Caribe: A Caribbean Cookbook with History by Keshia Sakarah

  • Haitian independence soup (Soup joumou) (page 33)

    from Caribe: A Caribbean Cookbook with History Caribe by Keshia Sakarah

    • Categories: Soups; Main course; New Year; National holidays; Haitian; Caribbean
    • Ingredients: skirt steak; sea salt; black pepper; pumpkin; rapeseed oil; beef stock; thyme; garlic cloves; Scotch bonnet chile; onion; carrots; waxy potatoes; turnips; long macaroni pasta; white cabbage; brown onion; spring onions; pimento peppers; chadon beni; parsley; fresh ginger root; vegetable stock cube; lime; apple cider vinegar; celery stalks
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  • ISBN 10 1784886831
  • ISBN 13 9781784886837
  • Published Mar 25 2025
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Caribe is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico,Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence – Soup Joumou and Dominican Saltfish accra fritters to Guyanese pepperpot and Montserratian fish broth, passed on through generations.

?Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.