Dutch pot
A heavy, tight-lidded pot: rice and peas, brown stew, and the weekday that tastes like a whole island.
Caribbean cuisine · Cookware
Caribbean hearths
The pots, disks, and ovens that make Caribbean food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Caribbean cooking · Open the Caribbean pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Caldero
A heavy pot with a tight lid: rice, beans, and island stews that want a seal more than a show.
Clay pot
A small earthen casserole: caramel fish, rice, and braises that want a pot which remembers fire.
Coal pot
A clay or iron brazier: the weekday stove of a yard, with one pot sitting on a ring of coals.
Keep cooking
The Caribbean pantry, pots, and table
The spices, mixes, and hearths that belong to Caribbean cooking — then the people around them, and the kitchens still joining the table.
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