Party Menus ~ Caribb

Please decide whether you want just a main course or two or three courses. Choose your dishes using our novel colour codes, and price it accordingly. There are no hidden 'extras'.

Caribbean Cuisine Main Course
Choose your five-dish party main course as follows:
• Pick two dishes coloured red
• Plus pick two dishes coloured green
• Plus pick one dish coloured blue
And you have your main course with waiter service and food warming units at the prices below (scroll down).

Choose two Caribbean Main Course dishes (Chicken and/or Meat) from those listed below in red
Asapato (Puerto Rico) ~ Chicken stew with ham, peppers, tomato, baby corn, peas and capers
Beef Curry (Bermuda) ~ The Indian influence is ever-present in the Caribbean and here we have a medium curry in a rich sauce which will delight even a picky Delhi-ite
Pollo Criollo (Cuba) ~ Chunks of chicken breast simmered in an onion & tomato -based red coloured sauce, spiced with corainder, paprika and a hint of chilli and sweet.
Chilli Con Carne (Texas) ~ Hugely popular comfort food, this is a prize winning recipe from the Texican chilli cook-off of 96. There they call it the 'bowl of red' .Chunky minced beef, red kidney beans and some secretive spicy stuff! Well the cook told us it was, then cooked it all in front of us!
Jerk Chicken or Beef (Pan-Caribbean) ~ Jerk flavouring, a marinade of sweet hot and salty tastes, is an absolute favourite in the Caribbean, invented some say, by escaped Jamaican slaves who preserved meat by rubbing it with the chilli-based jerk mix. The true origination goes back much further than that. For as long as anyone can remember, Red Indian tribes used 'jerky' to marinate buffalo meat. It was then sun-dried and was stored to see them through the harsh winters. Our jerk is home-made with grenadine syrup, fresh, orange juice chilli, red wine vinegar and garlic and the dish is cooked in a sauce.
Jocon ~ Herbal Chicken (Guatemala) ~ This hot-pot chicken is fragrant in aroma (from its cardamon and coriander) and green in colour, the result of judicious use of herbs, celery, peppers and green chillies.
Kid Curry (Jamaica) ~ The Indian influence in the Caribbean has produced one dish that is an island-wide party special. Here we use lamb!
Pepper Pot ~ Chicken and Pork Stew (Trinidad) ~ It traditionally has shreds of casava root (cassareep) and callaloo (patra) leaf or Spinach, and is made slightly sweet with brown sugar and slightly hot with chilli.
Picadillo ~ Spicy minced Beef, Olives and Black Beans (Panama) ~ The above are slow-cooked in a rich sauce with onion, garlic, peppers, chillies and tomatoes
Puchero ~ Ham and Pork Hot Pot (Argentinia) ~ In Latin America Puchero is both a slow cooked stew and the pot its cooked in. Here we use ham with pork plus chorizo sausage with onions, carrot, sweet potato and a pinch of chillies
Stoba ~ Lamb Curry (Curaçao)   ~ From Curaçao, the former Dutch colony comes the celebrated liquer. Its fundamentals are lamb, garlic . ginger, sundried tomatoes in oil. orange juice, chopped celeryand some chopped pumpkin or squash. My recipe 'enhances' the flavours with the addition of a tot of orange curaçao.

Plus choose two Caribbean main course vegetable dishes from those listed below in green:
Coo Coo ~ (All-Caribbean) Okra Curry Okra came from Africa to the West Indies with the slaves. Here it is lightly curried with peppers, tomatoes and other vegetables
Palava ~ Spinach and Sweet Potato (Pan-Caribbean) ~ A Palava means a hubbub, a Hullabaloo or a commotion in West Africa as much as in English. It’s a commotion of spinach, peanuts. tomato peppers and red sweet potato. It originated in Nigeria and found its way to the Caribbean
Papas Andean ~ Mountain Potatoes (Peru) ~ This dish has a distinctive yellow colour. It is a dish from the Peruvian Andes where they use a rare herb palillo to achieve the colour. We use turmeric in the boiling water and the sauce in which the potatoes are smothered, made from onion and garlic, with a mixture of soured cream and cottage cheese
Regina’s Stew ~ Plantain, yam, sweet potato curry (Jamaica) Regina,Selfridges exec chef taught us her mum’s favourite recipe when we guest-cheffed there.
Squashee (US Virgin Islands) ~ Butternut squash, marrow, pumpkin, courgettes or any mixture of squashes are diced, lightly spiced, roasted and served with a coconut sauce.
Taro Roll (Trinidad) ~ Colcasia (Taro/patra) leaf rolled around gram flour, sliced and fried and served ‘dry’. Not practical for number over 50.

Plus choose one Caribbean main course rice dish from those listed below in blue
Barbados Biriani (Barbados) ~ The small Muslim community love this dish made from Basmati rice entangled with delicately curried vegetables
Diri ak pwa or Riz et pois Rouges   (Haiti Creole) ~ Long-grained rice fried in a red seasoning with red kidney beans
Mace and Nutmeg Rice (Grenada) ~ Basmati rice very lightly fragranced with two of the most sought-after spices
Moros Y Cristianos (Cuba) ~ Moors and Christians or black beans beans and white rice ~ Created 1000 years ago when the Moors invaded Spain It expresses the integration of black and white, in culinary as well as cultural terms. Cuba was discovered by Columbus, and this dish is found soon found its way there.
Rice and Peas (Pan-Caribbean) ~ You'll find it on every island in every homestead hotel and hostelry. It is, of course, very nourishing, often with chick peas giving ample protein when combined with rice for fibre and spices and for flavouring plus here with green peas for added colour.
Saffron Rice (Pan-Caribbean) ~ Spain took saffron to the Caribbean. Here we use best quality Basmati rice with both turmeric and saffron to create colour and fragrance - a kind of double indentity!

Price: Five- dish Caribbean Main Course:
up to 20 diners £20 per head* (* Minimum charge £200)
up to 40 diners £17 per head
up to 60 diners £15 per head
up to 80 diners £13 per head
over 80 diners £12 per head

Which ever five main course dishes you choose we will also supply at no extra charge :
Hot Chilli Sauce ~ for the macho, the hot-heads and those who simply like it hot!
and Caarib Cool Coconut Sauce ~ served cold for those who like it cool!

Please note these prices are food only.
If you require waiter service please add £3 per diner to the above figures
and with our crew we'll also supply chafing dishes (stainless steel food warming pans)
at no extra cost.
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Click here to view and price our Caribbean Starters and Desserts