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If you want a culinary tour of the Caribbean without leaving Manhattan, make your way to tiny Sisters Caribbean Cuisine in Harlem and sample a variety of island eats. From Trinidad is chicken, or vegetable roti wrapped in a curry-spiced Indian flatbread; from Jamaica, minus the smoky flavor from a genuine jerk pit, is jerk chicken that's tender and fragrant with a mild bite. Marlyn Rogers, the hands-on owner of Sisters, is from Guyana, here represented by masala curry chicken, chunks of chicken on the bone in a thick, dark brown curry with aromatic Caribbean and East Indian spices. Salt cod, a pan-island staple, is sautéed in a piquant and light tomato-based sauce. Each entrée comes with choice of sides, among them an abundant serving of  Caribbean-style white rice with kidney beans and infused with coconut milk. You also get a choice of vegetables: the candied yams and Trinidadian-style calaloo, a leafy green stewed in coconut milk and here combined with okra, are exceedingly worthy. Desserts, if you can spare some room, include carrot, chocolate-chocolate, lemon pound and red velvet cakes. — Brian Silverman

Guyanese masala curried chicken, $10; sauteed codfish, $10; oxtail stew, $12; jerk chicken, $10