Although I have been raised in Ivory Coast, I was fortunate enough to have traveled and lived in different countries. I have since developed a strong taste for other ethnic foods such as African, Asian, Indian, Arabian, Canadian food ... you name it, I love them all! Five years ago, I met a very nice lady from Jamaica at church. While I was in the Choir with my sisters, she walked up to us and invited us to spend Thanksgiving of that year with her. We did not hesitate and gladly accepted the invitation. It was the first connection we had outside our ''African''community ever since we arrived in Canada. We dearly kept that connection which has now grown into a friendship. She is very welcoming and has a strong sense of community, making it easy to connect with her and the rest of her family. We got to meet both her parents and other family members as well. Gathered around the kitchen's table, talking while cooking, I fell in love with Jamaican cuisine: jerk pork, sweet potatoes salad, pineapple ham and the list goes on... Ever since, every year, I am patiently waiting for another invitation on Thanksgiving holiday (LOL). Meanwhile it is BBQ season so I've decided to try some of the easiest recipes she taught me (with my little twist) . Here for you: Jerk Chicken served with Black Bean Rice. You will need : -3 cups of white rice -4 cups Chicken broth -1 cup of black beans' can -2 cloves -1 Bay leave -seasoning cube ( optional ) -Salt &pepper -1/4 cup of corn oil ( or peanut oil or vegetable oil) -chicken legs Seasoning : -5 medium garli ccloves -1 shallot -2 bonnet peppers ( optional) - 4 tbsp of Jamaican ''Jerk ''seasoning ( Mild ) In a Blinder, mix the Jamaican Jerk seasoning with the shallot, garlic cloves and bonnet peppers. In a bowl, use half of the paste to season the chicken, add a pinch of salt & pepper. Cover the bowl and leave it in the fridge overnight for a better taste. The next day, in a big pot over medium heat, pour 1/4 cup of oil then add the black beans (preferably rinsed and drained) and stir for two minutes. Add the rest of the seasoning paste, the chicken broth, the cloves and the bay leave. Cover and let it simmer for 10 min, add a pinch of salt &pepper, the seasoning cube (optional) then add the rice (preferably rinsed and drained). Stir it well, reduce the heat to low and let the rice cook for another 10-15 min. Meanwhile bring your pre-seasoned chicken to the BBQ grill and voila, Bon appétit!