Caribe: A Caribbean Cookbook with History

An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation.

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.