This creamy coleslaw with a kick is a fabulous example of creole food, drawing on influences from years of trading history and mixing cultures on the islands of Guadeloupe and Martinique. Here Vanessa Bolosier shares her French Caribbean Coconut slaw (or Souskay de coco) recipe.
“Coconut is my favourite fruit in the world. I love it because it’s so versatile: from starter to dessert, the possibilities are endless. I created this recipe because I love coconut souskay – a traditional Martinique recipe – but always felt it lacked something, a bit of a kick, creaminess, texture… This recipe is one of my guests’ favourite, always on the request list for menus at my supper clubs.” – Vanessa Bolosier.
Serves 4
1 coconut
¼ carrot, coarsely grated
1 small piece (about 3cm/1in) fresh ginger, finely grated
¼ Scotch bonnet chilli, very finely chopped (optional)
salt
1 lime
4 tbsp coconut milk
1. Break the husk of the coconut and scoop out the meat.
2. Wash the meat and pat dry with paper towels. Coarsely grate the coconut meat into a mixing bowl.
3. Add the carrot, ginger and chilli and season with salt to taste. Squeeze in the lime juice, add the coconut milk and stir to mix evenly.
4. Cover with clingfilm and place in the refrigerator for 1 hour before serving.
You can find more delicious recipes in Vanessa Bolosier’s book Creole Kitchen: Sunshine Flavours from the Caribbean (Pavilion, £25). Click here to purchase.
