Most often cooked with
Garlic
Soy sauce
Ginger
Sugar
Sesame oil
Stock
Egg
Scotch bonnet chilliRecipes with spring onion
Ackee and Saltfish
Salt cod soaked and flaked into sautéed onion and pepper, then folded through ackee at the very last moment so it does not break up.
Beef Chow Mein
Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Chicken Congee
Rice simmered in eight times its weight of stock until the grains collapse, into a savoury porridge finished in the bowl.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Curry Goat
Goat shoulder burned into curry powder and then cooked for two hours, until the meat gives and the sauce is thick enough to coat rice.
Dan Dan Noodles
Noodles over a pool of chilli oil, sesame paste and vinegar, topped with crisp fried pork and preserved vegetable.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
Kung Pao Chicken
Diced chicken stir-fried fast with dried chillies and peanuts in a sauce that is sour, sweet and salty in that order.
Mapo Tofu
Silken tofu in a fierce red sauce of fermented bean paste and Sichuan pepper, with just enough pork to season it.
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
Oysters Rockefeller
Oysters on the half shell under a green butter of herbs and greens, baked on rock salt until the topping blisters.
Red-Braised Pork Belly
Pork belly caramelised in sugar and braised in soy and wine until the fat turns to jelly and the sauce to lacquer.
Rice and Peas
Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet left in the pot and never broken.
Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Smashed Cucumber Salad
Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.
Steamed Sea Bass with Ginger and Spring Onion
A whole fish steamed plain, dressed with soy, and finished by pouring smoking oil over raw ginger and spring onion.