Caribbean and Creole

//Caribbean and Creole

Caribbean and Creole


7 in stock


Date: Tuesday 11th October

Time: 18h00 – 21h30

Cost: R600

7 in stock



Creole cooking is the term used to describe many traditional Caribbean recipes, and generally refers top dishes that have their roots in both Europe and Africa, while in some parts of America, Creole cooking has influences from Spain, French and Africa. The combination of influences from slaves brought to the Americas, combined with the traditional dishes from the Caribbean and West Indies have resulted in a style that is now commonplace around central and South America, and countries around the Caribbean sea. Step in to this Latin-American kitchen style and learn to create simple street food recipes, stunning fish dishes and a mix of recipes and spices that will change the way you think about ‘normal’ cuisine.


Caribbean Crab Soup
Cajun Rib-Eye Steak
Andouille Sausage and Shrimp with Creole Mustard Sauce
Chicken Thighs with Creole Mustard-Orange Sauce
Creole Chicken Gumbo
Creole Chicken Jambalaya
Chicken and Vegetable Kebabs
Caribbean Coconut king prawns
Louisiana Corn Bread
Stir-Fry Cajun Beef with Cous-Cous
Chocolate Yummy

Please note:

  • Not all the recipes above may be prepared on the evening
  • Recipes used on the course are dependent on seasonal availability and fresh of ingredients


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