A culinary sensation is making waves. Althea Brown, a 41-year-old US-based Guyanese and devoted mother of three, has launched her much-anticipated cookbook, “Caribbean Paleo”. This vibrant and tantalising collection showcases 75 dishes that celebrate the rich vibrancy of tropical cuisine and culture while catering to the demands of the paleo diet.
Brown shared the journey of her love for cooking, which stemmed from her childhood in Campbellville where she learned in the warm, comforting space of her mother’s kitchen, to becoming a culinary icon on social media. The love and passion for cooking, instilled by her mother’s flavourful creations and the magnitude of support she got from followers ignited a lifelong fascination with culinary arts. Now, with “Caribbean Paleo”, Althea is sharing her culinary heritage with the world.
“I had my blog for a number of years, where I share Guyanese and Caribbean recipes. But I also share recipes that are diet specific. So if you can’t do dairy, I share dairy free. If you can’t do gluten or sugar or that sort of stuff, I share, but with a Caribbean focus. So, for instance, if I’m making cornmeal porridge, I have a vegan recipe where you can use coconut milk, and you can use maple syrup to sweeten it instead of using dairy milk and sugar.”
Brown shared her mom’s and grandmother’s recipes online for a number of years, before people started asking for them to be placed in a cookbook. So in 2020, she started saving recipes in her master binder.
What sets “Caribbean Paleo” apart is its remarkable ability to bond cultures and cater to both the Guyanese and international arena. Each recipe in this cookbook boasts ‘lick-your-bowl’ good fare, carefully adapted to adhere to the principles of the paleo diet – gluten-free, grain-free, and refined sugar-free.
The cookbook is a feast for the taste-buds, capturing the essence of Caribbean cuisine, where bold flavours, fresh ingredients, and a vibrant culinary history converge. As a Guyanese cook who herself grapples with gluten intolerance, Brown provides a unique perspective on this cuisine, making it accessible to those with dietary restrictions without sacrificing taste.
In an interview with Stabroek News, she spoke of a profound cultural and culinary lineage, which includes the Caribbean islands. She highlighted that “Caribbean Paleo” pays homage to her Guyanese heritage and background, weaving together the distinct flavours of the region, from jerk seasonings and coconut milk to plantains and fresh seafood, presenting a wide array of mouthwatering dishes.
“I really wanted the cookbook to be a representation of how I am and what I represent. I am dairy free and gluten free and ‘Caribbean Paleo’ captures the essence of Caribbean cuisine without compromising on dietary preferences,” Brown explained. “It’s a celebration of wholesome, hearty, and gluten-free Caribbean food that’s perfect for those following the paleo, gluten-free, or Whole30 diets.”
When asked about her favourites, she shared her love for potato roti and fish curry, where she uses cassava flour. “I use cassava flour to flour my fish instead of wheat flour, because I can’t have wheat and it tastes exactly the same because cassava flour has a very mild taste, but it acts just like wheat flour in certain instances.”
The cookbook’s recipes range from jerk chicken to coconut shrimp, savoury plantain dishes, and delectable tropical fruit desserts. Each page is an invitation to embark on a culinary journey, with step-by-step instructions, stunning photographs, and personal anecdotes that infuse the recipes with the spirit of Guyanese and Caribbean hospitality.
“Caribbean Paleo” is more than a cookbook, it’s a cultural bridge between flavours that transcend borders, and a heartfelt ode to the legacy of Brown’s mother and grandmother who brought her up in the culinary traditions of Guyana and the Caribbean.
Published by Macmillan and Page Street, “Caribbean Paleo’’ invites readers to savour the vibrant, gluten-free, and soul-satisfying tastes of the Caribbean and has already received many great reviews from Guyanese.
Embarked
Despite her deep love for cooking, Brown had initially embarked on a different path. Her educational journey took her through the halls of the Bishops’ High School, where her thirst for knowledge and excellence was nurtured.
After completing her high school education, she embarked on a path that led her to pursue not one but two bachelor’s degrees. Her unwavering dedication to her dreams led her to achieve a bachelor’s degree in Pre-Law, followed by a master’s degree in Public Relations, a testament to her ability to excel in diverse disciplines. During her years as a grad student, her culinary journey took a turn. However, she started working in marketing and found joy in her job. Finding herself drawn back to the kitchen, she experimented with flavours, and fine-tuned traditional Caribbean recipes to align with her growing interest in the paleo diet.
Her kitchen soon became a laboratory of taste and creativity and Brown was on a mission. While she took care of her family as a stay at home mom, she started a blog which eventually became a big hit.
It was her deep desire to preserve her Guyanese culture for her children that set Brown on her remarkable path. She wanted her children to always carry the flavours, traditions, and warmth of their Guyanese culture in their hearts. This determination led to a unique approach to her culinary endeavours.
In her quest to craft recipes that would not only delight the palate but also pay homage to her cultural roots, Brown made her family an integral part of the creative process. Her children became her trusted taste-testers, their youthful palates helping her fine-tune each dish to perfection.
Every recipe in “Caribbean Paleo” carries their stamp of approval. Brown’s three children, like budding sous chefs, provided insights and offered their honest opinions, ensuring that each dish was not just delicious but also a heartfelt connection to their heritage.
“Family is everything to me,” Brown said. “My children are not just my taste testers; they are my inspiration and motivation. Through ‘Caribbean Paleo,’ I’m not only preserving our Guyanese culture but also sharing it with families worldwide.”
