Throughout the centuries, the Caribbean’s warm and welcoming islands have embraced many cultures and races, adopting and adapting the traditions, cuisine and cultural norms of its new residents. As a result, Caribbean food has emerged as an intriguing fusion of different flavors and ingredients. Sister chefs Suzanne & Michelle Rousseau’s food offers a glimpse into this diversity of culture, race, and history that makes the islands of the Caribbean a fine place to savor beautiful landscapes, turquoise oceans, hot sunny days, warm sultry nights, urban cities, poverty, wealth, intoxicating music and fantastic food.

Taking a walk down memory lane from Jamaica to Trinidad and back, the sisters explore how the flavors, tastes and food memories of their childhood influenced their unique cooking style, which combines tradition with modernity. Broken down into chapters like Fetin’ Time: Pickings and Sippings; Ciao! Bella – Wicked Pasta, Island Style; Alfresco Caribbean – Grill Pan and Coal Pot Cooking; and Our Roots – Ground Provisions, Veggies and Sides, the sisters will include over 100 family recipes and classic favorites of the region alongside their own original recipe creations. Start off with a Jerked Chicken and Cashew Spring Roll, enjoy a Caesar Salad with Solomon Gundy Vinaigrette and Hardo Croutons, indulge in Mummy’s Roast Pork with Cracklin’ or go healthier with Herb Dusted Mahi Mahi Fillet in Banana Leaves and Pimento Compound Butter. A side of Rum Brown Sugar Plantain and a dessert of Matrimony Ambrosia Parfaits would end any meal well. Rounded out with an extensive pantry, glossary, and sources (including substitutes), stunning location photography and mouth-watering food shots, Papaya & Plantains is sure to be the most current and enticing bible on Caribbean food.