Recettes, ingrédients, chefs et expériences culinaires de toute la Caraïbe.
Mariné toute une nuit avec du piment scotch bonnet, du piment de la Jamaïque et du thym, puis cuit lentement au bois de piment de la Jamaïque jusqu’à ce que la peau soit laquée et que la fumée pénètre jusqu’à l’os.
105 min · Intermédiaire
130 min · Intermédiaire
80 min · Facile
Dasheen leaves melted into coconut milk with okra and crab, seasoned with thyme and a whole pepper left to perfume the pot.
65 min · Facile
Beef simmered until it falls into threads, finished with peppers, cumin and a splash of sour orange.
170 min · Facile
A green so central to Caribbean cooking it gave its name to a whole dish.
Origine: West Africa and the Pacific, adapted across the Antilles
Découvrir sur 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.
