Provisions: The Roots of Caribbean Cooking -- 150 Vegetarian Recipes

by Michelle Rousseau, Suzanne Rousseau

Overview

A lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean

In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.

With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.

Product Details

ISBN-13:	9780738234663
Publisher:	Hachette Books
Publication date:	10/30/2018
Sold by:	Hachette Digital, Inc.
Format:	eBook
File size:	19 MB
Note:	This product may take a few minutes to download.

About the Author

Sisters Michelle and Suzanne Rousseau have spent the last twenty years exploring the culture and identity of Caribbean food from their unique vantage point as Jamaican chefs and entrepreneurs. They were the hosts of the popular food and travel show Two Sisters and a Meal. They also produced and starred in the web series Island Potluck, a joint production with the Jamaica Tourist Board. Their first cookbook, Caribbean Potluck, received critical acclaim and was named one of NPR's Best Books of 2014. Most recently, they have opened Summerhouse at the Liguanea Club in Kingston, Jamaica, a Caribbean gastropub with the mission of celebrating the soul, heritage, and lifestyle of the islands.

Visit them online at summerhouseja.com and 2sistersandameal.com.

Table of Contents

A Sisterly Welcome 1

Chapter 1 Provisions

Roots & Tubers, Yam, Cassava, Dasheen, Sweet Potato & Coco

Roast Provisions with Haitian Pikliz 14

Sweet Potato Gnocchi with Smashed Grape Tomatoes and Country Pepper 15

Mixed Herb Pesto 17

Provisions Bowl 18

Cassava Pancakes with Sorrel Syrup 21

Cassava Fries with Sous de Pinda 22

Steamed Bammy with Coconut, Pumpkin, Ginger, and Tomato 23

Fritter Platter: Coconut Corn Fritters, Dasheen Balls, and Coco Fritters 24

Roasted Carrots, Beets, and Asparagus with Basil 29

Chapter 2 Savory Fruits & Vegetables

Ackee, Cho Cho, Peppers, Eggplant, Avocado & Okra

Island Squash Salad with Arugula 32

Curried Eggplant and Potato with Roti 34

Okra with Scotch Bonnet, Cilantro, Coconut, and Lime 37

Cucumber, Tomato, and Onion Raita 38

Spicy Red Pepper Pesto 39

Trini Chokas: Tomato Choka and Coconut Choka 40

Pepper Grilled Cheese with Caramelized Onions and Fresh Pepper Jelly 42

Sesame-Roasted Garlic and Eggplant Caviar 45

Roasted Tomatoes and Eggplant with Spiced Cilantro Yogurt and Feta 47

Zaboca Toast with Coconut and Pumpkin Seeds 49

Cheesy Mushroom Toast 51

Avocado and Plantain Salsa with Breadfruit Chips 52

Avocado-Ginger Spring Rolls with Lemongrass-Citrus Dipping Sauce 55

Ackee Tacos with Island Guacamole 57

Ackee Lasagna 60

Cho Cho "Apple" Crisp 61

Chapter 3 Sprouts & Starchy Fruits

Hearts of Palm, Artichoke Hearts, Pumpkin, Banana, Plantain & Breadfruit

Curried Green Banana with Pineapple and Raisins 65

Grilled Green Banana and Plantain with Butter 66

Plantain and Cheese Empanadillas 67

Roasted Ripe Plantain with African Pepper Compote 68

Ripe Plantain Gratin with Gruyere 70

Oven-Roasted Pumpkin Flatbreads with Goat Cheese, Cilantro-Coconut Pistou, and Sweet 'n' Salty Pumpkin Seeds 71

Eggplant and Plantain Parmesan with Two Sauces 74

Scotch Bonnet Tomato Sauce 76

Roasted Hearts of Palm and Artichoke Hearts Dip 77

Fire-Roasted Breadfruit with Flaked Sea Salt and Honey 78

Roasted Breadfruit with Sauteed Peppers, Cho Cho, and White Wine 81

Oma Chepa's Pumpkin Pancakes 82

Banana Date Protein Smoothie 84

Pumpkin Cupcakes with Cream Cheese Icing 85

Chapter 4 Greens, Leaves & Shoots

Callaloo, Pak Choi, Lettuce, Arugula, Cabbage, Broccoli & Cauliflower

Island Greens with Avocado, Mint, and Mango 88

Butter Lettuce, Avocado, and Chive Salad 90

Baby Greens with Lentils, Roasted Peppers, Crispy Chickpeas, and Ortanique-Thyme Vinaigrette 91

Crunchy Pak Choi Salad 94

Arugula with Plantain and Parmesan 96

Island Goddess Kale Cobb Salad 97

Romaine Heart Salad 100

Spiced Cooked Cabbage 103

Callaloo in Coconut Milk 104

Leek, Brie, and Thyme Soup au Gratin with Aged Caribbean Rum 105

Cream of Callaloo Soup 108

Aunt Marjorie's Callaloo Gratin 109

White Sauce 110

One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust 111

Broccoli, Cauliflower, and Cashew Tempura with Citrus-Miso-Rum Glaze 115

Chapter 5 Beans, Pulses & Legumes

Black Beans, Gungo Peas, Chickpeas, Lentils, Red Peas & Black-Eyed Peas

Crispy Trini-Style Channa 118

Curried Chickpeas with Mango Chutney 119

Chickpeas with Cilantro and Coconut 120

Red Pea Puree with Avocado 122

Black Bean Plantain Burger with Pikliz 125

Good Hope Gungo Pea Falafel 126

Sautéed Gungo Peas with Tahini and Mint 129

Jamaican Akkra 131

Lima Beans with Sesame, Ginger, and Cashew 132

Lentil-Scotch Bonnet Spread with Green Plantain Chips 133

Lentil Salad with Feta, Orange, and Hazelnuts 136

Pinda (Peanut) Stew 137

Chapter 6 Grains

Rice, Quinoa, Wheat & Corn

Couscous with Sweet Pot Herbs, Zucchini, Plantain, and Roasted Channa 143

Kalc and Quinoa Salad with Candied Sorrel, Pumpkin Seeds, and Almonds 145

Balinese-Style Black Rice Salad 148

"Tun" Cornmeal with Roasted Pumpkin and Garlic Confit 150

Empress Bowl: Coconut Rice and Guyanese Dhal 153

Haitian-Style Djon Djon Risotto (Riz Djon Djon) 155

Creamy Trini Corn Soup 159

Cheesy Scotch Bonnet Corn Bread 160

Coco Bread with Aged Cheddar and Crispy Garlic 161

Mamacita's Arepas with Black Beans and Queso Blanco 162

Basic Pastry Crust for Savory or Sweet 165

Chapter 7 Sweet Fruits & Flowers

Mango, Papaya, Berries, Citrus, Melon, Guava, Pineapple, Passionfruit & Sorrel

Caramelized Fennel and Grilled Green Guava with Mint 168

Watermelon Carpaccio with Arugula and Pecorino 169

Baked Brie en Croute with Sorrel Chutney and Pistachios 170

Stewed Guava with Red Wine 171

Mango-Passion Fool 172

Tropical Island Fro Yo 175

Grilled Pineapple Upside-Down Rum Cake 176

Raspberry-Coconut Cream Scones 179

Bev's Key Lime Pie 180

Mango, Blackberry, and Peach Pie with Cornmeal Brown Sugar Crumble 181

Berry-Coconut Overnight Oats 185

Sorrel Syrup and Candied Sorrel Buds 187

Chapter 8 Coffee, Cocoa Nuts & Coconut

Chocolate-Habanero Mousse with Coconut-Rum Chantilly 190

Rum and Raisin Budino with Candied Cashews and Citrus-Rum Sauce 193

Coconut-Ginger Ice 196

Blue Mountain Affogato 197

Old-Fashioned Blue Mountain Chocolate Layer Cake 198

Gizzadas with Chocolate and Almonds 201

Pecan Pie Infused with Rum 203

Ebony and Ivory: Double Chocolate-Pistachio Brownies and Coconut-Macadamia Blondies 205

Nut-Butter Loaves 207

Chapter 9 Rum, Beverages & Festive Recipes

Coconut-Rum Punch 212

Bellefield Jamaican Ginger Beer 213

Haitian Rum Sour 214

Tamarind Ti Ponche 215

Sorrel Mimosas (Holiday Hibiscus) 217

Christmas Sorrel 218

Ponche de Crème 219

Jamaican Julep 220

Lime Squash 222

Modern-Day Sangaree 223

Passion Martini 224

Chapter 10 Sea Salt, Sugar & Spice

Pickles, Preserves & Sauces

Pickled Peppers, Fruits, and Vegetables: Haitian Pikliz; Chunky Lime, June Plum, and Pepper Relish; Pickled Cucumber; Pickled Shallots and Scotch Bonnet; Pineapple Chow; and Trini Chow Chow 229

Aunt Shirley's Guava Jam 233

Dover Seville Orange Marmalade 234

Ginger Pepper Jelly 235

Quick Sorrel Marmalade 236

Papaya-Christophene Chutney 237

Watermelon-Lemongrass Chutney 238

Sevens Mango Chutney 240

Red Onion, Tomato, and Habanero Relish 241

Cilantro-Coconut Pistou 242

Garlic-Lime Sauce 243

Tamarind-Raisin Ketchup 243

Coconut-Lime Dipping Sauce 244

Creamy Scotch Bonnet Dipping Sauce 245

Pepper Sauces: Classic, Lemon-Lime, Mustard, Pineapple, and Mango 246

African Pepper Compote 248

Green Seasoning 249

Hot Pepper Oils: Culantro Pepper Oil, Scotch Bonnet Oil 250

Afterword 253

A Further Note On Our Ninteenth-Century Historical Sources 265

Local Produce, Preparation Notes, And Ingregient Substitutions 271

Acknowledgments 281

Bibliography 283

Photo Credits 285

Index 287

About The Authors 301

Editorial Reviews

★ 11/15/2018

Jamaica-based sisters, chefs, and restaurateurs Suzanne and Michelle Rousseau introduced their accessible, modern spin on Caribbean flavors in Caribbean Potluck. While that title featured several vegetarian recipes, the sisters have forged ahead with a meatless theme in their follow-up cookbook focusing on vegetables derived from the Caribbean West Indies. Their recipes pair well with animal protein for those who prefer it; indeed, the entire cookbook features a flexible approach to preparation. Recipes are grouped by main ingredient, including savory fruits and vegetables, greens and leaves, and grains. Designed to highlight the fresh produce of the West Indies, most recipes use fairly straightforward techniques that will be familiar to home cooks. An indispensable guide to sourcing, preparing, and substituting ingredients accompanies extensive historical background that places recipes in the context of slavery's legacy in the region. Vibrant photography perfectly accentuates the bright flavors of the food, creating a sublime mix of inspiration and practical knowledge that will appeal to all creative home cooks. VERDICT Not to be missed; an essential purchase for library cookery collections.—Kelsy Peterson, Forest Hill Coll., Melbourne, Australia

Library Journal

10/15/2018
While researching material for their first cookbook, 2014’s Caribbean Potluck, the Rousseau sisters learned about their great grandmother, Martha Matilda Briggs. The discovery of Briggs’s history (she opened a restaurant in Kingston, Jamaica, in 1936)—as well as the importance of women in the development of Caribbean cuisine—became the inspiration for this diverse, spot-on collection of 150 vegetarian recipes. Jamaican akkra, a black-eyed pea–based fritter; raspberry coconut cream scones; a rum-infused pecan pie; and a refreshing watermelon-lemongrass chutney are just a few of the dishes highlighted. With few exceptions—most notably dishes calling for the specific flavor of callaloo (a cousin to spinach)—most of the dishes can be sourced locally. Peppers are prominent, as in a pea-based falafel with habaneros; and the many uses of Scotch bonnets, which add a fruity zip to red pepper pesto as well as to watermelon-lemongrass chutney and grilled cheese sandwiches. Readers may be surprised to learn that people in the Caribbean have been enjoying avocado toast since the early 19th century, and the Rousseaus offer their version with coconut and pumpkin seeds. Filled with satisfying warm-weather recipes, this is best enjoyed with a fruity rum-based cocktail close by. (Oct.)

Publishers Weekly

Provisions is an elegant balance of heritage and health. This comprehensive book celebrates the plant-based flavors of the pan-Caribbean basin and the spectacular ways in which the intellect and aesthetic of the Islands impact one of its most enduring legacies...its plates. The authors have produced an heirloom volume.—Michael W. Twitty, author of The Cooking Gene and creator of Afroculinaria

Sustaining legacy is the highest power of any cookbook. Provisions stands on the shoulders of all of the women who came before Suzanne and Michelle Rousseau. This is not only an important book, it's also a beautiful and useful one. You'll find yourself making a grocery list in no time.—Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories

Our female forbearers traveled to extraordinary lengths to nourish others with ordinary, often overlooked ingredients, in the most challenging circumstances. To grow, cook, and sell the food of the earth is the very definition of necessity breeding invention. In the tradition of generations of strong woman cooks, Michelle and Suzanne continue to innovate with these modern and craveably delicious recipes.—Lucinda Scala Quinn, chef, author, and host of Mad Hungry: Bringing Back the Family Meal

If you love cookbooks with a strong dash of storytelling, you'll love Provisions from sisters Michelle and Suzanne Rousseau. They pay tribute to their family matriarchs and explain the history behind their favorite classic and contemporary Caribbean recipes.—Kerry Diamond, editor-in-chief of Cherry Bombe

Engaging, informative, and as witty as the play on words hidden in its full title, Provisions: The Roots of CaribbeanCooking takes the reader on a tour of the region's food. Packed with recipes that made me want to head to the nearest market, taste memories that made me dream of the islands, a brief history of their family and of Caribbean food, and a glossary of local ingredients, it is simply a Caribbean vacation between two covers.—Jessica B. Harris, PhD, author, food historian, lecturer, professor (retired)

This book is truly special. At a time when women aren't celebrated enough in the culinary world, Provisions shows that women have always been the backbone of every facet of food. The recipes paint a picture of the flavors in 'mi grand mudda's kitchen' but with a modern and refreshing approach.—Jerome Grant, executive chef, Sweet Home Café

Provisions is so much more than a collection of recipes. This rich and fulfilling work of art takes us deep into the minds and kitchens of the resilient, brave and genius women of the Caribbean. Michelle and Suzanne creatively pay homage to the past while bringing the recipes and ingredients back to life with their modern interpretations.—Rock Harper, founder and president, RockSolid Creative Food Group

"[A] diverse, spot-on collection of 150 vegetarian recipes...Filled with satisfying warm-weather recipes, this is best enjoyed with a fruity rum-based cocktail close by."
—Publishers Weekly

"Designed to highlight the fresh produce of the West Indies, most recipes use fairly straightforward techniques that will be familiar to home cooks. An indispensable guide to sourcing, preparing, and substituting ingredients accompanies extensive historical background that places recipes in the context of slavery's legacy in the region. Vibrant photography perfectly accentuates the bright flavors of the food, creating a sublime mix of inspiration and practical knowledge that will appeal to all creative home cooks. Not to be missed; an essential purchase for library cookery collections."—Library Journal (starred review)

"An ode to culinary matriarchs and a welcome reconsideration of the culinary legacy of the Caribbean."—New Yorker (The Best Food Books of 2018)

"The Caribbean-inspired vegetarian recipes by sister authors Michelle and Suzanne Rousseau are appetizing, but what truly makes this book-named after the provision grounds that were allocated to slaves by plantation owners-special is the Rousseau sisters' plunge into the history of the women behind Caribbean cooking. With great love and care, the Rousseaus shed light on those who have for too long 'been forgotten, unacknowledged, and unseen.'"—San Francisco Chronicle ("The Best Cookbooks of 2018")

"A lush and artful work-one part cookbook, one part canonical and historical text. A modern collection of vegetarian comfort-food recipes, the book details the lineage of the invisible contributions of African women, and the savvy meal refinement of their descendants, self-reliant and creative West Indians who innovated the region's most beloved foodstuffs."—The Atlantic

"Part-historical reference, part-cookbook, Provisions balances the story of bounty and bareness of the country's colonial history, with an imaginative rethink of flavour combinations that now define what the Rousseaus call 'modern heritage dining'...Something for every taste, whether casual veggie lover or avowed vegetarian."
—Jamaica Observer

"With Provisions, [Michelle and Suzanne Rousseau] further cement their legacy not only as ambassadors of Caribbean foodways but also as preservers of its history...Inspired by the literal roots of Caribbean cooking, Provisions is as much a beautiful meditation on what the sisters cook today as it is an homage to all the women who have stood in kitchens stirring pots to feed their communities before them."
—Bon Appetit's Healthyish

"Michelle and Suzanne Rousseau give us not just a new way to cook, but a new way to think about how recipes come to be in the first place."—Epicurious

"For those who want to delve further into Caribbean cuisine, look for Provisions: The Roots of Caribbean Cooking by Michelle Rousseau and Suzanne Rousseau, full of recipes using traditional Caribbean ingredients such as cassava, ackee, plantains, guava and mango."—Atlanta Journal-Constitution

"Like most recent cookbook writers, the sisters have family stories to tell, along with updated family recipes to relate...The photographs are tantalizing."—Milwaukee Shepherd-Express

"Vibrant vegetarian dishes...With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites... At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table."—City Book Review

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