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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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.
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.
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.
Fried Plantains
Ripe plantains sliced on the diagonal and shallow fried until caramelised at the edges. Ten minutes, three ingredients, 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.