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.
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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.
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.
Saltfish Fritters
Jamaican stamp and go: a spoonable batter of flour, flaked salt cod, spring onion and scotch bonnet, fried into crisp golden fritters. Snack, lunch or party plate.
Caribbean Rum Cake
A tender butter cake baked in a ring tin and soaked warm with a dark rum syrup. Keeps a week and improves for half of it.
Sorrel Drink
Dried hibiscus steeped with ginger, cloves, allspice and orange peel, sweetened and served over ice. The Caribbean Christmas drink, good all year.