An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation.

Caribe is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence – Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations.

Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.

BIO

Keshia Sakarah is a second-generation West Indian born in the UK. Her grandparents immigrated to England in the 1950s during the Windrush era from Montserrat and Barbuda. Growing up in a Caribbean household, Keshia was very connected to her culture and learnt a lot about it watching her grandparents cook.

[H]  Hardie Grant  /  April 15, 2025

1.4" H x 9.8" L x 7.7" W (2.85 lbs) 320 pages