Recetas, ingredientes, chefs y experiencias culinarias de todo el Caribe.
Marinado toda la noche con chile scotch bonnet, pimienta de Jamaica y tomillo, y luego cocinado lentamente sobre madera de pimienta de Jamaica hasta que la piel queda lacada y el humo penetra hasta el hueso.
105 min · Intermedio
130 min · Intermedio
80 min · Fácil
Dasheen leaves melted into coconut milk with okra and crab, seasoned with thyme and a whole pepper left to perfume the pot.
65 min · Fácil
Beef simmered until it falls into threads, finished with peppers, cumin and a splash of sour orange.
170 min · Fácil
A green so central to Caribbean cooking it gave its name to a whole dish.
Origen: West Africa and the Pacific, adapted across the Antilles
Descubrir en 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.
