The Real Jerk. Lily Pottinger

      Because breadfruit is seasonal, canned is often used instead of fresh. For roasting, however, only fresh breadfruit will do.

      In Jamaica, we call red kidney beans “red peas.” Using raw beans soaked and prepared is the traditional method; you can also use canned kidney beans.

      VEGETABLE & RED PEA SOUP

      At home, you can add leftover vegetables and turkey bones to this soup for added flavor.

       10 cups water

       2 19-oz cans red kidney beans

       ½ cup coconut milk

       1 tbsp salt

       ½ tsp black pepper

       10 whole pimento (allspice) berries

       1 small onion, chopped

       1 large carrot, sliced

       2 medium white potatoes, cubed

       ½ lb Jamaican yellow yam, peeled and cubed

       12 spinners (COCONUT BISCUITS)

       1 2-oz pkg vegetable soup mix

       2 stalks escallion, chopped

       2 sprigs fresh thyme

       ¼ small green pepper, seeded and sliced

       1 whole Scotch bonnet pepper

      In a large stockpot, bring water to a boil.

      Add first 7 ingredients and boil for 10 minutes.

      Add carrot, potatoes, yam, and spinners and boil another 15 minutes.

      Stir in remaining ingredients, lower heat, and let simmer for 15 to 20 minutes, stirring occasionally, until vegetables are cooked.

      Remove Scotch bonnet pepper and thyme before serving.

      Serves 6 to 8.

      PEPPER POT SOUP

      Callaloo, a leafy vegetable similar to spinach, is used in pepper pot soup, a traditional Jamaican dish. Crayfish (or shrimp) added at the end of the cooking time provides extra flavor.

       10 cups water

       1 ½ lb fresh callaloo or spinach (or 2 14-oz cans)

       1 medium onion, chopped

       2 cloves garlic, chopped

       ½ cup coconut milk

       6 okra, chopped

       ½ lb yellow yam, peeled and cubed

       ¼ lb coco, peeled and cubed

       1 medium potato, peeled and cubed

       1 medium carrot, peeled and chopped

       12 spinners (COCONUT BISCUITS)

       1 2-oz pkg vegetable soup mix

       2 sprigs fresh thyme, chopped

       2 stalks escallion, chopped

       1 whole Scotch bonnet pepper

       salt and black pepper to taste

      In a large stockpot, combine water, callaloo, onion, garlic, and coconut milk.

      Bring to a boil, then lower heat, cover pot, and let simmer for 15 minutes.

      Bring heat back up to medium, add okra, yam, coco, potato, and carrot and cook for 15 minutes until vegetables are done.

      Stir in spinners, soup mix, thyme, escallion, Scotch bonnet pepper, salt, and pepper, and let cook for another 15 to 20 minutes.

      Remove Scotch bonnet pepper before serving.

      Serves 6.

      CREAM OF CALLALOO SOUP

      You can substitute other leafy vegetables, like spinach or Swiss chard, but if you have a West Indian market near you, try the callaloo. It really does have a lovely, unique flavor.

       4 cups water

       ½ lb fresh callaloo, chopped

       1 small onion, chopped

       2 tbsp butter

       2 tbsp flour

       1 cup milk

       salt and black pepper to taste

       ¼ tsp ground allspice

       ½ tsp jerk sauce (THE REAL JERK SAUCE)

      In a stockpot, combine water and callaloo and boil for 10 minutes.

      Remove pot from stove and cool mixture slightly.

      In a food processor or blender, purée callaloo until smooth and set aside.