Fawaka! How to organise a Caribbean BBQ (with delicious marinated meat and fish!)
I’m a huge fan of barbecuing. Every piece of meat, fish or vegetable tastes even better with that smoky flavour. The only thing is, I often make the same things. Delicious, sure, but also a little boring. The people at Chicken & Gambas know exactly what to do about that; they deliver pre-made Caribbean meat and fish that you simply throw on the barbecue. Ideal!
Of course, you can also buy everything you need for a BBQ feast yourself and start marinating. But doing your groceries corona-style isn’t really my favourite way to spend a weekend. Besides, a ready-made package has a few other advantages: you’re surprised by different ingredients and flavours that are unlike what you normally throw on the barbecue – and in the case of Chicken & Gambas, the company founded by Unice Bergs and Brian van der Kust, very different indeed.
Delicious marinade
Because with their Caribbean roots, you really have something unique at home. The marinades in which the meat and fish are marinated have had several days to soak in, giving you an explosion of flavour right down to the bone. Everything is vacuum-packed and delivered chilled to your home; all you have to do is grill it yourself. How relaxed is that?
Caribbean BBQ bar Boótoe
Unice and Brian are no strangers to the Caribbean BBQ scene; they were two of the owners of the first Caribbean BBQ restaurant, Boótoe in Amsterdam. Here, you really felt as though you were in the Caribbean, without having to travel to the other side of the world. Unice: ‘We wanted to start something new, but then corona happened. So we came up with the Caribbean Style BBQ webshop, where we do everything for the customer, except the customer has to barbecue it themselves.’ They now also supply the catering industry and food trucks.
Madame Jeannette for extra heat
Everything is delivered ready to cook, with homemade sauces if you like. And those are highly recommended: they’re genuinely delicious and cost next to nothing. Such as the satay sauce made with ketjap and pepper, which is wonderful with the chicken (and also great for seasoning nasi and bami!). And if you could use some extra heat, order the hot sauce made with Madame Jeannette peppers.
Super-juicy chicken
The Cajun fried chicken is delicious too: chicken marinated in Cajun spices – and 100% halal (€5.17 for 400 grams; more is of course possible!). Great to simply gobble down as is. The editorial team always laughs at me and gives me disapproving looks because I eat chicken with a knife and fork; definitely use your hands if you want to avoid those kinds of looks. The chicken also goes well with BBQ corn and rice. The Tender chicken satay (€6.98/400 grams/approximately 4 servings), chicken thigh pieces marinated in a ketjap sauce, is incredibly juicy. Tip: order an extra portion!
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- Maak er wat maïs van de grill bij
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- Kluiven mag!
Parbo burger
The Parbo burger falls apart a little on the BBQ. That doesn’t affect the flavour, which is delicious. Lovely with a Parbo beer or a glass of full-bodied red wine. The prawns come in three different varieties; the Green herb prawns (€13.46/200 grams/2 servings) are marinated in green herbs, including chives, dill, parsley, celery, rosemary and spinach. Yum!
To go with it? Rum!
When you say the Caribbean, you say rum. For some extra Caribbean cheer, make some delicious rum cocktails, such as a Daiquiri or Mojito. And put on some fitting music, such as reggaeton, dancehall and anything that makes you want to sway your hips and shake your derrière. Although I managed that just fine after half a bottle of red wine.
10% discount
Want to shine at your Caribbean Style BBQ this summer? Use the discount code BBQLOVE to receive 10% off your first order (until 1 September 2020 and usable once per address). Order online before 12:00 and it will arrive in Amsterdam and Rotterdam the day after tomorrow. Express delivery is also possible. And is BBQ season over? The chicken can also go in the oven and the prawns in the wok, so it’s still highly recommended after summer. Chef Brian: `I prefer my meat on the BBQ because of the extra flavour the charcoal adds to the meat, but if I put my meat in the oven and don’t mention it, nobody notices. It’s delicious either way!´
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