Jamaican

This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.

About fifteen years ago R. B. thought his next-door neighbor, who was out grilling some chicken, called him a jerk. Back then, R. B. hadn’t heard of jerk seasoning, and his neighbor seemed like a nice, quiet fellow who pretty much kept to himself. When R. B. turned down the Bob Marley, everything got straightened out, and the chicken was delicious. A jerk dry rub requires allspice, thyme, and some heat. The Scotch bonnet pepper is the traditional choice, but that’s too many Scoville heat units for us. We keep the heat out of the rub, then sprinkle on cayenne to customize the chicken to suit everyone.

Crunchy coconut biscuits are a Jamaican specialty and are crispest the day they’re baked. To toast coconut, preheat the oven to 325°F. Spread the coconut in a single layer on a rimmed baking sheet and toast, stirring occasionally, until light golden and fragrant, about 10 minutes.

Jerk seasoning is a fiery spice rub that originated on the Caribbean island of Jamaica. You can marinate the chicken overnight. Assemble the cucumber and watermelon salad while the chicken is grilling.

This dish is usually made with pickled or salted fish, but it’s simpler (and, in my opinion, better) when made with lightly salted fresh fish. To be truly authentic, the chile should be a Scotch bonnet (habanero), which has a distinctive though fiery flavor, but any chile will do in a pinch. Serve this with Coconut Rice (page 516) or, even better, Coconut Rice and Beans (page 516).

It seems every country that grows rice makes rice pudding, and almost every experienced cook has his or her own technique. After years of playing with it, this is the one I like best, and it works well with the variations of most cuisines. In many cases rice pudding is simply milk bound by rice; often the amount of rice is well under 10 percent of the total. I prefer this recipe with just 1/4 cup, no more. The result is a thick milk custard with a recognizable but understated rice presence. If you want a dense and slightly chewier mixture, use the larger amount of rice. Other possible additions to rice pudding: a strip of lemon zest, a pinch of saffron threads, or a teaspoon of ground cardamom added at the beginning; a couple of tablespoons of raisins and/or slivered pistachios stirred in at the end. See the variations, and the following recipes, too—this group of recipes is unending.

Jerk is a style of cooking native to the island of Jamaica that transforms ordinary chicken into a flavorful, highly aromatic eating experience. Meats are dry-rubbed with a spice mixture called jerk seasoning, then grilled. This seasoning relies principally on two elements: allspice and Scotch bonnet peppers (among the hottest peppers on earth). Typically, whole pieces of bone-in, skin-on chicken are barbecued over wood—usually over the wood of the allspice tree. The skin is omitted here—and with that goes about 80 calories per portion.

Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.

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.

Editor's note: The recipe and introductory text below are from Helen Willinsky's Jerk from Jamaica: Barbecue Caribbean Style. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. Crisp on the outside, tender and moist inside, this easy-to-prepare pork loin is perfect for parties. Serve it with Baked Sweet Potatoes and Jamaican Cole Slaw. Or bury the sweet potatoes in the coals and roast them along with the meat!

This is the easy way to make ginger beer, where the ginger is simply soaked — just slightly fermented — for 24 hours (another method requires up to a five-day fermentation). Ginger beer is one of Jamaica's most popular soft drinks and is sold practically everywhere, from the supermarket to roadside stands. This drink is wonderfully refreshing. If the ginger heat is too much, tame it with more crushed ice and some club soda.

Peel these fiery shrimp as you eat them.

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.

(Spicy Baked Chicken Wings)

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.

Jamaica's native herbs and spices glorify the lush island's most popular meat. I serve this with Golden Pineapple Chutney . These chops need at least 4 hours' marinating time, and if you can let them sit overnight, they'll be even better.