Tag Archives: Jean Baptiste Labat

Another Plantain Pie Experiment

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

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

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

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

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

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

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

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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A Caribbean Feast according to Labat

Another interruption of our regular 15th-century diet for a source I dug up in the course of researching buccaneer food. Dominican friar and polymath Jean Baptiste Labat describes a Native American feast: When the fish over the fire are cooked … Continue reading

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Père Labat’s Banana Pastilles

I was about to finally get down to post about the culinary event in Düsseldorf, but I got sidetracked by my current book project on buccaneer cuisine again and instead, I want to share this gem from Jean Baptiste Labat’s … Continue reading

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