Cultural Cooking for Kids: Caribbean Cuisine

Learners will need the following ingredients each week for class. Some ingredients can easily be substituted for vegan or gluten free friendly alternatives  if needed. Please see tool list below as well. Specifics on what tools will be needed for class will be given before class for the entire 4 weeks. 

Tool List

1. A medium bowl
2. 2-3 small prep bowls
3. A large or medium skillet and Sauce pan
4. Cutting board
5. A knife: chef  knife,  pairing knife
6. A Food Processor 
7. Measuring spoons and Cups
8. Baking dish
9. Food processor
10. Baking tray
11. Mixer (handheld or cake mixer)/ whisk
12. Rubber spatula
13. Aluminum paper/ Parchment paper

Week 1


Fresh Mango Salsa

Fresh Mangoes
Red Onion
1-2 Jalapeño Peppers
Fresh Cilantro
Fresh Lime


Week 2 


Chimichurri 

7 garlic cloves, peeled
1-1/4 cups packed fresh cilantro leaves
3/4 cup packed fresh parsley sprigs
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper
1/4 cup white balsamic vinegar
2 tablespoons lime juice
1 tablespoon soy sauce
1/2 teaspoon grated lime zest
1/3 cup olive oil


Week 3



Jamaican Jerk Marinade

1 medium onion
1/2 cup scallions
1 hot pepper
3 tablespoons soy sauce
1 tablespoon oil
1 tablespoon cider vinegar, or white vinegar
2 teaspoons fresh thyme leaves
2 teaspoons granulated sugar
1 teaspoon salt, kosher salt or sea salt is preferable
1 teaspoon Jamaican pimento, or ground allspice
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 dash hot sauce, optional
-Meat or veggies of your choice to cook with


Week 4

Tomato Choka 

4 Plum tomatoes 
3 Garlic Cloves 
1 Small Onion
Olive Oil
Hot peppers optional