Travel with us to the Caribbean islands! Our instructor, Sanchia Chanko, received her culinary training in her home country, the southernmost island of Trinidad and Tobago. Many of the Caribbean islands were once (or still) owned by European Countries and are populated with the descendants of indentured laborers who were brought over from India, Africa, China and many other countries to work in sugar cane fields in the times of Christopher Columbus. These laborers brought with them their foods, cultures and practices, which have been passed on generation after generation. Caribbean cooking is “no fuss” but very flavorful, using a lot of herbs and spices to enhance basic ingredients. Sanchia, a mother of three, loves to teach others how to cook dishes from her home country and island neighbors.
Appetizer | Spicy West Indian Calabaza Soup
Creamy pumpkin soup with herbs and spices. Popular in Jamaica and Dominica.
Entree | Accra
Crispy seasoned fried dough with saltfish. Popular in Trinidad and Tobago, Jamaica and Haiti.
Dessert | Currants Roll
Flaky pastry crust stuffed with a sweet currant filling. Popular in Trinidad.
Beverage | Sorrel
A refreshing drink made from extracting the flavours of the roselle plant blooms, infused with spices like cloves, cinnamon and ginger. Popular in Trinidad and Jamaica.
Wine will also be served
Saturday, June 20, 2015 | 6 pm to 8 pm | Cost: $40 | TICKETS HERE
Questions? Contact Esther Martinez, firstname.lastname@example.org
A Note from the Instructor
Welcome to the Caribbean
In the Caribbean, not only is the weather warm, but the people are also warm, fun-loving and very free-spirited!
We are made up of a lot of islands, some big and some small, but all with one synonymous attribute and that is we are very laid back. And so is our food.
We thrive on very simple and basic recipes, handed down from generation to generation, with each generation adding its very own little spin on it.
It is my hope that you get a peek into what fills our hearts as a Caribbean people but more importantly what fills our bellies!
Read more from our May 2015 Newsletter