I mention it only because I feel if I alter anything in someone’s recipe, I feel it is only polite to say so! I work with students from the Caribbean, so I was always curious about the foods they grew up eating. True, there’s an argument for the blanketing stodge of Beige Food, too, but it’s not a case of either/or). There really is much to love here, especially if this is a cuisine you want to try as the recipes look both delicious and accessible and cover a range of scenarios and influences that will make you drool. Mackerel Run Down a traditional dish that combines tender fresh and dried mackerel with sautéed vegetables and a rich spiced coconut sauce.

I think if you’re more familiar with Caribbean cooking this won’t be a problem for you, but if you aren’t, just be prepared for it. This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes.Now, in Natural Flava, they're spreading the love, offering Ital inspiration and punchy Caribbean flavors to the feel-good, plant-based diet taking the world by storm. Jamaican food also has an authentic vegan history with the Rastafarian Ital diet ('Ital' is a natural, unprocessed, plant-based diet used to promote wellness). Presented with mouthwatering pictures and engaging text that makes you want to cook, the recipes are easy to follow and written in an engaging way that isn't gimmicky.

With thanks to NetGalley and the publisher, Bloomsbury Publishing plc for an arc of this book in exchange for an honest review. This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. This is rare for many reasons that are maybe too related to neurodiversity/mental to go into but significant enough, reader, to get those 5 stars. There are recipes that are a spin on popular dishes which will have the keen meat eater licking their lips.

So I prescribe myself the Kitchen Cure, which is to say I lose myself in cooking and eating good things full of bright flavour. I don’t really understand why the ingredients are listed after the method, either, as it’s a bit weird tbh. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies .

A vibrantly designed Caribbean vegan cookbook from the internationally celebrated duo behind Original Flava. There are tons of stew recipes, but there are also unique pastas, burgers, curries, stuffed vegetables, and much more. This is an amazing introduction to plant- based Caribbean cooking and since I have never had authentic Caribbean food before - mainly because I have the chilli threshold of a toddler - I was SOOO excited to see this book.That one detail is what truly keeps this from being a favourite for me simply because I’m not sure how feasible some of these recipes would be. Anyhow if you have been looking for a very accessible plant-based Caribbean cookbook to complement your Bryant Terry collection, this is fab and doesn't go over the same territory (this is more like a pure UK Caribbean with way less cajun influence etc). I know a lot of people who love to cook, myself included, but I don't know a single person who owns a kitchen scale.

Think Potato and C hickpea Curry with Roti, Jerk C auliflower Wings, Coconut, Black-Eyed Pea and Sweet Potato Stew, and Plantain Cookies . As with their first book, Original Flava, it draws on the generous tradition of Caribbean food, though its focus — or perhaps it would be more accurate to say its inspiration — is Ital cooking; the “ital” derives from “vital” and denotes the Rastafarian approach to eating, with its emphasis on fresh, unprocessed food and and its celebration of the earth’s bounty. One of my aids in fighting the grimness outside has been this persuasively upbeat book by Craig and Shaun McAnuff who are brothers from South London of Jamaican heritage.All that having been said, if you can look past the new and surprising ingredients -the chapter in breakfast is especially stuffed with them- this is a great book. I don't normally review but seriously, the red pea stew is one of my all-time fav comfort foods and it's the best base recipe I've found and I'm so happy to have it in an actual book.