Talking Food & Friendship.

What started as a casual moment in a Jamaican kitchen became something far greater.

A memory, a tradition, and a lifelong appreciation for the beauty of simple,

authentic Caribbean cooking.

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Caribbean homes would always have a selection of homemade table sauces to choose from, lovingly prepared by mothers, aunties, and sometimes fathers. In our household, we simply called it “pepper,” but its true name was Pickle Pepper.

About 30 years ago, while visiting my friend in Jamaica, she began making it, and I asked her to show me how. She carefully guided me through each stage of the preparation. It was one of the greatest insights into Caribbean cooking I have ever had the privilege to experience first hand.

The simplicity, purity, and authenticity of it all stayed with me. It taught me the importance of using fresh vegetables, whether Caribbean produce or locally grown UK vegetables, while keeping the authenticity alive through gentle simmering and pickling. It was never about overcomplicating things; it was about celebrating the natural flavours of lightly sautéed vegetables with just a hint of Caribbean spice.

As I sit here in a Rhode Island hotel reminiscing about those carefree days and my non-judgemental Jamaican friend, Althea, I feel truly grateful to her and to her mother, whom the locals called “Mother Riggs” because she was everyone’s mother. It is a blessing when others become family and blood becomes irrelevant.

Thank you, Althea (“Alf”), for your friendship. I wish you well on your journey, meet you on the other side.

Rest in eternal peace my friend.