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Cookery Masterclass | Caribe’ with Keshia Sakarah

Join chef and food writer Keshia Sakarah for a three hour cookery masterclass in our learning studio kitchen, exploring plant based dishes from the Caribbean featured in her forthcoming cookbook Caribe': A Cookbook with History

“The Caribbean is a melting pot. Each island is an evolution of culture due to the mass migration and settlement from multiple nations. This is reflected through its food, making the cuisine dynamic, yet somewhat unexplored.” Keshia Sakarah

In this class with chef Keshia you will be cooking some classic recipes specifically from Trinidad, naturally plant based using ingredients commonly used in cooking cultures from across the Caribbean.

Sample Menu (to be confirmed) 

  • Tomato and Baigan choka with Sada Roti
  • Kitchri – Coconut and Yellow split pea rice
  • Spiced Sorrel and Ginger
  • Coconut Tart

This class is a combination of hands on and demo by Keshia Open to all levels of skills and interests. This class is suitable for Adults 18 and over.

*This class is part of our hands-on monthly vegetarian masterclass cookery sessions, which focus on specialist topics or advanced cooking techniques.  Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course.

  • Keshia Sakarah

    Keshia Sakarah

    Keshia Sakarah is a chef and food writer, exploring food from an anthropological perspective. To celebrate the diverse foodways that exist across the islands of the Caribbean, especially her Montserratian and Barbudan heritage, she founded Caribe- Caribbean Eating previously based in Brixton, which received an excellent review from Jimi Famuwera in the Evening Standard.

    Currently, her supper club; BARURU (indigenous word for plantain), specifically takes diners on a food journey throughout the region, with each course exploring traditional recipes, the food landscape and history of ingredients, hosted by historian Renee Landell.

    Alongside Baruru, Keshia is also a recipe contributor to various platforms such as CBebbies TV Series: Jo Jo and Gran Gran, Guardian: Feast, BBC Food, Olive Magazine and Delicious Magazine. She has written pieces for Resy, Eater, Vittles, MOB Kitchen and CN Traveller. She has taken part in panel discussions at the British Library and Kew Gardens on cultural appropriation and colonial themes within food ways, as well as appearing as guest judge on Masterchef: The professionals 2021 and 2022 and has been named amongst 100 influential women in food by CODE, 2021 and 2022, for her contributions to the food space.

    As an evolution of her supper club, her debut cookbook, ‘Caribe’ - A cookbook with history’ is due for release in 2024, published by Hardie Grant.

    Twitter: @keshia_sakarah
    Instagram: @sakarah_ / @caribe_uk

Image: BBC Food