Caribbean Kitchen: Islands on a Plate

About this course

Build the Caribbean pantry, master jerk over pimento smoke, and cook the stews, fritters, and Sunday plates that anchor island tables across the diaspora.

Curriculum

1. 01
   The Island Pantry

   Scotch bonnet, pimento, thyme, coconut, and green seasoning.
   15 min
2. 02
   Jerk: Fire, Smoke, and Pimento

   Wet rub, dry rub, and cooking low over pimento wood.
   18 min
3. 03
   Stews and Peas

   Oxtail, curry goat, and rice and peas.
   20 min
4. 04
   Fried Things and Fritters

   Festival, bakes, accra, and doubles.
   15 min
5. 05
   The Sunday Table

   Ackee and saltfish, callaloo, escovitch fish.
   18 min