Dutch pot
The heavy pot for rice and peas or a stew.
Caribbean cuisine · The table
The Caribbean table
A Caribbean meal is jerk with rice and peas, or ackee and saltfish at breakfast — callaloo can be the pot or the side, not a third main.
Jerk chicken wants rice and peas or hardough bread, festival, slaw. Ackee and saltfish is breakfast with fried dumpling, plantain, breadfruit. Callaloo is a soup or a side of greens.
The inherited table is a coal pot or a drum. The newer table is still scotch bonnet on the side.
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How it looks
The jerk table
Smoked chicken, rice and peas, festival, a raw slaw.
The inherited table is smoke and allspice. Jerk is the meat. Rice and peas. A sweet fried festival. Hot sauce on the side.
How it looks
The ackee breakfast
Ackee and saltfish, plantain, dumpling. The drum is cold.
The newer morning is the national breakfast. Soft ackee, saltfish, tomato, pepper. Fried dumpling or breadfruit. Plantain.
How it is served
The order of the room
Fire and rice-and-peas, or a breakfast plate of ackee. Pick one clock.
Do not serve jerk and ackee as one dinner. Ackee is morning. Jerk is the afternoon fire.
Callaloo can sit beside fish as a green, or be a crab soup lunch. It is not a bed for jerk.
Bring it home
What this table needs
Objects you can read about here, then find on Amazon — search links, not a single SKU that goes stale.
Coal pot
The old hearth.
Jerk seasoning
Allspice, scotch bonnet, thyme.
Allspice
The berry that is the smoke even without a drum.
Coconut milk
In the rice and peas.
Keep cooking
The Caribbean pantry, pots, and table
The spices, mixes, and hearths that belong to Caribbean cooking — then the people around them, and the kitchens still joining the table.
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