The result is a richly and robustly layered flavor, comfortingly and rustically homey dish, satisfying with juicy and tender beef and fall-off-the-bone chicken and soft clouds of plantain.

Continuing to be inspired be inspired by the pan-Caribbean cuisine here in Barbados — enough to create our newest Sands seasoning Island Sand™ — I used some of the tropically flavored spice blend as a dry rub and in the barbecue sauce for some marlin steaks I cooked quickly underneath a broiler to get great sweet caramelization of the fish while keeping the just cooked through flakes nice and juicy

My tongue is still slightly numb from the Sichuan pepper in the 6-Spice, but not so much as to not taste the lovely, deep flavors of the full dish.

Cheeseboro Kitchens’ Garden Sand gives an extra flavor boost to creatively and deliciously stuffed roasted portobello mushroom caps.

12-Spice Pork Spareribs | Cold Long Grain & Wild Rice Salad with Chives and Red Pepper

RICE & BEANS | Small White Beans over Harissa- and Smoked Paprika-cooked Rice with Scallions

Raw Tuna Fried Rice | Soy Sauce-Marinated Raw Yellowfin Tuna, Rice, Bacon, Snow Peas, Egg, Crispy-Fried Serrano Chilis

Catfish Stew | Catfish stewed in Tomato-based Broth, with Bacon, Potatoes, and Rice

Sage-Citrus Baked Chicken | Fresh Sage-Stuffed Citrus Crispy Skin Baked Chicken Legs, served with Asparagus Risotto with Fresh Thyme, Carrot Chip

City Spring Rolls | Bosc Pear, Enoki Mushroom, Red Pepper, Carrot, Chives

KAC 2-MEAT 2-BEAN CHILI | Spicy Ground Beef and Lamb Meat Chili with Kidney and Pinto Beans | Colby Jack and Cheddar Cheeses

CAROLINA CHICKEN GIZZARD HASH  |  Stewed Chopped Chicken Gizzards in South Carolina-style Mustard & Vinegar BBQ Sauce over Rice