Wicked Carib, Caribbean Food Culture

Oxtail stew

Fall-off-the-bone oxtail in a deep, slow-reduced brown sauce — the kind of stew that takes most of the day to develop

Jerk chicken

Charred and smoky with the allspice-scotch bonnet backbone that defines good Jamaican jerk — not the mild, sauced variety

Curry goat

Tender slow-cooked goat in a Scotch bonnet-forward curry with the fat properly rendered into the sauce

Brown stew chicken

Bone-in chicken braised in a dark caramelized sauce — a test of any Caribbean kitchen's patience and technique

Rice and peas

Kidney beans cooked into coconut-scented rice — the essential companion to every plate, and a reliable gauge of kitchen quality here

Fried plantains

Sweet, caramelized maduros with a crisp exterior — a necessary side if offered