Baruru Supper Club || Caribbean history & culture through food
La experiencia en pocas palabras.
Tipo de evento
Número máximo de invitados
Horario del evento
6:30 PM (3.5 horas)
El anfitrión habla
El invitado puede traer alcohol, Aperitivo
Algo más sobre esta experiencia
The Caribbean is a vast region with a complexed history and nuanced culture. With contributions from Amerindians, Africans, Europeans and Asians, the foods and ingredients used in everyday cooking tell a story that spans over centuries. The ‘Baruru’ Supper Club celebrates the histories and food culture of the Caribbean through a series of dishes cooked by chef Keshia Sakarah. Join us for an evening of delicious cooking and beautiful story telling.
Each course of Baruru explores a different, event, subculture or poignant piece of Caribbean history that is directly connected to the dish. The ingredients and recipes used by Keshia in the kitchen aid the beautiful story telling by Renee. The aim of the evening is to leave guests full-filled with knowledge and delicious eating. A unique and exclusive experience that is both informative and fun.
Keshia Sakarah, the chef and founder of popular Caribbean restaurant Caribe’ in Brixton, will reprise her supper club dedicated to the culinary histories of the Caribbean at a new venue in east London. Baruru, named for the indigenous Kalinago word for plantain, will return on 8 June and 7 July!
Por qué nos encanta esta experiencia
Each month is a new menu showcasing different islands and stories from across the Caribbean
Location: 83 Dalston Lane - just behind Ridley market
It's BYOB so feel free to bring some of your favourite libations to enjoy🍷 (responsibly)
Learn all about the Caribbean histories and food anecdotes in between courses
Ver el menu
BARURU JUNE 2022
Trinidad: Daal yellow split peas cooked with fresh turmeric and ginger, chunkayed with whole cumin seeds
Haiti: Griot, Pikliz, Banann Pezz fried pork cooked in citrus juices, served with a lightly picked carrots, cabbage and twice fried green plantains
Guadeloupe: Colombo chicken cooked with fenugreek, fennel and coriander seeds with aubergine and chayote
Barbados: Cassava Pone sweet baked cassava with manioc ice cream