FLAVOUR | WHAT'S COOKIN'?
CARIBBEAN COOKBOOKS

FLAVOUR | WHAT'S COOKIN' | CARIBBEAN COOKBOOKS

Words by Natasha Were.

1. THE PEPPERPOT DIARIES | Restaurateur and TV presenter Andi Oliver’s debut cookbook is both a deeply personal exploration of Caribbean tradition and heritage, as well as a collection of simple but sensational recipes.

2. ORIGINAL FLAVA | Easy, Accessible, Tasty – that’s the promise from the creators of ORIGINAL FLAVA. Inspired by recipes learned from their grandmother, brothers Craig and Shaun share regional classics alongside their own creative, modern interpretations.

3. MISS CLEO’S CAYMAN KITCHEN | An island classic, this collection preserves the recipes of the late Miss Cleo, beloved chef of the Tortuga Club. Honest East End cooking – timeless, soulful and authentically Caymanian.

4. MOTHERLAND | Melissa Thompson’s Motherland is history told through food. Tracing five centuries of Jamaican culture, it explores how enslaved Africans, colonial powers and Indian and Chinese indentured labour shaped the island’s cuisine.

5. KIN | Vibrant, warm and comforting, Marie Mitchell’s book unveils recipes from the Caribbean and its diaspora that refute the typical stereotype, showcasing layered spices, delicate flavours and delicious results.

6. COOKIN’ & LAUGHIN’ IN THE CAYMAN ISLANDS | In Cookin’ & Laughin’ in the Cayman Islands, hospitality icon Suzy Soto draws on 45 years in the restaurant business, sharing island recipes, family anecdotes and tips on how to make old favourites faster and easier.

7. CHEF TEE’S CARIBBEAN KITCHEN | Bright, bold and vibrant, Chef Tee’s collection celebrates the region’s exuberant flavours. From fiery spice rubs to slow-simmered curries and rum-soaked cocktails, every recipe is like sunshine on a plate.

8. CARIBE | Keshia Sakarah’s Caribe is as thoughtful as it is beautiful – a deep exploration of the islands’ interwoven histories, recipes and rituals, written with sensitivity and quiet authority.

9. BELLY FULL | Food writer Lesley Enston takes 11 staple Caribbean ingredients – cassava, plantain, salted cod and more  – and turns them into 105 deliciously different dishes,
all while sharing insights into the history of the diaspora.