Keshia Sakarah

Keshia Sakarah

Keshia Sakarah is a food writer, recipe creator and former chef patron of Caribe’ - Caribbean Eating in Brixton. Raised in Leicester with Montserratian and Barbudan heritage, she developed a love of cooking from a young age. Keshia was named one of CODE’s 100 influential women in food in 2021 and 2022, and she has contributed to many publications. Caribe is her first book.

Nutmeg ice cream

Grenadian cuisine: how to cook like a local

Someone dipping cake into Caribbean cocoa tea

Cocktails and drinks

Cocoa tea

Stuffed crab shells in a roasting tin

Fish and seafood

Grenadian crab back (stuffed crab shells)

Two scoops of nutmeg ice cream in a bowl with a spoon on the side

Baking and desserts

Nutmeg ice cream

Two plates of whole fish with cubed mango on a green background

Fish and seafood

Grilled red snapper

A loaf-stye bun with a dark brown glossy glaze with two slices cut off, on a white board with a blue background

Jamaican spiced Easter bun

Gold jug pouring rum onto a CAribbean rum cake on a crystal cake stand

Baking and desserts

Caribbean rum cake

Two bowls of buttered shrimp on a bed of grits

Buttered shrimp and grits

A wooden table with a blue plate, topped with rice, chicken and sliced red chilli

Meat and poultry

Trinidadian pelau

A wooden table topped with a bowl of fish soup with halves peppers, herbs and lime wedges

Barbudian fish wata

A wooden table topped with a white plate filled with shrimp curry with paratha bread

Trinidadian curry shrimp

A wooden table topped with a rum cocktail, with silver cocktail shakers and a wedge of lime on the side

Cocktails and drinks

Black Mout Montserrat cocktail

A one-pot jambalaya against a blue napkin

Jambalaya

Antiguan ducana

Antiguan ducana