[Many thanks to Peter Jordens for bringing this item to our attention.] Sarah Bisacca (Tasting Table) shares the culinary knowledge of Curaçao-based chef Helmi Smeulders in this mouth-watering description of Caribbean specialties.
It’s torture! The author shares amazing descriptions of kabritu stobá (Curaçao), keshi yená (Curaçao), bake and shark (Trinidad and Tobago), Johnny cakes, Jerk (Jamaica), sòpi mondongo (Curaçao), tostones (Cuba, Dominican Republic, Puerto Rico), sancocho (Dominican Republic and Puerto Rico), mofongo (Puerto Rico), chow (Trinidad and Tobago), doubles (Trinidad and Tobago), accra saltfish fritters (Trinidad and Tobago), Funchi hasa (Curaçao); pates, patties, or pastelitos (pan-Caribbean); and callaloo (Trinidad and Tobago, Jamaica, Grenada, Dominica, and more). She writes:
Vacation mode is in full swing as sunseekers aim to squeeze every last ounce of sunshine out of the remaining summer months, and nowhere satisfies that craving for tropical out-of-office vibes quite like the Caribbean. Soft white sands, sea breezes, and tiki tipples are all major draws, but the real highlight of a Caribbean escape just might be the food.
From Cuba to Curaçao, every island in the Caribbean Sea has its own distinct flavor. To get a better feel for the region’s variety of culinary vibes, we sought out the expertise of chef Helmi Smeulders, a talented Curaçao-based toque with two cookbooks and a successful culinary events business under her belt — not to mention a recent special appearance as a guest judge on the Season 21 semi-final of “Top Chef.” She’s spent the last two decades traveling, cooking, and eating throughout the Caribbean and has developed a taste for tropical cooking.
“Let me start by saying that there’s not one Caribbean cuisine,” says Smeulders. “We have all these islands with different histories and influences — so every island has its own staple dishes made with typical ingredients from the region.” When it comes to dipping your toes into the wide world of Caribbean flavors, it’s easy to find yourself in deep water. Luckily, chef Smeulders is offering a lifeline with these top Caribbean dishes you should try on your next tropical escape. [. . .]
For full article and spectacular photos, go to Tasting Table.
[Many thanks to Peter Jordens for bringing this item to our attention.] Sarah Bisacca (Tasting Table) shares the culinary knowledge of Curaçao-based chef Helmi Smeulders in this mouth-watering description of Caribbean specialties. It’s torture! The author shares amazing descriptions of kabritu stobá (Curaçao), keshi yená (Curaçao), bake and shark (Trinidad and Tobago), Johnny cakes, Jerk