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.
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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.
Callaloo
Dasheen or spinach leaves simmered with okra, pumpkin, coconut milk and a whole scotch bonnet, then blended smooth. Trinidad's Sunday green, in a weeknight pot.
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.