Product Description
We kick off the feast-filled pages with a Rum-Glazed Jerk Sweet Potato Pie and revved it up with a downright naughty Caribbean Hot Chocolate Charcuterie Board. Imagine rum raisin marshmallows, Jamaican toto and ripe banana fritters, all dipped in spicy hot chocolate sauce. Need we say more?
Then there’s the tale of two tails: Oxtail vs kangaroo. And the Jamaican-born cook who bowled over Food Network judges with Caribbean flavours. And there’s more. Page after page you’ll savor the warmth and deliciousness of the Caribbean.
Get your copy (issue 2, 2026) or subscribe today and keep the flavours coming.
