This ingredient-focused Caribbean book caught our attention and stretched our cooking repertoire a bit. We talk about our favorite recipes from the book, shopping at specialty markets and stepping outside our comfort zone, with delicious results.
Recipes mentioned in this episode:
- Red pea puree with avocado (page 122)
- Provisions bowl (page 18)
- Mamacita's arepas with black beans and queso blanco (page 162)
- Curried chickpeas with mango chutney (page 119)
- Island goddess kale cobb salad (page 97)
- Sesame-roasted garlic and eggplant caviar (page 45)
- Roasted hearts of palm and artichoke dip (page 77)
- Raspberry and coconut cream scones (page 179)
- Ebony and Ivory: Double chocolate pistachio brownies and Coconut-macadamia blondies (page 205)
- Ackee tacos with island guacamole (page 57)
- Bellefield Jamaican ginger beer (page 213)
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