African & Caribbean Cuisine Toolkit 2026

African and Caribbean

About This Toolkit This culinary toolkit is designed as a practical and cultural guide for Sysco customers seeking to incorporate African and Caribbean inspiration into their menus. It provides a curated framework that blends historical context, traditional techniques, and modern interpretations, ensuring each dish honours its roots while remaining accessible to contemporary kitchens. This resource offers a starting point for creating menus that celebrate the rich diversity of Africa and the Caribbean, and the bold flavours they share with the world.

Within this toolkit, you will find cultural insights, ingredient highlights, and recipes curated from Sysco culinary specialists that represent iconic dishes from both regions. These recipes are complemented by ingredients available through Sysco, adapting for dietary needs , and presenting meals in ways that respect their cultural significance.

The objective of this toolkit is to celebrate and honour African and Caribbean cuisine, empowering customers to with confidence and cultural awareness, transforming every meal into an opportunity for storytelling and connection.

2 Vancouver Island, BC

Acknowledgements We extend our sincere gratitude to Sysco Canada’s talented culinary contributors, Alton Watts and Robin Prasad, the Catalyst Colleague Resource Group (CRG), and Inclusion team for their invaluable contributions to the development of this toolkit. Their expertise, passion, and commitment to celebrating diversity through food have made this resource possible. By combining cultural insight with culinary innovation, this collaboration reflects Sysco’s dedication to fostering inclusion and honoring the rich traditions of African and Caribbean cuisine.

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Honouring Cultural Roots African and Caribbean culinary traditions are deeply intertwined with geography, history, and social customs. African cuisine varies across regions – from the spice-rich stews of West Africa to the grain-based dishes of East Africa; while Caribbean food reflects a tapestry of African, Indigenous, European, and Asian influences. Staples like cassava, plantains, rice, and beans form the backbone of many dishes, complemented by bold seasonings such as Scotch bonnet peppers, allspice, and aromatic herbs.

Cooking methods like slow braising, grilling over open flames, and steaming in banana leaves are not just techniques – they are cultural expressions passed down through generations. These traditions emphasize resourcefulness and communal dining, making them relevant for modern kitchens seeking both flavour and meaning.

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Benefits of a Culturally Diverse Menu Offering a culturally diverse menu provides Sysco customers with a competitive advantage in today’s foodservice landscape.

Diners increasingly seek authentic, global flavours that reflect the rich tapestry of cultures around them. By incorporating African and Caribbean dishes, restaurants and foodservice operators can attract new audiences, foster inclusivity, and differentiate themselves in a crowded market. This approach not only meets consumer demand for variety but also positions businesses as forward-thinking and culturally aware.

Beyond market appeal, a diverse menu enhances customer loyalty and engagement.

It creates opportunities for storytelling, seasonal promotions, and themed events that celebrate heritage and community. For Sysco customers, this translates into increased revenue potential, stronger brand identity, and alignment with trends emphasizing sustainability, authenticity, and cultural appreciation. A culturally diverse menu is a meaningful way to connect with people through food.

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Curated to Celebrate African and Caribbean Recipes The following menu items have been thoughtfully curated

by Sysco’s culinary specialists to celebrate the rich heritage and vibrant flavours of African and Caribbean cuisine. Each dish reflects authentic traditions while incorporating modern culinary techniques, ensuring operators can deliver memorable dining experiences that honour cultural roots and meet contemporary expectations.

Sysco’s Culinary Contributors:

Alton Watts

Manager, Business Specialist | Sysco Prairies

Alton combines his professional expertise with a lifelong passion for food.

Growing up as one of thirteen children in Jamaica, food was more than sustenance for Alton – it was a way of bringing people together.

His love for bold flavours and spices stems from his upbringing and continues to inspire his culinary journey.

Robin Prasad

Culinary Specialist | Corporate Chef | Sysco Ontario

Robin’s career in the restaurant industry began at just 14 years old, working as a busser and dishwasher. His passion for food quickly drew him into the kitchen, where he discovered his true calling and went on to lead some of Toronto’s top kitchens. Today, Robin brings that same passion and deep industry expertise to his role as a Culinary Specialist, supporting Sysco customers and prospects as they navigate the ever-evolving industry that shaped his career.

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This collection is designed to inspire creativity and inclusiveness in menu planning. By featuring these recipes, Sysco customers can offer guests a taste of global diversity, showcasing bold spices, fresh ingredients, and time-honoured cooking methods that make African and Caribbean food truly distinctive.

These dishes are more than meals – they are stories served on a plate.

African and Caribbean cuisines invite us to experience food as a celebration of identity and connection. By incorporating these traditions into your culinary repertoire, you honour the stories and struggles that shaped them while introducing diners to bold, unforgettable flavours.

As you explore the recipes and techniques in this toolkit, remember that authenticity is not about rigid replication but about respect and understanding. Let these dishes inspire creativity while staying true to their roots, ensuring every plate reflects the richness and resilience of African and Caribbean heritage.

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“Exploring African cuisine was a turning point for me.

Dishes like Bobotie and Jollof Rice captivated me with their simplicity and vibrant flavors. I was amazed by their similarity to Jamaican cooking, which I later learned is a fusion of African traditions, Spanish techniques, and Chinese and Indian influences.”

Alton Watts Manager, Business Specialist Sysco Prairies

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Jollof Rice (West Africa) Serves: 6

INGREDIENTS

P R E PA R AT I O N

• 2 cups Long-grain parboiled rice

1. Wash the rice thoroughly and set it aside.

• 4 medium tomatoes, blended

2. Heat the oil in a large pot over medium heat.

Add the sliced onions and sauté until translucent.

• 2 red bell peppers, blended • 1 medium onion, blended • 2 tablespoons tomato paste • 1/4 cup vegetable oil • 2 cups chicken or vegetable stock • 1 teaspoon thyme • 1 teaspoon curry powder • 1/2 teaspoon smoked paprika • 1 teaspoon salt, adjust to taste • 1/2 teaspoon black pepper • 1/2 teaspoon chili powder, optional for heat • 2 bay leaves • 1 medium onion, sliced for frying

3. Stir in the tomato paste and cook for 2 minutes.

Add the blended tomato, red bell peppers, and onion mixture. Simmer for 10-15 minutes until the sauce thickens.

4. Add thyme, curry powder, smoked paprika, black pepper, chili powder, and salt. Stir well.

5. Pour in the stock and bring the mixture to a boil. Add the washed rice and bay leaves.

Stir to combine.

6. Cover the pot with foil and a lid to trap steam.

Reduce the heat to low and cook for 20-30 minutes.

7. Add mixed vegetables (if using) and fluff the rice gently with a fork. Cook for an additional 5 minutes.

Serve hot, paired with fried chicken or plantains.

• 1/2 cup mixed vegetables, optional: peas, carrots, or green beans SUPC 7232277 9919119 1745161 7201992 3205861 0312561 2005262 7232846 1461726 7634993 7232994 7229974 9888819 7201992 9947326

DESCRIPTION Rice Long Grain Parboiled Bag Tomato Bulk 6x7 Size Pepper Red Hot House #1 Onion Yellow Jumbo Fresh Sack Tomato Paste Oil Vegetable Romana K Thyme Fresh Herb Spice Curry Powder Spice Paprika Smoked Salt Sea Fine Canister Spice Pepper Black Ground Spice Chili Powder Spice Bay Leaves Whole Onion Yellow Jumbo Fresh Sack Vegetable Blend New England

BRAND Sysco Imperial Imperial Fresh Imperial Fresh Imperial Fresh Astra Kitchens Canola Harvest Imperial Fresh Sysco Imperial Clubhouse Windsor Sysco Imperial Sysco Imperial Sysco Imperial Imperial Fresh Sysco Classic

PACK 1 1 1 5 24 6 1 12 12 12 12 12 1 5 6

SIZE 10 KG 10 LB 11 LB 10 LB 369 ML 3 LT 4 OZ 520 GR 545 GR 500 GR 540 GR 600 GR 284 G 10 LB 2 KG

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10

Bobotie (South Africa) Serves: 4

INGREDIENTS

P R E PA R AT I O N

• 1 pound ground beef or lamb

1. Preheat your oven to 350°F (180°C).

• 1 medium onion, finely chopped

2. Heat oil in a large skillet over medium heat.

Sauté the onions until golden. Add the ground meat and cook until browned.

• 1 tablespoon vegetable oil • 1 slice white bread soaked in 1/4 cup milk • 1 tablespoon curry powder • 1 teaspoon turmeric • 1 teaspoon ground cumin • 1/2 teaspoon ground cinnamon • 2 tablespoons mango chutney or apricot jam • 2 tablespoons raisins • 1 tablespoon vinegar, white or apple cider • 1 egg, beaten, for the custard • 1/2 cup milk, for the custard • 2 bay leaves

3. Squeeze excess milk from the bread and crumble it into the skillet. Stir well.

4. Add curry powder, turmeric, cumin, cinnamon, chutney, raisins, vinegar, salt, and pepper. Cook for 5 minutes, stirring occasionally.

5. Transfer the meat mixture to a greased baking dish and flatten it evenly.

6. Beat the egg with 1/2 cup milk. Pour this custard mixture over the meat. Place bay leaves on top.

7. Bake uncovered for 30-40 minutes, or until the custard is set and golden. Serve warm with yellow rice or a side of chutney.

• Salt and pepper to taste SUPC

DESCRIPTION

BRAND

PACK

SIZE

6185241

Lamb Ground Halal Frozen

Buckhead Pride

2

2.27 KG

7201992

Onion Yellow Jumbo Fresh Sack

Imperial Fresh

5

10 LB

0312561

Oil Vegetable Romana K

Canola Harvest

6

3 LT

5418148

Bread Sliced White Thaw & Serve

Bakersource Classic

16

675 GM

7232846

Spice Curry Powder

Sysco Imperial

12

520 GR

7232838

Spice Cumin Ground

Sysco Imperial

12

425 GR

7232804

Spice Cinnamon Ground

Sysco Imperial

12

550 G

4102034

Chutney Mango Sweet

Pataks

2

2948 G

7865249

Raisin Dried Sultana

Sysco Classic

2

1.5 KG

0031732

Egg Shell Extra Large White Grade A

Wholesome Farm Imperial

1

15 DZ

2822724

Milk 2%

Dairyland

16

1 LT

9888819

Spice Bay Leaves Whole

Sysco Imperial

1

284 G

7634993

Salt Sea Fine Canister

Windsor

12

500 GR

7232994

Spice Pepper Black Ground

Sysco Imperial

12

540 GR

11

12

Jamaican Festival (Fried Sweet Dough) Serves: 4-6

Serving Suggestions: Festivals pair beautifully with fried fish, jerk chicken, or ackee and saltfish.

INGREDIENTS

P R E PA R AT I O N

• 2 cups all-purpose flour

1. Make the Dough: In a bowl, combine flour, cornmeal, sugar, baking powder, salt, and nutmeg.

Gradually add water or coconut milk, mixing to form a soft dough.

• ½ cup fine Cornmeal • 3 tablespoons granulated Sugar • 1 teaspoon baking powder • ½ teaspoon salt • ½ teaspoon nutmeg, optional • ¾ cup water or coconut milk • 2 litres vegetable oil for frying

2. Shape the Festivals: Divide the dough into small portions and shape each into a slightly elongated oval or log.

3. Fry the Festivals: Heat vegetable oil in a deep skillet or frying pan over medium heat. Fry the dough pieces until golden brown on all sides, about 4-5 minutes. Drain on paper towels.

4. Serve: Serve warm as a side dish or snack.

SUPC

DESCRIPTION

BRAND

PACK

SIZE

5484922

Flour All Purpose

Bakersource Classic

1

10 KG

5577491

Corn Meal 10 kg.

Sysco Classic

1

10 KG

2924728

Sugar Granulated Fine

Rogers

1

10 KG

1168972

Powder Baking

David Roberts

1

3 KG

7634993

Salt Sea Fine Canister

Windsor

12

500 GR

4694127

Milk Coconut Premium

Thai Kitchen

12

400 ML

0312561

Oil Vegetable Romana K

Canola Harvest

6

3 LT

13

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“For me, food is an experience a story told through flavor, tradition, and connection.

I strive to bring that same authenticity and passion to my work in the food industry every day.”

Alton Watts Manager, Business Specialist Sysco Prairies

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Jamaican Brown Stew Chicken Serves: 4

Serving Suggestions: Serve with rice and peas (kidney beans cooked with coconut milk and rice), steamed vegetables, or fried plantains.

INGREDIENTS

P R E PA R AT I O N

• 2 pounds chicken, bone-in pieces like thighs or drumsticks 1. Marinate the Chicken: Clean and pat the chicken dry. Rub with browning sauce, all-purpose • 2 teaspoons browning sauce, optional for color seasoning, salt, and black pepper. Cover and • 2 teaspoons all-purpose seasoning or chicken seasoning marinate for at least 1 hour or overnight.

• 1 teaspoon salt 2. Brown the Chicken: Heat oil in a large skillet or • 1 teaspoon black pepper • 1 medium onion sliced • 2 cloves garlic minced • 2 scallions chopped • 1 medium carrot sliced • 1 bell pepper sliced • 2 sprigs fresh thyme • 1 Scotch bonnet pepper, whole or sliced for heat • 1 cup chicken stock or water • 2 tablespoons vegetable oil

Dutch oven over medium-high heat. Add chicken pieces and sear on both sides until golden brown (about 4-5 minutes per side). Remove and set aside.

3. Cook the Stew: In the same skillet, sauté onion, garlic, scallions, bell pepper, carrot, and thyme for 3-4 minutes. Stir in tomato paste and cook for 1 minute. Return the chicken to the skillet and pour in chicken stock or water. Add the Scotch bonnet pepper. Cover and simmer over low heat for 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.

• 1 tablespoon tomato paste

4. Serve: Remove the Scotch bonnet pepper before serving if you want to reduce heat intensity.

SUPC 8459570 5577491 5484922 7634993 7232994 7201992 7283536 7350788 3879962 1121474 2005262 0188753 0312561 3205861

BRAND Kitchen Bouquet Sysco Classic Bakersource Classic Windsor Sysco Imperial Imperial Fresh Sysco Reliance Imperial Fresh Imperial Fresh Packer Imperial Fresh Knorr Swiss Canola Harvest Astra Kitchens

DESCRIPTION Sauce Browning Corn Meal 10 kg.

Flour All Purpose Salt Sea Fine Canister Spice Pepper Black Ground Onion Yellow Jumbo Fresh Sack Garlic Minced Onion Green Iceless Carrot Loose Fresh Pepper Assorted Tri-Colour Thyme Fresh Herb Base Chicken Liquid Concentrate Gluten-Free Oil Vegetable Romana K Tomato Paste

PACK 12 1 1 12 12 5 1 4 1 1 1 4 6 24

SIZE 4 OZ 10 KG 10 KG 500 GR 540 GR 10 LB 4 KG 2 LB 10 LB 11 LB 4 OZ 946 ML 3 LT 369 ML

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“Pepperpot is the national dish of Guyana, the only English speaking country located in South America.

Its origins come from the natives to the land (Amerindians). It is typically served during Christmas or for any special occasion. In Canada, it is a tradition with most Guyanese/West Indians to serve this dish during the holidays, alongside some freshly baked plait bread or plain steamed rice.

One cannot make Pepperpot without Cassareep, which is the secret ingredient derived from the Cassava root. The juice is reduced to the consistency of molasses. The process of making Casareep is very critical as it can be poisonous if not done correctly.

Casareep can be found at any local West Indian grocery store. Molasses can be substituted if absolutely necessary at an 80% ratio. Additionally, any slow braised meat can be substituted in this dish. During the holiday season, the pot of Pepperpot will remain on the stove top without refrigeration as Casareep is a natural preservative.”

Robin Prasad Culinary Specialist, Corporate Chef Sysco Ontario

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“I believe that food should be driven by passion, proper technique, and great ingredients.

Caribbean cuisine is a melting pot of cultures.

Cultures that I am proud to be a descendant of, and passionately so.”

Guyanese Pepperpot Serving: 112g

Yield: 32

Robin Prasad Culinary Specialist, Corporate Chef Sysco Ontario

INGREDIENTS

P R E PA R AT I O N

• 2lb beef brisket

1. Dice all meat into 1inch chunks except trotters and or hock.

• 2lb oxtail

2. Season all meat generously with salt, 1 cup Casareep, cinnamon stick & clove.

• 2pc pork trotter or hock • 6pc Wiri Wiri Pepper

3. Sear meat in batches in pot on all sides in coconut oil (1/2 cup per 1lb meat) ensuring to brown.

• 2 cup cassareep • ½ orange peel

4. Reserve all seared meat. Deglaze pot with water (3/4 pot volume) and bring to a boil.

• 1pc cinnamon stick • 6pc whole clove

5. Add peppers, orange peel, thyme and all reserved seared meat.

• 2 cups coconut oil • 3pc Scotch Bonnett pepper (sub) •

½ bunch thyme

• 2t demerara sugar to taste • Kosher salt season to taste

6. Bring to a boil and then immediately simmer. Cook for 3 hours or until meat is tender.

7. Add sweetness with the addition of sugar at the end to balance the heat from the peppers

SUPC

DESCRIPTION

BRAND

PACK

SIZE

5509361

Beef Brisket AA Reboxed Frozen

Buckhead Pride

1

15 LBA

0920619

Beef Oxtail Fresh

Cargill Products

2

10 LB

3877604

Ham Hock Pork Skinless Frozen

Maple Leaf

1

27 PC

2698736

Pepper Scotch Bonnet Fresh

Packer

1

8 LB

7245361

Orange Fresh 113 ct.

Packer

1

113 CT

7318454

Spice Cinnamon Sticks 6 in.

Clubhouse

12

290 GR

2195972

Spice Clove Whole

Clubhouse

12

375 GR

2923498

Sugar Brown Demerara

Rogers

20

1 KG

4377436

Oil Coconut Virgin

American Roland

6

16 OZ

2005270

Thyme Fresh Herb

Imperial Fresh

1

8 OZ

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Vendor Spotlight: Island Gurl Foods Island Gurl Foods, founded by Chef Raquel Fox, brings a taste of the Bahamas to kitchens across Canada. Featuring slow-cooked sauces based on her grandmother’s recipes, the brand combines authenticity with convenience, ideal for both time-strapped home cooks and professional chefs seeking bold Caribbean flavours. Chef Raquel, an award-winning culinary instructor and media personality, infuses every product with vibrant island heritage and modern culinary flair.

Below are featured SKUs that Sysco customers can incorporate into menus to add Caribbean depth and versatility:

SUPC: 7375792 ISLAND GURL SAUCE MANGO JERK

SUPC: 7375845 ISLAND GURL SAUCE BBQ MAPLE HABANERO

SUPC: 7375825 ISLAND GURL SAUCE BBQ SWEET GUAVA

Cultural Cuisine Honourary Dates Special events and honourary dates provide an extended opportunity to infuse your menu with African and Caribbean food and culture. They also serve as ideal moments for culinary storytelling – connecting people to culture through food. By aligning menus and promotions with these dates, you can create authentic dining experiences that resonate with guests. From Black History Month to Emancipation Day and beyond, these occasions invite us to celebrate traditions, showcase vibrant flavours, and strengthen community connections through the universal language of cuisine.

• February: Black History Month • February: African Heritage Month (Nova Scotia) • May 25: Africa Day • August 1: Emancipation Day

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Sysco’s Commitment to Inclusion At Sysco, Our Purpose of Connecting the world to share food and care for one another is at the heart of everything we do. We believe food has the power to bring people together, foster understanding, and celebrate the richness of diversity. Our commitment to inclusion extends into the menus we help create, ensuring every dining experience reflects the values of respect, representation, and cultural appreciation.

By championing inclusive and diverse foods, we aim to empower customers to offer menus that honour global traditions and meet the evolving tastes of today’s diners. From African and Caribbean flavors to cuisines from every corner of the world, we strive to make authentic ingredients and culinary expertise accessible to all. Together, we can create dining experiences that not only satisfy appetites but also celebrate heritage, build community, and inspire connection through the universal language of food.

To learn more about Sysco’s commitment to inclusion, visit: www.sysco.ca/about/diversity-andinclusion

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Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca