Chef and Founder of pop-up restaurant Caribe’, Keshia Sakarah, wants to push the boundaries of what a cookbook could and should be, by inviting the reader to encounter the rich and varied recipes of the Caribbean alongside the complex colonial origins of some of these dishes, one island at a time.
From Haitian independence soup, Joumou, to Boulette from St. Lucia, weaving together history and travel with Keshia’s creativity, curiosity and passion for cooking, Caribe’: A Cookbook with History is a fresh approach to the cookbook which seeks to nourish the reader in more ways than one.
