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NigerianAkaraFritters of peeled black-eyed beans, ground with onion and pepper, whipped light and deep-fried until golden.Tastes very hotBe its first cook →
NigerianPepper soupA thin, fiery broth of goat, catfish or chicken, fragrant with a ground blend of West African spices.Be its first cook →NigerianBoleRipe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.Tastes very hot and sweetishBe its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanAckee and saltfishSoft, buttery ackee fruit sautéed with flaked salt cod, onion, tomato, peppers and scotch bonnet — Jamaica's national dish.Tastes very hotBe its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.Tastes hot and sharpBe its first cook →JamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.Tastes hot and very richBe its first cook →JamaicanJamaican pepper shrimpFreshwater shrimp boiled in their shells with scotch bonnet, garlic and allspice until red and fiercely hot.Tastes very hotBe its first cook →JamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.Tastes hot and richBe its first cook →That's everything for that word. The index stops when it runs out.