Hot Sauce Gift Sets: How I Match the Heat to the Person at Christmas
How I choose a hot sauce gift: match the heat to the person, not the label on the...
The French Caribbean Table
The world behind the sauces: Guadeloupean food traditions, ingredients, festivals and the stories JP grew up with.
Bonfire Night Food: What I Cook When the Fireworks Go Up
The warm food I cook for Bonfire Night, from my own recipes, and how I plan the day.
Plantain: The Banana We Cook Green, Yellow and Black
What plantain is, and how we cook it in Guadeloupe at every stage from green to black.
Rum Punch: How Guadeloupe Pours It, and My Planteur for Eight
Planteur, ti' punch and shrubb: how Guadeloupe pours rum, plus my jug for eight.
Creole Seasoning: Louisiana Dries It, Guadeloupe Keeps It Fresh
In Louisiana, Creole seasoning is a dry jar. In Guadeloupe, we chop ours fresh.
Sorrel: The Red Christmas Drink Britain Keeps Confusing
The red drink of Caribbean Christmas is dried hibiscus, not the green leaf, and it came from West...
Allspice: One Berry Pretending To Be Three Spices
Allspice is one berry from one Caribbean tree, and in the French islands we use the leaves too.
Christmas in the Caribbean: What December Actually Tastes Like
Christmas in Guadeloupe starts in November, with singing. Here is what is on the table when it arrives.
Colombo: How an Indian Curry Became the National Dish of Guadeloupe
Colombo is the curry of the French Caribbean, and it came from southern India on indenture ships after...
What Is a Scotch Bonnet? The Chilli Caribbean Cooking Is Built On
What a scotch bonnet is, how hot it is, how it differs from a habanero, where the heat...
Bokit: The Guadeloupean Sandwich Britain Has Never Tasted
Fried bread, split and stuffed with salt cod, chicken or ham and cheese. What a bokit is, where...
What Creole Food Actually Is (And Why It Isn't Only Louisiana)
Creole means one thing in New Orleans and another in Guadeloupe. Where the word comes from, how the...
Guadeloupean Food: A Guide to What We Actually Eat
Colombo, accras, bokit, court-bouillon and sauce chien. A Guadeloupe-born chef on what French Caribbean food actually is, and...
The Hottest Chilli in the World (And Where a Scotch Bonnet Sits)
Pepper X holds the record at 2,693,000 Scoville. Here is the full ladder, where the scotch bonnet actually...
Carnival at 60: The Caribbean Islands Britain Still Hasn't Tasted
Notting Hill Carnival turns sixty this year. A look at where it came from, why jerk chicken rightly...
Scotch Bonnet: The Chilli That Tastes of Apricot Before It Burns
A chef's ingredient guide to the Scotch bonnet — what Capsicum chinense actually is, its true 100,000–350,000 SHU...
The Cooks Own This Day: 110 Years of the Fête des Cuisinières
Last Saturday, Guadeloupe's women cooks processed through Pointe-à-Pitre in madras dress for the 110th time. The story behind...
Sauce Chien: The Carnival Sauce Named After a Knife
The fresh lime-and-herb sauce of the French Antilles: where the strange name comes from, what goes in it,...
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