Caribe: A Caribbean Cookbook with History

Caribe explores Caribbean food culture across the entire region, including Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and 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. Food writer and chef Keshia Sakarah draws on years of research, collaborations with historians, and extensive travel to the islands to examine the social and culinary history of each nation through its dishes. The book addresses difficult historical truths while presenting celebrated recipes passed down through generations, from Haitian Soup Joumou and Dominican Saltfish Accra Fritters to Guyanese Pepperpot and Montserratian Fish Broth. The cookbook includes location photography, essays, and recipes for breakfast, lunch, dinner, and other meals throughout the day.