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.
A four-session course on Caribbean greens, coconut extraction and one-pot cooking.
Green to black: six ripeness stages, six techniques, from tostones to mofongo.
A day between a nutmeg estate and a kitchen, ending with a communal oil down.
Desalting, flaking and four regional preparations from accras to buljol.
Black cake, rum syrups and macerations, with a tasting of agricole and molasses rums.
Cleaning, tenderising and serving conch, with a focus on sustainable sourcing.
Steeping, spicing and bottling sorrel, plus a ginger beer ferment to take home.