Cook like you own your own island: top recipes from The Caribbean Cookbook

Doesn’t a Caribbean getaway sound pretty good right about now? How about eating like they do in paradise from the cozy confines of your own kitchen? With one of the best new cookbooks on the market and a little prep work, you can do just that.

The Caribbean Cookbook is a beautiful rendering of the eclectic culinary landscape spanning the many palm-studded islands of the north Atlantic Ocean. It’s an inspired book that can bring big new flavors to your table. And we’ve been handed a few choice recipes from the author, below.

More than a dozen nations and even more island groups make up the Caribbean region, all treating dishes distinctively. It makes for an eclectic hotbed of cuisine, from Antigua to Trinidad & Tobago. Here are some choice recipes from Rawlston Williams’ outstanding new drop The Caribbean Cookbook.

Rum Punch

A good rum punch recipe is hard to beat, especially one that hails from Jamaica. Feel free to use light or dark rum here.

Ingredients:

• 2 ounces rum
• 2 ounces pineapple juice
• 1 ounce lime juice
• 1 ounce orange juice
• 1/2 ounce Grenadine syrup
• Ice
• Orange peel, pineapple, nutmeg for garnish

Method:

1. In a cocktail shaker, combine the rum, pineapple juice, lime juice, orange juice, and Grenadine.
2. Shake well and strain into an ice-filled glass.
3. Garnish with orange peel and a couple pieces of pineapple, and grate some nutmeg on top to finish

Sofrito

Hailing from Puerto Rico, this recipe as wildly fragrant and deeply satisfying. This one takes just ten minutes of prep time to boot.

Ingredients:

• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 6 ají dulce peppers
• 1 bunch of cilantro, chopped
• 1 bunch of culantro (chadon beni)
• 2 teaspoons fresh oregano
• 2 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Method:

1. In a blender or food processor, combine the onion, both bell peppers, the garlic, ají dulce, cilantro, culantro (chadon beni), oregano, oil, salt, and pepper.
2. Blend until smooth, scraping down the sides as needed. Adjust the salt and pepper to taste.
3. Store airtight in the refrigerator for up to 2 weeks, or in the freezer in small portions for longer storage.

Beef Tasso

This dish calls Haiti home and is a bold mix of meaty and savory notes. It takes advantage of a signature paste in epis, one you can buy or whip up at home.

Ingredients:

• 1/2 cup epis*
• 1 cup sour orange juice (orange juice and lime juice)
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 small onion, minced
• 1/2 green bell pepper, minced
• 1 stalk celery, minced
• 2 pounds beef, cut into small pieces
• 1 tablespoon vegetable oil

*Epis: Combine 1 small chopped onion, 4 chopped scallions, 1 chopped green bell pepper, 2 stalks of chopped celery, one small bunch of cilantro (or culantro), 4 cloves of garlic, 1 small Scotch bonnet pepper (seeded), 10 sprigs of thyme, 4 tablespoons of vegetable oil, 2 tablespoons fresh lime juice, 1 tablespoon cloves, 1 cube of chicken bouillon, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper in food processer and blend until smooth. Store airtight in fridge up to 2 weeks.

Method:

1. In a large bowl, combine the epis, orange juice, garlic, Scotch bonnet, thyme, cumin, salt, black pepper, onion, bell pepper, and celery.
2. Add the beef pieces and toss tocoat thoroughly. Covercand marinate in the refrigeratorfor at least 2 hours or overnightfor deeper flavor.
3. Line a plate with paper towels and have near the stove.cIn a skillet or frying pan, heat thevegetable oil overmedium heat.
4. Working in batches to avoid overcrowding, fry the beef pieces until browned and crispy, 3–4 minutes per side.
5. Remove and drain on the paper towels, then serve.

Cashew Cake

Cashew cake is a beloved sweet treat baked up all over the Caribbean. This particular riff comes from Aruba. We suggest it with a piping hot cup of Joe made from choice beans like Atlas Coffee Club or similar.

Cake Ingredients:

• 8 tablespoons butter (plus a little extra to grease)
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups ground cashew nuts
• 1 cup whole milk

Fudge Drizzle Ingredients:

• 1/2 cup ground cashew nuts
• 1/2 cup sweetened condensed milk
• 1/4 cup sugar
• 2 tablespoon butter
• 1/4 cup toasted chopped cashew nuts, for topping

Cake Method:

1. Preheat the oven to 350°F (180°C/Gas Mark 4).
2. Grease and flour a 9-inch square cakepan (tin). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract.In a separate bowl, sift together the flour, baking powder, and cinnamon, then stir through the ground cashews.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing untiljust combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Let the cake cook in the pan.

Fudge Drizzle Method:

1. While the cake is cooking, make the drizzle. Combine the ground cashews, condensed milk, sugar, butter, and ¼ cup water in a small saucepan over medium heat.
2. Stir constantly until thickened but still pourable, 6-8 minutes. Let cool slightly.
3. Pour the cashew fudge evenly over the cake and sprinkle immediately with the chopped cashews. Let cool before slicing and serving.

After attempting the above, you’ll want to perfect them all. Be sure to lockdown a copy of the cookbook as it includes tons of amazing recipes from Williams, a gifted chef born in St. Vincent and The Grenadines who settled in New York City in the late 80s. It’s an ideal collection of surf and turf wonders that’ll win you over.