19 April- 7.30pm
Bringing into conversation the different food practices from the Caribbean, our menu looks to explore the colonial, neo-colonial, diasporic, and touristic consumption of Caribbean food culture over the past 500 years. The Creolized Caribbean Kitchen looks to dissect our stereotypical and ‘exotic’ ideas and images of ‘authentic’ Caribbean cuisine, a geographic region with a continuous history of forced and voluntary migration. Join us for a night of conversation and taste!
Starter: Saltfish Fritters, Guyanese Corn & Tostones
Main: Curried Chicken or Curried Chickpeas (VG) with Bammy
Dessert: Cassava Pudding & Coconut Pudding