Recipes

Creole: A Coming Home

Steamed snapper with pepper ginger sauce by chef Nina Compton
Written by Stephanie Burnette
Cover of the cookbook "Kwéyòl/Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey"

For chef Nina Compton, being Creole started in St. Lucia and culminated in Louisiana. The chef shares the story of her culinary journey in her new cookbook, Kwéyòl/Creole: Recipes, Stories, and Tings from a St. Lucian Chef’s Journey (Clarkson Potter, 2025), written with Osayi Endolyn.

It is built in four parts: Moulin à Vent, Montego Bay, Miami, and New Orleans. Each section is an exploration of the Creole palate and how environment influences local food. It’s a love letter to Caribbean ingredients—mango, banana, casava, peppers and spices, coconut—and the chef calls the narrative story-driven. It offers more than 100 of Compton’s personal recipes and features beautifully fresh seafood dishes.

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