The hottest cup of tea
Sipping her favourite brew on the verandah long ago, Leone Redman stored up treasured memories and learned a lesson for life
Issue 102 (March/April 2010)
In this food issue of Caribbean Beat, writers sample all sorts of Caribbean cuisine — from curry and aloo pies to bhaji and dasheen … they find out how the Caribbean has adopted culinary traditions even from the Middle East, and visit Caribbean chefs flying the flag everywhere from Chinkey’s Nite Bite in Trinidad to Pam’s Kitchen in Seattle … meanwhile Paul Crask explores the island of Carriacou, Sharon Millar is impressed with a new line of environmentally friendly furniture, Garry Steckles celebrates Calypso Rose, Judy Fitzpatrick meets Shadowman, and James Ferguson remembers the Mariel boatlift from Cuba to Miami 30 years ago …
Fidel Castro: score one to the maximum leader
The Mariel Boatlift brought bad news for Miami and for Jimmy Carter. James Ferguson explains the craft – in more senses than one – of the Cubans
Carriacou: voyage to world’s end
You can walk around the tiny island of Carriacou in a day, but you won’t exhaust its charms, says Paul Crask, back from his strolling tour
Feast from the East
The culinary traditions of the Caribbean’s Syrian-Lebanese community crossed the Atlantic with them a century ago...
The search for the perfect patty
It has a spicy meat filling, wrapped in a flaky, delicious yellow crust that melts in your mouth. But where can you find a real patty outside Jamaica?
Being green
The owners of Tobago’s Villa Being have created a new line of environmentally furniture. You’ll never guess what it’s made from
Aunty Pam: spicing up Seattle
Folks in the Pacific North-West of the USA regularly enjoy roti and aloo pies at Pam’s Kitchen...
Out of the shadows: Addison Richardson
Judy Fitzpatrick shines a spotlight on singer Addison Richardson, known as Shadowman to his fans in St Maarten
Chinkey: “We’re the best, man, we have real nice food”
For Trinidadians, Chinkey’s Nite Bite is a favourite spot for “street food”
Aloo, bhaji, curry
Classic recipes are handed down in a book that spells out the ABC of Indo-Trinidadian cuisine...
Out of the blue
Dasheen, known as “blue food”, is a stolid root vegetable – except in the hands of Tobago’s cunning cooks at the Blue Food Festival
Fresh-air, no frills food
Street food is the kind West Indians miss when they’re away from home, according to a new series of guides from Macmillan
Calypso Rose among thorns
She took on the masters of calypso – and won. Garry Steckles sings the praises of the pioneering Calypso Rose
