Beyond the scotch bonnet: the rise of Caribbean food in the UK theguardian.com

The plantain at the Nyamming “explorative dining” experience, held in the belly of TT Liquor in Shoreditch in London, has a lightly fried crust, a starchy bite and is finished with a smear of corn custard and the hot tang of scotch-bonnet chilli jam. It is, as with everything on the four-course menu, evocative of more than just good cooking. Nyamming, which takes its name from Jamaican patois for eating, is investigating Caribbean food and culture beyond jerk chicken and rice and peas; and this first iteration is taking me right back to my roots by combining Caribbean and West African cuisine.