Food facts, cooking techniques, and the stories behind Caribbean-Italian fusion. From the kitchen that brings you oxtail, jerk, and rasta pasta every week.
Once throwaway butcher's scraps, now the most expensive thing on the menu. Here's why slow cooking changes everything.
The word "jerk" comes from a cooking method, not a flavour. The secret is in how deep the marinade gets.
Pasta with shrimp and scotch bonnet cream sauce. Italian grandmothers would riot. Jamaican grandmothers would ask for seconds.
Crispy and starchy or sweet and caramelized? Both are correct. Here's why.
Everyone talks about scotch bonnet heat. Nobody talks about the single Caribbean berry that makes jerk, jerk.
In the Caribbean, "peas" means beans. And the real magic isn't the beans — it's the coconut milk.
Indian workers brought flatbread to the Caribbean in the 1800s. Caribbean cooks made it their own. That's 200 years of fusion.
They're not the same thing. One is for cooking, one is for drinking. Don't mix them up.
Jamaican fried bread that's slightly sweet, dense, and crispy. The perfect partner for jerk chicken.
Every great Caribbean dish starts the same way — onions, garlic, peppers, herbs. The foundation of flavor.
Same roots, different soul. How Caribbean cooks transformed Indian curry into something entirely its own.
More iron than spinach, more calcium than milk. Caribbean people have been eating it for centuries.
It can be deadly if you eat it wrong. But when it's right, it's breakfast gold. Meet Jamaica's egg and bacon.
He's the pan behind every plate at Ur Fav Kitchen. The jerk, the oxtail, the curry — he's been there since day one.