News & Events

Ways of Working in the Karayib #2

10 November 2020 - Conversation between the curators and the artists about the exhibition.

Ways of Working in the Karayib #1

3 November 2020 - Conversation between the curators and the artists about the exhibition.

You Cook, I Cook, We Cook

Photo - Paul Frank Wang

We are bringing the Caribbean flavors to your kitchen with Swiss-Dominican Chef Olivier Bur. As part of our online public program, follow Olivier’s recipe and learn how to cook a Caribbean dish.

Pescado al Coco
Recipe Olivier Bur

It was always a special occasion, back at home at my mother’s, when we were served this dish. The dish originates from the northern region of the Dominican Republic and is traditionally prepared with red snapper or gold mackerel. At home we usually prepared it with pike perch, trout or sea bass and would eat it with rice or boiled potatoes.

Ingredients
600g saltwater fish (without skin)
30g coconut fat
70g (1 medium) red onion
2 cloves of garlic
50g of celery stalks
80g red bell pepper
20g coriander
200g pelati (canned peeled tomatoes)
100g coconut milk

For Flavoring
salt
flour
pepper
limes
dried oregano

The Sauce
- cut the celery, onion, and pepper into small 1×1 cm pieces.
- cut the coriander from the stem upwards, but leave the last few leaves as decoration and for a    fresh touch at the end.
- finely chop the garlic cloves.
- on medium heat, melt the coconut fat in a pot.
- add the onions, a pinch of oregano and garlic, cover and let it sweat without having a change of color.
- add the celery stalks, peppers and coriander, stirring regularly for about 15 minutes.
- add the pelati and the coconut milk and cook without a lid.

The Fish
- season the fish with a pinch of salt, a bit of pepper, lime zest, and the juice of one lime.
- toss the fish in flour, don’t panic, the flour can be clumpy, especially since the marinade is quite juicy.
- fry the fish until golden-brown in a pan with coconut fat and add this to the sauce directly before serving.
- season the dish with salt, pepper, and lime juice and bring it to boil one more time.
- decorate the dish with some fresh coriander.

Enjoy !

Be sure to send us an image of your cooked dishes. We will be posting the images on our social media and website, and the dish with the most likes will receive a prize. We are looking forward to cooking with you - and bon appétit!

Share your cooking creations with us (Instagram @kbhgeiger @caribbeanartinitiative @zhorigo @radiox_basel) or email us.

 

Opening: 27.08.2020
ONE MONTH AFTER BEING KNOWN IN THAT ISLAND

Curated by Yina Jiménez Suriel and Pablo Guardiola
A project by Caribbean Art Initiative (CAI)

Featured Artists
Ramón Miranda Beltrán, Minia Biabiany, Christopher Cozier, Sharelly Emanuelson, Nelson Fory Ferreira, Tessa Mars, Elisa Bergel Melo, José Morbán, Tony Cruz Pabón, Madeline Jiménez Santil, and Guy Régis Jr.