Shrimp simmered in a fragrant Trinidad-style curry sauce is served alongside fluffy coconut jasmine rice with sweet fried plantains. Garnished with fresh sliced green onions.
Born and raised in Trinidad & Tobago, Chef Osei Blackett brings the bold spirit and deep-rooted traditions of Caribbean cooking to every dish he creates. Now based in New York City, he’s known for honoring the flavors of his upbringing while pushing them in fresh, modern directions. Chef has built a reputation for vibrant, homestyle Caribbean cuisine that’s full of color, culture, and heart. His work has been recognized by Food & Wine, The New York Times, and the James Beard Foundation—cementing his place as one of the most exciting voices in contemporary Caribbean cooking. On CookUnity, Chef Osei shares the food that shaped him—boldly seasoned, thoughtfully crafted, and rooted in heritage.
