Good Jamaican and Caribbean food abounds in South Florida. Drive ten minutes from anywhere and you can get decent jerk and oxtails that taste pretty much the same as the ones you had elsewhere. Are they all using the same recipes and sharing one big kitchen? Annie's is one of a handful of places where such thoughts never occur. The jerk is not just tender but scented through and through with peppers, cinnamon, and allspice. Fish are cooked fresh, not ladled from a steam table. Rice and peas are moist and fragrant, not dry and starchy. Even the steamed cabbage has a certain something to it. The sorrel and bracing ginger beer are made on the premises. And save room for dessert: The "Off-the-Chain" spice cake really is.