Scotch Bonnet

Don't waste your time looking for green peas in this recipe. In Jamaica, you'll often hear kidney beans called peas. Locals consume "rice and peas" so frequently that some people say it should be on the nation's coat of arms. In this version — which Lezlene Brown, a cook at a villa in Ocho Rios, serves to guests and family — the Scotch bonnet chile is there to contribute only the merest hint of heat and to amplify the flavors of the other ingredients.

Can be prepared in 45 minutes or less.

Fried green plantains. When making tostones look for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.

An all-purpose barbecue-style marinade that is great with chicken, quail, and duck.

For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet." Active time: 25 min Start to finish: 1 hr

Liven up chicken pibil with these pretty-in-pink, spicy-as heck pickled onions.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.

Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor. 

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.