An expanded and updated second edition
Now in color throughout with 40 all-new photographs–from across the Caribbean here is a world of distinctive unforgettable food–from appetizers to ice cream: delicious spicy and above all authentic.
Welcome to the Caribbean home to an incredibly rich cooking tradition. Here African French Asian and Spanish influences combine with the local flavors of Barbados Saint Lucia Trinidad and Tobago Jamaica and more. You’ll discover:
***Sweet and Savory Breakfasts: Cassava Pancakes Herbed Sada Roti
***Traditional Mains: Jerk “Sausages ” Pelau Trinidadian Doubles
***Smoothies and Nourishing Bowls: Bajan Booster Shake Papaya Chia Smoothie Bowl Caribbean Macro Bowl
***Modern Delights: Rasta Pasta Plantain Wellington Caribbean Sushi
***Teas and Sweet and Savory Treats: Moringa Bread Lemongrass Agave
***Tisane Sweetened Hibiscus Tea Ginger-Kissed Jam-Filled Beignets
***Plus Drinks and Cocktails Desserts and everything in between!
In this expanded full-color second edition of Caribbean Vegan Barbadian chef Taymer Mason shares 75 all-new recipes including Caribbean Sushi Brule Jol (avocado salad) and Breadfruit Ravioli with Calabaza Squash Filling. Plus she explains the key kitchen skills she learned growing up: how to cut breadfruit make your own cassava flour choose a ripe coconut and more. The islands await you . . .