Flanboyant Eats (1)
Food is Luv (1)
The Noshery (1)
Main Course (6)
Soups & Stews (4)
Side Dish (2)
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
Fungi (Caribbean "polenta") is a traditional accompaniment to fish and many stews and soups.