Tag Archives: Jean Baptiste Labat

A Buccaneering Dinner

Posted on 23 September 2024 by carlton_bach

This hiatus has been longer than planned because I had a busy week, but this weekend I had the opportunity to cook with my girlfriend and one thing we did was try out more recipes for my buccaneer cookbook project. … Continue reading →

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The Buccaneer Wedding Feast

Posted on 13 June 2024 by carlton_bach

I apologise for missing more posts yet, but things are returning to a more normal schedule and I hope to be back to regular short recipes soon. Today, I want to post a little about the project that took up … Continue reading →

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Another Plantain Pie Experiment

Posted on 29 September 2023 by carlton_bach

Just a quick kitchen note for today: Another experiment on the theme of Jean-Baptiste Labat’s banana pie. As noted in earlier posts, the 17th century writer Labat described pies among many uses for plantains and bananas: Plantains, (bananes), just like … Continue reading →

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Labat’s Plantain Pie – Second Experiment

Posted on 18 September 2023 by carlton_bach

A quick note before I go off to work: I returned to Jean Baptiste Labat‘s suggestion for a banana pie which he states can also be made with cooking bananas. Since I already know it works with sweet bananas, I … Continue reading →

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Immature Fish in Orange Herb Sauce

Posted on 11 September 2023 by carlton_bach

A second experiment from the weekend was a sauce for titiri, immature fish that Jean-Baptiste Labat describes as follows: The abundance and delicacy of this fish causes everyone to eat it, and it does not require much effort to give … Continue reading →

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Père Labat’s Banana Pie

Posted on 10 September 2023 by carlton_bach

I spent a very enjoyable Saturday testing out recipes with good friends as part of my buccaneer cooking project, and easily the most successful one was a banana pie based on a description by Jean Baptiste Labat: Plantains, (bananes), just … Continue reading →

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Hans Staden on Cassava

Posted on 3 September 2023 by carlton_bach

Another piece from my ongoing research into buccaneer cuisine. This is from the account of the German landsknecht Hans Staden who served the Portuguese crown in Brazil in the 1550s. He spent a considerable time as a captive of the … Continue reading →

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A Seventeenth-Century Survival Bro

Posted on 29 August 2023 by carlton_bach

This is another story that I came across reading Jean-Baptiste Labat’s account of life in the French Antilles in the late seventeenth century. Honestly, if it wasn’t in the book, I would not believe it. Labat recalls meeting a hunter … Continue reading →

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Candied Ginger and the Spice Gap

Posted on 28 August 2023 by carlton_bach

Not a medieval recipe, another piece from Jean-Baptiste Labat as part of my buccaneer cuisine project. This time, the reverend father writes about treating the ginger they grew on Gouadeloupe: “Spicers mix the ginger with pepper, a little cloves, and … Continue reading →

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Boucan de Tortue

Posted on 26 August 2023 by carlton_bach

This post is taking us back to my research in buccaneer food, with a description of a festive dish prepared with turtle meat. In the description by Jean-Baptiste Labat, this was done by flibustiers, but in honour of a high-ranking … Continue reading →

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