Sauteed in olive oil, fresh herbs, and scotch bonnet pepper.
Freshly battered fish on bammy and caramelized onion sauce.
Served with curry sauce or garlic butter.
Pan-fried until golden brown.
Marinated and slow-cooked in a Jamaican mirepoix.
Cooked in a thick rum reduction.
In a creamy house sauce.
Meatless stew peas in a coconut sauce.
Grilled 'till the skin is crispy and slow-cooked in jerk sauce.
Lightly fried and simmered in its own gravy.
Vegetable medley in a cream or garlic sauce.
Topped with vanilla ice cream and sorrel sauce.
Served warm with ice cream.