Ragoût Gran Manman

For slow-cooked meat

The blend

My grandmother’s stews simmered for hours over a wood fire. I would spend long minutes watching the flames dance under the kannari (the traditional clay pot), carried away by the smell of smoky spices and browned meat.

While the meat was cooking, we spent hours preparing the array of gratins, rice and local vegetables that would go with the pieces of meat, generously served on far-too-full plates. If the kannari came out, then asiré pa pétèt (no doubt about it), a celebration was on its way.

For Ragoût Gran Manman, I paired highly fragrant spices with my secret ingredient: coffee. This combination brings out the bold, intense taste of full-flavoured meats, while remaining subtle and balanced.

Ideal for beef, lamb, goat and pork: marinate your meat and discover the authentic taste of Caribbean stews.

— Prisca Morjon, Ma Cuisine Créole