A meal of jerk is not complete until you serve it with salad, and rice and Gungu peas (pigeon peas).
The cook must make the rice and peas right. The cook must make sure to add fresh sprigs of thyme, crushed scallions, coconut milk and a whole scotch bonnet. The rice and peas should be creamy with subtle hints of pepper and garlic.
There is nothing better than rice and Gungu beans to cool the heat of the jerk chicken/goat/pork.