Mr. Jerk

Jerk Chicken

Smoky, charred chicken with a peppery scotch bonnet rub that builds slowly — the skin crisps and the marinade penetrates to the bone

Jerk Pork

Tender pork with the same signature spice profile as the chicken, rendered a bit richer and fattier with a deeper char

Oxtail

Slow-braised until the meat slips off the bone in dark, savory gravy — the kind of dish that takes hours to build that depth

Curry Goat

Tender goat in a fragrant, warming curry sauce — not as fiery as the jerk dishes but deeply satisfying

Rice and Peas

The obligatory side — coconut-scented red kidney beans cooked into fluffy rice, an essential pairing with the jerk

Festival

Sweet, fried cornmeal dumplings — crisp outside, tender within, a necessary counterpoint to the heat of the jerk

Fried Plantains

Caramelized ripe plantains — soft, sweet, and a reliable buffer against the scotch bonnet heat