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.

Praise for Caribe:

‘In Caribe, Sakarah has lovingly created a book to cook from, to learn from, and to savour.’ - DR JESSICA B. HARRIS, historian and author of High on the Hog (now a Netflix docuseries)

‘A rich and traversal tapestry of food, culture, a people, and their past. Caribe is remarkable. Keshia Sakarah isn’t just a chef, she’s an archivist.’ - CANDICE CARTY-WILLIAMS, showrunner and author of Queenie

‘An instant classic; a rich deep dive into the history of food across the Caribbean islands with beautiful, transportive photography and mouth watering recipes.’ - IXTA BELFRAGE, chef and author of MEZCLA