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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!

Baruru Supper Club || Caribbean history & culture through food

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

yellow split peas cooked with fresh turmeric and ginger, chunkayed with whole cumin seeds

Trinidad: Daal

fried pork cooked in citrus juices, served with a lightly picked carrots, cabbage and twice fried green plantains

Haiti: Griot, Pikliz, Banann Pezz

chicken cooked with fenugreek, fennel and coriander seeds with aubergine and chayote

Guadeloupe: Colombo

sweet baked cassava with manioc ice cream

Barbados: Cassava Pone

BARURU JUNE 2022

Caribbean

Caribéen

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

83 Dalston Lane

I am a chef, restauranteur and food writer. I started my supper club last year along side my restaurant and the event was so well received by guests. I am relaunching the event and sharing it on as many platforms as possible to reconnect with new and old guests.

My love of food started from young. Sitting at the table after school, watching my granddad peel vegetables and grandma at the stove, planted this tiny seed which started my obsession with food. I loved our Caribbean food culture at home but saw how inaccessible and under represented it was in the food scene. I started Caribe’ in 2018 and it has grown from strength to strength since. 

Researching recipes for the restaurant created this organic path of self discovery for myself where I used the history of Caribbean food to help me understand my identity.

Being of an immigrant community, living outside of your native environment means there are limited connections to the core of who you are. For me, food has bridged this gap and helped me make sense of the world I was being raised in. Since finding this voice, I have found myself writing for a range of publications on food, culture, and identity specifically, whist championing the importance of race and representation.

My written work can be found via Conde Nast Traveller, Vittles, BBC Good Food, Olive Magazine and more. I have also contributed recipes to BBC Food, Phaidon, MOB Kitchen, Twisted, Great British Chefs and Time Out to name a few. I’ve also appeared as guest judge on the latest series of Masterchef: The Professionals.

My heritage is Montserratian and Barbudan, both islands off the coast of Antigua. In addition to these, I love to learn about food from all over the world and use my love for travel to explore this.



Baruru Supper Club || Caribbean history & culture through food

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