Caribbean Fusions

Caribbean Fusion's is cuisine that is steeped in heritage and tradition, with each of the islands having its own story and own flavours.

Caribbean Fusion's is cuisine that is steeped in heritage and tradition, with each of the islands having its own story and own flavours. The result is a tantalising blend of aromatic herbs, spices earthy flavours and traditional techniques.

It is food influenced by African, British, Spanish, Indian and Chineese to name a few together with the indiginous Arawak and Caribs. These regions have been polished, buffed and forged into their current guise after years of colonial rule, piracy and uprising. With it has brought with it an indelible set of cultures and identities that sit happily side-by-side, the Jamaican Islands slogan "Out of Many People We Are One". The isalnds ooze the diversity of their potted histories.

If anything reflects this way of life in its purest form, it’s the food.

From farming the land to rearing livestock, through to the intense flavours of fresh coconut picked off a tree and grated, these are the recipes and techniques passed down from generation to generation: stews infused with spices and flavours ‘stolen’ from conquerors all over the world, charcoal stoves with famous jerk spices warming below a corrugated iron cover, aromatic wood burning ovens and bubbling, simple coal pots that sat outside every family home.

When we now look back at ‘the way things used to be done’ it makes everybody realise we’ve lost something – the simple things are being forgotten. We’re in too much of a rush looking for convenience that we’re missing the point. After all, food begins at home.

Whether it was chickens or pigs or any animal, older generations would work with what they had. They didn’t have the money to only eat the best parts of the meat, neatly packaged in a plastic box. They used everything, and still cooked in the way of times gone by – when people either worked for someone or were enslaved and only given the off-cuts.

If there were eggs that hadn’t been hatched still inside the chicken, they would be eaten. Fish heads were used in soups. Discarded parts like totters, tripe and chicken feet would produce some of the most explosive dishes. These were the parts that all had the flavours from still being on the bone. These traits of waste not want not can be found all over the world in days gone by.

The relentless push for modernity and the unforgiving pace of modern life has meant that this is a dying art. Getting the best from what you have is the only way to push the boundaries and to try something new; experimenting with new ideas and allowing the time for them to flourish and progress.

Caribbean fusion's does just this – letting the food do the talking and watching the days pass by whilst delicious succulent meats are sizzling underground or on hot stones, and making rice and peas with the special, magic ingredient of the sun. Some will have never tasted such sweet tasting food; food that is so simple but so beautiful.

And many are about to experience it for the first time.

Intoxicating and irresistible, it’s time to introduce Caribbean Fusion's. It’s time to celebrate our world of flavours.