An enriched yeast dough made with coconut milk, butter, sugar and a little salt. Risen once, divided, rolled into rounds, brushed with butter and folded in half so the baked roll opens like a clamshell. Baked at moderate heat until lightly golden and soft. The folded shape is purposeful: it tears cleanly into two leaves, ideal for stuffing with a beef patty or jerk pork.
A simple dough of cornmeal, plain flour, sugar, baking powder, salt, vanilla and a hint of nutmeg, brought together with milk or water. Kneaded briefly, rested, then rolled into elongated finger shapes and fried in medium-hot oil until deep golden. The cornmeal gives a crunchy crust and an almost cakey interior. Sweet enough to eat as a snack, but the contrast with salty jerk or fried fish is the point.
Salt cod is soaked overnight (or boiled in two changes of water) to draw out the salt, then flaked and folded into a thick batter of flour, baking powder, water, spring onion, garlic, thyme, scotch bonnet, and a little black pepper. Dropped by the heaped tablespoon into hot oil and fried until deep golden. Served hot with a squeeze of lime or a dollop of pepper sauce.