Veggie Colombo

For vegetables, fish and seafood

The blend

Colombo is the curry of the French Caribbean, our Indian heritage and a link between many Caribbean islands. For me, above all, it’s the memory of the goat colombo served at big family celebrations: my aunt’s wedding, my first communion…

I’m so proud of this dish, so common back home, that for years it has been one of the signature recipes I share in my workshops and my shows abroad.

And because today’s cooking loves to celebrate vegetables, a plant-based version was the obvious next step. With Veggie Colombo, I kept the intense notes of turmeric and the gentleness of all the spices that make the original recipe. I added the intensity of bay rum leaves (bois d’Inde) for a taste that is both deeper and more fragrant.

Perfect for bringing sunshine to your plate, Veggie Colombo works just as well with vegetables as with meat and fish: add colour to all your cravings!

— Prisca Morjon, Ma Cuisine Créole