Our meals are made freshly to order using Shaun's Mum's secret recipes and obviously as these are all secret and passed down through our family we aren't going to publish those! But please see a small selection of Caribbean recipes we have picked for you to try at home yourself to see if you can match our flavours! 
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Caribbean Jerk Chicken Spiced Chicken Wings
Prep time: 20 mins
Cook time: 45 mins
Serves: 8

Ingredients

• 24 chicken wings with skin (approx 3 pounds), rinsed and patted dry
• Island Jerk Rub
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground allspice
• 1 teaspoon smoked paprika
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon black pepper
• ½ teaspoon nutmeg
• ½ teaspoon ground cinnamon
• Pineapple Jerk Sauce
• 1 cup jerk sauce
• 1 cup pineapple juice
• ½ teaspoon cornstarch
• 1 cup chopped pineapple
• 1 tablespoon butter, optional
• Blend/Puree, pineapple juice, cornstarch and chopped pineapple in a blender, Add jerk sauce and continue blending until you have a pureed sauce, pour into a small saucepan. and bring to a boil, stirring constantly. Reduce to a simmer until slightly thickened, approximately 2 - 3 minutes. Add butter if using and mix together

INSTRUCTIONS

1. In a small bowl, mix together Island Rub Ingredients, set aside.
2. Place wings in a large bowl or in a zip-lock bag. Add the Island rub and season chicken thoroughly by making sure it is coated evenly all over.
3. Allow the seasoned chicken wings to sit at room temp for about 15 minutes
4. Adjust oven racks to upper-middle and lower-middle positions.
5. Preheat oven to 300F
6. Line a baking tray with foil, then place a rack (like a cooling rack or something similar) on the foil. Spray or brush the rack with a small amount of oil.
7. Place the wings on the baking tray in a single layer .
8. Bake for 20 minutes at 300 F degrees. Turn up the oven temp to 400, continue baking for an additional 25 minutes, rotating the tray halfway through.
9. Turn oven to Broil. Broil to desired crispiness,about 2- 3 minutes, depending on the power of your broiler!
10. Remove baking tray from the oven and let it stand for at least 5 minutes.
11. Toss wings in ½ of the pineapple jerk sauce and serve with remaining sauce as a dip or you can even serve with a Cilantro-Lime Sour Cream Dip

NOTES
If you want your wings to be more crispy, just flip chicken wings over and broil the other side .
You can also use any store bought jerk sauce/marinade for this recipe, although making at home is always the best, but to save time in the kitchen use store bought.

Recipe taken from: http://www.simplycaribbean.net/blog/caribbean-jerk-spiced-chicken-wings/

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Classic Jamaican Rice and Peas
Prep time: 10 mins
Cook time: 40 mins
Serves: 4

Ingredients 

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 350g long grain rice
• 350ml water
• 1 (400ml) tin coconut milk
• 2 cloves garlic, minced
• 1 (400g) kidney beans, drained

INSTRUCTIONS 
Combine all of the ingredients into a large casserole dish and simmer gently over a medium heat. Cook covered for 30 to 40 minutes until the rice is soft and fluffy.

Recipe taken from: ​ http://allrecipes.co.uk/recipe/33666/classic-jamaican-rice-and-peas.aspx

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Coconut Chickpea Curry
Serves 4

Ingredients

• 2 Tbsp. olive oil
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chickpeas
• 1 (14.5-oz) can petite diced tomatoes
• 1 (13.5-oz) can light coconut milk
• 1½ tsp. curry powder
• 1 tsp. cumin powder
• 1 tsp. salt, or more to taste
• ½ tsp. ground coriander
• chopped cilantro, for serving
• 4-6 cups hot cooked basmati rice, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
2. Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
3. Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!

Recipe taken from: ​​www.yummyhealthyeasy.com/2014/08/coconut-chickpea-curry.html 

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Jamaican Curry Goat
Prep time: 15 mins
Cook time: 90 mins
Serves: 4-5

Ingredients

• 3- 3½ pounds goat meat (cut in chunks)
• ¼- ½ cup cooking oil
• 2 teaspoons minced garlic
• 1 medium onion sliced
• 4-5 Tablespoons Curry powder
• 1-teaspoon white pepper
• 1-2 teaspoons fresh thyme
• 2 green onions sliced
• 2-3 medium potatoes
• 1 Tablespoon tomato paste
• 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper)
• 1 tablespoon Bouillon powder (optional)
• Salt to taste

Instructions

1. Season goat with, salt and pepper. Set aside
2. In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
3. Then add curry, stir for about 1-2 minutes.
4. Add the garlic, white pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
5. Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed..
6. About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more .
7. You may adjust thickness of soup with water or stock.

Recipe taken from: www.africanbites.com/jamaican-curry-goat/

Have fun and let us know how you get on creating your own Caribbean dishes. 

Opening hours:

Tuesday to Sunday - Eat in or collect a take away from 5pm. Or use our delivery service from 6pm
​Closed Mondays