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The Guardian - UK
The Guardian - UK
World
Nesrine Malik

Not just rice and peas: lifting the lid on the radical roots of Caribbean cuisine

Photomontage featuring the author and other images from the book Caribe
Flour power … from dumplings to dasheen, Caribe is a food lover’s guide to the islands’ cuisine. Composite: Caribe by Keshia Sakarah/Matt Russell/Michael Lovell

Hello and welcome to The Long Wave. This week, I dived into Caribe, a remarkable Caribbean cookbook that is simultaneously history, memoir and visual masterpiece. I spoke to the author, Keshia Sakarah, about how she came to write such a special book.

A taste of African-Caribbean history

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