An article from Bon Appétit sheds light on Jamaican-American chef Kriss Kofi who showcases his culinary skills to over 20,000 followers on Instagram. He shares tantalizing images of dishes like stewed blueberries and orange blossom–candied yams, all while Rasta hymns play in the background.
Nestled in a part of Miami rich with reggae culture, Kofi’s restaurant, Dub N Grub, resonates with the “dub” essence — a subgenre of reggae music that emerged in the 1960s.
Miami: A hub for Caribbean immigrants
Home to over 860,000 Caribbean immigrants, Miami-Dade County offers a plethora of spices, fruits, and root vegetables, reminiscent of many immigrants’ homelands.
Dishes like maduros, sos pwa nwa, guarapo, and coconut wata are a testament to the city’s rich Caribbean heritage.
Adapting to new tastes and traditions
Recent demographic shifts have welcomed a surge of residents from other states, bringing along fresh culinary influences.
Amidst this change, Miami has emerged as a hotspot for plant-based restaurants.
Celebrating pioneers like Kofi is essential for recognizing the deep roots of the Caribbean plant-based movement in the city.
Born to Jamaican immigrants, Kofi’s journey began in Carol City, a neighborhood deeply influenced by the culinary traditions of Southern Black Americans and Caribbean communities.
The article from Bon Appétit notes that Kofi partnered with his wife, Chef Macka, and they inaugurated Dub N Grub at Treelion in December 2022.
Mushroom Mastery and Macaroni Magic Known as “the Mushroom Don”, Kofi masterfully transforms the texture and flavor of varieties like lion’s mane, oyster, and portobello.
Chef Macka’s vegan mac and cheese stands out with its almond milk base, offering a creamy dish with hints of sweet spice.
More about Caribbean chefs from CNW
- City of Miramar to host Taste of the Caribbean Islands this month
- ZANMI: Impacting lives through Caribbean Culture
- Delicious Occasions: Igniting the culinary passion in children
Likkle Jamaica: A foodie’s paradise
Dub N Grub proudly takes its spot in Likkle Jamaica, a strip mall in Miami Gardens, renowned for its authentic Jamaican fare.
Kofi has a personal connection to this culinary enclave: his father worked nearby at the iconic Original Junie’s Restaurant.
From soldier to chef: Kofi’s culinary journey
According to the article from Bon Appétit, Kofi enlisted in the army at 19, and later pursued culinary arts, graduating from New York’s Natural Gourmet Institute in 2017.
His journey to plant-based cuisine began in 2014, influenced by subpar food quality overseas and the inspiration drawn from the “reggae revival” movement. Embracing the Rastafarian concept of “ital,” Kofi’s culinary philosophy emphasizes natural, meatless, and unprocessed foods.
Kofi’s dedication to plant-based cuisine shines at Dub N Grub, where patrons can savor dishes like callaloo, Jamaica’s beloved vegetable.
He expressed that he is cooking for the people, positioning himself as a bridge for those keen on transitioning to a plant-based lifestyle.
