Canopy. Caribbean street food menu template.

Pimento, scotch bonnet and thyme, basted twice over coal.

Slow cooked Indo-Jamaican curry, mint yoghurt and pomegranate.

Beef stewed with peppers, carrot and boiled flour dumplings.

Salt cod sautéed with callaloo, onion, tomato and black pepper.

Fried hake under pickled scotch bonnet, onion and carrot.

Grilled in jerk glaze, with mango salsa and avocado mash.

Sweet potato, spinach and peppers in coconut and ginger.

Crisp at the edges, glazed with jerk and a squeeze of lime.

Sticky with honey, allspice and a little browned butter.

Hibiscus steeped with ginger and cloves, served over ice.

Brewed here with fresh ginger, lime and brown sugar.

Carrot juice, condensed milk, nutmeg and vanilla.

Dark and white rum, pineapple, lime and bitters.