Tottenham’s Soul Food Sisters

Soul food Sisters

I got our very own Soul Food Sisters – the two chicks behind a supper club in Tottenham – to hand over their latest mouth-watering recipe for Jerk Poussin. Before all of that, and because they’re always hosts to a selection of characters, I was curious to find out who their dream dinner guests would be. Here’s what they had to say:

Bob Marley – although not a curry goat recipe, we think he’d love our okra curry! Ryan Gosling because he’s so easy on the eye, Neneh Cherry because we can’t get enough of her music – new and old – and she loves to cook (we have taken inspiration from her recipes). And to mix things up a bit Gustave Flaubert, we think he would be good to talk to! We’d leave the rest of the seats up for grabs – we have had such an amazing mix of supper clubbers and they really are what makes the supper club so special for us and keeps driving us to do it. We’ve had surgeons, music journalists, lawyers and teachers all sat around one table!

Jerk Poussin Recipe:

Serves 4

2 Poussins

A large piece of fresh root ginger, peeled and grated

2 tbsp fresh thyme leaves

Zest of 1 lime

Juice of 2 limes

Juice of ½ a pink grapefruit

3 tbsp runny honey

2 tbsp olive oil

Big glug of dark rum

2 tsp ground allspice

½ tsp fennel seeds

3 spring onions, finely chopped

1 small scotch bonnet (seeds and all), finely chopped

1 tsp sea salt

Pinch cracked black pepper

A handful of coriander, roughly chopped

4 tbsp natural yoghurt, stir in a bit of the citrus juice

8 mint leaves, chopped

A drizzle of scotch bonnet oil


1 Mix all the ingredients apart from the poussins in a jug.

Using a sharp knife, prick the poussins all over and put them in a large sandwich bag, pour the marinade in and give it a vigorous shake. Leave in the fridge to marinate ideally overnight, or for at least 4 hours.

2 Preheat the oven to 200 oC, put the poussins breast side down on a baking tray and pour over the marinade. Bake for about 30 minutes, turning them so they are breast side up after 15 minutes, and scoop some of the marinade back on top of the birds. Cook until the skin is golden and crispy and the poussins are cooked all the way through.

3 Take the poussins out of the oven and cover with tin foil, leave them to rest for 10 minutes. Chop the birds in half length ways in-between the breasts, drizzle over the citrusy yoghurt and sprinkle the mint and drizzle scotch bonnet oil to serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s