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) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 4/19/2023): Cannelle et Vanille, by Aran Goyoaga

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related