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vicekartel@gmail.com
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Jerk Chicken
Chicken thighs marinated overnight in scotch bonnet, allspice and thyme, then roasted until the skin is dark and the juices run clear. Oven or grill.
How to buy scotch bonnets, and what to do when you cannot
The pepper behind almost every recipe here, where to find it, and the honest substitutes.
Trinidad Doubles
Two soft fried bara filled with curried chickpeas, cucumber and a little pepper sauce. The street breakfast of Port of Spain, made at home.
Rice and Peas
Long grain rice cooked in coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet for scent rather than heat. The side that goes with everything.
The one pan this kitchen actually uses
A cast iron skillet, twenty years old, and why nothing else gets the same crust.
Ackee and Saltfish
Flaked salt cod cooked with onion, peppers, tomato and thyme, with tinned ackee folded through at the end. Serve with fried dumplings or plantain.
A market morning: what is worth carrying home
Peppers by the bowl, thyme by the bunch, and the plantains to leave on the counter for a week.
Curry Goat
Goat shoulder marinated in curry powder, allspice and scotch bonnet, then simmered for two hours with potato until the sauce is thick and the meat falls off the bone.