A no-yeast quick dough: plain flour, baking powder, a touch of sugar, salt, and just enough water (or milk for richness) to bring it together. Rested briefly so the gluten relaxes, divided into balls, flattened slightly, and shallow-fried in hot oil until each side is deeply golden. The exterior crisps; the interior steams to a soft, pillowy crumb. Eaten with every Jamaican breakfast.
Ripe plantains (not the green ones used for tostones) are peeled, sliced thick on the bias, and fried gently in vegetable oil so the natural sugars caramelise without the outsides burning. The result is sweet, slightly chewy, with a soft interior. A light dusting of salt at the end lifts the sweetness. Don't rush the heat: medium-low is the rule.
Soaked kidney beans simmer with coconut milk, scallion, thyme, garlic, allspice and a whole scotch bonnet (left whole, never pierced). Once tender, rice goes in with stock to top up. The pot is covered; the rice steam-absorbs the bean broth; the scotch bonnet stays whole and is removed before serving.
Vegetable oil bloomed with onion, garlic and a fresh thyme stripping. Shredded white or savoy cabbage and julienned carrot piled in, with a whole (unpierced) scotch bonnet on top for aromatic heat. A splash of water creates steam; the pot is covered and the cabbage softens in about 8 minutes. The scotch bonnet is removed before serving. Black pepper and salt to finish.