Caribbean Coconut Risotto
Black-eyed peas melt into a rich tomato-coconut base seasoned with vibrant spices and fragrant herbs. Serve as a side, starter, or by itself for a deliciously simple dinner.
Caribbean comfort food
“Like most kids in the Caribbean, I grew up with coconut rice and peas. I’ve been tinkering with my recipe for years, and I really love where it’s ended up. It’s creamy and rich with a healthy kick of spice, and works great as a side with fish, chicken, or any other protein.”
-Nina Compton
Spices in this Recipe Card
Classic Paprika
Subtly sweet and mildly spicy, with a slightly earthen quality that adds depth to dishes. When a recipe simply calls for “paprika,” it calls for this classic flavor.
Paprika comes in many different flavors, the most common distinction being the difference between “smoked” and “sweet.” This classic blend cuts the difference.
in New Orleans
Meet
Nina Compton
Nina is an award-winning chef and restaurateur who delights in melding the flavors of her Caribbean upbringing with the deep culinary history of French and Italian cuisine. Originally from St. Lucia, she fell in love with New Orleans during a star turn as a Top Chef finalist. With investors nationwide beating down her door after the season aired, she chose to make a return to the Big Easy. She’s lived and worked there ever since.
Onions! They are used in everything but they get no credit. They add sweetness to sauces, you can throw them raw into a salad for zing, they’re great pickled too... Just so multipurpose.
Grilled pompano. Simple, delicious, full of flavor and meaty.
Any type of curry, it warms my soul.
Fried flying fish with parsley sauce. My granny would make this on special occasions.
All the spice, twice as nice
(Because bulk isn't always bettter)
Caribbean-Creole Bistro
Throw a themed dinner party that covers all the courses or add a Creole kick to your midweek menu. Simple, soulful cooking with delightfully deep flavor and a splash of spice.