Celebrating Caribbean American Heritage month through food

TASTE-071218-13 (1).JPG — Jerk chicken is cooked at Vee Vee’s African Restaurant at the Taste of Chicago on July 11, 2018

- Email
- Facebook
- Twitter
- SHARE
SHARE
- Print

Reset with Sasha-Ann Simons

Oxtail, conch soup, callaloo: Celebrating Caribbean American Heritage Month

Indigenous, African, Indian, Spanish and French influences can be seen on plates throughout the Caribbean.

Jerk chicken is cooked at Vee Vee’s African Restaurant at the Taste of Chicago on July 11, 2018

Colin Boyle/Sun Times

By Lynnea Domienik

Colonization has shaped the food traditions of the Caribbean islands. We talk with a chef who is recovering old recipes and reconnecting with Indigenous traditions and celebrating the ways the African diaspora has impacted foodways throughout the region.

Reset talks Caribbean root veggies, herbs, and lesser known dishes, as well as fan faves.

GUESTS: Roberto Perez, founder Urban Pilon

Dawn Lewis, owner D’s Roti and Trini Cuisine