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Scotch Bonnet

Jerk Marinade

Enough to marinate 2 pounds of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

Jerk Chicken

Scotch bonnets, along with the closely related (and equally potent) Jamaican hots and habaneros, are small, fiery-hot chiles that are irregularly shaped and range in color from yellow to orange to red. Use gloves when handling Scotch bonnets to prevent irritation, and be sure not to inadvertently rub your eyes or face.

Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado; but those with refined taste buds will appreciate how the peppers' sweet fruitiness cuts through the rich, meaty steaks.

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

Jamaican Jerk Chicken

The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.

Callaloo Stew

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.

Pick-Up Saltfish

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

Roasted Spiced Chicken with Cinnamon- and Honey-Glazed Sweet Potatoes

This dish makes delicious use of the warm spices prevalent throughout island cooking. The chicken needs time to marinate, so start the recipe ahead.

Vegetable Rundown

"Rundown" (also called "oiled down" or "oil dong") is a classic stew served throughout the islands, often using saltfish or mackerel. Stories proliferate as to where the term comes from, but Jamaicans say "cook it down" when they mean to cook something for a long time. This vegetarian take is luxurious and satisfying. Serve this as a side dish or over rice as an entrée.

Shark and Bake

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Peel-and-Eat Hot Pepper Shrimp

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.

Charred Squid and Conch Buljol with "Soused" Green Figs and Tomato Chokha Coulis

Editor's note: This recipe is from chef Khalid Mohammed of Battimamzelle in Port of Spain, Trinidad. Mohammed also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Buljol, a popular Trinidadian breakfast dish, is a cold salad made from salted codfish. In his Trini-fusion version, Mohammed substitutes squid and locally abundant conch and adds green "figs" (green bananas, called by their local name, and "soused," or pickled, a traditional cooking method). He finishes the dish with the tomato chokha, a local sauce.

Gallette of Sweet Potato-Crusted Tobago Crab Cake

In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.

Jamaican Hot Pepper Shrimp

Peel these fiery shrimp as you eat them.

Arepas with Pulled Pork and Pickled Onion

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

Jamaican Jerk Chicken

Grilled Jerk Chicken

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.

Smoky Plantain Crema

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

Sugarcane Marinade

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