Ainsley's Caribbean Kitchen

Chef Ainsley Harriott takes a trip across the Caribbean, visiting the islands that have inspired his cooking from an early age; Ainsley's first stop is Jamaica; he visits Coronation Market.

Carrying on his Caribbean adventure in Jamaica, Ainsley takes to the water of the Martha Brae river to learn about the area and to experience the beauty of the river.

Ainsley heads to Trinidad, where a melting pot of cuisines and cultures awaits him; using local ingredients, he makes grilled tamarind tofu with callaloo pesto.

Ainsley takes a 20-minute plane trip to the island of Tobago; he is inspired to cook his own version of Tobago blue crab and learns about Tobago cuisine.

On Grenada, Ainsley meets up with chef Brian Benjamin, who teaches Ainsley about the national dish of Oil Down, then he takes a trip to Dougaldston Spice Estate to find out more about the island's biggest export: nutmeg.

Ainsley está na Ilha de Barbados. Iniciando sua aventura bajan, ele visita o Welchman Gully.