Keshia Sakarah

Keshia Sakarah is an outstanding, self taught chef, food educator, recipe contributor and food writer. She currently teaches cooking in schools and prisons, focusing on matters such as culture and identity to traverse how heritage and history has influenced how we eat what we eat. As a lover of food and travel first and foremost, she loves to explore ingredients from an anthropological perspective, to develop an understanding of their relationship with various communities around the world. As such, she has written pieces for Time Out, National Geographic Traveller, Conde Nast Traveller, MOB Kitchen, Vittles, Eater and Resy. Her passion for creativity with ingredients has found her contributing recipes to publications such as the Guardian: Feast, BBC Good Food, Twisted, Phaidon, Ocado, Great British Chefs, BBC Food, Sainsbury’s, Waitrose, Delicious Magazine and Olive Magazine. She has been featured on BBC World Service, Woman’s hour and Masterchef: The Professionals 2021 and 2022 as a guest street food expert and was named one of the 100 influential women in food by CODE Hospitality in the same years. Alongside food writing and teaching, Keshia runs her supper club Baruru, specifically taking diners on a food journey throughout the Caribbean. The event is hosted by a historian, who tells stories alongside an ever changing menu, with dishes from the revolutionary creole island of Haiti all the way south to the afro-indian cultures of Trinidad and Tobago. Her food has depth, context and makes every effort to explore who she is and where she is from in all of its beauty. Baruru supper club evolved from her container restaurant Caribe’ - to which this book has been named after. Caribe’ started as a pop up and residency in kitchens across London in 2018, before growing into a local eating spot based in Brixton, serving a modest 24 covers and receiving a glowing review in the Evening Standard in 2021 . Keshia’s goal has always been, and continues to, celebrate the diverse food culture that exists in the Caribbean, here in the UK food scene and future work will explore deeper connections between Africa and its diaspora communities across the world.