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!
