Trinidadian-Canadian food writer Lesley Enston uses eleven foundational ingredients — plantains, scotch bonnets, okra, coconut, and more — as a guide to island-hop across the Caribbean, weaving together over 100 recipes with the history, joy, and complexity of a cuisine that carries centuries of story in every dish.
Trinidadian-Canadian food writer Lesley Enston uses eleven foundational ingredients — plantains, scotch bonnets, okra, coconut, and more — as a guide to island-hop across the Caribbean, weaving together over 100 recipes with the history, joy, and complexity of a cuisine that carries centuries of story in every dish.
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