura bitters

ice cubes, to serve

generous pinch of freshly grated nutmeg

6 thick slices lime, to garnish

twists of orange peel, to garnish


Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hour.


Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.

Cubanita - serves 1

Carnival is a marathon, not a sprint and usually, by Sunday some of us may be flagging slightly. Not to worry #kioniibabes, we have Cuba’s answer to the mother of all hangover cures the Bloody Mary, to get you back in those dancing shoes. Cubanita’s have all the freshness and spice of the Sunday brunch stable but they’ve swapped the vodka out in favour of white rum for that quintessentially Caribbean twist. 

60 ml of good-quality white rum, we recommend Havana Club Añejo

105 ml of tomato juice

15 ml freshly squeezed lemon juice

7 dashes of hot red pepper sauce, to taste 

4 dashes of Worcester sauce

½ teaspoon of Horseradish sauce

2 pinches of rock or celery salt

2 pinches of ground black pepper


Combine all ingredients into a cocktail shaker, shake well then strain into an ice-filled tall glass. 

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