Aneal's Taste Of The Islands

Jerk Chicken

Smoky, deeply spiced chicken with scotch bonnet heat and a charred exterior — the calling card of any serious Caribbean kitchen.

Oxtail

Slow-braised oxtail in a rich, deeply savory stew — the benchmark dish for any Caribbean restaurant worth its salt.

Curry Goat

Tender goat braised in a fragrant curry sauce, a cornerstone of Caribbean cooking done with care.

Rice and Peas

Coconut-infused rice cooked with kidney beans — the essential Caribbean side that elevates every plate.

Fried Plantains

Sweet, caramelized plantains — soft inside, golden outside, the natural counterpoint to spiced mains.