Caribbean Hot & Spicy
Caribbean cooking is bright, bold and funky, orange and red
colours dominate, robust spicy flavours, hot fiery chillies. Simple
and quick to prepare. Ideal food for a summer party to serve with a
barbecue.
The cooking of the Caribbean is a reflection of its colourful &
tragic history. The colonists brought with them oranges, limes,
tomatoes, aubergines, peppers, coffee and rice. Chillies, papayas,
avocadoes, pumpkins, sweetcorn and chocolate came from Mexico.
Okra, pigeon peas, plantains, callaloo, taro, breadfruit and ackee
were brought from West Africa by the slaves.
Added to these tropical ingredients is the heat from the chillies
and spicy flavours from the Caribbean spice blends. We will be
making our own spice blends and Jamaican jerk spice to marinate
haloumi kebabs. You will learn how to prepare the more unusual
vegetables such as okra, plantain & taro. We will make black
bean and Caribbean stew flavoured with rum, coconut bread, avocado
abdi, mango salsa, hot papaya chutney, sweet duckanoo and avocado
icecream. We will drink a refreshing rum punch too!