or her most popular dish, Guyana-born Christine Gouveia wraps delicate roti bread around still-on-the-bone jerk chicken and the result is warm, spicy heaven. If the spice is a little too much for your delicate palette, coconut milk and ginger beer are also available. This quaint little restaurant feature's Gouveia's own chickpea-flour flat bread which is rolled by hand and cooked on a grill.

Oxtail, beef, trout, goat and duck are some of the other popular roti options, all of which come with potatoes n' peas. -L.D.