Blog Appétit

Caribbean foods are sweet, spicy and bursting with flavour....use Mango,Lime, Ginger, Garlic, Chilli and Sweet Pepper for flavour and marinades....soften the heat with Coconut milk...use Breadfruit, Yam, Sweet Potato and Plantain to soak up all the delicious sauces.

The scotch bonnet pepper is a big favourite in St Lucia, this is a Seriously fiery pepper, the main ingredient of hot pepper sauce, which is excellent on steak or beef patties. Delicious marinades of limejuice, garlic, sweet peppers and chilli are great to use with meat, seafood or grilled vegetables such as courgette, butternut squash, corn or peppers.

The way the coalpot slowly barbecues, gives a unique succulence and flavour to all foods, whereas modern barbecues tend to burn food quickly on the outside and leave the inside dangerously raw. The Amerindians of St Lucia, the Arawak and Carib, who first used the coalpot, also invented a green stick grill for meat, called a barbacoa, from which we get the modern word barbecue