Cocktail: Jamaican Fizz made with dark rum, pineapple juice, soda water and sugar.
We started with barbequed bread (bruschetta-style) with a topping of tomatoes, garlic, lemon, cumin and cinnamon for a very satisfying aromatic finish.
The highlight of the night arrived in the form of pork and pineapple kebab skewers. The pork was dry-rubbed with a hot spice mixture called Jamaican jerk spice (allspice with peppers) that combines harmoniously with the sweetness of the pineapple. Excellent.
The side dishes
Rice and red kidney beans cooked in coconut milk.
Shrimp in a curry sauce
Plantain barbequed in a cinnamon and coconut juice. Plantain is a versatile fruit very popular in the Caribbean. People who are not familiar with it could easily mistake it for a banana. It looks and smells like a banana,however it's much bigger, harder to peel and is not eaten raw.
For dessert we had a cheesecake formed of a topping made with cream, cinnamon and nuts upon a base made from biscuit.