Jamaican-style Copús

Ingredients

In this Jamaican adaptation of Copús, we incorporate the distinct flavors of Jamaican cuisine. The original Puerto Rican dish is traditionally made with sofrito, tomato sauce, and olives, while the Jamaican version replaces these ingredients with coconut milk, scotch bonnet peppers, allspice, and thyme. This gives the dish a unique Jamaican twist, adding a creamy and spicy element to the Copús. We alse have the original recipe for Copús, so you can check it out.

• 2 pounds (900g) chicken or pork, cut into pieces 2 pounds (900g) chicken or pork, cut into pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and minced scotch bonnet pepper. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the chicken or pork pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the allspice and dried thyme over the meat, and stir to coat evenly.
4. 4.
   Pour in the coconut milk, chicken or vegetable broth, and soy sauce. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the meat is tender and cooked through.
6. 6.
   Serve the Jamaican-style Copús hot, garnished with fresh cilantro. Enjoy with rice and peas, plantains, and a side salad.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Handle with caution and use gloves when handling the pepper, as it is very spicy. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in a mixture of Jamaican jerk seasoning and lime juice for a few hours before cooking.
• If you prefer a milder spice level, remove the seeds and membranes from the scotch bonnet pepper before mincing.
• To make the dish more colorful, add diced bell peppers or carrots along with the onion.

Serving advice

Serve the Jamaican-style Copús hot, accompanied by fluffy rice and peas, sweet and caramelized plantains, and a refreshing side salad. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the Jamaican-style Copús in a vibrant and colorful dish, showcasing the rich and creamy sauce. Garnish with a sprig of fresh thyme or a slice of scotch bonnet pepper for an extra touch of authenticity.