Marcia's Sunday

Jerk chicken and rice and peas, every Sunday.

My story

In my grandmother's house in Kingston, Sunday dinner was never optional. The whole family came, and the smell of jerk reached the end of the road. I cook the same menu every Sunday in Al Amerat.

How I cook

Jerk needs time: scotch bonnet, allspice, thyme and lime, overnight at least. Rice and peas is cooked in coconut milk, never water.

My signature dish

Fried plantain must be ripe, almost black. That is when it turns sweet.