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A Jamaican Street-Food Inspired Supper

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Jerk pork, the beloved Jamaican street food, is the centerpiece of this menu. It’s served with some of its traditional accompaniments: rice and peas (despite the name, those peas are really beans) and grilled corn. For dessert, sweet banana-coconut tarts. The jerk pork requires overnight marinating, so this is a perfect make-ahead menu. It cooks almost all day but it’s largely unattended, freeing you to attend to the quicker-cooking dishes.

Menu Timeline

Up to 1 day ahead

Make the tart dough.

Brine, then marinate the pork.


In the morning

Fill and bake the tarts.

Begin cooking the pork.


Two and a half hours ahead

Start the beans for the rice & peas.


Half an hour ahead

Bake the rice & peas.

Prep and partially husk the corn.


Just before serving

Grill the corn.


The Menu


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