The scent of garlic, thyme and Caribbean spices float through the air in the kitchen at Caribe United, telling the story of one Oglethorpe County farm where global traditions thrive.
Caribe United is run by Tamita Brown and Gabriel Jimenez, a couple whose path to Oglethorpe County began thousands of miles away.
The two met in 2001 at the University of West Indies in Mona, Jamaica. Jimenez was an exchange student from the University of Puerto Rico. Their meeting, they say, happened by pure coincidence.
“He got lost on his way to the computer lab and ended up in the language lab, where I worked,” Tamita wrote on the farm’s website. “I guess you could say it was a real exchange.”
Brown grew up in St. Elizabeth, Jamaica, an area known as the island’s “breadbasket.” It was here she learned the importance of growing and cooking fresh food. That background shapes the couple’s work sharing Caribbean flavors with Oglethorpe County.
The farm specializes in pasture-raised NON-GMO fed pork and poultry meat, as well as eggs.
One dish that reflects that rich history and farm fresh ingredients is Caribbean-style stewed liver, with pork liver from their farm. Liver is a staple in many Caribbean households, valued for its rich flavor and ability to hold seasoning.
The dish begins by cutting bite-sized pieces and washing it with lime juice and vinegar. It’s then marinated with scallions, onions, garlic, thyme, Scotch bonnet pepper, jerk seasoning, soy sauce, Maggi all-purpose seasoning and browning sauce — ingredients common to Caribbean cuisine.
Once marinated, the liver cooks slowly on a pot over low heat, allowing the spices to fully develop. Toward the end of the cooking process, julienned carrots and additional onions are added, bringing a subtle sweetness and texture to the dish.
The result is a hearty, aromatic meal often served alongside rice or traditional sides like boiled dumplings, potatoes or yams.
Ingredients
- 2 pounds liver (pork liver works well)
- 2 scallion sprigs, chopped
- 1 medium onion, sliced
- 2 sprigs thyme
- 2 cloves garlic, diced
- ½ Scotch bonnet pepper, chopped (seeds removed)
- 1½ teaspoons meat seasoning (such as Jamaican jerk seasoning)
- 1 teaspoon Maggi all-purpose seasoning
- 2 carrots, julienned
- 2 tablespoons soy sauce
- 1 tablespoon browning sauce
- Oil for cooking
- Lime juice and vinegar for washing the liver
Directions
Cut the liver into bite-sized pieces and wash with lime juice and vinegar, then rinse and drain.
In a bowl, combine onion, scallion, garlic, thyme, Scotch bonnet pepper, meat seasoning, Maggi seasoning, soy sauce and browning sauce. Add the liver and mix well. Let marinate for about 30 minutes.
Heat a small amount of oil in a pot over medium-low heat. Add the seasoned liver and stir gently. Cover and cook slowly, stirring occasionally, for about 50 minutes.
Add the julienned carrots and remaining onion. Cover again and cook until the carrots are tender.
Remove from heat and serve with rice, dumplings, boiled potatoes or yams.