Keshia Sakarah’s Caribe is more than just a cookbook – it’s an immersive journey through the rich culinary and social history of the Caribbean. Covering the diverse flavours of nations from Jamaica and Haiti to the Dutch West Indies and the French Caribbean, this book paints a vivid picture of the region’s food culture, shaped by centuries of migration, trade and resilience. With deep research, collaborations with historians and first-hand exploration, Sakarah brings to life the traditions, influences and legacies behind the region’s most cherished dishes.
From the celebratory Haitian Soup Joumou, a symbol of independence, to the slow-cooked warmth of Guyanese pepperpot, Caribe showcases the dishes that define Caribbean identity. Through stunning photography, insightful essays, and meticulously crafted recipes spanning breakfast to dinner, Keshia not only honours the people who created these meals but also invites readers to experience the soul of the Caribbean from their kitchens/ Whether you’re familiar with the cuisine or discovering it for the first time, Caribe is an essential guide to the flavours, history and heart of this vibrant region.
Martinique / Guadeloupe Curry Recipe
Indo-Martiniquans and Indo-Guadeloupeans make up approximately 10 per cent of the population on the island, mostly descended from the indentured labourers that arrived during the 1800s. A recipe introduced to the island by this community is colombo. It is said to have derived from the Tamil word kulambu, which references curry. The recipe has a unique addition of roasted, uncooked rice added to the whole spices before being ground, making the sauce thicker and richer. On Keshia travels, she tried colombo from a small, casual eating place in Guadeloupe. It was lightly spiced, and the sauce was thick with a strong citrusy flavour from the added lime juice. Sometimes courgette and aubergine are added to the sauce; the one Keshia had was made without. Definitely unique.
Serves: 4 people
Ingredients:
- 1 kg (2 lb 4 oz) chicken thighs and drumsticks
- juice of 2 limes
- a few sprigs of thyme
- 3–4 garlic cloves, crushed
- 1 Scotch bonnet, split in half (or left whole if you prefer less heat)
- 2 teaspoons Maldon Sea Salt, or to taste
- 2–3 tablespoons rapeseed (canola) or olive oil
- 100 ml (3½ fl oz/scant ½ cup) water
- 1 onion, finely chopped
- 400 ml (14 fl oz/generous 1½ cups) coconut milk
- 1 aubergine (eggplant), courgette (zucchini) or 1 chayote (chou chou/christophene), diced into medium chunks diced (optional)
Colombo Spice Mix:
- g (1 oz/scant ¼ cup) white rice, any variety
- 15 g (½ oz) cumin seeds
- 15 g (½ oz) coriander seeds
- ½ tablespoon black mustard seeds
- ½ tablespoon black peppercorns
- ½ tablespoon fenugreek seeds
- 1 teaspoon fennel seeds
- ½ teaspoon whole cloves
- ½ teaspoon allspice (pimento) berries
- 30 g (1 oz) ground turmeric
Serve:
- White rice
Method:
- First, make the spice mix. Heat a dry frying pan over a medium heat, then add all the ingredients except the turmeric. Toast in the pan for no more than a minute to ensure they don’t burn. The pan will smoke a little and you will be able to smell the spices toasting. Remove from the heat and transfer to a spice grinder or pestle and mortar along with the turmeric, then grind to a fine powder.
- Next, put the chicken into a bowl along with the lime juice, thyme, garlic, Scotch bonnet, Maldon Sea Salt and 3 tablespoons of the spice mix. Mix well to ensure everything is coated, then cover and set aside in the refrigerator to marinate for a few hours, or overnight.
- When you’re ready to cook, remove the marinated meat from the refrigerator and set aside for 30 minutes to allow to come to room temperature.
- Heat the oil in a saucepan over a medium-high heat, then add 3 tablespoons of the colombo spice mix and cook in the oil for a few minutes. Pour in the water, add the onions then simmer for 3–4 minutes before adding the chicken. Mix the chicken into the spices, then reduce the heat slightly and cook for a few minutes, allowing the meat to release its juices. Next, add the coconut milk, increase the heat slightly and bring to a low boil. Once bubbling, add the aubergine, courgette or chayote (if using), reduce to a simmer, cover and cook for 40–50 minutes, or until the meat is tender. Serve with white rice.
Buy a copy today!
You can find where to purchase Keshia’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Keshia’s recipes!
