Smoked Chicken, Plantain, and Rum Punch

 

Homes in the rainforest used to have outside kitchens with clay ovens (above) in order to cook without heating up the house. Now it's just my daughter and her husband's home that have one (as well as a kitchen inside). It's an oldtime, tried and true way of cooking for those who know the intricacies of cooking without a temperature gauge to guide the way. And it's a terrific way to smoke chicken (or other meat or fish) for a long period of time over fragrant wood until it's tender and yummy.

The chicken is on that grill platform (below) over the fire and covered with banana leaves. The fire is low and smoldering to cook the meat well while imparting that unique smoky flavor and unmatched tenderness. This was Christmas dinner after a few hours of expert care by son-in-law as taught by his grandfather. It tasted scrumptious.

He also grows plantain (look like bananas, only bigger) which are known far and wide for their particularly sweet taste and are specially prized in the holiday season. We in the family get to enjoy it sliced and fried lightly with a pinch of salt as often as we want, lucky us. The sweetness is remarkable.

And for juice each day, my daughter goes out to the yard and picks whatever oranges, grapefruits or limes are ripe, adds water and maybe a little sugar and we drink it. In the evening, add rum and it's a rum punch. I'm getting spoiled and becoming a rum afficianado. El Dorado12 year or 1919 anyone?