Total coconut | Caribbean Cookup (March/April 2002)
Total (Coco)Nut Hunters extract “sky grease” from coconuts, and use the rich oily milk to cook their meat. From the forest, coconut...
Caribbean rum — white heat, brown beauties
What is more refreshing on a hot day than a cool drink made with enticing white rum, a twist of lime and a splash of fresh coconut water?...
Nutmeg: spice of the season | Parting Shot
Grenada’s famous nutmeg brings seasonal flavour
Total local | Cookup
Christmas means feasting, and traditionally many of the Caribbean’s seasonal delicacies — from roast turkey to black cake — use imported ingredients. But could you create a Christmas lunch or dinner using only locally grown food? Franka Philip takes up the challenge
Best of brew — Caribbean coffee | Cookup
So many people say they can’t start their day properly until they drink a cup of strong coffee. In the Caribbean, where several countries...
The truth about superfoods — Caribbean ones | Cookup
There was a time about a decade ago when you couldn’t escape from headlines like “Superfoods everyone should live by”, “Top ten...
Llewellyn Caines: “Sunshine” in paradise | Nevis
Imagine this: a sumptuous lobster lunch, served in the casual-chic surroundings of one of the world’s most renowned beach bars, with the...
The chocolate revolution in Trinidad & Tobago | Cookup
I used to boast to my foodie friends in London that posh chocolates like Green & Black’s and Valhrona Gran Couva were made with...
