Caribbean food is rich in heat and spice. Whether cooking Jamaican food or Bajan food, it is all made for the hot climate. Street food is enjoyed by all, and fruit and fish sit in colourful arrays at outdoor markets. During the day eyes water with the haze of aromatic smoke. Open charcoal braziers guard their own secret Caribbean recipes for jerk pork or chicken — bright with fiery scotch bonnets, all-spice and thyme. Deep fryers hiss with salt cod fritters. And in the evening, lights dim over meaty stews, rich spinach green calalloo, cornmeal dumplings, or rice and beans.