A fine art recipe print featuring Jamaican Curry Goat: Tender goat meat slow-cooked with curry spices, Scotch bonnet peppers, and herbs, inspired by a staple dish of Jamaican cuisine.

A blend of allspice, peppers, and herbs gives jerk chicken its distinctive place in Jamaica's rich culinary heritage.

A fine art recipe print featuring slow-cooked oxtail simmered with butter beans, herbs, and spices, inspired by a classic dish of Jamaican home cooking.

Inspired by everyday Jamaican cuisine, this recipe illustration celebrates Rice and Peas, a Caribbean side dish cooked with coconut milk and kidney beans.

Born in 18th century Louisiana, Jambalaya is the product of three colliding cultures: Spanish colonists tried to recreate paella without saffron. French settlers brought their rice-cooking methods. African cooks contributed one-pot techniques and bold seasoning.

The Cajun version, cooked in the countryside, away from New Orleans, dropped the tomatoes entirely, relying instead on the fat and juices of browned meat.