Showing posts with label carib gourmet. Show all posts
Showing posts with label carib gourmet. Show all posts

Monday, 10 June 2013

What is Yellow Mombin

What_is_Yellow_Mombin
Yellow Mombin

Yellow Mombin is an exotic fruit native to Tropical America. Soft and juicy, Yellow Mombin is either eaten raw or used to prepare jam and jellies. Yellow Mombin is also used in medicine as it has lot of health benefits. Discover Yellow Mombin here.
To discover more exotic product, visit Carib Gourmet and like us on Facebook.

Tuesday, 7 May 2013

Carib Gourmet sees Elza: the film

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A good subtitle for this blog post would be: "The day a Guadeloupe expat sees a meaningful film shot on her native island."

For me to travel all the way to west london, there must have been a good reason. The reason was a showing of "Elza" or "Le Bonheur d'Elza" as it is in its original title. The film didn't fail to disappoint.
I arrived at Ciné Lumiere in South Kensington slightly belated. (I have an excuse: sun in London isn't a regular occurence so I HAD to have a picnic that day in my village i.e Greenwich). I couldn't bring food in the theatre and thought "bummer how is a non-stop eating Carib Gourmet going to survive." But I digress.


The plot was very mysterious, my imagination drifted and I initially thought there was a story of incest involving the grandad and his grand daughter, and you could physically feel the discomfort portrayed by the characters. I loved the hazy feel, the anxiety, the tension... The duality of the characters, their vulnerability and the internal turmoil.

A young woman born in Guadeloupe but raised in Paris goes back to her native island to find the father she only has distant souvenirs of. She wants to meet him, make him love her and tell her she's beautiful. She wants her father. 
The father a somewhat mixed raced man, that has scattered child across the small (1500km2), enjoys entertaining adulterous relationships with gorgeous dark skninned women - including his bankers wife - yet reject his African heritage by showing no love to his matte skinned daughter, refuses custody to his other daughter's partner and father of grand daughter Caroline on the basis that his "too dark". His beloved fair-skinned daughter is in a mental instituion due to the pressure she felt from he rfather and the fact she forbid her to see a lover, the previously mentionned "too dark man".  Mr Désiré says things like "with kinky hair like yours, there's NO WAY you could be my daughter!"The entire film one awaits the moment the secret will be revealed.

Although the movie is about Elza and her quest to find her identity, my favourite character is this ambivalent, oh so tortured man, Mr Desiré. He represents the duality inherent to most Caribbean natives: the stigma of slavery and colonialism, the self hatred many experience in different manners, the difficulty of upholding standards in such a micro-environment, the womanising aspect of the culture, the difficulty of being a good father and the loneliness...

I felt understood by watching this film. Although it isn't my story it reflected the environment I grew up in. The Q & A sessions after the showing revealed even more sentiments of inadequacy from the audience who I think probably was not comfortable enough in their skin to witness the telling of a story just for the sake of it. No mandate and no masterplan to diminish the women pertening to what they called the "darker hue" which I actually found quite diminishing as a statement anyway.

It just felt really good to see my island, my culture depicted in a different manner (as in not just a paradise-like, everyone-happy-drinking-rum-and-dancing-zouk type of portrayal). It was good quality cinema, I feel we should see more of these initiatives. Not specifically made to revendicate, lobby or fall into communitarism but just narrate the accounts of characters who happen to be based in the Caribbean and fall into a plot that happens to be tinted with local issues pertaining to their location. I don't understand why there can be so many amazing books by awfully talented Caribbean authors, yet films are such rare commodities and so underrated. I guess it comes down to the nerve of wars (that a frenglicism): the dough, the quids, the MONEY!

Vanessa with director Mariette Monpierre


Mariette Monpierre encourages the youth to take up their iPhone and start filming saying "if you want to tell a story, don't wait for funds, just do it."I salute Mariette for taking up your cross, making herself vulnerable by baring her feelings and some of her story for all to see (the film is partly autobiographical). She provided great entertainment in a lukewarm London Bank Holiday Monday night.  After the microphone is off and the questions are answered, that's all it, pure and simple - although very enjoyable and refreshing - entertainment.

I will be taking up my cross too!

Mariette, merci!!

Tuesday, 26 March 2013

Carib Gourmet @ IFE 2013

We ventured out on a very cold day to find some tropical, exotic or just plain Caribbean treasures at IFE 2013 which was taking place at the Excel Exhibition Centre. We decided that it was time to upgrade Kaché packaging - our own gourmet coffee brand - and find new delicious products for our Caribbean online deli

ice_scuplture_IFE2013

We were impressed by the ice sculpture that welcomed us as we arrived. It was quite funny seeing seafood, vegetables and cakes frozen in the same ice block.


We saw some very interesting and innovative packaging projects by creative student. Coconut was very popular at the fair and judging by the amount of companies promoting coconut-based products (we saw more than a dozen coconut water companies) our new coconut based confectionery brand called Cocosic is defintely on trend!

The food at IFE 2013 was a treat! Exhibitors were really keen to make us taste pretty much everything they had on the stand. 

We saw some interesting displays from a Sultanas Mona Lisa to a coconut water brand hut that transported us from London to a Caribbean beach.





We also tasted some very interested tropical fruit shakes: Guava, Papaya and Mango!



To discover our latest products in stock, visit Kaché and Carib Gourmet

Wednesday, 16 May 2012

William Curley chocolate truffle making classes


 We set out on a chocolate-truffle-making-mission this past Saturday (12, May 2012) at William Curley Patissiers and Chocolatiers in Belgravia. The chocolate making class was taught by master chocolatier Elle Crocker, and participants formulated dark chocolate and chocolate & raspberry truffles from scratch. We made two different types of ganaches, and exceeded the quality control requests by consuming all of them! Our taste buds were dazzled as there were fresh mint truffles, raspberry fruit paste truffles and sea salt caramel truffles for all to indulge. Elle, our master chocolatier, later provided us with a full tutorial on cocoa cultivation and transformation. We had an amazing experience and look forward to going back for the sea salt caramel making! 


 William and Suzy Curley opened their first boutique in 2004 in the leafy suburb of Paved Court, Richmond. They would go on to open their Belgravia boutique on Ebury Street a couple of years later. In July 2011, William Curley chocolate and patisserie concessions became available at world renowned department store Harrods. William took home Britain's Best Chocolatier award by the Academy of Chocolate for five consecutive years from 2007 to 2011. William Curley’s book Couture Chocolate is also available online.
 Carib Gourmet provides exotic chocolate making courses with a Caribbean twist.  More information of our chocolate making classes is available here




Wednesday, 9 May 2012

Speaking about Guadeloupe Bonifieur Coffee at RSLOM


We recently set out on a trip to the French capital on a sunny Tuesday morning. Carib Gourmet’s founder Vanessa Bolosier presented the authentic Bonifieur, Guadeloupe’s highly regarded coffee, which is roasted from the finest coffee beans to have ever been cultivated throughout the Caribbean.

Guadeloupe Bonifieur Coffee beans
Upon our arrival, at the RSLOM event at the 6th District Town Hall, we were unexpectedly greeted by some pretty high level MPs and officials from the French overseas regions. 

Christiane Taubira, French MP (left)


Vanessa’s presentation focused on how small planters benefited from cooperative initiatives and sustainable development. Issues such as climate change were also covered, which were followed by a reportage which showcased the different processes of harvesting the Bonifieur coffee; which she had documented during her previous visits to Guadeloupe coffee plantations. Special thanks to Mrs Maximin  of the RSLOM for inviting us to this wonderful event and we look forward to coming back again next year.


More on Guadeloupe Bonifieur here

Thursday, 20 October 2011

Sweet chilli Oxtail and Pumpkin winter soup

This one is a Caribbean soup for the cold winter nights. As you may have noticed, leaves are turning gold and the Indian summer is over.

As the clock goes back, you will need a bit of warmth at night. What best than a soup with a bit of Caribbean flavour to make your nights cosier and warmer.

This soup is easy to do and will give you all the necessary vitamins you will need to face the cold weather. Plus it has a bit of a twist that Caribbean food always adds to any dish.

Recipe for 4
Ingredients:
¼ Pumpkin
1 Leek
2 medium size potatoes
1 Parsnip
2 tablespoon Creole curry Powder
4 Large oxtail pieces
3 garlic cloves
1 medium onion
Salt
Pepper
4 tablespoon vegetable oil
1 tablespoon of Maggi seasoning sauce
½ can of chopped tomato sauce

Let's get it started!
  1. Heat the oil.
  2. Chop all your vegetables up, the leeks in slices and pumpkin, parsnip potatoes in cubes. 
  3. Fry the oxtail adding 1 pinch of salt and pepper. 
  4. Once the oxtail have slightly browned crush the garlic and add along with the sliced onion. 
  5. Add the Creole curry powder, make sure all sides of the oxtail are fried and getting a bit of the curry colour. 
  6. Add the Maggi seasoning and sweet chilli sauce.Cook for about 2 minutes. 
  7. Add all the vegetables and lower the heat of your plate or cooker to a medium heat. 
  8. Put the lid of you pan to help the vegetable steam. Leave for 5 minutes. 
  9. Add the chopped tomato. Stir and leave for 2 mins.
  10. Add 50cl of water and let simmer for 30 mins.
  11. Once the vegetables are fully cooked, use a skimmer to remove them from the stew.. Use you blender to mix the cooked vegetables. 
  12. Once mixed, add to the stew left on the cooker on low heat. Cook for another 10 mins.
Voila!! Ready to serve in a bowl with one oxtail piece per bowl. Visit Carib Gourmet's website for more Caribbean Recipes.