Jamaican Dishes and Bakery

Specialised

RICE AND PEAS — kidney beans or gungo (pigeon) peas cooked in coconut milk with thyme, scallion and a whole Scotch bonnet left unbroken, the Sunday dish. BROWN STEW chicken or fish. ESCOVITCH fish, fried and drowned in vinegar, onion and pepper — Iberian escabeche by way of Sephardic settlement. RUNDOWN, mackerel in reduced coconut milk. MANNISH WATER, the goat soup. PEPPERPOT SOUP with callaloo and okra — ⚠ A SOUP, and not the Guyanese cassareep stew of the same name. OXTAIL with butter beans. CURRY GOAT. BAMMY, the Taíno-descended cassava flatbread. FESTIVAL, the sweet fried dumpling. And the bakery: the JAMAICAN PATTY with its turmeric crust, COCO BREAD, BUN AND CHEESE at Easter, gizzada, toto, grater cake and the plantain tart.