James Beard Award-winning chef Nina Compton takes readers on a culinary journey from St. Lucia and Jamaica to Florida and Louisiana to celebrate the diverse African heritage that connects each place she has called home. Join the adventure as she explores Caribbean, Jamaican, Afro-Latin and Creole cuisines.
- Contains 100 recipes.
- Recipe highlights include Slow-Cooked Curried Goat, Green Fig and Saltfish, and Coconut-Braised Collard Greens.
- Written with Osayi Endolyn.
- Hardcover, 288 pages.
| Size | One Size |
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