• 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
• 1 tablespoon bacon fat, olive oil, or coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 green onions, chopped
• 2 sprigs thyme
• 1 medium tomato, chopped
• 1 Scotch Bonnet or habanero pepper
• Salt to taste

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

• ⅔ cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves

• ½ ají limo or habanero chile, seeded, halved lengthwise

• ½ small red onion, chopped

• ½ cup bottled clam juice (optional)
• Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

These Jamaican fried dumplings are traditionally called Johnny Cakes, which derived from the name journey cake. They go great with Ackee and Saltfish

2 cups All-purpose flour
1 tsp Salt
3 tsp Baking powder
3 Tbsp Butter or margarine
3/4 cup Cold water
1/2 cup Cooking oil

Sift flour, salt and baking powder in a bowl, then blend butter into dry ingredients with hands or mixer until crumbly

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta)
1/2 medium onion diced finely
1 habanero or scotch bonnet diced finely (optional)
2 large eggs
1 can evaporated milk (~12 oz)
2 tbsp butter, melted
1/3 tsp dry mustard
2 1/4 cups grated cheddar cheese, divided

4 chicken breasts (bone-in, with skin on is best)
5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
1/4 cup extra olive oil
2 cloves garlic, minced
1 finely chopped scotch bonnet/habanero (optional)
1 scallion, chopped
1 tsp Jamaican allspice
1/2 tsp smoked salt
1/2 tsp thyme
1/2 paprika,

Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

Mix in the rest of the seasonings, reserving some scallion for a garnish

Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

2 cans dark red kidney beans
1 can coconut milk
3 cups water or broth
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.