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The 11 ingredients in the book — beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod and scotch bonnet peppers — are all inherently Caribbean ingredients.

Some, like beans, calabaza, cassava, cornmeal and scotch bonnet peppers, are indigenous to the islands and were being processed and consumed by the people living there when the colonizers arrived.

On one visit, the Ghanaian snack kosua ne meko — soft-boiled eggs topped with a Scotch bonnet pepper relish — was fairly incendiary, with a warning scent wafting through the air.

The menu included jerk pork, scotch bonnet roasted chicken and grilled suya steak, a dish from West Africa.

If you’d like to temper the heat in this dish, use less of the Scotch bonnet or habanero pepper.