Plantains as Side Dish
This traditional Caribbean side dish adds a subtle sweetness to any meal. We use plantains with heavy black spotting to entirely black skin.
- Plantains are not bananas, although they are related to the banana they are not suitable to eat raw and must be cooked. (Yall know I would have tried to eat it fresh had I not read this)
- They are starchy and often used as a vegetable the same way we would use potatoes. It is usually fried or baked. They are very popular in West Africa and Caribbean countries.
- A regular banana is ready to eat when the peel is yellow; however, plantain is considered ready to eat when the skin is black or almost black
- They are a good source of potassium, vitamin A & C. They are also high in fiber and used as an energy booster!
Steamed Cabbage and Carrots
Our steamed cabbage and carrots recipe is a simple yet tasty side dish consisting of lightly seasoned steamed cabbage, bell peppers, and carrot. We shred our cabbage and carrots then cook them with onion, garlic and bell pepper. Our dish is low in carbohydrates and saturated fat.
White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture, and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The milling and polishing processes both remove nutrients. A diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1).
It is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is due to a requirement by law in the United States. As with all-natural foods, the precise nutritional composition of rice varies slightly. This depends on the variety, soil conditions, environmental conditions and types of fertilizers.
Adopted over brown rice in the second half of the 19th century because it of traders’ preference, this type of rice has led to a beriberi epidemic in Asia.
At various times, starting in the 19th century, people have advocated brown rice and wild rice as more healthful alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.
Typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.
Jamaican Rice and Peas
Our dish is made with rice and pigeon peas (known as gungo peas) the combination of grain and a legume forming a complete protein; compare to rice and red peas. Scotch bonnet pepper, thyme, scallions, and coconut milk are then added along with the rice and left to simmer until cooked.
Escovitch is a delightfully unique taste because of the combination of spices and balsamic vinegar. Lightly seasoned red snapper drenched in sauteed peppers and onions in a vinegar sauce. This classic Jamaican dish requires you to maneuver around those tiny fish bones.
What you can expect from us:
White Rice / Rice and Peas Steamed Cabbage and Carrots and Plantains
Brown Stew Chicken
Brown Stew Chicken is a dish typically eaten for dinner throughout the Caribbean islands. The label: “brown” originates because of the distinct dark color. This deeply flavorful color is achieved by browning the chicken in a rich gravy. The most important piece of our recipe is the marinate. We use it on the chicken, so the spices truly penetrate the meat. The rich color is present when we lightly fry our chicken until all sides are a deep golden brown. Ingredients, along with the reserved marinade and added to taste.
The History of the Brown Stew Chicken
It’s also referred to as: stew chicken is a dish typically eaten for dinner throughout the English speaking Caribbean islands. The dish is popular in Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Belize, Dominica, and Caribbean communities throughout the world.
What you can expect
Made SPICY upon request: Small-$14 / Large-$20
Oxtail is a-rich meat, slow-cooked with butter bean as the main dish (with rice) most popular in, Jamaica, and other West Indian cultures. Our oxtails are rich with flavor, perfectly cooked until the meat nearly fall-off-the-bone with creamy butter beans. Our flavors come from onions, scallions, fresh thyme, allspice, and garlic.
We are a family-owned business and love every moment of it. Rupert Richards is a veteran of the
United States Air Force and currently serving in a senior leadership position at the United States
Department of Agriculture. Danielle Skinner is one of the pivotal people in the business; she loves to
fly under the radar but there’s no way this restaurant could function without her. She and her
husband, Kenny, help to formulate a dynamic duo when it comes to the infrastructure of this