Real Food - Summer 2019

4 real food summer 2019

bites

A Celebration of Culture

W

ith a mission of cultivating local food entrepreneurs, La Cocina’s flavors are something special. A nonprofit incubator

kitchen located in the Mission District of San Francisco, La Cocina helps its members—primarily women from com-

munities of color and immigrant communities—build successful food businesses by providing affordable commercial

kitchen space, technical assistance and access to market opportunities. Why? So that anyone can make a living doing what

they love: cooking. To date, the organization has enabled hundreds of women to start their own businesses.

To celebrate its stories of success, La Cocina recently released its first cookbook, “We Are La Cocina,” penned by the orga-

nization’s executive and deputy directors and featuring dishes from more than 50 successful entrepreneurs—including those

featured here—who not only share beloved recipes handed down from generations before, but their inspiring narratives as well.

With culinary creations hailing from Latin America, Africa, South Asia, East Asia, the Middle East and Europe, there’s something

for everyone’s tastes in this diverse book. —Anna Bjorlin

Enjoy authentic tastes from across the globe with delicious recipes

from San Francisco’s own communal kitchen

Jerk Chicken

MAKES 8 TO 10 SERVINGS, RECIPE BY SHANI JONES, PEACHES PATTIES

Going to Jamaica for the first time, I felt like I belonged. ... People would

tell me I was weird, or quiet. I’m just easygoing. And that’s how it felt in

Jamaica. I was able to relate. People were just outside making jerk chicken.

... I feel like, even though I was raised in San Francisco, we had more of

a Caribbean upbringing, from my mom and my grandmother.

3 Scotch bonnet or habanero peppers, stemmed

1 medium onion, coarsely chopped

3 medium green onions, chopped

3 garlic cloves

1 tablespoon coarsely ground black pepper

1 teaspoon kosher salt

1 teaspoon ground allspice

1⁄2 teaspoon ground nutmeg

4 sprigs fresh thyme, picked leaves and tender stems

juice of 1 lime

2 tablespoons white vinegar

1⁄2 cup soy sauce

1 tablespoon vegetable oil

8 whole chicken legs

rice, beans and plantains, for serving

1. In a food processor, pulse the chile, onions, green onions, garlic, black pepper, salt, allspice, nutmeg and thyme into a coarse
   paste. Transfer the chile mixture to a bowl and combine with the lime juice, vinegar, soy sauce and oil. (The mixture will be very
   spicy; be careful while handling, and work in a well-ventilated area.)


2. Place the chicken legs in a large glass dish and pour the jerk marinade on top, turning to completely coat the chicken. Cover and
   refrigerate for at least 2 hours to overnight.


3. Preheat the oven to 400°F and lightly grease a rimmed baking sheet. Put the marinated chicken on the pan and pour any remain-
   ing marinade over the top. Bake until the chicken is cooked through (a meat thermometer inserted into the thickest part of the thigh
   reads 160°F) and lightly charred in spots, 40 to 45 minutes.


4. Serve with rice and beans and fried sweet plantains.