Recipes, ingredients, chefs and culinary experiences from across the Caribbean.
Marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over pimento wood until the skin lacquers and the smoke reaches the bone.
105 min · Intermediate
130 min · Intermediate
80 min · Easy
Dasheen leaves melted into coconut milk with okra and crab, seasoned with thyme and a whole pepper left to perfume the pot.
65 min · Easy
Beef simmered until it falls into threads, finished with peppers, cumin and a splash of sour orange.
170 min · Easy
The soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.
Origin: Amazon basin, carried through the Antilles by Arawak and Taíno peoples
Discover on Caribbean Pantry
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Madeleine de Proust: Scotch Bonnet, Allspice
Haiti · Epis and Haitian slow cooking
“Pikliz taught me that heat is patience, not violence.”
Madeleine de Proust: Scotch Bonnet, Sour Orange
Martinique · Colombo and Creole gastronomy
“Colombo is the smell of my mother's Sunday kitchen.”
Madeleine de Proust: Colombo Masala, Allspice
Three hours inside the pepper: fresh, roasted, fermented and infused. Build a jerk marinade, a pepper sauce and a pikliz from scratch.
Toast, grind and balance a Martinican colombo blend, then cook a chicken colombo with seasonal roots.
Build the two preparations every Haitian kitchen keeps ready, and learn how to store them.