Jamaica drums with sweet potato salad

105 minutes

1.

Peel garlic the day before . Core and wash the chilli. Chop both. Wash the lime and rub the peel. Squeeze the fruit. Wash the thyme, pat dry, remove the leaves. Mix the prepared ingredients, rum, oil and 1 tbsp sugar.

2.

Divide the legs in the joint, wash and pat dry. Pour the marinade on top, cover and chill overnight.

3.

Cover and cook the potatoes and sweet potatoes in water for about 20 minutes. Toast the sesame without fat. Mix together yogurt, tahini and lime juice. Season with salt, pepper and sugar. Drain, peel and dice the potatoes.

4.

Mix with the sauce, leave to stand for about 30 minutes.

5.

Season the legs with salt and grill them on the hot grill, turning, for 20-30 minutes. Wash the coriander, shake dry, pull off the leaves, fold into the salad. Sprinkle with sesame seeds.