“The Fight” & Sybil’s Bakery Recipe

In conjunction with the nationwide release of The Fight (which you can rent by clicking the hyperlink), New American Economy is extremely excited to welcome back Sybil’s Bakery for a special cooking demo live on Friday, August 7, on our Instagram channel. Sybil’s Bakery is located in Queens, New York, and serves family recipes on traditional Guyanese cuisine!

Now, on to the recipes! Our guests from Sybil’s will be making Jerk chicken sliders with avocado and mango salsa along with Caribbean Yuca (Cassava fries).

Sybil’s Bakery’s Jerk Sliders Ingredients:
For the Jerk Chicken:

• 2 pounds Chicken Breast
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Ground Cayenne Pepper
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Allspice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/8 teaspoon Crushed Red Pepper Flakes
• 2 Tablespoons Jerk Seasoning

For the Mango Salsa:

• 3 cups Cubed Fresh Mango, peeled and pitted – 2 ripe mangoes
• 1/2 cup Red Onion, peeled and diced
• 1 Jalapeño, seeded and diced
• 1/4 cup Fresh Cilantro, loosely packed and chopped
• juice from one Lime
• 1/2 teaspoon Black Pepper

For the Sliders:

• Our Sybil’s Butter flap AKA Coco Bread
• 2 Avocados, pitted and sliced

Sybil’s Bakery’s Jerk Sliders Recipe:

• Coat the chicken with the marinade and store covered in the refrigerator for a few hours or as long as you can.
• Make the pineapple cilantro slaw: Mix together the cabbage, cilantro, red onion, pineapple, carrot, vinegar, and sugar in a bowl. Add salt and pepper to taste and allow the mixture to marinate 3 hours in the refrigerator
• Heat a grill to medium-high heat. Cook the chicken until fully cooked, about 5 minutes per side. Slice or shred the meat and divide it among the buns. Top the sliders with the mango salsa or serve it as a side
• Top each Butter flap with a couple of slices of avocado and mango salsa. Finish with the top halves and serve immediately.

Sybil’s Bakery’s Caribbean Yuca Fries Ingredients:
For The Cooking:

• 3lbs cassava/yuca root (you can also buy the frozen kind to save peeling time)
• Vegetable or canola oil for frying

Curry Fries Seasoning Mix:

• 2 Tbsp yellow curry powder
• 2 Tbsp tumeric
• 2 Tbsp sea salt
• 1 Tbsp black pepper
• 1 1/2 Tbsp garlic powder
• 1 Tbsp paprika
• 2 tsp chili powder

Sybil’s Bakery’s Caribbean Yuca Fries Recipe:

• Chop cassava with skin on, into 2-3in widths, 3inches is good for longer fries.
• Make a shallow cut in the cassava skin and insert knife underneath to lift the skin off all the way around.
• Rinse cassava and set aside.
• Bring a pot with enough water to a boil, add cassava and boil for 20-30 minutes, until cassava is soft, but still, has a give when pierced with a fork. You don’t want the cassava to be too soft, otherwise, it will be hard to cut into sticks.
• Using a slotted spoon, remove each piece of cassava from water and place on a thick layer of tissue to dry out (about 8-10min).
• Cut into the desired size, for crunchier fries, cut them thinner, and for softer fries cut them slightly thicker.
• Heat oil and fry in batches until golden brown
• Season with your Curry seasoning mix and serve 

Thank you so much for joining us and we hope you enjoy the Instagram Live demo and these delicious meals!!