Featured prominently in the diet of many Caribbean countries, especially Trinidad and Tobago, Guyana and Jamaica. Think of it as a Caribbean version of the burrito. The word ‘roti’ in the West Indies refers to a dish of stewed or curried ingredients wrapped in a ‘roti skin’ or served open face. In Trinidad and Tobago various rotis are served; popular variations include chicken, goat, beef and vegetable.
An Argentinian marinade or sauce of fresh herbs, lemon juice, vinegar, and olive oil, often served with grilled meat.
Jamaican cooking style of marinating meat for hours in a spicy mix of peppers, all spice, scallions, thyme, cinnamon, nutmeg, and slow grilling and smoking the meat until crispy, juicy, and lip smacking hot!
Conch is the second best known edible snail and is extremely popular in the Caribbean. Conch meat has a mild, sweet clam-like flavor, but is extremely tough and must be pounded, or marinated in lime juice to tenderize it before cooking.
Paw Paw Sauce
Short for papaya sauce, ours is both flavorful, fruity and spicy. We use papaya, chayote, habañero peppers, honey, sugar, and vinegar. Deliciousness!
Scotch Bonnet Pepper
This small, irregularly shaped chile ranges in color from yellow to orange to red. The Jamaican scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery Habañero than to any other hot peppers.