Urfavkitchen

"Rice and peas" has no peas. 🫘

In the Caribbean, "peas" means beans. Kidney beans. Pigeon peas. Gungo peas. That's what goes in the pot. Actual green peas? Nobody's putting those next to jerk chicken.

The real magic is the coconut milk — that's what makes it creamy, savory, and slightly sweet all at once.

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Everyone talks about the scotch bonnet heat. Nobody talks about allspice.

Allspice isn't a blend. It's one single dried berry from a tree native to the Caribbean. The English called it "allspice" because it tastes like cinnamon, nutmeg, and cloves all at once. But it's literally one berry.

Without allspice, jerk isn't jerk. It's just spicy chicken.

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Green plantain or ripe plantain. Pick a side. 🤔

Green = crispy, starchy, almost like a potato fry. You slice em thin and fry em hard.

Ripe = sweet, soft, caramelized. The longer they sit, the sweeter they get.

Honestly? Both are correct. Fry can't decide either.

We serve both depending on the drop. What's your pick — sweet or crispy? Drop it in the comments 👇

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Pasta. With shrimp. And scotch bonnet cream sauce.

Italian grandmothers would riot. Jamaican grandmothers would ask for seconds. 🍝🔥

Rasta pasta shouldnt work on paper. But put al dente penne in a creamy, spiced sauce with seasoned shrimp and bell peppers? It just does. Thats Caribbean-Italian fusion at its best — two food cultures that both believe in flavor over everything.

Fry says chefs kiss. 👨‍🍳💋

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"Jerk" isn't a flavour. It's a technique. 🔥

The word comes from the method of poking holes in the meat and stuffing the marinade deep inside so the flavour penetrates all the way through. The scotch bonnet, allspice, thyme, and green onion don't just sit on the outside — they get IN there.

That's why our jerk chicken isn't just "spicy chicken." It's seasoned from the inside out, charred over open flame, and glazed until it glistens.

Fry takes this one personally. 😤

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Fun fact: oxtail used to be throwaway meat. Butcher's scraps. The cheap cut nobody wanted.

Now? It's the most expensive thing on the menu and there's a worldwide shortage. 😂

Know why? Because someone figured out that if you slow cook it for 8 hours, it turns into the richest, most fall-off-the-bone tender meat you've ever had. That "liquid gold" gravy doesn't come from a bottle. It comes from patience.

This is our flagship. Fry is proud of this one.

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That little pepper? Yeah that's a scotch bonnet. It's 40-140x hotter than a jalapeño. 🌶️🔥

Fry got nervous just holding it.

Scotch bonnets are the backbone of every Caribbean jerk recipe — the heat hits you first, then the sweetness kicks in and makes you forget you're sweating. That's why our jerk chicken hits different.

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