For the dough: In a large bowl, combine the flour, turmeric, salt, and pepper. Cut into the vegetable shortening until the mixture looks like coarse crumbs.

Gradually add the cold water, 1 tablespoon at a time, until a soft dough forms. Divide the dough into 8-10 portions and shape each portion into a ball.

For the filling: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the onion, bell pepper, garlic, all-spice, thyme, parsley, salt, and pepper to the skillet and cook until the vegetables are softened, about 5-7 minutes

Preheat the oven to 400°F. Take parchment paper and line it up with a baking sheet.

On a lightly floured surface, roll out each dough ball into a thin, circular shape.

Place about 2-3 tablespoons of the filling in the center of each dough circle. Brush the edges with the beaten egg.

Fold the dough over the filling to form a half-moon shape and press the edges to seal.

Place the patties on the prepared baking sheet and brush the tops with the remaining egg.

Bake for 20-25 minutes

In a large bowl, combine the shrimp, Jamaican Jerk marinade, oil, salt, and pepper. Toss to coat the shrimp well.

Use plastic wrap to cover the bowl and put in refrigerator for 30 minutes to 2 hours.

Preheat your grill to high heat.

Lightly oil the grill grates.

Remove the shrimp from the marinade and discard any excess marinade.

Place the shrimp on the grill and cook for 2-3 minutes per side, or until the shrimp is cooked through and no longer translucent.

Serve hot.

Put oil in large pot and put over stove with medium heat. Add the ground beef and cook until browned, breaking up any clumps with a spoon, about 5-7 minutes.

Add the onion, garlic, bell peppers, scallions, thyme, allspice, salt, and black pepper. Cook for 5-7 minutes to soften the vegetables.

Stir in the tomato paste, diced tomatoes, kidney beans, and water.

Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, stirring occasionally.

Serve over a bed of rice.

Soak the salt cod in water for 24 hours, changing the water several times to remove the saltiness.

Boil the potatoes. After they are soft, mash and peel them.

Flake the salt cod and mix it with the mashed potatoes, onion, garlic, scallions, thyme, black pepper, salt, and baking powder.

Gradually add the flour to the mixture, then add the beaten egg. Mix until the batter is well combined.

Put oil in large frying pan and heat it over a stove on medium heat

Put oil in large frying pan and heat it over a stove on medium heat

Put oil in large frying pan and heat it over a stove on medium heat

Using a tablespoon or an ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry each side for 2-3 minutes.

Drain the fritters on paper towels to remove any excess oil.

Serve hot with your favorite dipping sauce.

In a bowl, mix together the allspice, thyme, cinnamon, nutmeg, cloves, ginger, cayenne pepper, black pepper, garlic, onion, soy sauce, oil, brown sugar, vinegar, lime juice, and salt.

Rub the mixture over the chicken pieces, making sure to coat them well.

Cover the chicken and let it marinate in the refrigerator for at least 2 hours or up to overnight.

Preheat a grill or a grill pan to medium-high heat.

Grill the chicken for 20-30 minutes, turning occasionally, until fully cooked and charred in spots.

Serve with your favorite sides.